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Can you replace brown sugar with regular granulated sugar in a cookie recipe? I'm sure we have bumped into this kind of situation where the brown sugar is nowhere to be found in the kitchen, or simply just out of when we need it the most. Then we look towards our white granulated sugar and ponder, "Can I do that? Can I substitute brown sugar with granulated sugar?". And the answer is YES, however this kind of substitute comes with a mixed blessing.
When you replace the need of brown sugar in a cookie with granulated sugar, the end result of your cookie will be more crisp, because there is less moisture in granulated sugar than in brown sugar. The moisture content which comes the molasses in brown sugar will also give you a nice molasses flavor in your cookie. There's molasses in both light and dark brown sugar, and they can be both used interchangeably. The darker brown sugar will have more intense molasses flavor, which is especially complimentary when baking oat meal cookies.
At the same time, cookies baked with brown sugar will contain more moisture, which will also result in a more chewy cookie than cookies made with granulated sugar.
18 Haziran 2012 Pazartesi
The cure for crumble pound cakes! Why does my pound cake Crumble!
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When we think pound cakes, we think rich, we think butter and we think of the dense cake-like texture that is the opposite of a sponge cake. But when my friend made her pound cake the texture was quite crumbly, as if it was falling apart when she sliced the cake. Why?
This crumbly texture of pound cakes is most likely a result of over mixing your cake batter for too long. This is an common mistake for most inexperienced bakers who is unsure when the cake batter is considered "well mixed". Especially, when trying out a new cake batter recipe, the result may not come out as planned.
Table top mixers, like kitchen aids are powerful beasts when used to mix cake batters. Often we forget how fast our pedal attachment is actually spinning per minute at certain speeds. My suggestion is to be patient, do not blast your mixer on high speed to start but instead, start on a moderate low speed. Besides from creaming your butter with sugar, the rest of the ingredients just need to be incorporated until smooth. Any more mixing after your batter is well incorporated will risk the creation of air bubbles, therefore crumbly cake.
And if you are cutting your cake while it's still hot, that's another faux pas. It will also cause your cake to crumble, crack or fall apart. The cake is always at its weakest when it's fresh out of the oven, although it's body structure has been baked set, but the inners with all the moisture is still too heavy for the outer layer to withstand. Allow your cake to cool before cutting and releasing from the mold.
This crumbly texture of pound cakes is most likely a result of over mixing your cake batter for too long. This is an common mistake for most inexperienced bakers who is unsure when the cake batter is considered "well mixed". Especially, when trying out a new cake batter recipe, the result may not come out as planned.
Table top mixers, like kitchen aids are powerful beasts when used to mix cake batters. Often we forget how fast our pedal attachment is actually spinning per minute at certain speeds. My suggestion is to be patient, do not blast your mixer on high speed to start but instead, start on a moderate low speed. Besides from creaming your butter with sugar, the rest of the ingredients just need to be incorporated until smooth. Any more mixing after your batter is well incorporated will risk the creation of air bubbles, therefore crumbly cake.
And if you are cutting your cake while it's still hot, that's another faux pas. It will also cause your cake to crumble, crack or fall apart. The cake is always at its weakest when it's fresh out of the oven, although it's body structure has been baked set, but the inners with all the moisture is still too heavy for the outer layer to withstand. Allow your cake to cool before cutting and releasing from the mold.
Pear & Lavender Ice Cream ： home style
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When making the prefect ice cream, there are many factors to consider and some go very in-depth to prefect the recipe. There are 4 basic categories of ice cream and they are, ice Cream based, egg based, fruit based and then finally there is the sorbet. Each category has it's standard rules of measurements of certain ingredients, which if followed, will guarantee you a unique, pallet smoothing and flavor flowing ice cream that you want. Some of these rules of measurements concerns ingredients such as the percentages of fat contain, sugar contain, dairy contain and sometimes even the % of emulsifiers used to combine fats together. But, do we really need study all this rules of measurement to make a great tasting ice cream dessert? The answer is NO. You can still make ice cream with just a few simple ingredients such as milk, cream and some kind of flavoring. And it will still be quite delicious.
