by Samantha Seneviratne in Recipes, November 24th, 2015
by Allison Milam in Recipes, November 12th, 2015
I can’t close my cupboards. Baking pans and rolling pins stick their sharp edges against the doors and make it impossible for me to tidy up. Metal mixing bowls roll out and topple onto the floor every day. I have stacks of rimmed baking sheets resting precariously against the wall just waiting to topple and crush my toes. I know I have too much baking equipment, and I fantasize about making a change. I plan for one glorious day when I’ll sort through the piles and take stock of what I truly need. I’ll create a clean and clutter-free work environment. Does any baker really need 12 offset spatulas?
When that day finally comes, I know the one pan I will surely keep. It’s not the most functional of the bunch. One might say it should be the first to go. But I will never get rid of it. It’s the one pan that just makes me smile to look at it. It’s my 9-inch fluted tart pan with the removable bottom. Amidst all of my overflowing baking clutter, it’s my favorite.
I love it because it’s the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted edge. It’s a dainty pan. It’s decorative and frilly. And it is beloved. If I could, I’d make every dessert in a 9-inch fluted tart pan.
by Maria Russo in Holidays, Recipes, November 12th, 2015
Crunchy carrots may be a go-to for snacking, but this in-season root vegetable brings a whole lot more to the table when it’s brought into your baked goods. As you load up your Thanksgiving menu with carrot side dishes, don’t forget that carrots can also be grated and integrated into moist, luscious and comforting cakes. Each of these amazing carrot cakes comes with the mandatory slathering of creamy cheese frosting, as well as its own unique spin.
Make Food Network Kitchen’s decadent, three-layer Carrot Cheesecake the crowning element of your Thanksgiving dessert spread. It’s a sweet mash-up of spiced carrot cake, rich cheesecake and a smooth sour cream topping, and you can learn how to make it from start to finish here.
by Samantha Seneviratne in Recipes, November 10th, 2015
After a richly decadent Thanksgiving feast of turkey, stuffing, mashed potatoes and likely several kinds of casseroles, the only way to end the meal is with something sweet … and also richly decadent. If cakes are the go-to at birthday parties, then pies were made for turkey day. Whether your family craves the tradition of a spiced apple pie or prefers the creaminess of the peanut butter variety, there’s indeed a filling for every personality this season. Check out Food Network’s top pie picks below, each a tried-and-true favorite from our chefs.
Let’s nickname this one “indecision pie”: It’s a three-way mash-up of apple, pumpkin and pecan pies for those times when you really want a slice of all three at the buffet table. With a base of buttery pecans, an edge of sweetened apples and a center of spiced pumpkin puree, this pie boasts comforting fall flavors in each bite.
by Jessica Remitz in Recipes, October 23rd, 2015
Up until some years ago, I was a cultivated-blueberry kind of gal. I’m from Connecticut, and those fat, sweet blueberries were ubiquitous. The cultivated blueberries were the ones we picked in the patches on sticky summer days. And they were always the ones we used to dot our pancakes and load our muffins. Until recently I never gave my blueberry choice any thought. Those babies were refreshing and tasty, and I loved them.
Then I met a man from Maine. And I met his mother. I can remember one evening some years ago when said mother, Deborah, served us a rustic blueberry galette for dessert. She told us how she had gone for a hike and come across a patch of ripe wild Maine blueberries. She picked what she could, took them back home and baked them into a simple pastry crust. I was amazed. First of all, the color of those syrupy cooked blueberries was unlike anything I had seen — so deep and purple. The thick, glorious juice had bubbled up and over the edge of the crust and had caramelized seductively underneath. Second, the flavor of those wild blueberries was unique. They tasted of blueberry times 10. They were floral and savory, with the perfect jammy balance of tart and sweet. That galette was simple perfection and changed the way I looked at blueberries forever.
by Samantha Seneviratne in Recipes, October 20th, 2015
This year, leave the straight-from-the-wrapper candy bingeing to trick-or-treaters and save your splurges (and candy!) for an epic homemade Halloween treat. Here are our most festive, decadent desserts for your fright-night party.
