foodessa

Showing posts with label Almond. Show all posts

ALMOND crust LEMON sunshine bars

Traditional lemon bars gets another twist as tangy sweetness is devoured.
Partial almond flour crust balances the creamy custard feathered with powdered sugar.

My theme for the last week has been to concentrate on the cheap and cheerful.

Since my enthusiastic Montreal (silly gripes notwithstanding) constantly inspires me…
I wanted to combine my love of food and travel curiosities close to home.

note: this photo credit goes to my Hubby ;o)

Of course, lemons are not only of good value, they are certainly cheerful.
The newest cheap activity is wondering the streets of Montreal for mural viewings.
This alone, on its merits can definitely put a smile on anyone's face.

The newest Montreal Mural festival is taking place and already some…
promising artists have displayed their talents in spades.
Some were given permanent residency on some prominent walls in trendy neighbourhoods.

My profession always offered me the opportunity to blend the creative with the dramatic.
Interior design on its grand scale can certainly compete with the…
in your face presence that impressive murals surprise us with.
However, as much as I would like to think that my baking or design talents would come...
anywhere close to how incredibly talented this mural artist is...I'd be kidding myself…just a little.

TiraMiSù Galliano LEMON special

…a more elaborate dessert displaying some of my talent ;o)

One of the latest gigantic murals was just unveiled in our charismatic Mile end neighbourhood.
Female illustrator, Ola Volo has broken a Canadian record…right here in Montreal.

She has masterminded a stupendous folkloric inspired artwork…
the biggest woman-made mural to adorn our walls.

5605 de Gaspé street, (Mile-end) Montreal

To be honest, folkloric art never grabbed my attention until…
I saw it re-created in this incredibly imaginative way.

Her sheer use of vibrant colors…especially the yellow tones…
create sunshine for even the cloudiest day.

Hence, my motivation to work with lemons…sunshine for the soul…
especially since there has been an uncomfortable chill in the air lately.

She wanted this mural to symbolize freedom.
"Art is a space where freedom tests its wings."

Another of Ola Volo's murals: 268 Saint Viateur street, (Mile-end) Montreal

Now...lets test our freedom in enjoying a little dessert. ;o)

ALMOND crust LEMON sunshine bars
(NOTE: updated recipe)

serves 16 small pieces

PRINTER version

INGREDIENTS:
(American measures)

Pastry crust base:
. 3/4 cup All-Purpose flour
. 1/2 cup fine ground almonds (blanched almonds)
. 1/4 cup granulated sugar
. 1/8 tsp. sea salt
. 2 Tbsps. Lemon zest, finely grated (2 medium lemons)
…
. 1/4 cup cold unsalted butter, cubed
…
. 1 xLarge egg yolk
. 1 to 2 Tbsps. filtered water

Lemon custard:
. 1 xLarge egg white
. 4 xLarge eggs
. 3/4 cup granulated sugar
. 1/4 cup confectioners' sugar
. 1/4 cup All-Purpose flour
. 1/2 cup Lemon juice (~2 medium lemons)
. 1/2 cup Coconut cream milk
. 1/4 cup milk (minimum 2% fat)
. 1/8 tsp. sea salt

PREPARATION:

. Pre-heat the oven to 400F (will be lowered later).
. Position the rack in the center of the oven.
. Line a 9 inch (or 8x11inch) baking dish with aluminium foil going up the sides. Grease it with a little oil.

Pastry crust base:

1. In a food processor, place all the DRY ingredients excluding the egg yolk and butter.
2. PULSE a few times before adding the cold, butter through the spout. Pulse a few more times until the mix looks crumbly.
3. Keep the food processor on while pouring the egg yolk through the spout. Slowly add in the water as needed in order to create a soft dough that comes together and slightly off the sides.
4. Press the dough evenly throughout the bottom of greased dish. Dock it with a fork. BAKE it for 12 minutes or until golden.

...Meanwhile:

Lemon custard:

5. Wipe the food processor lightly. Place all remaining ingredients into it.
. PULSE a few times before whirling it to combine until, creamy smooth (about 1 minute).
6. With a fine sieve, pour the custard into the baked and still very hot pastry crust.

