A well-stocked pantry is key to successful baking. Here’s a complete guide to the essential baking ingredients avid bakers should have in their pantry, organized by category.
Set Yourself Up for Baking Success
If you enjoy baking often or wish to improve your baking skills, having a good stock of baking staples handy in your pantry will make it so easy to set yourself up for baking success. Each baking essential has a specific role, depending on the recipe. Knowing how each ingredient functions will help you understand how baking works and give you confidence when troubleshooting or adapting a recipe.
Having all of these baking ingredients stocked and organized in my pantry allows me to bake most classic recipes anytime, as well as get creative baking new and innovative recipes.
Below is a list of all the baking ingredients I keep stocked in our pantry along with their functions. I’ve also included links to some of my favorite baking products along with links to several recipes here on the blog that you can bake with these baking essentials. I hope you can use this blog post as a resource for stocking and organizing your pantry with key baking ingredients. I also hope you can use it as a reference when you’re baking and want to learn more about an ingredient that is called for in a recipe or when you need a substitution for an ingredient that you don’t have on hand. Happy Baking!
Shelf Life and Storage of Pantry Baking Staples
Baking pantry staples can vary quite a bit on the length of their shelf lives. For example, brown sugar has about a 6-month shelf life, but some granulated sugars can be stored for up to a year, if stored correctly. I find that storing my baking essentials (especially flours, sugars and baking chips) in sealed storage containers in a cool, dry pantry helps keep them fresher much longer as opposed to storing them in the packages that I buy them in. The airtight containers keep moisture and air from getting in which can quickly spoil the ingredients. For example, my brown sugar never dries out or clumps together anymore and my chocolate chips maintain their natural appearance.
I also think it’s so helpful to store most of my baking essentials in clear containers so I can easily see how much I have of each item when planning to bake a recipe or doing a pantry restock.
Before buying my baking staples, I always check the packaging for the expiration date and try to find the ingredients with the longest length to expiration. When I’m stocking the pantry and transferring ingredients to clear containers, I use removable labels to write the expiration date on and then stick it to the back of the container so I know when each ingredient expires.
Flours
Flour is usually the main texture-building ingredient in baked goods and provides the base for most of the cakes, cookies, breads, bars, brownies and breakfast recipes that I share here on the blog.
- All-Purpose Flour – this is the most versatile flour with a moderate protein content (typically around 10-12%) and is used for a wide range of baked goods from cookies and cakes to breads and pastries. It’s can be used in baked goods that result in a variety of textures from soft and chewy to crisp and crunchy.
- Whole Wheat Flour – this flour is made from the entire wheat kernel and has a higher fiber content. It adds a nuttier flavor and denser texture to baked goods. It’s often used in bread and muffins but can be combined with all-purpose flour for lighter results.
- Bread Flour – this flour has a higher protein content (12-14%) compared to all-purpose flour, which helps develop more gluten. This gives bread its chewy texture and allows it to rise better. It’s often used for yeast breads and pizza dough.
- Self-Rising Flour – this is all-purpose flour with baking powder and salt added in. It’s typically used in recipes for cakes, biscuits, and scones where you need leavening but don’t want to add it separately. Here’s are my tips for making your own self-rising flour.
- Cake Flour – this flour has a lower protein content (about 7-9%) and produces a finer, softer crumb. It is ideal for delicate cakes, pastries, and cookies where a light, tender texture is desired.
- Pastry Flour – pastry flour falls between all-purpose and cake flour with a protein content around 8-9%. It is commonly used for pastries, pie crusts, and biscuits, where a tender, flaky texture is preferred.
- Gluten Free Flours – these flours are made from various grains, nuts, or legumes such as rice flour, almond flour, coconut flour, or sorghum flour. They are used to replace wheat flour in gluten-free recipes, though they often require additional binders like xanthan gum or guar gum to help with texture and structure.
