Take A Classic Tres Leches Cake Up A Notch With Some Chocolate Milk
Are you looking to take your homemade tres leches cake to the next level? This classic twist brings chocolate flavor to the dessert in just a few simple steps.
Read More-
-
Effortlessly Make Brownie Bowls With This Muffin Tin Hack
There's a simple way to create a brownie bowl that only requires two muffins tins, your favorite brownie recipe (or box mix), and a carton of ice cream.
Read More -
How Much Buttermilk Should You Use To Substitute Sour Cream?
If you're out of sour cream, don't worry: buttermilk can be used in recipes instead. They'll turn out slightly different, but they'll still be tasty.
Read More -
The Utensil Mistake You Might Be Making When Melting Chocolate
Melted chocolate is a temperamental substance, and there are a number of ways it can go wrong. Here's what you should know about the utensils you use with it.
Read More -
Color Isn't Everything When Choosing A Pumpkin For Your Pie
As tempting as it might be to evaluate a pumpkin its color, there are other factors that can tell you more about the quality of the flesh inside.
Read More -
The Crafty Technique For Turning Ice Cream Pints Into Perfect Sandwich Discs
By putting an ice cream pint on its side and slicing through the carton, you'll wind up with perfectly-shaped ice cream disks for ice cream sandwiches.
Read More -
You Should Absolutely Be Topping Pumpkin Pie With Cranberry Sauce
While these ingredients may not seem to go together at first instinct, we think you're missing out if you don't top your pumpkin pie with cranberry sauce.
Read More -
What Exactly Goes Into A Gin And Tonic Cake?
If you're into the G&T drink, you'll enjoy its edible counterpart. Here's an in-depth look at what goes into a gin and tonic cake so you can make one yourself.
Read More -
For Mouth-Watering Rosh Hashanah Apple Cake, You Need Orange Juice
When making an apple cake for Rosh Hashanah, the addition of orange juice sounds strange. But, here's why adding it can help with the cakes flavor layers.
Read More -
Why You Shouldn't Make Pumpkin Bars Using A Cake Recipe
The season of delicious, fall-time bakes edges nearer. If you want to make pumpkin bars to celebrate, just make sure you don't accidentally make a cake instead.
Read More -
A Dollop Of Greek Yogurt Takes Your Pumpkin Pie To The Next Level
One easy hack: add Greek yogurt to your pumpkin pie filling mixture. Or you can add a dollop atop your pumpkin pie once it's baked to elevate its flavor.
Read More -
How To Cook With Frozen Heavy Cream, Depending On Your Recipe
If you properly freeze heavy cream to use at a later date, you can store it for one to two months in the freezer and then thaw it when you need it again.
Read More -
Red Velvet Vs. Blue Velvet: The Real Difference Between The Two Cakes
There's more to know about the differences between red velvet and blue velvet cakes than just their color. Here's what makes each of these cakes unique.
Read More -
Amp Up Your Fall Spice Cake Batter With A Dollop Of Molasses
Spice cake includes flavors like pumpkin, maple, and even hints of caramel. If you want a simple way to amp up any variety, add a bit of molasses.
Read More -
How Long Can Cream Cheese Safely Sit At Room Temperature?
Many recipes will ask for the cream cheese to be softened. But just how long can that package of cream cheese sit out before it's unsafe to eat?
Read More -
Mayo Is The Unexpected Way To Give Blueberry Crisp Some Extra Tang
You might initially balk at the idea of using mayonnaise in your standard blueberry crisp, but in reality, it's a tried and true way to add a perfect tang.
Read More -
What Makes Japanese Castella Cake So Unique?
Castella cake is a type of sponge cake with a bouncy, moist texture. The cake is easily recognizable by its golden brown top and fluffy yellow interior.
Read More -
25 Types Of Apples And How To Use Them
Healthy and tasty, apples are the perfect fall superfood, but if you've only eaten Red Delicious apples all your life, then you've really been missing out.
Read More -
All You Need Is A Spoonful Of Mayo For The Fluffiest Biscuits
Fluffy homemade biscuits are easy to make, and the key ingredient is mayonnaise. Here's a tip on how to use mayo the next time you bake a batch.
Read More -
Why It's So Important To Prebake Cheesecake Crust
If you're a fan of creamy desserts that also have a sturdy structure, you should know why it's so essential to prebake your cheesecake crust.
Read More -
The Marshmallow Hack For A Truly Spooky Halloween Spider Web Cake
Looking to creep out your friends and family this Halloween? Creating the ultimate spiderweb cake is easier than you think. All you need are some marshmallows.
Read More -
Why You Should Always Taste Chocolate Before Baking With It
It's easy to toss chocolate chips straight into baked goods, but you should sample those chips before baking them - and not just because they taste good!
Read More -
Why You Really Shouldn't Be Using Chocolate Chips For Melting
Chocolate chips can be a temperamental ingredient to cook with, especially when you're intent on melting them. Here's why you should avoid it.
Read More -
The Freezer Hack That Makes Grating Chocolate Mess-Free
Chocolate shavings on top of your dish make an elegant garnish. You can get the same effect at home; you just need to utilize your freezer.
Read More -
The Microwave Mistake To Avoid When Melting Chocolate
Melting chocolate in the microwave is faster than breaking out the double boiler pot, but it has its pitfalls.
Read More -
Turrón: The Classic Spanish Dessert With Moorish Origins
Many consider turrón, a popular Christmas dessert, as nearly synonymous with Spain. But there's a lot more to the origin story of turrón than you might think.
Read More -
The Pepper Grinder Hack For Perfectly Crushed Oreos
There's a more elegant and quieter method for crushing up Oreos than crushing them with a rolling pin. All you need is an extra pepper shaker.
Read More
