Heavy Cream vs. Whipping Cream

So what's the difference? To those of you who've been forced to choose between heavy and whipping cream at the supermarket, you've probably pondered it yourself: isn't all cream more or less the same thing?

Not exactly. There are differences in milk-fat content. All cream contains at least 18 percent milk fat: "whipping cream" is made up of 30 percent, while cartons labeled "heavy cream" or "heavy whipping cream" must contain 36 percent or more. Whipping cream, heavy cream, or heavy whipping cream all work for recipes that incorporate whisked air, but don't reach for that half-and-half; at 10.5 to 18 percent milk fat, it simply won't cut it. The more fat content a cream contains, the more stable it's likely to be in a whipped state.Heavy cream…whipping cream…I get stumped every time I stand in the dairy aisle wondering which is best to use for certain recipes and what the real difference is between the two. With the help of joyofbaking.com, I learned that heavy cream and heavy whipping cream are essentially the same thing: cream that contains 36 percent or more milk fat. Whipping cream is a bit lighter, with only 30 percent milk fat.

Heavy cream will whip better and hold it’s shape longer than whipping cream. Therefore, it is recommended more for piping, pastry fillings, and toppings. Whipping cream will still whip well, but it is likely to lose it’s loft and become liquid again more quickly.

Kitchen TIP: Chill your cream, bowl, and beaters before making whipped cream for a faster and better end product.

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10 Health Benefits of Eggs

1. Eggs are great for the eyes. According to one study, an egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

2. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.

3. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

4. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.
5. They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

6. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

7. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

8. Eggs are one of the only foods that contain naturally occurring vitamin D.

9. Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

10. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.

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Leche Flan (Creme Caramel)

Prep time:  10 mins
Cook time:  45 mins
Total time:  55 mins

Ingredients

10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

Instructions

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate.

Share and Enjoy! :)

**Sweet Trivia

Flan is found in recipes as far back as ancient Rome. It was during Roman times that domesticated chickens were first kept for laying eggs. The Romans, with eggs in surplus, and consulting the Greek's knowledge of the art of cooking, developed new recipes, one of which turned out to be a custarly concoction known as flan. It was originally a savory dish (not sweet, but aromatic and pleasing to the palate). The Romans concocted many dishes that we might find interesting, such as eel flan. They also had a very nice sweet flan that was flavored with honey.

The Roman Empire was destined to fall and on its ruins arose Medieval society. Yet the transition between ancient times and Medieval - though often violent - was somewhat contiguous. Flan survived barbarian invasions (and perhaps pacified a barbarian or two). It surfaced as a generally sweet dish but still based on the old idea of mixing creme and eggs to form a custard. Our word for flan actually is derived from the Latin, "flado" (meaning flat cake), which became "flaon" in Old French.

Interestingly, flan found two different outlets. In Spain it became a sweet custard generally made with caramelized sugar. The mixture of milk, eggs and sugar was cooked slowly in crocks and relished by many. Besides the Roman influence, the Moors introduced citrus and almonds which are commonly found to flavor flan. Once Christopher Columbus found America the rush to the riches of the region brought the richness of flan with it. Nearly all of Central and South America loves flan in its various custardy forms. It has become especially associated with Mexico where flan is exquisitely produced in the kitchens of rich and poor alike.

England, with its love for pastry crusts, went its own way and developed a different kind of flan. This one makes use of a pastry shell with an open top filled with custard and often mixed with nuts or fruit. This is the flan that is often mentioned in the literature of England and gets high marks in Brian Jacques's Redwall series. The characters there make and "scoff" several flans in every volume of delightful adventure.

There is some dispute about how the word "flan" is pronounced. This is easily sorted out, as the English flan is pronounced to rhyme with "plan", while the Spanish or Mexican style flan is pronounced more like "faun". With modern innovations there are now flan recipes to suit every taste, Spanish and English, savory or sweet.

A version in the Philippines is called Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.

In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it. Try this Leche Flan Recipe and add sweetness to the table.

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Baked Macaroni

Baked Macaroni is a pasta dish that makes use of elbow macaroni as the primary ingredient. At first look, this could be mistaken as the famous Macaroni and Cheese but there is more to this dish than just having pasta and cheese. Meat is one of its most important components. Ground beef is usually used but others prefer ground pork, ground chicken, and even minced ham. Being a tomato based pasta, Baked Macaroni uses diced tomatoes (or tomato sauce) and tomato paste as well. Capsicum (or bell pepper) and paprika are optionally added to add more flavor and aroma.

The description above makes a regular Baked Macaroni but adding the Mornay sauce (or white sauce as we usually call it) makes it more special. This is a cheese and milk sauce made by combining a roux with milk and adding Parmesan and Gruyere cheese (or sharp cheddar if Gruyere is not available). Then you’ll have rich and creamy pasta ready for baking.

