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How to Freeze Cookie Dough
This post may contain affiliate links. Read my full disclosure policy. Sugar cookies, molasses cookies, snickerdoodles, gingerbread cookies, oatmeal raisin cookies, shortbread cookies—the list of favorites is endless! One of the great things about cookies, beyond their deliciousness, is that many types can be prepared ahead of time, frozen, and then baked fresh when you need them. This makes holiday prep, Christmas cookie exchanges, last-minute gatherings, and bake sales a breeze. Another perk of freezing cookie dough is built-in portion control. If you love testing out new cookie recipes but find it hard to stop at one (or three), you don’t need to bake a whole batch of cookies! Simply freeze the dough; when you need to, dip into your stash and bake just enough for a small batch whenever you want. Table of Contents Step-by-Step InstructionsFrequently Asked QuestionsYou May Also LikeReviews Step-by-Step Instructions Frequently Asked Questions You May Also Like Reviews Step-by-Step Instructions After you have prepared the cookie dough and rolled it into balls or used a cookie scoop to create balls, put the cookie dough balls in a single layer on a parchment-lined baking sheet. Place the baking sheet in the freezer for one hour. This helps the cookie dough get firm enough so that the balls won’t stick together when put in an airtight container. (Note: if according to the recipe’s instructions, you need to roll the dough balls in sugar, press them down, or create a crisscross pattern, do it before freezing.) Remove the baking sheet from the freezer and put all of the dough balls in a sealable freezer bag and press out as much air as possible. Label the bag with the date you made the dough and the type of cookie they are (if you’re freezing multiple batches of cookies). Put the bags in the freezer (the back of the freezer is best as that’s where it’s coldest). The frozen dough will last for up to 3 months. Bake cookies as needed directly from the freezer (no need to bring to room temperature). Bake time will be 1 or 2 minutes longer. Frequently Asked Questions I’d like to make cut-out cookies. What is the method for freezing those? If you’re making cut-out cookies, you can still freeze the dough even though it won’t be rolled into balls. Simply wrap the dough tightly in plastic wrap followed by a layer of foil before freezing. (For detailed instructions on thawing and baking, see my holiday cut-out sugar cookies and Linzer cookies.) How do I go about freezing baked cookies? To freeze baked cookies, let them cool completely before placing them in an airtight container. Separate layers with parchment paper or foil to avoid sticking. When you’re ready to serve, just bring them to room temperature​. You May Also Like Comments (9)Add Comment Comments (9) Add Comment
How To Clean A Cast Iron Pan (Without All The Mystery!)
This post may contain affiliate links. Read my full disclosure policy. I love cooking in my cast iron skillets. Not only are they versatile, inexpensive and pretty, they last forever—in fact, the more you use them, the better they get. Well-cared-for cast iron pans have a natural, non-stick finish and, unlike most nonstick pans, you can use any utensils you like, even metal, as there is no chemical coating to damage. They can also be used on any cooking surface, even the grill. However, cast iron does require a little TLC when cleaning to maintain the non-stick coating, known as the “seasoning,” and also to prevent rusting. But if you take good care of your cast iron, it will perform beautifully and last long enough to pass on to the next generation, just like a well-loved family recipe. There’s a lot of mystery around how to clean a cast iron pan, but it really is easy—I promise! What You’ll Need To Clean A Cast Iron Pan To clean your cast iron pan, you’ll need a clean dishtowel or paper towel, a soft sponge, coarse salt (if necessary), and a bit of vegetable oil. Step-by-Step Instructions After you’ve used your skillet, use a sponge to scrub it with water. But don’t let it soak in water, as this can cause rusting. If it still needs a bit more attention, add some kosher salt to the pan and scrub with a damp sponge. The salt acts an abrasive cleaner without disturbing the seasoning. If there are still stubborn bits clinging to the pan, try bringing just a bit of water to boil in the skillet. Let it simmer until the water evaporates and then wipe out or scrub the pan again. Soap isn’t