Baking Archives - Modern Pineapple

For the second installment of wedding registry essentials {take a look at my glassware guide earlier this month here}, I’m sharing the baking basics that will be beyond helpful in the kitchen. If you’re not trying to be the next Cake Boss, this is a good starting place {if you love to whip up all sorts of cakes and pies, then you might be adding a few more goodies to this list like a marble rolling pin, a springform pan and even a tart pan with removable bottom}.

I’ve pulled together the items to prep, bake, and cool above. These should get you through most of your sweet adventures, and help you with perfecting a chocolate chip cookie recipe {my favorite from the New York Times here}. It’s basically what I have right now too, with a smaller city kitchen. I recommend these products wholeheartedly and wish you much baking success!

1. For weekend blueberry muffins and birthday cupcakes — a standard 12-well pan is ideal to maximize time. {Williams-Sonoma Goldtouch}

2. The prettiest pie dish that you’ll want to keep on display, even if you don’t make a pie but at the holidays. {Emile Henry}

3. Round cake pan for birthday cakes — definitely get a few of these to bake multiple layers at once. {Williams-Sonoma Goldtouch}

4. Measuring cups and spoons are an essential for adding the right amount of ingredients. {All-Clad}

5. This is my favorite liquid measuring cup that can be put in the microwave for safe heating and dishwasher for easy cleaning. {Pyrex}

6. My love for Le Creuset bakeware has no end. A loaf pan will come in handy in many forms, especially making banana bread. {Le Creuset}

7. This bundt cake pan has the most gorgeous shape, and each one I’ve made comes out a perfect golden color. {Nordic Ware}

8. Silpats are a gift from above with how small they get {I roll mine up and store upright on a shelf}. They’re useful for rolling out dough or for placing out ingredients. {Silpat}

9. Cookie sheets that are pretty and practical — it’s a good idea to go for multiple here too. {Williams-Sonoma Goldtouch}

10. A cooling rack for all your baking goodies to reach the right temperature before digging in! {Williams-Sonoma Goldtouch}

One of my favorite thank you gifts to give is almond biscotti. They’re easy to make, delicious and a sweet way to show your gratitude. It takes a little more effort than stopping by the store to pick up a bottle of wine (but not too much more!), showing how much you care for your host and the time it took to have you over.

Biscotti can seem intimidating, but it’s a simple cookie to make. The trick to them is baking them twice – first as two logs and then cut into thick cookies. These were one of my mom’s specialties growing up, and now I’ve been baking them in my own home with her recipe. We like to keep them around the flat to have with coffee or as dessert (my husband sometimes sneaks a few when he gets home from a long day at work, too!). Once you’ve baked them, store in a glass container on your kitchen counter, or wrap in clear cello bags tied with a festive ribbon to give away. If you want to get extra fancy, you can dip them in chocolate and even add sprinkles – perfect for holidays (Valentine’s Day is right around the corner!).

Almond Biscotti
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups whole almonds
3 large eggs
2 teaspoons pure vanilla extract

Preheat your oven to 350 F/177 C. Line a baking sheet with parchment paper and set aside. Put the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl (to make it quicker, I just put it in the KitchenAid mixer — I’m always looking for ways to cut down on time). Toss in the almonds and stir.

In a separate bowl, mix together your eggs and vanilla, then pour into the dry mixture. (Your dough may be slightly dry right now, but it will come together once you knead it.) Lightly flour a surface, and put the dough on top. Knead it together and separate into two logs, about a foot in length.

Bake the logs for 30 minutes, or until slightly rises and are firm. Put the logs, parchment paper and all, onto a cooling rack for about 30 minutes until cool.

In the interim, reline the baking sheet with new parchment paper. With a serrated knife, cut the logs into 1/2″ cookies diagonally. Put the cut cookies down onto the pan to bake the inside. Place in the oven for 10-15 minutes until golden brown. Place back onto the cooling rack, let sit for a few minutes (if you can wait!) and enjoy.

Wedding Registry Baking Essentials

Homemade Almond Biscotti

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