Quick Tips for Baking Success

Baking is more art than science sometimes. When you begin, there will be failures, there will be mistakes, and there will be some confusion and hilarity. Learning to bake takes time and experience, there's no way around that. Sure, it's easier if you've been raised around people who were baking, but anyone can learn to bake. Anyone. You can learn to manipulate yeast dough, shape cookies, and produce lovely cakes with a little time and effort.

But you need somewhere to begin When you first start baking, there are a few things you can do to help ensure your success. First, choose recipes that are simple enough and have few directions. Starting small will help you gain the confidence you need to tackle bigger projects. When you are looking for a cookbook or checking out a recipe online, look at the reviews. Are people complaining that it's bland? Are some people saying that the recipe just doesn't work? Maybe move on and pick a different recipe. Choosing a solid recipe is the first step in creating something delicious.

Practice makes perfect, so don't give up on a recipe if it doesn't work the first time. Try again. And again. If you've chosen a good recipe, you'll figure it out. And your first few attempts may not be perfect, but they'll likely still be tasty. Tasty is good, so keep at it.

Read through the entire recipe before you start baking. Make sure you know exactly what ingredients you need and what equipment will be necessary. Also make sure you have enough time to complete the recipe. If it takes 45 minutes to cook but you'll be leaving the house in 30 minutes, you definitely should not start yet. It seems an obvious thing, but it happens a lot.

Review the techniques the recipe calls for. If you don't know how to brown butter but the recipe called for the browning of butter, it's time to learn how before you tackle the recipe itself. Look up those things you're unfamiliar with in order to ensure your success.

Take a few moments before you begin to measure out your ingredients and set out the equipment you'll need. This will make the entire process go a lot smoother. You'll also not have to go looking for an ingredient that you left in the cupboard. 

Most people don't love cleaning, but tidy up as you go. Baking with a mess around you can lead to confusion and mistakes. Place dirty dishes in the sink and put items away as you use them. This will keep you from trying to use an ingredient twice or skipping something unintentionally.

If you've never attempted the recipe before, focus on it and only it. Distractions can lead to mistakes, so make sure you won't be interrupted. This is especially important if you're working on a complex recipe. You don't want to have to start over again.

Most importantly, relax and enjoy yourself. Baking should be fun, not frustrating. Take your time, immerse yourself in what you're doing, and don't be afraid to experiment. Recipes are not scripture, after all. They can be altered to suit you.

Specialty Cakes: Dual-Layer Pumpkin Cheesecake

I love pumpkin. Absolutely love it. Cheesecake is also delicious. So if you put the two of them together, you have a treat that is doubly delicious. How can this simple recipe not be a hit.

In this recipe, I've used a prepared graham cracker crust. It's easy enough to make your own if you prefer. It really doesn't matter that much. You can even make this cheesecake without the crust. It is solid enough that it can simply be baked in a pan.

Ingredients

1 prepared graham cracker crust

8 ounces cream cheese, softened

½ cup sugar

½ tsp vanilla extract

2 eggs

½ cup pumpkin puree

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 pinch ground cloves

½ cup whipped topping (optional)

cocoa powder for dusting (optional)

Preparation

Preheat the oven to 325°F (165°C). In a large bowl, cream together cream cheese, sugar, and vanilla using an electric mixer. Blend in eggs one at a time, making sure the mixture is completely smooth afterwards. Remove 1 cup of the cream cheese mixture and spread it over the prepared graham cracker crust. Set the crust aside for the moment.

To the remaining batter in the bowl add the pumpkin, cinnamon, nutmeg, and cloves. Stir gently until everything is well combined. Then stir again. You want a smooth and consistent batter. Very gently spread the pumpkin batter over the batter that's already in the crust. The point is to have the pumpkin batter above the plain batter, so don't mix the two. Spread gently.

Bake in the preheated oven for 40 minutes, until the center is almost set. A little cracking may occur. This is normal. Remove cheesecake from the oven and allow to cool completely. Then refrigerate for at least 3 hours.

You can eat the cheesecake as is, or you can top with whipped topping first. Alternatively, use cocoa powder to sprinkle over the top of the cheesecake. I've used a stencil for cocoa powder in the cheesecake in the picture. You can use a stencil or just sprinkle the cocoa as you please.

