A Newbie's Guide to Baking Essentials

New to baking? We've listed the baking gear

you will need to get started!

could also use one for even and consistently

sized cookies.
7. Sieve

1. Rubber Spatula
You will come across countless recipes that
read something like, Scrape down the sides
of the bowl. A rubber or silicone spatula will
flawlessly get this job done for you. Its also
great for folding in last-step ingredients into
your batter.
2. Liquid and dry measuring cups and
spoons
Take note! You need different measuring tools
for your wet and dry ingredients. Baking is all
about precisionbe sure you use the correct
measuring tools for different kinds of
ingredients.

A sieve is ideal for getting rid of lumps in your

flour, baking soda, and baking powder to get a
smooth and even batter. You may also use it
for dusting your goodies in icing sugar!
8. Wire whisk
A wire whisk does everything from whipping
up egg whites to aerating your dry ingredients.
Look for a silicone onethis type will not
scrape the bottoms of your pots when you
make pastry cream or citrus curds.
9. Cookie sheets
Find a cookie sheet that is sturdy and durable.
Aluminum ones conduct heat well and do not
rust. You'll be a cookie queen (or king) in no
time!

3. Electric hand mixer

10. Baking tins
Skip the bicep work-out and get one of these
for all your whipping, creaming, and mixing
needs. But hey, if you're ready for the Big
Leagues, grab a spoon and muscle your way
by hand.

The standard sizes for cake pans are 8 or 9inch round pans. Light colored tins are better
for evenly-baked cakes.
11. Wire Rack

4. Metal and glass mixing bowls

You need metal bowls for when you are using
a hand mixer so that the bowls do not get
scraped by the mixer. Heatproof glass mixing
bowls are perfect for melting chocolateplace
a glass bowl over a small pot of gently
simmering water to create a makeshift doubleboiler.
5. Parchment paper
Have no fear of cookies and cakes getting
stuck to your pans! Parchment paper will have
your goodies sliding right off. It makes
cleaning up much easier, too.
6. Ice cream scoop
Did you know using an ice cream scoop for
your batter fills up cupcake tins perfectly? You

This is an absolute essential if you want to get

the right texture for your baked masterpieces
(yes, be proud of your work!)let your
cookies and cakes cool down on a rack to
prevent them from getting soggy.

Baking Know-How: Newbie's Guide to

Substituting Ingredients
Here are some ingredient substitutions that
might come in handy the next time you find
yourself in a baking fix:

1 cup sour cream = 1 cup plain yogurt

1 cup confectioners sugar = cup plus 1

tablespoon granulated sugar
1 cup cake flour = 1 cup minus 2
tablespoons all-purpose flour

1 cup all-purpose flour = 1 cup plus 2

tablespoons cake flour

1 cup granulated sugar = 1 cups

confectioners sugar or 1 cup packed brown
sugar

1 cup butter = cup shortening or oil

1 cup self-rising flour = 1 cup sifted allpurpose flour plus 1 teaspoons baking
powder and teaspoon salt

1 tablespoon cornstarch = 2 tablespoons

all-purpose flour

1 cup fresh milk = cup evaporated milk

plus cup water

1 cup sour milk = 1 cup buttermilk or 1 cup

yogurt

1 cup buttermilk = 15 tablespoons milk plus

1 tablespoon acid (vinegar or lemon juice)

1 cup yogurt = 1 cup fresh milk plus 1

tablespoon lemon juice

French Apple Pie

The buttery crust, cinnamon-flavored apples,
and crisp streusel topping make it an all-time
favorite dessert!

Serves 8 to 10
Prep Time 45 minutes, plus chilling time
Baking Time 1 hour

For the pie crust:

1 1/4 cups all-purpose flour, plus extra for
dusting
1/2 teaspoon salt
1 1/2 tablespoons sugar
6 tablespoons butter, chilled and cut into 1/4inch pieces
4 tablespoons vegetable shortening, chilled
3 to 4 tablespoons ice-cold water, plus more if
needed

For the Streusel Topping:

6 tablespoons all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
5 tablespoons butter, chilled and cut into 1/2inch pieces
3/4 cup coarsely chopped nuts (we used
toasted pecans)

For the Filling:

3 Granny Smith apples
3 Golden Delicious apples
6 tablespoons sugar
juice and grated zest from 1 lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or allspice
1/4 teaspoon salt

1 Make the pie crust: Combine flour, salt, and

sugar in a large bowl; mix well. Scatter butter
pieces over mixture and rub in butter gently

using your hands. Add shortening; continue

rubbing until flour is pale yellow and
resembles coarse crumbs.

