The Most-Used Measurement Equivalents

When it comes to baking the most important thing besides having amazing ingredients is knowing your measurements, because if you add more of a certain ingredients, for instance baking soda or salt, your baked good isn't going to be tasting so delightful.  So knowing your measurements and using the correct measuring tools is really important.

First off, make sure you used the Liquid Measuring Cups ONLY with liquids!

Secondly, use those cute little cups that say 1 cup, 1/4 cup, etc., those are called Dry Measuring Cups!  As stated in their name, its meant to be used ONLY on dry ingredients.  For more detail on Liquid Measurements Vs. Dry will be on another day.

For now I'm going to show you the most used measurement equivalents that are used in the baking industry.

Dry Volume                               Liquid Volume                        Weight (Mass)
3 tsp = 1 Tbl                                              8 oz = 1 c                                           16 oz = 1 lb
16 Tbl = 1 c                                                 2 c = 1 pt
Weight of 1 c varies!!!                               4 c = 1 qt

tsp = teaspoon
Tbl = Tablespoon
c = Cup
pt = pint
qt = quart
oz = ounce
lb = pounds

Creamy Basil Vinaigrette Recipe

Yum, yum, yum!  I love a good salad dressing, and who doesn't?  It makes eating veggies easier.  I found this recipe one day while taking a visit to Burger King.  To make this salad dressing much easier to make, I recommend trying out the Bonjour Salad Dressing Mixer.
Just click on the picture to check it out or to purchase this cute mixer.

So here's the recipe to try!  Please send comments about how your experience was with this recipe!  I'd love to hear from you!

INGREDIENTS:
1 teaspoon Dijon Mustard
1 Shallot, chopped
1/2 teaspoon salt
1 teaspoon honey
1/2 cup fresh basil leaves, rinsed, dried and roughly chopped
1/4 cup natural rice vinegar
1/2 cup extra virgin olive oil
1/4 cup good-quality mayonnaise

METHOD:
1. Rinse and dry the basil leaves (a salad spinner would work well).
2. Place the salt, honey, mustard, shallot and basil in a blender or food processor.  Pulse for one or two seconds, several times, to combine.  Scrape the sides of the blender down with a spatula.  Add the vinegar and pulse again.
3.  Turn the blender on low and take off the cap in the center of the blender's lid.  Slowely pour in the olive oil.
4.  Once all of the olive oil has been blended in, turn off the blender and scrape the sides down again  Add the mayonnaise, cover and pulse again until the mayonnaise has also been fully incorporated into the dressing.

Store covered in the fridge for up to 5 days.
Yield:  About 9 fluid ounces of dressing.

And just to state like they do on the recipe card, "This is not a recipe for the sauce used on the Italian Basil Chicken Sandwich or Wrap.  This dressing is not served in BURGER KING restaurants."

Don't forget to leave your comments and subscribe to my blog! ^_^

Chewy Cupcake Brownies Recipe

Who doesn't love Chocolate Cupcakes or Brownies?  I love visiting the SparkPeople website, especially their recipes site.  While on there, I found these yummy cupcakes that are great for someone whose trying to lose weight, but still have their cake too! (Literally!) I copied and pasted the recipe as they have it on their site.  If you'd like to know the nutritional value, please visit the site by clicking on the link from where I got it. (Chewy Cupcake Brownies) 

This is also a great treat to give to kids without giving them that extra fat, or extra unwanted calories.  To make things more fun, try filling your cupcakes with more frosting or any other topping you'd like to insert.  Use the Cupcake Corer to help you fill your delicious cupcakes.  Visit Surlatable.com to purchase your cupcake corer!  I have provided the link so its easier for you to purchase! ^_^  Happy Baking my Bloggers!

Introduction

Remember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 12

Ingredients

3/4 cup all-purpose flour
1/2 cup unpacked brown sugar, firmly packed
1 Tbsp unpacked brown sugar, firmly packed
3 Tbsp unsweetened cocoa
1/2 tsp baking soda
1/4 tsp table salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 tsp vinegar, cider
1 1/2 tsp margarine, melted
1/2 tsp vanilla extract

Directions

1. Preheat oven to 350°F.
2. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.
3. Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
4. Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.

