How Does It Measure Up?
Kitchen abbreviations! They’re everywhere, but does anyone really know what they all mean? Tsp? Tbsp? Oz? There’s just so many… who’s to get them all straight!
Well, I used to feel just the same way; that is until I realized that the confusion of kitchen abbreviations didn’t have to baffle me any longer. How’d I solve my problem? I made a cheat sheet, of course. It helps he so much and now I’ve found that I can help out other people with my fancy list.
It’s not so much that abbreviations are hard to decipher, as much as it’s that if it’s unfamiliar, you want to be 100% sure. In baking, a teaspoon and a tablespoon are very different!
In addition, measurements and equivalencies can be confusing! On a scale, how much is ½ a pound exactly? It’s hard to know. That’s why there a chart for equivalencies as well!
Here, have a look at my charts. Hopefully, it can help you out as much as it helped me!
Abbreviations[singlepic=124,320,240,,right]
Approx- approximate
Bu- bushel
C- cup
Doz- dozen
Fl- fluid
Gr- granulated
Hr- hour
Lb- pound
Liq- liquid
Min- minute
Mod- moderate
Oz- ounce or ounces
Pd- powder
Pk- peck
Pt- pint
Qt- quart
Sq- square
Sub- substitute
Tbs or T- tablespoon
Tsp- teaspoon
Equivalents:
1 oz- 1/8 cup
8 oz- 1 cup
dash or pinch (as much as can be held between fingertips)- less than 1/8 teaspoon
4 Tbs- 1/4 cup
5 Tbs+1 tsp- 1/3 cup
8 Tbs- 1/2 cup
4 cups- 1 quart (32 fl oz)
4 quarts- 1 gallon (128 fl oz)
4 pecks- 1 bushel
16 ounces (liquid or dry)- 1 pound
2 cups (liquid)- 1 pound
Metric Equivalents:
5 grams- 1 teaspoon
30 grams- 2 Tbs.
227 grams- 1/2 pound
1 kilogram- 2 1/5 pounds
Well, that’s all folks! Enjoy these abbreviations and conversions! ( I know I sure do…)
How To Freeze Cookie Dough
You’ve slaved away all day in the kitchen making an assortment of cookies. They cover all your countertops, each one more fabulous than the last! Sadly, as time goes on, your lovely cookies turn stale and crumbly and you must throw them out. Wait… what if you didn’t have to? You can make all the cookies you need and freeze the leftover dough for a later date!
Freezing cookie dough is a great way to make cookies ahead of time or freeze extra dough. You can have homemade cookies anytime, without having to spend a day in the kitchen! Freezing cookie dough is so easy and I find that it works with nearly any classic cookie recipe, just as long as it is done the right way every time.
Want to know the secret? I can help you out with that and by tonight, you’ll be freezing tons of your favorite cookies, storing them away for another day! The only limitations is how much frozen cookie dough you can fit into your freezer!
1. Prepare Your Cookie Dough
Prepare your cookies dough the same way as you usually would. If you would like to bake some of your cookies (some people prefer freezing whole batches), do this now… in the same way you usually would. This step is pretty simple.
2. Section The Leftover Dough Into Fractions
With all of your leftover dough, section it into small handfuls (note: the exact amount may vary depending on how much dough you have leftover or how big you want each roll to be. For instance, if you only want half a dozen cookies in each roll, consider putting less dough in each roll.)
3. Wrap It And Roll It!
Place one cookie dough section into a sheet of plastic wrap. Form the plastic wrap around the cookie dough and shape it into a log roll. Take you plastic warp log roll and wrap that in aluminum foil. This just further protects your cookie dough from freezer burn.
4. Freeze Until Needed
Place your aluminum foil wrapped log into a freezer bag. Label the bag with a date and the type of cookie. Freeze until you’re ready to chow down! Most cookie doughs will stay fresh for up to 6 months, but I’ve never waited more than about two because I bake them so often! Grab a large glass of milk when you’re ready to bake these tasty cookies and slice off some dough from the roll for how ever many cookies you want. Bake them, remembering that the cooking time may take a little longer. Enjoy your lovely frozen cookie dough until then!
Considering a Cake Leveler
When you’re baking a cake and it’s all cooled, you think you’re ready to frost. You’re not. You’re forgetting the very important step of cake leveling. Don’t fret though. I used to not know about the wonders of a cake leveler and when I found out about I couldn’t believe that I had made so many cakes without one!
A cake leveler looks kind of like a miniature saw and has a taunt fishing line or wire instead of a sharp blade (like a saw). Of course, some of the more professional cake levelers have blades, but for the everyday cake, it really isn’t necessary. [singlepic=39,320,240,,right]
With the cake leveler, you can simply drag it over the top of a cake (leveling it with the sides of the pan) and cut off the top of the cake (also called the “hump” or “cake top”). This is a great tool for mulit-layer cakes because if they weren’t level then it would be unstable and lopsided.
