You Can Have Your Sweet Tooth and Eat Too! When baking with a sugar substitute, you should consider changes in sweetening power, texture, and very importantly, taste and after-taste. There are several reasons why a cook would consider cutting out the use of granulated sugar, and these reasons could be; illness, weight loss, no energy …
Baking at elevations of 3500 feet or more is considered high elevation baking. Since the air is thinner the higher your elevation is, of course, this causes a dilemma for bakers. This article will address some of these issues and provide a high altitude baker with tips and tricks to help you in the kitchen. …
Things can go terribly wrong in the kitchen. I don’t mean starting a fire by a poorly executed flambe. I’m talking about baking. I was trained in the ways of the hot and cold kitchen but my first kitchen duty was in the Pastry section of a rather over-rated cafeteria of a 5-star international business …
As long as I can remember during my child hood Baking fresh Spritz Cookies as well as design the various shapes of the cookies. Since then it has been my ambition and an everyday hobby to bake these cookies as an desert and or snack, but the way I bake these Spritz Cookies are different …
Six Easy Ways to Improve the Chances of Baking Success Freshly baked cookies definitely have a certain appeal. However, no-bake cookies are a great replacement when you don’t want to heat the oven or spend a couple hours in the kitchen baking cookies. No-bakes are quick, very easy to make and great for both first-time …