Cooking Tip of the Day
I use an ice cream scoop (for large cookies) or a melon baller (for smaller cookies) to drop my cookie batter onto cookie sheets. This way they’re all the same size… and they all bake evenly. They’re handy little gadgets…. and you’ll be surprised how quickly you can load up a cookie sheet this way.
They’re also great for filling muffin and cupcake liners…. The ice cream scoop is perfect for regular sized muffins and cupcakes… the smaller one is great for minis.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter