Peanut butter frosting starts with butter, but I don’t add the powdered sugar as soon as the butter reaches the bowl. I give the butter time on its own first. I beat it until it becomes light and fluffy, then start adding the powdered sugar one Continue Reading
I Pour Melted Caramel Over Half the Peanut Butter Dough Before Adding the Rest
Peanut butter bars don't have to keep every ingredient mixed through the dough. I save half the dough and use the space between the two layers for caramel and chopped Reese's Cups. The bottom layer goes into the pan first. Melted caramel gets Continue Reading
She Creams Butter and Sugar for 7 Minutes Before Making These Old-Fashioned Tea Cakes
Butter and sugar can look combined after a minute or two, but Corinne Griffith doesn't stop there when making her old-fashioned tea cakes. She creams them for five to seven minutes. That extended mixing comes before the eggs, vanilla, flour, or Continue Reading
I Stopped Using Sour Cream in Potato Salad and Reached for Crème Fraîche
Sour cream can bring tang and creaminess to potato salad, but I don't reach for it when I want a milder dressing. I use crème fraîche instead. Crème fraîche is cultured cream made from heavy cream and buttermilk. It has a thick texture and some of Continue Reading
I Add Peaches and Blackberries to the Skillet After the Pork Chops Come Out
Pork chops leave the skillet once they’re browned, but I don’t move on to another pan for the sauce. Fresh fruit goes into the same skillet. Peaches and blackberries take the pork chops’ place, followed by balsamic vinegar, brown sugar, and honey. Continue Reading
I Use One Large Ice Cube Instead of Several Small Ones in My Gin and Tonic
A gin and tonic doesn't give me many ingredients to adjust. Gin, tonic, and ice do most of the work, so I changed the part I used to overlook. Instead of filling the glass with several small ice cubes, I use one large cube. The larger piece has Continue Reading
I Don’t Add Pasta Sauce Until the Pepperoni and Salami Start to Crisp
Baked rigatoni gets plenty of tomato sauce, but I don’t pour it into the skillet as soon as the Italian sausage is cooked. Three more meats go in first. Chopped ham, pepperoni, and soppressata cook with the sausage until their edges start to Continue Reading
Wait Until the Last 5 Minutes to Add Beans to Minestrone
Cannellini beans are one of the main ingredients in my minestrone, but I don’t add them when the broth goes into the pot. They wait until the soup is almost done. Vegetables, crushed tomatoes, pasta, green beans, and broth simmer together for 20 Continue Reading
She Thought This Stainless Steel Fridge Was Ruined, but Reddit Helped Her Get It Clean Again
Stainless steel refrigerators can handle fingerprints and kitchen splatters, but this one had a bigger problem. A thin magnetic whiteboard had been attached to the door for about two years, and removing it left a large patch of magnetic material Continue Reading
I Cut the Liquid in Half When I Adapt a Stovetop Recipe for the Slow Cooker
Stovetop recipes taught me to think of broth as something that cooks down. That assumption gave me trouble when I moved the same dishes to the slow cooker. Now I start with at least half the liquid. If a stovetop recipe calls for two cups of Continue Reading
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