I am baking an almond cake in a convection oven instead of a regular oven, how do I adjust the time...
Posted by marty from United States of America - August 17, 2009
Any ingredient which can be used to replace egg in biscuit making
Posted by swathi from India - August 7, 2009
Hi, I just purchased a mini cheesecake pan and can not seem to find the right size paper cup liner....
Posted by Patty from United States of America - August 6, 2009
Hi Gilla, my cakes / cupcakes have "sticky top" especially those with fresh fruits. Please advise...
Posted by Christina from Singapore - July 28, 2009
Hi Gilla, I've been eating a vegan diet for a while now. I find when I use tofu in my cakes for...
Posted by vegveg from United States of America - June 29, 2009
When using a Fan oven which type of cakes, cookies or any baking will give me a good result.
Posted by daphne leong from Singapore - June 8, 2009
I baked a Banana cake. It puffed up well, whilst cooling it slowly shrunk back to the original size....
Posted by Patcy from India - June 3, 2009
Where can I obtain Nestlé mint chocolate chips? They are very difficult to find in RI...so many...
Posted by dayle29 from United States of America - June 2, 2009
Are Nestlé Toll House semi sweet morsels still ok to use if they turned white and it's...
Posted by Mel from United States of America - May 4, 2009
Does a bundt cake pan hold the same amount of batter as a tube pan?
Posted by Kennedycoats from United States of America - April 24, 2009
If I wanted to add chocolate chips to banana bread, do I need to lessen any other ingredients or...
Posted by kitcatt100 from United States of America - March 30, 2009
When making a lemon cream pie with a blind crust is there a trick to keeping the crust from getting...
Posted by Raydene from United States of America - March 18, 2009
Hi Gilla,
I made some chocolate chip muffins the other night, I followed the recipe exactly...
Posted by goonergirl from United Kingdom - February 23, 2009
Hi Gilla,
Feb 17th was my husband's birthday and I wanted to surprise him with a chocolate...
Posted by Usha from India - February 23, 2009
Hi Gilla, A friend of mine who is a professional pastry chef in Europe is here to teach us baking...
Posted by lou ramirez from United States of America - February 15, 2009
Does the Toll House recipe call for salted or unsalted butter?
Posted by lucy504 from United States of America - February 9, 2009
Why is it whenever I bake my mini cheesecakes after they come out of the oven they flatten down? I...
Posted by chavadiner from United States of America - January 28, 2009
I bought Nestlé White Chocolate Morsels so I can dip Biscotti in, however when I dip it, the...
Posted by Lively T from United States of America - January 26, 2009
I want to make eggless muffins,but without using the commercial replacers. I know tofu is available...
Posted by Blanche from United States of America - January 9, 2009
Hi Gilla, When I am baking cakes in OTG, the top & bottom of the cakes gets overcooked. I...
Posted by sri from India - January 5, 2009
It has been several years since I've baked Toll House cookies. They always turned out soft and...
Posted by ga3car from United States of America - January 5, 2009
I can't get my cookies to bake properly. I don't know how to use my oven. I can either ...
Posted by Alaa from Kuwait - January 5, 2009
I was melting white chocolate in the microwave carefully at 70% power and it scorched. Is the white...
Posted by sandybr1234 from United States of America - December 29, 2008
Why do my cupcakes fall in the middle? I've tried reducing the amount of liquid in the recipe and...
Posted by Kindra from United States of America - December 22, 2008
I am trying to melt white chocolate and add a flavoring. I seem to be able to do this with semisweet...
Posted by bubbamasser from United States of America - December 19, 2008
Hi Gilla, I would like to know if meringues turn out just as well without cream of tartar. Thanks...
Posted by Emma from Switzerland - December 17, 2008
Is there a way to effectively dip candy into chocolate without having to use paraffin?
Posted by melisag from United States of America - December 12, 2008
I have Nestlé Chocolatier bittersweet bar, can I use that to make the fudge instead of the...
Posted by colleen from United States of America - December 12, 2008
How is white confectioner's coating different from white chocolate?
Posted by cooking lady from United States of America - December 10, 2008
Recipe calls for semi sweet chocolate squares. I have unsweetened squares. How do I substitute?
Posted by sharen from United States of America - December 10, 2008
I used unsweetened chocolate and needed to use semi-sweet chocolate. Can I add something to my...
Posted by mrsellwood from United States of America - December 8, 2008
Can I freeze a baked pecan pie?
Posted by Joan Everly from United States of America - December 1, 2008
Hi Gilla, my recipe ask for 4 squares of unsweetened chocolate squares. I bought Nestlé Toll...
