Swap a Semi-Homemade Dessert Bar for a Formal Homemade Creation | Tuesday’s Tip of the Day!

It’s ok, no one will remember 2 minutes from now that your delicious bite size brownies, peppermint bark, cookies and eclairs weren’t homemade. They won’t even remember that they were served with minimal fan-fair and rigmarole. Your party should be about great company, conversation and delectable bites (and sips!). Bite size creations are easy to serve only requiring a few cake stands or platters and can be plated earlier leaving you more time to mix and mingle. And for those guests that are nagging you to bring something, have them bring a batch of their favorite holiday treats to share with all. And yes, if you must, make a few treats beforehand like my Peppermint Bark, Peanut Butterfinger or Chocolate Pecan Fudge all that can be made a few days in advance.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Adding Flour to Your Mixer Minus the Dust Storm | Tuesday’s Tip of the Day!

The family calls for chocolate chip cookies so you set out to make a batch. You carefully cream the butter and sugars, add the eggs, one at a time scraping down the sides in between, quickly incorporate the vanilla extract and prepare yourself for the addition of dry ingredients. You search for your Kitchen Aid stand mixer shield but its dusty, MIA or simply, one more thing to clean. You go in minus the shield and end up with a dust storm and cleanup after all. Sound familiar?

For a simple fix, place a clean kitchen towel over the top of the mixture and drape over the exposed sides of the bowl. Turn the mixer on low and rest assured, flour will stay contained in the bowl at hand. Voila, easy as that!

For other terrific tips and hundreds of recipes, including dozens incorporating flour like my Ultimate Chocolate Chunk Pecan Cookies, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Delectable Brownies: 6 Common Mishaps to Avoid when Baking Brownies | Tuesday’s Tip of the Day!

Is there anything better than a delicious fudgy brownie that sticks to your fingers and teeth alike? Messier the better, in my sweet humble opinion. Regardless of whether you enjoy the crusty corner or gooey center (obviously, the center is where it’s at folks), I’ve turned to bon appetit for their 6 common mistakes to avoid when baking brownies. – Content Provided by bon appetit

1. Using Any Old Recipe:

The recipe you use matters, and here's why: Most people fall into two brownie-related categories: Those who prefer cake-like brownies, and those who want them on the fudgier side. To make the brownies of your dreams, you've got to first know which type of brownie you prefer. If you're into cakey brownies, go for a recipe that is reminiscent of, well, cake: For example, if your instructions include creaming together butter and sugar, says senior associate food editor Alison Roman, you're probably going to be making a cake-like brownie. Which is great, if you're into that. If you prefer fudgy brownies, says associate food editor Claire Saffitz, look for a recipe that has a higher chocolate and butter-to-dry ingredient ratio. 

2. Baking with Poor-Quality Chocolate:

Brownies don't require a lot of ingredients—so the ones you use should be really great. Instead of purchasing ubiquitous "baking chocolate," says Saffitz, just grab chocolate that you'd want to eat on its own. Go for the good stuff—this isn't the time for cutting corners or making due with an inferior product. And what about cocoa powder? While you can use it, the test kitchen warns against doing so casually—its flour-like properties make for a cakey batter which, although super chocolatey, is drier than the dense, gooey brownies many people aim for. Since we're talking chocolate, it's time to lose the miniature chips: They contain stabilizers, Saffitz explains, which don't melt well, and also add things into your batter that just don't need to be there. Instead, use bar chocolate and chop it into big chunks; it'll melt slowly, making rich, ultra-chocolatey brownies. Senior food editor Dawn Perry likes to use a mix of dark chocolate (around 72%) and semisweet.

3. Scorching the Chocolate and Scrambling the Eggs:

Yes, you're going to need to melt your chocolate. But don't combine screaming-hot-just-melted Guittard to your eggs, butter and sugar—it'll cook and scramble the eggs, not to mention potentially burn the chocolate. Speaking of temperature, make sure to bring the rest of your ingredients to room temperature before combining. Does it take a little planning to remove those eggs and butter from the fridge an hour in advance? Sure, but they'll combine much better than when chilly, yielding a smoother, creamier batter. Here's a cheat: If you forgot to take your eggs out of the fridge before beginning, stick them in warm (NOT hot!) water for about 15 minutes.

