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Saturday, February 5th, 2011
7:14 pm - recipe request

Hi there, bakers!
My name is Efrat and I'm from Israel. On our anniversary, my bf took me to a fancy restaurant. I had lemon meringue pie for desert-first time in Israel. Usually they like to serve here all kinds of chocolate deserts (not that I'm complaining). The pie was amazing, and my bf became intrigued. I told him I think I can make one for him. Now I'm looking for a simple recipe for the pie (it has to be with meringue!), and I was hoping you'd help me. I have a crust recipe from Jennifer Mccan's Vegan Lunch Box (I'm vegetarian), but I'd love to consult you guys if you have any simpler alternatives. Also it's important for me to have basic ingredients-here in israel we have of course things like baking powder and vanilla extract, but not store-bought frosting and the like. I come from a much simpler baking tradition, so I'd really appreciate it if you adjust.
Thanks in advance!!!

current mood: sick

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Thursday, December 4th, 2008
11:24 am - This Old Gingerbread House contest


Building a gingerbread house this Christmas? Get inspired by these award-winning and spectacular masterpieces. One ambitious gingerbread house-builder created a lighted replica of his home, while another created an eight-foot sugar castle. Whether you go all out or keep it simple, you're sure to find ideas for your own edible construction here. Once you've built yours, enter it in our first-ever This Old Gingerbread House contest until December 15th, for your chance to win a Home Depot gift card and they'll be viewable by all after you submit your entry.

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Thursday, October 2nd, 2008
5:45 pm - Gluten-free, vegan, or dairy-free recipes?

I play with a variety of recipes--fat-free, traditional, vegetarian, etc. When it's just me, or the sibling, or even the childhood friends, it's not necessarily required to stick to one or another.

But at college? Cooking at college is different. Because half my friends or people I'm cooking for don't eat gluten, or they're vegan, or they're vegetarian, or they're just incredibly fussy. (Or hey, sometimes it's all of the above!) 

And I'm cooking a dinner and then a dessert and snack on Sunday. I have to go buy groceries tomorrow.

If anyone can think of dessert recipes (or other recipes, but I'm stuck on desserts) that fit any of the above categories, I'd probably love you forever.

I've got a couple pulled out already, but going into a dinner and dessert situation with unknown or barely tested recipes is not my favorite place to be.


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Monday, July 21st, 2008
2:23 pm - Baking with Cheeses!

There is a party in which I'm helping out with and I need to know any good recipes using cheese. I know there are a few baking things using cheese but I can't quite think of anything off the top of my head. Please help! Thanks in advance!

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Tuesday, July 8th, 2008
6:07 am - Wild Game Cooking Tips

Fall and early winter are great times to change the menu and include some novel meats. In general, game includes deer, rabbit, wild boar, duck, antelope and to the more exotic ant-eater, flying fox, squirrels or even bats (eg. bat soup is a delicacy in Cambodia) which can be popular in some countries.

When I was little, my dad used to work in the jungle as logging contractor in East Malaysia. Each time when he went to work in the jungle for a period of few days to a week, he would usually come back with wild games like deer, wild boar or ant eater.

Mum used to prepare them and the wild games required slightly different preparation and cooking methods as they tend to have a unique and stronger smell or odour.

Some wild game cooking tips that you might use : It is good that you marinate game meat, it will not only develops more flavor, but tenderizes the meat. You can easily marinate game from 24 hours up to four days in the refrigerator.

You should not overcook game meats. It is important to keep a good eye on the meat as it cooks because game is very lean and can become dry if cooked too long. For most people, it is best to serve the meat when it is a pink inside and still juicy.

Common ingredients added to game meats are black pepper, ginger and wine which are very helpful to neutralise the natural smell of these wild animals. The type of wine that you use is dependent on what you are cooking and what you like. For many people, white wine is for white meat and red wine is best with dark meat. This is an old rule of thumb and many people today are happy to disobey it, preferring, instead to enjoy the wine they like with whatever cut of meat they like. It is a good change.

Another way to prepare game is to cook in herbal soup. Some games are suitable for such preparation method as their have medicinal properties and can help improve certain chronic ailments if combined with chinese herbs. Check with your Local Chinese Medical Hall on the herbs required or recipe if you are near one.

