One project of mine is to develop my knowledge and skills for baking with less sugar and develop recipes using no refined sugar. The challenging part of baking without refined sugars is, often sugar has more than one function in a recipe, especially in baked goods. Sugar not only adds flavor, it helps develop the structure and texture in desserts. Whipping sugar and butter together makes cakes and cookies that are tender, light and airy as well as tasting sweet. So, when baked goods do not contain refined sugar it is easy to create a dense and dry muffin, cake or cookie. I believe I averted that challenge and created my first low sugar / no refined sugar muffin with my Good Morning Glory Muffins. These muffins are loaded with healthy and fresh ingredients, and naturally sweetened and moist. They are tender without being weighted down from all the fresh ingredients. A great breakfast to start your day.
Traditional Morning Glory Muffins are easily adapted to a no refined sugar recipe because the grated carrots add a subtle sweet flavor. It also combines all-purpose and whole wheat flours in the recipe. For my recipe, in addition to using grated carrots, I added grated zucchini, grated apples, apple sauce and Medjool dates. The grated carrots, zucchini, and apples I used for texture and flavor, while the applesauce and dates help sweeten the muffins. Apples and dates have a lot of natural sugar and melt when baked into muffins and cakes. They also have a lot of fiber. This helps slow down the digestion which is important to anyone who is counting carbs or watching their blood sugar.
The grated zucchini, grated apples and applesauce provide a lot of moisture. To prevent the muffins from getting soggy, I recommend squeezing out some of the water in the zucchini and apple. You do not have to squeeze them dry but getting rid of most of the water is helpful in creating a tender muffin.
Good Morning Glory Muffins
What I like about these Morning Glory Muffins is they are moist without being heavy and have subtle flavors including the sweetness. You definitely will taste the wheat, but it is not dry tasting. How sweet the muffins tastes depend on how well the chopped dates are incorporated throughout the muffin batter. I do not believe they need more dates in the muffins, otherwise they would be too sweet. Also, Good Morning Glory Muffins are hearty muffins without being heavy, so they won’t weigh you down.
Normally I love bold flavors, but with this recipe the spices create a deliberate subtle flavor profile. Even though I believe there is no such thing as too much fresh ginger, I wanted that flavor to come intermittently between bites like a surprise citrusy-ginger wake up call. The cinnamon is subtle as well, so it won’t over take the muffin flavor. However, each spice is easily adjusted to suit your taste. Often, cinnamon and fresh ginger contribute a sweet flavor in baked goods even though by themselves they are not sweet at all.
Switch it Up
When I first taste tested my Morning Glory Muffins, I thought they needed extra sweetener, so I added a small amount of honey. However, if the dates are evenly mixed in the batter, each muffin should taste sweet without the extra honey. I do not recommend adding more honey as the flavor will overpower the muffins. You can substitute the honey with maple syrup or agave syrup. If you want less sugar, please feel free to omit the honey or, keep the honey and reduce the amount of dates to 3.
Also, to keep these Morning Glory Muffins in the low sugar category, I did not add raisins. Like dates, raisins contain a lot of natural sugar and I was concerned adding them it would make the muffins too sweet. If you are not concerned about the amount of sugar in your muffin add no more than a 1/2 cup (125 ml) of raisins and you will enjoy a sweeter muffin more characteristic to a traditional Morning Glory Muffin.
Grated unsweetened coconut is also a nice addition adding another element in texture and flavor. Add up to a 1/2 cup (125 ml) unsweetened flaky coconut.
Determining when the Good Morning Glory Muffins are done
The hardest part about making these muffins is determining when they are done. Because of the amount of vegetables in the recipe and all the moisture from the zucchini, apples and eggs the traditional toothpick test is not reliable here because the batter does not cling to the toothpick. However, I still recommend using a toothpick to check for doneness. Instead of looking at the toothpick to see if there is any wet batter clinging to it, touch the end with your finger tips to feel if it is sticky and moist. If it is, the muffins need to continue baking. When the tooth pick feels on the dry side of moist and is not sticky, the Morning Glory Muffins are done.
Additional clues the muffins are done baking are the color and if the muffins spring back when you lightly touch the muffin tops. They should have a nice golden brown color and spring back into shape after you touch the muffin tops.
