Shannon Harrison-Pampered Chef Consultant

06/21/2024

02/27/2024

Toffee Nut Bars from the Betty Crocker’s DeLuxe Gingerbread Booklet .

11/06/2023

Punta Cana-Dominican Republic.

11/05/2023

Thank you Marci Suiter for your order! Send me a PM to claim your free e-cookbook!
m.me/61551407032011

10/19/2023

These are the same exact base muffin recipe baked in the same trays at the same temperature for the same amount of time. The only difference is the chemical leavening agent used! ⁠
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Baking powder muffins: tall, light, slightly delicate, fluffy, and cakey. They were evenly domed on top. These were my favorite, followed by batch 3 which had both.⁠
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Baking soda muffins: slightly more browned, they had very tall peaks in the center, and they had an ever so slightly sour taste. Almost like there was sour cream in the batter (there wasn’t).⁠
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Both baking soda and powder muffins: the most browned and caramelized and had a more springy texture.⁠
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No leavener muffins: These were leaden, dense, rubbery, and really just a doughy, inedible mess. 😬⁠
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Chemical leavening agents like baking soda and baking powder can have a profound effect on your favorite baked goods. How do they actually work? What are the differences between them?⁠⁠
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Those are the questions I’ve answered for you, and guess what… I brought more VISUALS. Check out the full article here: handletheheat.com/baking-soda-vs-baking-powder