Ingredients:

1 lb uncooked elbow macaroni

Meat Sauce:
3 tbsp butter
1 lb ground beef
1 ½ cup diced tomatoes (canned)
1 small onions, diced
1/2 cup green bell pepper, diced
1/2 cup tomato paste
1 tsp paprika
1 piece beef cube
1 cup water
1 tbsp sugar
Salt and pepper to taste

Mornay Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups fresh milk
1/4 tsp salt
1 ounce grated Parmesan cheese
2 ounces grated sharp cheddar cheese

How to Prepare:

• Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time so that the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside.
• Prepare the meat sauce by heating a cooking pot and melt-in the butter.
• When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium brown.
• Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until the vegetables are soft.
• Add the tomato paste and paprika then stir and cook for a minute
• Add the beef cube and water then stir until everything is well distributed. Simmer for 20 minutes.
• Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside.
• Prepare the Mornay sauce by melting the butter in a sauce pan over medium heat.
• Add the flour stir constantly for about a minute (color must be yellowish and not brown).
• Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
• Add salt and pepper then simmer for 2 to 3 minutes.
• Stir in the cheeses and whisk until melted. Set aside
• Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well distributed.
• Arrange the macaroni and pour the Mornay sauce over it. (Spread the Mornay sauce over the macaroni and meat sauce mixture ensuring that every space is covered)
• Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes.
• Remove from the oven and allow to cool down a bit.

Serve hot [ I like mine cold, cheese tend to be gooey that way]. Share and Enjoy!

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Time-tested kitchen helpful TIPS

You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work.

1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor.

2. Fresh coffee beans can also absorb nasty odors from your hands.

3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.

4. When boiling eggs, add a pinch of salt to keep the shells from cracking.

5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits.

6. To clean cast iron cook wear, don’t use detergents. Just scrub them with salt and a clean, dry paper towel.

7. Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn't true, after all. Milk that has been boiled is perfectly safe to consume.

8. To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty.

9. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.

10. If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it. Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.

11. Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.

12. Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chili oil.

13. If you aren't sure how fresh your eggs are, place them in about four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage.

14. To banish ants from the kitchen, find out where they are coming in and cover the hole with petroleum jelly. Ants won’t trek through the jelly. If they are coming under a door, draw a line on the floor with chalk. The little bugs also won’t cross a line of chalk.

15. Before making popcorn on the stove or in an air popper, soak the kernels in water for 10 minutes. Drain the water, then pop as normal. The additional moisture helps the popcorn pop up quicker and fluffier with fewer “old maids.”

16. Don’t store your bananas in a bunch or in a fruit bowl with other fruits. Separate your bananas and place each in a different location. Bananas release gases which cause fruits (including other bananas) to ripen quickly. Separating them will keep them fresh longer.

17. To keep potatoes from budding in the bag, put an apple in with them.

18. If you manage to have some leftover wine at the end of the evening, freeze it in ice cube trays for easy addition to soups and sauces in the future.

19. To clean crevices and corners in vases and pitchers, fill with water and drop in two Alka-Seltzer tablets. The bubbles will do the scrubbing.

20. After boiling pasta or potatoes, cool the water and use it to water your house plants. The water contains nutrients that your plants will love.

21. When you clean your fish tank, the water you drain can also be used to water your house plants. The nitrogen and phosphorus in fish droppings make aquarium water a great fertilizer.

22. When defrosting meat from the freezer, pour some vinegar over it. Not only does it tenderize the meat; it will also bring down the freezing temperature of the meat and cause it to thaw quicker.

23. The substance in onions that causes your eyes to water is located in the root cluster of the onion. Cut this part out in a cone shape, with the largest part of the cone around the exterior root section.

24. Taking the top layer off of a onion can also reduce the amount of eye-watering misery.

25. Toothpaste is a great silver cleaner.

26. Baking soda isn't as effective a deodorizer for the fridge as that baking soda company would like you to believe. Activated charcoal is much better at absorbing fridge and freezer odors.

27. Baking soda is an extremely effective cleaner, though. Use it with vinegar to deodorize drains and clean stove tops and sinks.

28. A favorite tip of thousands of grandmas: when you nick your finger while cutting veggies, wait until the bleeding stops and paint on a layer of clear nail polish. It will keep juices out of the wound and won’t fall off into the spaghetti sauce like a bandage.

29. The jury is still out on what to put in the bag of brown sugar to keep it from going hard: a slice of apple, a piece of bread, and a shard of a terracotta pot have all been used.

30. Got a nasty invisible splinter from your kitchen tools? Put a piece of adhesive tape on the area and then pull it off to remove the splinter.

31. When you burn yourself in the kitchen, just spread mustard on the affected area. Leave it for a while and it will ease the pain and prevent blistering.

32. For aluminum pans that are looking dull, just boil some apple peels in them. This will brighten up the aluminum and make your house smell yummy.

33. To keep cookies fresh, savvy grannies like to put some crumpled-up tissue paper in the bottom of the cookie jar.

34. If your salt is clumping up, put a few grains of rice in with it to absorb excess moisture.

35. To clean fruit stains off of your fingers, rub them with a fresh, peeled potato. White vinegar can also do the trick.

