A dang food blog

Making: Angel food cake 12 Servings Here's what I have: 9 Egg whites 1 1/2 cup Sugar 1 cup Rice flour 1 1/4 tspCream of tartar 1 tsp Vanilla extract 1/4 tsp Almond extract 1/4 tsp Salt Preparation: Preheat oven to 350 degrees with the rack on the lowest setting. Most of the sugar and all of the flour were sifted together.  The remaining sugar,  tar tar and salt were beat together with the egg whites until slightly frothy. The extracts were added and the eggs were beaten until soft peaks formed. Next the rice flour and sugar combination were added in increments and mixed until all of the flour and sugar was folded into the egg whites. And you lightly grease Pan the cake batter was added and placed in the oven for 35 minutes. The cake! I baked the cake in an 18in round pan. It came out pretty good and had a nice crumbly texture to it. However, I will be tweaking this recipe because it wasn't as light as I would like. So you said the 18in flat pan was a go...

Making: Heavy cream nobake cookies  30 cookies / 15 servings prepared  Here's what I have: 1/2 cup Butter  15.6 oz Sugar  4.9 oz Heavy cream  0.7 oz Cocoa powder  4 oz Peanut butter  1 tbsp Vanilla  10.6 oz Quick oats Preparation: Using a stainless steel pot the butter was melted on low heat until completely dissolved and then the sugar, heavy cream and cocoa powder were added. The heat was turned up and these were stirred continuously until the mixture begin to boil. At this point a timer was set for a minute and then extra was can you asleep stirred until the timer was done. Next the peanut butter and vanilla were added and the pot was stirred continuously until the peanut was well blended. After this be quick oats were added and stirred continuously until once again, well mixed. On a parchment lined baking sheet the cookies were dished out until I had about 30 cookies.  The pans were then left to sit for about 20 minutes b...

Making: Mason Jar icecream: vanilla almond flavor. Original recipe  here Here's what I have: 1.5 cups Heavy whipping cream  2 tbsp Sugar  1 big pinch of Salt  1 tsp Almond extract  1 tsp Vanilla extract  Shaker ball Wide mouth 3 cup mason jar Preparation: I decided to make a bit more than the original recipe calls for someone using a bigger jar and half a cup more heavy cream. The rest is pretty easy you just add everything and shake for about 5-6 minutes until the cream is thick and reaches the top of the jar. At this point I removed the Shaker ball from the jar, close the jar and freeze it. The bowl! 3 hour freeze:  Scooping out of the jar and the ice cream was still pretty soft. The original recipe calls for 3-hour freeze but that's for a smaller jar so I'm going to this back in the freezer and check it again after letting it go overnight. I did decide to test it out for flavor at this point though and added...