New Jersey Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Quick!! Baking help!!
I'm making this right now:
http://www.skinnytaste.com/2010/02/skinny-red-velvet-cupcakes.html
I just realized I have NO butter. I'm in the middle of the recipe, and I need it for tonight, and I can't go to the store.
HELP - what can I sub??
Re: Quick!! Baking help!!
1/2 cup (113 grams) margarine
1/2 cup (113 grams) solid vegetable shortening or lard
Fats, Unsalted Butter 1/2 cup (113 grams) 1/2 cup (113 grams) salted butter (decrease the salt in recipe by 1/4 teaspoon)1/2 cup (113 grams) margarine
1/2 cup (113 grams) solid vegetable shortening or lard
Read more: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz1m1SlylZ7
Or if you have heavy cream you can follow this recipe to make butter fresh
http://joythebaker.com/2010/05/how-to-make-butter/
*always remembering Annaleigh Lucy*