Articles filed under Overboe, Annie

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Baking secrets: Gluten-free chocolate cake for all to enjoy May 14, 2013 12:00 AM
Annie Overboe spent time at the Gluten-Free and Allergen-Free Expo and noticed brownies and flourlesscake desserts seemed to be popular items offered by baking vendors. When she asked people attending the expo what dessert they missed most due to their gluten-free diet a simple chocolate cake emerged as a common answer. So she set out to create one.
Avocado replaces butter in guiltless browniesApr 9, 2013 12:00 AM
Annie Overboe applauds the spotlight on healthier desserts but worries that respect for the food science often gets lost in the ingredient shuffle. Some recipes, such as cakes and quick breads, easily handle ingredient exchanges without significant damage to flavor or texture, but making over brownies requires a bit more tinkering.
Homemade granola, Greek yogurt build a grand parfait Mar 18, 2013 12:00 AM
Annie Overboe is a big fan of Greek-style yogurt. This plain Jane of the dairy case contains zero added sugars and packs a protein punch. Most days she blends low-fat Greek yogurt into a breakfast shake, but reading about the Daily Herald's Fittest Loser contest inspired her to create a low-sugar dessert with Greek-style yogurt as the base.
Homemade vanilla extract adds intensity to home-baked treats Feb 20, 2013 12:00 AM
Great vanilla extract holds the power to elevate ordinary food from boring to bold. After the holidays my pantry held a wide variety of liquor, while the vanilla extract bottles ran dry so I had an interesting idea: Put the alcohol to good use and make vanilla extract myself.
Baking secrets: Crafting your culinary legacy Dec 3, 2012 12:00 AM
Create a signature cookie for holiday cookie swaps and gatherings. Baking Secret columnist Annie Overboe gives tips for how to bake a cookie that's uniquely yours and shares her unique thyme-tinged butter cookie recipe.
Rustic galette embodies Thanksgiving spiritNov 19, 2012 12:00 AM
Over the years Annie Overboe has crafted Thanksgiving desserts ranging from wildly zesty cranberry tarts to pumpkin-spiced trifles. Yet her guests overwhelming choose homemade pies. If you get the jitters over making homemade pie, try Annie's Rustic Apple Galette with a no-fuss crust that comes together in a food processor.
Pumpkin ale makes quick bread more savory Oct 29, 2012 12:00 AM
Pumpkin can bring more to the fall dessert table than a standard custard pie or overly sweet cake, yet most bakers view this humble squash as a non-contender in the ingredient arena and overlook the culinary possibilities. Admittedly, plain pumpkin purée lacks that spark needed to ignite on our taste buds. But underneath its rough exterior and well, those pesky seeds, hides an ingredient bursting with potential.
Baking secrets: Butter makes frosting betterSep 18, 2012 12:00 AM
Most wedding bakers spend the bulk of their time focused upon design and decor for the cake. Understandable, but this approach misses a unique opportunity to capture attention and ignite anticipation through the most powerful of human senses: our keen sense of smell. For a wedding cake I made for my niece this summer, I set out to design a frosting that would create an enticing aroma that would elevate the typical wedding cake experience.
Warming up to ice cream pies Jul 23, 2012 12:00 AM
Organizing the sweet course for a recent family gathering got me thinking about infusing fun into the usual summer dessert offerings. Warm weather immediately brought cool thoughts of ice cream pies to mind.
Strawberries get dressed up for summer partiesJun 14, 2012 12:00 AM
Most bakers shy away from these sweet table gems in the summer and I understand why. Yes, the presentation is stunning, but the fruit poses perishability challenges and summer heat creates challenges when working with temperature-sensitive chocolate. Before you close the cookbook on this dessert dynamo, let me share the secrets behind my favorite strawberry recipe, Tuxedo Strawberries.
Flavor not lacking in chocolaty vegan cakeMay 21, 2012 12:00 AM
Today's parties call for extra attention to food details as guests bring allergies and taste preferences to the table. Baking for this diverse crowd brings on a few culinary challenges. Unlike entree or salad buffets that allow diners the option to pick and choose from a variety of ingredients, once a cake hits the over it's impossible to hold the eggs and butter.
Baking secrets: Whole wheat flour makes surprise appearance in cakeApr 11, 2012 12:00 AM
The recent push to get consumers to add more whole grains to our meals has inspired me to think about infusing whole wheat flour into a dessert. Not a sweetened yeast or quick bread recipe, but a bona fide after-dinner cake dessert. King Arthur, America's oldest flour company, now offers home bakers unbleached white whole wheat flour, milled from white wheat kernels.
Why the Irish use baking soda in their bread Mar 14, 2012 12:00 AM
Order soda bread in Ireland and you will enjoy a plain loaf with a slight tangy edge. Traditionally, Irish bakers don't embellish their daily bread with dried fruits, but for tea they serve spotted dog, a loaf studded with raisins or currants. Other variations include Treacle bread made with dark molasses and brown soda bread baked with whole-wheat flour and oatmeal.
Traditional Irish Soda BreadMar 13, 2012 12:00 AM
Traditional Irish Soda Bread: Annie Overboe
Baking secrets: Falling in love with dark chocolate Feb 8, 2012 12:00 AM
Dark chocolate has come a long way since my days at the Culinary Institute of America. Today's selection of commercially available dark chocolate bars boasts exquisite chocolate varieties and diverse ingredients pairings like sea salt and chipotle chilies. My taste buds lean toward the savory notes in dark chocolate made with 72 to 78 percent cacao. In these bars, cocoa dominates the stage with sugar and dairy as a supporting players. Milk chocolate, on the other hand, contain around 30 to 40 percent cacao with sugar and milk adding the rest of the flavor.
Baking's building blocks Jan 25, 2012 12:00 AM
What do flour, sugar and leavening have in common? Need a clue? With countless ingredients at our fingertips, almost every baking recipe calls for this trio. Still stumped? They're the building blocks of the baking world. That said, let's find out more about these important ingredients.
Sweet butter secret to success for scrumptious holiday baking Dec 6, 2011 12:00 AM
With holiday festivities in full swing, we look forward to enjoying the homemade cookies that inspire our yuletide cheer every season. What's the secret behind those treats from your favorite baker's oven? It's none other than sweet butter. This luscious ingredient infuses smooth texture and mild creamy taste into cookie doughs and melds seamlessly with diverse partners such as nuts and spices, without overpowering.
A pecan pie without corn syrup? Oh, my! Nov 14, 2011 12:00 AM
Pies rule the dessert table for Thanksgiving, and on this traditional American holiday our tastes fall into three distinct flavor themes; fruity apple, spicy pumpkin and the ultimate sweet dessert … the pecan pie. Could pecan pie made without corn syrup find a place at the holiday table?
Surprise ingredient turns cupcakes into Halloween treat Oct 18, 2011 12:00 AM
For bakers, especially, Halloween allows us to showcase extreme culinary creativity. Usually I advise a light and balanced hand when decorating baked treats for a diverse crowd, however, for Halloween desserts I say pull out all the colored sugar, sprinkles, gummy worms and spooky finishings you can find.
Kuchen recipes makes the most of Honeycrisps Sep 27, 2011 12:00 AM
As summer transitions into fall, that cool breeze signals the arrival of baking season. Unlike spring that tiptoes in after a cold winter, autumn roars out of the gate offering the finest dessert fruit front and center: the crisp and juicy apple.