36. Keep iceberg lettuce fresh in the fridge by wrapping it in a clean, dry paper towel and storing lettuce and paper towel in a sealed baggie in the fridge.

37. If your loaf of bread is starting to go stale, just put a piece of fresh celery in the bag and close it back up. For some reason, this restores a fresh taste and texture to the bread.

38. Always keep an aloe vera plant in your kitchen. It’s invaluable when you scrape your arm or burn your finger. Just break off a leaf and rub the gel from the inside on the injury.

39. When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will attract the fat, which you can then scoop out.

40. To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.

41. If your milk always goes bad before you can finish it, try adding a pinch of salt to the carton when you first open it. It will stay fresh days longer.

42. Water that has been boiled and allowed to cool will freeze faster than water from the tap. This comes in handy when you’re having a party and need ice pronto.

43. Remove tea or coffee stains from your fine china by mixing up a paste of baking soda, lemon juice, and cream of tartar. Rub it over the stains and they’ll come off easily.

44. If two drinking glasses become stuck together after stacking, it’s not impossible to un-stick them. Just put ice in the inner glass and dunk the outer glass in warm water. The warm glass will expand and the cold glass will contract, making the glasses separate easily.

45. For splinters under the fingernail, soaking the affected finger in a bowl of milk with a piece of bread in it is said to draw out the splinter.

46. Did grandpa ever give you a drink of cola for an upset tummy? It turns out that this is actually a pretty effective remedy. The sugar and carbonation can soothe many tummy problems - but it can also exacerbate others.

47. Putting salty bacon on a boil is said to “draw the poison out” of boils.

48. To help old wooden drawers (without runners) open and close smoothly, rub a candle on the tracks.

49. A cotton ball soaked in white vinegar and applied to a fresh bruise will reduce the darkness of the bruise and help it disappear sooner.

50. Drinking cranberry juice and eating blueberries regularly will help stave off urinary tract infections.

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Double Chocolate Chip Pretzel Cookie

Yield: about 16 cookies (recipe doubles easily)

Ingredients

1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4oz) unsalted butter, softened 
2/3 cup packed brown sugar
1/4 cup granulated white sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips 
1/2 cup white chocolate chips (may also use peanut butter or butterscotch morsels if desired)
1/2 cup coarsely chopped mini pretzel twists
coarse sea salt for sprinkling 

Directions 

In a small bowl, sift together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the butter and sugars on medium speed for about 2-3 minutes, until fluffy and lighter in color. On low speed, beat in the egg and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips and pretzels with a spatula or wooden spoon. Scoop dough into 16 balls (about 2 tablespoons each) and sprinkle with a little sea salt. Cover with plastic wrap and refrigerate for at least an hour to firm up, or leave in the fridge over night.

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto two parchment lined baking sheets. Bake 10-12 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool on the baking sheet.

Baked cookies can be stored in an airtight container at room temperature for about a week or frozen for up to 6 months. Unbaked dough balls can be stored in an airtight container in the fridge for 4-5 days, or frozen for up to 4 months, so you can bake a few at a time when desired.

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Frosting & Decorating Cakes and Cupcakes

Cakes

Lightly dust the cooled cake with a pastry brush or your hand before frosting to remove as many loose crumbs as possible. “Crumb coat” your cake by applying a very thin layer of frosting to your cake and refrigerate it until it is set before applying the final layer of frosting. This will seal in the crumbs, ensuring a clean final appearance.When frosting cakes, flip the cooled cake upside down before icing so that the top is perfectly flat and even. Frost top of cake, followed by the sides, and finish by smoothing out the top one last time. For a two layer cake, cut off rounded tops with a sharp knife to create a flat surface and flip layers upside down. Place a layer of frosting on the flat top of one (upside down) cake, then place the other cake (upside down), and finish by frosting the sides and top of the cake. 

Cutting

When cutting your baked goods, heat a knife under very hot water and lightly pat dry with a towel before cutting each piece for clean, crumble-free slices. Even use un-waxed dental floss to slice through gooey sticky baked goods like fudgy brownies.

Storing To keep your baked goods moist, store fully cooled dessert in an air tight container with a few slices of fresh apple, sugar cubes, or a slice of fresh bread to keep desserts fresher longer.

