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addicted2cake's Profile

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What is your favorite stovetop meal?

Pasta with chicken and veggies. I cook some chicken tenders in olive oil in my saute pan, add 3 or 4 different chopped veggies (I like mushrooms, stringbeans, carrots, onion). I'll add some olives and capers if I'm in the mood. Then, I add a cup or so of low sodium chicken broth, some pasta sauce, then season. This cooks for 5-10 minutes. Once pasta is done, I drain it, then add it to the saute pan. It's a pretty easy dish. You can make this with take out chicken, seafood, or meat - which makes the dish even easier than it is. Good luck with your stove repair.

Dec 04, 2014
addicted2cake in Home Cooking

Kosher Valley Chicken/Turkey

I agree. Very gamey smell. I tried cooking it just a couple weeks ago and the smell was just awful. Fortunately, I had cooked the ground chicken separately from my veggies, so all was not lost. I really like KV's whole chickens and chicken pieces, though, especially if there is a good date on the package, at least a week out, although I prefer 10 days. For ground chicken, I stick with a kosher meat market or kosher butcher. Very fresh, always.

Nov 23, 2014
addicted2cake in Kosher

Best recipe for dairy free pumpkin pie

This recipe is similar to one I use. Definitely coconut milk. I've tried almond and soy milks and while OK, my pies made with coconut milk are smoother and creamier.

Nov 23, 2014
addicted2cake in Kosher
1

how to keep crispy cookies crispy

Tried this last night after I baked a batch. Worked like a charm. Cookie this morning was crisp, crunchy, not at all tough. Such a simple solution and a great one, too.

Nov 20, 2014
addicted2cake in Home Cooking

nutiva buttery spread

Just curious. Has anyone tried making a pie crust with this product? It's not vegan or certified kosher, but is considered vegetarian. It contains red palm oil and coconut oil and is marketed as a butter replacement. If you have any experience with this product, please share (recipe, how it handled, final result). It was on sale at Whole Foods so I thought I'd give it a try. Thanks!

Nov 20, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I really appreciate your sharing your mom's "secret" to keeping crispy cookies crispy. I had never heard of this, so thank you once again for passing along this tip.

Nov 18, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I like this idea. I'll give it a try. Thanks for sharing your Mom's way of keeping cookies crispy.

Nov 17, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

OK. Never tried that. I have some cookie batter in the fridge, so next batch, I'll put the cooled cookies in an airtight container, then refrigerate. Thanks for the suggestion. I'm hoping this will do the trick!

Nov 16, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I'm doing that, environment is not humid, I live in New England and it's been dry of late.

Nov 16, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

In an airtight container on my kitchen counter.

Nov 16, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I have been craving crispy cookies lately. I made a batch of pecan cookies the other day and they were great until I had to store them. By the next day, my cookies were more crunchy than crispy and a little bit tough. What is the best way to keep crispy cookies crispy? I don't have this problem with commercial cookies. Must be the ingredients that are used. The ingredients in my cookies are: 1 cup chopped pecans, 1 cup dark brown sugar, 1 egg, 1 stick butter softened (not melted), 1 tsp. vanilla extract. Mix all together, drop by teaspoons or tablespoons onto cookie sheet, bake at 325 for 13-15 minutes. Any thoughts or advice would be much appreciated. Thanks!

Nov 16, 2014
addicted2cake in Home Cooking

tough pie crust!

I wouldn't do a second baking. All my pumpkin pies are oven baked with a raw crust for 45-50 minutes. I believe the poster was referring to blind baking in Step #12 which works for pie fillings that are either uncooked or cooked on top of the stove (i.e. custard) then poured into the precooked pie shell and refrigerated. I hope that helps.

Nov 08, 2014
addicted2cake in Home Cooking

chocolate frosting recipe problems

Hi, I'm hoping you can help me with my chocolate frosting recipe. Ingredients:
1/2 cup refined coconut oil
1/2 cup cocoa powder, unsweetened
3 1/2 cups powdered sugar
1 1/2 tsps. vanilla
1/3 cup soy milk

First, I beat coconut oil till smooth, then add vanilla and beat after that addition. Next, I add the cocoa powder and confectioners sugar, which I sifted together, and beat while drizzling in soy milk. Then I beat till fluffy, about 5-6 minutes. The frosting comes out with streaks of white (coconut oil?) and looks shaggy instead of smooth. Soy milk came out of the fridge, maybe that has something to do with my problem as all other ingredients are at room temp. I like the taste of this frosting, just not the texture. The white streaks really bother me. Any thoughts? Advice would be much appreciated. Thanks!

toss or keep unrefrigerated brie

Thanks everyone. I will keep the brie and enjoy eating it!

toss or keep unrefrigerated brie

OK, I accidentally forgot to refrigerate my wedge of brie last night at around 12:30 a.m. I left it on the table and much to my dismay, realized what I had done when I came down for breakfast at 8:00am. I put it back in the fridge, but am seriously considering tossing it for safety reasons. Some sites say it's fine to sit out overnight and up to a couple days on the counter to ripen, others say, toss after 2 hours as it's dairy and has the potential to develop bacteria. Advice?? Would you toss or keep? Thanks!

