Cakes and Bakes

I have not been a faithful blogger. I get busy, just like you, taking care of my home and my family. I typically forget about myself. Two things I really love doing for Tiffany are being in the kitchen and writing. In an attempt to do just a few things for myself once in a while I am converting Tiffany's Cakes to Cakes and Bakes. I want to tell you about more than just cake.

Previously I had two blogs, neither of which got my full attention. My hope is that by combining the two, I can post more frequently. Sometimes about cakes, sometimes recipes. I may even throw in some home keeping ideas, and frugal living tips too. Cause that's how I roll.

For my first new post I want to talk about getting your kitchen ready for Fall and Winter by not canning. Something I don't make from scratch is peanut butter. I tend to buy the 16 oz jars. When they go on sale, ounce for ounce they are cheaper than buying it bulk...seriously, look into it. Needless to say, we have plenty of plastic PB jars lying around.

After I clean them out, I use them to store homemade stock, jams and jellies, sauces, and leftover whey from making cheese (which I sub for buttermilk in my biscuits). Then I freeze them since plastic cannot be canned. If I didn't use these item up quickly, I might can them. However, I use stock almost daily and my family plows through PB&J sandwiches as if they had lifesaving powers. The jars stack easily in my freezer, already have lids, and are basically free. In case some of you didn't think of this: let your food cool a bit before putting them in plastic jars. I have melted a few personally.

*You can make freezer jam, but I prefer the taste and texture of regular jam. It is a matter of preference.

My peanut butter jar filled with apple jelly next to a glass canning jar.

Stay tuned for fun recipes, tips and tricks, and cakes!