8 May 2020 | 5 min read

5 Recipes To Make You A Master Baker


When you’re stressed, it’s only natural that you’re going to try to do something to help yourself feel better, right? While for some, it might be a long run, for others, it can be a face mask, bath, early bedtime, a night in front of your TV, or a healthy meal at home. But for people who enjoy baking, a common way to relieve a little stress would do try a few new recipes. In our opinion, it’s one of the best methods because it results in less stress and sweet treats at the end of your effort. It sounds like a win-win to us.

So read on, because we have put together five deliciously easy recipes that will make you a baking pro right in the comfort of your home. Also, you can get the ingredients required for the recipes below home-delivered from bigbasket – what’s your excuse now?

Chocolate Chip Cookies


  • Vanilla base dough
  • Plain flour, for dusting
  • 2 cups chocolate chunks
  • 2 cups bittersweet chocolate shavings


  1. Preheat the oven to 175C. Line two baking sheets with parchment paper.
  2. Prepare vanilla base dough, and while it is still streaky, remove the bowl from the mixer. Lightly flour a clean, flat work surface.
  3. Pat the dough onto the lightly floured surface.
  4. Lightly flour your hands and mix the dough with light kneading motion, until it is blended well. Do not overwork the dough.
  5. With a wooden spoon, stir in the chocolate chunks and shavings, mixing until well distributed.
  6. Portion tablespoonfuls of dough and roll them into balls.
  7. Place 2 inches apart on the prepared baking sheets and gently flatten each one.
  8. Transfer the tray to an oven and bake for about 15 minutes, or until lightly brown around edges.
  9. Remove from the oven and place the cookies on a wire rack to cool.
  10. These can be stored in an airtight container for about a week.

Chocolate-Coconut-Almond Sticky Buns


  • 1 cup packed light brown sugar
  • ¾ cup heavy cream
  • ¾ cup (1½ sticks) unsalted butter, divided
  • 1 cup chopped roasted almonds
  • 2 pounds prepared pizza dough, at room temperature
  • 1¼ cups sweetened shredded coconut
  • 4 ounces semisweet chocolate, chopped


  1. Preheat oven to 175C. Lightly coat a 13-by-9-inch baking dish with a few drops of oil.
  2. Combine sugar, cream, and 1⁄2 cup of the butter in a saucepan and bring to a boil. Keep stirring every once in a while for 2 minutes.
  3. Remove from the heat and pour 1 cup of the sugar mixture into a prepared baking dish.
  4. Sprinkle almonds evenly over the bottom of the baking dish.
  5. On a lightly floured surface, roll half the pizza dough into a 12-by-10-inch rectangle.
  6. Melt the rest of the butter in the microwave. Brush the dough with melted butter and sprinkle evenly with coconut and chocolate.
  7. Roll up each rectangle, pinch together the seams, and cut each roll crosswise into six slices. Place the slices cut side up in a prepared baking dish.
  8. Bake until golden brown and risen for about 30 to 35 minutes. Let it cool in a dish for 5 minutes.
  9. Invert onto a platter, and drizzle with the saved sugar mixture.

Whole Wheat And Honey English Muffins


  • 1 cup buttermilk
  • One teaspoon granulated sugar
  • One ¼-oz. active dry yeast
  • Three tablespoons honey
  • One tablespoon unsalted butter, melted
  • 2 cups white whole- wheat flour
  • One teaspoon table salt
  • Oil, for bowl and skillet
  • ¼ cup plain yellow cornmeal


  1. Microwave the buttermilk until warm, and stir in sugar and yeast. Set aside for about 15 minutes.
  2. Pour this mixture into the bowl, stir in honey, butter, flour, and salt. Beat lightly for 2 minutes.
  3. Increase the speed and beat until smooth for 7 minutes; the dough will now be sticky.
  4. Transfer this to a lightly oiled bowl and cover with a plastic sheet and set in a warm, draft-free place for about 2 hours or until it doubles.
  5. Place the dough on a lightly floured surface and roll out into a 1-inch-thick rectangle. Cover, and let it rest for 10 minutes.
  6. Later, cut the dough into 12 pieces. Dust a baking sheet with cornmeal, and roll piece of dough, patting into a 1-inch thick disk on the floured sheet. Cover and let it rest for 30-40 minutes until puffy.
  7. Heat a large non-stick skillet and lightly brush with oil. Cook the muffins until firm and golden brown.

Pound Cake


  • 1 pound butter, softened
  • 3 cups of sugar
  • Six large eggs
  • 4 cups all-purpose flour
  • ¾ cup milk
  • One teaspoon almond extract
  • One teaspoon vanilla extract


  1. Preheat oven to 175C
  2. Beat the butter until creamy, gradually adding sugar and beating until light and fluffy. Add eggs, one at a time, and beating just until the yellow of the yolk disappears
  3. Add flour to the creamed mixture alternately with milk and adding flour towards the beginning and end
  4. Beat lightly after each addition until blended well. Stir in the extracts
  5. Pour into an oiled and floured 10-inch pan
  6. Bake at 148C for 1 hour and 40 minutes or until a long toothpick inserted in it comes out clean
  7. Remove from the oven and cool in the pan itself on a wire rack for 10 to 15 minutes
  8. Then remove from the pan and let it cool completely on a wire rack

Lemon Meringue Pie


For the filling

  • ½ cup of corn starch
  • 1 cup superfine sugar
  • ½ cup lemon juice
  • 1¼ cups water
  • Two teaspoons finely grated lemon rind
  • ½ stick unsalted butter
  • Three eggs
  • ½ cup superfine sugar

For the pastry

  • 1½ cups all-purpose flour
  • One tablespoon powdered sugar
  • Nine tablespoons cold butter
  • One egg yolk
  • Two tablespoons cold water


  1. Mix the flour, sugar, and butter in a food processor until crumbly
  2. Then add the egg yolk and the water, and process until ingredients come together
  3. Place the dough on a floured surface and knead well until smooth. Cover and refrigerate 30 minutes
  4. Grease an 8-inch removable-bottom pan
  5. Roll the pastry between the parchment sheets until large enough to line the pan
  6. Cover the pastry-lined tin and chill for 30 minutes
  7. Preheat the oven to 242C and place the pan on the oven tray. Line the pastry case with baking paper and fill it with dried beans or rice.
  8. Bake for 15 minutes. Next, remove paper and beans carefully from the pie shell
  9. Bake for about 10 minutes and cool pie shell, and turn off the oven
  10. Alongside, combine corn starch and sugar in a medium saucepan, gradually stirring in juice and the water until smooth
  11. Keep cooking while stirring over high heat until the mixture boils and thickens
  12. Reduce the heat and let simmer, still stirring for about a minute
  13. Then, remove from heat, stir in rind, butter, and egg yolks. Let it cool for 10 minutes
  14. Spread this filling into the pie shells. Cover and refrigerate for 2 hours
  15. Preheat the oven to 232C. Beat egg whites in a small bowl with an electric mixer until you get soft peaks, gradually adding extra sugar and beating until the sugar dissolves
  16. Roughen the surface of the filling with a fork before spreading with the meringue mixture
  17. Bake for about 2 minutes or until the peaks are lightly brown


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