Support your knowledge with simple techniques to create delicious desserts on the spot. This reading will provide you with tips and tricks ranging from easily rolling out dough to saving your borderline burnt top brownies to on the spot baking ratios! I am constantly adding to Tip + Tricks reads. Through a ton of trial and error, no matter what type of oven you have (it makes a difference) you can easily add to your arsenal of basic techniques to up-level your baking game.
Lets start with ingredients. My first lesson learn, have the basics:
- All-purpose flour, cake flour
- Brown sugar
- Baking soda
- Baking powder
- Cornstarch
- Cream of tartar
- Cocoa powder, unsweetened and Dutch-processed
- Chocolate baking bars, morsels
- Coconut oil
- Extracts: vanilla, almond, mint
- Espresso powder
- Honey
- Maple syrup
- Molasses
- Nuts/Dried fruits
- Oats
- Oils (olive, sunflower, vegetable, or canola)
- Spices: all ground: cinnamon, ginger, nutmeg, cloves, all-spice, pumpkin pie, cardamom, coriander
- Sugar: white, powdered, raw
- Unsalted stick butter
- Vinegar
Mostly, everyone has eggs, lemon, sour cream, yogurt, milk, olive oils, apple cider vinegar in their pantry already. All of these items will save you when you may not have one ingredient and need a substitution. Happens all the time! When you have your ingredients on hand, it makes the baking process less of a hassle and complicated. I have not yet learned my lesson when I see only one tablespoon of sugar left when I am desperately in need of a yummy warm cookie. Whomp, whomp, whomp 🙁
This may seem like a long list, and it is, but it is essential if you bake more than 4 times a month. All of these can be use and combined for a substitute if you are low as well as intensify flavor. I will speak more in depth, so keep checking back in under Tips + Tricks!