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Quick and Simple - Baking For All
Quick and Simple - Baking For All
for fall
86
sweet
& sa
recipe vor y
s
4
e1
ag
es p
skillet cookie sunda
’
the secret ingredient. No correct guesses but we loved
the spicy f lavor and it filled our home with the best fall aromas.
Michele Parrella, Design Director
2
inside
baking
for fall
chapter 1
cookies & bars
4 Nothing could be easier than
mixing up a batch of cookies to
share with friends and family.
chapter 2
cakes & cupcakes
22 Indulge your sweet tooth with
these fast and easy cake recipes
that impress without the stress.
chapter 3
pies, crumbles & tarts
40 Think beyond Thanksgiving:
Pies are perfect treats for fall
f lavors, from pecan to apple.
chapter 4
loaves & muffins
58 Also called quick breads, these
recipes bake fast for a sweet or
savory autumn-inspired taste.
chapter 5
breads, biscuits & rolls
76 Fresh from the oven, these
breads (and more!) will warm
tummies on a cool, crisp day.
3
chapter 1
cookies
& bars
N ot only are cookies quick and easy
to whip up ( just 15 minutes on
average in the oven!), but making a big
batch means there’s plenty for a bake sale
or for the whole family to get three each.
KEEP ‘EM FRESH Fill your cookie jar only
with sturdy cookies that can withstand
a pileup. Otherwise, pack cooled cookies
into an airtight container and keep at
room temperature. Store bars—either cut
or uncut—covered in their baking pans at
room temperature up to 4 days.
4
Chewy
Chocolate-
Walnut
Cookies
page 6
6
cherry-ginger hermit bars
These spice cookies date back to late
19th-century New England, when sailors
would stow away tins of them like hermits
on long voyages. We turned them into bars
and added molasses, dried cherries and
candied ginger to keep them moist, chewy
and full of flavor.
Active 20 minutes
Total 45 minutes (plus cooling)
Makes 32 bars
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup granulated sugar
3/4 cup (11/2 sticks) unsalted butter,
at room temperature
1/2 cup molasses
1/2 cup dried cherries, chopped
1/3 cup candied ginger, chopped, plus
more sliced for serving
1/2 cup confectioners’ sugar
1 teaspoon orange zest, plus more for
serving
2 tablespoons fresh orange juice (from
1/2 small orange)
1 Preheat the oven to 350°F. Lightly
grease a 9x13-inch cake pan with cooking
spray, then line with parchment, leaving
a 2-inch overhang on the long sides.
2 In a medium bowl, whisk together the
flour, baking soda, cinnamon and salt
until combined.
3 In a stand mixer, beat the granulated
sugar and butter on high until light and
fluffy, about 3 minutes. Add the molasses
and mix until fully incorporated. Reduce
the mixer speed to low and gradually
add the flour mixture, beating until a
soft dough forms. Add the cherries and
candied ginger.
4 Evenly press the mixture into the
prepared pan. Bake until puffed and just
barely pulling away from the sides, 25 to
30 minutes (it will keep cooking in the
pan). Cool completely in the pan.
5 Meanwhile, in a medium bowl, whisk
together the confectioners’ sugar, orange
zest and juice until smooth. Drizzle the
glaze over the cooled bars, then sprinkle
with more zest and sliced ginger if
desired. Cut into 32 bars.
8
cranberry shortbreads
We gave soft and buttery shortbread
cookies a sweet-tart upgrade with the
addition of chopped cranberries and a
savory rosemary sugar.
Active 20 minutes
Total 2 hours 40 minutes (plus cooling)
Makes 28 cookies
1/3 cup sugar
1/4 teaspoon chopped fresh
rosemary
1/3 cup frozen cranberries
3/4 cup (11/2 sticks) unsalted butter,
at room temperature
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated
orange zest
11/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 Line two baking sheets with
parchment. In a food processor, pulse
the sugar and rosemary until very
finely chopped. Transfer to a large
bowl. Wipe out the food processor, add
the frozen cranberries and pulse to
break up into pea-size pieces.
2 Add the butter to the rosemary
sugar and beat with an electric mixer
on medium speed until very well
combined. Beat in the vanilla and zest.
3 Reduce the mixer speed to low and
gradually add the flour and salt,
mixing until just incorporated. Add
the chopped cranberries and mix to
combine. The dough should look
streaky with bits of cranberries.
4 On a piece of plastic wrap, form the
dough into a 71/2x23/4x1-inch rectangle.
Chill until firm, 45 minutes in the
freezer or 2 hours in the fridge.
5 Preheat the oven to 325°F. Slice the
cookies 1/4 inch thick and arrange on
the prepared sheets 2 inches apart.
Bake, rotating the sheets halfway
through, until the edges are golden
brown, 15 to 18 minutes. Cool
completely on a wire rack.
10
vegan Most semisweet chips
crispy, chewy include milk solids, so be
chocolate chip cookies sure to check the label to
Who said cookies need butter or eggs to be
ensure they’re vegan. Our
ooey and gooey? This rich and decadent favorite brand is Enjoy Life.
version is melt-in-your-mouth delicious
and stuffed with chocolate chips.
Active 20 minutes
Total 1 hour 5 minutes (plus cooling)
Makes 12 cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup bittersweet chocolate chips
1 cup semisweet chocolate chips
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup water
2 teaspoons pure vanilla extract
1 In a medium bowl, whisk together the
flour, baking soda and salt. Toss with
the chocolate chips.
2 In a second medium bowl, break up the
brown sugar, making sure there are no
lumps. Add the granulated sugar, oil, water
and vanilla and whisk to combine. Add the
flour mixture and mix until just combined
(there should be no streaks of flour).
3 Line two baking sheets with parchment.
Spoon out 1/4-cupfuls of dough into mounds
2 inches apart, gently gathering the dough
together with your hands without
pressing. (The dough will be crumbly.)
Freeze, 30 minutes.
4 Preheat the oven to 375°F. Bake, rotating
the sheets after 6 minutes, until the edges
are golden brown, 10 to 13 minutes total
(the cookies will be soft and continue to
cook). Cool completely on the sheets on
wire racks.
12
florentines
These classic Italian treats are made with a
mix of fruit and nuts for a lacy, wafer-thin
cookie that’s the perfect blend of crispy and
chewy. We drizzled ours with chocolate for
the ultimate indulgence.
Active 45 minutes
Total 1 hour (plus cooling)
Makes 66 cookies
1 cup raw pecans
5 tablespoons unsalted butter
1/4 cup packed dark brown sugar
1/4 cup honey
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 cup dried cranberries, finely chopped
1/4 cup candied ginger, finely chopped
1 teaspoon finely grated orange zest
6 ounces bittersweet chocolate chips
1 Preheat the oven to 375°F. Line two
baking sheets with parchment. In a food
processor, pulse the pecans until finely
chopped but not powdery, with some small
chunks remaining.
2 In a medium saucepan, add the butter,
brown sugar and honey and cook over
medium heat, stirring occasionally, until the
butter has melted, the sugar has dissolved
and the mixture is smooth, about 8 minutes.
Remove from the heat and stir in the flour
and salt, then the pecans. Fold in the
cranberries, ginger and orange zest.
3 Working in batches, drop level teaspoons
of batter onto the prepared sheets 3 inches
apart and bake until golden brown, 5 to 7
minutes. Cool on the sheets until set,
about 8 minutes, then transfer to wire
racks to cool completely. Repeat with the
remaining dough.
4 In a small microwave-safe bowl, melt the
chocolate in 30-second intervals, stirring in
between, until smooth. Place the cooled
cookies on a piece of parchment, drizzle
with the melted chocolate and let sit until
the chocolate is set.
14
Miso
Caramel
Sweet and
Spicy Candied
Pecans
DOUBLE DUTY
Can’t trust yourself
around pretzels?
Use up the remainder
from this recipe in
the Chocolate-
Pretzel Pecan Pie,
page 42.
16
gluten-free
grape jamwiches
In this fun twist on a PB&J sandwich, classic
grape jam is slathered between soft peanut butter
pillows—all with just six ingredients!
Active 40 minutes
Total 1 hour (plus cooling)
Makes 31 sandwiches
18
lemon-thyme coins
To make these subtly sweet slice-and-bake cookies,
we took a classic sugar cookie dough, added lemon
zest and fresh thyme leaves, then topped them with a
thick and tangy lemony glaze.
Active 30 minutes
Total 1 hour (plus cooling)
Makes 50 cookies
TO SHAPE THE DOUGH 1 In a large bowl, whisk together the flour, baking
powder and salt. In another large bowl, beat the
Pile it onto a piece of plastic
butter, sugar, thyme and 2 teaspoons of the lemon
wrap and use the plastic to zest using an electric mixer until light and fluffy,
help form the dough into a log. about 3 minutes. Beat in the egg, then the vanilla.
