Holiday baking tips from a pro chef

Roll up the sleeves on your Christmas sweater, don your apron and break out that rolling pin — it's time to bake everyone's favorite holiday treats.

Holiday baking tips
for the home chef

Before you get started, check out these tips from professional baker Rana Abla, owner of Sableh Sweet & Savory.

Pro baker Rana Abla makes her living baking delicious treats for people year-round. But only those of us lucky enough to live in the Dallas-Fort Worth area in Texas can enjoy her sweets for now. Besides, during the holidays, you'll probably want to bake your family's favorites. Rana offers these 25 tips (that's right, she gave us all her secrets!) for turning out delicious cookies, cakes and more. She even shared one of her personal family recipes (something you can't get even if you're a client).

What you need to know about ingredientsUnless otherwise specified in the recipe, all ingredients should be room temperature. Take most ingredients out of the refrigerator 60 to 90 minutes before you start cooking.To bring butter to room temperature quickly, you can cut it into small cubes on a plate and let it stand for about 15 minutes.Never substitute baking soda for baking powder or vice versa. Each has a different function.Unless the recipe says otherwise, always use all-purpose flour.Unless the recipe says otherwise, always use unsalted butter for baking.Semisweet and bittersweet chocolate are interchangeable. Semisweet chocolate is dark chocolate. Bittersweet is extra dark.Out of buttermilk? No problem. Just add a teaspoon of vinegar for each cup of homogenized milk and stir.When a recipe calls for eggs, it typically means Grade A large eggs.When a recipe calls for milk, it typically means homogenized whole milk.While it may affect the texture, color and flavor, it's OK to substitute light brown sugar for dark brown.For the best results, always use pure vanilla extract. It makes a huge difference.A pinch of salt brings out the flavors in sweet baked goods.Pro techniques every home chef should learnThe most important thing is to read the entire recipe before you start baking and follow it exactly, especially the first time.Baking is an exact science. Measure all your ingredients carefully, using a glass measuring cup for wet ingredients and regular cups and teaspoons for dry ingredients.Get a separate thermometer to ensure an accurate temperature reading — most ovens run a little hotter or colder than the display temperature.Always wait for the oven to reach temperature before putting cakes or cookies in the oven.A hand mixer works as well as a stand mixer.Sifting is important, but you don't need a sifter. The best way to sift flour is in a bowl with a regular old whisk!The best way to sift cocoa powder is by running it through a mesh strainer.Use shiny baking sheets. Dark or burned sheets absorb heat faster and may cause cookies to burn.Cookies should be baked uniform in size and thickness, so use a level spoonful for drop cookies and a sharp, thin-bladed knife for slicing refrigerator rolls.Don't overmix once the dry ingredients are added. Just mix on low until incorporated.To retrieve stray eggshells in a mixture, use the emptied half-shell. Eggshell sticks to eggshell.Once a cake is completely cooled, wrap cake layers in plastic wrap and place them in the freezer for half an hour before cutting and/or icing them.Every time you make cookie dough, leave it in the fridge for two to four hours. It gives the dough a chance to rest and the flavors a chance to come together.Tatyana's chocolate cookie recipe

While she doesn't sell this family recipe in her shop, Rana's been making these simple cookies, her daughter Tatyana's favorite, for years. As a special holiday treat, she's sharing this secret recipe with SheKnows' readers.

Yields 25-30

Ingredients:1 stick unsalted butter3/4 cup dark brown sugar2 large eggs1-1/2 teaspoons pure vanilla extract2-1/4 cups all-purpose flour3/4 teaspoon baking soda1 teaspoon fine salt8 ounces mini chocolate chips4 ounces dark chocolate (not to exceed 60% cocoa), chopped into chunks4 ounces semisweet chocolate, gratedDirections:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.Sift flour, baking soda and salt into a bowl and set aside.In a covered microwave-safe bowl on medium power, microwave butter until melted. Allow it to cool slightly.In a large bowl, whisk the sugar, eggs, butter and vanilla until smooth.Stir the dry ingredients into the wet ingredients with a wooden spoon (do not overmix).Stir in all the chocolate.Scoop heaping tablespoons of the dough onto the prepared pans, spacing the cookies about 2 inches apart.Bake for 10 minutes. The cookies will be soft in the center.Using a spatula, transfer the hot cookies onto a rack to cool.

Bonus: Packaging cookies for Christmas gifts

Rana always has to make sure her sweets are packaged as beautifully as they taste. We asked her if she had any tips for people giving edible holiday gifts, and she gave us a little advice.

