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Holiday Helper: A Quick Baking Measurements Guide

Holiday Helper: A Quick Baking Measurements Guide

If you've ever stood in your kitchen yelling at Siri to look up how many tablespoons are in one-fourth cup, you know that all-too familiar brain fog holiday bakers can get after they've cranked out 10 dozen cookies, 5 quick breads, and 4 other holiday desserts of various construct. To help, we've created this beautiful quick baking measurements guide. Pin it, print it, frame it, and never have to bark orders at a phone again.

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Now Get Baking:


50 Quick Breads

Think beyond banana bread — Food Network Magazine has dozens of sweet and savory ideas.

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How to make basic quick bread:

  1. Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides coat well with cooking spray.
  2. Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times).
  3. Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.

1. Pumpkin Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla. Separately, whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.

2. Baked Apple Soak 3/4 cup raisins in 1/4 cup rum, 30 minutes. Make Pumpkin Bread (No. 1), replacing the pumpkin with 3/4 cup applesauce and 1/4 cup apple butter. Add the raisins to the batter.

3. Sweet Potato-Pecan Make Pumpkin Bread (No. 1), replacing the pumpkin with sweet potato puree. Add 1/2 cup chopped pecans and 1 teaspoon orange zest to the dry ingredients.

4. Banana-Nut Whisk 1 cup mashed bananas (about 3), 1/2 cup each vegetable oil and plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1 cup chopped walnuts, 1 teaspoon each baking powder and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon each baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Bake 55 to 65 minutes.

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5. Banana-Cranberry Make Banana-Nut Bread (No. 4), replacing the walnuts with dried cranberries.

6. Pear-Hazelnut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled pears (about 2 medium squeeze dry). Replace the walnuts with chopped toasted hazelnuts and the cinnamon and nutmeg with 1/4 teaspoon ground cloves. Add 1 teaspoon lemon zest to the dry ingredients.

7. Applesauce-Granola Make Banana-Nut Bread (No. 4), replacing the bananas with applesauce and omitting the yogurt. Add 1/2 cup granola to the dry ingredients. Sprinkle 1/4 cup more granola down the center of the loaf bake 60 to 70 minutes.

8. Spiced Apple-Walnut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled apple (about 1 large squeeze dry). Use 1/2 cup walnuts and add 1/2 cup dried cranberries and 1/2 teaspoon ground ginger to the dry ingredients.

9. Strawberry-Pecan Make Banana-Nut Bread (No. 4), omitting the bananas. Replace the yogurt with 1/4 cup milk and the walnuts with 1/2 cup chopped toasted pecans omit the baking soda. Add 1 cup chopped strawberries tossed with 1 tablespoon flour to the batter. Bake 60 to 70 minutes.

10. Blueberry-Almond Make Banana-Nut Bread (No. 4), omitting the bananas and replacing the walnuts with 1/2 cup each sliced almonds and old-fashioned oats. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.

11. Berry Streusel Make Banana-Nut Bread (No. 4), omitting the bananas. Add 1 1/4 cups mixed berries tossed with 1 tablespoon flour to the batter. For the streusel, mix 1/3 cup each chopped walnuts and light brown sugar, and 2 1/2 tablespoons cold cubed butter sprinkle over the loaf before baking.

12. Zucchini-Chocolate Chip Make Banana-Nut Bread (No. 4), replacing the bananas with shredded zucchini (squeeze dry). Replace the walnuts with chocolate chips.

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13. Carrot-Coconut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded carrots (about 2). Replace the walnuts with 1/2 cup each shredded coconut and golden raisins. For the glaze, whisk 2 ounces softened cream cheese, 3 tablespoons milk, 2 tablespoons confectioners' sugar and a pinch of salt drizzle over the warm bread.

14. Chocolate Whisk 1 1/2 cups sour cream, 1/2 cup vegetable oil, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup each unsweetened cocoa powder and semisweet chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.

15. Double Chocolate Chip Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk chocolate chips.

16. Mexican Chocolate Make Chocolate Bread (No. 14), using 1 1/2 teaspoons vanilla. Replace the cocoa with 1/2 cup Dutch-process cocoa and add 1 1/2 teaspoons each ancho chile powder and cinnamon to the dry ingredients.

