I really have 2 separaten questions here. First, does anyone else find that they often cannot detect vanilla extract in cake/cookie batters, amongst other things. I use good vanilla, neilsen massey extract, but sometimes wonder whether going with the more expensive stuff is a waste in these uses.
Second, cinnamon. I find that ground cinnamons can have different flavors? The one I recently purchased almost had a clove-like note. I was not a fan. Anyone else agree? Any go-to brands for cinnamon?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)