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Bob’s Red Mill Gluten Free Muffin Mix Review

Bob’s Red Mill Gluten Free Muffin Mix Review




Product Description: From the manufacturer: “With our Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite “mix-ins” (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status.”

Ingredient List: Gluten Free Flour Blend (Sweet White Rice Flour, Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Sugar, Baking Powder (Sodium Acid Pyrophosphate Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate), Sea Salt, Natural Vanilla Powder (Sugar, cornstarch, Vanilla Extract).

Test Kitchen Overview: We are fans of Bob’s Red Mill products in general. They are consistently high quality. The breadth of their offerings continues to grow and we especially like their minimal packaging. While we often turn to them for whole grains – rice flours, sorghum, amaranth, cornmeal and others – we have been watching them closely recently, monitoring their blends and mixes. For years they offered a gluten-free flour blend that had a fairly high garbanzo bean content and it tasted a bit “beany”. When they came out with their Gluten Free 1 to 1 Baking Flour, which was a whole new all-purpose GF flour blend, we took note. This was a company that was dedicated to specialty baking needs. They have been adding more and more blends and mixes and this Bob’s Red Mill Gluten Free Muffin Mix is a great example. The mix is dairy free as well as gluten-free, making it versatile for those wanting to steer clear of dairy. The mix is easy enough. Simply add vegetable oil or melted butter, milk (or non-dairy milk), egg and add-in of choice. We went for classic blueberry.

Pros: Easy to use. Versatile in that we had a choice to use milk or a dairy-free milk option. (Note that the package only calls for cow’s milk but we have had great success with almond milk and coconut milk from the carton). The muffins pictured used whole milk and melted butter and 1 ½ cups fresh blueberries. Batter was ready to go into oven even before oven finished pre-heating. The flavor of the batter is basic but still flavorful (see the vanilla mentioned in ingredients) and would work with all kinds of dried fruit, nuts, other fresh fruit, etc.


Bob's GF MuffinMix_1

Cons: We like the minimal packaging because we transfer dry goods to airtight containers and suggest that you do too. Their bags are not re-sealable, so this may be a negative for you.

Suggested Use: Great to keep in the pantry for near instant muffins.

Where to Buy: From Bob’s Red Mill’s site or in stores near you. The site also has a store locator.


Price at Time of Review: 16-ounce bag (makes 12 muffins) for $4.29. 25-pound bag for $72.40


Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.

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CO YO Coconut Milk Yogurt Review

CO YO Coconut Milk Yogurt


Product Description: From the manufacturer: “CO YO is a creamy delicious alternative to dairy yoghurt made from the creamy milk of the coconut with plant fed Probiotic cultures.

CO YO is made from the freshly squeezed cream from the whole flesh of the coconut. 98% pure coconut – in fact, it takes more than one whole coconut to make a small tub of CO YO.

100% dairy free, CO YO is gluten free, lactose free and soy free. And because it’s made from plant-based cultures, it’s suitable for both vegetarians and vegans.”


Ingredient List: CO YO is available in Natural, Mango, Mixed Berry and Raw Chocolate

Natural label: Coconut Cream, Stevia, Tapioca, Pectin and Probiotic Cultures

Raw Chocolate label: Coconut Cream, Chocolate (raw cacao, apple juice concentrate), Stevia, Tapioca, Pectin and Probiotic Cultures

Mixed Berry label: Coconut Cream, Mixed Berry (Apple Puree Concentrate, Puree of Blackberry and Raspberry, Water, Puree Concentrate of Raspberry and Strawberry, Natural Flavor, Pectin, Sodium Citrate, Fruit and Vegetable Juice (for color), Calcium Chloride), Stevia, Tapioca, Pectin and Probiotic Cultures.

Mango label: Coconut Cream, Mango (Mango Puree Concentrate, Water, Natural Flavor, Lemon Juice Concentrate, Sodium Citrate), Stevia, Tapioca, Pectin and Probiotic Cultures


Test Kitchen Overview: I came across CO YO at the Summer Fancy Food Show in NYC and it was love at first bite. And let me tell you how shocked I was because it is sweetened with stevia. And I cannot stand stevia. It truly tweaks my palate and I do not eat anything containing it. I took a bite of the Natural and was immediately struck by the luxurious texture and the very lightly sweetened and balanced flavor profile. And then I learned it was sweetened with stevia. Okay, live and learn. I would not have tried it if I had read the ingredients first. I took another bite and then, upon looking for it, detected a faint stevia-like taste, but the product was so fabulous, I didn’t care. This was a coconut milk yogurt I wanted to learn more about – and taste again. The Raw Chocolate intrigued me and I sampled that next and decided this could easily be a dessert treat for me. I asked for samples to be sent so that I could bake with it and you can see those results in our Gluten Free Lemon Coconut Yogurt Snack Cake.

chocolate coyo1

Pros: Unparalleled texture. Satiny. Thick, but not gloppy thick like some Greek-style yogurts. Just pure luxury. Fabulous flavors. The Raw Chocolate and Natural are our faves. I hope you can see the amazing texture from these images above and below of the chocolate flavor.

COYO chocolate2

Cons: Availability. For now this might be hard to find. Go to your local natural food store and advocate for them bringing it in. I apologize for getting you all excited about a product that has such limited availability but it is so fabulous I am sure that will change soon. (They are adding new locations constantly and the website is not yet up to date. CO YO is now available at Sprouts Farmers Markets, Earthfare, Haggens, Central Market and select Whole Foods, in addition to other locations).


Suggested Use: Eating right out of the cup or baking with it as we did in our Lemon Coconut Yogurt Snack Cake


Where to Buy: Use the LOCATOR function at

Price at Time of Review: The 5.3oz retails around $3.99 and the 12oz $6.49


Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.

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Batterlicious: Edible Cookie Dough Review

Batterlicious: Edible Cookie Dough Review




Product Description: Certain things remain constant, like the love of cookie dough – as in raw cookie dough. We see “cookie dough” used as a flavor in ice cream, candies and other sweets and then there is the cookie dough itself. But as you all know by now, eating classic cookie dough in its raw form is not recommended due to the presence of raw egg. Batterlicious has solved this by creating a suite of flavors that are not only eggless, but formulated to be enjoyed raw or baked. We have reviewed raw cookie dough products before, but this is the first one we know of that is marketed as being a raw from-the-jar product as well as one that can be baked, giving us the best of both worlds.

Company description: “Our edible, bakeable, and irresistible cookie dough is a way for our family to share our tradition with every other family, minus the mess or tummy ache and adding even more yum to every spoonful!