Posted by nyclee68 from United States of America - November 28, 2008
I accidentally used self rising flour in my cake batter after I had already buttermilk and soda. Do...
Posted by Betty from United States of America - November 28, 2008
Is it possible to make a cake without butter?
Posted by Sofi from Mexico - November 26, 2008
My pie crust edge always looks great when I place it in the oven (single pie crust). When it's done,...
Posted by pie baker from United States of America - November 26, 2008
Why does my banana bread always sink in the center?
Posted by Ruthie from United States of America - November 26, 2008
I want to make Nestle Chocolate Chip cookies for Thanksgiving...can I make the dough ahead of time...
Posted by mikmac from United States of America - November 26, 2008
How much of a cup is 6 oz of chocolate chips?
Posted by susanna from United States of America - November 21, 2008
Why do the Nestle's Toll House cookies spread when I use softened butter? I make 1/2 a batch at...
Posted by flip-99 from United States of America - November 14, 2008
Is my semi-sweet baking chocolate bar good forever? There is no expiry date but I think it has been...
Posted by Debbie from United States of America - November 12, 2008
I made a pumpkin cranberry bread recipe from Libby's that used 2 tsp. baking powder.The bread was...
Posted by mamabug from United States of America - November 5, 2008
I have a few questions related to cooking chocolate. Baking chocolate is available in large...
Posted by Rizwan Chawla from Pakistan - October 20, 2008
Hello Gilla, Sometimes I make bread at home. Last time I made pita bread but always my bread is dry....
Posted by azam from Italy - October 13, 2008
What are eclairs and how can I prepare them?
Posted by christa from Guyana - October 13, 2008
Hi Gilla, I have never made cookie dough ahead of time and would like to make choc chip cookies and...
Posted by strawbrs from United States of America - October 10, 2008
I am out of brown sugar. Is there anything eles I can use to bake cookies?
Posted by Donna from Armenia - September 29, 2008
I just made a chocolate cake from the box. I always add milk instead of water and I add instant...
Posted by LISA from United States of America - September 29, 2008
Toll House recipe
Posted by Erin W from United States of America - September 29, 2008
How do I make bread (wholemeal and plain) softer?
Posted by zainab from Nigeria - September 19, 2008
Dear Gilla, Is there any standard ratio in a recipe of a standard cake? I mean 1 kilo flour, 100g...
Posted by Marisi from Ukraine - September 15, 2008
Can I prepare muffins, put them in the tins and keep them in the refrigerator overnight to bake in...
Posted by Christine from Canada - September 15, 2008
I made Fannie Farmer's Lazy Daisy Cake...always sucessful before. But I haven't made a cake in...
Posted by Badger from United States of America - September 1, 2008
What can I use in place of Baking soda when baking?
Posted by Debbie from United States of America - August 22, 2008
I have been looking for unsweetened desiccated coconut for a Hummingbird cake, but all I can find is...
Posted by Sarah Rigdon from United States of America - August 8, 2008
My fruit pies (and others) always end up with a raw pastry base. I have tried everything. Baking...
Posted by Dorothy Marie Dean from United Kingdom - July 28, 2008
I was given a bag of bagel flour and I would like to know if I use it the same as all purpose flour?...
Posted by Lynn from Canada - July 23, 2008
The Nestlé recipe for Key Lime pie was followed exactly (twice). On both occasions, the double...
Posted by Jane from United Kingdom - July 22, 2008
How can I keep mini cheesecakes from sticking to the parchment liners?
Posted by Marilyn from United States of America - July 21, 2008
I use store bought pie crust. How do I keep them from sticking to the pan when I cut my pie?
Posted by Tbates from United States of America - July 18, 2008
Hi Gilla, I am google-ing for Beef Pie recipe. The pie crust ask for butter flavored shortening. I...
Posted by Nancy from Singapore - June 12, 2008
My recipe calls for 1 cup buttermilk. Can I change 1 percent regular milk to buttermilk?
Posted by gerryfink from United States of America - June 4, 2008
I was wondering if it's ok to substitute powdered sugar for granulated sugar in a frosting recipe...
Posted by chelsearae.cole from United States of America - June 2, 2008
I have a recipe that calls for 6 ounces of unsweetened chocolate and 2-1/4 cups sugar. I wish to use...
Posted by Susan from United States of America - May 26, 2008
Hi Gilla, I love baking and trying out new recipies but some of my cakes come out crumbly inside or...
Posted by hany from Venezuela - May 16, 2008
Does using oleo in a recipe instead of unsalted butter make a difference in the taste or the...
Posted by sally from United States of America - May 7, 2008
I have a recipe that uses milk. Can I replace that with low-fat buttermilk to make scones?