Grains
Grains can play a crucial role in baking by providing structure, texture, flavor and nutritional benefits. Grains are commonly used for gluten-free baking to mimic texture and structure that is provided by glutenous ingredients used in traditional baking.
- Cornmeal – cornmeal has a grainy texture that gives baked goods a slightly gritty or crumbly texture. It absorbs moisture well which helps maintain a soft and tender texture in baked goods, such as sweet cornbread. Cornmeal contributes a mild sweetness and a subtle nutty flavor to baked goods. It’s great for gluten-free baking and can be used as a coating to create a crisp crust or golden texture to some baked goods.
- Cornstarch – cornstarch is often used as a thickening agent and to soften flour in certain baking mixes for a lighter texture, especially in cakes and cookies.
- Rolled Oats (or Old-Fashioned Oats) – rolled oats or old-fashioned oats are the whole oat and maintain their distinct shape when baked. These oats add moisture, a hearty chew, and a nutty flavor to baked goods. They also contribute soluble fiber, which can enhance the softness of a baked good.
- Quick Cooking Oats – quick-cooking oats are rolled oats that have been partially cooked and rolled thinner than old-fashioned oats to cook faster. They are a great choice for quicker cooking baked goods like cookies and thin bars.
- Oat Flour – oat flour are simply oats grounds into a flour. It has a mild, slightly sweet flavor. It also helps retain moisture in baked goods, contributing to a soft, moist texture. Since oat flour is naturally gluten-free, it’s often used in gluten-free baking.
- Granola – granola is usually made with a mixture of oats, nuts, seeds and sometimes, dried fruit, and can add a crunchy, crisp, hearty texture to baked goods. Granola is great for helping bind ingredients together, especially in granola bars, cookies and no-bake treats like energy bites.
Seeds and Nuts
- Flaxseed Meal – flaxseed meal is great for enhancing the texture and nutritional value of baked goods as well as acting as a nice binding agent. It adds a mild, nutty flavor and contributes to a denser texture. It’s high in fiber, omega-3 fatty acids and protein which makes it great to add to energy bars or my No-Bake Lactation Bites. It’s also used as an easy egg replacement by mixing 1 tablespoon of flaxseed meal with 2 tablespoons of water to replace one egg.
- Nuts – nuts are a great addition to many baked goods, adding both texture and flavor. I keep a variety of nuts stocked in our pantry, like almonds, walnuts, pecans, peanuts, and macadamia nuts, to bake into cookies, cakes, muffins and pies. When using nuts for baking, I will usually toast them lightly beforehand to enhance their flavor and texture. Just be mindful of nut allergies when baking for others!
- Almond Flour – almond flour is a popular alternative to wheat flour for gluten-free baking and adds a rich, nutty flavor to baked goods. It’s made from ground almonds so the high fat content helps create moist, tender textures in hearty cakes, cookies and other baked goodies.
Sugars and Other Sweeteners
- Granulated Sugar (White Sugar) – this is the most common sugar used in baking. It provides a predictable and neutral amount of sweetness and aids to the browning or caramelization process during baking. It also locks in moisture which helps contribute to the structure of cakes, muffins, cookies and frostings.
- Brown Sugar – brown sugar is granulated sugar mixed with molasses, which gives it moisture, a slightly tangy flavor, and a soft texture. It helps create chewier baked goods and adds rich color and flavor. You can get light brown sugar or dark brown sugar. Dark brown sugar contains more molasses, resulting in a deeper flavor. They can be used interchangeably depending on the desired flavor and appearance of your baked goods.
- Powdered Sugar (Confectioners’ Sugar) – powdered sugar is granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent clumping. It dissolves easily and is essential for smooth simple icings, frostings, and glazes.
- Turbinado Sugar – turbinado sugar is less processed than regular white sugar and retains some molasses, giving it a light brown color and a mild caramel flavor. It has large, coarse crystals and doesn’t dissolve as easily, which makes it great for sprinkling on top of baked goods for texture and sparkle. It’s ideal for sprinkling on muffins or scones before baking for added crunch and visual appeal.
