Soft pumpkin cookies that are not tiny cakes, because the pumpkin is cooked down first to take the water out. Browned butter, maple glaze.
Baking
Pumpkin Cheesecake
A dense, clean-slicing pumpkin cheesecake. Room-temperature cheese, almost no air beaten in, a real water bath, and a slow cool. No cracks.
Pumpkin Chocolate Chip Cookies
The trouble with pumpkin chocolate chip cookies is that most of them taste of neither. Reduced puree, chopped dark chocolate, espresso, flaky salt.
Pumpkin Pie
A from-scratch pumpkin pie with the filling cooked before it goes in the shell, so the custard sets silky and the crust never turns to sponge.
Pumpkin Muffins
Tall, domed, bakery-style pumpkin muffins. The dome is a temperature move, not a batter secret, and here is exactly how it is done.
Pumpkin Bread
A dense, dark, properly spiced pumpkin loaf built on oil rather than butter, so it stays moist for four days without trying.
Thanksgiving Cornbread
A skillet cornbread to serve as a side — crisp-edged, tender, and baked in a preheated pan so the crust fries. Sweet or savory, and how to bake it plain for dressing.
Top Cinnamon rolls baking tips: how to store, bake and handle the dough?
Cinnamon rolls are a firm crowd favorite. Walk near a Cinnabon in a mall and watch how the faces around you light up. Make a batch for a party and see how your guests make a bee-line for the rolls. Is it the smell of the spices, or simply the […]
Chocolate Cake
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FIVE SIMPLE TIPS TO ENSURE YOUR BREAD DEVELOPS A GREAT EAR
Each loaf has a secret, its ear, the crusty ridge that develops during the baking process whose mere presence is a promise of a tasty, crunchy, crispy mouthful of ecstasy. Yet, this ridge, or ear as it is known in the baking world, does not appear by accident. It is […]