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Hack your kitchen with two new cookbooks

Addie Broyles
abroyles@statesman.com

We all have our favorite kitchen tricks, whether it’s dipping a metal scoop in hot water to make it easier to serve rock-hard ice cream or freezing figs or grapes for a cool summertime treat.

Amazing Food Hacks: 75 Incredibly Easy Tips, Tricks, and Recipes to Amp Up Flavor,” (Clarkson Potter, $19.99) a new book from BuzzFeed founding editor Peggy Wang, compiles some of the wackiest ideas that are so crazy, they just might work, like baking biscuits around the shell of an upside-down muffin tin in order to make biscuit bowls or adding a spoonful of peanut butter to a pack of instant ramen.

The cover features an image of maybe her most eye-catching hack: Screwing a plastic spray nozzle on a bottle of sriracha so you can lightly spritz all that spice on your food. Readers also will find recipes for dishes such as cornflake-crusted French toast, avocado egg cups and Chick-Fil-A-inspired chicken bites marinated in milk and pickle juice.

Speaking of using old kitchen tools in new ways, Waffleizer.com founder Daniel Shumski, whom we wrote about last year in a story about all the things you could make in a waffle iron, has published a book based on his popular blog.

Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron” (Workman, $14.95) features waffled recipes for everything from muffins to meatballs, and though we might scoff at the silliness of making waffled sesame kale, an electric waffle iron can be pretty handy if you’re working in a small kitchen, don’t have access to one or run out of propane for a gas stove.

Melt-In-Your-Mouth Yogurt Dots

Line a baking sheet with waxed paper. Pour or spoon about 2 cups of yogurt (whatever kind you like) into a zip-top bag and seal the bag, making sure to let most of the air out. Cut off a small tip from one of the bottom corners of the bag and pipe dots of the yogurt about the size of a dime onto the waxed paper. Freeze for 1 hour.

Pop the dots off the waxed paper and store them in a freezer-safe plastic bag. Pull a few out to snack on and enjoy within 5 to 10 minutes. Hint: Tell your kids that they’re ice cream. They’ll believe you.

— From “Amazing Food Hacks: 75 Incredibly Easy Tips, Tricks, and Recipes to Amp Up Flavor” by Peggy Wang (Clarkson Potter, $19.99)