Vegan MOFO Day 6: I thought that it would be so much fun to share some things that I’m really loving lately. I’m always on the search for what’s new, whether it be kitchen gadgets, appliances or food. Here’s a few of my favorites this week (oh, and I am not getting anything monetarily out of this list):
1. My Lodge biscuit pan: Really anything from Lodge is amazing, but this biscuit pan is uber-great. Look at the cranberry corn muffins I made in it. This pan also works really well for biscuits, muffins or small cakes, scones and English muffins. Who knew?
2. Barney Butter: My brother Jon (who is allergic to peanuts), just turned me on to this stuff. OMG (there I go again), this stuff is the bomb. Super creamy no stir almond butter, that is made in a peanut-free facility. This stuff is amazing on GF toast.
3. Earth Balance Coconut Peanut Butter: Sorry that you can’t eat this Jon, but this stuff is good! Move over Nutella, there’s a new boss in town. My friend Kittee (or maybe it was Kim) described this as the filling of a peanut butter cup candy. Yum!
4. 8 1/2-inch loaf pan from USA Pans: This pan is really the ultimate in loaf pans, it’s made out of steel (for even heat distribution), and is coated with a safe-silicone non-stick coating. No Teflon here, this pan is the BEST for making gluten-free bread and cakes. Oh, and it’s made in the U. S. A. Win! Did I mention that I’ve been professionally baking for 23 years? I know great pans: ) Oh, and I bought mine at Bed, Bath & Beyond (with my 20% coupon…of course).
5. Sorghum and teff flour: I am in love with these two whole grain flours. I get them locally at Bob’s Red Mill, but they are becoming a lot more common. They infuse the perfect amount of whole grain goodness into GF baking.
6. Casserole dishes: I can’t say that I currently have a favorite one, and maybe it’s because I am writing a casserole book, but I’m suddenly obsessed with cool casserole dishes.
7. Bundt pan: Another current obsession of mine. A great pan can make all of the difference, because you need good heat distribution for your cake to bake well. This is especially important for gluten-free baking too, since you don’t want any uncooked centers over over-browned tops. My favorite brand is Nordic Ware. Oh, and Costco has them right now for $19.00, compared to the retail price of $41.00 Did I mention that I LOVE a good deal?
I’ll probably have some more to add soon. But this is my list for the week. I hope that everyone has a great weekend!
xo Julie
Another cornbread muffin shot
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Nikki October 6, 2012 at 2:11 pm
More jars to add to my collection of nut and seed butters? Yes, please. The coconut peanut butter sounds amazing. And I’d also like to try the Barney butter because I love the idea of a super creamy almond butter. That biscuit pan is pretty great, too.
Julie Hasson October 6, 2012 at 2:51 pm
Of course Nikki! Do we always need more nut and seed butters? That Barney Butter is hands-down my favorite almond butter.
Katrina October 6, 2012 at 2:19 pm
Those muffins are perfectly baked! Did you need to grease the pan up first?
Julie Hasson October 6, 2012 at 2:54 pm
Thanks Katrina! I did have to grease them up prior to baking. Lately my go-to pan greaser is organic shortening, whether for cast iron or a Bundt cake pan. You can lightly dust it with flour too, but in the cast iron I didn’t find it necessary. Plus the pan is pre-seasoned, which helps a lot to keep things from sticking too much.
Brandie October 6, 2012 at 4:15 pm
That is the COOLEST biscuit pan! I’m jealous
Julie Hasson October 8, 2012 at 12:42 pm
Thanks Brandie!
Kristina October 6, 2012 at 6:45 pm
those cranberry corn muffins look PERFECT, Julie!
and Barney Butter has been my long time favorite… and Basil’s too
Julie Hasson October 8, 2012 at 12:43 pm
Thanks Kristina. I figured that I was late to the Barney Butter party. Darn that stuff is good. I can see why Basil loves it too; )
Caralyn @ glutenfreehappytummy October 6, 2012 at 8:00 pm
those muffins looks so delicious! and cute too!
Julie Hasson October 8, 2012 at 12:43 pm
Thanks Caralyn!
kittee October 6, 2012 at 10:14 pm
That was me!!! Did you find another great bread pan? Turns out I DO have a bread pan that’s the right size, I’d forgotten about. I need to measure it, but I think so! An old turquoise Pyrex one!
miss you too!
xo
kittee
Julie Hasson October 8, 2012 at 12:45 pm
I thought it was you Kittee! The pan is one of the ones that we used for baking the bread. I think the one from Sur La Table is also made by the same company.
Yay vintage Pyrex, although you may find that the bread bakes differently in the glass pan versus steel.
Amy October 6, 2012 at 10:18 pm
I have one of the USA Pan loaf pans too! It is definitely the BEST loaf pan I have ever used. I’ve been baking bread for 20 years and this pan tops them all! This is a great list of kitchen favorites Julie!
Julie Hasson October 8, 2012 at 12:46 pm
We could start a fan club Amy! I totally agree though. It’s even better than the steel pans that I used in our bakery.
bookwormbethie October 7, 2012 at 6:52 pm
I have a USA cookie sheet I got at Bed Bath & Beyond. LOVE it, makes my cookies perfect! On my wish list is to get a loaf pan next instead of using glass pyrex.
I swoon for those cranberry corn muffins!
Julie Hasson October 8, 2012 at 12:47 pm
Thanks bookwormbethie! You will love that pan. Now I may need to try the baking sheet; )
Sarah October 7, 2012 at 8:09 pm
I love that biscuit pan. Cast iron is so beautiful!
Julie Hasson October 8, 2012 at 12:48 pm
Thanks Sarah. And I totally agree about cast iron being beautiful!
Rachel @ My Naturally Frugal Family October 8, 2012 at 6:58 am
Oh I love those biscuits and the pan. I have thought about cast iron, but the one skillet I had rusted (I guess I didn’t season it properly, any suggestions?)
I will have to look into your other suggestions as well. I always love new baking finds
Julie Hasson October 8, 2012 at 12:52 pm
Rachel, I find that cast iron just needs a little bit of love after using. Lodge now sells a lot of pre-seasoned pans, which gets you going right out of the box. Then, I simply wash my skillet (even though you’re not supposed to, I do use a tiny drop of dish soap on a scrub brush), rinse well, and then place the skillet on the stove. I heat the pan over medium low heat until it’s totally dry. Then wipe with shortening or oil to season. I do this to all of my cast iron every time I use it, and the pans are practically non-stick, and they don’t rust.
Sheree October 9, 2012 at 8:19 am
Oh yes! I love that pan and I want those muffins for breakfast now!