Recent content by Shelvasha

Honestly, I don't get how I missed that. I had a moment. :). Thanks!

Does shortening and butter melt differently? I've personally never used shortening to bake cookies.

Hi everybody! I've been doing a lot of googling of almond baking recipes, and I see that many recipes call for agave nectar. Me not knowing what Agave nectar was, did some further research, and I'm finding that many people say that it is bad? Does the fructose in agave nectar really cause health...

Thanks so much! I found the video so informative and helpful!

Hey everybody! Taking what I've learned from my questions about what makes a perfect cookie, and some research about certain ingredients, I have put together a small article about fats and it's importance in a cookie. I would love to know if I'm missing anything, as I am a newbie at cooking...

Thanks so much! I'll have to give it a read.

I haven't tried replacing just half of the egg, nor have I tried it as an oil substitute. I just notice that with baking certain things, such as cakes and cookies, I get an extremely dense product. In theory, if I replace half of the eggs that a recipe calls for, it'll lessen the denseness. Thanks!

It's just me alone. I'm in college, and I spend about $50 per week. I think that may be a bit much.

I am not vegetarian or vegan, but I try to cut down on the amount of animal products I use. I notice that when using a substitute for eggs, especially flax meal heated with water, my baked goods come out different. I realize a substitute won't replicate a recipe exactly, but the degree of...

Thanks so much reKop for the recipe. I've put it in my recipe box.

Thank you!!!! Everyone is so nice here! :smile:

Agreed. I normally try to put my cookies in the fridge for a bit before bake them. Typically with peanut butter cookies. I'm assuming that while they're chilled they spread slower because the oils melt a tad later. Very good point!

I've never used straight molasses before, but it sounds amazing! I must try it when I make cookies today. Now, I do wonder how would you go about placing molasses in a recipe that it's not normally in? I know it would affect the result, but I'm wondering how do you know enough is enough? And to...

Thanks! Thank you for a response! Now that I actually think of my question, it is fairly subjective, but I think that subjectivity would give me multiple perspectives and opinions about cookies. As far as the concept of a chemistry experiment, that makes sense, as said before, being even...

Hi everybody! This forum is so nice and very helpful! I have recently turned to baking, and I have been in search of the perfect cookie. What makes a great cookie? From my experience I know that even a teaspoon off of say, baking soda, can destroy a batch of cookies. I've also noticed that...