Posted by burymenot from United States of America - May 5, 2008
I have a flan recipe that calls for Nestlé Media Crema. I think this is a type of 'table...
Posted by J from United States of America - April 30, 2008
Hi Gilla, I would like to know if I can use bread flour for making cookies, would it work or not?
Posted by Debbie from Canada - April 16, 2008
Freezing bread batter.
Posted by corrinmilad from United States of America - April 4, 2008
We have a peanut allergy in our home and can no longer use nuts in cookies. How can we adapt the...
Posted by Taylor's mom from United States of America - March 31, 2008
I'm trying to bake muffins Gilla, but I don't have muffin paper cups or muffin pan. What could I use...
Posted by carla from United States of America - March 31, 2008
Dear Gilla, I tried to make a sponge cake with the following ingredients; 150g eggs, 85g granulated...
Posted by Chelvan from India - March 31, 2008
My rice pie is already cooked, but the bottom crust was a little thick and not cooked through. I...
Posted by theresamom11 from United States of America - March 25, 2008
Recipe for changing all purpose flour to self rising. I sometimes run out of self rising. Thanks,...
Posted by marian from United States of America - March 12, 2008
Why is there a difference in cookie consistency when using white sugar and molasses instead of brown...
Posted by adock from United States of America - March 10, 2008
Hello. I have a chocolate chip cookie recipe where it tells me to bake the cookies for 8 minutes at...
Posted by Steph from United States of America - February 10, 2008
I made Toll House cookies last weekend. I used real butter, mini-chocolate chips and I substituted...
Posted by Douglas from United States of America - February 10, 2008
Why do my cakes always sink in the center? I follow the directions perfectly, leave the oven door...
Posted by Christopher David Wrigley from United States of America - February 10, 2008
Hi Gilla I am looking for a rum cake recipe, with dry nuts and fruit. It's very moist and dark....
Posted by keila from United States of America - January 25, 2008
What is the difference between cake, and all purpose flour in regards to cake baking? Can they be...
Posted by rosella from United States of America - January 23, 2008
What is the difference between shredded coconut and desiccated coconut?
Posted by Emma from Australia - January 11, 2008
I need to know the difference between baking bars and baking morsels. The conversion between the...
Posted by Irene Amalla from United States of America - January 11, 2008
I have a recipe that calls for semi sweet chocolate but I only have unsweetened chocolate on hand....
Posted by nmrosa from United States of America - January 3, 2008
I'm making choc chip cookies, I don't have baking soda, what can I use?
Posted by magical916 from United States of America - December 31, 2007
Can I use white chocolate morsels instead of white confectioner's coating in a recipe for white...
Posted by oksasan from United States of America - December 28, 2007
Can I use self rising flour to make bread. Do I still use yeast even though its self rising...
Posted by shirley_401 from United States of America - December 21, 2007
I have a cookie recipe that uses melted chocolate chips to frost them with nothing added and the...
Posted by grammeo from United States of America - December 19, 2007
My wife is allergic to Cinnamon. What suggestions could you give for spicing for a Pumpkin Pie and...
Posted by Bakerman from United States of America - December 19, 2007
Is there a way to sweeten unsweetened baking chocolate to use it for fondue?
Posted by mppolzin from United States of America - December 19, 2007
I have a cookie recipe that calls for shortening. I don't want to use the shortening because of the...
Posted by IAMABAKER from United States of America - December 17, 2007
My son is avoiding all caffeine (even the small amount found in chocolate). I was wondering if youre...
Posted by Smiling_Ed from United States of America - December 17, 2007
What is the best way to dip icecream bars in white chocolate?
Posted by jan from United States of America - December 13, 2007
What is baking soda is made of?
Posted by krystal g. from United States of America - December 9, 2007
I have to make a lot of Bundt cakes for a party. Can I freeze them safely?
Posted by Christine from United States of America - December 5, 2007
Can you put natural fruit on the cake?
Posted by lucas from United States of America - December 3, 2007
If I want to bake a cake using a round pan instead of a 9 x 13 what size would I use and how long...
Posted by pat from United States of America - November 29, 2007
Hi Gilla, I was wondering can you use butter instead of shortening?
Posted by norma from United States of America - November 28, 2007
I baked a pie that was supposed to be baked at 350 degrees and it burned up. I baked it at 180...
Posted by theresarains from Australia - November 27, 2007
Can you substitute bourbon with something else in a fruitcake?I don't use alcohol. Thanks Judy
Posted by judy from United States of America - November 27, 2007
Hello, I am doing a project on how much food will stick to cookware using different brands of...
