I’ve been travelling so I haven’t been able to bake. I do have my sourdough starter with me so I reached out to small local bakeries if I could maybe bake with them. One of them got back to me and I got to bake my sourdough breads there a few times.
The whole thing was interesting because I would make my dough at my airbnb so I basically didn’t weigh any of the ingredients! It was based on how it felt and looked. I didn’t think the bread would turn out well but I was pleasantly surprised each time. Here’s a picture of my first one!
Measuring ingredients properly is imperative. The difference between a recipe success and a recipe failure could lie within 1 mis-measured tablespoon of flour or sugar.
Baking is not very forgiving. It is a science. Estimating the measurements of an ingredient in a recipe spells disaster. I’ve ruined many recipes before from over-mixing, over-measuring, and using expired leavening agents.
Understanding the correct measuring technique for a particular ingredient will guarantee better baking results of your finished product. In terms of measuring your ingredients, it pays off to be a perfectionist.
Flour: Do not use the measuring cup to scoop the flour out of the container/bag. You could end up with 150% of the correct measurement doing it this way. Rather, using a large spoon, scoop the flour into the measuring cup. Do not “pack” the flour. Do not tap the measuring cup, as this causes it to settle in the cup and become more dense. After you’ve spooned the flour into the measuring cup, use the back of the knife to level off the top of the measuring cup.
One correctly measured cup of flour should weigh about 125 grams or 4.5 oz.
Oats: I often use dry old-fashioned rolled oats in my recipes for things like granola, oatmeal bars, or oatmeal cookies. These are also called “whole” oats. Sometimes I use “quick oats” which are finely chopped whole oats. They have a more powdery consistency than whole oats. I never have quick oats in my pantry. Always whole oats since I use whole oats more often. However, some of my recipes call for quick oats. To make my own quick oats, I simply grind up whole oats in the blender or food processor for about 3 seconds. A few quick pulses to chop them up.
Make sure you are using the correct form of oats that the recipe calls for. For measuring oats, use the same spoon & level method of measuring as you do with flour. 1 cup rolled oats = 85 grams = 3 oz
Baking powder & Baking soda: Shake up the baking powder or baking soda container a bit. Using a measuring spoon, lightly scoop out of the container. Use a knife to level it off evenly with the top edge of the measuring spoon.
Baking powder and baking soda expire after 6 months.
I do not get through a box of either within 6 months, so I usually have to toss it before it’s finished off. I write the date of each on the box so I know when they need to be replaced.
Active Dry Yeast: typical yeast packets are 2 and ¼ teaspoons, which is ¼ ounce. Measure yeast how you would measure baking powder or soda. My mom has taught me that you can check the see if your yeast is active by sprinkling it in a small dish with 2 Tablespoons of warm water (105F-115F degrees) and waiting for it to begin foaming (about five minutes). If it does not foam, the yeast is not active. I’ve never had a problem using said yeast + 2 Tbsp of water in a recipe after I’ve tested it.
White (Granulated) Sugar: Unlike flour, sugar is measured by scooping the measuring cup or spoon into the container/bag until it is overflowing, then leveling it off with the back of a knife. Sugar is more forgiving in recipes than other ingredients, because the sweetness of a finished product depends on your tastebuds. However, it is always best to measure the ingredients exactly as the recipe states, because sugar crystals are imperative to break down other ingredients. For example, sugar crystals allow the butter in a recipe to “cream.”
1 cup white sugar = 201 grams = 7.1 oz
Brown sugar: Unless the recipe states otherwise, brown sugar needs to be packed into the measuring cup or measuring spoon. For most of my recipes, I pack the brown sugar.