usually necessary, but contrary to popular belief, a little mild detergent won’t strip the seasoning. (Just stay away from dishwashers and metal scouring pads!) Once the skillet is cleaned to your satisfaction, rinse it well and then set it on the stove over medium heat for a few minutes to dry. Finally, when the skillet is completely dry and still warm, use a cloth or paper towel to coat it very lightly with vegetable oil (you’ll need about 1/2 teaspoon for a 10-inch pan). Continue to wipe the surface with oiled paper towels until it looks dark and smooth, and no oil residue remains (I rub the handle and outside of the pan too). You may notice some dark residue on your paper towel or cloth when cleaning. This is just the the baked-on cooking oil, or seasoning, reacting to foods — don’t worry, it will disappear with regular use and care. Let the pan cool completely before storing. Note: Most new cast iron pans come seasoned and ready to use, so if you’re using your cast iron pan for the time, simply give it a quick rinse and hand dry with a dish towel. But older pans may need to be restored or seasoned before using. You May Also Like Comments (30)Add Comment Comments (30) Add Comment
How to Make Buttermilk
 Homemade Buttermilk Forgot to buy buttermilk or don’t want to buy a whole carton when you only need a small amount? Learn how to make buttermilk with two simple ingredients! Ingredients 1 tablespoon lemon juice or white vinegar 1 cup minus 1 tablespoon milk, any kind 1 tablespoon lemon juice or white vinegar 1 cup minus 1 tablespoon milk, any kind Instructions Add 1 tablespoon of lemon juice or vinegar to a measuring cup. Pour milk to the 1-cup line (use this same ratio of lemon juice/vinegar to milk when you need more or less than 1 cup of buttermilk). Stir to combine the liquids. Let the mixture sit for about 10 minutes. You’ll begin to see small curdled bits in the mixture; this means it’s ready to add to the recipe. Even if you don’t see much change in the appearance of the mixture, the acid has been added to your milk and will work just like the store-bought version. Add 1 tablespoon of lemon juice or vinegar to a measuring cup. Pour milk to the 1-cup line (use this same ratio of lemon juice/vinegar to milk when you need more or less than 1 cup of buttermilk). Stir to combine the liquids. Let the mixture sit for about 10 minutes. You’ll begin to see small curdled bits in the mixture; this means it’s ready to add to the recipe. Even if you don’t see much change in the appearance of the mixture, the acid has been added to your milk and will work just like the store-bought version.
How To Cut A Pineapple: Easy Step-by-Step Guide
This post may contain affiliate links. Read my full disclosure policy. Cutting a pineapple might look daunting, but once you know how, it’s actually pretty simple. Not only will you save a little money by doing it yourself, but fresh pineapple lasts longer than the pre-cut stuff, which is often past its prime by the time you buy it. Whether you’re making my pineapple salsa, tossing it into fruit salad, grilling it for a tropical side, baking a cake, or blending it into a smoothie, fresh pineapple makes all the difference in your favorite pineapple recipes. Follow the steps below to select and cut one like a pro. Table of Contents How To Select A PineappleHow To Cut A Pineapple: Step-by-Step InstructionsStorageYou May Also LikeReviews How To Select A Pineapple How To Cut A Pineapple: Step-by-Step Instructions Storage You May Also Like Reviews First things first—to ensure that you select a ripe pineapple while at the store, smell it. The fruit should smell fragrant and a bit sweet at the stem end. Look for fresh green leaves at the top of the pineapple. Also, if you gently squeeze the pineapple, it should “give” just a little (but avoid any pineapples that have soft spots or bruises, as those are signs that it’s past its prime). How To Cut A Pineapple: Step-by-Step Instructions Before cutting into the pineapple, wash it under cold running water and scrub it gently with a produce brush if you’ve got one. Lay it down on its side on a large cutting board and cut a slice off of the bottom of the pineapple using a sharp chef’s knife. Slice off the top taking care to avoid the pointy leaves (they can be sharp)! Stand the pineapple up with the flat bottom on your cutting board. Holding the top of the pineapple steady with one hand, use your other hand to start cutting away the pineapple’s outer skin. Take off enough to get just past the brown