Rich chocolate brownies or yummy bars—it’s a toss-up as to which is more tasty. Follow these hints for treats that will disappear in a flash:

* For best results, use the pan size and baking time called for in the brownie or bar recipe.

* Decrease baking time when your pan is too large. If the pan is too small, increase the baking time, but decrease temperature to about 325°F so that the center bakes and edges don’t burn.

* Be sure to follow your recipe’s “doneness test” for brownies and bars. When a toothpick inserted two inches from the side of the pan comes out clean or almost clean, brownies are ready.

* For easier cutting, cool brownies and bars completely and use a plastic knife.

* Lemon bars can be made a day ahead and refrigerated before cutting (moistening the knife keeps bars from tearing during cutting).

* Shiny aluminum baking pans are best for baking bars, because they reflect heat and prevent bars from over-browning and becoming hard.

* Shiny aluminum cookie sheets (both smooth and textured) also give best results for evenly baked and browned cookies.

* Cooking parchment paper and silicone baking mats are great for lining baking sheets or pans and minimizing clean-up.

* Use shortening or cooking spray to grease cookie sheets and baking pans, but only when the recipe specifies greasing. Butter, margarine, and vegetable oil aren’t recommended for greasing pans and cookie sheets—they can burn and stick to metal surfaces, making clean-up very difficult.

* Line your pan with aluminum foil when making several batches of bars or brownies. Grease only the bottom of the foil. Brownies are easy to lift from the pan and cut on the foil when cool. And your pan is ready to line and bake the next batch!

Fry doughnuts in deep hot fat (salad oil or shortening) at 375 degrees. If fat is too hot, doughnuts will not be cooked through; if too cool, they will be fat-soaked. Fry just a few at one time to prevent fat from cooling down too quickly.

Turn doughnuts only once while frying.
Drain doughnuts on paper towels
Give doughnuts a final touch by shaking in a bag of granulated sugar or confectioners’ sugar, plain or with spices. Or glaze with thin Confectioners’ Icing.

Use a springform pan, which is ideal for baking cheesecake (and can be used for other desserts too).

Follow cheesecake directions carefully to avoid overbeating ingredients, which can make a cheesecake collapse from incorporating too much air.

Help prevent cracking in your cheesecake during baking by placing a shallow pan of hot water on the bottom oven rack.

Cheesecakes can crack from the shock of cold air that enters when you open the oven door during baking. Wait until the cheesecake nears the end of baking time to “peek.”

Cheesecakes bake at lower temperatures than regular cakes to keep them from shrinking.

How can you tell if cheesecake is done? Touch the top lightly, or gently shake the pan. The center may be just firm to the touch or jiggle slightly, but it will set during chilling. For best results, don’t poke the tip of a knife into the cheesecake to test for doneness because the hole can cause cracking.

Cool the cheesecake at room temperature for 30 minutes, or as directed, before placing it in the refrigerator.

Then refrigerate uncovered for 2 to 3 hours, or until chilled, before serving. This allows moisture to disperse during chilling instead of pooling on the warm cheesecake surface.

Finally, after chilling, cover the cheesecake so that it doesn’t dry out and absorb odors from nearby foods. Store cheesecake in the refrigerator.

Run a metal spatula along the side crust of a chilled cheesecake to loosen it from the pan. Wait until the cheesecake is well-cooled to avoid separating the crust from the cheesecake during cooling.

For a perfectly cut cheesecake, first dip the knife into water, and clean it after each cut. Or hold a length of dental floss taut between your hands, and pull the floss down through the cheesecake, making a clean cut across the diameter of the cake.

Freezing cookies is another way to keep ahead of the holiday season. If stored properly frozen cookies should last for up to 6 months.

Only freeze cookies after they are completely cooled! This is very important. Unfrosted cookies can be froze in a freezer safe container or a ziplock freezer bag. Remember to place a sheet of wax paper between each layer to keep the cookies from sticking together.

Place frosted cookies on a tray in a single layer and then freeze until they are firm. Once firm place the frozen frosted cookies in a freezer safe ziplock bag.

To thaw frozen cookies you should remove them from container and let them stand at room temperature loosely covered until thawed. Usually about 15 to 20 minutes.

Around the holidays I am always in the kitchen baking gifts and goodies for our friends and family. Instead of making all the cookies the day before I wanted to space them out within a couple of weeks so I wasn’t rushing around trying to get all the baking done in a short period of time. Here are some tips and tricks for storing cookies that I use.

When storing your cookies you should always make sure the cookies and bars are completely cooled.

Soft cookies should be placed between wax paper in an airtight container that has a snug fitting lid. If you notice your cookies are starting to dry out simply place a slice of bread inside the container and replace it when needed.

Unlike soft cookies, Crisp cookies should be placed in a container with a loose fitting lid.

If your cookies are frosted only store them after frosting is completely set and store them between layers of wax paper.