TO KEEP THE LOG’S SHAPE 2 Reduce the mixer speed to low and gradually add
the flour mixture, mixing until just incorporated.
While the dough is chilling, its
On two separate pieces of plastic wrap, form the
weight can cause the log to dough into two 11/2-inch-diameter logs. Freeze until
flatten on one side. Prevent firm, 20 minutes.
any smooshing by rotating the
3 Preheat the oven to 350°F. Line two baking sheets
roll every few minutes or so
with parchment. Slice the logs into 1/8-inch-thick
while chilling. rounds and place on the prepared sheets.
TO KEEP A COOKIE’S SHAPE 4 Bake, rotating the sheets halfway through,
When slicing the log, rotate it until the cookies are light golden brown around
the edges, 10 to 12 minutes. Cool on the sheets,
every few slices to keep the
5 minutes, then transfer to a wire rack to
bottom from flattening. cool completely.
TO SAVE COOKIES FOR LATER 5 In a medium bowl, combine the confectioners’
Wrap the log tightly in sugar, lemon juice and the remaining 2 teaspoons
lemon zest. Spoon over the cooled cookies and
aluminum foil, pack it into an
sprinkle with additional thyme.
airtight container and pop it in
the freezer. Let the dough thaw Per Cookie About 90 calories, 4 g fat (2.5 g
completely in the fridge before saturated), 1 g protein, 20 mg sodium, 13 g carb,
slicing and baking. 8 g sugars (8 g added sugars), 0 g fiber
Filling:
1 14-ounce can sweetened condensed milk
3 large egg yolks
1⁄2 cup (1 stick) unsalted butter, cut into small
pieces
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans
1 cup sweetened shredded coconut
Cookies:
21⁄2 cups all-purpose flour
1⁄3 cup unsweetened cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, melted
11⁄2 cups packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
13⁄4 cups sweetened shredded coconut (3⁄4 cup
untoasted and 1 cup toasted)
3⁄4 cup chopped toasted pecans
4 ounces German chocolate, chopped
1 Make the filling: In a medium saucepan, whisk
together the condensed milk, egg yolks and butter.
Cook over medium heat, whisking constantly, until
bubbly and thick, 4 to 6 minutes. Remove from the
heat and stir in the vanilla, pecans and coconut.
Transfer to a bowl and cool, about 1 hour.
2 Meanwhile, make the cookies: Preheat the oven
to 375°F. Line two baking sheets with parchment.
In a medium bowl, whisk together the flour, cocoa,
baking soda and salt. DOUBLE DUTY
3 In a large bowl, beat the butter and brown sugar Shredded coconut is
with an electric mixer on medium speed until a key ingredient in
combined, about 1 minute. Beat in the eggs and German chocolate cake
vanilla. Reduce the mixer speed to low and beat in and cookies. Use any
the flour mixture until just combined. Stir in the 3⁄4 extra in the Skillet
cup untoasted coconut, the pecans and chocolate. Cookie Sundaes,
page 14.
4 Scoop the cookies, about 2 tablespoons each, and
place on the prepared sheets 2 inches apart. Press
to flatten slightly and bake until the edges are set,
8 to 10 minutes. Cool on the sheets, 5 minutes, then
transfer to wire racks to cool completely.
5 Spoon the filling onto the bottom of half of
the cookies, then sandwich with the remaining
cookies. Roll edges in the 1 cup toasted coconut.
20
white chocolate raspberry thins
Adding freeze-dried raspberries to classic sugar cookie dough gives these
slice-and-bake cookies both a gorgeous color and a delicious fruity taste.
Active 30 minutes
Total 1 hour (plus cooling)
Makes 50 cookies
21/2 cups freeze-dried raspberries, plus more crushed for sprinkling
21/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature White chocolate
3/4 cup sugar technically isn’t
1 large egg
chocolate: Although
11/2 teaspoons pure vanilla extract
1/2 cup white chocolate chips
it’s made with fatty
cocoa butter, it doesn’t
1 In a food processor, finely grind the freeze-dried raspberries (you
should have scant 1/2 cup). In a large bowl, whisk together the raspberry contain any cocoa
powder, flour, baking powder and salt. solids, the part of
2 In another large bowl, beat the butter and sugar using an electric the cocoa bean that
mixer until light and fluffy, about 3 minutes. Beat in the egg, then the
vanilla. Reduce the mixer speed to low and gradually add the flour imparts the chocolate
mixture, mixing until just incorporated. On two separate pieces of color and taste.
plastic wrap, form the dough into two 2-inch square logs. Freeze until
firm, 20 minutes.
3 Preheat the oven to 350°F. Line two baking sheets with parchment.
Slice the logs into 1/8-inch-thick squares and place on the prepared sheets.
Bake, rotating the sheets halfway through, until the cookies are golden
brown around the edges, 10 to 12 minutes. Cool on the sheets, 5 minutes,
then transfer to a wire rack to cool completely.
4 In a small microwave-safe bowl, melt the white chocolate in 30-second
intervals, stirring between each one, until smooth. Drizzle over the
cookies and sprinkle with crushed freeze-dried raspberries.
cakes &
cupcakes
C akes don’t have to be complicated. Whether
you’re making a simple iced sheet cake or an
upside-down concoction f illed with fruit, these
recipes prove that cakes can be both impressive
and easy to assemble, even on a weeknight.
KEEP ‘EM FRESH Unfrosted cakes can be wrapped
in plastic (cupcakes in an airtight container) and
kept at room temperature up to 1 week. Refrigerate
anything that has a topping or f illing made with
dairy like cream cheese, sour cream or yogurt.
22
Flourless
Fudge
Cake
page 24
24
sticky plum upside-down cake
Take advantage of the tail end of plum season with this
sweet and sticky cornmeal cake. Baking it fruit-on-the-
bottom style, then flipping the whole thing over, gives
you a beautiful presentation without a ton of effort.
Active 45 minutes
Total 2 hours 10 minutes
Serves 10
26
salted butterscotch-
banana bundt cake
We added butterscotch pudding mix and
toffee bits into a moist banana cake, then
topped it with a salted butterscotch glaze
for all-new levels of deliciousness.
Active 35 minutes 1 Preheat the oven to 325°F. Coat a 10-
Total 1 hour 10 minutes (plus cooling) to 12-cup nonstick bundt pan with
Serves 16 cooking spray. Sprinkle the turbinado
sugar evenly to coat the pan. In a large
Nonstick cooking spray, for the pan bowl, whisk together the flour,
2 tablespoons turbinado sugar pudding mix, baking powder and
13⁄4 cups all-purpose flour baking soda.
1 3.4-ounce box instant butterscotch 2 In a large bowl, mash 3 of the
pudding mix bananas. Cut the remaining banana
1 teaspoon baking powder into 1⁄4-inch pieces and set aside. Add
the eggs, oil, brown sugar, vanilla and
1 teaspoon baking soda
1 teaspoon of the salt to the mashed
4 medium overripe bananas bananas and whisk to combine. Add DOUBLE DUTY
3 large eggs, lightly beaten the flour mixture and mix until fully Grab a 12-ounce bag
incorporated. Fold in the diced of butterscotch chips
1⁄2 cup canola oil
bananas and toffee bits. and you’ll have enough
1 cup brown sugar for this recipe plus
3 Transfer the mixture to the 1 cup for the Kitchen
1 teaspoon pure vanilla extract
prepared pan and bake until a Sink Layer Bars,
11⁄4 teaspoons kosher salt toothpick inserted in the center page 16.
1⁄2 cup toffee bits comes out clean, 55 to 60 minutes.
1⁄4 cup butterscotch chips Cool in the pan, 15 minutes,
1 tablespoon unsalted butter then invert onto a wire rack to
cool completely.
2 tablespoons heavy cream
4 Meanwhile, in a small microwave-
Coarse sea salt, for sprinkling
safe bowl, melt the butterscotch chips,
butter, cream and the remaining
1⁄4 teaspoon salt on high until the
chips just start to melt, 35 to 40
seconds. Whisk until smooth. Cool
5 minutes, then drizzle on top of the
cake. Lightly sprinkle with sea salt.
1/4 teaspoon ground nutmeg and bake until a toothpick inserted in the
centers comes out clean, 35 to 40 minutes
4 large eggs
(25 to 30 minutes for small pans). Cool on
1 cup granulated sugar wire racks, 10 minutes. Run a knife around
2/3 cup brown sugar the edges of the cakes to loosen them from the
3/4 cup vegetable oil pans. Invert onto the wire racks, peel off
the parchment and cool completely.
1 teaspoon pure vanilla extract
5 Meanwhile, make the frosting: In a 1-quart
3 cups coarsely grated peeled parsnips (from about
1 pound) saucepan, cook the butter over medium heat
until brown and fragrant, 8 to 10 minutes.
