Sweet or savory, plain or filled — when it comes to croissants, they're all delicious, all the time. That said, there's something special about a filled croissant. You can add that extra burst of flavor before proofing (so you put the filling in the dough before rolling, shaping, etc) or after baking (just slice and fill). Regardless of which you choose, it's likely you'll get a highly delicious result. Pick from any of the filling ideas below and get ready to tickle your taste buds.
If you're looking for an easy way to add color and flavor to your salads, cookies and cakes, look no further than your garden. There are more edible flowers out there than you might think, and you may already have a few growing in your own backyard. Pick 'em, clean 'em and get ready for some colorful munching.
Once you learn to bake croissants, you'll never use store-bought again. Sure, these flaky French pastries are a bit of a time commitment, but as professional baker Colette Christian demonstrates in her class Classic Croissants: Modern Techniques, the payoff is so, so worth it.
At peak season, why mess around with strawberry-esque or strawberry-flavored recipes when you can treat your taste buds to the real deal? It may take an extra step to make these authentic beauties, but they hit all the marks: moist, delicious, fresh, flavorful. Whip 'em up for Mother's Day, Easter or any random day of the week — when a recipe's this tasty, you don't need an excuse to bake it.
The Fourth of July is all about having fun in the sun, but you've also gotta keep cool. And these ice cream-cupcake treats make it so easy to do. The best part? You can make 'em well ahead of time, so you can spend the day-of enjoying time with friends and fam.
St. Patrick's Day is the perfect excuse to bake with beer, but these recipes are so good, you're gonna want 'em all year. Whether you enjoy lighter wheat beers or deep, robust stouts, there's a way to bake your favorite brew into any sweet treat.
While your St. Patrick's Day dinner of slow cooked corned beef and cabbage sounds amazing, there's one easy way to make it better: serving it alongside a dense loaf of Irish soda bread. The traditional loaf is usually unsweetened, but this recipe is proof a spoonful (or two) of sugar goes a long way in enhancing the flavor while keeping the bread moist. Here's how to make it — and store it properly — so your holiday festivities go off without a hitch.
Whip up something sweet this Valentine's Day with heart-shaped strawberry meringues. They're a fun, adorable and delicious dessert to snack on or gift to the one you love. Make 'em even cuter with a quick drizzle of white chocolate you can top off with sprinkles.
Every beautifully decorated cookie begins with a solid sugar cookie recipe. It needs to have plenty of butter, as that's what makes it easy to roll and re-roll the dough as you wield your cookie cutter. The cut-outs should also be able to hold their shapes well during baking and not puff too much, regardless of whether they're baked when the dough is chilled or warm.
Everyone always wonders what the best pastries are to buy at pâtisseries (purveyors of fancy cakes and cream-filled treats) and boulangeries (bread specialists). Which is why we deemed it necessary to create this super-fun list, along with a few tutorials for those who want to try their hand at making these baked goodies at home. Whether you go classic or creative, something very buttery and flaky awaits.
If you love bread as much as we do, you could eat it with (OK, for) every meal. But even the most die-hard bread lovers can get bored of the same old recipe. Instead, put your baking skills to the test with these recipes that'll add a little excitement back to your bread basket.
Make your favorite pie even sweeter by putting it in a chocolate crust! All you do is substitute a portion of flour that traditional pie dough recipes call for with cocoa powder. Seriously — it's that easy.
Soggy crust is the bane of every baker's pie prep. Though often attributed to moist pie filling, most of the time soggy crusts are due to underbaking. This is especially true when it comes to single-crust pies, which don't spend as much time in the oven as double-crust pies typically do. But you can avoid the disappointment with one simple trick: blind baking.
There are three types of pie crusts: traditional pastry dough crusts, gluten-free crusts and crumb crusts. Traditional and gluten-free crusts definitely have their place at the dessert table, but crumb crusts are quick, the flavors are customizable and they're the best choice for pies that require blind baking.
