Baking Blog

Baking Powder vs. Baking Soda: Is There Just One Winner?

By Jessie Oleson Moore
Baking Powder and Baking SodaWhat's the difference between baking soda and baking powder? They both sound alike, they're both white powdery substances, and they're both used in baking cookies and cakes. In fact, their roles are even aligned in baking: they are both leavening agents. So why have both? As it turns out, they are activated and work in different ways--so their roles are distinct in helping you attain delicious and perfectly textured results. Find out more here, because you can't decorate a cake if it doesn't bake properly! Read more »

Fall Ins-PIE-ration: A Dazzling Array of Autumn Pie Recipes

By Jessie Oleson Moore
Baked Apple PieCool weather calls for cozy food, and nothing satisfies quite like perfect autumn pie recipes. Warm, buttery pie crust paired with any number of fillings, from baked apples and creamy pumpkin to cranberry-pecan and creamy pomegranate, is comfort food at its very best. Read more »

Sweet Sunday: How to Make an Apple Brown Betty

By Ashley Rodriguez
Apple Brown BettyI’ve made pies, cobblers, crisps, crumbles and even a buckle, but I had never made a Brown Betty. This year, I decided that would change. And, you can too! Learn how to bake this classic American dessert: a simple, almost English style “pudding” using fresh apples and buttery bread crumbs -- with a subtle twist. Read more »

Travel Tuesday: Have You Heard About French Tartines?

By Ashley Rodriguez
French TartineThe house was quiet while the sun glared through the windows warming me as I worked at the table. Alone with little more than a loaf of bread, ricotta, heavy, deep-red tomatoes and peaches that smelled of candy as they sat ripening in a brown paper bag on the counter, it was all I needed. Come along on my adventures with tartines! Read more »

A Taste of Autumn: Apple Cider Doughnut Recipe

By Jessie Oleson Moore
Homemade Apple Cider DoughnutsIf you've made doughnuts at home before, then you know how easy and fun they are to make. These doughnuts follow many of the same methods, but are artfully scented with spice and brimming with apple cider flavor both in the dough and in the glaze. Oh, are they ever good. Read more »

How to Make Gooey Butter Cake: Unlike Anything Else!

By Jessie Oleson Moore
Gooey Butter CakeGooey Butter Cake: every part of this sweet treat’s name sounds just so right. Perhaps calling it a cake, however, is a bit misleading, since it's a layered affair with a cakey crust and soft, buttery filling that's baked in a shallow pan, then cut into squares, more like lemon bars or brownies. While the finished product may resemble a lemon bar, it is a very different taste experience: a buttery, tangy, gooey, almost cake batter-esque flavor that is unlike anything else you've ever experienced. Learn how to make it here! Read more »

Food Lover Friday: How to Make Flavorful Homemade Bagels

By Jessie Oleson Moore
Homemade BagelsThis recipe will not only reveal how to make homemade bagels, but will yield a wonderful result. The finished bagels are wonderful in their simplicity: chewy but not tough, flavorful owing to a bread starter which adds a well-rounded flavor, and assertively but not overpoweringly dense. Plus, when they're your own bagels, you can top them with whatever you'd like! Read more »

Works of Tart: 10 Tart Recipes, Sweet & Savory

By Jessie Oleson Moore
Tart RecipesFirst things first: let's not confuse tarts with pies! While the pastries are certainly related, and often share flavors, they are not the same thing. Here, I'll provide you with a better understanding of tarts, and ten amazing recipes to inspire you to start your own baking adventure: five sweet, and five savory. Read more »

Savory Saturday: 2 Recipes for Making Croutons at Home

By Jessie Oleson Moore
CroutonsCroutons: they're a little but powerful garnish, with the ability to make salads sing, upgrade soup from snack to hearty meal, or add a welcome crunch to casseroles. They're also a fantastic way to use up stale bread, which gives them a similarity in function if not form to such dishes as French toast or bread pudding. But best of all, they're extremely easy to make, and they keep beautifully, so you could bake up a half loaf or more bread and have croutons for weeks to come. Here, enjoy a primer on croutons, including two ways to make them and some ideas so you can explore the virtually limitless flavor variations. Read more »

Sweet Sunday: 20 Creative Doughnut Flavors

By Jessie Oleson Moore
Creative DoughnutsDoughnut worry...be happy! It’s certainly easy to keep smile on your face when you’ve got a doughnut in your hand. But what type of doughnut do you favor? In recent years, all sorts of creative interpretations of the doughnut have appeared in recipes in books, blogs, and in retail stores. Ranging from the use of unusual flavors such as bacon or even spam in doughnuts to interesting uses for the holey treats such as using them for French toast or even ice cream sandwiches, it seems that doughnuts are the medium of choice for creative chefs. Read more »