Today I’m sharing some of my favorite things from King Arthur Flour. I often link back to King Arthur ingredients in my recipes because I have become such a big fan of their products. (I am not currently affiliated with the brand and this is not a sponsored post. I’m just sharing some faves with my fellow baker friends.)
Just a quick news flash…King Arthur Flour is currently offering free shipping (it doesn’t happen often) on a minimum purchase of $59. This is a great opportunity to stock up on your favorites or try something new. I think the offer is only good until June 4th, 2015, but check the website for the most accurate information and updates. If you need some ideas on what to get, here are 15 of my favorite products and some recipes to use them in:
Clockwise from top left: Minty Cocoa Fudge Sandwich Cookies, Dulce de Leche Brownies, Black Cocoa Brownies and Chocolate Stout Cupcakes filled with Irish Cream.
- Double Dutch Dark Cocoa- My favorite cocoa! Makes delicious dark chocolate brownies and cakes. I use it in Black Cocoa Brownies and Dulce de Leche Brownies. My brownies are absolutely not the same without it. This was also a critical ingredient for Chocolate Stout Cupcakes filled with Irish Cream.
- Bensdorp Dutch Process Cocoa- When I’m not going for a deep dark flavor/color, this is my go to for Dutch process Cocoa.
- Black Cocoa- If you love dark cocoa and you want that super dark color, you can use this as a portion of the Dutch process cocoa needed in a recipe with great results. Double Dutch Dark Cocoa already has black cocoa in it. If you don’t want to commit to too many cocoas, and you already have a favorite brand for Dutch process, you can pick this up to use with your favorite whenever you want that really black cocoa color and rich flavor.
- Guittard Bittersweet Chocolate Sprinkles. I was never a fan of chocolate sprinkles until I tried these. These are REAL chocolate sprinkles and the flavor is wonderful. Like most sprinkles, use them on ice cream, cupcakes, cookies and cakes or wherever you want a little chocolate fun. Just know that you’ll actually get great chocolatey flavor with these, not just the fun of having sprinkles.
- Espresso Powder. I use this to enhance the chocolate flavor in brownies, cakes and cookies etc. You’ll see it in my Black Cocoa Brownies, Dulce de Leche Brownies, Brownie Bark and many of the recipes I make that call for chocolate.
Clockwise from top left: My Favorite Cinnamon Scones, Whole Wheat Gingerbread Pancakes, Cinnamon Apple Cake and Pumpkin Waffles.
- Vietnamese Cinnamon. Yes. There is a difference you can taste. I use it in My Favorite Cinnamon Scones and wherever cinnamon is called for in a recipe. If you love cinnamon, this is a great choice to step up from your typical grocery store brand. It is more intense than your everyday cinnamon, so you can use less.
- Cinnamon Mini Baking Chips- These are the only cinnamon chips I use. They have great flavor and do not contain trans fats like most other brands. I use them in My Favorite Cinnamon Scones, but they are also wonderful in pancakes, coffee cakes, cookies and muffins.
- Cinnamon Flav-r Bites- I use these when I want intense bursts of cinnamon without the creaminess of the cinnamon chip. I love these in scones, pancakes, waffles, coffee cakes, muffins or anywhere I want that wonderful cinnamon flavor. You’ll often see something like these in coffee house scones. I use them interchangeably with the Cinnamon Mini Baking Chips.
Clockwise from top left: A Tandy Birthday Cake, Strawberry Cake and Pineapple Coconut Tres Leches Cake.
- Unbleached Cake Flour Blend- This is my go to cake flour. It produces beautiful cakes and I prefer to use unbleached flours. I use it in the cakes pictured above and and any time cake flour is called for. My grocery store carries this, so I don’t need to order it, but I do keep it as a back up if I’m trying to make a minimum for free shipping.
Clockwise from top left: Fluffy Buttermilk Biscuits, Maple Bacon Biscuit Bake and Cheddar Buttermilk Biscuits.
