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Storing Ingredients: 8 Tips to Making Your Baking Life Easier

How To Store Your Baking Ingredients

 As an Amazon Associate, if you should click on any of my links, I earn from qualifying purchases at no additional cost to you. Thank you!

Baking is a delicious way to spend an afternoon, but it can also be a little tedious. Between measuring out ingredients, ensuring everything is at the right temperature, and making sure your cakes don’t burn, it’s no wonder so many people give up on baking altogether.

But it doesn’t have to be that way! With a few simple tips, you can make your baking life easier and have more fun in the kitchen. Here are 8 of my favorite tips:


1. Label Everything!

Food Labels

 Label Everything! Doing this makes your baking life easier and ensures you don’t make mistakes with ingredients when baking.

It would be bad to add the wrong spices to cakes, cookies, pies, etc., and not realize it. Imagine your shock and surprise if you added allspice into your pumpkin pie instead of your pumpkin pie spice ingredient.


2. Flour

Airtight Flour Storage Container

Flour is a baking staple, so if you don’t keep it fresh then how will you bake up all of those tasty baked treats of yours?

No matter if you are using self-rising flour, all-purpose flour, or whole wheat flour, make sure to keep them in an airtight container for extended freshness.


3. Sugar

Airtight Storage Container For Sugar

Keep sugar in an airtight container to prevent it from absorbing moisture and clumping. Sugar can also be stored in the fridge or freezer.

Believe it or not, sugar does not expire if you store it correctly. Since sugar has no moisture in it, moisture is its number one enemy.

So, if you don’t store it correctly and moisture gets to it, you guessed it in chapter 13 (the trash can).


4. Eggs

A Carton Of Brown Eggs

Like our flour, eggs baking staple as well and lord knows I use a lot as I’m sure as bakers you do as well. Store eggs in the fridge. Eggs should be used within 3-5 weeks of purchase.

When you store them in the fridge, put them in the middle drawer so they will stay colder.

Also, make sure you store them in their original containers for better freshness and to keep them protected from cracks or breakage.


5. Baking Powder and Baking Soda

Baking Soda And Baking Powder

Here are 2 more of the pantry staples that we can’t do without. These leveling agents are easily stored thank goodness! You can’t do without them if you bake certain bread or pastries.

This product usually comes in metal containers making it easier to store. If it does not, like the Arm & Hammer Baking soda in the picture, no worries. Just store baking powder and soda in a cool, dry place and they should last you for 12 to 18 months.


6. Chocolate and Powdered Cocoa

Hershey's Cocoa

When it comes to chocolate and powdered cocoa they differ in how long each one’s shelf life is.

Cocoa powder lasts for 2 to 3 years if you keep it in its original container. But make sure it is sealed well put in a dark dry place to prevent fungus growth.

Cocoa powder should never be stored in the fridge because it is not a fan of moisture.

White chocolate and milk chocolate should be discarded after 9 months because they contain milk products. Once opened, wrap the unused portions in a tight container and place them in a cool dark place or in the fridge.

Store chocolate in a cool, dry place.


7. Extracts

Assorted Extracts

To maintain your extract’s freshness, store it in its original bottle and tighten the lid. Store extracts in a cool, dry place such as a cupboard or cabinet. Make sure it’s not around a heat source such as the stove.

Never refrigerate extracts. Doing this will cause it to become cloudy and lose some of the wonderful flavors.


8. Nuts

Mixed Nuts

To maintain the freshness of nuts, you want to put them in freezer bags and store them in the freezer or your fridge. I always keep mine in the freezer, especially if I bought them for cooking.

Never purchase nuts from bulk bins in your grocery store. Because you have no idea how long they have been in there. Oxygen is a nut’s number one enemy. It will cause them to go bad quickly.

For the freshest nuts, purchase the ones in a sealed bag and make sure you check the expiration date for freshness, and eliminate buying out-of-date nuts.


If you follow my “Storing Ingredients: 8 Tips to Making Your Baking Life Easier,” this will help ensure that your baking goes smoothly and that you don’t miss any steps while baking.

Need some storage containers to get you started? Buy yours here>>>>AMAZON<<<<

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

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How to Increase Your Productivity in the Kitchen

7 Delicious Tips for Baking with Your Kids

 


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What recipe uses more flour cookies or cake?

Hi, Ya’ll, most of us have probably wondered at some point which recipe requires more flour, cookies, or cake. Well, wonder no more! Today, we’re going to take a look at a few recipes and see just how much flour is needed for each.

First up, we have our classic chocolate chip cookies. This recipe calls for 1 and 1/2 cups of flour. For our cake, we’re going to be using a classic white recipe. This one calls for 2 and 1/2 cups of flour. Finally, our last recipe is for sugar cookies. This one calls for 1 and 3/4 cups of flour.

