Time for some new questions!
Q: Why don’t you use cream of tartar in your Snickerdoodle cookie recipe? (Recipe here: https://blaisethebaker.com/2014/10/05/chew-this-snickerdoodles/)
A: Because I use vegetable shortening in my cookies to develop that perfect “chewiness” I am looking for, there is really no need to add cream of tartar. If you are afraid of using vegetable shortening for cookies such as these, use unsalted butter in its place, and add about 2 teaspoons cream of tartar.
Q: What other “mix-ins” can I add to your “no-churn” ice cream? (Recipe here: https://blaisethebaker.com/2015/08/16/chew-this-no-churn-chocolate-chip-cookie-ice-cream/)
A: ANYTHING! Seriously – anything! Gummy worms, crushed up peanut butter cookies, lemon peel, orange peel, lime peel, maple syrup, caramel, candied nuts, and on and on and on…
Q: Where can I follow you on Pinterest?
Q: Do you use parchment paper or silpats when baking cookies and why?
A: I have used both, but use parchment paper most often. I do not enjoy silpats… nothing against them, but they are just not my cup of tea.
Q: What is an easy way of converting US measurements to Metric?
A: I always send people to this website – http://www.about.ch/various/unit_conversion.html#CH_Units_MetricToUS
Q: I have an 8-inch (or 9-inch) round cake recipe that makes two of the desired size. I want to convert this to a 13×9-inch baking pan. How do I do this? Should I adjust the ingredient measurements?
A: No – leave the measurements alone. Two 8-inch (or 9-inch approx.) cakes are equal to a 13×9-inch cake. The amount of batter will be the same, just watch the baking time and adjust if necessary.
Q: What is the difference between a metal and glass baking pan?
A: Baking in a glass pan will take longer than baking in a metal pan. Metal pans also will heat up faster, and maintain their heat longer. Use the type of pan that’s listed in the recipe.
Q: Can I hire you to provide goodies for my wedding / baby shower / birthday / party?
A: Eventually, yes. Right now, no. I will alert everyone here, as well as on my Facebook page (see link above), Twitter page (http://twitter.com/blaisethebaker) and Instagram page (http://instagram.com/blaisethebaker) when my “Blaise the Baker POP-UP Shop” will be available to take orders. STAY TUNED!
Q: My chocolate chips always sink to the bottom of my cookies. Why?
A: To avoid this problem, I always coat my chocolate chips in about a tablespoon of flour before adding them to the batter. This also works for chocolate chunks, apples, blueberries, etc. (in muffins, scones…)
Q: What is the difference between “all purpose” flour and “self rising” flour?
A: “All purpose” flour doesn’t contain anything other than flour. “Self rising” flour contains flour, baking powder and salt. I always use “all purpose” flour in my recipes. If you want to make your own “self rising” flour, combine 1 cup “all-purpose” flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
Q: How can I keep my chocolate from burning when I melt it?
A: The trick I have learned over the years, is that you take away the chocolate from the heat source BEFORE all of the chocolate is completely melted. Remove from the heat source before the chocolate is melted, and stir until completely melted. This has always worked for me…
Thanks everyone for your questions! If you have a question, please email me – firstname.lastname@example.org for an answer. I will get directly back with you, and your question / answer may appear HERE in future posts to help other people who may have the same question.
Thanks for asking!