Random Tips Everyone Should Know

I have decided to begin compiling a list of tips that I use regularly in my kitchen but forget to mention in specific recipes. If you have tips of your own feel free to comment. And know that this list will most likely continue to expand.

1. Brown sugar, unless other specified, should always be packed in the measuring cup.
2. Baking times may vary based on your oven. Mine, for instance, is old and crappy, and I have learned to manage it's overheating by lowering the temperature 15 degrees and lowering the baking time in addition (for example, a recipe instructing "375 degrees for 9-11 minutes" would be translated to "350 degrees for 7 minutes").
3. Practice makes perfect. In the last year alone, my baking skills have improved exponentially and I now have a greater sense of "Baker's Intuition"--the name I have given to my ability to walk into the kitchen to take out a certain dish within seconds of the timer going off. This is a combination of experience and letting my nose speak. The nose knows.
4. Don't overbake your cookies. I think most people tend to bake their cookies for 2 to 3 minutes too long. This may not seem like alot and the cookies might look perfectly done in the oven, but once they have cooled you will quickly realize any hope for a soft cookie is gone. I suffered from the "overbake syndrome" for years, until I was specifically instructed by the owner of the Perfect Chocolate Chip Cookie recipe to "not overbake. Cookies will not look done in the oven." This is so true. Typically, when you open the oven door, the edges of the cookies should be barely golden brown and set nicely. The middle will look slightly undercooked. Do not fear. Simply remove the baking sheet and allow the cookies to set on the baking sheet for 1 to 2 minutes and then allow to cool completely on a wire rack.
5. When measuring molasses, use a glass measuring cup and spray it with non stick cooking spray for easy pouring and cleanup.
6. Liquid ingredients should only be measured with a glass measuring cup. Measuring is most accurate when the meniscus rests on the appropriate line.
7. Use the straight edge of a knife to level dry ingredients in their measuring cups.
8. To easily peel a garlic clove, lay the clove on a cutting board and place the flat side of a wide knife on top of it. Then, use your fist to crush the garlic, releasing it from its paper-y chamber.
9. Always preheat the oven before baking or cooking.
10. 
    

Black Bean Mexican Pie

I came across this recipe at Annie's Eats--one of my favorite foodie blogs. Her recipes are simple enough for an amateur like me to try but at a nearly professional level. I hope you enjoy this recipe from her blog. Go check it out! and fee free to make any alterations (like I did) to suit your tastes and/or the serving sizes.

Twice Baked Stuffed Potatoes

I have to be honest with you. I posted the pictures here probably a month ago when we actually had this meal for dinner. However. I have completely neglected to publish it along with the directions. Which is no big deal except I can't remember exactly how I went about these glorious potatoes. I'm going to try my best and encourage you to "wing it." Don't worry...you can't go wrong with potatoes. and bacon. and cheese. You just can't. :)

2-3 medium baking potatoes

4 strips cooked bacon

1/4 cup shredded cheese

1/4 cup (or less) milk

Sour cream

butter

salt

pepper

Bake potatoes (whole) in a 450 degree oven for 45 minutes--or until tender. Allow them to become cool to the touch. Cut each potato in half. Scoop out the insides, leaving a sturdy "shell"--approximately 1/4 inch thick. Combine potato "insides" with desired amount of bacon, butter and/or sour cream, salt and pepper. Refill shells. You may find you don't have enough filling for all the shells--hence the extra potatoes. Be sure to choose to bake at least one extra potato than you plan on serving. Just discard (or eat!) the extra skins. Sprinkle with cheese. Bake at 450 degrees for 15 minutes--or until cheese is melted and filling is piping hot.

Molasses Sugar Cookies

Kevin recently declared that his favorite cookie is a molasses cookie. I myself have always loved spiced cookies such as gingersnaps and molasses sugar cookies--though most of my peers shy away from this genre of treat. (That is, they are our grandparents' favorites!) Immediately I was on the hunt for a great recipe--one that combined just the right spice with the perfect softness (at Kevin's request). This recipe is great! Kevin rated them an 8 on a scale of 1-10 (knowing I'll probably keep improving them!) Though I may still try other recipes (cause that's just what I do...) this one will remain in my arsenal. I hope you love them too!




1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1/4 cup molasses (tip: measure in a glass measuring cup--sprayed with cooking spray!)
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar, for decorating

Mix brown sugar, margarine, shortening, molasses, and egg in large bowl. In a separate bowl, use a whisk to combine remaining ingredients (except granulated sugar). Add slowly into creamed mixture until thoroughly combined. Cover and refrigerate at least 1 hour until chilled. (Note: my dough was in the fridge for at least 2 hours and was still sticky to roll. It may be necessary to add up to an additional 1/2 cup flour.)

Heat oven to 375 degrees. Shape dough into 1 inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or just until set. Cool slightly on pan and then remove from cookie sheet to cool on a wire rack.

Yields: about 3 dozen cookies.