Lemonade Recipes to Make Right Now

It is my personal feeling that lemonade is one of the finest things in this earthly life. There are few things I love more than a cold glass of lemonade. Lemonade is really the only way I can be bribed into county fairs and street festivals. What’s better than some fresh-squeezed, tart lemonade on a hot summer day? And I love all kinds of fruity flavor combinations, too. Have you ever seen a pink lemon? No, but that doesn’t stop pink lemonade from being delicious! So as summer quietly comes to a close, let’s take a minute to appreciate all of lemonade’s refreshing qualities and all the tasty things you can do with it in these lemonade recipes.

Honeyed Pink Strawberry Lemonade Bars via aidamollenkamp.com

I’m obsessed with this recipe (seen in our top image) and I can’t wait to give it a try. So many of my favorite things are used in this recipe — I love baking with honey. And how good does a pistachio-graham crust sound?

Pink Lemonade Cookies via Healthy-Delicious

These look so tasty! I love their pretty blush color, and I love that this recipe doesn’t use any powdered lemonade mixes or any other artificial ingredients to get their lemonade flavor.

Lemonade Sorbet via Like Mother Like Daughter

Can you say, “ultra-super-mega refreshing”? There probably aren’t too many sweltering-hot days left this summer, but this looks so light and inviting that I might just make it anyway. I love the idea of adding mint to make it extra cool.

Cherry Lemonade Donuts via Inside BruCrew Life

Looking for one last special breakfast treat to make before the kids head back to school? Give these super summery donuts a try. Summer’s not over just yet!

Strawberry Lemonade Coffee Cake via The Law Student’s Wife

I can’t even believe how good this looks. I’m a sucker for crumb topping. Combine that with some sweet strawberries and tangy lemonade and it looks like you’ve got a shoo-in for my favorite thing ever.

Blackberry Lemonade Cupcakes via One Sweet Appetite

This recipe showcases how versatile lemon and citrus flavors can be. The blackberry frosting sounds like a winner to me, but of course, so do her other suggestions: raspberry, strawberry, cherry…why not try them all?

Healthy Desserts to Make Now

It’s the middle of summer and we want fresh, fruity and healthy! Our fellow bloggers have come up with a colorful, delicious array with beautiful, tasty, healthy options. Here are our Top 10 Healthy Tropical Desserts.

I am particularly taken with the Papaya and Banana Frozen Yogurt shown above from Laylita.com. Layla Pujol has many healthy options to choose from on her blog and this frozen treat doesn’t have to require an ice cream maker.

Shelly Fulton and Gretchen Dambach Fritsch bring us a grilled dessert from their Two Healthy Kitchens blog. The combo of grilled pineapple and bananas with the creamy ricotta topping tastes indulgent, but fits a light approach.

How about a vegan Chamomile + Coconut Mango Milkshake? Creamy, rich and fruity all at once. Sherrie Scaglione Castellano shows us how on her With Food and Love blog.

Faith Gorsky Safarini takes a pineapple and lets it be a pineapple! When fruit is so good, you don’t have to tinker too much. She uses a Sri Lankan pineapple, but Hawaiian will do. With a touch of vanilla bean paste, it becomes frozen sunshine on a stick in her Vanilla Pineapple Popsicles.

Julia Mueller brings us a Coconut Chia Seed Pudding made with coconut milk, almond milk and features mango, too. Check out her other recipes at The Roasted Root.

This Pina Colada Smoothie from Lisa Longley’s Wine and Glue blog contains no alcohol but does contain the expected and delectable combo of pineapple and coconut. The mango gives it color and a rich texture.

I love pomegranate. I love the color, the flavor, the way it stains my aprons! These All Natural Pomegranate Gumdrops are awesome! Chewy, fruity, sparkly with a little crunch of sugar and a gorgeous deep red-pink. Susan Lightfoot Moran shows us how easy they are to make on her The View From Great Island blog. We recommend that you refrigerate these.

Well, you knew I had to get chocolate in here somehow, right? Dark Chocolate, Orange & Pistachio Greek Yogurt Cups are chocolaty, but have a hint of citrus and crunch, all brought together with rich and creamy Greek yogurt. Brianne Izzo shows us how assembling simple ingredients can create a dessert pretty enough for a dinner party (but I think I might eat these for an indulgent breakfast).

With a blog called Yummy Healthy Easy, we should have known we would find something to tickle our taste-buds. Frozen desserts are so perfect this time of year and these Watermelon Kiwi Popsicles by Jen Nikolaus are incredibly refreshing.

And last but not least let’s thank Susan Lightfoot Moran for reminding me how much I Love guavas, as she has imagined, above. I have actually written a story about what is perhaps the most erotic and sensual food experience I have ever had and it features this fragrant tropical fruit. Her dish is simple, pretty, healthy and above all, lets this fruit shine in all its glory.

Peaches, Plums and Pluots! Oh My!

Plums were the very first fruit I took to as a child. I loved their luscious purple color and their juicy sweetness. However, it took me a very long time to warm up to peaches (maybe it was the fuzz), and pluots and apriums…well, I had heard of them. I knew that they are a hybrid of plums and apricots, but until early last week I didn’t even know what one looked like.

Now that I’ve mentioned it, you might also be thinking, “Hmm, I can’t picture a pluot.” Well, I’ve saved you the Google image search. This is a pluot, and they’re quite pretty. Tasty too. The best of both worlds; some of the velvety apricot qualities with the juiciness from the plums.

This stone fruit roundup is dedicated to recipes that feature what I’ve begun thinking of as the forgotten fruits of summer. Everyone is so anxious to bake with plump, juicy berries in the summertime, but I’m betting you could knock some socks off with these recipes.