Number of Servings: 12

Recipe submitted by SparkPeople user DARBYMERRIMAN.

Cocktail: The Drive-In

Cocktail:  The Drive-In

This drink recipe I came upon while I was looking at the Red Bull magazine that I get delivered, and it sounded amazing!  I wanted to share this with you all, so please enjoy!  If your over 21+ let me know how it taste with some vodka, or some other alcoholic insert!

An exotic, fruity freshener free of alcohol (It' Christmas soon; you can make up the deficit then if you have to.) Befitting its transport-related nomenclature, the Drive-In was developed at an airport; at the Mayday Bard of Hangar-7 at Salzburg airport, to be precise. The mixologists serve it regularly to the pilots and designated drivers who congregate there. It's such an easy drink to make that we highly recommend it to all amateur barkeeps, too.


Ingredients:
2 oz. orange juice
2 oz. pineapple juice
2 tsp. lemon juice
2 tsp. Kiwi Syrup
2 tsp. Blue Curacao Syrup (Non-Alcoholic)
Red Bull
Ice cubes
Fruit Skewer with kiwi, strawberry, and blueberry



Method:
Put the ice cubes and all the ingredients except the Red Bull in a cocktail shaker. Shake vigorously, pour into a glass, fill with Red Bull. Garnish with the skewer.



Source: Red Bull Magazine

What is Mise en Place?

What is Mise en Place?

Mise en Place (MEEZ-ahn-plahs) - French culinary term that means “everything in its place.” This culinary term refers to purchasing, preparing, and pre-measuring all the ingredients necessary for a dish before you start cooking.  

Mise en place makes the actual process of cooking more efficient and helps prevent the cook from making mistakes or discovering missing ingredients at a crucial moment.

This simply means that before you can even start preparing the ingredients for cooking your recipe, you want to make sure you have all the ingredients and equipment needed (the gathering and preparation of all the tools and food you need to complete the task at hand).This means pulling out your pots and pans, and every single ingredient before you even think about turning the burners on.

This practice (Mise en Place) is especially beneficial when preparing a new recipe that you haven’t tried before and also when preparing more than one recipe.

When you are preparing foods that you’ve made before, you only have to prepare ingredients first that you know you won’t have time to ready while cooking.

Besides for making your life easier by having all your ingredients in one place, you can check that you have everything you need before you start cooking.  

If you practice this easy technique and “put everything in place” before you get started cooking, your dishes will come out better, and you will actually enjoy the act of cooking more than ever.

Using this technique is probably the single biggest difference between gourmet chefs and regular, once-in-a-while cooks.

Advantages of using this technique:

Less stress when preparing recipe.

Read the entire recipe in advance of needing to prepare it. Determine which ingredients and equipment you will need and have them nearby. Any missing ingredients that are not in your pantry can be purchased before it's too late for a quick trip to the store or your neighbor next door.

Once you have your ingredients together, prepare them so they are "cooking ready." This can mean different things depending on what recipe your using.

Examples: Toasting nuts, clean and chop any fruits and vegetables, salads ready-to-dress, letting certain ingredients come to room temperature, pre-measuring spices, preheating the oven or grill, desserts ready-to-serve.

Handing or preparing ingredients BEFORE cooking rather than in the midst of another preparation step when time delays may affect food quality.

Have everything measured and ready to be used in separate bowls or cups (or combined if the ingredients are being cooked at the same time).

Purchase a set of 4 or more small "mini" bowls. They come in different sizes and may hold from about 1 to 3 ounces. You can group ingredients or place them in the order used to assure all recipe steps are included.

If I am preparing a meal for a large gathering or a dinner party, I will prepared my ingredients sometimes a day in advance or even more (depending on the ingredient and the dish I will be making). I will always have the ingredients prepared and ready to use at the last minute before cooking. The various dishes are finally cooked, plated, and served.This way, I don't have to spend all my time in the kitchen, but can enjoy my guests.

