Yes, you know you should let the cookie sheets cool before adding the next batch, but it is tempting  to toss dough onto the hot pan to speed up the process.  Doing so causes the batter to spread, so you have flat and overly crisp cookies.  If you’re really in a hurry to put the next batch, try this trick.  Rinse the front and back of the hot pan with cold water for 15 seconds, then wipe dry before baking the next batch.

What you should do is place the chilled dough between 2 sheets of parchment paper.  Then just press down firmly to keep the paper from scrunching up as you roll the dough to the appropriate thickness.

Fruits, nuts and raisins lend great taste to muffins, cakes and bread, but they often sink to the bottom of thin batter during baking, and the extra flavor falls flat.  To avoid add ins from sinking to the bottom, toss them with a tablespoon or two of flour before folding into the batter.  The flour absorbs moisture that clings to the surface and creates friction that makes the fruit or nuts buoyant.

Making a peach pie?  Here’s a way to prevent those extra juicy peaches from making your bottom crust soggy, sprinkle the pastry-lined pie plate with 3 tablespoons ground bread crumbs before filling with fruit.  The bread crumbs will absorb all the extra liquid, giving you a crisp crust.

You know you did everything right before you baked that yummy cake – greasing the pan and letting it cool.  Still,  the confection was stubbornly stuck.  To insure your cake won’t stick to the pan the next time you bake, butter the baking dish, then chill it in the fridge while preparing the batter.  This gives the butter time to resolidify, so when the mixture is poured in, the grease will stay adhered to the pan instead of melding with the batter.  Once your cake is cooked and cooled, you can be sure of an easy slip.  Happy Baking!

Walnuts contain compounds called anthocyanins.  This is the reason why sometimes, our baked goods turn blue.  I read that toasting them in the oven before adding to the batter causes a chemical reaction that prevents the color change.  The result?  A flawless looking cake!