Frosting:
Transfer to a small bowl and refrigerate until
1/2 cup (1 stick) unsalted butter just starting to set, about 30 minutes. In a
2 8-ounce packages cream cheese, at room medium bowl, with the mixer on medium
temperature speed, beat the brown butter, cream cheese,
2 cups confectioners’ sugar confectioners’ sugar and salt until smooth.
Pinch kosher salt 6 To assemble, place 1 cake layer onto a cake
plate. Top with one-third of the frosting and
spread evenly. Add the second cake layer on
top and spread the remaining frosting on top.
28
1 Make the cake: Preheat the oven to
350°F. Lightly grease a 9x13-inch baking
pan with cooking spray. In a large bowl,
whisk together the flour, baking powder
and salt.
vanilla sheet cake with 2 In a food processor, pulse the chocolate,
chocolate-cinnamon filling cereal, cinnamon and brown sugar until
finely chopped, 10 to 12 times.
We took classic vanilla sheet cake to the next level by
adding a fuss-free middle layer of cinnamon-chocolate 3 In a large bowl, beat the butter and
crispy rice cereal and a rich topping of creamy double- granulated sugar with an electric mixer on
chocolate frosting. medium speed until light and fluffy, 1 to 2
minutes. Add the eggs 1 at a time, beating
Active 35 minutes to incorporate after each addition. Beat in
Total 55 minutes (plus cooling) the vanilla bean paste. Reduce the speed
Serves 16 to low and beat in the flour mixture and
the milk alternately, starting and ending
Cake:
with the flour mixture, just until the flour
Nonstick cooking spray, for the pan is incorporated. Pour half of the batter
3 cups all-purpose flour into the prepared pan. Sprinkle the
11/2 teaspoons baking powder chocolate mixture evenly over the batter
and top with the remaining batter.
1/2 teaspoon kosher salt
2 4-ounce bars bittersweet chocolate, chopped 4 Bake until a toothpick inserted in the
center comes out clean, 30 to 35 minutes.
1 cup crispy rice cereal
Cool completely in the pan on a wire rack.
1 teaspoon ground cinnamon
5 Meanwhile, make the frosting: In a
1/4 cup packed light brown sugar
small saucepan, simmer the half-and-
1 cup (2 sticks) unsalted butter, at room half, cocoa and salt over medium heat,
temperature stirring constantly, until smooth,
2 cups granulated sugar 4 to 5 minutes. Remove from the heat and
3 large eggs, at room temperature stir in the chocolate until melted and
smooth. Cool, 5 minutes.
1 tablespoon vanilla bean paste
1 cup whole milk, at room temperature 6 In a large bowl, beat the butter and
confectioners’ sugar using an electric
Frosting:
mixer on medium speed until fluffy,
1/2cup half-and-half 2 to 4 minutes. Gradually pour in the
6 tablespoons cocoa powder chocolate mixture and beat until smooth,
1/4teaspoon kosher salt 1 to 2 minutes. Use to frost the cake.
4 ounces chopped bittersweet chocolate
Per Serving About 610 calories, 35 g fat
1cup (2 sticks) unsalted butter, at room (21 g saturated), 7 g protein, 180 mg
temperature sodium, 76 g carb, 51 g sugars (49.5 g
2 cups confectioners’ sugar added sugars), 4 g fiber
Cupcakes:
11⁄2 cups all-purpose flour
11⁄2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon kosher salt
1 cup canned pure pumpkin puree
2 tablespoons molasses
1 teaspoon pure vanilla extract
1⁄2 cup (1 stick) unsalted butter, at room
temperature
3⁄4 cup granulated sugar
2 large eggs
Frosting:
4 ounces cream cheese, at room
temperature
2 tablespoons butter, at room temperature
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1 Make the cupcakes: Preheat the oven to
350°F. Line a 12-cup muffin pan with paper
liners.
2 In a medium bowl, whisk together the flour,
pumpkin pie spice, baking powder, baking
soda and salt. In a second medium bowl,
combine the pumpkin, molasses and vanilla.
3 In a large bowl, beat the butter and
granulated sugar with an electric mixer on
medium speed until light and fluffy, about
3 minutes. Reduce the mixer speed to low
DOUBLE DUTY and beat in the eggs 1 at a time. Alternately
Molasses can last up add the flour mixture and the pumpkin
to a year in the pantry, mixture, beating until just combined.
but you can also
4 Divide the batter among the lined muffin
reuse it as the main
ingredient in the cups (about a heaping 1⁄4 cup each) and bake
Shoofly Pie, until a toothpick inserted in the centers comes
page 48. out clean, 25 to 30 minutes. Cool in the pan on
a wire rack, 5 minutes, before removing the
cupcakes from the pan to cool completely.
5 Meanwhile, make the frosting: In a large
bowl, beat the cream cheese and butter with an
electric mixer until light and fluffy. Gradually
beat in the confectioners’ sugar and vanilla
until light and fluffy. Use to frost the cupcakes.
30
30
candied clementines
In a medium skillet, cook
11/2 cups each granulated
sugar and water over low heat
until the sugar dissolves. Add
3 small clementines (thinly
sliced) and cook, about 1 hour.
Transfer the clementines to a
baking sheet lined with a
silicone baking mat and bake
at 200°F, turning twice, until
dried, about 2 hours. Cool
completely, then coat the edges
in granulated sugar if desired.
Active 45 minutes
Total 5 hours 15 minutes
Serves 12
Meringue:
11⁄2 cups superfine sugar
1 tablespoon potato starch or cornstarch
6 large egg whites
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1⁄4 cup unsweetened cocoa powder
7 ounces bittersweet chocolate, chopped
Mousse:
8 ounces bittersweet chocolate, chopped
4 large egg yolks
11⁄2 cups heavy cream
3 tablespoons granulated sugar
Shaved chocolate and raspberries, for serving
1 Make the meringue: Preheat the oven to 275°F. Line two large baking
sheets with parchment. Draw two 6-inch circles on each sheet of
parchment, then flip over.
2 In a medium bowl, combine the superfine sugar and potato starch. In
a very clean large bowl, whisk the egg whites and vinegar using an
electric mixer on medium speed until foamy peaks form, 1 to 2 minutes.
Gradually add the sugar mixture, 1 tablespoon at a time, beating 30
seconds between each addition, until the whites are stiff and glossy.
Add the vanilla and beat 1 minute.
3 Using a fine-mesh sieve, sift the cocoa on top of the egg white
mixture. Using a rubber spatula, gently fold the chocolate into the egg
white mixture. Using the circles as a guide, divide the mixture between
the prepared sheets and use a small offset spatula to smooth into 2 even
rounds. Bake 1 hour, then turn off the oven and cool the meringue
layers completely in the oven, at least 3 to 4 hours and up to overnight.
4 Meanwhile, make the mousse: In a small microwave-safe bowl, melt
the chocolate in 30-second intervals, stirring in between, until fully
melted. In a medium saucepan, whisk together the egg yolks, 3⁄4 cup of
the cream and 1 tablespoon of the granulated sugar over medium heat,
stirring constantly, until slightly thickened and the mixture coats the
back of a spoon, 4 to 5 minutes. Whisk in the melted chocolate. Remove
from the heat, transfer the mixture to a medium bowl, cover and
refrigerate until cool to the touch, about 1 hour.
5 Once cool, in a large bowl, beat the remaining 3⁄4 cup cream and
2 tablespoons granulated sugar using an electric mixer until medium
peaks form. Mix one-third of the cream into the chocolate mixture to
loosen. Fold in the remaining cream. Cover and chill, at least 1 hour.
Stir to loosen before using.
6 To assemble, transfer 1 meringue round to a large, flat serving dish
and spoon a quarter of the mousse over top, spreading into an even
layer. Repeat with the remaining meringue layers and mousse. Sprinkle
the top with shaved chocolate and raspberries if desired.
32
Measuring Up
To get the same results every
time you make a favorite
recipe—whether it’s a cookie,
cake or pie—it’s important to
use standard measuring
equipment and, most of all,
to measure carefully.
STICKY INGREDIENTS
Lightly oil the cup before
measuring out maple syrup,
honey or molasses and it will
pour right out without sticking.
34
The Frosting
on the Cake
A moist, tender cake
(or cupcake!) topped
with pillowy, fluffy
frosting is a match
made in heaven.
Here are helpful tips
to spread it on
without any fuss:
SPREAD IT ON
Use a small metal
spatula to evenly
spread the frosting.
If it’s too thick to
spread, add small
splashes of milk until
it reaches the right
consistency.
Nutella and
Bananas
Fresh
Berries and
Whipped
Cream
36
DOUBLE DUTY
Buy a bag of peanuts
to use here, in the
Grape Jamwiches, page
17, and in the Banana
Bread with Salted
Peanut Streusel,
page 63.