Now, let’s take a look at the results!

As you can see, the cookies require the least amount of flour, while the cake requires the most. This means that overall that our cake took more flour than our cookies. Thanks for reading, and I hope you find this information helpful.

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

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How to Make Yummy Homemade Biscuits

Yummy Homemade Biscuits
Yummy Homemade Biscuits

 As an Amazon Associate, if you should click on any of my links, I earn from qualifying purchases at no additional cost to you. Thank you!

Hey, Ya’ll! Have you always wanted to bake fresh homemade biscuits, but were afraid to try? No worries because I have gotcha covered.

Making homemade biscuits takes me back to my childhood days. I remember my mom fixing homemade biscuits on the weekends when I was a little girl. I couldn’t wait for her to get the dough mixed up and the biscuits cut out and put on the pan and into the oven. I swear I can smell them cooking now! She would put real butter inside those yummy biscuits. After the butter was all melted, then she would call us to come and eat breakfast and we would put grape jelly, apple butter, or apple jelly inside those b-i-s-c-u-i-t-s and honey we would eat like we had right mind!! Of course, we had to have bacon or sausage to go with the biscuits as well.🤤 Ok, back to reality!

Now that I have you nice and hungry, I am going to share with you “How to Make Yummy Homemade Biscuits.” You can do this!

Baking biscuits is very easy and doesn’t take much time. As a Southern girl, I love my bread and sweets! You know, it’s a Southern Thang, ya’ll.

Now, to make all the sweet and savory goodness possible, we need some tools that are good quality and that will last a long time. A heavy-duty stand mixer makes all the difference when baking yummy homemade biscuits. I know they can be expensive, but they are worth their weight in gold.

Of course, if you prefer you can do like I use to do and mix everything up with your hands. That’s what my oldest granddaughter loves to do (she just turned 11). She says she likes to get her hands in there and mix it up real good. I use to, but my hands won’t let me do that anymore. ☹️


1. Tools for Baking Biscuits

KitchenAid Stand Mixer
KitchenAid Stand Mixer
  • As I have said before I love my KitchenAid Stand Mixer. For me it is a life saver and time saver. When I make my biscuits, I also use a “dough blender” before I use my dough hook on my KitchenAid. This helps to get the butterflavored crisco mixed into the flour before I add the other ingredients.

Spring Chef Dough Blender

The Dough Blender is excellent for blending Crisco sticks or butter into your dough before using your dough hook on your stand mixer. I have a dough blender that I really love. It is old and I bought it at an antique store close to me for about $1.50 a couple of years ago. You can use a fork to do this, but personally, I like the dough blender better. You won’t have to work as hard to get the job done.

2. Get Yo Self a Good Recipe

Biscuit Recipe

Get yourself a good recipe for biscuits. This is a very important step to baking yummy soft and flakey biscuits. I have got your back on this one as well. I have a recipe that is soooo yummy. For my yummy biscuit recipe go here>>>Southern Buttermilk Biscuits<<< This is the only recipe you will ever need!🤤


3. Follow the Recipe

Follow The Recipe

I know I have said this before and I am saying it again, follow the recipe! It is the most important step of all. If you do this one simple step, it will save you much time and money and you will go on to be a wonderful baker with any dish you want to create.


4. Gather the Ingredients

Gather The Ingredients
Gather the Ingredients

Get your White Lily Self-Rising Unbleached Flour, (or whatever flour you use), Butter Flavored Crisco Stick(s), Whole Buttermilk, and real butter to melt and put on top of biscuits and inside of them.


5. Measure the Ingredients

Measure Out Your Ingredients
Measure Out Your Ingredients

It’s better to go ahead and measure out everything before you start the mixing process. This helps to save you time and ensures that you are following the recipe correctly and makes mistakes less likely to happen. Trust me, once you start doing this process, it will become second nature to you and you will be glad that you did.


6. Mixing Everything Together

KitchenAid Stand Mixer With Dough Hook
KitchenAid Stand Mixer with Dough Hook

Now comes the best part, mixing it all together one ingredient at a time. First, you want to pour the measured out White Lily Self-Rising Unbleached flour into your mixing bowl, Second, add the butter flavored Crisco, now take a dough blender and mix it into the flour until it’s crumbly. Doing this before using a mixer will help it to mix up better. Third, add the whole buttermilk and mix until well incorporated. This is where I like to use my KitchenAid mixer with dough hook attachment, especially if I am fixing a lot of biscuits.


7. Roll the Dough and Cut them Out

Roll Out The Dough
Roll Out the Dough

Now that you have everything all mixed up it’s time to roll out the dough and cut them with a biscuit cutter. Once you get the dough all rolled out and the biscuits cut out, it’s time to spray Pam cooking spray or Baker’s Joy cooking spray on the iron skillet. Pre-heat your oven from 450 degrees F. to 500 degrees F. Now place the biscuits on the iron skillet of your choice and bake for 25-30 minutes or until golden brown. Once they are done butter the biscuits and add jelly, apple butter or whatever you like. Enjoy!


