Today is my mom’s birthday! Which seems like a great day to post about my mom, Joan.

My mom is the reason I fell in love with baking, the reason I started my blog and the reason why I’m still showing up and sharing recipes year after year. She’s the reason why I truly believe it’s sooo much more than just about the food. It’s the love and the memories.

My mom is the kind of woman I strive to be like. And that goes for in the kitchen, too. My mom never bought pre-made cookie mix or dough growing up. Her large flour and sugar jars are still always stocked. When I was little, homemade cookie dough was always in the freezer. And everything she made from scratch.

My mom has these little ways about her in the kitchen, that I didn't appreciate until I got older. And some of the most important lessons I've learned took place right there. She taught me how to lattice a pie, brown butter, make jam and bake the best cookies every time. Her tips and techniques have carried with me and I still use them today.

So, in honor of my mom - the woman behind the reason I bake today - here are 15 baking tips that I've learned from her and I've carried with me in the kitchen.

Always make the pie dough from scratch - it's too easy not to! [It's simply butter, salt, a touch of sugar & cold water...] The butter and water should be cold. And never over-work the dough.
Look, it's OKAY to eat cookie dough...
Homemade cookies can take 10 minutes to whip up if you have the recipe memorized.
Nothing beats homemade cookies. Nothing.
You can bake cakes ahead of time. Wrap the cooled cake in plastic wrap and then wrap in aluminum foil. Freeze until ready to frost. (up to three months!)
Need an easy, forgiving dessert? Make a crisp. Place fruit in a baking pan and then top with a mixture of oats, butter, brown sugar, nutmeg and cinnamon and bake.
If the butter isn't room temperature when you start to make cookies - don't sweat it! Just beat it until smooth.
Invest in a large cookie jar.
Buy flour and sugar in bulk. So you always have some to refill the jars sitting on your counter.
Make homemade ice cream sandwiches: Bake cookies. Place a scoop of vanilla ice cream between two cookies to make sandwiches. Wrap individually in plastic wrap and keep in the freezer.
Kids LOVE pancakes.
Messed up a brownie or cake? Cut it into chunks and make a beautiful layered parfait with whipped cream and berries.
Always sprinkle powdered sugar on top of brownies.
Spray the inside of the muffin tin liners with a nonstick spray before pouring the batter in.
Homemade is ALWAYS better.

And a post about my mother would not be complete without sharing a recipe for my mom’s chocolate chip cookies. I think this was the first cookie I learned to make. Each and every time I make it, I think of my mom. It's the reason why I served over 200 of these very cookies at my wedding in 2016. The baker and person I am today is because of my mother.

Enjoy!

My Mom's Chocolate Chip Cookies

1/2 cup margarine
1/2 cup Crisco/shortening (NOTE: if you don’t have margarine or crisco, you can use butter instead for either or both)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2 3/4 cups all purpose flour
1-2 cups semi-sweet chocolate chips

Directions:

In a mixer, beat the butter/shortening until creamy and well-beaten. Add in the sugars and beat until creamy.
Add the eggs, one at a time. Then add the vanilla and beat until smooth.
Add the salt, baking soda and flour slowly. Beat until combined.
Add in the chocolate.
Then, using a cookie scoop, scoop dough out onto a cookie sheet lined with parchment paper.
Bake at 375 degrees for 9-10 minutes, rotating sheets halfway through baking.
Let cool a few minutes before removing to a wire rack. Store in an air-tight container or freeze for up to 3 months.

I love you, mom!!