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Smart Substitutions When Cooking And Baking

Picture this. You’re craving freshly baked, made from scratch cinnamon rolls and decide to do some baking. You start by adding yeast to warm milk and watch as it begins to foam and bubble. Next, you lift your stand mixer and start to blend the milk and yeast with sugar, eggs and butter. Slowly, you add flour and salt to the mix. After kneading with a dough hook, you form your dough into a ball, cover it with plastic wrap, and place it on the kitchen island to rise. After an hour or two, it doubles in size. You roll the dough on a lightly floured countertop and head to the spice drawer for cinnamon — but there is no cinnamon!

What happens when you start a recipe and realize you’re missing a major ingredient halfway through? After all, you can’t make cinnamon rolls without cinnamon, can you? Actually, you can! From your spice rack to your refrigerator and kitchen pantry cabinet, here are some smart substitutions you can make when cooking and baking, so you don’t miss a beat!

Closeup on happy young housewife preparing christmas dinner in kitchen

Herbs And Spices

Allspice and Nutmeg are all great substitutions for cinnamon. Since they are stronger in flavor, you’ll need to cut the amount in half when following a recipe. You can even add a dash of cloves or ginger if you’re feeling spicy. These warm, sweet spices are interchangeable for the most part, and work well in apple pie, cakes, and other desserts. But what about savory dishes? Oregano and thyme can be substituted for basil in pasta sauces and salad dressings. Out of chili powder for your tacos? Just add a few dashes of hot sauce. Swap out chives for onion powder, sage for marjoram, and rosemary for mint.

Ingredients For Cooking And Baking

In a pinch, kitchen pantry cabinet staples can save the day — and your recipe. Mashed banana cans take the place of oil if needed. Applesauce is a great substitution for eggs in baked goods, or combine one tablespoon of ground flaxseed with 3 tablespoons of water per egg. Out of butter? Try shortening. Out of sour cream? Substitute plain Greek yogurt. If your recipe calls for corn syrup or honey and you don’t have any on hand, make your own substitute by melting a cup of granulated sugar in a quarter cup of water. You can also make your own buttermilk by adding a tablespoon of white vinegar to a cup of milk. For thickening fruit pies, sauces and soups, flour can be swapped for cornstarch in equal amounts.


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