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"Nothing felt better than to be able to say to her, as one mother to another, ‘I got you,'" says this Colorado nurse educator. The post A Public Health Nurse Details Medical Issues Many Refugees May Be Facing appeared first on The Healthy.
Photos show how common baking mistakes can drastically change your chocolate-chip cookies
I made common baking mistakes (on purpose!) as I was baking chocolate-chip cookies to see how they would affect the texture and taste.
From measuring flour improperly to mistaking baking powder for baking soda, there's a lot that can go wrong.
Leaving out flour resulted in a crispy cookie, and omitting eggs brought out the salt in the recipe I tried.
Mixing all the ingredients at once left lumps in the batter, and using baking powder made the cookie taste slightly artificial.
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I'm not a baker by any stretch of the imagination, and I often make mistakes with the simplest of recipes. I freestyle a lot while I'm cooking, but doing so with baked goods could result in a disaster.
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To conquer my fear of baking, and as a longtime lover of chocolate-chip cookies, I wanted to see what would happen if I made some common mistakes while making a batch from scratch.
To keep things even, I used the same recipe — the Nestlé Toll House chocolate-chip cookie recipe right off my bag of chocolate chips — for my trial-and-error project.
From overmixing the batter to using too much flour, here's what happened when I made 10 classic mistakes while baking cookies.
Overmixing — or overcreaming, in baking-speak — resulted in a runnier batter. The fluidity made for a cookie that baked quickly and spread out more widely than a properly creamed batter usually would.
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You could overmix the batter at any point, but overcreaming occurs when you're combining the butter, sugar, and vanilla. I mixed the batter more than I should have both during the creaming stage of the recipe and after adding the flour.
As a result, the cookies came out light and airy, and I was able to taste the butter more prominently in this batch than in others. They turned a nice, even brown.
It's easy to slip up and use baking powder instead of baking soda — but if you do, the chocolate chips will probably taste a little different.
Using baking powder resulted in a chewy cookie — the kind of chewy where my teeth stuck together a little when I chomped down.
This cookie had a dark ring around the outside, but most of it was a light tan.
This batch was cakier than the first ones, and the chocolate had an almost chemical-like taste that gave the cookie a slightly artificial flavor.
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The cookies weren't bad, but they weren't as enjoyable as the other batches. So if you make this mistake, know that it's OK — they won't be the best cookies you've ever made, but they also won't be the worst.
Too much flour can result in cookies that look like scoops of ice cream.
Packing the flour — tapping the measuring cup on the counter or pushing the powder down with a spoon — will result in using too much. I added only a little bit more flour than I should have for this batch and found that they took slightly longer to bake.
I left them in the oven for about 10 1/2 to 11 minutes (others cooked in nine minutes), and they came out super fluffy. They were dry inside, but not at all dense. They weren't cakey like the batch made with baking powder was.
These had a solid cookie flavor, and I was able to taste the vanilla and sugar.
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On the contrary, not using enough flour will make your cookies crisp and thin.
The cookies wound up being nearly the size of my hand, and though their superthin, brown appearance initially made me think I had burned them, they didn't taste burnt at all.
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The entire cookie was crispy, but the chips stayed intact. Biting into them, I found that this cookie didn't even stick to my teeth too much.
Ultimately, this method yielded my ideal cookie. If you're also a fan of a crispy cookie, this variation is for you.
Loading all the ingredients in the bowl at once may cut down on time, but it compromises the texture of your cookies.
It turns out there's a method for making cookies for a reason.
I dumped the flour, sugar, vanilla, salt, baking soda, egg, and butter into one bowl and then mixed them all together.
I thought the flavor was still good, but the texture was really weird.
There were air bubbles everywhere, and the cookies weren't so pretty. They were bumpy instead of cohesive, and it looked like there were tiny clumps of ingredients in them.
Leaving out eggs makes a huge difference in the texture and flavor, resulting in a dry and salty cookie.
These cookies were really crumbly and fell apart as I was loading the batter onto the baking sheet.
When I pulled them out of the oven, they had kind of melted out from the middle. Some actually looked quite beautiful and rustic.
They had a bite to them that was a little chewy but dry. An interesting effect of leaving out eggs was that I could taste the salt prominently. These were the saltiest cookies by far, but I had included the same amount as I did in the other nine recipes.
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When I left out most of the sugar, my cookies seemed to grow upward instead of outward.
Not using enough sugar resulted in dry and bready cookies. They weren't chewy at all, and they puffed upward in the center.
And though the flavor was good, I wasn't able to taste the vanilla as much as I could in the others. Both the texture and the mouthfeel reminded me of a not-so-hard scone.
Too much butter makes cookies turn out just as you'd expect: very buttery.
This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.
Using too much butter obviously made the cookies buttery to the touch, and they were soft enough to crumble in my hands. The cookies melted apart in my mouth quickly too, and I could feel the air holes — which were prominent on the surface — on my tongue.
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Using too little butter won't kill your cookies, and they'll still be tasty, but it will make them lightweight.
These cookies were most similar to the batch that included too much egg. These just puffed up differently — they had more of a muffin top.
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They’re actually comfortable.
But this batch tasted really good. I was able to identify the vanilla and enjoyed the classic cookie flavor that comes with it.
It was a puffy cookie that felt airy in my hand. The bottom looked the same as the cookie with too much egg: more like a madeleine than a chocolate-chip cookie.
Just by slightly altering the same recipe, you can make tons of different cookies.
