This is my BIGGEST advice when it comes to baking. Unless cooking meals, where you can eyeball the ingredients based on preference, baking truly is a SCIENCE and just like any science experiment, if it is not done correctly, you risk a bad outcome. While it is one of my biggest passions to take an old-fashioned recipe and create something new and exciting, when baking someone else’s recipe, it is essential that you follow the book and measure correctly, if you seek the desired results.

Using a cookie sheet? Then this tip is for YOU!

When baking cookies, scones, etc., it is essential to use a parchment paper and/or a silicone mat. This ensures that no matter what material or quality level of your cooking sheet, you are providing a divider between your treat and that baking utensil.

Next to following a recipe to a T, the next best advice I can give would be to not only measure everything but to measure it correctly and with the proper utensils. I feel like this is a lesson that many of us (or at least us Midwestern’s) learned in a middle school Home Economics class. However, for those that don’t know, I recommend using these when measuring any solid ingredient. However, measuring cups are always recommended when measuring liquids. While using cups for everything isn’t a huge deal, using the proper measuring utensils will result in the best turnout overall!

This one is a bit of a newer piece of advice. Historically, I have always been the girl to measure as I go. However, what I have found is that pre-measuring your ingredients actually saves you time and energy in the long run. When following all of my recipes, you will find that for the most part, unless the recipe requires a rise or chill time, that the prep time is typically pretty short in duration. The primary reason for this is because a friend taught me that by pre-measuring all of your ingredients, you not only speed up the entire process, but this also helps to not over mix your ingredients (while you’re measuring the next addition) and ultimately results in the best end products!

Have you ever made cookies only for the end result to turn out like the picture above?! If you said yes, then you are NOT alone! Typically, with the exception of pastries, my recipes will call for room temperature butter. Now let me tell you, softened butter does not equal melted butter. In fact, cold butter is better than melted butter.

You might be wondering, why is this a big deal? Why does it matter where the rack is placed? The short answer to this question is that, regardless of if you have top burners or bottom burners, the very center of your oven is the optimal location for baking. This spot is ideal, as it is not too hot or too cold and allows the heat to evenly circulate throughout the oven, resulting in the most even cooking. It is also important to become familiar with your oven and any “hot spots” that you might want to avoid (typically this is closest to your burners).

One of the most difficult skills to master in the kitchen is finding the perfect baking time. But why is that? Baking time varies dramatically based on the recipe, the oven, the altitude, and so many other factors.

My last piece of advice is that baking is supposed to be FUN! Yes, we always hope to have a perfect outcome and create a delicious treat but in fully honesty, it doesn’t always turn out that way. There are so many different factors that can impact the outcome of a recipe but that’s what makes it fun! This is your chance to get your hands dirty, have fun & create something delicious!