I used Sure cuts alot after cricut craft Room fail To cut. I made a scalloped square in Inkscape. I found a rounded square on wikipedia.
I decorated Elmo's head on pull Part cupcakes.
Sunday, February 5, 2012
Kori's Second Birthday
Wednesday, February 1, 2012
Useful Baking Conversions
VOLUME CONVERSIONS
60 drops = 1 teaspoon
1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon = 1/2 ounce
2 tablespoons = 1/8 cup = 1 ounce = 1 standard coffee scoop
4 tablespoons = 1/4 cup = 2 ounces
5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces
8 tablespoons = 1/2 cup = 4 ounces = 1 gill
16 tablespoons = 1 cup = 8 ounces
2 cups =1 pint = 1/2 quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon
COMMON INGREDIENT CONVERSIONS
Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups
Chocolate
1 ounce = 1/4 cup grated chocolate
6 ounces chocolate chips = 1 cup chocolate chips
1 pound cocoa powder = 4 cups cocoa powder
Egg
1 large egg = 50 grams
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small
Flour
1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose
1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon
Sugar
1 pound granulated sugar = 2 cups white = 454 grams
1 pound packed brown sugar = 2 1/4 cups packed brown
1 cup packed brown sugar = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
1/2 cup granulated sugar = 100 grams
60 drops = 1 teaspoon
1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon = 1/2 ounce
2 tablespoons = 1/8 cup = 1 ounce = 1 standard coffee scoop
4 tablespoons = 1/4 cup = 2 ounces
5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces
8 tablespoons = 1/2 cup = 4 ounces = 1 gill
16 tablespoons = 1 cup = 8 ounces
2 cups =1 pint = 1/2 quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon
COMMON INGREDIENT CONVERSIONS
Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups
Chocolate
1 ounce = 1/4 cup grated chocolate
6 ounces chocolate chips = 1 cup chocolate chips
1 pound cocoa powder = 4 cups cocoa powder
Egg
1 large egg = 50 grams
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small
Flour
1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose
1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon
Sugar
1 pound granulated sugar = 2 cups white = 454 grams
1 pound packed brown sugar = 2 1/4 cups packed brown
1 cup packed brown sugar = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
1/2 cup granulated sugar = 100 grams
Thursday, November 24, 2011
Sunday, November 20, 2011
ActiFry Wings
Will this ActiFry help with my weight loss initiative? I wanted this because I love French fries. It only needs a tablespoon to make them crispy. My fries came out crispy no oil added (frozen Oreda shoe strings). So, I trying wings next. The first batch only had seasoning. The second batch has seasoning and batter. I'll see which is crispier. No oil was add to the wings and the pictures show what was produced by the wings.
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| Wings ready to cook |
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| Wings cooking |
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| Wings are done |
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| Excess oil from chicken |
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| Battered wings |
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| Battered wings ready to cook |
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| Battered wings cooking |
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| Wings cooking with batter |
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| Battered wings are done |
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| Excess oil and batter |
McDonald's Biscuits By Todd Wilbur
2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided
1. Preheat oven to 450 degrees F.
2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to 12 minutes or until the biscuits are golden on top and have doubled in height.
5. Remove the biscuits from the oven and I'mmediately brush each one with a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided
1. Preheat oven to 450 degrees F.
2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to 12 minutes or until the biscuits are golden on top and have doubled in height.
5. Remove the biscuits from the oven and I'mmediately brush each one with a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.
Cinnabon Cinnamon Rolls By Todd Wilbur
I love these!
Calories: 518
Cook Time: 2
Rolls
24 ounces all-purpose flour
2.5 ounces sugar
¾ teaspoon salt
¾ teaspoon rapid rise yeast
1/8 teaspoon baking soda
2 eggs
1 cup water
1 tablespoon buttermilk
2.5 ounces margarine, cold
Filling (Schmear)
4 ounces (1 stick) margarine, softened
14 ounces dark brown sugar
2 tablespoons Makara (Indonesian Korintje) cinnamon
1 tablespoon xantham gum or guar gum
Frosting
6 ounces unsalted butter
4 ounces cream cheese
6 ounces powdered sugar
½ teaspoon vanilla extract
¼ teaspoon plus 1/8 teaspoon salt
2 drops lemon extract
1. Combine flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combined.
2. Beat the eggs in a separate bowl. Whisk in water and buttermilk. Combine this wet mixture with the flour mixture, then add the margarine and beat with a paddle until all dry ingredients are moist. Use a kneading hook to knead the dough for 15 minutes. Wrap dough in plastic and place in your refrigerator for 5 to 6 hours or until dough doubles in size.