4. Going Overboard with the Add-Ins:

We've all seen brownies with intricate flavor combinations, but honestly, are you ever craving a chocolate-chipotle-raspberry-lime brownie? Pick one "extra" flavor or add-in, like chocolate, cream cheese, or nuts, and stick with it. The point here, explains Saffitz, is to enhance the chocolate's flavor—not mask it. That said, according to Perry, "No one is going to mind if you fold in some Reese's peanut butter cups."

5. Under-baking the brownies:

Under-baking makes for gooey, melty brownies, right? Wrong! Under-baking your pan of brownies means you'll be eating, well, under-baked brownies. Always follow your recipe's baking time (toothpick test doesn't work here!) and bake your brownies until they're done. The right texture is all in the right recipe; it's not about the cooking time. To make sure you don't overbake your brownies, it's worthwhile investing in a clear Pyrex pan—that way, you can keep an eye on how things are looking. What size and shape should you use? The test kitchen overwhelmingly recommends an 8X8 straight-sided square pan. It's all about the crispy corners. Besides, says Perry, "There is just something magical about that square pan of brownies."

6. Digging in Too Soon:

Restrain yourself! The brownies will continue to set as they cool down, as well as develop flavor. Plus, they slice and come out of the pan much easier when properly cooled. But, if presentation doesn't matter and your appetite can't wait, then go for it!

For other terrific tips and hundreds of recipes, including my delightfully delectable espresso brownies, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Separating Egg Whites: Back to Basics | Tuesday’s Tip of the Day!

Today, we head into our test kitchen as I showcase a few tips on easily separating eggs. One of them even uses an empty water bottle. Yes, you heard correctly! Who knew separating eggs could be so fun! Before we get started, let’s set the foundation for first, cracking your eggs:

Where should I crack my egg:

·      Always crack your egg on a flat surface, like your countertop, and not on the edge of the bowl. Cracking your egg on the rim of the bowl can easily break and shatter the shell making it hard to “fish out” of the eggs in the bowl below.

I see chefs cracking their eggs in one hand, how do I do that?

·      Practice my friends, lots of practice!

How do I get a shell shard out of my eggs?

·      Use a clean spoon or your clean finger to remove the shell. Sometimes even a fork works! Whatever you do, don’t use the egg’s shell to remove the shard as the shell could be contaminated. Where do you think the shell sat after it came from the chicken? Just saying!

How should I store my eggs:

·      In the carton they came in or in your refrigerator’s provided egg tray. The best option is keeping them in the carton they came in as eggs quickly take on neighboring flavors and the carton helps to act as a shield and buffer.

Alright, enough of that. Let’s get crack’n…pun absolutely intended! Here are a few of the best methods for quickly and efficiently separating your eggs! I encourage you to try them all, after all, breakfast for dinner is so in vogue right now! 

Using your Hands:

What you will need:

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

·      Counter space: Clean!

·      Clean Hands: Don’t use fragrant soap as the aroma can impart flavor into your eggs.

Steps:

1.     Clean and dry hands.

2.     Crack eggs, one at a time, on a flat surface.

3.     Transfer entire egg, yolk and white, into the palm of one hand and teeter back and forth between both hands allowing the whites to seep through your fingers into the bowl designated for whites below. Be gentle or you could break the yolk.

4.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands to follow.

Shell to Shell:

What you will need:

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

·      Counter space: Clean!

Steps:

1.     Working with one egg at a time, gently crack the egg on a flat surface, like your countertop.

2.     Gently teeter the egg back and forth between both shells, allowing the egg white to fall in the bowl designated for whites below.

3.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands and counter to follow.

Using an Egg Separator:

What you need:

·      Egg separator, like the one pictured above from OXO ($5.00 at Sur La Table).

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

Steps:

1.     Place the egg separator over the bowl designated for egg whites.

2.     Working with one egg at a time, crack an egg into the separator. Watch as the whites quickly seep through the spacing along the edges leaving the yolk intact. 

3.     Transfer the yolk to the bowl designated for yolks, and repeat this process.

4.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands and counter to follow.

Using a Plastic Water Bottle:

What you need:

·      1 clean and empty plastic water bottle with the cap removed.

·      1 plate

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

Steps:

·      Starting with one egg, crack an egg on to the plate below, ensuring the yolk is still intact. Note: As you get the hang of it, you can do several eggs at one time.

·      Using your empty water bottle, squeeze the sides of the bottle and gently place the mouth-tip over the yolk. Slowly release the pressure from squeezing the sides of the bottle and watch as the release of pressure works as a vacuum sucking up the yolk into the bottle and leaving the whites behind.

