I bought this adjustable thickness rolling pin for my mother last year and she told me it is excellent. I just bought one for our home, too. It's a long wooden rolling pin with removable discs of different diameters so you can make dough 1/16, 1/6, 1/4, or 3/8-inch thick. Or don't use any rings and roll bareback. It's $16 on Amazon.
Megan McArdle's annual kitchen gift guide hipped me to these POURfect Mixing Bowls ($45/6 bowls), which have spill-guards and spouts, and of which McArdle writes, "after you’ve sifted your dry ingredients, you can pour them straight into the mixer bowl without getting a cloud of flour everywhere. Or strain your fry oil into one, then easily pour it into a container for either storage and reuse, or disposal -- I don’t even know where my funnels are, because I haven’t used one in years." Read the rest
This totally out-of-control gorgeous gingerbread castle is replete with elegant reclining peppermint bark reindeer and inlaid candy glass windows.
All through 2016, Jessica Leigh Clark-Bojin (aka @ThePieous) has sent us a stream howtos for of amazing, artistic pies -- an HR Giger pie, a James Bond pie, and a Predator pie. Now she's kickstarting a set of pie templates to help you make perfect pop-culture pastry in your own kitchen. Read the rest
Sweet-toothed cannibals rejoice! Yolanda Gampp's Halloween bloody buttercream and vanilla leg cake looks absolutely delicious.
Francesca4me has created arguably the best Poop Emoji Cookie Cutters on the market, and they come in four different sizes. They include depressions for the eyes and mouth that can be filled with white icing, and the thin lines they cut halfway into the cookie give them the most accurate-looking result. Read the rest
I like crispy, Neapolitan-style pizza. The single biggest improvement to my pizza and bread baking, in the last year, has been the addition of a baking steel.
Pizza should be crispy on the bottom, but chewey, with great hole structure just above, and poofy edge crust sporting a few charred bubbles! My pizza stone got me close, but I was never really getting restaurant quality pizza at home.
The trick to getting your crust that perfect, I found, wasn't just making great dough and rolling it out well. It is not even so much about an exact temperature, but a question of heat transference. Stone holds a lot of heat, and but steel conducts it far, far faster. A crispy bottomed, well risen crust is formed by the rapid vaporization of water in the dough. The faster and more evenly that happens, the better. You want bubbles and holes? You need a baking steel.
Clearly one should use a metal surface, rather than stone. The baking steel is a 15" x 15" square of seasoned carbon steel. It is 1/4" thick and weighs in at 15 lbs. You were wondering where it stored all that heat? In mass. My oven rack takes the weight just fine, and the plate heats up quickly.
Slide your pizza on to the steel with your peel, and bake for about 1/2 the time you would on a stone! The increased heat transfer cooks the pizza much quicker than on a stone! I find the crust comes out perfectly in about 4 1/2 minutes, I used to bake at 500F for about 8-9 minutes. Read the rest
Artist and baker Katherine Dey made this creepy-as-hell but probably delicious cake that looks like a Madagascar hissing cockroach. Its innards oozes with Boston cream filling. Dey made a video how-to, below. Just make sure you clean up the crumbs or else the real roaches will come and then who knows what could happen if they realize what you just ate.
Christine McConnell baked this magnificent "Milk & Honey Cake!" Read the rest
In the Boing Boing Flickr Pool the fractal-obsessed Fdecomite posts the latest iteration in a series of experiments with tessellated, Escher cookie-cutters. Bake-time expansion creates irregularities that lead to a chewy (literally) series of interlock-imperfections, which give old MC's classic a bio-organic air that rather invigorates it.
You can 3D print interlocking lizard cutters with a free model from Thingiverse. Fdecomite, if you're reading this, please post in the comments with a link to the cookie cutters you used here!
Update: From the comments, Fdecomite writes, "Hi, those are cookie cutters I made from aluminium foil.I also made some 3D printed Escher cookie cutters you can find in my Shapeways shop.
In a galaxy far, far away, I purchased the Han Solo in Carbonite ice cube tray from Think Geek. I knew that I wanted to use it to mold chocolate. But I wanted more than a chocolate bar. And by harnessing the power of the dark side, I added a sugar cookie layer. Yes, Dark Sith Lord, I have cookies. Da da da, dun da-daaa, dun da-daaaa. Now step aside Darth Vader, no using the force to raid the cookie jar!
For Christmas, some Oxford geologists built an amazing cake based on the geologic time spiral—a way of visually representing the order and flora/fauna of the different stages of deep history.
It's a pretty damn epic cake. It's creation involved 32 eggs, 3 kg of marzipan, 7 people, and 30 hours of labor.