This one-bowl batter is made with buttermilk for an flour, granulated sugar, water, baking
ultra-tender texture, then frosted with a rich peanutty powder and vanilla and mix until just
frosting studded with roasted peanuts. incorporated, 30 seconds. Increase the
mixer speed to medium and beat until
Active 20 minutes smooth and creamy, about 2 minutes.
Total 1 hour 30 minutes (plus cooling)
3 Transfer the batter to the prepared pan.
Serves 12
Bake, 45 minutes, then reduce the oven
3⁄4 cup (11⁄2 sticks) unsalted butter, at room temperature to 325°F and continue to bake
temperature, plus more for the pan until a toothpick inserted in the center
23⁄4 cups all-purpose flour, sifted, plus comes out clean, 10 to 15 minutes more.
more for the pan Cool in the pan, 10 minutes, then invert
3⁄4 cup creamy peanut butter onto a wire rack to cool completely.
4 large eggs 4 Meanwhile, in a small bowl, combine
3⁄4 cup buttermilk, at room temperature the confectioners’ sugar, peanuts and the
remaining 1⁄4 cup each peanut butter and
2 cups granulated sugar buttermilk. Spoon over the cake just
1⁄2 cup water before serving.
1 tablespoon baking powder
1 teaspoon pure vanilla extract Per Serving About 540 calories, 24.5 g fat
(10.5 g saturated), 10 g protein, 250 mg
1 cup confectioners’ sugar sodium, 72 g carb, 46 g sugars (44 g
1⁄4 cup dry-roasted peanuts, chopped added sugars), 2 g fiber
38
tomato soup cake 1 Make the cake: Preheat the oven to
350°F. Line a 9x13-inch cake pan with
This secret-ingredient spice cake dates back to the parchment, leaving a 2-inch overhang on
Depression, when dairy was hard to come by. We the two long sides. In a large bowl, sift
updated our version but kept in the can of condensed together the flour, allspice, cinnamon
tomato soup: It makes the cake super moist while, and cloves.
surprisingly, not adding any actual tomato flavor.
2 In a second large bowl, beat the butter
Active 30 minutes and granulated sugar using an electric
Total 1 hour 15 minutes (plus cooling) mixer on high speed until light and fluffy,
Serves 12 3 to 4 minutes. Reduce the mixer speed to
low and add the eggs 1 at a time, mixing
Cake: well between each.
3 cups all-purpose flour
3 In a medium bowl, combine the tomato
11/2 teaspoons ground allspice soup and baking soda and let sit 1 minute
1 teaspoon ground cinnamon (it will lightly foam). Add to the butter-
1/2 teaspoon ground cloves sugar mixture and mix to combine. Add
the flour mixture and gradually increase
1/2 cup (1 stick) unsalted butter, at room
temperature the mixer speed to medium, beating until
smooth, about 1 minute.
11/2 cups granulated sugar
4 Transfer the batter to the prepared pan
2 large eggs
and bake until a toothpick inserted in the
2 103/4-ounce cans condensed tomato soup center comes out clean, 38 to 42 minutes.
(we used Campbell’s) Cool completely on a wire rack.
2 teaspoons baking soda
5 Meanwhile, make the frosting: In a
Frosting: large bowl, beat the cream cheese and
12 ounces cream cheese (11/2 packages), at room butter using an electric mixer on low
temperature speed until smooth. Add the
6 tablespoons unsalted butter, at room confectioners’ sugar and beat to combine,
temperature then beat in the vanilla. Spread onto the
21/2 cups confectioners’ sugar cooled cake.
1 teaspoon pure vanilla extract
Per Serving About 575 calories, 24.5 g fat
(14.5 g saturated), 7 g protein, 505 mg
sodium, 84 g carb, 55 g sugars (50 g
added sugars), 2 g fiber
pies,
crumbles
& tarts
T here’s more to pies than just pumpkin (though
we’ve got that too!). From upgraded pecan pies
to cranberry hand pies and crowd-pleasing sheet
pan apple pies, there’s a fall f lavor for everyone.
Pro tip: Make and freeze pie dough ahead of time
or buy a premade option for even faster results.
KEEP ‘EM FRESH Fruit or nut pies can be covered
with plastic wrap or foil and stored overnight at
room temperature. For longer storage, refrigerate
them. Cheesecakes and custard pies should be
moved to the fridge as soon as they’re cool.
40
Chocolate-
Pretzel
Pecan Pie
page 42
42
cranberry sauce hand pies 1 Prepare the pie dough and
shape it into 2 rectangles instead
Think beyond turkey when it comes to cranberry of 1 disk. Refrigerate until firm, at
sauce. We mixed the fall staple with fresh berries least 2 hours.
and wrapped them up in pie crust for a delicious
2 Preheat the oven to 400°F.
handheld dessert your whole family will gobble up.
Line a baking sheet with
Active 35 minutes parchment. On a lightly floured
Total 2 hours 55 minutes (plus cooling) surface, roll 1 rectangle of pie
Makes 6 hand pies dough to an 11x14-inch rectangle
(about 1/16 inch thick). Cut out 12
1 batch pie dough, preferably homemade, 21/2x4-inch rectangles, rerolling
recipe at left and cutting scraps as necessary
3 ounces raspberries, halved if large and using the second rectangle
1/4 cup cranberry sauce of dough as needed. Arrange
1/2 teaspoon cornstarch 6 rectangles on the prepared sheet.
Using a fork, prick holes in the
1 large egg, beaten remaining 6 rectangles.
2 tablespoons granulated sugar
3 In a large bowl, toss together the
1/4 cup confectioners’ sugar raspberries, cranberry sauce and
Cold water, for the glaze cornstarch. Spoon 1 heaping
tablespoon cranberry mixture in
the center of each rectangle on the
sheet, leaving a 1/2-inch border
around the edges. Lightly brush the
border with some of the egg. Top
with the pricked rectangles and
press the edges with a fork to seal.
Refrigerate, 10 minutes.
4 Brush the tops of the tarts with
the remaining egg and sprinkle
with the granulated sugar. Bake
until golden, 12 to 15 minutes. Cool
completely on a wire rack.
5 Meanwhile, in a small bowl,
whisk the confectioners’ sugar
with a little cold water until
it reaches drizzling consistency,
then drizzle over the tops.
44
DOUBLE DUTY
Create a sparkly
finish with a sprinkle
of turbinado or raw
sugar. Use it again to
top the Mini Apple-
Raspberry Pies,
page 52.
1⁄2 teaspoon kosher salt egg mixture and sprinkle with the
turbinado sugar. Bake until the filling is
1⁄4 teaspoon freshly ground black pepper bubbling and the crust is golden, 60 to 70
31⁄2 pounds seedless black grapes minutes. Cool completely on a wire rack.
1 tablespoon fresh lemon juice Garnish with pie crust leaves if using.
1 large egg, lightly beaten with 1 teaspoon
water Per Serving About 700 calories, 26.5 g fat
(10 g saturated), 6 g protein, 540 mg
3 tablespoons turbinado sugar sodium, 114 g carb, 51.5 g sugars (22 g
Pie crust leaves, for garnish (optional) added sugars), 4 g fiber
46
DOUBLE DUTY
Apple pie spice is a
classic fall blend. Buy
a small jar, then use
some in this pie and
some in the Mini
Apple-Raspberry
Pies, page 52.
48
Pantry Staple Star
Molasses adds a sweet, almost
smoky flavor to baked goods.
It can help make cookies softer
and bread crustier. Always
look for unsulphured, and
choose one of the following:
Crust:
1 Make the crust: Preheat the oven to 375°F.
10 ounces gingersnap cookies (about
45 cookies) In a food processor, process the gingersnaps
until fine crumbs form, 20 to 25 seconds.
1⁄4 cup packed dark brown sugar Add the brown sugar, salt and ground ginger
1⁄2 teaspoon kosher salt and pulse to combine, 5 or 6 times. Add the
1⁄4 teaspoon ground ginger butter and pulse until combined, 10 to 12
5 tablespoons unsalted butter, melted times. Press in the bottom and up the side
of a 9-inch deep-dish pie plate. Freeze, about
Filling: 30 minutes. Bake until dry to the touch and
3⁄4 cup granulated sugar fragrant, 12 to 14 minutes. Cool completely on
3⁄4 teaspoon ground ginger a wire rack.
1⁄2 teaspoon ground cinnamon 2 Meanwhile, make the filling: Reduce the
1⁄2 teaspoon kosher salt oven temperature to 350°F. In a large bowl,
whisk together the granulated sugar, ground
Pinch ground cloves
ginger, cinnamon, salt and cloves until
1 15-ounce can pure pumpkin puree combined. Whisk in the pumpkin, half-and-
11⁄4 cups half-and-half half, eggs and fresh ginger until just
2 large eggs, lightly beaten combined. Pour into the prepared crust.
