Roker on the Road on foodtv this morning had a guest who has written books about doctoring mixes from the supermarket. She was talking about her cupcake book and suggested adding cookie dough to cupcake batter. I wasn't looking at the screen at the time, but think she meant adding  blobs of cookie dough which would bake as cookies inside the cupcakes. It sounds like such fun.  She isn't a vegan, but is immensely creative and suggested other good ideas, too. She must be good because she has 50,000 members signed up on her forums. Her name is Anne Byrn.

www.cakemixdoctor.com



I found a great site all about slow rise, no-knead bread, too. Has anybody tried making it that way?  There are several breadmaking videos on the site (which I cannot see because I'm still on dial-up).   They sell a beautiful artisan bread knife which is now on my wish list.
fun, fun, fun


   www.breadtopia.com