FaceOFF: Pull Out Vs Pull Down Kitchen faucet

Buying a Kitchen Faucet can be a pretty confusing task and even more so when you are faced with the choice of a Pull Out Kitchen Faucet and a Pull-Down Kitchen Faucet. Both faucets look almost identical, so what is the difference between them? Which one would be a better choice? There are many factors to consider when choosing from these two faucets.

You can check here all the pros and cons of both the faucets and then decide which one is more suitable for your needs:

Pull Out Kitchen Faucet

Pull Out Kitchen Faucet


It provides you with a not so high arc but you get a longer hose which you can pull towards yourself. This faucet makes it easier to fill up big buckets and pots and is extremely helpful if you have a small sink because it comes with a small spout. But its long hose will make sure that you are still able to clean your dishes outside your small sink. Due to its flexible neck, there are fewer chances of water splash too. So if you are looking for a faucet which can fit in the small sink and still clean your dishes without causing a mess, then Pull-Out Kitchen Faucet is the one for you.


Although it has many pros in its favor, it comes with a major drawback. You can’t fill tall pots and tumblers using this faucet and sometimes the faucet grip could be uncomfortable which could make it difficult for you to use the faucet every day.

Pull Down Kitchen Faucet

Pull Down Kitchen Faucet


This type of faucets come with a high arc spout which can easily help you in filling large pots and pans and are extremely helpful if you have a big and a deep sink. With its high arc spout, you can reach long ranges to clean your dishes with considerable ease and with multiple spray options, you can choose the desired setting for rinsing or filling your dishes. Another benefit of this faucet is that it comes with an ergonomic handle which makes it easier to hold this faucet and its long hose help in cleaning in a set direction and won’t change the direction every second.


One major drawback of this faucet is that since it comes with a long height if you don’t have enough space above your kitchen then using this faucet could pose a problem. Another serious flaw in this faucet is that due to its high arc spout, chances are that the water might be prone to lose pressure when you turn on the faucet. Since it is higher, it is more likely that it would create a water splash, unlike the Pull Out Kitchen faucet which produced the least amount of mess.

Which faucet will be perfect for you?

Now that you have read all the pros and cons of both the faucets, you can decide based on the size of your sink and kitchen space and usage that which faucet will be better for you. There is no perfect faucet, there is only the one which suits your needs better. Please share your suggestions here about your views on this so that we can improve.

Peanut Butter Cookies

A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie generally originated in the United States, its development dating back to the 1910s.The early peanut butter cookies were rolled thin and cut into shapes.

They were also dropped and made into balls. They did not have fork marks. The first reference to the famous criss-cross marks created with fork tines was published in the Schenectady Gazette on July 1, 1932.

Here are the directions to make Peanut Butter Cookies:


  • Preheat oven to 350 degrees F.
  • Prepare baking sheets with parchment paper.
  • In a medium bowl (we recommend using a stand mixer) mix the peanut butter and the sugar until smooth.
  • Add the eggs one at a time, then add the baking soda, salt, and the vanilla essence.
  • Roll dough into walnut size balls, place on the baking sheet giving them room to spread, press down slightly with a wet fork.
  • Bake for 8 to ten minutes, remove from the oven and leave them on the baking sheet to cool for a few minutes, they will be very soft at this stage, then remove to a wire rack to cool completely.



A warm welcome to a company built upon old-fashioned values and true family baking traditions.

Established in 2010, Bettasnax has grown from a family supplying seriously delicious home-baked biscotti to neighbors and friends, to an innovative producer of gourmet treats for consumers to take home and enjoy.

Our enthusiastic and dedicated baking team are determined to make our cookies the freshest and tastiest every time, so we use only premium ingredients. Our family recipe uses real eggs, unbleached flour, and whole California almonds, to give our biscotti a light, crunchy texture and a flavor that is delicately sweet and addictively delicious.

Bettasnax all-natural biscotti has no cholesterol and no added fat, preservatives, or artificial flavorings. It can be enjoyed on its own, or as an accompaniment to coffee, tea, gelato, assorted cheeses, and fine wines.

Bettasnax provides a healthy and addictive snack that fills the gap, whether it’s at work or play, in cafés and catered events, boutique hotels or conferences, or at home on the couch. We are available to buy and enjoy anywhere, anytime!

Peanut Butter Chocolate Chip Cookie Recipe

Here is a Damn Good Homemade. If you just like plain old Peanut Butter Cookies simply leave out the Chocolate Chips. Either way, these cookies taste great and will disappear in no time at all!

Ingredients for about 30 cookies:

  • 1 cup creamy peanut butter
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • Mix the Peanut Butter and Softened Butter MIX until smooth. Then ADD sugar, brown sugar, egg and vanilla and mix well.
  • Slowly add in your baking soda, salt, and flour and mix thoroughly.
  • Gently stir in 1 cup of chocolate chips.
  • Roll into 1 inch balls place on cookie sheet with parchment paper or silicone mats. Use your fingers or a fork to press down on the dough. Bake in a preheated oven at 375 for about 9 to 11 minutes.
  • Your Peanut Butter Chocolate Chip Cookie is ready to be served!


Chewy Chocolate Chip Cookies

I do not think I have ever had Tollhouse chocolate chip cookies (I can also have, once), but from studying round it looks like they arrive out to be rather difficult and brittle? For my part, I prefer my cookies to be gentle and chewy.

This is a recipe from a pricey friend of mine, Anneke; she is the one who got me into baking and credit for this recipe goes totally to her. This recipe produces 15-20 big, chewy chocolate chip cookies. I think the name of the game to what makes this recipe flavor wonderful is a huge amount of vanilla extract and masses of chocolate chips.


  • 2 cups of all-cause flour
  • 1/2 teaspoon of baking soda
  • half of teaspoon of salt (much less if using salted butter)
  • 3/four cup of butter, melted (1.5 sticks)
  • 1 cup of packed brown sugar (light brown works best)
  • a half cup of white sugar
  • 1 tablespoon of vanilla extract
  • 1 egg, 1 egg yolk
  • 2 cups of semisweet chocolate chips


  • Preheat the oven to 325 degrees Fahrenheit
  • Sift collectively the dry substances (flour, baking soda, salt)
  • Cream collectively the butter and sugar; beat the eggs and vanilla
  • upload the dry components to the wet until just combined
  • Stir in chocolate chips by means of hand
  • Drop cookies, size of roughly 1/four cup, 3″ apart onto greased cookie sheet
  • Bake for 15-17 mins (some as 12 minutes, if the cookies are smaller).


Cinnamon Cookie

A cinnamon cookie is served commonly in Northern Europe and North America. In North America, it’s common use is for breakfast or dessert. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. In some places, it is eaten as a breakfast food and is often served with cream cheese or icing.

Here are the directions to make it:


  • In a mixer bowl, cream collectively sugar and butter; beat in egg and vanilla.
  • Combine flour, cinnamon, baking powder, and salt.
  • Add to butter combination.
  • Combination properly.
  • Cover and refrigerate 2 hours or till firm sufficient to roll into balls.
  • Shape dough into small balls about 3/four-inch in diameter.
  • Roll in cinnamon sugar to coat.
  • Set cookies 1-inch aside on gently greased cookie sheets.
  • Bake at 350° for 10 mins or till the edges are gently browned.
  • Cool slightly on pans, then remove to racks to chill completely.

Similarly, You can make Apple Cinnamon Cookie which has some texture like this: