As the holiday baking and gifting season begins, you may want to check out my recent piece for The Spruce Eats. I tested a dozen wooden spoons for the website earlier this year, using each of them to stir multiple batches of cookie dough or quick bread batter, as well as sautés, soups, pasta, and more.
I reach for wooden spoons all of the time in my kitchen, but they probably get the most use when I’m baking. Overall, I found that sturdiness and handle comfort mattered most when mixing doughs, especially dense ones. Some spoons I tested had additional features, like an edge shape that easily scraped down a mixing bowl or a small rubber scraper on the top of the handle that could clear out a measuring cup. A few had a shape that worked best when gripped a certain way to mix dough.
Learn more about choosing and using wooden spoons in this product roundup.
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The cookie recipe I shared this week in my Flathead Beacon column was one of several recipes I used while testing wooden spoons. These are a few of the others:
- Peanut–Ganache Thumbprint Cookies
- Triple Gingersnaps
- Zucchini Sesame Bread
- Braised Breakfast Potatoes
- Basic Potato Frittata
- Broccoli Cheese Soup
You can find more recipes that put wooden spoons to use in the recipe index and more of my work off the blog here.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.