3. Remove the plastic and press dough out onto a lightly floured surface. Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20-inch-high by 17-inch-wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.
4. Spread 1 stick of softened margarine over the top of the dough, but leave the bottom 1 inch of dough uncoated with margarine.
5. Combine the brown sugar, cinnamon and xantham gum (or guar gum) in a medium bowl. Pour the cinnamon/sugar on the margarine and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it in the margarine.
6. Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 ½ to 6 rotations by the time you get to the bottom. Brush a little water over the bottom 1 inch uncoated strip of dough and complete the rolling. Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 ½ inches to the left of the middle mark and 3 marks every 2 ½ inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
7. Place rolls evenly spaced out on parchment paper in a 9 x 13-inch baking pan. Place the pan in your oven along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hour or until nearly full size in the pan.
8. When rolls have proofed to almost full size, preheat a convection oven to 325° (350° if not convection). Bake for 16 to 20 minutes or until light brown and rolls register around 170° to 175° in the middle. Spin the pan around 180° approximately halfway through the baking.
9. While dough bakes, whip butter, cream cheese, salt, vanilla extract and lemon extract for 10 minutes on high speed with an electric mixer until fluffy. Add powdered sugar, then mix again (slowly at first, then on high speed), for 30 seconds. 10. When the rolls come out of the oven, immediately cover each with the frosting.
Makes 6 cinnamon rolls.
Calories: 518
Cook Time: 2
Rolls
24 ounces all-purpose flour
2.5 ounces sugar
¾ teaspoon salt
¾ teaspoon rapid rise yeast
1/8 teaspoon baking soda
2 eggs
1 cup water
1 tablespoon buttermilk
2.5 ounces margarine, cold
Filling (Schmear)
4 ounces (1 stick) margarine, softened
14 ounces dark brown sugar
2 tablespoons Makara (Indonesian Korintje) cinnamon
1 tablespoon xantham gum or guar gum
Frosting
6 ounces unsalted butter
4 ounces cream cheese
6 ounces powdered sugar
½ teaspoon vanilla extract
¼ teaspoon plus 1/8 teaspoon salt
2 drops lemon extract
1. Combine flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combined.
2. Beat the eggs in a separate bowl. Whisk in water and buttermilk. Combine this wet mixture with the flour mixture, then add the margarine and beat with a paddle until all dry ingredients are moist. Use a kneading hook to knead the dough for 15 minutes. Wrap dough in plastic and place in your refrigerator for 5 to 6 hours or until dough doubles in size.
3. Remove the plastic and press dough out onto a lightly floured surface. Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20-inch-high by 17-inch-wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.
4. Spread 1 stick of softened margarine over the top of the dough, but leave the bottom 1 inch of dough uncoated with margarine.
5. Combine the brown sugar, cinnamon and xantham gum (or guar gum) in a medium bowl. Pour the cinnamon/sugar on the margarine and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it in the margarine.
6. Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 ½ to 6 rotations by the time you get to the bottom. Brush a little water over the bottom 1 inch uncoated strip of dough and complete the rolling. Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 ½ inches to the left of the middle mark and 3 marks every 2 ½ inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
7. Place rolls evenly spaced out on parchment paper in a 9 x 13-inch baking pan. Place the pan in your oven along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hour or until nearly full size in the pan.
8. When rolls have proofed to almost full size, preheat a convection oven to 325° (350° if not convection). Bake for 16 to 20 minutes or until light brown and rolls register around 170° to 175° in the middle. Spin the pan around 180° approximately halfway through the baking.
9. While dough bakes, whip butter, cream cheese, salt, vanilla extract and lemon extract for 10 minutes on high speed with an electric mixer until fluffy. Add powdered sugar, then mix again (slowly at first, then on high speed), for 30 seconds. 10. When the rolls come out of the oven, immediately cover each with the frosting.