2 teaspoons grated fresh ginger 3 Bake until the filling is set (it may jiggle
Sweetened whipped cream and chopped slightly in the very center), shielding the
candied ginger, for serving crust with foil after 30 minutes to prevent
excessive browning, 60 to 70 minutes. Cool
completely on a wire rack. Serve at room
temperature or chilled, topped with whipped
cream and candied ginger if desired.
50
1 Make the filling: In a medium
saucepan, combine 1⁄4 cup of the
granulated sugar, the cranberries,
raspberries, orange zest and juice.
Simmer, stirring occasionally, until
the cranberries burst and the sauce
thickens, 5 to 7 minutes. Transfer the
mixture to a food processor and puree
until smooth. Strain into a medium
bowl, cool 10 minutes, then refrigerate
DOUBLE DUTY until ready to use.
Almonds and oats 2 Meanwhile, make the crust: Preheat
stand out in this crust. the oven to 350°F. Coat a 9-inch
Buy almonds in bulk springform pan with cooking spray.
and save 1⁄2 cup for
Clean out and dry the food processor.
the Kitchen Sink
Add the almonds, oats, brown sugar
Layer Bars,
page 16. and salt and pulse to form fine
crumbs.
3 With the motor running, add the
coconut oil and process until a loose
cranberry-swirled dough that clumps when pressed
cheesecake together has formed. Press evenly into
the bottom of the prepared pan. Bake,
We amped up ordinary cheesecake crust 15 minutes, then increase the oven
with this hearty oats-and-almonds temperature to 375°F and bake until
version, then marbled together creamy light golden brown, 5 to 10 minutes
cheesecake with a smooth and zesty more. Cool completely on a wire rack.
cranberry batter for a true slice of heaven. Reduce the oven temperature to 325°F.
Active 45 minutes 4 Meanwhile, in a large bowl, beat the
Total 5 hours 50 minutes (plus cooling) cream cheese, sour cream, cornstarch,
Serves 10 vanilla and the remaining 3⁄4 cup
granulated sugar using an electric
Filling: mixer on medium speed until smooth.
1 cup granulated sugar Beat in the eggs 1 at a time. Whisk
1⁄2 cup frozen cranberries 1⁄3 cup batter into the reserved
cranberry mixture and set aside. Pour
1⁄2 cup frozen raspberries
the remaining batter into the crust.
1 teaspoon grated orange zest
5 Dollop large spoonfuls of the
1⁄4 cup fresh orange juice
cranberry batter over the cheesecake
3 8-ounce packages cream cheese, batter. Using a butter knife, make
at room temperature decorative swirls by pulling the
3⁄4 cup sour cream cranberry batter through the filling.
2 tablespoons cornstarch 6 Bake until the cheesecake is set
2 teaspoons pure vanilla extract around the edges and the center
2 large eggs, at room temperature jiggles just slightly when nudged,
40 to 45 minutes. Cool completely on
Crust:
a wire rack, then remove from the pan
Nonstick cooking spray, for the pan and refrigerate, loosely covered, at
1 cup almonds least 4 hours and up to overnight.
3⁄4 cup rolled oats
Per Serving About 540 calories, 40 g
2 tablespoons brown sugar
fat (20.5 g saturated), 10 g protein,
1⁄4 teaspoon kosher salt 280 mg sodium, 38 g carb, 27.5 g
1⁄4 cup coconut oil, melted sugars (23 g added sugars), 3 g fiber
5252
DOUBLE DUTY
This Southern-
inspired tart calls for
2⁄3 cup buttermilk. Buy
a quart and use up the 1 Preheat the oven to 350°F. On a lightly
rest in the Scallion floured surface, roll the dough to an 11-inch
Cornbread, circle. Fit the pie dough into the bottom and
page 72. up the side of a 9-inch tart pan with a
removable bottom. Fold the overhang into
the pan and press firmly into the flutes.
lemon-buttermilk tart
Freeze, 15 minutes.
2 Line the tart pan with parchment,
Citrus may seem summery with its bright flavors, but its leaving an overhang, and fill with dried
growing season actually starts in late fall, making this lemon beans or pie weights. Place on a rimmed
custard tart a perfect addition to your autumn pie rotation. baking sheet and bake until the edges are
Active 30 minutes golden brown, 30 to 35 minutes. Remove
Total 4 hours 30 minutes the parchment and beans. Continue to
Serves 8 bake until the bottom is light golden and
dry, 5 to 10 minutes.
1 tablespoon all-purpose flour, plus more for the
3 Meanwhile, whisk together the
surface
remaining 1 tablespoon flour,
1 batch pie dough, store-bought or recipe, page 42 the buttermilk, granulated sugar,
2⁄3 cup buttermilk brown sugar, eggs, lemon zest and juice,
1⁄2 cup granulated sugar butter and salt. Carefully pour into the
warm tart crust and bake until the
2 tablespoons light brown sugar
filling is set, 50 to 60 minutes. Cool on a
2 large eggs wire rack, at least 2 hours. Remove the tart
2 teaspoons finely grated lemon zest ring and dust with confectioners’ sugar.
1⁄4 cup lemon juice
2 tablespoons unsalted butter, melted Per Serving About 245 calories, 11 g fat (5 g
saturated), 3 g protein, 175 mg sodium,
1⁄8 teaspoon kosher salt 34 g carb, 19 g sugars (18 g added sugars),
Confectioners’ sugar, for dusting 1 g fiber
54
Easy as...Well, Pie!
Some of our pies call for a
premade batch of dough. Either
use a store-bought refrigerated
rolled pie crust or make your
own using our no-fail all-
purpose pie dough, page 42.
Don’t be intimidated to make
dough from scratch! Once
you’ve rolled out a pie crust or
two, you’ll see how simple it is,
thanks to these pointers:
56
pecan, hazelnut and coconut tart 1 Make the crust: In a food
processor, pulse the flour,
Pecans tend to get all the glory when it comes to pie. Here, confectioners’ sugar, cinnamon and
we pair them with toasty hazelnuts, coconut flakes and a salt until combined, 4 or 5 times.
gooey, rich filling for a next-level nut tart. Add the butter and pulse until
roughly the size of peas, 8 to 10
Active 25 minutes times. In a small bowl, whisk
Total 1 hour 25 minutes (plus cooling) together the egg yolk and water. Add
Serves 8 to the flour mixture and pulse until
Crust: combined, 6 to 8 times. (The
mixture will be crumbly but hold
1cup all-purpose flour
together when squeezed.) Press in
3 tablespoons confectioners’ sugar the bottom and up the side of a
1⁄4teaspoon ground cinnamon 9-inch tart pan with a removable
1⁄2teaspoon kosher salt bottom. Freeze, 20 minutes.
5 tablespoons cold unsalted butter, cut into small 2 Preheat the oven to 350°F. Prick
pieces the bottom of the crust with a fork
1 large egg yolk and bake until golden brown, 22 to
25 minutes. Cool completely on a
2 teaspoons water
wire rack.
Filling:
3 Make the filling: Increase the
11⁄4 cups toasted pecan halves
oven temperature to 375°F. Sprinkle
3⁄4 cup toasted hazelnuts, skins removed the pecans, hazelnuts and coconut
1 cup unsweetened coconut flakes, lightly toasted over the crust. In a small saucepan,
3⁄4 cup packed light brown sugar combine the brown sugar, honey,
butter, cream and salt and bring to a
1⁄3 cup honey
boil over medium-high heat. Cook,
6 tablespoons unsalted butter, cut into pieces stirring constantly, about 1 minute.
3 tablespoons heavy cream Pour over the nuts in the crust. Bake
1⁄2 teaspoon kosher salt until bubbly and golden brown,
10 to 12 minutes. Cool completely
on a wire rack.
loaves
& muffins
S weet and savory baked goods are an easy way
to add a little comfort to your fall routine:
Bake up a loaf for an easy busy-morning breakfast
or post-dinner dessert, or throw a muff in into a
lunch box for the perfect after-school snack.
KEEP ‘EM FRESH Loaves can be stored at room
temperature, wrapped in plastic, up to 4 days.
Muff ins fare best packed into an airtight
container and kept on the counter, also up to
4 days. Anything frosted should go in the fridge.
5858
Very
Berry
Quinoa
Muffins
page 60
60
loaves & muffins 61
DOUBLE DUTY
Yogurt helps keep
muffins moist. Grab a
pint of plain full-fat,
and use 1 cup here and
1 cup in the Very Berry
Quinoa Muffins,
page 60.
Make these
muffins
gluten free
by using
certified
gluten-free
oat flour.
buckwheat-fig muffins
The combination of robust, nutty buckwheat flour and
subtly sweet, toasty oat flour makes these fluffy muffins
unlike any other you’ve had. Soft, jammy figs are both
folded into the batter and placed on top for a burst of early
autumn sweetness.
