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
- Preheat the oven to 175C. Line two baking sheets with parchment paper.
- Prepare vanilla base dough, and while it is still streaky, remove the bowl from the mixer. Lightly flour a clean, flat work surface.
- Pat the dough onto the lightly floured surface.
- Lightly flour your hands and mix the dough with light kneading motion, until it is blended well. Do not overwork the dough.
- With a wooden spoon, stir in the chocolate chunks and shavings, mixing until well distributed.
- Portion tablespoonfuls of dough and roll them into balls.
- Place 2 inches apart on the prepared baking sheets and gently flatten each one.
- Transfer the tray to an oven and bake for about 15 minutes, or until lightly brown around edges.
- Remove from the oven and place the cookies on a wire rack to cool.
- 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
- Preheat oven to 175C. Lightly coat a 13-by-9-inch baking dish with a few drops of oil.
- 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.
- Remove from the heat and pour 1 cup of the sugar mixture into a prepared baking dish.
- Sprinkle almonds evenly over the bottom of the baking dish.
- On a lightly floured surface, roll half the pizza dough into a 12-by-10-inch rectangle.
- Melt the rest of the butter in the microwave. Brush the dough with melted butter and sprinkle evenly with coconut and chocolate.
- 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.
- Bake until golden brown and risen for about 30 to 35 minutes. Let it cool in a dish for 5 minutes.
- 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
- Microwave the buttermilk until warm, and stir in sugar and yeast. Set aside for about 15 minutes.
- Pour this mixture into the bowl, stir in honey, butter, flour, and salt. Beat lightly for 2 minutes.
- Increase the speed and beat until smooth for 7 minutes; the dough will now be sticky.
- 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.
- 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.
- 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.
- Heat a large non-stick skillet and lightly brush with oil. Cook the muffins until firm and golden brown.
- 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
- Preheat oven to 175C
- 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
- Add flour to the creamed mixture alternately with milk and adding flour towards the beginning and end
- Beat lightly after each addition until blended well. Stir in the extracts
- Pour into an oiled and floured 10-inch pan
- Bake at 148C for 1 hour and 40 minutes or until a long toothpick inserted in it comes out clean
- Remove from the oven and cool in the pan itself on a wire rack for 10 to 15 minutes
- 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
- Mix the flour, sugar, and butter in a food processor until crumbly
- Then add the egg yolk and the water, and process until ingredients come together
- Place the dough on a floured surface and knead well until smooth. Cover and refrigerate 30 minutes
- Grease an 8-inch removable-bottom pan
- Roll the pastry between the parchment sheets until large enough to line the pan
- Cover the pastry-lined tin and chill for 30 minutes
- 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.
- Bake for 15 minutes. Next, remove paper and beans carefully from the pie shell
- Bake for about 10 minutes and cool pie shell, and turn off the oven
- Alongside, combine corn starch and sugar in a medium saucepan, gradually stirring in juice and the water until smooth
- Keep cooking while stirring over high heat until the mixture boils and thickens
- Reduce the heat and let simmer, still stirring for about a minute
- Then, remove from heat, stir in rind, butter, and egg yolks. Let it cool for 10 minutes
- Spread this filling into the pie shells. Cover and refrigerate for 2 hours
- 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
- Roughen the surface of the filling with a fork before spreading with the meringue mixture
- Bake for about 2 minutes or until the peaks are lightly brown