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 prefer these. They are firm enough to hold pieces, stack much better and can even be packed in the boxes and return to their shape.

https://www.amazon.ca/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGIBS/ref=sr_1_1_sspa?ie=UTF8&qid=1539484394&sr=8-1-spons&keywords=silicone+muffin+liners&psc=1

But my favourite is the cash tray from a lockbox. It even has the rounded sides for taking pieces or coins out easily.

Rainbow Silicone Muffin cups - 24 for $9

2oz Souffle Cups w/lids 100 for $8

6Qt and the 7x3 Fat Daddio

Silly Europeans and your metric system.

First, take 4 eggs and (2/3 and 1/4 cup) of sugar. Beat the eggs and sugar until fluffy.

Strain(sift?) (little less than half a cup) of wheat flour, ( ~ 2 cups )potato flour(2.5 cups flour total), ½ spoon(I'm guessing teaspoon?) of baking powder and stir/mix until even.

Put baking paper on a tray and spread the dough evenly. Place in the oven pre-heated to 350 F for about 15 minutes. Watch the dough, it's ready when it becomes golden colored.

Once ready, get it out and flip it upside-down onto a new tray that has sugar spread on it. Remove the baking paper immediately, if it's stuck to the dough, use a wet cloth to dampen the paper before removing.

Take a springform cake pan (cake pan with a removable bottom) link, place baking paper at the bottom, shut the cake pan. Use the pan to cut the circle shape from the dough to be the bottom layer of the cake. SAVE THE REMAINING DOUGH!

Make some dampening liquid. half a cup of milk, ¼ tsp vanilla sugar and approx. 1 tsp sugar. Dampen the dough you just placed in the pan.

Take approx. 1½ bananas, cut up into pieces, place them on the bottom.(of the pan?)

Take (2/3 and 1/4 cup) of curd(I'm thinking the closest is cottage cheese, but I can't imagine that in a cake. So I'm gonna say use cream cheese, one to two packages) and ~5.2 oz of white chocolateThats about one whole package of this. Melt the white chocolate and mix it with the curd. Add 3 tbsp of sugar, 1 tsp of vanilla sugar.

Take 3-4 discs of gelatin and put them in cold water. (you can probably subsitute one or two packages of flavorless gelatin powdered packages

As the gelatin is in the water, beat some whipping cream.

Take the gelatin discs into a cup and put them into a microwave for 20-30 seconds. Pour it into the curd-chocolate mix and stir it well. Afterwards add the whipped cream and mix it until it's a uniform mass. Spread it evenly on top of the bananas.

Use the dampening liquid on the dough pieces left behind (on one side only!). Place them on top of the curd-chocolate-gelatin-cream layer with the damp side pressing into the layer and use the dampening liquid again on the top side.

Afterwards, put a mix of frozen berries on the top layer (make sure they're totally frozen).

Boil either 2 cups of water with juice concentrate (blueberry concentrate works awesomely) or two cups juice. Once it's at a simmer, pour (2/3 and 1/4 cup) of jelly sugar (to make Jello) and stir(Get a package of jello, mix it up and pour it on top of the fruit). Once it starts to boil, take it off the stove. Let it cool down a little and using a tablespoon or something similar, slowly pour the soon-to-be-Jello liquid onto the frozen berries to finish the final layer of the cake.

Place it in a cool place (outside/in the entrance hallway if you're in Scandinavia, refrigerator if you're in a warm place) overnight and it'll be ready in the morning.

Use a knife to cut away the sides from being attached to the cake pan before removing. Use extreme caution when removing the cake from the pan.

Helpful?

1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.
   
   
2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.
   
   
3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.
   
   
4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.
   
   
5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.
   
   
6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.
   
   
7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.
   
   
8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.
   
   
9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.
   
   
10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.
    
    
    There are lots of other things I use daily:
    
    

• Good kitchen towels
  
• Heavy Duty Aluminum foil
  
• A good dish scrubber for cleanup
  
  etc.
  
  But the point I guess I'm making is that you can get lots of good, cheap stuff to start with.
  

A casserole is just a type of dish. You have a bunch of ingredients, place them in a baking dish, and throw them in the oven for however long the recipe calls for.

It depends a lot on what you have to cook on and what you cook most often.

If I had to pick 3 items of cookware with my current cooking habits assuming a stove top and oven, my top 3 would be:

• A 12 inch skillet, for sauteing or cooking just about anything on the stove. I prefer cast iron, which can be used for baking small quantities of meat in the oven. (Edit1: This is also where I'd cook any vegetables I eat. Whether I saute, fry it steam them.)
  
  
• An oblong baking dish like the one here. Which can bake large quantities of meat like chicken breasts or pork chops, bigger pieces of meat like ribs, tenderloin, or roast, and hold extremely large casseroles. All of which are very easy to cook and last several days to a week of dinners. (Edit1: You can also roast large quantities of vegetables in these, of course.)
  
  
• A pot that can hold 2-3 gallons of water for boiling large quantities of pasta or even potatoes or anything.
  
  Also worth mentioning is a saucepan that can hold a couple quarts. This is for making things like rice, quinoa, lentils, beans, etc. I don't generally eat a lot of those items, so that's why it's not in my top 3. But I believe those are staples for a lot of people, so I'm sure it's a must have.
  
  I also recommend a meat thermometer, makes baking meat easier and more enjoyable than any other kitchen tool.
  
  Everything I cook is easy, relatively quick and/or in bulk, usually more than a week's worth of dinners and some combination of those 3 are what I use to cook the vast majority of the time. You could probably get all 3 for under $50 total and they should last decades, if not for life if treated properly. I recommend getting all 5 items mentioned in this post to handle all basic meals.
  
