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  1. I had this problem, but resolved it this way: Place the butter in a pyrex bowl or measuring cup, cover it with paper towels, wrapping the ends under the bowl to keep it from flying off in the microwave. Then place it in the microwave, being sure the ends are tucked in, and zap it. I have never had a problem with butter exploding all over the microwave when I do this. And if you are melting frozen butter, like abooja advised, zap it at half power for 20 or 30 seconds first, then move up to full power. Good luck! Eileen
  2. I use the "lite" coconut milk and it works very well. I like to roll them in toasted coconut after they are cut. Eileen
  3. You might have more luck if you drizzle the melted chocolate over the burnt marshmallow. The burnt part might flake into the chocolate if you dip it. But, as Kerry said, there's only one way to find out for sure! Eileen
  4. It is usually because you didn't have enough water in the dough. Is your loaf made with whole wheat flour? (Or did you bake it extra long because you were waiting for it to rise more?) If you did use some whole wheat flour, you need to add extra water to the recipe. But in any case, it looks like you just need to add more water. Eileen
  5. You can get torches at the hardware store that have ignition triggers, so you don't even have to use a match. Very convenient, easy to use. Eileen
  6. I agree - use a torch from the hardware store; it will work much better. I use brown sugar that I've dried out in the oven and then sprinkled over the cremes just before torching. It always works well. I've had good results with demerara and muscovado sugars, also. And they don't need to be dried out. Eileen
  7. It's true, regular paper cups will get soggy if you freeze cookies in them. I haven't had a problem with silicone-coated cups, and they will work well for mini-cheesecakes. Eileen
  8. We love Bhagya's, also. And my son told us about Yo Dogs the other day. He said they have a choice of less expensive and more expensive (higher quality) dogs. One of them is a nitrate-free dog. They also sell hamburgers and fries. But you haven't mentioned Flannery's Deli, also on Willow Grove Ave in Wyndmoor. They roast their own turkey breast and beef and make excellent sandwiches. They use bakery bread, including a delicious multi-grain, which I think is from Baker Street. Their cheesesteaks are exceptional, and on great rolls. We highly recommend it. Eileen
  9. I have a mol d'art. I bought it xmas before last and used it once but didn't like it. I would be willing to sell it. PM me is you want to talk about it. Eileen
  10. I used unbleached flour for most of my cookies when I had my bakery, and they were very popular. But it depends on the cookie. Eileen
  11. I have friends who have travelled with many cakes. They apply the buttercream and/or fondant and freeze the cake solid at 1 degree F. Then they wrap it in plastic wrap. When they are ready to leave for the airport they bubble wrap the entire thing and put it in a box with dry ice and more bubble wrap. They also take more frozen buttercream/fondant and some tools to finish the cake with or to repair it if it gets damaged. They have had very good luck with this method. Good luck! Eileen
  12. etalanian


    I agree that you will get a much better product if you use crushed cardamom seeds instead of powder. And if you lightly toast the seeds in a small skillet before crushing them, it will help pop the flavor. Eileen
  13. It wouldn't be a marshmallow if it didn't have sugar; that's part of what gives it the great texture it has. I have made marshmallows using all sorts of veggies: roasted red peppers, caramelized onions, carrots, and so on. I've also made them with savory herbs like rosemary and basil. Think chutney, relish. Salmon is often served with a sweet relish or glaze or side dish. I think, with the right spices and flavors, it could taste really good. It's a good suggestion to add the salmon to the bloom. Eileen
  14. I think you could make a salmon marshmallow. After the marshmallow has finished beating, fold in some pureed salmon (cooked or smoked) that has been lightened with beaten egg whites. To give more of a punch to the flavor, use a salmon broth instead of water in the cooked portion of the marshmallow (I call this the "base") and in the gelatin-softening mixture (I call this the "bloom"). You have to be careful not to deflate the marshmallow with the fat in the salmon. The more flavor you put into the base and bloom, the less salmon you will have to fold in at the end. Eileen
  15. Here's a recipe I've had success with: Makes 2 dozen Financiers. 3 large egg whites at room temperature 1 cup confectioners’ sugar, stirred with a fork to eliminate any lumps 2/3 cup finely ground blanched almonds 1/3 cup all-purpose flour, preferably unbleached 6 tablespoons unsalted butter, melted Preheat a conventional oven to 400° Fahrenheit and brush 24 2-inch rectangular or oval tart pans with melted butter. Using an electric mixer set on medium speed, beat the egg whites until foamy. Add the sugar and beat on medium speed until thick, about 1 minute. Scrape the bowl with a rubber spatula and add the almonds and the flour, mixing on low speed for 15 seconds, just to blend. By hand, with a wire whisk or rubber spatula, gently fold in the melted butter just until it is mixed in. Fill the tart pans about 2/3 full and place them on a baking sheet. Put the baking sheet in the preheated oven and bake for 7 or 8 minutes, until the tops are lightly browned. Remove the baking sheet from the oven and set it on a wire rack, letting the Financiers cool in their pans for about 5 minutes. Gently invert each pan to remove the Financiers and let them cool completely on the wire racks. You can make these with other types of nuts, also. Eileen
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