French Meringue 101

Baker Bettie Baking Techniques, Fundamentals 2 Comments

French meringue is the easiest meringue preparation. Learn how to make easy meringue  with only two ingredients and just a few steps. This preparation can be used for baked meringues, pie toppings, folded into cake batters and many other uses!  I have vivid memories of grade school and first learning addition and subtraction. I was good at it. We had this timed test where you were given 100 addition or subtraction problems and if you could do them all correctly in 5 minutes your paper would go up on the wall of fame and you would be given a set …

Epi Bread- Wheat Stalk Bread

Baker Bettie Baking Techniques, Breads, Yeast Bread Techniques, Yeast Breads 10 Comments

Learn how to make epi bread also known as wheat stalk bread. This elegant looking loaf is perfect for any holiday table and each piece is easily broken off into individual rolls for easy passing around the table.  Have you ever heard of Epi Bread aka Pain d’Epi, or wheat stalk bread? I only just recently learned about it last year in school, but I am kind of obsessed with it. I love this bread so much for several reasons. One, because it looks so nice sitting on a dinner table. It seems impressive and can almost be a centerpiece …

How to Make Focaccia Bread & Rosemary Garlic Focaccia Recipe

Baker Bettie Baking Techniques, Breads, Yeast Bread Techniques, Yeast Breads 7 Comments

Learn how to make focaccia bread, the classic Italian flat-bread. The process is simple and creates a high quality bread that can be flavored any variety of ways. This recipe is for rosemary focaccia with garlic and Parmesan. The dough can also be used as a pizza crust. I’ve been doing a lot of bread baking lately. A lot of baking and reading about bread baking. I am fascinated with it. It is so crazy to me what wonderful things can come from such simple ingredients. Not only wonderful things, but such a variety of things. I feel like I could devote my life to …

Homemade Pan Pizza with Perfectly Crispy Crust

Baker Bettie Breads, Pizza & Pasta, Savory, Skillets, Yeast Bread Techniques, Yeast Breads 12 Comments

Homemade pan pizza with a perfectly crispy crust can be achieved at home! This recipe and these tips will show you exactly how you can do it and I dare say it is better than take-out!  I haven’t met too many pieces of pizza I didn’t like. Even crappy pizza is good pizza in my book. Especially at 2 am… Now that football season is in full swing and Mr. BB’s Sundays are devoted to obsessing over his fantasy team, he has been asking for game day food. This week his request was for “pan pizza like the kind they make at Domino’s …

How to Make Chocolate Mousse

Baker Bettie Baking Techniques, Custards/Puddings/Mousses, Fundamentals, Sweets 5 Comments

Learn how to make chocolate mousse that is light, airy, silky smooth, and intensely chocolate. Serve as is, or use as a filling for pie or cake. I am here today to torture you with chocolate and give you another amazing base recipe to keep in your arsenal! I hope the more of these you have the more comfortable you feel in the kitchen making amazing pastries and baked goods! That whole idea of baking being intimidating really starts to go away when you realize that it is all pretty much a combination of basic techniques and basic recipes. Once …

The Biscuit Mixing Method

Baker Bettie Baking Techniques, Biscuits, Breads, Fundamentals 11 Comments

Hello lovely friends! Look at my biscuits! Just LOOK at them! I was squeeling with glee when I pulled these babies out of the oven the other day! They are beauts aren’t they? It’s amazing how excited I get over really simple baking executed properly. It is probably my favorite thing ever. And these were my best batch of biscuits yet. SOOO, here we go with the science stuff to help you get biscuits as big and fluffy and flaky as those babies!!! A while back I did a post on The Muffin Mixing Method and gave you a few …

Chocolate Ganache 101

Baker Bettie Baking Techniques, Candy, Frostings and Sauces, Fundamentals, Sweets 8 Comments

Learn how to make ganache for truffles, cake frostings, glazes, fillings and many other uses. Made from only cream and chocolate, ganache can be used for so many things! You see that picture up ^ there. That! That is what we like to call “food porn.” Sexy right? But that right there is also what we call the beautiful simplicity and perfection of chocolate ganache! Ganache is one of those few things in the pastry world that I love because of it’s simplicity and versatility. If you have never made ganache before you might not even realize how darn easy …

On Measuring Flour

Baker Bettie Baking Techniques, Fundamentals 11 Comments

Today we are talking baking fundamentals. I hope you are okay with that! I promise I have recipes coming up for you this week. Three of them in fact! Three! But today we’re going back to the very beginning. A very good place to start… Absolutely without question the second most important part of baking is measuring your ingredients properly. The first most important thing being having a heck of a lot of fun while doing it! But baking is a lot more fun when things turn out properly and measuring your ingredients properly is a huge part of this. …