Keep brown sugar soft by adding a couple of marshmallows to the bag.
To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.
Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.
Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.
Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.
If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.
Here’s a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate — feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you’re finished, simply add them to your dessert for an elegant touch.
You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!
You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.
Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.
To toast almonds, spread in a layer on baking sheet. Bake at 325° F, stirring often for six to eight minutes, or until fragrant and light golden brown. Cool before chopping.
Check oven temperature with a reliable oven thermometer to be sure it is accurate. Adjust temperature if necessary.