Sunday's Super Tip - Baker's Joy

Several months back someone introduced me to Baker's Joy and I love it! I'm sure a lot of people use it already, but I knew I had to pass along the tip for those who don't use it or haven't heard of it. You'll thank me - I promise.

Well, you know how every time you bake a cake you have to first butter, and then flour, the inside of your pan? It's such a pain. Not only do I always end up with flour all over me (and the counters and the floor), but it's also time consuming! Baker's Joy replaces all of that. It's a butter/flour spray designed specifically for baking. Just spray the inside of your pan and in 2 seconds it's ready for your batter.

You can also spray your utensils in order to have your batter or food slide right off. It really doesn't stick. I swear by it. Go out and get some if you don't have it. You'll love it!

Sunday's Super Tip - Getting Your Dough to Rise

I don't know about all of you, but I think working with yeast is tricky. It's something I'm still pretty new to, but I like to think I'm getting better at it.

Yeast recipes always state that the dough needs to sit in a nice, warm spot in order to rise. Well, that's often pretty hard to find in my house. We're one of those families who keep our house on the cool side. You're likely to find me walking around in pants and a sweatshirt... and still cold.

So here's someplace warm in your house that you've probably never thought of... your dishwasher! Sounds weird, huh? Well, it works! But please do me a favor and make sure it's clean (and empty) before you try this. Just turn your dishwasher to the heated dry cycle. Let it get nice and warm inside, then turn it completely off. Stick in your bowl of dough and let it rise. It'll work perfectly for you.

Sunday's Super Tip: Soft Brown Sugar

Ever pull out your brown sugar and find it to be hard as a rock? I usually end up tossing it and assuming it's no longer good. But, there is indeed a way to keep it soft!

Just throw a piece of bread into your bag of brown sugar. It softens it right up! And for some way-over-my-head, scientific reason, the slice of bread will not mold. So technically you could keep it there indefinitely, although that just seems a little gross. I'd recommend switching it out every so often.

So don't throw that brown sugar away - it can be saved!

Sunday's Super Tip - A Safe Cutting Board

I have a few cutting boards that always seem to slide around on my countertop while I'm trying to chop something. Talk about unsafe - it's a miracle I haven't chopped off an extremity yet!

Thankfully I've found a really helpful tip that's going to ensure that I keep all of my extremities. Here's what I do:

Take a paper towel and run it under some water to get it very damp. Put it down on your countertop and place your cutting board on top of it. Next, chop away with peace of mind. That cutting board isn't going anywhere.

Pretty clever, huh?

Sunday's Super Tip: How to Store Fresh Herbs

I am constantly purchasing bundles of fresh herbs at the grocery store, only to use a tiny bit at a time. They usually end up going bad before I can use them up, which can be very frustrating since they're not cheap. One of these days I'll start growing my own herbs. But until then, I'm forced to use some tricks to increase their shelf life and allow me to get my money's worth.

Here are some ways I keep my herbs fresh so I have time to eat them up.

1. Wet a paper towel and wrap it around the stems of your herbs. Cover them loosely in a plastic bag to store.

2. Another option is to put them in tiny containers with water. A small glass or container with just a little water at the bottom is your best bet. Be sure to put a loose plastic bag over the tops and then store them either in your refrigerator's crisper or on the countertop.

3. If you won't be using your herbs within about a week and a half, pop them in the freezer! Take them out when you need them, allow them to thaw, and then use them just like you normally would. They'll last about a year in your freezer, but their potency deteriorates over time, so use more than you normally would if they've been frozen for a while.

Sunday's Super Tip: Sweetened Condensed Milk

Welcome to Sunday's Super Tip - where I give you a valuable kitchen tip! This week's tip is how to make sweetened condensed milk. It's happened to me before - I'm getting ready to bake, taking out my ingredients, when I realize - I don't have what I need and there's no time to get to the store! Grrrr!

Well, if you find yourself in a bind, here's how to whip up your own sweetened condensed milk!

Homemade Sweetened Condensed Milk

1/2 cup boiling water
1 cup powdered milk
2/3 cup sugar
3 Tbsp. butter
1/4 tsp. vanilla extract

Place all ingredients into a blender or food processor and process until smooth.

Leftovers can be stored in a tightly sealed container for up to one week.