Make Desserts with Barley & Sage
- Brand Ambassador
Meet the Chef: Kyleigh Sage
Kyleigh is the food photographer and recipe developer behind the blog Barley & Sage, where she shares scratch-made recipes for the home cook and baker. Her pup Barley serves as her assistant and head taste-tester.
Baking Tips from Barley & Sage
The Right Temp.
Always use room temperature ingredients when baking! I always take all of my ingredients (like butter, eggs, adn milk) out of the fridge at least an hour before I start baking. This helps everything incorporate better!
Be Precise
Properly measure your flour for the best results! For the most accurate measurement, fluff up your flour with a fork and then gently spoon it into your measuring cup. Then scrape off the excess with the back of a butter knife. This is important because having too much flour can make cakes dense and prevent cookies from properly spreading.
Get Creative
Don't be afraid to add your own twist! When baking, you don't want to change the base ingredients (flour, eggs, or baking powder). However, you can usually swap out liquids and fats very easily! For example, when baking a chocolate cake, you can substitute the water for brewed coffee for a rich mocha flavor.
@BarleyAndSage
Kyleigh's Specialties
From scrumptious cookies to delicious brownies, when it comes to crafting homemade delights, you're in the right place. Here are some fabulous creations:
YOU CAN ALSO TASTE THE DIFFERENCE...DELICIOUS, SUBTLE MOLASSES FLAVOR THAT YOU JUST DON'T GET WITH REFINED SUGAR!
- BARLEY & SAGE, BRAND PARTNER
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