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Holy Purple Cow! Grape and Milk Together
You're welcome. I'm so glad somebody else in the world has and loves that book. Spaghetti pie, anyone?!
Pumpkin-Spice Marshmallows
Yes, Girlcook, you should be able to substitute both by weight. Glucose is a little less sweet than corn syrup, but it should yield about the same results texturally.
Oh, to live in a country where sheet gelatin and glucose are more readily available than powdered gelatin and corn syrup....:o)
Bacon-Oatmeal Cookie Sandwiches: A Lunchbox Favorite with a Twist
Jerzee, I store the sandwiches in an airtight container at room temperature. I've never had any issues with rancidity or any other negative effects, but I've never tried one that was more than two days old -- they just don't stick around that long.
I'm sure you could safely keep them for longer if you did store them in the fridge. If you do, however, I'd recommend bringing them to room temperature before consumption. There's nothing pleasant about cold buttercream, and any baked good has a better texture and flavor at room temperature than it does cold.
I've also had success with storing the cookie dough in the refrigerator for up to two days before baking. The cookies tend to spread a little less during baking, yielding slightly smaller results than fresh dough, but their texture and flavor are uneffected. Hope that helps.
Rachel, you're welcome! And thank YOU for such positive feedback. Good to hear from you. I hope all is well...
Batter, also very welcome. ;o)
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About Amanda Clarke
Website: http://www.candypantz.com
Location: Brooklyn
About:
Favorite foods: bacon, count chocula, fresh bread, cheese in all forms, butter, Upstate New York moon cookies (no dry, sissy black-and-whites for me), red licorice, etcetera (see below)
Last bite on earth: Current tie, the three best eats of my life to date: the brisket from Tujagues, New Orleans; perfectly browned corned beef hash from the Blue Benn diner in Bennington, VT; or a freshly fried sugar donut from the farm market in Galway, Ireland
Went on Friday evening. No problem getting a table. Had two small pies: 1) napolitana (red sauce & fresh mozz) with pepperoni and roasted peppers 2) white (no sauce, fresh mozz, ricotta) with green pesto and wild mushrooms. Both were excellent. The crust had a good bit of salt but not too much and held its structure beneath the toppings, even when super hot out of the oven, without being tough. Wild mushrooms didn't really impart much flavor, but all other toppings were really good. Very pleased. And the whole shebang set us back about $20, with sodas (orange and Dr. Pepper - yeeeeah!). Me likey!