Posts by LaurieH

As a baker, I mostly have burn scars; I don't use a knife often enough or fast enough to get many cuts. When I was young, I spent a couple of years baking at a place with tiny old convection ovens. The racks were too close together,...

I understand. I guess I went on a rant earlier. Sorry about that!

I know they are supposed to be a cost-effective timesaver, but I don't like the premade shells at all. They are so thick! To me, part of the pleasure of eating a truffle is biting through the coating and feeling the crispy snap. The...

When I used to make individual flourless chocolate cakes, I buttered and sugared the cups, like you would do for a souffle. They usually slid out easily. Maybe 1 time out of 4 I would have to loosen the cake with a knife to get it out.

Wow, those are some great ideas, guys! I think I'm going to add a big bowl of pickled shrimp, a tray of anitpasto, maybe some tiny homemade rolls with beef tenderloin and horseradish. I'm definitely going with the fruit tartlets. I...

I’m a professional baker, not a caterer, so I hope it’s ok that I post here. I just thought caterers might be better able to help me. I’m on a fundraising committee at my church, and I’m in charge of a party for our most generous...

From your description of the texture, I'm willing to bet that the buttercream center is made from fondant. I think I might have a recipe somewhere for something similar. I'll look for it after work tomorrow.

When I was in a position to hire people, I liked for them to have some questions. When I go on job interviews, I like to look prepared, so I spend a little time thinking of questions. Some things I sometimes ask: What do you think is...

I know this advice is too late now, but try it next year. If you only have tiny green tomatoes, just cut them into wedges, or even in half if they're really teeny, and fry them as usual. When we pulled up the tomatoes at the end of...

I used to work with a guy who loved Cheetos dipped in sriracha. It was a little much for me.