In this case I'm making a simple pear and lavender ice cream with an egg base ice cream.The Ingredients are simple. You need:
Simple ingredients for home style ice cream.500g whole milk200g 35% cream100g egg yolks60g sugar2-3 sprigs of lavender150g pear puree.
If you can't find pear puree, you can also buy your own pear and cook it down with simple syrup and puree with a hand blender. Or you can also buy pear jams if you can find it in your local market. Just beware if you are using Jams, consider the sweetness level of your jam, you might have to reduce the 60g of sugar if your jam is already sweet.
Start by infusing the lavender with your cream and milk, so in a heavy bottomed pot, slowly bring your whole milk, 35% cream and sprigs of lavender to a quick simmer. Turn off the heat and cover the pot with a lid to allow the lavender to further infuse. Steep for about 5 minutes or so, if you want a stronger lavender flavor, you can also steep it for 10 minutes.
Next, make a crème anglaise. So whisk your sugar and egg yolks together when your cream is finished infusing, and temper your egg yolk mixture with your cream. It' important that you keep whisking your crème anglaise while you cook and bring to a temperature of 80-82degree C. This will ensure that you pasteurize your egg yolks and leaving no trace of potential harmful bacteria.
Cooling the creme Anglaise
When your crème anglaise reaches 80-82C, take it off the heat and quickly cool it in an ice bath. Then add in your pear puree when the crème anglaise is at about 35C. Pour the mixture into your ice cream machine and follow the machine's instruction. Each ice cream machine is different, but usually it shouldn't take longer than an hour or so for your ice cream to be firm enough to scoop and eat.
After 40 minutes of spinning the ice cream. It's firm enough to scoop.
I really like to play with ice cream flavors, and the combination are endless. It's really just up to your imagination and testing to see what works, and what works better!~ I'm going to go enjoy my ice cream now!
In this case I'm making a simple pear and lavender ice cream with an egg base ice cream.The Ingredients are simple. You need:
Simple ingredients for home style ice cream.500g whole milk200g 35% cream100g egg yolks60g sugar2-3 sprigs of lavender150g pear puree.If you can't find pear puree, you can also buy your own pear and cook it down with simple syrup and puree with a hand blender. Or you can also buy pear jams if you can find it in your local market. Just beware if you are using Jams, consider the sweetness level of your jam, you might have to reduce the 60g of sugar if your jam is already sweet.
Start by infusing the lavender with your cream and milk, so in a heavy bottomed pot, slowly bring your whole milk, 35% cream and sprigs of lavender to a quick simmer. Turn off the heat and cover the pot with a lid to allow the lavender to further infuse. Steep for about 5 minutes or so, if you want a stronger lavender flavor, you can also steep it for 10 minutes.
Next, make a crème anglaise. So whisk your sugar and egg yolks together when your cream is finished infusing, and temper your egg yolk mixture with your cream. It' important that you keep whisking your crème anglaise while you cook and bring to a temperature of 80-82degree C. This will ensure that you pasteurize your egg yolks and leaving no trace of potential harmful bacteria.
Cooling the creme Anglaise
When your crème anglaise reaches 80-82C, take it off the heat and quickly cool it in an ice bath. Then add in your pear puree when the crème anglaise is at about 35C. Pour the mixture into your ice cream machine and follow the machine's instruction. Each ice cream machine is different, but usually it shouldn't take longer than an hour or so for your ice cream to be firm enough to scoop and eat.
After 40 minutes of spinning the ice cream. It's firm enough to scoop.I really like to play with ice cream flavors, and the combination are endless. It's really just up to your imagination and testing to see what works, and what works better!~ I'm going to go enjoy my ice cream now!
Chocolate Gift Box. All CHOCOLATE!!
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Okay readers, I am sorry I have abandoned you guys and this blog for more than a month. And I feel grateful that some of you still write to me and encourage me to keep on blogging about food. Especially, this one reader emailed me, screaming, " WHERE'S THE FOOOODDD PORNNN??? ". So I finally decided to get my ass off the lazy couch and put some effort back into my food blog. Hopefully, this type of motivation will last..
