There are a few things that have helped me: 1) I learned that many ovens are temperamental (maybe it’s not you!). If things burn or cook too fast, you can experiment with baking at lower temperatures and/or for shorter times. 2) I always forget that things are baking, so I rely heavily on timers. I also set them for maybe 10-20 minutes shorter than the total amount, and then check back every 5-10 minutes or so. 3) I usually don’t measure ingredients very carefully, but when it comes to baking, I follow the directions as closely as possible.

I say everywhere and anywhere that I cannot seem to successfully bake baked goods. Casseroles and things like that? Sure. Baked chicken? You bet.

If I go to cakes, pies, and other desserts, disaster follows! Its like me and plants, plants die in my care.