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When I decided a few years ago to bake more, my first thought was to buy a silicone spatula. After watching countless baking videos on YouTube, I was a bit overwhelmed by how diverse the designs and color variations the market has to offer. Ultimately, I went for the &quot;<a href="https://amzn.to/3LzE7Gh" rel="nofollow">original Kaiserflex dough scraper</a>&quot;. My main arguments at the time: You can&#x27;t go wrong with a well-known brand – and from my experience with this product, you really can&#x27;t! Even after about six years of use, it still looks almost new. What was initially just a baking utensil turned out to be an all-rounder in my kitchen routine. I started using the spatula not only for baking but also for cooking. If the cake batter can be scraped off the mixing bowl, then why not use it for the last drop of the pasta sauce from the pot? Let me tell you more about what makes this silicone spatula so special.

3 Reasons why the silicone spatula is my favorite kitchen utensil:

Not all silicone spatulas are created equal! Indeed, I have found that not all dough scraper heads are equally functional. In my experience, using flexible silicone spatulas makes for a smoother scraping experience, for example: There is less resistance when scraping a mixing bowl because the flexible scraper yields better to the movement. Thanks to the spatula’s metal core, it is still sturdy enough to work with tough doughs, such as <a href="https://www.kitchenstories.com/en/recipes/chewy-chocolate-chip-cookies">cookie dough</a>. Plus, this silicone spatula is a one-piece, making it last longer than those with attached heads that can loosen from the handles after a while.

Compared to those spatulas with a silicone scraper head and a wooden or metal handle, this spatula made of 100% silicone is dishwasher safe, thus more hygienic. Even ingredients that normally stain like <a href="https://www.kitchenstories.com/en/search?search=tomato%20sauce">tomato sauce</a> can be washed off with no problem. Spatulas that are made of two pieces can also be more susceptible to mold from residual moisture, or food debris like <a href="https://www.kitchenstories.com/en/search?search=cake%20batter">cake batter</a> or sauce, which can get stuck in the crevice between the handle and attachment.

Silicone is naturally heat-resistant. This spatula can therefore withstand not only the temperatures in the dishwasher but also up to 200°C in heat and is therefore ideal for cooking with high heat, like in <a href="https://www.kitchenstories.com/en/recipes/fried-cauliflower-rice-with-chicken">stir-fries</a>. If you have the habit of leaving your cooking utensils in the pan or on the edge, you will probably have had the unpleasant experience of melted plastic. Using a silicone spatula makes it no problem at all. Plus, its soft material does not scratch coated pans, unlike utensils made of metal.

Small but mighty: the mini version! Admittedly, pretty much everything in a smaller size is cute. But what&#x27;s special in this case: the small one does exactly what its big sister does, and does it well. In my opinion, a smaller spatula is handy when you&#x27;re preparing something in smaller quantities or containers. A good example is <a href="https://www.kitchenstories.com/en/recipes/nutella-tassenkuchen">a mug cake</a>: With the help of the small spatula, you can get to the very bottom of the mug when mixing the ingredients, so no flour is left at the bottom. It is also super handy for scraping out the last bit from jars full of sauces or <a href="https://www.kitchenstories.com/en/stories/the-only-guide-you-need-for-making-the-best-homemade-jam">jams</a> - nothing is wasted!

The functionality, durability, and heat resistance make this simple utensil one of the most used in my kitchen. If you’re looking for a handy yet affordable kitchen all-rounder, give it a go! If you already have one, try it with a wider variety of purposes and you will never go back. And in case you want to get a second one, I dare say the mini version will be a great addition: While one is in the dishwasher, the other can be used, and let&#x27;s face it, you can&#x27;t have enough helpful kitchen utensils!

And which utensil can you not do without in your kitchen? Tell me in the comments below! We independently select, review and recommend the best products to you. If you buy something through our links, we may earn a commission.