·      Release the yolk from the bottle by gently squeezing the sides of the bottle into the bowl reserved for yolks.

·      Repeat this process, “vacuuming” more than one yolk at a time as you get more comfortable.

For other terrific tips and hundreds of recipes, including numerous recipes featuring eggs like my chocolate soufflé, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cookie Conundrums: Troubleshooting Your Favorite Cookie Recipes for the Ultimate Outcome! | Tuesday’s Tip of the Day!

Your given a recipe for your co-worker’s husband’s great grandmother’s chocolate chip cookie and you can’t wait to try them. You get home, precisely follow the recipe, portion, bake and patiently wait. 10 minutes later, you go in for the big reveal only to find they aren’t what you thought. Whether too cakey, flat, crispy or just plain not to your preference, they come in short. Before you toss the recipe – heck, grandma worked hard for that –  consider giving it another shot, but this time, with a few measured and precise modifications that even Bill Nye The Science Guy would be proud of! Here to help us reach that perfect cooking by answering all of our burning (hopefully figuratively and not literally) questions are our good friends at Betty Crocker.

Problem: My Cookies Are Too Tough

Why?

·      Overworked the dough (especially likely with cutouts).

·      Added too much flour.

·      Used flour with too high of a protein content (e.g. bread flour).

·      Didn't use enough fat or sugar in the dough.

Fix It

·      Use a light touch; work with dough as little as possible once flour is added to avoid having the dough stiffen up as it is worked.

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Try substituting pastry flour for the all-purpose flour. Pastry flour has less protein, so it develops less gluten when worked.

·      Start by adding ¼ cup extra sugar or butter to the dough. Sugar and fat are the ingredients that make a cookie tender.

Problem: My Cookies Are Hard and Dry

Why?

·      Added too much flour.

·      Stored cookies improperly.

·      Overbaked the cookies.

·      Needed more fat or sugar.

Fix It

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Store cookies in an airtight container; freeze them for long-term storage.

·      Check oven temperature accuracy or bake a few minutes less.

·      Start by adding ¼ cup extra sugar or butter to the dough. Sugar and fat are the ingredients that make a cookie tender.

Problem: My Cookies Are Too Pale

Why?

·      Used an insulated cookie sheet.

·      Baked at low oven temperature.

·      Under-baked the cookies.

·       Needed more sugar.    

Fix it

·      Use a heavy dull-aluminum cookie sheet. It allows heat to melt the sugar and brown the cookie.

·      Increase temperature by 25 degrees. Extra heat helps cookies brown.

·      Bake a couple of minutes longer.

·      Start by adding ¼ cup extra sugar to the dough. Sugar is a key ingredient for browning cookies.

Problem: My Cookies Are Too Crusty

Why?

·      Added too much sugar.

·      Overbaked the cookies.

·       Used a dark cookie sheet.

Fix it

·      Cut back sugar by ¼ cup or use brown sugar (which has more moisture) as a substitute.

·      Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.

·      Use a heavy dull-aluminum pan.

Problem: My Cookies/Bars Are Too Gummy

Why?

·      Added too much liquid/moisture.

·      Under-baked the cookies/bars.

·      Used too small a pan.

Fix it

·      Decrease egg amount (use yolk instead of whole egg or use 1 less egg) or add some flour.

·      Bake a couple of minutes longer. Cookies are done when the edges are firm. Bar cookies typically are done when a toothpick inserted into the center of the pan comes out clean.

·      Make sure you're using the pan size called for in the recipe. A smaller pan will make the batter too thick for the designated baking time.

Problem: My Cookies Are Too Dark

Why?

·      Used a dark pan.

·      Added too much sugar.

·      Overbaked the cookies

Fix it

·      Use a heavy dull-aluminum pan.

·      Cut back by about ¼ cup sugar to prevent overbrowning.

·      Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.

Problem: My Cookies/Bars Are Too Crumbly

Why?

·      Added too much flour.

·      Dough needs more fat.

·      Didn't let cookies cool long enough.

 Fix it

·      Cut back by ¼ cup flour to start.

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Add 2 to 4 tablespoons more fat to the dough. Fat makes cookies tender.

·      Be patient and let bars cool completely before cutting, or cool cookies a couple of minutes longer.

Problem: My Cookies Are Too Flat

Why?

·      Added too much fat or sugar.

·      Used all butter.

·      Baked at a low oven temperature.

·      Used room temperature/soft dough

·      Used a warm pan.