Visit a restaurant that serve game meats to try out some the dishes. Find out which way of cooking suit your taste buds. You can talk to the chef and find out what his or her favorite wild game cooking tips and recipes are.

Another good source to learn wild game cooking tips is by doing an online search. It is best to narrow your search down to the particular type of game that you are interested in. You will find that there are many sites now available that discuss the various ways of preparing game meats. Many of these sites offer expert advice from long time hunters and chefs, all of whom are happy to share their expertise with you.

To learn more about cooking, recipes, different cuisine, cooking tips and news, please visit whats-cooking.info

About the Author: whats-cooking.info

If you know take out

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Saturday, July 5th, 2008
9:07 pm - Five microwave pasta recipes

Pasta is one of the great energy foods in the world and great quick meal can be knocked out in your microwave in no time at all. Cooking pasta in a microwave oven is extremely easy and with the versatility of pasta an enormous number of meals can be created. Here's five tasty and quick meals for all you students out there. All of these recipes are based on you using an 8000 watt microwave oven. You will have to adjust your cooking times according to your microwaves wattage. Remember when you cover food always use microwave safe wrap and that steam will build up and when you take the microwave wrap off this can scold, so be very careful.

1; This recipe will serve two people. Take some pasta shells [conchiglie] about a cup full per serving and put them into a microwave safe container, add a crushed clove of garlic, a tin of chopped tomatoes, a teaspoon of olive oil and a sprinkle of basil. Cover this with a microwave safe plastic and microwave on full power for three minutes. Remove from your microwave and stir, if you think it may need some more liquid add two tablespoons of water, return to the microwave for three more minutes and cook on full power. Remove the microwave and stir. Leave this to stand for two minutes and serve. This is great recipe for vegetarians and has amazing flavours which everybody will enjoy.

2; Macaroni and Cheese; Put a cup of macaroni in a microwave safe dish with two cups of hot water, two tablespoons of butter or margarine, add a pinch of salt and a pinch of pepper, and two cups of milk.Cover with a microwave safe cover cook on full power for five minutes and remove and stir. Return to your microwave and cook for a further five minutes on half power. Add a third of a cp of flour and 10oz of any cheese you fancy. Cover and cook for a further twenty minutes on half power. Remove from your microwave stir well and leave to stand for at least two minutes before you serve.

3;Microwave tuna pasta and sweetcorn. Place six strips of lasagne in bowl of water and leave to soak for an hour. Put half an onion, a teaspoon of oil, and quarter cup of flour in a microwave safe bowl and cook on full power for one minute add one and half cups of grated cheese and a pinch of salt and pepper, two cups of milk and cook for a further four minutes. Remove from the microwave and stir well. Drain the lasagne. Combine a tin of tuna, a tin of sweetcorn in a dish and the previously cooked onion and cheese mixture and then spread some of the mix over the base of a microwave dish. Put two strips of lasagne over this and then repeat the layers. Spread a quarter of a cup of parmesan cheese over the top, cover and cook for fifteen minutes on full power. Leave to stand for two minutes and serve.

4; Microwave egg noodle casserole; This is a great winter warmer recipe. Take three cups of noodles and place in a microwave safe bowl. Add two cups of hot water, cover and cook on full power for three minutes. Remove from the microwave and stir cover and cook for a further two minutes, remove from the microwave and leave to stand. Check that the noodles are soft, if not, cook on full power for another thirty seconds. Add a half a cup full of chopped onions and a cup full of any mixed vegetables with a tin of mushroom soup along with two cups of any meat you like. Cover and microwave on full power for five minutes, remove from microwave and stir well adding in two cups of crushed potatoes and then cover and microwave for eleven minutes on three quarter power. Remove from you microwave and leave to stand for two minutes before serving.

5;Microwave Spaghetti Bolognese; Take one pound of minced beef, half a cup of onion chopped and two crushed garlic cloves and crumble into a microwave bowl. Cover and cook on full power for three minutes. Remove from microwave and drain off the fat. Add a tin of chopped tomatoes, two teaspoons of oregano, two teaspoons of tomato paste, a half a teaspoon of thyme and a pinch of salt and pepper and cook on full power for further five minutes. Remove from microwave and leave to stand. Take spaghetti and put in a microwave bowl add two cups of hot water and cook for three minutes. Remove from microwave and stir microwave for a further three minutes and remove from microwave. Leave to stand for two minutes before serving this wonderful traditional dish.