Chocolate Candy Pie
Squirrel away some extra chocolate-coated candies (or use your leftover loot) to make this decadent chocolate pie. Candy gets folded into the filling and makes an appearance atop the pie along with a generous layer of whipped cream.
by Samantha Seneviratne in Recipes, October 13th, 2015
During my junior year of high school I spent my Saturdays behind the counter of a local doughnut shop. It wasn’t a glamorous job, but I was happy surrounded by fried dough. The regulars were kind. The tips were adequate. And I was content with all the iced coffee I could guzzle during my six-hour shift.
While I rarely indulged in a doughnut during work hours, I often brought treats home for my family to share. The apple fritters were our favorites. When most people think of apple fritters, they probably imagine bucolic apple orchards, rustic baskets of overflowing, just-picked fruit and somebody’s beloved grandmother with her secret recipe. Not me. I think of the apple fritters I brought home from the smoky doughnut shop, tucked into a waxy bag and reheated in the microwave. My brother and would share a piping-hot, knobby pastry while standing up at the island in our suburban kitchen. There was nothing charming about the ritual. But the fritters were exceptionally delicious, and that’s all we cared about.
by Maria Russo in Community, October 11th, 2015
My first encounter with Boston cream pie was in doughnut form when I was in middle school. My best friend Melissa’s family had a standing Saturday doughnut-breakfast policy. It was one of my favorite parts about sleeping over her place on Friday night. Her parents would go out early Saturday morning and bring the treats back for us. While they drank coffee, we ate doughnuts in our pajamas. I always chose Boston cream and I always wished I could eat more than one.
There is something so magical about the Boston cream combination: cool, creamy custard nestled in fluffy cake and topped with bittersweet chocolate. It’s the perfect dessert for the indecisive. Chocolate, vanilla, cake and custard all wrapped up in one. It’s a genius invention.
by Samantha Seneviratne in Recipes, October 6th, 2015
Let’s chalk this one up to the weather: Now that the air has turned chilly and the days shorter, it seems only right that we’re craving the warming comfort of sweet treats. In this week’s Most Popular Pin of the Week, two-bite dough balls are laced with fresh banana and tossed in a tried-and-true mixture of cinnamon and sugar while they’re still warm from the fryer. Perhaps best of all is that these next-level doughnuts, featured in Food Network Magazine, can be ready to eat in only 25 quick minutes, making them a go-to dessert when you need something easy yet impressive.
For more ways sweet-tooth-satisfying recipes, check out Food Network’s Let’s Bake board on Pinterest.
Get the Recipe: Mini Banana Beignets from Food Network Magazine
by Amanda Rettke in Recipes, October 5th, 2015
The pound cake is the underdog of the dessert world. It’s not flashy. It’s old-fashioned. It’s simple. But I implore you to take a closer look. If you give it a chance, the pound cake will never disappoint.
First of all, the ingredient list is short. You probably have all the ingredients to make a pound cake right now. That means that no cake craving need ever go unanswered. Second, the method is uncomplicated. It is easy to make and easy to bake. Third, a well-wrapped pound cake freezes exceptionally well. Keep a backup in your freezer at all times to thwart any cake emergency. And, most importantly, pound cake is delicious. Made with a hefty dose of real butter and fresh vanilla bean, the downy cake tastes rich, decadent and far lovelier than the sum of its parts.
Once you’ve gotten your fill of the basic cake, feel free to dress it up. Slice it into layers, reassemble it with ice cream and refreeze it for a gorgeous hot-weather treat. Layer it with fruit and custard to transform it into an elegant trifle. Top it with strawberries and whipped cream for simplified shortcake. You can even grill it to make an unexpected barbecue dessert.
There is nothing quite as magical and comforting as fall baking. The changing colors of the leaves usually means we can start using cinnamon and apples. This impressive cake is filled with those familiar flavors, and it’s simply a wonderful way to enjoy the beauty and essence of fall.