1. Use the right tools.
For dry ingredients (i.e. flour and sugar), use measuring cups and spoons that can be leveled off for exact measurements. Liquid ingredients need glass or plastic tools with a pouring spout.
2. Keep the oven door closed.
I know it's hard to resist the temptation of peeking at your baked good. However, opening the oven door lets heat out and changes the air pressure of the baking environment, which can be detrimental to the final product. If you must, spy using the oven light!
3. Use healthier butters.
Use unsalted butter for baking so you can control the amount of salt in your finished product.
4. Purchase small spices.
Did you know dried spices lose their potency and freshness within six months to a year from the date they’re first opened? For your baked good to have the best taste spices should be fresh! Buy small quantities of less-used dried spices in the bulk section to prevent waste, and always date new bottles of your tried-and-true spice cabinet favorites.
5. Bake in advance.
As a time-saver, you can make pie crusts and cookies in advance, then freeze and bake straight from the freezer. We love slice and bake cookies for feeding holiday crowds. Baked, decorated cookies can also be frozen.