Tip…
Did you know you can microwave rock-hard brown sugar and it will turn soft and sprinkly and delicious again? True story.
 
I'm sure we've all heard the tip where you can put a slice of bread in an airtight container of clumpy brown sugar and it will turn soft again (it really works, try it sometime!). Well, sure. But what happens if you're like me (a chronic non-preparer when baking) and need the brown sugar to be bake-ready ASAP?

 

There is a solution, folks.

 

The other night I was baking cookies (which is RARE because there is just about nothing more I hate in this life than baking. My poor, poor husband…). I was cruising right along, patting myself on the back that I hadn't epically failed during the recipe yet.
…and then I did it. The thing. The-worlds-most-annoying-thing-that-seems-to-happen-to-me-every-time-I-bake-and-I-just-can't-seem-to-learn-my-lesson thing.

 

…I got halfway through baking and realized I had no brown sugar.
DOH!

 

I scoured my pantry and cupboards and only came up with a 1/5 bag of rock hard nastiness.
I called my neighbor in a panic, ready to borrow (yet another) cup of brown sugar. Then she changed my life. 
No, really.
 
Here's what you do:
  1. Put your clumpy brown sugar in the microwave. Start with about 45 seconds.
  2. Do 30 second increments until it's sift-able again!
  3. I used my fingers to break it up, but she said a fork works too.
 
The longer it sat it started getting clumpy again, but if you do it right as you're ready to toss it into a recipe it works like a champ!
 

 

Brown sugar? Conquered it like a boss.
Now, if only I could bake a normal looking cookie. Ever.

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