Active 20 minutes
Total 45 minutes (plus cooling)
Makes 12 muffins
Nonstick cooking spray, for the pan
1 cup buckwheat flour
1⁄2 cup oat flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 large egg, beaten
1 cup plain full-fat yogurt
1⁄4 cup milk
3 tablespoons honey
16 fresh figs, 12 finely chopped and 4 thinly sliced
1 Preheat the oven to 400°F. Lightly coat a 12-cup
muffin pan with cooking spray.
2 In a large bowl, whisk together the flours, baking
powder, baking soda and salt. In a medium bowl, whisk
together the egg, yogurt, milk and honey. Fold the egg
mixture into the flour mixture. Gently fold in the
chopped figs.
3 Divide the batter among the muffin cups (about 1⁄4 cup
each) and top each with 2 or 3 fig slices. Bake until a
toothpick inserted in the centers comes out clean, 15 to
20 minutes. Cool in the pan, 5 minutes, then remove and
cool completely on a wire rack.
62
banana bread with salted 1 Preheat the oven to 350°F.
peanut streusel
Butter an 81/2x41/2-inch loaf
pan and line with parchment,
Use extra-ripe bananas to make a leaving a 2-inch overhang on
naturally sweet and moist banana bread. the two long sides.
For delicious contrast, we topped this loaf 2 Make the streusel: In a
with a crunchy and salty peanut crumble. medium bowl, whisk together
Active 20 minutes
the flour and brown sugar
until combined. Add the To speed up the
Total 1 hour 30 minutes (plus cooling)
Serves 8
butter, peanuts and salt. Stir ripening process,
with a fork until clumps form,
Streusel: then chill. leave bananas in a
2 tablespoons unsalted butter, melted, 3 Make the bread: In a large plastic bag at room
plus more for the pan bowl, whisk together the temperature for
1/4 cup all-purpose flour flour, baking powder, baking
a few days. Once
1/4 cup packed dark brown sugar soda and salt. In a second
1/4 cup chopped salted peanuts
large bowl, whisk together the ripe, you can peel
bananas, sugars, butter and
Pinch kosher salt eggs until combined. and freeze them for
Bread: future baking.
4 Add the banana mixture to
11/2 cups all-purpose flour the flour mixture and stir
1/2 teaspoon baking powder until combined. Transfer to
1/2 teaspoon baking soda the prepared pan and smooth
the top. Sprinkle with the
3/4 teaspoon kosher salt
streusel and bake until a
3 large, very ripe bananas, mashed toothpick inserted in the
(1 heaping cupful) center comes out clean, 50 to
1/2 cup packed dark brown sugar 60 minutes. Cool in the pan on
1/2 cup granulated sugar a wire rack, 10 minutes, then
use the overhangs to remove
4 tablespoons unsalted butter, melted
from the pan. Cool completely
2 large eggs on a wire rack.
64
cheddar, bacon and
chive quick bread
This savory one-bowl quick bread is bursting
with flavor, thanks to sharp Cheddar, fresh
chives and, of course, bacon.
Active 20 minutes
Total 1 hour 10 minutes
Serves 8
Nonstick cooking spray, for the pan
11/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper,
plus more for sprinkling
2 large eggs
1/2 cup buttermilk
4 tablespoons unsalted butter, melted
4 ounces Cheddar, grated (about 1 cup), plus
more for sprinkling
2 ounces Parmesan, grated
4 slices cooked bacon, crumbled
3 tablespoons chopped fresh chives
1 Preheat the oven to 350°F. Lightly grease
an 81/2x41/2-inch loaf pan with cooking spray
and line with parchment, leaving a 2-inch
overhang on the two long sides.
2 In a large bowl, whisk together the flour,
baking powder, salt and pepper. In a second
large bowl, whisk together the eggs, buttermilk
and butter. Add the buttermilk mixture to the
flour mixture and whisk to combine. Fold in the
Cheddar, Parmesan, bacon and chives. Transfer
to the prepared pan and sprinkle with more
pepper and Cheddar.
3 Bake until golden and a toothpick inserted in
the center comes out clean, 35 to 40 minutes.
Cool in the pan on a wire rack, 10 minutes, then
use the overhangs to remove from the pan and
transfer to the rack. Serve warm or at room
temperature.
DOUBLE DUTY
Chunks of chocolate
make this loaf a winner.
Use any remaining
for the Crispy, Chewy
Vegan Chocolate
Chip Cookies,
page 11.
66
lemon-rosemary olive oil bread
Extra-virgin olive oil keeps this slightly sweet loaf moist
and dense, and no butter means you need only one bowl to
mix up the batter. We added an easy rosemary-lemon
glaze for extra flavor.
Active 25 minutes
Total 1 hour 20 minutes (plus cooling)
Serves 8
Bread:
Nonstick cooking spray, for the pan
11/2 cups all-purpose flour
1 cup sugar
2 teaspoons finely chopped fresh rosemary
1 teaspoon finely grated lemon zest
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
3/4 cup whole milk
1/2 cup extra-virgin olive oil
2 large eggs
2 tablespoons fresh lemon juice
Rosemary Syrup:
1/4 cup sugar
1/4 cup water
1 sprig fresh rosemary
1 strip lemon zest
1 Make the bread: Preheat the oven to 350°F. Lightly
grease an 81/2x41/2-inch loaf pan with cooking spray and
line with parchment, leaving a 2-inch overhang on the
two long sides.
2 In a large bowl, whisk together the flour, sugar,
rosemary, lemon zest, baking powder, salt and baking
soda until blended. Make a well in the center and add the
milk, oil, eggs and lemon juice; whisk to combine.
Transfer the batter to the prepared pan and smooth the
top. Bake until a toothpick inserted in the center comes
out clean, 60 to 70 minutes.
3 Meanwhile, make the rosemary syrup: In a small
saucepan, combine the sugar, water, rosemary
and lemon zest. Cook over medium heat, stirring
occasionally, until the sugar dissolves, 2 to 4 minutes.
Poke holes all over the top of the loaf with a thin wooden
skewer or toothpick. Pour the syrup over the loaf and
cool completely in the pan.
68
DOUBLE DUTY
If whole-wheat flour
isn’t a staple in your
pantry, buy a bag to try
in these muffins. You’ll
use it in the Hearty
Irish Soda Bread,
page 78.
70
parmesan and garlic quick bread
Sautéing fresh garlic not only makes your kitchen smell
amazing—it also adds incredible flavor to this savory
bread. A sprinkling of Parmesan on top before baking
gives this loaf an irresistible cheesy crust.
Active 20 minutes
Total 1 hour 5 minutes (plus cooling)
Serves 8
1/2 cup (1 stick) unsalted butter, plus more for the pan
1/4 cup canola oil
1/4 cup chopped garlic
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon baking soda
31/2 ounces grated Parmesan (about 11/4 cups)
1 cup buttermilk
2 large eggs
1 Preheat the oven to 350°F. Lightly coat an 81/2x41/2-
inch loaf pan with butter and line with parchment,
leaving a 2-inch overhang on the two long sides.
2 In a medium skillet, combine the butter, oil and garlic
and cook over medium heat, stirring occasionally, until
the butter is bubbling and the garlic is fragrant, 3 to 4
minutes. Remove from the heat and cool.
3 In a large bowl, whisk together the flour, baking
powder, salt, pepper, baking soda and 1 cup of
the Parmesan. Make a well in the center and add the
buttermilk, eggs and the cooled garlic-butter mixture;
stir until combined. Transfer to the prepared pan and
smooth the top. Top with remaining 1/4 cup Parmesan
and bake until a toothpick inserted in the center comes
out clean, 40 to 45 minutes. Cool slightly before serving.
72
DOUBLE DUTY
Salty feta cheese
adds a creaminess to
this quick bread. Use
any leftovers to whip up
the Scallion and Feta
Cream Scones,
page 86.
7474
pumpkin bran muffins DOUBLE DUTY
These aren’t your ordinary boring bran muffins! Buy a 29-ounce (31⁄2
Adding buttermilk and canned pumpkin keeps cups) can of pumpkin
them super moist and fills them with fall flavor. puree and use a cup
each in these muffins
Active 10 minutes and in the Chocolate
Total 35 minutes Pumpkin Bread,
Makes 12 muffins page 60.
1 cup whole-wheat flour
3⁄4 cup wheat bran
3⁄4 cup sugar
11⁄2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 cup canned pure pumpkin puree
2 large eggs
2⁄3 cup buttermilk
1⁄4 cup canola oil
1 Preheat the oven to 400°F. Line a 12-cup
muffin pan with paper liners.
2 In a large bowl, whisk together the flour,
wheat bran, sugar, cinnamon, baking powder,
baking soda and salt. In a second large bowl,
whisk together the pumpkin, eggs, buttermilk
and oil. Fold the pumpkin mixture into the
flour mixture until just combined.
