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Great WOOVIT Baking Show Recipes

written by Emmet Hobgood on

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
  1. Preheat oven to 350 degrees.
  2. Using a mixer or by hand, cream together butter, white sugar, and brown sugar until smooth and fluffy
  3. Beat in the eggs one at a time, and then stir in the vanilla
  4. Whisk together flour, baking soda, and salt in a medium bowl. Gently stir into the egg and sugar mixture, then add the chocolate chips.
  5. 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
  1. Heat the oven to 400 degrees F.
  2. Whisk together all the dry ingredients in a large mixing bowl.
  3. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs.
  4. 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.
  5. 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.
  6. 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.
  7. Place the biscuits on a half sheet pan so that they just barely touch. Reroll scraps and punch out as many biscuits as possible.
  8. 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.

Banana Bread

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
  1. Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.
  2. In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.
  3. Add the mashed bananas, honey, and eggs, again beating until smooth.
  4. Add the flour, then the walnuts (if using), stirring just until smooth.
  5. Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
  7. 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.
  8. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.