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MEASURES AND CONVERSION REFERENCE

1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1/2 tablespoons = 1 1/2 teaspoons
1 tablespoon = 3 teaspoons OR 1/2 fluid ounce
1/8 cup = 2 tablespoons OR 1 fluid ounce
1/4 cup = 4 tablespoons OR 2 fluid ounces
1/3 cup = 5 tablespoons + 1 teaspoons OR 2 2/3 fluid ounces
3/8 cup = 1/4 cup + 2 tablespoons
1/2 cup = 8 tablespoons OR 4 fluid ounces
2/3 cup = 10 tablespoons + 2 teaspoons OR 5 1/3 fluid ounces
5/8 cup = 1/2 cup + 2 tablespoons
3/4 cup = 12 tablespoons OR 6 fluid ounces
7/8 cup = 3/4 cup + 2 tablespoons
1 cup = 16 tablespoons OR 8 fluid ounces = 1/2 pint
4 cups = 2 pints = 1 quart = 32 fluid ounces
16 cups = 8 pints = 4 quarts = 1 gallon 

Common Ingredient Weights

Apples, peeled: 1 cup sliced = 4oz / 1 cup diced = 3oz
Baking Soda or Baking Powder: 1 teaspoon = 5 grams 
Bananas, mashed: 1 cup = 8oz/1 small banana = about 1/3 cup mashed

Butter

1 cup = 2 sticks = 16 tablespoons = 1/2 pound = 8oz/227g
3/4 cup = 1-1/2 sticks = 12 tablespoons = 6oz/170g 
2/3 cup = 10 tablespoons+2 teaspoon = 5.3oz/150g 
1/2 cup = 1 stick = 8 tablespoons = 4oz/113g
1/3 cup = 5 tablespoons+1 teaspoon = 2.7oz/75g 
1/4 cup = 1/2 stick = 4 tablespoons = 2oz/57g
2 tablespoons = 1/4 stick = 1oz/28g
1.5 tablespoons = .75oz/21g
1 tablespoon = 1/8 stick = .5oz/14g
Chocolate: 8oz/227g chopped = 3/4 cup plus 2T melted 
Chocolate, Morsels or Chopped: 1 cup = 6 oz/175 g
Cocoa Powder, unsweetened (natural or dutch procesed): 1T = 5g; ¼ cup = 20g; 1/3c = 26.7g; 2/3c = 53.3g; 1 cup = 80g 

Cornstarch: 2T = .5oz/14g

Dairy

Milk (whole, 2%, 1%, nonfat & buttermilk), Sour Cream, Yogurt: 
1 cup = 8 fluid oz/242g
1/3 cup = 2.65 fluid oz/80g
1 tablespoon = .5 fluid oz/15g
Cream (heavy or whipping)
1 cup = 8 fluid oz/232 g
1/3 cup = 2.75 fluid oz/77.3g
1 tablespoon = .5 fluid oz/14.5g

Egg, large, out of shell: 1 whole = 1.75oz/50g = about 1T yolk and 2T white
Egg White, large: 1 1/4oz/30g = about 2T
Egg Yolk, large: 1/2-2/3oz/20-25g = about 1- 1.5T

Flour, spooned and leveled, unsifted:

All-Purpose Flour

1 cup = 4.25oz/120g
1 tablespoon = 1/4 oz = 7.5g
1/4 cup = 1.25 oz = 30g
1/3 cup = 1.5 oz = 40g
1/2 cup = 2.5 oz = 60g
2/3 cup = 3.25 oz = 79.5g
3/4 cup = 3.5 oz = 90g
1 cup = 4.25 oz = 120g

Bread flour

1 cup = 4.5oz/128; 1T = 8g

Cake flour

1 tablespoon = 7g
1/4 cup = 1 oz = 28g
1/3 cup = 37g
1/2 cup =  2 oz = 56g
2/3 cup = 74g
3/4 cup = 3 oz = 84g
1 cup = 4 oz = 112g

Honey: 1T = .75oz; 1 cup = 12oz

Oil: 1 cup = 7.5 oz/212 g

Sugar

Granulated white

1 cup = 7oz/200g
2⁄3 cup = 4.73oz/134g
1T = 12.5g

Confectioners’ Sugar (powdered):
1 cup = 4oz/120g; 1T = 7.5g

Light/Dark Brown, packed:
1 cup = 7.5oz/213g
Vegetable Shortening: 1/4 cup = 1.75 oz 

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Tips on Preparing & Filling Pans

Make sure to always prepare your baking pans before you begin. Some batter like cakes and cupcakes must be baked right away. If the batter sits for too long before baking, you increase the chance of your baked goods coming out flat and dense. Other baked goods like Chocolate Chip Cookies, require no pan preparation, and it is best to let the dough sit, for the best flavor.

Cupcakes: For best results, use paper, foil or silicone baking cups/cupcake liners for easy removal from pan. You can also try baking your cupcakes in ice cream cones for a fun alternative! If you don't have baking cups, grease or spray bottom and sides of cupcake pan with nonstick cooking spray

Cookies: When rolling cookie dough, dust your surface with powdered sugar instead of flour to improve flavor and prevent the cookies from becoming dry. It is not necessary to grease pan when baking most cookies, but the cookie sheet can always be lined with a piece of parchment paper to ensure easy removal. Always cool sheets in between batches. When you throw another batch of cookie dough on a hot pan and right back in the oven, this causes them to burn on the bottom. You can use an upside down cake pan as an extra baking sheet; or, run cool water on the back of a hot cookie sheet, or even place the pan in the freezer for a minute if you’re in a hurry.

