The best
Biscuit, Muffin & Scone Baking books:
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Top Reddit reviews mentioning Biscuit, Muffin & Scone Baking books:
Omg here we go again!
The serious eats brown butter brownie recipe is what made me buy the Brave Tart book
Which by the way is awesome and is right up there with the Food Lab and FWSY on the list of cooking books I say everybody should have.
Having said that here we are again with another brownie recipe! I cannot wait to try this.
Oh lord no. You’re going about it wrong with high elevation baking. With high elevation baking you generally want to:
- add more liquids (oil, water/milk, eggs, etc)
- cut back in the baking powder/soda
- fill the pans/tins half full instead of 3/4.
I know that website says to raise the heat, and it probably depends on your oven. But I tested it in two different houses @7000’ and above and my cakes always needed 350, but in the lower rack, not middle.
This is the cook/bake book I used. Changes varies depending on what you’re baking: https://www.amazon.com/Pie-Successful-Baking-High-Altitudes/dp/0060522585
Check out the Bravetart cookbook if you want to dig into cakes! She also has a lot of great recipes on Serious Eats. I've learned so much about why we do what we do when baking.
These are from the BraveTart cookbook. There’s a similar recipe on the website but it’s not precisely the same. They were delicious!
It does exist and it is an amazing cookbook!! World of Warcraft: The Official Cookbook https://www.amazon.com/dp/160887804X/ref=cm_sw_r_cp_api_i_lDonDbE3H92QT
The soup tastes very good. Lots of Ancient Pandaren Spices ��
I keep this book in my kitchen, it has a recipe for oreos. I can vouch for the cookie part, I havent made their version of the filling:
https://www.amazon.com/BraveTart-American-Desserts-Stella-Parks/dp/0393239861
> In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. > > Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person. >
Amazon has it for preorder at $30.12 (List price is $35.00)
But here is the Penguin Publishing page for it if you'd like to support another business.
It's available for pre-order on Amazon!
Recipe from Claire Saffitz's Dessert Person
I expected this recipe to be good and it definitely delivered! The rice and baked custard ends up having a cheesecake-like texture, gently flavored with vanilla and cardamom, and then accented with the mild acidity of fresh mango and mango caramel (the sugar is caramelized first, then fresh mango is cooked in the caramel till it breaks down, then butter and cream are added to smooth it out and everything is blended together).
I have this particular book and it has TONS of recipes. The book breaks them down in sections like basic breads, sweet breads, gluten free, whole grain breads, sourdough, breads with cheese, etc. I have several go to breads that I make from this particular book.
Also, if you decide to get crazy and bake bread in the oven (I prefer using my bread maker as a mixer and bake in the oven as the bread comes out way softer) the recipes translate well.
Just bought a copy for $15 on Amazon. Not bad at all
I have the Cuisinart CBK-200, it runs about $180 (USD) pretty much anywhere online. I personally love it. Its got all the bells and whistles one could want (loaf size, crust setting, multiple bread type functions, pause start button, delay timer if you want to pre-add ingredients for a loaf later, beeps to alert when to add cheeses or nuts or things the recipe calls for, alarm to remove the kneading paddle if you so choose). It also comes with a measuring cup and dual teaspoon/tablespoon, and a book with some starter recipes. Its very user friendly if thats what you're looking for.
https://www.cuisinart.com/shopping/appliances/bread_makers/cbk-200/
I also highly recommend The Bread Lovers Bread Machine Cookbook. Its got literally hundreds or recipes for all different types of breads and doughs you can make right in whatever bread machine you choose to buy. From regular white and wheat breads, sweet breads, savory breads, some gluten free options, pizza doughs, recipes for making your own pasta. It even has ingredient lists with quantities for different size loaf (typically 1 1/2 and 2 pound loaves). The jalapeño cheddar bread is a personal favorite.
https://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread/dp/155832156X
These are my personal suggestions and I hope they help...and happy bread making to your mother
Not a cooking appliance per se, but a GOOD knife sharpening system and taking the time to learn about how to sharpen a knife and what it entails. What got me started was this book for the knowledge, and I ended up using an Edge Pro Apex, but a more economical alternative to that is the AGPtek on amazon.