Nutritional Information for Good Morning Glory Muffins
According to My Fitness Pal calorie and nutrition calculator, when made according to my recipe each muffin has 203 calories. Has 7 grams of fat (11% DRV), of which 1 gram is saturated fat, 4 grams are monounsaturated fat and 2 grams of polyunsaturated fat, plus 0 trans-fat. Each muffin has 31 grams of cholesterol (10% DRV) which comes from the eggs. All other ingredients do not contain any cholesterol. Other nutritional points of interest are: Sodium 143 mg (6% DRV), potassium 217 mg (6% DRV), total carbohydrates at 34 g (11% DRV), with dietary fiber at 7 g (30% DRV), and sugar at 10 g. Also, each muffin contains 4 g (8% DRV) of protein, 41% Vitamin A, 16% Vitamin C, 15% Calcium and 10% Iron.
Because of the power of the sugar lobby, nutritional labels do not show the Daily Recommended Value (DRV) for sugar. If must be a concerning percentage if the sugar industry does not want us to know. I was hoping to get these muffins in the single digits, but with 7 grams of dietary fiber I believe they are relatively low in sugar.
More recipes using no refined sugar or less sugar.
Low Fat Granola you can adjust the amount of sugar in the recipe by reducing the amount of dried fruit. Using fresh ginger instead of crystallized ginger is also a great way to cut back on the sugar.
Good Morning Glory Muffins
This muffin recipe is my adaptation for a low sugar Morning Glory Muffin. There is no refined sugar and are loaded with lots of fresh ingredients like apples, zucchini, sweet carrots and Medjool dates. These muffins are not sweet but will contain some sweet bites depending on how many dates are scattered about in each muffin. They are a delicious and healthy choice for breakfast.
For extra protein, serve with ½ cup (66 ml) low-fat cottage cheese or yogurt. Or Laban a Lebanese cheese made with yogurt.
Best served warm and the day it is made. Serving size =1 muffin.
- ½ cup 43 g shelled walnuts
- 1 ¼ cup 179 g all-purposed flour
- ¾ cup 120 g whole wheat flour
- ½ tsp 2 g Kosher salt
- 2 tsp 10 g baking powder
- ½ tsp 1 g ground cinnamon
- ½ tsp freshly grated nutmeg less than a gram
- 1 ½ tsp minced fresh ginger 7 g
- 4 Medjool dates 62 g minced
- 1 zucchini 8 oz / 239 g about 1 2/3 cups grated
- 2 carrots 6 ½ oz / 185 g 1 packed cup grated
- 1 apple 6 ½ oz / 185 g ¾ cup grated
- ½ cup 125 ml apple sauce
- 2 large eggs lightly beaten
- 1/3 cup canola oil or 1/3 cup melted coconut oil
- 1 tsp vanilla
- 1 TB honey
Preheat the oven to 375°F/ 190°C / Gas Mark 5 and place the rack in the middle position. Spray each muffin cup with cooking spray. Soak up any excess oil with a paper towel. Or fill each muffin cup with a paper liner.
Toast the walnuts
Heat a small skillet over high heat for 4-5 minutes. Add the shelled walnuts to the skillet and shake the skillet to move the walnuts around the pan. Keep the walnuts in motion by moving the skillet back and forth, shake the skillet or toss with a spoon. The walnuts are toasted when you begin to smell a nutty scent, about 30 seconds. Do not let the walnuts brown or burn.
Immediately turn off the heat and pour the walnuts onto a cutting board to cool. Chop the walnuts to small bite size pieces. Set aside.
Prepare the Zucchini and Apple
Place the grated zucchini in a fine mesh strainer and squeeze out most of the excess water. Squeeze several times to get as much water out. Place on a plate and reserve.
Add the grated apples to the fine mesh strainer and squeeze out some of the water from the apples. Place on the plate with the zucchini. Add the grated carrots to the plate. Set aside.
Make the batter
Add the all-purpose flour, whole wheat flour, baking soda, Kosher salt, cinnamon, nutmeg, minced ginger to a large mixing bowl. With a wire whisk, stir until all the ingredients are evenly incorporated.
Add the minced dates into the flour and toss the dates around to coat with flour. Use your hands to separate the clumps of chopped dates to get them evenly distributed in the flour.
Slide the grated zucchini, grated carrots, grated apples, and chopped walnuts into the flour mix and stir to mix.
