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Aretia asks: Is it safe to substitute butter for butter-flavored Crisco? Baking S.O.S. says: Yes! You can substitute butter for butter-flavor Crisco. Your baked goods may spread more because butter contains more water, but they will taste better with butter, too! Quick Tip of the Day: If you don’t have time to make frosting and decorate sugar cookies with elaborate icing techniques, try using colored sugar sprinkles instead. To help the sugar sprinkles adhere to the cookies, lightly spritz the unbaked cookies with water from a spray bottle, then sprinkle with colored sugars. This will help [...] Cut-out sugar cookies Andrea asks: I am looking for any tips or advice on sugar cookie cut-outs. Whenever I make these, the cookies spread so much in the oven that the shapes become puffy-looking. Is there anything I can do to keep the shapes cleaner? Baking S.O.S. says: There are a number of things [...] Marcia asks: I just purchased a biscotti pan made by Chicago Metallic. It came with a recipe that I wasn’t crazy about: It used oatmeal and advised you to form a loaf and place it in the pan and bake for 25-30 minutes. From going to different recipe sites for biscotti, some say to shape into [...] Gary says: My wife would like to know what she can use to substitute for Cream of Tartar? She’s making Snickerdoodle cookies–mmmm my favorite! Baking S.O.S. says: This is a good question! I myself did not know the answer off the top of my head, so I found the following helpful information at What’s Cooking [...] December 7th, 2009 | Category: cookies | Leave a comment
Nina asks: I love decorating cookies but I am concerned about the additives in food dye, especially for children. Have you had any experience or do you know of any “natural” food dyes? Baking S.O.S. says: Good question, Nina. There is growing concern about the effects of artificial food dyes as we learn more about its [...] Chef Asata asks: I don’t bake. What is the interchangeability of baking powder and baking soda? Can I substitute one for the other? Baking S.O.S. says: It’s interesting you asked this question. My first class in Culinary Arts at Johnson & Wales was Beginning Baking, and we had to write a research paper on something related [...] September 13th, 2009 | Category: cakes, cookies, desserts, muffins/quick breads, techniques | Leave a comment
done! Originally uploaded by chefrb Nina asks: For some reason, I can’t make good brownies. Even when I use the boxed mixes and follow the directions, the brownies are either underdone or overdone. What is the solution? Should I be making brownies from scratch? Baking S.O.S. says: I have the same problem, too! Brownies [...] “Sweet Dreams” Shortly after graduating from Johnson & Wales University, I moved to Washington, D.C. and began working as an assistant pastry chef at Firehook Bakery. I worked for a very talented Pastry Chef, Kate Jansen, who made all of the pastries from scratch and created many of her own recipes. Kate’s original recipes [...] |
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Biscotti: better once or twice baked?
Biscotti is a type of Italian cookie that, literally translated, means “twice baked.” The cookie dough is first shaped into a long, oval log and baked as a whole unit the first time. Then it is sliced into individual pieces which are laid out on cookie sheets and baked a second time to fully dry [...]