BAKING TIP OF THE DAY : How to make your own valentines cake decorations.

To add some love to cakes and cupcakes melt chocolate or white chocolate chips in pan over double boiler, then spread approx 1/4 inch thick onto wax paper let set until chocolate no longer looks shiny. Press heart shaped cookie cutter shapes into chocolate. Chill until completely set. Once set pop out chocolate hearts and arrange on cakes and cupcakes for your sweety. Enjoy!

BAKING TIP OF THE DAY: Easy fast way to prepare pans for baking.

In so many recipes you always have to grease and flour baking pans before baking cakes. I came across a spray called "Baker's Joy" it says it's the original no-stick baking spray with flour and by the way fat free. I love this product. It has saved me so much time wiggling flour around a greased pan. If you can't find this product I am sure there is more than one spray on the market but this is the one I have tried and works fast. Enjoy!

COOKING TIP OF THE DAY : How to make perfect hard boiled eggs.

Place eggs in pot of water then bring to a boil. When water starts to boil time eggs for 10 minutes. Take pot off heat, drain water add cold water to stop cooking, allow eggs to cool slightly, then crack and peel. They will be done to perfection. Enjoy!

BAKING TIP OF THE DAY: How to pick out the right baking sheets.

I have found that the darker the baking or cookie sheet the better for even heat distribution and browning. This has worked for the chicken tenders, roasted vegetables and bar cookie recipes you can find on my food blog. Enjoy!

COOKING TIP OF THE DAY : How to sneak vegetables into your kids favorite foods.

My daughter loves french toast and spaghetti. Whenever I make french toast I add pureed pumpkin or sweet potato into the egg mixture before dipping the bread. Recently the RONZONI brand of pastas came out with a "Garden Delight" line which is made from tomato, carrot and spinach. She gets a full serving of vegetables per every 4 oz. portion and she doesn't even know it. Enjoy!

BAKING TIP OF THE DAY : How to make your own confectioners sugar.

I recently ran out of confectioners sugar and found out you can make your own by blending 2 tablespoons of corn starch to 1 cup of regular sugar. I used my food processor but you can also use a blender or grinder for same effect. For a finer sugar blend longer till you like the consistency. Guess what, it worked out great I needed it for the lemon glaze for my yummy lemon cake. Enjoy!

Lemon Cake

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

6 ounces greek yogurt

2 ounces sour cream

1 1/3 cups sugar, divided

3 large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For glaze:

1 cup confectioner's sugar

2 teaspoons freshly squeezed lemon juice

2-3 tablespoons milk

Preheat oven to 350 degrees. butter 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. line bottom of pan with parchment paper. Grease and flour pan. Sift together flour, baking powder, and salt into bowl. In another bowl whisk together yogurt, sour cream, 1 cup sugar, eggs, lemon zest and vanilla. Slowly mix dry and wet ingredients together with spatular. Fold vegetable oil into batter until completely blended. Pour batter into prepared pan and bake for about 50 minutes or until toothpick inserted in center comes out clean.

Meanwhile cook 1/3 cup lemon juice and remaining 1/3 cup sugar in small pan until sugar is dissolved. Set aside.

When the cake is done allow it to cool in the pan for 10 minutes. Turn cake out on a baking rack placed over a cookie sheet pan. While cake is still warm pour the lemon sugar mixture over the cake and allow it to cool. This step will make your cake really moist and flavorful.

For glaze combine confectioner's sugar, lemon juice and milk then pour over cake. Enjoy!