• Choose a category
• All
• Classic-Fiction

Reread the recipe.

Preheat the oven. Turn the oven to the specified temperature for 10–15 minutes prior to baking to give the oven adequate time to heat up to the correct temperature.

Use an oven thermometer. Indispensable, inexpensive, and readily available in the baking sections of most supermarkets or at any kitchen supply store, these handy devices allow you to check the accuracy and consistency of your oven temperature. Oven temperatures tend to be too high or too low; armed with the correct information from your thermometer, you can adjust accordingly.

Precisely measure all of the ingredients. Baking is a science, hence small variations can have a significant effect on the final product. See the “Measuring Ingredients” section for tips on measuring dry, liquid, and moist ingredients.

Mix ingredients according to recipe specifications.

Use a kitchen timer. This allows for precision and helps ensure the end product is not overcooked. One or two minutes can make a world of difference in cookie baking, so ensure your results with a reliable timer.

Check the baked good at the earliest time specified. For example, if a recipe reads “Bake for 30–35 minutes until toothpick inserted near the center comes clean,” then check for doneness at 30 minutes. Continue baking if needed and continue checking every minute.

EQUIPMENT

Baking Pans and Sheets

Aluminum cookie sheets (at least two)

8-inch-square pan

9-inch-square pan

Jelly roll pan (10 x 15-inches)

Standard 12-cup muffin pan

Miniature muffin pan

Madeleine pan (3 x 1¼-inch shell molds)

Deep-dish pie pan (9-inch)

Springform pan (9- or 10-inch)

Measuring and Mixing

Dry measuring cups in graduated sizes ¼, 1/3, ½, and 1 cup

Liquid measuring cup (preferably clear glass or plastic)

Measuring spoons in graduated sizes 1/8, ¼, ½, and 1 teaspoon as well as 1 tablespoon

Wooden spoon(s)

Mixing bowls (at least one each of small, medium, and large sizes)

Rubber or silicone spatula (for scraping the sides of a mixing bowl)

Appliances

Electric mixer (handheld or stand mixer)

Food processor

Kitchen timer

Utensils

Rolling pin or mallet (for crushing cookies, graham crackers, and candies)

Wire whisk

Chef’s knife

Kitchen spoons (everyday place-setting soup and teaspoons for drop cookies)

Small offset metal spatula (ideal for frosting both cookies and bars)

Metal pastry scraper (the perfect tool for cutting bars into perfect squares and bars)

Cookie scoops (look like small ice cream scoops—use for perfectly measured drop cookies)

Zester

Metal (or plastic if you are using a nonstick-coated pan) spatula or pancake turner for removing cookies from sheets

Pastry brush (a clean 1-inch paintbrush from the hardware store works fine)

Rolling pin (only for a few recipes)

Assorted cookie cutters

Metal icing spatula

Melon baller (for making perfect thumbprint cookie impressions)

Miscellaneous

Wire cooling racks

Cutting board(s)

Oven mitts or holders (for holding hot saucepans and skillets)

Aluminum foil

Plastic wrap

Wax paper

Parchment paper

INGREDIENTS

Cake Mixes

All of the recipes in this book calling for cake mix were tested using an 18.25-ounce box of cake mix. These included name-brand mixes such as Betty Crocker, Duncan Hines, and Pillsbury® cake mixes, as well as store-brand mixes such as Kroger and Safeway. Flavors vary slightly by manufacturer, so take note if you prefer one brand over another.

Cake mixes contain flour, sugar, leavening (baking powder and baking soda), fat, salt, flavoring, and coloring in precise, pre-measured proportions. They have a one-year shelf life, so it is a great idea to stock up, particularly when cake mixes are on sale (which is often). For spur of the moment cookie baking, try keeping one or two each of chocolate, yellow, lemon, white, and spice cake mixes in the pantry.

Brownie Mixes

All of the recipes in this book calling for brownie mix were tested using a 19.5 to 19.8-ounce box of brownie mix. These included name-brand mixes