I go through a LOT of flour... like a LOT (butter, sugar, eggs, all of it). ANYWAY I also use a lot of cake flour, which can get pricey! SO I like to make my own! It's super simple, you just need flour, corn starch and some way to sift it! ...
Kitchen Tips
Why freezing cakes keeps them moist
Kay, I know a ton of people out there don't like the word "moist" BUT I'm not sure how else to describe a cake that's not dry in any way. SO I'll probably use it a few times in this post - sorry.Alright. You take the time to bake a cake, then you let it cool, and what ...
How to get kernels out of popcorn – kitchen tip
I love making popcorn recipes - candied popcorn, caramel popcorn, or just plain out of the popper. It's a family favorite treat and we make it probably about once a week. Now I love popcorn, but I hate un-popped popcorn kernels. When I an enjoying a batch of candy popcorn and I ...
Covering your dough without sticking while it rises
I do a lot of baking, even more than you see here on the blog, rolls, cookies, breadsticks, etc... are an every day thing at our house. I go through yeast like some people go through eggs (let's not get started on the amt of eggs I go through). ANYWAY I leave a lot of dough ...
What does “Double in Size” mean – kitchen tip
So a lot of dough recipes use the phrase "let rise for 1 hour or until doubled in size", right? well which is it, one hour? or doubled in size? Since the temperature, and humidity level's, at every home are SO different you can't really promise an accurate doubling size. SOOO? ...