These are a few tips and tricks I’ve learned over the years. They’re helpful for me, so they may be helpful to you!
Room Temperature: room temperature really means room temperature, which sucks when you decide on a whim that you want to whip up a batch of mrs. soucy cookies, but you have to wait a half hour for the butter to soften. HOWEVER, this step is uber important, and will completely change the consistency of your baked goods.
Wire whisk: this is my all time favorite kitchen tools. I use it for most everything, and i suggest that everyone who wants to cook invest in one. One of the best uses? when i’m too laxy to bust out the sifter, I put all my dry ingredients into a bowl and use the whisk on them.
Powdered Buttermilk: Whenever a recipe calls for buttermilk, you have to go out, buy a whole quart of it, use only a cup, maybe two, and then let the leftovers rot in your fridge for the next two months. OR! you can get powdered buttermilk. I know, it’s not quite the same, but in a pinch, it really is great. You just combine the powder with your dry ingredients, and add the correct amount of water to your wet ingredients and… tadaa! not rotting buttermilk in your fridge.
Krissy in the Kitchen 