Bought to you by Rossgo of .everythingmicrowaves.com

About the Author: Ross Wharton of R and P Wharton on online sales company.
Bored with watching absoluterubbish on TV my wife and I set up an online company.

Last page about - coffee shop

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Monday, June 16th, 2008
8:07 pm - How Do I Decide Where To Buy Noni Juice Online?

Deciding to buy Noni Juice online can be a huge step for many people. Like with any internet purchase, there are all sorts of fears to overcome when you get ready to buy Noni Juice online. You, of course, want to be sure that you are buying from a reputable company that won't just take your money and leave. Moreover, you want to be sure that your privacy is protected at all times. Cases of identity theft are quite rampant today, even when folks choose to do relatively harmless things like buy Noni Juice. It's a scary world, but you can make the right decision when you buy Noni Juice from the right online retailer.

Is Tahitian or Hawaiian Noni Juice Better for me?

Trying to decide between Tahitian Noni Juice, Hawaiian Noni Juice, and Noni Juice from places like Cook Island will be your first major decision when you decide to buy Noni Juice from an online retailer. There are so many different companies to choose from, and it may seem like each company is selling Noni Juice from a different location. The simple truth is, though, that it doesn't matter which state or country your Noni Juice comes from. Noni Juice has the same properties you are looking for no matter where you buy Noni Juice from

How Do I Find Cheap Noni Juice?

Finding the right cheap Noni Juice to buy can be a bit more difficult. Each company will have different Noni Juice products for sale at different prices. If you find one company that has a substantially lower price than another company, be sure you are getting the same thing. For example, at one company, you may be getting enough Noni Juice powder to make twelve eight ounce glasses while at another company you may be getting a thirty-two ounce bottle of Noni Juice. Reading the descriptions carefully before you buy Noni Juice from any company is an essential step in the purchase process. If you plan to buy Noni Juice on a regular basis, it might even be worth it to find a company who will sell you a wholesale lot of Noni Juice at a discount price. This could save you a lot of money in the long run.

Finding the right company to buy Noni Juice online can be a bit daunting, but these tips should help.

About the Author: Dean Iggo is the webmaster of .nonijuiceadvisor.com providing unbiased noni juice information including Hawaiian and Tahitian noni fruit juice benefits, testimonials and products.

Goog page about coffee shop

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Friday, June 13th, 2008
3:07 pm - Salts Explained

Cooking Salts Explained

Salt, also known as Sodium Chloride or (NaCl) is a vital component of the healthy and balanced human diet. Over half of the human body contains fluids that contain salt. Our blood, tears and saliva all contain salt. In addition we daily lose salt in our perspiration and urine. Muscles need salt in order to function, nerves require salt to carry messages and the digestive system cannot function without salt. So as you can see salt is very important to us humans.

Table Salt

Table salt is your everyday white granular salt found in most kitchens. It is most commonly mined from salt mines and then refined to remove other minerals until it is pure or close to pure sodium chloride. Often you will find table salt referred to as 'iodized', this term refers to the fact that the manufacturer has added iodine. This practice began in the earlier part of the last century in co-operation with the government to minimise the incidence of thyroid problems such as Goiter; an enlargement of the thyroid gland caused by an iodine deficiency.

Taste: Slightly metallic, uninteresting and can easily become overpowering.

Rock Salt

Rock salt is coarse and is usually mined from ancient salt deposits that are the result of very large bodies of water evaporating and leaving behind huge deposits of rock salt. Rock salt is much less refined than everyday table salt and contains more minerals and often more impurities. Rock salt is good for cooking with and ideal to use in salt grinders. I tend to use rock salt in blanching water as adding salt to water increases its boiling temperature and thus decreases the cooking time. I also use rock salt for presentation purposes such underneath oysters to keep them from falling over and visual appeal.

Taste: Rock salt can vary in taste depending on the region it is mined from and can possess interesting characteristics.

