Results tagged baking from David Lebovitz

Baking powder does not last forever. Because it’s sensitive to moisture and humidity, it generally has a shelf life of between six months to one year. Baking powder should be kept in a cool, dry place, such as inside a cabinet, and should be discarded when it is no longer active. (Its cousin, baking soda*, has an indefinite shelf life, although some manufacturers recommend changing…

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In my recent winter newsletter, I sent out a list of some of my favorite recipes that are great candidates for the holidays. Here I compiled more recipes from the site for sweets and treats that I hope will make your holidays a little happier. Nibbles & Drinks The Best Holiday Nut and Pretzel Mix: This it the best snack I know of to go…

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2010 was a very big year for cookbooks. And when I say “big”, I don’t just mean there were plenty of great cookbooks published this year, but some of them were huge. Ready for Dessert tipped the baker’s scale at over 3-pounds, and subsequent books that continued throughout the year tested the limits of my strength, such as Bon Appétit Desserts, which weighs in at…

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If someone had to ask me – what would be my “desert island” cake, I wouldn’t hesitate for a minute. It’s this simple beauty. Although chocolate figures largely into the equation for many of my favorite desserts, as much as I love Chocolate Orbit Cake, I’d have to pick this Almond Cake as the one that I would choose to sustain me through thick and thin. We made almond…

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Am so happy to release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes! You’ll find everything I love in this book, from the Chocolate Chip Cookies that won over les Parisiens to a French inspired Apple-Frangipan Galette. I figured out the secret to truly chewy Peanut Butter Cookies, and frosted Black and Whites finally get their due. I riff…

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We’re in the final week, the home stretch, of Menu for Hope 6 and I’m thrilled that so many of you have generously bid on items for this important charitable event. (Update: The deadline for bidding has been extended to December 31, 2009!) It’s amazing that when so many people contribute even just a small amount, just $10 a person, collectively we can make a…

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Bakers who tackle French recipes get stumped by the sugars, which don’t necessarily correspond to the sugars available elsewhere. All supermarkets in France carry white granulated sugar and there’s often unrefined sugars, such as cassonade, which grocers stock and are widely-available. In America and elsewhere, bakers often have to do a bit of hunting around to find the corresponding sugar. French brown sugars are quite…

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One of the least expensive, and most effective, things you can do to improve the taste of your cakes, quick breads, cookies, and muffins is to switch to aluminum-free baking powder. Baking powder is a leavening agent, and it’s usually called for in recipes where there are alkaline (as opposed to acidic) ingredients. In actuality, baking soda (sodium bicarbonate) is one of the ingredients in…

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Salted Butter Caramel Ice Cream  If you think making caramel is difficult, it isn’t. In fact, when you made your toast this morning, half-asleep, you caramelized something! Enjoying a cup of coffee made from freshly roasted beans, baking a cake or a batch of oatmeal cookies, grilling tofu, and chugging a beer are some of the other benefits we gain from caramelization. I’ll be doing…

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