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Common ingredient substitutions for your baking and cooking needs COMMON INGREDIENT SUBSTITUTIONS You have just dove into a recipe for the first time! It's that cookie recipe your mother-in-law gave you and it was your husband's favorite when he was growing up. But wait! It call's for cream of tartar and you don't have any. Now what? We're here to help with your emergency substitutions! Check the list below for the most common ingredient substitutions. Don't see what you want? Email us and we can help you find the right substitute! Ingredient: 1/2 vanilla bean: Substitute 1 teaspoon vanilla bean paste. Yeast: You can use baking soda combined with acid to replace yeast. Examples of acids to use alongside baking soda to replicate the leavening action of yeast include: lemon juice buttermilk milk and vinegar mixed in a one-to-one ratio cream of tartar Like yeast, baking powder acts as a leavening agent. In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Sourdough starter contains naturally occurring yeast. You can use 1 cup of sourdough starter to replace one 2-teaspoon package of yeast. Butter: In baked goods that you want a strong, buttery flavor, you can replace butter with Ghee at a 1:1 ratio. In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Buttermilk: Substitute 1 scant cup milk plus 1 tablespoon lemon juice or light vinegar. Thin one part yogurt or sour cream with one part milk. Thin two parts yogurt or sour cream with one part water. There are powdered buttermilk products on the market as well. I have used The Saco Pantry Cultured Buttermilk Blend with good success. Heavy Cream (for cooking): 3/4 cup milk plus 1/4 cup melted butter 1 cup milk plus 1 to 2 tablespoons cornstarch or flour. Coconut milk, coconut cream or softened cream cheese whisked with water. Evaporated Milk: You can create evaporated milk by mixing 1 cup of powdered milk with 1½ cups of warm water. Stir until the powdered milk has dissolved completely. You can substitute with regular milk. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. Milk: Use half and half or heavy cream thinned with water. Use evaporated milk, light coconut milk, light cream, oat, nut or soy milk. Reconstitute powdered milk .Cream of Tartar: If you're using in a recipe that requires stabilized egg whites or you need to prevent crystallization, you can substitute an equal amount of lemon juice or white vinegar. You can replace cream of tartar with baking powder in recipes that also contain baking soda. Substitute 1 1/2 teaspoons of baking powder for 1 teaspoon of cream of tartar. Brown Sugar: To make your own light brown sugar, mix 1 cup granulated white sugar with 1 tablespoon of molasses. If you need dark brown sugar, increase the molasses to 2 tablespoons. Powdered Sugar: You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. Sugar: 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the success of the recipe really depends on how you are using the sugar.

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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mom's Chocolate Chip Cookies 10 mins 3-5 dozen Recipe you are creating: Mom's Chocolate Chip Cookies Chocolate chip cookies made with real butter and mini M&M candies. Recipe Ingredients: 1 cup (2 sticks butter) 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 tablespoon vanilla bean paste 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 package semi-sweet chocolate chips 1 package mini M&Ms Honey roasted pecans, crushed Recipe Directions: In a large bowl, cream the butter, sugars, vanilla bean paste and eggs together until fluffy. Shift dry ingredients together. Gradually stir into the creamed mixture. Stir in crushed honey roasted pecans until blended. Fold in the chocolate chips and Mini M&Ms. Chill for 2 hours. Use an ice cream scoop to drop the cookies onto the cookie sheet. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. You Might Also Like: Cookie Baking & Cookie Decorating Classes You Might Like! Tags: Moms Chocolate Chip Cookies, M&M Cookies, Sugar Cookies, Dessert, Cookies, Baking, Sweet, Chocolate Chip Cookie Recipe, How to make chocolate chip cookies Categories:

Flaky, buttery buttermilk biscuits are perfect for any meal. buttermilk bicuits Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers. A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Buttermilk Biscuits What you are creating: Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal. Ingredients: 3 cups flour plus some for dusting 2 ½ tablespoons sugar 1 ½ tablespoons baking powder 1 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, diced ⅔ cup buttermilk ½ cup whole or low fat milk plus extra for dusting Egg wash: ½ whisked egg. You can also use an egg wash of 1 egg and 2 tbsp of heavy cream. Directions: Preheat over to 425. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack. Makes approximately 2 dozen biscuits. Variations: Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough. Related Projects:

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Mason Jar Cake Class Mason Jar Cake Class This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. Galette and Gratin Cooking Class $ 10 10$ Learn to make sweet and savory galettes and veggie gratins! Valid for 2 years Buy this Class Plan

In this class learn how to create no spread sugar cookies and the perfect buttercream for decorating your cookies. Then move on to making a number of halloween themed cookies. Cookie cutters and decorations used for this class can be found in our shop and links are provided under supply section. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

