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	<title>Baking &#8211; Maggie Redic</title>
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	<link>https://maggieredic.com</link>
	<description>Private Chef in San Francisco</description>
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		<title>A Birthday Party of None</title>
		<link>https://maggieredic.com/a-birthday-party-of-none/</link>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Sun, 07 Feb 2016 23:28:28 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://maggieredic.com/?p=2175</guid>

					<description><![CDATA[Birthday cakes should be layer cakes, and for the second time in as many years I found myself with cakes prepped, but the birthday gathering cancelled. Nestled in my freezer were three layers of  lemon cake (baked last week; you&#8217;d never know they&#8217;d been frozen, and this is the secret to wedding cake construction across [&#8230;]]]></description>
		
		
		
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		<title>Tarte Flambée &#8212; A Strasbourg Classic</title>
		<link>https://maggieredic.com/tarte-flambee-a-strasbourg-classic/</link>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Fri, 22 May 2015 04:38:49 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Everything Else]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[fromage blanc]]></category>
		<category><![CDATA[strasbourg]]></category>
		<category><![CDATA[tarte flambee]]></category>
		<guid isPermaLink="false">http://maggieredic.com/?p=1904</guid>

					<description><![CDATA[I&#8217;d eaten tarte flambée years ago, at a restaurant in downtown San Francisco that no longer exists (though I believe that space now houses Kokkari).  It really made an impression on me, because it was unlike anything I&#8217;d ever had before.  A thin crispy crust smeared with something creamy, covered with bacon and onions, and [&#8230;]]]></description>
		
		
		
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		<title>An American (Éclair) in Paris</title>
		<link>https://maggieredic.com/an-american-eclair-in-paris/</link>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Sat, 09 May 2015 16:05:40 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Everything Else]]></category>
		<category><![CDATA[Travel]]></category>
		<guid isPermaLink="false">http://maggieredic.com/?p=1895</guid>

					<description><![CDATA[My friends in Paris had warned me that true French éclairs* were very different from the ones I make, which contain a vanilla bean pastry cream lightened with whipped cream, and are dipped in bittersweet chocolate ganache. The classic éclair does double duty with its flavor profile: a chocolate éclair has chocolate pastry cream, a [&#8230;]]]></description>
		
		
		
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		<title>The Christmas Cookie</title>
		<link>https://maggieredic.com/the-christmas-cookie/</link>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Sat, 20 Dec 2014 23:44:40 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://maggieredic.com/?p=1837</guid>

					<description><![CDATA[I seem to have failed at my blogging goals for December, but I did manage to bake a round or two of Christmas cookies this year. I have a standard cookie that the holiday would not be complete without, though we&#8217;ve never settled on a name for them. My husband alone can eat half a [&#8230;]]]></description>
		
		
		
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		<title>I&#8217;ll Stick with the Spring Chicken</title>
		<link>https://maggieredic.com/ill-stick-with-the-spring-chicken/</link>
					<comments>https://maggieredic.com/ill-stick-with-the-spring-chicken/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Sun, 06 Apr 2014 00:40:03 +0000</pubDate>
				<category><![CDATA[Adventures in Cooking]]></category>
		<category><![CDATA[Baking]]></category>
		<guid isPermaLink="false">http://maggieredic.com/?p=1590</guid>

					<description><![CDATA[Much has been made about the idea of &#8220;aging&#8221; chocolate chip cookie dough. A NYT article highlighting this very thing swept the web a few years back, and this practice has since become the new trend in the world of chocolate chip cookies.  I made their sited Jacques Torres recipe, even using the prescribed cake [&#8230;]]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
			</item>
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		<title>Nulli Secundus</title>
		<link>https://maggieredic.com/nulli-secundus/</link>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Mon, 24 Mar 2014 05:16:06 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Recipes]]></category>
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					<description><![CDATA[Chocolate chip cookies, like fried chicken, are another of those foods that everyone makes, but are hard to make consistently well.  Even when I measure the flour by weight, I don&#8217;t think I&#8217;ve made the same cookie twice.  In 10 years of professional baking, during which time I baked the same recipe again and again, [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>My Sister&#8217;s Quiche</title>
		<link>https://maggieredic.com/my-sisters-quiche/</link>
					<comments>https://maggieredic.com/my-sisters-quiche/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Sun, 05 Jan 2014 23:38:35 +0000</pubDate>
				<category><![CDATA[Adventures in Cooking]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://maggieredic.com/?p=1461</guid>

					<description><![CDATA[Over the Christmas holiday I spent time with my family in both Ohio and Michigan.  Those among you who are football fans will recognize the potential conflict of interest here.  As a native Buckeye, I actually resent Ohio State&#8217;s ubiquity and typically root for Michigan.  I may be tried for treason after making this information [&#8230;]]]></description>
		
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			<slash:comments>3</slash:comments>
		
		
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