Ingredients

For the best cookies, muffins and more baked goods, be sure to use high-quality ingredients. I always use and recommend natural, minimally processed ingredients. If you don’t have them on hand you can easily make them.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Ingredients

This is a master list of ingredients I keep on hand and use as a pro baker.

Chocolate

Baking Chocolate: If using a block of chocolate, it may need to be tempered if it contains real cocoa butter mass and cocoa solids. Chocolate chips are a fast way to dip treats as they don’t contain as much cocoa butter as real chocolate so you don’t need to temper them.
Candy melting discs: For the best tasting, look for chocolate melting disks that are made of 100% real chocolate. Most candy disks sold in stores contain mostly sugar, palm oil and other artificial ingredients. To make chocolate shiny for smooth dipping you can add a drop of canola oil to melted chocolate. If you use the candy melting discs, do not add any oil as they already contain palm oil.
Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
chocolate bars: Use a creamy milk chocolate bar for the perfect balance when paired with the semi-sweet chocolate chips. A standard bar is about 1.5 oz., so you’ll need 2 bars to get close, or use 1 XL Hershey bar (4.4 oz.) for a closer match.
Cocoa powder is 100% cacao with no added sugar. There are two types: natural and dutch-process. Natural cocoa is lighter in color, acidic, and has bold chocolate flavor. Dutch-process cocoa is darker because it has been processed to neutralize acidity, resulting in a smoother, milder taste.
English Toffee bits with chocolate are crushed Heath candy bars with a crunchy, buttery toffee coated in milk chocolate.
White chocolate chips: White chocolate chips are made from cocoa butter and milk solids, but do not contain cocoa solids like regular chocolate. For the best quality, avoid candy melts or chips with artificial ingredients and palm oil.

Dairy

Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese. For the best natural taste and texture, use full-fat cream cheese vs. cream cheese in a tub, labeled as a “spread” containing additives.
Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
Evaporated milk is unsweetened cow’s milk that has been cooked to remove 60% of its water, making it thicker and creamier than regular milk.
Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
Plain greek yogurt is strained to remove whey, resulting in a thick, tangy texture with more protein and less sugar than regular yogurt.
Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
Sweetened condensed milk is cow’s milk where the water is removed and sugar is added, producing a thick, syrupy, sweet texture.
Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.

Dried Fruit

Coconut is the fruit of palm trees, found in tropical regions. It can come in either unsweetened or sweetened with added sugar and comes in various forms, such as coconut flakes, shredded or finely shredded.
Dried cherries are made from ripe cherries harvested in mid-summer and then dehydrated to concentrate their flavor and natural sweetness.
Maraschino cherries are preserved sour cherries sweetened and dyed in a red sugar syrup.
Dried cranberries: Dried cranberries are tart dehydrated berries that lend natural sweetness and vibrant color to baked goods.
Dried figs are made from fresh figs grown on fig trees in warm climates. They’re harvested in late summer to early fall, then dehydrated to concentrate their natural sweetness.
Raisins are sun-ripened dried grapes, made from either green or purple grapes. They are naturally sweet and add chewy texture to baked goods.
Zante currants are are a small, dried, dark seedless grape. If you don’t have currants on hand, a smaller type of raisin such as a Thompson raisin is fine to use.

Fats

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
Extra light virgin olive oil is refined to remove the strong flavor and color from olives, making it is great for baking since its neutral in flavor and considered a healthier type of fat.
Peanut butter is made from peanuts, oil, sugar and salt turned into a creamy or chunky texture. Look for one that has “fully hydrogenated oil”, minimal trans fats, and no high fructose corn syrup. Some varieties labeled “natural”, may be “Peanut Butter Spread” containing palm oil. Authentic “all-natural” peanut butter is made from ground peanuts and salt.

Flavoring

Almond extract is made from bitter almonds or stone fruit pits (like apricots) soaked in alcohol. Choose pure almond extract over artificial versions, which can taste harsh or overly bitter.
Lemon extract is a natural flavoring made from lemon zest and alcohol. A little goes a long way, so use just a small amount to add a bright, zingy flavor to baked good recipes.
Vanilla extract provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Flours

White Flours (contains gluten)

White flour is a group of grains that contain only the endosperm, where the bran and germ have been removed during milling. It has a finer texture, but lower fiber and nutritional value.

All Purpose Flour–Bleached (protein 8-10%) A type of wheat flour that has been chemically treated.

All-Purpose Flour-Unbleached (protein 10-12%) Made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.

Bread Flour (protein 11-14%) A type of wheat flour that provides more structure and elasticity to breads to help develop more gluten, thus providing more structure and elasticity, making it ideal for baking bread, rolls, and pizza crust.

