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Handle the Heat The Ultimate Guide to Chocolate Chip Cookies. Click here for Part 2! Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly? In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect. This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them. You’ll be an expert on the anatomy of the chocolate chip cookie. I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to show you how they affect the cookie. I halved and adapted the original Tollhouse recipe and that is what you see here.

Ingredients: Directions: Preheat oven to 350°F. Baking Powder: Gordon Ramsay's Ultimate Cookery Course Episode Guide | Watch Online. Baking Gordon turns his focus to home baking. Recipes include his flavour-packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Loading... Brunches Gordon shows how to cook brunch. Recipes include spicy pancakes, a simple frittata, and a fool-proof cheat's souffle with three cheeses. Cooking with Chilli and Spice Gordon shows how to cook with chilli. Food On A Budget Gordon shows how to make dream food on a budget. Getting Started In the first episode Gordon teaches how to cook with confidence. Real Fast Food Gordon shows how to make real fast food. Special Occasions Gordon shows how to cook for special occasions. Stress Free Cooking Gordon's cookery course tackles stress-free cooking. TV Dinners Gordon shares his perfect TV dinners. Ultimate Slow Cooking Gordon shows how to make the ultimate slow cooked dishes.

16 Tips From The Depression Era That Are Actually Life Hacks. Growing Ginger as a Houseplant. July 26th, 2010 I just LOVE ginger, gingersnaps, gingerbread, gingered beef, anything with ginger in it. I use fresh ginger, powdered ginger and crystallized ginger. Crystallized ginger finds it’s way into just about everything I bake from scones to cobblers and we love it on our oatmeal! Every time I go to the health food store I pick up a big knob of ginger root to use in cooking and in teas. I tried last year without success to start some ginger to grow as a houseplant. Pick a few rhizomes that have some buds on them. Fill a large pot, at least 12″, with good potting soil and place the rhizomes on top of the soil with the buds facing down. Keep the container well watered and be patient. I’ve read that it takes about a year for the plant to grow roots big enough to harvest.

Have you ever tried to grow ginger or any other tropical spices? Celery--Free Plants to Grow. Guest Post from Linda at Practical Parsimony. Thank you, Linda–I’m going to have to try this!  No, I do not like to buy celery. It is rather over-priced in my opinion. As long as I can grow even what I have in the last ten days, cheaply, I will not buy the expensive, poisoned vegetable, celery. This is the first of many plants I intend to grow with the bottom, usually discarded, celery head. No more pesticides for me. This will be a cut-and-come-again plant, used for fresh and eventually cut for dehydrating. Someone had a blog post with a tutorial on how to grow celery from the end of the stalk, you know–what you cut off and do not eat. When I did the celery rescue and froze it, I had cut off the end with the intention of growing celery like the blogger did.

Today, April 2, I got all my supplies out for this experiment. These are the supplies I took outside. Cut the holes or slits for drainage before you cut the top. Here, I have filled the jug with soil, heaped up. Your turn. CLEVERLY TURN YOUR CARROT SCRAPS INTO SALAD : GROW YOUR OWN CARROT LEAVES. To determine if carrot tops are good to you in a salad, try them first. They can be eaten, but leave it to your taste to decide if they are good. Some people think they are not so good raw, others like them in salads. They are very nutritious, so if you can find a way to use them that you like, do. Be sure to clean thoroughly since their tops can harbor a lot of grit.

Some people use them as garnish, like parsley. They also add nice green color when chopped and added to dishes, such as layered in lasagne. More people tend to use them cooked, especially in soups, than raw. It’s the time of year to stop discarding carrot tops and start recycling them into centerpieces for the spring holiday table. Turning carrot tops into frilly greens is simple and it’s a clever way to reuse the tops of carrots you’d probably toss on the compost pile or into the garbage disposal. Peculiarities and Plants – Romaine Lettuce | Minding My P's With Q.

11 Dec Romaine Lettuce is a favorite of mine in salads. I’ve also read it makes an Incredible and Delicious Smoothie. The best and most amazing thing about lettuce, besides eating the tender green leaves, is the amazing fact that if the bottom of the stump is saved and placed in water, regeneration and new growth will occur. Above is a photograph of three romaine ‘stumps’ in various levels of regrowth. All I did to achieve this miracle was place each piece in a half inch of water, check the water level daily, and marvel as the stump began to grow anew.