Sea Salt

Sea salt comes in many forms; granules, large crystals and flakes. Sea salt is cultivated from filtered high salt content sea water using a process of evaporation. As the water evaporates salt crystals begin to form, the crystals are then allowed to settle, then removed, drained, dried and ready to use. Sea salt (as well as seafood for that matter) naturally contains iodine and supplementing, as often found in ordinary table salt is not required if sufficient amounts of either constitute part of your diet. I tend not to use salt at the table as I believe if the Chef has done his job there should be no need for the addition of salt. However should a guest request salt I will serve them only pure sea salt flakes. My personal preference for sea salt is that of the English east coast, a region that has been producing beautiful flaky white soft crystals for centuries.

Taste: When used in cooking it blends seamlessly with the food. When used at the table it imparts a slight saltiness without the brackishness or lip cringing effect of other salts. A few flakes on the tongue and its oceanic origins become very apparent. Is sea salt worth the extra cost? In my professional and personal opinion, definitely.

About the Author: Paul is a professional Chef and has worked and travelled all over the world. He now resides full time in Sydney Australia. Paul works as a personal Chef as well as a food writer, contributing regularly to .chefspencil.com. His cooking style focuses on using the freshest ingredients possible and helping them work their magic, his motto 'combinations not complications'.

I know about - burger chef

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Saturday, February 23rd, 2008
12:42 am - dairy free baked goods...

Hi everyone... been ages since I've actually been back to LJ, and I'm so grateful to find this link back to bakingbuds!!!

I have a niece whose ezcema (sp?) is triggered by dairy products. Anyone know of a good recipe or a website that has great recipes for dairy free baked goods?? I'm sure there must be for vegans, but seeing that I'm not necessarily vegan in nature, some guidance would be deeply appreciated!!

Thank you!!!

current mood: loved

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Saturday, April 7th, 2007
8:36 pm - Global Caking!

(Click through to Flickr for an entire set of the whole making of the cake, plus notes, comments, etc. of the process.)

Some of you may know mactavish, and know what a geography/planet geek she is. I consider her one of my very good friends, and I've been thinking of this birthday cake for her since last November. (Thanks eriktrips, for the idea!)


more under here!Collapse )

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Thursday, April 5th, 2007
4:24 pm - help on 2 things

I have volunteered to make some things for a little 3 y/o girl's birthday...one is cupcakes (pink in color) to take to her daycare/school...i want to do something cute on top-i figure i'll use a box cherry mix and make homemade frosting, and then decorate them somehow (piping, etc)
the other thing is the birthday cake for the party...her mom is obsessed with fondant and insists it have fondant (she's never had it or seen it in person-although plenty of people have told her it's gross and a pain) i, however, would like to do something really girly and cute...

here's the problem-i'm not very creative in thinking of ideas...i like to see a picture and duplicate-or hear an idea and try it out

any ideas of what i could do?? TIA!

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Monday, April 2nd, 2007
3:43 pm - Gluten-Free Cinnamon & Sugar Cookies


2 Tbsp. oil
1 whole large egg
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 cup navy bean flour
1/2 cup white sugar
1/8 tsp. salt
1/4 tsp. baking soda
1/2 tsp. xanthan gum


Combine wet ingredients in bowl. Stir dry ingredients together, add to mix. Shape dough into balls (makes about nine). Roll tops of balls in sugar to make crisp, crinkled, sweeter top. Place on greased cookie sheet. Bake at 350°F for 12-14 minutes, until tops of cookies begin to brown. Cool on cookie sheet. Serve.

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Thursday, March 29th, 2007
2:36 pm - Help? This is my first time with multi-layered cakes...

I've committed to baking a wedding cake in several months, and before that happens, I want time to try different recipes. That, and this is my first time baking a multi-layer cake. Therefore, I have several questions.

First off, does anyone have favorite recipes for black forest cake?

Secondly, does anyone know any good white chocolate icing recipes?

Third, the people I'm making the cake for wanted me to make vanilla icing...I'm personally of the opinion that the two flavors (black forest and vanilla) wouldn't mix well, but what does everyone else think?

