It's Half Baked

It's Half Baked WEBINARS & RECIPES⬇️✨
https://stan.store/itshalfbaked
LICENSED HOME BAKER | TIPS
VANCOUVER, WA

09/14/2026

The cookie journey is just that - a journey. Never a destination! We are continually learning & staying curious for our future bakes🤎🍪 On the journey too? Hop in & buckle up!🤪

09/13/2026

When they say “I’ve never heard of that! Give me 3 of them!” Instant dopamine hit🥹🤙🏼
A weird thing to say in 2026… don’t be afraid to use your brain to create🤎🍪

09/12/2026

These are HOT🔥We can’t go to a market now without these🤭👏🏼 Can you guess the 4 flavors in these boxes?!🍪🤙🏼

09/11/2026

A couple other notable mentions for frozen dough🥶🍪

Freezer space is a big one for us! We have a stand up freezer dedicated just to cookie dough. This makes it so we can prep cookie dough for markets and large orders a few days ahead of time without worrying about the dough spoiling🤎

We’re chasing the least amount of spread for our cookies! Frozen dough has given us the most consistent, uniform cookies🙂‍↕️🫶🏼
Do you bake from frozen? Why or why not?

09/10/2026

I’ve heard it my whole life... CREAM THE BUTTER AND SUGARS! While there’s a time and place for it, it’s not usually for chunky cookies!
Creaming = fluffy & cakey
Mixing until butter chunks are incorporated = fudgy & chewy🤎🍪🫶🏼
Slice or cube up the butter, rough it up and then add your sugars! Works every time🙂‍↕️

09/09/2026

Me = not a pumpkin lover… but turn it into a doodle!?
100x yes!🙂‍↕️
My biggest tip for turning cookies into a doodle is to coat in sugar AFTER you chill your dough! This helps the sugar not absorb into your dough and gives you a nice crust on the outside. I don’t coat the bottom of any doodles as they tend to crystallize quickly.
Happy baking!🍂🤎🍪

09/08/2026

Let’s talk chunky cookies👏🏼
Cold butter - because baking with room temp butter and then chilling WILL NOT give you the same result. Once butter melts into flour at room temperature, chilling the dough afterward cannot reverse the chemical structure that has already been created. The physical state of the butter when it first interacts with the flour entirely dictates the final texture of your bake. Read that again. Sorry🥴
Baking from frozen - we’re going for the chunk here so baking from frozen is what we do! Get that outside baked up before the inside so they don’t spread as much!
Weighing ingredients - you want accuracy and consistency in your bakes? WEIGH!!
Cocoa powder goes in with wet ingredients - you heard it right! Adding with the wet ingredients helps to bloom the cocoa powder bringing out the most flavor and hydration!
Bake @ 375° - we love a cookie with varying coloring on top and this is the sweet spot! It enhances the Millard Reaction.
Carryover baking - what is it? This is when your baked goods continue to rise in temp from the residual heat from the pan, even after being taken out of the oven. Letting your goods sit on the pan 20-30 min out of the oven will help them finish baking, without over baking and drying out.

What are some of your nonnegotiables for baking!?

09/08/2026

We love a specialty cookie, but sometimes they are hard to package! If your cookies are loaded up with a filled & delicate center, try adding some chocolate!🍫

Milk, white, dark, semisweet all work great in our kitchen! Fancy it up even more with a dusting of toppings to give a beautiful and complete aesthetic🤗🤤

09/07/2026

Test kitchen was working 9-5 the last couple of weeks😮‍💨
But these recipes have been such a fun way to kick off the beginning of the season changing!🍂🎃🫶🏼
Added to our Sept-Nov lineup:
Iced Apple & Oat🍎
Brown Sugar Boptart🤎
Pumpkin Spice Sammie🥪
Pumpkin Doodle🎃
Dark Chocolate Salted Caramel🍫
Maple Pecan🍪

🎶Tumble out of bed & stumble to the kitchen pour myself a cup of AMBITION🤭🤗

09/03/2026

First thing I do before even planning my menu - check. the. weather.🍂🌧️☀️💨
Hot direct sun, rain, wind, temps too hot or too cold - it all plays into foot traffic at your event! Be adaptable & make changes before you even start baking🍪🤗

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Vancouver, WA
98685

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