Fix it

·      Use half butter and half shortening, or reduce sugar amount. Butter and sugar make cookies spread.

·      Check oven temperature accuracy, bake a few minutes more, or increase temperature by 25 degrees.

·      Chill dough before using.

·      Place dough on cooled, clean pans to prevent early spread of cookies.

Problem: My Cookies Brown Unevenly

Why?

·      Made cookies with random, inconsistent sizes or thicknesses.

·      Baked cookies in an oven with inaccurate oven temperatures.

 Fix it

·      Use a cookie scoop to help make sure all cookies are the same size. Make sure cut-out cookies are the same thickness.

·      Check oven temperature accuracy with an oven thermometer.

Problem: My Cookies Always Burn

Why?

·      Overbaked the cookies.

·      Used a dark pan.

·      Added too much sugar.

Fix it

·      Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.

·      Use a heavy dull-aluminum pan.

·      Reduce sugar amount to prevent overbrowning.

Problem: My Cookies Are Stuck to the Pan

Why?

·      Forgot to grease/line 

·      the cookie sheet or pan.

·      The cookies are delicate and contain a lot of sugar.

Fix It

·      Lightly grease cookie sheet or line with parchment paper.

·      Line pans for bars with lightly greased or non-stick aluminum foil.

Problem: My Cookies Are Too Stiff

Why?

·      Added too much flour.

·      Baked dough immediately after it had removed from the refrigerator/freezer.

Fix It

·      Cut back by ¼ cup flour to start.

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Bring the dough to room temperature before baking.

For other terrific tips and hundreds of recipes, including dozens of cookie recipes like my brown butter gingersnap cookie, salted oatmeal coconut chocolate chip, espresso chocolate chip, thyme cornmeal cookies, and of course my ultimate chocolate chip cookie recipe, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Homemade Edible Gifting: Quick and Easy Recommendations for Giving the Gift of Food this Holiday Season | Tuesday’s Tip of the Day!

This holiday season, consider giving the gift of food! Whether homemade fudge, caramel sauce, candied nuts, or peppermint bark neatly nestled in my favorite weck canning jars, giving the gift of a homemade creation is one way to make a memorable impression.

Follow these steps to get started:

1)    Make your selection! Determine what you would like to make and try a test run. There is nothing worse than making your treats, packaging them and realizing they aren’t shelf stable, for example. This is your chance to make sure that your edible gift, truly will make a positive impression.

2)    Canning Jars: Select and purchase the appropriate size canning jar for creation – i.e. a wider canning jar for peppermint bark and fudge, and a slender jar for caramel sauce. It’s also important when considering the size of jar, to commit to filling it to the top. Make sure you know exactly how much fudge, for example, is needed to fill that jar before committing to its size. Kitchen stores, like Sur La Table, offer a great selection of canning jars while Amazon offers an even extended variety.

3)    Label: Determine how you want to label your creations. Whether using a traditional label maker, hanging gift cards tied around the top, or chalk board stickers, make sure they work with the canning jar at hand.

4)    Shop: Figure out exactly how many batches of treats you need to make to fill the chosen mason jars, make your shopping list, and head to the store!

5)    Time to Get Baking! Once you have made your sweets, make sure they are at room temperature before securing the lid. Regardless of what you have made, be mindful of where and how you store and transport your gifts. 

For other terrific tips and hundreds of recipes, including several for gifting, like my Chocolate Pecan Fudge, Foolproof Caramel Sauce, Spiced Nuts, and Peppermint Bark, to name a few, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Holiday Baking 101: How to Create a Parchment Overhang | Tuesday’s Tip of the Day!

Come that time of year where stockings are hung, trees are adorned with ornaments and carolers are singing songs of holiday cheer and yule tidings, it’s time to dust off our favorite hand-me-down recipes for Grandma’s fudge and peanut brittle. Today, I am going to show you a super simple way to make your holiday bars and candies that much more rewarding with minimal waste and cleanup.

Step one:

Using baking spray, like Pam Baking Spray, line the bottom and sides of your square or rectangular baking dish. Make sure you reach the corners as well! The baking spray will act as “glue” to hold your parchment in place.

Step two:

Using a pencil, trace the width of your baking dish while allowing a 2-inch portion hanging over the side. This is what you will hold on to when you neatly and gently lift the bars from the baking dish. Using scissors, trim the parchment paper making sure it fits perfectly width wise in the pan without any layover, bunching or creases on the side.  If there are creases on the side, the bars will take on that shape as the batter seeps between them using the crease as a mold during the baking process. 

