I've been on a bit of a baking kick lately. It's mostly because I finally have the time to do it, and it's also because I keep stocking up on fresh produce that I run out of time to eat! Instead of forcing your kids to eat a whole box of strawberries because it's the last day before you are going to throw them out, try baking some fun recipes that you haven't thought of before. One thing I've learned from all of my baking the last couple of weeks is that almost anything can be turned into a loaf of bread or a pan of muffins—even veggies!
Here are some of the main ingredients to keep on-hand for most recipes you will come across.
- Baking soda + baking powder (There's a big difference between the two, so make sure you have both!)
- All-purpose flour (Or whatever gluten-free flour substitute you might prefer.)
- Granulated sugar + brown sugar
- Vanilla extract
- Sour cream/Greek yogurt (I never thought I'd need so much sour cream, but almost all of the bread and muffin recipes I have found use it to make the texture nice and moist.)
- Milk (I have been using a variety of oat milk, flax milk and other alternatives, and it's been fine!)
- Unsalted butter (If you ever find that you need salted butter for a recipe, just add 1/4 teaspoon of salt per 1/2 cup of butter, and you're good!)
- Cream cheese (If you want to make mini cheesecakes or cupcakes with cream cheese frosting.)