August 2019 Box

Mint Ice Cream and Brownie Trifles

How to Make Stiff Whipped Cream for No-Churn Ice Cream

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use unsalted butter. Salt counteracts leavening agents like baking powder. Just the right amount of salt is added to BEL Box ingredient bags. Using salted butter throws off this sensitive balance and can cause your recipe to be dense or taste too salty.
How to melt butter. The quickest way to melt butter is in the microwave. Cut butter into tablespoon sized pieces and place in a microwave safe bowl. Cover with a paper towel. Microwave for 30 seconds. Check butter. If it isn't melted, continue to microwave for 10 second intervals checking after each. If butter is mostly melted, but a few small pieces remain, stir until the pieces melt. Be careful taking the bowl out of the microwave! It can ve ver hot.

Lemon Lavender Sandwich Tea Cookies

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use your lemon soon after your box arrives or put it in the fridge. It's much easier to zest a fresh, firm lemon. Lemons lose their firmness over time, and then they harden (in a bad way). While they become more juicy when they get softer, their skin gets too soft to adequately produce less zest. Putting them in the fridge buys you a little more time.
Tamping the cookie dough. Make sure you have lots of flour on the bottom of the glass before you tamp, otherwise your dough will stick to the bottom of the glass. Having trouble getting the flour to hold onto the glass? Put a little flour on the cookie dough ball or apply flour to the glass with your fingers.
Ironing out imperfections in your tamped cookies. Some of your tamped cookie dough may look less than circular. That's ok! Apply some flour to your fingers and do mini touch ups by lightly toughing the dough.

4th of July Cherry Pie with Vanilla Bean Frosting

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use room temperature butter. If your butter comes straight from the refrigerator, don't fret! There's no need to let it sit out for an hour to acclimate. Instead, pop it in the microwave. Be sure to use a microwave safe bowl and cover with a paper towel. Heat on high for 10-15 second intervals checking between each. Don't wait for a puddle of melted butter to form. When pressing the butter lightly leaves a soft indent, your butter is ready.
Whip the frosting. Be sure to follow the frosting directions to a T. While your frosting may look done after cranking it up to high speed for a minute, it's important you whip for the full 4-5 minutes. If you don't the frosting will be too dense for this recipe. Mixing for this time will whip air into it, expand the frosting so you have enough for all 16 cupcakes.