Tips, Tricks, and a Few shortcuts.

I'm not sure how I ended up being a person of "knowledge" when it comes to cooking, or baking.  Somewhere along the way I've become a go to person for quite a few people when looking for tips, tricks, and shortcuts when it comes to cooking, baking, or kitchen related knowledge.  

I ADORE being in the kitchen.  I love cooking, and baking and anything having to do with preparing food.  I get it honest.  My Ma and Pa are king and queen of the kitchen, My Granny is a phenomenal cook, as well as my Dad and Step-Mom.  So I have had quite a bit of awesome cookers (that's Ethan's favorite word BTW)  in my life.  I have sat on more kitchen counter tops watching family members cook then anyone I know.  Those memories are precious to me, and all children who come through our house gets their fair share of "counter" time helping me cook. 


I by no means consider myself a professional or ANYWHERE close to a pro but I do have some sneaky tricks of the trade that I'm willing to pass along to make your kitchen time easier, better, and the fruits of your labor extra delicious. 

When cooking or baking use REAL butter. 
-Butter is Better
-If a little butter is good, more butter is better.  Amen.  Glory Hallelujah. 
In all seriousness baking with butter gives your baked goods a completely different texture and flavor then a butter substitute.  When baking a cake please for the love of all things holy and good use real butter. 

Somewhere in some factory people will cut your veggies for you and freeze them.  Making it possible for you to go to your grocery store, find the frozen veggie isle and purchase frozen cut up bell peppers and onions. 
Cutting onions makes me cry.  Cutting anything in small pieces is time consuming.  So instead of doing it myself I take a shortcut and buy frozen peppers and onions already chopped.  Keep the flavor, lose the time consuming part of the task.  It's a win/win situation.

Cake mixes.  They rock my world.  I don't like the "boxed" taste though.  So allow me to share with you ways to turn your boxed cake mix into a homemade cake tasting delight!  All of these tips come from Anne Byrn author of the best cook book ever "The Cake Mix Doctor".

*Flavor Boosters for a cake mix include*
-Lemon Zest
-Coffee
-Poppy Seeds
-Coconut
-Unsweetened Cocoa Powder
-Peppermint Schnapps
-Fresh Strawberries

*Making it Richer*
-Buttermilk
-Whipping Cream
-Sour cream
-Eggs
-Yogurt
-Butter (real)
-Peach Puree

*Offsetting the cake mix taste*
-Dry Sherry
-Lime Zest
-Pure Almond Extract

I remember my Ma teaching me the proper way to grease a cake pan.  First you coat it with crisco and then dust your flour making sure all surfaces of your cake pan have a generous coating of this no fail perfect non stick formula.  Well guess what those days are over.  Allow me to introduce you to "Bakers Joy" cooking spray and "Pam with Flour".  If you bake and want your cakes to flawlessly come out of your pan buy one of these sprays.  They work just like the old method, and it is A LOT less time consuming...and a lot less messy. 





Use real vanilla extract.  Say goodbye to "immitation" vanilla extract. 

Wilton has icing dye.  When dying food, or icing use the wilton gel icing gel.  Using regular food dye will  water down your icing making it harder to decorate with.  You can purchase this from hobby lobby, occasionally at wal-mart (if your're in knoxville the turkey creek walmart always has it), or amazon.

I have quite a few passions and cooking is one of them.  So, anything I learn along the way that might benefit my readers I am more than happy to share.  Feel free to sharen your tricks of the trade with me I am always willing to learn!