My Pantry

I just found a new site called The Perfect Pantry:What a Food Writer Keeps in her Fridge, Freezer and Cupboards. I love looking at other peoples pantries. It is like taking a walk at night and looking in peoples windows. But a pantry in very revealing. What kind of flour do they use? Is everything orderly? Do they have a ton of junk food or canned goods? Very interesting.

So for all of you to make your judgements here is my pantry for all the world to see.


This is one of my favorite parts of my kitchen. It used to be a pull down ironing board. I do not iron, ever. So that came out and in its place I put a ton of small shelves to hold my spices and teas. I love this because nothing gets lost. They are at eye level. On the door I keep my calendar and menus and schedule for kids and stuff.

The cabinet next to the spices holds all our breads, cereals, crackers, chips and lunch stuff. It is also were I keep all my oils and vinegars and bottled sauces. This cabinet is much deeper and the shelves are adjustable. This is my main pantry space. It holds all my canned goods, flours, dried fruit, baking supplies, pasta and everything else. It has my pressure cooker and other seldom used cookware on top too. Its not to deep so I don't usually lose stuff.
The last part of my kitchen I would consider my pantry is a tall metal shelving unit next to my stove. It holds cookbooks, my microwave, pancake warmer, trays, a huge bag of rice to big to go some where else. Below the microwave are my pots and pans. In front of the cookbooks are salt and pepper and oil that I use every night to cook.

Allspice Muffins

I was looking for a new muffin to try and decided on Allspice Muffins from Dorie Greenspan. They have a crumb top and turned out really great. I have never used just allspice to season a baked good before and was happy with the result. It has a flavor all its own.


While making these muffins I was thinking about the ingredients.


The flour I use is from King Aurthur Flour. I love this flour and this company. They are located in rural Vermont and have a wonderful catalogue and many cookbooks. If you happen to be in Vermont you can take cooking classes also.


Instead of buttering and flouring my tins I have been using Bakers Joy. It saves a ton of time and is very neat and easy to use. It seems to always give perfect results on the crust too. I would highly recommend to anyone to try this product. And to try these muffins!

Allspice Crumb Muffins
by Dorie Greenspan

For topping
1/2 c all-purpose flour
1/2 c light brown sugar
1/2 t ground allspice
5 T cold unsalted butter, cut into bits

For Muffins
2 c all-purpose flour
1/2 c sugar
1 T baking powder
1/2 t ground allspice
1/4 t salt
1/4 c light brown sugar
1 stick unsalted butter, melted and cooled
2 large eggs
3/4 c whole milk
1/4 t pure vanilla
grated zest of 1 lemon

Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray 12 regular muffin tins.

To make topping: Put the flour, brown sugar and allspice in a small bowl and sift them together with your fingers to blend. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until an irregular crumb if formed.

To make Muffins: In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt. Stir in the brown sugar, making sure there are no lumps. In a large glass measuring cup, whisk the melted butter, eggs and milk and vanilla together until well combined. Pour the liquid ingredients over the dry and with the whisk or rubber spatula, gently but quickly blend. The batter will be lumpy. Stir in the lemon zest. Divide batter evenly between tins. Sprinkle the crumb topping over each muffin and use your finger tips to gently push the crumbs into the batter.
Bake for about 20 minutes, or until the tops are golden. Transfer to a rack to cool for 5 minutes then remove from the mold.