Wednesday, July 18, 2012

Silicone bakeware review

I've had a love/hate relationship with the idea of owning silicone bakeware. I've wanted to add it to the boat's galley inventory because it fits in unusually shaped spaces since it's flexible, and because it doesn't corrode in salty air, and because it's easier to fit in smaller galley sinks since it's flexible. The only problem is that every piece of silicone bakeware that I've ever used had one rather annoying disadvantage - they all stuck food to them even though the main advertised feature was the non-stick aspect. So I've bought them and discarded them over the years and ended up with my regular rusting pans on the boat.

Enter HIC Brands that Cook Essentials Silicone 12-Cup Muffin Pan stage left...


This is a truly amazing pan that I bought because of an Amazon review. It appears that the reason most silicone bakeware sticks is that it's not 100% silicone. The HIC Brands that Cook pans are all 100% silicone with no fillers. This was news to me and since I've always had very successful results when basing a purchase on an Amazon review, I went ahead and ordered one. My cupcakes baked beautifully, didn't stick, and the pan washed up like new. I did have to put a regular cookie sheet under it to support it as it's a little more flexible than I was comfortable with in trying to get it in and out of the oven, but you could use a pizza peel to do the same.

I do a lot of baking for some allergy-laden kids on the GAPS diet, and the muffins and cupcakes are moister and have less structure than ones baked with grain so I was concerned that the edges might not crust enough to hold them together. Not to worry. Today I made a batch of White Bean Chocolate Cupcakes for my granddaughter's birthday party and they turned out beautifully. So if you're in the market for a good silicone muffin pan, travel on over to Amazon and then enjoy this delicious bit of chocolaty goodness.

1 can white beans, drained and rinsed (navy,   great northern, etc.
5 Tbl coconut oil
1/2 Cup honey
5 small or 4 large eggs
1 Tbl vanilla
1/2 tsp salt
1 tsp baking soda
1/4 Cup cocoa powder
2 oz melted unsweetened chocolate

Blend all in a blender or use a stick blender until smooth.  Divide evenly into a 12-cup silicone muffin pan. Bake 350° for 25 minutes. If you bake these in a regular metal muffin pan and use regular paper liners a lot of the cupcake will stick to the paper. You can use parchment paper liners but the silicone is the best. Makes 12 moist delicious cupcakes that don't even need icing.


6 comments:

  1. hi i love this silicone bakeware, where did you got it?

    ReplyDelete
  2. Lau, I got it through Amazon. Check above and you'll see the item is linked in the post to the page on Amazon. Sorry for the delay in responding. I've been missing comments on the blog and I apoligize!

    Thanks
    Deb

    ReplyDelete
  3. So I've bought them and discarded them over the years and ended up with my regular rusting pans on the boat.
    silicone bread pan

    ReplyDelete
  4. The ridges in these muffin cups help the muffins slide out with no problems. You can put them in a muffin tin, or they'll stand by themselves on a cookie sheet. your muffins turned out beautifully. you will never have to buy paper muffin cups or grease my muffin pan again!

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    ReplyDelete
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