baking Archives | Page 4 of 4

A Crodough with your tea? London eats up new baking craze

First there was the Cronut, now there’s the Dosant and the Crodough. Londoners, it seems, just can’t get enough of their doughnut-croissant crossovers.

Baking with kids

Waterfront Manila Pavilion Hotel & Casino is giving children a creative learning experience every Saturday from 4 to 6 p.m.

Bread making and cake baking seminars

The Golden Treasure Skills and Development Program will conduct a seminar on cake baking and bread making at Meeting Room 5 and 6, SMX Convention Center, Mall of Asia Complex, on Sept. 14, 10 a.m. to 6 p.m.

Meet the Bucky–a choco bar, cookie dough, ‘tablea,’ brownie, crinkle and cupcake all rolled into one

“A ‘Bucky’ is a hybrid. The best way I can try to describe it is if fudge, flourless chocolate cake and a brownie had a baby, that’s what a Bucky is,” said Miguel Vargas, the master baker of the chocolate treat.

Use baking soda to clean

Baking soda is no longer just a baking ingredient. Its many other uses have been discovered over the years. The growing need to lessen our carbon footprints, coupled with baking soda’s affordability, has brought the humble product to the forefront of nontoxic cleansers.

Macarons, banana Nutella toast, ‘muscovado’ pudding–George Yang’s daughter makes her mark

After 15 years of working in San Francisco in computer systems, Stanford graduate Karen Yang finally came home to Manila to pursue her passion: baking.

Fast and easy brownies

One of my all-time favorite comfort foods is brownies. All’s right with the world, it seems to me, whenever I see a pan of brownies on the kitchen counter. After all, if there’s flour, sugar, butter, chocolate and eggs with which to bake some brownies, things can’t be all that bad; most likely things are going merrily well. As Martha Stewart would say, it’s a good thing.

After Sugarhouse, Ginny Roces de Guzman whips up a cake book

Three years ago, Ginny Roces de Guzman sold Sugarhouse, the hugely popular cake shop she launched in the 1980s when she was 26 years old. Changing visions prompted the partners to let go of the long-time venture, and while it seemed like the best solution, it certainly wasn’t an easy thing to do.

What’s Cookin’ with AHA: Whole Wheat Bread

AHA Chef instructor Joey Carpo shows how to prepare and bake wheat bread

‘Ashitaba pan de sal,’ ‘malunggay’ cookies and muffins

The sign caught my attention at Manna from Heaven Bakeshop—“Ashitaba Pan de Sal for Sale.” Ashitaba means “tomorrow’s leaf,” a Japanese vine that is said