  Edited to explicitly mention vegetables.
  
  

https://www.amazon.com/Norpro-4oz-120ml-Porcelain-Ramekins/dp/B00061N0QO/

These are somewhat similar and I really enjoy them. https://www.amazon.com/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGIBS/ref=sr_1_1_sspa?crid=23WGP3NZQNSE7&keywords=silicone+cupcake&qid=1566829685&s=gateway&sprefix=niel+diamond+vin%2Caps%2C199&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyV0Q1S1pZUThMMkpEJmVuY3J5cHRlZElkPUEwMDAyMDg1M0ZFQzgyTURNVEVIWCZlbmNyeXB0ZWRBZElkPUEwMDY2OTA1M0E4M1lYVjlYVFAxWSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

This one - a 7" Fat Daddio: https://www.amazon.com/gp/product/B0012Q32JM

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

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).

I've found the elusive takoyaki pan. The efforts were daunting. I had to open a new tab and then type in "takoyaki pan". Following that, there was link clicking. Insanity. I have survived and won't have to lower myself to using cake pop makers.

I am happy to share this information freely so that all may be spared of the humiliation of being seen making Takoyaki in a cake pop maker.

Between having a beeswax sandwich wrapper and some silicone baking cups to put inside of the wrapper I've eliminated my need for ziplock baggies to take food/snacks to work.

Looks vaguely like a takoyaki pan.

I use a half sheet pan and a half sheet pan cooling rack. There are some others on Amazon, but those are the two I use. You can probably get away with any stainless steel or aluminum rack and sheet pan.

Dallas Buyers Club form her bomb wishlist: $19.99

Mustache cookie cutter: $4.99

Total: 24.98

Haha, no, you can buy them at places like Walmart and on amazon.com, like this one: http://www.amazon.com/Wilton-2105-0244-Perfect-Results-Ceramic/dp/B006JIGM5O/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1463523876&sr=1-1&keywords=pizzastone

First, change your idea of the word healthy, because it does not have the same meaning for everyone. I suggest defining exactly what it is you are trying to achieve (i.e., weight loss, less saturated fats, more balanced diet, etc.).

Now, for planning easy meals that are delicious, nutritious, and not covered in bacon and melted cheese, it's actually quite easy, and I think anyone can do this, regardless of experience.

this isn't in itself unhealthy, so long as you do so in moderation.

---

Planning

Pick a protein

• Chicken
  
• Pork
  
• Beef
  
• Fish
  
• Lentils
  
• Quinoa
  
• Chickpeas
  
• Tofu
  
  

  Pick a veggie or two
  

• Broccoli
  
• Brussel sprouts
  
• Carrots
  
• Spinach
  
• Peas
  
• Sweet potato (technically a starch, but generally considered as healthy as a vegetable)
  
  

  Pick a starch (optional)
  

• Sweet potato (yeah yeah...)
  
• Potatoes
  
• Pasta
  
• Rice
  
• Legumes/beans
  
  ---
  
  

  Cooking
  

  
  

  Cooking the protein
  

  
  ---
  
  Disclaimer: For chicken, pork, or beef, this is assuming it is a solid cut of either (i.e., breast, chops, steak). There are many other types to choose and cooking methods, but I am limiting the options strictly for clarity. I also won't be covering any other proteins in this comment, but I can get into that more if requested.
  
  ---
  
  All of these can be pan fried. Use a stainless steel pan, or any other pan that is not non-stick. Pan fry on med to med-high heat, using about one tablespoon of oil per piece of protein, until minimum safe internal temperature is reached. Buy and use an instant read thermometer!
  
  Once cooked, set it aside on a plate to rest (ideally on a wire rack in a quarter sheet pan; completely optional). Since you didn't use a non-stick pan, you should be left with some brown bits on the bottom of your pan. Pour about 1/4 cup liquid into the hot pan over medium heat (water, stock, white wine), add more if it evaporates quickly, scrape up the brown bits. Whisk in accumulated meat juices. Off heat, whisk in two tablespoons of acid (vinegar, lemon juice), whisk in two tablespoons of butter. Taste first, and then season lightly with salt & pepper, and then taste again. Welcome to the wonderful world of pan sauces. Pour this over the protein, and/or over the veggies/starch.
  
  

  Cooking the veggies
  

  
  ---
  
  Disclaimer: This does not apply to spinach or peas
  
  ---
  
  Clean and cut veggies into bite-sized pieces (about one inch). Even cuts is the key to even cooking. In a large bowl, toss the veggies with some oil, salt, and pepper. Spread veggies onto a half-sheet pan in a single layer and roast in a 425F oven for about 10-15 minutes, or until veggies are soft, or cooked how you like them. You will have to experiment with the size of your cuts, the oven temp and time. Some veggies take longer than others (carrots). You can try broiling at the end to get more browning, but don't walk away.
  
  

  Cooking the starch
  

  
  Potatoes can be tossed with oil, salt & pepper in the same bowl as the veggies, and then cooked right along with the veggies in the same half-sheet pan. They usually take longer to cook than, say, broccoli, so cut the potatoes a lot smaller than the broccoli, and it should all be done at the same time.

I buy most of my stuff from restaurant supply stores. I got 3 Half Sheet pans for about $8 each. You can get them from Amazon for about $20 : https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

But I highly recommend checking out your local restaurant supply store. Everything is commercial grade and about 1/3 the price of what you will find in a kitchen store or a slim fraction of the cost of Williams Sonoma.

