My wife is currently unable to consume any dairy as our breast-fed baby has a milk protein allergy. When reading many dessert recipes, many of them call for but
I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax
I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g
Looking through a number of fruit crumble recipes I see that there is a wide range of ratios used for crumble topping. Some use equal amounts of flour (or other
It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't h
It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been s
My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is the
I need to make a ~2.5-hour drive with a baked dessert (most likely a crisp/cobbler) but am unsure how prepared it should be beforehand. I suppose I have three o
I have a lovely rhubarb plant in the backyard. It grows like a weed, as rhubarb is wont to do. On occasion, I like to slice off some stalks and bake myself up
In desserts like panna cotta or crème brûlée, why do you always boil the milk/cream? What does boiling do to the milk?
I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6
Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly. And in both cases,
I'd like to use a waffle cone, like used for ice cream, to hold hot liquids. I assume without modification, the liquid would soften the cone and break through.
I've been trying to make macarons using almond meal, and they turn out very lumpy and grainy. Should I be using almond flour instead? Or doing something else to
A friend of mine told me that there is no dessert that needs a knife to eat. I'm sure that this is not true, but I can't find a good example i
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third p
This weekend I tried to make a three part pannacotta. It was one layer of rasberry pannacotta, one layer of vanilla and one layer of mango/lime. The taste was
I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight
I've tried making pear and apple tarte tatin a couple of times, using different recipes, and the result is always the same. When I take the pan out of the ove
What is the difference between Milk Chocolate and Dark Chocolate? Does Dark Chocolate not have milk? What are each made out of that make them different?