part 3/5

Where's the beef?

Let's talk about beef first. Beef primarily splits into two options:

1. Ground beef
   
2. Steak
   
   We'll dive into ground beef to start out with. For starters, don't buy taco spice, make your own! Super easy, start with this recipe:
   
   https://gimmedelicious.com/2018/03/16/the-best-homemade-taco-seasoning/
   
   Second, follow this procedure, but substitute out all the spices for the spice mix above:
   
   https://houseofyumm.com/best-ever-taco-meat/
   
   The secret is the tomato sauce, which does 3 things:
   
   
3. Thickens the meat mix
   
4. Helps the spices stick to the meat
   
5. Adds flavor
   
   It's not like it tastes like ketchup or anything. Anyway, those are two small tweaks will give you a really solid foundation to start your journey into amazing ground-beef tacos. There are a zillion combinations & iterations on this basic idea; do whatever floats your boat!
   
   As far as steak tacos go, there's a variety of ways to approach it. Start here, with carna asada tacos marinated with orange juice, lime juice, and cumin:
   
   https://www.dinneratthezoo.com/carne-asada-tacos/
   
   A quick tangent here: I'm super into "sous-vide", which is a way of creating ultra-tender meats, perfectly, every single time. The process involves vacuum-sealing meat & cooking it underwater in a pot for hours (similar to a crockpot in concept, but entirely different in practice & in the results). After that, you take it out & sear the meat. I pretty much ONLY do steak using sous-vide these days, FYI! But that's for a different discussion thread, haha!
   
   Anyway, back on topic - you can also do shredded beef! Check out this recipe for Barbacoa tacos:
   
   https://www.mylatinatable.com/slow-cooker-mexican-barbacoa/
   
   ​
   
   Chicken, the white meat:
   
   There are two basic ways to do chicken tacos:
   
   
6. Chicken strips (think the cold chicken rectangles in salads) or chunks
   
7. Shredded chicken
   
   If you need a good procedure for cooking boneless, skinless chicken breast perfectly to slice up for tacos, this is a great starting point:
   
   https://asweetandsavorylife.com/recipe/how-to-cook-tender-juicy-not-dry-chicken-breasts/
   
   I modify this in several ways:
   
   
8. I trim the fat & cartilage off the chicken first
   
9. Then I stick it in a gallon-size ziploc bag
   
10. Then I found it flat with a marble rolling pin ($20 on Amazon, and I like it a LOT better than a meat tenderizer, because you can control how & where the meat flattens out better, and it's also super useful for chicken parm & grilled chicken sandwiches, a la McDonalds!)
    
    Although again, chicken is one of those things I do sous-vide quite often - perfect results every time! I do sometimes also use my Instant Pot (electric pressure cooker, yet another separate discussion to be had, if you're interested) to cook chicken, if I'm in a hurry (~25 minutes for a few pounds, even from frozen!)
    
    You can season & marinate the chicken to whatever flavor you'd like. Here's a good seasoning mix:
    
    https://www.isabeleats.com/easy-chicken-tacos/
    
    One really easy thing to do when feeding a crowd is to make these baked chicken tacos, which come out great with nicely-melted cheese!
    
    https://www.thecookierookie.com/baked-spicy-chicken-tacos/
    
    As far as shredded chicken goes, there are a number of ways to do this. The easy (lazy) way is via a can. Yes, chicken comes in a can, just like tuna. The Sam's Club brand is actually really good! Alternatively, you can cook chicken (oven, Instant Pot, sous-vide, etc.) & then shred it yourself using a couple of forks, meat claws, electric hand mixer (for real), or stand mixer (yup).
    
    An easy thing to do with shredded chicken is to make a lime-salsa mix with some chili powder. Very simple recipe here:
    
    https://www.tasteofhome.com/recipes/lime-chicken-tacos/
    
    Chicken tinga tacos are also great, provided you can find tomatillos, which are a special small, green (and delicious!) tomato:
    
    https://www.mexicanplease.com/chicken-tinga-tacos-everywhere/
    
    part 3/5

I'm not sure I'd do a steak in the air fryer, but if you really want to then I'd get a small cast iron pan that would fit in the air fryer. 275F for about 15-20 minutes (not in the cast iron pan yet, or if you want to do it in the pan be sure to preheat it for a while first), make sure to check the temp often so you don't overcook it, until you get the internal temp you want. 15-20 minutes should get you somewhere around medium, but that's just a guess since it seems like the air fryer just about cuts cooking time in half in most cases, and when I do this in a real oven I do around 30-40 mins. This is basically reverse-searing in an air fryer.

Then, crank your air fryer to max temp. It looks like a power air fryer gets to 400...that should be...maybe enough, but you're going to get a pretty decently-sized grey band inside. Put the cast iron in without the steak and let it get hot for a while, then put the steak back in and sear the outside until it's done to your liking. 400 isn't great for searing though, which is why I said you'll get a pretty big grey band once you cut into the steak.

One easy alternative if you don't have access to a grill or other means of heating your cast iron way high is to get a culinary blowtorch. They're cheap, usually $20 or less. I have this one and it works great: https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sxin_3_osp43-54ece20a_cov?ascsubtag=54ece20a-4da5-4166-a0fc-5f0c7895ec9d&creativeASIN=B0176TZO9E&cv_ct_id=amzn1.osp.54ece20a-4da5-4166-a0fc-5f0c7895ec9d&cv_ct_pg=search&cv_ct_wn=osp-search&keywords=blowtorch&linkCode=oas&pd_rd_i=B0176TZO9E&pd_rd_r=377824e9-23b7-4cdf-8505-ee6eebcb1ff3&pd_rd_w=jEqjK&pd_rd_wg=or7Wx&pf_rd_p=ecf33437-71b9-4523-8c89-d04c930d3865&pf_rd_r=TPKNV4PWQTQCQ58PY17T&qid=1566934604&s=gateway&tag=bgr0a0-20

Just get a butane canister (you can get these at lowe's or home depot, make sure it has a long stem and not a short one), fill it up, and torch the outside of the steak until it's seared to your liking after cooking in the air fryer @ 275F for 15-20 mins. I really like this method if there's no access to a hot heat source, since the torch won't overcook the inside of your steak and you won't get that grey band like you would if you did the whole process in the air fryer.