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

If anyone wants to give this a try, I got this kit a couple years ago https://www.amazon.com/Pizzacraft-Grilled-Pizza-Cone-6-Piece/dp/B008BZ9AWK/ref=sr_1_1?ie=UTF8&qid=1468426059&sr=8-1&keywords=pizza+cone+kit

It works, but it's a PITA to try and eat one. Although it's pretty good if you fill it with mac & cheese, but then you're eating pasta and a bunch of dough and you can only eat fat ass foods like that once in a while

Go to a kitchen supply store. Best investment you can make for baking. Get some thick as hell ones. Something like https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

The beauty of these is they don't warp and go BOING in the oven or out. Cheap/think stuff can explosively warp with heat/cool cycling. This means your perfectly spaced 12 cookie balls can net you 8 cookies and a big blondie when the warping shifts everything.

http://www.amazon.com/Pizzacraft-Grilled-Pizza-Cone-6-Piece/dp/B008BZ9AWK

I know there's been a ton of BEC posts, but I was really happy with how easy and fast this was, mostly due to the silicone "bun" mold, and silicone egg rings. You don't need to even spray the mold and the buns/cookies/whatever just pop right out. I'm terrible at baking so this method is a bit of a personal triumph. I use these all the time now.

1. Make yo buns, recipe here. The nut butter will help the buns toast/crisp, but I used a little less than called for so I could spend carbs on a small amount of ketchup at the end. When finished, wait a few minutes and toast them with cheddar cheese on top.
   
   
2. Cook 3 strips of bacon until nice and crispy
   
   
3. Remove bacon and put silicone egg ring right in the middle of pan/grease. I like my sandwich eggs on the harder side, so I scrambled it slightly within the ring, and then covered with a small piece of tin foil.
   
   
4. Add field greens and bacon or whatever strikes your fancy. Assemble the whole, perfect-fitting nomwich.
   
   Takeaway: Next time, I'll make the buns even thinner. They had great structural integrity. Don't worry if your batter comes out somewhat thin, it will form up quickly.
   
   Net Carbs: 2.5 (5.5 with a little ketchup)
   
   Fat: 31g
   
   EDIT: Formatting

I make eggs in the microwave in a ramekin .... whip egg with fork, microwave for 30 seconds, stir in salt/pepper and shredded cheese (or whatever else you like), microwave for 30 more seconds. Eat. Also works in a coffee mug.

As for "accessories" I might recommend, whether you buy them or find them around the house or at various kinds of stores (including thrift stores), some kind of "steam basket" would be good.

The metal-rack "trivet" (riser) that comes with the unit is good for larger solid foods you might ever want to cook above the boiling liquid in the bottom and only up in the steam (e.g., perhaps whole potatoes/yams, eggs for hard boiling, chicken pieces, etc...although those can all be put right in the bottom too).
It's also good for putting other bowls, plates, containers on top of to lift those out of the bottom when needed. That might be to cook foods "PiP" (pot in pot, pan in pot) too which can have other advantages.
https://www.reddit.com/r/instantpot/comments/6mrkek/do_you_need_a_cake_setting_to_make_cake/dk50ww1
https://www.google.com/images?q=Instant+Pot+PiP+"pot+in+pot”

It can be good to have a stand-alone "steamer basket" that has smaller holes than the metal rack (and often handle/s, feet, etc), for things like peas and smaller items to keep them from falling through if you want to cook those in the steam.
But you can also use those bowls/mesh baskets/etc on top of the metal rack trivet (or any other "risers") to hold things like that so they won't fall through. Some people just use the regular metal "petal" type steaming baskets but I find those harder to clean and many have a post up the middle which can get in the way, so the one I use (when I use one) is this one:
https://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4

I've also actually purchased a "Fat Daddio" pushpan (from amazon) for making things like taco pie and lasagna:
https://www.amazon.com/gp/product/B0012Q32JM (this one fits well in the 6 qt models)
And I use various metal bowls/containers (even disposable aluminum ones) from my cabinets or occasionally purchased for the PiP method, etc.

Re recipes that can be "prepped" at once then frozen for later in batches, some people do that, or they may just freeze one or more "leftover" meats and/or whole meals for using later.
One of the Instant Pot groups at Facebook is specifically for that too, if you're interested:
https://www.facebook.com/groups/1550385038606032
Or you could do searches for those kinds of recipes (prep, freezer meals, batch...or "dump" recipes as well perhaps) in the largest group Instant Pot Community too...here's one search:
https://www.facebook.com/groups/InstantPotCommunity/search/?query=freezer%20meals

They're called ramekins and they're actually awesome to have at home. If you have multiple items on a plate and only want a sauce on one they're perfect.

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.

Americans: I think I found the mold on Amazon!

link...


or maybe these

I bet it's just parchment paper (but in envelope form), which is available in just about any grocery store in the US. You could probably just buy baking parchment and fold it.

EDIT: Nope, it's PTFE or polytetrafluoroethylene or teflon. Parchment paper would probably work though.

Feed me.

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

I don't know if the holes are the same size, but this pan is similar.

So some people use shortbread. I am not a fan, so I went with sugar. It’s pretty much just a recipe I found on Pinterest. Just search for “no spread sugar cookies” or something like that and it should bring up a few. You really need to find one that doesn’t rise much or spread out because it will distort the cookie cutter shape completely.
I personally leave my sticks of butter out for probably a minimum of 5 hours or so. Then I actually refrigerate the dough for a little before I roll it out.
Find a rolling pin that has rings on the ends so you can easily keep it all to the desired thickness or thinness. That was a lifesaver.
Here’s a link to the one I bought.

Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored https://www.amazon.com/dp/B0091QO3RK/ref=cm_sw_r_cp_api_i_EfeJDbT3RTF1J

I ordered these at the same tine I ordered my trivet :

https://www.amazon.com/dp/B07DJYWF3D

And also this:

https://www.amazon.com/dp/B0012Q32JM

http://www.amazon.com/Pizzacraft-Grilled-Pizza-Cone-6-Piece/dp/B008BZ9AWK

I checked Amazon. The difference is $5 for a similar baking dish. I think people would be fine with that.

http://www.amazon.de/Pyrex-1040733-Ofenform-eckig-Griffen/dp/B000CD9UG0/

http://www.amazon.com/Pyrex-Bakeware-Quart-Oblong-Baking/dp/B00004SZ7N/

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.

Time to make your day again!

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.

Are you sure they're not cookie sheets?

Sheet pan: https://www.amazon.com/Vollrath-Wear-Ever-Collection-Half-Size-Aluminum/dp/B0001MS3P6

Cookie sheet (these twist the fooks up at higher temps): https://www.amazon.com/Good-Cook-Non-Stick-Cookie-Sheet/dp/B0026RHI3M/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1478842124&sr=1-6&keywords=cookie+sheet

You want a double thick aluminum sheet pan and parchment paper to protect acidic/asorbent foods from interacting with the aluminum.

Steel pans heat less evenly and are prone to warping more so than aluminum.

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

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

I use this for IP cheesecake: Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch https://www.amazon.com/dp/B0012Q32JM?ref=yo_pop_ma_swf

these are what you want....every professional kitchen uses them, and i can't imagine using anything else

http://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1348445361&sr=1-2&keywords=sheet+tray

The Dash Mini-Waffle grill is great for the latest craze -- Chaffles!

I do a lot of microwave cooking, so:

***

I regularly use these silicone cookware in the oven or microwave:

• Mini Cake Cups
  
• 6-cavity mini-cake molds
  
• 3-cavity mini-cake molds
  
• Baking mat
  
• Microwave turntable mat
  
  For microwave cookware, I regularly use:
  
  
• Sistema 28-ounce "Breakfast" bowl
  
• Sistema 32-ounce "Noodle" bowl -- I use this almost daily
  
• Sistema 30-ounce "collection" plate and steamer
  
• Progressive Collapsible mini-colander and steamer
  
• Progressive egg cooker -- four soft-boiled eggs in 2 minutes
  
  I use that "Noodle" bowl for egg drop and "dump" soups, "leftovers" chili, omelets, "custard in a bowl" (microwaved cream cheese pancakes), "Spanish" fried rice or Cabbage Alfredo, frozen meatballs + Rao's marinara + Italian blend cheese, sausage with peppers and onions, and heating up of any frozen veggies with butter and spices. 
  
  It's also a great mixing bowl for the small mixes I do. I usually sift together all my dry ingredients in the bowl, do all of my wet ingredients in the Magic Bullet, then pour the wet ingredients over the dry ingredients and fold together with a large silicone spatula. Nothing sticks to the bowl, so it's so easy to mix things in the bowl AND dump everything out.
  
  I regularly use the 6-cavity and 3-cavity silicone molds and mini cake cups for buns or Cheese crisps or Egg Loaf or Fluffy Coconut Flour Pancake Rounds.

Sure thing! Sorry it took me a while, I had to look up my receipts and such 😊

Ingredients:

• Wilton Meringue Powder - $18.98
  
• A&H Baking Soda - $0.89 + tax
  
• C&H Powder Sugar x2 - $4.94 + tax
  
• Gold Medal Flour - $2.49 + tax
  
• Rodelle Pure Vanilla Extract - $25.99 + tax (you can definitely find cheaper, but someone told me that you should always get really high quality extract)
  
• 10 lb. Sugar from Costco - $5.49 + tax
  
• 2 dozen Eggs from Costco - $3.61
  
  Durables:
  
  
  
• KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - $279.95
  I originally got the Hamilton Beech Hand Mixer , but it broke the first time I used it so I do NOT recommend. I got it for $15.30, but I reasoned that a KitchenAid lasts a lifetime.
  
• Joseph Joseph 20085 Adjustable Rolling Pin - $13.64
  
• 12 Color Cake Food Coloring Liqua-Gel Decorating Baking Set - U.S. Cake Supply - $18.76
  
• Pyrex Glass Mixing Bowl Set - $12.92
  
• Ateco 8-Piece Set of Standard Couplers - $5.45
  
• PME Seamless Stainless Steel Supatube, Writer No.3 - $4.69
  
• PME Seamless Stainless Steel Supatube, Writer No.1.5 - $4.69
  Note: You don't need couples or tips if you use tipless bags, which is actually what I'm doing right now
  
• Snapware Airtight 4.5-Cup Rectangular Food Storage Container Set (4-Piece) - $13.99
  
• 100 Tipless 13" (Large) Disposable Icing Bags - $6.99 + shipping
  
• Pyrex Deep Dish - $20.21
  
• Wilton Clear Treat Bags - $3.98
  
• Toothpicks - $2.99 + tax
  
  
  So all together that is $423.47 + a little tax

Here you go.

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.

This pizza stone is $19.41 and on prime.

You are pretty.

(This rolling pin)[http://smile.amazon.com/Joseph-Adjustable-Rolling-16-5-Inch-Multi-Color/dp/B0091QO3RK/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=3I1OXHM8HXTWA&coliid=I3I6SYVJKW37HS] would help me a lot. I have a very hard time getting dough even when I'm making cookies and pizza and this would make it simple.

A set of new baking sheets from my kitchen WL. I am a stay at home mom and cooking three meals a day for four people is taxing on my old pans.

Mike Mike Mike Mike Mike Mike

Thanks for the contest, Mike. (i assume your name is Mike but it would be awesome if it was something else, like Steven or Rashad.)

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

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

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!).

1. You'll probably want at least one non stick pan for eggs. Teflon is not harmful provided it's not heated to around 500F. It's used in medical implants and is totally inert in the body.
   
