Holiday Baking Tips

Holiday Baking Tips

Roll up your sleeves; locate the cookie cutters and rolling pin as it is time for holiday baking.  Here are some tips for baking everyone’s favorite holiday treats.

• Unless specified in the recipe, ingredients should be at room temperature.
• Do not substitute baking powder for baking soda or vice versa as they have different functions.
• Semisweet and bittersweet chocolate are interchangeable.
• Purchase good quality chocolate, caramels and vanilla extract to ensure excellent flavor.
• To easily remove bars from a pan, line the pan with foil.  Measure the foil so there is a two- to three-inch overhang on each side. Use the overhanging foil as handles to carefully lift out uncut bars.
• To ensure even squares when cutting, use a straight edge such as the edge of a straight spatula. Cut along your guide with a serrated knife.
• When a recipe calls for eggs, it typically means Grade A large eggs. 
• Baking is a science, so measure all ingredients carefully.
• To store baked goods, cool completely. Store bars in an airtight container for up to three days at room temperature or in a refrigerator, as specified in the recipe.