<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Hydrangea Bakehouse]]></title><description><![CDATA[Hydrangea Bakehouse]]></description><link>https://hydrangeabakehouse.wixsite.com/hydrangeabakehouse/blog</link><generator>RSS for Node</generator><lastBuildDate>Thu, 08 Oct 2026 11:16:33 GMT</lastBuildDate><atom:link href="https://hydrangeabakehouse.wixsite.com/hydrangeabakehouse/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[What It Takes to Make a Really Good Chocolate Chip ]]></title><description><![CDATA[Credit: Emma's Plate Over my years of experience baking chocolate chip cookies, there are 4 important things I have realized when creating the perfect cookie. HIGH QUALITY INGREDIENTS Credit: The Spruce Chocolate chip cookies will always need a base of flour, butter, sugars, eggs, vanilla, chocolate, and salt. I used to underestimate the difference high quality ingredients could make, but it's true. The type of vanilla you use is a great example of this, using real extract or even paste can...]]></description><link>https://hydrangeabakehouse.wixsite.com/hydrangeabakehouse/post/what-it-takes-to-make-a-really-good-chocolate-chip</link><guid isPermaLink="false">6a939409ba5fc19bcbb58918</guid><category><![CDATA[BAKING LAB]]></category><pubDate>Wed, 02 Sep 2026 20:40:00 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/314517_8415df36ca67443b81e02d21c7f52009~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>hydrangeabakehouse</dc:creator></item><item><title><![CDATA[Pumpkin Caramel Doughnuts]]></title><description><![CDATA[This recipes is a perfect fall dessert, best enjoyed with hot cup of cider or coffee on the colder fall days. It is a pumpkin bomboloni doughnut, tossed in cinnamon sugar, then filled with salted caramel diplomat cream and topped with a caramel drizzle. INGREDIENTS - Pumpkin Bomboloni (18 doughnuts) 75 g Pre-ferment 37g - All purpose flour 37g - Water 1/4 tsp - Active dry yeast 100g - All purpose flour 250g - Bread flour 65g - Cake flour 37g - Sugar 2 tsp- Instant yeast 125g - Whole milk 2 -...]]></description><link>https://hydrangeabakehouse.wixsite.com/hydrangeabakehouse/post/pumpkin-caramel-doughnuts</link><guid isPermaLink="false">6a8e8087b23c95114c72a742</guid><category><![CDATA[RECIPES]]></category><pubDate>Fri, 02 Jan 2026 09:32:47 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/314517_0d814432bac444e1914e3f7ec43fb84c~mv2.png/v1/fit/w_677,h_907,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>hydrangeabakehouse</dc:creator></item></channel></rss>