So, I got a Mention by the lovely
in this journal:
Food Pzazz that is Good for You *added stuffI'm not big into cooking but there are a few things I do to give normal food some pzazz, etc.
Honey- Many times I like to use honey instead of sugar for my sweetener. Honey is good for your throat, so I do this when I know I'm going to be talking a lot- like before teaching. Eating honey helps with pollen allergies in the area it comes from. If you can get your hands on local honey it works wonders. Honey is a natural preservative and never goes bad; the most it does is solidify.
Cinnamon- I like to put cinnamon on my subs and hoagies. I had the craving to add some to an Italian sub one day and now I use it a lot. Cinnamon, like many spices- is good for digestion.
Ginger- This one I got from my dad. He likes to add some shavings of ginger to soups, sandwiches and beverages. Ginger is another spice great for digestion; it's also said to boost your metabolism.
Juices- This one might not be as healthy as the others but it's just as delicious. When making cakes, replace the water with juic
and was leaving a comment when I realized it was getting long, and I haven't posted anything in a while...
So here's me talking about food
I put honey in so many things
When I bake from scratch, I tend to use honey in the cakes because it helps them last longer, and stay moist :3 plus, it adds a bright-warmth flavor that makes a great accent for lemon cakes and brings out the natural flavors in fruits like berries [strawberries, blueberries, etc] apples and peaches.
A drizzle of honey on fresh sliced apple or peach makes a nice breakfast to relax too
My sister loves Vanilla, so I tried some things...
I also like using vanilla when I want the smooth/creme flavor of a cake or hot chocolate to be stronger. It doesn't take much.
A drop or two in a berry-smoothie can be a nice touch as well, though I normally prefer honey for that.
TIP: as you reach the last quarter of baking time for cakes, muffins, etc lower the temperature by 5-15 degrees, slowly increasing over time. This will help the cake/thing cook through without letting the edges in the pan or tray burn.
375 for 30-35 min, I lower to 350 at the 28minute mark.
325 at the 32 mark -IF- it seems to be continuing to darken around the edge of the pan/tray faster than the top is browning
I'd really like to bake again soon
I use an egg wisk to mix just about any batter. I don't like hand-mixers/beaters - too much work to clean and keep balanced, and I hate electric mixers because I can't feel what I'm doing.
Also, hand mixing is good for arm strength.
I also don't measure thoroughly and if I'm making my own recipe, I might only measure the flour, unless it's for pie....than I don't measure anything. I have a good sense of visual-measurements though, I don't have much to worry about
I have this weird ...life-glitch:
everytime I bake a cake, from box, from scratch, with baking powder, without baking powder; if I mix by hand, it will Rise, and there is nothing I can do to stop it.
and I mean RISE a good half inch or more, extra to what is normal/expected for that cake-thing. I have tried stomping next to the oven, opening and roughly closing the oven door and/or shake the pan lightly. It won't go flat..........
which has made some plans a little....difficult.
- - - Question - - -
I have an idea I need to hash out, but before I do, I have a few questions to my fellow consumers of sweets:
Have any of you tried freezing brownies? Cakey, or fudgey ones? about how long does it take them to freeze and/or thaw when not heated to speed up the process?
I want to get a head-start on my plans for up-coming Valentines Day cooking ideas to make sure I'll have something really nice that I know will, and has, worked out
I'm so nervous about it
yet so excited
thinking of cooking something special always gets me worked up