Cake Flour (protein 6-8%) A finely milled wheat flour that yields a delicate, soft crumb in cakes.

Italian/Pizza 00 Flour (protein 8-12%) A very finely milled wheat flour used for making soft pizza dough and pasta.

Pastry Flour (protein 8-9%) A soft wheat flour used for pastries, and pie crusts.

Self-rising Flour (protein 8-9%) All-purpose flour that has baking powder and salt already added that is used for quickbreads or biscuits.

Wholegrain Flours (wheat-based and contains gluten)

Wholegrain flours fall into a group of grains that contain all three parts of the grain kernel (the bran, germ, and endosperm. Wholegrain flours remain intact and nothing is removed during the milling process, thus leaving more nutritional value and higher fiber and protein content compared to regular white flour. Wholegrain flour is denser and more flavorful than white flour.

Barley Flour (protein 7-10%) Made from ground barley and commonly used in bread or flatbreads.

Bulgur Wheat Flour (protein 10-12%) Made from whole wheat grains that have been parboiled and dried that has a nutty flavor.

Dark Rye Flour (protein 7-9%) Made from whole rye grain with a rich hearty flavor used mostly in rye or dark breads

Einkorn Flour (protein 10-12%) An ancient wheat flour with a nutty flavor used in bread, rolls, and pasta.

Emmer (Farro) Flour (protein 12-15%) An ancient grain flour that gives breads a hearty texture.

Graham Flour (9-12%) A whole wheat flour made from the wheat kernel, that has a coarse texture and nutty flavor and is most commonly used in graham crackers and breads.

Kamut Flour (protein 12-14%) Made from an ancient wheat with a sweet flavor used in breads, crackers and hot cereal.

Semolina Flour (12-15%) Made from durum wheat, coarse and pale yellow that is used for pasta and couscous.

Spelt Flour (9-15%) An ancient variety of wheat, with a nutty, sweet flavor used in breads, homemade pasta, and crackers.

Sprouted Wheat Flour (protein 12-14%) Made from wheat grain that has been sprouted, dried and milled that has a mild flavor and easier to digest than regular wheat flour that is used for bread and pizza dough.

White Whole Wheat Flour (protein 12-14%) Made from white wheat with the same nutritional benefits of whole wheat flour but lighter in color, and is good for bread, baked goods and quickbreads.

Whole Wheat Flour (protein 13-15%) Made from the entire wheat kernel, rich in fiber with a hearty, nutty flavor used in breads and baked goods.

Whole Wheat Pastry Flour (protein 9-10%) A finer milled whole wheat flour with a light texture used in pastries, cakes and scones.

Ancient Grain Wheat Flours (contains gluten)

Ancient Grains are a group of grains historically defined as those that have remained in their natural state, and have not been genetically modified for hundreds to thousands of years. They contain more nutritional value staying high in fiber, protein and vitamins.

Einkorn Flour (protein 10-12%) An ancient wheat flour with a nutty flavor used in bread, rolls, and pasta.

Emmer (Farro) Flour (protein 12-15%) An ancient grain flour that gives breads a hearty texture.

Kamut Flour (protein 12-14%) Made from an ancient wheat with a sweet flavor used in breads, crackers and hot cereal.

Spelt Flour (9-15%) An ancient variety of wheat, with a nutty, sweet flavor used in breads, homemade pasta, and crackers.

Gluten Free Flours

Types of flours for those following a gluten free diet, range from grain, nut, or starch-based that naturally do not contain gluten. More info Celiac Disease Foundation. Gluten Free Flours

Types of flours for those following a gluten free diet, range from grain, nut, or starch-based that naturally do not contain gluten. More info Celiac Disease Foundation *Note: (*) indicates flours that contain one or more of the 9 allergens (peanuts, tree nuts, sesame, soy)

Amaranth Flour (protein 13-15%) An ancient grain made from the seeds of an amaranth plant with a nutty flavor used in breads, and baked goods.

Arrowroot Flour (protein 0-1%) Made from the roots of the arrowroot plant that is ground into a fine, powder-like texture used as a thickener and binder in baked goods or pasta.

Banana Flour (protein 3-5%) Made from green bananas that is high in fiber and has a mild flavor used in sweet and savory dishes from baked goods to smoothies.

Bean Flour (protein 20-25%) Made from chickpeas or black beans, high in fiber that gives baked goods an earthy flavor.

Brown Rice Flour (7-8%) Finely ground from whole brown rice with a nutty flavor used in gluten-free baked goods, pasta and as a thickening agent.

