BakeWise
By Shirley O. Corriher - November 21, 2008
When I come up with a really great recipe, or figure out how or why something happens, I can’t wait to share it with everybody. I just get really excited if I can make something taste better or have a better texture or just be a lot better than it was before. My Chocolate Crinkle Cookies, for example, I roll them in regular table sugar before I roll them in confectioners’ sugar. This does two things--the confectioners’ sugar doesn’t soak in so it is snow-white against the black chocolate instead of a spotty gray and, best of all, the cookies have a crunchy surface that makes a perfect bite with the soft fudgy center.
BakeWise is full of explanations about how to make things better: moister cakes and muffins; an incredibly flaky pie crust that is easy; a spotlessly smooth chocolate icing that makes cakes look as if they came from an expensive bakery; bigger, crisper cream puffs; huge popovers; cookies that don’t crumble; meringues that don’t leak; a sensational blueberry pie without cooking the berries -- they are fresh and juicy and wonderful! Enjoy all of BakeWise’s fascinating information -- the hows and whys of successful baking.
BakeWise is full of explanations about how to make things better: moister cakes and muffins; an incredibly flaky pie crust that is easy; a spotlessly smooth chocolate icing that makes cakes look as if they came from an expensive bakery; bigger, crisper cream puffs; huge popovers; cookies that don’t crumble; meringues that don’t leak; a sensational blueberry pie without cooking the berries -- they are fresh and juicy and wonderful! Enjoy all of BakeWise’s fascinating information -- the hows and whys of successful baking.