You can enjoy our gourmet cookie dough right out of the jar or bake some delicious cookies, or even a little bit of both. Best of all, our eggless dough contains no added preservatives.”


Batterlicious dough


Test Kitchen Overview: We were sent two flavors: Delish Chocolate Chip and also the Dreamy Peanut Butter Cup. The packaging is attractive as seen above in top image with an easy to open and close airtight top.

Ingredients for Delish Chocolate Chip: Wheat flour (bleached wheat flor, malted barley flour, niacin, iron, thiamin, mononitrate riboflavin, folic acid), Unsalted butter (pasteurized cream, natural flavoring), Semi-Sweet Chocolate Chips (sugar, chocolate, cocoa butter, milk fat, soy lecithin, vanillin -artificial flavor, milk), Brown Sugar (sugar, molasses), White Sugar, Spring Water, Vanilla, Sea Salt, Baking Soda.

Ingredients for Dreamy Peanut Butter Cup: Wheat flour (bleached wheat flor, malted barley flour, niacin, iron, thiamin, mononitrate riboflavin, folic acid), Unsalted butter (pasteurized cream, natural flavoring), Brown Sugar (sugar, molasses), White Sugar, Peanut Butter Cups (milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, lactose, soy lecithin, PGPR an emulsifier), peanuts, sugar, dextrose, salt, TBHQ preservative, Peanut Butter (roasted peanuts, sugar 2% or less than molasses, fully hydrogenated vegetable oils – rapeseed and soybean – mono and diglycerides, salt), Spring Water, Vanilla, Sea Salt, Baking Soda.

The dough was sampled raw and baked. Raw it is very similar to what we experience at home (when we cheat and eat egg-rich dough) although the texture was a bit different. It is hard to describe but it is softer and seems a bit less substantial. The soft texture, however, was a boon when it came to scooping out for baking. Even straight out of the fridge it was very easy to create nice round mounds that baked up into nice round cookies. Testers liked that they could dole out enough for one or two cookies at a time and even bake them in the toaster oven, making hot chocolate chip cookies a near instant gratification item.

Pros: Knowing that we don’t have to worry about the health risks of raw egg put our minds at ease and the ability to also bake the batter was appreciated. The jars have a refrigerated shelf life of several months.

Cons: We all wanted more chocolate chips and more peanut butter cup pieces in the dough, but that was easily remedied, as you can see in the image below. The cookies on the left were baked as is, out of the jar. For the ones of the right we simply sprinkled some extra chocolate chips on top of the dough before baking.


Batterlicious baked


Suggested Use: Great gift for the cookie dough lover.You can buy the flavors individually or they also offer a Starter Pack and a Fabulous Four Pack, which also includes their Sinfully S’mores and Amazin’ Oats & Raisin flavors.

Where to Buy: Directly from Batterlicious. The 1 pint (473 ml) containers sell for $8.50. Wholesalers should inquire via phone 800-356-9091.

Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.

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Heilala Vanilla Extract and Paste Review

A Floral and Elegant Vanilla heilala vanilla

Two of my worlds collided when both an old friend from Australia and Rose Levy Beranbaum each mentioned Heilala vanilla to me in the same week. Obviously the universe wanted me to know about this vanilla company that makes extracts, paste, offers vanilla beans, vanilla syrup and vanilla sugar. I contacted Heilala Vanilla (say “hey-la-la”) and they generously offered to send me samples. Heilala Vanilla is located in Tauranga, New Zealand and named after the national flower of Tonga. The company was started as an aid project to help a remote village on the Vava’u Islands in the Kingdom of Tonga. A vanilla plantation was established in 2005 in organic virgin soil. Coconut husk frames hold the orchids, which are had pollinated and sun-dried.

Product Description: We were sent vanilla extract and paste. The extract comes in an elegant slender neck clear bottle enabling us to see the color, which is lighter and redder than most vanilla extracts we come across. It’s a gorgeous mahogany reddish brown. We received a small 2-ounce jar of the paste and clearly states on the label that over 12 pods have gone into the container. One teaspoon of paste is equal to one vanilla bean according to the manufacturer.

Ingredient List:

Vanilla Extract – New Zealand mineral water, Alcohol 35%, Heilala vanilla bean extractives.

Vanilla Bean Paste – Heilala vanilla bean extract (water, alcohol 12%, Heilala vanilla beans), Heilala vanilla seeds, Sugar, Natural gum).

Test Kitchen Overview: These products are more floral than standard vanilla extracts and yet not as different or floral as Tahitian. We liked this very much. It is like having a third vanilla profile available to use in our baking and desserts. We found the unique vanilla flavors were best showcased in un-cooked forms such as puddings, mousses, custards, ice creams and buttercreams. The vanilla was perfectly suitable to cookies and cakes, but some nuances were lost. Try our Vanilla Meringues with Gold.

Pros: A “different” vanilla, a boon especially to all you vanilla lovers out there (and you are legion; vanilla ice cream is still #1)!

Cons: A bit pricey and not easy to obtain, but worth the purchase.

Suggested Use: As mentioned above we liked Heilala best in uncooked recipes where it’s subtleties could be best appreciated.

Where to Buy: Through Heilala directly.

Price at Time of Review: $16.95 per 3.38 fl ounce/100 ml bottle


Have you tried this product? Let us know what you think in the comments below!


Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.



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CC Made Review of Caramel Corn, Caramels and Caramel Sauces

A Line of Artisanal Caramel Products from California

CCmade main image

Product Description: Small batch, hand crafted caramel products including caramel corn, caramel candies and caramel based sauces. Keen attention to ingredients. For instance they use organic yellow popcorn from the Sacramento area, and the almonds are  sourced from a local grower.

We were sent the Rosemary & Cashew Caramel Corn, Bitter Sea Salt Caramels, Rosemary Infused Caramel Sauce and Chicory Coffee Caramel Sauce.

Ingredient List:

Rosemary & Cashew Caramel Corn: Brown Sugar, Butter, Organic Yellow Popcorn, Salt Roasted Cashew, Corn Syrup, Olive Oil, Rosemary Leaves, Kosher Salt, Baking Soda.

Bitter Sea Salt Caramels: Heavy Whipping Cream, Sugar, Butter, Corn Syrup, Salt.

Rosemary Infused Caramel Sauce: Cream (milk, carrageenan), Sugar, Corn Syrup, Sea Salt, Infused Rosemary.

Chicory Coffee Caramel Sauce: Cream (milk, carrageenan), Sugar, Cold Pressed Chicory Coffee, Corn Syrup, Sea Salt.


Test Kitchen Overview: A recent correspondence from CC Made informed us that corn syrup will be replaced with Tapioca Syrup in all of their products this fall. Products shipped after mid-September will have the Tapioca Syrup. The products we tested have the ingredient list as shown above.