2 Sprinkle 3 tablespoons ice-cold water.

Gently fold and press mixture using a spatula
until dough is formed. Add water, 1 tablespoon
at a time, if dough is too dry. Shape into a
disk, dust lightly with flour, and cover with
plastic wrap. Chill for at least30 minutes.

3 On a lightly floured surface, roll dough into a

12-inch circle. Fold dough into quarters and
place in a deep 9-inch pie pan. Unfold gently
and trim edges all-around, leaving a 1/2-inch
overhang. Tuck overhang underneath itself;
press firmly with a fork. Chill until ready to
use.

4 Make the streusel topping: Mix together

flour, sugars, and cinnamon in a medium
bowl. Scatter butter pieces and rub gently
using your hands until mixture resembles
coarse crumbs. Add nuts and mix with your
hands until mixture looks like clumpy wet
sand. Refrigerate for 15 minutes.

5 Preheat oven to 375F.

6 Meanwhile, make the filling: Peel, core, and

cut apples into 1/2- to 3/4-inch slices. Place in
a large bowl and toss with the rest of the
ingredients. Arrange apples and juices on
chilled crust. Mound apples slightly in the
center.

7 Top apples with streusel topping. Bake for

35 to 40 minutes. Adjust temperature to 325F
and cover pie loosely with aluminum foil.
Continue baking for 25 minutes. Let cool for
15 minutes before serving.

TIP: To avoid a soggy base, blind bake the

pie crust. Preheat oven to 425F.After step
3, place parchment paper on top of the
dough and fill with dry beans.

Bake in the oven For 10 minutes. Remove

parchment and beans; continue baking
until golden, about 10 To 15 minutes. Let
cool completely on a wire rack before
filling. Adjust temperature to 375F and
bake, uncovered, for 35 to 40 minutes only.

Mango Muffins

Mango Muffins is my Filipino version of

popular Blueberry Muffin. The muffins are
moist and full of flavor. You can definitely
enjoy summer in every bite.

Ingredients:

2 1/4 cup flour

1 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup milk
1 tablespoon buttermilkpowder
2 eggs
2 teaspoon vanilla
1/2 cup ripe mango, diced

For Toppings:
4 tablespoon flour
1 tablespoon butter, softened
2 tablespoon brown sugar
1 tablespoon ground cinnamon
Procedures:
Part 1
1. In a large bowl, combine the flour, sugar,
salt, and baking soda.
2. In a medium bowl, combine the milk
and buttermilk. Add the eggs and vanilla and
stir until just combined.
3. Pour the milk mixture into the flour mixture.
Mix until just combined. Do not over mix.
4. Fold the mango into the batter.

Part 2
1. To make the streusel, combine the flour,
brown sugar, cinnamon and butter until you
form coarse crumbs. Sprinkle on top of each
muffin.
Part 3
1. Line the muffin pan with muffin cups. Fill
each muffin cup with the batter.
2. Bake in preheated oven at 350 Fahrenheit
for 20-25 minutes.
3. Remove from the oven and let it cool.

Milo Pastillas

You can use the local chocolate drink to add

flavor to the well-loved pastillas.

Makes 15 large logs

Prep Time 20 minutes, plus chilling time

1 cups powdered milk

cup, plus 1 tablespoons powdered
chocolate drink (we used Milo)
cup condensed milk
3 tablespoons sugar

1 Combine powdered milk, cup Milo, and

condensed milk in a bowl. Mix until the
ingredients come together and form a ball.

2 Mix together sugar and 1 tablespoons Milo

on a plate.

3 Drop dough by the tablespoon on the Milosugar mixture. Roll with your hands and form
a log. Repeat with remaining ingredients.
Refrigerate until set, at least 30 minutes.

Chocolate French Rolls

Chocolate French Rolls is a simple yet special
bread dish that can be served together
with hot coffee. The bread flatten then fill with
chocolate spread. Roll then dip in egg and
milk mixture. Coated with sugar and cinnamon
powder then fry until golden brown.
Ingredients:
10 slices white bread
1 cup chocolate spread
1 cup corned beef
1 raw egg
1/2 cup milk
1/4 cup brown sugar
1 teaspoon cinnamon powder
1/2 cup butter
Procedures:
Part 1
1. In a bowl, combine sugar and cinnamon
powder then mix well.
2. In a separate bowl, combine egg and milk
then whisk until combined.
Part 2
1. Remove the crusts from each slice of bread
then flatten with a rolling pin.
2. Fill each slice with chocolate spread.
3. Add 1/2 teaspoon corned beef then roll the
bread tightly.
Part 3
1. In a pan, melt butter. Dip each roll in eggmilk mixture then roll in sugar-cinnamon
mixture.
2. Lightly fry each roll until golden brown.
3. Roll in sugar-cinnamon mixture. serve
immediately with hot coffee.

toasted almonds
whipped cream

1 In a bowl, blend milk with egg and vanilla.

Funnel Cake Recipe

For an interactive dessert party, have a do-it

2 In another bowl, combine flour, baking

powder, salt, and sugar.

yourself funnel cake station!