Add the applesauce, canola oil, eggs, vanilla, and honey then stir to mix. Carefully stir until all the ingredients are evenly incorporated. You want to be careful to not over mix the batter, but it does need to get all mixed together. It is a thick batter.
Scoop up a heaping ¼ cup of batter with a dry measuring cup and pour the batter into a muffin tin. Repeat to fill all 12 muffin cups. Divide any remaining batter around to even out the muffins.
Bake in the oven for 35– 40 minutes, or until the muffins are golden brown and the top of the muffins spring back when touched. Also, when a toothpick is no longer sticky to touch after it was inserted into the center of a muffin.
Remove from the oven and cool the muffins in its' pan placed on a cooling rack for 15 minutes. After 15 minutes, cool in the muffin tin, or remove each muffin and cool on the rack.
Best eaten the day they are made, but will last for 2-3 days stored in an air tight container. Reheat in a microwave or oven.
Can be frozen individually wrapped in plastic wrap and stored in a Ziploc bag in the freezer for up to one month.
Because there is a lot of fruit and vegetables what have a lot of water it creates a very moist muffin. The traditionally reliable toothpick method of checking to see when a baked good is done, does not work here. No crumbs and batter cling to the toothpick even when they need more baking.
I still recommend using a toothpick, but in a different way. After 30 minutes, insert a toothpick into the middle of a muffin and take it out. Pinch the end of the toothpick that was inside the muffin, if it feels very moist and sticky, the muffins need more time. The muffins are done when the toothpick feels on the dry side of moist, plus is not sticky. These muffins take longer to bake because of the amount of moisture in the batter, anywhere from 35 to 45 minutes.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Chocolate is a separate food group in my household and just like protein, I can’t live without it. Whenever I order a dessert in a restaurant, it is the chocolate desserts I gravitate to. However, I hesitate whenever I see a flourless chocolate cake on the menu because I do not know if it going to be fudge or cake. When it comes to flourless chocolate cake, I like them on the lighter side, not the ones that taste like dense fudge. It is not that I believe they taste bad, it is just they are very rich. The type of flourless chocolate cake I prefer, have a lighter airy texture, despite being moist and loaded with dark chocolate.
So far, I have come across two flourless chocolate cake recipes that satisfy my requirement of biting into a slice of cake, not a chunk of fudge. What makes them different from most flourless chocolate cake recipes out there is the use of finely ground nuts and whipped egg whites. The nuts act like a flour replacement and give the cake some texture and body. Also, because of the whipped egg whites, there is some air which gives the cake some lift and tastes light. Just like brownies, the cake is fudgy without being dense.
The only challenging aspect to making a flourless chocolate cake is how fragile they are. Especially the types of cakes I prefer. Without the gluten to hold it together, the cake can easily break and crack. Transferring the cake off the bottom of the springform pan onto a serving dish requires the strength of all the good karma, prayers and best wishes you can muster. As well as patience and your best problem-solving skills. It is a very moist cake, especially in the middle which makes it very delicate.
My recipe is adapted from Diana Henry’s Bitter Flourless Chocolate Cake recipe in her cookbook, Simple. She uses ground almonds which I love, but I could not bring myself to use almonds a day after I wrote a post about Earth Day Recipes and how growing almonds in California is depleting their water supply. I will not give up almonds altogether, but I should leave some time before I start using them again.
Flourless Chocolate Cake Variations
In my recipe I substitute almonds with ground walnuts and I added orange zest and Grand Marnier. Chocolate pairs well with many types of nuts, so you can’t go wrong using any type of nut. I do love walnuts and chocolate, especially with bitter orange flavors from orange zest and orange flavored liqueur. I kept all the proportions the same, but I also added Grand Marnier for an extra orange punch. There is just enough of the walnuts for a subtle nut flavor with the dark chocolate the focal point.
However, the addition of Grand Marnier makes the cake more fragile than without it. I believe this is because of the extra moisture in the cake batter. I don’t believe baking it longer will help. If you are concerned about the final show stopping appearance, then don’t add the Grand Marnier. The whipped cream has Grand Marnier in it, so the dessert will have the great chocolate and boozy orange flavor.
