As the Beatles so memorably sang, “Do you want to know a secret?”

Here’s mine: when measuring dry ingredients like salt, baking powder, and the like; and the measurement is 3/4, 1 1/2, or other “in between” teaspoon measurements, stick both of your measuring spoons into the jar at once, dip, settle, and pour into your bowl.

No need to measure one spoon at a time. So - what’s YOUR “secret” baking tip?

Please share - we’ll never tell!

Zucchini Cupcakes

2 cups all purpose flour

1 cup packed brown sugar

1/2 cup white sugar

1/2 tsp ground cinnamon

1/2 tsp kosher salt

1 med. zucchini coarsely shredded (about 1 3/4 cups)

1/3 cup Canola oil

2 large eggs lightly beaten

1 tsp imitation vanilla extract

Preheat oven to 350 degrees.

In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.

In separate bowl, combine zucchini, oil, eggs, and vanilla.  Add this to flour mixture and mix until just combined.

Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.

Bake for 18-22 minutes.

Secret KEY ALERT

***Put in freezer (right out of oven) for about 45 min. to and hour.  

Frost and enjoy!

The BEST Cream Cheese Frosting Ever

1 package cream cheese (8 oz)

1 stick butter (8 tablespoons)

4 cups confectioners sugar

1 1/2 teaspoons imitation vanilla (I think if you use pure vanilla extract cut it to 1 tsp)

I threw all the ingredients in a bowl and mixed with a spoon (thats right, by hand) until the confectioners sugar was incorporated.  I noticed there were a lot of lumps so I got out the hand held mixer, and used it on med. for less then a minute.  (that added SUCH a smooth and light texture!)

More cookbooks - I can’t live without. Sometimes it is not for the recipes but for light reading. Dam the War and Peace…give me the stories that the 1950’s cookbook authors love to tell along with their secret ingredients.