Baked stuff with no yeast
Hi. I’ve made a few new recipe categories for this site: No wheat flour – Not necessarily gluten-free, as for this recipe. Sweet baking recipes that require wheat flour for structure. No yeast – Baking recipes that don’t require any yeast, which is most of them. No egg – I focused on baking recipes that … Continue reading
Round little cookies that are comfortingly spiced and very easy to eat. As a bonus, they’re very quick and easy to put together! I had some chickpea flour from making MiMi Aye’s Burmese tofu–absolutely delicious and so easy, please get her book and try it–so I went from one cookbook to another as I returned … Continue reading
Sweet little egg-foam sponge cakes with meringue topping. Very light and delicate! Comes together quickly and is super easy to eat. This dessert seems familiar and modern, perhaps a homespun version of fancy Japanese patisserie, but it’s a centuries-old treat: muskot are referenced in a Thai court poem from the first quarter of the 19th … Continue reading
Gingerbread made from oatmeal, treacle, golden syrup, and dark brown sugar, spiced with ground ginger and nutmeg. I like the idea of bonfire night, and enjoy thinking of all manner of things to be eaten out of hand before this extremely pagan ritual, but I haven’t actually been out to a see any fireworks for … Continue reading
Well, here we are. A tall cake, full of flavour and texture: there’s chocolate cake, a coconut filling that is better than a Bounty bar, salty-sweet pecan-feuilletine crunch, and mellow Ovaltine frosting. Each layer is delicious on its own but makes the most sense together. It’s a lot of work and I’m very proud of … Continue reading
So I found a recipe which used feuilletine and thought: today is the day I finally attempt this, since I refuse to spend five quid on a box of it. Homemade feuilletine! This is @bravetart’s recipe. LOV THE CRONCH #baking A post shared by Pear (@pearpiesyrup) on Jul 31, 2017 at 12:25pm PDT //platform.instagram.com/en_US/embeds.js Stella … Continue reading
Not much to say, except these are rather good. Standard choux pastries topped with a rich, barely sweet cocoa cookie crust and stuffed with banana-infused pastry cream. You might be thinking: why bother infusing it? Surely it’s nicer and simpler to just have fresh sliced banana. I am not denying you that option, rather, I’m suggesting this … Continue reading
This chocolate-deep, star-topped cake formed part of my New Year’s spread, the first party I’ve thrown in absolute years. The rest of the menu: Massaman curry, half of Leela’s with chicken drumsticks Khanom jeen nam ya (rice noodles + curry chicken) – this is made to be served at room temp, which helps a lot Mac & cheese, … Continue reading
Okay, so, make these. I know at this point salted caramel is a cliche foodie thing which has become more of a gourmet marketing label and not necessarily an indicator of delicious caramel, but this bakes up into a tray of something friendly, inviting, and genuinely very good. Recently I made these for a party. I was a bit nervous, … Continue reading
Spooky, delicious cookies, and a bit of a change from the sticky sweet candy. To be clear, I don’t think it is better–I do not buy into the whole wellness nonsense, and this holiday is all about the candy, after all!–but it’s nice to have variety. These are roasty with black sesame and, if you … Continue reading
The Furious Pear Pie 
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