Always peek at the recipe the day before you plan to bake it. Double check that you have all the ingredients in your pantry or refrigerator because for some reason it is extra annoying to rush out right before you bake. (At least I feel that way.)
Before you bake (on the same day) – read the recipe again and set up ingredients. This is called mise en place and in French it means everything in position. That way you won’t forget to add ingredients because they will be weighed and measured and on the counter – in front of you. This will also help you to remember to pull eggs or other ingredients to room temperature.
If possible, the day before I plan to bake I prepare what I can in advance. I might measure the flour and other dry ingredients, chop the chocolate (as directed) or weigh and place in a bowl, ground the chocolate covered espresso beans, etc. All the little things you can do will make baking that much easier.