Category Archives: Ingredients

Did you know that your oils can go rancid? We’re not just talking about nut oils (sesame, walnut, etc…). We mean your basic vegetable and olive oils as well. If you don’t use them frequently, you should store them in a cool place, or even the fridge, to extend shelf life. Here’s a link to a fairly complete list of oils and their shelf lives: http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ For more tips and tricks, check out our Baking Tip Tuesday archives. Happy Baking!...
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We’re going to let you in on a little secret. When it comes to our vanilla, we are very picky. We only use Nielsen-Massey Vanillas. We use multiple types of their vanillas, but the primary vanilla we use is the Madagascar Bourbon Pure Vanilla Bean Paste. While this is definitely more expensive than what you can purchase in your local supermarket, the taste you get is well worth the extra cost. Happy Baking For more baking tips and tricks, check out our¬†Baking Tip Tuesday¬†archives....
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Sometimes you can get away with just getting the store brand. Generic granulated sugar, for example, is perfectly fine for the average home baker. However, when it comes to your flavors, you want to splurge. For extracts and spices, skip the grocery store red box brands. Instead check out your local specialty foods stores. Most Co-op’s and health food stores have a lovely selection of top quality products. If you’re lucky to have a Penzey’s (www.penzeys) or other spice store nearby, they will have...
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One very important rule that many people forget is that you should have all of your ingredients at room temperature (approximately 70 degrees F) prior to baking. There are two ways to determine the temperature. The first is to purchase a chocolate thermometer (about $10) and test your ingredients. The second is to put a glass of water on the counter when you first get up in the morning. When you’re ready to bake, stick your finger in the ingredient (after washing your hands...
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