spots (or eyes) in the flesh, but take care not to cut too far into the fruit. Keep the pineapple standing on one flat end and carefully slice each side of the fruit, getting close to but not cutting into the center core. Lay the pieces down with the flat side on the cutting board and cut into spears, wedges, or bite-sized pieces. Enjoy! Storage Before cutting, keep a whole pineapple at room temperature for 1 to 2 days (it will continue to ripen). Once cut, place the pineapple in an airtight container or resealable plastic bag and store it in the refrigerator for up to 5 days. If you’d like to store it longer, freeze the pineapple by laying the pieces on a baking sheet to freeze, then transfer them to a freezer bag. Frozen pineapple will keep in the freezer for up to 6 months. You May Also Like Comments (4)Add Comment Comments (4) Add Comment
How To Cut A Melon—The Smart Way
This post may contain affiliate links. Read my full disclosure policy. Who doesn’t love a sweet, juicy melon in the summer? You just can’t beat ripe cantaloupe or honeydew when they are in high season. And, no, you do not need to buy pre-cut melon to avoid slicing off a finger! There are many ways to cut a melon, but I find this method, albeit a bit different, to be the safest and most efficient. Table of Contents How To Select A MelonStep-By-Step InstructionsYou May Also LikeReviews How To Select A Melon Step-By-Step Instructions You May Also Like Reviews How To Select A Melon Before we get to the how-to, a few words on selecting a melon. Many people think picking a ripe melon at the supermarket is a game of chance. That’s somewhat true but there are a few guidelines to ensure you’re choosing a good melon on more than a leap of faith. First, avoid any melons that have bruising or soft spots. In terms of weight, choose a fruit that feels heavy for its size. And, finally, use your nose — when you apply gentle pressure to the stem end, it should yield a bit and give off a slightly sweet scent. Step-By-Step Instructions First, get out a large, sharp knife (a serrated edge works well) and a clean cutting board. Wash the melon well, then cut a thin slice off of each end of the melon to create two flat surfaces. Once you have two flat surfaces, place the end with the larger surface area on the cutting board and start removing the rind by running your knife down the side of the melon in wide strips until all of the rind has been cut away. Be careful not to cut away too much of the edible flesh when removing the rind. With that same flat surface on the cutting board, cut down through the center of the melon to create two halves. This will expose the seeds inside the melon. Use a spoon to remove the seeds from the melon. Apply just enough pressure to remove the seeds without digging too far down into the flesh. Flip both melon halves over so the flat sides are facedown on the cutting board. Then you can dice the fruit. Start by cutting a number of parallel slices heading in one direction on the melon. I usually make somewhere between 9 to 12 slices depending upon the size of the melon. Apply gentle pressure to the melon with your hand to keep the sliced pieces together and rotate the melon. Cut slices in the other direction to create chunks. Enjoy the cantalope in smoothies, as part of a fruit platter or fruit salad, or wrapped with prosciutto as a fun and easy app! You May Also Like Comments (52)Add Comment Comments (52) Add Comment
How To Cut A Mango—The Safe Way
This post may contain affiliate links. Read my full disclosure policy. Some fruits and veggies can be tricky when it comes to prep, think avocado, spaghetti squash, pineapple, and mango. Naturally, of all the fruits for my picky daughter to love, it had to be mangoes! With their thick skin, slippery flesh, and awkward pits, ripe mangoes are a hassle (and a bit dangerous) to peel and cut. But there’s a safe and easy way to do it. All you need is a cutting board and a sharp knife. (And remember, you’re much more likely to cut yourself with a dull knife than a sharp one.) Step-By-Step Instructions Wash the mango under running water, then lay the mango on your cutting board. Holding the mango securely on the cutting board, cut a sliver off of the stem end/the top of the mango. Don’t cut in very far or you’ll hit the pit. Rotate the mango around and cut a small slice off the opposite end. Stand the mango on one flat side you’ve created. Slice off the peel from top to bottom, avoiding the edible flesh too much. Continue cutting around the outside of the