Candice Hunsinger – recipes, organic baker, recipe developer, food photographer, restaurant bakery cafe consultant, Connecticut, CT shoreline

TAPE + SHARPIES: Your Best Kitchen Tools

The key to a fruitful kitchen is organization. And to be organized, you need a proper labeling system in place. From labeling ingredient jars to leftovers, I ALWAYS have masking tape (key for easy removal) and sharpies in my junk drawer. And you should to! I promise you will love making this a part of […]

AUTUMN PEAR GALETTE

One of my very first “signature” desserts (we’re talking junior high here!) was a beautiful berry galette. I don’t love pie, but I LOVE a galette. I quickly realized that just about anything (sweet and savory!) can be layered into this crust and next thing I knew, my family was all “seriously, another galette, Candice?!”. […]

Always use the best quality, organic ingredients. Get to know your local farmers and source the best. Each ingredient greatly impacts the outcome of your food, so choose each as if you are eating it on it’s own, even down to salt. One of the most important parts of what sets my recipes apart is the purely non-gmo ingredients that fill my kitchen.

Every recipe starts with room temperature ingredients, unless noted otherwise. Place everything, yes, even the butter and eggs, on the counter the night before you plan to bake or at least 4 hours prior.

I have linked the exact ingredients and products I use through my Amazon Affiliate Account, which I may receive a commission from if you purchase using that link. In every recipe, you will see the linked products that I highly recommend. I only share the very products I use in my own kitchen.