What Should I Bake? A Comprehensive Guide with Recipes & Inspiration

That age-old question: “What should I bake?” It’s a query that plagues even the most seasoned bakers. Whether you’re a complete beginner or a baking aficionado, the possibilities are endless, and sometimes, overwhelming. This guide is designed to help you navigate the delightful world of baking, offering ideas, recipes, and step-by-step instructions to get you confidently creating delicious treats. We’ll break down the process, considering your skill level, available ingredients, and the occasion.

Understanding Your Baking Needs

Before we dive into specific recipes, let’s take a moment to assess your baking needs. Asking yourself a few key questions will help narrow down the options:

• What’s your skill level? Are you a beginner, comfortable with basic recipes, or an experienced baker looking for a challenge?
• What’s the occasion? Is it a casual weeknight treat, a birthday celebration, or a holiday gathering?
• What ingredients do you have on hand? Are you working with a fully stocked pantry, or do you need to make a trip to the store?
• What flavors are you craving? Are you in the mood for something sweet, savory, fruity, chocolatey, or something else entirely?
• How much time do you have? Are you looking for a quick and easy recipe, or do you have the time to invest in a more complex project?

Once you’ve answered these questions, you’ll have a clearer idea of what type of baking project is best for you.

Baking Ideas for Every Skill Level

Let’s explore some specific baking ideas, categorized by skill level:

Beginner-Friendly Baking

These recipes are perfect for those just starting their baking journey. They require minimal ingredients and simple techniques.

1. Simple Chocolate Chip Cookies

The quintessential beginner recipe. Delicious, easy to make, and always a crowd-pleaser.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the vanilla extract and then the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in the chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

2. Easy Banana Bread

A great way to use up overripe bananas, and it’s incredibly simple to make.

Ingredients:

• 3 ripe bananas, mashed
• ⅓ cup unsalted butter, melted
• ¾ cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• Optional: ½ cup chopped nuts or chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas.
3. Stir in the melted butter, sugar, beaten egg, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix.
6. If desired, stir in chopped nuts or chocolate chips.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3. Simple Sugar Cookies

Perfect for decorating and customizing, these cookies are a blank canvas for your creativity.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions:

1. In a large bowl, cream together the softened butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one half of the dough to about ¼ inch thickness.
8. Cut out cookies using cookie cutters.
9. Place cookies on the prepared baking sheets.
10. Bake for 8-10 minutes, or until the edges are lightly golden.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Intermediate Baking

These recipes involve slightly more complex techniques and ingredients, perfect for those who have some baking experience.

1. Classic Lemon Bars

A bright and tangy treat with a buttery shortbread crust.

Ingredients:

For the Crust:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Filling:

• 4 large eggs
• 2 cups granulated sugar
• ½ cup lemon juice, freshly squeezed
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• Lemon zest from 1 lemon

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. For the Crust: In a large bowl, cream together the softened butter and sugar.
3. Add the flour and salt, and mix until a crumbly dough forms.
4. Press the dough evenly into the bottom of the prepared baking pan.
5. Bake for 15-20 minutes, or until the crust is lightly golden.
6. For the Filling: While the crust is baking, whisk together the eggs and sugar in a large bowl.
7. Stir in the lemon juice, flour, baking powder, and lemon zest. Mix well.
8. Pour the lemon filling over the baked crust.
9. Bake for another 20-25 minutes, or until the filling is set and the edges are slightly golden.
10. Let the lemon bars cool completely in the pan before lifting them out using the parchment paper overhang.
11. Cut into squares and dust with powdered sugar if desired.

2. Red Velvet Cupcakes

A classic with a distinctive color and a tangy cream cheese frosting.

Ingredients:

For the Cupcakes:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon red food coloring

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. For the Cupcakes: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Stir in the vinegar and red food coloring.
6. Fill each cupcake liner about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
9. For the Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar, mixing on low speed until combined.
11. Stir in the vanilla extract and a pinch of salt, if using.
12. Frost the cooled cupcakes with the cream cheese frosting.