Cakes, brownies, bars and breads: Use nonstick spray or grease pan with butter or shortening and sprinkle with 1-2 tablespoons of flour (sprinkle with cocoa powder for chocolate cake so it is not speckled with white from the four.) You can also use parchment paper (greased on both sides) cut to fit the inside of the bottom of the pan, so the cake comes right out upon removal. To create a pan for your baked goods in any shape or size, without having to buy a specialty pan, simply use my original DIY disposable pan method below.

*To make homemade pan grease: Combine equal parts shortening, oil, and flour. This is used as a substitute to greasing the pans then dusting them with flour. Keep unused portion in an airtight container and refrigerate.

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MORE CAKE BAKING TIPS

ENHANCERS

Add 1 to 2 tablespoons of meringue powder to your mix to help it rise a bit higher and make it a bit lighter in texture.
Add 1 envelope of unflavored gelatin to the batter, helps prevent the surface from splitting or cracking.
First add a teaspoon of lemon juice to the butter and sugar called for before mixing the rest of the ingredients. Helps make the cake lighter.

Take your time creaming the butter, beat/cream for at least 5 minutes to get lots of air into the butter. Add the sugar and beat/cream really well again.
Separate eggs first–beat yolks till golden and creamy then add to the butter/sugar mixture. Beat the egg whites until light and frothy before folding them into the butter mixture.

MOISTER

Chocolate: Before adding the bicarb required, mix it with a teaspoon of vinegar.

Dense or Fruit Cakes: Keep a heatproof dish full of water in the oven while baking (replace water if needed to keep it topped up).

Substitute oil for unsweetened applesauce or plain yogurt. Your measure can be 1:1 or 50/50. For example, if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce. Different types of cakes will offer different results for texture and taste, but a good start would try the 50/50. Not only helps for moister results, also cuts fat.

SIFTING

Measure all ingredients to exact amounts first, then sift.

PREPPING TINS

Sample Homemade Magic Pan Grease: You can buy Magic Grease or make your own. This is used as a substitute to greasing then dusting with flour when directed to do so. Keep unused portion in an airtight container and refrigerate to use next time.

First Version: Mix 1 cup shortening (like Crisco), 1/4 cup flour, 1/4 cup vegetable oil and apply evenly with a pastry brush.

Second: 2 cups of Crisco and 1 cup of flour

More greasing tips

Apply with a paper cupcake holder, a paper towel, a piece of wax paper, the butter wrapper paper or a plastic baggy. You could also use a pastry brush.

Try dusting the tins with a bit of the dry cake mix or cocoa (for chocolate) instead of flour.

Apply shortening then line with a piece of wax paper to fit the bottom. Re-grease the top of the wax paper. Pour in the batter. To get the wax paper to size, you can either trace the bottom of the tin and cut it out, or after greasing, smooth a sheet of wax paper into the pan (pressing all around the creases), remove the wax paper and cut out along the crease. This is kinda messy though, better to trace then cut it out.

To cut fat, try baking without greasing even if the recipe instructs to do so. You can just place a waxed paper liner to fit the bottom, then pour in the batter. This will also help remove the finished product cleanly. For high varieties, you’ll want to still grease and flour sides of pans if specified.

Getting It Level

Fill tins no more than 1/2 to 2/3 full to allow for even rising.

Once you've poured the batter in, wobble the pan sideways a bit so the batter reaches up along each side (with the middle being slightly lower). As it bakes the middle and edges will meet and rise more evenly.

If it rose high and uneven in the middle, you may need to slice a bit off across the top so it’s level.

OVEN

Preheat the oven first before starting, make sure the rack is in the center (unless directed differently) and keep tin in the center of the rack. If you’re baking more than one at a time, keep them at least 2″ away from the walls of the oven and from each other.

Check For Done-ness

Using a toothpick, wood skewer or a piece of raw spaghetti, test for doneness by placing the toothpick into the middle. If it comes out clean, it’s done.

Problems With Sticking To Tin

Place a thick, clean towel in the kitchen sink and pour a kettle of boiling hot water over the towel to heat it (don’t plug the sink to retain the water, allow it to drain out). Set the pan on the hot towel and leave it for a minute or two, the cake should turn out easily.

Turn pan over on a sheet of wax paper or a cooling rack. Place a clean, thin cotton towel on top and using a hot steam iron, heat the bottom for a few minutes. The tin should lift off cleanly.

Cool cakes completely in the pans before trying to remove them. Don’t cool on the stove where there’s heat, they’re best cooled on a rack placed on the counter. Gently insert a knife between the outside of the cake and the inside of the tin. Run it along the edges to loosen things up before turning over.

Angel Food

When done, take it directly from the oven and place it upside down on the neck of a bottle. This will help prevent the cake from falling as it cools. After 30 minutes, you can turn it over then remove from pan once cooled.

Frosting & Icing

Don’t attempt to ice it until it’s completely cool. Dust the surface lightly with a pastry brush first, helps reduce crumbs in the icing.