I am growing the romaine in a basement window well, and that explains the VERY dirty window in the photo as it is below ground level. Important Tip: Romaine Lettuce is one type of produce easy to find in the organic form. Like this: Like Loading... 13 Vegetables That Magically Regrow Themselves. Living Well: 10 Secrets (Actually, Shortcuts!) For Better Cooking. Photos and text by Lindsey Johnson for Design Mom. I remember my mother wishing there were more hours in the day. So much to do! So little time! Now that I’m a grown-up and a mother, I totally understand what she meant. We live in a fast paced society and we don’t like to wait for things. So this brings me to my 10 Shortcuts for Better Cooking. Let’s begin with one of the first shortcuts I learned even before I got married over 10 years ago. I have a rotating list of favorite marinades, and I spend about 30 minutes after I come home from the store to stir up the marinades and them add to the bags with the chicken.

Squeeze out any extra air, then seal the bags and freeze. And hey, I mention chicken here, but of course, this same technique works for any meat. Here’s another shortcut I also use on a weekly basis. If I freeze them flat, they thaw out quickly in a bowl of warm water and are ready to go in a few minutes. Slow cookers (you didn’t abandon yours, did you? Living Well: 11 Secrets To Properly Freezing Produce. This summer inspiration is brought to you by Target. Find more fun and surprises all season long on Target’s #SummerUp Pinterest board.

Images and text by Lindsey Johnson for Design Mom. When I was a little girl, I loved going to my Grandma Maxie’s house. There was always something yummy to eat, especially during the summer when her garden was brimming with strawberries, rhubarb, peaches, and all sorts of veggies. Now that I’m a mom, I enjoy taking my kids to local pick-your-own farms to pick fruits and vegetables. There’s a reason for that. Remember last summer when we covered the basics of washing and storing produce? As with canning, freezing produce requires a little bit of planning and gathering the proper equipment. A big plus for freezing produce is that it ends up tasting much fresher and contains more nutrients than canned produce. But there is a draw back as well. First let’s talk about the materials you’ll need to assemble before you start. Why is this important? Understanding grains (corn, wheat, multi-grain, etc.) « The Food Illusion.

First and foremost I must get something off my chest. Just because a box of something at the grocery store or even a bagel at the bakery says “multi-grain” does not mean it is a healthy alternative. Multi-grain simply means the food is made with more than one grain and has absolutely nothing to do with whether any of those grains are actually whole grains or not (which is what is really important). Awhile back I did an in-depth post on understanding whole-wheat and what should be in your sandwich bread. What you know about wheat can easily be applied to many other grains as well.

Corn – I know corn easily gets a bad rap because it is so highly subsidized by the government and included in countless additives that you will find in most highly processed foods, but straight-up whole corn by itself is actually a healthy food. . - Whole grain corn, whole grain cornmeal, whole grain flour (also called masa harina), and even popcorn = whole grain Oats – - All oats = whole grain Rice Wheat – Like this: How to make a smoothie | Healthy Smoothie Recipes. Behold, the smoothie.

A meal in a glass. And not just any meal. A meal anyone can make, no matter how inept in the kitchen or bound by time constraints. And done right, smoothies are packed with vitamins, minerals, antioxidants, protein, healthy fats and so much more. Use it as a meal replacement (e.g. breakfast), a post-workout drink, a supplement, snack or a healthy dessert. Use fresh or frozen fruits to make your smoothie. Why not freeze your own fruit, especially if you prefer organic? Fruits to add to your smoothie include: ApplesApricotAvocadoBananaBerries (e.g. strawberries, blueberries, blackberries, raspberries, cranberries, cherries)GrapefruitGrapeGuavaKiwiMangoMelon (e.g. watermelon, cantaloupe, honeydew)NectarinesOrangesPapayaPeachPearsPineapplePlumsPomegranateStrawberry Smoothies are a great opportunity to get some greens into your diet without actually tasting them.

Smoothies are all about balance. Liquids to add to your smoothie include: Milk: Various: Dairy: Various: Salt.