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Author of the blog
Donna Kennedy

Baking With Donna strongly encourages you to enjoy this article, and others on our blog. Please feel free to share this content and share your thoughts in the comments section.

I don’t know about you but I love apple pie. There’s is nothing like a moist delicious apple pie with vanilla ice cream on top. Are you ready to find out how to make the perfect pie filling?

I have to admit, I don’t make apple pie very often. But when I do make it, it’s a showstopper. And that’s because I’m not using a store-bought pie filling. Nope, when I bake an apple pie, I make my own filling from scratch. It’s really easy to do and the taste is way better than the stuff in a jar or can.

Baking is something that I have loved since I was a child. As a matter of fact, my first memory of what I wanted to be when I grew up was a baker. Even though the process of baking is part science and part art, there are some tricks that you can use to ensure that you have a perfect pie every time.

When you are making your pie filling, start with about 6 or 7 apples. The more apples that you use the more moisture your pie will have. We want to make sure that there is a nice layer of apples in our pie so cut them into small pieces before you add them to the bowl.

I like to cut mine up into bite size pieces. It makes it so much easier to cut and eat. Along with making your pie filling homemade, don’t forget to check out my recipe for DONNA’S “NEVER FAIL PIE CRUST” for the best and only pie crust recipe you will ever need. I promise!


  1. Always use 6-7 sweet and tart apples like Honey Crisps, Granny Smith, Gala, Pink Lady, Golden Delicious, McIntosh, Red and Delicious. Sense I only use 6, I use 3 sweet and 3 tart. Makes an awesome pie.
  2. For 6 cups of apples you will need about 5 medium sized apples. You will probably have a little bit left over. Now you have a healthy snack.
  3. To avoid your crust from becoming soggy, you need to invest in a pizza stone. I just recently found out about this and it is amazing. You will get a evenly baked pie crust that will not be soggy. Pizza stones are inexpensive and worth every penny!
  4. To prevent your pie filling from becoming to watery, make sure you have your pie crust ready to fill right after you get through mixing the filling up. The longer the pie filling sits the watery it gets.
  5. I prefer ceramic deep dish pie plates because I love thick pies. So, yummy.

Happy Baking,

Donna Kennedy🥧

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10 techniques for delicious homemade Pound Cake

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

Why I Love My Kitchen-Aide

If you are in need of a deep dish pie plate, no worries Amazon has them. This beautiful one below is shown in red, but there are several colors to choose from.

What’s the Difference Between Frosting and Icing?

There is a very important distinction between frosting and icing. Many people think that they are one and the same. That is not true, and understanding the differences is a matter of taking a look at each ingredient.

Frosting and Icing are both essential when it comes to decorating cakes and cupcakes with beautiful designs. Many of you who follow Baking with Donna, might be wondering, what is the difference between Frosting and Icing?

The difference comes down to the consistency of the product. For instance, Frosting is thicker than Icing. So if you are using frosting to decorate a cake or cupcake, it will not run off the top of your creation like icing will.

Frosting and Icing use to be a topic of major confusion for me and others in the baking community. I know many people who call their frosting icing, and icing, frosting. I have also heard many people confused about the differences between the two.

The frosting is often used as a term that describes many different types of textured toppings that one puts on a cake. It should be in a consistency that is thick, but not so thick that it is overly difficult to spread over a cake. Also, frosting can be made from butter or shortening.

In terms of texture and style, frosting falls into different categories.

These include:

Swiss Meringue Buttercream– A classic frosting made with egg whites that are beaten until stiff and then mixed with butter and sugar.

American Buttercream– This frosting is made out of equal parts confectioner’s sugar and butter. It is often flavored with vanilla. But you can also make chocolate buttercream frosting as well. Delicious!😋

The thing about buttercream frosting is that it is so easy to use for decorating your cakes and cupcakes. It’s not too sweet and it’s very tasty.

Another favorite frosting of mine is Cream Cheese. Talk about yummy! Now, this is not really good for decorating. It is way too thick for that, but you can make a beautiful cake non the less.


Chocolate Ganache– Is a very smooth texture with a satin finish and will give any cake you make a very elegant look. You can garnish with fresh fruit, sprinkles, or whatever you like to add a finishing touch. You only need 2 ingredients to create a beautiful icing.

Basic Powdered Sugar- This is a very easy one to make with only 3 ingredients that will give your baked goods just a little dash of sweetness for some added flavor. This icing is considered a wet icing because it does not dry hard. Take extra care if you package them up for transport. Excellent for cinnamon rolls.

