by Mallory Viscardi in Books, August 29th, 2016
by Maria Russo in Recipes, Shows, August 20th, 2016
Baking can be a testy topic. Half science, half magic, it often demands precision and attention to detail that can be intimidating to even seasoned home cooks. Here’s the good news: Tessa Huff of Style Sweet CA is here with her new cookbook, Layered, to dispel baking myths and to tell us how to fix common baking mistakes. Layered will inspire even timid home bakers to fire up their ovens and create something that’s as beautiful as it is delicious.
Read on below to hear from Huff about how to prevent overbaked treats and stubborn frostings, then get her recipe for the over-the-top-indulgent Cinnamon Roll Cake pictured above.
by Katie Workman in Recipes, June 22nd, 2016
Moist, sweet and ideal for morning treats and after-dinner snacks alike, banana bread is a back-pocket staple that delivers tried-and-true results every time. But when you’ve just about had your fill of the classic version you know and love, and want something a little different, look no further than these transformed banana breads from The Kitchen. On this morning’s new episode, the co-hosts shared two new takes on the traditional banana bread, and both recipes are easy to make and full of craveable flavors.
by Nora Horvath in Community, June 12th, 2016
A homemade birthday cake? You bet. There are few ways to better say “I think you are pretty special” than baking someone a cake from scratch. And the best news is that if you take your time and follow the directions carefully, you’ll be turning out picture-perfect cakes from the get-go. Don’t overmix, and don’t overbake. And check out these easy tips for assembling the cake. (Have you ever heard of a crumb coat? It will change your cake-baking life.) Get ready for open-mouthed gasps of joy and lots of celebrating!
by Amanda Rettke in Recipes, June 2nd, 2016
Easy to make in a hurry, Ina Garten’s light, fluffy doughnuts are a surprisingly healthy version of the classic coffee-shop treat and are this week’s Most Popular Pin of the Week. Ina bakes the doughnuts instead of frying them, which not only turns out a soft, tender finished product, but also keeps you from having to work with messy hot oil. After the doughnuts come out of the oven, Ina dips them in butter and cinnamon sugar to create the sweet and cinnamon-y glaze you know and love.
For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Ina’s Cinnamon Baked Doughnuts
by Maria Russo in Community, May 15th, 2016
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.
Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.
Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.
by Emily Lee in Recipes, April 21st, 2016
Tender and fluffy on the inside with layers of buttery cinnamon sugar throughout, The Pioneer Woman’s five-star cinnamon rolls, featured in Food Network Magazine, are the ultimate in morning indulgence and this week’s Most Popular Pin of the Week. After baking the rolls until they’re golden and puffed, blanket them with a sweetened coffee-maple drizzle for an over-the-top treat.
For more sweet-tooth-satisfying ideas, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: The Pioneer Woman’s Cinnamon Rolls Featured in Food Network Magazine
As you peel back layers of winter wool, consider shedding your offset spatula from your baking arsenal too. This spring, it’s all about the “naked cake” — a low-fuss creation with exposed sides that’s perfect for the baker who simply cannot waste time on impeccably frosted edges. As much as we love a thick coat of icing, we’re just as excited by the abundance of fresh fruit now at the markets — and the myriad opportunities fruit presents for dressing up spring desserts. When diced or sliced thin, pineapple, banana and fresh berries can all double as sweet jewels for dressing up layer cakes. It would be a true gaffe to cover them up, which is why these pretty cakes are letting their middles show.
Strawberry shortcake meets strawberry-rhubarb pie in this spring dessert mash-up. No need to frost down the sides of the cake — it’s much prettier if you let the strawberries and rhubarb peak out through the center.