#baking

#baking

2 pounds whole sweet potatoes, washed and patted dry 1 9-inch pie crust 1 cup evaporated milk 1/4 cup melted unsalted butter, cooled 3 large free-range eggs, yolks and whites separated 1/2 cup brown sugar, packed 1/4 cup granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 pinches ground Himalayan pink salt 1/2 teaspoon lemon zest whipped cream, for serving

Humans may have invented telescopes that can glimpse outer space, but squirrels gather nuts when they sense winter coming on, and more nuts indicate a harsher season ahead. Such is the ancient wisdom packed into the pages of The Old Farmer's Almanac, which has been in print since 1792 - when George Washington was still President and almost 100 years before Edison patented the light bulb - and today remains the best-selling and longest continuously published periodical in America.

If you're ready to bake a batch of cookies but notice you only have salted butter in the fridge, don't fret. Go ahead and use salted butter to bake. The salt content in salted butter will not drastically change the texture and crumb structure of your cookies. After all, salt is merely a mineral that enhances flavor. It does not contain moisture, like sugar does, or protein like flour.

There's no wrong way to make a chocolate chip cookie. Let's get that part out of the way so that we don't get into a whole big fight about whose cuisine reigns supreme. You put a chocolate chip cookie in front of me, I'll eat it and be happy. That's a lock. That said, I have been monkeying around with chocolate chip cookie recipes for as long as I've been a homemaker (nearly 20 years!).

From cool concerts and shows to delightful animation and apple tart deliciousness, there is a lot to do and eat this weekend. So let's get to it, shall we? (As always, be sure to double check event and venue websites for any last-minute changes in health guidelines or other details.) Meanwhile, if you'd like to have this Weekender lineup delivered to your inbox every Thursday morning for free, just sign up at www.mercurynews.com/newsletters or w.eastbaytimes.com/newsletters .

The smoke from the bombing blinded me completely, she said.

Home bakers (and particularly Americans) are so terrified of over-baking things that they wildly, tragically underbake them. Some things (brownies, snicker doodles) are best if you just barely bake them, but a lot of things (particularly breads, viennoiserie, some cookies, etc) need to get properly, richly browned. Colour is flavour! Raw flour doesn't taste good! Gelatinise your starches, caramelise some sugars, and crisp up that crust, people!

Brandt Ranj is a commerce reporter for The Verge, which means, he says, "I spend my time trying to find good deals and the best gear to recommend to our readers." He also keeps The Verge 's wearables buyer's guides up to date, but, he adds, "my role requires me to cover a little bit of everything," including deals on subscriptions. "Products are constantly coming out, so every day it is a little different."

Posts from Australian and British readers showed no alarming results and I quickly realised something had gone awry in the American translation. As it turned out, the recipes had been converted in-house by the publisher, using a straightforward formula to change celsius to fahrenheit. What no one had noticed was that the conversion also needed to take into account the oven setting: fan-forced versus conventional heat. Many American ovens, it seems, still don't have a fan function.

What's Bonfire Night without some toasty, gooey marshmallows? And it's only right to have them in a s'more, the American classic that's also now part of the festivities over on this side of the pond. Digestive biscuits are typically the go-to, but I like to add extra flavour, depth and texture by using ginger oaty biscuits instead. These are quick to put together and don't require any chilling.

For the pie/filling: - Your favorite pie crust recipe (or store-bought pie crust) - 4 cups Concord, Thomcord, Kyoho, or other seeded grape variety (you can use seedless grapes if necessary, with one small adjustment to the recipe outlined below) - 1 cup sugar - ⅓ cup all-purpose flour - ¼ teaspoon salt - 1 tablespoon lemon juice - 2 tablespoons melted butter

This is a rich and tender Bundt cake that uses a whole can of pumpkin purée. A big bowl of pumpkin batter is split in two, one half flavored with a heavy shower of cocoa powder, the rest left bright orange and spiked with a bit of cinnamon. The end result is a cake so beautiful and lofty, it's hard to imagine it was made entirely by hand, no mixer needed.

With recipes that go viral, creator personalities that people fall in love with, and food hacks that will transform your experience in the kitchen, the app not only elicits smiles and joy, but can be extremely informational as well. In the world of baking, TikTokers use their creativity to create many types of videos. Whether they are showing off a unique way to bake your favorite treats, showcasing their

I'm the same way. Whenever I bake cookies, for example, I reach for King Arthur Baking's all-purpose flour, a pantry staple of mine. What sets this unbleached and unbromated all-purpose flour apart is that each bag is reliable and behaves the same, thanks to decades of obsessive testing. That means every batch of my curry peanut butter cookies or ube linzer cookies bakes up exactly the same, time after time. There are no surprises, and this is very important to a baker.

These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. Lemon sweet rolls with cream cheese icing, They have such a bright, delicious flavor. It's something that feels a little bit new, but also familiar. The dough is soft, and tender, and rich.

It starts with a spark of sugary nostalgia, a cake you haven't thought about in years, crossing your mind in a random moment. Lost in memories all this time, it's surprising how much impact it still holds. The passing of time, as it turns out, only elevates forgotten desserts' magic. After that, it won't be long before the cravings come knocking and demand a revival. Such is the case with perok cake, as aptly demonstrated by large baking communities on Reddit.