Be sure to let it rest for a few minutes after.

I love steak and cook it regularly, I'll try a few cheap ones in the air fryer and report back if I find a better method. I have used the small cast iron pan method to cook a burger in the air fryer though.

Ok, ingredients time. I used this recipe for the crust. A good flaky crust is all about the elbow grease and keeping your dough cold. If it gets warm, the gluten will activate and your dough will get smooshy. no one likes a smooshy pie crust.

Use good ingredients, too. This kind of pie is a process, so you might as well use better quality flour, like King Arthur and fancy butter.

Chill everything before you use it. The vodka (use something good, like stoli) needs to hang out in the freezer before you use it, and the water should be ice motherfucking cold. Hell, put the flour in the freezer too.

I tried using a food processor, but mine isn't big enough. Use a pastry blender, especially to chop the butter into tiny cold bits. Use the rubber spatula in a folding motion, not a mixing motion, too. That's what makes it crispy, because when the little pockets of butter and shortening melt in the oven, they make little air holes. Remember, you want to manhandle the dough as little as possible to keep it cold. When you're working it it'll start out very crumbly, and you want to smoosh it together just enough to stick together into the shape you want.

You can also use honey whiskey in the dough instead of vodka if you want. cinnamon whiskey (like fireball) makes it a little too cinnamony, but that's up to personal taste: cinnamon crust + cinnamon filling = too much cinnamon. I like the crust a little more neutral.

When you roll it out, use a vinyl rolling mat. It'll make it infinitely easier to flop it into a (glass!) pie pan without tearing the dough, and it's easier to measure your crust and make sure it's the right size.

for the pie filling itself, use whatever apple pie recipe you find that sounds good. I went with this and subbed the bourbon for a mix of cinnamon whiskey (fireball) and rum, because that's what I had. I like the rum version better, but you do you. Don't use cheap booze.

There are a variety of apple types you can use, but the basis for it should be something tart, like granny smith apples. different recipes call for different blends, but cut more than you think you'll need, and mound them up in the center of the pie- they'll shrink.

If you need to make a low-sugar variety, don't sub out more than half of the sugar for other stuff. sucralose works well, and the flavor of it disappears pretty well in the pie filling.

Before you add the filling to the crust, dust the bottom of the crust with flour and give it an egg wash. most recipes say one or the other, but fuck it, do both. why? this keeps the moisture from the apples from making the bottom of your pie soggy. don't forget to eggwash the top of the pie too, so you get that gorgeous crust.

also, when you bake it, put a baking sheet under the pie, because most likely the filling will leak out and you don't want to scrape that off the bottom of the oven.

you'll probably have some leftover dough and apple mix. make a little tart with it in a small bowl.

Pop that pie in the fridge once it's done. It'll make it easier to transport, and it'll cut cleaner. If you're transporting a hot pie, be aware that the filling will leak and take appropriate steps to protect your car.

Again, the secret to a good pie crust is the technique involved. this isn't a 'throw it in the pan and pray' recipe, but it will knock the socks off of everyone at whatever party you go to and shame your busy-body aunt who brought the store-bought pie.

Edit: always sift your flour!

• Mini silicone spatulas-- really useful for cleaning out narrow jars of jam, etc. They come in fun colors and sometimes even patterns.
  
  
• I really love this lemon juicer (this particular one is from Martha Stewart's kitchen line). The juicing bit is very pointy and it's small and compact, unlike the old fashioned glass ones. Obviously it's not well suited for making orange juice, but is very convenient for recipes that call for lemons and limes, especially with the measurement ticks on the side.
  
  
• A handheld zoodle maker
  
  
• This silicone brush in particular. Unlike other silicone basting brushes it has a center core of flat plastic with little circles, which allows it to hold onto more oil/liquid, according to Alton Brown. It has worked well for us so far and has the benefit of being easy to clean and heat resistant, plus no stray bristles come off in your food.
  
  
• If she likes experimenting with things like bento boxes or candy making, some novelty rice molds/silicone candy molds themed to her others interests would always make a cute gift!

