The #1 Most Underrated Baking Ingredient to Use, According to Broma Bakery's Sarah Fennel

Plus, the perfect recipe and baking tips to celebrate Valentine’s Day your way.

Reviewed by Dietitian Jessica Ball, M.S., RD

If you’re on social media, you’re probably one of the millions of people who have drooled over Sarah Fennel’s enticing recipe videos. Under the name of her blog Broma Bakery, Fennel’s bright, marble food studio and lively personality have shared amazing home-baked goods all across the internet. She even tends to develop some super-convenient recipes for those who want just one or two servings. That way, you can make something celebratory without a ton of leftovers. So who better to discuss this upcoming Valentine’s Day (or Singles Awareness Day) with other than the single-serve baking extraordinaire herself?

Related: 5 Valentine's Day Foods You Should Be Making, Not Buying

Whether you’re celebrating a friendly Guy- or Galentine’s or the actual Valentine’s Day, a nice, warm baked good can make the occasion that much sweeter, so we talked with Fennel about all things baking. From her go-to chocolate brands and the baking ingredient you’re probably not using enough of, to her favorite fruit to bake and some common mistakes to avoid in the kitchen, we covered it all. Plus, we also have her recipe for a mouthwatering Single-Serve Blueberry Crisp that’ll knock your socks off.

EatingWell: What does eating well mean to you?

Fennel: I think eating well means eating a variety. I think that being able to incorporate sugar and butter into a diet can still be very balanced. The more you have that variety, the more joy you can bring into your life. In this time when we have access to so much variety pretty much all year round, I love being able to take advantage of that and being able to have a chocolate chip cookie alongside something like a salad.

EatingWell: What’s a surprising ingredient you wish people would use more often in baking?

Fennel: I think tahini is amazing in baking, and it doesn't get enough play. People use it for savory food all the time, but tahini is great. It's like a mild peanut butter, so it doesn't overwhelm whatever you put it into. It just adds a nice, almost umami-like richness to your baked goods.

Recipe to Try: Air-Fryer Chewy Oatmeal-Raisin Tahini Cookies

EatingWell: Do you have any baking hot takes?

Fennel: People don't put enough salt into their baked goods. Salt is so important as a flavor enhancer just like vanilla. It's going to make your baked goods taste even more like they should, so you can't skimp on the salt. If a recipe calls for a quarter-teaspoon or less of salt, I will always double it. It just makes it taste so much better.

EatingWell: What’s one ingredient that you always keep in your kitchen? 

Fennel: I always keep vanilla extract in my kitchen. If you can spring for it, a 100% pure vanilla extract is absolutely incredible in terms of your baked goods. I like to think of vanilla extract as the salt of the baking world. It really enhances every other flavor in your baked goods.

EatingWell: What’s a common mistake you see people make when baking?

Fennel: The first thing is measuring properly. Because most Americans do volume measurements, there's a lot of room for error. And the biggest mistake is with flour. When your flour comes in a bag, it's super compacted from shipping. When you scoop out that flour, you can end up with 50% more than you need. What I always do is use a fork, spoon or knife to fluff it up in the bag. Then, I'll spoon it into my measuring cup. It is a game changer for making sure that you don't end up with a baked good that's tougher and denser than you anticipated.

The second thing is baking time. Ovens are notoriously finicky. They’ll display one temperature and actually be at a different temperature. I highly recommend getting an oven thermometer. You just attach it to the inside of your oven, and that's going to help make sure your oven’s temperature is actually accurate. That is such a good safeguard for making sure you're not overbaking your baked goods.

Related: 6 Bad Baking Habits You Should Break, According to a Professional Recipe Developer

EatingWell: You make a lot of chocolate desserts. What’s your go-to baking chocolate brand?

Fennel: For the budget choice, Trader Joe's chocolate chips are fantastic. They're really flavorful. They don't have that cakey, chalky taste that a lot of store brands have. For medium [price], I love Ghirardelli. Ghirardelli does such a phenomenal job both with their baking chocolate bars and chocolate chips. Then, if you're going high-end, you can't beat Valrhona. The flavor is so deep and pronounced. The chocolate is so velvety. A lot of times with chocolate there can be a little bit of a bite and acidity, and there's absolutely none of that. It tastes like heaven—almost caramelized.

EatingWell: What’s your favorite fruit to use when baking?

Fennel: Generally, I love berries in baking, maybe specifically blueberries. Berries are really fun to use in baking, because they don't require any extra prep. You just throw them in, and they're ready to go. I also like how they're super versatile, so you can put them in something more cakey or more muffin-like. You can also put them in cookies or into a scone. There's just so many different ways to use them. You can have it be the centerpiece and be in a pie. I just absolutely love berries.

Related: Health Benefits of Raspberries

EatingWell: What does an everyday meal look like for you?

Fennel: My everyday meals are quite healthy, because I do eat a lot of sweets between meals. I love baking with a ton of vegetables and protein. I love everything from really hearty soups and stews to rice bowls that have roasted tofu and a peanut butter drizzle. I also love making homemade Crunchwraps. So, I usually just make easy, but healthy-ish home meals.

EatingWell: What’s your favorite way to stay active?

Fennel: I do Pilates three times a week, and on the days I'm not doing Pilates, I'll usually do some sort of strength training at my house. In the winter, it's hard, but I love going on walks and hikes. I definitely feel like staying active is really important for me, because I'm usually in the kitchen and eating so much otherwise. It also is really nice mentally to have that space throughout the day when you're focusing on yourself.

Fennel shared that the walking shoe that helps her stay fit is the HOKA Clifton series.

EatingWell: What snack do you keep on hand in your food studio at all times for filming days?

Fennel: Cheetos. I am obsessed with Cheetos. I have Cheetos every single day. I love having that sort of salty balance to the sweetness. I just love them.

EatingWell: What one dessert would you want to be your Valentine every year?

Fennel: Without a doubt, brownies. I feel like Valentine's Day is all about chocolate, and brownies are indulgent with a feeling of comfort and familiarity. If we want to get holiday-specific, I love adding fresh raspberries into brownies. It sounds a little funky, but they actually bake up really nicely to give you that red, festive flavor.

Try this: Chocolate Raspberry Tofu Pie

EatingWell: What's your husband and your ideal Valentine’s Day date?

Fennel: We love staying in for Valentine's Day. I feel like there can be a lot of pressure to go out, dress up and make this whole fancy thing out of it, but I find that the Valentine's Days that make me the happiest are when I can feel really comfortable in my own house in my own clothes. So, we usually do takeout, sit on the couch and watch a movie, and it's phenomenal. This year, we'll probably do a huge spread of sushi—maybe on the couch.

This interview has been edited for clarity and length.

Single-Serve Blueberry Crisp

Active: 20 minutes

Total: 20 minutes

Servings: 1

Ingredients

• ½ cup frozen blueberries

• 3 tablespoons and 1 teaspoon all-purpose flour

• 1 teaspoon white sugar

• 1 tablespoon brown sugar

• 2 tablespoons melted butter

• 2 tablespoons oats

• Pinch of salt

• Pinch of cinnamon (optional)

Directions

Step 1

Preheat oven to 350°F.

Step 2

Mix frozen blueberries, 1 teaspoon flour and sugar in a ramekin.

Step 3

In a separate bowl, mix brown sugar, melted butter, remaining flour, oats, salt and cinnamon together until combined. Crumble the mixture over the blueberries in the ramekin. Bake in the oven for 15 minutes or until the top is golden brown.

Read the original article on Eating Well.