I’ve collected a lot of kitchen supplies over the years for all the baking and cooking I do. Some are useless and some are ones I love and are essential to my kitchen. The following are equipment I love and recommend:
So many recipes I come across give ingredient measurements in weight. This scale has been a lifesaver and costs about $20. It’s hard to find conversions sometimes for a recipe you want to try out and it’s much easier to just buy a scale. There are some recipes where approximations just won’t work, like French macarons, which is why I originally bought my scale.
If you’re working with dough, this pastry board is so very helpful. Not only is it a sturdy and giant block of wood, but it also has measurements on the board, so you know exactly how much to roll out your dough, etc. I love my board and use it all the time for breads, pie crusts, soft pretzels, etc.
Okay so technically this device has a pretty limited use: pitting cherries. But it’s so freaking adorable and it works! And I happen to make a lot of cherry recipes during cherry season so I put it to good use then. The rest of the year, it makes my kitchen more cheerful. I’ve used other cherry pitters and they actually don’t work as well as this one in my opinion.
If you like your apples sliced, this device is ingenious. One push and your apples are perfectly sliced and cored. Such a time saver! I’ve been using mine for years.
Used by professionals and amateurs alike. These sheets are amazing. They are made to fit perfectly in standard baking sheets and eliminate your need to constantly buy and toss parchment paper. Cookies, etc, won’t stick to it and they are easy to wash and reuse. I’ve used mine for years and they are still just as “non-stick proof” as they were the first day I got them.
I used to use the really cheap black cookie trays that came in one of those baking sets. But I’m glad I converted to these heavy duty sturdy ones. The stuff just bakes more evenly with these trays compared to my old black ones and they don’t make a popping sound in the oven like my black ones used to.
I prefer these cooling racks because they have much smaller holes, making a sturdier base for any baked good.
It’s small, it’s cheap, it’s worth it. No second guessing. My eggs come out just right every time.
I have an insane collection of Nordic Ware bakeware, but for making bundt cakes my favorite is the Heritage Pan. Cakes come out so elegant in this design. If you are looking for bundt pans, I highly recommend Nordic Ware. They cost a little more, but it’s because of the superior quality. My cakes always come out so perfectly. They fall right out, nothing sticks and the indents and designs of the pan really show through in the cakes I make. Plus they have a huge collection of different shapes and sizes to choose from.
My family always fights over the corner pieces of brownies because they have that hard, chewy edge. This pan solved our problems. And we’ve become so used to having every brownie piece with edges that the few times we’ve opted to bake brownies in a regular pan, no one wanted to eat the brownies! I hesitated in buying this for the longest time but it’s one of my most used pans.
Muffins look so much prettier shaped as roses! I love using this pan for cupcakes, muffins, or anything else I want individual portions of.
This is another pan I use quite often. Even a simple cake mix cake can look so much nicer when baked into these bite-sized seashell shapes. And seashells really never go out of season. I love using this pan when I’m making a dessert for a potluck.
You know how much I love mini donuts. They are oh-so-cute. I’ve used my pan countless times to make adorable small baked donuts. One pan costs less than $10, so it is definitely worth the money in my opinion.