8. Get an Iron Skillet

Cast Iron Skillets With Lids
Cast Iron Skillets with Lids

You have to have an iron skillet if you want your biscuits to turn out soft and fluffy. I have several iron skillets of various sizes and I have a couple of dutch ovens too. If you like, you can purchase these at an antique store. As a matter of fact, some of the iron skillets I have I purchased at my local antique store. You can buy a set as well.


9. Other Tools (Last Minute Thought)

I’m going to add these just in case you would like to use these tools.

Biscuit Cutter
Biscuit Cutter

  • Biscuit Cutter is an excellent tool if you want to roll your biscuit dough out and then cut out your biscuits. My preference is to use a fork and scoop some up and roll them into a ball and pat them out in my hand. But if you are new to making biscuits, then you may want to roll them out and use a biscuit cutter to get the size you want. Most of mine are kinda on the big side and some are a little smaller (that’s why it’s called homemade😉). The decision is up to you.


Classic Wooden Rolling Pin
Classic Wooden Rolling Pin
  • Rolling Pin is an excellent choice for rolling out your biscuit dough, cookie dough, pie crust, and pastry dough. This of course is your choice regarding rolling out your biscuit dough. I will tell you that you will need one of these for your cookie dough, pie crust, and pastry dough. I have the classic wooden rolling pin because it’s easy to use and clean up is a breeze.

It has been my pleasure to write this article for you and I hope you enjoyed it. If you follow these 5 simple steps, you will be on your way to knowing “How to Make Yummy Homemade Biscuits.”

I will be honest with you, it may take you a few times of making these, but PLEASE don’t be discouraged and give up! You know the old saying “Practice makes perfect” and there is a lot of truth to this statement.


Tips from Donna’s Kitchen

Tip #1 If your dough is a little sticky, (and it most likely will be) put a little flour on your hands and that will keep it from sticking to you. Also, if you opt to roll them out, you will need to dust your surface with a little flour as well and put some on your rolling pin.

Tip #2 The least you handle your biscuit dough the lighter and flakier your biscuits will be.

FYI: The most expensive thing you will buy is going to be the stand mixer, but if you are just starting out, get one that will fit your budget and your needs. I started out with a Black and Decker handheld mixer. It was good for me at the time and then I decided I wanted a KitchenAid, so I got it.

Always do what is best for you and suits your needs! Don’t want a whole set of Iron skillets, go to an Antique store and get the size that best suits you. Most of all enjoy baking. You are going to make mistakes, so what? I’ve been baking for 46 years and still mess up. Use the mistakes as learning tools and keep on baking!😉

Happy Baking,

Donna Kennedy👩‍🍳

donna@bakingwithdonna.com

bakingwithdonna.com

Related Posts:

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the 6 best rolling pins


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How to Make a Cake: A Step-by-Step Guide 

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

While baking cakes is usually easier than cooking, sometimes things can get quite tricky. This is why you need to know the basics of cake baking.

It doesn’t matter if you are new to baking or have been baking for years, this guide will help you.


How to Make a Cake: A Step-by-Step Guide

Making any cake is not rocket science. However, it is always good to follow the basic rules. By following these 12 easy steps, you will be able to create a beautiful and tasty cake every time. This guide will teach you how to make a cake.

Before you get started, you will need to decide on the cake recipe you would like. You can get a cake recipe here and then click on the Recipe tab. Now that you have your recipe, follow the steps below for a delicious moist made from scratch cake.

KitchenAid
KitchenAid

Step 1: Get Your Kitchen Aid Mixer Ready or Your Mixer of Choice

Get your mixer plugged in, your bowl set on your mixer, and your edge beater (flat paddle if you have a Kitchen Aid) ready to attach to your mixer. Doing this will save you some much-needed time.


Step 2: Prepare Your Baking Pans

Cake Pan
Cake Pan

This is a very important step to do before you pour the batter into the cake pans. Because you do not want your cake layers to stick. I love to use Pam Baking Spray or Bakers Joy Spray. These sprays already have the oil and flour mixed together making greasing and flouring your pans a breeze. One step and you’re done.

You can use two 9-inch pans, two 8-inch pans, or a 13x9x2 inch pan. The choice is yours. The recipe may specify which size pan to use as well. I use non-stick pans, but still, use the spray for assurance my cake layers will not stick and slide out of the pans with ease.


Step 3: Gather Your Ingredients

Gathering Your Ingredients
Gather Your Ingredients

Now that you have all of the ingredients for your recipe, allow them to reach room temperature. This usually only takes about 15-20 minutes. Doing this will allow for butter to mix up easier (you just want the butter to be soft) and allow the eggs to yield a higher cake volume. For food safety reasons, be sure not to leave the eggs out longer than about 20 minutes.