Posted by Ti-yanna from United States of America - November 27, 2007
Why does my Brownie filling end up at the bottom of the pan instead of staying between the two dough...
Posted by fredila from United States of America - November 27, 2007
Can you freeze pecans when you are done shelling them and do you have a good recipe for pies...
Posted by brenda from United States of America - November 10, 2007
I am making Caramel Pies for Thanksgiving. The recipe calls for the milk to be caramelized by...
Posted by jparker52203 from United States of America - November 10, 2007
Hello, I have a question about sponge cake roulade. I made a sponge cake with 6 eggs , 100g flour...
Posted by sara from Iran - November 5, 2007
I am looking for a powered sugar without cornstarch as I am allergic to corn. Is there anything I...
Posted by Nancy from United States of America - November 5, 2007
I am allergic to corn and am also a celiac. I would like to make powdered sugar without cornstarch....
Posted by Annie from United States of America - November 2, 2007
Hi! Gilla, I came across this page while searching for advice about soft dinner rolls. My rolls...
Posted by Anvarie Ahmed from Maldives - October 25, 2007
Gilla, my Mom makes a wonderful carrot cake with ground walnuts, but it often comes out too crumbly...
Posted by Pam from United States of America - October 24, 2007
Every time I make tablet the mixture puffs up when I pour it into the tin and ends up looking like...
Posted by anne from United Kingdom - October 19, 2007
Dear Gilla,
Please help me. I am fond of cooking and baking. I would like to ask you if the...
Posted by carol from Philippines - October 11, 2007
I made small nut rolls which were rolled in sugar prior to baking. I froze the rolls and the sugar...
Posted by SOPHIA from United States of America - October 11, 2007
Can you freeze uncooked pumpkin bread batter in small loaf pans?
Posted by Julia from United States of America - October 8, 2007
What makes cookies stick to a cookie sheet?
Posted by kellie from United States of America - October 3, 2007
I am baking banana bread and want to use some of the batter for cupcakes. The bread in the loaf pan...
Posted by Tina from United States of America - September 28, 2007
Can I store self rising flour in the freezer?
Posted by Pat from United States of America - September 21, 2007
How long do chocolate chips last if they have been in the freezer. Months or years?
Posted by Tunes from United States of America - September 20, 2007
Why does my cake come out hard when cold?
Posted by yommy from Nigeria - September 18, 2007
Hi Gilla, I have some questions regarding baking muffins and cupcakes. Q1) I noted that the cake...
Posted by Doreen from Singapore - September 18, 2007
When I bake bread it always comes out stiff and hard, why?
Posted by vashtie from Trinidad and Tobago - September 5, 2007
How much of a cup is 4 oz of chocolate morsels?
Posted by azyldcatz from United States of America - August 29, 2007
What is the difference between a boxed devil's food cake and a home made one, as far as taste and...
Posted by Pheonix from United States of America - August 27, 2007
Hi, Thanks for your answer to my previous question. I made coconut macaroons yesterday, they...
Posted by salma from Saudi Arabia - July 30, 2007
Ingredient-wise, what is the difference between a bundt cake and a regular cake?
Posted by lindi from United States of America - July 30, 2007
Can I use buttermilk and self-raising flour instead of milk and all-purpose flour in my cake recipe?...
Posted by WL from Singapore - July 26, 2007
What is the difference between baking soda & baking powder, we get them both here? What is the...
Posted by salma from Saudi Arabia - July 26, 2007
My cakes get hard after cooling. They are thoroughly cooled, sliced and used as ice cream cake. The...
Posted by blaky from United Arab Emirates - July 18, 2007
How can I make a homemade cake for a diabetic?
Posted by gaylene from United States of America - July 9, 2007
My daughter is living in Paris at the moment and she says she cannot find self raising flour...
Posted by JB from Australia - July 2, 2007
Hi! I have baked chocolate chip cookies my whole life it seems but lately I have been so frustrated...
Posted by Sydney from United States of America - June 29, 2007
I want to know more about cookies and how to make cookies, also I want to know about the measurement...
Posted by hope from Nigeria - June 8, 2007
The texture of my plain pound cake is doughy. It's not smooth like the other cakes. Any suggestion...
Posted by summer from United States of America - May 23, 2007
If a two layer cake takes 30 minutes to bake, how long will a 12 inch single layer cake take?
Posted by erin from United States of America - May 14, 2007
Can sweetened applesauce be substituted for vegetable oil in cake mixes?
Posted by jimdaffney from United States of America - May 9, 2007
What is the difference between fan oven and conventional ovens please? Thank you
Posted by ada from Ireland - May 4, 2007
Good morning, I have serious problem with making cakes because they either become hard after cooling...
