	Jennifer Field Charlotte Baking Examiner \| Bio My Bio Subscribe RSS Feed Favorites

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Jennifer was a passionate home baker before she took the plunge and went to culinary school to become a professional. In her previous life, she was a special education teacher.

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Charlotte Baking Examiner's Articles

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Baked custards

Most classic custards, both stirred and still/baked have the same general set of ingredients: eggs, dairy and sugar being the three most prevalent....
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Baking 101: Where can I buy great bread in Charlotte?

While the "regular" grocery stores are carrying more and more healthful and tasty bread options, many of the mass-produced and marketed...
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Baking 101: What are some alternatives to using refined sugar?

There are many reasons why people might not to use granulated sugar in their cooking. For some, it's a health issue. For others, they might not...
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Baking 101: Is there a substitute for Cool Whip?

For those of you looking for a whipped topping that does not contain hydrogenated oils, here is a list of several alternatives:1. Whipped Cream Softly...
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The biscuit method

Do light and fluffy biscuits have anything in common with tender, flaky pie crust? You bet--they both use the same mixing method to combine...
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How to make browned butter fruit cobbler

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Summer is a wonderful time to make a fruit cobbler. Even if your fruit is slightly underripe, you can still enjoy a great cobbler since baking...
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Puddings and custards

Custards are thickened with the power of eggs. Some use yolks, some use whole eggs, some use a mixture of yolks and eggs. Regardless, unless it...
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How to make crème fraîche at home

Often, it is just one simple ingredient that can take a baked good from tasty to Oh Lord This Is Great. Dairy is often present in cakes and muffins,...
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Top Chef Masters: Even the pros have issues with desserts

Top Chef Masters premiered last week, and I am already an avid fan. While it's fun to watch emerging chefs bicker...
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Chocolate terrine recipe

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Sometimes you just want a big, fat, in-your-face chocolate dessert. And this is where the terrine comes in. Terrine is the name of the pan you use...
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