B e c om i n g A G o od

Baker

By Emma Burnett
By Emma Burnett
10 devine recipies that I’ve
gathered from amazing
bakers online, and books
within my own home to
share with you all.
ENJOY!
 Contents...
1-2.............Table of Contents
3-4............Cake Pops
5-6............Pumpkin Chocolate Chip Muffins
7-8............Marbled Pumpkin Pie
9-10..........Cherry Pie
11-12........Apple Cobbler
13-14.........Chocolate chip peanut butter cookies
15-16.........Snickerdoodles
17-18.........Oat Bars
19-20.........Cookie Brownie Bars

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 By John Kanell - Preppy Kitchen

CAKE POPS!
Steps:
1) Bake each cake mix
Recipe: 2) Let each cake cool for at least 2 hours (or until completely
cold)
3) Crumble each cake in a bowl completely
-Boxed cake mix of your choice 4) Add in ½ can of icing
(+ ingredients from the mix you 5) Mix cake crumble and icing until it sticks together
6) Roll into small balls the size of a large golf ball
chose)
7) Melt ½ a bag of Candy melts
-Icing (½ can per mix) - whipped 8) Dip each stick into melted candy and put into cake ball
preferably 9) Let all the cake balls sit for 1 hour once sticks are in
-Candy Melts - 1 bag per cake 10) Melt the preferred color of candy melts for each mix
mix + 1 extra bag for sticks 11) DIP THEM!
12) Stand them up so that the excess candy melts drip off
-Sprinkles 13) Add sprinkles while their still wet
14) Let them sit for 1-2 hours in cold area
15) ENJOY!

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 By Christy Denney- The Girl Who Ate Everything

Pumpkin Chocolate Chip

Muffins...
Recipe: Steps:
-4 eggs 1) Preheat oven to 400 degrees
-2 cups sugar 2) Place liners in regular sized muffin pan
-1 can (15 oz) of pumpkin puree 3) In large bowl beat eggs, sugar, pumpkin puree,
-1.5 cups canola oil and oil until smooth
*SUB = applesauce
4) Combine flour, baking soda, baking powder,
-3 cups all purpose flour
pumpkin pie spice, and salt in medium bowl
-2 teaspoons baking soda
5) Add flour mixture slowly to pumpkin mixture
-1 teaspoon baking powder
-1 tablespoon pumpkin pie spice and mix well
*SUB = 1.5 teaspoon cinna- 6) Add chocolate chips
mon, ½ teaspoon nutmeg, ½ tea- 7) Fill in liners
spoon ginger, ¼ teaspoon allspice 8) Bake for 15-20 minutes
-1 teaspoon salt 9) Cool for 10 minutes
-2 cups semisweet chocolate chip 10)ENJOY!

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 By Gemma Stafford - Bigger Bolder Baking
Marbled Pumpkin
Pie!
Recipe:
-1 pie crust chilled
-4 large eggs at room temp.
-1 cup (dark) brown sugar
-1 tablespoon cornstarch
-2 teaspoons pumpkin pie spice
-1/4 teaspoon salt
-2 cups (one 14.5 oz can) pumpkin
puree
-1/2 cup heavy cream
- 2/3 cup semisweet chocolate,
chopped
*SUB = chocolate chips
-2 tablespoon butter, softened
-Whipped cream
Steps:
1) Preheat oven to 350 degrees
2) Place some sort of weight (like a light bowl) in the mid-
dle of crust to keep it from bubbling up and bake for 20
minutes
3) In large bowl combine eggs, brown sugar, cornstarch,
pumpkin pie spice, salt, pumpkin puree, and heavy cream -
whisk until smooth
4) In double boiler over simmering water combine butter
and chocolate (stir frequently until melted)
5) Whisk 1 cup of filling into melted chocolate
6) Fill the crust with remaining filling
7) Add spoonfuls of chocolate mix into pie
8) Bake 45-50 minutes at 325 degrees
9) Allow pie to cool to room temperature, then move it
too cool area (fridge preferably) for at least 4 hours
10) ENJOY!!
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 By Inspired Taste

