Baking can certainly be considered an art form. It takes time, practice, and trial and error to create the perfect dish. Bakers around the world use different tips and tricks to make their recipes taste even better. Since our recipes are a family secret, we asked some experts what unconventional ingredients they use in their recipes, and they divulged some of their tips for making delicious treats. Keep reading to learn how to improve your baked goods.
Josephine Caminos Oría
Dulce De Leche
As a rule of thumb, dulce de leche can be substituted in almost any baked good that calls for sugar, brown sugar, honey, maple syrup, or molasses. It complements almost any baked good that includes savory ingredients, such as bacon or pancetta. This swap will leave your guests wondering why your cakes, tarts, and cookies taste so good.
Mayonnaise
One of the more unconventional ingredients I like to add to my baked goods is mayonnaise.
Mayonnaise helps to create moist products and can often be used as a substitute for oil or eggs when in a pinch. It is best when added to baked goods such as muffins, cakes, or loaves. Simply add a one-half to one cup of mayonnaise to any of these desserts to make a super moist and tasty treat.
I would suggest using mayonnaise to replace butter if the recipe calls for it, as it can be a little too heavy with both ingredients. If you simply want to add a bit of softness to these baked goods, add in a couple of tablespoons of mayonnaise without altering any other ingredient.
Laura Ritterman
Laura Ritterman, Owner of Recipe Fairy.
Jocelyn Salvatoriello
Jocelyn Salvatoriello, Founder and Baker at MINT + MALLOW Kitchen.
Black Cocoa
Black cocoa is one of my favorite secret ingredients to use in baking. It’s great for pretty much any chocolate recipe using cocoa. I just add a tablespoon to my cup before measuring out the full amount called for in the recipe and it gives whatever I’m making this extra deep, dark chocolate flavor (think Oreo cookies) and a nice dark color as well!
Espresso Powder, Fresh Lemon Juice and Zest, and Apple Cider Vinegar
Espresso Powder
I always add a teaspoon or two of espresso powder to chocolate desserts. It adds an incredible depth of flavor and brings out the richness of the chocolate. It works for brownies, cakes, pies, cookies, even chocolate ice cream!
Fresh Lemon Juice and Zest
Lemon is my secret ingredient. It has to be a real lemon though, not the lemon juice you buy at the store. Fresh lemon juice and zest add brightness and a subtle pop to baked goods like muffins, quick breads, cakes, and sugar cookies. I even use fresh lemon in savory dishes like chicken noodle soup, green bean casserole, and alfredo sauce.
Apple Cider Vinegar
Because I bake a lot of keto desserts, they sometimes need help rising. Apple cider vinegar reacts with baking soda and gives almond flour baked goods that extra oomph it needs to create a beautifully risen product. Don’t worry, you can’t taste the apple cider vinegar at all. I also use apple cider vinegar to sour or curdle milk in place of buttermilk.
Buttermilk has more carbs in it than I want for a keto recipe, so I will add apple cider vinegar to heavy whipping cream or unsweetened almond milk to get the same effect that buttermilk adds to a recipe. Sour or curdled milk adds a delicious bit of a tang to baked goods and because it’s acidic, it also helps them rise.
Emily Spurlock
Emily Spurlock, Nutritionist and recipe creator at Hip2Keto.
Heather Hanks
Heather Hanks, MS CAM, Nutritionist, and Medical Advisor at Medical Solutions BCN.
Psyllium Husk Powder
I love to add psyllium husk powder to my baked goods for added fiber. It goes great in cookies (don’t tell my kids), pancakes, pumpkin bread, or banana and oatmeal muffins.
It’s a great option for vegan bakers because it turns into a soluble gel when you mix it with water and let it sit. You could use this as your binding agent instead of eggs.
I like to add some to my cookies to help my kids stay regular and get in that fiber that they need to feel good. It’s gluten-free, and aside from being a bit bland in taste, is easily digested by sensitive stomachs.
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