Step 4: Pre-Heat the Oven

Pre-Heat Oven
Pre-Heat Oven

Pre-heat your oven while mixing up your cake. For most cakes it is 350 degrees F. But there again, go by what the recipe says. You don’t want to put your cake into a cold oven and it has to sit there while the oven heats up. This can cause your cake to be dry and not as moist and can decrease the thickness of the layers. (want rise up as pretty).


Step-By-Step Recipe
Step-By-Step Recipe

Step 5: Follow the Recipe Step by Step

Make sure you follow the recipe exactly in order. Don’t try to skip ahead with steps to get it mixed up faster. If you do, you are going to be messing up big time! For example, if you are adding your eggs and the recipe wants you to add them one at a time and mix well before you add another one, you add them one at a time.


Step 6: Mixing the Dry Ingredients

Mix Dry Ingredients
Mix Dry Ingredients

Mix together the dry ingredients first, ie: flour, sugar, baking soda, baking powder, whatever the recipe calls for. You can mix these together in your mixing bowl using a wire whisk.



Step 7: Cream Together Sugar and Butter or Sugar and Shortening

Cream Butter, Sugar, And Shortening
Cream Butter, Sugar, and Shortening

Now you will want cream together either the sugar and butter or sugar and shortening depending on what your recipe calls for. Make sure that your butter is at room temperature. This will take about 15-20 minutes. You just want the butter soft enough to mix up smooth with the sugar. Beat on medium to high speed for about 30 seconds to get a smooth creamy texture. This is the secret to light and fluffy cakes.


Adding The Eggs
Adding the Eggs

Step 8: Let’s Add the Eggs

Typically you add the eggs one at a time mixing well before adding another one. Doing this causes the cake to maintain its structure better. And again go by the recipe. Not all recipes require the eggs to be added one at a time.


Step 9: Combining Dry and Wet Ingredients

Combing Wet and Dry Ingredients
Combing Wet and Dry Ingredients

When it comes to dry and wet ingredients, typically you alternate between the two. You will add a little of the dry mixture followed by the wet (milk, juice) and mix. You alternate like this until they both are added and incorporated into the batter. Make sure you start with the flour and end with the flour. Mix well, but do not over mix.


Step 10: Pour Batter into Prepared Cake Pans

Pour Batter Into Pans
Pour Batter Into Pans

Pour the cake batter evenly into prepared cake pans using a silicone spatula and bake at temperature according to the recipe. Most of the time it is 30-40 minutes. Start out with the lowest time first, you can always increase the time if needed. You can check doneness by inserting a toothpick into the center of the cake. If it toothpick comes out clean, they are done. If there is any wetness on the toothpick, cook in increments of 5 minutes until done. This will keep you from overcooking the cake and drying it out.


Step 11: Cool the Cake Layers Before Frosting

Cool the Cakes
Cool the Cakes

Place cakes on a cooling rack(s) for 5 minutes, and then turn out on cake rack(s) to finish cooling. (About 60 minutes). To loosen the cakes from the side of the pan you bump the cake pan on the sides or run a knife around the edges. If you have a non-stick pan use a plastic knife so you won’t damage the pans.

Always frost or ice a cool cake! You don’t want your frosting to melt and run off of the cake!


Step 12: Frost a Cool Cake

Frost A Cool Cake
Frost A Cool Cake

Now comes the fun part! Make frosting or icing of your choice and frost the cake. Start by placing the top layer face down on your cake plate where the smoother side is facing up. Then you can place the cake plate on a rotating cake stand for easy frosting and decorating. Next, you want to put about 1/2 cup of the frosting on the first layer, then place the second layer with a smooth layer down (you are putting the smooth bottoms together).

Next, you want to put a thin layer of frosting on the top and sides of the cake. Don’t worry about how this looks right now. This is called a “crumb coat.” Then place the cake in your fridge or freezer for about 20-30 minutes. This will seal the crumbs in so they want get all in the frosting as you finish frosting the cake.

After the 30 minutes is up, finish frosting the cake. Start with a generous amount on top of the cake working down the sides all around the cake using an offset spatula. You can use circular motions to make a lovely design as you are going around the cake.

If you like you can add sprinkles to the top of your cake for decoration or whatever you like. You can also just leave it like it is with the beautiful swirls.

Follow this guide and you will not go wrong on making a cake. What are you waiting for? Get baking!🎂

FYI: Find all your baking items at bakingwithdonna.com click on The Bakers Shop.

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

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Baking With Donna-Favorite Cookie Recipes

Author Picture

Now that we are getting into the holiday season, I wanted to share with you my favorite cookie recipes.

