For many Americans, the best part of the meal is the dessert.

And not just the casual cookies that you snack on after dinner at home.

A September 2012 survey by American Express showed that nearly 39 percent of Americans order dessert out at least once a week, which adds up to some sweet sales for restaurants across the country.

“A great dessert should be just like a fantasy romance. You spot it across the room, and are instantly tempted. You try to avoid it as you read the menu to plan your meal, but it keeps flirting with you from across the room. Subconsciously you even order your meal so you won’t be to full to enjoy it. As you are eating your meal, you find you can’t keep your eyes off it, and keep glancing at sitting on a dessert tray across the room,” said Lisa Grigsby, producer of the inaugural Sweet Treats Festival scheduled to take place Jan. 27 from 1-4 p.m. at Commander Aero near Springboro.

The festival will showcase more than 20 of the area’s bakeries, chocolatiers, pastry artisans and home-based businesses known for their decadent desserts.

Shannon Teague, owner of Cake, Hope, & Love, says a few key things to remember when baking are not to over bake and not to overfill. She encourages home bakers not to be afraid to experiment or of the mess that can often come of it.

For those with an insatiable sweet tooth, events like the Sweet Treats Festival hit the spot. For those who would prefer to experiment on their own creations, the Home Baking Association (HBA) offers plenty of tips and recipes.

Here are 10 tips from HBA for those looking to create a selection of sweet treats of their own:

1) Don’t crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.

2) Grease pans using a piece of paper towel, rub a small amount of shortening, butter or margarine evenly over the bottom and on sides of pans, if directed. A small amount of pan spray may be used and spread over the pan, also using the paper towel technique.

3) Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.

4) Use the right tools: Liquid and dry standard measuring spoons and cups, and correct pan sizes. All recipes use a standard dry-measuring cup for dry ingredients, including flours, cornmeal, cocoa, granulated and powdered sugars.

5) Always stir flour to “loosen” before measuring. Sifting it first is necessary only if the recipe calls for it. Spoon dry ingredients into the correct-size cups until they are overflowing. Level off with a straight edge (knife or metal spatula). Tip: Keep a spoon in flour bins for convenient stirring and measuring.

6) Measure brown sugar by packing it firmly into the dry measuring cup and leveling off. It should hold its shape when turned out of the cup.

7) Measure liquids such as water, milk, vegetable oil, honey or syrups in a clear glass or plastic liquid measuring cup that is placed on the counter. Bend down to check the amount at eye level. Use a rubber spatula to scrape out all the liquid. Tip: For easier removal of honey or molasses, grease or spray the cup or spoon first.

8) Use measuring spoons, not eating utensils, to measure small amounts. Don’t guess. Use the exact measurements and level off spoons with a straight edge spatula or knife. For dry ingredients, dip the measuring spoon into the container until overflowing, then level off. For liquid ingredients, pour liquid until it reaches the top edge of the spoon. Measure over a separate cup or bowl so any extra does not fall into the mix.

9) Always use a thermometer to measure liquid temperature before adding yeast.

10) To test for doneness in cakes, quick breads and bar cookies, use a toothpick inserted in the center. The toothpick should come out clean and dry, or have only a few crumbs clinging. Yeast breads, rolls and loaves should be golden brown on top, sides and bottom.

Butterscotch Macadamia Nut Bars recipe from the Home Baking Association

Ingredients

¾ cup margarine or butter

1½ cups packed brown sugar

1 Tbsp. vanilla

2 eggs

2 cups all-purpose flour

1 ½ tsp. baking powder

1 cup coarsely chopped macadamia nuts

1 cup butterscotch-flavored chips

Instructions

Preheat oven to 350 degrees F. Grease rectangular pan, 13 x 9 x 2 inches. Heat margarine and brown sugar in 3-quart saucepan over low heat about 5 minutes, stir occasionally, until margarine is melted; remove from heat. Beat in vanilla and eggs with electric mixer on medium speed until blended. Add flour and baking powder; beat until well blended. Stir in ½ cup each of the nuts and baking chips. Pour mixture into pan. Sprinkle with remaining nuts and baking chips. Bake 25 to 30 minutes or until top is gold brown and center is set; cool; cut into 8 rows by 6 rows. Serves 48. Approximate Nutrition Analysis (per serving): calories, 110; protein, 1 g; carbohydrates, 13 g; fat, 6 g; cholesterol, 10 mg; sodium, 60 mg.

Source: www.homebaking.org, General Mills