Posted by housesweet from Oman - May 2, 2007
Can you use olive oil in a cake mix instead of vegetable oil? Thank you
Posted by bnnykane from United States of America - April 30, 2007
Can I substitute brown sugar with granulated sugar?
Posted by Angie1 from United States of America - April 30, 2007
Why do my cakes have a crack in them after they are done?
Posted by sweetypie from Georgia - April 5, 2007
I have a bag of brown sugar that is hard as a rock, is there a way that it can be softened?
Posted by Denise Kosecki from United States of America - March 26, 2007
I made Banoffee pie and since I have sliced it all the toffee is runny, very liquid. What went...
Posted by anna calbury from Canada - March 23, 2007
How to make blueberry muffins using sunshine full cream milk powder?
Thanks.
Posted by shelja from Australia - March 20, 2007
Our son loves lemon meringue pie, but is allergic to corn. What can I use in place of cornstarch to...
Posted by Casey from Canada - March 19, 2007
If adding semi-sweet chocolate chips to white cake mix, do I add them while the mix is dry, or after...
Posted by JaysBetterHalf from United States of America - March 19, 2007
I am having a dinner party on Saturday and making my first cheesecake. I have so many other courses...
Posted by gale from United States of America - March 14, 2007
I have made tablet exactly to the Nestlé
UK recipe....
Posted by Gary from United Kingdom - March 11, 2007
What is the difference between baking powder and baking soda! Why is one used over the other in a...
Posted by jackandcarlene from United States of America - March 11, 2007
How do you make funnel cake batter that will stay fresh over night so you can use it the next day?
Posted by nichfamly@aol.com from United States of America - March 2, 2007
How can you make cake flour? Thank You
Posted by agnes Toy from United States of America - February 28, 2007
How do you make cake more moist?
Posted by rolandstrege from United States of America - February 26, 2007
Dear Gilla, We have bought an reasonably big oven which works on an
Posted by harbir from Hong Kong - February 26, 2007Dear Gilla, baking is my passion and mostly I bake cakes for my family and friends. Aside from cake...
Posted by Denia B. Besas from United Arab Emirates - February 21, 2007
Can I substitute bittersweet chocolate for semi-sweet in a cookie and a cheese cake recipe?
Posted by dadel from United States of America - February 21, 2007
Why do the chocolate chips in my cookies turn whitish sometimes and other times do not? How do I...
Posted by chip lover from United States of America - February 19, 2007
I made banana pudding yesterday and stored it covered in the refrigerator. Today it is slimy and...
Posted by priscillaelvisp from United States of America - February 16, 2007
When a recipe calls for one square of baking chocolate I am never sure about the amount. 1 larger...
Posted by artmaker1 from United States of America - February 12, 2007
I am making a cake that requires egg whites and buttermilk. Why do they only use the whites of the...
Posted by millie from United States of America - February 12, 2007
How many chocolate chips are actually in a 12
oz. package of...
Posted by LENE from United States of America - February 9, 2007
Can I use self raising flour instead of plain flour and yeast in making pizza bases?
Posted by Debbie from Australia - February 7, 2007
My wholemeal bread just doesn't rise properly. Every other bread I bake, be it white bread,...
Posted by boxo from United Kingdom - February 7, 2007
If I made a dough containing self rising flour at night can I keep it in the refrigerator overnight...
Posted by sonia from United States of America - February 5, 2007
When baking a cake, should I sift my flour before or after measuring?
Posted by Vet from United States of America - February 5, 2007
I would just like to know why my boxed cakes and homemade cakes turn out on the dry side when my...
Posted by debbie from United States of America - January 26, 2007
Hello Gilla
I am trying to bake this Transylvanian cake called Kurtoskalacs, not sure if you're...
Posted by Ray from United States of America - January 24, 2007
Dear Gilla, This is kind of a long shot, but I am wondering if you would know how I can get alkaline...
Posted by clara turner from United States of America - January 24, 2007
My son is serving a mission for our church in Lima, Peru and I wanted to send him a cake mix for his...
Posted by Carreen L Swenson from United States of America - January 24, 2007
What does one do to prevent a half baked bottom on a pie?
Posted by erika from United States of America - January 19, 2007
Hello Gilla, I am on this American recipe website and I have come across a Dutch funnel...
Posted by Doris from United Kingdom - January 15, 2007
I have used the recipe for chocolate chip cookies and I am having problems with them coming our too...
Posted by mmuniz from United States of America - January 11, 2007
I need to bake a cake but I have no baking powder and the stores near me don't sell it. So how can I...
Posted by leah from United Kingdom - January 3, 2007
We are making a cookie recipe which calls for 1 cup chocolate chips. We only have baking chocolate...
