Sommaire pour November/December 2023 de Bake from Scratch

BAKING UP MEMORIES It’s often said that “baking is happiness,” and there’s something so special about the happiness experienced when baked goods are shared and given during this festive season. It’s also said that “baking is therapy,” and I’ve learned the true meaning of that phrase over the last few months as I’ve adjusted to life without my mom. When I bake, I escape. I focus on the process, the sensory experience, the details, and the beauty of what comes from my oven. My mom was always so proud to receive anything I made, and in the days since she’s been gone, I’ve been baking her favorites—true therapy for me. On page 55, you’ll read a lot more about this amazing woman I was fortunate enough to call Mom—and I’m…

There’s nothing quite like this time of year. There’s solace in the sound of stepping across grass glazed with the season’s first frost, a fire sputtering away in the fireplace, and the crackle of a gilded wrapper revealing a single sumptuous marron glacé (candied chestnut). Fall and winter baking herald in clouds of cinnamon and sugar, smooth baked custards, gloriously spiced mincemeat, and the cool scent of peppermint paired with chocolate. Heady aromas welcome us like paper-wrapped presents: cinnamon, vanilla, cardamom, ginger, and cloves. The air is redolent with notes of maple syrup, molasses-imbued brown sugar, spicy gingerbread, and, of course, the tart, sweet scent of cranberries simmering away on the stove. Cranberries are grown in a handful of states in the US, including Massachusetts, New Jersey, Wisconsin, Washington, and…

Custards are timeless, elegant, and always enchanting, with their thick, sweet, satiny smoothness that has been enjoyed throughout history. There is a record of custard existing since the days of ancient Rome. In the Middle Ages, custards were commonly used alongside pastries to make tarts. The word “custard” comes from the French word croustado, an Old Provençal word meaning “something covered with crust.” Baked custards are easy to love, with their thick, sweet, delicate mouthfeel, but making them can incite fear in even the most experienced home bakers. Rest assured as we walk you through our step-by-step process, which will leave you completely confident in mastering these versatile and deeply satisfying baked custards—from our brandy-spiked, nutmeg-spiced pots de crème to our almond-kissed chocolate-amaretti Italian bunet and the ever-classic and always-refined…

SAVORY HERB-AND-CHEESE MUFFINS Makes 12 muffins Overnight breads don’t have to be baked for just breakfast! This delicious muffin batter can be prepped in the morning and baked fresh and hot for family supper that night. 2 cups (250 grams) all-purpose flour⅔ cup (100 grams) cornmeal4 teaspoons (20 grams) baking powder1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground black pepper⅔ cup (149 grams) vegetable oil2 large eggs (100 grams), room temperature1¼ cups (300 grams) whole buttermilk⅔ cup (85 grams) shredded fontina cheese*⅔ cup (48 grams) freshly grated Parmesan cheese*⅓ cup (13 grams) finely chopped fresh chives⅓ cup (13 grams) finely chopped fresh parsleyGarnish: shredded fontina cheese 1. In a small bowl, whisk together flour, cornmeal, baking powder, salt, and pepper. 2. In a medium bowl, whisk together oil…

Images of extravagant celebrations may dance in your mind—and across your tongue—when hearing the name and having a bite of this classic Southern dessert. With a name like Lady Baltimore cake, a title once found in British nobility, one might imagine regality in each bite, as the flavors induce an idea of how a Lady Baltimore would have appeared: a woman of high society from a sumptuous time, befitting of a cake of such grandeur. Alas, the only real Lady Baltimore was Joan Calvert, born in London, England, in 1588, the second wife to the first Lord Baltimore. Since the woman herself never visited the New World, we can say she was likely not the inspiration for the original recipe. However, the use of noble-adjacent names fo sweets was a…

Lean and Enriched A lean dough is the most basic type of yeast dough, and only the essentials—flour, water, salt, and yeast—are used to make it. Pizza doughs and French baguettes are classic examples of lean dough. Adding sugar or another sweetener, butter or another fat, milk or another dairy, or eggs to a lean dough makes it enriched. Think buttery brioche, pillowy challah, and melt-in-your-mouth cinnamon rolls. Hydration Hydration refers to the ratio of liquid to flour in a yeast dough and is calculated by taking the weight of liquid in a recipe and dividing it by the weight of flour to get a percentage (hydration = liquid weight ÷ flour weight). High-hydration doughs such as ciabatta and focaccia have really large air bubbles and an open crumb. Low-hydration…

The kitchen has always been an enchanting space for Sam. She recalls, as a child, watching her mother whip up batches of chocolate chip cookies as she eagerly waited for the promise of licking dough-covered beaters. Her love of baking developed and transformed into the beloved blog Buttermilk by Sam. Sam’s baking journey began as a teenager. “I made my first chocolate cake when I was 16 years old. It was a light, tender, and delicious buttermilk chocolate cake that became the cake requested by my family for birthdays. I still make that recipe today, and I love it dearly.” Her passion for baking grew more profound when she went away to Colorado State University to study politics. “I began baking for social events—baking countless blueberry muffins for girls’ night…

To all of you, she was “Mama BFS”—a name she gave herself—but to me and my twin brother, Eric, she was Mom. But more than Mom, she was also my hero, mentor, boss, and best friend. Phyllis Norton (Hoffman) DePiano’s time with us came to an end on July 10, 2023, and my heart was forever changed. I move forward with a huge hole that can’t be filled—but it’s a reminder to celebrate her legacy and passions every day. She wrote on her blog, The Ribbon in My Journal, that she didn’t want to be remembered for her résumé and professional achievements. “It’s not about accomplishments or wealth; it’s about loving unconditionally, encouraging others, reaching out a hand to those in need, praying for and with friends who are hurting,…