- Honey – honey is a liquid sweetener that adds moisture to baked goods. It has a distinct flavor and can be used to enhance the taste of cakes, breads and muffins. Honey also helps with browning and contributes to the texture of soft, moist baked goods. It’s great for muffins, granola bars and drizzling over baklava. If substituting honey for sugar, reduce the liquid content in the recipe to compensate for the additional moisture that honey provides.
- Maple Syrup – maple syrup is a liquid sweetener with a distinctive flavor. It adds moisture and works well in recipes requiring a hint of maple taste, like pancakes, muffins or cookies. Like honey, maple syrup will also increases the moisture content in your baked goods so be sure to adjust other liquids in the recipe if you’re using it as a sugar substitute.
- Corn Syrup – corn syrup is a thick, sticky liquid that helps prevent sugar crystallization and can add moisture to candies, frostings and some baked goods. It also contributes to the chewiness of fudge, pies and no-bake snack bars.
- Light Corn Syrup has a milder, more neutral sweetness. It’s used in recipes where you want a sweetener without altering the flavor too much.
- Dark Corn Syrup has a richer, more robust flavor with a strong caramel-molasses flavor to it. It’s used in recipes where the flavor of molasses complements the baked good.
- Agave Nectar – agave nectar is a liquid sweetener derived from the agave plant. It’s much sweeter than sugar, so you’ll want to use less if using is as a substitute of sugar or honey in a recipe. It’s often used in vegan baking because it’s plant-based. It dissolves easily, making it ideal for sauces and drizzling over baked goods. It compliments fruit flavored desserts very nicely.
- Molasses – molasses is a thick, sweet syrup. It has a rich, slightly bitter flavor with varying degrees of sweetness, depending on the type of molasses. Light molasses is a light amber color and provides more sweetness with a more subtle tang. Dark molasses is a dark brown color and has a richer, more intense flavor but is less sweet than light molasses. Molasses is used in baking recipes to add moisture and a deep, rich sweetness. It’s unique flavor makes it a staple in many traditional and holiday recipes.
Leaveners & Stabilizers
- Baking Soda – a leavening agent that needs an acid (like vinegar or buttermilk) to activate. It helps baked goods rise and become light and fluffy.
- Baking Powder – a leavening agent that causes batter or dough to rise. It typically contains baking soda, an acid (like cream of tartar), and starch.
- Yeast – active dry yeast and rapid rise yeast – a microorganism that ferments dough, causing it to rise. It’s essential in bread making, giving the dough its airy texture.
- Cream of Tartar – often used in combination with baking soda, it stabilizes beaten egg whites (like for meringues) and prevents sugar syrups from crystallizing.
- Unflavored Gelatin Powder – gelatin is primarily used for strengthening and stabilizing desserts like whipped cream, meringues and souffles. It also helps create a firm, set texture in baked goods like custards, cheesecake and fruit tarts. Before using powdered gelatin, it needs to be combined with a hot liquid until it has completely dissolved.
Chocolates
Chocolate baked goods are my favorite so I keep all chocolate baking additions and enhancements on hand. Chocolate can come in a variety of forms, from chips to bars to powders, and helps create a different chocolate flavor and texture depending on the variety.
- Unsweetened Cocoa Powder – adds a mild chocolate flavor to cakes, cookies, and frostings. It’s often combined with other dry ingredients like flour and sugar first before mixing with any wet ingredients.
- Special Dark Chocolate Cocoa Powder – similar to unsweetened cocoa powder in that it adds chocolate flavor to recipes, but is much richer in flavor and slightly denser in texture.
- Candy Coating or Candy Melts – candy coatings and melts are used for covering, decorating and enhancing the overall flavor of desserts. It’s made from sugar, vegetable oils and different flavorings. They’re made to melt easily in the microwave or in a double broiler and once used, they dry quickly. I use them to coat snack mixes, cake balls and homemade candies. They come in a variety of flavors and colors, but I most often have vanilla and chocolate candy coatings stocked in our pantry.
