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Aww thank you so much! :)
Aww that's great!! So glad you liked the recipe :)
It's just what I googled. Worked great so saw no reason to look for another alternative:)
Depends where you're from. I live in th UK and we can get it at the supermarket :)
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Hi Tim! We don't use volume in the UK as weight is much more accurate. That being said, I am currently giving away a free kitchen conversion cheat sheet (US to UK and vice versa) on my website! This will help you easily convert it yourself. Here's the link: http://kitchenmason.us15.list-manage.com/subscribe?=11b0f2c7175de4c8947981a31&id=6bc54532ae
Aww thank you :)
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Pics look great! So glad you liked the recipe & love that my step by step approach helped a 'not so confident' cook create a lovely meal :) Mirin looks similar to what I used so think you made the right choice there. Sauce quantity is definitely a personal preference, I love lots! Hence the recipe reflects that. And I agree, panko crumbs are the way forward! Thank you so much for your kind words x
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Aww that's great! Good to know about freezing baked cheesecake too. Thank you :)
Ooh bacon, good idea! Thanks :)
You totally can! It's easy with my step by step recipe :)
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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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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 :)
How to Make Easy 2 Ingredie...View Instructable »
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 :/
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