Now that it's finally cool enough to turn on the oven in my prewar Brooklyn apartment, I'm ready to get serious about things like cookies, snacking cakes, and pies. After a summer of ice cream and no-bake desserts, I always like to take stock of my baking basics to see what needs an upgrade and which essentials could use a restock.
I make a lot of cookies, so my baking sheets get a lot of use. This year, I'm getting a new OXO Nonstick Baking Sheet, since it comes in super handy when I run out of parchment paper. I also love stocking up on Great Jones' colorful nonstick quarter sheet trays for small batch projects.
I love finding little ways to make simple recipes pop, so I'll be baking pound cakes, banana bread, and bundts in this Nordic Ware braided loaf pan. The intricate design adds a little flair without entering kitchy territory, so all my finished bakes will need is a dusting of powdered sugar or a simple glaze before they're party-ready.
There are two things I simply cannot bake without: good vanilla, and chocolate chips. When it comes to vanilla, I'm in a committed relationship with Heilala's products, so I like to buy a fresh bundle of their vanilla extract and vanilla bean paste every autumn. For chocolate chips, I always keep a variety on hand. My current rotation includes Hu Kitchen's baking gems, Guittard's 72% dark chocolate santé baking chips (made with coconut sugar!), and Scharffen Berger's baking chunk variety pack.
—Carina Finn
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