oooooh I love vinegars! I love to use them in place of lemon juice in jam recipes that I feel they could complement! I would prob pair the hibiscus vin with strawberry (and add some soaked hibsicus flowers to the mix too for some textural flair!!) Vinegars also great in glazes, like brioche donuts with a powdered sugar glaze that has splash of the vinegar in it, yummmm. But, I also make "vinegarade" alot, which is water, flavored vinegar, honey and chia seeds lol keeps me regular <33
So excited to use the dark cocoa powder again! I’m curious -- what is the role of milk powder in baking? I bought it for another of your recipes that was amazing but I’m not sure how to use it to make my other baked goods better. Slash also not sure if I need to add more /less liquid if i throw it in. Thanks!
I have two speciality vinegars (hibiscus and pineapple) I bought on a whim and have never figured out how to use!
oooooh I love vinegars! I love to use them in place of lemon juice in jam recipes that I feel they could complement! I would prob pair the hibiscus vin with strawberry (and add some soaked hibsicus flowers to the mix too for some textural flair!!) Vinegars also great in glazes, like brioche donuts with a powdered sugar glaze that has splash of the vinegar in it, yummmm. But, I also make "vinegarade" alot, which is water, flavored vinegar, honey and chia seeds lol keeps me regular <33
I recently bought some ras el hanout, I would love to have some more dessert type recipes to use it in!
So excited to use the dark cocoa powder again! I’m curious -- what is the role of milk powder in baking? I bought it for another of your recipes that was amazing but I’m not sure how to use it to make my other baked goods better. Slash also not sure if I need to add more /less liquid if i throw it in. Thanks!