7. LOWER the oven heat to 325F. BAKE another 30 minutes. Let it cool for at least 2-1/2 hours before lifting out of the foil in order to cut* the 16 small squares.

* Wet a sharp knife with hot water and wipe. Cut a few slices and repeat in order to get nice squares. Garnish with optional icing sugar.

. Store in an airtight container for no more than 2 days. They unfortunately lose their fresh bite quickly. They can also be frozen the same day with parchment paper in between. Then, thaw at room temperature.

After highlighting this artist as well as celebrating women and freedom,

how can I not want to go out and be more creative and inventive…food involved…of course.

These little goslings were headed in the right direction…

maybe lemon squares were on their minds as well ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

almond FLOUR almond MEAL {4 cookie recipes}

Delectable cookies with a tender inside protected with a pleasant outer crunch.
Both almond flour and almond meal are great textures, however not interchangeable.

Lately, in order to avoid reaching for the wrong kind of snack...
almonds have truly become gold nuggets to me.
Either raw, soaked to a tender texture or roasted, almonds are my go-to snack.

Both the flour and meal of almond are nutritious, high in protein and great for gluten-free treats.
However, there are subtle differences to be paid attention to when making most recipes.
I learned a while ago that as much as I would have wanted to prove it wrong...
the fact still remains...
finely, ground, blanched almonds are not to be replaced with whole, skin ones.
Of course, in some cases, I have developed a few recipes using a balance of both.

When starting out in experimenting with both textures...cookies are the way to go.
Therefore, here are a few simple and simply delicious cookies using either or both almond types.

NOTE for all of the below cookie recipes:
You can make your own almond flour from blanched almonds or almond meal from skin almonds.
In a food processor, grind a little of the sugar for every cup or so of almonds.
This will prevent the almonds from turning into almond butter.

'Almond ChocoRetti cookies'
Almond Chocolate amaretti style cookies

no electric beater required

Yields 24 small cookies

PRINTER VERSION

INGREDIENTS:
American / Metric measures

. 2 cups (220g) Almond meal
. 1/2 cup (110g) granulated sugar
. 1.5oz. (45g) bittersweet (65-70%) chocolate, grated
. 2 xLarge (90ml) egg whites (room temp.)
. 2 tsps. (10ml) pure Almond extract
. 2 tsps. (10ml) pure Vanilla extract

Garnish:
. 12 raw almonds
. 1/4 cup raw sliced almonds

* Whole skin almonds should be measured flush in the cup before grinding.

PREPARATION:

. Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.

1. In a medium bowl, mix ALL ingredients until a combined paste is well formed.

2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies. Press the paste into the scoop, level and release.

3. Place them evenly apart onto a cookie sheet. Note: these cookies don't spread...they'll remain the same size. Gently insert the whole almonds on the surfaces of half the amount of cookies. As well, generously insert the almond slices on the other half of the cookies.

4. BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

. Serving and storing: These cookies will be ready to eat within the hour. They are best eaten in their crunchier state. Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag. They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve.

***

'Nut Orange CocoRetti'
Nut Orange Coconut amaretti style cookies

no electric beater required

Yields 22 small cookies

PRINTER VERSION

INGREDIENTS:
American / Metric measures

. 1 cup (110g) Almond flour
. 1 cup (100g) raw walnuts (finely ground)
. 1/4 cup (25g) unsweetened coconut, shredded
. 1/2 cup (110g) granulated sugar
. 2 xLarge (90ml) egg whites (room temp.)
. 4 tsps. (20ml) pure Almond extract
. fine zest of 1 orange

Garnish:
. 11 raw almonds
. 11 Maraschino cherry halves

NOTES:
.Whole almonds should be measured flush in the cup before grinding.
. Walnuts should be measured scant in the cup before grounding.

PREPARATION:

. Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.

1. In a medium bowl, mix ALL ingredients until a combined paste is well formed.

2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 22 cookies. Press the paste into the scoop, level and release.

3. Place them evenly apart onto a cookie sheet. Note: these cookies don't spread...they'll remain the same size. Gently place and insert an almond and/or cherry on top of each cookie.

4. BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

***

Almond amoRetti cookies

no electric beater required
Yields 24 small cookies

PRINTER VERSION

INGREDIENTS:
American / Metric measures

. 1 cup (110g) Almonds (blanched, coarsely ground)
. 1 cup (110g) Almonds (skin on, coarsely ground)
. 1/2 cup (110g) granulated sugar
. 2 xLarge (90ml) egg whites (room temp.)
. 2 tsps. (10ml) pure Almond extract
. 2 tsps. (10ml) pure Vanilla extract
Garnish: (optional)
. 1/4 cup raw sliced almonds

Note: Almonds should be measured flush in the cup before grinding.

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4. Prepare a large parchment or Silicone lined baking sheet. Position the rack in the center of the oven.

1. In a medium bowl, mix ALL ingredients until a combined paste is well formed.

2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies. Press the paste into the scoop, level and release.

3. Place them evenly apart onto a cookie sheet. Note: these cookies don't spread...they'll remain the same size. Optional garnish: Gently insert the almond slices on the other half of the cookies.

4. BAKE for 17 minutes. Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.

***

Almond flour LEMON cookie crackles
Based on my Orange scented Ricciarelli cookie

makes 24-26 cookies

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

Cookie dough:
. 3 heaping cups /(330g) almond flour
. 3/4 cups (165g) granulated sugar
. 1 cup (130g) confectioners' sugar
. 1 tsp. (5ml) baking powder
. pinch of sea salt
. 1 medium lemon, finely grated zest
. 1 Tbsp. (15ml) pure lemon extract
. 1 Tbsp. (15ml) pure vanilla extract
....
. 3 xLarge (135ml) egg whites, room temp.
Coating:
. 1/2 cup (65g) confectioners' sugar

PREPARATION:
. Prepare and line 2 large baking sheets with Silicone pads or parchment paper. Set aside. Position the rack in the center of the oven.

Cookie dough:

1. In a large bowl, mix and combine ALL the dough ingredients except for the egg whites. Set aside.

2. In a very clean, medium bowl, beat the egg whites until soft peaks are achieved.

Assembly:

3. Prepare a medium, shallow bowl for the icing sugar. Set aside.

4. Add the beaten egg whites into the dry mix. With the aid of a strong spatula, fold and combine until a compact paste is formed.

5. With the use of a medium sized (#30) ice-cream scoop, make packed, leveled servings and temporarily place them onto a plate. Then, roll and slightly shape into informal ovals shapes. With the icing sugar, coat each unit by rolling and gently shaking off excess.

6. Place 12 or 13 cookies at 2 inches (5cm) apart per baking sheet. Note: Leave them rest for about 1 hour so that they can slightly dry.

. Pre-heat the oven to 275F/140C/Gas2

7. BAKE them for 30 minutes or until they appear lightly golden. Remove the cookies from the oven and keep them on the baking sheet to cool for 10 minutes before setting them onto a rack.

. Storage: These cookies can be stored into an airtight container for about 1-2 weeks. I also wrap and freeze them into their initial parchment papers and then slipped into a plastic bag. When I take them out, I leave them at room temperature or lightly warm them in a low heated oven.

For those who have been perplexed about the differences between...
these ground almond textures, I hope you no longer are.

By trying one or several of these cookies...
you'll soon put into practice the joy of experiment and tasting.

How confusion can bring to such joy no longer perplexes me ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

ALMOND cream PEAR pie GRANOLA crust -- MANDALA

Poached, syrup pears basking in smooth almond cream with a splash of Amaretto.

Crunch and savour the cradle of granola as every bite sings to your taste buds.

February usually brings on a tad of impatience with the last of winters month.

If one does not have a chance to take a break for vacation out in...

some paradise setting...one has to look elsewhere and be creative.

My little friend knows a little something about that.

Seek the unexpected pleasures right in front of you...

maybe colorful stretches with a few crayons in hand?

Introducing MANDALA...

what I call a little meditative paradise any time any where.

A splash of colorful curves here and there and all of a sudden you have...

beauty on paper and peaceful serenity in your heart.

Comforting, energizing and relaxing often describes what coloring a Mandala can offer you.

In Sanskrit, MANDALAS means CIRCLES...sacred symbols used for meditation and healing.

There have been clinical studies that demonstrated the beneficial effects of therapy through Mandalas.

