NaBloPoMo Day 13: Baking Secrets (that are no longer secret because they're on the internet)

[untonuggan]

I'm still sick but I have a little more energy and a strong craving for chocolate and tasty things. I also don't want to go out in the cold to get baked goods, particularly when I am perfectly capable of making them myself...especially with a few extra tools.

So I give you a few tricks that help *me* when I'm making baked goods. They may or may not work for you (i.e., YMMV). However, here they are: you are welcome to adapt at will.

1. If you can get one, even from a thrift store (or rather, especially from a thrift store or eBay or someone not using one as they're rather spendy), a stand mixer is an amazing invention and saves spoons like WHOA. It will mix dough for you. Some models will knead dough for you. All you have to do is flip a little switch and then go gather the next ingredients you need. IT IS MAGIC. Also, for the model I have, the mixing bowl is way lighter than a standard mixing bowl so it's easier to lift and thus more spoons saved. (I am so glad my dad stopped making bread and thus isn't using his. Zomg.)
2. Almond extract, if you are not allergic to almonds or its other ingredients, tastes amazing in cookies and such and can be subbed for vanilla extract in whole or in part. Seriously, a little almond aroma is delish if you are into that sort of thing.
3. Someone (I forget who) on dreamwidth informed me correctly that whole wheat flour is thirstier than all-purpose flour. Therefore, if you're making a whole wheat something, it will need more water or less flour. This is valuable information for avoiding dry baked things.
4. Silicone baking mats are also a good investment if you plan on baking regularly and don't mind the silicone bit. Basically, you put them over your cookie sheet and you never have to grease it or use parchment paper ever again. The cookies/baked thingies don't stick to the mat, and you don't get burned cookie bottoms. AMAZING. I have one from Target and one from a fancy cooking place and they both work about the same and the one from Target was half the price.
5. It is worth considering whether to experiment with vegan or gluten-free baking. I like vegan baking because if I use recipes from, say, the Post-Punk Kitchen, then they're delicious and I don't have to worry about raw egg. Also, my vegan & lactose-intolerant friends are very happy. Similarly if something gluten-free is created, though of course there's pan cross-contamination to worry about. Still, I always find it very satisfying to make something vegan or gluten-free or what have you and then be like AND IT'S STILL DELICIOUS, UNIVERSE, SEEEEEEE!!!
6. I used to be one of those people who always followed recipes to the letter, particularly in baking. Now I kind of know what cookie or cupcake or cake dough/batter should look like, so I figure...as long as it has the right amount of rising agent in it, the proportion of wet/dry ingredients works, and I like the extras I threw in (nuts, fruit, chocolate, etc.), then I am okay with experimenting and finding out what happens. This also means being okay with failure, but that's another story. :)
7. When choosing a recipe, I try to pick things that don't have too many steps and are not complicated. My partner keeps wanting me to make these admittedly delicious fig bars, but seriously? You have to make the dough and make the filling (and chop a pound of dried figs) and it takes like 2-3 hours. Fuck that shit. I'll do it maybe once a year if I'm feeling up to it and I have helpers. Whole Wheat Vegan Chocolate Chip Cookies take me 30 minutes and then deliciousness, and I am cool with messing with the recipe. If I have low spoons, that is what I'm gonna make.
8. Frosting is optional. I like cake and cupcakes without it, and it cuts out steps (and sugar) if one doesn't make frosting. Not that it's not delicious, and totally go for it if that's your thing. But for me, I can totally bake more often if I leave the frosting out most of the time. Most of the time, no one minds.
9. I made a post on my other blog about making cookie jar mixes for your friends, but you could totally make them for yourself for when you don't have energy to measure out all the dry ingredients. And then--cookies in like 2 steps, on those days when I crave chocolate.

That's all I got. Phew. Nine is a good number, right? Yes, yes it is.