FROM AMAZON

Flexible Silicon Spatula From Kaiser

ÜBER AMAZON

Flexibler Silikonspatel von “Kaiser”

Not just for baking

This Spatula is My Most-used Kitchen Item And You Should Have It Too

When it comes to cooking, you never stop learning. A small tip in the right direction can transform a dish from just okay to out-of-this-world delicious: So to help you cook with confidence (and stop sifting through confusing Google results) we’ve set up our very own <a href="https://www.kitchenstories.com/en/l/cookinghotline">Cooking Hotline</a>. It’s time to ask us your burning cooking questions: <a href="https://www.kitchenstories.com/en/l/cookinghotline">Submit them here</a>!

When two things are deeply intertwined, they go together like peanut butter and jelly, <a href="https://www.kitchenstories.com/en/recipes/id/72d0ba5a-a245-423d-b9b9-d07c6eee4553?draft=1&amp;v=1646322329">strawberries and cream</a>, bacon and eggs, or maybe even pork and beans. Why “spring” and “baking” go hand in hand is a bit more of a mystery than the aforementioned, I dare say iconic, pairings, but there’s no denying that “spring baking” is very much a thing.

Much more appealing than it’s seasonal cousin spring cleaning (at least to me!), spring baking can be interpreted in at least two ways. The first focuses on seasonal ingredients that you can use in your baked goods. From equally tart and sweet blushing rhubarb <a href="https://www.kitchenstories.com/en/recipes/gingered-strawberry-rhubarb-pie-with-crumb-topping-en">pies</a>, <a href="https://www.kitchenstories.com/en/recipes/german-rhubarb-streusel-sheet-cake">sheet cakes</a>, and <a href="https://www.kitchenstories.com/en/recipes/make-a-galette-with-lisa">galettes</a> to whimsical <a href="https://www.kitchenstories.com/en/recipes/raspberry-and-pistachio-cream-puffs">raspberry cream puffs</a> or swirling <a href="https://www.kitchenstories.com/en/recipes/strawberry-swiss-roll">strawberry Swiss roll cakes</a>. The second, and in my opinion the superior, interpretation simply refers to anything you want to bake in spring; be it sweet or savory, seasonal or otherwise!

Whatever your preferred interpretation, we have plenty of great bakes to put on your list, so pull out your pans, dust off your stand (or hand) mixers, and get baking!

Breakfast carrot cake muffins

Carrot cake is a classic around <a href="https://www.kitchenstories.com/en/categories/easter-recipes">Easter</a>, and while there are lots of ways to make it—from <a href="https://www.kitchenstories.com/en/recipes/carrot-cake-with-cream-cheese-frosting">cream cheese frosting-topped loaf cake</a> takes to <a href="https://www.kitchenstories.com/en/recipes/carrot-cake">light, hazelnut and marzipan-laden versions</a>—we want to introduce you to these healthy-ish carrot cake muffins. With these slightly sweet treats, you can eat your cake for breakfast alongside a cup of coffee or take them with you to work for a mid-afternoon snack. Top them up with a thick, yogurt-based frosting, and you have your dessert, too!

Easy leek tart

For all of you out there who didn’t inherit a sweet tooth, we have a savory leek tart for you to bake up. We kept this one super simple and used store bought puff pastry, but of course, if you want to level it up, <a href="https://www.kitchenstories.com/en/stories/how-to-make-puff-pastry-from-scratch">you can make your own</a>. If leeks aren’t your thing, I’m inclined to ask why not but will save that for another day, and instead say that you can use the base of this tart recipe and top it off with other in season vegetables. Think thin stalks of green asparagus, baby carrots, and very thinly sliced new potatoes which can be roasted with the tart itself and topped off with fresh sugar snap peas, thin slices of radish, and herbs.

Ginger lemon cookies

Last but not least, we have an option for the <a href="https://www.kitchenstories.com/en/categories/cookies">cookie friends</a> out there. These ginger and lemon cookies are both chewy and crispy, and have a light, vibrant flavor thanks to the lemon zest, candied and ground ginger. They go great with a cup of coffee or tea, but do yourself a favor and plan on eating at least two at a time, as one alone certainly will not do!