Blackberry Pluot Fruit Pie via The Culinary Life

Not ready to give up baking with blackberries? Get your fix with this blackberry pluot pie recipe shown above. How pretty is that color? It’s like you can taste the purple.

Plum Vanilla Crumble Bars via House of Brinson

I’m so excited about this recipe, above. Not only do the plum crumble bars look delicious, but Susan Brinson includes a handy guide to plums and buying them. Choose your favorite and go forth!

Pluot Lemon Sorbet and Apricot Ginger Sorbet via Spiced Curiosity

It’s still summer, which means it’s still sorbet season, as seen above, waiting for you to dig in! What could be better than a cool, tart sorbet on a sweltering summer day? You’ll have to scroll down to find the pluot recipe, but why not give the apricot one a try while you’re at it? They do come from the same family, after all.

Plum and Almond Cream Tart via Joanne Eats Well With Others

This tart above just looks like I could eat it forever. I’m a sucker for any sort of almond cookie, which looks like the inspiration for the crust. And we already know how I feel about plums, so this one is a winner for me!

Peach Coconut Banana Bread via Lil’ Lunas

Who doesn’t love a good banana bread? This recipe brings in light, fruity, tropical flavors to make it feel a bit more summery. Save the dense, traditional banana bread for the upcoming autumn months. The juicy peaches really add a new dimension.

Peach Streusel Muffins via Sally’s Baking Addiction

With all the pretty peaches and the streusel topping, these muffins look absolutely divine. All that glaze and crumbly topping…they look messy, but so worth it!

Our Apricot Tart with Almond Crumble seen up top, combines almond paste, sliced almonds and the rich color and flavor of apricots. The almond crust is a great base for your favorite filling, by the way.

Chill Out with Frosty Chocolate Beverages

The Test Kitchen will often have 50 to 100 pounds of chocolate around at any given time. Unsweetened, bittersweet, semisweet, milk, white and occasionally some gianduja. Most is bulk, some are chips and our scale gets a work out. Most of the chocolate gets melted or chunked and incorporated into cookies, bars, cakes, candies, pies and puddings and I realized that we hadn’t created any cold chocolate beverages. Hot chocolate is an obvious chocolate drink, but I grew up in NYC drinking Serendipity’s Frozen Hot Chocolate and I thought, it’s summer! We need some frosty chocolate beverages! So, for your enjoyment, check out this great Chilly Chocolate Beverage Roundup. You will be sipping and slurping these for the next three months at least.

Lisa Menichello Huff has tons of beverage recipes on her SnappyGourmet blog but we were particularly taken with her Adult Strawberry Frozen Hot Chocolate as seen in our main image above.

We love the combination of cherry and chocolate and Becky Gail Hardin from The Cookie Rookie has created Chocolate Covered Cherry Sangria, seen above, with a nice kick of chocolate vodka blended together with black cherry juice and red wine.

Why go to the local coffeehouse and spend your hard earned bucks when you can make a Skinny Mocha Frappe at home? Miriam Pascal of shows us how. Save money and calories while quenching your thirst. We like to make this one with soy milk and good old cane sugar. Use tall glasses as show above and add a nice fat straw.

Cold chocolate beverages can be great for breakfast and lunch, if they have a good nutritional profile. This Chocolate Banana Funky Monkey Smoothie above fits the bill from Brianne Izzo and her Cupcakes & Kale Chips blog. .

Hopefully you checked out The Soda Fountain book, that we love so much, in which case you know all about the classic New York Egg Cream. Here, Amy Kritzer shows us how to make our own chocolate syrup for her take on the classic at whatjewannaeat.com, shown above.

Frozen bananas add body to Lisa Longley’s Skinny Mexican Hot Chocolate. Add as much cayenne as you like.

How about mocha? That combo of chocolate and coffee? All it takes is 4 ingredients to make these Chocolate Kahlua Floats from Joan Hayes’ Chocolate Chocolate And More blog.

Chocolate and peanut butter are a classic combo, here shown above as a frosty, drinkable Frozen Peanut Butter Mocha from Stephanie Brubaker‘s Back for Seconds blog.

If you want to start with a mix we are partial to the tins (seen above) of MarieBelle chocolate, which come in Aztec, Spicy and also a Cardamom flavor.

You melt the chocolate shavings, then blend with ice for a sophisticated cool, frosty drink. Served with a long spoon, you will get every last indulgent drop.

And last but not least Bakepedia’s version of a kid-friendly Frozen Hot Chocolate seen above. This is my version of the Serendipity classic. It was, and still is, served in a giant coupe style glass at the NYC restaurant, for for more than one person, with wide, long straws and a spoon. Look for our vegan version coming soon.

Making Ice Cream Cakes at Home Has Never Been Easier – or More Creative

I scream, you scream, we all scream for ice cream! Cake, that is.

Ice cream cakes are a special treat, but store-bought ones can be so expensive. And, let’s be honest, nothing from a store is ever as good as homemade. Ice cream cakes are the perfect celebratory dessert for summer birthdays, and great fun for anyone who loves baking. It’s a race against the clock as you try to assemble your creation before your main ingredient melts into a sticky puddle. Just imagine how good that first bite will taste after you’re done? And licking fingers during the process is more than permitted. We recommend it.

Our own Lauren Chattman wrote a whole book on Icebox Desserts and this Devil Dog Icebox Cake is sheer genius – look at it in the image above. Those are Devil Dog snack cakes in there! Kids love making this as much as eating it – adults too. If you don’t tell anyone about the snack cakes, they probably won’t know, but we love telling people and watching their faces for a response. They smile every single time.