It seems that immune systems are given a boost as stress and pain significantly reduce.

Sometimes it's just fabulous to get back to basics.
Child memories of coloring for hours without a care in the world can be yours again if you need it.

One strong suggestion to avoid any type of adult frustration would be to start with simple images.

Secondly, and most important is to use the best colored pencils or markers you can find.

You'll understand what I mean when you have the luxury of finishing your very first Mandala.

I can assure you that you'll feel a certain satisfaction which you may not have felt in a long time.

Here is an excerpt taken from an interview with:

Michal Beaucaire...'The Art of Mandala Meditation'

" We logically think and analyze using our brain's left side...
while the brain's right side processes imagining, associations and connections to feelings — the hemisphere.
When we are in harmony we can take our mind and bodies to a whole new enlightened state capable of making ourselves...
feel better, stronger and more connected to ourselves, each other and our surroundings."

Alright, back to your foodie that will share with you my last pie creation.

Inspired by the circular motions of my latest Mandala, pears stepped up to the plate.

Always keeping in mind to simplify matters, I used a crushed granola as the crust base.

Now, how happy are you not to have to roll out a dough?

You are so welcome ;o)

ALMOND cream PEAR pie
GRANOLA crust

Note: for the granola, it can be store bought or homemade (preferred)

1 x 9 inch (23cm)...serves 8 portions

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

Granola crust:
. 2 cups (180g) crushed Granola
. some grape seed oil to grease the pie plate
Poached Pears:
. 3 medium, ripe Bosc pears
. 2 cups (500ml) water
. 1/2 cup (110g) granulated, organic sugar
. 2 Tbsps. (30ml) fresh lemon juice
Almond cream filling:
. 1/4 cup (60ml) unsalted butter, softened
. 1/8 cup (30ml) vegetable oil (grape seed preferred)
. 1/2 cup (110g) granulated, organic sugar
. 1 xlarge egg
. 1 tsp. (5ml) pure almond extract
. 1 Tbsp. (15ml) Amaretto liquor
. 1 small lemon, finely zested
. 1 heaping cup (110g) Almond flour (gr. blanched almonds)
. 2 Tbsps. (30ml) all-purpose flour
. garnish: 1/8 cup (20g) sliced, raw almonds

PREPARATION:

Poach the Pears:

1. Remove stems and peel the pears immediately before starting the syrup.
2. In a small saucepan, bring both water and sugar to a boil. Immediately add in the lemon juice and peeled pears. Reduce the heat to a notch lower than MEDIUM and simmer the pears for 20 minutes. Occasionally turn them. Remove the pot from the heat and let the pears completely cool in its syrup (about 2 hours).

Almond cream filling:

3. In a medium-large bowl, beat together the butter, oil and sugar with an electrical beater until combined. Then, beat in the egg, almond extract, Amaretto liquor and lemon zest. Finish by adding both flours. Cover the bowl with a plastic wrap and chill this preparation for no more than 2 hours.

ASSEMBLY:

4. Pre-heat the oven to 350F/180C/Gas4. Position oven rack on the 2nd level from the bottom. Generously oil the pie plate. Add the crushed granola and press down and on the sides.

Pear slice decor:

5. Gently manipulate the cooled pears out of the syrup* and begin to quarter them lengthwise. Core each slice. Now, slice each one lengthwise again in order to get 24 slices.
6. Gently spoon in and spread the almond cream into the pie crust. Then, gently lay and spiral the pear slices WITHOUT pressing them in. Spread the sliced almonds over top.
. BAKE the pie for 45 minutes or until a golden glow appears. Serve at room temperature. Can be kept out for up to 2 days, otherwise refrigerate and then lightly re-warm.

* With the remaining Pear syrup (about 1-1/2+cups (375ml) worth)...refrigerate for making great cocktails or other beverages. Better yet, make another dessert where cookies require to be dunked into liquid. Cold desserts like Tiramisu. Otherwise, freeze syrup into ice cubes for later. Can also be used as a thicker syrup (cooked on MED. heat until reduced by half) to be poured on pancakes or ice-cream, etc...

I truly believe that there's no age too old to color your day and cares away.

If you have a chance, do look up this wonderful hobby.

