I went to HomeGoods to replace the 1 qt stainless steel pot that Stan burnt up trying to warm up Chicken & Dumplins. The man won’t warm up soup in the microwave to save my pots! He even warms up canned soup in a pot. I’m digressing. What I walked out of the store with is this….
Red Velvet Cake Emulsion….
A good size bottle of vanilla extract (I know I know I’m making some why am I buying more…I bake a lot guys and my homemade won’t be complete for another six weeks and I will run out before then)
Now look at the prices I paid for them
Yep, $2.99 for the emulsions and And $5.99 for the extract. I also found this bottle of black peppercorns that I was in need of.
And look how much I paid for it…
Now I did get a new pot also, but it wasn’t a 1 qt.
Still looking for the replacement for my pot; but so happy to have found these. I bought all of the emulsions that they had on the shelf. I have no idea what to do with them yet. I made citrus cookies last weekend (along with a carrot cake – still making two desserts a weekend trying to get holiday desserts right) and I was afraid to use the emulsions. I used my orange and lemon extracts instead with the zest of both.
If you’ve ever used emulsions, send me a word and let me know the best ways to use them. I could really use the advice. I make a White Chocolate Orange pound cake that I’m thinking about using the orange emulsion in but the recipe calls for fresh orange juice and zest. Don’t know how to work it. I guess I’ll need to check Google for research.