When I get asked to bake for a get together or holiday, I take that very seriously. It’s not just about the cookies, it’s about the recipe. You’ll see that in the list below, the cookies are in no particular order, they are just in order of when I made them. If you click on the photo in each section, it will bring you to the recipe. I hope you enjoy these recipes as much as I do.

These cookies have always been a big hit at our family events. I’m positive they will be at yours too.

Now that you have access to my favorite cookies, go check them out and make some. Your family will thank you. Enjoy!😋

Happy Baking,

Donna Kennedy🍪

donna@bakingwithdonna.com

bakingwithdonna.com

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8 Things Bakers Wish They Knew When They Started Baking

Howdy, ya’ll, I am going to discuss with you 8 things bakers wish they knew when they started baking. Are you ready?

Cookie Dough
Cookie Dough

#1. You need a little extra dough.

When you are baking, there are instances when you will need to use more dough than the recipe calls for. This is especially true when it comes to cookies. If you are making chocolate chip cookies, you will need to use more dough than what the recipe calls for in order to make all of your cookies about the same size. If you use too much dough for your mold, just use the extra dough and make a few smaller cookies or roll it out and create your own cookie cutter shapes.


Woman Forgot Something On Her Shopping List
Forgot Something on Grocery List

#2. You will always forget something.

Yes, unfortunately you will always forget something you need for your recipe. As long as I have been baking I forget stuff all of the time! So frustrating. Luckily my hubby is kind enough to go to the store for me and get what I need. But the good news is you can always be getting other things ready for your baking. You know, like measuring your ingredients, getting your pans oiled and floured, pre-heating the oven, etc.


#3. You will need extra stuff.

Collection of Pans
Collection of Pans

If you bake a lot of cakes like I do, especially around the holidays, you will definitely need more than 2 round pans for sure. That way you can get your cakes done even faster. I got tired of baking 2 layers and having to wait for the pans I was using for the next cake. Long story short, I basically have 2 of ever kind of pan I use so that I don’t run into this problem. I also have 3 sets of measuring cups, 3 sets of measuring spoons, several spatulas. It just makes baking for me easier.


#4. Please follow the recipe in order!

Follow the Recipe
Follow the Recipe

Trust me when I tell you to do this! If it tells you to mix the dry ingredients first, PLEASE do that. If it tells you to add one egg at a time and mix well before adding the next egg, better do it or I promise you bad things will happen to your cake! Like, it want rise like it should, it will be heavy and dense, and it want be moist and delicious. I know this sounds crazy, but the recipe is in steps for a reason. Just do it, ok? You will be glad you did in the end. There’s nothing worse than spending time and energy on a cake to have it flop and you have to start all over again. Plus it is a huge waste of your supplies like flour, sugar, oil, eggs, etc. you get the picture.


#5. Don’t open the oven!

The Sunken Cake
The Sunken Cake

Yep, you read that right. Don’t open the oven before the cake is done or it will sink in the middle. And you can’t fix that! Of course your kiddos will love it because they have a nice little unexpected snack. It’s always better to let it get done before you open the oven to avoid this mishap. Also, don’t let the kiddos run or stomp through the kitchen or it will make your cake sink in the middle as well. At least that’s what my mama always told me. And mama’s know best, right?🤔


#6. You will have lots of dirty dishes.

Dirty Dishes
Dirty Dishes

Yes, this is sooo true. But, luckily I have my hubby that is willing to help me clean up not only the dishes, but the kitchen. Let me tell you, I can make quiet a mess when I am baking, especially cakes. Give me flour and sugar and buddy it’s on. I just have to spill the flour and sugar when measuring them. My poor hubby went to the store for me (because of course I had forgotten something) and when he came back, he was like, “What in the world did you do?” There was flour from one side of my counter to the other! 😂 I said, “Well honey you know how I am with the flour and sugar, sorry!” Oh, I also get crap in the floor too.


#7. The cakes need to cool completely.

Cooling The Cakes
Cooling the Cakes

People, I promise you, you have to let the cake cool completely before you can apply the frosting or icing. It will run off if the cake is still the least bit warm. Guess who found out the hard way?😒 I know, live and learn I always say. Then I like to do a crumb coat, which is a thin layer of frosting, and put the cake in the fridge or freezer for about 20-30 minutes. This keeps all of those pesky crumbs out of your frosting. Then your cake will look wonderful.


#8. Don’t be hard on yourself.

If You Wait For Perfect You'll Never Get Anything Done!
If You Wait For Perfect…

Don’t be hard on yourself if you mess up. It’s ok. Just learn from your mistakes and keep on baking. I have been baking for years and still make mistakes. But guess what? The next time you will remember what you did wrong and correct it. Unfortunately that’s how we learn to be better bakers and become better at anything we do. We mess up, we learn and move on. So, enjoy baking and have fun with it!


