Kinako Chocolate Chunk Cookies We have quite a few chocolate chip cookie recipes on Bakepedia, but this is the first that has a soybean component. “Kinako” is roasted soybean flour and we didn’t know much about it before reading Nicole Bermensolo’s book, Kyotofu. Her entire book is a tribute to tofu and other soybean products, […]
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Strawberry Cream Cheese Fool
Strawberry Cream Cheese Fool from Joanne Chang I chose this recipe as one to excerpt from Joanne Chang’s Baking with Less Sugarbecause of its use of apple juice concentrate as sweetener. We love to see how sweetness can be added to recipes without granulated sugar. Her book is dedicated to reducing sugar, as in […]
Watermelon, Lime, and Hibiscus Ice Pops
Watermelon, Lime, and Hibiscus Ice Pops Ice pops are incredibly easy to make. If you don’t have molds you can always use Dixie cups and popsicle sticks. The gorgeous, deep red color comes from the hibiscus flowers and the watermelon and we have to tell you, these are incredibly thirst quenching. Why drink liquid when you can […]
Osmalieh Vermicelli Dessert
Lebanese Osmalieh Vermicelli Dessert In The Lebanese Cookbook, Hussien Dekmak explains that this dessert is not often made by the home baker, but it is not that difficult and yet provides an impressive result, so why not give it a try? You will have to source a few ingredients, but most likely the kadayif […]
Ashtalieh Cream Pudding
Ashtalieh Cream Pudding This cream pudding uses a few ingredients that might seem unusual to the American baker. Cream cheese isn’t unfamiliar, but perhaps it is in a pudding. But the mastic powder might be what is brand new for you. It is a resin made from the sap of the mastic tree, with […]
Raw Chocolate Chip Cookies
Raw Chocolate Chip Cookies from Pure Food In our effort to bring you all kinds of chocolate chip cookies, here is a raw version. We are featuring this recipe and the Rhubarb Breakfast Crisp from Veronica Bosgraaf’s book, Pure Food. The book is filled with plant-based recipes, some raw, some cooked, some suitable for vegan, […]
Rhubarb Breakfast Crisp
Rhubarb Breakfast Crisp with Granola The best fruit crisps combine a juicy filling with a textural crisp topping. I particularly like when the filling is a bit tart to contrast with a sweet topping. It is easy to temper the amount of sugar or sweetener in the topping and in this case, brought to […]
Roasted Grapes with Sweet Labneh
Roasted Grapes with Sweet Labneh from Tara O’Brady Blogger Tara O’Brady brings us food we want to read about, look at and eat every day. Her way with ingredients is straightforward and restrained with the tastes, colors and textures always spot-on. Nothing extraneous yet her dishes are packed with enticing flavor. Look at this […]
Butter Scotch Pancakes (with chocolate chunks)
Over The Top Butter Scotch Pancakes Being huge butterscotch fans, we were immediately drawn to this recipe. Too sweet for breakfast? Try these after a long night of dancing when you are craving sweets and carbs. Or, go traditional and prepare for a brunch. The dark brown sugar caramel and bittersweet chocolate make these […]
Oat Crackers
Savory Crackers Featuring Spelt and Oats Roger Saul has brought us an entire book, Spelt, dedicated to this underappreciated ancient grain. Similar to wheat, it has its own hearty flavor and texture that is so welcomed in today’s whole grain baking. These crackers use spelt in two ways – flakes and flour – as well […]
Rose Water-infused Carrageen Moss with Rhubarb Compote
Classic Irish Carrageen Moss This recipe, as well as the Chester Cake and Elderflower Gelatins are from a new book of Irish cooking by Clodagh McKenna. I chose this one for the use of the natural thickener, carrageen moss. It is a seaweed found in many traditional recipes from the UK but this is the first we […]
Salty Crunchy Almond Cheesecake
Vegan Salty Crunchy Almond Cheesecake in a Jar When the “desserts in jars” phenomenon took off it was only a matter of time that niches would evolve – such as Kris Holechek Peters’ Vegan Desserts in Jars. Whenever we have brought you a dessert in a jar, you all seem to love them, so it […]
Over the Rainbow Cakes
Vegan Over the Rainbow Cakes in Jars These colorful cakes Over The Rainbow Cakes are from Vegan Desserts in Jarsby as Kris Holechek Peters as are the Salty Crunchy Almond Cheesecake and the Peach Melba Cobbler. Follow Kris’s lead on the choice of food colors. Natural colorings are great, but know what you are using. They […]
Fifty-Fifty Punch
Sarah Tenaglia has brought us a lavishly photographed book on punches, both spirited and non-alcoholic. Written along with co-author Jeanne Kelley, Punch Bowls and Pitcher Drinksis a small book packed with ideas, inspirational pictures and settings and drinks like classic Red Wine Sangria and Mai Tai Punch to new creations like Kumquat Tangerine Smash […]
Bacon Baklava with Bourbon Honey Syrup
Bacon Baklava with Bourbon Honey Syrup Great to Make Ahead There are single subject books and genre focused; books centering on technique or a region. Very rarely do we come across a book dedicated to two ingredients. Two ingredients that harmonize so well it just seems like one of those light-bulb moments when you […]
Banana–Brown Butter Waffles with Dulce de Leche
Waffles Featuring Banana and Dulce de Leche My best friend Juanita is a huge brunch person. She likes sweet and savory dishes – just make sure they are prepared by someone else, presented mid-morning and her day is set up for success. She lives around the corner from the Test Kitchen and on any given […]
Chocolate-Orange Gingersnap Drops
No-Bake, Super-Easy Chocolate-Orange Gingersnap Drops I received a copy of The Messy Bakerbook by Charmian Christie and was immediately drawn in by the title. Baking can be a messy business. Believe me, I would never let a bride see her cake in the midst of being prepared. There are some ugly phases! Not to mention the […]
Granola Bars
Homemade Granola Bars Granola Bars have been around forever and versions abound. What I love about Ivy Manning’s take on this classic is that hers are both a tad crispy and chewy at the same time, which makes for a very satisfying snack. The hazelnuts also elevate these into a bit of a more upscale […]
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