ROOM TEMPERAUTRE EGGS
You’ll always see my baking recipes calling for the use of room-temperature eggs. That’s very important.
Room temperature eggs are less viscous than cold eggs, so they incorporate more easily into the batter. This allows them to fully incorporate, helping to ensure that every part of the batter has the protein and fat from the egg that’s needed to help the cake rise and bake up properly. It’s a small thing that can make a big difference in how your cake bakes.
FOLD, DON’T STIR
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Thanks for your SHARES!
PISTACHIO PINEAPPLE CAKE
My grandmother prepared every Thanksgiving and again at Christmas! They never failed to fill the house with a delightful aroma and were incredibly easy to make!!
Two-tone chocolate salame
Our thoughts and prayers are with Jon Bon Jovi and his family during this time of tragic loss.
Growing Peppers Upside Down in Grocery Bags: The Secret to an Abundant Harvest
Fantastic recipe! Saw a neighbor bring this to a block party, and everyone went bonkers for it!
Tip: Add the lemon juice while the eggs are boiling.
Cranberry Cheesecake Bars
Sausage and Cream Cheese Crescents
