The technique of beating or creaming butter and sugar (this also applies to shortening and margarine) lays the groundwork for your baked product.

<p>The Editorial Team of Chatelaine magazine.</p>

baking

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

Now that I have a wee one, and there are plenty of holiday play dates, potlucks, and other get togethers, seems like it’s as good a time as any to make cookies almost too pretty to eat.

Chatelaine

Cooking tips

How to make a healthy pumpkin pie and the easiest gluten-free pie crust recipe ever!

Gluten-free pie crust recipe

a:2:{s:4:"time";d:1693242017;s:6:"author";i:877524;}

Making a pie from scratch has to be one of the most feared tasks of all time. I would say it ranks right up there with bread baking, public speaking, and drinking something green

baking

Baking technique: Folding

Chocolate pinwheels easier than they look and perfect for cookie swap season

How to make perfect chocolate chip cookies

Baking tip: Folding ingredients

Vegan Pumpkin Pie With Gluten-Free Crust