Well, I had taught a chocolate class a few days ago, and it was all about chocolate gift boxes. Using chocolate to make a real box with a lid and some decorations. You can use this box to fill it with more chocolate stuff, oh you know, like chocolate truffles and or chocolate bonbons. Whatever it is that you put into this box, it is going to look like it's the LV of chocolates.
I used CK luster dust to brush the colors on the chocolate once I had released it from the mold. Luster dust will give you a beautiful shiny look on your finished product. On the center of the flower pedal, I used a darker golden luster dust and on the ribbon tie, I picked a bronzed copper color. Overall, giving this chocolate gift box a beautiful antique look.
A smaller version of the chocolate gift box. Yup. It's all chocolate.
Doesn't look like it once bit, does it! Looks almost like metal !!
Okay readers, I am sorry I have abandoned you guys and this blog for more than a month. And I feel grateful that some of you still write to me and encourage me to keep on blogging about food. Especially, this one reader emailed me, screaming, " WHERE'S THE FOOOODDD PORNNN??? ". So I finally decided to get my ass off the lazy couch and put some effort back into my food blog. Hopefully, this type of motivation will last..Well, I had taught a chocolate class a few days ago, and it was all about chocolate gift boxes. Using chocolate to make a real box with a lid and some decorations. You can use this box to fill it with more chocolate stuff, oh you know, like chocolate truffles and or chocolate bonbons. Whatever it is that you put into this box, it is going to look like it's the LV of chocolates.
I used CK luster dust to brush the colors on the chocolate once I had released it from the mold. Luster dust will give you a beautiful shiny look on your finished product. On the center of the flower pedal, I used a darker golden luster dust and on the ribbon tie, I picked a bronzed copper color. Overall, giving this chocolate gift box a beautiful antique look.
A smaller version of the chocolate gift box. Yup. It's all chocolate.Doesn't look like it once bit, does it! Looks almost like metal !!
Grilled peaches, Arugula Salad. Honey Grapefruit Vinaigrette.
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Grilled Peaches. Had a craving to want to pan grill something, and so... Peaches it was.
Grilled peaches aren't exactly my favorite type of fruit to grill, but I enjoy the appearance of beautiful grill marks on my surface of my food. There weren't much ingredients to pan grill in the house, and I wasn't going to plan on pan grilling my bread without a fragrant cheese in between.
When you grill anything, especially fruits or vegetables, some of it's moisture evaporates, thus concentrating it's flavors and natural sugars. This in case, with the peaches, they became much sweeter than prior and the feminine like scent of peaches become much more fragrant.
A few days ago, I had made using the last cup of the grapefruit juice with some EVOO, lemon juice, dijon mustard and honey. A honey grapefruit vinaigrette was made. And I decided to dress that on my salad for lunch. I I thought the grapefruit juice and honey would nicely balance out the peppery taste of the baby arugula, and the spiciness of the raw red onions.
But even so, I think I would have been just as happy with some lemon juice and olive oil whooshed together as my dressing. Sometimes I feel we tend to forget how beautifully tasting a great quality olive oil would be on the tongue, and we should be more enticed to explore these raw flavors.
Baby arugula salad
tomatoes. red onions.
and the beautifully grilled peaches
Honey grapefruit vinaigrette.
Grilled Peaches. Had a craving to want to pan grill something, and so... Peaches it was.
Grilled peaches aren't exactly my favorite type of fruit to grill, but I enjoy the appearance of beautiful grill marks on my surface of my food. There weren't much ingredients to pan grill in the house, and I wasn't going to plan on pan grilling my bread without a fragrant cheese in between.
When you grill anything, especially fruits or vegetables, some of it's moisture evaporates, thus concentrating it's flavors and natural sugars. This in case, with the peaches, they became much sweeter than prior and the feminine like scent of peaches become much more fragrant. A few days ago, I had made using the last cup of the grapefruit juice with some EVOO, lemon juice, dijon mustard and honey. A honey grapefruit vinaigrette was made. And I decided to dress that on my salad for lunch. I I thought the grapefruit juice and honey would nicely balance out the peppery taste of the baby arugula, and the spiciness of the raw red onions.
