Category Archives: How-To’s and Tips

How to turn cupcakes into mini cupcakes

Cupcake and mini cupcake

The only baked good cuter than a cupcake is a mini cupcake, but there aren’t as many recipes out there for these downsized goodies as there are for their full-sized counterparts. Fortunately, it is not difficult to turn a batch of full sized cupcakes into miniature ones as long as you have a mini muffin pan to work with. Most cupcake recipes can be made ... Read More »

How to test baking powder and baking soda for freshness

Testing Baking Soda

Baking powder and baking soda are pantry ingredients that don’t always have a high turnover. If you bake irregularly, chances are good that you’ll have that box of baking soda on the shelf for a very long time. Even if you bake regularly, it takes a while for a container of baking powder to get used up – not to mention that it is easy ... Read More »

How to pasteurize eggs at home

Eggs in a pot

When recipes call for uncooked eggs, many cooks shy away from them. There is good reason for this, of course, since there is a small chance that raw eggs contain salmonella. This is a very small risk to begin with, and few recipes call for uncooked eggs (mayonnaise and some mousses, just to name a few), but you can always pasteurize your eggs to ensure ... Read More »

How to make Homemade Peanut Butter

how to make your own peanut butter

Peanut butter is a delicious and versatile ingredient that we can spread on sandwiches, mix into cookies and use as a base for all kinds of savory sauces. Most of the time, we buy our peanut butter and choose from one of dozens of varieties available at the supermarket. If you have a food processor, you can actually make your own peanut butter very easily ... Read More »

How to bring eggs to room temperature

Eggs in a bowl

Many recipes call for room temperature or softened butter because it is easier to incorporate into a cake batter or cookie dough than rock hard, cold butter is. The same is true of eggs, even though most recipes don’t specifically call for eggs to be at room temperature. Refrigeration keeps eggs fresher for a much longer period of time than storing them at room temperature, ... Read More »

Whole milk vs low fat or skim milk in baking

Low fat milk

Many baking recipes call for milk as one of the main ingredients. Many recipes will call for a specific type of milk – whole milk, low fat, skim – and others will simply call for it without specifying the fat content. This brings a couple of questions to the surface: what is the difference between whole milk and skim milk, and does it matter what ... Read More »

How to get sprinkles to stick to cookies

Cookies with Sprinkles

Adding sprinkles seems like an easy way to decorate a batch of butter cookies or other relatively plain-looking cookies for holiday or some other festive occasion. They’re bright, colorful and, unlike frostings and glazes, need no prep time. But sprinkles can come with their own problems because they don’t always end up where you want them to be; frequently, when you’re applying sprinkles, you end ... Read More »

How to keep a pie crust from shrinking

Imperfect Pie Crust

When you put the effort into making a homemade pie crust for a Caramel Banana Cream Pie or other recipe that calls for a prebaked crust, it can be very disappointing if the crust that you worked so hard to make shrinks and gives your pie a less-than-perfect presentation. There are two ways that pie crusts can shrink and a couple of things that you ... Read More »

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