It doesn’t matter which option you choose, you will soon be the talk of your family and friends with these delicious toppings.

Happy Baking,

Donna Kennedy🍰

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

Why I Love My Kitchen-Aide

Baking with Donna—How to Make the Perfect Pie Crust

Perfect Pie Crust
Perfect Pie Crust

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

When people ask me what is my favorite dessert, I never give them a clear answer because I love them all! For me, no dessert beats a piece of pie with a scoop of vanilla ice cream. It’s the ultimate comfort food.

However, pie making can be daunting for some. It’s not easy to make a perfect pie in one try. So I’m here to help!

The type of pie you’re making will largely affect the crust you make. There are different crusts for different pies. Shortcrust pastry is flaky and buttery, perfect for custard pies, such as lemon meringue, and fruit pies such as Apple or cherry. The best part about this pastry is that it’s very forgiving. The shortcrust pastry will turn out perfect even if you don’t follow instructions properly. On the other hand, American-style pie crust has an extra layer of fat between the crust and the filling to keep it moist and tender.

There are many ways to make pie crusts, but this one is by far my favorite. I think it makes a better crust than almost any other way, and it takes less time. I like to use this recipe for making fruit filling with a lattice top.

Today you are going to learn how to make the perfect pie crust that comes out soft, flakey, and delicious! You won’t have to throw away any more pies, because they came out hard or tough. The pie crust recipe I am sharing with you today will make the perfect pie crust every time. I have the best tips for making this pie crust and would like to share them with you.

Tried and True Tricks for a Soft Flakey Pie Crust

  1. For a tender flakey crust, you will want to use a glass pie plate or if you prefer aluminum make sure they are dull and not shiny. Shiny pie plates reflect heat and the results are a soggy bottom pie crust. 😝
  2. I just recently learned an awesome way to a perfectly even cooked golden pie crust every time. Are you ready for it? A pizza stone! You read this correctly, a pizza stone. I promise you they are not that expensive at all and well worth the money. You will never have Soggy Pie Crust Again! You set your pie plate right on the stone and let it works its magic.
  3. You should measure your flour by first stirring a bit before you put it in your measuring cup. Over fill your measuring cup and then sweep the excess flour off with a curved spatula or you can use the flat edge of a butter knife.
  4. To prevent puffing up of the pastry while baking it, thoroughly prick holes in the bottom and sides.
  5. To prevent your dough from becoming tough, do not overwork it! Handle it as little as possible.
  6. If you would like to flute the edges of your pastry simply place thumb and index finger about 1 inch apart on outside of raised edge. Use your other index finger to push pastry toward outside, continuing around edge. Repeating this motion will form a beautiful edge. You can also take the tines of a fork and press down on the edges all away around the pastry to form another unique design.

Some people think that making a homemade pie crust is a big deal, but honestly, it’s not and I promise you it will be well worth the effort.

Homemade pie crust tastes so much better than the store-bought ones. It is soft, flakey, and oh so delicious. Besides, the pie crust recipe I am about to give only has 4 ingredients! And it is for Single Crust, Double Crust, and Deep Dish Double Crust. Which happens to be my favorite.

If you follow my above tips, you will be making delicious pie crust that your family will rave about. Now that you know the tricks, get baking!😉

To get the recipe go to DONNA’S “NEVER FELL PIE CRUST” for your best Apple Pie ever!

Happy Baking,

Donna Kennedy🥧

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Why I Love My Kitchen-Aide

P. S. Before you go…

I have a product for you if you want to make a beautiful pie crust. I have one it’s called A Pie Crust Silicone Protector. I wished I would have known about this years ago! If you want to shop online for one, go to Amazon and get you one. Great investment! Here’s a picture of what it looks like.

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👩‍🍳

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

Why I LOVE My Kitchen-Aide

** 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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Today I am going to tell you why I love my Kitchen-Aide. It is the best mixer I have ever owned. The Kitchen-Aide has a flat beater, dough hook, and wire whip. It has a 5-quart mixing bowl which allows you to mix a lot of things at once. If one thing isn’t mixing well, you can take the mixing bowl out and put in the other tools and it will mix that up real nice.

The Kitchen-Aide will mix anything you want it to. The attachments are really easy to get on and off and they all stay on the mixer while you are using it and they are dishwasher safe. I like that because it keeps all the crumbs and flour off my counter that makes a big mess. I love my Kitchen-Aide because it is easy to use and easy to clean up. It is a great addition to my kitchen.

