Quote:
Originally Posted by Chiomara
TIL vodka + sweet tea = good.
Bat, yes, refrigerate the dough!! And be sure not to overmix the batter. It also helps to make sure the eggs and butter [if using] are room temperature before using. Also if you're ever feeling lazy you can always just modify a decent store-bough mix slightly; you can get pretty good results so long as you make the icing from scratch or whatever. And I've mentioned this before, but the Ghiradelli brownie mix is amaaazing if you sub the vegetable oil for coconut oil [has to be the organic kind though; the cheap LouAna brand did not taste the same at all] and use room temp coffee OR kahlua in place of water. As for cake mix, you can use buttermilk and melted butter in place of the usual oil and water called for + a tiny bit of almond extract or lemon zest. I've heard that looots of small baking/cake catering companies just use the white Pillsbury cake mix as a base.
Mine too; it's the best. (As long as other people stay out of the kitchen, that is. My ADHD hamster brain cannot finish cooking anything if there's constant distractions) Do you have designated cooking music? I always play cumbia (or 1930s jazz) and drink ungodly amounts of espresso during. |
I could see myself becoming a cooking recluse and playing the most sonically offensive music possible to get people the **** out of my kitchen. I'm music nerd enough to make good on my ****ing threats. Bitch.