Avoid plain water and get creative with a bevy of beverages that are well-suited to complement a variety of different cakes. It's a simple and effective way to boost the taste of your cake and add extra moisture for a crave-worthy texture. For example, buttermilk is thicker and known for its sour taste, adding extra fat content and a new layer of depth and complexity to any chocolate cake, pound cake, or similar style of dessert.

The ingredient is a combination of highly-concentrated bitter almond oil, alcohol, and water, yielding a more distinctive taste than vanilla extract. Recipes typically require less than a teaspoon. On the palate, marzipan-y almond extract resembles amaretto liqueur - no mystery considering almonds belong to the same stone fruit family as apricots (amaretto is made from apricot kernels). "I also love the way it pairs with stone fruit, so I often add a dash of almond extract to cherry or peach recipes, like pie fillings," McDowell continues.

According to Guy, there isn't one single answer to the question, but a great deal of nuance. "It depends on the style of cookie you're making and the texture you're looking for," she explains. "Butter is usually the go-to choice (solid or melted) because it adds so much flavor." Outside of flavor, Guy revealed that butter can do one other thing: "Solid butter should be the go-to choice for structure." You see, when it's creamed, it adds air to the dough and forms a stabilizing network with the fats and sugar, giving your cookies their shape and texture.

Technically, you could just chop the herbs and fold them right into the batter, just know that they won't keep their bright pretty color once they're baked,

When baking cakes and brownies, one of the first things that disappears in the oven is moisture. When cooling at room temperature, out in the open, more moisture dissipates from the baked goodies. Beet juice's added moisture helps keep the crumb tender and cakes and brownies softer for longer. My doubanjiang red velvet brownies were still moist and tender two days post-baking.

Hundreds of cake lovers will gather for the much-anticipated Cake Picnic Tour on Nov. 8, as the event lands in New York City. Tickets go on sale Oct. 6 at 1 p.m., but the event emphasizes bringing people together through a shared love of cake with one simple rule: no cake, no entry.

What's better than the familiar sight of a warm, homemade pumpkin pie as the Thanksgiving season rolls around? A bunch of adorable, bite-sized pumpkin pies, that's what. While a big slice of pie is both comforting and eye-catching, a miniature pie encapsulates all of the elements in a much more manageable portion. These tiny pumpkin pie bites are not only much cuter than their larger counterparts, but they're also easier to serve, and they're perfect for gifting or bringing to parties.

The Korean condiment contains fermented soybeans and glutinous rice and is made using gochugaru, a dried Korean red chile ground into flakes. The result is an ultra-special flavor bomb of a paste that boasts a sweet and tangy nose, and spicy, sweet and sour umami flavors. Gochujang is a key ingredient in staple savory Korean dishes such as kimchi, bibimbap, soondubu jjigae and more.

A cosy twist on the beloved classic, this cake reimagines sticky toffee pudding : dried figs in place of dates, the addition of apples for a fresh pop, and the whole thing crowned with glossy toffee apples. Dense yet tender, plush with fruit and rich with toffee, it's simple enough for a weekend pudding, and special enough to be served at a gathering.

The beginning of fall is a changing of the guard. The air conditioning is clocking out. It's time for the oven to step in and the warming flavors of nutmeg, allspice, cardamom, apple, maple and citrus to fill the air. Consider this list of 24 treats a way to welcome the season. Sticky buns, Bundt cakes and blondies, snacking cakes, cookies and cider doughnuts: Each invites you to slow down, to stop and smell the sweets. (Save them all on New York Times Cooking.)

While many people don't notice a difference in taste between the two types of sugar, those with a refined palate can detect subtle differences. Some people find that beet sugar has a neutral taste that isn't very sweet, and some detect an earthy, burnt sugar flavor. Others think that cane sugar has a sweeter, richer flavor with under-notes of caramel or molasses.

Ever since Conrad made dirt bomb muffins for Isabella's (Belly's) birthday in Season 3, Episode 4 of the Amazon Prime Video hit series "The Summer I Turned Pretty," fans have been running to the kitchen to whip up a batch themselves. They're popular for a reason, and not just because they're on the show: They're simply delicious. These little treats are packed with everything you could want in a breakfast, dessert, or snack (and sometimes a meal, if we're being absolutely honest).

When it comes to cookies, you really can't go wrong, especially if they're freshly baked. While chocolate chip cookies often come to mind when it's time to replenish your cookie jar with another homemade batch, we recommend setting aside the chocolate chips for once. Instead, reach for some soft caramels to create the ultimate gooey, delicious cookies. This easy soft caramel cookies recipe, courtesy of developer Jennine Rye, is perfect for anyone who is a little daunted by the idea of making cookies.

There's nothing quite like a big bowl of your favorite cereal topped with cold milk. It's sweet, crunchy, and perfect for busy mornings or late-night snacks. But did you know there's an easy way to level up this breakfast staple? All you need to do is bake it for a few minutes in the oven before putting it into your bowl, and the results are surprising. Toasting cereal brings out deeper flavor, makes the crunch even sharper, and can even caramelize the sugar just enough to taste a little indulgent. Sure, it adds a couple of extra minutes to your routine, but it's a trick worth trying at least once.

One bite of these soft, chewy, and chocolate chip-loaded Coconut Flour Cookies and you'll be hooked! You won't believe how easy they are to make using coconut flour and gluten-free baking staples. These Coconut Flour Cookies are a little different from my regular chocolate chip cookies but taste just as mouthwatering. Slightly crisp on the outside, chewy in the middle, and loaded with chocolate chips, they're everything you could want in a gluten-free cookie.