— <a href="https://www.kitchenstories.com/en/recipes/classic-lemon-meringue-pie">Classic lemon meringue pie</a> — <a href="https://www.kitchenstories.com/en/recipes/super-easy-mixed-berry-slab-pie">Super easy mixed berry slab pie</a> — <a href="https://www.kitchenstories.com/en/recipes/make-pizza-babka-supreme-with-devan">Pizza babka “supreme”</a> — <a href="https://www.kitchenstories.com/en/recipes/strawberry-shortcakes">Strawberry shortcakes</a> — <a href="https://www.kitchenstories.com/en/recipes/braided-easter-bread">Braided Easter bread</a> — <a href="https://www.kitchenstories.com/en/recipes/cheesy-chimichurri-rolls">Cheesy chimichurri rolls</a> — <a href="https://www.kitchenstories.com/en/recipes/mini-swiss-roll-cakes">Mini Swiss roll cakes</a> — <a href="https://www.kitchenstories.com/en/recipes/strawberries-and-cream-tart">Strawberries and cream tart</a> — <a href="https://www.kitchenstories.com/en/recipes/mini-cheese-calzones">Mini cheese calzones</a> — <a href="https://www.kitchenstories.com/en/recipes/german-rhubarb-streusel-sheet-cake">German rhubarb streusel sheet cake</a> — <a href="https://www.kitchenstories.com/en/recipes/black-sesame-milk-buns">Black sesame milk buns</a> — <a href="https://www.kitchenstories.com/en/recipes/lemon-and-poppy-seed-swiss-roll">Lemon and poppy seed swiss roll</a>

A bake for every body

Spring Baking: 10+ Recipes to Make Right Now

This article is part of our monthly issue “#ThrowbackNovember,” in which we’ll explore various aspects of childhood memory through the lens of food. We’ll share fun recipes that riff on those memories and a slew of fantastic videos featuring our team in hopes that you’ll watch, share, and comment on with your own nostalgia-filled takes. Check out <a href="https://www.kitchenstories.com/en/stories/id/e75eb6fe-0b51-4def-b558-570658ef6779?draft=1&amp;v=1604067616">this link</a> to find an overview of all our weekly topics, stories, recipes, and more.

When I returned to Germany from the longest trip I’d ever taken—and the furthest I’d ever been from home—not only were my parents waiting for me in the arrivals hall, they were waiting for me with a fresh pretzel in tow. I was coming back from a trip to Australia and what I had missed most (other than family, of course) was good German bread. I’m talking wholemeal breads, <a href="https://www.kitchenstories.com/en/recipes/rustic-german-bread">country breads</a> with a proper crust, <a href="https://www.kitchenstories.com/en/recipes/brotchenkranz-seeded-german-pull-apart-bread">special Sunday rolls</a> with caraway “souls,” and last but not least, iconic, soft-yet-crispy, <a href="https://www.kitchenstories.com/en/recipes/giant-pretzels-with-beer-cheese-dipping-sauce">salt-studded pretzels</a>.

I’m certainly not the only one who grew up with a certain appreciation for German bread and all its variations—over 3,000 of them. German bread is officially recognized as an important, intangible piece of our <a href="https://www.unesco.de/en/german-bread-culture" rel="nofollow">cultural heritage by UNESCO</a>, but however vast the varieties are, what I keep coming back to as the most important thing about German bread, is the feeling it gives us when enjoying it together. No matter where I am, I know good German bread with a swipe of butter and sprinkle of salt will take me home.

I’m not saying great breads don’t exist anywhere else—I’ve tasted them, so I know first hand that they certainly do—but nostalgia has a way of adding something special to certain foods, for certain people. For myself, and many of my German colleagues as you’ll soon see, it’s our country’s bread that always brings us home.

#ThrowbackNovember: Week 4

I’m clearly obsessed with German bread—and I’m not the only one! What do you miss most and obsess over when you’re far from home? Let us know in the comments below!

What I miss most when abroad

Why German Bread Always Reminds Me of Home

Classic Dishes Around the World is our brand new collaboration with <a href="https://www.zwilling.com/us/" rel="nofollow">Zwilling</a>. Over the course of a year, we will explore the relationship between global food cultures in 6 dishes to highlight the foods and flavors that bring us together and make our Culinary World more exciting. The dialogue between food cultures worldwide is a source of great inspiration—our goal is to showcase similarities and encourage our ever-more connected world to keep sharing, learning, and adapting the global food landscape.

