I just made anzacs.
And although I haven't tasted them yet - they actually LOOK like biscuits instead of the slop I usually produce when I try to cook.
Wow. I'm just. Shocked. Even Aricyn could tell that they were cookies.
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I just made anzacs.
And although I haven't tasted them yet - they actually LOOK like biscuits instead of the slop I usually produce when I try to cook.
Wow. I'm just. Shocked. Even Aricyn could tell that they were cookies.
hahaha well done im proud of you whats next on your cooking list??:dance:
Jam Drop biscuits :)
And then some low fat chocolate ones I found on a website made with nutella.
And thats all my cooking for the day.. LOL
WOOOHOOO Mel!!!
Maybe its the bubba - I did some great cooking when I was pregnant with DD - we nicknamed her mini-masterchef!
Yum, wish I could drop over for a bickie...
:doh::doh::doh: Dammit...
I live to far away to be your tester!!! :lol::lol:
Well done chicky babe... :D
Well done!!!:clap: I just opened a packet of Aldi's choc chip cookies....that's as far as my skills extend, LOL.
Well done Mel! I've been baking a few times a week for a month or so and my stuff is coming out better and better :)
Making banana cake with cream cheese frosting this afternoon...yum!
OOOH yummo Willow!!! Want to share the recipe!?
Although I'm no good at cakes - they all seem to flop in the middle and the bottom sticks to the pan - even if I've greased it.
Well done!! i made anzac's recently.. i used way to much syrup and we couldnt bite them.. lol
Marlene those Aldi biscuits are the best!
Well done.. DH makes the anzac bikkies here..
Think this weather has caused us all to start cooking :p I don't normally cook but have spent a bit of time in the kitchen this last week...
Regarding the sticking to the pan: have you ever tried using Baking Paper? It's sold near the Cling Wrap... and GLAD make a good version. If you line your cake tin with that it will not stick, trust me.:
Flopping in the middle could be a few things: your oven may need to be checked... it make not be sealed well. I hope you never open the oven while the cake is trying to rise? ;) It could also be that your wet/dry ingredient ratio is wrong (too much wet) and just to complicate things even further for you LOL flour over time looses it's ability to absorb the moist ingredients (as it gets staler) so old flour will cause this problem as it can't absorb enough liquid IYKWIM? Try to only buy small amounts of flour at a time if you don't bake very often... and make sure the used by date isn't close. My cakes have improved since I learned a bit about the variable nature of flour. Oh and also, make sure you follow the sugar quantities precisely... adding a bit extra sugar to the cake mix will weigh it down especially in the middle... plus it will make the cake more likely to go too brown on the outside and under cooked in the middle. Better to add a little less sugar than too much. Add sweetness via the frosting ;) Hope that helps!
Keep up the baking.... a good cook has made MANY mistakes! That's the only way to learn!
:yeahthat: I second everything Bath said. That Glad Bake paper is terrific stuff! I only just bought myself some recently, and I love it. Um... I mean... I love it as much as someone could love non-stick baking paper.... :rolleyes::redface:
And good on you for the Anzacs! I'm sure they're delish! Anzac biscuits, I DO love.