This Stepford moment is brought to you by White Lily Flour, "The Light Baking Flour"
Now, on a completely non-sentimental note, I have found a most amazing product. As a southern cook, I usually only think of Martha White flour, and then mostly in its self-rising form. Recently, I decided to try another Southern favorite, White Lily flour, for the first time. It is beautiful flour; it is so fine that it is almost like cake flour and it makes the lightest biscuits, muffins, scones, and cakes. Yes, I go back to my gym sessions Monday! How have I been without this flour all these years?! Also, I have followed another piece of wisdom from one of my culinary heroes, Ina Garten. I have switched to buying only extra-large eggs and my meringues have never been higher or fluffier! It has made a huge difference in my baking. And she's also right about adding coffee to chocolate recipes. It does intensify the flavor of the chocolate. Thank you, Ina! Rea...