Easy Baking Recipes for Beginners

Easy Baking Recipes for Beginners:-   We have wonderful and easy baking tips for those who love baking so that you can easily learn to make a tasty cake and cookies for your family and friends. It will help you to start a micro-enterprise which allows you to earn money. Firstly you need all the basic ingredients and utensils to make cookies and cakes.

Here we have some easy baking recipes for Beginners.

Easy Baking Recipes for Beginners

1. Classic Chocolate Chips Cookies:-

These chocolate chip cookies at least take less than half an hour from start to finish.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup melted butter
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Directions

• Preheat the oven to 375º. In a small bowl, Mixing well the flour, baking soda, and salt.
• In a large bowl or mixer, beat the melted butter, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, and mix well after each addition of egg. Gently beat in the flour mixture. Stir in the chocolate chips. Drop the dough by a rounded tablespoon onto ungreased baking sheets. Bake the cake for at least 10 minutes or until golden brown. Cool the cake on the baking sheets for at least 2 minutes, then wipe out the cookies onto wire racks to cool fairly.

2. Brown Sugar Cake with Ricotta and Blueberries:-

 

 

Ingredients

• Cooking spray
• 1 1/2 cups packed light brown sugar
• 3/4 cup (6 ounces) unsalted butter
• 3 large eggs
• 1 1/2 cups all-purpose flour 
• 2 teaspoons baking powder
• Ricotta Mousse
• Blueberry Sauce

Directions

• Preheat oven to 375°F. 
• Put brown sugar and butter in a medium saucepan over medium, and cook, stirring often, until butter melts and mixture is combined, about 6 minutes. Remove the cake from heat, and keep it in a cool place for at least 10 minutes.
• Mix eggs and brown sugar mixture in a medium bowl. Mix the flour and baking powder to make a gentle paste.
• Pour batter into a prepared baking sheet, and bake in a preheated oven until edges are browned and start to pull away from sides of the pan, 20 to 22 minutes. Remove from oven, and cool completely for about 45 minutes.
• Smear Ricotta Mousse on a large platter. Invert cake on top of mousse. Cut the cake into 24 rectangles. Top cake pieces of Blueberry Sauce to serve to your friends and family.

3. Blueberry Muffins with Crumb Topping:-

 

Ingredients

(Crumb Topping)

• 1 cup all-purpose flour
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• Pinch of salt
• 6 tablespoons unsalted butter, melted

(Muffins)

• 1 3/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup canola oil
• 3/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups blueberries

Directions

• Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray two muffin tins with cooking spray.
• In a bowl, mix the flour with the brown sugar, granulated sugar, baking powder, and salt. Blend in the melted butter, then compress the mixture until it creates pea-size clumps.
• In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, mix the sugar, eggs, and canola oil and blend with a handheld electric mixer at low speed. Stir in the whole milk and vanilla. Add some flour mixture all at once and again stir at low speed until the batter is smooth. Stir in the blueberries.
• Spoon the batter into 18 of the cups, filling them about three-quarters full. Shower the crumb topping on top of the batter and bake for at least about 30 minutes or whenever the muffins are golden. A toothpick is put in the center to have some moist crumbs attached to the cake. Let the blueberry muffins cool in the pan for 10 minutes before serving.

4. German Chocolate Cake:-

Ingredients

• 1 1/4 cups cake flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 2 sticks of unsalted butter
• 1/2 cup whole milk
• 6 large eggs, separated
• 1 cup sugar
• Pinch of salt
• 1 1/2 cups heavy cream
• 1 1/2 pounds milk chocolate, finely chopped
• Shaved milk chocolate, for garnish

Directions

1. Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans.
2. In a medium bowl, whisk the cake flour, cocoa, and baking powder. In a saucepan, melt all the butter in the milk at a low heat. Transfer the batter to a large bowl and let cool slowly. Mix the egg yolks and 1/2 cup of the sugar. Add some dry ingredients and mix until the batter becomes smooth.
3. In a clear and clean bowl, Stir the egg whites with the salt until soft peaks form. Slowly add the remaining 1/2 cup sugar and stir at medium-high speed until the batter is stiff and glossy. Fold the beaten whites into the batter until no blandness remains. Divide the batter between the pans and bake at least for 25 minutes, until the cakes are springy and a toothpick is put in the center and comes out clean. Shift the cakes to a rack and let them cool fairly.
4. In a medium saucepan, take the cream to a simmer. Place the chocolate in a heatproof bowl and put the hot cream on top. Wait at least for 3 minutes, then stir the batter until it is getting smooth. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
5. Get the cakes out of the pans and put one layer of the cake on a plate. Top with 1 cup of the frosting, spreading it to the edge. Place with the second layer of the cake and shower the remaining frosting over the top and sides. Let the cake stand at room temperature for about 30 minutes before cutting it into squares.