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Avoid using butter to coat baking pans and sheets. Because butter melts at a lower temperature than other “greasing” ingredients, such as vegetable shortening, it may leave ungreased gaps on cookie sheets and pans, causing baked goods to stick. Second, butter can burn, particularly when baking above 350°F. At best, what you’re baking will be overly brown; at worst, scorched.

MELTING BUTTER: Melted butter is used in many recipes throughout this book. For best results, cut the specified amount of butter into small pieces, place in a small saucepan, and allow to melt over the lowest heat setting of the burner. Once the butter has melted, remove pan from heat and cool. To speed the cooling pour the melted butter into a small bowl or liquid measuring cup.

SOFTENING BUTTER: Softened butter is also required in several recipes throughout the book. The traditional method for softening butter is to remove the needed amount from the refrigerator and let it stand for 30–45 minutes at room temperature. Cutting the butter into small chunks will reduce the softening time to about 15 minutes. If time is really limited, try grating the cold butter on the large holes of a cheese grater. The small bits of butter will be soft in just a few minutes. Alternatively, place the cold butter between sheets of wax paper and hit it several times with a rolling pin. Avoid softening butter in the microwave. It will typically melt at least part of the butter, even if watched closely.

Chocolate

Two general types of chocolate are used throughout this book. The first type is chocolate chips, available in semisweet, milk, white, and miniature semisweet. Some premium brands offer bittersweet chocolate chips, which may be used interchangeably with semisweet chocolate chips. The second general type of chocolate is baking chocolate, which is typically available in 6- or 8-ounce packages, with the chocolate most often individually wrapped in 1-ounce squares or occasionally in 2-ounce bars. It is available in unsweetened, bittersweet, semisweet, milk, and white chocolate varieties.

CHOCOLATE STORAGE: Store both chocolate chips and baking chocolate in a dry, cool place between 60°F and 78°F. Wrapping chocolate in moisture-proof wrap or in a zip-top plastic bag is a good idea if the temperature is higher or the humidity is above 50 percent. Chocolate can also be stored in the fridge, but let it stand at room temperature before using.

BLOOMING CHOCOLATE: If the chocolate from your pantry has a white, crusty-looking film on it, don’t toss it. This is commonly called “bloom” and develops when the chocolate is exposed to varying temperatures, from hot to cold. The change in heat allows the cocoa butter to melt and rise to the surface of the chocolate. Bloom does not affect the quality or flavor of the chocolate. The chocolate will look normal again once it is melted or used in baking.

Cream Cheese

All of the recipes in this book use “brick”-style cream cheese, which is typically packaged in 3-ounce and 8-ounce rectangular packages. For best results avoid using soft-spread, flavored, or whipped cream cheese.

To soften cream cheese, unwrap it and cut it into chunks with a sharp knife. Let it stand at room temperature for 30–45 minutes until softened. For speed softening, place the chunks of cream cheese on a microwavable plate or in a microwavable bowl and microwave on high for 15 seconds. If necessary, microwave 5 or 10 seconds longer.

Eggs

Use large eggs in all of the recipes in this book. Select clean, fresh eggs that have been handled properly and refrigerated. Do not use dirty, cracked, or leaking eggs that may have a bad odor or unnatural color when cracked open. They may have become contaminated with harmful bacteria such as salmonella. Cold eggs are easiest to separate; eggs at room temperature beat to high volume.

Eggs may be checked for freshness by filling a deep bowl with enough cold water to cover an egg. Place the egg in the water. If the egg lies on its side on the bottom of the bowl, it is fresh.