I am about 6 months into my blog, so I still have a long way to go to build readership and content. Threw in some other ingredients like Chia Seeds & flax, just because I am sick and am trying to pack in as much extra nutrition as possible! I will let you know how they turn out because I saw in an earlier post that someone asked about why you chose to use water over milk.īy the way, keep up the good work on the recipes and on your blog. I made a similar recipe to this this morning, except I used almond milk as the base liquid for the recipe. I feel bad for Katie who gets inundated with comments most baking bloggers don’t usually have to deal with. In simpler words, I am frustrated with the people who comment who cannot look anything up for themselves. Relying solely on Katie’s wonderful blog show’s an extreme codependence and obvious lack of basic research skills. Understanding the fundamentals of the products you are using is common sense and essential when baking.
Google is an excellent resource for questions like “How does baking soda work?” not to mention the numerous nutrition calculators out there. Do you think I should use a different type of sugar or increase the heat?” CCK’s on the other hand are mostly, “Will skim milk work in this?” “Can you please give me the calorie count for this?” “I demand to know why you would suggest pairing this dessert with when that’s clearly not enough and you are anorexic.” It seems like the majority of these commentors rely solely on Katie for their baking education which is rather silly. Most blogs are filled with “I made these last night, they were wonderful” and progress into “I made these last night but they didn’t brown properly. I read a large amount of baking and cooking blogs and CCK’s comment section stands out due to the large amount of inane questions compared to other blogs. Wish we could load the whiners and haters up on a bus, drive it to a bridge, and put a rock on the gas pedal… Thanks always, Katie, for the inspiration and wonderful no-nonsense recipes. I’m actually going to run this by the owner. This would be the perfect answer to the devil line’s gluttonous pig, which is a brioche dough (nothing wrong with that…), covered in maple glaze and bacon. I created our ‘angel’ line which is gluten-free, vegan, diabetic-friendly, etc. Wouldn’t mind having something like this in the bakery actually.
#Microwave cooking time converter professional#
I’m a professional pastry chef, in case anyone give’s a rat’s you-know-what, and I think these look awesome.
What is up with the complaining over freaking baked oatmeal cups? OMG. milk…or ‘I’m a baker and it makes no difference’…whine, whine, whine. I laugh at everyone who says ‘I’m this-and-that baker’…why are you using water v. There’s nothing wrong with the effing font. Leave nasty, hateful comments and then don’t come back to read the backlash because they aren’t emotionally nor mentally equipped to handle it. 🙂 Mea Culpa isn’t going to come back and actually respond to any of these comments…she probably won’t even come back and read them. I assume it would be mostly in terms of flavour? If I’ve understood you correctly from some of your previous posts, you tend to experiment quite a lot with a recipe until it’s perfect, so if the use of water is a deliberate choice, would you mind sharing the secret behind why it’s preferable to milk in this recipe? Thanks in advance, and sorry for the long post and all the questions!ĭon’t feed the fire, folks.
Is there a particular reason for this,or had you just run out of milk? Sorry but this sparked my curiosity as a fellow baker… Obviously it’s common to use water for bread baking, but it had never occurred to me that one might do it for sweet baked goods – but now that I’ve seen this I’m wondering how much difference the two liquids make. I’m curious about your reason for making them so small – is it to reduce the baking time? Second, I’ve never seen a recipe for cupcakes or muffins before that uses water as the main liquid. These look great as a snack! Just wondering about a couple of things – first, since they are meant as a ‘portable breakfast’, how come the recipe is for small cupcakes rather than large muffins? I mean, even with some peanut butter and fruit (as you suggest) you’d need about four of these for a normal breakfast, so it just seems like a decent sized muffin would make more sense.
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