Thank you for your amazing blog! My question is about brownies. Mine always turn out too cake-like in texture. What is the best recipe for a really fudge-y brownie? Thank you!   Hi Annie! Fudgy brownie recipes usually don’t have baking powder, and using only the egg yolk in the batter tends to make it heavier.  I would mix the batter just enough to combine it – you don’t want a lot of air in the batter.  You also get […]

I just discovered your blog. How uplifting! Thank you! I came across your blog from Ireland. I am of Irish/Scottish decent. Have you been to Scotland? If so, do share. I’ve visited Scotland and I love it more than almost anyplace I’ve ever been. The Highlands are magnificent, and while I don’t know exactly how much Scottish ancestry I possess, it felt like home.  There’s such strength of character in the Scottish soul, and the subtle and understated sense of […]

What are the best apples for baking? The best apples for baking are those that don’t disintegrate during cooking, and that have a balance of sweetness and tartness.  My favorite eating apple is a McIntosh, with its white interior and shiny red-and-green peel, but it is not a good baking apple because it’s too soft.  Granny Smiths, Honeycrisps, and Crispins are all good baking apples, but there are lots of other good baking apples to choose from.   If you’re making […]