2. Generally it's better to go for quality, but you don't have to go all out. For any of the big premium price names, there's a mid priced brand that's virtually the same product. Stuff on the very low end tends to be trash.
   
3. You should have around a 10" nonstick pan, an oven safe 12" pan you can use at high temperatures, a 4-6 quart pot or dutch oven, and maybe a larger stock pot. Supplant that with some baking sheets and you've got enough to cook for 4-6 people or so.
   
4. https://www.amazon.com/gp/product/B004WULC3I https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78 https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Silicone/dp/B00G2XGC88 https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32 https://www.amazon.com/Checkered-Chef-Cooling-Stainless-Dishwasher/dp/B06Y5F3NGY https://www.amazon.com/Vollrath-Economy-Mixing-5-Quart-Stainless/dp/B07BB3SPR2 https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 https://www.amazon.com/dp/B00151WA06 https://www.amazon.com/dp/B0002HDXVO https://www.amazon.com/dp/B00GRFHXVQ
   
5. I'd say follow your interest in recipes more than anything. Motivation is a big deal, and if you think the food is boring you'll be tempted by the drive through.

I have this one . It’s a cheesecake pan so I cover the bottom with a sheet of foil so it doesn’t leak. I’ve also used these disposable ones

this

https://www.amazon.com/Joseph-20085-Adjustable-Removable-Multicolored/dp/B0091QO3RK/ref=sr_1_1?ie=UTF8&qid=1487371642&sr=8-1&keywords=rolling+pin+with+rings

A pizza pan with holes like this.

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.

Did you check Amazon? Idk if they're large enough for your needs but there were results when I searched it.

Edit: this one does 12

M.V. Trading M410644V Cast Iron Takoyaki/Aebleskiver Pan with Stainless Steel Takoyaki Pick, 12 Molds, 8.25 Inches (L) x 7.25 Inches (W) x 1.25 Inches (H), Overall with Handle 14.25 Inches, Black https://www.amazon.com/dp/B0006FLNDM/ref=cm_sw_r_cp_apa_C1VUBbW1QTSZW

Yep ... but no one does them correctly here. Not to say that they aren't amazing - because I could live off of takoyaki for days. But every piece that I have had in Pittsburgh are all frozen then deep fried, nothing beats them fresh from a [takoyaki pan] (http://www.amazon.com/eKitron-EK_0203062-Takoyaki-Pan-H5180/dp/B0006FLNDM) ...

It’s ok to put one of these on a stove?

They just seem designed for the defuse heat of an oven, not the concentrated heat of an electric stove?


https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/ref=mp_s_a_1_3?ie=UTF8&qid=1542924700&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=nordic+aluminum+baking+half+sheet&dpPl=1&dpID=31p6qBk%2Bm%2BL&ref=plSrch

Get yourself a couple half sheets with an encapsulated rim. They're not expensive and they don't warp.

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/

https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

Commercial half sheet pans are great for this. Most cooling racks you find are sized to fit perfectly in these for drip trays, too.

This beautiful set of 24 silicone baking cups would be perfect for the both of us! Why? Because what could be better after an exam than eating some freshly baked cupcakes?! It can either be a celebration if you feel great about it, or a pick me up if you feel like you didn't do too well...Win/Win!

So, Hurry up and finish your Exam! Mostly because it's important. Don't do what I did in my last class and put it off until the last minute so you are running around five minutes before it's due trying to finish up a paper. >.>

This mustache cookie cutter will be the best for making Christmas Cookies! :D

Oh god, yes :P. The current things we use to hold sauces are... well, honestly, they're just little plates much more fit for being ashtrays than shoyu bowls. Ramikens would help out a lot!

I was going to say the cookie sheet is the problem, but you said that didn't seem to be the case. I recently tested a chocolate chip cookie recipe, and I had the opposite problem--the cookies spread like crazy. I was using an aluminum sheet pan with a shiny surface. I tried baking a batch on one of those darker, cheap sheet pans and the cookies didn't spread nearly as much. So maybe if you tried the opposite--use a shiny aluminum pan--they would spread a little more.

Hey! Thank you so much that means a lot :) This is my favorite recipe, I under bake it a bit so it's still soft (about 9-10min) and I get a lot of compliments on it tasting as good as it looks which is the goal! (I also sub the almond extract for more vanilla)

I like rolling to 1/4in thickness, this rolling pin is amazing btw.
I hope this helps and you find the perfect recipe for you!

I am not sure of what you already have or what you would need, I am listing a few things on top of my head:

• Crock pot
  
• Cast iron skillet
  
• Dutch oven
  
• Victorinox chef knife
  
• Microplane zester
  
• Bread maker machine
  
• Mandoline
  
• Mortar and pestle
  
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  
• Tartine bread
  
• Essentials of Classic Italian Cooking
  
• Espresso maker
  
• Cookie Sheet and cooling racks
  
• Meat Thermometer

Isn't that basically a takoyaki pan?

Pyrex baking dish Link

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

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

they have kits on amazon -- multiple sizes too

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

I have no idea how much weed I put into it, but this video might give you a decent idea

Sure you can! Try some ramekins. There has to be a pyrex you can nestle in that thing.

Try these:

http://www.amazon.com/Pyrex-Bakeware-6-Ounce-Clear-Custard/dp/B0000CF3UK/ref=sr_1_1?ie=UTF8&qid=1376447919&sr=8-1&keywords=custard+cups

Or these:

http://www.amazon.com/Norpro-Piece-Porcelain-Ramekin-Set/dp/B00061N0QO/ref=sr_1_2?ie=UTF8&qid=1376447955&sr=8-2&keywords=custard+cups

This stuff should work fine:

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

Amazon.com will ship it to your door within a day. Will cost around $30

edit: spelling. also link: http://www.amazon.com/eKitron-EK_0203062-Takoyaki-Pan-H5180/dp/B0006FLNDM

If you don't have one of these already, I can't recommend it enough.

