Churros & Chocolate

The first time I see one of these guys, I was at about the only place where it is only logical to see them -- a theme park. A Spanish pastry in a US concept theme park in Japan? Oh look, it's Mickey's head! Sure, I'll eat it. It could be the -3°C weather versus the hot, slightly crunchy churros, or just the fact that it's Tokyo Disneyland where everything is nice, I devoured the churro within a minute and soon, I was craving for more!

Churros has been on my baking list since then, but never had a chance to go about trying them. With their Spanish origins, I was surprised to find out that they are actually fried choux pastry which makes them, technically speaking, a rod shaped Beignet. Some people have commented that they are akin to donuts (doughnuts). Not in my universe. Heehee.. Donuts are too "bready", too "doughy" and too filling, I can't munch on them whole day long without looking like Homer Simpsons.

Churros & Chocolate (makes about 40x 15cm pieces)
(recipe taken wholesale from mowielicious)

Churros
   75g     Butter
 250g     Water
  1.5g     Salt

 140g     Flour, sifted

    3        Eggs, beaten

 *enough oil for frying

1. In a saucepan, heat butter and water till it boils. Add in salt and flour, mixing vigorously until it forms a dough and no longer sticks to the sides of the pan. Remove from heat.

2. Mix in the eggs gradually. It will look separated, sloppy and like they are not going to get together at any time. Just continue mixing, and they will combine eventually. Batter should be thick, smooth and lump-free.

3. Transfer the batter into a piping bag fitted with an open star tip. You may then decide to:

• Deep fry (recommended). Heat oil till it reaches 170°C. Carefully pipe 15cm length of batter into the oil, and use a knife or scissors to cut off at the tip. Fry for 1-2 minutes on each side or until golden brown. Remove with a slotted spoon and drain on kitchen paper. 

• Baked. Preheat oven to 190°C. Pipe 15cm length of batter onto a lined baking sheet. Bake for 20-25 minutes till golden brown. During the last 1-2 minutes, move the sheet directly under the top heating element, just to slightly crisp the exterior.

If there are not too many health complications, I strongly suggest deep-frying. Baking them will just end up having something like the éclairs shells. They will still taste great, but it kinda take out the meaning from Churros. It's like Boiled Fried chicken (if there's such a thing. LOL), quite oxymoron.

Cinnamon Dust

   25g     Sugar

     7g     Ground Cinnamon
  *seeds of 1 vanilla pod

4. Mix the above in a large tray. Roll the freshly fried or baked churros in the mixture, get every nooks and cranny coated. If the cinnamon sugar doesn't stick as well on the baked churros, you may sprite just a little water or neutral tasting oil to help it coat better.

Chocolate Dipping Sauce
 200g     Dark Chocolate

 200g     Double Cream (aka heavy cream)
 120g     Golden Syrup

5. Melt the above over a bain-marie. Stir till mixture is smooth and glossy. Keep the mixture warm if not using immediately.

Look at that.... rich, bittersweet chocolate sauce dripping all over the place, with the hot cinnamon sugar crusted, freshly fried dough. It is just me that find Churros a really sexy dessert? Hahaha..

I chose the recipe from mowielicious simply because her photos look amazing! Well, so is the recipe she ripped out from Delicious magazine, I don't even have to modify anything. I think I might have fry them longer than I'm supposed to, but they are still delicious, so easy to eat, so munch-able! I think I'm gonna end up with a sore throat tomorrow. Shall brew a huge pot of cooling herbal tea the next time I make these babies!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Basic Vanilla Sponge

If you had tried following the Basic Chocolate Sponge recipe, you will understand why I love it so much. It's light and airy, it won't put you on a guilt trip and most importantly, it's chocolatey yet not overwhelming! Because of which, it compliments anything from classic crème chantilly, fruits, nuts and of course, more chocolate! You might have already polish off a good half of the cake without knowing (always the case in my family)!

