To cut cookie wedges, use pizza cutter.
For triangles, cut cookie bars into [2 to 2 1/2 inch:6 cm] squares. Then, diagonally cut each of the squares in half.
Serving bar cookies is easiest if you first remove a corner piece.
For diamond-shaped cookies, first make straight parallel cuts [1 to 1 1/2 inches:4 cm] apart down the length of the pan. Then, make diagonal cuts across the straight cuts [1 to 1 1/2 inches:4 ...
You can frost cookies with your favorite flavor of Duncan Hines ready-to-serve frosting for a special treat.
Cookies may be stored in an airtight container in freezer for 3 to 4 months.
You can freeze almost any cookie except meringues, glazed or iced cookies. However, you may ice your cookies after they thaw.
You can freeze most cookies for up to three or four months, if baked.
You can freeze most unbaked cookie dough for up to one month. You may be wise to label and date your package, and include baking instructions.
You can store cookies in an airtight container for a maximum of three to four months. Store your crisp cookies in a container separate from your soft cookies because they need different environments to ...
Follow these tips for packaging your cookies for the freezer. Line an airtight container with plastic wrap, then layer cookies in the container between sheets of waxed paper. Place another sheet of waxed paper ...
After frosting your cake, dip a palette knife or small spatula into hot water and wipe. Then slide the heated knife over the cake, it'll melt the icing just enough to make the surface ...
Please allow your cake to cool completely for about four hours before frosting. After you frost, let your frosted cake stand for at least one hour before you slice it.
To keep your cake neat while you apply frosting, place four pieces of waxed paper under the edges of the bottom layer. After you frost, carefully slide the waxed paper out and away.
Using a flexible spatula, spread your frosting with light back and forth strokes. Try to avoid lifting your spatula so you don't pull the crust away from your cake.
If the frosting becomes too thick to spread easily, stir in a few drops of water.
Store leftover chocolate butter cream frosting, covered, in refrigerator. Spread frosting between graham crackers for a quick snack.
For glaze, beat 1 container Duncan Hines Creamy Cream Cheese frosting in microwave at HIGH (100% power) for 30 seconds. Do not overheat. Stir until smooth. Spread over cooled cake.
Sift confectioner's sugar before preparing glaze.
If glaze becomes too thin, add more confectioner's sugar. If glaze is too thick, add more orange juice.
You can create a quick glaze by placing 1/2 cup of Duncan Hines Creamy Home-style Vanilla Frosting™ in a small microwave-safe bowl. Microwave on HIGH (100% power) for 10 seconds; add 5 to 10 ...
Check your muffins periodically while they bake. You'll know they're ready when their tops are golden.
Ledges or edges are those unwanted rims around the edge of your muffins. Simply grease the muffin cups of your baking pans on the bottoms and only halfway up the sides.
You can avoid peaks and tunnels if you add the liquid to the dry ingredients and stir only until they are moistened. If you stir out all the lumps, your muffins will have peaks ...
Don't let your muffins cool in pan for longer than is directed by the recipe.
You'll find that using a serrated knife to slice loaves works like a charm.
To reheat leftover muffins, wrap muffins tightly in foil. Place them in a 400ºF (200ºC) oven for 10 to 15 minutes.
You can freeze muffins for up to two months if you wrap them tightly in heavy foil or place them in freezer bags. To reheat, wrap frozen muffins in heavy foil and heat at ...
Spread coconut on baking sheet to toast and bake at 350° F for about 3 minutes. Stir and bake 1 to 2 minutes longer, or until light golden brown.
Toasted coconut makes a light, crunchy garnish. Spread coconut on a baking sheet and bake at 350°F for about three minutes. Stir and bake one to two minutes longer, or until golden brown.