Butter: I always use unsalted butter.
Eggs: I usually use organic brown eggs. I have always loved brown eggs even though I know they taste the same as white eggs.
Chocolate: I usually use Scharffen Berger. I’m also a big fan of Hawaiian chocolate from the Orginal Hawaiian Chocolate Company but have used (ok ate) all the chocolate I brought back from Hawaii so I will probably order some soon. In the end it honestly depends on what I’m making and the role chocolate is playing in the dessert.
Vanilla and Extracts: I use Nielsen-Massey brand for both my vanilla and extracts.
Flour: I use Heckers unbleached all-purpose flour.
Sugar: I use Domino granulated pure cane sugar because I like it’s extra fine texture.
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