I hope this helps you avoid some of the many mistakes I have made during my baking after all of these years.

I still make mistakes form time to time, but my love for baking outweighs the mistakes I have made and will continue to make. Like I said, just have fun with it and keep on baking.

Do you have any baking mistakes you would like to share with me? I would love to hear about them. I wish I could find some pictures, but I can’t. I’m sure they are some where. If I find them I will share.

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

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the 6 best rolling pins

Assorted Rolling Pins

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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A rolling pin is one of the essential tools that you are sure to need for your kitchen. This kitchen utensil is a necessity for those times when you want to roll dough, pastry, or any other ingredient. Whether you’re a hobby baker, a caterer, or a professional chef, there is a rolling pin out there perfect for you.

Rolling pins have been used for centuries now, and these days it is considered a must-have kitchen tool. It is important that you use the best rolling pin you can get for your kitchen because it can make a lot of difference to the end result.

These traditions and delicacies require a professional and special kind of rolling pin that has been made based on the needs of the baker.

Before you run out and purchase a rolling pin, there are some things you need to consider first:

  • Wooden Style- do you want the classic wooden rolling pin with handles or would you prefer a rod (which is made out of a single piece of material). There again it really depends on what you are using it for. For me, I prefer the wooden rolling pin with handles. I feel I have more control and it rolls out my cookie dough and pie dough wonderfully.
  • French Style- Is best used on delicate pastry dough. They are lighter and easier to move around for precise rolling.
  • Marble Style- Generally the marble style is best used on doughs that have butter in them that are meant to stay cold, however, marble is very heavy and can be costly.
  • Plastic Style- Is much easier to clean up because they are usually dishwasher safe, but does not last as long.
  • Steel Style- Is light in the weight department and easy to clean, but no where near as attractive as wood or marble.
  • Silicone Style- Is perfect for cookie dough, pizza dough, fondant dough, and many pasta’s. It has secure handles made of wood, so that you can apply maximum pressure to your dough’s. Very easy to clean up.

It all boils down to your preference of the style you would prefer to use. Like I stated earlier, I prefer the wooden rolling pin with handles. I have been using it for years. And trust me when I say years, and it looks as good as it did the day I bought it. It’s easy to clean and it is heat resistant.

Donna’s Top Picks

Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural
Classic Wooden Rolling Pin

My Favorite Classic: Farberware Classic Wood Rolling Pin

$9.99 on Amazon

This one is by far my favorite one! This classic wooden rolling pin has the right to be at the top of the rolling pin chain. The wooden ones have been around for years and prove that they are still better at getting the job done. Rolls dough out easily and evenly while making clean up a breeze. Although you can’t stick it in the dishwasher, all you need to do is use a little soap and wipe it dry.


French Style Rolling Pin
French Style Rolling Pin

French Style: Kerryyoung Wooden Rolling Pin

$9.95 on Amazon

This rolling pin is made out of rubber wood for long-lasting durability with a classic French design. It is made for use in your home or in restaurants for tough heavy-duty jobs every day. You can use this pastry rolling pin it to roll out cookie dough, pizza dough, fondants and much more.


Marble Style: Fox Run Polished Marble

Fox Run Polished Marble Rolling Pin

$20.99 on Amazon

With the marble style, besides it’s beautiful elegant look, helps keep your dough cool while you roll it out with ease. Can be used to roll out cookie dough, pizza dough, bread dough, and much more. Very easy to clean up since the dough will not stick to it’s slick service. Comes with a decorative wooden stand for display in your kitchen.



Wilton Large Fondant Rolling Pin
Wilton Large Plastic Rolling Pin

Wilton Large Plastic Rolling Pin

$29.19 on Amazon

Wilton large plastic (fondant) rolling pin is great for rolling out large amounts of fondant for a tired cake. It’s also great for rolling out cookie dough, and pastry dough. Comes with guided color-coded rings to help you get the perfect thickness every time. Because of it’s smooth slick surface clean up is a snap.


KitchenAid Gourmet Rolling Pin, One Size, Red
KitchenAid Gourmet Rolling Pin

Kitchen Aid Gourmet Rolling Pin

$19.52 on Amazon

This elegant rolling pin by Kitchen Aid is ideal for rolling out your thickest cookie dough, pizza dough, biscuit dough, and pie dough. It has an extra-wide carbon steel barrel with a non-stick coating to help you get the job done. Clean up? It’s a breeze. No dish washer though, you will need to hand wash with mild detergent, rinse, and dry immediately.