There’s nothing like the aroma of freshly baked bread. It might sound cliche, but it’s true—and you and I both know it. Warm and inviting, the scent can get its familiar character from a rich crust, hints of toasting seeds, fresh or dried herbs, luxurious olive oil or butter, or perhaps even something stronger like shards of garlic, <a href="https://www.kitchenstories.com/en/recipes/cinnamon-rolls">thick cinnamon fillings</a>, or <a href="https://www.kitchenstories.com/en/recipes/banana-bread">mashed banana</a>. Whether it’s sweet or savory, leavened or unleavened, delicately shaped or prepared as a simple loaf, bread is a cornerstone for many food cultures around the world. <a href="https://www.kitchenstories.com/en/recipes/homemade-bagels">Specific breads</a> might have their place on the daily breakfast table, while <a href="https://www.kitchenstories.com/en/recipes/braided-easter-bread">others</a> are reserved for more festive times of the year.

As you can see, bread around the world can take on a myriad of shapes, sizes, and flavors that makes each variety special and serves to showcase the various cultural and even geographical traits a country might have. For a deeper understanding of the different techniques and ingredients used in bread baking across the globe, we’ll dive into three versions that you might not have heard of yet, but will be happy to get to know–and bake for yourself!

A round, sesame-studded bread known by many names (koulouri in Greece, Covrig in Romania, Bokegh in Armenia, and Gevrek in Serbia, Macedonia, and some areas of Turkey), simit have a long history in Turkey, especially in Istanbul—where they are said to have been baked in the city since around 1525. But what makes these ringed breads special isn’t just this long history ( as early as the 1630s there were as many as 70 speciality simit bakeries in Istanbul), it’s how they’re made.

The dough is a simple one, made from flour, water, oil, yeast, and salt. After proofing, the dough is punched down and split, before being rolled into long ropes. These soft and pliable ropes are then woven together and formed into a ring, then dipped into a molasses-sweetened water bath before being covered in sesame seeds, proofed once more, and baked. The crust is crisp while the interior remains soft.

Simit (Turkish sesame bagel)

Although these “Turkish bagels” as they’re most commonly known in the US, are typically covered with sesame seeds, some choose to use poppy seeds, flaxseeds, or sunflower seeds instead—variations we can also highly recommend, especially based on our experience with the third bread we’ll cover, Germany’s Brötchenkranz. Serve with a soft cheese for breakfast, or super savory, garlicky dip for a snack any time of day.

Fougasse (Provençal flatbread with fresh herbs)

A specialty from Provence, the southeastern region of France that borders Italy and the Mediteranean sea, fougasse is a beautifully sculpted bread, often shaped to resemble an ear of wheat. Similar to Italian focaccia, although usually crunchier, the Provençal bread—which typically includes additions like olives, garlic, cheese, or herbs—is the most well-known of the French fougasse, but there are many sweet and savory regional variations.

Fougasse is said to have been the bread baked to test the temperature of a wood fired oven before other, perhaps more precious breads, would be baked. Now however, I think it’s safe to say it’s a precious bread in it’s own right, whether left plain and simple or flavored up with aromatic additions. Serve the fougasse alongside any lunch or dinner, cutting it into small pieces or tearing it apart with your hands at the table.

Brötchenkranz (Seeded German pull-apart bread)

Little buns brushed with butter and pressed into various seeds, this German pull-apart bread is most often found on the everyday breakfast table. The simple bread dough combines fresh yeast, warm water, milk, sugar, flour, salt, and a bit of olive oil. Once the bun dough has rested and risen to about double its size, it’s divided out equally (a scale makes this easy and foolproof), tucked into a heavy bottomed pot with a lid (a Staub pot like <a href="https://www.zwilling.com/us/staub-cast-iron-3.5-qt-braiser---graphite-grey-13003018/40511-979-0.html?cgid=our-brands_staub_cast-iron_braisers-saute-pans#start=2" rel="nofollow">this one</a> is our choice here for both quality and beauty) before being brushed with butter and topped with seeds. We chose a traditional mix: sesame seeds, poppy seeds, flax seeds, and sunflower seeds.

