Hello bakers, I hope you’re all fantastic! I’ve been revamping a few of my favorite recipes and made a batch of @N F C gluten free pb chocolate chip cookies with a couple of modifications today. Still super delicious. Recently made another cake in my instant pot for the fam. They’ll usually eat...
Hi bakers! Long time no see. I hope you’re all well.
Question about sugar substitutes…has anyone tried monk fruit as a replacement? I’m considering trying it in something to see if hubs notices but I’m not sure…
That’s right! I forgot about the click, click, click whoosh lol. Back in my day those new fangled types hadn’t taken over completely and our stove had the pilot lights. :old
I grew up with gas and adjusting to electric was tricky. I feel like gas gives you more flexibility with temperature adjustment when using the stove. The oven is no different. I do like not having to worry about pilot lights and such though. I don’t know what new technology, if any, is out there...
I made the glaze with the standard cup of pwd sugar and milk to the consistency I wanted and banana extract, I used 1 tsp and feel like the flavor was a bit much the next day. I added 1 Tbsp each of honey and melted butter to the glaze and it’s nice and creamy. Most people say to add corn syrup...
Yes’m. FYI the link below says to make two layers. I used the whole cake mix in a 6” Bundt pan and only made one cake.
https://pipandebby.com/pip-ebby/instant-pot-cake/
Afternoon bakers. My old Nesco multi cooker died and I replaced it with an instant pot. Mostly because the IP pot isn’t non stick, which wasn’t the case with the Nesco.
Anyway, my mom told me I could bake a cake in it so I gave it a try. I did have to purchase a small Bundt pan, 6” and...
I’ve been babysitting these starters for a week now, per the instructions on the San Francisco style, and I’ve finally figured something out. The thicker I leave it the better it grows and the longer it stays at it’s peak and it has a lot more bubbles in it. It doesn’t matter which one, my own...