10 Things to do with Your Baking Powder Can

It’s for more than just baking powder

When you’ve used the last of your Clabber Girl baking powder, think twice before throwing away your empty can. Here are just a few ways that you can re-purpose your baking powder can:

EmptyCanInfograph

  1. Art Supplies: Now your crayons, pencils and pens don’t have to roll all over your desk.
  2. Yogurt Stick Holder: Leaving these laying around in the fridge may lead to a yogurt-y mess. Keep your yogurt sticks upright (and save fridge space!) to ensure that yogurt doesn’t bust or leak.
  3. Snack Container: Just fill and go! Perfect for lunch boxes, on-the-go snacks, and road trips.
  4. Craft Supplies: Keep the kids’ craft supplies all nice, neat and tidy. (Mom hack: one can for each type of craft supply can teach the kiddos organization too!)
  5. Ribbon Holder: Cut small slits in the top of the lid. Place the ribbon in the bottom of the canister and thread through the slits. Your ribbon will never be tangled again!
  6. Piggy Bank: Cut a small hole in the top of the lid and start saving!
  7. Flower Vase: Add a little bit of potting soil to the bottom of the container, cut the stems to size and plant. Perfect for centerpieces! (Don’t forget to water the flowers!)
  8. Sewing Kit: Create a small pin cushion by wrapping fabric around a group of cotton balls. Glue the pincushion on the lid of the baking powder can. Fill the inside of the can with needles, pins, thread, buttons and anything else you might need in a mending bind!
  9. Makeup Brush Holder: Stop losing your brushes in the back of the bathroom drawer!
  10. Bird Feeder: Smear peanut butter over the entire can. Roll the canister in bird seed. Set outside and watch the happy, little hungry birds!

Have other ideas for your Clabber Girl baking powder can? Share with us by commenting below!

Savory Zucchini Skillet Cake

A how-to for summer’s favorite veggie

Zucchini presents the classic summertime conundrum. The good news is that it’s easy to grow. The bad news? It’s so easy to grow that anyone who includes it in a vegetable garden is pretty much guaranteed to have more zucchini than they can use. One they’ve shared the bounty with co-workers and neighbors, they’ll then spend the months of August and September trying to slip the prolific squash into as many recipes as possible. Happily, though, zucchini is an easygoing ingredient, and its mild flavor works well in all sorts of dishes. It can also play a starring role, as it does in this Savory Zucchini Skillet Cake. Paired with a salad, this vegetarian recipe makes a great light entrée. It also lends itself to improvisation and is great with even more veggies tossed in — or add some cooked sausage or ground beef for a heartier dish.

Savory Zucchini Skillet Cake 2 (1)

 

Savory Zucchini Skillet Cake

Serves 8

1 to 2 tablespoons olive oil

6 cups diced zucchini (about 3 medium)

1 cup chopped onions (about 1 medium)

Salt and pepper to taste

1 ½ cups flour

2 ¼ teaspoons Clabber Girl baking powder

¾ teaspoons salt

½ teaspoon dried oregano

¼ cup vegetable oil

4 beaten eggs

1 cup shredded cheddar or taco cheese

Smoked paprika

Preheat oven to 350 degrees.

In a large non-stick skillet, heat the olive oil over medium heat. Add the zucchini and onions, season generously to taste with salt and pepper and sauté until onions are softened, about 5 minutes. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, salt and oregano. Stir in oil until flour is moistened. Add shredded cheese and sautéed zucchini and onions and stir well to combine. Batter will be thick.

Lightly oil a 10-inch iron skillet. Transfer batter to oiled skillet, sprinkle with smoked paprika and bake at 350 degrees for 40 to 45 minutes. Cut into slices. Serve hot or at room temperature.

 

Celebrating the Sisterhood

WASHINGTON, DC - MARCH 9:   A memorial service in honor of the late Mr. Shahbaz Bhatti, Federal Minister for Minorities' Affairs Wednesday March 9, 2011 at the Embassy of Pakistan.  Bhatti, a practicing Catholic, was assassinated by a Taliban faction for being a "know blasphemer."  (photo by Dayna Smith/for the Washington Post)

A bond between sisters is special—she is the one you tell your secrets to, the one with whom you share inside jokes, the one you go to when that boy breaks your heart and the one you have “junk food Friday” with, staying up and baking cookies well past midnight. As we celebrate Sisters Day, we wanted to not only celebrate our best friends and partners-in-crime, but also talk with a pair of sisters who have gone above and beyond the normal duties of sisters and gone into the baking business together. Katherine and Sophie of Georgetown Cupcake and stars of TLC’s DC Cupcakes took the time to tell us about their unique relationship as both sisters and business owners.

 

  1. What is the best part about working with your sister? How has building this bakery together changed your relationship?

The best part about working with your sister is the ability to be completely candid and open with each other and that is extremely helpful when running a business. The relationship you have with your sister is a very special one, unlike any relationship you’ll have with anyone else. We don’t take criticism personally and we can have very honest discussions about our business without having to worry about hurting each other’s feelings. Building Georgetown Cupcake together has brought us even closer together as sisters. Starting a business, especially a bakery, is very daunting – the hours are grueling and the work is non-stop – but having your sister working side-by-side with you, as your support system, makes the world of difference. We know each other better than anyone else and we know our strengths and weakness and can complement each other’s skills to make Georgetown Cupcake the best bakery it can be.

 

  1. What is your earliest memory together in the kitchen? Who was your biggest baking inspiration growing up?

Our earliest memories of baking together in the kitchen are with our grandmother. Our grandparents were from Greece and they lived down the street from us. Because our parents both worked full-time, we spent much of our early childhood with our grandmother, baking together in the kitchen. At first, when we were really young, we would just watch her, and slowly, we began to help. Our grandmother taught us how to bake and we developed our passion for baking from her. Our grandmother was a very strong influence on us growing up and our biggest inspiration for starting Georgetown Cupcake.

 

  1. What is the best sisterly advice you can give?

The best sisterly advice we can give is to be completely candid with each other 100% of the time and know that your sister’s love is unconditional. Fans of our show (DC Cupcakes on TLC) can see that we often argue with each other about ideas for new cupcake flavors and other bakery dilemmas, but ten minutes later, the arguing is forgotten, and because of our frank and honest conversation, we really end up making the best decision. Your sister is the one person who will always tell you like it is, but at the same time, she will always be there for you, no matter what the situation. Even though we fought all the time growing up, like most sisters do, our grandmother always said that we would be best friends and she was right. Your sister is your best friend for life.