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Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

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Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

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Mont Blanc

Try this Japanese chestnut cream cake

What are some of your crowd-pleasing, cheese-free main dish recipes? Say, enough to feed a dozen or so people?

Makarons

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Posted on 09/23/2014 by a_zhitenskaya


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I have some cream cheese frosting (a lot of cream cheese frosting) leftover from something else. I have a party this weekend that I am supposed to take a dessert to. I'm hoping to use up the frosting on my dessert, but I don't know what to make using it. I don't want to make anything too complicated, because I don't have much time between now and then, and I want to make something along the lines of brownies, cookies, bars. Someone else is already bringing a cake and I don't want to step on their toes. So, what are everyone's favorite non-cake recipes using cream cheese frosting?

Flax Seed in bread?

teaspoon and teacup
Posted on 09/13/2014 by alafaye
New member here, *waves* A friend referred me over here as I'm in a bit of query. I looked at the tags, but nothing popped out at me. (And I had difficulty finding the page navigation for looking beyond one page.)

I'd like to use oat milk and flax seed in my yeast breads--specifically, I'd like to make homemade bread because it'll be cheaper for me, but I don't want just whole wheat bread. I'd like to make it with flax seed and in place of milk, oat milk. To make it healthier.

I'm good with baking soda/powder leavened doughs (in fact, I have a tea scone recipe I created recently that I shall share later!), but not yeast ones. So I'm unsure if the oat milk will be a good replacement for regular milk and I'm not sure what the equivilancy is for flax seed; as in, if the recipe calls for 1 1/2 c all purpose flour, can I cut that flour down to 1 c and use 1/2 c ground flax seed instead? Or is it more complicated than that?

Thanks for any help!
Hubby asked for a carrot cake for his birthday, so I looked up a recipe. I think I'll be keeping the one I found on the Food & Wine magazine website, but I made a few minor changes.


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This past July, I entered something in a county fair for the first time ever. It wasn't a baked good; it was one of my crochet projects, and I won/earned a blue ribbon!

So that got me looking at other homemaking arts exhibits, and I see that there's an apple pie contest. Ooohhhhh . . . I found a nifty apple pie recipe that I'm thinking about entering, a Marlborough pie recipe. I describe it as kind of like pumpkin pie, only using apple sauce or shredded apples in place of the pumpkin.

But here's the upshot: for the contest, all crusts must be homemade. Which makes sense, but I need LOTS of practice. I can make a shortening crust (from the Better Homes & Gardens cookbook) in theory, but it's never very pretty.

I tried another one recently that was a combo of shortening and butter. Again, okay, but I need practice.

So my question is this: Can the pie bakers among us share their crust recipes and any suggestions or tips?

Also, how does one par-bake (not pre-bake) a crust? Bake time? Prick the crust? Pie weights/beans?

Any suggestions are most welcome. I have about a year to practice, so no more store-bought crusts for me for a while.

Thanks!
kitchensink copy

Check out my new layout and my first blog post since having my baby. Here at:The Realistic Housewife

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Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
Ingredients I
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips
Ingredients II
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract
Preheat your oven to 400F
In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.
In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.
Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.
For mini muffins, bake for 10-12 minutes.
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I once worked down the street from a fantastic little sandwich shop. The sandwiches were amazing, but they had the ginger chocolate chunk cookies that were to die for. I became distraught when they closed, and made it my goal in life to try to recreate these cookies. It's been a series of misses for over a decade.

I think this one is it, bearing in mind the passage of time and fading of taste memory. And I can't decide if it's fortune or tragedy that this success comes in a batch of two cookies. Or one really big cookie, I don't judge (I can't judge, because, yes, I ate both of these one right after the other...).

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Yum. Just yum.
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