Buckwheat Flour (protein 10-12%) An ancient grain with a rich, earthy texture high in fiber and nutrients most commonly used in bread and pancakes.

Cassava Flour (protein 1-2%) Made from the root of the cassava plant that mimics the texture of wheat used in gluten free baked goods, flatbreads and as a thickening agent.

*Chestnut Flour (protein 2-3%) Finely ground chestnuts with a nutty flavor used in baked goods, bread and pasta.

Chickpea Flour (protein 20-22%) Made from finely ground dried chickpeas, also known as garbanzo beans used in falafel and gluten-free baked goods.

Corn Flour/Cornmeal (protein 6-9%) Made from dried, whole corn kernels with a mild, sweet flavor, used in baked goods like cornbread, tortillas, and muffins.

Flaxseed Meal (protein 18-20%) Made from ground flaxseeds and has a low-carb profile, with a nutty flavor and can be used as an egg substitute in vegan baking.

*Hazelnut Flour (protein 12-15%) Made from finely ground hazelnuts and has a sweet, nutty flavor often used in gluten free cakes and cookies.

Lentil Flour (protein 24-26%) Made from ground, dried lentils that is high in protein and fiber with an earthy flavor, used in pasta, crackers and savory breads.

Mesquite Flour (protein 11-17% ) Made from dried pods of the mesquite tree, it is low-glycemic, with a sweet, nutty flavor good for pancakes.

Millet Flour (protein 10-11%) An ancient grain, with a mild, sweet flavor used in muffins or quick breads.

Oat Fiber (protein 2%) A low-carb, insoluble fiber from the hull of the oat grain

Oat Flour (certified GF), (protein 12-15%) Made from finely ground oats, with a mild, nutty flavor that is great in cookies, muffins, or pancakes.

Pea Flour (protein 20-25%) A high-protein, high-fiber flour made from ground yellow or green peas, that is primarily used in pasta, savory breads, and protein powders.

*Peanut Flour (protein 40-50%) A high-protein flour made from roasted peanuts used in baked goods and smoothies.

*Pecan Flour (protein 9-10%) Made from ground pecans, naturally gluten free and used in cookies and quick breads.

Plantain Flour (protein 3-5%) Made from dried, ground plantains with a starchy-like texture that is great for breads, pancakes, and savory baked goods.

Potato Flour (protein 6-7%) Made from whole potatoes that have been cooked, then dried and ground into a flour and is used in gluten-free breads and rolls.

Quinoa Flour (protein 14-16%) A high-protein ancient grain flour made from ground quinoa seeds that is used in muffins and other gluten-free breads.

Sorghum Flour (protein 8-12%) An ancient grain flour with a mild, sweet flour made from grinding sorghum, used in gluten-free flour blends.

*Soy Flour (protein 35-40%) Made from ground roasted soybeans with a mild bean-like flavor used more of a high-fiber thickener in baking.

Sweet Rice Flour (protein 6-8%) A sticky rice that is ground into a flour common in gluten-free flour blends and also used as a thickener.

Teff Flour (protein 9-11%) A nutty, mild ancient grain flour that is high in iron and often used in pancakes and breads.

Tiger Nut Flour (protein 4-7%) This high-fiber, higher-carb flour is made from tubers (root vegetable) and has a sweet, nutty fine texture that is similar to almond flour.

Tapioca Flour (protein 0-1%) Made from the starch of the cassava plant common in gluten-free flour blends and also used as a thickener.

White Rice Flour (protein 5-6%) A finely ground flour made from white rice with a neutral flavor used in gluten-free flour blends for cakes, muffins, and cookies.

Low-Carb/Paleo Flours

Types of flours that can be used for those following a keto diet, which is very low in carbohydrate and high in fats, or paleo diets that avoid grains and legumes.*Note: (*) indicates flours that contain one or more of the 9 allergens (peanuts, tree nuts, sesame, soy)

*Almond Flour (protein 20-25%) Made from finely ground almonds, this moderate-low carb flour has a nutty flavor is best in baked goods and breads.

Chia Seed Flour (protein 14-15%) Made from ground chia seeds, a native plant in Central and South America, that is high in fiber with low-moderate carbs.

*Coconut Flour (protein 18-20%) A highly absorbent flour that is made from dried coconuts, grown on palm trees, that is rich in fiber, moderate-carb, and used in baked goods like cakes, cookies and muffins.

Flaxseed Meal (protein 18-20%) Made from ground flaxseeds and has a low-carb profile with a nutty flavor and can be used as an egg substitute in vegan baking.

Pumpkin Seed Flour (protein 30-35%) A high protein, low-carb flour made from pepitas (pumpkin seeds) good for baking breads.

