Burnt Cinnamon-Sugar Grapefruit My Nana and my Mom liked to eat grapefruit halves. Each of them had a special knife in their kitchen, gently curved with serrations, that was used just for sectioning the bits of tart/sweet fruit for easy eating. I was almost more fascinated by the tool than enamored of the fruit, […]
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Candied Chocolate Mandarins
Candied Chocolate Mandarins I have a problem with these…I can’t stop eating them! Every now and then a recipe just get’s me like that and this one did it. Big time. You can find chocolate dipped citrus slices in fancy chocolate shops or you can make your own with the help of Valerie […]
Coconut Milk Caramel Sauce
Coconut Milk Caramel Sauce I wasn’t sure what to name this Caramel Sauce. It is made with Nature’s Charm Evaporated Coconut Milk, so I figured I had to put the word “coconut” in the title. But the thing is that the result is not overwhelmingly coconut-y. This tastes like a classic caramel […]
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 […]
Donuts with Pomegranate Caramel
Donuts with Pomegranate Caramel Donuts, doughnuts, however you spell them, they are popular whether baked or fried. I became intimately familiar with all things doughnut when I was working on my book, A Baker’s Field Guide to Doughnuts, and found that they are much easier to make than most people think. Don’t be afraid […]
Overloaded Cinnamon Spice Brittle
Overloaded Cinnamon Spice Brittle Candy making can be daunting and if you are new to it, a brittle is a great place to start. While author Sally McKenney does ask for the use of a candy thermometer here, don’t let that scare you away. After all, if you are using a tool whose […]
Crystallized Mint
Crystallized Mint Photo by Alexandra Grablewski Crystallized Mint can be added to candies and cakes as a flavorful decoration or used here with this Fruit Gazpacho. And there are many different kinds of fresh mint from which to choose: peppermint, spearmint, even chocolate mint! Print Crystallized Mint Author: Dédé Wilson Makes: 24 leaves Ingredients Bunch of […]
Fruit Gazpacho
Fruit Gazpacho Photo by Alexandra Grablewski My mint plants are still running amok. Was thinking about crystallizing some and this Fruit Gazpacho came to mind. This is a great warm weather soup, with or without the crystallized mint! This dessert is a takeoff on the classic tomato-based chilled soup. Instead of the traditional additions of cucumbers, […]
How To Turn Fruit Into Jam
How To Turn Fruit Into Jam As the summer fades we still have time to make jam with her bounty, such as the strawberries shown in the image. Here Alana Chernila takes us through the process, step-by-step. Her book The Homemade Kitchenis filled with truly simple and delectable treats. I would say this is […]
Baked Apples
Baked Apples The earliest apples of the season are here and our thoughts are turning towards those kinds of homespun desserts that warm our souls. Baked apples are so easy to make and author Alana Chernila uses cider as her liquid, which is a technique I employed years ago when I did an article on […]
Maple Blueberry Compote
Maple Blueberry Compote This inky, purple almost black sauce is made simply from fresh blueberries and maple syrup. To make it a bit extra-special we used the bourbon barrel aged maple syrup from Bissell Maple Farms. This Maple Blueberry Compote would be perfect on pancakes or waffles but we initially put it to good use […]
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 […]
Gluten Free Bittersweet Chocolate Brownies with Almond Flour
Gluten Free Bittersweet Chocolate Brownies with Almond Flour We have been having fun this summer playing with all sorts of new gluten free all-purpose flour blends. Some of them are new to the market, such as Bob’s Red Mill 1 to 1 Baking Flour and some were just new to us, like the Namaste […]
Rainbow Cake with Robin’s Egg Blue Frosting
Rainbow Cake with Robin’s Egg Blue Frosting Judith Fertig knows her way around the kitchen and her new book, Bake Happy, has her hanging out with us near the sugar and flour bins. (Don’t miss her books that focus on more savory topics, like her Championship BBQ Secrets for Real Smoked Foodand The Gardener & the […]
Whole Grain Calzones with BroccoLeaf
Whole Grain Calzones with BroccoLeaf You are probably asking, what is BroccoLeaf? We didn’t know either until the Foxy vegetable folks brought it to our attention. It is a new non-GMO vegetable that is hitting the shelves that can be used in a similar way to kale or spinach. It is, indeed, the leaves of […]
Blackberry Coffee Cake
Blackberry Coffee Cake The inclusion of sour cream is a tried and true approach with coffee cake batters to make them rich and moist. Here in this Blackberry Coffee Cake, our good friend Rick Rogers adds freshly grated orange rind and blackberries to a classic coffee cake batter. Crowned with a brown sugar pecan […]
Caramel Popcorn Sundae
Gluten Free Caramel Popcorn Sundae If you eat and live gluten-free and are facing an evening of entertaining at home, it can be a challenge to figure out what to serve for dessert. What will satisfy the gluten-free and the gluten tolerant? (I was going to say “the normals” LOL). This Caramel Popcorn Sundae […]
Gravy Horse
Gravy Horse Did the title make you pause? It sure did for me. I had to know what this was. Turns out it is a sweet “gravy”, like a honey butter, but made with sweet sorghum syrup. Author Ronni Lundy takes us on a culinary journey and explores this old-time southern sweetener in depth in her book, […]
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