Going gluten-free for your pie crust is surprisingly simple — maybe even more simple than making traditional pie crusts. Because with traditional crusts, you need to let it rest before you roll it out. But with an all-purpose gluten-free flour blend (which you can easily find at Trader Joe's and other grocery stores), you can go directly from the mixing bowl to the pie plate. Talk about a time-saver!
Create a pie that feeds your stomach and your eyes. Once the dough is made, there are simple ways to give those edges some TLC and shape a fancy crust that you (and your guests) will want to share on social media ASAP.
The best thing about making your own pretzels isn't the simplicity (though they are pretty dang easy), but how you can customize 'em to squash your specific cravings. Jonesing for something savory? Sprinkle with salt, dip in spicy mustard and serve with pickles. Sweet tooth screaming? Opt for cinnamon and sugar. Wanting a more unique lunch? Use pretzels to sandwich lunch meat for the ultimate midday meal.
Cookie crumb pie crust is a simple alternative to traditional pie crust, and it's a no-hassle way to make a pie even sweeter. Made with finely crushed cookies (similar to a graham cracker pie crust), you can use any cookies you like as long as they're crisp and crunchy (though wafers and shortbread cookies tend to work best). Plus, the crust can be stored in the freezer for up to a month, so it's easy prep for a Thanksgiving feast. Trust us, even crust-haters will find this recipe pretty sweet.
Peasant bread is a no-knead yeast creation that should be every novice bread baker's first project. This recipe is made in one bowl, uses just five ingredients and requires no special equipment. The best part: you can make it from start to finish in two hours. So the only question is, why haven't you baked it already?
Garlic bread is delicious no matter how you shape it, but there's something about these cute little knots that makes it taste even better. Made with a dough similar to pizza crust, these dinner rolls are brushed with a butter and garlic mixture (not once, but twice) for a huge burst of flavor. And don't let their complex shape intimidate you — they're super easy to bake, so you can serve 'em with all your weeknight meals.
This year, skip the full-blown apple pie and whip up a bite-sized treat for easy serving instead. These mini tarts have the same classic flavor, with some modern flair that makes 'em prime for entertaining your Thanksgiving or Christmas guests.
When you think about fall desserts, one flavor always comes to mind: pumpkin. And with so many ways to indulge, there's no better time to try out a new recipe. Add these to your holiday menu or make 'em on a random weekend — either way, you'll be set to enjoy the season's best offerings.
There are so many different types of bread, but only one subgroup boasts a nutty, full-bodied flavor packed with nutrients: whole grain. It's exactly how it sounds — the whole kernel of a grain is included (bran, germ and endosperm), and it can be ground or cracked. But no part of the grain is actually extracted or removed, which is why it retains all its nutritional value.
The key to making a flawless (and stress-free) holiday feast is all in the planning. Essentially, if you can make something ahead of time, you should. And that might mean baking pie crusts for your pumpkin pie a few days in advance.
Your Thanksgiving dinner plate is about to be perfectly well-rounded, thanks to these delicious (and gorgeous!) cranberry pumpkin rolls. They're sweet, flavorful and, oh yeah, you're going to want them long after Thanksgiving is over.
Finally, your dream of eating an entire seasonal loaf smothered in cream cheese can become an oh-so-delicious reality! These mini pumpkin spice loaves are a fall favorite for dessert or breakfast, so feel free to enjoy it after Thanksgiving dinner or alongside a pumpkin spice latte on chilly fall mornings.
With just a simple dough recipe, you can make a dish that puts Thanksgiving leftover sandwiches to shame. These stuffed buns are the perfect way to use up your extra turkey, veggies, stuffing — you name it! Plus, no two buns will be exactly the same, so biting into one is sure to be a tasty surprise.
You know and love lemon curd, so why not make it seasonal? Pumpkin curd combines pumpkin puree with sugar, spices and eggs, serving up a sweet-and-spicy treat that's both smoother and lighter than pumpkin pie filling without missing out on that fall-favorite flavor. Enjoy it any way your heart desires — spooned onto ice cream, served with scones and biscuits, or eaten straight from the bowl.