- Baking Chocolate Bars – baking chocolate bars are made for baking purposes as opposed to eating. They provide a rich, deep chocolate flavor and the right texture needed for certain recipes. Baking chocolate comes in several varieties, each suited for different flavor profiles and desired level of sweetness. Dark chocolate bars like bittersweet or semisweet are great for rich, complex flavors, while milk and white chocolate baking bars are better for sweeter, creamier desserts.
- Unsweetened Baking Chocolate – unsweetened baking chocolate contains no added sugar. It’s the most intense and bitter of all chocolate types. It’s often used in recipes where sugar is added separately, such as brownies, chocolate cakes, or truffles.
- Bittersweet Baking Chocolate – bittersweet chocolate is a dark chocolate that contains a higher percentage of cocoa solids (usually around 60-70%) and less sugar than semisweet chocolate. It provides a deep, rich chocolate flavor without being overwhelmingly bitter. It is great for a chocolate ganache, fudge or Triple Chocolate Cheesecake where a slightly sweeter but still dark chocolate flavor is desired.
- Semisweet Baking Chocolate – semisweet chocolate has a cocoa content usually around 50-60%. It has a balanced flavor that’s neither too bitter nor too sweet. It is great to chop and stir into cookie dough or melt and use for Molten Chocolate Cakes or a Chocolate Cream Pie.
- Milk Chocolate Bar – milk chocolate contains a lower percentage of cocoa solids (about 30%) and more sugar and milk solids than dark chocolate, making it sweeter and creamier. It is great to use for frostings, coating fruits and layered desserts.
- White Chocolate Baking Chocolate – white chocolate contains cocoa butter, sugar, milk solids, and vanilla, but does not have cocoa solids, so the flavor characteristics are mild with creamy vanilla notes. White chocolate baking chocolate is designed specifically for baking purposes because it maintains its stability at higher temperatures, ensuring it melts smoother and cooperates during the baking process.
- Hershey’s Chocolate Bars – Hershey’s chocolate bars are really not considered baking chocolate, but I use them very often to bake with for the distinct flavor they contribute, especially for s’mores themed treats. They are great to melt into a Skillet S’mores Dip or chop and stir into S’mores Pudding Cookies for that familiar Hershey’s chocolate flavor and creamy, melt-in-your mouth texture.
Baking Chips
Baking chips are small pieces of chocolate, or other flavored ingredients, designed specifically for use in baking. They hold their shape when baked, making them great for cookies, muffins and other baked goods. There are several varieties of baking chips offering countless possibilities for adding texture and flavor to your baked goods.
- Semi-Sweet Chocolate Chips – these are the most commonly used chocolate chips, made from chocolate that’s about 50-60% cocoa. They have a balanced flavor that is sweet yet still retains some depth of cocoa bitterness. They also come as mini chocolate chips and I love using the mini versions in several different baked treats.
- Milk Chocolate Chips – milk chocolate chips are sweeter than semisweet chips and are made from milk solids, cocoa butter, and sugar. They’re creamy, very sweet, and less intense than dark chocolate.
- Dark Chocolate Chips – dark chocolate chips have a higher cocoa content (usually 60% or higher), and they have a rich, less sugary flavor than milk chocolate chips. They’re rich, slightly bitter, and more complex than milk or semisweet chocolate. They also come in dark chocolate chunks which I love baking with!
- White Chocolate Chips – white chocolate chips are made from cocoa butter, sugar, and milk solids, white chocolate chips don’t contain cocoa solids, which gives them their creamy texture and sweet flavor. They’re super sweet and creamy with a buttery, vanilla flavor.
- Peanut Butter Chips – peanut butter chips are made with peanut butter and sugar. They’re creamy in texture and provide a sweet, strong peanut butter flavor.
- Butterscotch Chips – butterscotch chips are made from a combination of sugar, butter, and butterscotch as well as vanilla flavorings. These baking chips are sweet and have a rich buttery, caramel-like color and flavor.
- Caramel Chips – caramel chips are made from caramelized sugar and butter and are designed to give a smooth buttery, caramel flavor without melting into the batter.
- Toffee Chips – toffee chips are made from sugar, butter, and sometimes vanilla. They’re crunchy and have a rich, caramelized flavor. If you get the Heath Chocolatey Toffee Bits, they have a layer of chocolate on either side of the toffee bit.
- Cinnamon Chips – cinnamon chips are flavored with cinnamon and sugar, giving them a spicy-sweet taste that works well in certain baked goods, especially holiday recipes!
- M&M’s Minis – M&M’s Minis are a smaller, bit-sized version of the classic M&M’s candies. They have the same colorful candy coating and chocolate center, but they’re about half the size of regular M&M’s. They’re so great for mixing into baked goods like monster cookie bars, oatmeal balls and snack mixes.
Flavored Extracts and Pastes
Flavored extracts and pastes are a great way to enhance the taste of baked goods without adding extra moisture or altering the texture. Some extracts and pastes can also enhance the sweetness and richness of baked goods. Extracts are concentrated, so a small amount goes a long way.
I love using a flavored extract in almost every recipe because it seems to never ruin the results and almost always makes it taste better. Pure vanilla extract is my go-to extract, but I try to have several different flavors on hand for seasonal recipes, like peppermint cookies, or specific flavored recipes, like coconut cream pie.
- Vanilla Extract – this is the most widely used extract in baking recipes because it gives baked goods a rich, sweet and aromatic flavor.
- Almond Extract – almond extract adds a nutty, slightly sweet flavor. I love enhancing the flavor of pound cakes and sugar cookies with this extract.
- Coconut Extract – coconut extract has a sweet, tropical flavor to it and is great for a adding a hint of coconut to a recipe without the texture of shredded coconut. It can easily elevate a wide variety of baked goods from cookies to pies to cakes.
- Peppermint Extract – this extract provides a refreshing minty flavor that’s perfect for holiday treats and in chocolate-based desserts for an amazing combination of flavors.
- Maple Extract – maple extract is a concentrated form of maple syrup that adds a sweet, warm, rich flavor to baked goods. It’s great to use when you want to add maple flavor without the added moisture of actual maple syrup.
- Lemon Extract – lemon extract adds a bright, citrusy flavor. It’s great in cakes, cookies and glazes, especially when combining it with other fruits.
- Coffee Extract – coffee extract has a deep, rich coffee flavor and pairs really well with chocolate in recipes like Espresso brownies, tiramisu and mocha cakes.
- Almond Paste – almond paste is a sweet, smooth paste made from ground almonds and sugar. It adds richness and a delicious nutty flavor to a wide variety of baked goods like croissants, cakes and candies.
- Vanilla Bean Paste – vanilla bean paste is a thick, syrupy extract made from vanilla beans and sugar. It contains seeds from the vanilla pod, which gives it that rich vanilla flavor and speckled appearance. It’s commonly used in custards, cakes, frostings and ice cream to really elevate the vanilla flavor.
Salts
Salt enhances the flavor, balances any sweetness and strengthens the gluten structure of dough or batter. It also helps control the activity of yeast in bread making. For most everyday baking, table salt or kosher salt works well, but for finishing touches or gourmet recipes, consider using sea salt or fleur de sel.
- Table Salt – table salt is the most common and affordable salt, fine-grained and typically iodized (though non-iodized versions are available). It dissolves easily and has a very uniform texture. It’s often used in recipes where salt is dissolved into the dough or batter, as it integrates quickly and evenly. Table salt is more “salty” by volume than other salts because of its fine grain, so if you’re substituting it for a coarser salt, you may need to adjust the amount.