Posted by Kim from United States of America - December 22, 2006
What is scant yeast?
Posted by Andrea from United States of America - December 22, 2006
This may sound like a silly question, but here goes anyway! :) I was looking at a fudge recipe on...
Posted by Stephie Michaels from United States of America - December 20, 2006
Why does a cake fall in the middle?
Posted by Bakingforxmas from United States of America - December 20, 2006
Can you please tell me if I can replace wholewheat flour with regular white flour. I have a recipe...
Posted by Grace from United States of America - December 20, 2006
I want to make a candy recipe from a cookbook done in the 1950s. The amount of chocolate chips is...
Posted by Chuck from United States of America - December 18, 2006
What is the distinction between Devil's food cake and any other chocolate cake?
Posted by Marjorie from United States of America - December 18, 2006
How many cups of Nestlé Toll House Semi-sweet morsels are the equivalent to 12 squares of...
Posted by amteam5 from United States of America - December 13, 2006
When I make a pound cake it says to cream butter and sugar together. How long does usually take?...
Posted by Michelle from United States of America - December 13, 2006
I made a no-bake Christmas cake with evaporated milk. It looks 'wet' to me. Can I bake it?
Posted by Nancy from Canada - December 11, 2006
What is the best way to remove cookies from a baking sheet when the cookies seem to be really stuck...
Posted by Sally from United States of America - December 11, 2006
Hi. What is whole-wheat pastry flour?
Posted by mashael from Saudi Arabia - December 11, 2006
How do I convert a recipe that calls for chocolate squares to chocolate chips? Thank you. Shpdesk
Posted by shpdesk from United States of America - December 8, 2006
Hi Gilla, I'm baking Xmas cookies, lots and lots of them so I have to start early. What's the best...
Posted by maggiemae from United States of America - December 8, 2006
I have a recipe that uses rapid rise yeast. Is there any way I can substitute regular dry yeast for...
Posted by Rhonda from United States of America - December 6, 2006
I make several Yule Logs this time of year. The cake part of the log is made like a jelly roll....
Posted by Marc from United States of America - December 1, 2006
Hi Gilla, I just wanted to know the steps of how to bake a perfect muffin with getting the perfect...
Posted by Latifa from United Arab Emirates - November 27, 2006
How do you keep the bottom pie crust of an apple pie (or any juicy pie filling) from getting soggy?...
Posted by Weda Boolos from United States of America - November 27, 2006
I am a Canadian living in the
UK for a few months. I love...
Posted by Bonnie from United Kingdom - November 27, 2006
The outer edges of my Bundt cakes are always done way ahead of the rest of the cake - what am I...
Posted by Renee from United States of America - November 27, 2006
I was wondering when making a pumpkin pie roll when I pull it out of the oven and try to wrap it the...
Posted by Micahs_girl89 from United States of America - November 24, 2006
If a recipe calls for bittersweet chocolate and I only have a choice between unsweetened or...
Posted by Cosmoe from Syria - November 24, 2006
Gilla, Can you tell me if I can freeze chocolate fudge that I made. It has Carnation milk &...
Posted by Elizabeth from United States of America - November 24, 2006
Can you use bread flour for baking chocolate chip cookies?
Posted by paiger from United States of America - November 22, 2006
I have a cookie recipe that calls for 3/4 teaspoon of nonpareil. I know that nonpareil is a caper...
Posted by jackie duhon from United States of America - November 22, 2006
Hello, I would like some information about cocoa nibs. Can I replace them with something in a recipe...
Posted by Maha from Kuwait - November 20, 2006
If I line the bottom of a spring form pan with wax paper when baking a cheesecake will it ruin the...
Posted by rdawson01 from United States of America - November 20, 2006
I have never tried this myself but I have heard that storing the cookies with a slice of fresh bread...
Posted by niala from United States of America - November 17, 2006
Can you freeze pecan pie, if so cooked or uncooked?
Posted by Jane from United States of America - November 15, 2006
Can I use a cake mix for a jelly roll cake or will it crumble when I try to roll it? I've never made...
Posted by jreynolds from United States of America - November 15, 2006
I understand that you cannot freeze a pumpkin pie that has been baked already. But, can you...
Posted by mat from United States of America - November 15, 2006
Gilla, I have some whole wheat flour: My recipe calls for whole wheat self rising flour: Can I add...
Posted by Webstone from United States of America - November 13, 2006
I made brazil nut fruitcake and it turned out so dry. I have a fan heat oven which usually keeps all...
Posted by Aline from Canada - November 13, 2006
How do you make an orange glaze?