Specialty Cakes: White Chocolate Sachertorte

There's a lot to be said for a classic dessert. Sachertortes are often a dark chocolate dessert, but if you change it up a bit and use white chocolate, you can have a delicious and satisfying treat that everyone will love. This is my younger son's favorite dessert, so we make it often.

You can change the jam, if you like. Try strawberry, apricot, blackberry, or even blueberry for an entirely different flavor. If you don't want to make your own icing, you can simply warm up some store bought icing so you can pour it over the cake. It will still taste amazing.

Ingredients

For the Cake

6 oz white chocolate

6 large eggs, separated

⅔ cup sugar

1½ tbsp vanilla sugar

⅔ butter, softened (do not use margarine)

¼ icing sugar

1⅛ cup flour

For the Filling and Icing

⅔ cup raspberry jam

1 sheet gelatine

6 oz milk chocolate

½ cup whipping cream

Preparation

Preheat the oven to 375°F (190°C). Spray the inside of an 8-inch springform pan with cooking spray. Alternatively, you can grease the pan with butter and dust with flour to prevent the cake from sticking. Chop the white chocolate and melt it. You can use the microwave or a pan on the stove, but I prefer to use a small chocolate melter or even fondue pot. You can use whatever you like as long as the chocolate is melted until smooth. Be careful with white chocolate. It's easy to overheat it. Warm it until just melted. Set it aside to cool for a moment.

Whisk the egg whites (the yolk should be in a separate bowl) until they are semi-stiff. Add sugar and vanilla sugar and continue to whisk until glossy and stiff peaks form. Set aside. In a separate bowl, whisk the butter and icing sugar until the mixture is creamy. Add the egg yolk and whisk. Now add the white chocolate and whisk until smooth. Gently fold the egg whites into the chocolate mixture. Add flour and fold in again. Gently. You don't want to break down the egg whites.

Pour the batter into the springform pan. Smooth the top and bake for 25 minutes, then turn down the oven to 340°F (170°C) and bake for a further 35 minutes. Do not underbake. Remove from oven and set aside to cool. Do not try to remove from pan until the cake has cooled completely.

When the cake is cool, cut it in half horizontally. Set the top half aside. Warm the raspberry jam until you can pour it. Spread about a third of the jam on the bottom half of the cake. Place the other half of the cake on top, almost making a jam sandwich. Brush the remaining jam over the rest of the cake. Don't miss any spots. This will keep the cake moist and enhance the flavor.

Now make the icing. Soak the gelatine sheet in cold water. While it's soaking, chop the milk chocolate. Add the chocolate to the cream and heat until the chocolate melts, being careful not to warm it too much. You want it melted enough to pour, but that's it. As soon as the chocolate is melted, remove from heat and take the gelatine sheet out of the water. It should be pliable and soft by now. Add it to the chocolate, whisking it all together. Allow the icing mix to cool for about 20 minutes, then pour it over the cake.

Let the icing set for at least 6 hours. Overnight is better. When the cake is set, you can decorate it if you like, or you can just leave it covered in chocolate. In the pictures here, I have used a set of plastic stencils to make a bunny pattern. My younger son loves bunnies, and this cake was for him.

Yeast Breads: Butternhorn Crescents

Sometimes you want something that is sort of like a croissant but doesn't take all day to make. In that case, you might want to try your hand at making butternhorn crescents. They sort of look like croissants and they do taste like butter. But be warned, because they are not as flaky and tender as croissants. They do take a fraction of the time to make, however.


Ingredients


1 cup milk
1 egg
¼ cup butter or margarine
3 cups flour
1 tsp salt
3 tbsp sugar
1¼ tsp bread machine or quick rise yeast
¼ cup butter or margarine


Preparation


Place all ingredients into a non-metal bowl except for the last ¼-cup of butter. Mix with your hands until a loose dough forms. Turn this dough out onto a lightly floured surface and knead until your dough becomes smooth and elastic. This will take 5-10 minutes.


Place the dough in a oiled bowl, one that isn't made of metal, and cover with a damp cloth. Set aside in a warm location until the dough has doubled in size. This will take about an hour. Uncover and punch the dough down to remove the air bubbles. Let dough rest for 10 minutes.


Turn the dough out onto a lightly floured surface. Roll the dough out into a large circle. A thinner circle will give you more croissants, but don't make your dough so thin that it tears. Take your time rolling out the dough, giving it a few minutes to relax if it is too stiff. I like to roll my circle out to about 15 inches across. When you've done that, smear the final ¼-cup of butter on your circle of dough, covering the entire surface.


