Chocolate chip cookies may be the single most popular type of cookie out there, but I’m pretty sure that it is the chocolate element of the cookie that really sells it. So, if a cookie with some chocolate in it is good, one that has even more chocolate is bound to be …
There are so many shows on cake decorating on the Food Network these days, I can’t even name them all. From cakes that are 6-feet tall to cakes with moveable parts, “impressive” almost doesn’t seem like a strong enough word to describe them. Watching the shows is inspiring, but the skills needed …
Plain buttermilk pancakes are probably one of my favorite things to have for a lazy weekend breakfast. They’re reliably good on their own – especially when topped with maple syrup – but are also open to a wide variety of variations. Blueberries and chocolate chips are pretty standard …
Sugar is – and probably always will be – my go-to sweetener for anything I bake. Call me traditional, but sugar plays a big role in the chemistry of baking and for most things (since I, very fortunately, do not have any dietary restrictions that force me to look elsewhere) I am …
With cakes and muffins, it is easy to stick a toothpick into the top to check for doneness, or to simply touch the top of the cake with a fingertip and see if it has set and springs back into place. With cookies, you can usually tell just by looking at them, …
It’s easy to compulsively buy cute cupcake and muffin papers when you see them in the baking aisle. You go through a package with every batch or two of cupcakes you bake, so you’re never really overloaded with them, and the seasonal ones make baked goods look oh-so-festive. I use them about three-quarters of …
The most important thermometer you can have in your kitchen is an oven thermometer, as if your oven isn’t accurate you’re not going to get a whole lot of cooking and baking done. Following that, meat thermometers and candy thermometers are also very helpful. I use meat thermometers both for meat and for testing …
Caramel is one of my favorite things, so it’s probably no surprise to hear that I really like caramel corn. I’ve had all kinds, from Cracker Jacks to gourmet and homemade varieties, but I have to say that Cosmos Caramel Corn is the strangest I’ve ever eaten.
Before …
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