BAKING TIPS

• Read the directions first.
• Assemble the needed equipment and ingredients. Preheat the oven.
• Crack eggs like the pros: on a flat surface into a glass bowl so you can see if there are any shells.
• Melt butter slowly and better in a heavy bottomed saucepan over low heat. If in a rush, use a microwave and I won’t tell.
• If the recipe calls for butter, use butter. If it says unsalted butter, use unsalted
• Do not use whipped butter.
• It's better to use a veg-an recipe that has been taste tested if you want to use a butter substitute.
• Use pure vanilla extract. It's expensive, but vanilla flavor is not acceptable. If you are ambitious, you can make your own vanilla. Check online for recipes. Again, you've got to be ambitious and most recipes call for one month steeping period. Obviously not for the baker who microwaves butter.
• There is a difference between liquid and dry measuring cups. The liquid ones have an extra space on top and a spout for pouring. The dry cups usually come in a set and you can fill to the top or overfill and level with a knife.
• If you add fruit, we suggest dried instead of fresh. add 1-3 minutes of baking time.
• When a recipe calls for a greased pan, you can grease the sides of the pan, but it's not necessary. grease means a little bit of soft butter and a slight dusting of flour. You can also use parchment paper and we suggest you cut it at the exact size of the bottom of the pan. There are also pans that do not require being greased. They are perfectly fine for baking.
• Place the pan in the middle of the oven.
• Ovens have hot and cold spots and if you've previously taken something out that has been unevenly cooked take the following precaution. Turn the pan 180 degrees around half-way through the baking.
• The center of the pan will cook slower than the edges.
• Do not overcook your pastry. It will continue to cook for a few minutes even after you've taken it out of the oven. Brownies should be moist... even slightly underdone.
• After you've taken your work of art out of the oven... let it cool. The flavor needs to settle.
• Enjoy your magic.

SHORT HISTORY OF CHOCOLATE

ADD-INS

• White Chocolate Chips
• We suggest about 1/2 cup
• Use store bought chips, or chop your favorite chocolate bar into chunks.
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• Walnuts
• We suggest chopping about 1/3 cup into pieces
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• Dark Chocolate Chips
• We suggest about 1/3 cup
• Use store bought chips, or chop your favorite chocolate bar into chunks.
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• Dried Cherries
• We suggest using dried cherries because fresh fruit has a lot of moisture.
• 1/4 cup works, but you can add more or less depending on how you feel.
• Add 1-2 minutes to baking time.
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• Peanut Butter Chips
• We suggest about 1/3 cup.
• Use store bought chips or chop your favorite candy bar into chunks.
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