Makes 6 cakes
Prep Time 20 minutes

3 Add the liquid ingredients to the flour

mixture

Cooking Time 15 to 20 minutes

For the cake mixture:

3/4 cup milk

and mix until smooth. Transfer mixture to a

plastic squeeze bottle.

1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose fl our

4 Heat oil in a 6-inch pan. Squeeze out the

1/2 teaspoon baking powder

batter starting from the center of the pan

1/4 teaspoon salt

going out forming concentric circles or a

1 tablespoon sugar

spider web pattern. Fry until golden brown.

oil for frying

Carefully flip to brown the other side. Drain on

paper towels.

For the toppings:

confectioners sugar

5 Arrange funnel cakes on plates then dust

1/4 cup chocolate hazelnut spread melted

with confectioners sugar. Drizzle with

with 1 tablespoon butter

chocolate hazelnut spread and top with

cubed mangoes

mangoes, almonds and whipped cream.

Serve while hot and crisp.

Tres Leches Cupcakes

Love milk? These cupcakes have a creamy
milk filling you will enjoy!
Makes 12
Prep Time 30 minutes, plus chilling time
Baking Time 20 to 25 minutes

cup milk
tablespoon vinegar
1 cup all-purpose flour
teaspoon baking soda
teaspoon salt
cup unsalted butter, softened
1 cup sugar
3 large eggs, separated
teaspoon vanilla extract
pinch of cream of tartar
For the 3-milk mixture:
1/3 cup condensed milk
1/3 cup evaporated milk
1/3 cup full cream milk
whipped cream and store-bought caramel
sauce for topping

1 Preheat oven to 325F. Line a 3-ounce, 12cavity muffin tin with cupcake liners.

2 Combine milk and vinegar in a bowl. Set

aside and let stand for 5 to 10 minutes.
3 Sift together flour, baking soda, and salt in a
bowl; set aside.
4 Cream together butter and sugar until light
and fluffy, about 5 to 8 minutes. Add egg yolks
one at a time, beating well after each addition.
Add vanilla extract.
5 Alternately add the dry ingredients and the
milk-vinegar mixture to the butter mixture,
beginning and ending with the dry ingredients.
6 Whip egg whites in a separate bowl until
frothy. Add cream of tartar and whip until stiff
peaks form. Gently fold meringue into the
cake batter.
7 Spoon batter into prepared muffin tin. Bake
for 20 to 25 minutes or until toothpick inserted

Corned Beef Sliders

in the center comes out clean.

Turn leftover corned beef hash (corned beef
8 Make the milk mixture: combine all

sauted with tomatoes, potatoes, and onions)

ingredients in a bowl and mix well.

into easy sliders.

9 Allow cupcakes to cool for 5 minutes; do not

Makes 1

remove them from the pan. Using a fork, poke

Prep Time 5 minutes

holes on the cupcakes and spoon the milk

mixture slowly until the cupcakes absorb all of
it. Refrigerate for 2 hours or up to overnight.

Leftover corned beef hash (corned beef

sauted with tomatoes, potatoes, and onions)

10 When ready to serve, top with whipped

Pandesal

cream and drizzle with caramel sauce, if

slice of quick-melting cheese

desired.

2 teaspoons ranch dressing

1 fried quail egg

1 Split pandesal in half, add a slice of quickmelting cheese on one side, and toast until
cheese is melted.

2 Spread 2 teaspoons ranch dressing on the

other pandesal half. Top cheese with 3
tablespoons corned beef hash and 1 fried
quail egg. Cover with pandesal half.

3 Secure with a toothpick and repeat with

remaining ingredients.

Elvis Pancakewich
Rock breakfast with this Elvis-inspired
pancake sandwich.
Serves 5 to 6

1 (200-gram) pack pancake mix

1 1/2 tablespoons crunchy peanut butter
half banana, sliced
1 teaspoon honey
3 bacon slices

confectioners sugar

1 Cook pancake mix according to package

directions. (You should have around 10 to 12
3-inch pancakes.)