But even so, I think I would have been just as happy with some lemon juice and olive oil whooshed together as my dressing. Sometimes I feel we tend to forget how beautifully tasting a great quality olive oil would be on the tongue, and we should be more enticed to explore these raw flavors.
Baby arugula salad
tomatoes. red onions.
and the beautifully grilled peaches
Honey grapefruit vinaigrette.
17 Haziran 2012 Pazar
1000 Gifts – Part Two
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This is part two of my own journey to list my 1000 gifts; blessings to be thankful for every day.
It really does make a difference in my outlook when I realize how much splendor surrounds me on a daily basis. Whether it's a morning walk in the woods, the sound of my sweetie arriving, or the flowers blooming in our yard, there are so many things to be thankful for…all the little things that make me smile.
My mission is based on a book by Ann Voskamp titled One Thousand Gifts: A Dare to Live Fully Right Where You Are. I plan to complete this journey by June 3o, 2013. Should you also feel inspired to remind yourself of all the things you have been blessed with (things that make you smile every day), please join me. Add a comment to this post and let me know you’re onboard; I'd love to read about your gifts too. And so my 1000 Gifts journey continues... One Thousand gifts I have been blessed with Part Two:
19. My Sweetie stopping on the way home from work to get me a chicken pot pie20. Receiving the catalog order before the anticipated arrival date21. Opening a new bar of oatmeal and honey soap22. Sunday Brunch at my favorite spot: Local Three23. Braised Short Ribs that slice like butter24. Whipped potatoes so scrumptious you go for seconds AND thirds25. Fresh cut flowers on the counter in the kitchen26. A hand written thank you note in the mail27. A new keypad lock so I can’t lock myself out of the house 28. Hitting the long stop light just right so I can dig around in my purse for lost treasures29. Finding money in the pocket of the jeans that I haven’t worn recently30. Being trusted by family to research cruise ship vacations to Alaska31. Watching “The Bachelorette” (guilty pleasure) from a DVR so I can skip commercials32. Ear plugs at bedtime33. An extra purple pen to replace the one that dried-up in the middle of a conference call34. Reminiscing with a friend about “the old days” and experiences we shared at work35. Knowing that I’m loved when I’m having a bad day36. An express elevator trip from the 19th floor to the lobby with zero stops (very rare)37. Pictures of Puppies Playing38. Time to read favorite blogs today Too be continued….
This is part two of my own journey to list my 1000 gifts; blessings to be thankful for every day.
It really does make a difference in my outlook when I realize how much splendor surrounds me on a daily basis. Whether it's a morning walk in the woods, the sound of my sweetie arriving, or the flowers blooming in our yard, there are so many things to be thankful for…all the little things that make me smile.
My mission is based on a book by Ann Voskamp titled One Thousand Gifts: A Dare to Live Fully Right Where You Are. I plan to complete this journey by June 3o, 2013. Should you also feel inspired to remind yourself of all the things you have been blessed with (things that make you smile every day), please join me. Add a comment to this post and let me know you’re onboard; I'd love to read about your gifts too. And so my 1000 Gifts journey continues... One Thousand gifts I have been blessed with Part Two:
19. My Sweetie stopping on the way home from work to get me a chicken pot pie20. Receiving the catalog order before the anticipated arrival date21. Opening a new bar of oatmeal and honey soap22. Sunday Brunch at my favorite spot: Local Three23. Braised Short Ribs that slice like butter24. Whipped potatoes so scrumptious you go for seconds AND thirds25. Fresh cut flowers on the counter in the kitchen26. A hand written thank you note in the mail27. A new keypad lock so I can’t lock myself out of the house 28. Hitting the long stop light just right so I can dig around in my purse for lost treasures29. Finding money in the pocket of the jeans that I haven’t worn recently30. Being trusted by family to research cruise ship vacations to Alaska31. Watching “The Bachelorette” (guilty pleasure) from a DVR so I can skip commercials32. Ear plugs at bedtime33. An extra purple pen to replace the one that dried-up in the middle of a conference call34. Reminiscing with a friend about “the old days” and experiences we shared at work35. Knowing that I’m loved when I’m having a bad day36. An express elevator trip from the 19th floor to the lobby with zero stops (very rare)37. Pictures of Puppies Playing38. Time to read favorite blogs today Too be continued….
