2½ cups granulated sugar
1 cup evaporated milk
1 stick butter (1/2 cup)
1 cup marshmallow cream
6 oz chocolate chips
another new adventure…
that’s what life is made of…
I love the adventures!
I’ve been reading Peter Reinhart’s book, “The Bread Baker’s Apprentice” for the past few months. It’s a great book, especially if you are interested in learning baker’s math.
October 6…a post on the “Wild Yeast” blog:
Peter Reinhart, author of several wonderful books including The Bread Baker’s Apprentice and Whole Grain Breads, is looking for recipe testers for his new book. If you’re interested, see Peter’s blog for more information.
October 7…an email from Mr. Reinhart:
Happy to have you aboard. Please forgive this impersonal note, as I am now up to 295 testers and need to write to all with this note. From now on, please check the blog every few days for updates. I will send out the first recipe next week and will then let folks what recipes are available for testing via the blog and you can request whichever one you want when you send back the previous response form. Please keep the attached file to use as your response form each time. … Many thanks in advance for all your help and support.
It looks like I’m going to be testing recipes for his new book…
What fun! I tested a few of the recipes for his new book. I would submit my reply form, along with pictures-of course-and Mr. Reinhart would reply to my emails! How exciting to hear directly from the cookbook author. What a wonderful experience. I anxiously await the release of his new book later this year.
Not Christmas red and green. However, as I removed these cranberry pumpkin cakes from the oven and the tops of the cakes burst with red cranberries, green pepita seeds, and glistening raw sugar, I did think – - – Christmas. And, I’m not one to skip Thanksgiving. My sister-in-law makes the best southern style dressing, and her sister makes candied sweet potatoes. So, I’m not skipping any of those treats, but these cakes just have that “Christmas” look. Dress them up with a celophane bag and some ribbon, and you will have created merry, merry, merriment for some lucky people.
“Soft Gingerbread Biscotti,” that is. I don’t like the ‘hard as a brick’ type found in some trendy stores, but freshly baked biscotti is another matter. Even biscotti skeptics would probably enjoy this treat made without preservatives, etc, etc, etc.