2 Spread crunchy peanut butter on a

pancake. Top with sliced bananas, drizzle with
honey, and add bacon slices on top.

3 Cover with another pancake. Repeat with

remaining ingredients to make 5 to 6
sandwiches; dust with confectioners sugar
before serving.

Cheesy Pizza Cones

Use tortillas for this kid-friendly snack.

Makes 8 cones
Prep Time 10 to 15 minutes
Cooking Time 10 to 15 minutes

4 (6-inch) store-bought tortillas

1 large egg, mixed with 1 tablespoon water to
make egg wash
1 tablespoon grated parmesan cheese

FOR THE FILLING

1 tablespoon olive oil

3 Assemble the pizza cones: Fill each cone

1 tablespoon chopped onions

with beef until 2/3 full. Spoon 1 to 2

1/2 tablespoon chopped garlic

tablespoons pizza sauce into each cone. Top

1/2 teaspoon dried thyme

with cheese and mushrooms. working in

1/2 teaspoon dried oregano

batches, place the filled cones in a heatproof

1/2 teaspoon dried basil

bowl to make sure theyre facing up, then

1 bay leaf

reheat in a turbo broiler or oven until the filling

1/2 tablespoon tomato paste

is heated through and the cheese has melted.

1/2 kilo ground beef

salt and pepper, to taste
1 cup store-bought pizza sauce
1/8 cup grated quickmelt cheese
5 whole button mushrooms, thinly sliced and
sauted

1 Prepare the cones: Slice each tortilla in half.

Gently shape each half into a cone. (Use the
side that you cut as the pointed base.) Brush
with egg wash to seal the overlapping side of
the cone and secure the shape. Brush the
outside with egg wash as well, then dust
lightly with parmesan cheese. Place the cones
upside down in greased cupcake pans or
small heatproof bowls that are roughly the
same size as the opening of the cones. Bake
in a 350F oven or 180C turbo broiler for 5 to
6 minutes, or until they start to turn a light
golden brown. Let cool, then set aside until
ready to use.

Pizza Dough
When you've got time, ditch the frozen pizza
dough and make your own from scratch!
Click to see our list of pizza recipes

2 Make the filling: heat oil in a pan. Saut

onions, garlic, dried herbs, and tomato paste.
Add the beef and continue to saut until beef
is cooked. Season with salt and pepper to
taste. Set aside until ready to use.

Yield 6 to 8 pizzas (130 grams for an 8-inch

pizza, 160 grams for a 10-inch pizza, 200
grams for a 12-inch pizza)

1 tablespoon instant yeast

produce the desired size and shape. Spread

1/2 cup lukewarm water

semolina flour or all-purpose flour on a baker's

4 cups all-purpose flour, plus more for dusting

peel. Top with desired topping. Slide the pizza

the work surface

off the peel onto the hot stone (if using a pizza

1 cup cool water

oven) or baking sheet (if using a regular

2 tablespoons extra virgin olive oil

oven).

2 teaspoons salt
5 Bake the pizza until the crust is crisp and
1 Whisk together yeast, lukewarm water, and

brown, about 10 to 15 minutes.

1/2 cup of the flour in the bowl of the electric

mixer. Dust the top lightly with flour. Cover

6 Using the bakers peel, carefully transfer

with plastic cling wrap and leave to rise until

the pizza onto the cutting board.

the flour dusting cracks on top, about 20

minutes.

For a step-by-step tutorial, click

here: How to Knead Dough by Hand

2 Add 3 cups of the flour, cool water, olive oil,

and salt. Start kneading at low speed then

Tip: This recipe is made ideally with an

increase the speed to medium as you

electric mixer such as Kitchen Aid. Do not use

gradually add the flour. Add the remaining 1/2

a portable hand mixer. If you do not have an

cup flour as needed to produce a slightly

electric mixer, simply knead the dough by

moist and soft dough. Knead with the dough

hand until smooth and pliable. A bakers peel

hook attachment until smooth and elastic.

is a large flat shovel used to slide pizza into a

pizza oven. For a regular oven, use a large

3 Dust the dough lightly with flour and using a

flat tray, a baking sheet, or a pizza pie pan.

dough scraper, scrape it out of the bowl onto a

slighty floured surface. Knead lightly. Shape
into a ball, flatten slightly, dust with flour.
Cover with plastic cling wrap and leave to rise
until double in bulk for an hour. (If not using
dough immediately: Punch dough, wrap and
freeze for up to 1 month. Defrost and let rise
in a large bowl in the refrigerator.) When the
dough is ready, continue with the chosen
recipe.
4 Place a pizza stone or unglazed tiles in the
lower part of the oven. Preheat the oven to
500F or the maximum heat for at least 30
minutes before baking. Weigh the dough to

Chocolate Peanut Butter Brownies

Chocolate plus peanut butter make for a
sweet combo.
Makes 1 8x8-inch pan
Prep Time 45 minutes to 1 hour
Baking Time 30 to 35 minutes

butter for greasing pan

medium speed after each addition. Add vanilla

1 1/2 cups (190 grams) all-purpose flour

extract.

