I have loved King Arthur Flour long before I decided to force my way into the blog world.
I read the catalogues the way normal girls read Cosmo, curled up in bed with a glass of wine, pouring over each page. Not just for the products, but because it’s has always been obvious to me that this is a company that wants to help people learn to bake. Teach people how to make bread from scratch and the best cakes their kids have ever had.
This is important to a girl that managed to reach adulthood before ever eating homemade whipped cream or even seeing a plate of macaroni and cheese that didn’t come out of a box. I had so much to learn, and still really appreciate the books, shows, and websites that helped answer my questions and feed my curiosity.
It was important to me to learn how to cook, not just how to put dinner on the table. I wanted to know how to bake yeast rolls from scratch, and I wanted to know what to do when things went wrong.
I found the Secret Ingredients section on King Arthur by accident and in the space of about 10 minutes my bread and chocolate cake recipes became exponentially better. I now knew the secret to rich chocolate cake and light, fluffy bread. It was like a gift.
I knew that chocolate cake recipes tended to call for coffee or espresso powder, but I just figured that the flavors went well together. It wasn’t until I read the King Arthur website that I learned espresso powder intensifies the flavors of chocolate without leaving any coffee flavors behind. Espresso powder is now in every chocolate cake I bake.
And the dry milk powder has taken my dinner rolls and bread to new level. Whoever figured out that dry milk powder makes bread rise higher and with a more tender texture deserves a prize. It’s really a great tip, and one that I’ve used for years.
There is a huge flavor difference between the Vietnamese Cinnamon and the regular grocery store variety, it’s like Filet Mignon to Bologna. Vietnamese cinnamon is rich and smooth and bold, really worth trying is you want to cook with cinnamon, this on it’s own will bring your cinnamon roll recipe to a new level.
I have also become a loyalist to the All Purpose Baking Cocoa, which has a bit of a miss leading name. The name makes it sound so average and forgettable, and it far from that. Master or All Trades Cocoa is more accurate. It pulls double duty and fits brilliantly in recipes that call for Dutch Processed and recipes that call for regular unsweetened cocoa. Good quality cocoa is a must, it makes a huge difference over that grocery store stuff. If you are going to all the trouble to bake a chocolate cake from scratch, you really don’t want your efforts washed away with weak, bland cocoa powder. Get the good stuff, it makes a world of difference.
The good people at King Arthur have agreed to give away a basket of these fantastic ingredients, along with The Most Amazing Whisk Ever. It really is my new go-to, it gets the job done quickly, and nothing gets caught in it like with my traditional balloon whisk.
Here is what you’ll get:
To Enter (open to USA addresses only):
Leave a comment telling me your favorite thing to bake during the holidays.
1. Like Domestic Fits on Facebook, leave a comment stating you did so.
2. Like King Arthur Flour on Facebook, leave a comment stating you did so.
3. Follow Domestic Fits on Twitter, leave a comment stating you did so.
4. Follow King Arthur Flour on Twitter, leave a comment stating you did so.
Giveaway is now closed. Thank you to everyone who entered
and congrats to the winner, #62 Shannon McClear!
Contest Closes Monday, December 17th at Noon PST. Winner will be chosen at random.