First ice with a thin layer, then refrigerate (covered). After an hour you can do a complete frosting job. This helps keep the crumbs at bay and your outer frosting layer should be crumb free.

After frosting, you can use a hair dryer to slightly melt it. This will give things a smooth, glossy look. If you prefer you can use a metal icing spatula or knife first heated by sitting in hot water, wipe dry, then use the heated knife to smooth the icing.

Have a bag of chocolate chips on hand? Just sit the whole bag in a bowl of very hot water, and mush the bag up every couple of minutes until all the chocolate has melted and there are no lumps. Snip the corner of the bag and squeeze out the melted chocolate directly onto the surface.

Have two favorite frosting and can’t decide which one to use on a layer cake? Try both! Spread one version on one layer, and spread the other on the bottom of the other layer (you’ll want to flip the bottom ‘up’ when frosting). Then put the layers together. The middle will have a delicious two-flavor surprise. Can also use this technique when filling the layers with a combination of fruit and whipped cream.

To help prevent a flaking or cracking, add a pinch of bicarb when mixing the frosting.

If icing is a bit too thin or runny, lightly dust the surface with flour then spread the icing. This will help hold it in place.
For single layers, turn upside down before icing so that the top is perfectly flat and even. When icing two rounds or squares, place a layer of frosting on one round, then place the other round upside down on top for a perfectly flat surface.

Easily Color Shredded Coconut: Shredded coconut can be a nice, decorative touch achieved easily. Simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted.

CUTTING

Heat a knife first before cutting for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.

Use un-waxed dental floss to slice (great for the gooey or sticky varieties).
See this page for ways to get more servings and creative slice shapes.

Keep Cut Slices Fresh

Once you start slicing, the exposed or cut sides can dry out quickly. Here’s a way to keep things fresh:

Wrap the leftover cake with a few slices of apple or cubes of sugar or a slice of fresh bread set inside the pan (or in the open space of the plate). Make sure to store it in an airtight container or wrapped well in plastic wrap.

BONUS TIPS

Dust the holder or platter with a bit of confectioner’s sugar before placing the cake on it, this will help keep it from sticking to the bottom.

Use ingredients that are at room temperature, the butter soft but not melted or oily.

When mixing sticky, gooey ingredients (molasses, honey, peanut butter), try spraying the measuring cups with non-stick spray first (just lightly). The ingredients will come out easier.

You can make your own cake flour if you’re in a pinch (see this page), simply add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.

Dust nuts and fruit with flour before adding to batter or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while baking.

How To Make Bigger Cakes From Mixes: Add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder to the boxed mix.

To Clean Edges Of Pan: Dip a raw potato into scouring powder to work on the rusted corners and edges. You could also try using bicarb with a few drops of lemon juice. Source.

PHOTO CREDIT: cravebits

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WHY DOES A CAKE FAIL?

Some recipes success depend on a specific ingredient or action. If one of these tips contradicts your recipe, your best bet is to follow what you have.

The most problems "noob" bakers [like me] usually encounters are listed below, try running through the following list to see if you can spot what the problem may be. A common issue is that the oven temperature isn't true to what the dial says. Buy a thermometer, preheat your oven and test. 

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CAKE BAKING TIPS AND TRICKS

Product and Pan Substitutions

If you need sweetened coconut and can only find unsweetened - do not despair. Up the sugar content of the recipe as needed - estimate 1/2 cup for every 12 ounces of coconut. You can use sweetened instead of unsweetened by slightly reducing the amount of sugar in the recipe. 

If you're looking for a crunchy nut substitute try cereals like rice krispies or grape nuts.

If you're looking to make a non-dairy recipe that calls for cream cheese, try the Tofutti alternative.

Substituting applesauce in baked goods works best in oil based recipes, not those with butter. If you're trying it, substitute the applesauce for oil 1 to 1, and then add 2 tbsp oil in addition.
  
Small amounts of liquid in recipes can often be substituted with little problem (be a little more cautious with milk) - so try switching things out for new flavor combinations - orange and lemon juice, whiskey, brandy, tea - you never know what you can create.

You can play around with the types of chocolate you use - unsweetened, bittersweet, semisweet or even milk chocolate.

If a recipe calls for preserves, experiment with different flavors - the possibilities are endless.

Recipes generally call for either baking soda or baking powder - but be careful, they're not the same. If you have soda, but need powder, use 1 part soda to 2 parts cream of tartar to replace. If you have powder but need soda, use twice as much, but omit the salt.

If you're using mini chocolate chips, you'll need less than if using regular sized ones. There's no exact science (and almost no such thing as too many chocolate chips) but I would average 3/4 cup of mini for every 1 cup regular.

 Don't have buttermilk on hand? For every cup of milk, add one tablespoon lemon juice or vinegar and let it sit for about ten minutes before adding to recipe. 

If you're running low (or completely out of) powdered sugar, you can make your own by running some granulated sugar through a coffee grinder or food processor.

Pan and tool substitutions

A 9-inch round pan has the same area as an 8-inch square, so you can substitute them without any changes to temperature or baking time.