17. Mocha Make Chocolate Bread (No. 14), adding 3 tablespoons instant espresso powder to the dry ingredients. For the glaze, whisk 1/2 cup confectioners' sugar, 1 tablespoon milk and 1 1/2 teaspoons espresso powder drizzle over the warm bread.

18. Chocolate-Hazelnut Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk chocolate chips, and 1 1/2 teaspoons baking powder. Add 3/4 cup chopped toasted hazelnuts to the dry ingredients. For the glaze, warm 1/4 cup chocolate-hazelnut spread thinned with 1 tablespoon water pour over the warm bread.

Chocolate-Peanut Butter (No. 19)

19. Chocolate-Peanut Butter Make Chocolate Bread (No. 14). Add 3/4 cup peanut butter chips to the dry ingredients. Sprinkle 1/2 cup chopped salted peanuts down the center of the loaf before baking.

20. Chocolate Stout Make Chocolate Bread (No. 14), replacing the sour cream with 1 1/4 cups stout beer and the oil with 1 stick melted butter.

21. Mint-Chocolate Make Chocolate Bread (No. 14), replacing the chocolate chips with chopped mint-flavored chocolate.

22. Chocolate-Date Make Chocolate Bread (No. 14), adding 3/4 cup chopped dates and 1/4 teaspoon ground cloves to the dry ingredients.

23. Sticky Date-Nut Soak 1 1/2 cups chopped dates in 1 1/4 cups hot apple cider, 20 minutes. Whisk 1 1/2 cups flour, 1/2 cup chopped toasted walnuts, 2 teaspoons baking powder and 1/2 teaspoon each nutmeg and salt. Brown 1 stick butter in a saucepan over medium heat, 5 minutes let cool, then whisk with 3/4 cup light brown sugar, 2 eggs, 2 tablespoons molasses and 1 teaspoon vanilla. Add the dates to the wet ingredients. Fold the wet ingredients into the dry ingredients. Bake 65 to 75 minutes.

24. Graham Combine 1 cup cinnamon graham cracker crumbs, 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup granulated sugar with a mixer until light and fluffy beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Mix 1/3 cup each cinnamon graham cracker crumbs and light brown sugar, 2 1/2 tablespoons cold cubed butter and a pinch of salt sprinkle over the loaf bake 55 to 65 minutes.

25. S'more Make Graham Bread (No. 24), adding 1/2 cup semisweet chocolate chips to the batter. Bake 50 minutes, sprinkle with 3/4 cup mini marshmallows and bake until the bread is cooked through, 5 to 15 more minutes.


No-Fail Tips for Making Beautiful Macarons

If possible, recruit a helping hand to assist you in the kitchen. Baking with a friend or family member not only helps you mix the ingredients smoothly and at the correct pace, but it also makes the process more fun. If you&rsquore going it alone, use a stand mixer instead of a hand mixer so that you keep one free hand. Marie from Food Nouveau also recommends making sure that your stand mixer&rsquos bowl and utensils are cold, which keeps ingredients from sticking.


I&rsquove had this printable in my head for way too long. I have a not-so-pretty list of my most used baking substitutions in my kitchen but knew I wanted to get a cute version done before the baking season started.

As soon as the weather cools down, one of my favorite activities is baking! So it was high-time I got around to creating this printable baking substitutions chart!

Most people would say I have a really well stocked pantry, maybe it&rsquos because I use baking as my therapy (seriously, it totally makes me calm and happy). But that might be my downfall. I never check on ingredients before I start a recipe because I just assume I have it.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my full disclosure policy.

When you are 3/4 done with a batch of chocolate peppermint brownies, it really sucks to find out you are out of unsweetened baking chocolate. Or when you&rsquove already creamed your butted and sugar then realize you have no cake flour left, it puts a damper on the calming effects of baking.

So I have started really relying on a few key substitutions, heck I never even buy buttermilk anymore because subbing in milk and lemon juice is so much easier.

