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A Deliciously Diverse Collection Of Useful Baking Tips

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Tis the season to do lots of baking, both for ourselves and others, and as we deliver the baked goods season after holiday season we pick up a few tricks to speed things up and ensure a perfect bake.

Tired of your cookies falling flat while baking?

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Chill the dough for a bit and you'll end up with thicker cookies that are easier to form into equal sized scoops before baking.

You should also put your cut sugar cookies and pie crusts in the freezer for a bit before baking them, which will help them retain their shape since the butter won't melt as fast.

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Just when you think you've got it all figured out when it comes to baked goods a handy tip comes along and changes the game.

Tired of the bits falling to the bottom in your baked goods?

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Coat chips and fruit bits in flour before adding them to the mix and they'll stay put while baking.

And if you're looking for a new flavor sensation that flows with the old standards try using vanilla bean paste instead of vanilla extract.

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The paste has a truer vanilla taste and adds those cute little flecks for visual effect.

See 26 Seriously Useful Baking Tips You'll Wish You Knew About Sooner here

We dish up more neat food posts at the Neatolicious blog

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http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html

How to Make Rich, Flavorful Caramel Without Melting Sugar
quote:
Caramelization occurs independent of melting. Consider the above photo exhibit A—neither brown sugar nor turbinado, but granulated white sugar that I caramelized without melting. It's dry to the touch, and performs exactly like granulated white sugar.

Except, you know, the part where it tastes like caramel.
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