Since I’ve been working on starting a cottage bakery 99% of my research and recipe development has been focused there instead of on posting. I’ve gone through all of my cookbooks including some older magazines which is how I ended up reading the 1980 Wilton Yearbook. I’ve had it since 2009 when I used the…
Author: beccaosuna
Ube Black Sesame Rolls with Miso Icing
Milk breads are having a real moment right now in the US, and they’re a super consistent way to make soft, slightly sweet dough so are perfect for cinnamon rolls. The base is essentially a roux, the tangzhong, a cooked mixture of milk and flour that makes the bread easier to knead and gives it…
Zucchini Bread
Anyone who’s ever successfully grown zucchini knows that it starts out as fun and games with little zucchinis coming up maybe some nice squash blossoms, and then all of a sudden you’re drowning in more zucchini than any person can possibly eat and if you don’t harvest them they become frighteningly large. And it’s not…
English Lemon Cake
I love lemon. If I could only eat two flavors for the rest of my life it would be lemon and garlic. Just to be clear there is no garlic in this cake. But my third favorite flavor, thyme, might make an appearance in future iterations. Or maybe lavender and gin…but I digress. Today is…
Rye Pizza Dough
I’ve been watching Chef’s Table Pizza and getting a little bit obsessed with pizza in general (in the world of cooking shows it does feel like pizza is the new cupcake, it’s just everywhere). It’s kind of becoming my go to end of week meal when there’s a weird assortment of odds and ends left…
Grandma’s Basic Bread
Well winter seems to be officially over here in Houston. We had a good run, hit some freezing temperatures, but yesterday we were up in the 80s. I moved the tomatoes outside, moved the mint inside, and now it’s warm and humid enough to make bread making super easy. These houses aren’t really built for…
Apple Snacking Cake
For Thanksgiving this year we made the Gateau Invisible recipe from Serious Eats with miso caramel and it was amaaaaaazing but also very fiddly so my hope is that this recipe is like that but less fiddly. It’s probably not great sense on my part to direct you away to a different recipe but it…
Spicy Salmon Scotch Eggs
It’s unfortunate that I came up with this recipe so early in my life, because I know this is my greatest invention and it’s hard to know that I’ve now peaked. It’s all downhill from here because how could I possibly top combining ramen eggs, spicy salmon, and what I guess is a highlight of…
Spicy Cranberry Chutney
My family has always done ham for Christmas dinner and honestly I’m not a huge fan. Ham has one major redeeming quality for me. It’s really just a vessel for chutney, and my dad makes the best apple chutney. It’s one of those things that even though I have the recipe, when I make it…
Shortbread (Plain and Lavender Lemon)
This recipe really speaks to the idea that time is just a construct. Chill for an amount of time that feels right. Bake for an amount of time that feels right. Who needs specific instructions, really? Isn’t baking always supposed to have the confusion of a Bake Off technical challenge? Is the almond optional? How…
vtx kitchen 