Archive for March 2012
Tempering Chocolate
Tempering chocolate is taking real chocolate, such as eating chocolate and preparing it for use. There is no need to temper chocolate if you will be using it for baking, but in cases where you will be using it as a decorative garnish, or as a coating, it is highly recommended that you temper your…
Read MoreWhat kind of Chocolate?
I’m always getting questions about the types of chocolate I use in my baking and finding myself telling people that they should try a different type of chocolate for theirs. This is the sort of thing that you’d learn at one of these short term bakery courses in delhi and that is why so many…
Read MoreIt’s a sparkly cookie sort of day.
So… it’s about an hour after lunch, and I feel like something sweet. Granted, I’ve got some Girl Scout Thin Mints I could snack on. But that’s not what they are for. They’re for making homemade blizzards – if Matt doesn’t eat them all first. That’s why I’m always super glad to have cookie dough…
Read MoreGCAMA’s Annual NATPA Pull
Last weekend was GCAMA’s Annual NATPA Pull. Wow! That’s a lot of acronyms – but it’s much faster than saying Gibson County Antique Machinery Association’s Annual National Antique Tractor Puller’s Association Pull. We host our NATPA sanctioned pull each February. Each year since the building was completed, the club has hosted their pulls inside the…
Read MoreDouble-Dutch Chocolate Holiday Cookies
This recipe for chocolate-y cookies originally comes from the December 2011 Taste of Home publication, Gifts in a Jar. I love recipe in a jar cookies, because I can prep cookies and display them in a pretty jar until I’m ready to make them. Now, that being said, there’s no reason that you have to…
Read MoreMolten Butterscotch Cakes
This recipe for Molten Butterscotch Cakes comes from the September 2007 edition of the Betty Crocker Fall Baking publication. It’s a good recipe, and a nice variation on all of the molten chocolate cake recipes out there. Ingredients: 6 teaspoons graham cracker crumbs 1 cup (6 oz) butterscotch chips 2/3 cup butter 3 eggs 3…
Read MoreChai-Spiced Almond Celebration Cookies
I originally found this recipe in my December 2008 copy of the Betty Crocker Christmas Cookies publication. I like this recipe because it starts from a cookie mix. I’m not normally a big fan of using mixes – it takes some of the home-made out of home-made, but it makes my life super easy when…
Read More