Ah, baking. I’m marginally better at baking than I am at cooking, but even then I’m mediocre at best and usually stick to chocolate chip cookies. I decided to go rogue and make these PB&J bars from Real Simple. Here are my learnin’s.
1. When they say in a recipe you should spoon and level your flour, you should really spoon and level your flour.
See exhibit B, the bigger bowl on the right, which is 1 and 3/4 cups of spooned flour. And exhibit A, the smaller bowl on the left, which is how much extra flour would have ended up in my recipe if I had continued with the usual method of mashing my measuring cup into the bag.
2. Maybe read all the extra stuff at the end of the ingredient, since it’s probably pretty important?
Like, apparently “butter at room temperature” is different than “butter that has been in your fridge for months.” (If one hypothetically finds oneself in this situation, there are a few solutions.)
The PB&J bars actually turned out pretty damn good.