Psyllium Husk Powder (protein 2%) A high-fiber, low-carb thickener made from the outer husks of the psyllium seeds that is used in keto breads.

*Sesame Seed Flour (protein 25-35%) Ground sesame seeds that has a bitter, nutty flavor that is a moderate-low carb flour.

Sunflower Seed Flour (protein 25-35%) Made from finely ground sunflower seeds with a mild flavor, moderate-carb flour, great for baking muffins and cookies.

*Walnut Flour (protein 15-16%) Made from raw walnuts with a rich, nutty flavor that is moderate-low flour best when used in cookies or quick breads.

Wheat Berries for Fresh Milled Flour

Fresh milled flour from wheat berries are higher in nutrient content because they contain the entire bran, germ and endosperm, however, they have a shorter shelf life as their natural oils can go rancid. It’s really important to use within 24-48 hours or store them properly.

Hard Red Wheat Berries (protein 12-15%) Whole kernels of red wheat that has a nutty, robust flavor and good for whole wheat bread.

Hard White Wheat Berries (protein 12-14%) Light colored wheat kernels that with mild, sweet flavor.

Soft White Wheat Berries (protein 8-15%) Low-protein whole wheat kernels that are finely milled for delicate pastries, biscuits, cookies and cakes.

Soft Red Wheat Berries (protein 9-11%) Low-protein whole wheat kernels that are finely milled for delicate pastries, biscuits, and pie crust.

Durum Wheat Berries (protein 13-15%) High protein, hard wheat kernels that are yellow and ground into semolina flour used in pizza or pasta.

Ancient Wheat Berries include: Spelt, Einkorn, Emmer(Farro), and Kamut Berries.

Fresh Fruit & Vegetables

Apples like Jonagold, Jonathan and Granny Smith. Jonagold and Jonathan apples for the best combination of flavor and texture. Jonagold and Jonathan apples have balance of both sweet and tart flavor with a firm texture. Granny Smith apples are very tart, and firm, making them ideal for baking since they aren’t as mushy.
Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
Carrots are a root vegetable grown underground, typically harvested in late summer. They are high in beta-carotene. While primarily orange, carrots can also be grown in other colors like purple, yellow and white.
Cranberries are a tart, slightly bitter fruit that grow on low vines in bogs. When harvested in the fall by flooding the bogs, the berries float to the top of the water.
Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Using both the zest and the juice enhances the flavor and helps balance the sweetness of the apples and tartness of the cranberries.
Peaches are a juicy stone fruit that grow on trees and ripen in late summer. They contain a large pit in the center and come in several varieties, like white and yellow, with either a fuzzy or smooth outer skin.
Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.
Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
Strawberries are a small fruit that grows on low plants near the ground, often in sandy soil and are plentiful here in the Midwest in the middle of May through late June.
Zucchini is a type of summer squash that is actually a fruit since it develops a flower and has seeds, and is harvested in late summer.

Food Color

Flo-Coat is an emulsifier that allows water-based gel or paste food colors to mix with fat-based ingredients like chocolate, candy coating, or cocoa butter.
Food Glycerin adds shine and a soft bite to frosting.
Paramount crystals are used to help melt chocolate, candy melts or yogurt, to help create a smooth, glossy coating. Use 1 tsp Paramount Crystals for every 2 cups chocolate, candy melts, or yogurt coatings.
Oil-Based Food Color is a concentrated food coloring that uses oil as its base, allowing it to blend into fat-based ingredients like chocolate, butter, or candy coated melts to prevent them from seizing. Available in gel, liquid or powder form.
Water-Based Food Color is a concentrated food coloring that uses water or glycerin as its base and is thickened into a gel-like texture. Use water-based gel when working with buttercream, frosting, or royal icing. Available in gel, liquid or powder form.

Fruit Juice

Cranberry juice is made by pressing fresh cranberries to extract their natural juice. Pure 100% juice is very tart, so it is sometimes blended with other fruit juices to balance the flavor.
Cherry juice is made when fresh cherries are pressed to extract their natural juice.

Leaving & Thickeners

Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Cream of Tartar is an acidic salt that forms inside wine barrels that is commonly used in baking to stabilize egg whites and prevent sugar syrups from crystallizing.
Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
Yeast is a leavening agent that produces carbon dioxide gas and alcohol during fermentation. During the baking process, gas gets trapped in the dough and the alcohol evaporates. Instant yeast speeds up this process, cutting the rise time in half. Yeast is available in instant yeast, traditional or as fresh, “compressed” yeast cakes.
Unflavored gelatin is made from animal collagen and comes in powder or sheet form. It is used to thicken or gel liquids.

