Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I want, but any recipe steps that start with "creaming" anything and mixer(s)...I just can't. Too much.[/quote] Yes, excuse my ignorance but what exactly does this mean? Will I need to use a mixer? Clearly I'm not a baker. [/quote] NP yes, you use a mixer (I just use a hand mixer) on the room-temperature butter and sugar and beat it for a couple minutes. [/quote] Right. The idea is that the sugar whips into the butter, along with air, to make the butter lighter and creamier. It gives lift to the muffin (or cookie, or other baked good).[/quote] I half-assed the creaming the second time and they weren’t as fluffy. Still good, but best to beat butter and sugar a good while. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