1 cup packed brown sugar = 207 grams = 7.75 oz
Powdered sugar (Confectioners’ sugar): I usually sift my powdered sugar if I’m using it for a frosting/buttercream recipe. I’ve ruined buttercream before by not sifting the powdered sugar beforehand. I ended up with lumps throughout the frosting. Not very pretty. Once sifted, powdered sugar must be measured by spooning the sugar into the measuring cup or spoon from the container/bar. Then, level off with a knife. Powdered sugar is measured like regular white sugar. I do not usually sift powdered sugar for recipes besides frosting, unless otherwise noted.
For sifting, I measure 1 cup of powdered sugar and then sift it.
One correctly measured cup of powdered sugar should weigh about 126 grams or 4.5 oz.
Cocoa Powder: Like powdered sugar, I always sift cocoa powder if I’m using it in frosting recipes. Cocoa powder is full of lumps. Measure cocoa powder as you would measure flour or powdered sugar.
Liquid Sweeteners (maple syrup, agave, honey, molasses): If you need to measure a liquid sweetener, spray the inside of your measuring cup or spoon lightly with nonstick spray. That will make it much easier to get the sweetener out of the cup. I do this with sticky, thick molasses ALL of the time.
1 cup syrup, molasses, and honey = 340 grams = 12 oz
Other Liquid Ingredients (oil, water, milk): Liquid ingredients: Liquids, like water or oil, need to be measured at eye level. Using the a liquid measuring cup, pour the liquid into the cup. Then, bend over to make sure the liquid is EXACTLY at level with the measuring requirement from the recipe. I use this liquid measuring cup.
Add-ins (chocolate chips, dried fruit, chopped candy, etc): pour ingredient into measuring cup and level off.
Semi-Liquid ingredients: I often use semi-liquid ingredients in my recipes, like applesauce, yogurt, or peanut butter. Measure these types of semi-liquid ingredients in dry measuring cups because they are too thick to be accurately measured in liquid cups. Level off with a knife, like you do with sugar or flour.
On the 3rd day before Christmas my oven didn’t bake for me, instead we are deep frying some peppermint beignets! These are inspired by the ones offered at Disneyland during the holiday season. It’s a peppermint beignet covered with candy cane powdered sugar.
| Recipes | 2 ¼ tsp Yeast 3 Tbsp Water (100º - 110º) ¾ Cup Milk ½ tsp Peppermint Extract ¼ Cup Sugar ¼ Cup Butter 1 tsp Salt 1 Egg (add into mixture with milk) 3 Cups Flour
Combine ingredients, allow dough to proof for an hour or until double in size. Deep fry until they expand and turn golden brown, 2- 3 minutes. Combine candy cane candy with powdered sugar to create the candy cane dusting, sift over the beignets.
On the 4th day before Christmas my oven didn’t bake, instead we are deep frying some hot chocolate beignets. These little doughnut like treats were inspired by the ones they offer at the Disneyland resort during the holiday season. I gave mine a twist and decided to make them extra chocolatey by adding cocoa powder and hot chocolate to the dough. The ones at the park are the traditional treat sprinkled with hot cocoa and served with hot chocolate sauce and whipped cream.
| Recipe | 2 ¼ tsp Yeast 3 Tbsp Water (100º - 110º) ¾ Cup Milk (add hot chocolate) ¼ Cup Sugar 1 tsp Salt ¼ Cup Butter 1 Egg (I accidentally left this out, gives a more dense beignet) 3 Cups Flour ¼ Cup Cocoa Powder
Combine ingredients, allow dough to proof for an hour or until double in size. Deep fry in oil until they expand, 2 - 3 minutes.
