Silpat Baking Mat
The Silpat baking mat has been around for a couple years now. Have you heard of it? Well let me tell you a little bit about it!
Basically, the Silpat baking mat is a new way to bake without the hassle of foods sticking. You know what I mean.
It’s your favorite cookie recipe. You can already smell them in the oven and then the timer goes off. You take the cookies from the oven and get ready to try one, still steaming from the heat. [singlepic=117,320,240,,right]
Suddenly, your worst nightmare is true! Your cookies have stuck to the pan because you forgot to put on your non-stick cooking spray, aluminum foil or parchment paper. Common mistakes, but either way your cookies are ruined.
With the Silpat baking mat, you will never have to spray another pan as long as you bake! The mat is 11 ¾ x 8 ¼ inches so it fits most standard baking sheets. In addition, this mat has a naturally non-stick texture which can withstand temperatures from -40 up to over 480 degrees! That means that not only can bake with this mat, but you can also chill foods like chocolate molds or ice cream sandwiches.
These convenient little sheets were developed from a cooking company in France called Demarle. They were invented in 1982 and it’s very possible that the first of all the Silpats to be used are still in kitchens today. These heavy-duty mats can be used over 2,000 times! You better get to baking… your Silpat is waiting!
Stand Mixers
This year we celebrate the 100th anniversary of one of the world’s greatest kitchen innovation of all times—the stand mixer. Back in the year, 1908, a man by the name of Herbert Johnson was watching a local baker knead bread dough with a large metal spoon.
It was then that he thought up a mechanical arm which would make this job much easier. It came in the form of an 80-quart mixer and by 1915 it was customary in large bakeries nationwide. In 1919, Johnson sensitive to home bakers as well, reformatted his original idea until it was just right for the every day kitchen of a consumer.
With the birth of this second generation stand mixer, people everywhere flocked to buy a stand mixer of their own. These were called Hobart stand mixers, now-a-days known as KitchenAid mixers. [singlepic=110,320,240,,right]
Today, with a new name, KitchenAid offers many different varieties to Johnson’s classic design. Sizes for the average home, vary from 9-cups to 14-cups capacity. Stand mixers are also capable of doing many other functions besides solely mixing, like Johnson had originally planned.
KitchenAid sells attachments that even Johnson probably never imagined. A stand mixer mixes, kneads, whips, folds, (with the right attachments) makes pasta, makes ice cream, grinds meat, slices/strains fruits, grinds cheeses, grates potatoes, etc.
The possibilities are nearly as endless as the attachments you can buy for a stand mixer of your own! I’ve worked in the kitchen with my stand mixer for as long as I’ve remembered.
While, yes, every now and then it is kind of fun to knead my own breads or hand mix cookie dough, in most cases the added strain on my wrists and hands just isn’t worth the effort. After all, Johnson’s intention with the stand mixer was so that bakers would no longer have to hand mix dough. May the stand mixer dream not live in vain!
Portrait Cookies
I’ve always loved having my picture taken and taking photos of family and friends. It wasn’t until recently I realized that you could take it a step further with portrait cookies. [singlepic=102,160,120,,right]
I found this fantastic site where you can send custom pictures in to their headquarters and have hand piped and iced cookies sent to you.
These cookies look so great! I’ve never seen any other cookies look so realistic.
In addition to portrait cookies, this site also does photo cookies (like an exact scan) and logo cookies. Although, I haven’t ordered any of these cookies yet they look so amazing and lifelike! I’ll be sure to bookmark this site and come back when a special occasion comes up! [singlepic=101,160,120,,left]
Here, why don’t you check out these delicious handmade cookies too. The site is called Rolling Pin Productions and the link is directly associated with portrait cookies. You can even order cookies for yourself right from the site on the Order Page.
While, yes, I could bake my own cookies and carefully ice them, trembling as I try my best to copy the exact image of a picture or logo.
With my best guess, they wouldn’t be half as good as these so I think I’ll stick with the professionals. Still… I have to say my sugar cookies would probably taste just as good as these fancy portrait cookies!
Easy Cupcake Carrier
We’ve all been there. It’s time for the party so you load up the chips, the dip, the plates, napkins, etc. Slowly, you place your perfect cupcakes into the passenger seat next to you.
With each turn, stop, and start, (no matter how slow you go) the tiny little cakes shift and slide into each other. By the time you get to the party, your cupcakes only slightly resemble the ladybug cupcakes you had started the drive with. [singlepic=91,320,240,,right]
Don’t worry. We’ve all be there and it’s a totally normal problem. I myself struggle with transporting cupcakes… that is, I used too until I ran across the brilliant little tray. This cupcake transporter is so great!
There are individual slots for each cupcake so they don’t slide. Also, there’s a durable plastic lid which snaps on to secure all the cupcakes. Really, for me, there is no better way to carry cupcakes than this lovely cupcake carter.
In addition, the three trays to this cupcake carrier can be removed and you suddenly have a cake carrier… equally as efficient. This cupcake carrier is durable and such a fun color. You can transport one cake or up to 36 cupcakes!