We discovered these products at the Fancy Food Show in NYC and the first product we tried was the popcorn. Full disclosure. I cannot stand classically savory herbs in my sweets. For some reason I asked to taste the popcorn and my taste buds woke up, did a dance and said MORE. I had to taste again to make sure I actually liked it, because I didn’t believe it at first. On second taste I realized I loved the Rosemary & Cashew Caramel Corn. Caramel corn can be unbearably sweet, which is one reason the sweet/salty combo in our Bacon Caramel Popcorn works. This blend with the brown sugar based caramel and hint of rosemary was positively addictive. I had to keep sampling. This culinary attraction entered me into a dialogue with the owner, Cassandra Chen (the CC of the name), and learned that she was born in Shanghai, went to UC Davis and was in the world of finance and international relations when she was bit by the baking and sweets bug. She worked with chef Traci des Jardins at Jardinière in CA, met her wine sommelier husband and decided to take the leap into retail with the caramel corn she had been making for friends and family. Recipe testing ensued and here she was at the Fancy Food Show and I was eating most of her freebies. I reigned myself in and asked her to send me some samples to our Test Kitchen. I wanted to approach her goods again with a fresh palate. The Fancy Food Show is filled with large corporate booths and in-between there are the small producers like Cassandra who I love to find.


The products arrived and the second time around was a good as the first. She also sent the Bitter Sea Salt Caramels and they are a good, basic caramel. When I came to the two sauces – the Rosemary Infused Caramel Sauce and the Chicory Coffee Caramel Sauce once again I was truly wowed with the balance of sweet, savory and unexpected. The caramel sauce with the rosemary took the great qualities I had tasted and appreciated in the popcorn and brought them together in a satiny, buttery sauce, with just a bit of chew (just how I like my caramel). The chicory coffee blend was unique and that is saying something in the very crowded field of caramel sauce. If you have never had chicory it is kind of hard to explain. Chicory is a root harvested somewhat like sugar beets. The root is dried, roasted and ground and has often been used as a coffee substitute or used to blend with coffee. It is very popular in New Orleans. Some say its flavor softens coffee when blended together, others describe it as being chocolate-esque. I think it is unique and it has found a happy home in this caramel sauce. Some words to describe it from our tasters are “roasted root”, “nutty”, “chocolaty”, and “reminds me faintly of something maple”. Let’s just call it sophisticated and delicious. If you are a caramel sauce fan looking for something new, give this one a try.

CCMade Chickory

Pros: Simple, elegant packaging. The small size of the popcorn provides some portion control (which we needed)! This entire line is a refined approach to caramel sauces and products and stands out in the field. The long thin shape of the caramels is a nice change from the more typical “nuggets” one finds. The sauces would be a most welcomed host/hostess gift and as they last long in the fridge, why not get some for yourself.

CCMade on ice cream

Cons: My only wish is that the caramels themselves had a bit more chew and resistance to the tooth. Also, the term “Bitter” in their title seems misleading. The do have a rich, deep burnt sugar flavor but the term bitter might dissuade some from sampling. They are a good, basic caramel.

Suggested Use: The caramel sauces are going to be high on my list for gift giving this holiday season. The popcorn is a great snack food – consider offering it at an adult Halloween party. We served it at a cocktail party and it disappeared fast.

Where to Buy: Consult the buying locator guide on 

Price at Time of Review:

Rosemary & Cashew Caramel Corn: 8-ounce bags are $8; 3-ounce bags are $4.

Bitter Sea Salt Caramels: 2.5 ounce box is $7.

Rosemary Infused Caramel Sauce: 11-ounce jar is $12; 4-ounce jar is $5.

Chicory Coffee Caramel Sauce: 11-ounce jar is $12; 4-ounce jar is $5.

Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.


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Askinosie 70% Cortes, Honduras Dark Chocolate Review

Askinosie Dark Chocolate

Product Description: This is a 70% bittersweet chocolate that we received in bulk form, which means it came as random chunks suitable for melting or chopping for inclusion in cookies and bars. The container has minimal packaging and is 2.2 pounds/1 kilo in size. While this is best for the frequent baker, you can also buy this chocolate as a 3-ounce bar. It is Certified Kosher D.E., vegan and gluten-free.

Image: Peter Muka

Askinosie Dark Chocolate

Image: Dédé Wilson

Ingredient List: 67% cocoa liquor, 30% organic cane sugar and 3% cocoa butter, pressed in the Askinosie factory.

Test Kitchen Overview: My favorite chocolate has been Valrhona Manjari (64%) for so many years that I named my hard drive after it. I love the hit-you-over-the-head intensity of its acidic flavor profile. You taste citrus and red fruit; it makes you pay attention. I took a bite of this 70% Askinosie and I was floored. No chocolate has excited my taste buds this much in a long time.

While it shares some of the acidic fruitiness of the Manjari, this 70% Askinosie also has a bit of a rounder flavor profile that brings in strong notes of molasses and a touch of woodiness. I reveled in it. It is a brilliant formulation and I am thrilled to have discovered it. It melts beautifully in the mouth and melts in the bowl to a lovely flowy texture, suitable for dipping truffles or candies.

Pros: This chocolate is a welcomed addition to a world increasingly crowded with chocolate choices. If you are a fan of sharp, acidic chocolates, this is a must-try. Also, the Springfield, MO based company is extremely active in pursuing their business as socially responsibly as possible and in their words are “committed to fairness, sustainability, minimal environmental impact and community enhancement.” They practice Open Book Management and profit sharing ensuring clarity of process for all employees and the farmers that they work with directly. They keep their packaging to a minimum, which we also like.

Cons: The chocolate is pricey. The 3-ounce bar is $8.50 when purchased directly from Askinosie Chocolate. The bulk version, since it is in random pieces, is a bit less at $64 for 2.2 pounds/1 kilo.

Suggested Use: Love to eat out of hand. Marvelous in chocolate chunk cookies. Great to use in recipes featuring complementary flavors such as berries, citrus, toffee and caramel. Works well with nuts, too.

Where to Buy: Askinosie Chocolate

Price at Time of Review: $8.50 for 3-ounce bar. $64 for 2.2 pound

Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.

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Louisa Conrad Talks Goat Milk Caramel and Her Herd of Divas

big picture farm

I had seen boxes of Big Picture Farm caramels in our local Whole Foods store, but it wasn’t until I met the owners at a trade show that my interest was really piqued, and it was all because of the goats. Their display was as much about the goat milk caramels –with flavors like Cocoa Latte, Chai and Maple as well as their Original – as it was about their herd. Pictures and drawings of the “girls” (their milking goats) were everywhere: on packaging, their table, the backdrop, all the signage. It was apparent that the animal husbandry aspect of their business was just as important as the food product, which I found intriguing, being such an animal person myself.