With each great chocolate cake recipe, there will, of course, always be an awesome vanilla equivalent. This is usually achieve by replacing the cocoa powder and putting back a slightly lesser amount of flour. In which case:

I had wanted to share the vanilla counterpart many moons ago, but after receiving feedback from a fellow baker that the recipe didn't work for her, I decided to hold back. It has always worked for me and I have no idea what went wrong. In any case, I worked on the recipe, focusing on the texture, test it over and over the past few months and this is what I arrived at.

Basic Vanilla Sponge (makes 8" Round)

Mixture A
     5       Egg Yolks
   60g     Castor Sugar

Mixture B
   40g     Milk
   70g     Corn Oil
     3g     Vanilla Extract

Mixture C
   75g     Top Flour
   25g     Corn Flour
     5g     Baking Powder

Mixture D
     5       Egg Whites
 100g     Castor Sugar

Preheat oven to 160ºC 
1. Grease and line the cake tin.

• "how to line a round cake tin"
• "how to line a rectangle/square cake tin"

2. Stir (B) till homogeneous, reserve. Sift (C) and reserve.

3. Using a whisk attachment, whisk (A) till colour is pale and volume has doubled.

4. Reduce the speed of mixer and slowly add in Mixture (B) till combine. Add in Mixture (C) and whisk till batter is thick, smooth and lump-free. Transfer batter to another bowl, wash and clean mixer thoroughly.

5. Using the whisk attachment, start whisking the Egg Whites till before soft peaks and gradually add in the Sugar. Stop whisking when meringue turns glossy and just reaches stiff peaks.

6. Gently stir in 1/3 of the meringue into the batter to lighten the mixture. Gently fold in the remaining meringue with your hand (recommended) or preferred tool till no white spots can be seen.

7. Pour into prepared tin. For round tins, bake 40-45mins or till cake tester comes out clean. For rectangle/square tin, bake 30-35mins or till cake tester comes out clean.

8. Cool completely before frosting or slicing. I've tried cooling both upright and overturn, it didn't make any significant difference I can spot, so I think it's fine to use whichever way you find most convenient.

These photos are from the various occasions I made the sponge (for different applications). I've used this revised recipe 7 times and it worked beautifully every time so I feel comfortable enough to blog about it. As you can tell, my decorative skills still suck.

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Savour 2013

Finally! It's about time Singapore sees gourmet food festivals such as Savour!

Photo courtesy of Savour

Photo courtesy of Savour

If you had always find it a pain in the tush to find gourmet food in Singapore, I promise you will go crazy in Savour 2013. Boasting an area of 32,000 square meters over 2 storeys, an auditorium, a huge outdoor area and a total of 14,000 participants, you will never find more gourmet food gathered at one common location ever again (well, maybe for Savour 2014 =P). Divided into 3 activity areas, the Gourmet Market, Gourmet Village and the Gourmet Auditorium, there will definitely be something that is "your cuppa tea".

Photo courtesy of Savour

I will definitely lose myself among the top quality produce and products showcased in the Gourmet Market, some of which are highly challenging to find in Singapore! Be it wine, cheeses or fresh produce, I will gouge myself silly. Buy first, think later for you may never know when they might come by again. OK, maybe they'll come again next year but I'll have to wait for a year!! And there's Heston (by Waitrose), whose name is enough to make any amateur cooks/bakers orgas excited on hearing! Although it is different from dining at his restaurants, it is the closest I can get to unless I grab a ticket to London. There will also be some familiar local names such as Cake Over Heels, Windowsill Pies, Tiong Bahru Bakery and The Gourmet Pies Company. Be sure to check out SodaStream too, it will carbonate any drinks! Technically, you can even carbonate herbal chicken soup! OK..... maybe not.... that will taste funky! It'll still be fun to prank my sisters with! Hahahaha!

