I have a question about the recipe "Walnut Cake" from Mimi Thorisson. The recipe says to mix in the butter... Is the butter melted or are you mixing in softened butter?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lisanne is a trusted home cook.
I have a French baking book from Canada whose recipes also seem to be written this way, but I usually use softened butter that I beat with sugar in the usual way to aerate the mixture, then add the eggs one at a time and the additional liquids. I would sift the dry ingredients and whisk in the nuts, then add to the batter in separate increments. Perhaps others will weigh in!
And other tips to help manage your linen closet.
How Many Sets of Sheets Do You Need?
Clever French Label Hack
What's Topping Lists
34 Trader Joe’s Snacks We Love
Grow an Entire Pizza