Big Picture Farm Nubian goat named Junebug

Turns out that they have been recognized by animal welfare organizations for their good work. The candy itself has been awarded as well. The image above is of Junebug, one of their Nubian girls, gazing with appreciation upon a 2012 SOFI (Specialty Outstanding Food Innovation) Award for Outstanding Confection, given by the National Association for the Specialty Food Trade. The flavors are subtle, but true and natural. The impression is of a sophisticated, quality artisanal product. Check out our review.

We chatted with Louisa Conrad this week – owner, goat den mother and caramel maker.

Bakepedia: Louisa, it is so great to finally be speaking with you. You know through our correspondences how much I’ve been looking forward to talking about your “girls.”
Louisa Conrad: Well, Dédé, we do love our animals dearly and they take up our time. I work for them!

You chose a labor-intensive business! Tell us how it all started.
We lived in Vermont. I was teaching art, my husband, Lucas Sarrell, was teaching writing and we had a four-month gap of time. He had students whose family ran a goat-cheese farm and we decided to apprentice with them. I have always loved goat cheese and we were ready for something new. Of course, I had no idea I was going to fall in love with the goats! We came away saying that we had to figure out a way to live like that, have a life like that. It really spoke to us. So we brainstormed and goat cheese didn’t seem like the way to go. We were in Vermont after all, surrounded by so many great cheese makers already, and many of them were friends. We then apprenticed with a farm that had sheep and goats. I started playing around with the goat’s milk trying to make caramels and they came out pretty well. The farm owners sold their cheese at farmer’s markets and encouraged me to bring the caramels to see if people would like them.

Ah, market research right off the bat! That sounds like it was a perfect situation.
It really was. I didn’t even have packaging. I sewed little bags to hold the caramels and we did this every week for three months and got tons of valuable feedback – this is too hard, or too soft or too sticky. I was really working on the recipe constantly. Then, that fall came (2010) and I felt confident enough to tell friends and family that I was willing to take holiday orders. So it really started at farmer’s markets and then we went online.

Do you ever do any cheese?
We are still very new. We bought our farm end of last fall but we have 1,000 pounds of cheese aging right now. We will probably debut it this fall. We have the candy in about 30 or so Whole Foods around the country and many independent stores as well.

Tell us about production. How does it work? Don’t you have to milk goats twice a day?
Yes, and it is three of us right now for a herd of 40 goats, although we have other workers at various times of year. The batches are almost made to order. The order comes in and goes out four or five days later. We cook about eight batches a day. It takes three hours to cook caramel and there are about 700 caramels in a batch. Last October, we were cooking around the clock. The shelf life is about two to three months.

Did you have any kind of a cooking background?
No, I didn’t, but I have always had an incredible sweet tooth and also a good taste memory. When I was a kid, my parents had European friends who would send us this British toffee every Christmas and I thought it was the most delicious thing ever! So that was the flavor I aspired to. I just kept cooking and cooking test batches. We had pigs at the time. They got a lot of caramel cast-offs. We were in 12 stores before we even had the electric cookers that we have now. We still do everything by hand, but in the beginning it was especially labor intensive. We were in Murray’s Cheese in NYC pretty early and I would cook and cook and throw away a lot of caramel. If it wasn’t right, out it went. I read a lot of science texts, any research I could do to improve our product. We do it all. I did the drawings on the packages as well. 

You did? That’s amazing; you are multi-talented! They are drawings of your actual girls, right?
Yes, and believe me, just like the drawings, they all have individual personalities. Many of them are quite diva-like.

Tell us about how you chose the breeds that you have, and how old the goats have to be before they produce milk.
We fell in love with the Saanen breed [from Switzerland] when we were apprenticing. I seriously had no idea that goats were so loveable. We received some goats as wedding presents! It was kind of like, okay, now we have to do this (laughs). Fern was our first goat and was named after the person who gave her to us. In fact, the goat’s all have names that have meaning, either friends, family or some association. We also have French Alpine goats and Nubians. They are the ones with the floppy ears. We are a young farm; we launched this line 2011. Typically at large commercial operations they will wait for goats to be 3 to 5 years of age when they give most milk, but they can produce until the ages of 8 or 9.

So you blend the milks?
Yes. The Nubian’s milk contains more fat; the Saanen makes more milk but less of a fatty milk. We milk twice a day and get the milk to 38˚ within a half an hour. That milk is cooked into caramel that day.

If you stored the milk and then made the caramels, would you be able to tell in the finished product?
Definitely, by about day three for sure. We milk and cook the same day because the result is just better. We have 86 acres and every day the girls are on a new part of land. We have solar fences that are easily moved. So while the girls are getting milked, we move the fences, so when they are turned back out into pasture, it is a new area. It’s beneficial because it helps the land growth but also because it is always clean. They have new food and new space.

Do you have a favorite product?
Yes, our original sea salt and vanilla is my favorite, but I also love the maple cream. Of course I like to pour maple syrup on everything I eat (laughs).

Well you live in the right state, then! What’s next?
The holiday season is coming up, which is the busiest, but then during the winter I get to start thinking about and developing new products.

Louisa, thank you so much for your time and we wish you luck with your caramels – and say hello to the girls for us!
Thank you, Dédé, will do.

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Watson Edible Glitter Review

Edible Glitter Review, Including Naturally Colored

red-white-and-blue-cake-balls-dede-wilson 2

Image from Cake Balls by Dede Wilson


Product Description: (Note to home baker: these products are also geared towards the commercial user, hence some of the industry language). From the manufacturer: “Edible GlitterTM flakes are toppings, inclusions, and color change systems. They are pure sparkle and magic. They can be used in a
wide range of applications and there are several different varieties available depending on your application… FDA Status: All ingredients comply with U.S.P., N.F., or F.C.C. specifications…All products in the Edible GlitterTM product line are certified Kosher by the Union of Orthodox Jewish Congregations of America.” Made in the USA by Watson, Inc., which has been manufacturing food ingredients since 1939.



Image by Watson


Test Kitchen Overview: While we do not use a lot of food colorings in our baking here, we do like a good “sprinkle”. This is the term we use when we reach for a (usually sugar based) sprinkle-able decoration for topping cupcakes, cakes or whatever it is we want to festoon. The array available to the baker has grown by leaps and bounds and in recent years there have been some quite vivid options. Unfortunately not all of them are considered edible! I know that sounds crazy but the classic metallic dragees (balls) are a perfect example. They are actually supposed to be used for décor only. Well, we like to be able to EAT our food. That isn’t too much to ask, is it?