Best eaten hot out of the oven, top these dense buns with a smear of softened butter or your favorite Brotaufstrich (German for bread spread). Brötchenkranz is a fun, pull-apart wreath that can serve you as well at a barbecue as it does at breakfast.

As you can see, bread shapes, sizes, flavors, and textures are numerous, but whatever its form, it’s ubiquitous. Rolled into spirals, covered in seeds, fragrant with fresh herbs—there’s just about no bread we wouldn’t want to get to know better. What’s your favorite type of bread to eat? What about to make? Let us know in the comments below!

3 variations show our shared love for fresh bread

Classic Dishes Around the World: Why Bread is Beloved by All

Pumpkin is carved, costume ready, and the only thing missing are a few frightening snacks to trick-and-treat your guests? We’ve got you covered with these 11 easy and super spooky ideas. Happy Halloween!

These hearty “heads” are prepared shockingly fast and we’re sure, they will disappear even faster.

Here’s what you need: 10 small potatoes, vegetable oil, salt

Preparation: Preheat oven to 200°C (390°F). Using a small, sharp knife, cut faces into the potatoes. Transfer to a baking sheet, brush with oil, and roast for approx. 45 min., or until crispy.

These bloody cupcakes will definitely enthrall your guests, but before the bloody act of decorating, you should block some time for preparing the sugary shards.

Here’s what you need: water, 1 ½ cups corn syrup, 1 ⅕ lb sugar, ¼ tsp cream of tartar, 1 tbsp cornstarch, 1 tbsp red food coloring, 8 <a href="https://www.kitchenstories.com/en/recipes/raspberry-molten-chocolate-cupcakes">chocolate muffins</a>, 7 oz cream cheese, 7 oz butter, 7 oz confectioner’s sugar

For the sugary shards: Heat 2 cups of water, 1 cup corn syrup, all the sugar, and cream of tartar in a pot until the mixture reaches a temperature of 150°C (300°F). Remove from heat and pour onto a silicone baking mat, spread with an offset spatula, and allow to harden completely. Carefully break into shards.

For the fake blood: Mix remaining ½ cup corn syrup, 1 tbsp cornstarch, and 3 tbsp water. Stir in 1 tbsp of red food coloring.

For the frosting: Mix together cream cheese, butter, and confectioner’s sugar, then allow to cool in the fridge.

For the cupcakes: Transfer frosting into a piping bag with a star-shaped decorating tip and pipe onto the muffins. Drizzle with fake blood and “stab” with shards.

These dreadfully sweet bats should not miss any Halloween party and be prepared in a flash.

Here’s what you need: 7 Oreo cookies, 14 <a href="https://www.kitchenstories.com/en/recipes/peanut-butter-cups">Peanut Butter Cups</a>, 3 tbsp confectioner’s sugar, 1 tsp water, edible sugar eyes

Preparation: For the bat wings, turn Oreo cookies in the opposite direction, so that the cookies separate into two halves. Scratch the white filling off the cookies and halve them again. Mix confectioner’s sugar with water as ‘glue’, add some drops onto the Peanut Butter Cups, then stick the sugar eyes on it. Fix the Oreo bat wings in the same way.

Deviled eggs are popular on every party buffet and can be turned into fearsome finger food with just a few small tricks.

Here’s what you need: 8 eggs, 1 pre-cooked beet, 3 tbsp mayonnaise, chili sauce, pitted black olives, beet juice

Preparation: Boil the eggs until hard, allow to cool, and peel. Halve them and transfer the yolks into a bowl. Purée beet and add 2 tbsp of beet purée and 1 tbsp mayonnaise to a bowl, mix well. Transfer into a piping bag and fill the hollowed out eggs with the beet mixture. Cover each egg half with an olive slice and add a drop of chilli sauce to the center of the olives. Using the beetroot juice, paint wavy lines along the filling on the egg white.

