Sandi Shriver

Sandi received a masters degree from the University of Florida in Food Science and Human Nutrition and a bachelors degree in Biomedical Sciences. Her passion in life is baking and she also loves food photography. When she is not playing with flour and butter, you can find her fishing, golfing, surfing or in the pottery studio crafting her own bakeware.

The Cookie Stamp: The Tool Your Grandmother Failed to Mention

The Cookie Stamp

Cookie Stamps are trending big right now and with good reason. For such a seemingly simple and inexpensive tool, cookies go from boring and mundane to edible works of art. Nordic Ware Geo Cast Cookie Stamps has recently launched several cookie stamp designs, sold in sets of three, that are engineered to create perfect imprints. Alternatively, if you are interested in standing out from the crowd, Etsy offers some old-school, one-of-a-kind finds, including springerle boards, textured rolling pins, and stamps made of wood, glass, or clay.

Embossed Lemon Gingerbread Cookies

Embossed Lemon Gingerbread Cookies

Using just one bowl, this bright and spicy cookie recipe comes together in minutes and fills your house with the aroma of magic. The dough holds up beautifully to cookie stamps, which make these confections go from “wow” to “wowwwww” in a snap. If you don’t have a cookie stamp, press down the dough with the bottom of a glass and drizzle the lemon glaze over the cookies… but, honestly, we really recommend you consider a stamp of your own.

Cake, Reinvented

leopard cake

Baking a cake can inevitably lead to extras—cake “domes” that were removed to level out layers, excess icing, and orphaned toppings. Oftentimes, these leftovers get packaged up and sent to their cold, lonely existence in the back of a freezer until that one fateful day… spring cleaning. But wait! It doesn’t have to end that way. Of course, there are always cake pops, but they’ve been done. Here we unleashed our animal instinct and reinvented the cake leftovers into decadent homemade cake bars. Not only does every bite bring an adorable surprise, but they can be assembled with almost any amount of leftover cake. You know what they say, “Waste not, want not.” Or is it “Waste not, want more?” We want more already.

The Versatile Cast Iron

Versatile Cast Iron

There is something seductive about the glistening, ebony texture of a perfectly seasoned cast iron skillet. The substantial weight, the even heat distribution, and the fact that the cookware was forged by pouring molten metal in excess of 2000 degrees Fahrenheit into a special mold all add to the magic. One cast iron pan that seems to have evaded the limelight because of its seemingly single purpose use is the cast iron wedge pan, also known as the cornbread pan.