mango until you’ve removed all the peel. There is an oblong pit that runs through the center of the mango. The mango flesh on either side of the pit is often referred to as the cheeks. Holding the mango in place with one hand, use the other to cut the cheeks off each side of the pit. If you’re finding the cut mango pieces too slippery to hold, use a paper towel to hold them in place. Lay the center slice (that contains the pit) on your cutting board and slice off the remaining flesh from either side of the pit. Dispose of the pit and cut the 2 cheeks of the fruit into 3 to 4 parallel slices. Holding the slices together with your hand, rotate them ninety degrees and make crosswise cuts to make chunks. Place the mango cubes in an airtight container and store in the fridge. They’re wonderful for mango smoothies, as a topping for a poke bowl or overnight oats, or as a quick snack or healthy dessert. You May Also Like Comments (21)Add Comment Comments (21) Add Comment
How To Cut Watermelon Into Sticks
This post may contain affiliate links. Read my full disclosure policy. Nothing screams summer quite like watermelon. Next time you have a party, try cutting your watermelon into sticks instead of the usual wedges. It makes for a fun presentation! To begin, you’ll want to select the right watermelon. Watermelon should feel heavy for its size. Pick up a few of similar size; the heaviest of the bunch will be the ripest. Also, look for ones that are free of dents or bruises and are symmetrical in shape. You’ll need a cutting board and a large chef’s knife. Before cutting it, wash the outside of the watermelon and then place it on your cutting board. Carefully cut the watermelon in half. (Depending upon the size, this may take some muscle.) Place one of the halves flat-side down on the cutting board. Cut the half into slices about 1-inch thick. Discard the two end pieces as they will be mostly rind. Carefully, rotate the watermelon 90 degrees and, again, cut slices about 1-inch thick. This will create a criss-cross pattern. Repeat this process with the other watermelon half. Pull the pieces apart and you’ve got watermelon sticks! They’re great for a pretty fruit platter or to skewer for a fun fruity snack. Enjoy! You may also like Watermelon Gazpacho How to Cut a Pineapple Like a Pro How to Cut a Mango, The Safe Way How to Cut a Melon (The Different but Smart Way) Watermelon Gazpacho How to Cut a Pineapple Like a Pro How to Cut a Mango, The Safe Way How to Cut a Melon (The Different but Smart Way) Comments (8)Add Comment Comments (8) Add Comment
Dinner Table Conversation Starters
This post may contain affiliate links. Read my full disclosure policy. Dinner is the perfect time to connect with your family, but it’s not always easy to find something the whole family can talk about together. If your family is anything like mine, these scenarios may sound familiar: Your youngest ones act silly (or maybe a little rude) to get attention. Your middle schoolers offer nothing but one-word answers to your questions. Your older kids are glued to their devices or wolfing down dinner so they can move on to the next thing. Some kids are chatty, while others hardly say a word. And if your kids are grown and out of the house, you and your spouse might find yourselves sitting quietly, wondering what to talk about. Your youngest ones act silly (or maybe a little rude) to get attention. Your middle schoolers offer nothing but one-word answers to your questions. Your older kids are glued to their devices or wolfing down dinner so they can move on to the next thing. Some kids are chatty, while others hardly say a word. And if your kids are grown and out of the house, you and your spouse might find yourselves sitting quietly, wondering what to talk about. So, how about some dinner table conversation starters to engage everyone and make dinnertime a time for real connection? You might be surprised (and maybe even amused) by the kinds of conversations these questions spark! And don’t worry if you get a few eye rolls from the kids at first. Once they answer the first question—because, let’s be honest, everyone likes to talk about themselves—they’re bound to get into it. You never know what you might learn about one another! Just click the link below, print the cards, cut them out, pop them in a jar, and let the conversations begin! Comments (18)Add Comment Comments (18) Add Comment
Forget Perfect: My Best Advice For Thanksgiving Turkey
