Compact Buttercream Is Ideal For Tall Layer Cakes That Stand Strong
If you're dealing with crumbly cakes that wont hold their layers, try making a compact buttercream. This style of frosting acts as a glue for cake.
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Knead Wet Bread Dough In A Bowl Instead Of On The Counter For Better Results
If the shift from dry dough to wet dough turns kneading from relaxing to agonizing for you, it might just require a change of surface to clear your qualms.
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13 Mistakes Everyone Makes When Cooking With Sweet Potatoes
Sweet potatoes are delicious and packed full of nutrients. And to help you get the most from your tubers, we've rounded up some common mistakes to avoid.
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For Heavenly Banana Bread, Try Combining These 2 Flours
You think you have the best banana bread recipe? Think again. By blending these two types of flour, you produce a tender, moist crumb no one can beat.
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Use 2 Types Of Sugar For Brownies With A Perfect Crust
This is why you need another type of sugar, in addition to standard white sugar, to make the best brownies with a crisp, wrinkled, paper-thin crust on top.
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The Ideal Temperature For Whipping Cream, According To Science
Unlock the secret to perfect homemade whipped cream! Learn the essential technique – chill your cream below 50°F for a fluffy, airy texture every time.
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Upgrade Basic Muffin Mix With Fresh Strawberries And Basil
Make a sweet and refreshing treat or dessert by taking a muffin mix and adding fresh basil and strawberries. Experiment by using different muffin mix flavors.
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Infuse Dairy With Tea To Elevate The Flavor Of Creamy Dishes
Whether it's mashed potatoes or whipped cream, most recipes containing dairy can use a level-up with tea. Here's how to infuse your dairy of choice.
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Bake A Sheet Of Dough For A Different Approach To Cookie Cutting
If you're looking to make some intricate shapes or have your cookies turn out perfectly uniform, try baking a sheet of dough before cutting it. We'll explain.
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Foamy Eggs Are The Key For Avoiding Brownies That Are Too Heavy
Eggs and how you handle them are a critical element of perfectly-baked brownies. For perhaps your chewiest yet, try this method of foaming the eggs.
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30 Popular Types Of Cookies, Ranked Worst To Best
Everyone loves a good cookie. But what would be your favorite? See our ranking of the most popular cookies and where they ranked, from worst to best.
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The Ratio For Substituting White And Teff Flour
Because teff flour is a gluten-free option, substituting with it will change the texture of your end results. Use these tips for the best balance.
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Bourbon Is The Unexpected Ingredient For Amping Up Banana Bread
Revolutionize your banana bread with a splash of bourbon. Kick up the classic recipe, add depth, warmth, and a touch of boozy decadence to each moist slice.
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When You're In A Pinch, Cardamon Works In Place Of Ground Ginger
If you're in the middle of a recipe that calls for ginger but find your running low on it, there are a couple of viable substitutes, such as cardamom and mace.
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Swap Raisins For Dates In Your Oatmeal Cookies And Prepare To Be Wowed
Your next favorite oatmeal raisin cookie might actually not have any raisins in it. Try swapping them for dates to bring out caramel flavors.
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Granulated Sugar Vs Powdered: Which Is Best For Baking Chewy Cookies?
When it comes to ensuring your cookies come out perfectly chewy, your choice of sugar matters. Here's what results you can expect to get from each kind.
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The 2 Types Of Grills That Just Won't Work For Desserts
If you're considering cooking dessert on the grill, make sure you aren't using one of these types of grills, or your sweet treat may have disappointing results.
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Crumble Leftover Cake Into Brownies For Added Texture
If your leftover cake is going stale, you have plenty of options to explore instead of throwing it out. Try combining it with brownies to elevate both desserts.
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Why Baking With Old Whole Wheat Flour Is A Big Flavor Mistake
As the bran in whole wheat flour becomes rancid, it imparts an unpleasant bitterness to your baked goods that can overpower the natural flavors of your recipe.
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The Store-Bought Caramel Sauce Ina Garten Drizzles Over Brownies
The caramel sauce Ina Garten uses to crown her brownies is called Fran's, and while it's not homemade, it is buttery, dynamic, and delicious.
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Parchment Paper Liners Allow Muffins To Rise To The Occasion
Looking for a switch-up from your traditional muffin? Swap out the muffin tops for a perfectly domed muffin by using parchment paper liners!
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The Crucial Step To Baking Delicious, Gluten-Free Cookies
Baking is a science, and gluten is often part of the equation by default. Taking gluten out of the equation requires a couple of crucial changes to compensate.
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Serve Oranges In Wine For A Simple Yet Elegant Dessert
If you're looking for a dessert that embodies both elegance and time efficiency, try out these wine-soaked oranges to properly impress your guests.
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The Simple Tip For Rolling Out Cookie Dough Comes Down To Order
There is a simple tip that will revolutionize your cookie-baking experience. Instead of chilling your freshly formed cookie dough, you should roll it out.
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The Problem With English Scones, According To Nancy Silverton - Exclusive
Chef and cookbook author Nancy Silverton isn't the biggest fan of English scones, but with a few tweaks, she developed a version of the classic that she enjoys.
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Ina Garten's Chocolate Frosting Uses A Key Store-Bought Ingredient
Even Ina Garten recognizes the need for convenience, so don't feel guilty when using this store-bought ingredient in your baking adventures.
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Sift Chopped Chocolate For Recipes That Call For Bigger Chunks
When you think of sifting, flour or sugar might come to mind, but the technique can be the key to perfecting recipes that call for bigger chunks of chocolate.
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