Most loaf pans are either 9x3 or 8x4, which can be used interchangeably. If you double a loaf pan recipe, you can use a standard bundt or tube pan, though baking times will likely be less. 

If you don't have a cake board that is the size or shape you need, just cut it out from a large piece of cardboard and cover it with heavy duty foil. Just make sure your cardboard is strong enough to hold your cake and won't buckle.   

Ingredient and Tool Recommendations:
Ingredient Recommendations:

You can generally find two types of cocoa powder available: Natural and Dutch Process. Dutch process has an alkaline solution added to it, and is milder, and should be used with baking powder. Natural does not have anything added to it, and is a richer taste, and should be used in recipes with baking soda. The most common called for one is Dutch Process (and the only one I keep on hand).   
Real vanilla extract has a much better taste than the fake stuff, so invest wisely in the real stuff - your taste buds will approve. 

The quality of your chocolate (chips) can make all the difference in a recipe. Just as they say with wine, don't bake with chocolate you wouldn't want to eat. I recommend Trader Joe's semi-sweet chocolate chips for relatively inexpensive quality.
Make sure to purchase large, not small, medium or jumbo eggs for baking. Most recipes, unless otherwise specified, are calibrated for that size.

Tool Recommendations:

A sharp, thin-bladed serrated knife works best for cutting slices off a log, like in most standard icebox-cookie recipes.

Though plastic spatulas are great for many things, you really need a sturdy metal spatula for cookies - both transferring them from your work space to the cookie sheet, and then removing them after baking. 

If you don't have a food processor, at least invest in a pastry cutter - to cut your butter (or cream cheese) into dry ingredients evenly and quickly.

When heating on the stove, always use a wooden spoon: they don't conduct heat, and you can leave them in the pot, reducing the need for a spoon rest.

I recommend you invest in an immersion blender, also known as a hand blender or a stick blender. They're relatively cheap, easy to clean, and allow you to use blending power in any bowl or container. And less dishes to wash!

Always use a non-stick saucepan when making sauces, syrups and toppings. And if your non-stick pan is scratched and worn, realize that it's likely lost much of it's 'non-stick" property.

Cookie Baking

When making a chocolate and vanilla dough/batter, like these, always make the vanilla first so you dont' have to clean out the bowl before starting on the next dough. 

If you're rolling out dough on a counter, cover the surface first with lots of wax paper or saran wrap (you can tape it down to keep it in place) for an easier clean up.

If you want all your cookies to be uniform in size and shape, form them in the bowl of a tablespoon measurement - it'll give you a good guide to get your shape.

 Most cookie dough can be kept in the fridge, covered, for several days before baking, or frozen for several months. Then, when you have the time to bake, your dough is right there waiting!
  
If you bake two trays of cookies in the oven at one time, they may not bake exactly the same, so when you check in, make sure to check the top and bottom racks for done-ness. Generally the top rack bakes quicker since heat rises.

Most cookies will bake up fine on a baking sheet lined with non-stick foil, which makes for easy clean up!

If any cookie dough proves difficult to roll out or work with, a quick stint in the freezer or fridge will likely make it more manageable. And keep your dough there in between batches as well. 

If you know your oven doesn't heat up evenly from front to back, don't be afraid to rotate your cakes or cookies mid-way through baking to brown evenly - but work quickly!

If you let your cookie sheets cool to room temperature between batches, you'll experience much more uniform cookies.

When making bar cookies, you may want to consider a real metal pan over foil so you can retain nice straight edges.

Cake and Cupcake Baking

When greasing a bundt cake it is crucial to make sure that not only the bottom and sides are well greased, but the center tube as well.

When filling cupcake cases, use an ice cream scoop to get level results.

When dividing batter in half for a filled cake, I always eyeball it, but err on the side of putting more in the bottom layer, since, like here, whatever you're placing in between layers has a tendency to sink.
  
If you want to test a cake for done-ness that's deeper than a toothpick, try using a piece of raw spaghetti instead. But don't let it break off!
  
Think of baking times for cakes as a guideline. Whatever the recipe says, its important to keep an eye on your cake (but don't open the oven too many times!) looking for done-ness with your eyes, fingers and the toothpick test. Start looking ten minutes before the stated time, and adjust baking time accordingly.

To check if your cake or cupcakes are done, press gently on the dome. It should be firm, and spring back within a second or two.
  
If a cake is topped with jam, it may appear to not be set even though the cake itself is - so be careful not to over bake.

When removing a cake from a pan, often it's easier to use two wire racks, placing one upside down on the top of the cake, and flipping the whole thing over, eliminating any worry of dropping the cake, like I've done before. 

While nothing beats fresh, freezing cake can be a valuable tool if you have a lot or need to prepare in advance. But you're better off freezing unfilled and un-frosted cakes, and then assembling and decorating once they're thawed. But thaw on the counter or in the fridge, never in an oven or microwave.
  