The Pumpkin King from the movie classic The Nightmare Before Christmas turns into a horrifyingly sweet snack on your next Halloween party.

Here’s what you need: Oreo cookies, 10 oz confectioner’s sugar, water, black sugar coloring, some lollipop sticks

Preparation: Mix confectioner’s sugar with water to make a thick frosting. Cover or coat the Oreo cookies with it. Allow to dry completely, then put them onto a stick and paint Jack Skellington’s face on it with the black sugar coloring. You can decorate the sticks with small bows, if desired.

The sweet brain food with frightening frosting is guaranteed to be the horror highlight on your Halloween party.

Here’s what you need: 6 <a href="https://www.kitchenstories.com/en/stories/the-ultimate-guide-to-baking-perfect-cupcakes-and-muffins">muffins of your choice</a>, 7 oz cream cheese, 10 oz confectioner’s sugar, raspberry jam (without seeds)

Preparation: For frosting, mix cream cheese with confectioner’s sugar and 2 tbsp raspberry jam. Spread a layer of it onto the muffins, pour the rest into a piping bag with a small, round decorating tip. Pipe onto the muffins in a back and forth motion. Allow to rest for 20 min. in the fridge, then gently brush with some more raspberry jam using a pastry brush.

A scary bloody punch is a must! The frozen hands not only bring refreshment, but also a trick for your guests.

Here’s what you need: 1 gallon cherry juice, rubber gloves, water

Preparation: Fill rubber gloves with water, fasten with knots, and place in the freezer for approx. 4 hours, or overnight. Add cherry juice to a large bowl or pot and add the frozen hands before serving.

Simple and terrifying, this Halloween cake with sweet spider webs will amaze all of your guests.

Here’s what you need: 1 cake of your choice, black fondant, 1 bag marshmallows

Preparation: Bake a round cake of your choice and let cool. Knead the fondant and roll it out to a thin layer. Transfer the fondant onto the cake and gently smooth it out, cutting away any excess with a knife.

For the spider web, place some marshmallows in a small bowl and heat at 800 watts for about 1 min. in the microwave. Mix well using a spoon and carefully pull apart with your hands. Place as spider webs in portions over the fondant.

Booooo! These little ghosts may look scary but at their core, they are sugary-sweet.

Here’s what you need: 6 egg whites, 7 oz sugar, 1 tsp cream of tartar, black food coloring

Preparation: Preheat the oven to 100°C/190°F. Beat egg whites, gradually add sugar, then add cream of tartar. Continue beating until the mass is stiff. Transfer into a piping bag with a round decorating tip. On a baking sheet with parchment paper, pipe a round blob of the meringue mass then pipe a smaller blob on top and finish with an even smaller blob on top of that. Repeat until the meringue is gone, then bake for approx. 45 min. Using the black sugar coloring, paint faces on the cooled ghost meringues.

Easy as can be, these sweet and salty pumpkin treats will be the hit at your Halloween party.

Here’s what you need: 1 small bag of mini pretzels, 1 bar white chocolate, orange food coloring, green food coloring

Preparation: Melt white chocolate and mix with orange food coloring. Make sure to use fat-soluble food coloring. Dip the salt pretzels into the chocolate and allow it dry. Decorate with green food coloring.

Rule number one for the preparation of your Halloween party: Don’t be stingy with red food coloring to make edible fake blood! Especially, when it comes to these brainy cookies.

Here’s what you need: 3 ½ oz corn syrup, 1 tbsp cornstarch, red food coloring, 1 oz walnuts, 20 round <a href="https://www.kitchenstories.com/en/categories/cookies">cookies</a>, 7 oz confectioner’s sugar, water

Preparation: For the fake blood, mix corn syrup, cornstarch, and 3 tbsp water. Stir in 1 tbsp red food coloring. Mix confectioner’s sugar with 4 tbsp water. Coat cookies with the icing and allow to harden. Cover the walnuts with fake blood and place onto the cookies.

What Halloween snacks do you like to prepare to make your guests shudder? Tell us in the comments or upload and share your very own Halloween recipe!

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