CRAFT by Under My Host® Issue No. 17 Made in America: Part II - Page 108

W W W. C R A F T BY U M H . C O M Jerrelle Guy, baker and author of Black Girl Baking is bring- ing fun into the kitchen. From her blog Chocolate for Basil to Vogue, Guy brings a special something with her baking. Her new book is filled with memories, personality, and delicious and inventive recipes. Guy answered a few questions about the baking life and shared one of my favorite recipes from her book. What is the most fun you’ve ever had in the kitchen? I think at this point I always have fun in the kitchen. However, dinner parties are probably the most fun for me because of all the planning, grocery shopping, personal touches, sharing, friends, conversation, and drinking—a night full of all my favorite things. What are your three favorite ingredients to bake with and why? Coconut sugar - I love baking with coconut sugar because it can replace brown sugar in alot of recipes. Coconut sugars is less re- fined, but more than that, it has a fabulous almost coffee note to it that enhances the flavor of many desserts, especially chocolate desserts. Chocolate chips - I am a chocolate fiend, and chocolate chip cook- ies are my favorite thing in the world. Olive oil - I always have it on hand, and I think it offers more flavor than butter sometimes because it’s a little buttery itself, but it’s also fruity and nutty too. I love everything about this fat. What was your biggest baking disaster? Disasters happen all the time, but my first disaster was when I was about 14-years old and making Cheddar Chive Biscuits from scratch in a toaster oven. I forgot to put the baking powder into the mix. It was a pity to ruin all that butter and cheese. What piece of gear should every home baker have in their arsenal? I’d say a rimmed baking sheet is a key kitchen tool. You can do so