Pumpkin Pie from a REAL Pumpkin

Amy asks: How do I make a pie from an actual pumpkin?

Baking S.O.S. says: An “actual” pumpkin? What’s THAT?! I always use canned pumpkin because of the convenience factor–it saves so much time

What I DO know is that you cannot use the large jack-o-lantern variety of pumpkins to make pie. . . [...]

September 20th, 2009 | Category: pies | One comment

Best choice for hot pads

Jonathan asks: How do you feel about silicone hot pads? What is your preferred hot pad of choice for removing hot bakeware from the oven?

Baking S.O.S. says: I actually had not tried the silicone hot pads until recently when I got a set of square ones as a gift for my birthday! Now that [...]

September 17th, 2009 | Category: equipment & supplies | Leave a comment

Help for a dense and rubbery chocolate cake

Dee says: Hi BakingSOS, I desperately need some help. I have tried to bake the Hershey’s “Perfectly Chocolate” Chocolate Cake for my mom because she loves chocolate. I have tried this recipe to a T for 3 times, and the cake turns out heavy, wet, rubbery and absolutely disappointing. On the website, the cakes looks [...]

September 17th, 2009 | Category: cakes, desserts, techniques | 16 comments

Raspberry Cupcakes with White Chocolate Frosting

A friend requested raspberry recipes after she picked 7 pounds of fresh raspberries. I tested and loved this recipe, which I modified slightly from the original recipe by Elinor Klivans published in the “Washington Post” Food section (2001).

Raspberry Cupcakes with White Chocolate Frosting

Yield: 12 cupcakes

[...]

September 14th, 2009 | Category: cakes, commentary, muffins/quick breads, recipes | Leave a comment

Are there natural alternatives to food colors and dye?

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 [...]

September 13th, 2009 | Category: cookies, equipment & supplies, techniques | 6 comments

Are baking powder and baking soda interchangeable?

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 [...]

September 13th, 2009 | Category: cakes, cookies, desserts, muffins/quick breads, techniques | Leave a comment

Testing for doneness: Brownies

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! [...]

September 3rd, 2009 | Category: cookies, desserts, food photos, techniques | One comment