Watson glitter


We received some information from Watson Inc. about their Watson’s Edible Glitter and asked for some samples and you can see the array they sent in the above image. We are quite impressed with the selection, which is divided into several categories: Colored Edible Glitter, Flavored Edible Glitter, Metallic Edible Glitter and Edible Glitter Shapes.

It was actually the flower shape shown below that got us so excited as they have an elegant quality we do not often see in “sprinkles”.


Screen Shot 2016-04-21 at 11.18.13 AM

Image by Watson


I used their tiny stars on the cake balls below from my book, Cake Balls: More Than 60 Delectable and Whimsical Sweet Spheres of Goodness.


Image from Cake Balls by Dede Wilson


And we liked that they have a line of naturally colored decors using cabbage juice, algae, carrots, radish, turmeric and annatto as color sources.

Many Watson products are available under some familiar brand names such as Wilton and CK Products Brand (see availability below).

Pros: Heat stable to 450°F without browning or burning. Can also be used on frozen baked goods (as seen below in ice cream). For commercial use Pantone matching is available as well as access to both soluble and insoluble forms. Also, the product goes far – according to the manufacturer you need 1/20th in weight of classic jimmies/sprinkles for the same coverage.



Image by Watson


Cons: Currently the naturally colored glitters and flavored glitters are only available in bulk direct from Watson. For the home baker, you are out of luck for now. Commercial buyers, contact Watson directly. We look forward to when we can use them in the home kitchen.

Suggested Use: Anywhere you want to add a little extra pizzazz. We reach for them most with cupcakes, cakes and doughnuts that have a frosting on which they can adhere and on top of chocolate dipped cake balls and chocolate dipped candies.



Image by Watson


Where to Buy: Check both Wilton and CK Products for home use. Contact Watson for commercial.

Price at Time of Review: Depends with choice of product and whether you are buying retail or wholesale. For the home baker many choices are less than $5 per unit.


Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.



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Sharp Microwave Review

Sharp Microwave Review: Model R551ZS


sharp microwave


Product Description: The Sharp Microwave Model R551ZS: “Roomy, family-sized 1.8 cu. ft. microwave has a bigger capacity to cook and reheat larger portions of food. Can be built-in and also fits nicely on a countertop. 1100 watts of power give you rapid reheating and fast cooking. Modern, brushed stainless steel finish with scratch-resistant glass door complements your style.” 15-inch glass turntable; 10 cooking power levels; +30 seconds key; keys 1 through 6 are Express Cook buttons (press “3” once for a quick 3-minute cycle, etc.), Precise Cook Sensor Technology; Popcorn and Beverage Settings; Auto Defrost; new Softening feature (see below), which blew us away – in a good way! Also available in black or white.

Test Kitchen Overview: The first thing we noticed upon using this Sharp Microwave is how quiet it is. A big plus for us as we are surrounded by buzzing and whirring appliances all day. As with every Sharp microwave we have owned before (at least 3) we found the control pad to be very intuitive to use. So much so that we started heating our tea with the Beverage function before we had completely read the manual…upon which we discovered the new-to-us Softening feature. This feature has its own area on the Touch Pad and lists Butter, Chocolate, Ice Cream and Cream Cheese as the items it can soften properly. If this was to be true, it was going to be a huge boon to us and any home bakers.

Soften Butter

softened butter in Sharp microwave

We immediately ran out and bought ingredients and started experimenting. You simply press the Softening feature once to soften 1/2 cup (4 ounces; 1 stick) of butter. We took our unsalted butter straight out of the fridge and followed the directions. Looking at the image above you can see that the butter softened to the perfect consistency for creaming or spreading on delicate breads. Soft, but not too soft, melted or oily. We were very impressed and will be using this feature all the time.


Soften Chocolate

Sharp Microwave Soften Feature chocolate

Next up, chocolate. We put 8 ounces of semisweet Ghiradelli in a bowl. We didn’t even chop it; we just broke it into pieces. We pressed the Softening feature twice as directed and the chocolate was partially melted, as you can see above, which is how we like it.

A mere minute later and the residual heat had almost completely melted the chocolate as seen below. A quick, gently stir and it was completely melted. The chocolate softening was a huge success.


1 minute chocolate Sharp microwave softening feature


Soften Ice Cream for Perfect Scooping

vanilla bean ice cream in coupe

Then we tried 1/2 gallon of ice cream. We pressed the Softening feature three times and as you can see above and below the ice cream softened perfectly for us to very easily form into luxuriously smooth scoops, ready to eat.

vanilla bean ice cream close up


Soften Cream Cheese for Perfect Spreading & Creaming

Lastly we tried 8 ounces of cream cheese. After pressing the Softening feature four times we got cream cheese softened very similarly to the butter as seen below – ready to be made into Cream Cheese Brownies or Cheesecake, or to spread even on delicate bread and pastries.

softened cream cheese

Pros: Sleek look that will blend in with many kitchen decors. Quiet operation and intuitive to use. All the bells and whistles we expect from a standard microwave plus the new Softening feature, which we really like, especially for butter and chocolate. Also, this is the first microwave we have had that defrosts really well. Prior units were okay, but we often ended up with some cooked food. We defrosted both ground beef and chicken thighs following the manufacturer’s instructions (in the enclosed manual) and were very impressed with the gentle approach this machine’s technology took with our food. Whereas before we never used this feature due to some less than great results, we look forward to using it with the R551Zs model.

Cons: We prefer a large microwave, because we like to use it for casseroles and other larger items, not just heating beverages or making popcorn. This one, at 1.8 cu feet, might command too much counter space in smaller kitchens (note that it can be built in as well, if you have that option in your kitchen design). Check out for other models, including smaller ones. Also, we were temporarily flummoxed when we went to set the oven for a 10-second burst. We couldn’t figure out how to set the oven for less than 30 seconds (which is very easy to do with one touch).We called the Customer Service number (800) 237-4277 and got a very prompt answer. You have to press the Power button once for Full/High power, then 1 and 0 for 10 seconds (1 and 5 for 15 seconds, etc.). This requires more button pressing than we would like and we do need small increments of time when making Chocolate Peanut Butter Banana Mug Cake (below) for example. One more caveat: with the ice cream softening feature: it is best if you use the whole half-gallon of ice cream at once so that you aren’t putting softened ice cream back in the freezer, which can lead to ice crystal formation.


mug cake closeup 2


Suggested Use: Reheating might still be the #1 use of the microwave in your kitchen, but models like this Sharp Microwave Model R551ZS offer so much more and will change your routine. (Read our companion article.) The Softening feature will be used everyday by us and any frequent baker will appreciate it as well. Our best advice? Use it often. The more you use it and become familiar with its abilities, the more you will put it into regular use in your kitchen, saving you time and energy.

