Chow gives us the Basic Chocolate Cupcake recipe from Vegan Cupcakes Take Over the World. Also see Essentials for the home baker, I really gotta get myself a kitchen scale.
Lovely bright cupcakes at Yarnstorm.
Oh yum. Chocolate marshmallows from Brownie Points. She talks about the best way to incorporate the cocoa without deflating the marshmallow mixture.
David Rackoff shows Gourmet how to speedily deal with a pomegranate.
Oh how I wanted this tiny chocolate cake at Curiously Crafty to be edible.
“I’m a New Mom and I Have No Time to Cook†Turkey Chili at Words To Eat By.
Evil Mad Scientist Laboratories finds the no-knead bread makes pretty good pizza dough.
5 responses so far ↓
1 Heather // Jan 18, 2007 at 9:04 am
I must say, the one bowl chocolate cupcakes in Martha's Baking Handbook are super fantastic. I usually suck at baking cakes, but these were moist and delicious.
2 emira // Jan 18, 2007 at 9:28 am
To pick up on a very small point: I strongly recommend a kitchen scale. I've done without one for years, and finally decided to break down and get one. I bought a basic -- non electric -- jobby for about $10 and I now have no idea what I did without it.
3 Lenore // Jan 18, 2007 at 11:12 am
Weighing in on the scale issue, we love our mechanical scale. No batteries, easy to zero, use with any bowl you want. It is this one:
http://www.amazon.com/dp/B00004S4UE
It does take up some shelf space, though.
4 Elizabeth // Jan 18, 2007 at 3:55 pm
ha!ha! Check this out...a CUPCAKE charm bracelet!
http://pixelgirlshop.com/item.php?item_id=1004
5 Tim // Jan 18, 2007 at 5:20 pm
Um... seriously get digital. Pay the bit extra. It is so worth it. Look for ones that have dual weights (metric and imperial) and a zeroing function so you can preweight the bowl etc. It makes cooking with recipes from around the world so much easier.
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