The internet holds a plethora of info and especially gorgeous images which many are offered free.
Enlighten and restore yourself during this very enjoyable process.

Then, don't forget to have a piece of pie. ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

cake box BISCOTTI trick CHOCOLATE treat

By no means a simple tasting chocolate crunch treat, just simply made easy.

A few ground anise seeds and roasted almonds chime into this long awaited biscotti.

With daylight getting incredibly shorter, I do take joy from some spectacular sunsets.

The windows slowly hunker down on the amount of colder air I let in as long as the oven turns out treats.

Mostly dabbling into fully from scratch creations, I do once and a while trick my recipes.

With very little fresh flour on hand and a craving for biscotti...

I ventured to grab a handy cake box which I've mostly used for last minutes bakes.

Soon after searching the internet for fail proof cake box biscotti recipes...

I found myself debating if these recipes actually worked?!?

An impressive mural discovered: rue de Castelnau street (near Little Italy), Montreal, Quebec

Some recipes had way too much liquid and the butter aspect was not really luring me.

Since I had already experienced making biscotti before, I decided to wing it my way.

I slowly incorporated minimal amounts of ingredients until I felt the balance and texture was right.

In all honesty, this simple cake box type recipe could have failed miserably.

Throughout a few moments I was questioning my decision.

Anyhow, I figured the worst thing to happen was that I was going to have an aromatic smell in home.

Once the dough smelled great and the texture felt right...I shaped it and off it went to bake.

The first 30 minutes should have probably been enough for the first bake, but it wasn't.

My decision to be a little more patient paid off in the end.

Thank goodness, because by now, Hubby’s coffee was ready to meet my newest chocolate biscotti ;o)

Here’s artistic cappuccino coffee served at the popular ‘Cafe Larue’ ...

also on rue de Castelnau street (near Little Italy), Montreal, Quebec

Now, for a slightly sweet Chocolate, crunchy biscotti bite that is easy to make.

The aromatics coming off the anise really brought this cookie into another class of its own.

CHOCOLATE almond ANISE biscotti cookies

(made with a Chocolate cake mix base 'Super Moist' by Betty Crocker)

makes about 18-20 long biscotti

Printer version

INGREDIENTS:
(American measures)

. 1 pkg.-(15.25oz.) cake mix*: Chocolate
. 1/2 cup All-Purpose flour
. 2-1/2 tsps. ground Anise seed
...
. 2 large eggs
. 1/2 cup grapeseed oil
. 1 tsp. pure Vanilla extract
... . 1/2 cup roasted Almonds, coarsely chopped

* Make sure to use the same package weight and that it also has the pudding in the mix. I used 'Super Moist' by Betty Crocker.

PREPARATION:

. Pre-heat oven to 350F if using a light colored pan.
...For a dark pan, lower the heat to 325F.

. Position rack in the center of the oven.

. Parchment line a large baking sheet.

1. In a large bowl, add the flour and ground Anise seed to the cake mix. Make a well in the center.

2. Add the eggs, oil and Vanilla extract. Give it a light fork whisk.

3. With a strong spatula, combine and make sure all dry ingredients are incorporated.

4. Blend in the almonds last. The dough should be thick enough to handle.

5. Pat down the dough and place it in hand to slightly shape it into a thick log of sorts.

6. Place it onto the parchment paper and carefully shape a 4x12 inch long rectangle. Work it until it becomes a compact package.
7. Bake it for the first 35-38 minutes. Remove it from the oven and let it cool on the pan for 15 minutes. Transfer the baked log onto a board to carefully slice it on the bias into 3/4 inch thick pieces. Note: these are a little fragile, therefore, take the time to hold each piece as to carefully slice with a serrated knife.

8. Gently place the cookies back onto the baking pan with the cut sides down. Bake again for only 10 more minutes. Again, remove the pan from the oven and cool for 5 minutes before transferring biscotti onto a rack to cool. Store them into a cookie tin for about 2 weeks. Enjoy.

With another traditional celebration coming up, why not try making these more adult pleasing treats.
Avoid being tricked into excessive pounds and get satisfaction with this easy to make biscotti.

Trick or treat...smell the anise as it aromatizes the chocolate biscotti...enjoy.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.