In a pinch, you can place one rack on top of the other, rotated 90 degrees, and make your own grid.
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True, but the spacing would still be much wider, and the bars a lot thicker, than the gridded racks. I just don’t want to have to use my limited counter real estate for a half-sheet-size cooling rack to cool a tiny cake.
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a friend is recovering from surgery after several rounds of chemo, so we put together a care package for her, including these cookies. https://sallysbakingaddiction.com/peanut-butter-oatmeal-chocolate-chip-cookies/. We figured that she could freeze them if her appetite isn’t great…
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What a nice friend👍
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I bought a couple for that very reason, to cool RLB’s Golden Grand Marnier Cake (the cake I make the most). Works great, but requires more effort to clean (I hand wash the rack).
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She is the kind of person who does everything for everyone. She also loves my cookies, so hope that she can enjoy them soon!
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Please forgive my bad memory; this Boston Cream Pie recipe was from Joanne Chang:
(I did double it … lots of work so worth doubling!)
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I wanted to make some recipes from Jesse Szewczyk‘s book and he calls for natural cocoa powder specifically, so I decided to order natural cocoa powder from this company:
The bag says natural process cocoa powder on the front.
And the back says cocoa processed with potassium carbonate. 
I opened it hoping the back of the bag was wrong and I’d find nice lightly colored cocoa and it’s clearly Dutch process, which I absolutely do not need more of. Sigh. It smells amazing and I suspect is pretty fantastic, but I really need natural cocoa.
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Bummer, I’m wearing some cacao powder on my shirt right now. I sprinkle it on my ice cream. It is sooo good but so messy, or I am,
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There is a method of making life like scars with vaseline, cocoa powder (the cheap stuff for sure) and eyeliner and lip liner pencils. Great for Halloween and for a party, you’ll smell yummy all night.
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That seems like a terrible waste for chocolate! Let 'em use mud. I want to eat my chocolate!
I made another cheat fruit torte with half a box of yellow cake mix. I added melted brown butter, cardamom, ground pistachio and almond, yogurt, an extra egg, and almond extract. Topped with white peaches, sanding sugar, and pistachios.
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Yum
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Have any of you tried making these? They keep really well.
Lately I’ve been spreading TJ ‘s chile onion crunch hummus and topping with salsa. Great quick snack
Those look beautiful. 
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Thank you!
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I have a cream scone recipe, but not whipped cream scone. Does it make them lighter?
Recipe, please?
I use King Arthur’s cream scone recipe as a base. I like it, because it easily converts to partial butter scones, if that’s your preference. I did a lot of side-by-side testing last year, and whipping the cream first added slightly more loft, so if I have the time and inclination, I do it. For this batch, I added 1 T. honey and 1 t. vanilla to the cream before whipping. I go to the soft peak stage, and then just add it in to the dry ingredients as you would any unwhipped cream.
For @LindaWhit
Referencing the KAF recipe linked to above, I use 1 c. of add-ins per batch. Here it was minced Craisins, soaked in hot water for about 10 minutes, then well drained and chilled before adding to the dry. Whipped cream (as per above) follows.
Just for reference, some more info on whipping the cream (the NYT link should be a gift link):
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