91 of My Essential Ingredients: How to Stock Your Baking Pantry

91 of My Essential Ingredients: How To Stock a Baking Pantry | browneyedbaker.com

Thank you to everyone who took the time to share feedback on Monday’s post about what you’d like to see on the site; it was immensely helpful and I appreciate it very much! One of the things that many of you mentioned is that you’d like to see some information about my favorite ingredients, kitchen tools and equipment. While I have some specific recommendations on my Tools of the Trade page, I haven’t done an in-depth look at everything I use on an (almost) daily basis. I loved the idea and figured I would start with ingredients; I will do a future post on the equipment and tools that I use in my kitchen, so stay tuned! Now, on to the ingredients…

The picture above is my pantry, which is one of my most favorite things about our house. It’s enormous, and I love that the middle shelf can accommodate all of my large appliances (and a microwave – yes, there are outlets in there!). As you can see, I take advantage of every last bit of space and then some. Most of my dry baking staples are located on the bottom shelf in airtight containers. Prior to moving last year, I used Lock & Lock containers for storage of things like flours and sugars; however, given the depth and height of the shelves, I found that these square food storage containers afforded me the ability to pack more containers of the same volume into the same space, so that’s what I use now. I also have a label maker, because I’m a total nerd when it comes to organization and office supplies!

Below is a list of all of the things that I keep stocked in my pantry and refrigerator, along with brand recommendations, if applicable. Unless I run out of something mid-recipe, I rarely have to make emergency trips to the grocery store. I’m pretty well stocked for any recipe that comes my way, unless it includes a specialty ingredient. Once I see that I’m low on something, I add it to the list for my next grocery run (my grandma ingrained this habit into my brain!).

If you have any questions about the ingredients below, feel free to ask in the comments below!

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Zingerman’s Black Magic Brownies

Zingerman's Black Magic Brownies | browneyedbaker.com #recipe

A couple of weeks ago, a reader, Wendy, asked me on Facebook if I had ever made Zingerman’s Black Magic Brownies. I had to admit that I’d never heard of them! They are apparently one of the most raved about recipes to come out of Zingerman’s, a conglomerate of food stores in the Ann Arbor, Michigan area. Midwest Living magazine has declared this recipe one of the top 20 recipes of all time. High praise, indeed. So far as I can tell, there are two versions of this brownie – Magic Brownies, which include toasted walnuts and Black Magic Brownies, which omit the nuts. While I love walnuts in baked goods like banana bread and date nut spice bread, I don’t really appreciate them in things like brownies or fudge. The Black Magic version was it! Wendy was sweet enough to email me the recipe, and gave me the a-okay to share it with all of you. Thank you, Wendy!

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