SECTION | CONTENT

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Title | How To Make A WATERMELON out of CAKE! PINK VELVET cake with BUTTERCREAM and FONDANT!
Description | Click The Notification Bell To Get Freshly Baked Vids - Hot Out Of The Oven! Get The Vids EARLY! SIGN UP To Become One Of My VIPS: http://bit.ly/HowToCakeItVIP New Videos EVERY TUESDAY! SUBSCRIBE for more: http://bit.ly/HowToCakeItYT Want to see more of Walter? Check out my HOLIDAY COOKIE SANDWICHES video for his epic undercover mission! http://bit.ly/HolidayCookieSandwich Hi, I'm Yolanda! Some people call me the Beyoncé of cakes. I post my drool-worthy, jaw-dropping caking creations every Tuesday at 11am EST! From novelty cakes that look like your favourite foods to my MEGA mash up cakes that have layers upon layers of goodness - I dream in cake! Got an idea for a cake? I'd love to hear it - subscribe & comment below! FOLLOW ME: Facebook - https://www.facebook.com/HowToCakeItW... Twitter - https://twitter.com/yolanda_gampp Instagram - http://instagram.com/yolanda_gampp Pinterest - https://www.pinterest.com/yolanda_gampp Snapchat - @yolanda_gampp USEFUL LINKS: For the FULL BREAKDOWN of how I made this PINK VELVET WATERMELON CAKE go here - http://bit.ly/WaterMelonCakeRecipe Check out this vid for full instructions on how to make my ITALIAN MERINGUE BUTTERCREAM - http://bit.ly/YolandasButterCream GET YOUR VERY OWN CAKE TEE HERE! http://bit.ly/HowToCakeItTees What is that liquid I drizzle all over my cakes?? SIMPLE SYRUP! Read more here - http://bit.ly/YOsSimpleSyrupRecipe Get my SIMPLE SYRUP SQUEEZE BOTTLE! - http://bit.ly/SimpleSyrupSqueezeBottle INGREDIENTS PINK VELVET CAKE - Makes 3 x 9” Round Cakes and 1 9” bowl cake - 1 1/2 cups butter 1/2 cup vegetable oil - http://amzn.to/1U2TmE7 4 1/2 cups sugar - http://amzn.to/1Sm38i3 2 teaspoons vanilla - http://amzn.to/1O4VV4O 6 eggs 1 1/2 teaspoons Wilton Rose Icing Colour - http://amzn.to/1MSIHYx 6 cups flour - http://amzn.to/1f1mn3M 1 tablespoon salt - http://amzn.to/1DfvFPq 3 cups buttermilk, at room temperature 1 tablespoon apple cider vinegar - http://amzn.to/1M9lUu8 1 tablespoon baking soda - http://amzn.to/1M9lVOI 2 cups semi sweet chocolate chips - http://amzn.to/1I5Bp0n 4 lbs Satin Ice White Fondant - http://amzn.to/1SKaUCx WATERMELON PINK BUTTERCREAM 400g sugar - http://amzn.to/1Sm38i3 8 Egg Whites 1 lb Butter Wilton Red Icing Colour - http://amzn.to/1HWbdar 1 cup Chocolate Chips - http://amzn.to/1I5Bp0n PAINT COLOURS FOR RIND Wilton Moss Green Icing Colour - http://amzn.to/1HWcmPg Wilton Kelly Green Icing Colour - http://amzn.to/1LOzOk8 Wilton Buttercup Yellow Icing Colour - http://amzn.to/1LOzUIl Wilton Ivory Icing Colour - http://amzn.to/1HWcRZI Clear Alcohol OR Lemon Extract ALL TOOLS 3 x 9” Round Pans - http://amzn.to/1DK4RHg 1 x Stainless Bowl 9” in diameter - http://amzn.to/1OMrtxo Electric Stand Mixer with Paddle Attachment and Whisk Attacment - http://amzn.to/1Sm3oh6 Lazy Susan - http://amzn.to/1JOhx6o Whisk Sifter Mixing Bowls Rubber Spatula Parchment Paper - http://amzn.to/1IDuQHI Serrated knife Paint brushes with round tips Palette Knife Ball tool - http://amzn.to/1I5FCRy Pointed sculpting tool - http://amzn.to/1I5FCRy THE HOW TO CAKE IT TEAM Director of Photography: Chet Tilokani http://www.chet4days.com Editor: Orhan Sumen https://vimeo.com/orhansumen Producers: Jocelyn Mercer & Connie Contardi http://www.cjmercon.com T-Shirt: http://www.howtocakeit.com/
Length | 0:09:29






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Nordic Ware makes really great sheet pans, make sure to check that the size you buy will fit in your oven. I also recommend getting a Silpat for easy cooking with no sticking and easy cleanup. As far as gloves, this is the one I have and it is very good quality.

You may also want to get some muffin tins, just in case. Honestly, I have some cheap trays, but I have silicone liners that are also great for easy baking and cleaning.

Hope this helps!

Mini cookie cutters for our cakepops!! They are add ons but are still under $5 from third parties!! Thanks for the contest and congrats again! Make Good Art

Edit: omg that sunset painting?!?!?! Holy balls! Gorgeous!

For anyone curious here is all the info

-Bento Box: https://www.amazon.com/dp/B01LYT1Z9Q/ref=twister_B01M0RE6QR?_encoding=UTF8&psc=1
-Silicone Cups: https://www.amazon.com/gp/product/B00N4ONBGY/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
-Veggie Cutters: https://www.amazon.com/gp/product/B0162AGTWE/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
-Soy Sauce Containers: https://www.amazon.com/gp/product/B001AJ8HOG/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
-Adorable Food Picks: https://www.amazon.com/gp/product/B00KDAIQIK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1


-Sweet Potato Onigiri Recipe: https://youtu.be/dkbqupOUqLs?t=3m15s


-Cabbage: Saute onion and cabbage with soy sauce, salt and pepper to taste, until soft or desired level of cooked.


-Chicken: Wash and pat dry chicken thighs with paper towels. Cut into bite size pieces. Coat with corn start and cook in a nonstick pan with a little bit of oil (not fried) until golden brown. Add enough teriyaki sauce to coat and cook a little longer to get some nice darkening.


-Broccoli: Heat a pan with a little bit of oil until very hot, add broccoli and toss to coat. Add a few table spoons of water and cover with lid to steam the broccoli. Once all the florets are bright green remove the lid and cook off any remaining water and continue to cook to get some brown crispy sides on the broccoli. Season with salt and a little bit of sesame oil. (This is my absolute favorite way to enjoy broccoli. It doesn't even need the sesame oil in my opinion)


-Fruit Salad: Cut apple into slices, use veggie cutters to make cute shapes. Mix with cut strawberries. Squeeze over the juice of half a lemon to keep them fresh and prevent browning. Also adds a wonderful freshness to them.



I think that covers everything. Anymore questions lemme know.

I have a few kitchen things under $8, but a couple notables... This silicone spoon or these baking cups (I have/had a set, but my cat likes to run off with them, so I'm missing a few ;.;)

How easy was that?

Super easy! thanks for the contest! <3

Search "bento accessories" on amazon.
Even if not purchasing there you'll find so many ideas.
They have sets of various sizes and shapes of silicone muffin-type cups. Refillable bottles and sauce tubs for thick and thin sauces, even take a blob of miso paste to make broth from hot water at lunchtime.

This set of [molds, cups and cutters, for example,] ( https://www.amazon.com/dp/B075KPZ1KH/ref=cm_sw_r_cp_taa_3.fEAb2QA80WJ) is super cute and useful, there are so many choices.

If you search there for "portable chopsticks" you'll find lots of adorable sets (I love a spoon with my chopsticks) like these beauties. Many of the cases can attach to the tote you carry the bento box in. I have never been a fan of the utensils going inside the food box. 😀

I have been using one of these kitchen blowtorches which I thought would be perfect as a (non-portable, leave-at-home) solution. Thing is, I feel it heats too fast.. it's just too hot. It'll make my OG click in about 3 seconds flat. Point is, you only have to heat for a tiny bit too long and you can get combustion, which is not what you want.

