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Bakepedia is the Baker's Resource. At Bakepedia we love everything having to do with baking and desserts. We feature original and curated recipes, an ever-expanding multimedia encyclopedia and a social network. Our motto is “Helping Bakers Succeed,” so whether you are a beginner just branching out from boxed brownies or an expert looking for more inspiration, we want to welcome you to our community. We want to present an engaging atmosphere that fosters interaction amongst users as well as with our editorial staff and visiting baking professionals.

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Go-To Pie Dough from Ken Haedrich

Go-To Pie Dough   Ken Haedrich runs The Pie Academy, so who better than he to bring us his Go-To Pie Crust that he uses throughout his book, Dinner Pies.  This recipe is used in his Shepherd’s Pie and his Turkey Crumb Pot Pie. Recipe © 2015 by Ken Haedrich from Dinner Piesand used by permission […]

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Sav Ital_Chocolate Tart - Version 2

Florentine Chocolate Tart

Chocolate Tart   This Florentine Chocolate Tart from Saveur: Italian Comfort Foodcombines a simple crumb crust and a chocolate ganache filling. The textural contrast of crumbly and crunchy and silky smooth is one reason this dessert is befitting of the term “comfort food”. Ganache tarts abound; this one uses whole-wheat biscuits for the crust. The somewhat […]

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SAN Apple Tart - Version 2

Sant’Antonio Apple Tart

Apple Tart       Did the title confound you? Did you think you were looking at a grape tart? This Sant’Antonio Apple Tart contains apples soaked in red wine, hence the luscious deep purple color and grape-y, wine-y flavor. This tart as well as the Florentine Chocolate Tart are from Saveur: Italian Comfort Food. Folks love the […]

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Whole-Wheat Soda Bread with Pistachios and Apricots Finish Shot - Version 2

Whole-Wheat Soda Bread with Pistachios and Apricots

Whole-Wheat Soda Bread with Pistachios and Apricots     With the winter holidays upon us it is easy to be thinking of over-the-top baked creations but consider those moments when you need something simple and nourishing. This Whole-Wheat Soda Bread with Pistachios and Apricots from Abigail Johnson Dodge and The Everyday Bakeris perfect for weekend brunches with visiting family, vacation baking […]

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Salted Caramel-Toffee Icebox Cake Finish Shot

Salted Caramel–Toffee Icebox Cake

Salted Caramel–Toffee Icebox Cake     So according to those that poll these sorts of things, 2015 was the year of salted caramel. And yes, we jumped on the bandwagon, because, well, it is a really delicious combo!: salted caramel pecan pie with pretzel crust, salted caramel macaroons, bacon bourbon salted caramel popcorn (known as crack-corn […]

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Cocorde - Version 2


Concorde   This image and rendition of the classic chocolate-based Concorde absolutely thrilled me. It is a classic pastry invented by Gaston Lenôtre and in fact I created my own chocolate-blueberry rendition in my book, Unforgettable Desserts. The combination of meringue discs and mousse lends itself to interpretation and this one, from Edd Kimber, is stunning. […]

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Mixed Berry Charlotte - Version 2

Mixed Berry Charlotte

Mixed Berry Charlotte     In his new book, Patisserie Made Simple, Edd Kimber takes classic desserts and pastries like the meringue based Concorde and this pretty Charlotte and breaks them down into easy-to-understand steps. If you have never made soft ladyfingers at home before, Edd holds your hand and it is quite fun and exciting […]

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Christmas Pudding

Christmas Rice Pudding with Almonds

Christmas Rice Pudding with Almonds     A creamy rice pudding with a holiday-red cherry sauce would be a welcomed site on a holiday buffet. This version comes from The Scandinavian Kitchenby Camilla Plum. The book is packed with images, recipe and stories that draw you into a Northern European world. The food, indeed many […]

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PC_Apricot Financiers (c) Rogério Voltan - Version 2

Apricot Financiers

Apricot Financiers   This is not a new recipe but it bears presenting as it uses canned fruit in a most excellent way – and who doesn’t need an easy dessert this time of year? Between the almond paste and the canned apricots you will end up with an incredibly moist “cookie”, that is really […]

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PC_Loaded Nut Slices (c) Rogério Voltan

Loaded Nut Slices

Loaded Nut Slices   I love cookies that are sturdy and keep well – which makes them a boon for the holiday season as host gifts, for inclusion on a cookie tray or to mail to loved ones far away. Also, these Loaded Nut Slices from Payard Cookiesby Francois Payard can be made with really […]

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Homemade Nutella

Homemade Nutella   Just look at the illustration below. I look at it again and again and it always makes me smile. It is from Yvette van Boven, baker, cooker and illustrator extraordinaire. Her book, Home Baked, reminds me of a Molly Katzen book, with her whimsical hand-drawn images and relaxed cooking approach. Check out her Whole-Wheat Oatmeal […]

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Whole-Wheat Oatmeal & Honey Cakes

Whole-Wheat Oatmeal & Honey Cakes     Yvette van Boven has brought us Home Baked, a huge tome on baking that includes wonderful homey dishes like these Whole-Wheat Oatmeal & Honey Cakes and her Homemade Nutella. Hearty with oats and whole-wheat flour, moist with buttermilk, honey and coconut oil, these are way more than muffins and […]

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Marmalade Cakes

Marmalade Cakes   These cakes, based on cornmeal as well as flour, are from Samantha Seneviratne‘s new book, The New Sugar & Spice, in which she promises to help us to bake in a bolder way. The “marmalade” is really a candying process of the whole orange slices and takes attention to detail, but you will be rewarded […]

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Saffron Currant Braid - Version 2

Saffron Currant Braid

Saffron Currant Braid     I keep a little bit of saffron in the house, usually reserving it for paella. Samantha Seneviratne’s recipe for this fragrant yeast bread has me excited about using it for something sweet. She explores spice in a wonderfully playful way in her book The New Sugar & Spice. This easy to […]

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Zengoula with Lemon Syrup: Iraqi Funnel Cakes

Zengoula with Lemon Syrup: Iraqi Funnel Cakes (Pareve)     These funnel cakes are essentially a fried dough and like doughnuts of all kinds they are one of those sweets that really should be eaten as soon as they come out of the hot oil, so plan accordingly. You will be rewarded with crisp, sweet, […]

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Blood Orange Cake

Blood Orange and Olive Oil Polenta Upside Down Cake

Blood Orange and Olive Oil Polenta Upside Down Cake     Amelia Saltsman has brought us a stunningly beautiful and evocative book, The Seasonal Jewish Kitchen. It takes us through the seasons as the name suggests but it also opens us up to a world of lesser-used or known ingredients and recipes such as carob molasses […]

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Apple-Stuffed Cheddar Puffs

Apple-Stuffed Cheddar Puffs     A little bit sweet, a little bit savory. The combo of apples and cheddar are classically found in pie, here reimagined by Heather Baird in a stuffed gougères-like pastry. Pate a choux is possibly the easiest classic French pastry to make and they always look impressive. They puff up, crisp […]

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Roasted Cashew Caramel Cheesecake

Roasted Cashew Caramel Cheesecake     Heather Baird of Sprinklebakes.com has come out with a new book, Sea Salt Sweet, in which she explores that wonderful combo of salty and sweet, showcased so nicely in this Roasted Cashew Caramel Cheesecake. When it comes to cheesecake, I always think more is better – think over-the-top creations – […]

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