Lauren Chattman, Author at Bakepedia
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About Lauren Chattman

Lauren is a food writer, cookbook author, and former pastry chef. She is the author of fourteen cookbooks, including Mom’s Big Book of Baking, Cookie Swap! , Cake Keeper Cakes, and The Baking Answer Book. In addition, she has collaborated with former White House Pastry Chef Roland Mesnier on Dessert University and with Daniel Leader on Local Breads, which won an IACP award. She has appeared on local and national television, including the Today Show, to talk about baking and her books, and has sold over 50,000 cookbooks during periodic appearances on QVC. She has developed recipes and worked as a spokesperson for JIF peanut butter, Pillsbury refrigerated cookie dough, and McCormick spices. Lauren writes about food and baking weekly and monthly for New York Newsday and the Sag Harbor Express respectively.

Author Archive | Lauren Chattman

  
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mini Bundt 1

Mini Bundt Cakes Make Generous Individual Portions
These moist and chocolaty mini Bundt cakes, drizzled with a chocolate and sour cream glaze, make pretty individual desserts. There is a reason zucchini cakes exist! Not only do they help use up the extra zucchini from the garden, but the green veggie…..

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Devil Dog Cake_2

Make This Icebox Cake in Minutes!
Oreos and Twinkie’s get a lot of love but after trying Lauren’s Devil Dog Icebox Cake made with the purchased crème-filled devil’s food cakes, I think these treats have been underrated and underutilized. And what a brilliant use it is. This summery cake comes together in…..

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sweet gozleme

Lauren Chattman Shows Us How to Make Sweet Gozleme
These traditional Turkish flatbreads get their name from “goz,” the Turkish word for eye, because as they cook in the pan brown spots that look like eyes appear on the surface of the dough. Gozleme can be filled with ground meat, eggs,…..

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Black and White cookies2

A Different Black and White Cookie
When David Lebovitz’s first book, Room for Dessert, debuted in 1999, I was immediately entranced. Here was a restaurant chef, the longtime pastry chef at Chez Panisse no less, who understood what home bakers wanted: unfussy but deeply satisfying desserts. I’ve been a fan…..

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blueberry basil frozen yogurt

Frozen Yogurt is Easy to Make at Home
Frozen yogurt is quicker and easier to make than ice cream, since there’s no custard to make beforehand. Simply combine your ingredients and throw them in your ice cream machine, processing by following the manufacturer’s instructions. In this recipe, basil and blueberries…..

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coconut panna cotta

Panna Cotta with a Hint of Tropical Flavor
Looking for a quick, make-ahead dessert that’s still impressive enough to end a dinner party? These coconut milk panna cotta take less than 10 minutes to prepare, and keep in the refrigerator for several days. The richness of the coconut milk and…..

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popped quinoa bars

Did you know that grains other than popping corn have hard impermeable hulls protecting starchy interiors? When quinoa, millet, amaranth, or sorghum are heated, pressure builds up inside the grains until they pop. These smaller grains don’t become a fluffy snack that you can eat in front of the tv,…..

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homemade ricotta_1

Homemade ricotta cheese is easy to make and far superior to store-bought ricotta in flavor and creamy consistency. This premium ricotta has a million sweet and savory uses. Use it instead of whipped cream or ice cream to serve with cake. Dollop it on pizza dough, or stir it into…..

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caramel walnut tart slices

This Caramel-Walnut tart from Nancy Silverton’s Desserts is one of my all-time favorites and a perfect Throwback Thursday offering. It’s little bit more work than anything I’d usually make, but foolproof and worth the effort if I have some time. It’s also a great recipe to learn from, since it beautifully…..

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slider-buns-with-hamburger

For larger sliders, divide the dough into eight pieces. Dividing the dough into 10 pieces will give you mini slider buns. Image: Lauren Chattman Print Slider Buns Author: Lauren Chattman Makes: Makes 8 to 10 slider buns   Ingredients ¼ cup water, warm room temperature (78˚) ½ teaspoon instant yeast 1½ cups…..

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whole-grain-breakfast-bowl

Wheat berries are as whole a food as you can get. They are entire wheat kernels, unprocessed, except for the removal of their tough hulls. I’ve been adding them to bread dough for a while now, to give my loaves a wheaty, nutty flavor and great chewy texture. I’ve also…..

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chocolate-angel-food-cake

Baking With Jim Dodge came out in 1991. I loved it immediately for the attention Dodge focused on classic American baked goods, including cobblers, coffee cakes and sticky buns. Conventionally regarded as humble, these items were instantly elevated by Dodge’s attention to technique. If you wanted to learn the tricks…..

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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…..

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Here’s a cupcake for candy bar fans, with plenty of peanut butter and chocolate flavor and some crunch from the crushed Butterfinger garnish. Image: Lauren Chattman Print Peanut Butter Cupcakes with Butterfinger-Ganache Glaze Author: Lauren Chattman Makes: Makes 12 cupcakes   Ingredients For the cupcakes: ½ cup buttermilk 1 large egg 1…..

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It was easy enough to find a recipe for Pasta Primavera or Peking Duck if you were learning to cook in the 1980s, but where could you go to learn how to poach an egg or make a bowl of real, not instant, oatmeal? After making some pretty poor versions…..

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everything-topping

Use this on your own homemade bagels, rolls or even our Everything Pita Bread. The combination of onion, garlic salt and seeds is a classic. Image: Lauren Chattman Print Everything Topping Author: Lauren Chattman Makes: Makes about ½ cup   Ingredients 2 tablespoons poppy seeds 2 tablespoons sesame seeds 2 tablespoons dried…..

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Everything-Pita-baked

Recent chatter about artisanal Jewish deli food as a new global food trend got me thinking about the “everything” mix of seeds, salt and onions that my local bagel place packages and sells. Here’s my contribution: I recently used it to top pita bread dough just before baking, to add…..

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beer-bread

Beer bread is a wonderful alternative to “real” bread when you are pressed for time. Beer’s carbonation helps the bread rise (use a little baking powder for insurance), and its yeasty flavor mimics the flavor and aroma of yeast bread in a fraction of the time it would take to…..

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