1/2 cup (60 grams) unsweetened cocoa

powder
1 teaspoon baking powder

5 Lower mixer speed to the lowest setting.

1/4 teaspoon baking soda

Add the dry ingredients in three additions. Mix

1/2 teaspoon salt

just until no dry streaks remain, but avoid

1/2 cup (112 grams) unsalted butter

overbeating the mixture.

1 1/4 cups and 2 tablespoons (275 grams)

brown sugar
2/3 cup (180 grams) creamy peanut butter

6 Pour batter into the pan. Smoothen the

2 large eggs

surface with a rubber spatula.

1 teaspoon vanilla extract

3 (42-gram) packs chilled Reeses peanut

7 Pipe the reserved peanut butter mixture on

butter cups, diced into 16 pieces each and

top, making a continuous U shape winding

refrigerated until ready to use

up and down from left to right, including

corners and edges to ensure even
distribution. Evenly distribute the diced peanut

1 Preheat oven to 350F. Grease an 8x8-inch

butter cups on top.

square pan. Prepare a piping bag with a 1/4inch hole; set aside.

8 Bake for 30 to 35 minutes or just until the

center is set but still moist. Test by inserting a
toothpick in the center. If it comes out clean,

2 Whisk together flour, cocoa powder, baking

the brownies are ready.

powder, baking soda, and salt in a bowl. Set

aside.

9 Let cool for about 20 minutes before cutting

into squares.

3 In the bowl of an electric mixer fitted with the

paddle attachment, cream together butter and
brown sugar for 3 minutes. Add peanut butter
and continue to beat for another 5 minutes.
Use a spatula to scrape down the sides of the
bowl and beaters; mix well. Transfer 80 grams
of this mixture to the prepared piping bag and
set aside.
Tuna and Scrambled Egg Sandwich
4 Add eggs one at a time to the remaining
peanut butter mixture, beating 30 seconds on

Prepping baon is easy with this recipe!

Serves 2
Prep Time 5 minutes
Cooking Time 5 minutes
4 leaves lettuce
4 slices wheat or white bread, toasted
5 tablespoons Tuna Pesto Spread
3 scrambled eggs
4 slices American or cheddar cheese

1 Place 2 lettuce leaves on a slice of bread.

Top lettuce with Tuna Pesto Spread,
scrambled eggs, and 2 slices of cheese.
Cover with another slice of bread.
2 Repeat with remaining ingredients. Slice
sandwiches diagonally.

Mini Doughnuts

Our versions fast and incredibly easy!

(For a visual guide on how to do this,
click How to Make Homemade Glazed

Doughnuts)

speed.

Makes 30 to 35 mini doughnuts

2 In another bowl, combine vanilla extract

and eggs; add to the creamed mixture.
Combine flour with baking powder; add half of

4 tablespoons shortening
1/2 cup sugar
1 teaspoon salt
2 tablespoons powdered milk
1/2 teaspoon nutmeg
1 tablespoon vanilla extract
2 eggs
4 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup water
confectioners' sugar, cinnamon sugar, and
chocolate powder for coating
chocolate and strawberry syrup to glaze
(optional)

the amount to the creamed mixture. Mix on

low speed until the flour is absorbed. Pour in
water; mix until well incorporated. Add
remaining flour mixture and mix until flour is
absorbed and dough is smooth. Let dough
rest for 15 minutes. Roll out dough evenly
until about 12-inch-thick. Cut out doughnuts
using a mini doughnut cutter; let rest for a few
minutes.
3 Deep-fry doughnuts in very hot oil until
golden brown. Cooked and slightly cooled
doughnuts can be coated with confectioners'
sugar, cinnamon sugar, and chocolate
powder. Glaze with chocolate and strawberry
syrup, if desired.

1 In the bowl of an electric mixer fitted with

the paddle attachment, beat shortening,
sugar, salt, milk, and nutmeg on medium

For a visual guide, click here: How to Make

Homemade Glazed Doughnuts