Makes 6 cinnamon rolls.
Dippin' Dots Banana Split Ice Cream By Todd Wilbur
Found this online.
Calories: 170
Cook Time: 20 minutes
Vanilla
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
9 tablespoons granulated sugar
1/8 teaspoon salt
1 ½ teaspoons vanilla extract
Strawberry
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
9 tablespoons granulated sugar
1/8 teaspoon salt
2 teaspoons strawberry extract
8 drops red food coloring
Banana
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
9 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon banana extract
4 drops yellow food coloring
Chocolate
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
7 tablespoons granulated sugar
1/8 teaspoon salt
½ cup chocolate syrup
5 liters liquid nitrogen
1 large stryofoam cup
1 needle
dry ice for storing
Instructions
1. Make the ice cream mixes by combining milk, cream, fat-free half-and-half, sugar and salt in 4 saucepans over low heat. Stir often as mixtures heats, then remove pans as soon as sugar is dissolved. Add flavorings and colorings (if required) to each pan.
2. Make beads of ice cream by poking 8 to 10 evenly-spaced holes in the bottom of a large Styrofoam cup with a needle. Fill an 8- to 10-inch metal canister or cocktail shaker about ¾ full with liquid nitrogen. Be sure to wear gloves and protective eyewear for this! Hold the Styrofoam cup about 10 inches above the liquid nitrogen and fill the cup with the ice cream mix flavor of your choice. Let the mix dribble into the liquid nitrogen. When around ¼ to 1/3 of the cup has emptied, pour the liquid nitrogen out of the canister into a large metal bowl, but don’t pour out the ice cream beads. Shake the canister vigorously back-and-forth to free any beads that may have stuck to each other, then pour the beads into a container, cover it, and place it into in ice chest with dry ice.
3. Repeat the process with each flavor of ice cream until you have used up all of the liquid nitrogen.
4. Combine equal parts of each flavor to create banana split-flavored beaded ice cream. Store the ice cream in dry ice, if possible, or in a very cold freezer.
Makes 8 to 10.
Calories: 170
Cook Time: 20 minutes
Vanilla
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
9 tablespoons granulated sugar
1/8 teaspoon salt
1 ½ teaspoons vanilla extract
Strawberry
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
9 tablespoons granulated sugar
1/8 teaspoon salt
2 teaspoons strawberry extract
8 drops red food coloring
Banana
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
9 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon banana extract
4 drops yellow food coloring
Chocolate
1 ¾ cups whole milk
1 ¼ cup heavy cream
¼ cup fat-free half-and-half
7 tablespoons granulated sugar
1/8 teaspoon salt
½ cup chocolate syrup
5 liters liquid nitrogen
1 large stryofoam cup
1 needle
dry ice for storing
Instructions
1. Make the ice cream mixes by combining milk, cream, fat-free half-and-half, sugar and salt in 4 saucepans over low heat. Stir often as mixtures heats, then remove pans as soon as sugar is dissolved. Add flavorings and colorings (if required) to each pan.
2. Make beads of ice cream by poking 8 to 10 evenly-spaced holes in the bottom of a large Styrofoam cup with a needle. Fill an 8- to 10-inch metal canister or cocktail shaker about ¾ full with liquid nitrogen. Be sure to wear gloves and protective eyewear for this! Hold the Styrofoam cup about 10 inches above the liquid nitrogen and fill the cup with the ice cream mix flavor of your choice. Let the mix dribble into the liquid nitrogen. When around ¼ to 1/3 of the cup has emptied, pour the liquid nitrogen out of the canister into a large metal bowl, but don’t pour out the ice cream beads. Shake the canister vigorously back-and-forth to free any beads that may have stuck to each other, then pour the beads into a container, cover it, and place it into in ice chest with dry ice.
3. Repeat the process with each flavor of ice cream until you have used up all of the liquid nitrogen.
4. Combine equal parts of each flavor to create banana split-flavored beaded ice cream. Store the ice cream in dry ice, if possible, or in a very cold freezer.
Makes 8 to 10.
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