Sweet Somethings Tips

Sweet Somethings

1 - 12 of 13 Results

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  • Teetotaling Chocolate

    Filed in All About Chocolate

    Chocolate and water don’t mix! When working with chocolate, be sure utensils and equipment are clean and dry.

  • Don’t Burn the Chocolate!

    Filed in All About Chocolate

    Chocolate can burn. When melting chocolate, use slow gentle heat and stir at frequent intervals.

  • The Cacao Chronicles

    Filed in All About Chocolate

    Milk and dark chocolate are categorized by the percentage of cacao in the chocolate – basically, the amount of cocoa solids and cocoa butter from the cacao bean. The higher the percentage of cacao, the more “chocolatey,” and less sweet, … Continue reading

  • Flour By Any Other Names

    Filed in Pantry

    Wheat flour is classified by the percentage of protein in the flour. Protein gives flour its “strength”, so flours with higher percentages of protein are ideal for heartier baked goods like crusty, chewy breads. Flours with lower protein content are … Continue reading

  • Vanilla Variety

    Filed in Pantry

    Vanilla beans come from special orchid plants. There are three types of vanilla orchids, each producing beans and vanilla extract with unique flavor characteristics. The three kinds of vanilla are Madagascar “Bourbon” vanilla (sweet and mellow), Mexican vanilla (a bit … Continue reading

  • Dessert in a Jiff

    Filed in Sweet Somethings

    When you need a quick dessert and don’t have time to make anything, buy good quality biscotti at the grocery store and pair it with some complimentary-flavored ice cream. While it’s hard to beat homemade, store bought biscotti can be … Continue reading

  • Strawberries and Chocolate

    Filed in Sweet Somethings

    For quick chocolate-covered strawberries, use top quality chocolate chips (milk, chocolate or white) from the baking aisle. Melt the chips in the microwave or double boiler, taking care to use half power in the microwave and stirring frequently so the … Continue reading

  • Cookie Dough Doings

    Filed in Sweet Somethings

    If you like homemade cookies but don’t always have the time to make the dough and bake them… make a batch or two of your favorite cookie doughs when you have the time. Use a small ice cream style scoop … Continue reading

  • Suddenly, Sauce

    Filed in Sweet Somethings

    If you need a vanilla sauce (crème anglaise) but don’t have time to make it… buy a good quality vanilla bean ice cream and melt it to a sauce-like consistency. If desired, flavor it with brandy or a liqueur like … Continue reading

  • Frozen Fruit to the Rescue

    Filed in Sweet Somethings

    For a quick dessert solution, make a fruit crisp with frozen berries or frozen chopped fruit. Mix the berries and/or fruit together with a little sugar and put them in a greased baking dish. Mix together a crisp topping (usually … Continue reading

  • Cold Butter, Flaky Crusts

    Filed in Sweet Somethings

    Always use cold butter (or shortening) when making pie or tart crusts, and leave the butter in pea-sized pieces when you incorporate it into the flour. These little “butter balls” will melt when baked and create a tender, flaky crust.

  • Butter Bullion

    Filed in Sweet Somethings

    Save the expensive imported and “European-style” butters for very special occasions, particularly when you will be eating the butter fresh, not in a baked ingredient – for example, spread on a fresh crusty baguette or used for dipping lobster. For … Continue reading

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