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