This convenient cupcake carrier is only about $30… which for me is a relatively small price to pay considering what I’m really buying is peace of mind when it comes time to transport my cupcakes.
You can get your own cupcake carrier right here! Check it out!
My Top Secret Recipe
It’s no secret that I love baking and cooking. What is a secret is where I get my recipes from. Some of them I have acquired through my family, others come from good friends or fabulous food parties. Some I see online, try them out, and love them!
The truth is that I do have a serious weakness when it comes to recipes. I love the cookbook, The New Best Recipe by Cooks Illustrated. This cookbook is very different from other cookbooks because it teaches you instead of just giving you recipes. [singlepic=78,320,240,,right]
While yes, the book is packed full with over 1,000 recipes, but you know the story. Give a man a fish, he eats for a day; teach a man to fish and he eats forever. The cookbook is like your very own fishing instructor.
The recipes are delicious and not only do they always turn out, this book explains WHY they do turn out and the common mistakes people make which tends to turn a good recipe bad.
If you love to make brownies, but they tend to turn out hard, this book tells you why. If your cake never seems to rise evenly, this book has the reason. And yes, there is more than just dessert recipes.
You can find out how to broil fish, how to cook a whole chicken, how to pick the right pasta for a sauce, and all kinds of other fun facts! I use this book all the time and I know my cooking would not be the same without it! Pick up your copy today and get on the road to better baking!
Cover Up, Ladies!
I just ran across the cutest thing ever; adorable aprons! These aprons are so unique! I’m actually looking for a new apron because my old one is beginning to show its age. I thought my choices of aprons would be slim and none of them really all that appealing. Oh how wrong could I have been![singlepic=79,320,240,,right]
The three sites I found all offer something completely different in an apron. The first site is called Jillie Willie. Their aprons were super cute because they were so bright and fun! Many of them had convenient pockets while others focused on the looks- sporting meshy overlays or frilly bottoms. [singlepic=81,320,240,,left]
The second site I found was called Flirty Aprons. This site was equally as appealing because it’s aprons were a little more modern and meant to cover a larger area (in the case of a real kitchen mess)! I thought the bows on these aprons were large but gave the aprons a special little “umph”. I really liked the coordinating colors and simplicity of these aprons as well.
The third site I stumbled too was called Florence Adams. This site offered an extremely feminine apron with a little bit of a vintage style. Although, it was kind of different, I really liked the colors and old fashioned patterns.
Even if you’re not looking for an apron now, these lovely cover-ups can be bought now and put away until you’re ready. These aprons are so stylish and are not just meant to prevent the mess. In fact, you’re not going to want to wipe anything on these! I mean really, whoever invented the concept of an apron should get a great hug and a look at some of these new, fabulous options into the wonderful world of Baking. Happy Hunting!
Considering a Cake Leveler
When you’re baking a cake and it’s all cooled, you think you’re ready to frost. You’re not. You’re forgetting the very important step of cake leveling. Don’t fret though. I used to not know about the wonders of a cake leveler and when I found out about I couldn’t believe that I had made so many cakes without one!
A cake leveler looks kind of like a miniature saw and has a taunt fishing line or wire instead of a sharp blade (like a saw). Of course, some of the more professional cake levelers have blades, but for the everyday cake, it really isn’t necessary. [singlepic=39,320,240,,right]
With the cake leveler, you can simply drag it over the top of a cake (leveling it with the sides of the pan) and cut off the top of the cake (also called the “hump” or “cake top”). This is a great tool for mulit-layer cakes because if they weren’t level then it would be unstable and lopsided.
For troubleshooting 101, you might find that your cake doesn’t reach the top of the pan, so you can’t cut off the top. Well, for this common problem there are two things you can do. First off, you can remove the cooled cake from the pan and cut it off from there.
Any store bought cake leveler has adjustable notches which allow you to change the height of your cake. Just adjust to whatever the shortest side of your cake is and voila! Level cake!
For next time (if cooking from a box and in a 9 x 13 inch pan) you can double the cake size. In other words, blend two boxes of cake mix and pour it into one 9 x 13 inch pan. It may take a little longer, but your cake will reach the top of the pan, so you can cut off the extra, using the sides of the pan.
I think a cake leveler is a great investment and they’re not all that expensive. The process of cake leveling is extremely important and this is just one of those baking gadgets to make that process easier.
If you don’t have a cake leveler, you can just use regular dental floss. Floss gets the job done just the same, only there is one restriction. Don’t use mint floss…unless you want a mint cake!
The Baker's Edge Brownie Pan
Wow! I just stumbled across a really neat idea; it’s called the Baker’s Edge Brownie Pan! I remember hearing about this pan when it was first being patented. Of course, this was a couple years ago, but now I’ve found it again!
This fun pan, invented by Matthew Griffin and his wife Emily, is a great alternative to the traditional rectangle, 9 x 13 inch pan. Unlike the traditional pan, the Baker’s Edge is different because each and every brownie from the pan is guaranteed two delicious edges! No more fighting over those renowned corner pieces! The whole pan has edges!
