About me

I’m Mike, a guy who is passionate about baking.  I created this blog to help people learn how to bake, share recipes and tricks to successful scratch baking.

This blog will focus on scratch baking, the old fashioned way, without mixes and premade shortcuts.

11 Responses to About me

  1. Aunt Rell says:

    It’s about time!! Teach me how to bake so I can endure another long winter with something fun to do.

  2. Wendy says:

    Way to go Mike! This is so cool! Keep the receipes coming! Sis

  3. Christina says:

    I want a lemon bar recipe! Thanks Uncle!

  4. Krista says:

    LOVE that you made this site!!!! Thank you for the awesome recipes!! Can’t wait to cook up a storm. =) Miss you!!

    • Susan Violette says:

      I love your site…… and have bookmarked it.
      I found your site recently while doing some research on cheesecakes…… I’ve made them in the past but was looking for hints from others…..I wanted to see what others said about browning the top and the almost inevitable cracks….. I don’t mind either of them but was looking to improve my results….. I was making a Bailey’s Irish Cream cheesecake ….new recipe for me and it came out fantastic!

      While strolling through your site I found your blueberry coffee cake and it looks a lot like one I use to have (and can not find) It looks like an 8″ X 8″ pan but you mentioned ‘pans’ what is the size of the recipe, will one 8×8 be sufficient? Also …. you mention an alternate topping “If you want to skip the topping, just combine 2 tablespoons of cinnamon and 1/4 teaspoon cinnamon and sprinkle that over the top before baking.” ……I’m guessing you were thinking a sugar and cinnamon mix for the topping…….maybe?

      BTW
      I live in Maine and Wyman’s blueberries rule!!!!

      Best Wishes,
      Susan

      • Baking Better says:

        Thanks for the heads up on the typos! I’ll get them fixed ASAP! Sorry about that! Yes that did mean just a simple cinnamon sugar mixture, it’s what my mom used on her blueberry cake. I used an 8×8 pan for this recipe.

        We just recently started getting Wyman’s bluberries here, I was so excited to see them. These berries in the picture are from Trader Joe’s, from Canada and were a great stand-in, but it’s nice to have blueberries from home!

        I really prefer my chessecakes not to brown too much, that’s why I cook them low and slow, with a waterbath, I like to keep them as creamy as possible. I think that a cheesecake tastes better when the top isn’t browned, but that’s just a personal opinion.

        Thanks for the kind words, it’s nice to see people enjoying the blog, it makes it even more fun to do.

        Mike

  5. Jerry says:

    Can you post your favorite yellow cake recipe? Do you use bleached or unbleached AP flour in your baking?
    Thanks

    • Baking Better says:

      I’m still working on my yellow cake recipe, I’m actually testing some today! I just made this one and it is really nice. It has a very nice and soft texture from the potato starch. http://www.post-gazette.com/stories/sectionfront/life/yellow-butter-cake-482544/ Another good one is Downy Yellow Butter Cake, just google for it, there is even a video on Youtube. I hope to have a recipe up for yellow/butter cake soon. I am looking for a great one that is easy for beginners to make and doesn’t have a ingredients that are hard to find. I’m thinking that the Downy Yellow cake might be the one. If you make that one, pay very close attention to the method, that’s where the “magic” is, it will give you a soft and fluffy cake instead of one that tastes like cornbread.

      I use unbleached most of the time, it works well for most things. Bleached flour is best for delicate things like cakes, that’s why most cake flours are bleached. If you are going to use all purpose flour for cakes, go with bleached, it will work best. So the short answer is unbleached for most, bleached cake flour for cakes. If you only want to buy one flour go with bleached all purpose.

  6. WD says:

    great site, trying my hand at baking now, sometimes it turns out, other times well lets just say Ramsay style trash can lol but do appreciate all the tips

  7. ALLISON says:

    Came across your site when googling a cinnamon chips recipe & got caught up in all the yumminess! Great tutorials and photos. Getting excited about fall and holiday baking now…thanks for the inspiration & hard work!

  8. Abbey Gauthier says:

    Our local grocery store has those Yummy, chewy, coconut pecan cookies. I am so happy to have found your recipe. The picture looks exactly like them! The only problem 1 dozen does not even last 1 day in this house. Thanks for the recipe!!
    Years (and years) ago Mom had a house-keeper-babysiter lady for my bother and me. She was very old then, and from Kansas City. She made potato rolls. They MELT in your mouth. I am going to try your recipe. I don’t know if mom ever asked her for the recipe, as a youngster and watching her, yours looks/ sounds like what she did. THANKS!!

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