Where to Buy: or most small appliance dealers.

Price at Time of Review: $169.99


Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.



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The Minimalist Baker: Exclusive Interview with Dana Schultz

Exclusive Interview with Dana Schultz


Dana Shultz Headshot 1


The blog is one that I frequent often, to look at the amazing pictures, read Dana Schultz’s musings and to visit and re-visit their Photography School. I was very excited to see that she had written a book, Minimalist Baker’s Everyday Cooking. There is something about being able to hold a book in your hands and browse at one’s leisure. Just like her site the book promises food that is “10 ingredients or less, one bowl or less than 30 minutes to prepare”. Dana took some time to chat with us via email so that we could get a first-hand peek into her world.



Hi Dana! Thank you for taking a moment out of your busy schedule to chat with us. There are many followers of your blog, me included, who feel like we “know” you and I was so excited for you and all of your readers when I saw that you had a book, Minimalist Baker’s Everyday Cooking.​ As you mention in your introduction, there is something about holding a cookbook in your hands. I went from print to digital. You started online and now have the book. Tell us a little bit about how writing for print was different and how you chose recipes to bring us via the cookbook.

Thanks for the love! Writing the cookbook wasn’t much different than writing the blog, to be honest. I kept it pretty simple with short recipe descriptions and a brief introduction at the beginning of the book to invite people into our story and let them know a little bit about how we got to where we are. Writing these sections felt effortless because I felt like it was a conversation between me and the readers of our blog.

As far as the recipes, I chose dishes that were approachable and great for everyday ­ like Chickpea Noodle Soup and my favorite green smoothie ­rather than the sensational recipes I like to post on the blog ­ like Peanut Butter Cookie Dough Ice Cream or General Tso’s Tofu. I wanted the book to be a kitchen companion of sorts, and not one that you only dust off at Thanksgiving or special occasions.


It has been 4 years since you started your blog, Minimalist Bakerwith your husband John. What foods and approaches are most important to your fans?

The first and most important approach to food is simplicity. Our readers know that when they come to our blog every recipe will require 30 minutes or less, 1 bowl, or 10 ingredients or less to prepare. That’s important to me because that’s the way I cook and the way I search for recipes online and in cookbooks to actually make.

I also think our readers value healthy options, and special diet ­friendly recipes.


Is there one recipe that became incredibly popular on the blog that surprised you? Did you do a version of it for the book?

I think people love our Best Damn Vegan Biscuits. They’re undetectably dairy free. And yes, I did do a version of them for the cookbook where I infused cheese, garlic, and herb flavors into the dough and the result is reminiscent of Red Lobster’s famous Cheddar Bay Biscuits!


What are your favorite foods to work with and why?

My favorite foods to work with include bananas for their natural sweetness and ability to act like an egg in some recipes, as well as flaxseed for its ability to act like an egg in baking. I also love working with unsweetened plain almond milk because it’s so versatile and lends itself to sweet and savory dishes alike. I love coconut sugar and maple syrup for natural sweetness. Arrowroot starch is becoming a new love because of its ability to make a cheese sauce almost stringy and thick like the real thing!


Tell our readers how to get the most out of your recipes. What are some important things for them to pay attention to?

I always recommend reading the whole recipe start to finish and observing the required prep and cook time before starting, so they have an idea of what they’re getting into and aren’t surprised along the way. I also don’t recommend making too many substitutions or alterations to the recipes as vegan and gluten free baking especially can be tricky when you make too many swaps. Other than that, it’s pretty straight forward! I hope people love the recipes and go back to them over and over again.


We are featuring your G​arlic “Cheddar” Herb Biscuits​ and also the Dark Chocolate Almond Coconut Bites. ​Give us some inside info about those recipes so that we can make them as perfect as the pictures!

Those are two of the easiest, straight­forward recipes in the book. For the biscuits, be sure not to overwork the dough or they can turn out tough. And don’t forget the melted vegan butter on top before baking for moisture and extra buttery flavor. For the coconut bites, be sure to pack the coconut mixture firmly into the Tablespoon and use a finger to gently slide it out in one swoop ­this will yield a perfect bite that won’t crumble.


Can you share anything about what’s next with your blog or foray into the book world? What is the Minimalist Baker team working on now?

We’re always working on improving our website design and functionality, as well as recipe and photograph quality. We’re also improving a few of our digital products at the moment. We may or may not have our sites set on another cookbook at some point. But for right now, we’re just pinching ourselves with how this first book turned out and can’t wait to hear what people think.


Dana, thank you so much for your time and we wish you the best with the book.

Thank you! I’m honored to be interviewed.



Please take the time to visit Dana at and to check out her book.


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Cocomels Coconut Milk Caramels for Mother’s Day (or Any day!)

Cocomels Coconut Milk Caramels


cocomel main image


This post is going to be a hybrid of product review and Mother’s Day gift recommendation. I tasted these caramels in 2014 when they were named as a Finalist of the prestigious SOFI awards and I fell in love – and the product line has only gotten better. With the addition of new flavors like Sea Salt and Espresso and the new Chocolate Covered Cocomels, it was time to do a proper review. Any of these would be perfect as a gift for Mother’s Day for the Mom who loves caramel, coconut milk or is interested in trying something new. And then there are those who just have a sweet tooth but like a non-dairy treat. Perfect fit.


espresso chocolate covered cocomel


We were sent several items for review: Original Cocomels, Espresso Cocomels, Sea Salt Cocomels (all of these preceding ones are now referred to as “naked” caramels by the company) as well as Dark Chocolate Covered Espresso Cocomels, Dark Chocolate Covered Sea Salt Cocomels and Dark Chocolate Covered Vanilla Cocomels.


cocomel bite out


Product Description: The Cocomel line is based around coconut milk caramels. The Original Cocomels and the flavored versions (Sea Salt, Espresso, Vanilla) are all packaged in a resealable 3.5 ounce pouch containing 15 individual candies with attractive retro look wrappers. The Cocomel candies are made without dairy, gluten and soy and are non-GMO. The chocolate covered candies (2 per 1 ounce package) have a similar ingredient profile with the addition of dark chocolate that does contain soy lecithin. They are made in Boulder, CO by JJ’s Sweets.


