Chocolate Talk

Today was a lovely day..number one reason...I did not have to go to work. I had to work the last eight days straight. so i selt in today. Biked my ten miles and did absolutely nothing. can i say it was wonderful! Hopefully my batteries got a little bit of a chance to recharge...Oh and the number two reason today was great, I had a chocolate cupcake for dessert. Yum!!!!

Speaking of dessert...that reminds me that the holidays are just around the corner..so of you may now the stuff below..some may not..so hopefully the tips are helpful!

Old and New Tips and Hints for baking
When making cookies, don't substitute margarine or "light" products for butter. Use the real thing here. Low fat products contain water and will cause cookies to spread out and not bake in cookie shapes.

What is the difference between dark-colored and light-colored bakeware?

Dark pans will make recipes which contain sugars and eggs burn on the outside before the inside is done. Recipes which are quick baking such as cookies will scorch or burn. Dark pans are good to help brown the sides and bottom of breads and it helps breads cook faster. This is because dark baking pans, etc., absorbs more heat. If your intent is to have light colors in your products, such as cookies, you are better off with light-colored bakeware. Light-colored bakeware cooks slower and is, therefore better suited to a product you want kept lighter in color.

Use what ever you have..don't forget to use timers and to always trust your nose it never lies.