Turtle Ice Cream Cake via Paint Chips and Frosting 

There’s an ice cream shop in my hometown that sells turtle ice cream pie. I order it almost every time I go because I can’t say no to nuts, chocolate, and caramel. This cake looks like that pie on steroids, and like I would probably die for it.

No Bake Nutella Chocolate Wafer Ice Cream Cake via Creature Comforts Blog

I love this recipe because she supplies you with a layering order. Layer upon layer of rich and creamy goodness. Build it and they will come. And her version happens to be gluten-free!

Chocolate Chip Cookie Dough Ice Cream Cake via Life, Love, and Sugar

In my opinion, one of the most delightful combinations on this planet is that of cookie dough and ice cream. And to put it all together in the form of a cake? That’s like three desserts in one. How can you go wrong? This recipe features a no-churn homemade ice cream featuring cream cheese. You have to check this out.

Blueberry Strawberry Banana Ice Cream Cake via One Green Planet

This recipe is more than just a better-for-you ice cream cake. It’s also vegan, dairy-free, raw diet-friendly, and beautiful. With all those fresh berries, it’s practically guilt-free. While you visit this recipe, take the time to peruse this blog. Gorgeous. Delicious. Inventive.

Tiramisu Ice Cream Cake via Once a Month Meals

I guess the only way to top tiramisu’s melt-in-your-mouth quality was to make it into an ice cream cake, which will actually melt in your mouth. This uses purchased pound cake, making it quick to put together.

Mint Chocolate Chip Ice Cream Cake via Crazy Little Projects

On a hot summer day, what’s better than refreshing mint chocolate chip ice cream? Mint chocolate chip ice cream cake, of course, so your ice cream cone doesn’t melt all the way down your arm. The tip of lining your pan with foil makes this unmold easily.

Summer is the Time for Shortcakes – But Don’t Limit Them to Strawberry!

As we approach the Fourth of July, it’s time to honor one of summer’s most popular desserts: shortcake! All that rich pastry, light, whipped cream, and sweet, fresh summer fruit make shortcake a favorite among many.

Of course, we default to thinking about strawberry shortcakes. But like with any dessert it’s okay (encouraged, even!) to get creative. Try out a shortcake recipe with your favorite fruit. If you’re at a loss for inspiration, I’ve included some in this roundup (peach shortcake, anyone?).

So what are you waiting for? Get baking! Your Fourth of July cookout will be here before you know it.

Strawberry Shortcake Skillet Cobbler – via Recipe Girl

This recipe takes your typical strawberry shortcake and puts a twist on it. I love the idea of making this in a cast-iron skillet and as a bonus it is super easy. Strawberries galore on that bottom layer – yum!

Peach Shortcake – via The Law Student’s Wife

Not excited about strawberries, or just have a surplus of peaches? You can make a shortcake with them, too, or try this recipe with nectarines if you don’t want to bother peeling them.

Mixed Berry Shortcake – via The Pioneer Woman

I wish I had found this recipe earlier this summer! I bought a bunch of berries at a market because they were so cheap and beautiful. But I couldn’t figure out what to do with them so I ended up making several different desserts. I’ll have to remember it the next time my refrigerator is bursting with berries. This recipe also features a combo of Greek yogurt and heavy cream for the topping, which provides a nice tang.

Paleo, Gluten-Free Strawberry Shortcake via Perchance to Cook

Sticking to a paleo or gluten-free diet? Never fear – shortcake is still an option! This version features almond flour and coconut flour. And since strawberry shortcake is such a popular summer dessert, this is a great recipe to make and take to a cookout. You never know what your friends and family are eating these days.

Strawberry Shortcake Muffins via Delighted Mama

If you’re anything like me, you’ll eat just about anything as long as it’s the form of a muffin. While I don’t usually get cravings for shortcake, I’m sure I could be persuaded into eating one (or a few) of these.

And for something a little different try our Raspberry Rose Shortcakes, seen in the image above, which combine the floral flavors and aromas from edible roses with fruit, for a pretty-in-pink presentation.

Happy National Cherry Tart Day!

We think cherry tarts and pies deserve more credit than they’re given. They’re so versatile – from full-size to minis, with a variety of crust options, and the age-old debate when it comes to cherries: sour or sweet? Dédé has a thing about that actually. Many recipes will just call for fresh cherries and don’t specify and believe us when we say that they are light-years apart in flavor! If you come across such a recipe take a look at the sugar. If sour cherries are required there will be quite a bit of it. Hopefully the recipe you are using does distinguish between the two, or maybe your tart and pie longings go beyond cherry?

Personally, I don’t have an overwhelming preference. If there’s a pie, or a tart, or a tartlet, chances are I’m going to eat it. Classic apple? Of course! French Silk? Bring it on. Strawberry rhubarb? Hit me. Peanut butter? Yes, please.

But some people aren’t as easy to please. I know some people who won’t eat any pies that include fruit, and others who won’t reach for anything rich and chocolaty unless it’s a brownie. With that in mind, I’ve compiled a variety of recipes that will make everyone happy for this roundup.

So, I want to know: what’s your preference?

Lattice Top Deep-Dish Sour Cherry Pie – Ken Haedrich, Pie, The Harvard Common Press (seen above)

It is Cherry Tart Day, after all, so we’d be remiss if we didn’t include a recipe that includes cherries. Not quite ready to choose between sour and sweet? Follow Ken’s tips for creating a perfect sour cherry pie – one that’s tart, but not so tart your lips will pucker.