Learn how to create beautiful daisies out of edible wafer paper! Daffodil and Daisy Wafer Paper Scrapbooking Project Spring flowers are in full bloom with this fun daffodil and daisy edible scrapbooking project! These dainty flowers are perfect for cakes, cupcakes and cookies! Pre-Prep: You will want to use the flower dies listed under supplies needed and cut them out ahead of time in wafer paper of your choice. You can use plain white wafer and use the dusts to color it, or one of the many patterned or colored options found in our online shop . Like this Project? Join now for more! Supplies Needed: You can purchase these products online. There are many scrapbook machines on the market. If you're an avid scrapbooker, you can use the machine you already own. Scrapbooking Machine Spellbinders Flower Dies Piping Gel Fondant or Modeling Chocolate Ball Tool Flower Centers Mold Wafer Paper Green Petal Dust & Super Pearl Dust Brush Creating the Daisy & Daffodil Step 1 If you live in a climate that dries your wafer paper out, use a little bit of piping gel to condition your flowers. Step 2 Use modeling chocolate, gum paste or fondant to create a disc to build your flowers on. Step 3 Use the mold to create the petals. Layer your flower petals onto the disc using gel to glue in-between each layer. Work from larges petal to smallest. Step 4 Use a ball tool to make sure the layers adhere to each other. Remember: Piping gel is your glue. Use only a small amount. Step 5 Use a ball tool to pop all the petals up. Step 6 Take the small round flower and place it in the center of your petals. Use the ball tool to cup and form the tiny petals around it to create the daffodil center. Step 7 This is how your daffodil will look with the fluted center. Step 8 Your daffodil is complete! Step 9: Create the Daisy For the daisy, repeat steps 1-5. Add a molded center to complete the daisy. I dust my mold first with color. Step 10 Add your medium to the mold. Step 11 Flatten it out well while retaining the detailed edges! Step 12 Give it a little pearl dust sheen! Step 13 That's it! Now you a beautiful daisy and daffodil using the same tools and process. Step 15 Your daisy is complete!

In this class, Michele will walk you through how to create charcuterie boards that is both sweet and savory. Zoom Class: Sweet & Savory Charcuterie Boards Class Options: Register for Class View All Zoom Classes Class Replay* Download Class Materials Shop/Buy Supplies Ask Questions/Forum Pre-Class Prep Class Home Registering is as easy as 1-2-3! 1: Review Class details below! 2: Like what you See? Register & pay! 3: Prep for Class! See you live! Zoom Class Details Class Date: February 20, 2021 Class Time: 10:00 am to 1:00 pm PST Session(s): 1 Saturday We'll create a charcuterie board that is both sweet and savory. Customize your delicacies to give them an elegant and individual look. You'll receive class recipes, access to videos on making themed charcuterie boards and the video recording of the class. Each class is a password-protected Zoom session and you’ll receive an email directly from the instructor with a session ID and password 30 minutes prior to your class. Welcome About the instructor Supply List, Templates & Resources Pre-Class Prep Videos Videos are posted the Thursday before the class date. Class Playback Videos Playback Videos Posting After Live Class Frequently Asked Questions FAQ: What does the class cover? Most classes have a free preview video. This will give you an idea about the class and what you will be creating. In addition, the video preview page includes a class curriculum with lessons, topics covered and video lengths.

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Eggnog Crème Brûlée 10 mins 5 Recipe you are creating: Eggnog Crème Brûlée Decadent Eggnog Creme Brulee Recipe: Transform Your Leftovers! Ah, the holiday season - a time of warmth, joy, and of course, indulgence. And what's more indulgent than a rich and creamy creme brulee? How about a creme brulee infused with the sweet, nutmeg-laced flavors of eggnog? That's right, my dear reader, we're talking about Eggnog Creme Brulee - a dessert so decadent, it's practically begging for a witty transformation. So let's get creative, shall we? Perhaps we could refer to this dessert recipe as "the ultimate eggnog experience" - after all, what better way to enjoy the classic holiday drink than in dessert form? Or maybe we could play off the classic creme brulee's French origins and call it "Le Eggnog Brulee" - a sophisticated and playful nod to the dish's roots. Regardless of how we choose to describe it, there's no denying that Eggnog Creme Brulee is a dessert worth savoring. So go ahead, indulge your sweet tooth this holiday season - your taste buds will thank you. #eggnog #cremebrulee #recipe Recipe Ingredients: 2 ½ cups eggnog 5 egg yolks ¼ cup and 1 tablespoon white bakers sugar 3 ¾ ounces mascarpone cheese, softened 1 ¼ dash freshly grated or ground nutmeg 1 ¼ dash ground Siagon cinnamon 1 ¼ teaspoons vanilla bean paste Recipe Directions: Preheat oven to 350 degrees F. Place 5 ramekins/custard cups into a shallow baking sheet, and fill the dish with water to half-way up the sides of the ramekins. Pour the eggnog into a saucepan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes. Place the 5 egg yolks and sugar into a mixing bowl; beat until light colored. Mix in the mascarpone until well blended and smooth. Whisk 1/3 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Stir in the nutmeg, cinnamon, and vanilla bean paste. Pour into the prepared ramekins, dividing evenly. Bake until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy. Let cool 30 minutes; refrigerate at least 3 hours before serving. To serve, sprinkle top with fine bakers sugar and torch with a Crème Brûlée torch until sugar browns and turns to a hard candy consistency. Serve and enjoy! You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: How to make Crème Brûlée, Crème Brûlée Recipe, Eggnog Crème Brûlée Recipe, How to make eggnog Crème Brûlée, Crème Brûlée Recipes Categories: Pastry, Misc Treats