For troubleshooting 101, you might find that your cake doesn’t reach the top of the pan, so you can’t cut off the top. Well, for this common problem there are two things you can do. First off, you can remove the cooled cake from the pan and cut it off from there.
Any store bought cake leveler has adjustable notches which allow you to change the height of your cake. Just adjust to whatever the shortest side of your cake is and voila! Level cake!
For next time (if cooking from a box and in a 9 x 13 inch pan) you can double the cake size. In other words, blend two boxes of cake mix and pour it into one 9 x 13 inch pan. It may take a little longer, but your cake will reach the top of the pan, so you can cut off the extra, using the sides of the pan.
I think a cake leveler is a great investment and they’re not all that expensive. The process of cake leveling is extremely important and this is just one of those baking gadgets to make that process easier.
If you don’t have a cake leveler, you can just use regular dental floss. Floss gets the job done just the same, only there is one restriction. Don’t use mint floss…unless you want a mint cake!
Smoothing Royal Icing
Working with royal icing can be a royal pain to get it super smooth, but compared to fondant, I’d take royal icing any day! With royal icing there are two major tips to remember to result in the smoothest cake possible.
For those of you who wish you could have a cake as smooth as the cakes on TV… well, you can! The first tip to remember when smoothing royal icing is that you can’t forget the crumb coat. A crumb coat seals in the freshness of your cake and contains the crumb sunder a thin layer of hard icing.
In addition to the crumb coating you need a print-less paper towel (I love Viva)! You see, cake decorating is all about knowing what tool to use for what job. Even tools you wouldn’t usually see in a kitchen, you may find work the best! You just have to know where to look and what to look for. [singlepic=23,320,240,,right]
So after you have your crumb coat, you can frost the cake with the rest of the thinker frosting. Always start with more frosting then you think you’ll need and pile it on the top of your cake. Smooth it out with a spatula or rubber scraper, working in circles and working down the cake to the bottom.
Once your cake is completely frosted, you then let a light “air crust” form. This keeps the paper towel from sticking when you use it on the next stage.
After the “air crust” has formed, you can lay a smooth paper towel on the cake. Press lightly and use two fingers to smooth the paper towel onto the cake. Work in circles, back and forth, any way you want to have the smoothest finish you can! When you think the cake is smooth, lift up the paper towel and repress it in a spot you haven’t yet smoothed. Repeat the same process.
Once you get the hang of smoothing it with a print-less paper towel, you can experiment with printed paper towels. Fun designs on paper towels can look so unique on top of a cake. And who would have thought that it was all done with a simple paper towel!
The Pros and Cons of Fondant (Part 2)
If you take a beautiful fondant covered cake to a party, people will be amazed by your skill. That’s the pro of fondant; but what about the cons? At the same time, while people are “oo”ing and “awe”ing, you’ll be thinking about the long road it took you to get to the stage where your cake was finally complete.
First of all, you have to buy the fondant, which tends to be a little expensive. Also, you can’t always buy colored fondant. If you want a certain color it’s going to take at least an hour or so or kneading to mix in a drop of food coloring. You better hope that you mix enough too, because if you don’t, you’ll have to remix the whole batch in order to achieve the exact color match. [singlepic=22,320,240,,right] Read more
The Pros and Cons of Fondant (Part 1)
Fondant is defined as a thick sugary substance, much like icing, that goes on smoothly and gives a cake a more professional, seamless appearance. Fondant comes in three different varieties; rolled fondant (also known as sugar paste), pouring fondant, and sculpting fondant.
Fondant is made from gumpaste, sugar, water, glucose, gelatin, and a couple other basic ingredients—depending on the recipe. The ingredients in fondant aren’t exactly my definition of appetizing, but the look of the finished product is something to be considered.
A fondant covered cake looks beautiful and although it is traditionally used by professional bakers, some say that there is a place for fondant in the everyday kitchen. In addition, there are some major pros and cons that go along with fondant. For starters, let’s tackle the pros. [singlepic=21,320,240,,right]
Fondant works well in hiding minor flaws in cakes. It gives the cake an unbelievably smooth cake, which can be hard to create with royal icing (or any other frosting for that matter). Also, you can use fondant to create fun ribbons, dots, flowers, small cake toppers, etc. Fondant, allows you to construct anything from realistic kids’ character cakes to beautiful bridal cakes and anything in between!
With a dab of water and a small paint brush, you can affix small fondant shapes to a fondant covered cake and voila, there you have it! People will wonder where you bought such a beautiful cake, and you can simply nod your head and state that “oh no, I made it”. People will be shocked!