Step three:

Repeat this step going the other way creating, also allowing a 2-inch overhang on either side. Now, both pieces of parchment paper should be overlapping on the bottom and reaching over on all sides.  If the parchment paper keeps rolling inside the pan, turn the parchment paper upside down as sometimes, depending on how the parchment paper was stored or rolled in the container, it naturally wants to keep rolling. In this case, I lay the parchment the opposite way it naturally wants to roll, think turning it inside out against the natural roll from the container it came in. 

Step four:

Add your batter and using an offset spatula, spoon or rubber spatula, smooth the top into an even layer. If the parchment paper keeps folding into the middle, hopefully you caught this under step three, make a crease at the overhang in the hopes the heavy crease will weigh down the sides helping to secure them where they belong.

Step five:

Bake or “set” according to recipe directions.

Step six:

If baking, allow the treats to “set” for 15 minutes before lifting. If you lift to early, and before the baked goods have had a chance to “set”,  they could break or crumble. When ready to lift, take hold of two opposing side’s handles and carefully lift. Transfer to a cutting board and allow to fully cool before cutting into desired size bars. 

For other terrific tips and hundreds of recipes, including numerous utilizing parchment overhang, like my Chocolate Pecan Fudge, Peanut Butterfinger Fudge, or even my Salted Chocolate Chip Cookie Bars,  visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning! 

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos, including a tutorial on making the most delicious – and easiest – fudge ever, solely dedicated to bringing all of these fantastic tips and recipes to life! 

Cheers to starting a new tradition around The Table Together!

Sincerely, 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Smaller the Item, Higher the Temp | Tuesday’s Tip of the Day!

Take it from Sullivan St. Bakery in New York City; Smaller the item, higher the temperature! Bake your mini bite size cookies at 500ºF for 4 minutes, of course depending on the cookie, and you may just find yourself coming back for seconds and thirds.

For other terrific tips and hundreds of recipes, including Oatmeal, Espresso Chocolate Chip, Brown Butter Gingersnap Cookies and dozens of others, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Baking 101! Tips for Baking at your Best | Tuesday’s Tip of the Day!

They say you can tell a lot about someone simply by whether they prefer to cook or bake. I couldn’t agree more! Bakers tend to be very precise, punctual, organized, patient, type A personality, and like following a plan step by step. Cooks are artistic, enjoy freestyling, going with the flow and prefer to give something a shot before following the instructions. We know both types, don’t we? So, which one are you? Regardless of where you stand, I am here to help take your baking to the next level.

Room Temperature Ingredients:
Ingredients combine better and more evenly when at room temperature. Because of this, make sure your butter and eggs are at room temperature before adding to the mix. To expedite this process, cut your butter into thin slices so they soften faster. Place your whole eggs, still in the shell, in a bowl of room temperature water for 10 – 15 minutes to help take the chill off. If the water gets too cold, refill with fresh room temperature water.

Proper Measuring:
Dry Ingredients should be measured in dry measuring cups, and wet (liquid) ingredients in wet. What’s the difference? Wet measuring cups have a lip for liquid to easily pour out. Dry ingredients, like flour, have a flat top with no lip on indentation on top.  Make sure you read the directions or any notes in your recipes on how ingredients are measured. For example, does the brown sugar say “firmly packed” or does the flour say “1 cup sifted flour” or “1 cup packed flour?” Those details matter and will absolutely make a difference in the overall outcome.

Measuring Flour:

There are many ways to measure flour, but the most common way is lightly sifting flour with a fork before scooping with a separate scoop into your dry measuring cup. Then, using the flat side of your knife, gently tap down on top and the sides helping to “settle” and fill any pockets. Using the same knife, skim off the top removing any excess flour.

Measuring “Packed” Brown Sugar:
Recipes usually ask for “packed” brown sugar. To do this, use a separate scoop to scoop brown sugar into your measuring cup (make sure it’s a dry measuring cup). While doing this, make sure there are no lumps. If there are, pinch them with your fingers. Once your measuring cup is full, press down with your hand until the brown sugar is packed and flat on top. Use a knife to skim off any excess brown sugar from the top if needed.

Adding Eggs:

Before adding all the eggs to your wet ingredients, add them to a separate bowl so you can see and remove shells if needed. Then, with a fork, gently whisk the eggs to just break the yolks. You don’t want to aerate the eggs, you just want to break the yolks so they incorporate easier in the mixer or bowl.  

