Tag: Baking

Homemade Oatmeal Cream Pies — Bake-Ahead Batches

by in Recipes, February 2nd, 2016

Oatmeal Cream PiesWhen I was little my neighborhood block was my universe. My best friend lived next door. We played kickball on the street in front of the house and explored the woods behind; our driveway was the best racecourse that any daredevil biker could hope for.

My dear friend Doris also lived on my block. She probably had a good 50 years on me, but that didn’t stop us from becoming close. She was kind and extremely gracious, considering that I would drop in on her without notice whenever it pleased me. My own grandmother lived 8,000 miles away, but Doris was nearby and I was grateful for her company. We’d play checkers and drink lemonade for hours. I loved our chats, and I loved her smile.

But that wasn’t all. Doris had the best snacks around — Little Debbie everything! She had crispy and crackly Star Crunch, dense and fudgy brownies, and my personal favorite, plenty of Oatmeal Creme Pies. Even today when I see those boxes in the supermarket, I’m immediately whisked back to the time when I’d sit on Doris’ fuzzy, teal couch in front of the glass coffee table considering my next checkers move with a mouthful of sugar.

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The 8 Best Baking Projects to Guarantee a Sweet Week

by in Recipes, January 30th, 2016

The Best 8 Baking Projects to Guarantee a Sweet WeekMeal planning over the weekend for a few nights’ worth of dinners during the week indeed has its merits; after all, who doesn’t want to come home to a nearly-ready-to-eat meal? But you know what’s perhaps even more enticing than supper at the ready? Dessert at the ready. Take a few hours today to prep one of these over-the-top indulgences — think towering chocolate cake, the easiest chocolate chip cookies and buttery lemon bars worthy of citrus season — and get set for some sweet treats during the week when the craving hits.

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Chocolate-Peanut Butter Whoopie Pies — Bake-Ahead Batches

by in Recipes, January 28th, 2016

Whoopie PiesWhen I first started making cookies, I always baked them one tray at a time in the center of the oven. It certainly drew the process out, but I had found that two trays baked at the same time never produced consistent results. Baking one sheet at a time was the only way to guarantee perfect treats. This all changed, however, when I got an oven with a convection setting — and it just happens to be ideal for baking these peanut butter whoopie pies. Read more

Apple-Raspberry Crumb Bars — Bake-Ahead Batches

by in Recipes, January 19th, 2016

Apple-Raspberry Crumb BarsCraving both cookies and pie? A classic crumb bar is just what you need! It’s got a tender, sweet cookie base, real fruit filling and a chewy crumb topping. More portable than pie and more satisfying than a cookie, I’d say a crumb bar with a tall glass of milk would even make a pretty good breakfast (if there were any leftovers from the day before, that is!). Read more

Pistachio Loaf — Bake-Ahead Batches

by in Recipes, January 12th, 2016

Pistachio LoafI’m a pistachio fiend. I love pistachio ice cream, pistachio cakes and pistachio candies. I even use bright-green pistachio oil to make delicious salad dressings. Honestly, I don’t think I’ve ever met a pistachio I didn’t like. Read more

Chocolate Chunk Snack Cake with Chocolate Malt Frosting — Bake-Ahead Batches

by in Recipes, January 5th, 2016

Chocolate Chunk Snack CakeAt first glance, this may just look like your average vanilla cake with chocolate frosting. But it’s so much more than that. I’ve enhanced the classic to make a snack cake worth talking about.

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Upside-Down Orange-Almond Cake — Bake-Ahead Batches

by in Recipes, December 29th, 2015

Upside-Down Orange-Almond CakeThis is my very favorite gluten-free cake base. I use it all the time. I’ve made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfect tender, buttery crumb is almond flour — my secret weapon for gluten-free baking.

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Lime Meringue Bars — Bake-Ahead Batches

by in Recipes, December 22nd, 2015

Lime-Meringue BarsLight and airy meringue is the stuff of dreams. Made of just egg whites and sugar, it magically transforms into something that’s so much more than the sum of its parts.

French meringue is the simplest to make. The egg whites are simply whipped while sugar is gradually added. This meringue needs to be baked. Swiss meringue starts with sugar and egg whites gently heated in a double boiler until the sugar is completely dissolved. It’s then whipped into a dense, silky cloud. Swiss meringue is the base of for my favorite kind of buttercream frosting.

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Baking Advice from Cookbook Author Abby Dodge

by in Books, December 20th, 2015

Love of baked goods but fear of baking is a common kitchen story. If you’re one of those people who is intimidated by baking’s precision or thinks the exactness is boring, think again. Former pastry chef and cookbook author Abby Dodge believes there’s an inner baker in everyone. And she hopes to inspire people to break out the flour and turn on the oven with her newest book, The Everyday Baker (featured in our holiday cookbook gift guide).

Read our interview with Dodge below to find out which recipes she’ll be making this season, the kitchen tools she can’t live without and her biggest baking pet peeves. Plus, grab her recipe for Rosemary-Cornmeal Shortbread (pictured above), her go-to cookie for all occasions. Like all the other recipes in her book, it includes step-by-step photos and thorough twist ideas, so you can be confident in (and have fun with) your holiday cookies this year.

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5 Fruitcake Recipes You’ll Actually Like

by in Holidays, Recipes, December 16th, 2015

fruitcake cookiesWhen you hear “fruitcake,” you probably envision a dry, dense cake that arrives by mail during the holidays. The fruit-filled loaf has a bad rep, and it’s time to change that. These five delicious recipes dismantle everything you thought you hated about fruitcake.

Fruitcake Cookies
“For anybody who doesn’t like fruitcake, forget it. You’ll love these,” says Ina Garten. And we believe her. Sherry-soaked fruit is infinitely more appealing when encased in buttery cookie dough with crunchy pecans and a touch of lemon.

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