I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I sh
A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar chee
I was following the recipe here: http://allrecipes.com/recipe/best-chocolate-chip-cookies/ and the cookies came out a little like cake rather than cookies. It'
I am using this flour-less chocolate cake recipe as the crust of a New York style cheesecake. Cake recipe The full recipe is in the youtube description, if you
If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what
I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a
I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk
My muffin recipe calls for 1 1/3 cups of nonfat dry milk. Other than the 4 eggs, there is no other liquid. How much skim milk would I substitute for the dry mil
This feels like a very silly question, but I'm about to bake some american style cookies, and I wanted to know if I had to grease the grease-proof paper first,
I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen s
I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture.
on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? o
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Ple
I followed Dorie Greenspan's recipe http://clclt.com/eatmycharlotte/archives/2010/04/09/dorie-greenspans-tiramisu-cake for making the sponge cake. The cake was
I was wondering whether there's any reason you shouldn't whisk macaron batter like you whisk merengue batter, i.e. first whisk the egg whites until you get soft
I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a
I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked t
I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it. I cook either rhubarb or passion fruit with a few tablespoons
I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the
The recipe uses 3 eggs for volume, separated, yolks and sugar whipped over hot water until triple in volume, whites whipped to stiff peaks. Ground walnuts, 2 tb