Photo courtesy of Savour

If cooking and baking is not your game, move onto the Gourmet Village where 18 award-winning restaurants is located. Over 25 chefs, many of whom are michelin starred, have created more than 60 signature dishes. Out of which, there will bound to be one (or many) that will excite your taste buds. When you find that dish, I say you discard that diet plan and feast on it. It's not every day that they cost between SGD6 to SGD18! Check out the menu! Look at all those sumptuously prepared, scrumptious dishes! Tell me you don't feel like onomnomnom-ing on them! Gosh, I am salivating over them already!

There is something embarrassing I have to admit about this great event though.......... I didn't know anything about Savour until a month ago! I came to know about it when another baking enthusiast was sharing details about Savour's Bake Off competition. That was the first time I heard about Savour and the first time I see a Bake Off competition of this scale in Singapore!! Can you imagine my excitement?! Of course, I had to support and submit one of my recipes. Well, subsequently I didn't garner enough facebook "LIKES" from family and friends to propel me into the Top 6 finalists (grr.. I need to add more friends!), which also means I wouldn't get a chance to bake for the judges. Weird as it seems, it wasn't the prizes but the thought of the prestigious judges chomping on one of my bakes that motivated me. I am still honoured and flattered that my humble recipe wooed the judges' and the organisers' hearts, earning me a place in the Top 10. I think that should at least be the Top 10% of the total submission, already is the cream of the crop right? *self-console* Muahahaha..

Photo courtesy of Savour

Photo courtesy of Savour

Savour's Bake Off is just one of the many exciting activities the organisers had put together. Other than the usual wine/cheese/coffee/tea appreciation workshops, there is an oysters, whiskey, chocolate and spices workshops! How cool is that? There's even a pastry & tea pairing one! You can also attend one of the many baking related demonstrations, they seem to have everything that you will want to learn. Bread, pies, cakes, chocolate creations, macarons and yes, even baklava. And of course, there are the Masterclass live demonstrations by some of the great chefs (some of them have "stars" too!), you didn't think I'll forget to share this, did you?

Photo courtesy of Savour

And the best part? All these workshops, live demonstrations and hands-on are complimentary! That's right, no extra charge! All you have to do is check up against their schedule and purchase the appropriate ticket. To make the deal even sweeter, all ticket comes with "Savour Dollars" which can be used to make purchases within the compound! I would suggest not waiting any longer, tickets for several sessions are already sold out! Hurry, book your tickets and I hope to see you there!!

DISCLAIMER: The blog and me are not affiliated to any constituencies of any sort. This post is set up to share thoughts/conclusions/reviews on various topics, such as food, products and restaurants. I have, by no means, any intention of flaming, defaming, accusing and insulting any individual/establishment. No benefits in any form, monetary or otherwise, was exchanged for the post. The writing is not influenced by any parties, and is based solely on my personal thoughts, preference, observations and biasity, if you will. Take it with a pinch of salt.

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Trip to Taiwan

It has been nearly a month since my last post. I know... no excuses not to blog regularly. So I'm not going to explain how it has gotten too busy or how the moon wasn't in line with the stars. Let's get on with the post (which contributed to the lapse too)!

Being one of the countries Singaporeans frequent for vacation and that we are well exposed to their music, food and variety shows, Taiwan is a place where many Singaporeans are familiar with and require little introduction. 

Having only been there twice myself (and both times to Taipei only), I know I have barely scratched the surface of the kaleidoscopic Taiwan. Clearly, I am no expert to Taiwanese culture but because I love the place so much, I thought I should share what I enjoy about Taiwan (actually Taipei only). 

Weather

I'm not too sure if Taiwan's climate is considered temperate since snow is limited to the highlands but their seasons is definitely more distinct than our "hot, Hotter, HOTTEST" climate. It was about the first week of July, the first time I visited Taiwan and it was as hot and humid as Singapore. If it's the cool temperature you are after, avoid the summer months between June to about August by all means!

