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!
Our Insta feeds are constantly blowing up with gorgeous cookies decorated like everything you could possibly imagine. But how do those bakers get them looking so darn perfect? It all starts by nailing these basic techniques.
We'll say it: A chocolate chip cookie ice cream sandwich is probably the most wonderful indulgence of the summer. Or winter. Or whenever — there's really no bad time for these. And this recipe lets you mix and match flavors to create ice cream sandwiches that are even better than the ones you remember eating as a kid.
There’s nothing better than pulling a pan of warm, gooey chocolate chip cookies fresh out of the… grill. Yes, you can use your grill just like you use your oven, which is pretty handy if you’re going through a kitchen renovation, an unbearable hot spell or just want to impress at your next backyard barbeque.
The best appetizers are finger foods that don't require any plates or utensils. But unfortunately even we get sick of crackers/cheese and chips/dip. Good news, party people: Most every food can be turned into finger food with the help of an easy-to-make pastry called a vol-au-vent.
Crusty French bread. Sandwich loaves. Ciabatta. Pretzels (hey, they count!). Homemade bread is truly an art form, but it's a tricky one. That's 'cause the same freshness that makes artisan bread a standout also happens to be its downfall. Without preservatives, it seems to go stale almost instantly. But with proper storage, you'll be able to carbo-load for longer and — real talk — isn't that what we're all after?
No doubt about it, cake pops are fun. But while these bite-sized cakes on a stick can be a blast to eat, making them can turn into a not-so-fun affair, especially when those super-sweet morsels fall off the stick, crack, leak or are just plain lumpy.
Did you know a basic Swiss meringue buttercream recipe is actually a bowl filled with endless (creamy) possibilities? It's true! Here's all you need to know to transform your favorite frosting into... eight favorite frostings!
Most of us aren't too comfortable talking dollars and cents in general, and that goes double for bakers who are just getting into the catering biz. But if you're going to set a fair price for your cupcakes — one that takes into account your baking costs as well your customers — consider these tips by Juniper Cakery's Felicity and Krystal.
"Too many leftover cookies" isn't an issue we struggle with—pretty much ever—but it's been known to happen once every, oh, 365 days. Usually it's after we've gorged ourselves on holiday foods for a solid month, and we're staring at piles of cookies that are about to go stale faster than we can eat them. If this sounds like you too, don't throw out those leftovers! Here are 20 fun ways to use up your holiday extras, without just eating the same old cookies non-stop for weeks on end.
So you've decided to launch your own cake business. (Woo-hoo!!!) Time to think about budgets, a website, real estate, marketing, product photography and .... a name. You gotta have a great name! The guidelines here will help you figure out an excellent one.
If you ever saw the French movie Amélie, you probably fell a little in love with baking crème brûlée and the magical sound of a spoon cracking the crisp, caramelized top and sinking into the vanilla-scented custard below.