tag:blogger.com,1999:blog-44369035849756811122024-03-12T18:59:58.590-07:00BakingByDesignNicole has been living in Quesnel, BC for 4 years with her husband and two small children. She has been baking feverishly for over ten years, perfecting recipes and enjoying every decadent crumb along the way. She is incredibly passionate about baking, and it shows in her beautiful creations. This blog is intended to be a place to share her baking experiences. Unfortunately, Nicole's baking is not for sale.Unknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4436903584975681112.post-81422308257679326312011-06-10T10:11:00.001-07:002011-06-10T10:24:50.673-07:00Gluten-Free Coconut Macaroons<span style="font-size:130%;color:#ff6600;">This recipe is from "Gluten-Free Baking with the Culinary Institute of America" ... I have adjusted the baking time a little. These little macaroons are perfect if you're craving a Bounty bar! They are delicious, but best eaten the day you make them, as they dry out quite quickly. This should not be a problem because they are awesome!!</span><br /><span style="font-size:130%;color:#ff6600;"></span><br /><span style="font-size:130%;color:#ff6600;">6 egg whites </span><br /><span style="font-size:130%;color:#ff6600;">2 cups granulated sugar</span><br /><span style="font-size:130%;color:#ff6600;">5 3/4 cups + 1 tbsp Dried Coconut (I use unsweetened)</span><br /><span style="font-size:130%;color:#ff6600;">2 tsp Vanilla Extract</span><br /><span style="font-size:130%;color:#ff6600;"></span><br /><span style="font-size:130%;color:#ff6600;">Preheat oven to 350F.</span><br /><span style="font-size:130%;color:#ff6600;">Combine egg whites & sugar in a metal mixing bowl (one that will fit over a pot of simmering water, or use double boiler)</span><br /><span style="font-size:130%;color:#ff6600;">Heat the mixture over a pot of barely simmering water, stirring constantly, until mixture reaches 120F on a candy thermometer. Make sure the sugar is dissolved, then remove bowl from heat.</span><br /><span style="font-size:130%;color:#ff6600;">Add coconut & vanilla and blend well.</span><br /><span style="font-size:130%;color:#ff6600;">Line a cookie sheet with parchment paper. Scoop up cookie dough firmly with a tablespoon - use another spoon to form into a ball and place on prepared cookie sheet.</span><br /><span style="font-size:130%;color:#ff6600;">Bake for 8-10 minutes, or until bottom edges are golden brown. Do not overbake! Centers should be moist. </span><br /><span style="font-size:130%;color:#ff6600;">Cool for 5 minutes on the cookie sheet, then remove to wire rack to cool completely.</span><br /><span style="font-size:130%;color:#ff6600;"></span><br /><span style="font-size:130%;color:#ff6600;">Optional: Melt chocolate & dip bottoms of cookies - place on clean piece of parchment paper & set aside until chocolate is firm.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4436903584975681112.post-10882833471081451852010-09-03T07:41:00.000-07:002010-09-03T08:09:27.626-07:00Working with Whole Wheat Flour<strong><span style="color:#ff6600;">It is very important to remember that whole wheat flour is different from white flour in a few different ways. Often, whole wheat flour can be used instead of white flour with little or no consequence, but it will behave differently throughout the course of the recipe. </span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">1) Whole wheat flour absorbs liquid more slowly than white flour - you must give the flour a few minutes to soak up the liquid, or even add an additional tablespoon of liquid. </span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">2) Whole wheat flour is more dense than white flour. While you can make your cakes with whole wheat flour, you shouldn't expect to have the same results as using white flour.</span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">3) When making breads with whole wheat flour it is important to allow your dough to rise to at least double the volume. This can take 1 1/2 to 2 hours - so be patient! (It will be worth it)</span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">Remember to consider what you are baking when you make the decision to sub in whole wheat flour: Cakes, pastries and other delicate goods are known for their light and airy textures. Try using whole grain pastry flour, but remember that it will taste different than white flour! Generally, I have found that you can use whole wheat flour in the following baked goods with little or no difference in the final product:</span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">~ Muffins </span></strong><br /><strong><span style="color:#ff6600;">~ Banana/Zucchini/Carrot Breads and cakes </span></strong><br /><strong><span style="color:#ff6600;">~ Bread (as long as you knead the dough for longer, and allow it to fully rise) </span></strong><br /><strong><span style="color:#ff6600;">~ Cookies, especially ones containing oats, bran, coconut, etc. </span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">There are other goods that you may want to consider using half white flour and half whole wheat, such as:</span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">~ Pancakes</span></strong><br /><strong><span style="color:#ff6600;">~ Baking powder biscuits</span></strong><br /><strong><span style="color:#ff6600;">~ Cinnamon buns and other "fluffy" bread products</span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">With a few things in mind, you can easily use whole wheat flour in place of white flour. Sometimes you need to experiment in order to eat healthy food - but in the end it is always worth it when you can make your cake and eat it too ~ with no guilt! We all do what we can when it comes to making better choices, and using whole wheat flour - or other flours - is a great way to start!</span></strong><br /><strong><span style="color:#ff6600;"></span></strong><br /><strong><span style="color:#ff6600;">*For anyone out there wondering about gluten-free flours, I am in the experimental stages of this myself, and I will be sure to keep you updated!</span></strong><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4436903584975681112.post-54221300176861712522010-07-25T15:02:00.000-07:002010-07-25T15:18:19.506-07:00Tips for Making Muffins<strong><em>Welcome to the new Baking By Design blog! The purpose of this blog is to inform potential customers of the goods I have to offer, as well as to get your feedback if you've tried my goodies before.</em></strong><br /><strong></strong><br /><strong>For my first blog post, I'd like to offer some tips to those at home who prefer to bake their own goodies. Today I am focusing on Muffins. Here are some simple tips to get the best muffins:</strong><br /><strong></strong><br /><strong>1) Throw away the paper liners ~ Instead, liberally spray cooking oil on your muffin pans, including the top surface.</strong><br /><strong></strong><br /><strong>2) Don't overfill ~ Some recipes instruct you to fill the muffin cups right to the top. I find that the muffin top ends up sticking, leaving you with the frustrating task of trying to pry them free. Fill muffin cups one half to two-thirds full.</strong><br /><br /><strong>3) If you don't have enough batter to fill all the cups in your tin, fill the empty ones halfway with water ~ this helps the muffins to bake evenly, and also provides extra moisture while baking.</strong>Unknownnoreply@blogger.com0