Switzerland Baking Retreat Be the first to get information on our Switzerland Baking Retreat December 6–11, 2024. To be placed on an interest list, email events@bakefromscratch.com. Andie is the author of three cookbooks: Helvetic Kitchen, Drink Like the Swiss, and Swiss Cookies. Connect with her on Instagram (@helvetickitchen), on Facebook, and through her website, helvetickitchen.com. Swiss Christmas Cookies FOR COOKBOOK AUTHOR ANDIE PILOT, BAKING CHRISTMAS COOKIES FOR BEAUTIFUL COOKIE PLATES IS A SWISS FAMILY TRADITION SHE’S PROUD TO CARRY ON RECIPE DEVELOPMENT AND FOOD STYLING BY ANDIE PILOT In the Emmental, a region in central Switzerland famous for its cheese, butter from local dairies is still pressed into wooden molds before it’s sold. The designs vary, but Swiss imagery such as cows, Swiss crosses, and edelweiss are heavily featured. Today this practice is…

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM Makes 6 cupcakes Speckled with vanilla bean seeds throughout the batter and frosting, these richly fragrant cupcakes are soft and tender, with just the right amount of sweet. ½ cup (113 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar1 large egg (50 grams), room temperature1 cup plus 2 tablespoons (141 grams) cake flour¾ teaspoon (3.75 grams) baking powder½ teaspoon (1.5 grams) kosher salt⅓ cup (80 grams) whole buttermilk, room temperature2 teaspoons (12 grams) vanilla bean pasteVanilla Buttercream (recipe follows)Garnish: sparkling sugar 1. Preheat oven to 350°F (180°C). Line 6 alternating cups of a 12-cup muffin pan with paper or foil liners. 2. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until…

BAUBLE STOCKINGS MADE WITH CARE Born from Katie Stice Stewart’s family tradition of saving the best for last, these tiny gems add to the seasonal spirit of giving. The Bauble Stocking is meant to hold a special present for the recipient, and each stocking’s design is custom. These two stockings, Bonne Nuit Santa in Paris and Bon Appetit Macarons, were designed by our editor-in-chief, Brian Hart Hoffman, to commemorate his family’s 2022 holiday season in France, the last he spent with his mother before her passing earlier this year. (Read more about her on page 55.) Find the stocking meant for you and yours to spread some holiday cheer. AVAILABLE AT: bakefromscratch.com/shop NORDIC WARE ALPINE FOREST LOAF PAN WINTER WONDERLAND This new pan from Nordic Ware creates an edible evergreen forest,…

Recipes are so often a source of happy memories of loved ones who have passed and are a way of continuing their life and honoring their legacy. Grandma’s Prune Cake, shared by longtime Bake from Scratch reader Brenda Slate, does exactly that. “This prune cake recipe goes way back in my family,” Brenda says. “We never really questioned where it came from. I’ve been investigating, and it has been an interesting journey!” One possible source of where Brenda’s grandmother Florence Jane Harvell got the recipe is a bag of sugar. “Believe it or not, I found an Imperial Sugar recipe booklet from the 1930s online, and our prune cake recipe is very close to a recipe in it,” explains Brenda. “I think my grandma ‘baked it her own’ because none…

powered by Red Star® Yeast SHAPING As you work through crossing the strands and moving in a clockwise direction, a loose round will begin to take shape. Once you’ve crossed all the strands, tuck the final ends under to create a nice round. SPICED SUGAR TWISTS Makes 10 rolls There’s nothing like the aroma of warm spices filling the kitchen during the holidays. Sweet strands weave together in these sophisticated knots that elevate simple flavors into eye-catching treats. 2½ teaspoons (5 grams) ground cinnamon1¼ teaspoons (2.5 grams) ground nutmeg¾ teaspoon (1.5 grams) ground cardamom¾ teaspoon (1.5 grams) ground allspice⅔ cup (165 grams) firmly packed light brown sugar½ cup (113 grams) unsalted butter, room temperatureDo-It-All Dough (recipe on opposite page)All-purpose flour, for dusting1 large egg (50 grams), room temperature1 tablespoon (15…

Heddi is a food blogger at Cuisine Helvetica and the author of two cookbooks, Sweet + Swiss and Swiss Breads. Connect with her on Instagram (@cuisinehelvetica), on Facebook, and through her website, cuisinehelvetica.com. Heddi Nieuwsma’s passion for learning about Swiss food and culture led her to start her blog, Cuisine Helvetica, when she moved to the French-speaking city of Neuchâtel, Switzerland, with her family more than a decade ago. Heddi was immediately struck by the number of bakeries she could walk to in her neighborhood and the variety of breads she saw there. Fun fact: Switzerland has more than 200 varieties of bread, many of which are very regional. During the holidays, Swiss breads from around the country are similar in that they’re made from an enriched dough and often contain dried fruit. You’ll also…

ONE-BOWL PECAN PIE BARS WITH BROWN SUGAR CRUST Makes 24 bars A pecan pie in bar form is my idea of a very good time. Assembled and baked in about a quarter of the time it would take you to make an actual pecan pie but equally as delicious—gooey, nutty, and sweet, with a crispy bottom crust—these still manage to be just as good (OK, better??) than their pie brethren. And they’re perfect served with whipped cream or ice cream for the holidays or eaten by hand on a random Tuesday while standing over the kitchen sink (if you know, you know). Crust: 2 cups (250 grams) all-purpose flour¾ cup (165 grams) firmly packed light brown sugar¼ teaspoon kosher salt¾ cup (170 grams) unsalted butter, melted1 teaspoon (4 grams) vanilla…