I'm absolutely awful at even rolling, and I can make everything to and from croissants with this - it's great.

Chicken curry in a hurry is absolutely delicious! And very quick to make. /u/danthegoon loves it when I make it. And here is mine. So good. :) it's no Krispy Kreme donut, but...
Edit: item

For those wondering, that's a Springform Pan. The outside comes off from the bottom.

http://www.amazon.com/exec/obidos/ASIN/B008BZ9AWK
http://www.youtube.com/watch?v=5MESLXJCwNA&feature=player_embedded

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..

Link to resin
Link to mold

Though you can use any mold you want, make sure it is silicone so it come out of the mold easily.

Here are a few more I've made.

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

>What's your go-to recipe?

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

>What's the easiest way to make pizza if you're just a college student without fancy stones or ovens?

You can make a decent pizza on a cookie sheet, but you can get a stone for $16 or steel for $22.

For the oven, you just need 450 degrees (though 500 or 550 would be even better). Most are capable of that.

>Do you make your own sauce? Or do you store buy? Do you ever experiment with types?

Both. I've only found a couple packaged sauces I enjoy and they're hard to find, so I've been making my own lately. Just lightly blending a can of diced tomatoes with some salt, oregano, basil, etc.

>What's your go-to ratio of crust:sauce:cheese:toppings?

I like a thin crust, medium sauce, and medium to light cheese and toppings. Too much sauce or cheese on a thin crust and it won't get crisp.

I use 1 and
2. This works too

YAY! also check out the sheet pans they are very heavy duty and CHEAP at Sams on line there are more!! I love these things! they are heavy and I use the half sheet pans to make beer can chicken. they are great! the quarter size is great for small things or amounts like 4 boneless skinless chicken breasts, a prepackaged frozen mac and cheese etc.

this is what I am talking about.

these are on amazon (1/2 size sheet pan 2 pack)
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/ref=sr_1_1_sspa?

and at Sam's (1/2 size sheet pan 2pack)
https://www.samsclub.com/p/half-size-aluminum-sheet-pan-2ct/132731?xid=plp_product_1_1

Quarter size sheet pan 2 pack Amazon
https://www.amazon.com/Vollrath-Wear-Ever-Collection-Quarter-Size-Aluminum/dp/B00TJL5UGA/ref=sr_1_6?

Sams club quarter size sheet pan Single pan
https://www.samsclub.com/p/quarter-size-aluminum-sheet-pan-10-x-13/prod2030376?xid=plp_product_1_4

The brownie cheesecake is great, and I can definitely recommend the springform pan that they list. It will make removal of the cheesecake super easy.

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

And stainless steel

No, you definitely wouldn't want to use a cutting board to cook it on. I suppose it's possible to use something like a sheet pan, but I would recommend that if you're serious about making pizza you should consider investing in a pan just for pizza. You can get one for $10 and it's worth the investment. A pizza stone will run around $20 for the cheaper ones.

An alternative could be making a deep dish or a pan pizza in a cast iron skillet! If you have a skillet that can be a great option.

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

With parchment paper on top.

I'd highly recommend either getting a pizza stone or a pizza steel (which I'm dying to try but can't justify purchasing right now). I just don't think you can get the same sort of crust without it. There are pizza pan alternatives you can buy ([like this. I used one previously] (http://www.amazon.com/Cuisinart-AMB-14PP-Classic-Nonstick-Bakeware/dp/B0000D8CAO/ref=sr_1_1?ie=UTF8&qid=1395764701&sr=8-1&keywords=pizza+pan)), but I think it's worth it to buy a stone and peel.

You probably used a 13x9. It's what's usually used for brownies and will make longer rectangles if cut into 16ths.

Also, these sound awesome and I think I have all the ingredients. :D I'll be sure to give them a try.

Woo free money!

My number guess is 37.

This is a link to something on my WL

Mustache Cookie Cutter!

Absolutely hit me up with a PM, I love talking baked goods!

That second image is exactly what I mean by a scraper, you've even got a fancy one!

This is what I mean by a sturdy baking sheet. They're not too pricey or anything, just people tend to cheap out on the sheets, but have you ever had one that would make a "pop" noise after being in the oven a few minutes, and when you pull it out it's all warped until it cools back down? Yeah, that can really ruin a lot of hard work, and it's totally preventable.

I would add a teaspoon of water to each egg cup and then find a sheet pan that fits as a semi-tight lid. The steam will cook the top of the eggs.

I have ceramic ramekins and the ones for my wife I put a plate over, with the water with the egg.

A suggestion for ramekins. 4oz but you can also find larger and smaller cups on Amazon

the best thing you can do to bring up the pizza tastiness is to buy a nice pizza tray, that allows the pizza crust to breath.

something like this http://www.amazon.com/Cuisinart-AMB-14PP-Classic-Nonstick-Bakeware/dp/B0000D8CAO/ref=sr_1_1?ie=UTF8&qid=1317583896&sr=8-1

a net design works better but they are much more hard to fined. try getting a job at a domino's and nab one of theirs. =P

+1

Although I wish I got a bigger one than 32 qts, I just accomplished a 15.2 lbs BIAB mash in it with 71% efficiency (5 gallon batch). The only challenge is lifting the heavy bag out of the pot. I let the bag drain over the pot using one of these and it made it fairly easy.

Annnnd here we go again, another crazy but fun contest =)
Thank you!