For the 5th day before Christmas my oven baked for me, Red Velvet Cupcakes! This was a highly requested recipe but I’ve only done it gluten free. If you like chocolate I highly recommend this with some chocolate chunks/chips. I personally love red velvet with chocolate chips.
| Recipes | • Batter 2 2/3 Cups Flour 2 Tbsp Cocoa Powder 1 tsp Baking Soda ½ tsp Salt 4 oz Butter 1 ½ Cup Sugar 2 Eggs 1 Cup Vegetable Oil 1 tsp Vinegar 2 tsp Vanilla Extract 1 Cup Buttermilk 1 tsp Red Food Gel
Bake at 350º for about 20 - 25 minutes • Cream Cheese Frosting 8 oz Cream Cheese 6 oz Butter ¼ tsp Salt 5 - 6 Cups Powdered Sugar
On the 6th day before Christmas my oven baked for me, cinnamon sticks! These pizza dough cinnamon sticks are probably now in my top favorite desserts. It’s a fluffy dough covered in butter and sprinkled with cinnamon sugar. I’ve also provided a dipping glaze, you can adjust the consistency by adding more liquid or more powdered sugar.
| Recipe | • Dough 3 Cups Flour 2 ¼ tsp Yeast 2 Tbsp Oil (olive, vegetable, corn, etc…) ½ tsp Salt 1 Tbsp Sugar 1 Cup Warm Water (100º - 110º)
Allow to proof for an hour or until double in size Bake at 400º for 18 - 20 minutes
• Cinnamon Butter Topping 2 Tbsp Melted Butter ½ Cup Sugar 2 tsp Cinnamon
• Dipping Glaze ½ Cup Powdered Sugar 1 Tbsp Milk ½ tsp Vanilla Extract 1 tsp Cinnamon
On the 7th day before Christmas my oven baked for me, a gingerbread man cake! I decided last minute to decorate this cake like Chewbacca. I was going to do a cross stitch traditional design but then I added a little Star Wars flair to it.
| Recipe | • Gingerbread Cake 4 oz Butter ½ Cup Brown Sugar 1 Egg ½ Cup Milk ½ Cup Molasses 1 tsp Vanilla Extract 1 1/3 Cup Flour 1 tsp Baking Powder ½ tsp Baking Soda ¼ tsp Salt 2 tsp Cinnamon ½ tsp Ginger ½ tsp Nutmeg ¼ tsp Clove ¼ tsp All-Spice
Bake at 350º for 20 - 30 minutes
• Buttercream 6 oz Butter 6 - 8 Cups Powdered Sugar ¼ Cup Milk or Heavy Whipping Cream 2 teaspoons Vanilla Extract
On the 8th day before Christmas my oven baked for me, some ice cream sandwiches! These little fluffy cookie cakes are inspired by the ones offered at Disneyland during the holiday season. Feel free to change up the recipe by adding some peppermint to the dough and adding your favorite ice cream to the sandwich.
| Recipe | • Whoopie Pie 1 ½ Cup Flour 1 tbsp Baking Powdered 2 ½ oz Butter 1 Egg 1 Cup Powdered Sugar 1 tbsp Vanilla Extract ½ Cup Milk Red and Green Food Gel
Bake at 350 degrees for 10 - 12 minutes
• Buttercream 6 oz Butter 6 - 8 Cups Powdered Sugar ¼ Cup Milk or Heavy Whipping Cream 2 teaspoons Vanilla Extract
This was a fun challenge for the holidays! Thalia, Danielle, and I challenged ourselves to decorate a holiday themed cake in under 15 minutes. How do you think I did?
Welcome to the first Twelve Days of Baked Goods video! These sugar cookies are so cute and easy to make. They are inspired by the ones offered in Epcot during the holiday season. It’s a red peppermint sugar cookie batch with another batch split for green and white. Feel free to change up the colors or extracts!
| Recipe | 1 Cup Butter 1 Cup Sugar 1 Egg 1 ½ tsp Vanilla* 2 ½ Cups Flour ½ tsp Salt
*keep the vanilla extract for one batch but then substitute 1 tsp of peppermint extract for the red batch.
