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Ok guys, I have an odd idea, but if it works it works.
Instead of wooden dowels, I'm gonna try using piroulines to stabilize my three layer cake (its neopolitan cake, like the ice cream). I'm way too paranoid about someone choking or bleeding because a wooden dowel stabbed them in the mouth, so I'm trying this. Piroulines would be a delicious surprise to bite into with your cake slice.
If it doesnt work, oh well. I got a snack XD but if it does? I'm investing in piroulines forever.
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This sounds obvious, but those boxed cake mix plus can of soda recipes can still be made without buying a full set of cans.
You can snag a bottle of soda from the gas station or a 2 liter at the store and just measure out 12 fluid ounces π
(I tested funfetti with the faygo zero sugar cream soda!)
the synthesis of plant dorks and cooking dorks
I was watching old episodes of The French Chef when I stumbled on Julia Child's new-to-me hack of proving dough by putting an electric blanket under it. I don't have an electric blanket handy, but it turns out that the best temperature for proving dough is also around the best temperature for starting seeds. So my heating mat does double duty in the off season, by helping pizza dough rise in our cold winter house.
(original article: https://www.mashed.com/1258681/offbeat-appliance-helped-julia-child-make-perfect-croissants/)
Boxed Brownie Hack
This is for anybody who loves brownies but doesn't feel like making them from scratch because they're tired from life. Start by buying your favorite brand of brownie mix. And then sub buttermilk in place of water. But be sure to keep the same measurements! And if you're feeling frisky, I would also recommend adding a dash of vanilla - which is really more like a teaspoon.
Place them in the oven and bake for the length of time stated on the box. And when they're finished, they'll have a wonderfully moist, almost-gooey texture. I'm telling ya'll, it's a game changer.
I've currently got a batch baking in the oven. But of course I had to be extra about it, so I threw in some chocolate chips and whipped up some cheesecake topping which I then swirled through the batter.
Anyway, just figured I'd share. Hope everyone is having a lovely evening. And if no one has complimented you today, then let me be the first to say that your ass is lookin' good in those jeans!
So important if you want consistency.
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Life hack for anyone who wants to make honey cake for the upcoming Yamim Noraim but isn't good at baking or is short on time:
Just buy spice cake mix and then add generous amounts of honey to the batter and bake it. That's it. Mazal Tov, you have delicious honey cake now.
Shana Tova!
I'm working on a family cookbook because I want it to be something to pass down to my niece, nephew, potential future kid, and to share with all our family. And it's cool because our family is more than just the blood ties we have a lot of people who became family through bonds so we wanna pass down a lot, including photos, stories -- and of course tips and tricks in cooking and in life in general. So if anyone's got suggestions on the advice and hacks end, let me know.
One of the best ones I've got is cookie baking in a tried and true way is put them on the bottom rack and watch them; when they're rising and starting to tint at the bottom, move them up to the top rack and once they've started to brown, pull them out. No timer needed. It's been our method for my grandma's cookie recipes and how she was taught by her mother in law. I've also recently found baking them inside of a muffin tin? 10/10 perfect for dunking in milk.
Baking hack using ice.