Liquor

Bourbon is a type of American whiskey made from at least 50% distilled corn and aged in oak barrels.
French Brandy or sometimes called Cognac, is high-quality 80-proof spirit, double distilled from grapes in the Cognac region of France. Brandy, produced worldwide, is a blend of fruit juices and grapes and ranging from 70-100 proof.
Irish Whisky is a triple-distilled alcoholic spirit, made from malted barley and other grains, aged in wooden casks in Ireland for at least three years. It is different from other whiskeys because the triple-distillation give it a smoother, lighter taste.
Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Nuts

Almonds are seeds from the almond tree, native to the Middle East, that have a mild, nutty flavor and crunchy texture. Blanched almonds are ideal to use since the skins are removed.
Peanuts are legumes that grow underground and are rich in protein, healthy fats and fiber. Look for “dry roasted” with either “no-salt” or “lightly-salted” on the label, because most brands labeled “dry roasted, salted” often contain added ingredients like spices, msg, or sugar.
Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Seeds

Cranberry seeds are small, hard seeds found in cranberries. While typically not eaten on their own, they add a tart punch of nutritional value to snacks or smoothies.
Flax seeds are the unprocessed seeds of the flax plant that come in brown or golden varieties, and are available whole or ground into a fine flaxseed meal.
Pepitas, otherwise known as pumpkin seeds, have a mild, nutty flavor eaten either raw or toasted.

Spices

Allspice is made from dried berries from a plant that grows in a tropical climates found in Mexico and Central America. Allspice berries are found in dried, whole form or ground.
Apple pie spice is a combination of warm spices like cinnamon, nutmeg, mace and cloves.
Cardamom is available in whole cardamom pods, shelled seeds, or ground powder.
Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
Ginger is a root from a plant grown in Southeast Asia. Ginger can be found in a variety of ways such as the dried or fresh root, ground, or crystallized (candied) pieces.
Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice.

Sweeteners

Agave Nectar is a liquid sweetener made from the agave plant with a mild, neutral flavor.
Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
Cane sugar is a natural sugar made from sugarcane, with a light golden color, mild molasses flavor, and a slightly courser texture than refined white sugar.
Coconut sugar is a natural sweetener extracted from the sap of the coconut palm, with a slight caramel flavor.
Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
Corn syrup is a glucose-based simple sugar made from cornstarch that is primarily used to prevent crystallization in candy, which causes a gritty texture. It can also improve texture and shelf-life of candy and baked goods. It should not be confused with high fructose corn syrup.
Date sugar is a natural, unrefined sweetener made from finely ground dried dates.
Honey is a natural, unrefined sweetener produced by honeybees from flower nectar.
Maple sugar is dehydrated maple syrup often used in “maple” recipes to enhance the flavor.
Maple syrup is a made from the sap of maple trees that has a rich caramel flavor and often deep color.
Molasses is a natural sweetener with a thick, dark syrup consistency, made made by boiling raw sugarcane or sugar beet juice.
Sorghum is a thick, amber syrup made from sorghum cane juice with a mild molasses flavor.
Sugar is a made by processing the juice of the sugarcane plant with the most common type being granulated, refined white sugar.
Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
Sanding sugar, also known as colored sugar, has a finer grain, falling somewhere between granulated sugar and sparkling sugar.
Sparkling sugar, sometimes called course sugar, consists of large, heat resistant crystals that add texture and crunch to baked goods. Perfect for sprinkling on top of scones, muffins, and cookies for a professional look. However, it is sometimes confused with sanding sugar (also called colored sugar) which has a finer grain and melts into baked goods, rather than retaining its shape.
Turbinado sugar is a natural, raw cane sugar with large crystals often sprinkled on tops of natural baked goods for added crunch.

Miscellaneous

Graham crackers are a wholesome crunchy baked biscuit made from course whole wheat, called graham flour.
Marshmallows are a fluffy confection made from sugar, corn syrup, water, and gelatin. Some variations may use egg whites instead of gelatin. For the best flavor, use all-natural marshmallows, as many popular conventional brands have artificial flavors and additives.
Rice Krispies cereal, is a breakfast cereal is made from puffed rice that has been cooked and toasted to create a light, crispy texture with a bit of sweetness.

Basics & Guides

Strawberry Rhubarb Jam (low sugar)

Basics & Pantry Staples

Homemade Cake Mix

Basics & Pantry Staples

Seven-Minute Frosting

Basics & Pantry Staples

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Ingredient Glossary: Baker’s Pantry

Ingredients

Make your own ingredients

Table of contents

Chocolate

Dairy

Dried Fruit

Fats

Flavoring