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Archive | April, 2016

Baker's Tip #1 Double up your baking sheets

Baker’s Tip #1 Double up your baking sheets

Double Up Your Baking Sheets! Why? Because when you stack two baking sheets together (my recipes will alway indicate when to do this), your baking comes out that much better. Cookie bottoms don’t burn, pastries come out golden and everything bakes beautifully and evenly. Sample Cookie Recipe Italian Nutella Roll Cookies

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Baker's Tip #2 Flour the rolling pin (not the board)

Baker’s Tip #2 Flour the rolling pin (not the board)

Flour the Rolling Pin, not the Board? New bakers often make a habit of too-liberally flouring the work board so that the dough doesn’t stick. A good trick is to flour your rolling pin somewhat generously and flour the board very lightly. You don’t want the dough ingesting too much flour. True, doughs won’t stick […]

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Baker's Tip #3 Use Pure Vanilla

Baker’s Tip #3 Use Pure Vanilla

It’s never just vanilla! Pure vanilla extract is almost as important as great flour and pure, unsalted butter for baking. True, pure vanilla can be pricey but nothing is more subtle, fragrant and does a better job of holding a recipe together than this one pivotal ingredient. I tend to choose Nielsen Massey Vanilla since […]

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