Adding dry to wet ingredients:
I like to add all my dry ingredients (usually flour, baking soda or powder and salt) to the wet ingredients in one addition. This way, you prevent the potential of overmixing your ingredients as you wait for each addition to incorporate. If you worry about the flour making a dust storm, cover the bowl or mixer with a clean unused shower cap or a clean kitchen towel.

Adding nuts, chocolate chips or any other last additions:

At this point, your dough is probably pretty thick, depending on what you are making of course! If you try folding in these last minute add on’s at the end, it may be hard to evenly distribute them throughout. If using a stand mixer, I like to turn it on for 2 – 4 seconds just so it turns a few times doing the heavy lifting for me. Use your best judgment here so you don’t break your machine, or spatula!

Parchment Overhang:

If making bars, like brownies, 7-layer bars or even fudge, consider using a parchment overhang to help lift the bars out of the pan. This will also help to protect your pan from slicing directly inside – which can scratch your pan and ruin your knife – and makes cleanup so much easier! To do this, simply trace the width of your pan. Cut a piece of parchment paper to fit across the inside width and up the sides with 2-inches of overhang on either side. Repeat going the other direction so the overhang is on all sides of the pan. When the bars have finished baking and had time to rest, simply use the overhang to lift the bars out of the pan straight to your cutting board, platter and mouth!

For other terrific tips and hundreds of recipes, including hundreds of sweets like my All American Pie, Chocolate Chip Cookies, Thyme Cornmeal Cookies, Lemon Shortbread Icing Cookies, Brown Butter Gingersnap Cookies, Gluten-Free Peanut Butter Cookies, Pumpkin Chocolate Chip Cookies, and Peanut Butterfinger Fudge, to name a few, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Perfecting the Apple in your Apple Pie | Tuesday's Tip of the Day!

As fall quickly approaches, so do the varieties and plethora of apples at our local markets!

Here is a quick tip for prepping your apples resulting in a delicious pie guaranteed to gather your friends and family around The Table Together in no time!

There are two types of apple pies:

1. Pies whose apples are peeled and cooked before added to the pie shell.
2. Pies whose apples are peeled and added raw to the pie shell.

If you choose to add raw apples to your pie shell, which I personally do, it’s critical that you thinly slice them so they do not steam as they bake.  Steam puffs the dough up creating an unpleasant air-pocket between the fruit and crust.

As far as what apples to bake with, I always use a combination of Granny Smith and either Honeycrisp (when I can find them) or Pink Lady. 

Now with that, let’s get to work and make some pies!

For tips on rolling out perfect pie dough, visit my blog post from Monday, September 7. For a terrific apple pie and pie dough recipe, visit the “recipe” tab at thetabletogether.com.

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Pronto Whipping Cream by Hand | Tuesday's Tip of the Day!

When looking to make a quick whipping cream by hand – let’s say your hand mixer is already in use or you want to impress your guests – here is a quick way to whip up a batch without the electricity!

Place a metal bowl in the freezer with a whisk and allow them to get really cold. When ready, add the heavy whipping cream and whisk as fast as you can until soft peaks form. Add 1 tablespoon (give or take) of powdered sugar and vanilla extract (if using) and whisk again till medium – stiff peaks form.

At this point, you deserve two dollops of whipping cream for the effort. Don’t let me stop you!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

It's as easy as Pie! Perfectly Slicing Cake (or pie) | Tuesday's Tip of the Day!

With all the summer birthdays and festivities, it’s certain either you or someone you know will be on cake slicing duty! It may seem easy slicing cake for a table full of hungry guests, but there is an art to slicing cake like a pro!

• Knife: First and foremost, always use a long cake knife that will slice through the cake in one slice. This will ensure a straight and smooth line.
• Wet Paper Towel: Secondly, always have a wet paper towel on hand to clean the knife after each slice.  This will help keep each cut smooth and clean.
• Cake Server: Have a cake server (usually triangular in shape) that can easily slide under the slice of cake perfectly transferring from the cake stand to dessert plate.
• Technique: And last but not least, when you slice cake, slice straight down and slide the knife out (toward you) vs. lifting up. Lifting pulls all the crumbs with it resulting in a “messy” slice.

I don’t mean to be fussy here as, well, cake is cake, but with these tips, you can easily and perfectly slice and serve your dinner guests.  After all, finishing on a sweet note is one thing, but finishing with a “sweet” slice is frosting on top (pun intended!).

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!