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But it doesn't have pockets.....
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Yesterday I noticed that my purse is starting to look shabby, not just a little shabby, it is way past what could be called “shabby chic”. The straps are fraying, the seams are coming loose, the leather is worn, and one zipper refuses to zip.
To me there is not a more excruciating chore than having to switch my purse, and I really can’t comprehend how some gals do it every day. I literally spend hours shopping for just the right purse. It can’t be flimsy, floppy, or refuse to stand solidly. It must have pockets, and dividers, and compartments, and zippers, and... you get the picture. For me, successfully using a purse involves close supervision of its contents. I tend to forget where I’ve put things so compartmentalizing is the key to my sanity. I work hard to be organized, but even then the multi-pocket idea is not fool-proof. I have to remember which pocket I put stuff in. Maybe voice-activated software would be useful—I could open my purse, say “chapstick”, and the correct pocket will vibrate, blink, or talk back to me.
So, today I started my search for a new handbag on Etsy. I always try to support small businesses and my fellow Etsy handmade artists, but I just wasn’t finding what I wanted. Don’t get me wrong, there were beautiful handbags in every color, texture, and shape, but I couldn’t find the perfect fit for me.
Then I stumbled upon these…..problem solved!
A purse organizer insert with pockets galore and stand-up sides so it doesn't go all flimsy inside the purse.
It has pockets inside and out and some have dividers and zippers too!
The organizers come in many differnt colors and styles; with or without handles.
Just look how everything fits neatly inside this purse!
There's even a mini organizer for your foraml clutch bag.
Keeping my purse organized just got a whole lot easier! No more digging around in the dark corners of my purse for cell phone, keys, check book, etc. Best of all, if I do decide to swap my handbag to match an outfit, I can simply lift the Organizer out of my everyday purse and the entire contents can be easily transferred to a cute trendy bag with NO pockets. It will be simple, quick and easy, no need to unload all the pockets to change bags. Yippeee!
Yesterday I noticed that my purse is starting to look shabby, not just a little shabby, it is way past what could be called “shabby chic”. The straps are fraying, the seams are coming loose, the leather is worn, and one zipper refuses to zip.
To me there is not a more excruciating chore than having to switch my purse, and I really can’t comprehend how some gals do it every day. I literally spend hours shopping for just the right purse. It can’t be flimsy, floppy, or refuse to stand solidly. It must have pockets, and dividers, and compartments, and zippers, and... you get the picture. For me, successfully using a purse involves close supervision of its contents. I tend to forget where I’ve put things so compartmentalizing is the key to my sanity. I work hard to be organized, but even then the multi-pocket idea is not fool-proof. I have to remember which pocket I put stuff in. Maybe voice-activated software would be useful—I could open my purse, say “chapstick”, and the correct pocket will vibrate, blink, or talk back to me.
So, today I started my search for a new handbag on Etsy. I always try to support small businesses and my fellow Etsy handmade artists, but I just wasn’t finding what I wanted. Don’t get me wrong, there were beautiful handbags in every color, texture, and shape, but I couldn’t find the perfect fit for me.
Then I stumbled upon these…..problem solved!
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| Organizer by Divide and Conquer |
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| Organizer by Divide and Conquer |
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| Organizer by Divide and Conquer |
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| Example Photos by PurseSitter.com |
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| Organizer by: It's All in the Bag |
Keeping my purse organized just got a whole lot easier! No more digging around in the dark corners of my purse for cell phone, keys, check book, etc. Best of all, if I do decide to swap my handbag to match an outfit, I can simply lift the Organizer out of my everyday purse and the entire contents can be easily transferred to a cute trendy bag with NO pockets. It will be simple, quick and easy, no need to unload all the pockets to change bags. Yippeee!
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