Cut the dough into triangles. I usually make 16 smaller butterhorns, but you can cut them into fewer if you want larger crescents. Roll up the triangles to form little crescents. Curve them a little if you like. Place your crescents on a prepared baking sheet and cover with a damp cloth. Let rise in a warm location until doubled in size. This time, it will take about 30 to 45 minutes.


Preheat oven to 375°F. Uncover crescents and bake for 20 minutes, until the crescents are lightly browned. Remove from pan immediately and cool on a wire rack.


These crescents can be stored for up to 4 days in an airtight container.

Quick Breads: Nutty Banana Bread

Banana bread is a hit in my household. So much so that I have to buy at least 24 bananas a week just to make banana bread. Luckily, I can often get them as a discount because I can use bananas that are a little past their prime. In fact, older bananas are preferred. So if you can get discounted bananas, you should definitely make this classy recipe.


Ingredients


¾ cup sugar
½ cup butter or margarine
2 eggs
2 medium bananas, ripe or overripe
⅓ cup milk
1 tsp vanilla
2 cups all purpose flour
½ cup chopped walnuts or pecans
1 tsp baking soda
½ tsp salt


Preparation


Heat oven to 350°F. Spray a loaf pan liberally with cooking spray. Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs until just combined. Add all other ingredients and blend well, but do not overmix. Pour into prepared pan.


Bake for about an hour, until the top of the loaf is slightly cracked and a toothpick inserted into the middle of the loaf comes out clean. Cool for 5 minutes. Remove from pan and cool completely on a wire rack. Allow to cool for at least 20 minutes before slicing.


This loaf will keep for 5 days if kept in an airtight container.

Thanksgiving: Marshmallow Pumpkin Puffs

These cookies fluff up almost like muffin tops. The sweet icing drizzle is made simply from marshmallows and butter, making these puffs a quick and simple dessert or treat.


Ingredients


½ cup butter or margarine, softened
2 cups brown sugar
½ cup vegetable oil
2 cups pumpkin puree
2 eggs
1 tsp vanilla
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups marshmallows
2 tbsp butter (do not use margarine)


Directions


Heat oven to 350°F. In a large bowl cream together the butter and the brown sugar until it is light and fluffy. Add oil, pumpkin, eggs, and vanilla. Blend well. Add all other ingredients except the marshmallows and remaining butter to the bowl and mix until you have a dough that is sticky and soft.


Drop by tablespoons onto a prepared cookie sheet, keeping cookies at least 2 inches apart to keep them from baking together. Bake until they are springy to the touch, about 15 minutes. They should resemble muffin tops. Remove cookies from cookie sheet immediately and cool on wire racks.


Melt marshmallows and butter in a small bowl in the microwave (or in a saucepan) and mix well until you have a workable drizzle. Do not overheat marshmallows. You want them melted, but only just. Using a spoon, drizzle or plop the marshmallow icing over the cooled cookies. Let cookies rest until icing is set.


This recipe makes about 2 dozen cookies. They'll keep for up to 3 days if stored in an airtight container in a single layer.

Thanksgiving: Pumpkin Chocolate Chip Cookies

Pumpkin is a traditional Thanksgiving food, especially pumpkin pie. But there are many other way to use pumpkin. Try these soft and delicious cookies as an alternative or addition to pie. The pumpkin in the recipe gives the cookies a soft and velvety texture. They're not too sweet and they're loaded with flavor.


Ingredients


½ cup butter or margarine, softened
¼ cup brown sugar
¼ cup sugar
½ cup pumpkin puree
1 egg
1 tsp vanilla
1¼ cups all purpose flour
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp salt
1 cup milk chocolate chips


Directions


Heat oven to 375°F. In a large bowl cream together sugars and butter. Add pumpkin, egg, and vanilla. Blend well. Add all other ingredients except chocolate chips and mix until you have  a soft cookie dough. Fold in chocolate chips.


Drop dough by rounded teaspoons onto a prepared cookie sheet. Make sure the cookies are about 2 inches apart because they will spread as they bake. Bake until cookies are puffy and golden brown, about 12 minutes.


Remove cookies from tray immediately and cool on wire racks. Cookies will keep for up to a week if you store them in an airtight container.


This recipe makes about 2 dozen cookies.