The only bad part is that you will know the truth about what had to happen for that beautiful fondant covered cake to be sitting there. The cost, the time, the effort, the taste! The result of fondant was great, but is it worth the cost?
A Cake's Crumb Coat
So, you’ve taken your cake out of the over and it has cooled. What now? You’re ready to frost it! Woah, Speedy Gonzalez! Put down the butter knife and the rubber spatula. We’re not there yet.
So for smoothing a cake well, you first need to cover the cake with a thin layer of frosting called the “crumb coat”. Many people don’t understand the importance of the crumb coat, but it is critical to any successful cake. The crumb coat is the same icing you’ll use to cover the top of the cake, only it is thinner. Usually, about the consistency of sour cream is just right.
All you need to do is spoon out a dollop or two of the icing you’re using for the rest of the cake into a small bowl. Add a tad of water to the frosting to thin it out. Cover your cake with a thin layer of the crumb coat and then set it aside to stiffen up or create what is called an “air crust”. Some people choose to put it in the refrigerator or freezer to speed up the process, but I think the wait is best spent at room temperature. [singlepic=20,320,240,,right]
The addition of a crumb coat is crucial to a good cake. First, a crumb coat (obviously) contains the crumbs. These crumbs came from leveling the cake, after it was cooled. The leveler helps you to create a more even and balanced finished product.
The second purpose of the crumb coat is to seal in the freshness! When the air crust forms, you are sealing in the goodness and then it is coated with a second layer of icing! That’s double the freshness! The second layer of icing on a cake is like the paint and the crumb coat is just the primer. It doesn’t have to be beautiful, but it has to cover the cake (lightly) and be efficient.
I’d recommend for your first time experimenting with a crumb coat, go lighter than heavier. If a crumb coat is too heavy, you may not have enough icing to frost the rest of your cake with the regular icing. It’s easier to realize if you didn’t’ have enough crumb coating and to add more next time. Also it’s not the end of the world if a crumb ends up on the outside of your cake. Just stick a tooth pick at it and scoop it up.
I know at my house, my cakes don’t have to stay fresh for too long before they’ve been all gobbled up, but without the crumb coat—I’d have some serious problems!
Top 10 Cookie and Cake Recipes
In the world of cooking, recipes are critiqued and reviewed so that only the best survive; that is the favorite recipe.
These recipes usually have some secret ingredient, a special technique used, or they are just plain good. Of course, for all people their favorite recipes are different. So whos to decide whats good and whats not?
You are! [singlepic=25,320,240,,right]
Because each person has their own particular tastes and desires, no recipe has ever been named everyones favorite recipe. But this section has some of my favorite recipes and perhaps they will become some of your favorite recipes too.
There are all different kinds of recipes, each of them having their own special flair which makes them irresistible.
Some of my favorite recipes have been passed down through many generations. Making those recipes is a family tradition and everyone learns how and knows the story behind the favorite recipe.
Other recipes I have clipped out of magazines, books, and newspapers and many of them have become my treasured favorites! Oh, this reminds me of a good tip. In case you are unaware, in many newspapers there is a food section. This section usually has good cooking ideas, baking tips, great recipes, and even product reviews!
Also, these favorite recipes have been cooked in my kitchen many, many times. Some of them have specific alterations which I routinely make to the recipe because that is the way that my family likes them.
You can try the recipe as is or you can try some of the alterations too.
Like for example, say it is your favorite recipe for a chocolate chip cookie? Well after making the recipe a few times you can add more chocolate chips or half chocolate chips and half white chocolate chips, or maybe you can add nuts.
By making these subtle (sometimes even drastic) changes, your favorite recipe for the chocolate chip cookie is now your own. You can change a good recipe from something you like, into something that you will love and proudly call one of your favorite recipes!
So basically, in this part of my web site, I will post MY favorite recipes in hopes that you will enjoy them also. Some are classic, while others are more original. Either way, they all are fantastic. A is something close to your heart, something of your own; so take my recipes, enjoy them, and then make them your own!
Intro to Easy No Bake Recipes
My time is limited; I needed some no-bake recipes.
Have you ever been caught in the situation were you needed food and needed it fast!
Perhaps you can remember a time when there was 15 minutes before you had to be on that conference call and your kids kept wondering when their afternoon snack would be done.
It seemed like there wouldnt be enough time to do it all and then thats when you remembered it; a book of no-bake recipes. You immediately felt a sense of relief, now knowing that you could finish the kids cookie bars and join your conference call on timekeeping both your kids and your clients happy! [singlepic=26,320,240,,right]
Well if this sounds like you, or maybe you wish it was you then you certainly have come to the right place. No-bake recipes are easier than the more conventional put-in the oven recipes. They usually take about the same amount of prep time but you save the difference in baking time. Just like the name says, these recipes have no need for baking. Sounds too good to be true, but no-bake recipes are definitely a time saver.