I thought it was interesting how even slightly changing the amount of flour I used could drastically change my cookies. And I'm glad that I found my new favorite cookie (achieved by using a little less flour) through this experiment.
Some of these mistakes affected the cookies more than others, but let's be real: If offered, I wouldn't turn down any of them.
Read more:
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As a former pastry cook, I stand firmly in the belief that pie is vastly superior to cake. But when an occasion necessitates a cake, boxed mixes are a great way to deliver a surefire success with minimal effort.
Read on for some of the best hacks I've learned for making boxed cake mixes taste homemade.
Try using melted butter instead of oil
It's no secret that butter makes everything better.
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Instead of using the oil the boxed recipe calls for, simply swap it for the same amount of melted butter.
It's an easy way to create a delectable cake that tastes homemade.
I am a huge advocate of cutting corners — it's why I love boxed dessert mixes. But if you're whipping up a cake for a special occasion, put in a little extra elbow grease by topping it with homemade frosting.
Even if you only use this one piece of advice, you'll trick people into thinking you went all out on your dessert.
Mayo is the secret ingredient for richer cakes
If you're not a Midwesterner who grew up on Portillo's chocolate-cake shakes, mayo in a cake may sound gag-inducing. But hear me out.
The eggs and oil in mayonnaise are perfect for amping up the richness in your cakes. All you need to do is sub the oil for the same amount of mayonnaise, and I promise you'll be a convert.
I prefer Duke's mayonnaise, and I suggest skipping olive- or avocado-oil varieties for this application.
Zesting your favorite citrus fruits into your batter will add a subtle edge to your cake.
I love orange or lime zest paired with vanilla or coconut mixes, and lemon zest is also great in yellow or pound cakes.
Don't let the juice go to waste either. Freshly squeezed orange juice can replace the water in a recipe, but if you use lemon or lime juice, be stingier to avoid a sour situation.
Added extracts can majorly boost the flavor of a cake
For an extra boost of flavor, add in a splash of your favorite extract.
Vanilla is always a crowd-pleaser, and it pairs well with most mixes. But for a bakery-style birthday cake, I love almond extract in yellow or vanilla cakes.
Funfetti cake is a crowd-pleaser for a reason — who doesn't love a little bit of whimsy with their dessert?
For a cake that will make everyone smile, gently fold rainbow or chocolate sprinkles into the batter. Just make sure to add them in last so the colors don't bleed.
Read the original article on Insider
8 High-Protein Vegetarian Recipes to Make Tonight .
These vegetarian recipes are designed to pack a protein punch, while still remaining meatless and delicious.
"Nothing felt better than to be able to say to her, as one mother to another, ‘I got you,'" says this Colorado nurse educator. The post A Public Health Nurse Details Medical Issues Many Refugees May Be Facing appeared first on The Healthy. 
Castaway islands, sustainably-minded restaurants, and historic hotels in dramatic landscapes.Kerry's uninhabited archipelagos are ripe for Atlantic island-hopping, and its coastal towns' nature and food have come together in a new crop of sustainable seafood restaurants and artisan cafes. Thanks to its backdrop of mountainscapes, not to mention a generous helping of medieval castles, the area has some seriously show-stopping hotels, too. Here’s an inside look into Kerry’s forward-thinking food, untapped to-do's, and regal hotels for the best places to eat, stay, and play in Kerry.
Castaway islands, sustainably-minded restaurants, and historic hotels in dramatic landscapes.Kerry's uninhabited archipelagos are ripe for Atlantic island-hopping, and its coastal towns' nature and food have come together in a new crop of sustainable seafood restaurants and artisan cafes. Thanks to its backdrop of mountainscapes, not to mention a generous helping of medieval castles, the area has some seriously show-stopping hotels, too. Here’s an inside look into Kerry’s forward-thinking food, untapped to-do's, and regal hotels for the best places to eat, stay, and play in Kerry. 
There’s understandably some confusion about what constitutes modern architecture. While some may identify any contemp orary-style building as “modern,” not every modern-looking building actually qualifies as modern architecture. In fact, the term is used to refer to a specific style that became popular around the turn of the 20th century in response to industrialization and modernization.Modern architecture was part of the greater Modernism movement and involved breaking all of the existing rules about how to construct residential and public buildings. 
Nadège Vanhée-Cybulski, 43, said the products at Hermès are 'for everyone,' despite the obscenely high prices, adding that she hopes that the bags will be passed down from generation to generation. 'It’s pop,' she told the outlet of the brand. 'It’s strange to say that Hermès is "democratic," but I really believe it is.'Good taste is for everybody. You can say, "OK, I’m buying this piece, and it’s a piece that is going to last." If you divide it by the years that it lasts, it’s actually a very good rate.'The idea of craftsmanship is not just excelling in a technique. 
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The yellow caps indicate that the soda is kosher, or fit, for drinking on Passover. It's made with sucrose instead of corn syrup. If you've perused the beverage aisle of your local supermarket lately, you may have noticed that some soda bottles are sporting yellow caps instead of their usual colors. That's because the Jewish holiday of Passover is about to begin, and if you're a devoted foodie, you might want to grab a bottle before it disappears until next spring. 1/17 SLIDES © AP Images Warren Buffett's Berkshire Hathaway disclosed a $233 billion gain from its top 15 stocks. 
They’re actually comfortable. 
These vegetarian recipes are designed to pack a protein punch, while still remaining meatless and delicious. 