NASNAIOLL Silicone Rolling Pin
NASNAIOLL Silicone Rolling Pin

NASNAIOLL Silicone Rolling Pin Non-stick Surface

$11.99 on Amazon

This silicone rolling pin by Nasnaioll is great for rolling out cookie dough, pastries, hand made noodles, pizza dough, fondants and other pasta’s. Light-weight, but durable. Made with food-grade a non-stick silicone material to last for many years and it makes clean up easy. Can be put in the top rack of a dish washer, but hand washing is highly recommend. Plus you get a smaller rolling pin for your little bakers, so you can teach the kiddo’s how to roll out cookie dough for fun time with family. (Check out DONNA’S BEST HOLIDAY BUTTER COOKIES ).


I think any one of the above rolling pins would be great for you, but I guess I’m old school because I still prefer the Classic Wooden one.👩‍🍳

Which one or one’s do you think you will be getting? Let me know what you think. I would love to know. Do you have a question about baking? Just ask me and I will do my very best to answer you.

Happy Baking,

Donna Kennedy🥧🍪

donna@bakingwithdonna.com

bakingwithdonna.com

Related Posts:

Have You Ever Asked the Question, “Which Flour Should I Use?”

BAKING WITH DONNA—HOW TO MAKE THE PERFECT PIE CRUST

10 BEST TIPS TO CREATE PERFECT COOKIES

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10 Best Tips To Create Perfect Cookies

Hey, Ya’ll, want to know how to get yummy cookies? Follow my 10 best tips to create perfect cookies and you will never fell! Because as you know we are getting close to the holidays and you will have spectacular results if you follow these tips and use my cookie recipe. Do this and you will be a hit at all of your gatherings. Enjoy!

Here are your 10 Best Tips to Create Perfect Cookies

1. Very Important: Always measure your ingredients correctly. Cookies are all about precision.

2. Always use the right size of baking sheet: The size of the baking sheet will determine the size of your cookies.

3. Always let cookies cool before eating them or decorating them: When you remove hot cookies from the oven, the cookie dough will still be very soft.

4. Always remember to use unbleached All-Purpose Flour: To produce great cookies with soft centers and crispy edges. If the recipe calls for milk or water, use milk it makes them softer.

5. Always try to use cornstarch instead of flour for thickening cookie doughs: (If needed) Flour can toughen cookies, but cornstarch won’t change the texture of your dough at all!

6. Always plan ahead for Christmas cookies! Christmas is just around the corner, so make room in your schedule now.

7. Always make sure that your cookie dough is cooled enough: Before you roll it into balls or cut them into shapes.

8.Get The Right Temperature: When baking cookies, always make sure your oven is set at the right temperature and not too hot like burning the cookies. Cookies will burn and taste bitter if your oven is higher than 350 degrees.

9. Use The Right Baking Dish: I always use a non-stick baking dish because it makes clean up so easy! And also, it helps prevent cookies from sticking to the dish.

10. Parchment Paper: For an easier faster clean up. This stuff is awesome!

Sounds easy right? It is, I promise you! You are about to be on your way to making the best cookies you ever thought possible. And quite possibly the envy of some of your guest.😉

Now that you have all these tips to help you get started on your baking, you need to head on over to “Donna’s Best Holiday Butter Cookies” for the ultimate experience in awesome cookie goodness. This will be the only cookie recipe cutouts you will ever need.

I would love to hear from you, so please leave a comment below. Also, let me know if you make these cookies how they turned out for you. How about some photo’s too?

Happy Baking,

Donna Kennedy🍪

donna@bakingwithdonna.com

bakingwithdonna.com

Related Posts:

Have You Ever Asked the Question, “Which Flour Should I Use?”

WHAT’S THE DIFFERENCE BETWEEN FROSTING AND ICING?

Why I Love My Kitchen-Aide

I love using Wilton products. They are very durable and last for years. Check out this Wilton 3 piece cookie sheet set on Amazon.

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MY 5 Tips TO Moist Delicious Cakes

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Hey, y’all! Today I am going to share with you “My 5 Tips To Moist Delicious Cakes.” Yup, that’s right. Just like all your favorite recipes. Are you ready to find out what they are? Well, first of all, I am a lover of all things sweet. I just love desserts and treats. I have to say this is probably my favorite thing about baking and creating cakes and cupcakes.

Many people make the mistake of choosing a cake mix because it is “easier”. However, what they don’t realize is that cake mixes are full of preservatives and other unnecessary ingredients that will make your cake dense and dry.

Do you know why Sara Lee uses a cake mix for their cakes? The answer is simple: convenience. It takes longer to prepare a homemade cake or cupcakes than it does a store-bought cake. But homemade cakes and cupcakes are so much more enjoyable than store-bought ones.

The ones you buy from the bakeries, you don’t really know how long they have been frozen before they are thawed out and decorated.

