Baking Blog

Sweet Sunday: An Easy Recipe for Making Pecan Pie

By Jessie Oleson Moore
Pecan PieThere's nothing like making pecan pie in the fall. Delightfully decadent and rich, it's the ultimate comforting cold-weather dessert. Learning how to make pecan pie, therefore, is an investment in your time that will pay back with dividends, ensuring that you've got a crowd-pleaser of a dessert recipe all through the holidays. Read more »

Food Lover Friday: Let’s Get Knotty — Making Pretzels at Home

By Jessie Oleson Moore
Baked PretzelDoes the idea of making pretzels at home tie you up in knots? Well, fear not, because while it looks complicated, it's actually quite an easy form of bread making. With a simple dough that comes together in minutes, the rest of the process resembles that of making bagels at home: shape, boil, bake, snack. Read more »

Sweet Sunday: Making Pumpkin Pie Two Easy Ways

By Jessie Oleson Moore
Pumpkin PieMaking pumpkin pie is a quintessential fall baking experience. This earthy, comforting, spice-infused pie is the perfect intersection of mellow pumpkin and rich custard, served in a flaky crust. A cozier late-autumn treat would be hard to imagine. Here are two easy and delicious ways to prepare this tasty dessert. Read more »

Cake Inc: Promote Your Baking Business on Twitter

By Jessie Oleson Moore
Illustrated Cupcake and Tweeting BirdsSocial media is a fantastic way to engage with your audience and promote your baking business. But how can you do it effectively? How do you gain followers, lure customers, and ultimately increase your business? Here are a few tips on how to promote your baking business on twitter. Read more »

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 »