3. Fudgy Brownies

A decadent treat for chocolate lovers, these brownies are rich and gooey.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon salt
• Optional: 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar.
3. Whisk in the eggs, one at a time, and then stir in the vanilla extract.
4. Whisk in the cocoa powder until smooth.
5. Stir in the flour and salt until just combined. Do not overmix.
6. If using, stir in the chocolate chips.
7. Pour the batter into the prepared baking pan.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with some moist crumbs attached. Be careful not to overbake.
9. Let the brownies cool completely in the pan before cutting into squares.

Advanced Baking

These recipes are for experienced bakers who are comfortable with complex techniques and are looking for a challenge.

1. Classic Croissants

A labor of love, but the flaky, buttery results are worth the effort.

Ingredients:

• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• ½ cup granulated sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm milk
• ½ cup cold water
• 1 cup (2 sticks) unsalted butter, cold
• 1 egg, lightly beaten, for egg wash

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar.
2. In a separate bowl, dissolve the yeast in the warm milk. Let it sit for a few minutes until foamy.
3. Add the yeast mixture and the cold water to the dry ingredients and mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth.
5. Form the dough into a ball, place it in a lightly greased bowl, and cover it with plastic wrap. Let it rise in a warm place for about 1 hour, or until doubled in size.
6. Punch down the dough and transfer it to a lightly floured surface.
7. Roll the dough into a large rectangle, about ¼ inch thick.
8. Place the cold butter in between two pieces of parchment paper and pound it with a rolling pin to soften slightly, forming a rectangle about half the size of the dough rectangle.
9. Place the butter rectangle in the center of the dough rectangle and fold the sides of the dough over the butter, creating an envelope.
10. Roll out the dough into a large rectangle again. Fold it into thirds, like a letter. This is called a ‘turn’.
11. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
12. Repeat the rolling and folding (the turn) 3 more times, with a 30 minute chill between each turn.
13. After the final turn, roll the dough out into a large rectangle, about ¼ inch thick.
14. Using a pizza cutter or knife, cut the dough into triangles.
15. Starting at the wide end of each triangle, roll the dough towards the pointed end, forming a croissant shape.
16. Place the croissants on a baking sheet lined with parchment paper.
17. Brush each croissant with the lightly beaten egg.
18. Let the croissants rise for about 1 hour, or until they have puffed up.
19. Preheat oven to 400°F (200°C).
20. Bake the croissants for 15-20 minutes, or until they are golden brown.
21. Let them cool on a wire rack.

2. Macarons

These delicate French meringue cookies are notoriously finicky but rewarding to master.

Ingredients:

For the Macaron Shells:

• 100 grams aged egg whites (separated from the eggs 24 hours before)
• 50 grams granulated sugar
• 200 grams powdered sugar
• 110 grams almond flour, finely ground
• Optional: Gel food coloring

For the Filling (Optional – can be any flavor):

• 100 grams chocolate
• 50 grams heavy cream

Instructions:

1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper or silicone baking mats.
2. For the Macaron Shells: In a large bowl, whisk together the powdered sugar and almond flour. Sift the mixture to remove any larger pieces.
3. In a clean, dry bowl, beat the aged egg whites with an electric mixer until soft peaks form.
4. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form. This is your meringue.
5. If using gel food coloring, add it now and mix until the meringue is evenly colored.
6. Add the sifted dry ingredients to the meringue and fold gently with a spatula. The goal is to deflate the meringue slightly while combining the ingredients evenly. This is known as ‘macaronage’. The batter should be flowing like lava, and not stiff.
7. Transfer the batter to a piping bag fitted with a round tip.
8. Pipe the batter into 1.5 inch circles onto the prepared baking sheets.
9. Tap the baking sheets firmly on the counter a few times to release any air bubbles.
10. Let the macarons sit at room temperature for 30-60 minutes to form a skin. This is very important. The surface should be dry to the touch.
11. Bake for 12-15 minutes, or until the macarons have developed ‘feet’ (a ruffled edge at the base).
12. Let the macarons cool completely on the baking sheets before attempting to remove them.
13. For the Chocolate Ganache Filling: Heat the heavy cream in a small saucepan until simmering.
14. Pour the hot cream over the chocolate and let it sit for a few minutes.
15. Stir until smooth.
16. Let the ganache cool and thicken slightly before using it to fill the macarons.
17. Pair the macaron shells by size and pipe or spread filling onto one shell and top it with another.
18. Refrigerate the filled macarons for a few hours or overnight before serving to allow the flavors to meld.