- Sea Salt – sea salt is made from evaporated seawater and comes in a variety of sizes, ranging from fine to coarse to flaky. Finer sea salt is used much like table salt, while coarser or flaky sea salt (fleur de sel) is used to sprinkle on top of cookies, pastries and other baked goods as a finishing touch.
- Kosher Salt – Kosher salt has larger, flakier crystals than table salt, making it less “salty” by volume. It’s often used in seasoning and has a more pure, clean flavor. I actually prefer kosher salt for its texture and more predictable flavoring when baking.
Spreads and Syrups
Spreads and syrups can be used in baking to enhance flavor, add moisture, and create unique textures. Here’s an overview of some commonly used spreads and syrups for baking:
- Peanut Butter – peanut butter (creamy or crunchy) adds flavor, moisture, and a nutty richness to baked goods. It can be used in cookies, brownies, frostings, pie fillings and more. I find that natural, no-stir peanut butter (and almond butter) tends to have a better texture in baking because it doesn’t have added sugar or oils.
- Jams and Jelly – fruit spreads like jam or jelly are often used as fillings for pastries, tarts, or as toppings for cakes and cupcakes. They can also be swirled into batters or doughs for extra flavor. Be mindful of the sweetness level of the spread, as it can affect the overall sweetness of your baked goods.
- Chocolate Hazelnut Spread – chocolate hazelnut spread (such as Nutella) is used for its rich, creamy texture and deep flavor. It’s great for baking into brownies and cookies or for filling pastries such as baklava and croissants. Use in moderation, as chocolate hazelnut spreads can be quite rich and sweet.
- Chocolate Syrup – chocolate syrup has a thin, liquid texture and is used in various desserts, including cakes, brownies, and ice cream sundaes. It can be drizzled over baked goods, skillet cookie sundaes, or incorporated into frostings.
- Caramel Syrup – caramel syrup is a sweet, smooth syrup that can enhance both the flavor and texture of baked goods with its rich, buttery sweetness. It can be used to moisten baked desserts as well as add extra richness and flavor. It’s also great for drizzling over finished baked goods
Oils
Different oils are used in baking depending on the recipe, flavor preference, and the desired texture of the final product.
- Canola Oil – canola oil is used in a wide range of baked goods, from cakes to cookies, due to its neutral taste. It’s particularly popular in recipes where you want the focus to be on other flavors. Canola oil has a lower saturated fat content than some other oils, making it a slightly healthier option in baked goods.
- Vegetable Oil – vegetable oil is one of the most commonly used oils in baking because of its neutral taste and affordable price. It’s often used in cakes, muffins, brownies, and quick breads. It helps produce a moist, tender crumb without altering the flavor of the baked goods.
- Olive Oil – the flavor of olive oil varies on the type. It’s especially good for more savory baked goods or for adding depth of flavor in cakes and breads. It’s most commonly used in Mediterranean or rustic-style baked goods, such as olive oil cakes, focaccia, and certain cookies or breads. I recommend using a mild olive oil in sweeter baked goods to avoid overpowering the flavor.
- Peanut Oil – peanut oil has a slightly nutty, but neutral flavor and can help make baked goods moist and tender. It can be used in baked goods where a slight nutty flavor is desired, or in deep-frying treats like fried doughnuts. It has a higher smoke point than many other oils, making it a good choice for frying or baking at higher temperatures.
- Coconut Oil – coconut oil has a subtle coconut flavor. It adds a moist texture and can give baked goods a slight coconut flavor, if using unrefined coconut oil. Refined coconut oil has a more neutral flavor than unrefined (virgin) coconut oil, which has a more distinct coconut taste. Coconut oil is popular in dairy-free and vegan baking. It’s great to use in cakes, coconut cookies, muffins and pie crusts.
Milks
There are a few milks that can be stored in the pantry because they are processed to be stored in sealed cans with a longer shelf life to prevent spoilage without needing refrigeration. than regular milks. They are a great convenience for baking because you can keep them stored in the pantry until you need to use them.
