Hey everyone!
Good news...I now have my own website! It routes to a new and improved blog, where you can get new posts and great new baking tips/recipes. All new posts will be at the new site. Sadly, this blogspot blog won't be updated anymore.
Check it out!
www.littlebitsweet.co
Hope you like it! And be sure to contact/comment there with any baking questions you have.
3.24.2012
2.21.2012
Substitute baking
We've all been there. You pull out a recipe, start to mix the ingredients together, and find you're out of something. Great. Now you have to put everything on hold and run to the store.
Don't have time to do that? Then forget it, you'll just buy something and put it in a different container so no one knows it's store-bought. (I have totally done this!!)
First off, you may want to make a list the next time you go to make a recipe. This way, you won't forget something at the store. There are great apps for this purpose if you have a smart phone.
Now, if you've made a list and still run out of something, don't panic. I have a list of substitutions to use in case of emergencies! This list is NOT all inclusive, but covers the most common ingredients.
Instead of: Use:
1 cup brown sugar 1 cup white sugar with 1/4 cup molasses, and
decrease the liquid in the recipe by 1/4 cup
1 cup buttermilk 1 tablespoon vinegar or lemon juice with enough
milk to make 1 cup
1 cup corn syrup 1 1/4 cups white sugar plus 1/3 cup water
1 cup half-and-half 7/8 cup milk plus 1 tablespoon butter
1 cup cake flour 1 cup all-purpose flour minus 2 tablespoons
1 cup molasses 1 cup dark corn syrup
1 cup self-rising flour 7/8 cup all-purpose flour + 1 1/2 teaspoons baking
powder + 1/2 teaspoon salt
1 cup vegetable oil 1 cup applesauce
1 teaspoon vinegar 1 teaspoon lemon juice
1 cup yogurt 1 cup sour cream or 1 cup buttermilk
A little talk about fats in recipes (namely, butter and margarine):
*You CAN replace shortening in a recipe with butter. However, the texture will be a little different. Shortening produces more of a flaky consistency than butter. Also, butter melts at a different temp so cookies may spread a bit more with butter than with shortening.
*Butter needs to be unsalted in recipes. Otherwise, the recipe may turn out a little too salty. If you use salted butter, decrease the salt from the recipe by about 1/4 teaspoon for every 1/2 cup butter you use.
I hope these work for you! And remember, always try to plan ahead and make a grocery list....or have a backup plan in case something goes terribly wrong. If you DO pass off store-bought as homemade don't worry, I won't tell ;)
Have any baking questions you want answered? Check out the "contact" tab!!
 |
| I can't take credit for this pic, but I LOVE the saying! |
First off, you may want to make a list the next time you go to make a recipe. This way, you won't forget something at the store. There are great apps for this purpose if you have a smart phone.
Now, if you've made a list and still run out of something, don't panic. I have a list of substitutions to use in case of emergencies! This list is NOT all inclusive, but covers the most common ingredients.
Instead of: Use:
1 cup brown sugar 1 cup white sugar with 1/4 cup molasses, and
decrease the liquid in the recipe by 1/4 cup
1 cup buttermilk 1 tablespoon vinegar or lemon juice with enough
milk to make 1 cup
1 cup corn syrup 1 1/4 cups white sugar plus 1/3 cup water
1 cup half-and-half 7/8 cup milk plus 1 tablespoon butter
1 cup cake flour 1 cup all-purpose flour minus 2 tablespoons
1 cup molasses 1 cup dark corn syrup
1 cup self-rising flour 7/8 cup all-purpose flour + 1 1/2 teaspoons baking
powder + 1/2 teaspoon salt
1 cup vegetable oil 1 cup applesauce
1 teaspoon vinegar 1 teaspoon lemon juice
1 cup yogurt 1 cup sour cream or 1 cup buttermilk
A little talk about fats in recipes (namely, butter and margarine):
*You CAN replace shortening in a recipe with butter. However, the texture will be a little different. Shortening produces more of a flaky consistency than butter. Also, butter melts at a different temp so cookies may spread a bit more with butter than with shortening.
*Butter needs to be unsalted in recipes. Otherwise, the recipe may turn out a little too salty. If you use salted butter, decrease the salt from the recipe by about 1/4 teaspoon for every 1/2 cup butter you use.
I hope these work for you! And remember, always try to plan ahead and make a grocery list....or have a backup plan in case something goes terribly wrong. If you DO pass off store-bought as homemade don't worry, I won't tell ;)
Have any baking questions you want answered? Check out the "contact" tab!!
1.25.2012
1 Minute, 1 Serving Cake
First post of the new year! Can you believe it's already 2012??
So maybe your new year's resolution was to cut down on eating dessert.
Well, 1. What are you doing on a sweets blog?? That's like self-induced torture
and 2. I have good news!!! Now you can have your cake AND eat it too (excuse the cheesy line)
If you're like me, you can't be trusted with lots of sweets in your house. Believe me, even a future dietitian can have one of those "screw baking it, I'll just eat the cookie dough" nights. (Yes, I can be impatient)
Everything in moderation!!
Which brings me to this post: how to make a single serving of cake in the microwave. Small, guilt-free, and you won't end up eating 6 servings of dessert.
Yes, you can buy Warm Delight Minis, but this is a better (and cheaper!) option.
You'll need:
5. Top with a little jam, icing, whipped cream, or sugar-free chocolate sauce. Dig in!!
So there ya have it, a little dessert that's super simple and that won't throw you off your healthy eating course. Enjoy!!
So maybe your new year's resolution was to cut down on eating dessert.
Well, 1. What are you doing on a sweets blog?? That's like self-induced torture
and 2. I have good news!!! Now you can have your cake AND eat it too (excuse the cheesy line)
If you're like me, you can't be trusted with lots of sweets in your house. Believe me, even a future dietitian can have one of those "screw baking it, I'll just eat the cookie dough" nights. (Yes, I can be impatient)
Everything in moderation!!
Which brings me to this post: how to make a single serving of cake in the microwave. Small, guilt-free, and you won't end up eating 6 servings of dessert.
Yes, you can buy Warm Delight Minis, but this is a better (and cheaper!) option.
You'll need:
- 1 box cake mix, any flavor
- Water
- Small ramekin
- A little frosting or topping of your choosing
- Spoon!
- Place about 3 tablespoons of cake mix into your ramekin.
I used vanilla this time...
2. Pour 1 1/2 tablespoons cool water into the ramekin.
3. Mix well. (it's ok if there are still a few lumps)
It won't look like much, but don't worry, it puffs up!
4. Microwave on high about 45-60 seconds, or until the top of the cake looks slightly dry.
Ta-da!!
So there ya have it, a little dessert that's super simple and that won't throw you off your healthy eating course. Enjoy!!
Subscribe to:
Posts (Atom)