Category Archives: Thoughts

New Page Tab

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Hey everyone!! I just wanted to let you all know that I recently added a new page tab onto my blog. It is located at the top of my blog page and listed as Kitchen Tools. I wanted to share with everyone all my favorite kitchen tools that I think are such a help when baking and cooking. I am sure the list will continue to grow so make sure you occasionally check back to see if more have been added.

Happy Baking and Cooking!! 🙂

Printing Option

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One of my coworkers tried one of my recipes and the next day mentioned how it was difficult to print off the recipe. I could not have that! I completely forgot about how someone would print off a recipe. With all my pictures, I could see it using a million pages. I did some searching and found out how to add a print button to my blog.

At the bottom of each recipe there is a button you can clip to make a printer friendly copy. It will take you into another screen where you can edit the recipe. You can print without pictures, delete my little story before the recipes, or print the whole thing. There is even the option of a PDF file. It is super simple!

I hope this helps everyone when they want to print off a hard copy of my tastefully scrumptious recipes. 🙂 Have fun!

Tid Bits of Baking Information

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These are just some baking tips and measurement information that I think can be quite helpful for any baker out there. I hope they help as much as they have helped me. 🙂

Number 1 Rule– Always measure exact! This is not cooking where you can add a pinch of this and that. Exact measurements are very important as a little too much salt could ruin your pastry. If you are trying to break down a recipe make sure you do it accurately. Even if it means breaking it down into Tablespoons or teaspoons to make the measurement exact.

BUTTER!!!! – I am sure you have looked at a recipe and saw that they call for unsalted butter and thought well crap! I only have salted butter because I never bake and why would I have unsalted butter in my house. Salted butter is so much better on that baked potato! Well no worries because that is what I am here for. To tell you why these recipes call for unsalted butter.

Bakers use unsalted butter unless specified because then they can control the amount of salt in their recipe. That is the main reason. For the longest time I would always use whatever butter I had in my house which was mainly salted butter. I switched to unsalted butter in my cookies and every other dessert I make and OMG what a difference it made. Have you ever made cookies with salted butter and they come out flat? That’s probably because you are using salted butter which is adding too much salt to your recipe causing it to flatten. If you have salted butter and do not feel like going and buying unsalted butter just cut the amount of salt called for in the recipe by half.

Sifting your dried ingredients– I will be honest, it was not until a couple of years ago that I actually started to sift my ingredients. I would normally always put them in a bowl and take a whisk or a fork and stir it together and think okay that’s good enough. Kristie’s sifting. But then I asked for a sifter for christmas and it was the best present ever! My cookies and cakes came out so amazingly! Fluffy and soft and full of deliciousness! So when it says to sift your dried ingredient…. Sift them! You will be amazed how amazing the end result is.

Sifting will fluff up the ingredients. Especially the flour when it has been sitting in the store bag or container where it settles. This will take out all the lumps in the ingredients. I have had several times when I have sifted and at the end there might be a larger grain of salt.

Eggs- When baking it is best to use eggs at room temperature. Very cold eggs can tend to curdle the mixture. If you forgot to bring out your eggs , do not worry. Just place them in a bowl of warm water for a few minutes.

Self-rising flour– I have only had to use this type of flour a few times. I eventually went out and bought some but the first time I needed this flour of course I did not have it. But do not worry because you can make it at home using ingredients you probably already have. 1 Cup Self-Rising Flour = 1 Cup All-Purpose Flour + 1 1/2 Tablespoons baking powder + pinch of salt

Measurements– In case you do not have one of those neat magnets with all the measurements on it, here are a few that I have used the most. Especially if you are planning to cut recipes down.

3 teaspoons = 1 Tablespoons

4 tablespoons = 1/4 Cup

half of 3/4 Cup = 3/8 Cup (but no one has a measurement of 3/8) = 1/4 Cup plus 2 Tablespoons

16 ounces = 1 pound

Once I think of more tid bits of information I will add another post. I hope these all help 🙂 Let me know if you have any questions.

Herbalicioius!

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I finally have my own garden! Of course it is nothing big… but I think it is perfect. I did not know if I would be able to tend a garden as I do not know a thing about it but I went to our local Farmers Market and talked to some experts on the subject. My herbs are growing like crazy and I am already snipping away at them to add them to my dishes. I will have to say using fresh herbs in a dish adds so much flavor and growing them in my back yard saves me so much money. I definitely recommend starting a herb garden.

The herbs I have are Cilantro, Italian Basil, Rosemary, and mint and I am looking forward to adding them to as many dishes as possible. These are some of my favorite herbs. When I was at the market I wanted to get every type possible but right now I am going to stick with the basic herbs that I already know about.

I am looking forward to using these in my recipes I share with everyone….. now off to tend my garden 🙂