The most important thing to remember is not to use too much,  which can result in excessive sweetness and an aftertaste.  Always start with the exact amount called for in a recipe, or even a little less, then taste before you add any more.  Stevia is delicious in almost any recipe using fruit or dairy products, but does present a bit of a challenge when used for baking, since it lacks sugar's abilities to add texture, help soften batter, caramelize, enhance the browning process, and feed the fermentation of yeast.  On the other hand, one of the excellent facets of stevia is that high temperatures do not affect its sweetening properties.