"Packaging the goodies is another important step, and here you can pretty much do whatever you want, from simple to very elaborate," she says. "You can use a clear bag and 'joujet' it up with a beautiful ribbon and attach the recipe. Or you can place them in a box, decorate it with ribbon and attach an ornament."

She also suggests getting a beautiful basket and placing the cookies in it with the recipe, a rolling pin, cookie cutters and a baking book to make a lovely baking-themed gift for a fellow foodie. She invites you to check out her Facebook page or her website to "steal" as many packaging ideas from her as you can!

About Rana Abla

Rana Abla is a self-taught chef in the Dallas-Fort Worth area of Texas. Having cooked with her mother since she was a child, she's turned her passion into profit at her shop, Sableh Sweet & Savory, where her signature cookie is the French sable.

More cookie recipes

Rum and Coke cookies
Chocolate pistachio cookies
Chocolate chip lemon cookies

Homemade green bagels with chive cream cheese

Changing It Up!Start the day off with a bang! These homemade bagels are sure to impress! Tinted green and served with homemade chive cream cheese. Your kids will think you are the coolest!

Have you ever made bagels before? Don't worry it's really easy! It only takes a few ingredients and a bit of patience. Plus, because St. Patrick's Day is just around the corner we decided to dye our bagels green! How festive!

Homemade green bagels with chive cream cheese recipe

Slightly adapted from King Arthur Flour

Yields 8 bagels

Ingredients:

Bagel dough:

1-1/2 cups lukewarm water (about 95 degrees F)4-5 drops green food coloring1 tablespoon instant yeast4 cups bread flour2 teaspoons kosher salt1 tablespoon brown sugar

Water bath:

2 quarts water2 tablespoons brown sugar1 tablespoon granulated sugarDirections:

Measure water in a liquid measuring cup and add green food coloring drops to the water.Add all bagel dough ingredients (including green water) to a large bowl of a stand mixer.Using the dough hook mix the ingredients on low speed for 10 minutes.The dough is ready once it has come together and holds its shape. The bread will be stiff.Add dough to a nonstick sprayed bowl, cover, and let sit in a room-temperature spot (at least 65 degrees F) for 1 to 1-1/2 hours until the dough is puffy.Add dough to a counter or workspace (we used a large wooden cutting board) and divide it equally into 8 pieces.Working one piece at a time, roll each portion it into a ball. Completely cover with plastic wrap and let sit for 30 minutes.When your 30 minutes are almost up, start the water bath on the stove and preheat the oven to 425 degrees F. You want the water bath to be a gentle boil.Once your dough has rested, line a rimmed baking sheet with parchment paper and prepare to start making the bagels.Working on one dough ball at a time, poke a hole into the center and gently work it out so you have a made a 2-inch in diameter hole in the middle of the dough ball. At this point you will notice they look very much like a classic bagel. Add bagel to the parchment-lined baking sheet and continue until all bagels are made.Moving the tray over to the water station, drop two bagels in the boiling water at a time. Cook for 2 minutes on one side, flip and cook for 1 minute on the opposite side. Transfer boiled bagels back to parchment lined baking sheet. Continue with this process until all bagels have been boiled.Once all bagels have been boiled, put them in the preheated oven and bake for 15 minutes, flip the bagel, and cook for another 10 minutes on the remaining side.Once bagels have been baked let them rest until cool before cutting.Enjoy toasted with chive cream cheese.

Chive cream cheese recipe

Yields 8 ounces

Ingredients:1 (8 ounce) block cream cheese2 tablespoons finely chopped chivesDirections:

Let cream cheese reach room temperature, add in chives and stir to combine.

More St. Patrick's Day recipes

Shamrock shake recipe
Sweet Irish scones recipe
St. Patrick's Day Irish stew recipe

Barbecue pork nachos

Nacho Time!No more boring nachos! These babies are topped with barbecue pork and tons of spicy jalapeños. Plus, they're loaded with spicy pepper jack cheese. What's not to love!

Need a little spicy in your life? These simple nachos take no time to throw together but will have everyone begging for the recipe. You can easily use leftover barbecue pork but store-bought will work too. Just make sure to top them with lots of spicy cheese and hot peppers.

Barbecue pork nachos recipe

Serves 2-4

Ingredients:4 ounces tortilla chips (enough to cover the platter)8 ounces barbecue pulled pork2 cups shredded pepper jack cheese1/3 cup sliced jalapeños1/3 cup sliced banana peppersDirections:

Preheat oven to 400 degrees F.Lay out tortilla chips on an oven-safe platter or a rimmed baking sheet.Top with barbecue pulled pork and cheese.Bake for about 15 minutes until the cheese is melted and browned.Top hot nachos with jalapeño and banana peppers and serve hot.

