A group I belong to plans to have a book-themed
Cupcake Wars party. Everyone's supposed to make a batch of cupcakes with a name based on a book title. Example: The Particular Sadness of Lemon Cupcakes.
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posted by BibiRose
on May 11, 2013 -
27 answers
So it's rhubarb season and I've finally managed to buy a big batch, yay! I
love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
25 answers
I want to make brownies for my son's birthday and mail them to him. This is not a problem. What might be a problem, however...
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posted by DMelanogaster
on Feb 15, 2013 -
11 answers
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
10 answers
Throw me some dessert recipes or ideas that are not only delicious, but involved to make - lots of time required, or lots of steps, or lots of ingredients, whatever. As long as they're yummy and a bit out of the ordinary.
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posted by Stacey
on Nov 17, 2012 -
40 answers
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free.
I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread.
Any Ideas?
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posted by snow_mac
on Nov 5, 2012 -
4 answers
My wife loves baking cakes, but I'd really like her to stop. What other things could she cook that meet her requirements and mine?
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posted by anonymous
on May 1, 2012 -
76 answers
What is the best time and temperature for baked tofu? Every recipe I read seems to differ wildly on those factors. I've made some that has worked, and some that hasn't. The one time I got it just right I forgot to make a note of which recipe I used.
I like it crispy on the outside but still a bit soft inside. Thoughts?
posted by furiousxgeorge
on Dec 26, 2011 -
7 answers
Suggest delicious homemade edible gifts, yet again! Difficulty: specifically looking for (relatively) shelf-stable and mail-able recipes.
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posted by Bardolph
on Dec 6, 2011 -
15 answers
At what point does a cupcake become a muffin? Or a muffin become a cupcake? What is the technical difference between the two?
posted by anastasiav
on May 12, 2011 -
36 answers
In a normal cake mix recipe (mix+oil+water+eggs) is there anything I can successfully substitute with peanut butter?
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posted by abitha!
on Sep 4, 2010 -
6 answers
I have about 3/4 of a liter of sour milk - can I cook or bake this into something tasty?
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posted by iona
on Apr 1, 2010 -
17 answers
help me find new things to bake into bread. not just any bread, mind you, but stuffed/filled bread.
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posted by msconduct
on Mar 13, 2010 -
8 answers
I'm going to a brunch next weekend and have been asked to bring something. What can I make ahead of time?
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posted by leesh
on Jan 28, 2010 -
34 answers
Please help me duplicate The Cheesecake Factory's "Craig's Crazy Carrot Cake Cheesecake" at home.
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posted by Vorteks
on Jan 22, 2010 -
8 answers
Making yeast sticky buns for the staff tomorrow. Better torise once and refrigerate before baking tomorrow or to rise then par bake for a few minutes? Help please.
posted by BrooksCooper
on Jan 6, 2010 -
5 answers
What cookies should I bake for my family this year? What have been your most successful cookies and/or cake or other holiday sweet?
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posted by SuzySmith
on Dec 7, 2009 -
38 answers
In previous years I've made a
lot of cookies to give away to friends and family around the holidays. This year I'd like to do something a little different, but still make it a gift of food.
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posted by sararah
on Nov 5, 2009 -
42 answers
My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes.
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posted by misha
on Sep 28, 2009 -
13 answers
I just made a huge batch of zucchini/apple muffins and they look beautiful. Unfortunately, they taste well, not horrible, but very, very baking soda-y. What should I do with them?
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posted by munichmaiden
on Sep 11, 2009 -
17 answers
What's the difference between good buttercream icing and old fashioned birthday cake icing?
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posted by kdern
on Sep 10, 2009 -
19 answers
Where can I buy a notebook/journal intended to let me record the meals I cook?
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posted by Maia
on Aug 9, 2009 -
7 answers
I'm looking for fat-free (or super low-fat, like under a gram per reasonably-sized serving) recipes for baked goods that you've personally made and enjoyed. Cookies, cakes, quick breads, etc. are all fair game. Bonus points for chocolate stuff.
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posted by vytae
on Jul 9, 2009 -
17 answers
Please suggest me some snacks, light or portable dishes that are both healthy and involve baking or cooking.
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posted by schmoo
on Jun 21, 2009 -
10 answers
I'm thinking about building a gingerbread house this year, and as usual for food topics that have yet to show up on Good Eats, I'm at a loss for where to find a good recipe.
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posted by ErWenn
on Dec 8, 2008 -
5 answers
Need help from experienced bakers: how do I get rid of the eggy smell that clings to otherwise delicious biscotti (and some other baked goods) after they come out of the oven? The only advice I have found is to add a teaspoon of honey to the batter. (I use your standard eggs, out of the shell) Does this work? What causes the eggy smell anyway? How do industrial biscotti-bakers avoid having the smell?
posted by Salthound
on Jun 7, 2008 -
4 answers
Granola me! How can I make really really tasty granola? What granola recipes do you love love love? Where the hell can I find brown rice syrup in Chicago?
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posted by santojulieta
on Apr 4, 2008 -
21 answers
I think people would pay to watch me do (tame) stuff on the internet, but getting from that idea to the whole moving forward, I need help.
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posted by anonymous
on Jan 2, 2006 -
16 answers