Key Lime Pie, via Gimme Some Oven 

Another classic! I’m such a sucker for key lime pie. If it’s on the dessert menu at a restaurant, I have to eat it. If I see key lime pie flavored ice cream, I have to eat it. So if you bake key lime pie…I have to eat it.

Baileys Chocolate Pie, via Life, Love, and Sugar

Sure, it’s summertime, and sure, it’s the perfect excuse to bake fruit into your tarts and pies. But sometimes, you need something rich and creamy and indulgent. This recipe is a great bet! Serve chilled on a hot summer day for a sweet ending to your cookout.

Mini Citrus Tarts, via A Beautiful Mess 

Mini desserts are almost irresistible – perfectly portioned, no messy cutting, and too cute to pass up! A variety of these mini citrus tarts would be a great addition to a brunch spread.

Apricot Almond Tarts with Lavender, via Twigg Studios 

A perfect recipe for your daily dose of class. I can’t get over how lovely these look. I’m really excited about the crust in this recipe – pistachio and lavender is a divine combo!

Chocolate Caramel Pretzel Tart, via Food Babbles 

We’ve covered sweet…we’ve covered sour…so how about something a little salty? I didn’t forget about you, salty-sweet lovers! Personally, I love using pretzels when I bake; it’s like a snack and a dessert all in one.

We’re going to let you in on a little secret: Friday June 6th is National Doughnut Day. It seems like Doughnut Day can go unnoticed until it rolls around. By the time you’re ready to help yourself to a free doughnut at your local Dunkin’ Donuts to celebrate, they’ve sold out, or the line is sixty people long. For future reference – if you’re interested in marking your calendar for next year…and the year after…and the year after – National Doughnut Day graces us with its tasty presence the first Friday in June.

Don’t feel like waiting in line to get your sweet treat on Friday? Don’t worry. We’re here to help.

Vanilla Bean Waffle Doughnut – via Sweet Treats

What better way to enjoy a doughnut than to combine it with another breakfast food? These cake doughnuts look gorgeous after being pressed on a waffle iron. What an easy way for those of us without a doughnut pan to satisfy our doughnut cravings!

Creme Filled Pumpkin Doughnut Holes via Hearts in My Oven

Pumpkin doughnut holes with maple glaze might not sound seasonally appropriate, but who’s going to say no to these perfect mouthfuls of spicy, nutty flavors, especially with their creme-filled centers? And if you’re anything like me, you’re always ready for a taste of autumn…

Fresh Blueberry Doughnuts via The Scrap Shoppe

You might try making a batch of muffins or some pancakes with fresh blueberries, but why not try out this recipe for blueberry doughnuts? These cake doughnuts feature pockets of fresh blueberries to keep each bite interesting.

Nutella Filled Doughnuts  via Veggie Zest

I’m a sucker for any recipe that incorporates Nutella because I know it’s sure to be a crowd-pleaser. These little nuggets are light and tasty, especially with all hazelnut, chocolatey goodness on the inside.

Jelly Doughnuts via Deliciously Yum

Are you more traditional when it comes to your love for doughnuts? How can you go wrong with a good ol’ jelly doughnut? Try making them yourself with whatever jelly and topping suits your fancy.

Lemon Meringue Doughnuts via Bakepedia

Lemon meringue is not just for pies and tarts. These yeast-raised doughnuts are filled with lemon curd and topped with a swirl of meringue that you can toast under the broiler or with a propane torch. We like any excuse to pull out the propane torch. Also be sure to check out Dédé’s A Baker’s Field Guide to Doughnuts. Her fave are the Crème Brûlée Doughnuts.

Image: Dédé Wilson

Note from Dédé: This is our inaugural Roundup, which will be a new regular feature and sourced by our new intern, Alexa Costi. Look for an upcoming introduction to her and our other new interns here in the blog.

Whether or not you’re still waiting for it to feel like springtime in your neck of the woods, it doesn’t change the fact that May is National Strawberry Month. If you were lucky enough to celebrate yesterday’s Pick Strawberries Day by actually picking strawberries, we’ve compiled a list of tasty strawberry-inspired recipes so you can put those berries to good use. Didn’t get to pick your own strawberries? That’s okay! Grocery stores and farmer’s markets are starting to feature the red, juicy fruit, As it gets closer to summertime (fingers crossed for warmer weather), you’ll be looking for light, fruity desserts to finish off your weekend and holiday cookouts and we have some great options for you to try.

The History of Strawberry Shortcake (via Driscoll’s)

That gorgeous featured image above is of Dorie Greenspan’s Double Strawberry and Rose Shortcakes that she developed for our friends at Driscoll’s as a new take on the classic summer dessert. Check out the link for a history of strawberry shortcake – from biscuits to sponge cake to shortcakes in jars.

Strawberry White Chocolate Coffee Cake Muffins (via Will Cook For Smiles)

The sweetness of the white chocolate pairs beautifully with the sweet/tart strawberries. These muffins could be a great alternative to chocolate-covered strawberries – you’ll get similar flavors without feeling too indulgent; and you can eat chocolate for breakfast. Always a great way to start the day.

Fresh Strawberry Pie (via Brown Eyed Baker)

This recipe really highlights the freshness of the fruit in flavor and color. The red, ripe berries are barely coated with a lightly sweetened and thickened glaze and piled into a baked piecrust for the freshest take on a fruit pie.

Strawberry Hand Pies (via Inspired by Charm)

Looking for a quick breakfast before work? Make a batch of these over the weekend and grab one before you head out. We love the extra crunch of sugar on top of the gorgeous golden crust.

Creamy Strawberry Pie (via Julie’s Eats and Treats)

This icebox pie has strawberries in four different forms: frozen, gelatin, ice cream and fresh! It has a nostalgic quality that says comfort food – and the pink color will make you smile. It is also super easy to put together.

