Cold butter goes into my scone dough, but I don't work it into the flour with my fingers. The warmth from my hands can soften it before the dough reaches the oven. Instead, I cut the butter into small cubes and use two forks or a pastry cutter. I Continue Reading
My Cloud Bread Starts With Eggs and Cream Cheese Instead of Flour
Bread usually starts with flour, but I don't use any for this cloud bread. Eggs and cream cheese form the base instead. The yolks get mixed with cream cheese, garlic powder, and oregano, while the whites are beaten with cream of tartar until they Continue Reading
She changed one thing when stacking her pans: the coating still looks new years later
Her nonstick pans kept following the same pattern. They started slick, then scratches appeared and food began sticking long before she expected to replace them. She wasn't using metal utensils. She washed them by hand and avoided high heat. The Continue Reading
I Beat the Butter Until It’s Fluffy Before Adding Any Powdered Sugar
Peanut butter frosting starts with butter, but I don’t add the powdered sugar as soon as the butter reaches the bowl. I give the butter time on its own first. I beat it until it becomes light and fluffy, then start adding the powdered sugar one Continue Reading
I Pour Melted Caramel Over Half the Peanut Butter Dough Before Adding the Rest
Peanut butter bars don't have to keep every ingredient mixed through the dough. I save half the dough and use the space between the two layers for caramel and chopped Reese's Cups. The bottom layer goes into the pan first. Melted caramel gets Continue Reading
She Creams Butter and Sugar for 7 Minutes Before Making These Old-Fashioned Tea Cakes
Butter and sugar can look combined after a minute or two, but Corinne Griffith doesn't stop there when making her old-fashioned tea cakes. She creams them for five to seven minutes. That extended mixing comes before the eggs, vanilla, flour, or Continue Reading
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