Girl Versus Dough

a baker’s dozen: 13 (more) baking tips + tricks to become a better baker

baking tips and tricks

This post is the fourth and final in a short series I’m be doing this month on the blog called “A Baker’s Dozen.” Each week, I’ll share a post with 13 (get it?) tips, tricks and/or tools to help you become a better baker (though I think you’re pretty great already). Today’s post: Top 13 baking tips and tricks (from the best of the best) to help you become a better baker.

This is my last post in this series and, frankly, I’m a little sad about it. It’s been fun chatting with you about all things baking! And I hope you’ve had fun, too.

But, all good things must come to an end (though maybe I’ll keep this series running with a post every now and then? Mysteries…) and I’m ending this one on a high note. Because while I might know a few things about baking from my own trials and tribulations in the kitchen throughout the years, the interwebs knows EVERYTHING. And even more specifically, bloggers know a ton about baking. So I’ve rounded up a few baking tips and tricks that I’ve found/bookmarked/have memorized like the back of my hand at this point that I think you’ll find incredibly helpful, too. Plus, there are photos of cupcakes and cookies and sprinkles below, so let’s get to it!

30-minute lighter italian wedding soup

lighter italian wedding soup in bowl

This Italian wedding soup is nothing like the one in my memory, most specifically, the one I used to devour by the Styrofoam bowlful between waiting on customers at the cafe where I worked just out of college.

The soup was made with an incredibly greasy broth and filled with a million mini meatballs, a few strands of spinach and a handful of these little lentil-shaped pasta noodles. I think there may have been a few specks of diced carrots, too. Along with about a gallon of salt. It was delicious — and not good for me at all.

This lighter Italian wedding soup is nothing like that soup. Instead of greasy, salty broth, this soup is made with low-sodium broth and diced tomatoes with their juices. Instead of a million mini meatballs, this soup is made with more substantial turkey Parmesan meatballs that poach in the broth to tender perfection. Instead of a few strands of spinach, this soup is filled out with an entire bunch of curly kale. It’s all done in 30 minutes, and then you top it with more Parmesan cheese.

So yeah, this soup is nothing like that soup — it’s much, much better.

a baker’s dozen: my top 13 tips for organizing baking supplies

tips for organizing baking supplies

This post is the third in a short series I’ll be doing this month on the blog called “A Baker’s Dozen.” Each week, I’ll share a post with 13 (get it?) tips, tricks and/or tools to help you become a better baker (though I think you’re pretty great already). Today’s post: My top 13 tips for organizing baking supplies. Enjoy!

I am back from a week’s vacation to Jamaica and Haiti and all I can say is COOOOOLLLLLDDD. Like, 80 degrees colder than where I was just 48 hours ago. Like, takes-one’s-breath-away cold. Like, one of the windows in our house shattered because it was. so. cold., and a wall in another room has ice crystals forming on it (I’m serious). Sometimes I wonder why I live in Minnesota and not on that beautiful island beach on which I was sipping slushy drinks just mere days ago. WHY.

saffron ice cream

saffron ice cream in bowl

What I find harder to believe than the fact that I’ve never tried such a thing as saffron ice cream before making this recipe is that I’d never actually HEARD of saffron ice cream. I’d heard of pears and blue cheese, mushrooms and walnuts, soy and blueberries, sunbutter and sunflowers in ice cream — and even tried a few (that pear and blue cheese combo is from Salt & Straw in Portland and it is bonkers delicious) — but the saffron spice always eluded me in ice cream form.

Until today. And for you, too. Now we can all try this sweet saffron-infused ice cream topped with shards of roasted pistachios and know that we have tried what may be the new trend in ice cream for 2016. I’m calling it.

a baker’s dozen: my top 13 essential baking ingredients

top 13 essential baking ingredients

This post is the second in a short series I’ll be doing this month on the blog called “A Baker’s Dozen.” Each week, I’ll share a post with 13 (get it?) tips, tricks and/or tools to help you become a better baker (though I think you’re pretty great already). Today’s post: My top 13 essential baking ingredients. Enjoy!

Happy Monday, friends! Is that a contradiction: happy and Monday? I know for some of us it is. For me, it depends. If I’ve got a good week of plans ahead, we’re cool. If not, watch out. I’ve probably got a serious case of the needs-coffee/needs-sleep/needs-a-vacations. I’m sure you can empathize.

Thankfully, this week I actually AM on vacation (which, if you read my last post, comes at a good time). This is the first time since like, college, that I’ve been on a tropical vacation in January. For those of us who live in the tundra that is Minnesota or anywhere in the upper half of the country, you know this is a welcome reprieve from the cold. And henceforth, I plan to have a vacation scheduled for EVERY January of EVERY year. It’s a lofty resolution (says my wallet) but I’m going for it.

So let’s pull up a beach chair, sip on some mojitos and have a chat about my top 13 essential baking ingredients, shall we? That seems normal.

garlic butter breadsticks

garlic butter breadsticks

I almost didn’t post this recipe. I mean… let’s look at the photos. Ahem. Not my best work (breadsticks are REALLY REALLY not easy to photograph, you guys. Just saying).

But can you believe that there is only one other recipe for breadsticks on this blog, you know, the blog about bread? And believe it or not, the photos of those breadsticks are even worse (I’ll let you forage for that evidence if you dare).

But what we lack here in breadstick glamour shots is made up for in a recipe for garlic butter breadsticks that will blow. your. mind. And your tastebuds. That, at least, I can deliver.