For many people, the holiday season means tons and tons of baking! I mean, how else are we going to gain those 10 lbs. that we will vow to lose come January 1st, if we don’t bake lots of tasty treats?! Believe it or not, cooking and baking are NOT the same thing. Just look at Rachael Ray, she frequently declares that she does not bake, though that woman sure can cook. Luckily for you, if you have me in your life, I can do both! HAHA. Anyway, baking can be a bit tricky if you are not used to it. I always say that you can never stop learning, so I decided to interview some of the best bakers I know, my mom, Nancy (of course), and my dear friend, Anne. Here are their tips to help you bake the best treats ever to help you conquer the holiday season, cookie exchanges and all!

1. Always read the recipe through (not just the ingredients) before starting, in case there’s a step you weren’t anticipating (like chilling the dough for three hours before baking – and your cookie party is in two hours!)

2. Test the timing on a new recipe by baking just one tray, and checking for doneness well before the time stated in the recipe – the same thing applies if you’re using new baking sheets, or if you have a new oven.

3. Time permitting, bake only one tray at a time, with the rack in the middle position. Cookies tend to bake more evenly this way, especially if you turn the tray halfway through baking.

4. Avoid getting too-flat cookies by using room temperature eggs and butter.

5. If you forgot to bring your eggs to room temp, then you can set them in a bowl of mildly warm water for 10 minutes.

6. The trick to getting peaked cupcakes (or muffins): fill each cupcake mold 2/3 to 3/4 full. For boxed cake mixes, Nancy recommends only doing 18 cupcakes even when your boxed cake mix says it makes 24 cupcakes. The next step in this trick is to BAKE AT 400 degrees Fahrenheit for 11 to 13 minutes. Depending on the batter and your oven, it may take less or more time. You want the cake to spring back when touched lightly. Baking cupcakes at a higher temperature forces the batter to grow upwards and bake quicker, so it doesn’t have time to spill over the top and get sunken in the middle. Times may vary depending on the type of batter, but the 11-minute bake time is a great gauge to start checking the doneness from. Every time you will get lovely cupcakes rounded over the top of the cupcake liner, ready to be frosted. Baking them this way also helps you use less frosting to get that towered look on top!

7. Cookie packaging tip: group similar cookies together (e.g. white sugar-based vs. brown sugar-based) into zip top bags before putting into a more decorative container, whether it’s a cookie tin, a decorative box or even a gift bag with tissue! If you’re shipping them, make sure they’re tight in the container, and use crushed wax paper, tissue or other packing material to fill any holes.

And finally, here is one “tip” from me – my guilty baking secret (until now):

8. I never sift any of the dry ingredients if a recipe calls for it, and I NEVER mix the dry ingredients in one bowl and the wet in another and then mix them together. They go into one bowl from the start – less clean up! I find all those added steps hardly make any difference in most recipes. I’m such a rebel! 🙂  LOL

What’s your favorite baking tip? Share in the comments below, I’m always looking for good ideas!