Stocking Your Pantry! (For baking at least)
- by nygirlintheoc
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- January 16, 2009
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True Fact: I am a baker Another true fact: Restocking my supplies on a regular basis is a problem for me. Let’s face it when we have the urge to make something, there is (and will) always be one ingredient missing. It’s clearly the whole hot dog to buns ratio of the universe. Either way if you’re anything like me, you know the urge is not easily silenced. So then, where do you find yourself? Home an hour later with stuff that you swear had no idea how they got in to your cart when you made that “quick” trip to the store. Usually half this stuff finds its way into the mouths of other individuals in my household. And then there is the half that is used maybe a month later when I realize, “oh that’s where that bag of semi-sweet chocolate chips I needed for last week’s recipe went.” Thus most likely causing said problem to begin with. In which case please do return to the beginning of this paragraph and proceed to read again. Anyhow as a result, below is a complied list of ingredients I store and unfortunately frequently lack.
Dairy Aisle Products
mmMmm good .. once it’s whipped of course! Leavening Agents
Honestly all yeast smells bad but if you’re going to need yeast then I suggest going for the live one. I haven’t been able to find live yeast in your average supermarket but I’m still looking. I bet you’re all hanging on to the edge of your seats in suspense! 
Various other uses: Other dry Essentials
Spices
*drool*
My dream spice rack. Other than one day actually building one in to my cabinets! Mix-insLastly always remember a pantry just isn’t a pantry without:
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My Favorite!
I can go through bags and bags of this in a week making frosting alone! SugarAh, the substance that makes my world go round. This one should be an easy one. The only curveball I might be throwing is the liquid ones I often find myself using instead of sugar. Some of my vegan recipes call for syrup which I find give my cakes a fresher and moister finish.
Fats
...don't even think about it
This might taste good, but shame on you! This is not the answer! Liquid Esssentials that I haven't mentioned
There are a lot of other things you can use to improvise to flavor your desserts. Syrups are a favorite of mine. Trade shows have booths that have extracts of all flavors you can imagine. Then there is also using everyday fruit juice like orange, apple and mango. Vanilla Beans
Vanilla extract is really useful especially the clear kind, but if you come across these beans, take my advice, BUY IT. It may cost you an arm and a leg but I promise you very worth it! The method of using these beans is to use a paring knife and slicing it down the middle without breaking through to the other side. Then gently scraping the little specks inside the pouch of the bean. Put the specks in to the mixture and use like the extract. As for the shells, you can hang it dry and use them as garlands. They smell wonderful and can be decorative. Sprinkles
Need I say more? Grandma's Molasses
I’m with you! My kitchen is fully stocked with baking supplies, having grown up that way.There was rarely a time my family was without chocolate chips, flour, butter, etc. and if we were, to the store we went! Molasses was no exception. Usually my mom used it for ginger snaps, one of our favorites, and from an early age, it became my absolute favorite smell. Still is! Also, our mom taught us to hold your tongue and say the phrase “molasses on the table.” Do it! added by aliciak 01/14/2009
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