I've been using just regular ol' Bic lighters, with much better success. As a plus, 'overheating' is a lot more controllable - which is great for me, as I like hotter thicker clouds. Downside is, the cap gets a bit sooty. As you've mentioned stealth, maybe also worth noting that a regular flame lighter doesn't have that roar sound you get from jets.

I suggest, try out some options. Don't go spanking £20 on some amazing jet lighter til you've tried something a little more tame for £1 from your local garage.

Happy cake day! Thanks for the contest!

1 Cake Not quite cake, but there is a cake in the game! Or so she says....

3 A book you are eager to read Eager to finish it actually, it fell apart at my pool and can't be repaired :(

4 Eating Utensils Corn on the cob holders!

5 Animal Squeaky tennis balls for my dog, they're his favorite!

6 Purple Purple Dice!

7 A game Pass the Pigs!

8 A guilty pleasure Sharpie pens!

11 An organizational item Pots and Pans Lid Organizer

12 Hobby Floss bobbins for Cross Stitchin!

13 Nerdy/ Geeky Plenty of those! Going with the Halo lanyard though :)

You do not need to spend a lot of money, a local restaurant supply store will is ideal for most everything from knives to turners, tongs, bottles, containers and anything else you can think of. I prefer plastic handles as they are easier to keep clean, and do not degrade.

For thermometers and digital probes, i prefer thermoworks. I use the smoke and instapen, but you can go with a thermopop if you want to save money. Tried other brands, they always end up having issues after a year or two. digital probes will go bad if left in water or the dish washer always hand clean them and keep them dry.

Gloves: https://www.amazon.com/dp/B00547HD0O?aaxitk=-OsIXMdbU5xm990c49xMVw&pd_rd_i=B00547HD0O&pf_rd_p=9420597b-7dad-4cbd-a28d-7d676ac67378&hsa_cr_id=6490199610301&sb-ci-n=productDescription&sb-ci-v=Lincoln%20Electric%20Traditional%20MIG%2FStick%20Welding%20Gloves%20%7C%2014%22%20Lined%20Leather%20%7C%20Kevlar%20Stitching%20%7C%20K2979-ALL

Turner/scraper/chopper Kit, better then a bbq set: https://www.amazon.com/Professional-Griddle-Spatula-Set-Accessories/dp/B072MXWDD6?ref_=bl_dp_s_web_15251668011

Tongs: https://www.amazon.com/Weber-6610-Original-Tongs/dp/B005LR0EX0/ref=sr_1_1?keywords=weber+16+tongs&qid=1563625923&s=gateway&sr=8-1

general use pans, drip pans: https://www.amazon.com/Pack-Aluminum-Foil-Steam-Table/dp/B01MSM1A9S/ref=sr_1_3?crid=35NPTHWHGZNHX&keywords=disposable+aluminum+foil+pans&qid=1563626111&s=gateway&sprefix=disposable+alum%2Caps%2C185&sr=8-3

Basting Brush, small and large: https://www.amazon.com/OXO-Grips-Silicone-Basting-Pastry/dp/B000JPSI8C/ref=sr_1_5?gclid=CjwKCAjw98rpBRAuEiwALmo-yud7UIxolmtKdRasRuEKzcyOrRiShPTVMisacAeErYWSmVHvxH30qBoC9ikQAvD_BwE&hvadid=153655172136&hvdev=c&hvlocphy=9030030&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=16058826801725890434&hvtargid=kwd-2007025443&hydadcr=13935_9329092&keywords=nylon+basting+brush&qid=1563626490&s=gateway&sr=8-5

J.K. Adams FRP-1 Maple French Rolling Pin
by J.K. Adams
195 customer reviews
| 5 answered questions

1 Best Seller in Rolling Pins

List Price: $15.95
Price: $9.99 & FREE Shipping on orders over $35. Details
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In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it Tuesday, Sept. 16? Order within 23 hrs 52 mins and choose One-Day Shipping at checkout. Details

20-1/2-Inch-by-1-3/4-Inch french rolling pin
Maple wood with waxed barrels; easy-grip handles; full-length steel axel; self-lubricating bearings for a lifetime of smooth rolling
Handcrafted and finished in Vermont, U.S.A.
Hand wash with warm soapy water and dry promptly
Manufacturer's lifetime warranty

http://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1410729724&sr=1-1&keywords=rolling+pin

Congrats on your new job!

I feel like we have a lot of similar items on our wish lists, but the only item we both have is CAH.

I'm pretty sure you would like the following things from my WL:

1. Dino earrings
   
2. Living stone plant
   
3. Dino fossil cookie cutters!

Right now, my silverware draw is just kinda, well, um, a mess. This would greatly be appreciated and help neaten it up. And this is just needed because of reasons. Yay, stock my house! Good luck moving into your new place :D

Dough made using the same recipe as my pan pizza I posted earlier: http://www.susanscookingschool.com/pizzadough.html

I used parchment paper on my pizza peel instead of flour or cornmeal because I don't like the taste/texture of them on the finished crust very much. Ended up working like a charm, got off the peel very easily and was easy to take out from under the pizza a couple minutes into cooking. This is the parchment paper I used.

Cranked the oven to 545F (why can't the oven just go to 550? Mr. Monk would not approve) and let it sit at that temp preheating my cordierite pizza stone for about 45 minutes. The pizza cooked in about 9 minutes, taking the parchment paper out after 3.

Used about 30% of the dough from the recipe above, which is around 2500 kcal, which ends up being 750 kcal for the one pie. Used about 3 servings of Giant Eagle pizza sauce (I know, I know, I'm going to make my own next time) which was 120 kcal, and then 1.25 cups of cheese which was 450 kcal. Entire pizza is 750+120+450=1320 + 80ish for mushrooms = 1400, or 700 kcal for half the pie.

For next time, I need to make my own sauce and also work a little bit at stretching the dough a bit more evenly. Gotta say I enjoy the pan pizza I made a decent bit more! I think with a thicker crust (more dough) I'd like this one at least just as much.

