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    Spotlight on Cleaning Brushes With Style

    Spotlight on Cleaning Brushes With Style

    Today's spotlight is on our Bottle Brush with extra long wooden handles and strong bristles. The extra-long handle allows effective cleaning of deep containers such as coffee maker reservoirs or humidifiers, large water flasks, water bottles, and to-go cups with lids.

    The naturally soft, dense bristles are delicate, yet effective in cleaning and are positioned to scrub at all angles. It is suitable for any surface - plastic, metal, or glass. The bristles are flexible enough to reach into right angles of straight edges containers, and into small necked insulated bottles, and are superb for cleaning your to-go cups.

    The bristles can be targeted into small crevices such as the insides of complicated lids, such as Contingo brand lids, or mouthpieces of to-go cups or flip-top lids, and the bristles reach into lid threads.

    Other uses for this well-designed brush are the inside of muffin tins, Bundt pans, food processor containers and their food shoots, blender jugs, as well as camelback-type water bladders.
    The natural wooden handle and bristles dry quickly and thoroughly. Simply clean food residue off the bristles with clear hot water. Shake the excess water from the brush and leave it in the open to air dry.

    The natural beauty of this brush is a perfect accent to any kitchen decor.

    Drop by our Instagram account post of July 27, 2021 to see this brush in action. 

    Sending warm wishes to your home,
    from the husMait home kitchen.

    Spotlight On Signature Bakeware 5 Piece Set

    Signature Bakeware 5 Piece Set

    What is your most reached for tool when baking? Tell us in the comments.

    This past week on our Instagram feed we have been sharing husMait’s Signature Bakeware 5 Piece Set. This set is packed with tools that will make a fantastic gift for a new kitchen or a wonderful addition to a seasoned home baker’s kitchen. The 5 pieces are Stainless Steel Flour Scraper, Stainless Steel Cookie Scoop, Cooling Rack, Silicone Pastry Brush, and 24 Cup Mini Muffin Pan. All of these pieces are designed for durability and will not peel, crack, warp, or fade. All five (5) items are easy to clean and dishwasher safe. Rust-resistant and store comfortably in your kitchen drawer storage. These professional-grade kitchen accessories are perfect for baking, cooking, prepping, and much more.

    The stainless steel flour scraper is a multifunctional tool, it can be used to scrape the sticky dough off a work surface, lift fragile cookie dough onto a baking tray or hot baked goods off of a baking tray, and cutting equal portions when baking to name just a few. The cutting edge has a handy six-inch ruled edge, measuring down to 1/8th of an inch. The flour scraper can also be to smoothing cake icing or spread ingredients evenly over large areas of dough; I love using it when making sticky buns or cinnamon rolls.

    The versatile cookie scoop will help any baker successfully create perfectly shaped and uniformly sized cookies, presenting the cookies for display. The cookie scoop is also perfectly sized to fill the cups of the Mini-Muffin Pan included in this set. The Cookie Scoop can also be used to add perfectly shaped condiments or sides to a plated meal. One of my favorites uses for this tool is shaping those gooey, sticky vegan energy bites.

    The 24 Cups Mini-muffin Pan has an amazing non-stick finish making cupcakes and muffin baking a breeze. It can also be used to bake mini pies, protein cups, or as a jello mold. This item is also available separately.

    The stainless steel cooling rack has a beautiful bright finish and is large enough to cool two 9 inch cakes, 48 mini muffins, or a batch of cookies. It is a fantastic platform when you are dipping petit fours or mirror glazing cakes.

    Our pastry brush is made from heat-resistant silicone so it can be used for everything from pastry to barbecue. We love that this brush washes easily in the sink or in the dishwasher, and that the bristles dry thoroughly and hygienically.

    We also offer the full set and most of these items individually in our Amazon.com store

    Please tag your favorite husMait item on Instagram or Facebook or below in the comments. 

    Sending warm wishes to your home,
    from the husMait home kitchen.

    4th of July Baked Beans

    4th of July Baked Beans

    American Flags, parades, fireworks, picnics, families, friends, and nostalgia - these are some of the memories that I have of the Independence Day 4th of July.

    Family picnics were integral events in my family. I recall elaborate events on my grandparent's lawn, surrounded by a meticulously pruned hedge, the backyard had lawn chairs and tables laden with perfect cool finger foods. Radish roses, curled carrots, and celery sticks cold from the refrigerator. In other years picnics were hosted at my Aunt and Uncle's, and there we were allowed to have sparklers, and the older children lit firecrackers. And I recall many, many years when picnics were hosted at my parent's home. Happy memories of helping my mom make macaroni and potato salad, and watching my mother make her famous baked beans.

    My mother had that knack of cooking without a recipe so when we wanted to recreate these awesome baked beans she was tasked with writing it out. Mom always made these in the cool of the morning, and then they would cook and keep warm for the rest of the day, so cooking times are hard to pin down. Mom always cooked a crockpot full, that contained 7 pounds of baked beans + 2 pounds of bacon, they were delicious, and leftovers never lasted long.

    A few important notes - always fry and drain the bacon, and always cook the onions. I have made these with Bush’s Baked Beans - any variety should work. These two companies beans are gluten free.  

    I have cut Mom’s recipe in half, but feel free to scale back up. 

