So, about that focaccia… I didn’t forgetaboutit. ;) The first batch I honestly didn’t let it develop enough bubbles and ran it out to a friend before I took a picture of the golden-brown beauty of flavorful deliciousness. The second batch. It was a lot thinner because I used half my dough and some other adjustments. Next time, I will go all out and use the whole batch of dough for a thicker, heartier bread. What do you think? Moving on, trying to get the hang of making sandwich bread. There’s so much room to add different ingredients to ramp up the flavor. I’m talking about making cinnamon and sugar bread with or without nuts and raisins. Hello cheddar jalapeno bread, tomato basil, cocoa and oat, and Italian seasonings mixed throughout. It’s not as difficult as it seems. Especially if you give yourself the chance to practice making more than a few loaves. Plus, I’m enjoying making bread without using sugar as a catalyst for the yeast. Seriously, you can just use some unbleached flour o...

Did you grow up with the smell of fresh baked chocolate chip, peanut butter, or sugar cookies wafting throughout your home? It didn’t always have to be a holiday as a good reason to enjoy a batch of cookies. Often, on Wednesdays, there would be a plate of warm, slightly gooey cookies, fresh out of the oven with buttery, crispy edges waiting for me after school. As an adult, a craving for a plate of oven-fresh cookies still brings up moments of nostalgia and gives an excuse to bake. However, the idea of being able to successfully bake less than two or three dozen cookies might seem impossible. Before you decide to give up on the idea of indulging in some delectable cookie goodness, don’t put up your baking sheet just yet. There is a solution. Small batch cookies are the answer. Maybe you discovered you only have a scant amount of key ingredients to bake cookies. Or maybe you only want to eat a handful of cookies to satisfy your sweet tooth. A small batch of cookies is the best way to de...