Removing the cake off the bottom of the spingform pan is challenging with this moist and delicate cake. If you don’t care, remove the sides of the pan and place the cake still on top of the pan’s bottom, on a serving plate. No one will care or notice while they are enjoying your delicious cake. Or, you can try lining the bottom of the pan with parchment paper to see if that helps. If your cake does break don’t despair, you can break it up and make ice cream sundaes with chocolate and vanilla ice cream, dark chocolate sauce, whipped cream with orange flavors and candied orange peel. Or, cut the cake up into bite size pieces for people to nibble on with their coffee or tea.
Orange Essence Flourless Chocolate Cake is worth making regardless of its delicate nature. Because the chocolate is the dominate flavor, use the best quality of chocolate you can buy with 70%- 72% cocoa butter. I have great success with Lindt chocolate and Ghirardelli Intense Dark Chocolate, twilight delight found in candy section of the grocery store. Here is a link for more information on the best chocolate bars for baking from Serious Eats.
Bitter Orange Flourless Chocolate Cake
An effortless flourless chocolate cake with intense dark chocolate flavor and a light and nutty texture. The cake is very moist and fudgy but not dense.
Serve with whipped cream
Flourless chocolate cake
- 6.75 oz (192 g) unsalted butter about 1 2/3 sticks
- 11.5 oz (328 g) good quality dark chocolate, broken into pieces 70% coco solids
- 3/4 cup (164 g) super fine sugar
- 5 large eggs, separated
- 1/2 cup (57 g) ground walnuts (see note)
- finely grated zest from half a navel orange
- 2 TB Grand Marnier Optional
- Confectioners' sugar for dusting the cake
- 1 cup heavy whipping cream
- 1 TB confectioners' sugar or to taste
- Zest from half an orange
- 2 TB Ground Marnier or a 1/2 teaspoon of Orange Blossom Water
For the Cake
Preheat the oven to 350 °F (177°C /Gas Mark 4) oven. Butter an 8-inch (20 cm) springform pan. Set aside.
In a medium metal mixing bowl, add the broken-up chocolate, the butter and sugar to the bowl.
Add some water to a large 10-inch (25.5 cm) skillet just enough to cover the bottom of the pan. Set on a burner over medium heat. Bring the water to a gentle simmer and place the bowl with the chocolate, butter and sugar in the center of the skillet. Melt the chocolate and butter, stirring occasionally. Do not let the water get to a brisk boil. Keep it at a gentle simmer, being careful not to splash water into the chocolate.
Remove the bowl from the skillet just before all the butter has melted and stir until all the chocolate and butter has melted. Let the chocolate cool for four minutes.
Add the egg yolks one at a time to the chocolate, stirring between each addition until each yolk is incorporated.
In a separate bowl, with a stand mixer or hand-held mixer, beat the egg whites until stiff with soft peaks and still wet. Soft peaks will form when you lift out the beaters. Gently fold in the Grand Marnier if using.
Add the orange zest to the ground walnuts and mix together. Add the walnut mixture to the chocolate and half of the whipped egg whites. Fold into the chocolate. Then fold in the remaining egg whites.
Pour the batter into the prepared springform pan and place on a rimmed sheet pan in case it leaks. Place the cake in the oven and bake for 35 minutes.
Remove the cake from the oven and cool on a cake rack. Don't get upset if you see the cake deflate and crack as it cools. When the cake is completely cool, unlatch the pan and carefully remove the sides. Run an icing spatula, or thin sharp knife under the cake to loosen. It helps to clean off the spatula or knife every time you pull it out from under the cake. Carefully transfer the cake onto a serving plate.
Dust the cake with confectioners' sugar right before serving.
Right before serving, use a hand-held mixer and whip the heavy cream until it just holds its shape. Sprinkle in the confectioners' sugar and Grand Marnier, if using. Whip until combined soft peaks form. Taste and correct the whipped cream for sweetness and the Grand Marnier. Place in a small serving bowl.
Serve the whipped cream with the cake and extra fruit, like berries.
