As many of you already know, I enjoy baking.
I also enjoy 80s horror movies, 90s horror movies, other horror movies that didn’t come out in those decades, and anything by George A. Romero.
So when Dawn and Stacey asked if I wanted to join their epic Halloween baking contest of deliciousness, creepiness, and prizes for you guys, there was nothing to say but Absolutely!
And now, I present to you—the culmination of my efforts!
The ladies have asked me to share a little bit about how I approached this endeavor. So, first you will need:
Continue reading →
Today is the day—that day where I have officially moved blogs!
Thanks to my trusty web wrangler/husband, the new blog is up, running, and looks almost exactly like my old blog. It took a lot of work and some mental gymnastics (him) and some cursing (me), but all my old entries live here now, and I’ve even been able to import the Livejournal comments, although some of them are strangely out of order.
In light of the time and effort D spent helping* me move everything, I felt that at the very least, I owed him baked goods. And I also owed this blog an inaugural entry. And then I thought, why don’t I kill two birds with one post? So, in a flurry of efficient metaphorical bird-killing . . . here we are.
Over the years, I’ve talked a lot about pie pastry, and enough of you have emailed asking for tips that I’ve even included my particular recipe in the FAQ on my site.
Today, I’m going one step farther. Today, I’m providing a handy illustrated guide.
First, what you will need:
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup shortening (I like the kind that comes pre-measured in stick-form, like butter—one stick = one cup.)
- 6 tablespoons cold water
Whisk the flour and salt together in a big bowl, then cut the shortening into the flour mixture using a pair of butter knives (you just drag them through the bowl in opposite directions, cutting the shortening into smaller and smaller pieces and letting it get caked with flour). Cutting the dough like this takes a little longer, but the finished texture is super-flaky because the flour doesn’t get over-mixed.
Continue reading →