DESSERT TIPS 1

• Store unsweetened cocoa powder in an airtight container in a dark, cool place and it will stay fresh for 2 years.

• Stop the top of your brownies from crumbling when you cut them by turning the cooled brownies upside down onto the cutting board and cut from the bottom.

• Replace chocolate chips with chunks from a candy bar for chunkier chocolate chip cookies.

• To make cake batter very fluffy and light let all the ingredients get to room temperature before combining.

• Place a small cup upside down over the hole of your bundt pan to prevent batter spills inside the hole when you're pouring.

• Keep oven door closed for the first quarter hour of baking to prevent cake collapse.

• When baking cake from a mix, use the plastic bag it came in to put over your hand for greasing the cake pan.

• To crush cracker or cookies, place them into a plastic storage bag and use a rolling pin.

• To prevent the edges of muffins from over browning, place a couple cups water in a pan on the lowest oven rack and the steam will prevent the over browning.

• Pecans can be bought in bulk and frozen wrapped in tin foil for about 6 months.

• Nuts that have been stored at room temperature can become soft after a while. Refreshen them by toasting for five minutes at 350 degrees, mixing occasionally.