More nacho recipes

Tater tot nacho recipe
Chicken chili nacho recipe
Mediterranean nacho recipe

A Thanksgiving get-together for girlfriends

Host a friendsgiving
Give thanks for friendS

As much as you'd like to travel across country to be with your family for Thanksgiving, you and some of your friends must stay put due to work schedules or budget constraints. That doesn't mean you have to go turkey-less on the deliciously celebrated holiday.

If you're stuck at home for the holidays, let it be a fun and tasty opportunity to host a gracious gathering with your girlfriends as a way to celebrate friendship and give thanks for the love and support these women bring to your life. Karen Bussen, one of America's most exciting entertaining experts and the author of the wildly successful Simple Stunning series of entertaining books, shares her tasty tips — and two terrific recipes — for a girls-only Thanksgiving get-together.

Gather your friends and give thanks

Regardless of the holiday, being alone when your family is making merry without you can leave you feeling blue. Bussen, whose goal is to help everyone celebrate more often without sacrifice, encourages a girls-only gathering if you can't make it home for Thanksgiving.

"Sharing a meal with girlfriends on Thanksgiving is a great way to celebrate your friendship," the entertaining expert explains. "If your work schedule doesn't permit a trip home to the family, or if you just want to stick closer to home, a girls-only gathering is a wonderful opportunity to bond, exchange recipes and focus on gratitude."

Plan ahead and plan accordingly

You may not have much success in throwing a friendsgiving party together at the last minute; your friends may make other plans. Rally your girlfriends as soon as you know you won't be traveling for the holiday and get them involved to make the event a team effort. Bussen suggests, "Choose a theme for the meal. Will you want a traditional Thanksgiving dinner? If so, as the host, you can prepare the turkey and stuffing (or better yet, make my maple-glazed Cornish hens — recipe follows — so everyone gets two drumsticks!) and let your guests bring the sides, desserts and wines for dinner."

Opt for an alternative theme

A girls-only Thanksgiving also gives you the opportunity to do something different. "If you'd like to add a fresh twist, consider weaving in another culinary element, such as an Italian theme," says Bussen. "Think white mushroom lasagna (recipe follows), autumn fruits and cheeses, and crusty garlic bread with sausage. Or add a more global vibe with curries, naan bread and spicy rice dishes."

Keep it casual and relax

One of the advantages to staying close to home for Thanksgiving is avoiding the stress that comes with traveling, dealing with negative family dynamics or bustling in an already crowded kitchen to get the Thanksgiving feast on the table. "Keep the celebration low-key and start the party midafternoon," encourages Bussen. "Have a toast with sparkling wine or cider or offer mulled wine as the ladies arrive. It will not only taste great, but will also perfume your whole home!" Most important, make sure you take the time to sit back, sip and relax alongside your guests.

Warm your home in easy decor

Just because this is a casual holiday affair doesn't mean you can't get in the festive spirit with theme-appropriate decor. However, Bussen suggests that you don't rush out and spend a lot of money on fancy flowers or centerpieces. Keep it simple yet smart.

Try these budget-friendly Thanksgiving tablescape ideas:Buy some white unscented pillar and votive candles at any discount store and nestle them between bowls of green apples, pears and walnuts.Bring the outdoors in — take advantage of the natural elements in the yard and decorate your table with twigs, pinecones and leaves.Look in your refrigerator for fun table accents. For example, turn a mushroom upside down and use it as a placecard holder.Use your best china, but instead of fancy placemats or tablecloths, use colorful striped or patterned dishtowels for a "high-low" chic look.

As you are putting your Thanksgiving decor in place, keep the attitude of gratitude in mind and your appreciation of your guests will stylishly and genuinely show through.

Cook ahead

Bussen is an admitted comfort-food freak, preferring time-saving meals that you make in advance and that actually taste even better the next day. She says, "I like high-quality, seasonal ingredients prepared very simply, with lots of elemental flavor, and dishes that get better when you make them the day before." The entertaining expert suggests serving foods that evoke warm, filling, comfort-pleasing feelings and flavors.

Up next: Two of Bussen's favorite Thanksgiving recipes>>

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Tonight's Dinner Cilantro chicken recipe

Cilantro Isn't Just For Salsa And TacosCilantro is a wonderful herb that adds a delicious lemony flavor to several Mexican dishes. But why limit yourself to tacos or fajitas? Turns out cilantro makes a delicious sauce for chicken as well.