Posted by davidsantos from Australia - November 13, 2006
Can baking chocolate bars be frozen for longer storage?
Posted by Yvonne from United States of America - November 13, 2006
What happens to chocolate chips after a few years? My boyfriend has 30 bags he has collected over...
Posted by unixpro98 from United States of America - November 13, 2006
I purchased fresh sorghum from a local vendor here in Indiana, and I am wondering if I can use it...
Posted by CLICKINGTICKER from United States of America - November 13, 2006
How do I keep pecan pie crust from sticking to the pie pan? It is very difficult to remove in a...
Posted by patti from United States of America - November 13, 2006
Why do cakes sometime get a big crack in the center after baking?
Posted by cooking lover from Switzerland - November 9, 2006
Why do my cakes/brownies
etc get too done on the edges but not...
Posted by acjalon from United States of America - November 8, 2006
Why do my cakes/brownies etc get too done on the edges but not done in the middle? Thanks
Posted by acjalon from United States of America - November 8, 2006
I am looking to make Italian cookies . My problem is I want to make ball cookies but everytime I put...
Posted by rt7757 from United States of America - October 30, 2006
What is the best way to mail cookies, so they arrive safe and fresh? Thank you.
Posted by Valli from United States of America - October 27, 2006
Hello Gilla, Can you please tell me what happens when you use self-raising flour instead of plain...
Posted by kyra from United Kingdom - October 25, 2006
Why do cakes sometime get a big crack in the center after baking?
Posted by cooking lover from United States of America - October 25, 2006
I have recently purchased organic vanilla beans to make vanilla extract. I am planning to make 25 or...
Posted by HeatherH from United States of America - October 4, 2006
How long can you freeze pumpkin bread for?
Posted by ritajann from United States of America - October 2, 2006
My husband likes his cookies very hard and I had a recipe but I can't find it now, so could you...
Posted by nanci from United States of America - September 20, 2006
Hello, I made a sour cream coffee cake. It had one teaspoon of baking powder and one teaspoon of...
Posted by john23 from United States of America - September 13, 2006
Dear Gilla, Can Toll House cookies be frozen after baking and cooling? Thanks, Butch
Posted by Butch from United States of America - September 8, 2006
I have two recipes that call for the same thing, "heavy cream" one is for mac and cheese and the...
Posted by Silken from Canada - August 28, 2006
Why do my cakes/brownies etc get too done on the edges but not done in the middle? Thanks
Posted by Barb from United States of America - August 28, 2006
Is cocoa powder the same as Nestlé's cocoa mix for chocolate milk?
Posted by Blossom from United States of America - August 16, 2006
I am looking for a cake recipe for my grandson's first birthday, which is in October. He is allergic...
Posted by Debi105970 from United States of America - August 16, 2006
I would like to make a cookie (I have a breast cancer ribbon cookie cutter) and put a thick, hard...
Posted by carolynp from United States of America - August 7, 2006
Hello Gilla, I would like to know how to prepare unflavored gelatin to make a strawberry gelatin...
Posted by ELENA HURTUBIA from Chile - July 28, 2006
Can I substitute shortening for vegetable oil in a red velvet cake?
Posted by singlemurray20 from United States of America - July 19, 2006
I have made a basic white decorator frosting and want to know how to make it fluffier. It seems...
Posted by jeneanne from United States of America - July 16, 2006
Hi Gilla, How should I adjust my Toll House Cookie recipe to compensate for the altitude in Denver...
Posted by John from United States of America - July 3, 2006
I want to make candies and truffles and such, but the recipe calls for Dutch processed cocoa powder....
Posted by Andrea from United States of America - July 3, 2006
My son is allergic to eggs. Is it possible to make Toll House cookies without eggs by subsituting...
Posted by Cherie from United States of America - June 9, 2006
I am making Black Forest cherry torte. The topping and fillings are made from whipped cream. Can the...
Posted by kath from United States of America - June 9, 2006
I often find lovely recipes on the net - they are from the
Posted by Elizabeth Adams from United Kingdom - May 31, 2006I always use the recipe on the back of the Nestlé semi-sweet chocolate morsels bag and the...
Posted by kristen from United States of America - May 7, 2006
I have a recipe for a chocolate chip cheescake. You add mini chips (which have been mixed with a...
Posted by cookingmom from United States of America - May 5, 2006
I am having problems with the top crust on my cakes, pound cake in particular, being very crumbly...
Posted by emily from United States of America - April 24, 2006
Gilla, I have 10 pounds of self-rising flour that was given to me. I use mostly all-purpose...
Posted by floyd halcin from United States of America - April 18, 2006
We used to buy the most delicious brownies at a store. Here's the question: The brownies had large...
