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Aww thank you:)
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Aww you're welcome! Thank you for the kind words :)
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Aww thank you :)
Hey! Yes I believe plain flour is bleached/unbleached flour in the US. If you need help with grams to US cups etc, head over to my website & sign up. (www.kitchenmason.com) I'm giving away a free kitchen conversion cheat sheet which will make that super easy. As for fudge pieces, you see the little light brown cubes on the top of the bars? That's the fudge pieces. Just very small cubes of vanilla fudge. We can just buy them in the shops here, not sure about a US substitute? Toasting the pecans is a great idea, thank you! I have a 2 year old, so burning off 7 of these babies is easy haha! And you're welcome, glad you like the recipe :)
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Aww so glad you liked it! :)
I actually do! Here you go. Obviously just don't bother drizzling over the chocolate at the end. http://www.kitchenmason.com/2016/04/17/chocolate-drizzled-shortbread/
I've just googled and I actually have no idea! It's a very buttery crumbly/crunchy biscuit. Not sure how else to help!
I'm not sure to be honest. From memory you may need a little more moisture in the recipe if you try it though as I think gluten free flour is much drier?
Aww thank you! I agree whole heartedly, chocolate is always a winner :)
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I hate that too!! Nothing more misleading as it's not actually '1' ingredient plus I can't get it here in the UK. It's cheating haha! Glad you like my recipe :)
Thank you :)
Oooh I'm not sure Mrs M! I've used coconut oil but not not as a substitute for butter. Maybe worth a try or a google?
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Aww thank you!
I don't think you care about much at that age. You've done well to convince any! And yes, not having to use fractions is always a bonus :)
Haha aww thank you! Glad you like them :)
I'm not sure to be honest. Over in the UK we have floury and waxy potatoes. Floury work best for this recipe. Maybe this guide I found could help you? http://www.cooksinfo.com/floury-potatoes
Haha aww thank you :)
Haha I know what you mean. We're lucky here in the UK as it's standard. I do find it much easier and far more accurate :)
Aww that's so lovely of you to say! Thank you <3 With regards to conversions, if you head over to my blog www.kitchenmason.com and sign up - let me know once you've done that and I can email you a conversion cheat sheet of my own creation :)
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Oh my god, that sounds amazing! I might try that too :)
That sounds like a great set of scales! Glad you like my recipe :)
Haha aww thank you!
Haha aww thank you!
Golden syrup is a UK based ingredient. I think (assuming you're US based) your equivalent is corn syrup? And the oats a regular rolled oats.
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I feel your pain haha! You're welcome :)
Aww thank you so much! That's so lovely of you to say :)
That's a great idea!
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I understand what you mean but I personally feel that using volume is an inaccurate way of baking and always promote the use of weight, which is very accurate. Especially as baking is a science. I don't mean to cause offence in any way, I just wanted to explain why I don't add volumes to my recipes x
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Hi, I'm based in the UK and we only use grams & ml. There are plenty of free & easy to use conversion websites out there to help you convert the recipes though :)
You could use any cookie to be honest. The only thing is if you didn't use a 'filled' cookie, the amount of butter you need may change. I'm not sure what to without actually trying it myself though :/
Aww thank you so much! :)
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Hi! There are tons of great online converting tools out there. Here's one that will help you do that in no time! https://goo.gl/iPmOsZ
Just googled it for you and came up with these 2 articles/posts that may help you :) xhttps://goo.gl/6c4VHUhttps://goo.gl/ABGgaM
AWESOME!! SO glad you like my recipe :D Genuinely love getting feedback (good or bad) but I'm very pleased you're happy with both the recipe and the results. Goof job by the way - yours look great!
I have absolutely no idea! I've never delved into the sugar free world myself and wouldn't know where to start. Sorry :(
Thank you! Me too :)
I just find it to be much more accurate. Particularly if you remake a recipe - you know it will be the same every time :)
Oh dear :( I will keep my fingers crossed for you x
You should be good for an hour or so if you wanted to display them at a gathering etc but I would store them in the fridge as a general rule.
Sorry - I'm based in the UK and we use weight here as opposed to volume as it's much more accurate. There are plenty of great online conversion tools to help you convert it though :)
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