Strawberry Almond Tart (via Sweet Twist of Blogging)

This tart is reminiscent of a Linzer torte, but here it features fresh berries. The crunchy and crumbly almond crust offers a great texture contrast.

Strawberry Sugar Cookies (via Cooking Classy)

Love that pretty pink color! Freeze dried strawberries boost the color and flavor in both the cookie and the frosting, which also gets a jolt from fresh berries as well.

 Image Courtesy of Driscoll’s

My KitchenAid mixer is probably my favorite piece of equipment, but there are plenty of smaller and much less expensive baking tools that help us in the Test Kitchen, so we thought a roundup of our favorites was in order. We gave ourselves a limit of $10 so that these would be accessible to everyone. If you don’t have anything on this list yet, you are missing out!

_{Image: Peter Muka}

• Luminarc stacking bowls (above). You will want several in a variety of sizes, but the smallest ones start at about $1. We use these heatproof glass bowls daily as general prep bowls, to melt butter and chocolate, and anytime we need to microwave something.

• Wooden utensils. These are a must, especially when stirring caramel (they don’t conduct heat) or working with nonstick pots and pans. Bed Bath & Beyond has a set called Totally Bamboo 6-Piece Bamboo Utensil Set with six different utensils for about $6.

_{Image: Dédé Wilson}

• Bamboo skewers. These are my go-to cake testers and they work in the deepest cake pans. If I’m making fruit skewers or need to dip a marshmallow in fondue, they multi-task, too. Look for them in your supermarket for about $1.50 per 100.

• OXO Measuring Beakers. OXO is a company we always keep tabs on for their ingenuity and quality products. We are partial to their 4-Piece Mini Measuring Beaker Set. You can measure out vanilla extract with ease and have it waiting for you on the counter when you need it. $9.99 for all 4.

• Table crumber. I didn’t think I needed one of these, even though every time I serve baked goods, there are crumbs all over the table. Once I used this elegant Aluminum Pocket Crumber, I couldn’t believe I had gone without for so long. At less than $5, it might just be the perfect hostess gift.

• Brown Sugar Bears. These terra cotta bears are about $5 and can save you from ever having to deal with hardened brown sugar again. Simply soak in water and store in an airtight container with your brown sugar. You can even get one for light brown sugar and one for dark and you are still within our budget!

• Microplane graters. These come in all price ranges and most are a bit more than $10; however, there exists a mini for $1.99 – the Microplane Classic “Try Me” Zester.

_{Image: Dédé Wilson}

• Wooden reamer. When I have to juice a lemon I usually reach for my reamer, as seen above. This simple, yet incredibly functional tool does the job effortlessly and can be found for less than $5.

• Lemon hat. A great alternative to a reamer is a lemon hat – well, that’s what I call it anyway. It looks like a cheesecloth shower cap for a lemon half and is often referred to as a lemon cheesecloth bag or stretch wrap. It holds the seeds back and allows the juice to flow and you can pick them up for less than $5.

• Old toothbrushes. They’re free! We use them to scrub all the tiny fluted edges of tart pans, to get into the corners of square pans, the inside of pastry tubes, to spot scrub stains on cutting boards and so much more.

_{Image: Dédé Wilson}
A tip: Don’t overlook the dollar store. Don’t buy your measuring implements there (they will most likely not be calibrated correctly), but on a recent trip, we saw kitchen shears, a pizza cutter, tons of spoons, spatulas, twine, hot mitts, woven placemats, clips to close bags, paring knives with protective sleeves (great for picnics), pie servers and so much more. All for a dollar!

We would love to hear about your favorite inexpensive tools and gadgets. Share them with us in the comments below.

There are mere hours left until we ring in a brand new year, and we look forward to seeing what 2014 brings to the Bakepedia community, but there’s still time to reflect on the last few months! We launched in mid-August and have since enjoyed a great following with some very loyal fans who keep coming back for more. If you’re just joining us, here’s a roundup of our top recipes of 2013 to get you caught up on all the excitement, and for our regulars to reminisce about all the fun they’ve had baking with us this year!

10. Buckeyes – The ladies of Liddabit Sweets, Liz Gutman and Jen King, shared a recipe for one of their most popular candies that you can find at their flagship store in New York City’s Chelsea Market. These Buckeyes feature peanut-butter filling rolled into balls and dipped into chocolate, and the recipe yields plenty, so prepare yourself for an oncoming addiction or start getting used to being everyone’s favorite neighbor. (Image: Rachel Been.)

9. Chocolate Ganache – Ganache is a simple staple that all bakers should have in their repertoire. You’ve loved this recipe for its versatility, being able to transform from a chocolate sauce or glaze to thick and creamy frosting or delectable truffles depending on the temperature. We use this and variations in many desserts, including cheesecake brownies, Champagne cake, cupcakes, flourless chocolate cake and more. Click here for more recipes using ganache. (Image: Dédé Wilson.)

8. Easy Chocolate Cake – One of our very first cakes was also one of your favorites. It’s a foolproof chocolate cake recipe that requires no electric mixer and also has the benefit of being vegan for all to enjoy. Make sure to check out the comments section here, there are a lot of great questions about ingredients and adjustments for different pan sizes. (Image: Dédé Wilson.)

7. Pumpkin Cheesecake with Gingersnap Crust in Jars – Shaina Olmanson’s use of mini Mason jars appealed to our Pinterest addiction (as well as our community’s, this one went viral on Tumblr!), but it was the use of our favorite seasonal ingredient within a delicious cheesecake recipe that really stole the show. (Image: Shaina Olmanson.)

