Categories
Archives
A sample text widgetEtiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa. Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna. |
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 […] 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 […] 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 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! […] “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 […] Once again, I am learning from my own mistakes, chalking my baking failures up to “experience.” I recently picked 15 pounds of organic blueberries, most of which I froze for use in the Winter when fresh produce is expensive and less-than-desirable quality. But I had some sour cream in the frige that was about to […] Eileen asks: I want to decorate cut-out sugar cookies with crystal sugar sprinkles rather than icing. How do I get the sugar to stay on the cookies? Do I put the sugar on BEFORE or AFTER I bake the cookies? Baking S.O.S. says: Apply the sugar BEFORE you bake the cookies. To get the sprinkles […] May 16th, 2009 | Category: cookies | Leave a comment This is one of my most-requested recipes. They are perfect for Fall, and they are absolutely addictive! ICED PUMPKIN COOKIES by Laura Robertson-Boyd Yield: approx. 7 dozen small cookies
Ingredients for Cookies: Shortening ¾ Cup Granulated sugar 1 Cup Brown sugar […] |
Recent Posts
|
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 […]