I have been using my Kitchen-Aide mixer for over 5 years. I can’t imagine using anything else. I use it at least twice a week, sometimes three times. I could not cook without it. I am always making something, and my newest favorite is Luscious Lemon Bars.

This is the first Kitchen-Aide I have ever owned. If you are a regular here, you know that I LOVE this mixer. This is the best mixer I have ever owned. If anything ever happens to this one, I will definitely buy another one.

The Kitchen-Aide was a Christmas gift from my husband. He purchased it from a Target about 15 minutes from our house. I was so excited to get the Kitchen-Aide as I love to bake and cook.

I thought, sure, a mixer is a mixer… but… WOW!

Since getting my first Kitchen-Aide, my cooking has improved and I am so much more excited about cooking because of this mixer.

I use mine to make bread, cookies, cakes, sauces, and lots more. The attachments are so useful and versatile.

One of my favorite attachments I use on the mixer is the dough hook. It allows me to incorporate ingredients into a dough, and it does a great job of kneading for me too. Especially helpful for people like me who have Rheumatoid Arthritis.

I can tell you without a doubt, my Kitchen Aid was one of the best investments I have ever made. I can get my cakes whipped up in no time. Not to mention you can purchase lots of attachments with this baby.

Happy Baking,

Donna Kennedy👩‍🍳

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10 techniques for delicious homemade Pound Cake

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

For more information on the Kitchen Aide or to purchase one, check it out on Amazon.

10 techniques for delicious homemade Pound Cake

** 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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Hello, all of my friendly bakers! I’m here today to give you the techniques you need for baking a delicious homemade Pound Cake that you and your family will love. Whether you are just starting out or a seasoned baker, this is for you.

I know many people freak out when they think about baking homemade, but it really is not that hard, I promise. Once you get the hang of it, you will be wondering why you haven’t been baking homemade all this time.

Homemade desserts are so much better, have a lot more flavor and your family and guest will be asking for more. You can count on that!

The thing about my pound cake recipe is that you can make so many flavors out of it just besides vanilla. For example chocolate, marbled pound cake, coconut, strawberry, peanut butter, and many more flavors.

I have been baking cakes, cookies, pies, and many other things since I was 12. So, I do have a few years of experience under my belt or apron should I say.😁 My delicious homemade pound cake. I can’t wait until you try it. It’s gonna make yo tongue slap yo brains out!

What do you say that we get down to business and I will share 10 techniques for delicious homemade Pound Cake with you.

Please be sure you follow these techniques so that you will have the best baking experience ever! I know this is going to seem like a lot of steps, but once you get the hang of it, it will be a breeze!

  1. Get your mixer and the attachments that go with it. I suggest using the paddle for mixing up your cake. Go ahead and get your pan, you can use a Bundt pan or an Angel food cake pan.
  2. Grease and flour the pan using either Pam with the flour in it or Bakers Joy. I like Pam better.
  3. Get the Pound Cake recipe that I am going to give you for FREE at the end of this post.
  4. Gather the ingredients listed in the recipe.
  5. Get your measuring cup(s) and measuring spoon(s) that you are going to need.
  6. Measure out ALL ingredients as instructed in your recipe. FYI: I prefer to use the curved spatula to even out the ingredients in the measuring cups.
  7. Add the ingredients in the order they appear in your recipe and mix well. This is a very important step to ensure that your cake comes out beautifully and not a flop!
  8. Now pour the prepared mix into the pan (Your batter will be thick). Making sure you get it as even as you can. I usually just give it a few little shakes to spread it out.
  9. Bake at the recommended temperature in the recipe at recommended time. Don’t overcook!
  10. Check for doneness, I do this by inserting a toothpick in the thickest part of the cake. If it comes out clean it’s done. Cool on a cake rack for 5 minutes and then turn out on the cake rake and let it finishing cooling and enjoy!

Bam! You did it! You just made your first homemade pound cake! I am so proud of you! You go, girl!

I hope you have enjoyed 10 techniques for delicious homemade Pound Cake. I really had fun sharing this with you and would love to hear how the pound cake turned out for you. And I want pictures as well.😉

Here’s the recipe for Donna’s Homemade Pound Cake Enjoy!

Happy Baking,

Donna Kennedy🥮


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Get Your Swans Down Flour on Amazon Today!

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