This technique makes complicated recipes more fun to prepare when you're no longer doing a juggling act, trying to complete several tasks simultaneously.

You will not overcook foods while trying to prepare the next ingredients for another dish.  

Don't forget food safety as you cook:

Prepare your workspace by starting with a clean kitchen. There is also time to clean the mixing area as you go along rather than face a counter full of mixing equipment when you're done.

Fill your sink with hot soapy water to put your dirty dishes in as your cook. When preparing food, keep surfaces and utensils clean. Surfaces are not just counter-tops and cutting boards; don't forget to clean your utensils, too. Check out the Golden Rules of Food Safety.

Wash you hands between each cooking task! A simple trick that I use, is to fill my kitchen sink with hot, sudsy water. This serves two (2) purposes for me. When preparing food, I can toss the dirty dishes into the hot water as I cook. This make for easier cleanup. As you cook, stick your hands in the water to clean.

What is a recipe?

A recipe is a set of instruction used for preparing and producing a certain food, dish, or drink. The purpose of a recipe is to have a precise record of the ingredients used, the amounts needed, and the way they are combined.

(1) The Recipe Name tells you what you'll be making. Sometimes the author will include personal information on the recipe.

(2) There are three components to a recipe. The first is the List of Ingredients, and the second is the Amount of the ingredients.

(3) The third is the Preparation Instructions. A well-written recipe will list all ingredients in the order they will be added in the Preparation Instructions. Most well-written recipes will spell out pan size, cooking temperature, and how much of each ingredient to use. However, you will find some poorly-written recipes that use abbreviations.

(4) Some recipe will include Variations for the recipe and also how to Store your prepared dish.

Check out a sample of a well-written recipe below:

(1) Recipe Name: Lemon Curd A British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. (2) List of Ingredients and amount used: 3 to 4 tablespoons lemon zest (rind)* 1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)** 1 1/2 cups granulated sugar 6 tablespoons salted butter, cut into pieces 3 eggs, lightly beaten * Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. ** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd. (3)  Preparation Instructions: Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan (stainless steel, anodized aluminum, and enamel all work well). Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor. Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools. (4) Variation and Storing the Dish: Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice. Storing Lemon Curd:  Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface). Store in refrigerator for up to 4 weeks or store in the freezer for one year.

Read your recipe carefully before starting: Be sure you have all the ingredients called for and that you understand the recipe clearly. This is the reason most recipe fail. If the recipe says “room temperature,” there is usually a reason.

When preparing a recipe for the first time, it is recommended that you follow the recipe exactly so you have an initial template of how the writer intended it to look and taste. Then you can experiment from there.

Why a recipe does not work.

Yes, there are some recipes that do not work. This is usually because of a misprint, an editing error, and the recipe not being tested properly before printing.

No matter how detailed the recipe is written, the recipe can not tell you everything you need to know. Some judgment of your part is actually needed on certain variables, such as:

Kitchens are not stocked with the same equipment. Pots and pans can vary according to the material used to make them. Check out Choosing Cookware, A Well-Stocked Pantry and Baking Dish and Pan Sizes.

Ranges and oven have temperature differences.

Ingredients were not measured carefully. This is especially important when baking. Check out Cooking Equivalent Measurements and Basic Rules for Baking.

Cooking times that have been given in the recipe are meant to be used as a guideline only. If a cooking temperature is given as a means of determining doneness, this is usually accurate. Check out Cooking Temperature Chart.

You substituted ingredients improperly. Replacing ingredients may result vastly different taste. Could taste better or worse. Check out Ingredient Substitution Chart. The cook probably substituted an ingredient because they either:

Don’t have or couldn’t find one of the ingredients.

Wish to alter a recipe to lower the fat or calories.

Don’t have a particular piece of equipment to cook the recipe as instructed. Some ingredients and cooking steps can be substituted or eliminated and some just cannot.

