Posts by AlwaysCookin'

Don't eat it! The wonderful aroma of the gingerbread will fill the room throughout the Christmas season, it seems to get better with time! If I had the time, I would make one to put in every room of the house for the...

I am trying to find a source for 10" diameter, high domed plastic cake covers, like the kind the supermarket bakeries package their goods in. I have purchased them from the super market bakery manager occasionally in the past, but...

I caught the tail end of a cooking show today which featured James Beard's perfect roasted chicken. It was roasted barded with bacon. Does anyone have some more detailed instructions, cooking time and temp, etc? Any help would be...

I actually saw this recipe with a 1/4 page photo on the front page of the food section of the Northwest Florida Daily News last year. There was a cat sitting beside the dish and it looked rather disgusting.

The best Brownie recipe I have ever found came from Gourmet Magazine. They are fudgy and rich and chewy and wonderful. Triple-Chocolate Fudge Brownies 6 ounces fine-quality bittersweet chocolate, chopped 2 ounces unsweetened...

The best carrot cake I have ever eaten was made with browned butter. The recipe is in the Jan/Feb 1998 issue of Cooks Illustrated. Please check it out and see if you agree.

Thanks to everyone for your help. I have officially begun baking and should have some in the freezer by the end of the day! And as for having fun ... if I'm baking, I'm having fun! :D

There is a big bake sale at my church on October 13. I want to begin baking cakes now and freezing them, so that on the day before the sale I can thaw and ice them. Is there a right or wrong way in which to wrap, freeze or thaw them? I...