St. Patrick’s Day Recipes
The best St. Patrick’s Day recipes! Here you’ll find lots of Guinness beer and whiskey treats, plenty of delicious chocolate desserts, savory snacks, and more to enjoy this St. Paddy’s Day.
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Chocolate Mint Pinwheel Cookies
Chocolate Mint Pinwheel Cookies are as pretty as they are delicious! Crisp on the outside and soft in the middle, these pinwheel cookies are tender and light, with perfect peppermint and chocolate flavors throughout.
Most Popular St. Patrick's Day Recipes
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Crowd-Pleasing Party Desserts
Baking Science Tips
With these helpful how-to articles, you’ll learn how to make perfect desserts, breads, and more.
How to Temper Chocolate
One of the first things we learned in my baking class in culinary school was how to temper chocolate. I was SO excited to...
How to Knead Dough
When it comes to making bread from scratch there’s such an intimidation factor that so many people never give it a try, or give...
How to Measure Flour
If you’ve been following me for a while, you’ve probably seen me talk about the correct way to measure flour at one time or...
Best (and WORST) Baking Pans
Baking equipment is just as important as the ingredients you use. But since most of us stocked our kitchens forever ago, we might not...
Tessa’s Top Baking Tips
These are the three things I wish EVERYONE knew before attempting any recipe.
1.
Measure ingredients with a digital scale
The easiest ingredient to mis-measure is flour. It can be easily compacted into a container or measuring cup without you even realizing.
Too much flour in a recipe can yield results that are dry (instead of moist), dense (instead of light and fluffy), crumbly (instead of moist, chewy, or fudgy), tough (instead of tender), or rubbery (instead of delicate).
Learn the RIGHT way to measure your flour and other baking ingredients HERE.
2.
Use the correct baking pans
I highly recommend using light colored aluminum pans for just about everything. Avoid dark colored nonstick pans as well as most glass pans.
Dark metal pans will dry out the edges of your desserts, often before the center can cook through. Glass or ceramic baking pans will take LONGER to bake most desserts, and can result in gummy textures.
3.
Your dessert will NOT turn out the same if you make substitutions
Here at Handle the Heat, we believe butter, eggs, flour, and sugar are magical specimens and should never be replaced (unless medically necessary due to an allergy/intolerance).
We highly recommend making all recipes exactly as written. If you decide to substitute an ingredient(s), just know the final result won't be the same in texture and/or flavor.
How-To Videos
Step into my kitchen and bake these easy recipes step-by-step with me.
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