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A normal baking/cookie sheet should work fine. It might take some fine-tuning of your method for a sheet like that, mostly just adjusting the cooking time or maybe temp. A decent pizza stone is pretty cheap.

Here's what I do:

I have this amazing pyrex baking dish -- it's huge, and I line the bottom with boneless, skinless chicken thighs (I can never find bonless skin-on, and the bone-in will give you awesome flavor, but.. I just don't have time for all of that). It's two packages -- which comes to about 14-15 thighs.

I grind salt and pepper over everything, and then generously douse each with a bit of bacon grease.

I peel one bulb's worth of garlic cloves and put them in the pan, whole, wedging them in between the thighs as evenly as I can manage.

I pour a bit of chicken stock in the bottom of the pan -- just enough to cover it, so it's probably about 1/4 to 1/2 a cup at most. Cover the pan with foil, and bake at 350 degrees for 2 hours.

When I take the pan out of the oven, I let it sit for about 10-15 minutes, then I put 2 thighs into each of my awesome lunch dishes, and set them aside. So, the bottom of the pyrex pan is now filled with drippings and stock liquid and brown bits and YUMMINESS. I get a hard spatula and make sure that all the bits are scraped off of the dish, and any brown areas are scraped with a bit of the liquid too, to make sure I get as much flavor into the liquid as is available.

Finally, I scoop out about 1/2 to 1 cup of sour cream, and whisk the hell out of it. It makes a fairly light-colored gravy, but if you use a little less chicken stock, you'll have more delicious font on the bottom of the pan to give both color and flavor to the gravy.* Everything mixes really well, I've found, and then I pour as even an amount as I can between the 7 lunch containers, then add frozen broccoli to the side of the chicken, and top that with grated sharp cheddar cheese.

That's basically my entire lunch recipe, and not just the gravy, but.. there you go :o) No other thickeners needed, btw.

• edited to add -- but don't go completely stockless. Also, the liquid you don't use at the start of the recipe you'll want to put in there at the end, otherwise you won't have very much gravy at all to work with.

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

Doh I replied above before I saw these replies D:

Amazon's food service section suffers from the same problem I had with their industrial/lab/... equipment pages, which is that it's really hard to separate out the "commercial" items from the rest of the items for sale. It's also not always that great of a price unless you need stuff with prime shipping.

Like http://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6 is atrocious. That's (I'm pretty sure, down to the reviews complaining about the stickers) what I'm using at home and they were more like $1-2 each on sale. Might be $4-5 regular price or if you buy it from like webstaurantstore or somewhere else online just to deal with shipping and handling.

But there's been a couple times where I needed some obscure piece of equipment and Amazon had it for free 2 day shipping, so :)

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!

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).

Ah yes, looks similar to my first hand rolled joint. This changed the game for me though, highly recommend
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

Basics off of Amazon:

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
https://www.amazon.com/dp/B0049C2S32/ref=cm_sw_r_other_apa_i_yNAEDbPZTJCMJ

And

Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack
https://www.amazon.com/dp/B017MWU59Y/ref=cm_sw_r_other_apa_i_IOAEDbNBBYC1V

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.

If she cooks, I can think of a few things for the kitchen.

• Roasting pan.
  
  
• Ramikens.
  
  
• Rasp.
  
  
• Recipe box.
  
  Or even food like rotini or raspberry jam.
  
  

I use these and they are great

I'd recommend just tossing them in olive oil and your seasonings. I usually do mine at just under about 1/4 inch thickness. They might stick a little bit, but these pans are phenomenal. Just make sure you wash them the second you get them.

Yeah, the white really makes the dimensionality of it pop!

I haven't polished any of them at all, and they are in this mold. The bottom of the mold is where all the magic happens.Here's what the open part looks like, which is what I would consider to be the back of the coaster.

They are definitely hardened. I have had a couple come out completely set, but still bendy, though.

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.

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

I have this one, it's really cool! I'd recommend it. I have trouble eye balling the size too.

It's been a hit/miss for us.

LO is picky with textures so it would take a day or two for him to happily eat the homemade stuff.

I use an old silicon ice cube tray for when I first introduce a new food, and have purchased some Baby Cubes as well. I also use silicon baking cups. I borrowed books from my local library instead of buying puree cookbooks; saved me a lot of money.

I like to make them in batches, but I also keep a lot of jarred stuff around just in case I run out and don't have time to make more, or if I'm lazy and push off making more. Right now I'm on the lazy train but hope to make more this weekend.

We tried BWL but, again, he's picky about textures and has no desire to feed himself.

I'm a complete pizza novice but I know how to cook.

I quickly glazed over a guide and it said letting the yeast ferment/sit 24 hours prior to cooking is essential. How essential? Are talking night and day difference of taste?

Secondly, I've been making frozen pizzas off this thing for awhile. Can I successfully cook a home made pizza on this thing? (it's just a stainless steel pizza pan. It conducts heat very well. Good or bad?)
https://www.amazon.com/Cuisinart-AMB-14PP-Classic-Nonstick-Bakeware/dp/B0000D8CAO


Third; altitude should affect cooking time and taste right? I'm by the rocky mountains in Canada and we sit at exactly 1,045 m (3,428 ft) . Will this affect it dramatically?


Fourth : Think it's overkill if I use some expensive (mostly tomato) pasta sauce as my pizza sauce? I hate pizzas with cheapo sauce. But then again I heard I should just make my own?

I plan on making a test run pizza. Just quality dough and no-thrills ingredients. I don't want to waste some expensive ass cheese/sauce on a trial run.

Hey, I was actually asking about the pans you originally mentioned. The Fat Daddio ones.

Do they leak out of you use a more liquid batter when baking cakes? Asking, bc the reviews only talk about baking cheesecakes in them as well. They are also marketed as cheesecakes pans (at least on amazon they are.)

