Lately it seems like every time I stop by a specialty food store, Ina Garten has debuted a new baking mix based on one of her popular recipes. In fact, according to her website, she now has more than twenty breakfast and dessert mixes. At this rate, she's poised to take on King Arthur Four and Betty Crocker. This week I tried out her new coconut madeleines. Dainty and delicate, they seemed perfect for spring.
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Since it's July, and scorching hot, I couldn't resist the Barefoot Contessa's Outrageous Mint Chocolate Brownie Mix ($10.95). There was something so temping about the promise of cool, refreshing mint—especially when paired with dense fudgy chocolate. I've made Ina's brownies from scratch before, and was impressed with how gooey and moist they were. I hoped the mix would yield similar results.
I have always thought of marshmallows as a sort of "magic" food, like Pop Rocks or bubble tea. How, exactly, are they made? Sugar is obviously a major ingredient, but what else goes into them?