Ready, Set, Dough: Four Beginner-Friendly Baking Recipes

Whether an expert baker or a mere novice, there’s something about recognizing the love and effort of homemade baked goods that pre-packaged or boxed mixes can’t replicate. Baking from scratch allows bakers to take part in each step of the process — measuring out each ingredient, dirtying sleeves and taste-testing along the way.

So preheat the ovens, roll out some parchment paper and tie an apron. These four easy recipes create desserts from scratch in about an hour.

Turtle Scones

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

5 tablespoons cold butter, cubed

1 egg

½ cup heavy whipping cream

12 caramels, chopped

¾ cup pecans, chopped

¾ cup semisweet chocolate chips

To beginner bakers, scones may seem intimidating, but this recipe from Just About Baked is low-stress and easy to follow. Most scone recipes consist of a similar base — flour, sugar, baking powder and salt followed by butter and heavy cream — and can be easily customized from there. This particular recipe invokes the flavors of turtle clusters, but scones can include anything from shredded cheese to berries to marshmallows.

To make the scones, whisk the dry ingredients together. Then, mix in the butter by hand, kneading the mixture until you reach a crumb-like consistency. Make a well in the center of the mixture, add in the egg and heavy whipping cream. Mix by hand until wet ingredients are fully incorporated, adding another tablespoon of heavy cream if the dough is too dry. Fold in the caramels, pecans and chocolate chips.

Press the dough in a six-inch disk and cut into six wedges, placing each two inches apart on a baking sheet. Bake at 400 degrees F for about 20 minutes or until golden. For a higher yield, make two smaller disks and cut each into six wedges, baking for about 10 minutes.

Banana Walnut Muffins

1 cup granulated sugar

2 eggs

4 tablespoons butter, melted

1 teaspoon vanilla extract

3 bananas, mashed

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

Pinch of cinnamon

¾ cup walnuts

Banana muffins are arguably one of the most comforting baked goods. This recipe — adapted from the Today Show Food Club — evokes memories of nostalgic, homemade cooking. Similar to banana bread, these muffins can include any number of add-ins, such as semisweet or white chocolate chips, chia seeds or even shredded coconut.

For anyone who owns a grater and is feeling a bit more ambitious, shredded zucchini makes an excellent addition. Simply substitute two bananas for two cups of shredded zucchini — just be sure to squeeze any remaining juice from the zucchini by hand or through a paper towel.

To make these muffins, mix sugar and butter until combined, then add the eggs, vanilla and bananas. Add in the dry ingredients before folding in the walnuts. Bake at 350 degrees F for about nine minutes or until the tops are golden brown. If using a regular muffin pan, bake for about 14 minutes.

Brownies

2 sticks butter, melted

2 tablespoons vegetable oil

1¼ cups granulated sugar

1 cup brown sugar

4 eggs

1 tablespoon vanilla extract

¾ teaspoon salt

1 cup all-purpose flour

1 cup cocoa powder

1 cup semisweet chocolate chips

Brownies are one of the most widely-available store-bought baked goods. While there’s nothing wrong with boxed brownies, there’s a certain irreplicable taste and texture of homemade brownies. Although this recipe from Cafe Delites requires more effort and ingredients than boxed mixes — including one-third of a carton of eggs — the end result is well worth it.

For smoother batter, sift the flour and cocoa powder when adding to the wet ingredients. Sifting will break up any larger chunks that may otherwise hold together while mixing the batter and ensure equal distribution of dry ingredients.

To make the brownies, mix the butter, vegetable oil and both sugars. Then, add the eggs and vanilla. Add in the dry ingredients, stirring until just combined. Fold in the chocolate chips, but be careful not to overmix the batter. 

Bake at 350 degrees F for 30-40 minutes, stopping whenever the brownies have reached the desired firmness — less time in the oven leads to fudgier, thinner brownies. More time yields drier, denser brownies. Taking the brownies out too early may cause them to fall in the center, signifying that they’ve been underbaked.

Apple Cinnamon Bread

1½ cups all-purpose flour

1½ teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon salt

1 cup brown sugar

¼ cup granulated sugar

1 stick butter, softened

2 eggs

1 tablespoon vanilla extract

½ cup milk

2 apples, peeled and cubed

2 tablespoons granulated sugar for topping

1 teaspoon cinnamon for topping

Although arguably a fall recipe, this bread from Home Cooked Harvest is delicious year-round. Paired with a cup of tea or glass of milk, this bread makes an excellent breakfast, midday snack or late-night treat. It’s soft, cinnamony and sweet, and tastes best straight out of the oven — just try not to eat it all at once.

This particular recipe calls for Granny Smith apples, which are the most common baking apples. However, any apples that are preferred or seasonally available can be used — Honeycrisp, Fuji and Gala apples are all locally available year-round and would make excellent additions.

To make the apple bread, mix the butter and both sugars until combined. Then, add the vanilla, eggs and milk. Slowly add in the dry ingredients, then fold the apples in using a spatula. Pour the batter into a loaf pan and evenly sprinkle the cinnamon-sugar topping. Bake at 350℉ for about 50-55 minutes or until a toothpick comes out clean.

Featured image taken by Xavier Barrios / The Phoenix.