May was a jam‑packed month for bakers and snack lovers. We answered the brownie‑vs‑cake debate, showed you why fudge hates the fridge, and broke down the science behind chilling cookie dough. If you’re curious about vegan candy, macaron towers, or even freezing mozzarella, you’ll find a quick tip for each of those here.
First up, we settled the age‑old question: Is a brownie actually a cake? The short answer is no – brownies lean on a higher fat ratio and less leavening, giving them that fudgy texture. We compared ingredient lists, baking temps, and served suggestions so you can label your tray correctly the next time you bake.
While we were on the brownie train, we tackled two common annoyances. One post showed how to keep brownie edges from getting hard by adjusting pan size, using parchment, and adding a bit more butter. Another explained simple storage tricks – airtight containers, room‑temp cooling, and a slice of bread under the lid – to keep brownies soft and moist for days.
Ever wondered why your fudge turns grainy after a night in the fridge? We revealed that cold temperatures change the crystal structure of chocolate, making it lose its glossy shine. The fix? Store fudge in a cool, dark pantry, wrapped tightly, and only chill if you plan to serve it within a few hours.
Cookie dough chilling got its own spotlight. When you refrigerate dough overnight, the flour fully hydrates, the fats solidify, and flavors meld. The result is cookies that spread less, have crisp edges, and stay chewy inside – a win‑win you can taste.
We didn’t stop at sweets. For the plant‑based crowd, we broke down whether Mentos are vegan, pointing out which flavors contain animal‑derived ingredients and how to read the label. The same vibe went into our bagel guide – a quick rundown of vegan‑friendly bagel components and how to spot hidden dairy or eggs.
Macaron fans got two power‑packed posts. One explained how to count macarons for a tower, giving you numbers for 2‑inch and 3‑inch bases, plus tips on flavor pairing and structural stability. The other dove into flour selection, stressing the difference between blanched almond flour and regular almond meal, and why the right grind can make or break those perfect “feet.”
If you’re planning a party, our step‑by‑step Costco cake ordering guide saves you a trip. We walked you through the order form, lead times, and customization options, plus the hidden quirks most shoppers miss.
Cheese lovers weren’t left out. Freezing mozzarella? We shared what happens to moisture and texture, the best thawing method, and which recipes (like tiramisu) can still shine after a freeze.
All these posts are packed with practical advice you can try today. Whether you’re a novice looking for a foolproof brownie tip or a seasoned baker hunting the perfect macaron flour, May’s archive has something for you. Dive in, test the tricks, and share your results – the Sweet Treat Adventures community loves hearing how these tips work in real kitchens.
Ever wonder if a brownie is technically a cake? This article breaks down how brownies compare to cakes—from their ingredients and texture to how they're baked and served. Discover the key differences, some eye-opening facts, and useful tips to get the best results the next time you bake brownies. You'll leave knowing exactly where this classic treat fits in the world of desserts. Get ready to settle the debate about one of baking’s most beloved questions.
Thinking about slipping that freshly made fudge into the fridge? Think again. Storing fudge the wrong way can mess with its texture and taste. This article unpacks exactly why the fridge is not fudge-friendly, what can really happen to those chocolatey squares, and how to store them to keep every bite just right. You'll pick up pro tips, easy fixes, and a few neat facts to share with your fellow fudge fans.
Ever wondered why your favorite cookie recipes tell you to chill the dough overnight? Leaving your dough in the fridge isn't just to keep it cold—it changes the flavor, the texture, and even how your cookies bake. Chilled dough gives you cookies that are crisp on the edge, chewy in the middle, and packed with flavor. This article breaks down what actually happens during chilling and why skipping the step is just not worth it. Real-life tips and science-backed facts make the wait totally worth it.
Curious if Mentos are vegan? This article breaks down the ingredients in different types of Mentos, highlighting which ones use animal-derived products and which are plant-based. Get tips for finding vegan candy, and learn about hidden ingredients that surprise even experienced vegans. The guide is practical, clear, and answers all your Mentos questions. Know what to check before tossing that roll into your shopping cart.
Wondering how many macarons go into building a macaron tower? This article breaks down the numbers for different sized towers, how to pick flavors and colors, plus tips to keep them looking and tasting great. Get practical advice on assembly, serving, and avoiding common mistakes. No fluff—just everything you need for a stunning macaron centerpiece.
Worried about your brownies turning rock-hard at the edges while the center is still gooey? This article covers real-life tricks to keep those edges soft and chewy. Learn what affects brownie texture, why pans matter, and how to adjust your baking routine for perfect results. Get insider tips and answers to the most common mistakes. Your next batch of brownies is about to upgrade big time.
Deciding on the right flour makes or breaks your macaron game. Not all almond flours are made equal, and choosing the wrong one leads to flat, gritty, or hollow shells. This article dives into what actually matters when picking flour for macarons, the mistakes bakers make with flour choices, and hands-on tips for getting those picture-perfect feet and chewy centers. Real-life examples and honest advice, so your macarons can finally hit that sweet spot. Get ready to stop wasting time and ingredients.
Ordering a birthday cake at Costco is simple but comes with some quirks Costco fans should know. This article breaks down exactly how to place a cake order, including forms, lead times, and customization options. You'll get real-life tips that make the process smoother, especially if you're short on time or need a special design. Plus, find out what surprises people most often run into at the bakery counter. Save yourself a second trip and get your party planning on track.
Ever wondered what actually goes into brownies and how just a few tweaks can transform them? This article breaks down the essentials, from must-have ingredients to clever mix-ins and smart baking tips. You'll find out why each part matters and how to fix common brownie mistakes. Whether you're a rookie baker or obsessing over perfect gooey squares, there's something here to help you make the best batch yet.
A lot of us grab mozzarella for homemade tiramisu or a quick salad, but what if you’ve got more cheese than you need? This article covers whether freezing mozzarella is actually a good idea, what happens to its texture, and how to do it right if you must. You’ll get the best ways to use previously frozen mozzarella and find out when it’s not the greatest choice. There are also tips to avoid common mistakes, so your cheese won't end up rubbery or bland. It’s all the info you need for smarter cheese storage and tastier tiramisu.
Tired of brownies that dry out after just a day? This article breaks down simple steps to keep brownies soft and moist, from the moment they come out of the oven to days later. You’ll learn storage hacks, baking tricks, and a few surprising facts about ingredients that actually help brownies stay chewy. Get ready to enjoy perfect brownies long after they’ve cooled. Even if you think you’ve heard it all before, these tips really work.
Some bagels are vegan, but not all of them make the cut. This article breaks down what common bagel ingredients are vegan-friendly and which ones sneaky animal products might show up in. You'll get tips on how to spot a truly vegan bagel, plus learn how to order with confidence at bakeries. Find out what store-bought and homemade bagels work best for plant-based eaters.