When I visited in early March this time; the temperature fluctuates between 16°C to 24°C. It was a slightly cold (to me) 16°C when we touched down, but it soon became hot and humid as mid day approaches. Even as the panel displayed 23°C, we had to "de-jacket" and strutted around in our singlets and T-shirts. That garnered many stares and "wah" from the warmly clothed locals. Despite the crazy mid day temperature, I still like the cool evenings so I will still choose to visit during Jan to March next time.

Things to Buy
Girls know this best, shopping is our game. Well, I do shop but I'm not crazy about it. Already contributed my fair share (to the local economy) during the first trip so didn't go to 五分埔, 師大 or other shopping areas this time.

But, if you are a Gundam fanatic or a Nendoroid collector, you will go crazy in Taipei. The products are generally 10%-20% cheaper than in Singapore. Although it might be even cheaper in Japan itself, but considering air tickets and accommodation, buying them in Taiwan is still cheaper.

They also have a lot of soft toys, accessories and knick knacks at a fraction of their prices in Singapore. If you can't resist buying small little things (like me >.<), I suggest bringing an additional luggage!

Things to Do

The number ONE thing I like to do in Taiwan now, is to visit their hot springs. 新北投 is only about 30 mins away from Taipei Main station, time well spent to get away from the hustle and bustle of urban life. If you are on a budget trip, the public hot spring is very affordable at NT40 (less than SGD$2). However, with a little more to spare, I will opt for privacy in a personal hot spring room.

The resorts littered around 新北投 have rooms that goes from about NT600 and up. After walking a few rounds, we wound up at 百乐汇 (Broadway) which charges NT990 (less than SGD$45) for 1.5 hours per room (can accommodate 2 persons). Slightly pricey, but I adore the Japanese setting of the room and yes, the rooms are very clean (which is very important too)!

When on vacation, it is not too often that you'll get to wake at 10am, 11am. I highly recommend you do so when visiting Taipei. Taipei is one of the "越夜越美丽" places; the shops generally don't open too early. Even at 12 noon, only a handful of shop owners started opening their shutters. So if you don't wake early, you don't sleep early too. What do you do then? Well, apart from visiting one of their many happening clubs, that is. Heehee.. You'll have to visit their famed night markets, of course! Not going to a night market, is akin to not coming to Taiwan at all!

With the 21 night markets around "new and old" Taipei district, you don't have to worry about nowhere to go at night! A few commonly visited night markets are 寧夏 (Ningxia), 師大 (Shida), 饒河 (Raohe), 樂華 (Lehua) and 淡水 (Tamsui). And of course, you can visit the famous "豪大大鸡排" at 士林 (Shilin). The different night markets are supposed to have their own distinctive food items, but as a tourist, I just can't tell what they are. They seem to sell almost about the same food items and even clothes too. Oh, I can only tell 铁蛋 is iconic to Tamsui. The ones I like most are Ningxia, Tamsui and Shilin. Ningxia is the one famed as culinary night market, as a foodie, how can I not love it? Tamsui, mainly because it is set right next to the river with the same name, perhaps partly for the 铁蛋 too. And Shilin.... I think I like it just because it is Shilin. Hahaha!

Above all, I think it's the vacation mindset/mood which made all the differences. Take it slow, relax and don't make a too precise travelling schedule. Chill at one of the many characteristic cafés, sip on a cuppa aromatic coffee, maybe a slice of cake or some snacks while people-watching (or let your mind go totally blank). After a good rest (or stoning session), go wherever that looks interesting, turned into corners where the usual tourists wouldn't go, strutted straight into their local markets peddling fresh produce and sit down at stalls in the back alleys, slurping noodles like a local! That, in my sincere opinion, is the best way to experience Taipei!

DISCLAIMER: The blog and me are not affiliated to any constituencies of any sort. This post is set up to share thoughts/conclusions/reviews on various topics, such as food, products and restaurants. I have, by no means, any intention of flaming, defaming, accusing and insulting any individual/establishment. No benefits in any form, monetary or otherwise, was exchanged for the post. The writing is not influenced by any parties, and is based solely on my personal thoughts, preference, observations and biasity, if you will. Take it with a pinch of salt.