3. Sourdough Bread

A rewarding challenge that results in a crusty, tangy loaf.

Ingredients:

• 100 grams active sourdough starter
• 350 grams warm water
• 500 grams bread flour
• 10 grams salt

Instructions:

1. In a large bowl, combine the active sourdough starter and warm water.
2. Add the bread flour and salt and mix until a shaggy dough forms.
3. Let the dough rest, covered, for 30 minutes. This is called the autolyse.
4. Knead the dough for 5-10 minutes, until it becomes smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let it rise for 4-6 hours, performing a set of folds every 30-60 minutes for the first 2-3 hours.
6. Once the dough has doubled in size, gently turn it out onto a lightly floured surface.
7. Shape the dough into a round or oval loaf.
8. Place the shaped dough in a well-floured banneton (proofing basket) or a bowl lined with a well-floured towel.
9. Cover and refrigerate for at least 12 hours, or up to 24 hours. This is called cold proofing.
10. Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes before baking.
11. Carefully remove the hot Dutch oven from the oven.
12. Gently turn the dough from the banneton or bowl into the Dutch oven.
13. Score the top of the loaf with a sharp knife or razor.
14. Cover the Dutch oven and bake for 20 minutes.
15. Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown.
16. Let the bread cool completely on a wire rack before slicing and serving.

Tips for Success

• Read the recipe carefully: Before you begin, read the entire recipe and make sure you understand all of the steps.
• Measure accurately: Baking is a science, so precise measurements are essential. Use measuring cups and spoons, and consider using a kitchen scale for best results.
• Use quality ingredients: The quality of your ingredients will affect the final outcome of your baked goods. Use fresh, high-quality ingredients whenever possible.
• Don’t overmix: Overmixing can develop the gluten in flour, resulting in tough baked goods. Mix until just combined.
• Use room temperature ingredients: Unless otherwise stated, use room temperature butter, eggs, and other ingredients for better mixing and emulsification.
• Preheat your oven: Make sure your oven is fully preheated before placing your baked goods inside. This will help them to bake evenly.
• Don’t open the oven door: Avoid opening the oven door frequently during baking, as this can cause the temperature to fluctuate and affect the baking process.
• Cool completely: Allow baked goods to cool completely before cutting or frosting. This will prevent them from crumbling or sticking.

Finding More Inspiration

If you’re still unsure about what to bake, here are some additional resources:

• Baking Blogs and Websites: There are countless food blogs and websites dedicated to baking. Explore different styles and flavors to find something that inspires you.
• Cookbooks: Cookbooks can be a great source of inspiration and detailed recipes.
• Social Media: Check out baking accounts on platforms like Instagram and Pinterest for visual inspiration and ideas.
• Ask for Recommendations: Talk to friends and family who enjoy baking and see if they have any recipes they love.

Conclusion

Baking is a rewarding and creative activity that can bring joy to both the baker and those who enjoy the treats. Don’t be afraid to experiment, try new recipes, and most importantly, have fun! Whether you’re a beginner or an experienced baker, there’s always something new to learn and discover in the wonderful world of baking. Hopefully, this guide has helped you answer the question, “What should I bake?” Now, go grab your ingredients and get baking!