Ingredients Assumptions:

Unless otherwise noted in the recipe, assume that:

butter is unsalted

eggs are large (about 2 ounces each)

flour is unbleached all-purpose flour

sugar is white granulated

fresh herbs, greens, and lettuces are washed and dried

garlic, onions, and fresh ginger are peeled 

Basic Rules of Baking

(1)  Read your recipe carefully before starting:  Be sure you have all the ingredients called for and that you understand the recipe clearly. Learn more about recipes (What is a Recipe? How to Follow a Recipe. Why Some Recipes Don’t Work. What is Mise en Place?) my next blog.

(2)  Cultivate the do-it-right attitude and habit. Remember: If it is worth doing, it is worth doing right! Baking demands accuracy and care. Unlike other kinds of cooking, such as soups or stews, you cannot improvise or substitute ingredients.

(3)  Never carry on another activity while you are mixing a recipe. Distractions, no matter how small, lead to mistakes. Let the telephone ring!

(4)  Use good tools and utensils:  Assemble all the bowls, pans, and utensils you will need on your counter or work table before starting. Use standard measuring cups and spoons (see below).

(5)  Use Correct Pan Sizes:  Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, more shallow pans need increased heat; smaller, deeper pans need decreased heat. The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.

Prepare the pan carefully according to the recipe. Place pans as near the center of the oven as possible. Do not place pans directly over another and do not crowd the oven (this makes for uneven baking).

(6)  Use top-quality ingredients and assemble the ingredients before starting:  You can't expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding.

(7)  Measure the quantities correctly:  This is a baking must! One common cause of cooking failures is inaccurate measurement of ingredients. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly. Also always use level measurements (all measurements in a recipe are level).

Measuring Liquids:  Use a glass measuring cup. The glass permits you to see the level of the liquid being measured. The cup for liquids should have additional space above the one-cup line, so that a full cup can be accurately measured without spilling. Check the measurement at eye level.
 

Measuring dry ingredients:  
Use standard individual cups. Lightly spoon dry ingredients into correct cup size, heat up, and level off with edge of spatula by cutting across the top. Use measuring spoons in this way too.
Flour need not be sifted before measuring unless recipe specifies it. Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on dishwashing.
Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon.

(8)  Mix Carefully:  Each type of baking has difference methods of performing the mixing. Follow the recipe carefully.
 

(9)  Final Step Before Baking:  Spread cake batter evenly in the pans. Do not drop of knock pans to level the batter.
 

(10)  Use correct oven temperatures:  Never increase a cooking temperature because you are in a hurry. Make sure the racks are placed properly before heating the oven. If the recipe calls for a preheated oven, preheat it!  Preheat at least 15 minutes before baking. Don't open the oven door prematurely. A draft may cause your baked product to fall. You can ruin a cake with a slow start in a cool oven because the cake can rise too quickly and then fall when the oven heat takes a spurt upward.

Fahrenheit (°F)	Celsius (°C)	Gas Number	Oven Terms
225 °F	110 °C	1/4	Very Cool
250 °F	130 °C	1/2	Very Slow
275 °F	140 °C	1	Very Slow
300 °F	150 °C	2	Slow
325 °F	165 °C	3	Slow
350 °F	177 °C	4	Moderate
375 °F	190 °C	5	Moderate
400 °F	200 °C	6	Moderately Hot
425 °F	220 °C	7	Hot
450 °F	230 °C	8	Hot
475 °F	245 °C	9	Hot
500 °F	260 °C	10	Extremely Hot
550 °F	290 °C	10	Broiling

It is a good idea to check your oven temperature with a freestanding oven thermometer. An oven thermometer is very handy (and inexpensive) to find out what temperature your oven really is cooking at. An oven thermometer can be left in the oven to verify that the oven is heating to the desired temperatures.
If the oven is not maintaining the set temperature, the oven thermostat will have to be adjusted by a service center representative authorized by the manufacturer. However, if, after testing the oven temperature at several settings (325, 350, 375, and 400°F), it is consistently high or low by the same amount (say, 25°F), this can be factored into the temperature setting. For example, if you know that your oven runs "hot" by 25°F and you need to bake something at 350°F, set the oven for 325°F. Always check the oven thermometer to verify the temperature.