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Colored bread-ties and freshness

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Yesterday, Heloise had several food-related questions in her column and gave out – as usual – some great advice. The first question asked particularly interested me, however: Can you get a list of the colors of bread ties/matching days delivered for the major brands? Hard to tell when the fresh loaves have been delivered. The connection between bread-tie colors and delivery dates is, if not entirely ... Read More »

Butterscotch and Chocolate Chip Cookies

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Do you like butterscotch chips? I tend to keep them on hand, buying a bag when they’re on sale, but despite their promising name, butterscotch chips aren’t for everyone and I have found that people either like them or don’t.  When eaten on their own, they often seem overly sweet and have a texture that is more grainy than smooth, unlike that of a chocolate chip. Personally, I ... Read More »

Measuring spoons get groovy

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I have several sets of measuring spoons, in both plastic and metal. I also have several spoons that have managed to detach themselves from the rest of their sets and now float freely around the kitchen. They’re not the most exciting kitchen tool, but they are certainly vital to most culinary tasks – especially when you’re into baking.It looks like some designers want to bring ... Read More »

Hershey’s with Crisp Corn Bits, reviewed

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When I first noticed the Hershey’s with Crisp Corn Bits bar in the candy aisle at my local supermarket, a series of thoughts ran quickly through my mind: What is that? Corn? Who wants corn in a candy bar? It kind of looks like those honeycomb chocolates on the package, but those don’t have corn in them. I wonder if it’s crunchy. It’s on sale ... Read More »

How to Substitute All Purpose Flour for Cake Flour

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A question I get asked on a regular basis is “Can I substitute all purpose flour for cake flour?” It is far less common to hear the reverse (although I have actually done so in recipes when I was out of flour and couldn’t be bothered to go to the store), since if you have one kind of flour at home, it will generally be all ... Read More »

Hershey and Callebaut join up

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While everyone has their favorite, the Swiss chocolate maker Callebaut is widely considered to be the gold standard of chocolate around the world. Hershey’s, by contrast, is – to put it as delicately as possible – usually not mentioned in the same sentence, though the brand is a big seller and has many fans. Chocolate aficionados may therefore be surprised to hear that The Hershey ... Read More »

Black Cherry Sour Cream Muffins

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After I pulled this batch of muffins out of the oven, I immediately thought that I should have made muffin-tops instead of the whole muffin. The tops were perfectly domed, rising up nicely over the top of the muffin tin, and had a slightly crisp top, thanks to some sugar sprinkled on before baking. Then I tasted one of the slightly cooled muffins and was ... Read More »

Wheat Free Oatmeal Chocolate Chip Cookies

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I don’t do too much wheat free/gluten free baking because I don’t have much call to do so. None of my close friends or family members have a gluten intolerance and only a few avoid carbs, so I tend to bake ordinary, wheat-filled breads, cookies and cakes almost exclusively. Note the word “almost”. These cookies are wheat free, made especially for a friend whose new ... Read More »

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