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In just 15 minutes, you can whip up the batter for Pumpkin Pecan Coffee Cake. Then, stick it in the fridge, and when you’re preparing for breakfast or brunch this weekend, preheat the oven and take the cake out of the fridge. It will bake in 35 minutes, capping off your repast with warm, fragrant…
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[1] A rum cake bundt, heavy on the rum (photo courtesy King Arthur Flour). [2] The rum is poured onto the cake and sits overnight to sink in. This recipe adds cinnamon to the rum syrup (photo courtesy AlwaysOrderDessert.com). [3] Lots of rum syrup make this cake very moist (photo courtesy BrownEyedBaker.com). [4] This butter-rum…
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[1] The classic Fluffernutter sandwich: peanut butter and Marshmallow Fluff on white bread (photo © Quaker). [2] Marshmallow Fluff was first sold commercially in 1910 (photo © Hawkin). [3] Kerfuffle, a ready-to-spread all natural Fluffernutter blend (photo © Kerfluffle Nut Butter). [4] The marsh mallow plant has pretty flowers, but the sap in the root…
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Dried fruit tart with Star Of David lattice. Photo © Martha Stewart Media. What we love about this tart is that for Rosh Hashanah, the Jewish new year, the lattice crust is woven strips of pâte brisée in a Star of David pattern. If the pattern looks familiar to non-Jews, it’s because it’s the…
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It would be fair to say that most home bakers in the U.S. have never worked with crème fraîche. It isn’t carried everywhere, it’s pricier than heavy cream and sour cream, which can be used instead of it in most recipes. Today’s tip is: Find some and work with it. WHAT IS CRÈME…
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