#Baking Powder

[crim50n-r8er-reblogs]

☕️COFFEE LOAF☕️ FROM 1959

Damn that eye makeup is stunning.

I wonder if a friend did it for him.

[c98sancturary]

crispy baked marshmallows with appearing patterns F2U with source

[killyridols]

rubbing episode iii by meryl yana, 2023, hibiscus, lime, baking powder, & cochenilla, 90 × 165 centimeters

[flavorcraftrecipes]

Cottage Cheese Flatbread: Soft, Savory, and Gluten-Free 🍞 Ingredients: 1 cup cottage cheese (blended until smooth) 2 large eggs 1 cup almond flour (or oat flour for a different texture) 1/2 tsp baking powder 1/2 tsp garlic powder (optional) 1/2 tsp salt 1/4 tsp black pepper 1 tbsp olive oil (for brushing) 1 tbsp fresh herbs (optional – parsley, basil, or chives) Instructions: Preheat Oven: Set to 375°F (190°C) and line a baking sheet with parchment paper. Blend Wet Ingredients: In a bowl, mix or blend cottage cheese and eggs until smooth. Add Dry Ingredients: Stir in almond flour, baking powder, garlic powder, salt, and black pepper. Mix until a sticky dough forms. Shape the Flatbread: Spread the mixture onto the prepared baking sheet, forming a thin, even layer. Bake: Place in the oven for 18-22 minutes, or until golden brown and firm to the touch. Brush & Serve: Lightly brush with olive oil and sprinkle with fresh herbs. Serve warm with dips, toppings, or as a sandwich wrap!

GlutenFreeFlatbread #CottageCheeseMagic #HealthyBaking #EasyRecipes

[blingy-pink-bimbo-doll]

what i’ll be baking soon <3 (blog posts of me baking to some soon xx)

[misforgotten2]

"You know how a man is, he'll always exaggerate the size of his loaf."

A Guide to Royal Success in Baking - recipe pamphlet - 1940

[plumbwolf]

"Happy Valentine's Day, Sweetwolf."

(please click for higher quality)

[askwhatsforlunch]

Hazelnut and Chocolate Cake

Jules was home this weekend, and we finally celebrated her birthday! For the occasion, I baked this Hazelnut and Chocolate Cake, the beautifully soft nutty crumb delectably enhanced by a luscious icing. She loved it, and had several helpings; the only compliment a baker needs! If it rose to the (grand) occasion, it is just as nice with a cuppa on any given day! Happy Wednesday!

Ingredients (serves 8 to 10):

3/4 cup hazelnuts

2 cups plain flour

1/3 cup caster sugar

1 tablespoon Vanilla Sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter

5 large eggs

1/3 cup Almond Milk

1 teaspoon Vanilla Extract

2 tablespoons caster sugar

a dozen hazelnuts

130 grams/ounces good quality dark chocolate (at least 80% cocoa)

4 tablespoons unsalted butter

2 heaped tablespoons Chocolate and Hazelnut Spread 

Butter and line two 20-centimetre/8” round cake tins; set aside.

Toast hazelnuts in a frying pan until fragrant, and just browning. Remove from the heat, and allow them to cool slightly before whizzing in a food processor. Process toasted hazelnuts until coarsely ground.

In a medium bowl, combine flour, ground hazelnuts, caster sugar, Vanilla Sugar and baking powder. Give a good stir; set aside.

Preheat oven to 165°C/330°F.

Melt butter in a small saucepan over a low flame. Once melted, remove from the heat.

Dig a hole in the middle of the dry ingredients. Break in two of the eggs.

Separate whites from the yolks of the three remaining eggs. Place whites in a medium bowl, and yolks in the well, alongside whole eggs.

Beat egg whites with a pinch of salt, with an electric mixer until stiff peaks just start forming; set aside.

In the larger bowl, thoroughly stir eggs and flour mixture together with a wooden spoon, gradually adding Almond Milk until it comes together. Add melted butter and Vanilla Extract until just blended. Finally, gently fold in egg whites, making sure no white streak remains.

Divide batter between prepared cake tins, and place in the middle of the hot oven.

Bake, at 165°C/°F, 35 to 45 minutes, or until a toothpick inserted in the middle of the sponges comes out clean. Remove from the oven, and let cool, 5 minutes, before removing from the tins. Let hazelnut sponges cool completely.

Heat caster sugar in a small frying pan over a medium flame until it dissolves into a light brown caramel. Add hazelnuts, tossing the pan to coat them well in caramel. Remove from the heat, and spoon caramelised hazelnuts onto a small piece of baking paper. Allow them to cool completely and harden.

In a medium bowl fitted over a small saucepan of simmering water, melt dark chocolate with butter until smooth and shiny. Remove from the heat, and energetically stir in Chocolate and Hazelnut Spread.

Then, start assembling the cake. Place one of the hazelnut sponges, flat-side up, onto serving plate. Generously spread half of the Chocolate and Hazlenut Icing, in an even layer, all over the sponge. Gently but firmly press second hazelnut sponge on top, and generously ice with remaining Chocolate and Hazlenut Icing. Decorate with caramelised hazelnuts.

Serve Hazelnut and Chocolate Cake with chilled Champagne or sweet white wine, like Bonnezeaux, or a hot cup of tea or coffee.

[number-1-haxorus-fan]

I'm baking everyone a cake! You get to pick how much of each thing is added!

[healthilyathome]

Baking Substitutions

Baking Powder: You can replace one teaspoon of baking powder with 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar. This is essentially what baking powder is made of. You can bulk prepare it and add a bit of cornstarch to keep it from clumping. Alternatively, if you don't have cream of tartar, you could also use one teaspoon of baking soda and two teaspoons of either vinegar or lemon juice.

Baking Soda: This one isn't as easy to substitute in my opinion. You can use things like baker's ammonia or potassium bicarbonate, but here in the US at least, I don't think your typical grocery store carries those. Depending on what you're making you can use self rising flour (this already has baking soda in it), egg whites, or club soda. I suggest checking for replacements that work specifically for what you're making.

Buttermilk: There are lots of things you can use to replace buttermilk. Kefir is the closest option to buttermilk you have. You can use it cup for cup. You can also use yogurt or sour cream and milk at about a 1:3 ratio cup for cup to replace buttermilk. The most popular suggestion I see (and what I use personally) is vinegar or lemon juice and milk. Just add one tablespoon of your choice of lemon juice or vinegar to one cup of milk and let it sit for a few minutes to sour. You may see small clumps with this method and that's okay.

Sugar: If you happen to be out of granulated sugar, but still have powdered sugar, you can just use powdered sugar instead. If you need powdered sugar, but only have granulated sugar, put your granulated sugar through a blender! In my experience it doesn't get quite as fine as powdered sugar, so if you're trying to make something like macarons it may not work.

Brown sugar: Just like powdered sugar, brown sugar starts as plain granulated sugar. All you have to do is add molasses! Start with one cup of granulated sugar and add one tablespoon until you get the the darkness you desire.

[8stims]

🍪

[unionjackpillow]

High Protein Bagel Rolls or something along those lines.

[killyridols]

rubbing episode viii by meryl yana, 2023, hibiscus, lime, baking powder, cochenilla, 200 × 120 centimeters

[inspet]

If I was the first person to use baking powder I would freak the fuck out thinking I was a witch. Then I’d keep cooking the bread to try and burn it but it would just keep expanding until I ran away into the woods to live as a hermit and hone my craft.

[kyathedino]

hot take cream of tartar and baking powder are literally the same thing

[blondebrainpowered]

GIF by BoomUnderground