While we were enjoying a weekend in the country (aka, my parents house), I decided to finally design the printable baking substitutions chart I have been meaning too for so long. I wanted it to match the printable kitchen conversion chart I made last year so I used the same symbols, colors and backgrounds. Now you can have the perfect duo of kitchen helpers so you can spend the cold winter baking all kinds of deliciousness!

UPDATE: Now there are 3 kitchen helper charts for a complete set! Check out the printable recipe scaling chart too! Again, it is made to match so you can have a matching set.

There are 4 different color combinations of the baking substitutions chart (just like the kitchen conversions chart) for you to choose from. I still can&rsquot decide which one I like the best, maybe I&rsquoll have to change them out with the season like all my other decor.

But because the chalkboard one matches my coffee station so well, I decided to start off with that one on my easy beadboard picture frame. This will be perfect for the upcoming holiday season.

Downloadable Kitchen Charts

The printable kitchen charts were free to my subscribers until 11/18/2018. Now they are available to purchase in the shop. Make sure to subscribe so you will be notified of new freebies!

And now I&rsquom off to make cookies, or brownies, or cinnamon rolls, or heck, anything delicious!


1 tablespoon cookie scoop – The Buyer’s Guide

You must have checked the above list, aren’t you mind-blown by the quality of products? Well, if you are then here’s a secret formula which we’ve used to choose them. You can use them too! The best part is, it works for all the product purchases you make! Besides, wouldn’t it be helpful to you, if you knew the factors we’ve considered to choose the 1 tablespoon cookie scoop in the above list? So shall we begin with the guide and help you learn about the important factors?

1. Does it have the features you need?

Wait for a minute before you buy the 1 tablespoon cookie scoop, check if it has all the features in your requirement list! If it doesn’t have them, then you should avoid buying that particular model and start looking for an alternative. We always suggest our editors to make a list of important features before adding a product to a list and based on the feature, the quality of the product, brand-assurance, rank it! So if it has all you need, you should not mind paying a bit extra. However, if you end up buying the best 1 tablespoon cookie scoop which doesn’t have the feature you need the most, then it won’t make sense! Would it? To us, it wouldn’t! That’s why you should make up a list which includes the features you are looking for, technical specifications if any, etc and come up with a budget.

2. Budget and Price Match

Well, you obviously can’t buy the best 1 tablespoon cookie scoop with a low budget. That’s why it’s important to make note of all the important features, specs, factors and come up with a budget. Once you are ready with it, look for the products which are either equal to your budget or are close to it. Stick to the budget, because while browsing, you’ll see a model which is slightly better and has an additional feature with a really small price difference. Well, in that case you’ll have to calculate the price of the product which has all the required features and the 1 tablespoon cookie scoop with the additional features. See if the difference in amount is worth for the feature? If you don’t have second thoughts, you shall probably increase your budget.

3. Warranty and Brand

Most of the 1 tablespoon cookie scoop industry experts we got in touch suggested us to always buy the one which comes from a reputable brand. They also explicitly asked us to include the best brands so that users don’t buy the models from unknown brands or non-reputable companies. Because 1 tablespoon cookie scoop from an unknown brand might be cheap at first glance, but could have high-maintenance and could cost a lot in repairs.

Another benefit of buying a 1 tablespoon cookie scoop from a reputable brand would be warranty. Most of the 1 tablespoon cookie scoop from reputable brands come with good warranty. However, cheap products do come with a warranty, but claiming it can be a herculean task. That’s why buy the models which come from known brands and have good warranty.

4. Check for Reviews and Ratings

Back then when the Internet wasn’t as big as it is today, local stores charged high and even ended up selling the products which sucked or wasn’t future proof. It’s because the salesman threw technical terms and confused the buyer. But nowadays, there are sites like ours which does all the research and lists down the best models and there are eCommerce stores like Amazon which has user reviews which can be read to know the experience of the user with that particular 1 tablespoon cookie scoop. Isn’t it great?


Watch the video: 5 Things To Do Before Thanksgiving! BETHS HOLIDAY HELPER SERIES (January 2022).