Category Archives: How-To’s and Tips

How to Eat a Tim Tam

How to Eat a Tim Tam

Tim Tams are one of my favorite packaged cookies. They have two crisp wafer cookies sandwiching a mousse-like chocolate filling, and the whole cookie is enrobed in milk chocolate. They’re indulgent and satisfying to eat. That being said, some ways are better ways to eat a Tim Tam than others and the best way (perhaps the only way) is to do a Tim Tam Slam. ... Read More »

How to Measure Molasses

How to Measure Molasses Easily

Thick, sticky molasses can be a difficult ingredient to work with because it is so hard to measure. Molasses should be measured by volume in the same type of measuring cup that you might use for measuring water, milk or oil. It’s not that you can’t use a dry measuring cup to measure molasses, but that the pour spout on liquid measures makes it much ... Read More »

Can You Bake With Eggnog?

Can You Bake With Eggnog?

Eggnog is a holiday staple for many of us. The creamy drink starts with milk that is thickened with eggs, sweetened and flavored with nutmeg and vanilla. While some versions are uncooked, the majority – especially store-bought versions – are cooked so you don’t have to worry about drinking raw eggs. The flavor of eggnog is distinctive and immediately evokes the holidays, so it is ... Read More »

Can I Mix Apples in a Pie Filling?

What are the best apples for baking apple pie?

When it comes to apple pie fillings, some apples perform better than others. I always look for apples that are crisp, sweet-tart and juicy. There are many types of apples that fit this description, though, and I often get asked if you can mix different types of apples together in a pie filling. The short answer to this question is yes, you absolutely can mix ... Read More »

How to Butter (or Oil) a Bundt Pan

How to Butter (or Oil) a Bundt Pan

Bundt cakes are always impressive, thanks to the beautifully fluted and shaped pans that they are baked in. Though the cakes are easy to make compared to layer cakes because they (typically) require no frosting or special post-baking preparation before you can serve them, they’re not always easy to bake. Bundt cakes can get stuck in the nooks and crannies of the same pans that ... Read More »

How to Make No-Cook Meringue Buttercream

How to Make No-Cook Meringue Buttercream

There are two main kinds of buttercream frostings: cooked and uncooked. The uncooked buttercream is also known as American buttercream, and it is made simply by beating butter and confectioners’ sugar (along with milk and flavorings) until it is thick and creamy. The cooked buttercreams start with a hot meringue, which has butter (and flavorings) beaten into it after it has cooled. The meringue-based buttercreams ... Read More »

Chocolate Chips vs Chocolate Chunks in Baking

Chocolate Chips vs Chocolate Chunks in Baking

Chocolate is one ingredient that I always have in my pantry, and in a variety of forms. I have chocolate bars – everything from white chocolate to unsweetened chocolate – as well as chocolate chips, chocolate chunks, chocolate powder (mostly for hot chocolate) and cocoa powder. Chocolate chips and chocolate chunks are the two items that I reach for the most because, after all, aren’t ... Read More »

How to Make Barrel Aged Vanilla Extract at Home (Without a Barrel)

How to Make Barrel Aged Vanilla Extract

Many spirits are barrel-aged, including rum, whiskey and even gin, to name a few, because spending time in a barrel softens the bite of the alcohol and adds additional flavors to the spirit. Most – but not all – spirits are aged in oak barrels and the wood will add slightly different properties depending on how it was prepared. These days, people have been experimenting ... Read More »

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