thank you so much to all of your kind comments about my appearance on paula’s best dishes this week. i just love hanging out with paula and was so happy to share some of my recipes with you. the food network was kind enough to post my recipes on their site right here along with more showtimes.

i am very passionate about keeping the art of baking from scratch alive. i do have some bakers notes that i would love to share with you. baking is a science but it is also so much fun. the most important thing to do is to read your recipe from start to finish before you get started.

you want to gather all of your ingredients and special pans etc. and make sure you have everything you need. there is nothing worse than starting to mix a batch of cupcakes and realizing you don’t have the right tools. all of my recipes have been tried time and time again (and that is a promise) i find that i get the best results by using ingredients that are at the proper temperature. cupcakes and cakes will get more volume if they are not ice cold from the refrigerator, but ice cold cubed butter and cold milk works best for biscones. I have been known to brine my mom’s sweet tea fried chicken for up to 2 days because good things come to those who wait.

my style of baking is very old school and old fashioned just like i learned to bake with my grandmother.

in the end just have fun, and remember practice makes perfect.
xo
cheryl