Here’s How To Bake With Booze And Nail It

Here’s How To Bake With Booze And Nail It

Drinks and desserts are both pretty great on their own. And together, they’re even better. With that in mind — a booze-infused cupcake line — in Washington, DC. We asked her for her tips on nailing the baking + booze combo, plus four original dessert recipes that you can easily replicate in your own kitchen.   1. Adding booze to baked goods is one of the easiest ways to amp up flavor. And it often works best when the alcohol you’re adding mirrors an ingredient that’s...

Read More

Make Your Pie Even Better Using These Science Tips

Make Your Pie Even Better Using These Science Tips

If you want to make your spectacular pies even better, science is here to help. Letting your butter sit in the freezer for 10 to 15 minutes can improve your crust.   When the water from butter evaporates from liquid to gas, it leaves little air pockets within the crust, giving it a flakier texture. The more air, the flakier the crust. The globs of fat also help prevent the proteins in the crust from binding tightly and making it too dense, an unsavory quality for the treat...

Read More

HOW TO AVOID CHEESECAKE CRACKING

HOW TO AVOID CHEESECAKE CRACKING

Have you ever baked a cheesecake and at the end of it all, felt disappointed when you see cracks appearing on the surface, as it is baking or cooling? I know I have! Of course, you can cover up the cracks with a topping or decoration, but for you as the baker, you know there are cracks, and perhaps you are a perfectionist, or you have a sense of not wanting to be defeated by those pesky cracks!       Cracks do not, in any way, affect the taste of your...

Read More

Making Chocolate Curls and Shavings

Making Chocolate Curls and Shavings

Use chocolate curls and shavings to decorate cakes and other baked goods or to garnish mugs of hot chocolate.   Chocolate Curls Slightly soften a 3 to 4-inch chunk of chocolate in the microwave on medium (50% power). Using a vegetable peeler, scrape the blade lengthwise across the softened chocolate to create pretty, delicate curls. Refrigerate the curls until ready to use.       Chocolate Shavings Use a vegetable peeler or knife to shave flat, thin...

Read More

Muffin Basics

Muffin Basics

Muffins and quick breads can be savory or sweet; coffee cakes, crowned with a topping, usually star at the breakfast table. They’re simple to prepare because they rely on chemical leaveners, rather than yeast.   Understanding Leaveners To lighten their batters, muffins, coffee cakes and quick breads use a chemical leavener, such as baking powder or baking soda, and sometimes both, plus the actions of creaming and beating in air.Baking soda, also known as...

Read More

Basic Cupcake Tips

Basic Cupcake Tips

I’m looking forward to sharing a more broad range of baking posts with you here on somewhat simple.  Today I wanted to share a few cupcake tips with you.  Cupcakes seem to be all the rage these days. Everyone wants to make them for both formal and casual events.  So lets get talking about ways that will make whipping up a batch of delicious cupcakes even simpler!  {Please note that I am just sharing what works for me in my experience, because I bake far too often!}  ...

Read More

The Easiest, Most Practical Way to Separate Egg Yolks from Egg Whites Without Getting Messy

The Easiest, Most Practical Way to Separate Egg Yolks from Egg Whites Without Getting Messy

Separating an egg yolk from the white is one of the most universally hated kitchen tasks out there. Most cooks prefer using their hands or the egg’s own shell to separate them. For those who don’t like getting messy, there are countless devices designed solely for this purpose, and a lot of shortcutsthat use household items to make it easier.         If you don’t have an empty plastic bottle lying around, there’s another item in...

Read More

Types of Sugar

Types of Sugar

When it comes to baking, sugar is one of the most important ingredients we use. Of course, the sweetness it provides to things like cookies and cakes is obvious. In breads and rolls, however, it feeds the yeast that makes for a beautiful rise. Sugar is an integral part of the baking that we do day to day. For most people, the first thing that comes to mind when hearing the word sugar is white, granulated sugar.  It’s the type that America uses most often for baking and...

