with Greg Patent, Award Winning Cookbook Author

The Baking Wizard

with Greg Patent, Award Winning Cookbook Author

Recent Posts

Recipe and Tips: Hungarian Walnut Torte

Recipe and Tips: Hungarian Walnut Torte

Adapted from “A Baker’s Odyssey,” by Greg Patent   This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream.  The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are…

Just the Recipe: Parmesan Cheese Twists

Just the Recipe: Parmesan Cheese Twists

The twists are crisp, cheesy, and have just a hint of heat.

Just the Recipe: Angel Food Cake

Just the Recipe: Angel Food Cake

If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out!

No-Knead Brioche Loaves and Rolls

No-Knead Brioche Loaves and Rolls

When in doubt, bake! that’s my motto, and it’s what I do. You may want to, too. In fact, I encourage you to. The act of baking and the appetizing aromas that you’ll inhale will create happiness and good appetite. So I suggest you bake…

Just the Recipe: New York Style Crumb Cake

Just the Recipe: New York Style Crumb Cake

The main difference between a New York Style crumb cake and any other kind is the size of the crumbs.

Pulla: Finnish Cardamom Raisin Yeast Bread

Pulla: Finnish Cardamom Raisin Yeast Bread

Pulla Cardamom Bread, a national bread of Finland, is popular year-round in Finland. Hits the spot any time of day. For beast results grind the cardamom seeds with a mortar and pestle.

Just the Recipe: Make Palmiers with Quick Puff Pastry

Just the Recipe: Make Palmiers with Quick Puff Pastry

Puff pastry can be turned into all sorts of sweet or savory creations. Here I show you how to make Palmiers, crisp multi-layered French pastries resembling palm leaves.

Just the Recipe: Scottish Shortbread

Just the Recipe: Scottish Shortbread

These buttery crunchy/tender cookies, made only from flour, butter, and sugar, owe their deliciousness to the quality of the butter. So be sure to use the best you can find.

Just the Recipe: Pound Cake

Just the Recipe: Pound Cake

The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions of tiny air cells that expand in the oven’s heat causing the cake to rise magnificently

Just the Recipe: Chocolate Pecan Meringues

Just the Recipe: Chocolate Pecan Meringues

The original posting of this recipe has a funny baking story from Greg’s childhood. But, if you are looking for just the recipe, here it is! (The original is linked on the page.)