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Lemon-Blueberry Pastry Rolls - Bake from Scratch
These puff pastry pinwheels are flaky, sweet, and tangy. With all the familiarity of buttery palmiers, these round treats boast dynamic flavors from lemon zest and crushed freeze-dried blueberries. Lemon-Blueberry Pastry Rolls Makes 24 pastries 2¼ cups (281 grams) all-purpose flour1¼ cups (284 grams) cold unsalted butter, cubed2 teaspoons (6 grams) kosher salt½ cup (120
From the Pantry: Semolina - Bake from Scratch
There are those ingredients so intimately tied to their place of origin that I love grouping them together in my pantry. It’s like having a little culinary world map, making everything much easier to find. Plus, there’s the added delight of seeing the beautiful packaging—Italy’s offerings are always the most captivating. A bunch of dried
Rosemary Cheddar Bread - Bake from Scratch
Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner. Rosemary Cheddar Bread Makes 1 (8x4-inch) loaf 1 cup (240 grams) whole milk, room temperature½ cup (120 grams) sour cream, room temperature¼ cup (57 grams) unsalted butter, melted and slightly cooled1 large egg (50 grams), room temperature3 cups (375
Life is Better with Blondies! - Bake from Scratch
We’re having a moment . . . a blondie moment! In celebration of National Blonde Brownie Day, we’ve rounded up some of our favorite blonde brownies, also known as blondies. Rather than getting a kick of cocoa, these bars let the rich, butterscotch notes of butter and brown sugar shine. Considered by some to be
Oatmeal Cookie Bars - Bake from Scratch
Thanks to the finely milled texture of Caputo “00” Chef’s Flour, these glazed cookie bars have a thick, soft, and chewy crumb. Hearty oats, rich molasses, and caramellike brown sugar deliver a warm, comforting flavor in every bite. Oatmeal Cookie Bars Makes 16 bars Bars1 cup (227 grams) unsalted butter, room temperature1 cup (220 grams)
Writing That Passes the Test of Time - Bake from Scratch
What a lovely coincidence that the 10th anniversary of Bake from Scratch is this year and The Cake Bible is celebrating its 35th anniversary edition at the same time! I am so honored to be a contributing editor to this wonderful publication dedicated to the home baker and will be writing a special essay for each of its bimonthly
Cinnamon Blueberry Bundt Cake - Bake from Scratch
Blending warm cinnamon with bright blueberries, this simple cake is a Bundt-size take on a bakery-style blueberry muffin. Cinnamon Blueberry Bundt Cake Makes 1 (10-cup) Bundt cake 1 cup (125 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided1 cup (123 grams) cake flour2 teaspoons (4 grams) ground cinnamon1 teaspoon (5 grams) baking powder1 teaspoon