Laura Rebecca's Kitchen

TIP: Cutting angel food with a regular knife will squash the cake. If you don’t have an angel food cake comb (above) saw through it with unflavored dental floss. This recipe comes from Creighton, the 12 year old daughter of two good friends. She has made this — by herself — on several occasions. In […]

This oven thermometer has been discontinued. Pity. I finally got it through my thick skull that my oven has been running too hot. After burning one too many breads and cakes (“Just trim the edges; it’ll be fine”) it finally dawned on me: “I bet the thermostat is out of whack.” From what I’ve read, […]

Read Part I. The Raspberry Cream Cheese Breakfast buns, both large and small. (They look like they’re getting ready to face-off, don’t they? “RUMBLE IN THE KITCHEN!”) I suspected that these “buns” would be more like muffins (that is, more cakey and less bready) and, as it turns out, I was right: they’re basically muffins. […]

There’s a brightness to this soup from the last minute addition of lemon juice. It’s a great late winter meal, when spring feels like its right around the corner. Pair it with a crusty bread and a good white wine. Arborio Rice Chicken Soup with Escarole2 TBS Butter1 cup carrots, diced1 cup celery, diced1 cup […]

With and without chocolate. Everyone loves these cookies; make them and people will genuflect before you. They bake up very thin and crisp but after a day or so, they soften up and become chewy (which is how I prefer them). They have very little flour in them but lots of butter and sugar, which […]

Continuing with the Magnolia Bakery kick, I’m going to make these this weekend for a breakfast fundraiser. They look pretty damn good. I’ll let you know how they turn out (and how much money they raise). Read the recipe and results in Part II. Tags: baking, cooking, temperature, Magnolia Bakery, recipe