Cherry Pie...
Recipe:
- Chilled Pie dough
Steps:
1) Preheat oven to 400 degrees
- 2 ½ cups all purpose flour
- 1 tsp salt or ½ tsp sea salt 3) In large bowl mix sugar, cornstarch, vanilla extract, al-
- 1 tblsp sugar mond extract, lemon juice, and salt - then add cherries
- 1 cup very vold unsalted butter - cut into 4) Spoon Cherry filling into the crust, discarding most of the
½ inch cubes (2 sticks) liquid that may have pooled at the bottom
- 4-8 tblsp ice water 5) Dot filling with little squares of cold butter
- 4 ½ cups pitted fresh cherries 6) Fold edges of the top crust underneath the edges of bot-
- ¼ cup cornstarch
tom crust, pressing together the dges to seal
- ⅔ - ¾ cup sugar (adjust to sweetness of cher-
ries)
7) Whisk egg yolk and cream together, then use a pastry
- 1 tsp vanilla extract brush to brush over the pie
- ¼ tsp almond extract 8) Place pie dish onto baking sheet covered in aluminum foil
- 1 tblsp lemon juice or parchment
- ⅛ tsp salt 9) Bake for 20 minutes at 400 degrees, then reduce tempera-
- 1tblsp cold unsalted butter, cut into small ture to 350 and bake for 30-40 more minutes. Cool for 2
squares hours before cutting.
- 1 egg yolk
10) ENJOY!!
- 1 tblsp heavy or whipping cream
- Additional sugar for topping crust
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 By Inspired Taste

Apple
Cobbler!
Steps:
Recipe: 1) Preheat oven to 350 degrees
- 8 large apples - peeled and cut 2) Peel and cut apples
3) In Dutch Oven, combine apples, 3/4 cup sugar,
- 1 cup suger
1/2 tsp cinnamon
- 3/4 tsp. ground cinnamon
4) In seperate bowl whisk flour, brown sugar, remain-
- 2 cups all-purpose flour ing 1/4 cup sugar, baking powder, salt, and remaining
- 3/4 cup packed brown sugar cinnamon.
- 1 tsp. baking powder 5) Stir in eggs (mixture will be lumpy)
- 1/2 tsp. salt 6) Spoon mixture over apples
- 2 large eggs - room temp 7) Drizzle butter over the entire thing (Do Not Stir)
- 2/3 cup butter - melted 8) Bake for 45-50 minutes
- Optional : Ice cream 9) Cool for at least an hour
10) ENJOY!!!

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 By Dorothy Kern - Crazy for Crust
Chocolate chip
peanut butter
cookies!
Steps:
Recipe:
- 1/2 cup (113 g) unsalted butter melted
- 1/2 cup (133g) creamy peanut butter
- 1/4 cup (50g) granulated sugar
- 2/3 cup (134g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (155g) all-purpose flour
- Hershey Kisses (or chocolate chips)
1) Preheat oven to 350°F.
2) Mix or stir butter with peanut butter until smooth
3) Add brown sugar and granulated sugar and mix until
creamy.
4) Beat in vanilla, egg, baking soda, and salt.
5) Mix in flour slowly until cookie dough forms.
6) Scoop 2 tablespoon sized cookie dough balls onto
cookie sheets covered with parchment paper or silicone
baking mats
7) Add a hershey kiss ontop of each one
8)-Optional- Chill for 30 minutes
9) Bake 8-12 minutes, or until lightely brown around
edges and on top
10) ENJOY!!
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 By Kristyn Merkley- Lil Luna

