Are you ready to try your hand at a more advanced dough? Lamination is the process wherein a lean yeasted dough is wrapped around a block of butter or fat in a package. This package is rolled and folded repeatedly in a systematic way to create paper-thin layers of dough separated by thin layers of butter.
Ciabatta is an artisan bread with a very distinct look. It has an airy texture with large irregular holes in the loaf along with a tangy (almost sourdough) flavor.
Iconic, irresistible, and universally adored, whoopie pies are one of the most delicious desserts around! This recipe for a red velvet version are delicate, delicious, and very easy to make.
If you’ve never made a sponge cake, this is a fantastic recipe to start your baking adventure. It is also a good base in our Boston Cream Pie recipe because it doesn’t require any tricky folding or separating of eggs usually required for making a good sponge cake.
Store purchased granola bars are usually full of fillers, far too sweet, not nearly as chewy as they should be, and fall apart quickly. Make them at home and you will be so impressed with how amazing they can be!
This is a big ol’ cake with a shocking red color and an extra-tender cake piled high with fluffy cream cheese frosting. The finished cake is almost a foot tall when frosted! It’s a wonderful dramatic dessert.
Have you tried our new almond flour? Panhandle Milling Almond Flour is the most refined textured almond flour available, and it has remarkable results in baked goods.
French Macarons are the pinnacle of baking confectionery genius. Macarons take cookies to an unimaginable extreme of culinary perfection. Don’t confuse Macarons with the coconut cookies called “macaroons.” These almond flour cookies are made with a meringue base. When baked correctly, they have a light, crisp sugary coating surrounding a tender, chewy cookie interior.
This carefully curated collection of our chef’s best home baker cookies is just what you and your little elves need when baking the goodies for Santa!
Deep dish Chicago-Style pizza made with a poolish is crisp with an excellent chew. It has an iconic cheese crown that is formed during baking around the outside crust of the pizza giving it a delicious texture.