Mmmm.... sweets!
Hey all!
I've been baking for awhile; cakes, cookies, souffles, and recently bread. But the one thing that has always eluded me? Brownies! Unless using a box mix, they never turn out right. I just tried a new recipe (http://beautifulmess46.blogspot.in/2012/11/twd-best-ever-brownies.html), and while they taste brownie-like, they look more like cake. I want dense, fudgy brownies.
I guess this is the place to ask.
I'd like to make my myself and my girlfriend some tea bread, if that's at all possible. Tea is my favorite kind of drink ever, and I love bread almost as much for my food. I was thinking if I took out half of the milk from "Lesson 2" and replaced the water with more tea water (I'd probably be using a green or black tea) if that would work at all? Would it even taste good?
I tried to google a good recipe, but after a bit I didn't think it'd help so much, so I came here!
I am looking for a mould or method to make my own choclate batons for Pain au Chocolate. Right now, I am just cutting a bar into sticks, but batons look nicer. There are 1000s of candy mould on Amazon and I can not find the right keyword.
I'm looking for people's experiences on making the mundane, yet awesome, chocolate chip cookie. Namely, I'm looking to make them from one (or more) of the three types of wheat I have here. Hard white winter, soft white, and hard red spring wheats. What would you recommned? And do you have a favourite "whole wheat" chocolate chip cookie recipe?
Thanks in advance! :D
We had a great, sweet, Easter Bake today... baking along with dabrownman... adding another state to our bake! What a way to spend Easter Sunday... I was thinking while the dough was rising in the pans... that today really is all about rising... there is no sweeter treat than the Rising of our Lord...
But, I am thinking our bakes are pretty amazing looking and really quite pretty as an art form as well as an awesome delicious accompaniment for coffee, tea or whatever one "snockers" fruit with...LOL...
Hi,
A customer has challenged me to figure out how to make Apple Nests. They used to buy them at a bakery called DiCamillo bakery in Niagara Falls, NY. I have googled and emailed and no response.
My customer describes them as a flakey type yeasted dough with apple caramelized in them and on top. She described them almost as a cinnamon roll structure but no cinnamon, just caramelized apple.
Has anyone had one of these and/or familiar with them.
Hi, we want to start doing some cookies and biscuits in our deck oven, is there any advice for oven settings in regards to temp and top and bottom heat settings? Should I bake cooler than in a convection oven?
Thanks
Hi everyone,
I am very new to baking, and this is my first post here, I am having a problem with my cookies, after I bake them I can still see sugar crystals visible in the cookies!!
I don't know what I am doing wrong, am I using the wrong sugar, my creaming method is wrong, or is my stand mixer not doing a great job at creaming?
Yesterday I creamed my butter and sugar at high speed, and for a long duration, but still didn't bake the cookies to see how it went.
This week we baked chiffon cake... Helen and I used the recipe in "Inside the Jewish Bakery" page 197... and Barb used a Lemon Blueberry recipe she found online @ http://www.marthastewart.com/338916/blueberry-lemon-bundt-cake. As our usual we end up doing things a bit differently.
