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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food

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Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas

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You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Yes, you read that right. This is a recipe for streusel. Just streusel. Only streusel.

I know it may sound a bit strange to devote a whole post to crumb topping, but the thing is, I just recently realized just how often I find myself referring back to this simple formula.

Here is what I like about it:

1. It's easy. It all happens in one bowl (or pot, as it were). No big clunky food processor with tons of pieces to wash. You don't even have to get your hands dirty!

2. You don't have to bake it. You can- but if you want to put it on a no-bake type situation, or an already baked type situation, just stir it over medium-low heat for a minute or two, to cook out the raw flour taste.

3. It's versatile. I use this buttery crumble topping on everything from muffins and breads, to fruit crisps and pies, even donuts!

4. It's customize-able. Putting this on a berry dessert? Sub out the cinnamon for citrus zest. Want something a little lighter and more subtle? Use white sugar instead of brown. Want to add some substance? Try adding oats, chia seeds, and/or nuts. My hubby and kids love when I add walnuts or pecans to this. They give it some added crunch and a toasty flavor that's just so warm and homey.

** WATCH THIS QUICK VIDEO TO SEE HOW IT'S DONE! **

It's all as easy as melting a bit of butter and adding flour, sugar, and salt. Throw in some cinnamon too! You can go with as much or as little as you like. When I'm making something like pumpkin bread or apple pie, I'll add a lot of cinnamon- two whole teaspoons. This time, I chose to keep it a little more subtle with just one.

Toss it all together with a fork until the ingredients are evenly dispersed. I like when there's an even mix of big, boulder-like hunks and smaller, finer crumbs.

Basic Streusel Recipe

by Allie {Baking A Moment}

Big fan of anything with streusel? Here are some more ideas for how to use this recipe:

I think you'll find yourself looking to this recipe again and again. It's just so great on so many things. If you end up trying it, I'd love to see how you choose to use it! Shoot me an Instagram pic! You can tag me with @bakingamoment 😉

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You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

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Escoffier Online International Culinary Academy

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Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish. One such baking process is the one used to create muffins. Here's some insight to the muffin method:

Why you should use it
You may have made muffins in the past that came out of the oven looking and smelling amazing. However, when you bit into them, there were all sorts of air pockets known as tunnels. These are the result of not using the right method. Muffins are known for their density. Tunnels are fine in cakes, as those are meant to be light and fluffy.

Basic principles
The muffin method in and of itself is rather simple. The idea is to mix the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet. Use a spatula to combine the ingredients. The mixture does not have to be lump-free. If you use a mixer or stir too much, the gluten in the flour develops, creating those tunnels during the baking process.

Using the method
As the name suggests, the muffin method is great for that tasty treat. However, you can use it to create other baked goods as well. The muffin method works best for quick breads, which are traditionally dense. Banana, zucchini and pumpkin bread are perfect examples of items that will benefit from using the method. Note that the key ingredients in these breads (banana, zucchini and pumpkin) should be included in the wet ingredients.

When your mixture is made, pour it into a bread pan instead of a muffin tin. The baking temperature and time will be different with a bread tin. Basically, the temperature will be lower and the cook time longer as the heat has to get through to the center of the mixture.

Saving time
The muffin method of baking is also nice because you can make the batter ahead of time. Mix the wet ingredients in one bowl and the dry in another the night before cooking. Place the wet bowl in the refrigerator and the dry bowl - covered - on the counter. Combine the two and place them in the oven the next day.

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Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish.

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one that dishes; especially : an ice-cream scoop

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Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

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Cream of Tartar – Substitute, Uses, Health Benefits

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In this video, you will learn about the health benefits, medicinal uses, and with what to substitute cream of tartar (better known as potassium hydrogen tartrate). Uses Cream of tartar, that is actually a byproduct of the winemaking process, is an acidic powder that is typically used in baking to stabilize creams and eggs, as well as adding volume and thickness to the final product.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning.

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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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Grab a jar of peanut butter and a jar of jam, and turn them into layers that bake up into these sweet and tasty bar cookies that will satisfy a PB&J craving anytime.

One Dough, Two Uses

Smooth peanut butter is the base for an easy dough that does double duty as both the crust and the crumble topping layer. In the middle goes Concord grape jelly, but you can of course substitute your favorite jelly instead if grape isn't your thing.

How to Win the Bake Sale

If you need to contribute to a bake sale or potluck soon, these bar cookies are just the ticket since the layers bake up into one big slab. I like to cut it into fairly small pieces, as these bar cookies are rich and a small piece is quite satisfying. Even if you don't have a lot of mouths to feed, these PB&J bars freeze so well that you can stow them away and pull some out when you want a snack. I've been known to pull just one bar from the freezer, and 20 minutes later, I'm a happy camper with my sweet treat and a cup of tea.

PB&J Crumble Bar Cookies

Cooking spray or butter, for coating the pan
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups natural creamy peanut butter (no sugar added), at room temperature
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Concord grape jelly, at room temperature
2/3 cup coarsely chopped salted, roasted peanuts (optional)

Arrange a rack in the middle of the oven and heat to 350°F. Line the sides and bottom of a 9x13-inch baking pan (preferably metal, but glass will also work) with aluminum foil, then coat the foil with cooking spray or butter; set aside.

Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, then increase the speed to medium-high and beat until lightened in color and creamy, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the mixer with a rubber spatula.

Add the peanut butter and beat on medium-high speed until combined, about 1 minute. Add the egg and vanilla and continue to beat until completely combined. Stop the mixer and scrape down the paddle and sides of the mixer with a rubber spatula.

Return the mixer to low speed and gradually add the flour mixture, stopping when the flour is almost incorporated (do not overmix). Remove the bowl from the mixer and fold in the remaining flour by hand with the rubber spatula.

Sprinkle 1/2 of the mixture in the baking pan and press into an even layer. Bake until the top is light golden-brown, 15 to 20 minutes.

Dollop the jelly over the crust and spread into an even layer as best as you can without disturbing the crust. (Do not worry if the jelly doesn't spread much, it will melt in the oven.) Sprinkle evenly with the chopped peanuts, if using. Using your hands, crumble the remaining dough into pieces about the size of almonds and sprinkle evenly into the pan.

Return the pan to the oven and bake until the top is golden-brown, about 20 minutes more. Remove the pan to a wire rack and let cool completely. To serve, grasp the foil in the middle of the pan and lift the bar cookie slab out of the pan and onto a cutting board. Cut into 32 bars.

Recipe Notes

Storage: Leftovers will keep in an airtight container at room temperature for up to 3 days. The bars can also be wrapped tightly in foil and frozen for up to 3 months. Let sit at room temperature or in the refrigerator to thaw.

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The PB&J Bars That Will Make You King of the Bake Sale

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Grab a jar of peanut butter and a jar of jam, and turn them into layers that bake up into these sweet and tasty bar cookies that will satisfy a PB&J craving anytime. Smooth peanut butter is the base for an easy dough that does double duty as both the crust and the crumble topping layer.

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Why the Maillard Reaction Makes Everything Delicious

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Creaming method. Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. Sugar and shortening are creamed at a medium speed until soft and light.