Oct 05, 2014
addicted2cake in Cheese

No-boil lasagna noodles

Same for me.

Aug 22, 2014
addicted2cake in Home Cooking

bread flour question

My family loves focaccia bread, so I'll think about this. Really, I haven't been motivated to make bread as it always looks so time consuming and challenging on the cooking shows.

Jul 16, 2014
addicted2cake in Home Cooking

bread flour question

I'd have to look up how to make naan as I've never made that either. If it's easy, maybe I'll try. Might be time to expand my baking repertoire a bit.

Jul 16, 2014
addicted2cake in Home Cooking

bread flour question

Thank you very much for your input. I'm learning so much about bread flour this a.m. I like the idea of using it as a coating for meats and will try it instead of AP for my lemon pound cake which is moist and dense. I can see that I'm going to be busy with this product throughout the summer and into the Fall. I certainly came to the right place for help!

Jul 15, 2014
addicted2cake in Home Cooking

bread flour question

Thank you for sharing that info. I appreciate it.

Jul 15, 2014
addicted2cake in Home Cooking

bread flour question

I've never made pizza dough, probably because I've always had good places in my neighborhood for pizza, flatbreads, etc. and it's just easier to eat at those places or do take out. I've thought about making it many times, though, as it would be less expensive and maybe even better. (?) I would have to be in the mood to play with it a little.

Jul 15, 2014
addicted2cake in Home Cooking

bread flour question

I will certainly try it in my fruit crumble next time around, just wasn't sure if it would make it too chewy. I've never made pasta or biscuits, but will try it in my pie crust recipe. I like the roux idea, too. Thanks so much for checking in and for your help.

Jul 15, 2014
addicted2cake in Home Cooking

bread flour question

Are you substituting bread flour for AP in your recipes? If so, is there a difference in taste or texture?

Jul 15, 2014
addicted2cake in Home Cooking

bread flour question

Recently, I purchased a 5 lb. bag of bread flour for a cookie recipe. I now have this bag of flour and don't know what else I can make with it except for the cookie recipe which is fine, I just don't want to make it all the time. I'm not a bread maker, and don't have any interest in making pizza dough, yeast breads, or pretzels/crackers. I like to make cookies, easy cakes, fruit crumbles, and would attempt something savory, if I had a good recipe. My pie dough recipes all call for AP flour. If you have any suggestions (links are appreciated), please share. Thank you!

Jul 15, 2014
addicted2cake in Home Cooking

coconut oil question

Great! I'll check out TJ's brand and Whole Foods for the Earth Balance coconut spread. Costco is about 20 minutes or so away and I go there every so often, so I'll check out their brand, too. Thanks so much for getting back to me.

May 24, 2014
addicted2cake in Home Cooking

coconut oil question

Thanks everyone for your helpful replies. I plan to make a batch of oatmeal cookies soon using coconut oil as per your suggestions. I appreciate your taking the time to post and explain how coconut oil works in baked goods. Does anyone have a brand they especially like? I live near Whole Foods and Trader Joe's..... and Wegman's just opened up in my neighborhood.

May 23, 2014
addicted2cake in Home Cooking

coconut oil question

I would like to make some cookies using coconut oil in place of butter. There is confusing info in web-land, so I thought I'd try my questions here. Has anyone made cookies using this substitution? Can you sub 1:1? Is it necessary to melt the coconut oil or can you cream with sugar as you would butter? I know that coconut oil hardens when put into the fridge. Many recipes say to chill the dough before baking cookies. Does anyone know how long it could take for the dough to come to room temperature? And lastly, what are the differences in taste and texture when subbing coconut oil for butter? I'm interested because I have dairy issues and would like to eat a cookie that tastes really good without the butter. Thanks for any help.

May 23, 2014
addicted2cake in Home Cooking

cookie question

Does anyone have a good recipe for a CRISPY oatmeal raisin cookie? I'm interested in a crispy texture and a cookie that doesn't taste like I'm eating a bowl of oatmeal. The recipes I've tried are heavy on the cinnamon and nutmeg, which is OK, but not quite what I'm craving. I'm looking for something with a little more taste excitement. Not sure how to describe it. Any suggestions? Links appreciated.
Thanks!

Apr 24, 2014
addicted2cake in Home Cooking

almond flour cake recipe

That's good to know. Thank you!

Mar 05, 2014
addicted2cake in Kosher

almond flour cake recipe

I have one of those, as well as a stand mixer, but they don't work well for the recipe I've used. The batter is extremely thick and hard to work with until all the egg whites are folded in, then the batter lightens up. A real project! Time for a new recipe Thanks for your reply, I appreciate your trying to help me.

Mar 05, 2014
addicted2cake in Kosher