There's no denying canned pumpkin puree is more convenient than making it yourself, but let's be real: you're sacrificing how tasty your pumpkin pies can really be. But there's good news: you can turn to the convenient canned stuff without skimping on flavor, so long as you use these make-it-better tricks.
You've mastered the classic sweet potato casserole, now try your hand at another spud-tastic dessert: sweet potato soufflé. It's just sweet enough to highlight the natural flavor of the potatoes, and it's light, airy texture ensures you'll have plenty of room for a second serving of Thanksgiving turkey later on.
There's nothing better than digging into a delicious Thanksgiving dinner, but no matter how hard you try, there always seems to be a ton of leftovers. And while there are plenty of creative ways to use those leftovers — no microwaved turkey and congealed gravy for you! — this recipe, inspired by Momofuku Milk Bar in New York City, transforms them into delicious Thanksgiving croissants. Bon appétit!
Holiday desserts are known for being heavy, heavy, heavy — so much so that you might feel like you're about to pop after a single helping. But guess what? You don't have to deal with that discomfort. Take a stab at two lighter pumpkin pie recipes that let you have your cake pie and eat it, too.
Croissants are delicious on any table, but this recipe calls for a sweet surprise — there's pumpkin pie hiding inside! So not only do these deliver on the light-and-flaky texture you love in a croissant, but they also have a heartier punch to kick-start your seasonal celebrations. Pair them with a cup of coffee on a chilly autumn morning, or serve them as part of a tasty Thanksgiving dinner — either way, your taste buds are in for a treat.
Paris–Brest is a classic international dessert. Created in 1891 by a pastry chef along the route of the Paris-Brest bicycle race, the commemorative treat became an instant hit with both cyclists and spectators. And while it's been around for quite some time, it isn't dated in the least — the flaky French pastry still draws a crowd thanks to the delicious pâte à choux, a pastry cream flavored with hazelnut paste, and a rich layer of Chantilly cream.
If you need a dessert that has all the flavor of a classic pumpkin pie without any of the hassle, look no further than pumpkin pie bars. The seasonal dish only requires a few minutes of prep time, and it's way less messy to serve and share. Just don't be surprised when this become your new favorite fall treat.
Some pie eaters are all about the crust, while others live for the flavorful fillings. If you're in the latter camp — or you just want to lighten up dessert after a heavy Thanksgiving meal — this no-crust pumpkin pie is for you.
Real talk: it's not really fall until you bake a pumpkin pie. The earthy, spice-infused dessert is a universal comfort food, perfect for chilly autumn nights or family get-togethers. But did you know that one ingredient can totally change the flavor and texture of your pie?
For many, Halloween candy is something you buy — not make. But homemade mellowcreme pumpkins, aka candy corn, are too good not to make. Their thicker shape gives them a chewy, unique texture that sets them apart from the aisles of store-bought candies, and DIYing them means they'll be fresher, creamier and have a more well-rounded, deeper flavor. Oh, and not only are these little pumpkins cute and tasty, but they just so happen to work perfectly as toppers on any Halloween cake.
A gift of homemade baked goods is one of the sweetest ways — literally — to send good cheer during the holiday season. But opening a box only to find it full of cookie crumbs feels about the same as getting a lump of coal in your stocking.
It was 1992, just two months after I turned 30, when I felt it: a lump. I had noticed a soreness in my chest before, but chalked it up to the stress of working as a pastry chef in a busy Boston restaurant. But one morning I woke up with a strong urge to do a breast self-check. And there, just underneath the skin, was the lump.
We know, we know: you make the SAME cookies every year, and every single person loves them. But if you're itching to try out a new recipe (or five), consider these tasty — not to mention adorably cute — options.
There’s very little in life that’s better than a big slice of delicious, moist cake! But for some folks, gluten can put a big ol’ damper on that joyful experience. Enter: Our expert-tested, all-time favorite gluten-free cake recipes. Yum!