This post may contain affiliate links. Read my full disclosure policy. Here’s the honest truth about Thanksgiving turkeys: the perfect one doesn’t exist. I have been cooking professionally and hosting Thanksgiving dinner for 25 years, and I have tried literally everything when it comes to cooking turkey. I’ve brined it, deep-fried it, marinated it, injected it, buttered it, dry-rubbed it, butterflied it, smoked it, and stuffed it. I’ve tried Kosher turkeys, organic turkeys, free-range turkeys, and self-basting turkeys. I once even bought an oil-less outdoor propane turkey fryer called “The Big Easy,” which freed up my oven and actually made a wonderfully crisp-skinned and juicy turkey. (If you want to spend $160 on a large piece of equipment that will likely sit in storage collecting cobwebs 364 days a year, I highly recommend it!) From all this fussing with turkeys, I’ve come to realize that my turkey will never be perfect. Let’s face it: turkeys, on their own, just aren’t very good. That’s what gravy and cranberry sauce are for. As Mary Risley from Tante Marie’s Cooking School humorously points out in the video below (which you should definitely watch, especially if you have any turkey-cooking anxiety), “I have never had an outstanding turkey.” (Heads up: This video contains some foul language.) Short of purchasing a special turkey cooker (this is the one I have), it is near impossible to cook a turkey perfectly: the white meat always cooks before the dark meat is done, and the skin on the bottom is never crisp (unless you flip the hot, sputtering bird mid-way through cooking…umm, hard pass!). So is it really worth it to go to great lengths—brining in big coolers for days in the garage, risking life and limb deep-frying in the driveway, pre-icing the breast of the turkey so it cooks more slowly (I swear, there’s a very respectable cooking magazine that wants you to do this)—to make that be-all-and-end-all turkey? It’s up to you, but I’m not interested in babysitting my turkey for three days to get only marginally better results at the end. My advice to you on Thanksgiving is to keep it simple. Make an easy roast turkey recipe (I’m a big fan of dry-brined turkey), with an over-the-top delicious gravy, a rich stuffing, and some cranberry sauce to go with it. (Or, if you really don’t want to stress, go ahead and buy your turkey already roasted!) Serve lots of wine (you’ll find this food and wine pairing guide handy for the holidays) and focus your time and creativity on the side dishes and desserts because that’s what everyone really looks forward to anyway. Wishing you a happy and stress-free Thanksgiving! ❤️ You May Also Like Comments (152)Add Comment Comments (152) Add Comment
Gruyère - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Most Popular Gruyère 1 Spinach Quiche 2 Egg Bites with Bacon & Gruyère 3 Crustless Broccoli Quiche 4 Quiche Lorraine 5 Mac and Cheese 6 Spinach & Cheese Strata 7 French Onion Soup 8 Ham & Cheese Oven-Puffed Pancake 9 Broccoli & Gruyère Soup with Homemade Croutons 10 Gougères 1 Spinach Quiche 1 Spinach Quiche 2 Egg Bites with Bacon & Gruyère 2 Egg Bites with Bacon & Gruyère 3 Crustless Broccoli Quiche 3 Crustless Broccoli Quiche 4 Quiche Lorraine 4 Quiche Lorraine 5 Mac and Cheese 5 Mac and Cheese 6 Spinach & Cheese Strata 6 Spinach & Cheese Strata 7 French Onion Soup 7 French Onion Soup 8 Ham & Cheese Oven-Puffed Pancake 8 Ham & Cheese Oven-Puffed Pancake 9 Broccoli & Gruyère Soup with Homemade Croutons 9 Broccoli & Gruyère Soup with Homemade Croutons 10 Gougères 10 Gougères 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Gruyère French Onion Soup Gougères Beer Cheese Dip Spinach Egg Bites Egg Bites with Bacon & Gruyère Spinach & Cheese Strata Mac and Cheese Quiche Lorraine How To Make An Omelette Spinach Quiche Ham & Cheese Oven-Puffed Pancake Crustless Broccoli Quiche Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto Broccoli & Gruyère Soup with Homemade Croutons French Onion Soup French Onion Soup Gougères Gougères Beer Cheese Dip Beer Cheese Dip Spinach Egg Bites Spinach Egg Bites Egg Bites with Bacon & Gruyère Egg Bites with Bacon & Gruyère Spinach & Cheese Strata Spinach & Cheese Strata Mac and Cheese Mac and Cheese Quiche Lorraine Quiche Lorraine How To Make An Omelette How To Make An Omelette Spinach Quiche Spinach Quiche Ham & Cheese Oven-Puffed Pancake Ham & Cheese Oven-Puffed Pancake Crustless Broccoli Quiche Crustless Broccoli Quiche Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto Broccoli & Gruyère Soup with Homemade Croutons Broccoli & Gruyère Soup with Homemade Croutons