Great! Glad to help! Here's a link to it on amazon, it's just called "World of Warcraft: the official Cookbook" if you want to look up more info or perhaps better deals. Happy cooking :)
I don't. One of my coworkers is an excellent baker, and he recommended this book to me. Obviously it doesn't help with mixes, but maybe there's a baker out there who'd like it.
https://smile.amazon.com/gp/product/155832156X/
Note: I used the smile link which if you wasn't aware sends a portion of your sales to a charity of your choice at no cost to you. If you haven't configured your charity yet, it will just redirect you to the www regular version but why not give free money to a charity of your choice?
I bought that with the bread maker on a black Friday special 10 years ago along with the bread maker. We also got a few free e-books with other recipes as well.
Actually. I have. I have the WoW cookbook and have Ogri'la chicken fingers have became a family favorite. I have added milk to the batter, and more seasonings to the panko, added a bit more cook time and Viola. My family loves it.
https://www.amazon.com/World-Warcraft-Official-Chelsea-Monroe-Cassel/dp/160887804X
Oooh! It looks like there's a newer cookbook out too!
If you enjoy baking to the maximalists I would highly recommend Bravetart from Stella Parks. It is a great cookbook that walks through a bunch of classic American deserts fully from scratch, like Oreos and animal crackers. It has an ice cream section, which is where I found the cookie dough mix in.
When I say fully from scratch, I looked at her key lime pie, and the first thing you have to do is make graham crackers, then make sweetened condensed milk, to then make the pie.
I say that but I have loved all the recipes I’ve tried from it.
I haven’t read it yet but perhaps a good place to start is the book: Malt: A Practical Guide from Field to Brewhouse This could at least be a good starting point to understand the various malts.
Saw blood oranges at my local supermarket for the first time this season, so I had to pick some up and make this yummy dessert! Recipe comes from Claire Saffitz’s book: Dessert Person (recipe also available online here). First time doing an upside-down cake, now I know to cut the slices thinner and build that layer better, but it’s all a learning process!!
Shaping doesn't work too well right out of the fridge. You want the dough to be room temperature, or otherwise warmish, so that it is malleable and sticky enough to be shaped and stay shaped.
If I were you, I'd probably just pop it in the fridge now. Then be sure to leave at least 4 hours before baking on baking day. On baking day, let it warm up for 2 hours and then shape it. Unless the dough is already going slack, let it sit for at least another hour (and preferably 2) in a basket/bowl at room temp. Bake!
Note that this is a method similar to what Peter Rheinhart recommends.
pie in the sky is a reliable one for me !
Keep in mind things go stale much quicker at high altitude so buy a roll of bread bags and double bag or wrap anything you bake
If you can at all, canning at high altitude also requires adjustments and longer times
It's from https://www.amazon.com/dp/0393057941/ref=cm_sw_r_awdo_navT_a_4W7XGAPBPCRP7DYC9GH0 and I just added a light vanilla water and then basic cinnamon sugar to is before rolling it up into the final rise. The whole recipe is like 2 hours start to hot bread out of the oven
King Arthur and Smitten Kitchen cover 90% of my recipe needs. Stella Parks Bravetart is also exceptional.
This is a sourdough recipe from The Bread BibleThe Bread Bible, and I used the same starter and same recipe for all three loaves. The only thing that I changed is the method of kneading. (Also should note that the loaf on the left is significantly smaller because I ran out of starter, so I had to do math to make that loaf, so it's purposely smaller.)
Hand method took a long time and my arms hurt, standing mixed method is what I normally do so that turned out pretty standard. The food processor method was the new one for me when making sourdough, it was fast and easy, but the cleanup was terrible. I didn't want this one to win because I don't like cleaning food processors. Unfortunately, or fortunately, the food processor method undeniably made the chewiest loaf of all with the best whole definition. Either this is how I'm going to make bread going forward, or I need to need my bread longer the other two ways.
Either way, fun day for making bread!
https://www.amazon.co.uk/World-Warcraft-Official-Chelsea-Monroe-Cassel/dp/160887804X
If you can get your hands on this, try to prepare some meals from this book for the party maybe? That could be cool.
This is the book for artisan bread.
However, you may want stuff for other forms of baking. Personally, I’m a big fan of The Bread Bible. It spends a fair amount of time on technique, and also goes into detail about different tools and ingredients.