Do you love Bundt cake? Unfortunately, I think I fall under the ‘I love it more than I should’ category. But, the good news is, I’m learning to accept my downfall and am actually thinking about starting a 12-Step program for Bundt Cake Junkies. I’ll keep you posted.

If you’ve never made this type of cake before, there is no need to feel intimidated. Even though the finished products sometimes look as though they took HOURS to make… they really don’t.

Follow these tips and you will be well on your way to making the perfect Bundt cake. The hardest part will be choosing one of many cool pans.

Because so many of the pans produce cakes with intricate details, it’s important to properly prepare them. Spray with a cooking spray such as Bakers Joy. (It has flour in it.) Next, using a pastry brush, distribute the spray evenly into all of the little crevices.

Say no to air bubbles! For best results, slowly pour batter into pan, from one spot, allowing it to flow naturally around entire area. Gently tap pan on counter, to release any remaining bubbles.
Fill the pan three quarters full and spread batter up the sides a bit, into the crevices. This will help to ensure that the cake turns out as detailed as it should be.

Cool cake for at least 10 minutes, before turning it out on a platter. Glaze as desired.

I don’t have any Calphalon cookware, but I have friends who do. Both of them absolutely rave about it. Since I happen to be in the market for a double burner grill, I’m thinking about giving this one a try.

Even though it’s just my husband and I, I sometimes have my son and/or nephew over on the weekends. (I wish I could say EVERY weekend, but my son is 18 and typically too busy to fit us into his schedule.)

This contemporary griddle would be perfect for bacon, eggs, hash browns, ham, pancakes, french toast, all kinds of sandwiches, hamburgers, hot dogs… the list goes on!

It’s big enough to use a glass lid as a cover when cooking bacon or anything else that has a tendency to really splatter.

It has a LIFETIME warranty and won’t chip, peel, flake or crack. This double burner griddle is oven safe up to 450°, as well. However, it isn’t scratch resistant. So, care should be taken, in regard to storage.

Yes, this griddle is a bit on the expensive side. But, when you consider the length of the above mentioned warranty and the fact that you will never have to buy another one again, it’s a more than terrific deal!

I have a T-Fal Chicken Fryer and I absolutely love it! Perfect for so much more than chicken, it really is a versatile piece of cookware. I guess this is where I should interject the fact that it produces WONDERFUL fried chicken, as well.

This is a huge pan with a heavy-duty clear glass lid. Capacity-wise it holds 5 quarts and features a ‘helper handle’, which makes it a little easier to take out of the oven, should you choose to bake in it. (The T-Fal chicken fryer is oven-proof, up to 350 degrees.)

I have a separate set of T-Fal cookware, in addition to this piece. But, this one is the pan I use the most… so much in fact that I store it on my stovetop instead of in the cupboard.

The pan is 12 inches in diameter and is non-stick, inside and out. I hate to admit it to the world, but I always had a problem making pancakes, until I used the fryer. Honestly, Mrs. Butterworth would have been horrified… as was my son, Alex, at times, by some of pancakes I attempted to make.

I’ve also used the pan to make chili, macaroni and cheese and even lasagna. I just had to adjust the baking time, because of maximum baking temperature.

Do you own a set of T-Fal? If so, please feel free to share your tips with the rest of us.

Typically, when I bake anything in a 13×9 pan, the edge pieces are the first to be devoured. OK, so I’m an edge girl… what can I say? (Some people might say I’m OVER the edge, but I’ll save that for another day.)

That being said, I can honestly say that my edge brownie pan is a dream come true. As you can see, from the photo, you get crunchy edges in every piece. What an ingenious idea!

This pan is well worth the investment. It is made out of heavy weight cast aluminum… definitely not a chintzy piece of bakeware. The edge pan is non-stick and features easy grip handles.

The GREATEST thing about this pan is the fact that it isn’t just for brownies. You can use it for virtually anything… lasagna, macaroni and cheese, Shepard’s pie, bar cookies, cobbler, corn bread… you name it!

If you are using any type of boxed mix, the pan will accommodate either a 9×9 or 9×13 size. Obviously the same is true when you are whipping up a recipe from scratch.

The walls of the edge brownie pan have been designed to circulate air evenly. This means perfectly baked brownies without gooey middles and burnt edges.

Would you use this pan for a recipe other than brownies? If so, feel free to post it here.

My sister-in-law, Chris, makes the best pizza I’ve ever tasted. She starts with perfect crust, sauce that screams ‘homemade’ and her secret blend of cheeses. (O.K., you guessed it… I’m jealous.)

The good news is, out of jealousy stems my desire to duplicate her close to perfect pie. So, I’ve dusted off my hardly used, deep-dish, pizza pan, eagerly anticipating my success.

The not-so-good news is that success is still lurking somewhere in my future. While my attempts have been tasty enough, they are nowhere near Chris’ finished product.

But, all is not lost. I have discovered several new uses for my pizza pan. I’ve broiled in it, I’ve cooked bacon in it, I’ve made a double batch of cinnamon rolls in it and even baked spaghetti in it. It has proven to be quite versatile.

One day I hope to share with you the fact that I have, indeed, created a pizza that my sister-in-law will enjoy, as much as her own.

Until then my pizza pan has a new lease on life and no longer resides in the darkest recesses of my cupboard.

I challenge you to dust off your unused deep dish pizza pan or purchase one, if you don’t. They are handier than you might think… and not just for pizza anymore!