Posted by becky p from United States of America - April 17, 2006
What is butter flavored shortening and where do I find it? I have read that it may have an...
Posted by candace godbey from United States of America - April 12, 2006
Hi Gilla! I have a recipe which requires vanilla extract but I don't know if you can get it here in...
Posted by Dina from Sweden - March 13, 2006
My recipe calls for 1
oz of cocoa powder. What is equivalent the...
Posted by Judy from United States of America - January 29, 2006
I'm making a recipe that calls for 12
oz of semi sweet baking...
Posted by Rhonda from United States of America - January 23, 2006
If a recipe calls for both baking powder and baking soda, can you eliminate the soda or substitute...
Posted by nijolag from United States of America - December 23, 2005
In cooking cheesecakes what is the main purpose of eggs. Some recipes call for few while others want...
Posted by kristie from United States of America - December 22, 2005
How long can you store baking chocolate? Thanks
Posted by Gary from United States of America - December 20, 2005
My recipe calls for sweetened baking chocolate squares but I only have unsweetened squares on hand....
Posted by Cindy from United States of America - December 16, 2005
Help! Last night I made a fruitcake for the first time. I used a bundt pan which I buttered and...
Posted by ckshaffer from United States of America - December 16, 2005
Are chocolate chips that have turned white-ish from heat still okay to be used for cooking? Perhaps...
Posted by Connie from United States of America - December 15, 2005
Hi, I have been trying my best to get my bread soft and spongy. I have failed multiple times. I have...
Posted by simpy from United States of America - December 9, 2005
What is the difference between Baking soda and Baking powder. Some cookie recipes call for one and...
Posted by bakermom from United States of America - December 2, 2005
How do I make layered dessert cakes moist, specially when the cake base is a sponge?
Posted by vinita from India - November 23, 2005
What is the difference between semi-sweet chocolate and bittersweet chocolate? I have a new recipe...
Posted by Dee Fulgham from United States of America - November 22, 2005
Are pecans ready to use once they are shelled, or do they need roasting? I want to bake with...
Posted by zookeeper from United States of America - November 22, 2005
How do you keep pumpkin pie from separating (the crust from the filling)? Thank you, Lorraine Mills
Posted by lorraine from United States of America - November 18, 2005
What is half and half? What is a substitute for it? If a recipe asks for self rising flour, can I...
Posted by diotayag from Philippines - November 13, 2005
Can you tell me the difference between salted and unsalted butter when baking? When should I use...
Posted by dawnc1122 from United States of America - November 10, 2005
Dear Gilla, I would like to know if I can substitute all purpose white flour with wheat flour? I...
Posted by Kristi from United States of America - November 9, 2005
If the dough is too stiff can I add another egg to the batter? My cookies always go hard the next...
Posted by Nancee from United States of America - November 4, 2005
I bake a lot with self-rising flour and I have noticed on some self-rising flours that it should not...
Posted by lavendrrose05 from United States of America - October 27, 2005
Hello Gilla, How do you make chewy chocolate cookies? Someone told me you can use milk as you make...
Posted by mommy4 from United States of America - October 24, 2005
Can I substitute? Instead of using semi-sweet baking squares can I use semi-sweet chips?
Posted by karengolden from United States of America - October 24, 2005
How can I use chocolate chips or baking chocolate for dipping without it becoming too thick or...
Posted by Patti from United States of America - October 21, 2005
Hi Gilla, My question is, when baking a cake (out of the box) what causes it to crack in the middle?...
Posted by november1768 from United States of America - October 13, 2005
Can I substitute unsweetened baker's chocolate for cocoa? If so, what is the substitution exchange?
Posted by shyness414 from United States of America - October 3, 2005
When making cookies with a large cookie scoop, for 3 1/2" cookies I think, should I do anything...
Posted by shel from United States of America - August 10, 2005
I would like to know how to make a chocolate chip cookie that doesn't flatten out when baked. What...
Posted by Linda Stephens from United States of America - July 3, 2005
Can I substitute all purpose flour for self rising flour in a recipe by adding an additional...
Posted by barb2597 from United States of America - June 17, 2005
Hello, I was just eating some dark chocolate candies and the chocolate in the candy seems just the...
Posted by chocolate4me from United States of America - May 31, 2005
Could you please tell me what the difference is between cake flour and self-rising flour? I used...
Posted by bbb527 from United States of America - May 20, 2005
Can I use bread flour for regular recipes?
Posted by chulla from United States of America - May 1, 2005
Please email me recipes for bars, brownies and/or cookies that are sugar free and use Nestlé's...
Posted by Christine from United States of America - April 10, 2005