All men are dogs. No, no, this is not an I’m-a-single-girl-who-hates-men post. Actually, I like guys. A lot. Maybe too much? And I like dogs, too! So hear me out.

The 2012 Westminster Dog Show led us here at CC to a revelation. There are lots of different types of men. And they’re just like dog breeds! There are cute ones, big ones, little ones, silly ones, hairy ones, and mean ones. Boyfriend? Who needs one, when you can get a dog that will be just like any guy you could want. Don’t believe us? Check out these precious pooches and tell me they don’t sorta remind you of someone… Read More »

All-purpose. Wheat. White whole-wheat. Self-rising. Bread. Rye. Cake.

What the heck is the difference between all those flours?

Well, I’m here to tell you. Flour 101, here we go!

All-purpose: As you might gather from its rather clever name, all-purpose flour can be used for pretty much anything and everything. People on gluten-free diets can’t have it, but if you don’t have to worry about that, you can use all-purpose for baking, cooking, bread-making… whatever. It’s all good.

Wheat: Wheat flour is like all-purpose’s healthier and less versatile cousin. It has fiber and protein that all-purpose doesn’t have, but it can be a pain to bake with because it tends to produce very dense items. In many recipes, it’s OK to sub up to 1/3 the total amount of all-purpose flour with wheat flour.

White whole-wheat. Now this is good stuff. White whole-wheat flour has all the nutrition of wheat flour with the lightness of all-purpose. I wouldn’t use it to replace the full amount of all-purpose in any recipe, but you should be able to sub in at least half the amount. These delicious muffins use entirely wheat flour, and white whole-wheat gives them a nice, fluffy texture. Read More »