1. Eggs. I always have my eggs at room temperature before adding them to a recipe. If you forgot to get your eggs out ahead of time, gently place the eggs in a bowl of warm water for about fifteen minutes.
2. Eggs again. In my baking I always use large eggs. Save the smaller eggs for breakfast.
3. Butter. I only use real butter. No margarine. Ever.
4. Vanilla. Only the real stuff. No imitation flavoring. Ever. I used to always have Mexican Vanilla, but my grandparents aren't doing the snow bird thing anymore, so I've been trying other brands. But, just use the real stuff. If it says "Imitation", it's not worth the time.
5. Baking soda/Baking powder. Don't let the stuff expire. Keep it fresh. If you can't remember, or aren't good at checking dates, just buy new every year when you start your holiday baking!
6. Sugar. I only buy Cane sugar. In my stores there is only one brand of cane sugar, I will buy nothing else.
7. Flour. Pick a brand and stick with it. I don't know if one brand is better than another, but I believe they have their differences. I stick with my brand, because I know the results I get with it.
8. Ovens. Know your oven. Everyone's oven is different, and you may need to compensate your baking time depending on your oven. Not sure? Get an oven thermometer and find out how exact your oven temperature is.
9. Baking sheets. My cookie sheets are "air bake" sheets. I believe in them.
10. Cooling racks. Own a set. Depending on the recipe, you don't always want your cookie staying on that hot baking sheet to long. Once your transfer your cookies to a rack, the sheets will cool a little faster which allows you to prep the pan sooner with more cookies!
Great tips! I need to get an oven thermometer to check the temp of my oven. I've heard that they can be different from oven to oven and of course that affects baking time. I agree on the cooling racks - very helpful when making several batches of cookies!
ReplyDeleteAwesome tips! As for flour and sugar -- I'm still using what we bought 3 years ago when prices were low. Butter and cooling racks -- yes!
ReplyDeleteYes, I totally agree with the vanilla and the butter. I only use REAL stuff too. ;-)
ReplyDeleteGreat tips!
Great tips! I totally agree with #8. You have to know your oven! Every once in a while I'll stick an oven thermometer in there just to make sure that it is still accurate! :)
ReplyDeleteI think these are amazing tips! I agree about the butter but never knew about the room temp eggs! There you go always helping me in my life :) Thanks my friend!!!
ReplyDeleteAwesome tips for new to baking foodies. I use extra-large eggs always at room temperature. Do you prefer salted on unsalted butter? I'd be happy to send you some Mexican vanilla. I love right here on the Mexican border. It is sold in our local Walmart. You may find it on the aisle where the Mexican food items are sold.
ReplyDeleteLinda