3 Divide the batter among the lined muffin
cups (about 1⁄3 cup each) and bake until a
toothpick inserted in the centers comes out
clean, 20 to 25 minutes.
orange cream
In a small bowl, whisk
together 1⁄2 cup sour
cream, 2 tablespoons
confectioners’ sugar and
2 teaspoons grated
orange zest. Serve
alongside the muffins.
breads,
biscuits
& rolls
N othing beats the smell (or taste) of
freshly baked homemade bread,
like an apple-stuffed loaf or rosemary
rolls. Save the longer recipes for a
weekend indulgence or a family project,
but try one of the easy biscuits tonight!
KEEP ‘EM FRESH Store heartier breads
or rolls in plastic wrap or an airtight
container at room temperature up to
1 week. Filled or iced baked goods, such
as sticky buns or scones, should be kept
in the fridge and rewarmed if necessary.
76
Hearty
Irish
Soda
Bread
page 78
78
classic soft pretzels
Turns out, soft-baked pretzels are easier to make than
you might think. Try switching out the coarse salt
topping you’d find at a fall baseball game for other fun
flavors, like sesame seeds or shredded cheese.
Active 50 minutes
Total 2 hours
Makes 8 pretzels
1 1/4-ounce package (21/4 teaspoons) active dry
yeast
1 tablespoon sugar
3/4 teaspoon kosher salt
41/2 to 43/4 cups all-purpose flour, plus more for
rolling
61/2 cups water, plus more for dotting
2 tablespoons canola oil
2 tablespoons baking soda
1 large egg yolk, lightly beaten with 1 tablespoon
water
Shredded Cheddar, salt, sesame seeds, poppy
seeds and caraway seeds, for topping
1 In a large bowl, combine the yeast, sugar, salt and
2 cups of the flour. In a small microwave-safe bowl,
heat 11/2 cups of the water until it reaches 120°F to
130°F. Add the warm water and 1 tablespoon of the oil
to the flour mixture. Using an electric mixer, beat
until smooth, about 2 minutes.
2 Reduce the mixer speed to low and gradually add
2 cups of the flour, 1/2 cup at a time, mixing until the
dough begins to pull away from the sides of the bowl.
On a lightly floured surface, knead in 1/2 cup of the
remaining flour until the dough is smooth (adding
more flour if sticky), about 5 minutes.
3 Coat a large bowl with the remaining tablespoon
oil. Place the dough in the bowl, then turn the dough
oiled-side up. Cover with a clean towel and let rest in
a warm place until doubled in size, about 45 minutes.
4 Line two baking sheets with parchment. Punch
down the dough and cut into 8 pieces. With lightly
floured hands, roll each piece into a 1/2-inch rope
(about 30 inches long). Working with 1 rope at a
time, shape into pretzels: Make a U shape and,
holding each end of the rope, cross the ends over and
twist them around each other twice, then press onto
the bottom of the U (dot with water to help ends
stick). Place on the prepared sheets. Repeat with the
remaining dough.
5 Meanwhile, in a large deep skillet, bring the
remaining 5 cups water and the baking soda to a
simmer. Drop 2 pretzels (top down) into the water
and simmer 30 seconds, then flip and simmer
30 seconds more. Transfer to a baking sheet and
repeat with the remaining pretzels.
6 Brush with the beaten egg and sprinkle with
desired toppings. Bake, rotating the sheets halfway
through, until dark golden brown, 15 to 20 minutes.
Serve warm.
80
fluffy apple-cheddar biscuits 1 Preheat the oven to 400°F.
Line a large baking sheet with
These light and fluffy melt-in-your-mouth biscuits are parchment.
packed with the classic combination of creamy Cheddar
2 In a large bowl, whisk
and apples, with a kick of black pepper. A little salty, a
together the flour, sugar,
little sweet, a little spicy and a lot of satisfaction.
baking powder and salt. Stir in
Active 30 minutes the apples, Cheddar, butter,
Total 50 minutes scallions and pepper. Make a
Makes 16 biscuits well in the center of the
mixture, add the milk and egg
3 cups all-purpose flour, plus more for the surface and slowly stir together until
3 tablespoons sugar combined but still shaggy.
1 tablespoon plus 1/2 teaspoon baking powder 3 Transfer the dough to a
1/2 teaspoon salt lightly floured surface and
3/4 cup peeled, finely chopped Granny Smith apple gently knead until the dough
just comes together. Gently pat
3/4 cup shredded extra-sharp Cheddar
into a 1-inch-thick square.
10 tablespoons unsalted butter, frozen and With a floured chef’s knife,
coarsely grated cut the dough into 16 squares.
2 scallions, thinly sliced Arrange on the prepared
1/2 teaspoon black pepper sheet 1 inch apart. Bake until
the bottoms are deep golden
3/4 cup whole milk
brown, 15 to 20 minutes.
1 large egg, beaten Serve warm.
Dough:
6 tablespoons unsalted butter, at room temperature, cut into small pieces
1 1⁄4-ounce package (21⁄4 teaspoons) active dry yeast
1⁄3 cup granulated sugar DOUBLE DUTY
Cream cheese is sold
3⁄4 cup whole milk, at room temperature
in 8-ounce blocks: Use
2 large eggs 4 ounces for this recipe,
31⁄4 cups all-purpose flour, plus more for the surface then save 3 ounces for
the Twisted Sticky
1 teaspoon poppy seeds
Caramel-Pecan
1 teaspoon kosher salt Roll, page 95.
1⁄4 teaspoon baking soda
Filling:
4 tablespoons unsalted butter, at room temperature
1⁄2 cup packed light brown sugar
2 teaspoons ground cinnamon
2 cups fresh blueberries
Frosting:
4 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1⁄2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Poppy seeds, for sprinkling
1 Make the dough: In a large bowl, place the butter, yeast, granulated sugar, milk
and 1 of the eggs. Add the flour, poppy seeds, salt and baking soda. Using your
hands, bring the mixture together to form a cohesive dough. On a lightly floured
work surface, knead the dough until it’s soft but not sticky, adding a little extra
flour if necessary. Transfer to a clean bowl, cover tightly with plastic wrap and
refrigerate, at least 2 hours and up to 12 hours.
2 Meanwhile, make the filling: In a medium bowl, combine the butter, brown
sugar and cinnamon.
3 Make the frosting: In a large bowl, place the cream cheese and sift the
confectioners’ sugar over the top. Add the vanilla, lemon zest and juice and mix to
combine. Leave at room temperature up to 2 hours or refrigerate up to 12 hours.
4 On a lightly floured work surface, roll the dough into a 12x16-inch rectangle.
Spread the cinnamon filling mixture over the dough and scatter the blueberries
on top. Starting from one long end, roll the dough into a tight log. Cut the log into
8 pieces and transfer to a 9x13-inch baking dish. Let rise at room temperature
until the rolls touch and are puffed and no longer cool to the touch, 1 hour
30 minutes.
5 Preheat the oven to 375°F. In a small bowl, lightly beat the remaining egg.
Gently brush the beaten egg over the tops and sides of the rolls. Bake until light
golden brown inside, 30 to 35 minutes, covering the baking dish with foil if the
outer parts begin to brown too quickly. Transfer to a wire rack. Spread with
cream cheese frosting and sprinkle with poppy seeds if desired.
Per Roll About 575 calories, 22 g fat (13 g saturated), 10 g protein, 360 mg
sodium, 86 g carb, 42 g sugars (36.5 g added sugars), 3 g fiber
82
How to Use Yeast
Baking with yeast can be
intimidating. Perhaps
because, unlike baking
soda or baking powder,
yeast is actually a living,
breathing organism. Or
the fact that yeast can
die—along with your
bread or rolls. But when
it’s encouraged to grow,
yeast has the power
to puff a ball of dough to
many times its original
size. Dissolve your fears
with this yeast know-how:
CHOOSE WISELY
There are many types of
yeast: active dry, instant,
rapid-rise or, if you’re a
serious baker, fresh. All
the recipes in this book use
active dry—it’s the one
you’ll find most easily in
the supermarket, sold
in packets or small jars.
It gives baked goods an
airy, light texture while
adding a punch of nutty,
wheat-y flavor. Store it
at room temperature for
up to 6 months.
HOW TO SUBSTITUTE
If a recipe calls for active
dry yeast, you can use
instant yeast one-for-one.
The dough will probably
rise faster, so shave 10 to 15
minutes off the rising time.
To sub in active dry yeast
for instant, simply add on
additional rising time.
84
rosemary brioche rolls
These rich, buttery brioche rolls are
DOUBLE DUTY studded with rosemary and black
pepper, then topped with coarse salt for
Buy a package of a fragrant and flavorful addition to
rosemary to use in these
dinner, with just 25 minutes of prep.
rolls, then save some
to add a savory note to Active 25 minutes
the Lemon-Rosemary Total 2 hours 30 minutes (plus cooling)
Olive Oil Bread, Makes 12 rolls
page 67.
