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EGGLESS – Royal Icing
Developing an eggless royal icing was never on my to-do list, but I thought I had some meringue powder in my baking supplies. Turns out I didn’t, and I couldn’t run to the store when I had planned on icing the sugar cookies I had baked the day before. Thus the science experiment of creating eggless royal icing. Royal icing is typically used for detailed designs, I also use it when we make gingerbread houses because it also dries quickly and is a great edible glue. When I decided to try my hand at eggless royal icing, I knew I would need to be able to create a binding agent…
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Strawberry Lemon Bundt Cake
Lemon is one of my favorite flavors in desserts. Cakes, cookies, pies…I do not discriminate when it comes to lemon. When added with other fresh flavors such as strawberry or mint, it’s a flavor explosion. I knew I wanted to have these flavors for our Easter dinner dessert. When it comes to baking anything lemon, creating the lemon flavoring can be achieved in several ways. First fresh lemon juice and lemon zest is a quick and easy way. If lemons are in short supply or expensive, lemon extract or lemon oil can also be used for the full lemon flavor. To really pack the lemon flavor punch, combine lemon juice…
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Soft Molasses Cookies
Molasses cookies are more popular in my little family than chocolate chip cookies. While I do have a couple of kiddos who are chocolate lovers, molasses cookies are definitely loved by all. The spices and flavors bring me to a younger time and back into my mom’s kitchen. My kid brother insisted we call them Gopher Bottom Cookies instead because molasses has a swear word in it. Then my dad would tell a dad joke that went something like this… A family moles were out for a walk and they came upon a hole. One went in to check it out, then another, and another. The last mole came out…
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