    5 Quart pot with lid or crock pot
    4 cans -28 oz B&M Original Baked Beans 
    5-6 large onions, sliced and sautéd 
    1lb bacon, cooked, drained, and diced
    5 tablespoons ketchup
    5 tablespoon brown sugar
    3 teaspoons dry mustard

    Oven method: Add all the prepared ingredients to the 5 quart pot, baked in an oven at 350F until bubbly. Then bake for an hour stirring occasionally. Reduce oven heat and keep warm. 

    Crock Pot method: Add all the ingredients to crock pot, cook on high for 1-2 hours then keep warm. 

    Either way the beans should be cooked until thick and bubbly. 


    We wish you a festive 4th of July! 

    With warm wishes for your home,
    from the husMait home kitchen.

    Supplies list:
    fry pan
    5 quart pot
    Stainless Steel Measuring Spoons
    Stainless Steel Knives 


    Brownies Everyone Can Enjoy!

    Brownies Everyone Can Enjoy!

    Our family has a range of healthy eating requirements, which makes finding recipes for the whole family challenging.  However I have just found a fantastic recipe on the back of the Kirkland Signature Almond Flour bag.  The recipe is gluten free but with two small tweaks everyone in our home can enjoy this.  

    I replaced the dairy butter with a Miyokos European Style Cultured Vegan Butter and the egg with a Flax Seed egg replacement. Check your cocoa powder and chocolate chips to ensure they fit your dietary requirements.  We used Kirkland Semi Sweet Chocolate Chips and Ghirardellie Premium Baking Cocoa.  

    Our 3 Piece Mixing Bowl Sets are awesome tools for this bake. If you are looking for a value our 11 Piece Bakeware Set comes with the 3 stainless steel bowls, valued separately $18.99  (regularly for $30.00) plus the stainless steel measuring spoon valued separately for $13.99, which means the 3 stainless steel colanders are a steal at $8.01! 

    I thought I would mention again my high school Home Economic teachers training of assembling all of the ingredients and equipment before baking. Our equipment list is below the recipe. This combined with reading the recipe throughly before beginning really helps for an efficient, no mistakes bake.  

    Gluten Free Almond Brownies recipe as written by Kirkland Signature:


    2 tablespoons butter, softened 
    1/2 cup sugar
    1 egg
    1/4 cup almond beverage
    1 teaspoon vanilla
    1 cup Kirkland Signature Almond Flour
    1/4 cup unsweetened cocoa powder
    1/8 teaspoon sea salt
    1 tsp baking powder
    1/4 cup chopped whole natural almonds
    1/4 cup dark chocolate chips
    more almonds for garnish


    Heat oven to 350F

    Cream together butter and sugar in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla

    In a medium bowl, whisk together almond flour, cocoa powder, sea salt, and baking powder.  Add to butter mixture and blend just until mixed. Stir in chopped almond and chocolate chips. 

    Coat an 8”x8” baking pan with non stick cooking spray. Pour batter into prepared pan and spread evenly. Bake 30-35 minutes

    Remove from the oven and allow to cool slightly before slicing and serving.

    Garnish with more chopped almonds or with sliced almonds toasted.  

     HusMait Equipment suggested for this recipe:

    Set of 3 Melamine Mixing Bowls or Set of 3 Stainless Steel Mixing Bowls 
    11 Piece Bakeware Set
    Stainless Steel Measuring Cups 
    Stainless Steel Measuring Spoons
    Set of 2 Flour Scraper
    Side Tang Cooks Knife or Classic 4 Piece Knife Set
    12” Silicone Whisk with Stainless Steel Handle



    Strawberry Rhubarb Crumble

    Strawberry Rhubarb Crumble

    It’s rhubarb season, which lasts from April to July in most places. The warmer the climate the shorter the season.

    My memories of rhubarb go back to spring and my teenage years when I picked rhubarb from the back garden, where I recall it growing all summer long. Rhubarb pie is one of the first pies I learned to bake and was my dad’s favorite. 

    Fast forward to heart-healthy eating and fewer people at home to eat a pie and I need my rhubarb fix in a different way.  I was really pleased to find this recipe for Strawberry Rhubarb Crisp from  Once Upon a Chef.  I decided to try her recipe because of the simplicity of the ingredients and the added pecans and oats in the topping. 

    I was also very excited that this was a quick recipe to assemble and would be easy to transport to a picnic or beautifully elegant to serve at a dinner party. 

    I did make two changes - first I substituted gluten-free Namaste Perfect Flour Blend and second Miyoko’s European-style vegan butter. This recipe calls for a 2-quart baking dish, I used my 9.5 inch Pyrex pie dish which worked fantastically.

    The two-part method is easy. First, wash and cut your fruit. Then mix the fruit well with granulated sugar, cornstarch, and vanilla in a large bowl. Transfer this to the baking dish. 

    Second, create the topping by combining flour, brown sugar, granulated sugar, salt, and cold butter in a medium bowl using a pastry cutter. Then stir in the oats and chopped pecans. Spoon this mixture over the fruit. 

    The crumble smelled delicious as it baked and the topping came out crispy and browned with lovely bubbly fruit beneath.  We ate it simply as it was. Adding whipped cream or ice cream would have been heavenly! 

    Equipment used: Our Bowl Sets are currently on SALE June 2021

    Measuring spoons
    Measuring cups
    Bowls - Set of 3 Melamine Bowls or Set of 3 Stainless Steel Bowls
    7” Santoku knife
    Wire Cooling Rack
    Cutting Board
    Pastry Cutter