Thank you for the suggestions! Those sent me down a rabbit hole of searching and I eventually came upon this guy which seems pretty awesome! I think I’m going to order it! You really are the China glass god, haha. I’ve gone through this entire process based off of your suggestions.

What kind of things does she like to bake? Cookies, Cupcakes/cakes, breads/pastries/doughs, pies/tarts...? Anything and everything?

Aside from an awesome KitchenAid mixer, my personal favorite baking tool is a Silpat (and having two so you can rotate pans easily is nice. I'm always putting a second pan in after the first one, so it keeps things going.) After getting those, I almost never have to wash my baking pans, and crap doesn't occasionally stick to the pan while baking like it used to. I usually end up moving baked goods to the rack with my fingers because a spatula isn't even necessary with a Silpat much of the time. Freakin' awesome.

If she rolls dough often, she might enjoy one of these pastry mats. I use mine a lot (almost as much as my Silpats), but I roll out dough like every other day.

I am fond of pastry mats, myself, for working with dough by hands. Which is quite rare, but I use it a lot for things like scones. I don't like cutting boards; I have a difficulty with heavy objects and find silicone sticks to my counter top much better.

Here's an idea of one

I really love them because of their measurements, too. Which saves me from guesswork or whipping out a ruler.

Looks great. Silicon baking cups are great for keeping things seperate without wasting space. IPOW SC01 Cupcake Baking Cups Reusable Food-Grade BPA Free Silicone Non-Stick Muffin Liners Molds Standard Multi-color https://www.amazon.com/dp/B00N4ONBGY/ref=cm_sw_r_cp_apa_i_6s8OCbFW6M0AY

Hey, yes please ask away! For the sesame seed, I've thought about rolling the baguettes but it's much easier to spray the baguettes with a little water before they are cut and sprinkle it only on top.

For shaping, I think a bakers couche for 17 dollars is a necessity (https://www.amazon.com/gp/aw/d/B0053NRBO2/ref=yo_ii_img?ie=UTF8&psc=1). I think that will keep your baguettes from going flat.

Last, I've gotten some nice mixed holes from this recipe by long cold fermentations in the fridge and proper building of the gluten strands. I could be wrong but I believe the shaping and folding is more for obtaining a taught surface for a nice rise. I now use a baking stone which helps with oven spring but it's not necessary.

Nice. I should get me one of those. You see, I have many leather-bound books and my apartment smells of rich mahogany.

EDIT:

They actually aren't that expensive. I don't know why, but I was expecting more. The extra weight of the marble is probably useful. I might actually buy one for my lady friend.

If you haven't yet, you should check out r/bento!

Sounds like something right up your alley. Bento is all about making colorful and nutritious food and taking time and care to create beautiful presentations. Lots of people do the prep early in the morning. Plus, there are so many cute bento boxes and accessories out there!

Goat: https://www.youtube.com/watch?v=NfPndEB2ec0

Pikachu! http://images4.fanpop.com/image/photos/18700000/Pikachu-s-emotion-pokemon-18757136-1050-809.jpg

Justin!: http://ryanseacrest.com/wp-content/uploads/2013/02/JustinTimberlake_900-600-02-28-13.jpg

Far away land: The Moon: http://www.noao.edu/image_gallery/images/d3/FullMoon.jpg

Joke: I'd tell you a chemistry joke, but all the good ones Argon.



Item: Cookie Cutters! http://www.amazon.com/Wilton-Mini-Metal-Cookie-Cutters/dp/B0000VMIWM/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=2Z8QXC2F6RJMY&coliid=I2IG78U0HO3QX5

Thanks for the contest!

Feed me.

Also these could be neat for ya, pop em out easier and take em to go easier. Microwave safe. :D

Minecraft Cookie Cutters

Portal Cube Cookie Cutters

HAPPY BIRTHDAY!

Surprise me! :)

Hmm, okay, thanks! So you do also use a rack. Maybe I'll look for a round rack for my skillet. Thanks! For your consideration. Thanks again!

Fromer's guide to France would be good. Recommend she goes to Lyon the birthplace of Paul Bocuse... ummm, as for baking, a Silpat would be pretty cool. Orrrr, a creme brulee torch? Or dishes she can bake and serve in? Or, still... a baking cookbook. ;D

https://www.amazon.com/gp/product/B071G6P41Q/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

I like this because it looks sleek and classy but it's actually very practical! It seals very well!

if you're willing to really splurge, I recommend this set to go with it:
https://www.amazon.com/gp/product/B075KPZ1KH/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

I love things like these... but tbh. The least space invasive and best option is a handheld butane torch and some Wetfire Tinder.

https://www.amazon.com/dp/B0176TZO9E/ref=cm_sw_r_cp_api_i_q7IZDbME5E4A0

https://www.amazon.com/dp/B074F45C7X/ref=cm_sw_r_cp_api_i_h8IZDbA4SKB2H

I'm not OP, but I have these same cutters/stampers. The gingerdead men are made with this, and the dinosaurs are with these.

They're a very fun sort of product; it does take some time to get the technique right, but the finished product is really cool. Because of the detail, I use cookie recipes that don't really spread, like sturdy gingerbread or chocolate roll-outs.

It also takes a little patience to fill in all the indentations with icing, but it's worth it for the final effect.

I'm assuming he's already found a gift for his wife, but I have these and have been extremely happy with them. They perform just as well as Silpat, but cost much less.

May you wish upon a star

My favorite Disney is The Little Mermaid and of course my favorite Disney song is Part of Your World!!!

Pastry cutter! Biscuit time!!!!

Some people may disagree, but the best joints I ever smoked, were made using this. Gets that tight even pack all the way through. Nice to dust with some keef or honey.
Raw King Size Organic Deal - King Size Slim Organic Rolling Papers, 110mm Rolling Machine and Wide Filter Tips INCLUDES Black Velvet Pouch https://www.amazon.com/dp/B007TO1HFC/ref=cm_sw_r_cp_api_i_KGgGDbHA9P4RT

You're probably leaving it in the oven a bit too long -- once the edges look done (and the center is set/isn't jiggly), you can remove it from the oven as it will continue to bake in the pan for a bit and the center will get fully cooked.