- Evaporated Milk – evaporated milk is similar to whole milk, but is more concentrated and has a slightly richer flavor and texture. It’s commonly used in fudge, custards, cakes and some breads for added creaminess and flavor.
- Sweetened Condensed Milk – sweetened condensed milk is evaporated milk with added sugar. It’s much thicker and sweeter with a creamy, caramel-like taste. It’s often used in desserts like pie fillings and no-bake desserts to add extra sweetness and creaminess. You can make your own sweetened condensed milk in a pinch.
Prepared Mixes, Frostings and Icings
Prepared mixes, frostings and icings can be a huge time-saver in baking, offering convenience without sacrificing too much on flavor or texture. These items are so nice to have on hand when you’re in a hurry, want to get creative with a baking hack, or when the kids are begging to bake and decorate cupcakes. While they’re a nice time saver, they’re an even better memory maker!
- Boxed Cake Mixes – boxed cake mixes allow you to quickly make cakes, brownies, cookies, and other treats without needing to gather or measure individual ingredients. They’re often available in a variety of flavors and are great for making cake balls, cake mix hack recipes and letting the kids get creative in the kitchen.
- Prepared Frostings – prepared frostings are ready-to-use, saving you time and effort in the kitchen. They come in various flavors, textures, and consistencies to suit a range of cakes and baked goods. They’re great for making cake balls and for letting the kids decorate sweet treats.
- Boxed Pudding Mixes – boxed pudding mixes simplify the process of making creamy, comforting desserts without needing to cook everything from scratch. They’re also great for baking into pudding cookies to get a delicious, soft chewy texture on the inside. They come in a variety of flavors that can really enhance or complement the overall flavor of the recipe.
- Prepared Cookie Icings – prepared cookie icings are a convenient option for decorating cookies quickly and easily, without the need to mix up frosting or royal icing from scratch. These ready-made icings come in various colors, flavors, and containers, making them ideal for both basic and more intricate cookie decorating. They’re perfect for letting the kids decorate their own cookies!
Sprinkles – sprinkles are a fun and easy way to enhance the look and texture of your baked goods. They come in a variety of shapes, sizes, colors, and textures, adding visual appeal and a little crunch to cakes, cookies, cupcakes, donuts, and festive snack mixes.
Dried Fruits – dried fruits are a great way to add natural sweetness, flavor, and texture to your baked goods. Whether you’re using raisins for classic oatmeal cookies, coconut flakes in a carrot cake, or pitted dates in no-bake breakfast bars, dried fruits enhance both the taste and texture of your baked goods. Additionally, they can be easily mixed and matched with other ingredients like nuts, chocolate, or spices for endless flavor combinations.
Caramel Candy – chewy caramel candies, such as individually wrapped squares and tiny caramel bits, can be baked into caramel-stuffed cookies to get that irresistible caramel chew in every bite or melted and poured over brownies, cakes and cupcakes for a beautiful finish and enhanced flavor.
Graham Crackers – graham crackers, whole or crushed into crumbs, are a staple in many baking recipes due to their mild sweetness and crunchy texture. They are especially popular in creating pie crusts, cheesecake bases, and no-bake desserts, but their uses extend far beyond that. Whether you’re making s’mores-inspired treats, adding texture to bars or cakes, or using them as a garnish, graham crackers are a simple yet effective ingredient for enhancing your baked goods.
Marshmallows – marshmallows are a fun ingredient to incorporate into baked goods, providing sweetness and a fluffy, gooey texture. Depending on the recipe, different types of marshmallows can be used for varying results in baking. Whether you’re baking marshmallow bits into cookies and brownies, or making s’mores creations, or using a marshmallow creme for a frosting or filling, there’s a marshmallow style for every occasion.
