This experiment involved making three batches of cupcakes: One batch using a no name brand cake mix, a second batch using a name brand cake mix (Duncan Hines) and a third batch making cupcakes from scratch. Part of the reason why I made three types (and not just my usual two) had to do with theContinue reading “Food Lab: Devil`s food cake (cake mix vs. from scratch)”
Category Archives: Food Lab
Food Lab: Pumpkin pie (frozen pie crust vs. from scratch & canned pumpkin pie filling vs. canned pumpkin)
Part 1: Pie crust Pie crust #1: Tenderflake frozen pie crust. Available in the freezer section of most grocery stores. Pie crust #2: Pie crust made from scratch. Ingredients: 1 1/4 cups all-purpose flour 1/4 tsp salt 1/2 cup shortening, chilled 3 Tbsp ice water Directions: Whisk the flour and salt together in aContinue reading “Food Lab: Pumpkin pie (frozen pie crust vs. from scratch & canned pumpkin pie filling vs. canned pumpkin)”
Food Lab: Shortbread cookies (butter vs. margarine)
The following is a comparison of the observations I experienced when making cookies for a butter vs. margarine shortbread taste test. I used butter, Becel Omega-3 Plus and I Can’t Believe It’s Not Butter (a margarine with butter flavouring). Here is the recipe and the differences I noticed as I was preparing each batch. Ingredients: 2Continue reading “Food Lab: Shortbread cookies (butter vs. margarine)”
Food Lab: Oatmeal chocolate chip cookies (butter vs. margarine)
Ingredients: 2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup butter (or margarine), softened 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla 2 cups semisweet chocolate chips 1 1/2 cups old-fashioned rolled oats InContinue reading “Food Lab: Oatmeal chocolate chip cookies (butter vs. margarine)”