ROOM TEMPERAUTRE EGGS
You’ll always see my baking recipes calling for the use of room-temperature eggs. That’s very important.
Room temperature eggs are less viscous than cold eggs, so they incorporate more easily into the batter. This allows them to fully incorporate, helping to ensure that every part of the batter has the protein and fat from the egg that’s needed to help the cake rise and bake up properly. It’s a small thing that can make a big difference in how your cake bakes.
FOLD, DON’T STIR
BANANA BREAD BROWNIES
Wild Mouse Goes Through “Rehab” After Eating Cannabis Plant
KICKIN FRIED CHICKEN
Salmon with lemon-garlic butter
Oh man, I planned this hangout, and it was a total blast!
I swear by this baking soda trick to getting rid of all the fleas, mice, rats, cockroaches, ants, bedbugs, centipedes