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Do You Bake With Shortening?

YumSugar — Mon, 16 Nov 2009 14:00:04 -0800

This morning, I set the record straight on the baking fat known as shortening. Although it's a nice vegan alternative to butter or lard, a number of you are disgusted with its trans fat content. I can relate to both perspectives - although I recently became enamored with the flaky texture it lends to pie crusts, like the one in traditional apple pie.

Source: Flickr User tellumo

Know Your Ingredients: Shortening

YumSugar — Mon, 16 Nov 2009 05:50:13 -0800

While baking apple pie, I enlisted the help of my boyfriend, who took notice of the substantial amount of Crisco that was going into the pie dough. What exactly is shortening? he wanted to know. When I couldn't give him a solid answer (no pun intended), I decided it was time to find out.

The term shortening generically refers to any baking fat that's solid at room temperature, like butter and margarine. But more often, it describes a semi-solid fat made from hydrogenated vegetable oil that's used in baking to achieve a "short," or flaky, texture.

By adding hydrogen gas to vegetable oil at a high pressure and temperature, the flavorless substance goes from being a liquid to a solid at room temperature.

Although shortening has fallen out of favor in recent years because it contains trans fat, the ingredient remains a staple around the world for many reasons. It has a higher smoke point than butter or margarine, meaning it won't burn in a sauté pan. It also requires no refrigeration, and can lengthen the shelf life of baked goods. What do you use shortening for?

Source: Flickr User VirtualErn

What Should You Do on a Cold Rainy Day?

OnSugar Blog — Fri, 13 Nov 2009 10:50:43 -0800

Here are highlights from the OnSugar blog Cakes Icecreams Tarts And.

That's right, you should bake brownies! 'Cause I'm sure you've already got all the ingredients at home, yeah? Chocolate chips, cocoa powder, plain flour, eggs, butter . . . Okay, now you're ready to go into the kitchen! Anyway, It has been raining since morning and, you know, one gets lazy when it rains. I decided to postpone my study plans till tonight, and to stop being envious of all the bakers who'd been baking recently when I had buried myself among my books, I BAKED!

To see her decadent brownie recipe, read more

5 Thoughtful Finds For the Baking Enthusiast

YumSugar — Wed, 04 Nov 2009 15:31:56 -0800

Even though Summer seemed like yesterday, the year's already well into November. You know what that means: The holidays are fast approaching! We got off to a good start sharing our most coveted items of the moment, but beginning today, we'll also be offering useful gift guides that'll outline kitchen must haves for your hard-to-shop-for family and friends.

Have you cozied up to the co-worker who brings fresh loaves of pumpkin bread into the office? Or do you have a friend who insists on baking her own birthday cake? If so, indulge her Bakesale Betty with tools that will have her creating even more sweet treats. To see them, keep reading.

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Delilicious: Marshmallow Sprinkle Skulls

LilSugar — Wed, 28 Oct 2009 08:00:00 -0700

After seeing BabySugar's ghostly cupcakes, I wanted to bake something Halloweenish for my wee ones. I was thrilled when I found these simple and adorable marshmallow skulls – a perfect decoration for a Halloween baked good. With only a bag of marshmallows, color sprinkles and a knife, I turned a regular marshmallow into a spooky skull.

Rather than make elaborate chocolate-coated Madelines as the recipe called for, I made a simple brownie recipe. I cooked the brownies in a muffin tin for easy individual servings. Rather than coat the brownies in frosting to attach the skulls, I waited for the brownies to cool slightly and the warmth melted the marshmallows just enough. If you want to decorate your tasty treats with spooky and squishy skulls, keep reading.

Healthy Recipe: Oatmeal, Dark Chocolate Chip Pumpkin Muffins

FitSugar — Mon, 26 Oct 2009 05:50:36 -0700

The girls and I did a little baking this weekend and concocted a pumpkin muffin recipe that I just had to share. Using pumpkin not only gives these muffins a distinctly autumnal flavor, it keeps the muffins moist without a lot of fat. I added oatmeal for extra fiber and dark chocolate chips for a little extra zip. My daughters love them and they make for a quick but surprisingly filling breakfast - the perfect snack before heading out on a long bike ride offering five grams of protein and 4 grams of fiber. If you have a tasty dish to share, please add it to the Healthy Recipe group.

Check out the recipe when you read more.

Oatmeal Pumpkin Muffins
Inspired by Carrots-n-Cake and About: Lowfat Cooking

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups old fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
one large egg
one large egg white
1/4 cup lowfat milk
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees F and line muffin tin with muffin cups.
Whisk dry ingredients and spices together in a large bowl.
Add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and mix well. Stir in chocolate chips and walnuts.
Fill muffin cases evenly and bake for 18 to 25 minutes

Makes 14 muffins.

Print recipe with images | without images

Do You Have an Oven Thermometer?

YumSugar — Tue, 06 Oct 2009 09:00:16 -0700

While I might be a late-night baker, I have never trusted the temperature of ovens. Instead I rely on a trusty oven thermometer. My somewhat new oven is about 25 degrees cooler than what the knob says, so with my thermometer, I can adjust the temperature and cook time correctly. With Fall in full swing and baking on the brain, I'm wondering, do you use one?

Are You a Late-Night Baker?

YumSugar — Thu, 01 Oct 2009 06:50:10 -0700

I've been known to bake when it's late, and I'm not alone. In a recent Washington Post story, writer Lisa Yockelson waxes poetic about the pleasures and perils of baking past your bedtime. Do you indulge your hobby in the wee hours?

Simple Tip: Transport Baked Goods in Bakery Boxes

partysugar — Mon, 14 Sep 2009 10:15:40 -0700

Unless you make and transport cupcakes on a very regular basis, you probably have no need for a bulky plastic cupcake carrier. However, on those occasions when cupcakes have to be carried from your kitchen to another location, do what I do and pick up a baking box. A local bakery, or even the baking section of your grocery store, has a large supply of these boxes in a variety of sizes. If you've developed a relationship with the employees, they'll most likely give you the box for free. Ask for a large, medium, or small box and you can safely transport cakes, cookies, or pies without ruining a beautiful frosting job. Does anyone else do this? What's your secret for taking baked goods from one place to another?

Muffin Top Tin: Love It or Hate It?

partysugar — Sat, 29 Aug 2009 04:00:11 -0700

Ever since I saw this muffin top pan ($19.95) on Serious Eats the other day, I can't seem to get it out of my head. The author of the story, a self-professed muffin-bottom lover, employs the pan to make other things, like individual quiches, gratins, and tarts. I, too, have never really understood the allure of the muffin top, but after reading the descriptive uses for the pan, I kind of want one. What do you think of it?