The Balancing Act

search the library


21 Item(s) found in Library
View	Frozen Brownies Guest: Pinnacle Foods Group, LLC Did you know that brownies can be kept frozen 4 to 6 months in the freezer? Wrap each square in plastic wrap or aluminum foil, then put the brownies into an airtight freezer bag. To freeze the entire pan, place pan in freezer briefly just long enough to harden the brownies. Then remove the block from the pan, wrap it and bag it! more
View	Finishing your frosting Guest: Pinnacle Foods Group, LLC For an easy, extra special finish to your favorite cake recipe, try gently folding 1 can of creamy frosting with 1 container of non-dairy whipped topping, frost your cake as desired and refrigerate. You might also try mixing orange juice and orange zest into creamy frosting and putting it on your morning muffin for a zippy twist. more
View	Cupcake Baking Tips Guest: Pinnacle Foods Group, LLC Did you know that dark-colored baking pans can make a difference in your baking time? Dark pans give your cakes a darker finish when baked at 350 degrees because they absorb and retain more heat. So if you are baking cupcakes in a pan with a dark or non-stick surface, lower the recommended recipe oven temp by 25 degrees to avoid overbrowning. more
View	How to make your cakes moist & even Guest: Pinnacle Foods Group, LLC The main reason cake becomes dry is that it is over-baked. So to make your cake moist and delicious, check the cake with a toothpick at the shorter end of the baking time range. If cake comes off on the toothpick, return it to the oven for the full baking time. If no crumbs come off on the toothpick, then your cake is done! more
View	Decorating with style Guest: Pinnacle Foods Group, LLC Here’s a decorating tip using powdered sugar: Use a stencil or cut waxed paper into strips. Place stencil or strips in a criss-cross or diagonal pattern on top of uncut, cooled brownies or cookie bars. Place powdered sugar in a tea strainer, and tap it lightly to dust the surface. Carefully remove the stencil or strips to reveal your pattern. more
View	How to get great cookies Guest: Pinnacle Foods Group, LLC Butter is the best fat for flavor and appearance, and you should soften butter at room temperature before you use it. Remember to cool your cookie sheet completely before baking each batch of cookies. Even a minute of baking time can make a great difference to your cookies, so always check for doneness a minute or two before the stated baking time! more
View	Making colored sugar Guest: Pinnacle Foods Group, LLC You can make your own colored sugar to decorate cookies, cakes, and other baked goods in 5 minutes. Just place sugar in a small bowl, add a drop of food coloring and mix until the color is evenly distributed throughout the sugar. Continue to add food coloring, one drop at a time until you get the color you want. Use immediately, or allow the sugar to dry and store in an air-tight container. more
View	Make your own powdered sugar Guest: Pinnacle Foods Group, LLC Did you know that you can make your own powdered sugar if you don’t have time to go to the store and buy it? 15 minutes is all it takes to make. Place a cup of granulated sugar in the blender for each cup of powdered sugar needed. Blend at high speed until the sugar turns to powder. Use immediately, or store in an air-tight container. more
View	Easy and Cheesy Guest: Pinnacle Foods Group, LLC If you love cheesecake but are worried about the fat, try using light cream cheese instead of regular. For smooth batter, make sure the cream cheese and eggs are at room temperature. And if you bake your cheesecake in a water bath, also known as “bain-marie”, it produces a texture that is creamy, moist and rich – almost like custard. more
View	The color of your cookie sheet matters Guest: Pinnacle Foods Group, LLC Did you know that the color of your cookie sheet matters when baking the perfect cookie? The reflective quality of shiny, light-colored cookie sheets insure even baking and browning. Dark-colored ones retain heat and tend to burn the bottoms of cookies. But, dark sheets can be covered with aluminum foil to achieve the even, golden brown effect you want. more
View	Are you nuts about nuts in your desserts? Guest: Pinnacle Foods Group, LLC If your recipe calls for toasted nuts, be sure to toast them before adding them to the batter for the best flavor. To toast sliced almonds, heat oven to 350 degrees. Spread almonds onto an ungreased, 15 inch by 10 inch jelly-roll pan, and bake for 5 to 8 minutes, stirring occasionally or until golden brown. more
