Notes About the Food

Every list of equipment for recipes assumes that you possess a reasonably accurate oven, a working stove and a pair of oven mitts.  It also assumes you have access to a refrigerator, although I will specify if refrigeration is important or the recipe requires a large one.  Very few recipes require a freezer, so unless it is ice cream or another frozen dessert, I will specify when you need a freezer.

All recipes are rewritten in my own words.  I always give credit to the source/s of recipes, but will give my own take on important steps, tips on tricky steps, efficiency on use of ingredients, time and oven/stove fuel and possible shortcuts to reduce dish washing.  Oh, and of course, how the end result turned out :)

As for equipment, I do use my KitchenAid stand mixer, which my friend bought for me (!), and charmingly mis-pronounces as Kitchen-Idle (his mother tongue is Spanish). Truthfully, most of the time I still just use a wooden spoon, rubber spatula or a balloon whisk instead for low or medium speeds, depending on the recipe and how the ingredients behave.  It lets me get a better feel for my baking, and instills alternative thankfulness and cursing when I inevitably decide to make a batch of Swiss meringue buttercream by hand.