Step 1 Place a rack in middle of oven; preheat to 350°. Place a piece of parchment paper on top of the base of springform pan. Place collar on top and close so it holds paper in place. Spray parchment and sides of pan with nonstick vegetable oil spray. Whisk 2 large eggs, room temperature, … Read more
I once heard the Appalachian author and editor Ronni Lundy say, “There’s no such thing as a bad biscuit,” and the idea has stuck with me over the years as I’ve tried many times to prove her wrong: overworking, overcooking, and generally overthinking dozens of attempts. Even a botched biscuit has its charms when it’s … Read more
The only thing better than telling a friend “I’ll bring dessert?” Telling them: “I’ll bring pot brownies.” This edible is a classic for good reason—the intensity of chocolate both camouflages and complements the earthiness of cannabis. In this weed brownie recipe, thanks to Dutch-process cocoa powder, deeply toasted nuts, and a sprinkle of flaky sea … Read more
Sicilian pizza is an Italian-style pie identified by its thick, chewy, bready crust—similar in texture to a slab of focaccia, but under a layer of toppings like tomato sauce and other ingredients. In Sicily cheese is not required, but in this more American take on the classic, mozzarella and pepperoni pair up for a nostalgic … Read more
It’s tough to describe exactly what a caramel roll is, yet every Midwesterner seems to know. It’s not a sticky bun, and it’s not just a cinnamon roll either. A caramel roll is a large cinnamon bun that is soft, plush, buttery, cinnamon-y, drenched in caramel, and sometimes includes nuts. It’s distinctively pronounced car-mull (not … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 350°. Scatter 1 cup coarsely chopped raw pecans on a rimmed baking sheet and 1 cup (packed) unsweetened coconut flakes on another rimmed baking sheet. Toast coconuts and pecans, rotating baking sheets top to bottom and front to back and stirring after … Read more
There’s only one correct response to a mother’s claim that she doesn’t want gifts: one of our best Mother’s Day cake recipes—and time with you. We’ve gathered a few of our favorite options to consider baking for the mom who means the most to you. Maybe she’s the type to crave something not too sweet … Read more
A kringle is a flaky, buttery pastry with deep Northern European roots. Danish immigrants brought the tradition for making the original pretzel-like specialty with them to their new homes in the small town of Racine, WI. After combining Danish and American baking techniques, the Wisconsin kringle was born: a shareable large oval pastry that gets … Read more
Recipe inspiration can strike anywhere, and this idea came to me as I was eating a piece of one of my favorite candies, Chimes Ginger Chews. Chimes’ founder, Elvis Sae-Tang, was inspired by the ginger candies from his parents’ Javanese village and wanted to share the health benefits of these delicious treats with the world. … Read more
Derby pie is a nut pie (traditionally walnut, often pecan) that’s similar to a classic pecan pie except that it’s studded with chocolate chips and flavored with a heavy glug of bourbon. It was invented in 1954 by Walter and Leaudra Kern at the Melrose Inn in Prospect, Kentucky. Sticky-sweet and gooey, yet sturdy enough … Read more