kitchen tips
Question
Can you bake cupcakes in ice cream cones?
Ingrid's Answer
Yes you can. You pretty much follow the system...start by using flat–bottomed ice cream cones. Crumble aluminum foil and wrap around the bottom of each cone. This will ensure that the cones stand up. Place them in a muffin pan. Pour the cake mix evenly, filling the cones half way. Then bake for 15 to 20 minutes until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool before frosting.
Question
Why are my sugar cookies looking all bubbly after I cook them? I want a smooth surface.
Ingrid's Answer
Your cookies could be undercooked. All ovens work differently, so you probably have to bake them longer than you have been, and at a lower temperature. You might also want to have your oven calibrated. That could cost a lot of money, so a good alternative is to buy a separate oven thermometer to place inside the oven. When cooking or baking, check to see if its temperature is the same as the temperature you've set your oven for. If it isn't, raise or lower the built–in thermometer until the separate thermometer registers the desired temperature.
Question
When should I use real vanilla extract, and when is it okay to use imitation extract?
Ingrid's Answer
Personally, I NEVER use imitation vanilla extract. What's the point of saving a few pennies when real vanilla has great flavor and doesn't taste fake? You'll take away the greatness of a good recipe by using imitation vanilla, a synthetic substance. Why not use the real thing that's organic and healthy—and has great flavor?
Question
Can I use egg substitute instead of real eggs in my cookies?
Ingrid's Answer
Generally, yes, you can use egg substitute in most cookies, but it will vary from recipe to recipe. In the case of a recipe that calls for leavening, don't use a substitute. That's an indicator that the substitutes will not work.
Question
My daughter needs to take cupcakes to class. How can I cover the cupcakes without messing up the icing?
Ingrid's Answer
Stick toothpicks into the tops of the cupcakes and then cover with foil. When I travel with cupcakes, I don't frost them. I take the icing separately and then frost them when I get to where I'm going. Because traveling with frosted cupcakes can create a messy, sticky situation, it can be a good idea to go with your icing and piping separately.
Question
How do you melt chocolate for chocolate–dipped strawberries? Mine won't stick to the fruit. And what is the best chocolate to use? Thanks.
Ingrid's Answer
Make sure you dry your fruit really well. DOVE® Chocolate—the dark or milk chocolate—always works great for me. Use a double boiler or a microwave, but be careful with the microwave because chocolate burns fast. Every 20 seconds, give the chocolate a stir, and that should do it. Sometimes you can add a bit of butter to keep it moist, if needed.
Question
I want to make a heart–shaped pizza. How do I keep the dough from losing its shape?
Ingrid's Answer
That's a tough one. You can start by cutting a stencil out of wax paper; then try cutting the dough. But it's difficult unless you make it in a mold.
Question
Can I add different flavorings to melted chocolate without hurting it?
Ingrid's Answer
Generally, yes, depending on what you use the chocolate for. You can add different extracts to get the flavoring you want: almond, orange, and so forth.