6. Almond Buttercrunch Toffee – The toffee in this recipe has a deep flavor from the brown sugar and is layered with dark chocolate and toasted-almond topping. It may look a little daunting, but we trust that if you read the recipe all the way through before beginning and you take your time, you’ll be rewarded with a sinfully satisfying treat. (Image: Dédé Wilson.)

5. English Muffins – The Model Bakery in California became a national name thanks to this recipe, which was featured on Food Network’s The Best Thing I Ever Ate and now appears in its new cookbook. Read the comments for some important notes from co-author Rick Rodgers, and check out the Bakepedia tag on Instagram to see how one fan documented each step of the English muffin-making process. (Image: Frankie Frankeny.)

4. Blackout Cake – This is a chocolate-lover’s dream; black cocoa gives the cake an Oreo-cookie flavor and it is layered with a chocolate pudding that keeps the dessert rich and moist for days – if it lasts that long, it sure doesn’t in our house. The recipe is easy to follow for bakers of every level, and if you were a fan of Ebinger’s original Blackout Cake in the ’70s, you’ll be taken back to the bakery’s golden era in New York. (Image: Dédé Wilson.)

3. Raspberry Rose Ombré Cake – We were actually quite surprised this wasn’t number one on the list, as it has inspired so many of our fans to try making one of their own, even beginners! Project cakes like this look overwhelming, but as long as you have confidence in yourself and follow the directions, we know you can pull it off (and we want to see photos of the results, too!). To pipe the rosettes, Dédé used what she regards as the best star tip ever, the Wilton 1M. (Image: Dédé Wilson.)

2. Italian Meringue Buttercream Frosting – This recipe is another important staple of a baker’s repertoire, a versatile frosting that can be transformed with myriad colors and flavors, and can even be used in place of fondant for wedding cakes to mimic its smooth, flawless finish. There is a helpful video to guide you through the process, as well as many great tips within the comments. P.S. The espresso variation is the buttercream flavor that we used in the Easy Chocolate Cake recipe above. (Image: Dédé Wilson.)

1. Coconut Pineapple Cake – If you like piña coladas… then this is the cake that you’ve been looking for. The cake itself is made with coconut milk in the batter, then filled with crushed pineapple, frosted with vanilla buttercream and covered with shredded coconut. You made this recipe the most popular of the year by sharing it on Facebook, drooling over it on Pinterest and most importantly, baking it for all your friends to enjoy. (Image: Dédé Wilson.)

Did your favorite make the list? Which recipe was your number one?

There are few things I enjoy more than poring over new cookbooks, peeking into the minds of fellow dessert lovers and creators and seeing what they come up with. I am thrilled to bring you this collection of unusual, smart, gorgeous and inspirational books. This was a good year for innovative takes on the sweet kitchen, and I promise you that each and every one of these is different from the ones on your shelves. Without further ado, the Best Baking Books of 2013:

• The Secret Lives of Baked Goods (Sasquatch Books) by Jessie Oleson Moore – This author/blogger has recipes for many of your favorite desserts, including Red Velvet Cake, Tunnel of Fudge Cake, Princess Cake, Toaster-Style Pastries – 40 in all – then she goes further and brings you a bit of history as well. The fact that she discusses the classic boiled-milk frosting that many believe to be the true Red Velvet accompaniment made me love her immediately. Did you know that Pennsylvania and Maine both lay claim to the origins of the Whoopie Pie? Or that Lemon Meringue Pie might owe its origin to a woman named Elizabeth Coane Goodfellow who had a cooking school in Philadelphia in the early 1800s?  Tons of entertaining reading here; this book will be found equally at my bedside and in the kitchen. Try her Animal Crackers. Yes, you can make them at home!

• Sweet Cravings (Ten Speed Press) by Kyra Bussanich – This gluten-free cookbook really stood out from the crowd this year. You might know Bussanich as the first gluten-free winner of Cupcake Wars. Her Hamantaschen are a revelation; the S’Mores Tartlets are decadent; and she has included some of her legendary cupcake flavors like Eggnog, Boston Cream Pie and Orange-Vanilla Dreamsicle. The book is small with 50 recipes, but is well curated. Bussanich also gives a great overview of alternative flours and thickeners like tapioca starch, quinoa and teff flours, psyllium seed husk flour, sorghum flour and more. Her Chef’s Tips and Baking Secrets are sound, helpful and, at times, unusual, such as her suggestion to try baking gluten-free cakes 25° hotter than those using all-purpose flour. The hot temperature makes the butter quickly release its water as steam, giving the product a better rise. Every gluten-free baker should have this book.

• The Beekman 1802 Heirloom Dessert Cookbook (Rodale) by Brent Ridge and Josh Kilmer-Purcell – This baking book could also be considered a coffee-table book because the photography is simply stunning; the images are dark really set a mood. Bravo to the design team and photographer Paulette Tavormina. In it, you’ll find recipes like Winter Kabocha Squash Pie dosed with Scotch, Chocolate-Espresso Soup with Marshmallows, Gingerbread Ice Cream Sandwiches and the Malted Milk Chocolate Cake that went faster than anything else at a recent bake sale that I attended. The recipes creatively bounce all over the place, you’ll also find a Stained Glass Gelatin “Cake” and their cover dessert, Pancake Cake with Maple Cream Frosting. I also love the lined pages for adding your own heirloom recipes. This book looks, feels and is substantial. A great gift for a baker dear to you.

