Send this to the aspiring cook in your life.
"If you are expecting to make a cake with intricate designs, do not use frosting. Fondant is what gives it that smooth texture, and is much easier to work with than frosting." —Catie O'Connor, Facebook"One of my pet peeves is when people microwave sweet potatoes or yams to eat them plain. Roasting them whole — with the skin on — caramelizes the natural sugars.
Cooked this way, you don't need to add salt, pepper, sugar, butter, cream or anything else. The skin gets crispy and the flesh is creamy and sweet." —Kylie Glatt, Facebook"I made some guacamole the night before, put it in a bowl, smoothed the top, then covered it with about 1/2 inch of water and put the lid on. I took it to work the next day and poured the water off. It was perfect.
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