Chill dough for 30 minutes, knead and dye, form into roll, then chill for 20 minutes Bake at 350º for 12 - 16 minutes
Starting off the Holiday recipes with a cupcake that’s inspired by the one you can find at the Magic Kingdom in Disney World. It’s a simple vanilla cupcake with green frosting, black candy melt ears, a cherry on top, and a snowflake decoration on the side. It’s finished with a sprinkle of powdered sugar.
| Recipe | • Vanilla cupcake 6 oz Butter 3 Eggs 2 ½ Cup Flour 2 ½ tsp Baking Powder ½ tsp Salt 1 ½ Cup Sugar 1 ½ tsp Vanilla Extract 1 ¼ Cup Milk
Bake at 350º for about 25 minutes
• Buttercream 6 oz Butter 6 - 8 Cups Powdered Sugar ¼ Cup Milk or Heavy Whipping Cream 2 teaspoons of Vanilla Extract
Thanksgiving is approaching soon! Want to make a pumpkin treat that isn’t pumpkin pie? Here’s a pumpkin cinnamon roll recipe that is perfect for breakfast on thanksgiving morning. Make the giant one or just make individual ones.
| Recipe | • Dough • 2 Cups Milk 1 Cup Pumpkin Puree ½ Cup Sugar 1 Tbsp Yeast 6 Cups Flour (separated 4 cups + 2 cups) 1 tsp Baking Soda ½ tsp Salt ¼ tsp All-Spice ¼ tsp Nutmeg ¼ tsp Pumpkin Spice ½ tsp Cinnamon
• Filling • 1 Cup Brown Sugar ½ Cup Butter ¼ Cup Sugar 1 Tbsp Cinnamon ¼ tsp Nutmeg ¼ tsp All-Spice ¼ tsp Pumpkin Spice
This cake is inspired by the seasonal offering at the Disneyland Resort. It’s three layers of chocolate cake, tri-color frosting between each layer, and a green buttercream exterior. Some sprinkles, eyeballs, and bats for decorations.
| Recipes | • Chocolate Cake • 6 oz Butter 2 Cups Sugar 3 Eggs 2 Cups Flour ¾ Cups Cocoa 1 tsp Baking Soda ¾ tsp Baking Powder ½ tsp Salt 1 ½ Cups Milk 2 tsp Vanilla Extract
Bake at 350 degrees for 30 - 45 minutes I used 6 inch cakes.
• Buttercream • 6 oz Butter 6 - 8 Cups Powdered Sugar ¼ Cup Milk or Heavy Whipping Cream 2 teaspoons of Vanilla Extract
Enjoy this mini completion of three different Halloween sugar cookie designs. First is a bubbling cauldron cookie, the second is a pumpkin bucket with overflowing candy, and the third is a spooky haunted house. I used my vanilla sugar cookie recipe and royal icing for decorating.
| Recipe | Sugar Cookies 1 Cup Butter 1 Cup Sugar 1 Egg 1 ½ tsp Vanilla 2 ½ Cups Flour ½ tsp Salt
Chill for an hour or overnight before baking. Bake at 350 degrees for 8 - 12 minutes or until the edges are golden brown. Baking time may vary on your oven. The amount of cookies vary in size and thickness. This recipe can make anywhere from 2 dozen to 5 dozen.
Royal Icing 1 oz Egg White 1 Cup Powdered Sugar (sifted three times) ¼ tsp Lemon Juice or White Wine Vinegar Combine and whip until stiff peaks, should look like marshmallow fluff or shaving cream. Add water for thinner icing and add more powdered sugar for thicker icing.
It’s a combination of a white, black, and orange striped cake with a black frosting fault line. You can customize this cake however you like I also show how it looks with or without sprinkles.
You can also just do a stripe cake with a drip and sprinkles!
It’s my face! Updated my profile picture on all my social media accounts. I also just hit 12k on youtube and I’m doing a Q&A, so if you want to ask me anything submit a question! Love you all.
I’ve taken nearly two months off baking to care for a chronic health issue and I’ve missed it so much. If it weren’t for Farm Girl I wouldn’t be baking at all! Her gentle encouragement to see an Occupational Therapist, her massages, her helpfulness around the house and her constant love and affection have given me the power to get back into the swing of my passions.