- Bakewell Cream Baking Powder– This baking powder has become indispensable and is one of the secrets to my Fluffy Buttermilk Biscuits and Cheddar Buttermilk Biscuits. It’s a must have ingredient and my biscuits aren’t the same without it. I honestly didn’t believe there would be a difference, but I added it on to my order one day and haven’t looked back. It’s the only baking powder I use now.
Clockwise from top left: Iced Vanilla Sconuts, Whipped Cream Cream Cheese Frosting, Italian Biscotti and Vanilla Chai Sugar Cookie Bars.
- Madagascar Bourbon Vanilla– I bake a lot and so buying good quality vanilla in larger quantities is a much better value than buying smaller bottles throughout the year. Good quality vanilla makes a difference especially when the main flavor of a recipe is vanilla. This is my everyday standard for vanilla.
- Vanilla Bean Paste– I use this when I want those beautiful flecks of vanilla bean but I don’t have any on hand. I love this stuff! I use it in Vanilla Chai Sugar Cookie Bars. If you go to the post, you’ll see the flecks in the icing. You can use it wherever you use vanilla extract.
- Lemon Juice Fruit Powder– I discovered this powder last year and have had a lot of fun using it in everything lemon. It’s great to add extra lemon flavor to just about anything but I love it in muffins, pancakes, frostings and fillings, cakes etc. I don’t usually post recipes with it since it’s an ingredient most don’t have, but know that I use it often. It’s easy real lemon flavor that really tastes like fresh lemon. I prefer it to lemon extract by a mile.
- Everbake Pan Spray– This has become the only spray I’ll use when coating a pan. It doesn’t leave a sticky residue on my pans that’s so hard to clean afterwards. It also works beautifully to release my baked goods. When a recipe calls for spraying a pan with cooking spray…this is what I’m using. Always.
- Parchment– If you have half sheet baking pans, these are the perfect size to fit in them. If you don’t have half sheet baking pans but still use a lot of parchment when you bake, these are wonderful because they are flat, so you don’t have to worry about the edges curling up on you as they do when it comes on a roll. This is a staple. I use it for baking, candy making, packaging etc.
These are just some of the products I love using. As I’ve mentioned above, some I just can’t do without. I always take advantage of free shipping when they offer it and sometimes buddy up with a friend on an order if I just need one or two things. I wish they had a store near me because I would be there all the time, but in lieu of that, I’m glad I can order what I need.
Speaking of which, it’s time for me to work on my own shopping list. If I try something new, I’ll definitely let you know!
Monday 8th of January 2018
How do you use the lemon powder - as an even exchange for lemon extract?
Monday 8th of January 2018
You kind of have to experiment a little. It's definitely not one to one. I'll easily use a tablespoon in a recipe, sometimes more, depending upon the recipe and how much lemon flavor I want. I think it gives a much truer lemon flavor than extract. It's just another freeze dried fruit powder that I love. I've actually ground up my own raspberry powder from freeze dried raspberries and used them in cookies and on top of this pound cake biscotti. Oh, and I used apple powder in these cookies. I LOVE fruit powders!
Saturday 29th of July 2017
I, too, love KAF products. I'm so happy you tried the lemon juice powder. Glad to know it is also an exceptional product. I love the precut parchment got the half sheet pans and the precut for the 9" round pans. I am also a scone nut. Can't wait to try the cinnamon scones. I first had them at tea at a quaint B&B near Lancaster, PA. The hostess would not share her recipe, I even tried to trade stenciling for the recipe. No dice. I'm looking forward to more posts. Stay cool and dry (is that possible with this lousy weather?)
Saturday 29th of July 2017
Hey Maggie, nice to meet a fellow KAF fan. Definitely try the cinnamon scones. As a huge scone lover, I have posted more than a few. Check them out in the recipe index and try a couple. I love them all! PS...I took care of the typos for you, so no need for the second comment. As far as anyone will ever know, stenciling was always stenciling :)