2019年09月24日

Both companies make

Both companies make their wraps in multiple sizes—small, medium, large and baguette-sized—from cotton fabrics in multiple colorful patterns designed specifically for them.

They’re available individually or in multi-packs. To use the wraps, you simply wrap them around whatever you’re storing. The warmth of your hands conforms them to the shape of what you’re wrapping, and the slight stickiness of the waxy surface helps them hold. They can go in the fridge or freezer too. After using a wrap, hand wash it in cool, soapy water and let it air dry.

When the wraps have finally lost their waxy properties—after about a year of regular usage, according to Bee’s Wrap’s Kaeck—just compost them.

Beeswax wraps won’t completely replace your plastic wrap—they can’t quite achieve that clingy, airtight seal. But they’re perfect—and more festive looking—for lots of everyday uses. And if you want to cut back on plastic in your kitchen, you’ll just feel good using them. You can buy them online from each company’s website and find retail locations for them there. You’ll find Bee’s Wrap here and Z Wrap here.  

Posted by johwong at 11:00Comments(0)

2019年09月18日

SALTED OATMEAL COOKIES

I love all kinds of cookies, but there’s something about a chewy, hearty oatmeal cookie that I find irresistible. These Salted Oatmeal Cookies are the simplest of variants of traditional oatmeal cookies. All they require is a little sprinkling of coarse salt to make them especially good short stay apartments.

Just that one simple addition makes for a soft, chewy, sweet, salty cookie that become addictive very quickly. You can easily dial the salt on top up or down to suit your tastes. I use a small pinch on each cookie, and that offers a nice salty punch Event Space Rental.

Salted Oatmeal Cookies on a blue background

I like to keep these simple with no add-ins, but feel free to add some nuts, chocolate chips, dried fruits, or some other add-in if you like. A cup or two of your preferred add-in will do. Keep in mind that you’ll also get more cookies from the recipe with that added volume.

Because these are drop cookies, you know I’m going to recommend using a scoop to portion the dough. Not only is it an easy way to do that, it’s also a great way to get equal portions. And equal portions means the cookies will be all the same size and will bake more evenly. If you want to read more reasons why I love cookie scoops, read A Baker’s Guide to Cookie Scoops Sage accounting.

Salted Oatmeal Cookies served on a textured white plate

For the salt on top of these cookies, I recommend a coarse, flaky salt. A sea salt is usually the best option. My favorite is Maldon because of the large flakes, but most any brand will do. Most supermarkets will have some large flake sea salt alongside the other salts.

If you’re a fan of sweet and salty treats, put these Salted Oatmeal Cookies on your to-bake list. It’s a simple recipe that mixes quickly and easily. And I think you’ll find yourself happily enjoying bite after sweet and salty bite!  

Posted by johwong at 09:45Comments(0)

2019年08月23日

DARK COCOA POWDER BROWNIES

Want a big-time chocolate experience? You’ve got to try these Dark Cocoa Powder Brownies. They’re amazingly fudgy, dense, and rich!

I’ve made countless batches of brownies over the years, which is evidenced by the sheer size of the brownies section of my Recipe Index. I rarely meet a brownie I don’t like, and my tastes for them are all over the place. Whether they’re cakey or fudgy, plain or with nuts, or anything in between, I’m likely to devour it with pleasure Coworking space Rental.

These Dark Cocoa Powder Brownies are at the far end of a few brownie-related spectrums. Fudgy? Most definitely. Dense? Yep. Rich? Oh, yeah. If that sounds like brownie perfection to you, then get ready to get baking Surveying Course.

Using cocoa powder in brownies adds plenty of chocolate flavor while keeping the brownies dense and fudgy. Plus, you don’t have to melt chocolate, so you can get these mixed and in the oven quicker and easier.

I like to use dark cocoa powder for richness and color in these brownies. As you can see in these photos, that dark cocoa makes these brownies super dark. It also adds a deeper chocolate flavor that’s sure to hit the spot for you dark chocolate fans. If you like, you can use regular cocoa powder for a lighter color and less intense flavor. Either natural or Dutch process cocoa will work for this recipe.

You can add nuts or chocolate chips if you like. They’re great in any form, although I really like them just like this for a full-on chocolate experience Hong Kong Business visa.

Either way, you don’t need to get out your electric mixer for these, although you can certainly use one if you like. Just make sure not to overmix the batter or you’ll lose some of that dense, fudgy texture.

If you can bear to wait, these Dark Cocoa Powder Brownies are even better the next day after baking. They somehow get even richer and fudgier. I love that they are such an all-out chocolate experience. Smaller than usual brownies may be a good idea here, as these pack a lot of rich flavor. Simply eat them out of hand or top with a little ice cream for an even more decadent treat!
  

Posted by johwong at 12:54Comments(0)

2019年08月02日

Chouquette Waffles (Choux Pastry Waffles) Recipe

Picture in your mind a love story between a Belgian waffle, square and sturdy with deep grooves, and a chouquette, puffy and dainty with a soft heart.

Immediately they would see that they have pearl sugar in common. The waffle would make the chouquette feel safe, and cared for; the chouquette would give the waffle a sense that life is full of whimsy Air source cylinder Heat Pump.

Now, what would happen if they had a child together?

This is what would happen: a chouquette waffle, crisp around the edges, tender inside, easy to love, with sugar crystals.

In my kitchen, its destiny was sealed on a Saturday afternoon* when I had choux pastry leftover from an éclair test the day before, but not quite the energy to pipe it into chouquettes for my children Immigration Service Hong Kong.

The waffle iron** winked at me from the lower shelf of my kitchen cabinet. “I’m your guy!” it whispered. “I heat up fast, I clean up easy, and you know we have all kinds of fun when we play together.”

And indeed, we did.

I folded pearl sugar into my leftover choux pastry, scooped it into the iron, and within minutes we had a batch of the most surprising, most delicious waffles you could imagine, crunchy with the sugar but not too sweet, warm and comforting, the perfect afternoon snack Private Office Space Rental.

So if you’ve always been intimidated by choux pastry because you always worry your puffs won’t puff or worse, will deflate, this is a low-risk recipe to dip your toes in, since the recipe’s success doesn’t rely on the rise and fall of your pate à choux. And if you’re an experienced choux pastry maker looking for new ways to work its magic, this one’s for you too!  

Posted by johwong at 12:17Comments(0)