New answers tagged cookies
The reason is because red wheat lacks the structure, and as such so too would your cookies. This in turn would lead your cookies to spread flat, and since it's so thin, become hard. If you want to bake with milled hard red wheat, I would suggest mixing it with another flour that can structurally support your cookie. For example, wholemeal or plain flour.
I have a friend who's fatally allergic to nuts (along with many other things), but she loves making chocolate chip cookies (and eats them). There must be a specific brand of chocolate chips that are nut-free, but it is good to watch out for that as well on the labels. I echo all the advice here from everyone else: ask your friend which exact ingredients he ...
Step 1 should always be to ask which ingredients exactly you need to stay clear of, just in case it's more than nuts. My - possibly naïve - assumption would be that basic recipes that stick to flour, sugar, eggs, butter and possibly dairy should probably be ok. Chocolate could be dangerous as the factories often use nuts as well, so there is a risk of ...
The fat, protein, calcium, water in the milk make the snack more nutritious and healthy without changing into another taste experience like, say, cookies and salad. Like the cookie, milk is still a sweet taste (lactose) and a rich experience (calories and fat). Combined they make a great snack or desert experience. It seems evolutionary to me that we would ...
Unless you are salting (or sugaring) your cabbage first then draining and patting dry, baking will release more liquid than the egg whites can bind. Recipe could use something absorbent
sometimes i'll replace 1/2 the butter in my cookies with peanutbutter and will cut the sugar a little. they still turn out pretty well. replacing all the butter would be bad, but some of it won't make much of a difference.
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