Recipes that only call for a small amount of buttermilk can be frustrating since it is only sold in quart sized containers.  To save buttermilk, simply measure out 1 cup amounts and pour into ice cube trays and freeze. Once frozen, store in freezer bags until needed. Then, thaw in the refrigerator or microwave and blend to reconstitute.

—Izzi, Vegetarian Epicurean

During the first year of marriage, our pretty new dishes were breaking far too easily. We tried to return them and get our money back. They obliged on trading out the broken dishes but told us to change our dishwasher settings moving forward. We took their advice and turned off the heat dry setting. Problem solved. Lesson learned.

Save your dishes, and turn off heated dry.

To create steam in your oven, the recipe usually calls for placing a shallow pan of water on the bottom rack. Next time, skip the shallow pan and fill a muffin tin with water. It’s much easier to take in and out of the oven without burning yourself or spilling water everywhere.

Giveaway | The Fauxmartha

52 tips makes a whole year of tip sharing. I think that calls for a celebration. I started it on a whim after sharing tips periodically on my Facebook page, and it soon became a weekly staple on this site. It’s made me pay attention to what I do in the kitchen as well as search for easier ways to do things. The less fuss the better, right? And when I was tip-less, many of you contributed your kitchen genius. Thank you.

This little series will continue, but first it’s time to celebrate with a giveaway of some of my favorite products that make working in the kitchen easier and, let’s be honest, prettier. Many, many thanks to the great companies listed below that made this giveaway possible. Read more

I am an herb killer. I’ve followed tips here and there without much luck. I don’t have an outdoor space to grow herbs, and my indoor herbs are far from thriving. Even the herbs I buy from the store seem to have a 2-day lifespan leaving me completely defeated. After digging some more, I came across Simply Recipe’s tip. Cut the stems of the fresh herbs as you would flowers. Place in a glass with about 3/4″ water. This is key—cover with a bag (I use the leftover bag I bought the herbs in) and place in the fridge, changing the water every couple of days. Talk about thriving—my cilantro and mint has never been happier. Side note—the fresh basil stayed on the counter, bag-less and is quite happy. How do you save your fresh herbs.

For a good while, all my homemade ice cream was becoming pretty icy after a couple days in the freezer. It wasn’t until I happened to switch from using a glass storage container to a thicker plastic container that the icing stopped. I’ve been using my plastic icy-free container ever since. I’m sure there’s a science behind this, but my theory—the glass froze to a colder temperature more quickly than the ice cream, creating the imbalance. How do you store your homemade ice cream?

When adding doughs and batters to a baking pan, rarely do I just pour. A couple extra utensils make all the difference in achieving a uniform and professional looking outcome. When making baked donuts, I use a piping bag. When making cookies, I use a small spring release scoop. When making cakes, cupcakes, muffins, waffles, and pancakes, I use a large spring release scoop. When making sugar cookies and biscuits (and sometimes when making mini cakes), I use a biscuit cutter. There must be a million other tricks out there. What do you do?

Last week my sister and I found ourselves without powdered sugar, icing to make, and naked birthday cupcakes. So we made our own. To make, combine 1 cup granulated sugar and 1 tablespoon cornstarch in a food processor and process until completely smooth, about 1 minute or more. The longer you process, the finer the sugar. The shorter you process, the coarser the sugar.

 
 
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