View	Types of Brownies Guest: Pinnacle Foods Group, LLC Did you know that modifying the ingredients of classic brownies can create a different outcome? “Fudgy” brownies have a minimum of flour and no leavening such as baking powder. “Cake-like” brownies contain less butter and more flour, as well as a bit of baking powder. “Chewy” brownies usually get their texture from extra eggs and a combo of different types of chocolate. more
View	Cooling Your Cookies Guest: Pinnacle Foods Group, LLC After you bake your cookies, remove them from the cookie sheet within 1 to 2 minutes to keep them from baking any further. Transfer the cookies to a wire rack to cool because otherwise, they will stick and can be very difficult to remove without breaking. But you can loosen stuck cookies by setting the cookie sheet on a hot, damp towel for a few minutes. more
View	Cake baking and cooling tips Guest: Pinnacle Foods Group, LLC Here’s a tasty cake baking tip: When baking with glass baking dishes, lower your oven temp by 25 degrees, because glass heats more quickly than metal and retains its heat longer. You should cool your cake for 15 minutes before removing it from the pan, then transfer it to a wire rack to cool completely before frosting. more
View	Easter holiday baking ideas Guest: Pinnacle Foods Group, LLC This segment defines the role Duncan Hines plays in helping you create delicious baked goods and treats for any and all occasions. Whether you’re baking with someone or for others, Duncan Hines is the best way to show friends, family and others that you care. With a full array of bake mixes, ready to spread frostings and even frozen brownies that can go straight into the oven, Duncan Hines is the most trusted partner in the kitchen for today’s bakers. more
View	Smooth & Shiny Frosting Guest: Pinnacle Foods Group, LLC How do you frost your cakes smooth and shiny? Here’s a simple tip: After frosting your cake, dip a palette knife or small spatula into hot water and wipe off the water. Then slide the heated knife over the cake. It will melt the icing just enough to make the surface smooth and shiny. more
View	Preparing for brownie baking Guest: Pinnacle Foods Group, LLC Be sure and use the pan size called for in your brownie recipe. If the pan is too large, the batter may spread too thin and dry out your brownies. If the pan is too small, the brownies may be too dense and will come out under-baked. Grease only the bottom of the perfectly-sized pan, which allows the brownies to stick to the sides as they rise and prevents the center from collapsing. more
View	Testing Brownies For Doneness Guest: Pinnacle Foods Group, LLC Want to know for sure when your brownies are done? Fully-baked brownies will shrink away from the pan slightly. To test for doneness, insert a toothpick halfway between the edge and center. If it comes out clean, the brownies are done. The center should be slightly sticky, but not dry. If the toothpick comes out completely clean from the center of the brownie, they are overbaked. more
View	Garnish, please! Guest: Pinnacle Foods Group, LLC Let’s talk about topping off your creations. One option is to use toasted coconut, which makes a light, crunchy garnish. Just spread shredded coconut on a cookie sheet and bake at 350 degrees for about three minutes. Stir and bake 1 or 2 minutes more, or until golden brown. Sprinkle it on creamy vanilla frosting, add some fresh fruit and wa-la! more
View	Ingredient Substitutions Guest: Pinnacle Foods Group, LLC Here are some low-fat ingredient replacement tips to use when baking. Substitute applesauce for oil with one exception…butter recipe cakes. Just follow the lower-fat recipe on the back of the box. You can also substitute fat-free sour cream for regular, but for better taste, instead try yogurt, or use half oil and half sour cream. Let your palate decide for you! more
1 Of 2 Page : [1] 2 next Goto page

Frozen Brownies

Finishing your frosting

Cupcake Baking Tips

How to make your cakes moist & even

Decorating with style

How to get great cookies

Making colored sugar

Make your own powdered sugar

Easy and Cheesy

The color of your cookie sheet matters

Are you nuts about nuts in your desserts?

Types of Brownies

Cooling Your Cookies

Cake baking and cooling tips

Easter holiday baking ideas

Smooth & Shiny Frosting

Preparing for brownie baking

Testing Brownies For Doneness

Garnish, please!

Ingredient Substitutions