Cilantro is one of my favorite herbs. I use it as much as I possibly can, especially when I make tostadas, salsas or tacos. I don't know what it is, there's just something about the herb that brings a smile to my face. Maybe it's the lemony flavor, maybe it's the very distinctive smell. Whatever the reason, I just can't get enough. But since I don't make Mexican dishes every night, I don't get to use the herb as often as I'd like. Thankfully Kristal over at Pier to Peer has a family recipe that sounded so heavenly, I just had to try it. I mean, it uses two bunches of cilantro. Two! And a recipe with that much cilantro was made for cilantro lovers like me.

Cilantro chicken

Serves 4

Ingredients:2 bunches of cilantro1 onion, chopped and divided4 garlic cloves, minced and divided1 cup chicken broth1 banana pepper, finely chopped1 tablespoon olive oil4 chicken breastsDirections:

Pull the leaves off all the cilantro stems and place in a food processor. Add half the onion, half the garlic and the whole pepper to the processor and pulse until well combined and finely chopped. With the processor running, slowly add the chicken broth until well combined and set aside.Heat the olive oil in a large skillet over medium-high heat. Add the remaining onions and garlic and saute until tender, about three minutes. Add the chicken and cook until browned on both sides, about two minutes.Reduce the heat to low. Pour the cilantro mixture over the chicken and simmer, covered, until cooked through, about 10 minutes. Serve the chicken over rice and drizzle with the cilantro sauce.

More Tonight's Dinner recipes >>Other cilantro recipes:

Bok choy with tomato and cilantro sauce
Fresh carrot & cilantro soup
Salmon with cilantro pesto

The power of kumquats (plus a quinoa and kumquat salad recipe)

This miniature citrus fruit can be eaten skin and all and is packed with vitamins A and C as well as potassium. They are incredibly versatile and can be enjoyed in savory and sweet dishes alike as well as cocktails.

Tiny, tart and sweet!

If you've never had a kumquat, then now is your chance: They are in season in the winter and should be available at specialty markets if not your local grocery store. Enjoy their tart flavor by popping them whole in your mouth. Or, slice them up and candy them, make jam, add them to salads, put them in drinks or cook with them. Kumquat's add a wonderful flavor and acidity to everything they touch. Here, slices of kumquat brighten up a simple, nutrient-rich quinoa salad (a super food in its own right).

Quinoa and kumquat salad recipe

Serves 6

Ingredients:1 cup quinoa1-1/2 cups water1/2 sweet potato, diced and cooked1/2 red pepper, diced6 kumquats sliced, plus a few slices for garnish1 tablespoon olive oil1 tablespoon good quality maple syrup1 tablespoon chopped cilantro, plus a little for garnishDirections:

Soak the quinoa in hot water for five minutes. Strain and rinse.Put in a pot with the 1-1/2 cups water and bring to a boil. Lower the heat, cover and cook until water is absorbed and quinoa is tender, about 20 minutes.Transfer the cooked quinoa to a large bowl. Add the sweet potato, red pepper, kumquats, olive oil and maple syrup and mix to combine. Add the cilantro and lightly toss.Serve hot, at room temp or cold. Garnish with chopped cilantro and sliced kumquats.

More kumquat recipes

Kumquat marinade
Kumquat sparkler recipe
Cranberry kumquat relish

Mini-meatball sliders recipe

Almost Too
Cute To EatThese little meatball sliders are a perfect treat. Premade meatballs and jarred marinara sauce make these a super-fast snack, lunch or dinner

Who doesn't love Italian food, especially meatball subs? While being super delicious, they can be a bit time-consuming to prepare. In this recipe, we took store-bought turkey meatballs, jarred tomato sauce and fresh dinner rolls from our grocer's bakery and created these oh-so-cute mini-meatball sliders. These are wonderful for those watching their portion sizes, and they are ideal for kids!

Mini-meatball sliders recipe

Serves 10-12

Ingredients:1 package premade turkey meatballs1 (24 ounce) jar pasta sauce or marinara sauce such as Classico1 dozen fresh dinner rollsMozzarella cheese (optional)Directions: 

In a medium-sized pot, prepare the turkey meatballs as directed on the package. Once the meatballs are cooked completely, add the jar of pasta or marinara sauce to the meatballs. Cover and allow to simmer 10-15 minutes or until nice and hot.With a bread knife, slice each dinner roll in half and place on a serving platter. Carefully add a meatball to each dinner roll and top with mozzarella if desired. Place the other half of the dinner roll on top and repeat for remaining sliders. Serve warm.

More slider recipes

Citrus barbecue chicken sliders
Hamburger sliders
BLT sliders