Grain-Free Pizza Crust A recipe for a grain-free pizza crust/flatbread that suits a paleo diet? Voila! This easy version comes from Jennifer, Jessica and Jill Emich, The Blissful Sisters, and their book Eat Drink Shine. They own the Shine Restaurant and Gathering Place in Boulder, CO and take their connection with food seriously. They believe […]
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Savory Pâte Brisée from TARTS
Savory Pâte Brisée This classic savory pate brisee pastry is from Tarts, by Frederic Anton and Christelle Brua. Try it with their Eggplant Purée Tart and their Tomato and Anchovy Tart. Excerpted with permission from Tartsby Frederic Anton and Christelle Brua. Published by Rizzoli, 2016. Photography by Richard Haughton. Serves 4 to 6 Preparation 15 minutes Rest 2 […]
Grain-Free Baking Powder
Grain-Free Baking Powder This grain-free baking powder comes from Elizabeth Barbone’s World’s Easiest Paleo Baking. Use as you would for regular baking powder or in her paleo Marble Pancakes, shown above. Reprinted from World’s Easiest Paleo Baking by Elizabeth Barbone (Lake Isle Press, 2016). Recipes and photography copyright Elizabeth Barbone. Most commercial baking […]
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 […]
Pumpkin Purée
Pumpkin Purée This version of homemade pumpkin purée is from Alana Chernila and her book The Homemade Kitchen. Try it with her Ginger Pumpkin Pie. Recipe reprinted from The Homemade Kitchen. Copyright ©2015 by Alana Chernila. Photographs by Jennifer May. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. I didn’t […]
Buddha Budda (Cannabis Infused)
Buddha Budda: Cannabis-Infused Butter This is a bit of a departure for us here at Bakepedia. The book Sweet Mary Janeby Karin Lazarus arrived at the Test Kitchen and we weren’t sure what to expect. The book covers sweets and treats made with marijuana and we were interested in what we would find in […]
Magpie Flaky Piecrust
Magpie Flaky Piecrust This is the ultra-flaky crust from Holly Ricciardi’s book Magpie. This recipe can be used for: 2 (9-inch / 23-cm) single-crust pies, 1 (9-inch / 23-cm) double-crust or lattice-top pie, 8 (4 x 2-inch / 10 x 5-cm) potpies, 12 (2 x 1-inch / 5 x 3-cm) mini pies, 1 (9 […]
Caramel Buttercream Tutorial
Troubleshooting Caramel Buttercream Do not confuse this with caramel frostings and icings, which develop a hard crust and act as more of a glaze. While all of these recipes share a rich caramel flavor, this one is a true caramel buttercream. Incredibly silky smooth but with that burnt sugar flavor we caramel fanatics crave. I admit […]
Vacherin
Vacherin: Meringue Nests to Hold Your Favorite Fillings Crisp, white, swirls of meringue create the classic French vacherin and function as a beautiful, delicious, delicate, low fat and calorie vessel for sorbet, fresh fruit, ice cream, whipped cream, dollops of crème fraîche and the like. They are easy to make and can be made several […]
Cashew Cream
Use this Cashew Cream anytime you want a thick, creamy component that rivals whipped cream for your vegan desserts. Try it with Audrey Enriquez’ Vanilla Avocado Mousse. You can read our interview with her about her approach to making clean desserts in her position as Pastry Chef at a world renowned spa. Print Cashew Cream […]
Large Pie Crust for Mile-High Double Crust Pies
Buttery Pie Crust for Gigantic Pies This recipe is based on our favorite all-butter Pie Crust but is extra-large for those towering double-crusted pies, like our Mile-High Apple Pie. Use this version when you need enough pastry to encase lots and lots of filling within a double crust. Print Large Pie Crust for Mile-High Double […]
Professor Calvel’s Croissant Dough
Basic Croissant Dough for Pains au Chocolat and More Nick Malgieri’s Pains au Chocolat are based on this basic Croissant Dough. We are showcasing this recipe from his new book, Nick Malgieri’s Pastry, along with a Cranberry Pecan Pie and the aforementioned Pains au Chocolat. And don’t miss our interview with Nick for his tips on better […]
Blackbird Bakery Gluten-Free Bread & Pizza Blend
A Fantastic GF Flour Blend for Pizza, Breads and More Karen Morgan has done the homework for us. She worked on this blend for years and let me tell you, it creates chewy bagels with that tooth resistance I have been craving. Check out her Bagels and her French Boule. Enough with the GF deprivation! […]
Fudgy Chocolate Frosting
Dark, Rich, Creamy, Decadent Chocolate Frosting This is not based on actual fudge, but it is loaded with chocolaty, fudgy flavor. For a lighter chocolate frosting, use the chocolate variation of Italian Meringue Buttercream; for even darker, richer chocolate frosting use a ganache. Like all confectioners’ sugar based frostings the texture can be adjusted by […]
Spice Cake with Apricot Filling and Caramel Frosting
An Old-Fashioned Spice Cake Cinnamon, cloves, nutmeg, ginger, and cardamom are used with a light hand so as not to overpower the spice cake. Note that there is no vanilla extract; it would compete with the spices. The buttermilk yields a crumb that is soft and tender. If you have a choice between nonfat and low […]
Caramel Frosting
Toffee-like Caramel Frosting If you like caramel, butterscotch and toffee flavors you will love this frosting. It comes together very quickly but it must also be applied to your cake right away, as it sets up fast! Have your cake layers ready to go before starting this recipe. It is creamy for a brief few […]
Homemade Organic Almond Milk
Making a Convenience Product at Home Our friend and recent student from the CIA (Culinary Institute of America), Stephanie Zauderer is back. Last winter she wrote a series for Bakepedia about making large-scale wedding and celebration cakes. Now she is living in NY with another CIA pastry school grad making their way in the Big […]
Dorie Greenspan’s Basic Galette Dough
A Basic Tart and Pie Dough from Dorie This easy, workable dough is from Dorie Greenspan’s Baking Chez Moi. Try it as a base her Fall-Market Galette or anytime you want a simple, basic dough. Leave out the sugar for a savory application. Read our interview with Dorie, our full book-review and don’t miss her recipe for […]
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