Non-Stick Baking Spray – non-stick baking spray is a game-changer for ensuring baked goods release easily from the pans. Whether you’re using original cooking spray for general baking or a flour-based baking spray for cakes and breads, non-stick baking spray can simplify the baking process, save you time, and improve your results.
Baking Spices – baking spices are essential ingredients in many sweet and savory baked goods, adding warmth, depth, and complexity to the overall flavors. Whether you’re making a pumpkin bread with cinnamon and nutmeg, cookies with ginger, or a chai-spiced pound cake, the perfect blend of spices can really elevate the flavor of your baked goods and make your kitchen smell even more amazing as you bake.
Refrigerated Baking Essentials
For baking, most ingredients are typically stored at room temperature, but there are a few staples that should be refrigerated to maintain their freshness and quality. Dairy products like butter, milk, cream, and eggs provide moisture, fat, and richness to baked goods. Ingredients like cream cheese, sour cream, yogurt, and buttermilk add tang, moisture, and texture to cakes, breads, and fillings. Here’s a breakdown of the key refrigerated baking ingredients and their functions:
- Butter – butter is a key fat in baking, providing flavor, texture, and moisture. Butter should be refrigerated to prevent it from spoiling, as it contains milk solids and fats that can go rancid at room temperature. You can keep a small amount of butter at room temperature for up to two days for easy spreading, but the rest should be stored in the fridge.
- Eggs – eggs can act as binding agents, leaveners, and contribute to the texture, moisture, and color of baked goods. Eggs should always be refrigerated in most climates. The cold slows bacterial growth and keeps them from spoiling. Some recipes call for eggs to be at room temperature before using them or incorporating them, but eggs should not set at room temperature for longer than about 2 hours. Eggs are important in not just baking but in finishing (learn how to make an egg wash).
- Heavy Whipping Cream – heavy cream (or heavy whipping cream) is used for making whipped cream, custards, and as a rich fat in some doughs and batters. Due to its high-fat content and perishable nature, it should always be refrigerated. Use heavy whipping cream to make homemade whipped cream.
- Milk – milk is often used in batters and doughs to add moisture, richness, and a slight flavor. It also helps to activate certain leavening agents. Milk should always be kept in the refrigerator to prevent bacterial growth. I most often bake with whole milk when baking.
- Buttermilk – buttermilk is often used to tenderize baked goods, activate baking soda, and add a tangy flavor to items like pancakes, cakes, and biscuits. Buttermilk is perishable and should be kept in the fridge. If you don’t have any on hand, you can make your own buttermilk in a pinch for recipes like Buttermilk Pancakes, Buttermilk Biscuits and Buttermilk Pie.
- Cream Cheese – cream cheese is commonly used in frostings, cheesecakes, and some batters, providing creaminess and a tangy flavor. Cream cheese must be refrigerated as it is a dairy product that can spoil quickly if left out. If the recipe calls for softened cream cheese, it can be left at room temperature for up to 2 hours to soften it before using. I use cream cheese in recipes as simple as Cream Cheese Frosting and as decadent as Raspberry Cream Cheese Cruffins.
Having a good stock of baking ingredients handy in your pantry will make it so easy to set yourself up for baking success. I hope these tips help you become the baker you want to be! Follow along on Instagram for more. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
I am inspired by you. I am currently plating desserts for a fine dining restaurant. I want my own business.
Hi, Christine! What a lovely thing to share. Thank you! I hope all your dreams come true and that you end up owning your own business one day.
Let me start by saying I read A LOT of recipe sites, but as of today yours is now my #1 “go-to” site! Never have I seen such creative and different recipes! Have printed out 20 or 25 this morning to make for the holidays!
Thank you for providing the most creative recipes I’ve ever seen! Can’t wait to bring some of these holiday platters and desserts to family & friends.
Wow, Kat! Thank you so much for sharing such a thoughtful compliment. I’m so happy you’re here and that you’re enjoying my recipes. It means so much to me that you trust my recipes to feed your family and friends. I hope you continue to enjoy for years to come! 🙂