The Way We Bake
Baking is, no doubt, a science. Not a science that requires a degree in chemical engineering, but it still requires some measure of attention. As someone who’d rather bake than do many, many other things, I have gone down the misguided path of “winging it,” much to my disappointment. You can’t really throw in a pinch of this and that when making a cake batter (although I regularly add heaping cupfuls of chocolate chips to cookies…a little more chocolate never hurt anyone). You need a good recipe that works; then the satisfaction of warm bread, even cake layers, and cookies that are both crispy and gooey soon follows.
Light baking is something the Cooking Light test kitchen chefs have perfected. Lightening baked recipes is a balancing act, and I rely on their hard work to ensure my baking success. And for those who think, “Light baking? What’s the point?”: I dare you to try Pecan Spice Cake with Maple Frosting and Boston Cream Pie, two recipes from the soon-to-be released Cooking Light Way To Bake. These recipes offer all the decadence you expect with way less fat and calories as their “heavy” original.
So for all you bakers and aspiring bakers out there, we’re going to give away a copy of Way to Bake. Describe for us here in 100 words or less: What’s your favorite weekend baking project? Entries should be typed into the comments field of this post. Entries are due by Friday, October 21st at 11:59 a.m. EST.
Editors will select their favorites based on originality, creativity, and how well you address our question. Winner will be notified via email by November 1, 2011. For full contest rules, click here.