If you bake very often, you know the value of having the right tool for the job, right? Well, I have discovered the best cooling racks I have ever used!

Available through The Pampered Chef, these cooling racks have a tight grid, rather that just one-way bars, and are coated with some material that helps baked goods not stick.

As the holiday’s are here, many of us will be doing the bulk of our yearly baking, and I recommend that you give these cooling racks a try! They are also a fabulous gift for anyone on your list who loves to bake – I use them for everything.

Did I mention that they stack?

Enjoy!

https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=2093&words=cooling%20rack is the direct link…

I have had one of these stones for around 10 years, and I absolutely LOVE it! It is large enough to almost fill a shelf rack in the oven, so I just leave it in there. Yes, it is well seasoned!

If you bake bread, pizza, cakes or cookies, I consider a baking stone a must-have, as it evens out the heat of your oven so wonderfully to help your baked goods come out beautifully.

For breads, if they are free-form, just use a peel to slide them on to the pre-heated stone and let them bake the normal time called for in the recipe. The end result is a wonderfully crisp crust with a soft interior. For quick-breads or loaf pans place the pan directly on the stone – unless, of course, they are glass or stoneware themselves, as that could cause one or both to crack. The solution? Place a cookie sheet on top of the stone & place the glass pan on the cookie sheet.

For cookies, you can either take the stone out before pre-heating the oven & out the cookies directly on the stone & bake them that way, or leave the stone in the oven & slide a pan of cookies onto it to bake. I usually use a pan with a silicone baking mat (for easy clean-up) and slide it onto the stone.

If you bake – at all – a stone is a wonderful tool to help your baked creations come out better than ever!

Kitchen Supply Co. 14×16 Baking/Pizza Stone

We also have a link to a baking stone & peel set – they compliment each other perfectly!

14×16 Baking/Pizza Stone and Peel Set

This is a delicious quick bread/cake that is totally toast-able, and absolutely delicious!

5 Tbsp. salted butter
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup of sour cream
1/2 cup plain vanilla

3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups of all-purpose flour

1 cup of blueberries

Preheat oven to 350 degrees.
Grease and flour an 8-cup loaf pan.

Melt the butter andpour into a large bowl, let cool.

Add sugar, egg, vanilla, sour cream and yogurt and stir together until smooth.

In a mesh strainer or flour duster combine baking soda, baking powder and flour. Add to the wet ingredients and stir until just combined.

Fold in berries, and pour into your loaf pan, being sure to pull more of the batter to the corners than the middle.

Bake for one hour to one hour and 15 min – tenting the bread once it has risen to make sure it bakes through.

Allow the bread to cool some before you cut it open so it can finish baking.

Serve with
raspberry butter for a tasty treat!