Recent content by SodiumPentathol

Hey all! I'm looking for inspiration for a nice fall cupcake to make for an upcoming bake sale/fundraiser deal. They need to be tough enough to travel well, since they'll be going there on public transit... Shoot me your recipes for any nice nutty, pumpkiney, or appley treats!

If you end up not getting an electric mixer, get a metal bowl for beating egg whites until they're stiff. They stay cooler so they get stiff faster ;)

I've always cut mine in half, gutted them, then baked them cut side up covered with aluminium foil for about an hour or so. Until they're soft enough that I can mush the insides with a spoon.

It actually called for an unbaked crust. But I've always prebaked pumpkin pie shells... So I just do it without thinking. It took a good extra hour but the second pie did eventually set. I normally don't have a problem with pumpkin pie setting! Which is why I was so surprised it happened this...

So, I had a pumpkin sitting on my counter that my aunt had given me. And decided that it needed using. I made some pumpkin spice cupcakes. and used the rest of the puree I got from this pumpkin to make a pie. Well, I intended to make a pie, but had enough filling for two. I had only preheated...

Hey all, I have a partial leg of lamb (weight is just over 1kg or around 2lbs) that I thawed to cook tonight... And I don't know what to do with it! Normally I've cooked it with a marinade based with red wine, but I'm pregnant and paranoid since apparently only about 70% of the alcohol will cook...

Desserts are easier if you invest in a couple of small ramekins and just cut your recipes to make 2 small desserts instead of a big one. Cakes are simple, just half the recipe and cook separately. Cheesecake needs to be cut down to about 1/3 of the recipe to really work. Souffles and other...

Hi all! Since it's just my fiance and me I tend to halve my dessert recipes and make two "mini desserts" instead of having a full size dessert that we're just going to end up pigging out on. I do it quite often with cheesecake, but I have a bit of trouble with cooking times. I'm not sure whether...

I LOVE Summer drinks, the lovely blended ice drinks that taste like an entire orchard smushed into a blender and pulverized with some ice. But... This summer I've got a baby in my belly, and can't enjoy those delicious creations. What're your favourite virgin summer drinks?!

I don't even know if it's a thing. But I was talking about how much I wanted this and a friend suggested drizzling them with chocolate.

Well, this might be the pregnancy talking. But I am DESPERATELY craving waffles coated with something akin to the Krispy Kreme original doughnut glaze. Anyone have any idea what's in that glaze, or how to make something similar?

I'm toying the idea with stuffing the breasts with the cheese and spinach mixture we use for lasagna... Yum yum yum!

I ended up making brownies, which were delicious. But I'm a salt lover, I can't get enough of the stuff :P It was much paler than our normal butter though...

Well, I noticed something called European Style Butter at the grocery store yesterday and decided that the extra 20 cents was worth my curiosity, since we needed butter anyways. Well, turns out that european style butter is apparently unsalted, which isn't seen as an ideal toast topper in this...

I buy my fondant, I've tried making it and even though it tastes MUCH better, it makes a pretty significant mess. My only tip would be to keep it at a steady temperature, and try not to let it get warm. Warm it gets sticky, and will sometimes crack.