You decide to bake cookies and the recipe calls for margarine and you only have butter or vice versa–what now? Many bakers are lost about what the differences are between butter and margarine in baking. I am here to tell you which to use for the cookies that you want.
We all know this story. You bring home an amazing burger from a restaurant with the intention of eating it as leftovers. The burger either does not meet your expectations or gets thrown away in the trash. I am here to tell you there is a way to reheat your burger so it is just as yummy as it was in the restaurant (and reheat your crispy fries too!)
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So I, like many other believers of Valentine’s Day, receive a ton of boxed chocolate. As much as I love receiving them there is honestly many flavors that I do not like or are too rich for me. I do not like throwing chocolate away like that so I decided to become inventive. I believe I came up with the perfect solution: Leftover Valentine’s Day Chocolate Cookies
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I love to bake cookies–plain and simple. I will always try to experiment with cookies to see if I can find the perfect flavor combination. Although some cookies do well, being on the flatter side, (chocolate chip and sugar cookies for example) sometimes I want my cookies on the cakey side. So I began to do research and I found my answer–baking powder. I am going to share with you what baking powder is and what effect it will have on your cookies.