Did you listen to The Great WOOVIT Baking Show, and were struck by the baking bug? Well we've got you covered!
Chocolate Chip Cookies
Yields: ~30 cookies
- 8 oz (2 sticks) unsalted butter, softened
- 7 oz (1 cup) white sugar
- 7 1/2 oz (1 cup) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 12 3/4 oz (3 cups) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 12 oz (2 cups) semisweet chocolate chips
- Preheat oven to 350 degrees.
- Using a mixer or by hand, cream together butter, white sugar, and brown sugar until smooth and fluffy
- Beat in the eggs one at a time, and then stir in the vanilla
- Whisk together flour, baking soda, and salt in a medium bowl. Gently stir into the egg and sugar mixture, then add the chocolate chips.
- Bake by large spoonfuls on ungreased baking sheets until edges are nicely browned, about 10 minutes
Source: Alton Brown
Yields ~12 biscuits
- 12 ounces all-purpose flour, plus an additional 1/2 cup for dusting
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt (preferably kosher salt)
- 1 ounce unsalted butter, chilled
- 2 ounces shortening, chilled
- 1 cup low-fat buttermilk, chilled
- Heat the oven to 400 degrees F.
- Whisk together all the dry ingredients in a large mixing bowl.
- Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs.
- Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
- Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
- Press the dough into a 1-inch-thick round. Using a 2 ¼-inch round cutter, cut out biscuits. Make your cuts as close together as possible to limit waste.
- Place the biscuits on a half sheet pan so that they just barely touch. Reroll scraps and punch out as many biscuits as possible.
- Use your thumb to create a shallow dimple in the top center of each biscuit, and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and let cool for several minutes before eating.
Source: King Arthur Flour
Yields 1 9"x5" loaf
- 4 ounces unsalted butter, at cool room temperature
- 5 ounces light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 ounces mashed ripe bananas (about 1 pound, unpeeled)
- 3 ounces honey
- 2 large eggs
- 9 1/2 ounces all-purpose flour
- 2 oz chopped walnuts, optional
- Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.
- In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.
- Add the mashed bananas, honey, and eggs, again beating until smooth.
- Add the flour, then the walnuts (if using), stirring just until smooth.
- Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
- Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
- Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it.
- Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.