I just returned from a week-long course in bread baking at King Arthur Flour, where again I had a great time, met some wonderful people, and made some delicious bread. I will be posting pictures soon, as soon as I get them organized. I brought a lot of loaves back with me, and have been enjoying them with Jay and friends. So far, I love the roasted potato bread the most, and can't wait to make it with potatoes roasted in the wood oven. I'll keep you posted.

What a lovely cheesecake this is, a recipe from my new favorite guy, Nick Malgieri, in his book Perfect Cakes. Indeed, every one I have made out of this book has been perfect.
This week I will be taking a course, "Fundamentals of Bread" at King Arthur Flour. I am excited to learn about all the chemistry that intrigues my husband, and so many other people. I hope I can share the enthusiasm!

Alas, none of the trials were successful. But next time for sure!

Today I am trying maple mallows, substituting maple syrup for the usual corn syrup. I'm on my second batch, the first not being maple-y enough for the tasters. I'm also thinking of how to make them appear maple-y, because they are pure white even though the syrup is caramel color. Later I'll work on some stripes for the label. Maple Marcia Mallows, or Marcia Maple Mallows?

I'll also make a batch of chocolate chip mallows. They are fun looking little things, but I'm still partial to the red swirls of the peppermint flavor mallows. I want to work on a citrus flavor to put into tea, but I'm not quite ready to try them yet. Maybe honey mallows would be just the trick, or chai. The possibilities are quite broad. And fat free!

Yes, that's flour the little creatures are sitting on.