1 tablespoon active dry yeast
1⁄2 cup lukewarm (90°F to 110°F)
water
31⁄2 cups all-purpose flour, plus more
for the surface
1⁄4 cup sugar
1 teaspoon salt
4 large eggs, plus 1 large egg lightly
beaten with 1 tablespoon water
1⁄2 cup (1 stick) unsalted butter, at
room temperature, plus
more for the bowl
1 tablespoon finely chopped
fresh rosemary
1 tablespoon freshly ground
black pepper
2 tablespoons sea salt or kosher salt
1 In a small bowl, whisk together the
yeast and water. Let sit until the yeast
becomes active and bubbly, 10 minutes.
2 In a large bowl, combine the flour,
sugar and salt using an electric mixer.
Add the yeast mixture and stir well to
combine. Add 4 of the eggs, 1 at a time,
mixing well after each addition. Add
the butter, rosemary and pepper and
stir until just combined.
3 On a lightly floured surface, knead
with the heels of your hands until a
smooth, soft dough comes together.
Place in a large, lightly greased bowl
and cover loosely with plastic wrap or a
kitchen towel. Set aside in a warm place
to rise until doubled in size, about
1 hour.
4 Line a baking sheet with parchment
and set aside. Divide the dough into
12 equal pieces. Roll each piece into a
ball and place on the prepared sheet,
spacing the rolls out equally. Cover
loosely and let rise until doubled in size,
30 to 45 minutes.
5 Preheat the oven to 375°F. Meanwhile,
brush the tops of the rolls with the
beaten egg mixture. Sprinkle with the
salt and bake until deep golden brown,
about 20 minutes. Cool completely on a
wire rack.
Cream Scones:
21/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 cup heavy cream
1 large egg, beaten Scallion
Buttermilk Glaze: and Feta
1 cup confectioners’ sugar
2 tablespoons buttermilk
1/2 teaspoon pure vanilla extract
1 Make the cream scones: Preheat the oven to 425°F. In a large bowl, whisk
together the flour, sugar, baking powder and salt. Using two forks or a
pastry blender, cut the butter into the flour mixture until crumbly and the
mixture resembles small peas. Freeze until the butter is hard, 14 to 16
minutes. Add the cream and stir with a fork just until the dry ingredients
are moistened. Gently knead into a ball in the bowl.
2 Line a baking sheet with parchment. Turn out the dough onto the
prepared sheet. Pat the dough into an 8-inch circle (about 3/4 to 1 inch thick).
Cut into 8 wedges. Separate the wedges by about 1/2 inch and brush with the
beaten egg. Bake, rotating the sheet halfway through, until golden brown
and the centers are firm, 22 to 25 minutes. Cool on a wire rack, 10 minutes.
3 Meanwhile, make the buttermilk glaze: In a medium bowl, whisk
together the confectioners’ sugar, buttermilk and vanilla until smooth.
Drizzle over the cooled scones.
Per Scone About 455 calories, 23.5 g fat (14.5 g saturated), 6 g protein,
370 mg sodium, 55 g carb, 24 g sugars (23 g added sugars), 1 g fiber
86
Ham, Jalapeño Tangerine-
and Cheddar Rosemary
Blueberry-
Lavender
pumpkin popovers
Made from just five simple ingredients and
with only 15 minutes prep, these light
and airy popovers puff up to huge heights
in the oven. We gave ours the pumpkin spice
treatment for the ultimate brunch standout.
Active 15 minutes
Total 1 hour 15 minutes
Makes 6 popovers
3 tablespoons melted butter, plus more
for the pan
3 large eggs
1 cup milk
1 cup all-purpose flour
11⁄4 teaspoons pumpkin pie spice
1⁄2 teaspoon salt
Confectioners’ sugar, for dusting
1 Preheat the oven to 375°F. Generously
grease the cups of a popover pan, muffin
pan or six 6-ounce custard cups with
melted butter. Set on a rimmed baking
sheet.
2 In a blender, combine the eggs, milk,
melted butter, flour, pumpkin pie spice and
salt and blend until smooth. Pour about
1⁄3 cup batter into each custard cup, or fill
the popover pan cups half full.
3 Bake 50 minutes, then quickly cut small
slits in the top of each popover to release
steam. Continue to bake, 10 minutes more.
Immediately remove the popovers from
the cups, loosening them with a spatula
if necessary. Serve hot, dusted with
confectioners’ sugar if desired.
88
fresh herb spoon rolls
These delicious little dinner rolls may have yeast in
the dough, but there’s no rising or rolling needed!
Simply mix the ingredients together and spoon the
batter into buttered muffin cups for a fast and easy
addition to your bread basket.
Active 10 minutes
Total 40 minutes
Makes 24 rolls
1⁄2 cup (1 stick) unsalted butter, melted, plus
more at room temperature for the pans
1 1⁄4-ounce package (21⁄4 teaspoons) active
dry yeast
DOUBLE DUTY 1 tablespoon sugar
Buy a 2-pound bag of 2 cups warm (100°F to 110°F) water
self-rising flour (which 4 cups self-rising flour
is about 8 cups): You’ll
2⁄3 cup chopped tender herbs (such as parsley,
need 4 cups in these
basil, dill and chives)
rolls and 3 cups for
the Thyme Biscuits, 1 large egg, lightly beaten
page 94. 1⁄4 teaspoon kosher salt
1 Preheat the oven to 400°F. Butter two 12-cup
muffin pans.
2 In a large bowl, combine the yeast, sugar and
water and let stand until foamy, 4 to 6 minutes.
Stir in the flour, herbs, egg, salt and melted butter.
Spoon the batter into the muffin cups and bake
until golden, 20 to 24 minutes. Serve warm.
90
breads, biscuits & rolls 91
three-ingredient bagels
Bagels usually take upward of 3 hours to make, but in
this magical shortcut recipe, Greek yogurt and self-
rising flour combine to reach new heights without the
need for endless hours of proofing or boiling.
Active 15 minutes
Total 50 minutes
Makes 8 bagels
92
1 Preheat the oven to 450°F. Line a
best-ever buttermilk biscuits large baking sheet with parchment.
In a food processor, pulse the flour,
If you’ve ever thought that biscuits were overwhelming
baking powder, sugar, baking soda
to make, let these flaky, crispy and fluffy ones convince
and salt until combined. Add the
you otherwise: This no-fail recipe takes just 10 minutes
shortening and pulse just until coarse
of hands-on time and is on the table in 25 minutes total.
crumbs form. Transfer the flour
Active 10 minutes mixture to a large bowl and stir in
Total 25 minutes the buttermilk just until the dough
Makes 14 biscuits starts to come together.
4 cups all-purpose flour, plus more for the surface 2 Transfer the dough to a lightly
94
DOUBLE DUTY
Heavy cream makes
this sticky caramel
glaze. Use the leftovers
to make the frosting
for the Almond
Joy Cupcakes,
page 35.
PUBLISHED BY HEARST
STEVEN R. SWARTZ President & Chief Executive Officer
WILLIAM R. HEARST III Chairman
FRANK A. BENNACK, JR. Executive Vice Chairman
MARK E. ALDAM Chief Operating Officer
CATHERINE A. BOSTRON Secretary
photo credits Sarah Anne Ward: p.5, p.51 p.87, p.89, back cover (bottom left)
Steve Giralt: p.7, p.13, p.37, p.91 Danielle Daly: p.33, p.77
Mike Garten: cover, p.9, p.10, p.11, Ren Fuller: p.8, p.16, p.20, p.52 Antonis Achilleos: p.36
p.12, p.15, p.17, p.19, p.21, p.23, Colin Faulkner: p.18 Gabriel Rodriguez: p.38
p.30, p.31, p.34, p.35, p.43, p.49, Jonny Valiant: p.25 Christopher Testani: p.46
p.56, p.59, p.61, p.62, p.69, p.80, Lisa Hubbard: p.26 Hector Sanchez: p.64, p.65,
p.81, p.83, p.92, p.93 Con Poulos: p.27, p.28, p.39, p.41, p.66, p.67, p.71, p.72, p.73
Winnie Au: p.1, p.88, back cover p.75, p.79, back cover (bottom right) Linda Pugliese: p.84
(top left and right) Brian Woodcock: p.29, p.44, p.45, Andrew Purcell: p.85
Getty Images: p.2, p.97 p.47, p.53, p.55, p.57, p.70, p.74, Romulo Yanes: p.94
96
Poppy
Seed
Blueberry
Rolls
page 82
Crispy,
Chewy
Vegan
Chocolate
Celebrate Chip
the season by Cookies
getting cozy in the page 11
kitchen! Baking for Fall
features 86 easy and
delicious autumn-inspired
recipes, including
Perfectly cookies, cakes, pies and
Buttery breads. Seconds,
Cream please!
Scones
page 86
Spiced
Parsnip
Cakes
page 28