I also happen to use baking strips (http://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI/, but you can make your own with some wet towel strips and safety pins) which helps cakes bake evenly (side benefit: no doming, so you never have to level your cakes, they bake completely flat right out of the oven!).

Well it really depends on what you want so here's some random stuff.

• Volrath Stainless Steel Mixing bowls - Unless you are bashing them with a hammer, I have no idea how these could wear out.
  
  
• MTM 50 Round Flip-Top Rifle Ammo Box WSSM, 500 S&W The hinges on these things are great and have a 25 year warranty. They are also the perfect case for AA batteries.
  
  
• Pretty much any safety razor that costs more than $3.
  
  
• Lego
  
  
• IdeaWorks Waterfall Soap Saver It's this really cool soap dish that drains the water off it into the sink.
  
  
• J.K. Adams French Rolling Pin - Bonus for being Made in Vermont!
  
  
• Victorinox 12" Slicer - This knife gets more use in my kitchen than any but my Chef's knife.

I like to cook and I'm without a proper rolling pin. I normally use beer bottles haha. X-Ray and Vav! Thanks for the contest!

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

Use baking liners. The are good for even baking, non-stick and easy clean up: Baking Liners

I love my steak medium rare with a side of mushrooms and a giant baked potato, please and thank you! I summon /u/Aerys1 because we were just talking about food :D

Without this, there will be no fresh biscuits…ever

No soup for you!

I've read that this can happen on the bottom of the pots because they often sit right on a saucer which means there's no air between the bottom of the pot and the saucer so no pruning can happen. The post I read recommend using a bakers cooling rack between the smart pot and the saucer so the bottom roots get air pruned too. I found these on amazon and they seem to be a great option, but I'm using the 3 gal smart pots so you might need bigger ones..

You can try one of those plastic cutting mats for sewing. One of these https://www.amazon.com/gp/aw/d/B00L5I8RTW/ref=zg_bs_262643011_13?ie=UTF8&psc=1&refRID=YMBFT6YKR9K9KT8FAF8H some of them are better quality than others, and they come in different sizes.

I roll out my smaller doughs on a silicone baking mat. This is the exact one I have, and I love it! https://www.amazon.com/gp/aw/d/B00IY1C7D0/ref=mp_s_a_1_13?ie=UTF8&qid=1511365887&sr=1-13&pi=AC_SX236_SY340_FMwebp_QL65

Sure, I got mine on amazon. I love them for this and use them all the time.

bento cups

dont forget to get this https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sr_1_2_sspa?keywords=torch&qid=1557257617&s=gateway&sr=8-2-spons&psc=1 super fun searing the steak haha

Thanks for the idea man. I just found these on Amazon for $3.99 & free shipping, though they're only 9.25" diameter: link

I put a small amount in the pan and then use a silicone brush to spread it around! I'm able to create a super thin layer of oil. Then I never add anything until the pan is evenly hot - that way when the food hits the pan, the water on the surface vaporizes against the hot oil and creates an instant barrier.

Come, gather 'round my children. Let me tell you the story of sad, soggy-toast Matt.

Matt was a young man of 23. He lived life to the fullest. However, his toast did not. Every night, Matt liked to have some toast with peanut butter. He'd toast a nice slice of whole wheat bread and put a glass of milk in the freezer to super chill it.

But these were dark times, and the toast, it did not follow the law of the land. For it could not, even if it had wanted. This time, you see, was cooling rack-less. Yes. Not a cooling rack to be had in the entire apartment.

So the toast would lay on the plate, and get soggy with its own humidity. And Matt would weep, for his delicious crispy toast forever turns to mush before his very eyes.

But alas! What's this?! It's - No! It cannot be! A Cooling Rack!

Rejoice! For with this cooling rack comes a new dawn! It brings a new era of crispiness as it tears the cloak of sogginess from the land. No longer would Matt need to stare heart broken at what was once toast.

The time of mush is at an end. And the era of toast is upon us!

pesky

rolling set -- amazon

^ has all the parts you need -- rolling machine / papers / filters

only takes about 15 seconds of work to produce the joint in the original picture

---------------

make sure you have a grinder too

--------------

instructions on how to roll using a machine

dead-simple stuff :)

If you heat the window and the cool it quickly you should be able to get the crack to disappear, this is the way most windshield repair services work.

Get yourself a blow torch and heat all along the crack, its important that the glass is red hot evenly along the crack. Quickly cool the effected area with a bucket of water (and ice if you have any), voila, easy window repair.

I've got a few decent lighters that fit the bill:

Here is my table lighter.

Here is my more portable version. Bonus points for flame-free hot air lighting.

Neither is pocket sized.

Pro tip, use baking strips like these for an even and lighter colour. They're cheap and they work great. I just bought some a couple of weeks ago.

Regency Evenbake Cake Strips https://www.amazon.com/dp/B000I1UXUI?ref=yo_pop_ma_swf

I hate the naked cake fad, but good job OP.

I've never seen a rolling machine like that before. However, I personally use a RAW rolling machine for my jay's and they come out a perfect .6 grams (paper + filter too) everytime.

They'll likely try to sell you an expensive (80-120$) Vector brand one. They are better quality; i have one myself; but the ones from BB&B are just as good. http://www.amazon.com/BonJour-Cr%C3%A8me-Br%C3%BBl%C3%A9e-Professional-Culinary/dp/B001DITG5S

Even cheaper at the store I think.

I read that dough sticks to marble less than it does wood. I also read that the weight makes it easier for rolling, because you barely have to use any pressure. But I have yet to test it out for myself, so we'll see! Very positive reviews though!

They have some cheaper options out there if you ever did want to give it a shot

75 sq ft -Reynolds for $5.99

Kirkland 205 sq ft for $11.10

And then there are these silicone sheets, which I've never used but have heard good things about.
Ludy's Kitchen 2-Pc Silicone Baking Mats for 19.75

This one. Looks like the price dropped, I paid $27 as a lightning deal. Well worth it.

