Samoa Pie

Let us all thank Allison Kave's boyfriend who suggested she enter a Brooklyn, NY pie making contest - because she won and ...

Peanut Butter Cupcakes with Butterfinger-Ganache Glaze

Here’s a cupcake for candy bar fans, with plenty of peanut butter and chocolate flavor and some crunch from the crushed Butterfinger ...

Chocolate Raspberry Brownies

When I was about 10 years old my mother held a dinner party, and for dessert, she served scoops of chocolate ice ...

Colorful Spiral Cookies

Heather Baird is the creator of the colorful and inspiring blog, SprinkleBakes, which is also the name of her book in which ...

Banana Split Cheesecake

Alisa Hunstman's newest book, Desserts from the Famous Loveless Cafe is packed with recipes that she serves at her Nashville cafe. This cheesecake is rich and creamy ...

Samoa Pie

on Apr 11, 20141

Peanut Butter Cupcakes with Butterfinger-Ganache Glaze

on Apr 11, 20142

Chocolate Raspberry Brownies

on Apr 14, 20143

Colorful Spiral Cookies

on Apr 9, 20144

Banana Split Cheesecake

on Apr 8, 20145

Maple Syrup Grades & Comparisons

maple-syrup-grading-comparison-chart

We love baking with maple syrup, and as Lauren mentions, the grade of syrup will affect the flavor of your baked goods. There are maple syrups that are as pale as the lightest honey and some so dark and rich that they look like molasses. I am lucky enough to live in New England and…..

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Baking with Maple Syrup

maple-syrup

According to archeological evidence, indigenous peoples of the northeastern U.S. and southeastern Canada produced maple syrup long before Europeans arrived. Collecting sap by boring holes in the trunks of maple trees, they would pour it into hollowed out logs and then toss white-hot stones into the logs to bring it to a boil, concentrating its…..

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Hummingbird Cupcakes

hummingbird-cupcakes

The recipe for Hummingbird Cake, a spice cake moistened with pineapple and banana and covered in cream cheese frosting, first appeared in Southern Living magazine in 1978 and became in instant classic, generating dozens of variations. Here is one of ours, a cupcake version that portions out the rich and flavorful batter into manageable little…..

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12 Perfect Passover Desserts

flourless-chocolate-cake-3

Here are some of our favorite flourless desserts, culled from the Bakepedia archives for use during Passover. A star (*) indicates that the dessert is also dairy-free or that it can be made with dairy-free whipped topping in place of whipped cream. If a recipe calls for cornstarch, which is not kosher for Passover, substitute…..

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Two-Ingredient Chocolate Mousse

two-ingredient-chocolate-mousse

When I think about Passover desserts, I don’t like to think about what must be excluded, partially because it gets confusing. Some observant Jews say the leavening that must be avoided is through fermentation, therefore the chemical leaveners baking soda and baking powder should be fine. Other Jewish bakers would scoff at the idea of…..

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Baking Powder vs. Baking Soda

baking soda vs baking powder

Many a beginner baker has been tripped up by the mistaken belief that baking soda and baking powder are interchangeable. Both are chemical leaveners, and both contain the same leavening ingredient, but knowing when and how to use one or the other will ensure that your biscuits, muffins and cakes rise the way they should……

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Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake_2

Alisa Hunstman first came across my radar when she published Sky High: Irresistible Triple-Layer Cakes. Her Mile-High Devil’s Food Cake and take on homemade wedding cakes caught my attention, along with her easy writing style and clear instructions. Her newest book, Desserts from the Famous Loveless Cafepresents cakes and so much more.  No yeast, no rolling, no waiting—this…..

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Specialty Flours

specialty flours

As interest in whole-grain and gluten-free baking has grown, flours milled from rye, spelt, soy and a host of other grains and beans are increasingly available at supermarkets and natural-foods stores. Why not take advantage of this abundance by incorporating one or more specialty flours into your baking? Before you try to make a rye…..

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Blue Velvet Cupcakes

Blue Velvet cupcakes

Working with food coloring is different from working with an artist’s box of acrylics or watercolors. When trying to achieve a specific color, you must take into account natural colors that exist in the cake batter or cookie dough you are working with. Bright yellow egg yolks and even pale yellow butter can derail a…..

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David Lebovitz in His Paris Kitchen

David-Lebovitz-author-photo

I met David Lebovitz at an International Association of Culinary Professionals conference 15 years ago, where we bonded over a huge display of smoked salmon while bemoaning the lack of bagels (it was breakfast time, after all). Funny how certain food experiences forge friendships. David and I were both in the early phases of our…..

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