Fourth and final question: How in the world do I put three layers of cake on each other? The tier system is new to me. At some point, I'm probably going to start freaking out about the icing, but I'm sticking to panic attacks about the actual cake and how it all goes together for now.

My talents lay in cookies, candies, and fudge. I've made a couple of cakes, but this...If it weren't for the fact that I was the last person the couple could think of, I wouldn't be doing this. I'm in over my head; please, please, please take pity on me and help?

Thanks in advance.

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Monday, March 26th, 2007
8:18 pm - Wedding Cake - Stage 1

Today in Cake Dec. Techniques class we started to work on our first Wedding Cake. Everyone does their own. We only did the fondant icing layer today, which is the first stage of the decorating. It's more time consuming then it looks, took me a good 3 hours to scale out the ingredients, cook the icing, colour the icing and then get it all rolled out for all three layers.

Don't be hating on the pink...!Collapse )

Our class is only every Monday so I won't be able to do the second stage until then, but will be taking pictures for sure. I still need to figure out what design I'm even gonna do... ideas?

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Sunday, January 21st, 2007
12:01 pm - Submit your favorite original noodle recipe -- xposted

March is National Noodle Month!

The editors at Four Weeks Magazine (http://www.fourweeksmagazine.com), the new monthly online magazine tailored to each week of a woman's cycle, want to celebrate National Noodle Month by selecting seven original noodle recipes from amateur chefs to appear in the food department of our March 2007 issue.

What we're looking for:

* Amateur chefs -- no professional food preparers.

* One recipe using any kind of noodle.

* The noodle recipe can be for anything -- an appetizer, soup, entree or dessert.

* The recipe must be your original recipe (or your family's), easy to prepare, made from obtainable ingredients and, of course, delicious.

Photos and a brief story about how you came up with the recipe are encouraged. It's okay if your recipe has appeared or currently appears elsewhere.

We'll be basing our selections on originality and ease of preparation. The top seven recipes will be featured in the March 2007 issue along with the recipe creator's name and photo. A link to your food blog will also be included if you have one.

If you want your favorite noodle recipe to appear in Four Weeks Magazine, send your recipe to editors[at]fourweeksmag.com. We'll let you know if your recipe has been chosen!

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Sunday, December 31st, 2006
10:47 pm - Forest Cake!


My dear friend deedeebythebay's youngest had her birthday today, and I was asked to make the cake.

(Click on any photo to see the whole set, which shows the entire process of making this cake!)

1cricketsong requested a "rain forest" cake, with frogs, snakes, and crickets. Well, the crickets didn't make it, and the forest didn't turn out to be entirely like a rain forest, but ... it's still pretty darned cool, I think!


The birthday girl's first look at the cake:


More description and pics under the cut ...Collapse )

current mood: accomplished

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Wednesday, October 18th, 2006
4:39 pm - birthday cake
xwant2bperfectx hey everyone..
okay heres the deal..its my mums 40th birthday this sunday and were having a surprise party for her..the thing is ive been chosen to bake her cake as aparently im the best cook..anyway i want to make something really special for her but dont know what.she doesnt like chocolate so i cant do that but i want something that looks pretty too..maybe with some icing and '40' written on it or something.

so i was basically wondering if anyone has some really good cake recipes(birthday cakes) that arent chocolate?could you post them up?and if you could add some pics that would be even better :) so i know what it should look like..

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Sunday, September 10th, 2006
1:52 pm - Intro and help!


i've just joined this community and i need some help!

i've searched everywhere but have been unable to find what i'm looking for, maybe someone here will know!

i'm looking for a meringue recipe that contains no sugar (i know). But i'm not even able to find one on any of the diabetic websites.

Any help is appreciated!

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Friday, September 1st, 2006
7:57 am - an introduction, if you please!

I'm new to this community and would like to introduce myself!

I guess I'm technically still considered a "newlywed"...I've been married about a week over a year.  I have really getten into baking and cooking since graduating from college in May...I never had time before!

I'm super excited about sharing/exchanging new recipes with everyone here!  God bless!

current mood: excited

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Thursday, July 20th, 2006
12:18 pm - First time posting....



I just started making bagels and let me tell you they're wonderful!

current mood: content

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