Lemon Poppyseed Muffin | The Fauxmartha

Breaking news these days—the babe slept in her crib, therefore her room, for the first time this week. All by herself. We’re lame and already miss having her in our room. She also only woke up once to feed. And then slept in the swing the next morning, which she’s hated abhorred up until this point. Sweet, tiny victories. I took advantage of having both hands free and made doughnuts from Ashley’s new book, Baked Doughnuts for Everyone. Read more

Last week my sister and I found ourselves without powdered sugar, icing to make, and naked birthday cupcakes. So we made our own. To make, combine 1 cup granulated sugar and 1 tablespoon cornstarch in a food processor and process until completely smooth, about 1 minute or more. The longer you process, the finer the sugar. The shorter you process, the coarser the sugar.

If you don’t have pastry flour or whole wheat pastry flour on hand, simply put the measured amount of all-purpose flour (or 50/50 all-purpose and whole wheat for whole wheat pastry) in the food processor and let wiz for a minute to create a fine, powder, grain that can be used as pastry flour.

—Sarah, Two Blue Lemons

If you ever want to substitute eggs in a baking recipe, use 1 tablespoon ground flaxseed with 3 tablespoons warm water, per egg. Whip using in a blender, immersion blender or food processor until it reaches a creamy, egg yolk consistency. Great when baking for vegan friends or if you find yourself out of eggs.

—Alison, This Homemade Life

If a recipe calls for cake flour, don’t run to the store just yet. You can make your own by combining 3/4 cup + 2 tablespoons all purpose flour with 2 tablespoons corn, tapioca, or potato starch. Recipe yields one cup.

—Ashlae, Oh, Ladycakes

 
 
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