obsessedwithbaking blogspot.com

Obsessed With Baking

Saturday, May 7, 2011. As it turns out, these werent so bad. They were even moist the next day even after storing them in the fridge, which was great because most butter based cakes dry out. I used the recipe from the Joy of Baking, increasing the butter by 2 tablespoons. 1 14 cups 125 grams sifted cake flour. 1 tablespoons 10 grams regular or Dutch-processed cocoa powder. 14 cup 57 grams unsalted butter, at room temperature I used 6 tablespoons. 34 cups 150 grams granulated white sugar.

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LINKS TO WEB SITE

A Lawyer in the Kitchen

I was a little shocked today when I realized that it has been two - yes, two! Months since I last posted. I mean I knew it had been a while but geez - time has really gotten away from me. Things always seem to speed up in the summer.

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

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Monday, May 30, 2011. Or at the Ravelry page for this design.

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May 17th, 2016 by katie. This is my favorite way to enjoy a really good,. This is the one to make on grocery day when your herbs are still perky and your baguette still warm from the bakery. May 15th, 2016 by katie.

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The Way the Cookie Crumbles

These took me by surprise. I like to experiment, and my coworkers are willing testers. I thought tahini in brownies sounded more interesting than the customary peanut butter. I was not, however, expecting it to be better than peanut butter. These did actually taste similar to peanut butter brownies, but the tahini was just a little more subtle. Instead of battling the chocolate for dominance, it was a quieter complement.

Cupcake Gourmet by Stephanie

Gourmet Cupcakes for your wedding or special event! Desserts made with love and ingredients from Hood River Oregon. they were delicious! Monday, September 27. For the lovely pictures! Thursday, August 12.

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Obsessed With Baking

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Saturday, May 7, 2011. As it turns out, these werent so bad. They were even moist the next day even after storing them in the fridge, which was great because most butter based cakes dry out. I used the recipe from the Joy of Baking, increasing the butter by 2 tablespoons. 1 14 cups 125 grams sifted cake flour. 1 tablespoons 10 grams regular or Dutch-processed cocoa powder. 14 cup 57 grams unsalted butter, at room temperature I used 6 tablespoons. 34 cups 150 grams granulated white sugar.

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This web page obsessedwithbaking.blogspot.com states the following, "Saturday, May 7, 2011." We saw that the webpage said " As it turns out, these werent so bad." It also said " They were even moist the next day even after storing them in the fridge, which was great because most butter based cakes dry out. I used the recipe from the Joy of Baking, increasing the butter by 2 tablespoons. 1 14 cups 125 grams sifted cake flour. 1 tablespoons 10 grams regular or Dutch-processed cocoa powder. 14 cup 57 grams unsalted butter, at room temperature I used 6 tablespoons. 34 cups 150 grams granulated white sugar."

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