‘Tips & Tricks’

Ever wondered what doomthings uses to do the things doomthings does?  Probably not, but we’re going to tell you anyway.  Via Amazon, here’s a bunch of stuff we use to do the things we does.  We have these things and actually use them.  Check it out in the sidebar. Yeah, right there; on the left; it says “Doomthings Uses These”; yeah; click it! See all the things!

Need a review that’s not one of the crazies that posts on Amazon?  Just ask.  We’ve got that.

Right now, there’s only one thing and it’s my favorite:

…but more is coming.

Ginger Cookies

Posted: 25th November 2013 by doomthings in Dessert, The Foodening, Tips & Tricks
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My husband’s favorite cookies.  Made with fresh ginger.  The way it should be.  Happy Thanksgiving!!!

Ginger Cookies | doomthings


  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 3 tsp ground ginger
  • 1 tsp fresh grated ginger
  • 1/2 cup molasses
  • 2 eggs
  • 3/4 cups sugar (for rolling cookies in)


  1. Whip butter and the 2 cups of sugar together until creamy.
  2. In a separate bowl, sift together remaining dry ingredients.
  3. Add eggs, molasses, and grated ginger to butter mix until well combined.
  4. Add flour mix in small batches until well combined.
  5. Roll into balls and roll in sugar.
  6. Bake on a parchment-lined sheet for 8 – 10 minutes.  Do not overbake!

*Note:  normally I don’t use Crisco, but I think using it in place of butter would make them a bit fluffier.  Try it!


Posted: 23rd October 2013 by doomthings in Dessert, The Foodening, Tips & Tricks
Tags: , , , , ,

I used to microwave butter before using it in baked goods.  I sometimes still do because I get seriously lazy or want soft butter RIGHT NOW.  You can leave butter out (in a butter dish) for a while and it won’t go bad, contrary to popular belief.  Really, it’s better to just take out sticks of butter the day before you plan to make something and let it soften on it’s own.  Mostly cuz the baked goods [COOKIES] will be fluffier, but also this: 

Seriously, this will happen:

Microwaving Butter | The Oatmeal Microwaving Butter | The Oatmeal

All these images are belong to The Oatmeal.

To save our kitchen from unecessary heat, we took advantage of our meat grilling to also grill some skillet cornbread.  My parents gave me some locally ground cornmeal a month or so ago and it was perfect for this!  Was resulted was a slightly smokey, spongy, and quite tastey cornbread.  The key?  Making sure the coals are around the edge of the grill.  This creates the convection needed for “slow cooking” (which is how we cooked our meats that day) which makes it cook like an oven.  Perfect for baking things.  [This recipe is for a charcoal grill.  If you have a gas grill, I imagine it will work the same, but check out the internets just in case.]

Grilled Cornbread | doomthings

Ingredients (adapted from Better Homes and Garden):

  • cornmeal
  • 3 tbsp sugar
  • milk
  • 2 eggs
  • 1 tablespoon butter (or bacon grease)


  1. Set up the charcoal grill such that the ready coals are sitting around the edges of the grill (none are in the middle).
  2. In a large bowl, combine all the dry ingredients.
  3. In a small bowl, beat the eggs well.
  4. Fold the eggs into the dry mixture and stir until just combined.  Do not overmix.
  5. Place a cast iron skillet in the middle of the grill, add the tablespoon of butter (or bacon grease, if desired) and let melt.
  6. Once the butter (grease) is melted, swirl it about the pan and pour in the batter.
  7. Close the lid and bake for about 15 minutes or until a toothpick put in the center of the bread comes out clean.

Ever have too much pie crust dough left?  I have!  When I was little, little cinnamon-sugar pastry strips would magically appear in the holiday cookie tin during pie season.  It took me a while (remember, I was little) to figure out that it was the leftover pie crust dough she was using to make the delicious little bites.  I’m pretty sure she made more dough than she needed though, because there were a lot of cinnamon-sugar pastries.

It’s the easiest thing ever, and a great treat to hold you over before your pie is done!


  • Extra pie crust dough
  • Sugar
  • Cinnamon


  1. Combine cinnamon and sugar together (I leave the ratios up to you).
  2. Combine the remaining dough and roll out to pie crust thickness.
  3. Slice into strips (or cut into shapes with fun cookie cutters!).
  4. Brush the tops with melted butter.
  5. Sprinkle a cinnamon-sugar mixture on the pastries.
  6. Bake at around 350 degrees F for 5 to 8 minutes.

I usually put them in with the pie, then grab them for a snack before the main event!!