If visions of holiday cookies and goodies are dancing through your mind, now's the time to check if the cupboards are bare. Stock your pantry with these cook-baking essentials and you'll be ready to roll, cut, bake and decorate at the drop of a hat.

ALL-PURPOSE FLOUR

Perfect for cookies, cakes and breads, which is why it's called all-purpose! Most chefs swear by unbleached all-purpose flour, as they think it gives tastier results. All-purpose whole wheat is the healthier choice and can be used in any recipe calling for refined, white all-purpose. Store whole wheat flour in the fridge or freezer to prevent rancidity.

BAKING CHOCOLATE

There are two main types to look for: pure, unsweetened chocolate (a.k.a. bitter or baking chocolate), and dark chocolate (a.k.a bittersweet or semi-sweet chocolate) that has added sugar but isn't as sweet and mild as milk chocolate.

BAKING POWDER & BAKING SODA

Both of these powders are vital for making cakes, muffins, and cookies rise, but lose their potency after six months. Make sure your supply is fresh and label the container the day you open it. Teach your tike how to measure like a pro: dip in a dry, clean measuring spoon and level off the excess with the flat side of a table knife.

BROWN SUGAR

Brown sugar will produce a slightly moister baked good than granulated sugar. The darker the brown sugar, the more pronounced the molasses flavor. If your stored brown sugar has turned hard, toss in a cube of bread and it will magically soften up overnight.

CANDY CANES

Both your tree and your pantry need candy canes. These minty favorites always put a smile on a kid's face whether they eat them out of hand or sprinkle them on top of cupcakes and cookies. To crush, place a handful of canes in a heavy duty plastic bag then break them up with a rolling pin.

CINNAMON

Everyone's favorite baking spice not only tastes divine, but is good for you, too! Just one teaspoon of ground cinnamon contains more disease-fighting antioxidants than half a cup of blueberries. A few sticks at a time in a coffee grinder for the freshest flavor. Or, skewer some mini-marshmallows on a cinnamon stick and use it to stir up a special cup of hot chocolate.

COCOA POWDER

Turn to cocoa powder for potent chocolate flavor. There are two kinds: Dutch-process or alkalized which produces a darker color but more mellow flavor, and natural cocoa powder, which has a slightly stronger, sharp flavor and lighter color. They are not perfectly interchangeable, so check your recipes before you stock your pantry.

FOOD COLORING

A little goes a long way, so be sure to add it gradually, drop by drop, to tint icing or melted white chocolate into holiday shades. If you suspect your child is sensitive to synthetic dyes (tartrazine or yellow dye #5 has been associated with allergic reactions) skip the color job or opt for natural dyes health food grocery stores.

GROUND GINGER

An essential for gingerbread, ground ginger abounds in holiday baking. Milder than fresh ginger, this spice is kid-friendly. For flavor you can taste, make sure your supply is no older than six months.

CONFECTIONER'S SUGAR

All you need is confectioner's sugar and a little bit of milk to make that creamy, sugary concoction that kids can't get enough of.

MARSHMALLOWS

Toss these sweet pillows of joy into hot cocoa, whip up rice Krispie treats at a moment's notice, or throw a few on some brownies. Sick of dried out marshmallows? They'll stay moist if stored frozen in a tightly sealed bag. Bonus: They're easier to slice or snip with scissors when frozen.

MOLASSES

It ain't gingerbread if it doesn't contain molasses. Besides, this sweetener is chockful of iron, making this a sweet thing that parents can feel good about. Try coating your measuring spoon or cup with a thin layer of oil before measuring molasses so it will slide right out.

SPRINKLES

Who doesn't love sprinkles? Best prices are found in bulk stores, but be sure to transfer into small, kid-friendly shakers to help little fingers decorate with ease.

CHOCOLATE CHIPS

Pick your chip —- from milk chocolate to semi-sweet to mint chocolate —- and toss them into cookies, cakes and muffins or use them to decorate. Chocolate chips are designed to maintain their shape when baked and while you can melt chocolate chips, they don't melt as smoothly as baking chocolates will.

VANILLA

Vanilla is used sparingly in recipes so if you can afford it, buy genuine vanilla extract.

by Madeline Greey

Madeleine Greey is a Toronto-based food and nutrition writer. When she's not at her computer, Madeleine's bound to be in the kitchen, cooking up something to write about.