In one sentence, describe what the following article is about: If it's very cold outside, wet hair can actually freeze, which can cause breakage. To avoid this, make sure to get your hair reasonably dry before going out when it's below freezing. If you're accustomed to wrapping your hair in a cotton towel, you may be causing damage to your hair without even knowing it. Try swapping out your towel for a microfiber one, which will be much gentler on wet hair. Gently patting your hair with the towel instead of wrapping it will also help prevent damage. Hair is at its weakest and most vulnerable when it is wet, so avoid using your regular brush to detangle wet strands. Instead, separate your strands with your fingers, or if necessary, with a wide-toothed comb. This will cause much less damage to your hair. Tying your hair back with hair ties can also cause damage if you're not careful. Be sure to choose the right kind of hair ties and try to keep your hair bands a little loose, especially when your hair is wet. Never use rubber bands to tie back your hair, as these can cause a lot of damage. Always use seamless ponytail holders to avoid snagging your hair. You put a lot of stress on certain sections of your hair when you tie it up in the same style frequently. Try switching up your style frequently to avoid damage. Hair ties cause even more damage to hair when it is very wet. Ideally, you should not use hair ties until your hair has dried at least somewhat. Tying up damp hair is fine. If you don't have time to dry your hair at all, you may want to consider using clips and bobby pins to hold your hair back instead of elastic ties.
Summary: Don't go out in the cold with wet hair. Swap out your cotton towel. Avoid brushing wet hair. Be careful with hair ties.

Place a medium sized saucepan on the stovetop over medium heat. Try to use a heavy-bottomed, stainless steel pan, which cooks sugar mixtures more evenly than would a lightweight pan. Cut the butter into small cubes, then add the butter, brown sugar, heavy cream, maple syrup, baking soda and salt into the pan. Stir to mix the ingredients. Keep cooking the ingredients, stirring constantly with a wooden spoon, until the mixture begins to boil, around 15 minutes. You should see that the sugar granules completely dissolve, and that the mixture foams a little while boiling. If the maple mixture isn't foaming while boiling, add in a pinch more baking soda. After the mixture starts to boil and foam slightly, take the pan off the heat and stop stirring. Let the mixture cool, checking on it every few minutes with a candy thermometer until it reaches 240 degrees F (115.5 degrees C), about eight minutes. 240 degrees F (115.5 C) is known as the "soft ball stage" of candy making. Fudge, pralines and other soft treats are made by cooking their ingredients to this temperature. Candy thermometers are designed to measure the temperature of melted sugar and syrups. They have a much higher temperature range than regular thermometers, which are used primarily for checking the temperature of meat and typically only go up to 200 or 220 degrees F (93.3-104.4 C). Use a stick of butter to lightly grease the bowl of a standing mixer, or a large bowl if you don't have a mixer. Then pour the maple mixture into the bowl and let it sit, checking every fifteen minutes or so with the candy thermometer, until it reaches a temperature of 100 F (37.7 C), which should take about an hour. After the fudge has cooled, add in the vanilla, then mix by using the highest setting of a mixer or by beating the fudge by hand. Keep beating the fudge until its gloss disappears, which should take around eight minutes. Line a baking dish with parchment paper or foil and rub a stick of butter over the foil or paper to grease it. Then pour in the fudge, using a spatula to scrape the sides of the dish to get all the fudge into the baking dish. Place the baking dish of fudge into the refrigerator and let it chill for at least two hours until it has set. After the fudge is firm to the touch, take the fudge out of the baking dish by pulling up the parchment paper or foil that it's lying on. Cut the fudge into squares with a sharp knife, then serve. Store any uneaten fudge in airtight containers in the refrigerator. Sealed, uncut fudge can last in the fridge in a sealed container for up to a month. Cut fudge can last up to a week in a sealed container in the fridge.
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One-sentence summary -- Heat a saucepan over medium heat. Add all the ingredients except vanilla to the pan. Cook the ingredients until boiling. Cool the mixture to 240 degrees F (115.5 degrees C). Pour the maple mixture into a greased bowl. Add vanilla and mix the fudge. Scrape the fudge into a baking dish and chill. Cut and serve the fudge.

Problem: Article: Either use cupcake papers or grease. Whisk lightly. Whisk to blend. Set aside. Mix well to combine. Mix through. Mix thoroughly. If using an electric mixer, use medium-high but no higher, as the green mixture can stain if it lands anywhere. The cake is ready when a skewer inserted into the cake comes out clean. Use a frosting or icing that is green. Green cream cheese frosting is the best for these cupcakes.
Summary:
Preheat the oven to 350F/180C. Prepare the muffin tin or cupcake pans. Break the eggs into the mixing bowl. Pour the remaining liquid ingredients into the whisked egg mixture. In another mixing bowl, pour the dry ingredients. Add the green food coloring to the wet mixture. Pour the dry ingredients into the wet ingredients. Pour the batter into the cupcake papers or muffin tin holes. Bake for 20-25 minutes. Frost. Decorate with green sugar, green sprinkles or green edible decorations, such as sugar shamrock shapes or little edible pots of gold.