These types of recipes are not only good for people who are lacking the time to bake but maybe your oven is broken or not working. You need something to take to the kids soccer game for an after game snack and they requested oatmeal cookies. What are you going to do? Well, just whip out your book of no-bake recipes; youve avoided a possible temper tantrum and once again the day is saved.
Another scenario is maybe you are all out of eggs. You have the time, the oven and the craving for your favorite recipe, but not the eggs. What will you do? Simply go find a recipe which is no-bake and doesnt require eggs. It is as simple as that and you guessed it; the day is saved.
No-bake recipes are easy, fast, and just as good as the more conventional recipes. You have saved time without sacrificing quality taste.
In this section of my web site, I will gather some of the best no-bake recipes in an effort to help you save the day. No-bake recipeswhat could be easier!
How To Make Chocolate Chip Cookies (Part 3)
So I am assuming youve read part one and two of my article and youre still wondering how to make a chocolate chip cookie just the way you want it. Well then, you have come to the right place. Keep reading for more informative tips and ideas that I have found that work for me in the kitchen.
If you find that you need a bit more review feel free to re-read How To Make Chocolate Chip Cookies part I or How To Make Chocolate Chip Cookies II. The next factor to discuss in how to make a chocolate chip cookie is to determine what causes the cookies to turn out more cake-like instead of chewy. Neither is wrong, but everyone has a favorite texture. What is yours? [singlepic=27,320,240,,right]
Cake-like cookies are due to just a little extra liquid in the cookie dough. When there is extra liquid the cookies give off steam and that steam makes the cookies puff up more. When the batter puffs up it turns out cakey because there is more air in the cookie. So if you like a cake-like cookie, then keep this important fact in mind.
Another factor that alters cookies is when they spread as they bake. Why is that? Basically, its due to the use of low-fat ingredients. Many people have started substituting low-fat butter for the regular stuff which doesnt always work out so well. This is because low-fat butter has nearly 20 percent more waterwhich as we discussed earlier, the extra liquid can cause excessive spreading. So when youre making cookies, dont worry about low-fat. Sometimes, its okay to just have the best ingredients, not the healthiest, and get a good old fashion chocolate chip cookie for your efforts.
Are you still asking yourself, how to make a chocolate chip cookie? Well I have another tip that is so easy to remember in your kitchen. Another culprit of spreading is cookie batter being dropped onto a hot baking sheet. When the cookie sheet is hot, it melts the batter before its in the oven so it cannot hold its shape and it spreads; which is fine if you want thin and crispy cookiesits just whatever youre looking for. But if youd rather have those soft and chewy cookies then use your baking sheet at room temperature or even chill your baking sheet before dropping the dough, is it wont spread. When you decide what you want, you can make sure your baking pan matches your criteria for the perfect cookie. Adding a new batch of dough to a hot baking sheet isnt a good idea if it is soft chewy cookies that you are looking for.
The final tip for how to make a chocolate chip cookie is in the recipe. You know which recipe. Everyones got one. You use it once and are rewarded with fantastic cookies, just the way you like the perfect recipe. But then when you make the cookies again the cookies are all wrong. You followed the recipe exactly. What happened this time?
It is can be something as simple as the way you measured the ingredients. Some examples include how people measure flour, brown sugar, and other dry ingredients. Flour should be stirred in the canister or bag first before scooping. This aerates the flour and separates the clumps. Then spoon it carefully into a dry measuring cup. (You know the ones; the cups that you can scrape off the extra. NEVER use a liquid measuring cup for dry ingredients. It wont be accurate and youll be sorry later.)
To measure brown sugar, scoop it directly into a dry measuring cup and pack it firmly. If its not packed, you could be missing out on 2-4 extra tablespoons of necessary sugar.
For other dry ingredients it is just as important to use dry measuring cups and scrape off the extra from the top. For liquid ingredients be sure to use a liquid measuring cup for accuracy. Dry measuring cups measure the same but youre more likely to spill some and then you dont have the right amount anymore.
Finally, when you are trying to figure out how to make a chocolate chip cookie theres one important thing to remember. If the recipe requests a 350 degree oven, how sure are you that your oven is that precise temperature? Every now and then its important to check that the temperature of your oven is the same as the temperature it says it is. Accuracy is everything.
Well now you know the tips needed to make your perfect cookie. By following these ideas, you too will have the cookie youve been searching for personalized just for you! How to make a chocolate chip cookie can be fun and youll end up with something amazing! Have fun in the kitchen!