• One Bowl Baking (Running Press) by Yvonne Ruperti – I love my stand mixer, but the concept of this book is hard to resist. Ruperti has simplified many recipes, such as Buttermilk Donut Muffins, Chewy Ginger Molasses Cookies, Tres Leches Cake and Chocolate Hazelnut Truffle Brownie Cupcakes, and indeed they are all made in one bowl. Well, except for the irresistible microwave Warm Mix-in-a-Mug Chocolate Chip Cookie, which is made right in a cup! I love her take on Cinnamon Sugar Scones that have a swirl of flavor in the middle. She also brilliantly offers several diminutive 6-inch layer cakes that are perfect for small families and parties. This is a great gift for a novice baker or anyone who prefers to be unplugged in the kitchen.

• Wintersweet (Running Press) by Tammy Donroe Inman – This book is dedicated to baking in winter, celebrating the cold months with chapters like Pears & Quince; Roots, Tubers & Gourds; Persimmon, Pomegranates & Cranberries and others, each providing great background information on the seasonal and often underused ingredients. The cover recipe is gorgeous and a fresh take on a classic – a Chocolate Pomegranate Pavolva – and the Warm Baked Persimmons with Honeyed Mascarpone, Salted Dark Chocolate Tart with Pistachios, Gingerbread Cake with Brandied Pears and Quark Coffee Cake recipes all entice.

• Baking By Hand (Page Street Publishing) by Amy and Jackie King – If you love nothing more than getting your hands into some yeasty, pillowy dough, then this book by the owners of A&J Artisan Bakers is for you. An entire chapter – Your Hands, The Most Important Tool in Your Kitchen – introduces their approach, which allows you to actually feel your dough, giving you a better connection to your baked good and the best results. While a good portion of the book is yeast-focused – there are great sourdough starter recipes, as well as in-depth discussions about croissant dough, Danish, baguettes, multigrains and more – they include sweet baking as well. The Cinnamon Swirl Bread smells incredible and tastes even better slathered with butter, and don’t miss the Chocolate Cinnamon Tarts (which are an ode to one of our favorite ingredients, Taza’s cinnamon chocolate), Strawberry Almond Cream Tarts, Maple Walnut Sweet Potato Pie and their famous Sticky Buns. This is a perfect book for bakers who already know their way around yeast and want to challenge themselves.

• Bakeless Sweets (Stewart, Tabori & Chang) by Faith Durand – Jam-packed with puddings, custards, panna cottas, icebox cakes and other no-bake treats, Bakeless Sweets features over 100 gluten-free recipes. There is also a helpful front section that gives you desserts by categories, such as the 10 Quickest Recipes, 10 Puddings to Eat Warm, 10 Egg-Free Recipes, 10 Recipes for a Big Crowd and so on. The book includes familiar recipes like Stovetop Rice Pudding, Deepest Chocolate Mousse and Simple Vanilla Pudding, but also branches out to include Holiday Cranberry Gelatin Mold, Nutella Fluff, Lemon and Sour Cream Custard, and Coffee and Cream Jelly Cups. We have included her recipe for Homemade Instant Pudding Mix because we are all for leaving those boxes of powdered pudding on the shelf.

_{Image: Peter Muka}

As always, we’re here to answer all your baking questions to ensure your success in the kitchen, and this week we held a special Q&A session with Dédé on Facebook surrounding all your favorite holiday desserts. With Thanksgiving in less than a week, we know you probably want some pointers before heading into a hectic day of cooking and baking and entertaining, so here’s a recap of the session in case you missed it!

Question: What is your go-to dessert recipe for the pastry and baking novice? Specially one that is only equipped with a whisk, rubber spatula and an oven?
Answer: Crisps! How about an apple cranberry? Apple pear? Pear ginger? So easy to arrange fruit in a dish and cover with a crisp. You can melt butter in the microwave and then add the remaining crisp ingredients to the bowl (oats, flour, sugar, cinnamon, salt) and you are done! One bowl, one spatula!

Q: In some of your recipes you call for European butter. Any brand in particular?
A: Plugra is a fairly easy-to-find brand. It has a higher butterfat content – YUM!

Q: What are your thoughts on how to make the best homemade pie crust to accompany any favorite filling?
A: I am partial to all-butter for the flavor, but there are a few tips you can try. Of course, your butter must be cold, but try chilling the bowl with the flour, too. It will keep the whole shebang more flaky in the long run.

Q: Some apple pie recipes i’ve seen cook the apples for 10 minutes before making the filling; what’s your take on that?
A: By cooking the apples first, you can pack more in the crust and you wont get that “shrink” where the crust is way above the filling. It is a great technique. Just don’t cook too much because they will continue to cook in the oven. I always like to use a selection of apples and, especially in this case, use some that hold their shape and texture pretty well, like some could be Granny Smith. If you used all Cortland for this, you would have sauce-pie!
(For an example of an apple pie recipe using a variety of apple types, try our Classic Apple Pie.)

Q: We’re downsizing this year and would like some recommendations for Thanksgiving desserts. I know we can cook a smaller turkey and less side dishes, but dessert is one of the best parts of the festivities. Do you have any recommendations on desserts for two?
A: I applaud the fact that you still want to bake and celebrate. You can find some really lovely small pie plates at places such as Bed Bath & Beyond. They are maybe 4- to 6-inches across and you could make half a pie recipe to fit. Would be great – you still get pie!

Q: Can I substitute Sugar in the Raw for regular sugar in recipes?
A: Yes you can! Cup for cup. The difference is that it can be a larger granulation, so take your time with your recipe to make sure it is dissolved. So, for instance, if you are using it in a creaming application, you will have to beat longer. It adds great flavor!

