Dough

Making Bread

March 30, 2020

Many people are making bread these days and there’s nothing quite like the smell of bread baking in the house. Here are some answers to frequently asked bread making questions. Never allow salt to come into direct contact with yeast because it removes the water that yeast needs to live....

Freezer Essentials

March 16, 2020

These freezer essentials will help you with your weekly meal prep as well as last minute meals that you need to get on the table fast. Bagged frozen vegetables, like mixed peppers, broccoli, and spinach. Bagged frozen fruit, like blueberries, mangos, bananas, and strawberries. Bagged frozen pastas, like tortellini and...

Rules For Better Baking

October 14, 2019

Turn out amazing treats with these easy tips and tricks to help you bake your best every time. Measure Flour Accurately Using a measuring cup to scoop directly from the bag can pack in too much flour, leading to dry, dense baked goods. Use the “spoon and sweep” method by...

Choosing The Right Flour

March 8, 2018

Have you ever wondered what the difference between cake flour, bread flour, and pastry flour is? Is it ok to substitute all-purpose flour that call for a specific flour type? These are questions that I get asked often. Choosing the correct flour is about controlling the amount of gluten in...

High Altitude Cooking

January 25, 2017

Most recipes have been perfected for use at seal level. At higher altitudes, adjustments in the cooking time, temperature, and ingredients could be necessary. At sea level, water boils at 212 degrees. With each additional 500 feet of altitude, the boiling point drops 1 degree. Even though the boiling point...

Breads

December 3, 2016

Bread can be either leavened or unleavened. Leavened breads are made with rising agents, like yeast or baking powder, which allows the dough to release gases and expand. Unleavened bread contains no yeast, baking soda, baking powder or other leavening agents that allows dough to rise. Leavened and unleavened bread...

Bake Better Cookies

December 1, 2016

December is here and is cookie-baking heaven. Here are some basic tips to make a better cookie. Split the dough. Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough. Keep the other half refrigerated since...

Quick Breads

September 9, 2016

Quick Breads For mouth-watering breads that don’t require a lot of time, turn to quick breads. By using baking powder, baking soda, steam, or air instead of yeast to leaven dough. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring time-consuming skilled labor...

Tips For Baking A Better Cookie

December 9, 2014

Tips For Baking A Better Cookie After making thousands and thousands of cookies over the years one learns a few important tricks on how to make a better cookie. Here are some tips from the Tiny New York Kitchen’s kitchen. Making Dough: Bring butter to room temperature for 30 minutes...

Latest Recipes

Homemade Pizza Sauce

Homemade Pizza Sauce

Blackberry Scones

Blackberry Scones

Dairy-Free Blueberry Muffins

Dairy-Free Blueberry Muffins

Plum Muffins

Plum Muffins

Apple Cider Donut Loaf Cake

Apple Cider Donut Loaf Cake