Wilton makes egg white powder.
MOfD - I do! But I always bring my Scanpan with me. I do not bake on vacations though, and most of our dinners are grilled. I will not stay in a vaca condo without a grill. 
Beaten eggs are a “pourable product”. You don’t have to buy anything special.
Anyone else think those pre-beaten eggs taste different?
We got a set of the silicone baking sheets and D’s cookie batches turned out great. We also have a stoneware baking pan that we preheat with the oven if we want the bottoms to be a little crispy.
The one recipe my wife has handed out more than any other has to be the seven layer bars, a foolproof quick and easy standard when we are tasked with potluck dessert. I’m pretty sure this is the one: http://www.food.com/recipe/7-layer-bars-the-real-thing-400698
Another thing we do is add 1/2 wheat flour to our buttermilk pancakes, more flavor and less cakey.
I think gouf means beat them yourself-? But that’s a different add, air has been incorporated. (Store pourable eggs can have other additives.) And know what? I don’t mess with that recipe. Easy to get 18 oz by buying another box.
A 15 oz box is 5/6 of an 18. (But these new boxes are 15.25.) Tell me you’re really going to downsize all the other ingredients to 5/6, when you can get the missing 3 ounces from another box.
It’s my secret recipe. Mess with it and suffer the consequences mentioned through this thread. Lol.
And for some other sort of cake, I don’t worry about the size of the box.
Have you tried it with just subbing in the smaller 15.25 oz cake box? Its right matter a lot less than you think and not be noticeable at all. Some baking is science but for a lot of recipes there is a fair amount of fudging room as I’ve learned the hard way with a mistake or two or a substitution that has turned out fine.
@doschicos In my case, this happens to be a much-discussed recipe on the baking sites and many who bake it routinely fuss over each change. There’s even discussion about whether you can sub whole eggs for the (larger quantity of) egg whites. (I do.)
In the case of some more ordinary recipe for family or a potluck, you betcha, I don’t agonize. I can get into the Zen of positive vibes and all that.
Speaking of, MIL claimed you need to talk to the baking chicken.
Two reports!
I made the cake with pudding mix. After going back and forth, I decided to buy two packages of cake mix and take 4 oz from the second one. I also decided to go for the larger size of pudding mix. Baked the cake today, using freshly ground mace rather than nutmeg. I have to say that it is absolutely delicious. Took longer to cook that specified, and would probably have fit better in my larger bundt-ish tube pan than my actual bundt pan. Used cream sherry.
I am also happy to recommend this recipe for homemade “boursin.” This is BY FAR the best such recipe I’ve found. Delicious! Didn’t have marjoram, and used more chives. Crushed then finely minced the garlic. Used some bits of frozen homemade pesto for the basil.
Penzey’s is giving away a free bottle of Mexican vanilla extract (value, $7.29) with all purchases (in store or online) of $10 or more through Jan. 22, 2017. Many of my favorite recipes rely on Penzey’s herbs, spices, or extracts.
^thanks! I need to stop there and now I won’t forget.
@Consolation So glad to hear the cake was so good! I went back and checked and my friend had no mention of nutmeg…hmmm…do you think the use of a spice added something?
Definitely! And fresh mace is more of a classic poundcake thing than nutmeg, although both are good.
Fresh mace is more unusual, since not many people buy mace and grind it.
This morning’s NYT has an article in making biscuits. The comments are better than the article. Deep in the comments is my favorite recipe: self-rising flour and whipping cream. That’s it. Mix, roll out, bake. Remember that whipping cream is an emulsion of buttermilk and butter and it’s obvious why it works.
My favorite shortcake recipe uses whipping cream AND butter AND egg yolks. It’s pretty awesome.
Made the Hershey’s chocolate chocolate cake on bake of the can of cocoa. SO GOOD! Never really liked chocolate cake that much but I do now! Made it for H’s BD. Loved it! No more boxed cake mix for me with that around.
My frosting was a bit soupy but I just spooned extra over a slice which really was pretty.
I weighed out the flour on the kitchen scale which was easier than measuring by the cup as well as more accurate. The King Arthur flour site has an entire chart of cup weight for all different types of flour.
If you like peanut butter, that Hershey’s chocolate cake is awesome with peanut butter frosting.
I make the chocolate cake and frosting on the back of the can of Hershey’s Cocoa, too. My secret ingredient is to use heavy cream instead of milk in the cake and frosting recipes.
https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html
If your frosting is soupy, just add more powdered sugar, or don’t add all of the 1/3rd cup milk (heavy cream).
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Remember that whipping cream is an emulsion of buttermilk and butter and it’s obvious why it works.
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Do you mean the carton of heavy whipping cream?
Yes, I use the carton of heavy whipping cream!
While technically that is true, it is not the kind of buttermilk that we buy in a container called “buttermilk” in the grocery store, which is a cultured product.