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Ingredient Substitution

Ingredient Substitution
Contact Us Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+ Find us on Google+ Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use. References cited may include a link to purchase the referenced book on This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Content in any form may not be copied or used without written permission of Stephanie Jaworski, A baking resource on the Internet since 1997 Copyright 1997 to 2014 iFood Media LLC

Single Serving Pie in a Jar These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Step 4: Top it off Make sure your “lid” has a vent so steam can escape. When your topper is ready, slip it onto the top of the pie. Another option is to do a crumb topping. Step 5: Freeze ‘em!

Double Rainbow... All the way across my plate! So nine months is a looooooong time in Internet Viral Video Land, but who remembers the Double Rainbow guy? If you lived under a rock last year, allow me to fill you in. Paul "Yosemite Bear" Vasquez filmed a video of himself (presumably while under the influence of some kind of illicit substance) reacting to the emotional and profound sight of a "double rainbow" in his yard in Yosemite National Park and then posted it to YouTube. Some time last summer, comedian and late-night talk show host Jimmy Kimmel stumbled across this internet gem and declared on his Twitter account that it was the "funniest video in the world." So what does this all have to do with cake? When Laura's birthday came along this year, I knew what I had to do. Mission accomplished, right? Step One was to mix myself a Roy G. My husband was not too pleased when he got home and saw the mess. Step Two was to actually pour the batter in to the cake pans. Success! Happy Birthday, cuz!

Matur - Dagbók Ragnars Freys Ingvarssonar - Fimmtudagskvöldið 26. mars var ég með mitt fyrsta matreiðslunámskeið og kynnti sous vide eldamennsku fyrir sextán áhugasömum þátttakaendum. Fyrir þá sem ekki þekkja hugtakið "sous vide" þá þýðir það að elda undir þrýstingi. Sem kannski er rangnefni. Ætli nákvæmniseldmennska (preciscion cooking) væri ekki betra - allar uppástungur er þó vel þegnar. Ég held að fyrir áhugafólk um matseld eins og sjálfan mig séu nokkur stig eldamennsku sem þarf að beina sjónum að eigi okkur að heppnast vel í matseldinni. Mörgum finnst þetta einkennilegt! Námskeið í Salt eldhúsi - Sous vide matargerð Aðbúnaður í Salt eldhúsi er til algerrar fyrirmynar að mínu mati. Sextán þátttakendur voru á námskeiðinu. Allir fengu svuntu til afnota, þvoðu hendurnar og skelltu sér á vinnustöðvarnar sínar. Gestum var skipt í fjóra hópa og fékk hver hópur ólík verkefni afhent á bökkum með hráefnum. Árni lenti í andabringuhópnum. Svo var bara að hella sér í eldamennskunna. Verið að undirbúa fullkomnar ofnsteiktar kartöflur.

How To Make Cake Flour For an updated version of this method, click here. Cake flour. Let’s face facts: I never have cake flour on hand when I need it. Luckily, there’s a super easy way to turn good old all-purpose flour into cake flour, lightening your cake crumb, making it super soft and delicious. Maybe you already know this trick. It’s a good one. Here’s a step by step. How to Turn All-Purpose Flour into Cake Flour Print this Recipe! Step One: Measure out the all-purpose flour that you’ll need for your recipe. Step Two: For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Step Three: Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch. Step Four: Sift the flour and cornstarch together. +Joy the Baker

Pie Troubleshooting Guide Article Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!

Breakfast sausage to begin the day Even though the days are growing longer and the month of March begins in just a few days (does Daylight Saving Time start soon? That sunshine poking through the bedroom curtains at 6:30 AM would be much more welcome at the tail-end of the day rather than the beginning), it’s been blustery and cold here in New York City. We’ve been smothered in snow and whipped by the wind, and if I’m going to make it through these final days of winter I need to fortify myself in the morning. And that means eating a hearty breakfast of eggs and sausage. Texans like their breakfast sausage to come in the form of patties, not links (though we seldom say “patty” as it’s just assumed when you have sausage in the morning that’s what it’ll be). And while nothing beats homemade breakfast sausage, in today’s fast-paced world most people buy their breakfast sausage at the store. That familiar tube of early-morning carnivorous joy is a staple in most Texans’ households. Method:1.

Christmas Recipe Round-Up | Just Everyday Me 23 Dec 2011 I love the food around Christmas. For my family’s Christmas dinner, we have ham, Swedish meatballs, mashed potatoes, sweet potatoes, rolls, green bean casserole…basically all the things we have at Thanksgiving except we swap turkey for ham, add the Swedish meatballs, and take away the stuffing. Now that I’m reading a lot of food blogs, I’m finding that not everyone does a big meal like this on Christmas…some people do big meals on Christmas Eve or have other traditions, like Mexican food, on Christmas. Well no matter what you eat for dinner on Christmas, you definitely need to finish the day off with some tasty desserts! 1. I know pie is traditionally eaten at Thanksgiving, but this is one of my all-time favorites. 2. Oh goodness. 3. My family always makes these around Christmas…I think we’ve made them four times already. 4. Are you guys over pumpkin yet? 5. Chocolate chip cookie dough + pretzel = heaven. 6. These are cookies that taste like cookie dough. 7. 8. 9. 10.

Cauliflower Crust Pizza & Stick a Fork in It I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Directions: To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through. Source: Eat.

No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.

50 of the World's Best Breakfasts – Written by Victoria Philpott Not quite had your fill of breakfasts just yet? Check out our beautifully visual list of the 30 best breakfasts from around the world. Plan your next culinary adventure or just get a little adventurous with breakfast at the weekend. Salivating. If you’ve got a tasty recipe for a breakfast you’ve made in a hostel kitchen, let us know. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. Phew, and that’s it! Follow me on Twitter @VickyFlipFlop and let me know what you think of them all… And if I’ve inspired you to travel the world to sample them, remember you can always book your cheap hotels with us at Thanks to everyone for the images from Flickr. Related posts

Abby Sweets Oven-Fried Chicken Southerners may grunt and grumble about the travesty of "fried" chicken not being cooked in big skillets of melted lard, but we can say with confidence that this chicken hits the spot Southerners may grunt and grumble about the travesty of "fried" chicken not being cooked in big skillets of melted lard, but we'd bring this crispy, succulent bird to a church potluck in Savannah without batting an eye. A long soak in buttermilk spiked liberally with hot sauce both tenderizes and flavors the meat, while the spiced panko provides a layer of captivating crunch. We won't go as far as to say you won't taste the difference (properly fried chicken has a depth of flavor that stretches straight to your soul), but we can say with confidence that this chicken hits the spot. You'll Need: 2 cups buttermilk 1/4 cup Frank's Red Hot pepper sauce 1 lb chicken drumsticks and thighs 2 cups panko bread crumbs 1/2 tsp garlic salt 1/2 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 1/8 tsp cayenne

The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies (9780756639716): Nick Malgieri, Charles Schiller