pile of cocomels


Ingredient List 

Original Cocomel: Organic coconut milk (organic coconut, water), organic brown rice syrup, organic dried cane syrup, sea salt, xanthan gum
Espresso Cocomel: Organic coconut milk (organic coconut, water), organic brown rice syrup, organic dried cane syrup, organic brewed espresso coffee, organic roasted coffee beans, sea salt, xanthan gum
Sea Salt Cocomel: Organic coconut milk (organic coconut, water), organic brown rice syrup, organic dried cane syrup, sea salt, xanthan gum
Vanilla Cocomel: Organic coconut milk (organic coconut, water), organic brown rice syrup, organic dried cane syrup, organic vanilla extract, sea salt, xanthan gum
Dark Chocolate Covered Espresso Cocomels: Coconut cream, brown rice syrup, evaporated cane sugar, chocolate (cacao beans, cane sugar, cocoa butter, soy lecithin, vanilla beans), espresso roasted coffee, sea salt, xanthan gum
Dark Chocolate Covered Sea Salt Cocomels: Coconut cream, brown rice syrup, evaporated cane sugar, chocolate (cacao beans, cane sugar, cocoa butter, soy lecithin, vanilla beans), sea salt, xanthan gum
Dark Chocolate Covered Vanilla Cocomels: Coconut cream, brown rice syrup, evaporated cane sugar, chocolate (cacao beans, cane sugar, cocoa butter, soy lecithin, vanilla beans), vanilla extract, sea salt, xanthan gum


Test Kitchen Overview: We love the creamy, slightly sticky texture of these caramel products. Sticky enough to provide that satisfying chew but not over the top where we fear for our teeth and fillings. The addition of the Espresso and Sea Salt flavors is inspired. The chocolate covered ones are fabulous. The slightly bitter dark chocolate works perfectly with the caramel. None of the products are overly sweet, which we like. For those avoiding dairy who want a true caramel experience, it doesn’t get better than this.

We were also sent a baking block of coconut milk caramel that we will use in recipe testing in the future.


holding chocolate covered cocomel bite out


Pros: The recommended serving size of the individual candies is a hefty 6 pieces and has only 120 calories! We love that we can have a true caramel experience without dairy – and we like the natural sweeteners used.

Cons: Not stocked in stores in certain areas, so order early for Mother’s Day. The packaging isn’t ultra fancy for gift giving (tuck in a gift basket).

Suggested Use: Gift or snack.

Where to Buy: 1200 stores around the country including Whole Foods and Krogers. Direct from or check for a store locator.

Price at Time of Review: $4.99 for a 3.5 ounce pouch; $24.99 for one pound bag; $45 for 30 ounce tub for the Cocomel Caramels. The Chocolate Covered versions come in a 1 ounce/2 pack unit for $1.99 or a 15 ounce/2 pack display case for $24.99.


Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.


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Maple Syrup Season 2016

Maple Syrup Season 2016



The Bakepedia Test Kitchen is in New England and this time of year brings us thoughts of everything maple syrup related. Even though we had an unusually warm winter, maple syrup season 2016 is on tap (get the joke?) to be one of the best ever. Apparently once the taps were in the trees the weather was really optimal. Burr Morse, owner of Morse Farm Maple Sugarworks in Montpelier, VT explained that ideal weather conditions for sugaring hover around daytime temperature in the 40s and nighttime temperatures in the 20s. He also said that having more winds from the west and north help the maple flow since “the sap flow has to do with atmospheric pressure, and the pressure inside the trees has to be better than outside.” The weather has been just so. Another producer in Bennington VT, Keith Armstrong, in the southern area of the state has said that this year “was the second-best season we ever had.”

Now, we love pure maple syrup on pancakes as much as the next person, but we also like baking and cooking with it. Here is our take on a gluten-free Browned Butter Maple Nut Bar. It is soft and a bit cake, with pure maple flavor and crunch from the nuts.

To learn more about Vermont maple syrup production, check out

The 50th Annual Vermont Maple Festival will be held April 22-24 in downtown St. Albans. For more information, please visit


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Candy for Valentine’s Day: Look for Laurie & Sons

Laurie & Sons


Laurie & Sons closeup

Last summer I was wandering around the Fancy Food Show in NYC at the Jacob Javits Center, which, let me tell you, is not for the faint of heart. There are hundreds and hundreds of food purveyors and each one can have a single to dozens to hundreds of offerings – and everything is out for you to taste. It’s the classic my-eyes-are-bigger-than-my-stomach situation. You want to try everything, but your palate goes dead real fast.

I came upon a booth with some innocent looking candies, but the sign grabbed me. It said, “Dangerously Delicious Black Licorice Chocolate Toffee“.


Image by Laurie & Sons


What, I thought, is that? I had to try it. It looked like a typical chocolate covered toffee…but once in my mouth, the buttery, toffee flavor and crisp texture blossomed along with a distinct black licorice flavor. Wow. This was new. I had never had this combo before. My palate got very excited! The chocolate had apparently garnered the attention of the industry as well and before the show was over had been named 2015 Gold Sofi Winner for Outstanding Chocolate. Food & Wine also named them one of the Best New Candies for 2015. And it turns out that Laurie and I had been at Hampshire College around the same time. It’s always nice to give a fellow alum some love, but – sorry Laurie – this is all about the chocolate! I love this stuff! This would make the perfect Valentine’s Day gift for the the chocolate lover on your list who is always looking for something new and unusual.


Laurie & Sons


The 4-pack retails for $24 and you get four, 1.375 ounce packages of chocolate, each one filled with handmade toffee squares made with real black licorice & fresh ground star anise, lightly enhanced with Pernod liqueur, dipped in dark chocolate and topped with tiny crystals of Black Hawaiian Lava Salt for extra crunch.


Image from Laurie & Sons


Her Harlem-based company offers other items as well, such as this Moroccan Spiced Chocolate Toffee (below), which features cinnamon and cayenne, or if you are a milk chocolate lover how about her Milk Chocolate Toffees with Maine Sea Salt (the dark version is in our top image).


Laurie & Sons Spiced

Order now to have in hand for your special sweetie for Valentine’s Day. You will not be disappointed. And while you are at it, get some for yourself. I want you all to experience this new taste sensation.

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Celebrate National Pie Day January 23rd and Win Big with Emile Henry!

Emile Henry Contest Celebrates National Pie Day


Emile Henry crop

Get your rolling pin and camera ready! Now through January 28th, 2016 Emile Henry, the makers of that gorgeous pie dish in the image and a favorite of bakers all over the world, is holding a contest for the prettiest pie!

The winner of the contest will receive $250 Gift Card for Emile Henry product and Five Essential Pie Baking Tools: an Emile Henry Modern Classics Pie Dish, a Lékué Baking Mat, a Rösle Egg Whisk, a Rösle Kitchen Spoon and a Duralex Large Glass Bowl.