[singlepic=17,320,240,,right]
The best part is that this pan isn’t just great for brownies! You can bake brownies, cookie bars, bread, cheesecake bars, lasagna, lemon bars, cobblers, or pretty much anything else you like with that classic edge.
The secret behind the Baker’s Edge pan is in the design and shape. Unlike conventional rectangle or square pans, the Baker’s Edge has a new take on things. Traditional pans cook from the outside in. Since the pan is mostly middle, the outer crust can tend to be overcooked while the middle is still gooey or chewy. The solution is the Baker’s Edge. The Baker’s Edge cooks from the outside in as well, but because of its zigzag design, it cooks more evenly. In fact, you can bake at temperatures of up to 500 degrees! There are metal barriers between each piece (9” x 12” x 2”) so not only do you have the edges you love, but you also get a more even bake!
In the Baker’s Edge you can still use all of your favorite boxed mixes and such. Also, baking time in the Baker’s Edge shouldn’t vary too much. The only exception is for recipes which call for a baking time of 40 minutes or more. These may bake a little faster.
The Baker’s Edge Brownie Pan, Perfect edges every time– what’s not to love? If that’s not enough, your pan also has slightly rounded corners for easy clean up. It’s recommended that you don’t put the pan in the dishwasher; but a shot of some Dawn and a splash of water will surely clean it right up (thanks to that non-stick cast aluminum)!
I know that I’ll be headed to the store as soon as possible to get myself one of these pans and I can’t believe that I didn’t find it sooner. As much as my family loves those corner pieces, the Baker’s Edge will surely satisfy everyone and their unique dessert specifications!
Silicon Bakeware
Silicon bakeware is flexible, convenient, and a breeze to use. This novelty item in the baking world is putting a brand new twist on the everyday recipes and offers a new convenience in a material that was unheard of only a few decades ago.
Silicon bakeware comes in a variety of colors and styles. It’s flexible and lightweight. In most cases it doesn’t even require a non-stick spray which is really great for muffins and cakes. Cookie sheets can be rolled up for transportation and storage and so they’re super convenient.
Silicon bakeware can be used in the freezer, the microwave, the oven, and even the dishwasher! Also, because silicon bakeware is non-porous, it doesn’t hold in odors or flavors. In addition, it takes only minutes for the bakeware to cool off from oven use so you can dig right in even sooner. [singlepic=18,320,240,,right]
I had a set of silicon bakeware myself and although the resume is notable I was hardly impressed. Although they did store nicely, I found that the bakeware was just really hard to use. The pans were floppy and required a cookie sheet underneath at all times. Also, for one recipe I was baking some chicken in a tangy BBQ sauce and I got a little bit of the sauce on the lip of the pan and it baked like that and stained the pan. That was the first time I had used it too.
In addition, I have found that the silicon changes the baking time of some of my favorite recipes and I found it hard to adapt to the inconsistent variations. Also, the bakeware can only withstand heats up to 500 degrees in some pans and only 428 degrees in other pans. There will be no broiling going on in these pans.
I think it’s a fun concept and it may be right for some people, but for me, I think that it’s more work than it’s worth. I’ll stick to my classic glass and metal pans and steer clear of silicon; thank you very much.
The Ove Glove
The Ove Glove® is fairly new innovation into the baking world. It’s a new staple necessity which provides optimal grip and heat protection when dealing with things in the oven, on the stove, or across the grill.
This new glove seems to work so well because of its key components which are used to make it. The magic is in the outer layer of DuPont NOMEX and KEVLAR, the same materials used for firefighter’s gloves. The interior layer of the glove is thick double-knit cotton. Because of these materials, you can protect your hand from dangerous burns and withstand temperatures up to 480 degrees (F).
In addition, the glove is heat-proof, fire-proof and it gives you time to safely handle your pots, pans, and baking sheets. Unlike some other gloves or pot holders, the Ove Glove keeps working as long as you need it to, so take your time in removing those cookies…there’s no rush. [singlepic=73,320,240,,right]
I think my favorite part of the Ove Glove is the close fitting, five finger design so that each digit is safely covered by the heat-proof materials. Also, it is ambidextrous—perfect for right-handed people and all the lefties out there.
Furthermore, the Ove Glove is machine washable. For me, this is a huge plus because I know how dirty my old oven mitts used to get before I started using the Ove Glove. Be sure to note that the glove can’t be used in the dryer though. Minor flaw, but that’s just the way the cookie crumbles sometimes.
There are two models of the Ove Glove. In the earlier model the glove is just plain, but in the more recent one, there is a slightly gripping material. This extra grip provided, gives you just the right hold any time…every time.
One of the major cons of the Ove Glove is that if it gets wet, you might as well kiss your safety goodbye. When wet, the heat-proof function fails and makes you susceptible to burns and other injury. Also, it has been noted that it isn’t always fire-proof. Technically, it’s fire-proof, but watch out for those burning embers which could have a smoldering effect on your glove.
All in all, the Ove Glove is an amazing product which works wonders in my kitchen. I don’t know what I’d do without it and although it can’t get wet, that is just one burnt cookie in the delicious baker’s dozen!