Posts by jfield

Generally speaking, it takes 1 tsp baking powder to leaven each cup of flour. It takes 1/4 tsp baking soda per cup of flour. If you're using an acidic ingredient, such as the buttermilk, you can up the soda a bit to neutralize the acid...

My go to brownie recipe is the one from Cook's Illustrated. Here it is, printed out on someone's blog. ToastPoint: Cook's Illustrated Brownies It is deeply, darkly gooey and fudgy. Mix together by hand to keep the goo factor high. If...

Pie crust can be very frustrating. Maybe I can help. I've written a couple of tutorials on making pie crust over on my blog: Oooh, Your Pie Crust! It’s So….Wee! Pastry Methods and Techniques And Then, Inspiration Struck:...

I wonder if you are overmixing your batter and it is shrinking a lot because of gluten formation. Can't tell for sure, because I don't know your recipe/mixing procedure. Just a thought. :)

Never go by the time specified in a recipe for baking--there are too many variables that can alter your optimal baking time: your oven temp, how far apart you place the cakes, etc. Bake them until they are done. That sounds...

I've never had this happen before? Are you using pan spray on the liners? If so, that could be the problem. Good luck w/it!

Maybe a mousse, semifreddo, or pie? Strawberry shortcake could be lovely, too:)

I agree w/what everyone else has said, and I'll also add that in making linzer cookies, you bake and cool the cookies before filling them/sandwiching them together, so you should be fine, there.

I don't see a contradiction in the recipe--the recipe author just forgot to say "beaten stiff" one place or the other. I doubt you stiffly beat beaten egg whites, yes? :) The second method does work very well--this is the...

Both of the ingredient lists in those recipes are more or less identical, so I'm not sure that one would be better over the other. If it was really humid that day (or just humid in the kitchen), that could cause stickiness. Try baking...