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Made Guinness gingerbread more than once but I've given up now, each time thinking it would turn out ok. The only thing I did differently is use baking powder instead of bicarbonate of soda (all I had!), but it always turned out as flat as a pancake, and uncooked inside. What am I doing wrong??
Posted by mena17. Answered on 26th Jan 2011 at 12.00Read The Answer
My two girlfriends and I tried the two no- churn ice cream recipes over New Years. We had a slight problem - for the margarita recipe, my girlfriend hadn't read your recipe correctly, and she whipped the cream FIRST -without the liquers and lime juice - she added them to the whipped cream - did a quick final whip - then into the freezer! Well, YUMMO! Such decadence was intoxicating - our husbands thought we were marvelous! BUT, we also followed your Pina Colada recipe exactly - and with the malibu and juice, the cream WOULD NOT THICKEN! We froze it anyway, but it wasn't the same texture as the margarita one? It still was a GORGEOUS silken texture on our tongues,, but was a very icy type consistency... You have opened our thoughts to LOTS of variations on this basic recipe - so THANK YOU from the bottom of our stomachs! TrishE
Is there any way I could make the no churn ice cream using a dairy free equivalent? Kerra
Posted by TrishE. Answered on 25th Jan 2011 at 12.00Read The Answer
Hi, I had 5 eggs at room temperature to make cheesecake but something came up and I didnt have time to make it, they were out from fridge about 3 hours, I have returned them back to the fridge but am wondering if they are still okay to use... any thoughts? Thanks so much. Kristie
Posted by kansley. Answered on 24th Jan 2011 at 12.00Read The Answer