Tired of your brown sugar turning hard before you’ve had a chance to use it up? Just toss a couple of marshmallows into the bag. It will help keep the brown sugar soft.

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Solutions staff members celebrated Pi Day (3/14) again this year.

Sweet Potato Pie, Veggie Quiche, Almond Pastry Cream Fruit Tart—Pi Day at Solutions is all about sweet treats. Team members were busy the night before baking both sweet and savory pies for a tasty breakfast feast. We had such great results this year, we decided to snap some photos to share with all of you:

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My reputation as a baker would be on the line if this news ever got out: I have fear of pie crusts. Not eating it, mind you, but making it. And it’s really put a crimp (uh, sorry) in my repertoire because it limits me to cookies, cakes, quick breads and bars. I’ll still clip pie recipes from magazines and newspapers, and peel off labels from cans in the hope that one day my fear can be conquered. I confess to making the occasional pie, but only thanks to those perfectly shaped, pre-rolled discs available in the dairy case. For a long time, I avoided buying even those, thinking, How hard can it be, really, to make pie crust from scratch? It’s a little flour, a little butter, a little water…or is it lard? Vegetable shortening? A combination? Pastry flour or all-purpose? And what about additives, like sugar, orange zest, ground almonds, baking powder, cream cheese, and yes, even vinegar and vodka? Then there’s the hand mixing (and I mean with your hands) vs. food processor vs. pastry blender method.

Best-ever. Easiest. No-fail. Flakiest. Easy as pie. Grandma’s Favorite.

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Decorated Paper Bakeware

With October being kitchen month at Solutions (and the holidays around the corner), we thought we’d share a new product that is fitting for any occasion. This oven-safe paper bakeware makes it easy to create a wonderful home-baked gift for your neighbors, family and friends. Best of all, there’s no need to grease it—and there’s no messy clean up.

Our creative director tested this festive and disposable bakeware firsthand, and she loved it because it was so easy to use! See how beautiful her piece turned out in the picture below.

Once your creation comes out of the oven and has cooled down, it’s ready to present. There’s no need to giftwrap, thanks to the decorative paper. If you want to add a more festive touch, you can wrap it up in a cellophane bag tied with a pretty ribbon.
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Few things are more frustrating than starting a recipe and finding out you’re missing an ingredient! Keep this list of simple substitutions handy on the fridge to avoid unplanned trips to the store.

Download the printable substitution list by clicking on the image.

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In my opinion, one of the best things about cold-weather cooking is baking! My husband and I are both chocolate lovers, and brownies top the list of our favorite desserts. Nothing beats the smell of brownies baking in a warm kitchen on a chilly evening. We both love the crispy, chewy brownie edges, and with the Edge Brownie Pan, we don’t need to take turns over who gets an edge piece, because every piece is an edge piece! The pan also does a great job of cooking the brownies evenly, so we don’t wind up with gooey, undercooked pieces. I’ve also made bar chocolate chip cookies in it with great results. And while I never tried making lasagna in it, a co-worker of mine did, and she said the pan was perfect for creating neat, well-cooked slices of lasagna that don’t easily fall apart.

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Ingredients:

2¼ c. all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
¾ c. butter, softened
1 c. granulated sugar
1 egg
1 T. orange juice
¼ c. molasses
2 T. granulated sugar

Directions:

Preheat oven to 350° F. Combine flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl. Set aside.

In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the flour mixture into the molasses mixture. Place dough, uncovered, in the freezer for 30 minutes.

Remove dough from freezer and shape into balls about 1 inch in diameter. Roll balls in the remaining sugar, then place them on an ungreased baking sheet (about 2 inches apart). Flatten with a fork or spatula.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Makes 2 dozen cookies.

View all of our recipes here.

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