Have you been baking up a storm lately? This year I kept it simple with a fudgy batch of Double Chocolate Cranberry drop cookies and some sweet yet refreshing Lime Meltaways (pictured above) which ended up being my personal favorite: They really stand out amidst all the rich holiday fudge, and can be baked and stored in airtight containers for up to 2 weeks.
Recently, to help out all you dedicated holiday bakers, Everyday Food hosted a Twitter Q&A. After the jump, check out six of the questions we received, along with our quick answers that will help you improve any holiday baking project you’re undertaking, from pies to cookies.
Q: When melting chocolate what can be used as a double boiler if I don't own one? I'm making fudge and need to know!
A: To melt chocolate without a double boiler: Microwave, medium, in 30-second increments, stirring between.
Q: I know molasses + sugar = brown sugar in a pinch, but what's the proper ratio for light and dark?
A: Light brown = 1C granulated sugar + 1.5TB molasses. Dark brown = 1C granulated sugar + 1/4C molasses.
Q: How do you not burn the bottom of cookies but ensure the middle is cooked?
A: Rotate baking sheets halfway through. Run sheets under cold water b/w batches. Don’t use a thin, dark-bottomed baking sheet.
Q: My pie crusts never seem to be as flaky as I would like. I've tried a million recipies. What is the trick?
A: For flaky crust, don't overwork dough. There should be pea-sized pieces of butter visible. All ingreds should be cold.
Q: Any tips on frosting a layer cake? I've always had a problem making it look nice.
A: Once layered, cover with thin coat of frosting to seal in crumbs. Chill cake for 30min before applying next coat.
Q: How can I tell if my baking soda is good to use? Is there an alternative?
A: Combine 1/4 tsp baking soda with 2 tsp vinegar, and if it fizzes, you're good to go! If not, buy new, there's no good sub sadly.