This recipe is a twofer—two recipes in one and doing double duty as either a breakfast or a dessert. And you can make just one at a time or 50 for a giant party. They aren’t finicky, travel well, and can be served warm, cold, or any temp in between. Plus, there’s very little more … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond crystal or 1 tsp. Morton kosher salt, and ¾ tsp. baking powder in a medium bowl to combine. Step 2 Whisk 1 large egg, 1 large egg yolk, 2½ tsp. vanilla … Read more
Step 1 Split 1 vanilla bean in half, scrape the seeds out into a small dish, and put the pod in a medium, heavy-bottom saucepan. Add 1 cup (240 g) whole milk and 1 cup (240 g) heavy cream and heat over medium-low heat until just about to simmer. Remove from the heat, cover the … Read more
Step 1 Place a rack in middle of oven and preheat to 350°. Toast 1⅓ cups unsweetened coconut flakes in an even layer on a rimmed baking sheet, stirring halfway through, until golden brown, 6–8 minutes. Let cool. Step 2 Generously coat a 10”-diameter tube or 15-cup capacity Bundt pan with nonstick vegetable oil spray, … Read more
It may not have occurred to the powers that be that February, the month when Valentine’s Day takes place, is a terrible time for strawberries. And yet they’re everywhere around the holiday, presumably because of their ruby color and heart-like shape. Unfortunately, biting into an overpriced chocolate-dipped berry that’s bright white on the inside is … Read more
With two layers of fluffy sponge and swooshes of fudgy frosting, this picture-perfect gluten-free chocolate cake recipe looks almost too good to be true. But this layer cake? She delivers. Her trick? Skip the store-bought all-purpose flour alternative and make your own gluten-free flour blend using nutty oat flour (which is naturally high in protein, … Read more
The goal: Develop a recipe for gluten-free focaccia that rivals our wildly popular recipe for no-knead focaccia. Getting there was no easy task. Flour is a fairly small component in cakes and cookies relative to the other ingredients. But bread? Bread recipes hinge on gluten, which is formed by the reaction of (usually) wheat-based bread … Read more
There’s something about these hearty flourless oatmeal cookies that hits just right. They have a homespun appeal that says, “I’m wholesome enough to eat for breakfast—but decadent enough to satisfy as dessert.” Jammed with mix-ins including dried sour cherries, rich chunks of dark chocolate, crunchy toasted pecans, and a rounding hit of warm cinnamon, it’s … Read more
Linzer cookies are handheld riffs on linzer torte, a jam-filled cake from Linz, Austria, that dates to the 1700s. Black currant preserves were traditional in 18th-century Austrian abbeys, but modern bakers customize their linzer cookie recipes in all sorts of ways. Swap blanched and toasted hazelnuts for some or all of the almonds in the … Read more
Step 1 Preheat oven to 350° with a rack in the middle. Grease an 8×2″ round cake pan with unsalted butter, then dust with all-purpose flour, tapping out excess. (Alternatively, butter cake pan, then line the bottom with a parchment paper round and butter the paper.) Step 2 Whisk 1½ cups (187 g) all-purpose flour, … Read more