What an amazing tip. I have struggled with dipping in the past so I am going to try this. TFS.For cookies dipped in chocolate, I put a couple inches of hot water in my slow cooker, turn it on low, place a bowl of melted chocolate on top of the water. It keeps the chocolate at the perfect temperature for dipping. I stir mixed nuts into the left over chocolate, drop spoonfulls onto parchment or waxed paper to cool and have nut clusters.
Another great tip. You girls are amazing.Another shortcut for butter that you forgot to take out of the frig, pull out your food grater. I have the 4 sided grater and each side is a different hole size so I will grate a stick of the butter on the side with the largest holes. By the time you are done grating the butter most of it will be pretty soft.
This is a great one, Myron's Mom!!! Really what this tip is doing is taking the place of the store bought prepacked mixes - for much less and you know for sure what is going in it! This can be done weeks or months ahead!!! I often use masking tape written on with a sharpie marker to keep track of what is what when I do this.When I was working and time was always limited I would pre measure all my dry ingredients and label them. Then on baking day all would be ready to mix. It would save me a little bit of time on baking day.
I do this often throughout the year for favorite recipes, including pancakes. When I'm making a favorite recipe, I often use a separate container for a second recipe of whatever and put all the dry ingredients in it, label and have ready the next time I want to make that recipe. This works great for things like cornbread, brownies, cookies, bread, quick bread, pancakes, etc.When I was working and time was always limited I would pre measure all my dry ingredients and label them. Then on baking day all would be ready to mix. It would save me a little bit of time on baking day.