Honestly, Amazon.com(.au) will likely be the most affordable place around. Here is a box of Double Platinum Blunt Wraps - Various Flavors 25 Packs (50 Wraps) for £16.93. That is what, about two dollars cheaper per pack than you are paying at the local shop?

If you are willing to pay the shipping cost to order the product from the US you can score some amazing deals on various products. For example, you can get 64 "RAW King Size Organic" rolling papers, a 110mm "RAW Organic" branded rolling machine, and a book of 50 "RAW Organic" filter tips for about $6(AUD). You can also order an extra 512 "RAW King Size Organic" rolling papers and 500 "RAW Organic" filter tips for about $15(AUD).

In the event that you want glass pieces you could always try Etsy. Many sellers are individuals just looking to sell their art. I am sure you could easily make shipping arrangements by contacting the individual. Here is a sick Piranha Plant pipe, a Pineapple Chillum that looks impossible to use, and a wicked Earth-tone pipe with Mandala designs on it.

If availability or storage is an issue, then another thing you can do is keep all your pieces in the little baggies (preferably one resource per one baggy) and then get some silicone muffin cups. To setup, you just empty each baggy into its own muffin cup, and you won't have to do any digging. To clean up, just empty the muffin cup into the baggy.

Best is that you only need to store the muffin cups, and you can use these cups for any game with a lot of bits (whereas Plano boxes are only going to be usable for the game you store in it).

Thanks! I find that these cake strips really help in keeping cakes from doming and needing to be trimmed. Also, props to my husband for actually icing the cake. I get impatient with the fussy bits.

I have an emergency gaming kit that has pens/pencils, post-it notes, coin to flip for first player, extra dice of varying sides, and these cupcake liners to store bits while playing. I play weekly at a bar so having these always seems to come in handy.

I'm sure there are a few other things in the kit, but I can't think of them off the top of my head.

If they already have a pin (and they probably do) you can just buy the rings on their own https://www.amazon.com/REGENCY-EVENDOUGH-BANDS-ROLLING-RINGS/dp/B004QP5EME

otoh they might need a new pin, in which case I recommend a french pin. these are tapered at both ends, giving you more control on areas that aren't stretching out evenly.

https://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ

what torch do you use? I was looking on amazon and found this

also looking at coils and I found this which looks like it will last forever

A rolling machine makes a perfect skinny joint every time:
https://www.amazon.com/dp/B007TO1HFC/ref=cm_sw_r_cp_apa_0hX8BbXG1NNDZ

This is the answer! Link for those interested.

Keeps your paint wet, no cleanup, easy to replace and parchment paper is $10 for 205 ft^2, more than you'll ever need or use.

One of those linens for baguettes if you bake those. And maybe a nice pizza stone for other types of bread?

Stock up on different kinds of flour too! Or maybe even a grain mill if you want to make your own flour!

Fred and Friends item!

Amazon Link.

Other than cooking time, it shouldn't effect the taste or texture much. You may have to use a Couche during the second rising. If you have a tea towel or other linen towel, you can use one of those instead. Same method as with forming baguettes. I noticed below, you said you've been trying to build up enough confidence to tackle a baguette. It's not hard, really. GIve it a go, you won't be sorry. Personally though, I find a baguette a bit hard crusted for a sandwich.

Cut up the leftover baguette into small cubes. Soak in milk. Blend until as smooth as possible. Pass through a fine sieve. Add whole eggs, flour, sugar. Deposit into iSi siphon. Charge with N2O. Deposit into microwaveable silicon cupcake mold. Microwave.

You'll need to mess around with this to see what works, i.e. adding flour, sugar, fat(s), and so on. You can also add some yeast for a slight 'bready' note. For example, the technique can be used to make microwaved brioche, microwaved olive oil cake, and microwaved banana bread.

Good luck.

Yeah, we use it for brulee, marshmallows and pork crackling. It was the cheapest one on Amazon! https://www.amazon.co.uk/gp/aw/d/B0001IWYIC/ref=mp_s_a_1_1?ie=UTF8&qid=1494440396&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=kitchencraft+torch&dpPl=1&dpID=41lXAwVplML&ref=plSrch ...can't find it on Amazon US for you tho, weirdly!

You need one of these. It will improve your grapefruit experience immensely.

Then when you're ready for varsity level grapefruiting, buy one of these, sprinkle some brown sugar on top, and Brûlée that shit.

These help. cake bands
Also, try not to overfill.

hey! i used to do a lot of tiered cake making, and i used a set of pans similar to these: https://www.amazon.com/dp/B0000VZ2QG/ref=psdc_289681_t1_B00AE6PXXE

except i have a few more sizes, and you might look around to see if theres a set for the exact sizes you are wanting to make.

the way i would tell you to do it, is cook enough batter in each pan to have it dome up, then cut off the dome and cut the layer in half horizontally, so that each cooked tin worth of cake becomes 2 cake layers in the finished product.

it helps very much to cook larger sizes (12 in round or more) with a piece of wet dish towel wrapped around the outside (or you can buy these: https://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI), this is especially useful for naked cakes because it helps the edges evenly brown.

and then take a bit of tin foil crumbled into a thick cylindar and place it in the center of the tin brfore filling it with batter to act as a heat core for the middle of the batter, otherwise it will burn on the edges before it cooks in the middle, or you can just buy a heating core: https://www.amazon.com/Wilton-Decorative-Preferred-Heating-Bakeware/dp/B0000VM82M/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1494163617&sr=1-2&keywords=heating+core+for+baking

if you use the foil heatcore, you can fill the empty space with off cuts, if you use the bought one, you're supposed to fill it with batter too and then use that as a plug for the empty space.

Use something like this.

https://www.amazon.com/BonJour-Chefs-Professional-Culinary-Br%C3%BBl%C3%A9e/dp/B001DITG5S?ie=UTF8&ref_=cm_cr_arp_d_bdcrb_top

I got them about 5 years ago at like Target or something. Here’s the same set: https://www.amazon.com/dp/B00BUMA3A4/ref=cm_sw_r_cp_api_i_K4V2Bb8V1CAVD

Make sure you're placing on the middle rack, then buy a couple of these babies.

https://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI

You could cut the butter in by hand with a pastry blender or with a fork.