Read More

How to frost cakes perfectly

How to frost cakes perfectly

The secret to perfect frosting is to apply a “crumb coat” and let it chill before slabbing on a second layer. This will keep all those pesky crumbs from getting mixed up in the frosting.   Step One:  Have cake, icing, long flat spatula, an off-set spatula and a pastry brush (or a very clean soft basting brush) ready to frost cake. If you have a cake turn table, this will help greatly! If not, you can turn over a large pan and use this to give your cake and plate some...

Read More

How to Make Layer Cakes

How to Make Layer Cakes

There are several reasons to take the time to make a homemade cake. First, flavor, texture, and pride. Second, a majestic layer cake puts the exclamation point on a holiday table and doubles as a stunning centerpiece for your dessert buffet. Third, this impressive production actually has big make-ahead potential: You can bake layers up to a month ahead and freeze them, and most fillings and frostings can be made in advance, too. All you need to do is thaw and assemble the...

Read More

How To Roll A Jelly-Roll Cake

How To Roll A Jelly-Roll Cake

Rolling a jelly-roll cake is easier than it looks with our step-by-step guide. To make a jelly roll, you spread jams, jellies, frosting, or whipped cream onto a thin, flat cake, and roll it into a log. While they may look complicated, they’re not, says Cooking Light Test Kitchens staffer Kathryn Conrad. Just use a small, rectangular terry cloth or tea towel when rolling to remove moisture and prevent the cake from sticking.   Step One: You’ll need: A...

Read More

Why We Use Unsalted Butter

Why We Use Unsalted Butter

Butter is my go-to fat in the kitchen.  Olive oil is nice.  Coconut oil is lovely.  Butter gets the job done! Butter is typically made from cow’s milk and consists of mostly butterfats.  Low-fat buttes are suspicious, at best.  Butter is generally about 80% fat, with the remaining 20% consisting of water and milk solids. You have a choice when you go to the grocery:  salted or unsalted butter.  If you’re thinking about slathering your butter on a warm baguette, you’ll want...

Read More

How to make cake: top 10 tips for success

How to make cake: top 10 tips for success

Is there a secret to making great cake? Absolutely! Follow our ten commandments and let the baking magic happen… If you’re a cook who can’t resist tossing in a handful of this and a sprinkle of that, you may find baking can be a bit hit and miss. Baking is an area of cookery that doesn’t take kindly to artistic licence. But follow a few basic baking rules and success is sure to follow… 1. Use a good recipe  For guaranteed results it’s...

Read More

Baking 101: Must We Sift This Flour?

Baking 101: Must We Sift This Flour?

You’ve seen the recipes… they read something like ‘sift together flour, baking soda and salt’, or they say something like ‘3 cups sifted flour’. If you’re anything like me, you read those recipes more like ‘take out that sifter that you sometimes use as a pasta strainer, dirty it up with flour, make more of a mess than you intended, and then keep baking.’  Not ideal.  I know. Do we rreeeaalllyyy  have to sift the flour when baking?  No, and yes.   Sifting is meant to...

Read More

6 Baking Tips for Flawless Cakes

6 Baking Tips for Flawless Cakes

      1. Avoid Using Cold Eggs   Sure, you know to bring the butter to room temperature, but it’s just as important for eggs—otherwise the mixture won’t emulsify properly. If you’re short on time, microwave cut-up butter on low in 5-second intervals, checking in between, and place eggs in a bowl of warm water for 10 to 15 minutes.             2. Measure the Flour Properly Spoon flour into a dry measuring cup, then sweep off the excess with a...

Read More

Life-Changing Baking Hacks

Life-Changing Baking Hacks

These baking tips are sure to make you seem like the best pastry chef around. 1. Make your own buttermilk using regular milk and lemon juice.   Never buy buttermilk again with this trick! Using a 1-cup measuring cup, add 1 tablespoon of lemon juice or vinegar. Fill the remainder of the cup with plain milk. Let it sit for five minutes and you have DIY buttermilk that will always get the job done!   2. Bring eggs to room temperature in five minutes with a bowl of...

Read More
Visit Us On TwitterVisit Us On PinterestVisit Us On FacebookVisit Us On YoutubeVisit Us On Google Plus