Before you start the cake, toast the walnuts in a preheated 350°F (177 °C / Gas Mark 4) oven. Spread a couple of handfuls (60 g) of the walnuts over a small rimmed baking sheet. Toast in the oven for 7 minutes. Spread the toasted walnuts over a clean lint free kitchen towel. Fold a portion of the towel over the nuts to cover and rub the towel with the walnuts back and forth to remove the walnut skin. No need to go crazy rubbing off all the skin. Rub back and forth a few times until no more skin comes off without scrubbing. Collect the walnuts leaving the loose skin behind and grind the walnuts in a food processor.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Everyone needs those back-pocket recipes at their fingertips and Maida’s Lemon Cake is one of mine. Maida Heatter’s, “The Best Damn Lemon Cake” comes from her cookbook, Cakes and her New Book of Great Desserts. She explains in the recipe’s summary the cake got its name from the first thing her friends said after taking one bite. She is the guru of baked desserts and celebrated her 90th birthday last year. I have always found her desserts reliable and well tested, especially her cake recipes. They are all classics that never go out of style.
Lemon cakes come in so many shapes, sizes and styles and this recipe is no exception. It is a loaf cake with a light lemon glaze on top that soaks into the cake. Early in my marriage, I made this lemon cake all the time. Unfortunately, I stopped because baking for pleasure was replaced with the pleasure of taking care of my children with a couple of baking projects squeezed in between.
Recently, I was reminded of this lemon cake recipe after being treated to a slice of Lemon Lulu Cake from Mother Myrick’s Bakery (A bakery in Manchester VT.) They are different types of lemon cakes, but the bright lemon flavor is similar. Lemon Lulu cake has a lighter texture and made in a Bundt pan, whereas Maida’s Lemon Cake has ground almonds in the mix and keeps its’ moisture even after a couple of days.
The only downside to this recipe is, it is not something to make at the last minute. Ideally, the cake rests for 12-24 hours before you serve it. During this resting period the cake’s lemon flavor gets more pronounced and the cake becomes very moist from the glaze. You must plan accordingly. Yet, the advanced planning has its merits too. Bake it a day or two before you need it leaves you with more time to do other activities on the day of. Also, this cake gets better with age. It freezes well, is perfect for travel, picnics and gifts.
Best Types of Cake pans for Lemon Cake
My lemon cake did not rise as high as it should because my aluminum loaf pan is larger than the one specified in the recipe. It is hard to come by an 8½ x 4½ x 2¼ inch (21 x 11 x 6 cm) heavy-duty aluminum loaf pan that does not have a Teflon coating, made of glass, or made with a dark metal. These materials are all no-no’s in Maida’s book. I am partial to Nordic Ware baking pans, but their loaf pan has an 8 cup (2 L) capacity. Chicago Metallic makes a loaf pan with the right dimensions and material as well as Wilton and Williams and Sonoma.
My cake is also darker, because it cooked faster because the pan was not made with heavy-duty aluminum. My pan is a generic lightweight aluminum pan I bought over 30 years ago at the grocery store. It might be a lightweight, but it is still going strong and baked it fair share of Pumpkin Bread over the years.
This baking experience reminded me, I should trust my instinct and not always follow a recipe blindly, I knew I should have checked the cake earlier than specified, but I followed the directions instead. Fortunately, I do not mind a darker crumb and the glaze keeps everything moist. See the links in the Notes of the recipe for the types of adjustments to make if you use glass or dark metal pans.
The only adjustment I made to the recipe is I added almond meal (flour) instead of blanched almonds. It is not always easy to grind nuts as fine as you can get with almond meal. Often the almonds start turning into a paste before you get the right consistency you want. Do not add a half cup of almond meal, measure the almond meal by weight, not volume. The two measurements are not equal. You may use the volume and weight measurement for the blanched almonds.
If you have the almond meal use that to flour the pan instead of bread crumbs. It will do the same job and add extra almond flavor to the loaf.
More Lemon Desserts
Maida's Lemon Cake
When Maida Heatter explains her name for "The Best Damn Lemon Cake," came from the first things her friends said after taking a bite. You just know it is good. Everyone needs a reliable lemon cake to bring to friends or just add some sunshine at the end of a meal. This loaf cake has great sweet lemon flavor but is not too sweet to turn you off. It is great paired with coffee and tea. I also like it with fresh berries.
The instructions say to let the cake sit for 12-24 hours before serving so plan accordingly. I found the cake is even more delicious the day after it is made.
See recipe Notes for specifics about the loaf pan used to make the cake with. If you do not have the exact loaf pan, no worries. Just make the necessary adjustments recommended in the articles.