Frosting and Filling a Cake

Place a dab of frosting in the center of the board before putting the first layer down, to help it stay in place. 

If you want your frosted cake to have a smooth outside look, use slightly wet fingers to smooth it down all over. Or opt for the natural look - either way it's delicious.

If a frosted cake gets cracked or broken, don't despair. Sandwich the pieces together with frosting before covering it, and nobody will know.

Before piping or decorating with icing, frosting or chocolate, test it out on a piece of parchment paper or a plate beforehand to gauge the flow of the material, and the pressure you need to get the right line.
When decorating a cake with words or letters always start from the middle and go outwards to make sure everything is properly centered on the cake.

Fillings and frosting will have very different consistencies at different temperatures. For most, room temperature will be ideal for spreading. Refrigerating will often make them much thicker and sometimes solid. When heated, many frosting will be pour-able. Make sure yours is at the right temperature for your needs.
  
Your cake must be completely cool before frosting or it will all melt off. If you're in a rush and don't have time to let it cool on the counter, stick it in the fridge or freezer for a short while. But make sure you don't freeze it solid if you're planning on eating it right after!

Store bought frosting can easily be dyed with food coloring to whatever shade you need. For black frosting start with chocolate, and stir in a few drops of black.

When frosting cupcakes without a piping bag, dollop some first in the middle and then use a flat edged knife to smooth it out in a circle motion.

Dress up almost any cookies and cakes with a decorative chocolate drizzle, or a simple glaze made out of powdered sugar, a liquid (milk, juice, drinks), and some vanilla or other essence.

Use a damp paper towel or cloth to clean off the edge of a plate before serving (or photographing). If its just for you - or family - you can always use a finger!

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How to Make Dulce de Leche From a Can of Sweetened Condensed Milk

Dulce de leche is a creamy caramel sauce that's traditionally made by simmering a pot of milk and sugar, stirring as you go, for seven hours. You could do that, or you could do what is by far the easiest way to make it: simmer a closed can of sweetened condensed milk in a pot of water for two to three hours (I should know, because I've tested just about every method I've come across.)

Before I go through the insanely easy steps for making dulce de leche this way, I have just one important warning: You must pay attention to the water level in the pot as the can simmers. If you let too much water evaporate and the can ends up not being fully submerged, it can overheat, tear or even explode, which would be bad.

That one detail in mind, here's how it's done...

Step 1: Remove the Label

The first thing you'll need to do is get yourself a can of sweetened condensed milk and remove the label.

Step 2: Place the Can in a Large Pot

Place the can on its side in a large pot, like a soup pot or Dutch oven. If you place it right-side up, the simmering water will cause the can to bounce as it cooks, which can be quite annoying to a sensitive baker's ears.

Step 3: Fill the Pan With Water

Add room temperature water, filling the pot until the water level rises at least two inches above the top of the can. It's very important that the can is completely submerged!

Ideally, the water level should never get any lower than one inch above the can as it cooks, so make sure to check on the water level every half hour and be ready to add more boiling water as needed.

Step 4: Simmer

Place the pot over high heat and allow it to come to a simmer. Simmer the can for two to three hours, depending on how dark you want the dulce de leche to be. The dulce de leche in the photo above was cooked for two hours.

When the time is up, carefully remove the can from the hot water using a pair of tongs and allow it to cool to room temperature on a wire rack. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can. The dulce de leche will firm up as it cools, but once out of the can, it can easily be reheated in a double boiler to a spreadable or drizzle-able consistency.

Dulce de leche is delicious straight out of the can (spoon optional), but you can also serve it over ice cream or use it as a filling for cakes or cookies. Personally, I really enjoy baking with it, and I've made amazing treats and desserts ranging from Dulce de Leche Cheesecake to Dulce de Leche Cake, and cookies stuffed with it. It's just delicious beyond compare!

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How To Make Your Own Baked Taco Shells

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

After trying this trick, why not sample it out with this savory salad recipe.

Vegetarian Taco Salad

Makes: 6 servings, about 1 ½ cups each

Active Time: 40 minutes

Total Time: 40 minutes

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 ½ cups fresh corn kernels (see Tip) or frozen, thawed
4 large tomatoes
1 ½ cups cooked long-grain brown rice (see Tip)
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 ½ teaspoons dried oregano, divided
¼ teaspoon salt
½ cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 ½ cups coarsely crumbled tortilla chips
Lime wedges for garnish

PREPARATION

Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and ¼ teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining ½ teaspoon oregano in a medium bowl.

Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.

Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp knife.

To cook rice, bring 1 cup water and ½ cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 ½ cups.

NUTRITION

Per serving: 395 calories; 17 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 14 g protein; 9 g fiber; 459 mg sodium; 774 mg potassium.

Nutrition Bonus: Vitamin A & Vitamin C (38% daily value), Calcium & Folate (23% dv), Potassium (22% dv), Magnesium (21% dv), Calcium (23% dv), Iron (15% dv)

Carbohydrate Servings: 3

Exchanges: 3 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

Source: Eating Well

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