Entry information HERE.

Not bad for a day baking and enjoying using quality products like an Emile Henry pie plate and snapping some pics. We cannot wait to see what pretty pies come out of your kitchen!

If you don’t have an Emile Henry pie plate – you need one! Or two…


emile henry

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Martha Stewart Living Turns 25

Martha Stewart Living is 25

DecemberJanuary Cover


I remember the first issue of Martha Stewart Living, being a fan from way before. It was a cake, a wedding cake to be exact, from Martha’s book Entertainingthat got me hooked. How fitting that she herself is festooned with icing for the cover of the 25th Anniversary Special Edition of Martha Stewart Living. And the timing for us is nostalgic. I don’t think there has been a winter holiday in the last 25 years where we didn’t look to Martha for inspiration.

Take a look at the hind the scenes video making of the cover.



And here is the cover in all its sugary, winterland glory. The issue is on sale at newsstands or through Amazonnow.


DecemberJanuary Cover



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Nordic Ware Natural Prism Half Sheet Pan Review

Nordic Ware Natural Prism Half Sheet Pan Review



Nordic Ware Prism Pan


Product Description: A new style of baking sheet pan from Nordic Ware, which comes in one smaller as well as one larger size as well. “Natural Aluminum; Interior Dimensions: 16.50″L x 11.375″W x 1.00″H; Exterior Dimensions: 17.88″L x 12.88″W x 1.06″H; Product Weight: 2.35; Lifetime Warranty; Made in the USA.” The “Prism” line also includes two sizes of high-sided baking pans – a 13 x 18-inch and a 9 x 13-inch.

Company description: “Embossed grid pattern enhances the performance of our supremely functioning baking pans. Exclusive Natural Prism grid adds strength, durability, scratch-resistance, easy release and improves air flow for crisping.”

Test Kitchen Overview: We immediately noticed the textured ridges on this pan. We wondered if they would make a difference during baking so we made cookies both directly on the pan as well as on parchment paper laid on top of the pan; we also made granola spread out directly on the pan. The hefty weight and general high quality construction was immediately apparent as well – as we have come to expect from Nordic Ware.


cookie bottoms on Prism pan

As you can see in the images, the bottoms of the cookies baked directly on the pan were perfectly and evenly browned. They even picked up a bit more caramelization than the ones baked on parchment, and we liked that very much.

The slight texture to the pan encouraged very even browning with our granola as well – and even though the sticky oat mixture was directly on the pan, clean up was a breeze.


Prism granola


Pros: Standard half-sheet pan, which is a size we reach for often. Large enough to hold a bunch of cookies but will fit in standard sized ovens, taking advantage of the rack size. Priced very well for such a great piece of equipment that will last for years.


granola prism pan


Cons: Not a necessary item, but a solid addition to your equipment.

Suggested Use: Anytime you need a baking sheet pan with great heat conductivity. Would also make a great holiday gift for the bakers in your life.

Where to Buy: From Amazonor Nordic Ware directly. Ranges from $17.95 to $22.50


Prism pan Nordic Ware


Have you tried this product? Let us know what you think in the comments below!


Prism granola


Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.

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Vegan Coconut Macadamia Fudge

Easiest Fudge in the World


fudge top shot


This fudge is so easy, so foolproof, that even if you have never made candy before, I guarantee great results! How can you pass that up? Chocolate and vegan “butter” combine with a product new to us: Nature’s Charm Sweetened Condensed Coconut Milkto make a mind-blowing creamy fudge to which we added sweetened coconut shreds and toasted macadamia nuts.


Coconut Milk Fudge 2 - Version 2

This condensed milk is naturally dairy free and can be used in any recipe calling for traditional sweetened condensed milk. It is also lactose free, gluten-free, vegan and trans-fat free. Look for it online and at your local specialty grocer.


fudge side shot


We couldn’t wait to try it and we loved the way it performed in this fudge recipe, which, by the way is sturdy enough to mail, keeps well and is a perfect candy recipe to make with kids.


more fudge


Vegan Coconut Macadamia Fudge
Makes: 40 large fudge squares
  • 1½ cups sweetened flaked coconut
  • 1½ cups lightly toasted macadamias, chopped2 pounds bittersweet or semisweet chocolate, finely chopped
  • 4 tablespoons vegan "butter" or margarine, cut into pieces, such as Earth Balance Vegan Buttery Sticks
  • 2, 11.25-ounce cans Nature's Charm Sweetened Condensed Coconut Milk
  1. Line the inside of a 9X13-inch pan with aluminum foil or parchment paper; coat with nonstick spray and set aside.
  2. Toss the coconut and macadamias together; set aside 1 cup of the mixture.
  3. Melt chocolate and margarine in double boiler or microwave, stirring until smooth. Remove from heat and stir in condensed coconut milk, and larger amount of coconut and macadamias until combined.
  4. Quickly scrape fudge into prepared pan. Use rubber spatula or your fingers to coax fudge into corners and into an even layer. Sprinkle reserved coconut and macadamias on top, gently pressing into surface elf fudge. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8X5). Refrigerate in airtight container in single layers separated by waxed or parchment paper for up to 2 weeks. Serve at room temperature.

fudge closeup

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Tovolo Skull Ice Molds

Tovolo Skull Ice Molds


skull Tovolo


Product Description: Just in time for Halloween, these Tovolo Skull Ice Molds are fun and easy to use, will certainly inspire conversation and maybe best of all, they are large, so they won’t water down your drinks.


Tovolo Ice Molds 4


Company descriptions: “Creates 3 detailed skull shapes. Stackable, sleek design conserves space. Once frozen, sleeves with ice can be stored without base saving space. Tray handles for easy mobility. Set includes base and 3 silicone skull sleeves. BPA free, dishwasher safe and food safe.”



Food Test Shots

Test Kitchen Overview: These are fun. An ice skull bobbing around in your cranberry juice has a way of making the whole experience a little more, shall we say, gruesome – in a great way, that is.

Pros: Easy to use. Family friendly. Large size is great for not watering down drinks. You can make the 3 skulls, pop them out of the silicone sleeves, place them in an airtight container for freezer storage and keep making more.

Cons: Not a necessary item, but an entertaining seasonal one.



Suggested Use: Great host gift or for Halloween parties.

Where to Buy: Amazonand at Bed, Bath and Beyond.

Price at Time of Review: $14.95


Have you tried this product? Let us know what you think in the comments below!

Bakepedia received this product as a gift for review. All opinions are the reviewer’s own.

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