Tips/How-To

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How To Peel a Peach

by on September 8, 2008 · 11 comments

Peeled Peach

Maybe I should have titled this post “How I Peel Peaches” because I’m not actually an authority, but I did stay at a Holiday Inn Express this weekend! Okay, sorry for rehashing that joke. But I did learn a very effective way to peel peaches this weekend. Here are the steps I followed. 1. Bring […]

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Published on September 8, 2008
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Substitute for Brown Sugar

by on August 7, 2008 · 21 comments

It’s Thursday, but since I haven’t posted a “Weekend Tip” in a while, here’s a good one. If you are out of brown sugar, you can substitute the following. 1 cup granulated sugar plus 1 1/2 tablespoons molasses. I used this substitution in today’s cookie and it worked.

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Published on August 7, 2008
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Weekend Tip

by on July 4, 2008 · 7 comments

First off, Happy Fourth of July! And now for the weekend tip (even though it’s only Friday). Last night a reader named Kerry posted this tip. “Next time you’re baking PB cookies try this suggestion: Add a tablespoon or two of frozen orange juice concentrate. The flavor doesn’t really say “oranges” but it kind of […]

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Published on July 4, 2008
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If you don’t have a scale and aren’t weighing your flour, the best method of measuring, in my opinion, is to spoon it in the cup and level the top. However, if you are spooning the flour into the cup and shaking the cup as you go, stop! Shaking is another form of packing.  Spoon […]

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Published on April 20, 2008
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Weekend Tip — Pastry Flour

by on April 5, 2008 · 2 comments

Can’t find pastry flour? If you need a quick substitute, mix 1 1/3 cup all purpose flour with 2/3 cup cake flour. This tip comes from Joy of Baking.

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Published on April 5, 2008
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Weekend Tip

by on March 15, 2008 · 16 comments

When making chocolate chip cookies, make sure you use the freshest brown sugar you can find.  As Carol Walter says in her book “Great Cookies — Secrets to Sensantional Sweets”, using stale (hardened) brown sugar will not only affect the creaminess of the dough, but after baking, the cooled cookies will become dry and hard. […]

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Published on March 15, 2008
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Biscuit with Jelly

If you don’t have room in the pantry or just don’t feel like buying a whole bag of self-rising flour, here’s the formula for making it yourself.  Also, here’s a link to the biscuits in the photo. They are made with White Lily self-rising flour, but you can use the self-rising flour substitute if you […]

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Published on March 8, 2008
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How to Reheat Cold Pizza

by on October 19, 2007 · 14 comments

reheating pizza

It’s Friday, which means I can post random things like this: From Cook’s Illustrated (an old one) To reheat cold pizza slices, put them in a large skillet. Turn heat to medium, cover skillet with its lid, and cook the pizza for about 5-6 minutes or until it’s hot and bubbly. Remove the lid, let […]

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Published on October 19, 2007