Choosing Fats for Holiday Baking
Do you ever have trouble figuring out which fat to use for your holiday baking? I know I do. I want to find the right balance between a great tasting baked good and making a healthy choice for myself and my family.
Vegetable Oils – Comparison, Cost, and Nutrition
As I was reaching for the canola oil in my cupboard last week while doing some baking, I got to looking at the different oils I have on hand. The canola oil and olive oil are at the front of the cupboard because those are the ones I use most often but I also have peanut oil and sesame oil. Some may wonder, like my husband, why I have four different kinds of oil. The kind of oil I use depends on what kind of food I’m preparing. For baking, I like to use canola oil but for roasting or sautéing vegetables, I use olive oil.
Solid fats and oils: What’s the difference?
Back in 2013, I wrote a blog comparing the cost and nutrition of different vegetable oils. That blog was recently shared by a national outlet and it received a lot of attention. As a result, we got a lot of questions related to what type of fat or oil is best to use so we thought it was time to write another blog on that topic.