Chef Liz Thompson

Why are they my favroites and what to do with them? They are the purest and most flavorful vanilla bean products on the market if you want the best for your baked goods. Hands down. I have used them for over 10 year on a daily basis. Fleur de Sel On brownies, cookies, ice cream, grilled fish, steak, in salads..anywhere you woul use fleur de sel or Maldon salt only better Vanilla Bean Paste Rich and creamy, best in batters and any other baking where you want the vanilla flaor to be completely...

This video is an exaggeration of sorts but it gets the point across. At high altitude, doughs proof way too fast and the amount of yeast/starter needs to be reduced. https://www.youtube.com/watch?v=2mfcvllfsxQ

A Pumpkin Quick Bread that with chocolate swirled in takes the concept of pumpkin to another level! I love pumpkin so much that I look forward to the fall to try all different kinds of it. I roast them and create different flavor profiles for each pumpkin bread I bake. So be on the lookout for me sneaking around porches for pumpkins that have not been carved.... As for this recipe, it started out as a Banana Nut Bread recipe from the Mauna Kea Beach Hotel in Hawaii that I visited when I was...