I am guessing this pastry brush. That item looks mighty fine!

I use these but there’s several different brands there. You can even make your own I imagine. Before I had real strips I used an old cut up dish towel held together with safety pins.

The whole idea is you soak them in water before use and wrap them around the pan. Basically provides insulation from the outside of the pan and allows for the cake to cook evenly (domed cakes are caused by the edges cooking quicker than the middle).

Can't go wrong with this creme brulee torch!

An add-on item is something like this that would not be cost effective to ship on their own, so you can only get them if you spend $25 or more.

I use https://www.amazon.com/dp/B000HM9TGM/ref=cm_sw_r_cp_apa_i_SzxsDbHXSKP83

With parchment paper on top.

This stuff should work fine:

https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC

I wanna get a blowtorch to use occasionally when making old fashioneds and other occasional cocktails, is there any reason not to A cheap one like this? Would there be a reason to go for a more expensive one? Like I'm thinking fire is fire either way but I don't know if there's a particular heat or something.

Like this, but higher up - https://www.amazon.com/Andersons-Professional-Cooling-Heavyweight-9-25-Inches/dp/B000HM9TGM

And stainless steel

I’m not OP but I made these for my sons preK class. It’s not that difficult. Just use royal icing

https://www.amazon.com/Fred-DIG-INS-Dinosaur-Fossil-Stampers/dp/B00BUMA3A4

Er, hmm, upon waking up further you are correct. Sorry, my brain doesn't brain in the morning.

These should work fine:

https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC

https://www.amazon.com/Reynolds-Kitchens-Parchment-Premium-Non-Stick/dp/B0166SPEL4

Dass de one you want mang.

Here is the desktop version of your link

Here's a good, cheap $10 rolling pin.

Here you go!

http://www.amazon.com/Portal-Companion-Cube-Cookie-Cutters/dp/B007AHBEII

Time to make your day again!

Oh for crem brulee, and french onion soup. Yea it's butane.

http://www.amazon.com/BonJour-Cr%C3%A8me-Br%C3%BBl%C3%A9e-Professional-Culinary/dp/B001DITG5S

This was high on the list.
http://www.amazon.com/Regency-RW002-Evenbake-Cake-Strips/dp/B000I1UXUI/ref=wl_it_dp_v_nS_nC_qpt2?ie=UTF8&colid=17798KNSFT4TS&coliid=I2JUA04T97WTH6

There's a machine you can use. Get em at any smoke shop.

extra goodies

Mini cookie cutters!

Here is the mobile version of your link

This is a BonJour Creme Brulee Pro Culinary Torch with Fuel Gauge.

Same head contour,same teardrop gauge.

http://www.butanetorchshop.com/bonjour-creme-brulee-pro-culinary-torch-with-fuel-gauge/

https://www.amazon.com/gp/product/B001DITG5S

Quality control seems to be an issue in the latest iteration of this model.

I use the mio silicone baking mats which are the same as the expensive silpat mats. I've even baked cheese directly on these for some faux chips. I've yet to have something stick.

cleaner URL: https://www.amazon.co.uk/dp/B0001IWYIC

Don't mind me. I've got a compulsive thing about messy amazon URLs...

Any pastry cooks have an opinion on silicone brushes? I find them vastly easier to clean and more durable than a typical hair or fiber type brush but I'm wondering if I'm missing something?

Get her a muffin pan or some silicone muffin cups. Paper muffin cups are not strong enough to fill and set on a cookie sheet to bake.

Bro https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=mp_s_a_1_1_sspa?keywords=eurkitchen+culinary+torch&qid=1574909505&sprefix=eur+kitche&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRjhLTlQ5MkU3SlZLJmVuY3J5cHRlZElkPUEwMTY4MTg0Mlo5UE1WSDVWWkhUNSZlbmNyeXB0ZWRBZElkPUEwNzYyMDY1WFRQNEs3M1RXRVgxJndpZGdldE5hbWU9c3BfcGhvbmVfc2VhcmNoX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
Only 20 bucks I bought one 4 months ago and still works like the day I bought it idk if your using a shitty torch from a gas station or something but those last about a week.

Quick note on wet palettes, check some google searches for a DIY. I found one a few months ago and it changes my painting style completely, sadly didn't bookmark or I'd pass on a link.

Personally I have a small 4x5 inch rectangular plastic lid with a half inch lip from a chopped garlic container, with a piece of paper towel folded 4 times (so 4 layers) with a cut piece of parchment baking paper over the top. Total cost, I don't know like 25 cents?

Here's the parchment I use from Costco (US)
https://www.amazon.com/gp/aw/d/B006JCWGIC/ref=psdcmw_678533011_t1_B000I1X4UY

Spend that money on more models, more paints or better brushes!

could drop one of these in the bottom - https://www.amazon.com/Andersons-Professional-Cooling-Heavyweight-9-25-Inches/dp/B000HM9TGM/ref=pd_lpo_79_lp_img_4?ie=UTF8&psc=1&refRID=DE67ZP4QXC01N0CRQ3QC

The OXO Good Grips silicone brush is America's Test Kitchen's #1 recommendation. I had always used a brush with nylon bristles but after my most recent one died (bristles falling off into everything :/ ), I went with the oxo. I'm happy with it.

No, it's called parchment paper. It's non stick paper used for lining pans for baking, and no it's vastly different from stretched animal hide you are confusing it with. It is not in anyway too porous to put cookies on.

https://www.amazon.com/Reynolds-Kitchens-Parchment-SmartGrid-Non-Stick/dp/B074C9N6TQ?keywords=parchment+paper&qid=1537897343&sr=8-3&ref=mp_s_a_1_3

https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC

Yeah, I think the vanilla extract might be a nice touch, but really, just some additional ingredients - e.g. caramel, chocolate chips, etc. - would do the trick. I'm not sure if an egg is needed, but it can't hurt to try! All I know is more than 1 cup of flour and shit would've gotten real - real shitty, that is.

We found our silicon muffin/cupcake cups at a local store that had them on sale. Amazon's got em for $9.99 and they're worth every penny. Seriously, these things are game changers. :D