I found a pizza cone kit. Here is a demo for how it works

Ramekins are really cheap so it wouldn't be a bad idea to get a set. (They're super-versatile and can handle ovens, freezers, and dishwashers!) If you want something close to fool-proof that will definitely look presentable, that's your best bet.

If you want to try this in a full-size pie pan, you can try modifying your pumpkin pie filling recipe a bit. (My concern is that the slices will get a little wobbly and won't hold their shape when you cut them.) Adding an extra egg and reducing the amount of liquid could do the trick, but you may need to do a little troubleshooting.

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

There's rolling pins like this one which help with consistent, correct thickness.

If anyone is interested in this. 25 bucks on Amazon.

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.

Actually, he just needed to use the right pan... looks like they were made pancake style.

Like so.

http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA

Hugs and cuddles make me feel loved...but when I can't get those words are really important :)
2. I don't think I actually have any add-on items!
3. Here!
4. Affirmation (woo!)
Thank you!!

Review Notes with video!

NOTE: They baked a cheesecake in a water bath with EVERY pan, and tinted the water green to see if they leaked. EVERY model leaked, so they were all reviewed based on their other features.



Winner - Frieling Handle-It 9-Inch Glass Bottom Springform Pan - $50
This pricey pan may not be perfect—like the other models, its seal isn’t leakproof—but it boasts plenty of features that make it our two-time favorite: evenly browned results; near flawless release; a glass bottom that helps us monitor browning; helper handles; and sturdy, dishwasher-safe parts.

Runners Up

• [Nordic Ware Pro Form 9-inch Leak-Proof Springform Pan](
  http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_1?ie=UTF8&qid=1376062619&sr=8-1&keywords=nordicware+springform+pan) - $17
  Despite its promise of being leakproof, this pan allowed water to seep in, just like all the others. While it performed admirably, evenly browning the peach cake, its nonstick-coated base wasn’t as scratch-resistant as the glass-bottomed Frieling, and it didn’t release quite as easily as our winner, resulting in a cheesecake with less than perfectly smooth sides.
  
  
• Cuisinart Chef's Classic Nonstick Springform Pan - $13.95
  Though both peach cake and cheesecake emerged from this model almost perfectly and beautifully browned, cleanup wasn’t so effortless. The narrow crevice along the bottom of the removable sides trapped crumbs, even after several rounds in the dishwasher. The upturned rim on the base made cutting slices awkward.
  
  RECOMMENDED WITH RESERVATIONS:
  
  
• Wilton Avanti Everglide Nonstick Glass Bottom Springform Pan - $21.45

Congrats on the new job! I see you enjoy fun shaped cookie cutters. So do I!

My fiancee's entire family brews and her dad came up with that one. He originally used a roasting rack (like this) but the BIAB kept catching on the sharp edges. Then he tried a pizza tray (like this) but during the boil it kept lifting off the bottom and it was hard to lift out. Large metal colander did the trick.

We were also concerned about the nonstick materials' effect on the brew.

OMG. Get one, like today! Here's a 15" stone, from Amazon.

I don't make a "loaf" of bread substitute that can then be sliced, because you cannot actually get keto breads to rise. Instead I use this recipe to make very durable bread "slices" that stand up really well in sandwiches, mainly because of the cheese it contains: https://buttoni.wordpress.com/2013/09/15/gluten-free-grain-free-hamburger-buns/

I make half a recipe and spread it between 2 of these: http://www.amazon.com/Freshware-SL-116RD-3-Cavity-Silicone-Custard/dp/B004GJ8QSY/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1427819171&sr=1-7&keywords=Freshware+silicone+molds
Half the recipe fills 6 rounds very thinly and produces a thin bread round that holds up very well, even when fillings are wet.

Lately I've been using this silicone mold to make one large piece which I then cut into quarters, each quarter is about the size of a slice of bread: http://www.amazon.com/gp/product/B0032AM7QU/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I really swear by this recipe. Using a neutral-tasting cheese keeps the bread from tasting either too "eggy" or too "cheesey.' One tip: the finer you grate your cheese the better the result. i use this thing: http://www.amazon.com/gp/product/B00HMDLAPW/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

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!

I bought 2 of these when they were on sale for $9.

http://www.amazon.com/gp/product/B004GJ8QSY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

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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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!

I PM'ed you my answers. Fun contest! I'd love this.

Cheese crisps FTW.

For those interested, you can't go wrong with Silicone cupcake wrappers. $9 on amazon, and you'll be cranking them out at an amazing pace.

This is the one I have. Works great for me, and the handle is nice. I never wash mine, just rinse it after use. You will wonder how you got by without it.

Creme brûlée

item

Cheesecake all day everyday

Thanks for contest!!!!!!!!!

My rolling pin is pretty old and recently I've had trouble keeping the handles from unscrewing when I'm trying to use it. It's really inconvenient to have to stop rolling out dough to tighten the handles all the time. This would be a wonderful replacement.

Thank you for the contest! :D

Helpful Kitchen Tools:

Baking sheet

Parchment paper or aluminum foil

Ingredients:

2 cups Carbquick

2 oz butter (diced)

1 cup sharp cheddar cheese (shredded)

¼ tsp garlic powder

¼ to ½ tsp salt

¼ cup heavy cream

¼ cup water (add more if necessary)

1 small jalapeno (diced with seeds removed)

6 strips of cooked bacon (coarsely chopped)

Get yourself some of these it’ll make your life so much easier.

I would not be so quick to write them off. As mentioned, you don't even own a new Pyrex, so how do you know?

If it was one negative review or just some here and there, you write those off. When it's every single review, you kind of take hesitance.