“My 5 Tips To Moist Delicious Cakes”

  1. White Lily Unbleached Self-Rising Flour-I love this flour for all of my cakes except Pound Cake. It makes my cakes so light and fluffy.
  2. Borden’s Whole Buttermilk-Great for cake recipes gives a wonderful flavor to your cakes. If the recipe calls for sweet milk, use buttermilk instead.
  3. Canola Oil– Oil is known to make cakes moist and light by keeping the fat and moisture in the cakes. With Moist Delightful Cakes you will get that beautiful light finish that looks and tastes amazing.
  4. Check Your Oven Temperature-Another element to creating moist delicious cakes is checking your oven temperature. Ovens vary so much that it is important to check the temperature of your oven with an oven thermometer. Moist cakes are best baked at 350 F. Don’t over cook!
  5. Follow Recipe-This is as important as the ingredients you use in your cakes. Follow the recipe just as it instructs you to do. For example, if it tells you to add your eggs one at a time and mix well after each one, you need to do that. Speaking of eggs, I prefer to use brown eggs in my cakes.

FYI: Don’t over mix your cake batter, mix until ingredients are well incorporated.

If you follow the above tips, you will be on your way to making moist and delicious cakes for your family and friends. There is nothing like making cakes from scratch and rewarding your family and yourself with their tasty goodness.

Yes, it may take a little more time to make cakes, cookies, pies, etc. homemade, but the rewards far out way the time it takes. And really once you get the hang of it you will be glad you did.

How about this weekend you give it a try and make a cake right from scratch and see if you and your family don’t appreciate the soft moist deliciousness.🧁

I know you can do it! So, get baking!😊

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

Related Posts:

Have You Ever Asked the Question, “Which Flour Should I Use?”

Why I Love My Kitchen-Aide

10 techniques for delicious homemade Pound Cake

WHAT’S THE DIFFERENCE BETWEEN FROSTING AND ICING?

No time to go to the store? Click on the link below to get yours today!

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Have You Ever Asked the Question, “Which Flour Should I Use?”

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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If you have ever asked the question, “Which Flour Should I Use?” Trust me you are not alone. Today we are going to focus on Self-Rising Flour, Plain Flour, and Cake Flour.

Why does it matter which flour I use?

I was recently asked this question and immediately thought, “It depends on what I’m making.”

For one recipe it could be all-purpose flour, and another time it could be self-rising or cake flour. But why do I need to use a specific flour for each recipe? This is a simple answer, but worth exploring. Each type of flour is treated differently during the manufacturing process. From the type of wheat used, storage containers, amount of moisture during processing, milling process, and final packaging; each changes the characteristics of the flour. If you didn’t treat each type of flour differently they would not be able to perform their jobs in the recipes you are trying to make.

With many brand-name flours to choose from, it’s easy to become confused. Which flour do I use? Which one is the best? Do I really need 3 different flours?

Unfortunately, when it comes to bread making and cake baking, there is no “best” flour. But we can learn a lot by understanding the differences between them. Let’s take a look at three commonly available flours that bakers need to know about: Self-Rising Flour, Plain Flour, and Cake Flour. Now that being said, after years of baking, I do have my favorites that I will share with you later on in this post.

In this article, we are going to help you learn about each of these types of flour and the best way to use them so that your desserts will be perfect.

Flour is a staple ingredient in my kitchen

 I use at least one type of flour in almost all my cooking and baking. And as with all things, I’m sure I’m not the only one who has ever asked the question, “Which flour do I use?”

Let’s take a look at the three main flours for any baker to have in their kitchen:

  1. Self-Rising Flour: Self-rising Flour is a mixture of flour and leavening agents. In the United States, this type of flour is marketed under the names: Self-Rising Flour, Self-Rising Cake Flour, or All-Purpose Flour. In other countries, it’s called Self-raising Flour or Raising Flour.
  2. Plain Flour: is exactly as the name implies. It is plain and does not contain any leavening agents. It is a good choice for items that you do not want to rise such as roux or batter for fried foods. 
  3. Cake Flour: Cake flour is a soft flour with low protein content, typically 12-15%. It produces tender cakes as a result of its low protein content.

Let’s take a look at what each one is best used for:

  • Self-Rising Flour is best used for: (low protein) products that should be light, like biscuits, pie crust and most cakes.
  • Plain Flour is best used for: (medium protein) products that will be handled during baking like, cakes, cookies, and pie crust. Personally I like plain flour best for my pie crust.
  • Cake Flour: (high protein) for products that should be tender and fine like angel food cake, or sponge cake and pound cake.

Now that you are educated on these three flours, get baking! Let me know what you think. Leave me a comment below, I would love to hear from you!

Happy Baking,

Donna Kennedy👩‍🍳

donna@bakingwithdonna.com

bakingwithdonna.com

Related Posts:

Why I Love My Kitchen-Aide

10 techniques for delicious homemade Pound Cake

Check out The Bakers Shop for the above flours and all of your baking needs!