Snickerdoodles...
Recipe: Steps:
Snickerdoodle Dough 1) Preheat oven to 350°F.
2) In a large bowl, mix together flour, cream of tartar,
- 2 3/4cups all-purpose flour baking soda, and salt together. Set aside.
- 2 teaspoon cream of tartar 3) In a stand mixer, cream together butter (barely soft-
- 1 teaspoon baking soda ened) and sugar.
4) Add eggs and vanilla and blend well.
- 1/2 teaspoon salt 5) Add dry ingredients to wet ingredients and mix well.
- 1 cup unsalted butter, just soft- 6) In a small bowl, combine remaining sugar and 2 table-
ened spoons cinnamon.
7) Use a small cookie scoop to scoop out dough, roll
- 1 1/2 cups sugar into a ball and then roll into the cinnamon sugar mixture-
- 2 eggs twice.
- 1 teaspoon vanilla extract 8) Place 2 inches apart on an ungreased cookie sheet.
9) Bake for 8 – 10 minutes. Let sit on the cookie sheet
Cinnamon Sugar Coating for a few additional minutes before removing to a wire
- 1/3 cup sugar rack to cool.
10) ENJOY!!!
- 2 tablespoons cinnamon
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 Apricot Oat
By Giada - Weeknights with Giada
Bars!
Steps:
Recipe:
- 13-ounce jar of apricot jam
- 8 dried apricots (chopped up)
- 1 3/4 cup all-purpose flour
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1 3/4 cups rolled oats
- 1 cup chopped walnuts
- 16 tbsp melted butter (2 sticks)
- 1 large egg at room temp
- 1 tsp vanila extract
1) Preheat oven to 350 degrees
2) Line bottom of pan with parchment (9x13 prefer-
ably)
3) In small bowl, mix the jam and apricots
4) in large bowl whisk together flour, sugars, cinna-
mon, salt, and baking soda
5) stir in the walnuts and oats
6) Add butter, egg, and vanilla
7) lightly press half the crust mixture into pan, lay-
er the apricot filling on top, then use the rest of the
mixture on top
8) Bake for 30-35 minutes
9) Cool for 30 min - 1 hour (or until hard)
10) ENJOY!!!
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 By Sally - Sally’s Baking Recipes

Cookie Brownie
Bars...
Recipe: Steps:
Cookie Layer - 1) Preheat oven to 350°F (177°C).
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room tem- 2) Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an
perature overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- 3/4 cup (150g) packed light or dark brown sugar 3) Make the brownie layer first
- 1/4 cup (50g) granulated sugar a) Melt the butter and semi-sweet chocolate together in a medium saucepan on medi-
- 1 large egg, at room temperature um heat, stirring constantly (about 5 minutes)
- 2 teaspoons pure vanilla extract b) Remove from heat and let cool to room temperature. This takes about 15 minutes
- 2 cups (250g) all-purpose flour (spooned & leveled) (you can use this time to make cookie layer).
- 2 teaspoons cornstarch c) Whisk sugar into cooled chocolate/butter mixture until combined.
- 1 teaspoon baking soda d) Add in the eggs one at a time, whisking until smooth after each addition.
- 1/2 teaspoon salt e) Whisk in the vanilla extract, then use a rubber spatula or wooden spoon to fold in
- 1 and 1/2 cups (270g) semi-sweet chocolate chips the flour and salt until combined.
- 48 unwrapped miniature peanut butter cups (or 2 cups chopped 5) Make Cookie Layer:
peanut butter cups) a) In a large bowl using a handheld mixer or stand mixer fitted with paddle attach-
ment, cream the butter and sugars together on medium speed until combined and creamy.
b) Beat in the egg and vanilla extract until combined.
Brownie Layer - c) Add the flour, cornstarch, baking soda, and salt.
- 1/2 cup (1 stick; 115g) unsalted butter d) Beat on low speed until combined, then beat in the chocolate chips.
- two 4 ounce (226g) semi-sweet chocolate bars, coarsely chopped* *Dough will be thick and sticky*
- 1 cup (200g) granulated sugar 6) Using a rubber spatula. spread the cookie dough all over the prepared baking pan - thin
- 3 large eggs, at room temperature layer
- 1 and 1/2 teaspoons pure vanilla extract 7) Top with peanut butter cups
- 1/2 cup (63g) all-purpose flour (spooned & leveled) 8) pour the brownie batter on top and smooth with a knife or rubber spatula.
- 1/4 teaspoon salt 9) Bake the bars for 40-45 minute - Tent pan with foil if the edges look like they are cooking a
lot faster than the center.
10) EMJOY!!!

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