Baking with Coconut Oil

As most of you must know by now, I love to bake! I live in the perfect region to do this, the Northeast. The seasons Fall and Winter host ample time to run the oven as the temperatures are cooler then. Running the oven helps heat our kitchen as well. I don’t bake as often in the summer unless it’s a rainy cool day or early in the morning.

About a year and a half back I read somewhere how bad Canola oil is for your health, my primary staple along with butter in my baked goods. After researching other options I decided to try using Coconut Oil. I found the cheapest options at Wal-mart just under $10 for a big jar. Then it was time to experiment and use it in recipes.

Early on I discovered that simple putting it in recipes from the jar wasn’t going to work smoothly. It’s a thick shortening like state and doesn’t cream well. Simply by trial and error I learned that melting it in a small pan before adding it to recipes did the trick. It adds a slight coconut flavor in goods, sometimes noticeable and others not. I recommend you to try it if you dislike coconut. My son Dylan doesn’t like coconut but enjoys my baked goods with it. Experiment and see the results.

I keep my Coconut Oil for a few months. Once it starts to smell rancid I throw it away. My latest jar I’ve had for awhile and it has kept well in the cool cupboard.

Try Coconut Oil in crepes and pancakes, cakes and cupcakes, zucchini breads and cookies and bars.

All My Best,

Heart and Soul ☺️