Q: My edges on my pie crusts always burn 🙁 I try to place foil around it, but it usually falls off and the ready-made ones never fit. Help!
A: We have had this experience, too. There are new and better pie-crust shields on the market, including silicone ones that bend to fit and also ones that come in sections, so they can work with a 9-inch pie, a 10-inch pie. Also, if you want to use foil, try really cheap foil from the dollar store. It’s thinner and easier to bend and won’t damage the crust as readily.
Bakepedia Fan tip: I take the flimsy aluminum disposable pie pans from the grocery store and cut out the center. You just flip it over and it is an inexpensive and really functional shield. Super easy to remove to check, also.

Q: I’m making a cranberry-apple crisp. If I’m serving someone who is gluten-free, can I go all-oatmeal instead of mixing it with flour on the topping? Any better suggestions? 
A: I like using some whole oats and then grinding some for oat flour. A nut flour would be nice, too!

To see all of the questions and answers, see the Q&A discussion on our Facebook page.

If there’s one day a year that pumpkin desserts take center stage, it’s Thanksgiving. You know that image of the holiday cornucopia? If it were up to us, it would be stuffed with them. We’ve done our best to prepare you over the last couple months with a range of treats that include pumpkin, and here they are all together, a handy guide to the season’s most-wanted flavor.

• Pumpkin Cheesecake with a Gingersnap Crust in Jars – Our most popular pumpkin dessert is perfect for traveling. The cheesecake is baked in glass jars, making the individual desserts the perfect choice for when you’re on the go. No messy car spills!
• Pumpkin Cupcakes – The holiday can be a long day. Why not have some cupcakes on hand for the kids or for snacking? The spiced yellow cake is filled with creamy pumpkin mousse that people of all ages will love, and they make a great choice for an office party, too.
• Pumpkin Cornbread – This recipe makes a mean stuffing and is the perfect balance between sweet and savory, which also means it’s pretty versatile. Other than stuffing, you can enjoy it with a bowl of turkey chili (leftovers idea!) or spread some butter and honey on it for sweet treat.
• Pumpkin Ice Cream – This will be a popular side during Thanksgiving. Top your other pumpkin desserts with a scoop, or try it on top of a warm apple crisp.
• Pumpkin Butter – This smooth spread makes a great host or hostess gift.  Put it in a clear glass jar, wrap a pretty ribbon around it and voila! You can also use it as filling for cakes and cookies, simply spread on toast or to amp up the pumpkin at the bottom of a warm pumpkin pie.
• Pumpkin Cheesecake Brownies – If you have to plan way ahead, a batch of these brownies can be frozen ahead of time, and they transport well, too.
• Toffee Pumpkin Cheesecake – If you have some time carved out to make your holiday dessert and want a showstopper, this cheesecake recipe has a crunchy, buttery pepita toffee topping.
• Classic Pumpkin Pie – Last, but definitely not least, we wouldn’t think about celebrating Thanksgiving without its most traditional dessert of all! This lightly spiced pie is smooth and silky with a nice, crisp crust.

All of these recipes use canned pumpkin purée, which is one of our favorite convenience products, by the way. You can read more about why we choose it over fresh pumpkin in our article 4 Reasons to Love Canned Pumpkin.

_{Image: Lauren Chattman}

Did you know Bakepedia is on The Daily Meal? As a Special Contributor, Dédé specializes in holiday and seasonal desserts, and this month we shared with them a recipe for Pastry-Wrapped Baked Apples, shot by our photo intern, Peter Muka. This month’s recipe is a breeze to make with frozen puff pastry. Pepperidge Farm has a version that can be found in almost every supermarket, and if you have a Trader Joe’s nearby, check out their all-butter frozen puff pastry.

As a way to extend the Bakepedia message, we create an original recipe for The Daily Meal every month, so be sure to check them out! Some of our previous posts include:

• Grilled Peach Pizza – A rustic, open-faced dessert tart made like a pizza directly on the grill. The yeast dough is brushed with butter and the fresh peaches, mascarpone cheese and brown sugar, combined with a bit of smokiness from the grill to make an unforgettable dessert.

• Strawberry Shortcakes in Jars  – The idea with this recipe was to re-create a favorite 4th of July dessert that would be portable and easy to bring to potlucks and parties, especially on this summer holiday when strawberries are at their best, but it makes for a great dessert on-the-go anytime.

• Chocolate Dipped Caramel Apples  – Tart Granny Smith apples are enrobed in caramel, dipped in dark chocolate and embellished with crunchy additions such as Apple Jacks cereal, chopped Raisinets, and crumbled Butterfinger candy bars.
  

_{Image: Peter Muka}

Pears are everywhere – the supermarket, farmer’s markets, roadside stands – and if we are really lucky – our yard or the yard of a good friend. Eating a ripe pear out of your hand is a thing of joy, but they are also perfect for preserving. They will last all winter long on the shelf, make great host and hostess gifts and can be used in ways both sweet and savory. We have brought together a trio of pear recipes by Linda Zeidrich from her book The Joy of Jams, Jellies, and Other Sweet Preserves (The Harvard Common Press). You can read more from Linda at her blog, A Gardener’s Table.

• Linda’s Pear Jam uses just three ingredients and can be made with a variety of pears – Bartlett to Seckel (the tiny, spicy ones), or even Asian pears. You do need a food processor or food mill for this recipe.

• Her Pear Butter uses unpeeled fruit for maximum flavor and is gently spiced with cinnamon, ginger, cloves and allspice.

• The Pear Preserves with Ginger can be made with fresh or crystallized ginger. We used fresh and the result is a balance of sweet, fruity and gingery warmth. Linda recommends these preserves over vanilla ice cream.