Monthly Archives: February 2013

This almost flour-less cake (1 1/2 tablespoons of flour)  could easily be called “death by chocolate”.  Looking at the recipe ingredients and reading the early comments by other bakers, I knew this was going to be rich.  It was absolutely … Continue reading →

My Focaccia turned out “ok”.  This recipe takes quite a bit of advance preparation.  After mixing and two rises then the dough spends 24-36 hours in the refrigerator.  Then an hour and a half before you want to bake it … Continue reading →