- ½ cup (60 g) blanched almonds (or 60 g almond meal)
- 1½ cup (185 g) sifted all-purpose flour
- 1 tsp baking powder
- 3/4 tsp Kosher salt
- ¼ lb (115 g) butter 1 stick
- 1 cup (235 g) granulated sugar
- 2 eggs
- ½ cup (125 ml) whole milk
- 1 oz (29 ml) real lemon extract 1- 1 fl oz bottle
- Freshly grated zest from 2 extra large, or 3 medium lemons
- 1/3 cup plus 2 TB (113 g) granulated sugar (4 oz)
- 1/3 cup (75 ml) fresh squeezed lemon juice
Set the rack in the lower third of the oven and preheat the oven at 350°F (175°C / Gas Mark 4). Butter an 8½ x 4½ x 2-inch (21 x 11 x 6 cm) loaf pan with a 6 cup (1.5 L) capacity. Lightly dust the loaf pan with very fine bread crumbs or almond meal and set aside. (See note about pan). Line the bottom of the prepared loaf pan with a piece of parchment paper.
Ground the almonds in a food processor or nut grinder till they are very fine but are not getting pasty. Or use the almond meal.
Add the sifted flour, baking powder and Kosher salt to a small bowl and stir with a wire whisk until the ingredients are well incorporated. Set aside
Melt the butter in a small sauce pan set over low heat. Cool slightly before using.
In a bowl of a stand mixer, add the melted butter and sugar. (Make sure the eggs are cool enough so they will not cook the eggs.) Turn the speed to medium and beat to mix. Turn down the speed to low and add the eggs one at a time, thoroughly mixing each egg in the batter between each additions. Scrape down the sides of the bowl between additions.
While the mixer remains on low speed, add the flour mixture in three additions and alternate with the milk in two additions. Beat in the ingredients thoroughly between each addition but be careful not to over-mix the cake batter. Also, stop the mixer to scrape down the sides and bottom of the bowl between each addition. Add the lemon extract and beat it in.
Turn off the mixer and remove the bowl. Add the lemon zest and ground almonds (or almond meal) to the batter and stir in with a rubber spatula.
Pour the cake batter into your prepared loaf pan and bake for 65-75 minutes. The cake is done when a cake tester inserted in the middle of the cake and all the way to the bottom, comes out "just barely clean". The cake will crack down the middle because the outside cooks faster than the inside of the cake. This causes the cake to crack as the insides cook and the cake rises.
Remove the cake from the oven and let it rest in the pan for 2 minutes on a cooling rack.
After the two-minute cool, slowly baste the lemon glaze over the top of the cake. Take your time basting the cake so a nice even glaze coats the top of the cake and soaks into the body, about 5 minutes.
Let the cake rest in the pan until it is tepid, mostly cooled down. Run a knife around the edge of the pan and invert the cake to loosen it out of the pan. Remove the parchment paper from the bottom of the cake. Turn the cake right side up and cool on the rack.
Once completely cooled, wrap the cake with plastic wrap or aluminum foil and let it rest on the counter for 12 - 24 hours. Or place in the refrigerator for 4 hours. Or the freezer for 2 hours before serving. I prefer the results after the 12-24 hour period, but if you need it for the same day then the freezing options works fine. Just let it defrost before you serve it.
A couple of minutes before the cake is done cooking, make the glaze. Add the sugar and fresh squeezed lemon juice in a small sauce pan set over medium heat. Stir the mixture until the sugar is completely dissolved. Do not let the syrup come to a boil. Turn off the heat and set aside until needed.
Maida is very specific about what type of pan will produce the best results. You might think it is a lot of smoke about nothing but for baking, everything you use from ingredients to the oven affect the final outcome of your baked good. She is adamant about not using a non-stick pan, dark metal pan, and glass loaf pan. Her pan of choice is a heavy-duty aluminum pan. From my experience, I agree with her about the dark metal pans and glass pans, they do not bake as nicely as a heavy-duty light-colored aluminum pan does.
I used a large aluminum loaf pan, but it was not a heavy-duty one. It cooked up faster than the recipe suggested and got darker. It was either that or use my dark metal non-stick pan, which would have been two strikes against me. If you can't take her advice, use the loaf pan you have, but be forewarned. Why you should not bake a cake with a dark pan. Why you should not bake a cake in a glass pan. These articles give advice how to work with these types of pans when you need to bake with them.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.