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Peanut Butter Pretzel Pie

Peanut Butter Pretzel Pie | www.TheHungryTravelerBlog.com

Every time I travel abroad for extended periods of time, I find myself craving certain foods that are mainstays of my diet back home. When I spent a summer in Asia, I craved Chipotle, fresh salads, and Cracker Barrel (my guilty pleasure). When studying in France, I craved Asian and spicy foods and, yet again, Chipotle (luckily I was able to temporarily curb that craving during a weekend in London).

In Toulouse (the city in southwest France in which I studied), I was very satisfied with my daily breakfast of a croissant but a friend of mine was desperately in search of peanut butter for his morning toast. He went to several of grocery stores and markets and scoured the American aisle looking on a quest for peanut butter. One day he came back to the dorms thrilled, thinking he had found a jar of it. After opening it up and spreading on toast, it was not at all what he expected. He had actually purchased a jar of speculoos, or a spiced cookie butter.  He loved it, but it didn’t satisfy his craving.  Eventually, my mom to brought him a jar when she came to visit and he got his fix.

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Tips for Better Baking: Rescuing Over-Whipped Cream (#37)

Tips for Better Baking - How to Rescue Over-Whipped Cream

I’ve made this mistake many times. I’m making whipped cream on a stand mixer and all is going well. The cream is still loose and far from the stiff peaks I desire so I step away and start something else. Of course, I get distracted and when I go back to my whipped cream, it’s over-whipped and has nearly turned into butter. Frustrated, I throw it all away and start over.

When making whipped cream with a mixer, the mixture can go from beautiful, fluffy peaks to an over-whipped grainy, curdled mess in a matter of seconds. But, after making this mistake a few times, I’ve learned that you can usually salvage it instead of having to toss it and start over.

Tip for Better Baking: To rescue over-whipped cream, add a tablespoon or two of liquid heavy cream to the mixture and lightly fold or whisk it in. Continue to add a tablespoon of cream at a time until the whipped cream is back to the desired consistency. 

Check out Tips for Better Baking #3 for my favorite way to keep the whipped cream in your mixing bowl and not all over the kitchen!

Check out Tips for Better Baking #29 for a trick to make the very best whipped cream!

 

Tips for Better Baking – Week Five

Every day in January I am sharing my best Tips for Better Baking. These are tips that have made my kitchen life easier and helped me become a better baker. Follow along on Facebook or check back here each Sunday for a roundup of the week’s tips.

If you’re just joining us, be sure to check out

Tips for Better Baking Week One

Tips for Better Baking Week Two

Tips for Better Baking Week Three

Tips for Better Baking Week Four

 Tips for Better Baking #26 – Grate your Own Nutmeg

One of the easiest ways to add more flavor to your baking is by using fresh nutmeg.  When recipes call for ‘freshly ground nutmeg,’ skip the ground nutmeg in your pantry and grate your own.  You only need whole nutmeg seeds and a rasp grater, such as my personal favorite, the Microplane Spice Grater.  You’ll be amazed by how much more fragrant and flavorful your baked goods are and I bet you’ll never go back to the ground nutmeg sold in the spice aisle.

Tips for Better Baking - Learn how to become a better baker!  | The Hungry Traveler

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Tips for Better Baking – Week Four

Every day in January I am sharing my best Tips for Better Baking. These are tips that have made my kitchen life easier and helped me become a better baker. Follow along on Facebook or check back here each Sunday for a roundup of the week’s tips.

If you’re just joining us, be sure to check out

Tips for Better Baking Week One

Tips for Better Baking Week Two

Tips for Better Baking Week Three

 

Tips for Better Baking #19 – Give Pie Dough 1/8-turns for a Perfect Circle

I learned this trick when I took the ‘Baking Pies A Plenty’ Class at Zingerman’s Bake! in Ann Arbor, Michigan.  To roll pie dough out in a perfect circle, give the dough 1/8-turn after each pass with the rolling pin.  Most recipes say to give the dough a 1/4-turn which often leads to a oblong or more square shape.  With a little practice, the 1/8-turn works.

Tips for Better Baking - Learn how to become a better baker!  | The Hungry Traveler

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