I have been looking at some of the low calorie brownie options online and have not found one I can sink my teeth into, without worrying about my hips. So I deci
I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triang
Can I use lime instead of lemon in my choc chip cookie recipe? It calls for 1/2 teaspoon and I have no lemons. Would it be better to just omit or use 1/2 teaspo
I have heard from several sources (some of them including people from SA chat) to not wash a baker's couche. They do not need to be washed because generally the
I have read it countless times, mostly in baking magazines: "This recipes always works!", "Always turns out great!" etc. Of course I know that you can fail at
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading onli
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final re
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this o
I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum
What baking time is optimal for recipes that are done in pyrex for banana bread versus metal baking dish?
Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the su
I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax
My interpretation of the other question about the ideal flour/sugar/butter ratio for crumble, is that the flour:sugar ratio should be somewher
I need to make a ~2.5-hour drive with a baked dessert (most likely a crisp/cobbler) but am unsure how prepared it should be beforehand. I suppose I have three o
I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply
I'm interested in hearing any success (or woeful failure) stories on the behavioural differences between these two products. I've only found Orgran No Egg avail
I haven't baked anything for over a decade. But the other day I decided to have a go at doing a Victoria sponge. As a result, I now have lots of questions. But
I used the scone recipe from here, but the scones turned out really hard and dry. What should I have done differently? More butter, more milk. Less cooking time
I bought a 24 cup cupcake pan from a restaurant supply store because I am baking cupcakes for my daughter's wedding. The cups are regular size, just in one big