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Almond Cookies (CNY-style)

This post should probably have been in 2 weeks ago, like before the spring festival. But there were so much to be done and with the CNY orders pouring in, I nearly didn't have time to shop for clothes (hurray for online shopping!).

Okay, I know that's not a good excuse for not posting regularly but I was truly up to my neck with CNY orders (thanks peeps!). However, there is absolutely no excuses nor any reasons for not making these Almond Cookies for CNY. Technically, it is still CNY. Heehee.. This recipe is so simple and quick to put together, you can probably start putting it together just 1 hour before your guests arrive.

Almond Cookies (makes about 80-90 pieces)

(recipe modified from Alan Ooi - Y3K Cookbooks Vol.9 - New Year Cookies)

  180g     Plain Flour, sifted

  120g     Almond Meal (Grounded Almond)
  120g     Icing Sugar
      2g     Salt
      5g     Baking Powder
  150g     Oil (I used Peanut oil)

Egg Wash
    1   Egg Yolk + few drops of water

Preheat oven to 160º C

1. Combine all ingredients to form dough. You may:

• "hum tum" everything except the oil into a mixer. Mix briefly using a paddle attachment before dribbling in the oil while with the mixer still on. Stop when dough is formed.
• briefly whisk everything except the oil with a hand whisk. Stir in the oil slowly with a wooden spoon, mixing evenly until a dough is formed.

2. The dough can be used immediately and does not need to be chilled (if preparing beforehand, dough can be cling wrapped, chilled and reserved). Divide dough into 7g - 8g balls (I found the melon baller useful for the task) and place them slightly parted from each other on a lined baking sheet.

3. Lightly brush surface with egg wash, decorate with some almond nibs if you desire. Bake for about 20mins or until the top turns golden brown.

4. Let cool completely before storing in airtight containers.

Note: Original recipe includes baking soda which I've removed since there are no acidic component needed to be neutralise. It also recommended neutral-tasting oil such as Corn oil whereas I opted for Peanut oil to enhance the nutty flavour. Please revert and/or modify accordingly to preference.

See? Easy peasy. The last step may even be redundant if your guests happen to step in while you're still baking. Half of the cookies will be gone before you notice. This will be my emergency CNY cookies recipe if I ever run out of CNY goodies to serve.

P.S.: I wanted to take a picture of the almond cookies in an airtight container, so it can be a pretty thumbnail for this post. But all of the cookies were demolished! I'd take that as a compliment! Heehee!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Melts-In-Your-Mouth Pineapple Tarts

Following up on the previous post on Pineapple Paste/Jam, I'm sharing the 2nd part to my MiL's recipe for Pineapple Tarts. Looking around the market, these little CNY gems are available in various forms such as the "enclosed" pillows, the "open-faced" tarts, the square Taiwanese 凤梨酥 and more recently, the Indonesian "Kue Nastar". But honestly, I only categorize them into 2 kinds -- the slightly harder, sweet pastry crust that's usually used for "open-faced" tarts and the crumbly, soft, buttery dough that makes you go "mmm... mmm.." *smiles* when you pop one into your mouth. They've both got their attractive points but it's the latter which we absolutely love. And it seems like we're not the only ones who do!

Before I share the recipe, a little introduction on the tarts itself. There might be several reasons why Pineapple Tarts are popular during CNY, I think the most compelling reason is that the Chinese dialect name for pineapple, "Ong Lai", has a good symbolical meaning for the festival.

"Ong Lai" (旺来) which literally means "good fortune comes", has a good ring to its name and is what the Chinese hopes to bring forth in the coming year. Perhaps another reason is that they kinda resembles gold ingots/bars after baking. Who doesn't like gold and money right? Bwahaha!

 Pineapple Tarts - Dough (60-80 pieces)
(recipe from my MiL's big book of handwritten recipes)

  400g     Plain Flour, sifted

    25g     Castor Sugar (adjust according to preference)

  125g     Butter, unsalted, COLD, diced

      1       Egg, COLD

 1/4tsp    Salt
 1/4tsp    Vanilla Powder

Optional
*substitute 40-50g of flour for milk powder*

1. Using a paddle attachement, beat Butter, Sugar, Salt and Vanilla Powder until colour turns pale and mixture is fluffly.

2. Add the COLD egg, mix till well-combined.

3. Mix in flour using the dough-hook attachment. Stop immediately when the dough just comes together.

4. Cling wrap & refrigerate if not using immediately. Dough will store up to 1 week in refrigeration, and up to 1 month if frozen.

Assembly
Preheat oven to 130º C

5. Weigh out the dough and the pineapple paste before wrapping them together. It's not necessary to wrap them as I did. Go ahead, play with different designs. Make them into ingots, apples, pineapples, piggies, roses, etc. and what have you not, let your imaginative juices run!

6. Once the shaping is done, egg wash the tarts twice.

7. Bake for 30mins or when surface is light golden brown. Keep an eye on them as it may take significantly less time if your tarts are small.

Like I've mentioned, there are many people who loves these "melts in your mouth" tarts and there are people on the look out for the BEST recipe. I can't guarantee this is the best recipe (since taste is so subjective), but it is one of the better ones I've tried. And I promise it will do more than melting in your mouth, it will simply disintegrates into pure blissfulness. 

OK, I exaggerated. But you know what I mean. Gosh, I love the big book of handwritten recipes. 

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

"The Big Break" - Asian Food Channel

This is an invite-only event.

As much as I wished, the world isn't all about rainbows, butterflies, unicorns, marshmallows and everything nice. Many people are facing difficulties in life, or rather, many are having difficulties just trying to stay alive. We live in a capitalistic country, no one is born equal. While growing up, I encountered much difficulties trying to obtain paper qualifications. It is not any one's fault that their family background wasn't able to ensure a smooth sailing education path for their children. Although education itself is arguably, not necessary for survival in this urban jungle but a valuable skill set is. That is why I strongly believe in the quote:
  "Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime."

Photo courtesy of AFC

I was truly honored and flattered when I got invited to Asian Food Channel's (AFC) press event for its unique programme -- The Big Break. 12 underprivileged youths from around Asia were brought together to learn culinary skills from top chefs and compete for a culinary scholarship they might otherwise, never have a chance to have. Some might say that it is cruel to watch these tender youths, vying with one another, only to have one emerge the winner. But hey, the opportunity to learn directly under some of Asia's top chefs, is something most people can only dream of (like me!), and I know it will serve as a precious experience and strong encouragement for all of the contestants for many years to come.

The finale was shown during the press event, way before it got aired officially on AFC. Boy, oh boy, did I had a hard time trying to keep the winner a secret! The passion, focus, eagerness and commitment these young talents have for food, is so intense, it puts me to shame. It will be a loss to the industry if any of them decides not to follow their culinary dream.

After a series of daunting challenges, Nico from Singapore and Lawrence from the Philippines were the last 2 standing in the competition. I'm not going to tell you who the winner is, the show is too good to miss! Find out by catching the Finale episode, airing exclusively on AFC (Starhub Cable Channel 435)! No words can describe how passionate these young chefs are, the only way is to watch it for yourself.

Photo courtesy of AFC

Visit http://www.asianfoodchannel.com/thebigbreak/ for more information on the show, the contestants, the judges and most importantly, the timing for the repeated telecasts!

DISCLAIMER: The blog and me are not affiliated to any constituencies of any sort. This post is set up to share thoughts/conclusions/reviews on various topics, such as food, products and restaurants. I have, by no means, any intention of flaming, defaming, accusing and insulting any individual/establishment. No benefits in any form, monetary or otherwise, was exchanged for the post. The writing is not influenced by any parties, and is based solely on my personal thoughts, preference, observations and biasity, if you will. Take it with a pinch of salt.

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.