Onion-Poppy Seed Bialys


The Crumb : Podcast


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Ready for some fall baking?? Join us for Baking School with @williamssonoma Monday night! This class is for those of you who love small-batch bakes so you can have a little something sweet when the craving hits. @brianharthoffman will make a six-inch Sweet Potato Cinnamon Bun, and Mike Johnson of @mikebakesnyc will join us for the third year of Baking School to share a Small Batch Apple Cinnamon Coffee Cake from his new cookbook, Simple Small-Batch Baking. It’s going to be a great night of delicious small-batch treats! 

Each attendee gets both recipes and a recording of the class for rewatching or later viewing. Get your tickets at the link in our bio or in our stories- 

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It’s time for another Bundt of the Month! 

Our September Bundt is the ultimate cozy and comforting bake to kick off the fall baking season, full of golden honey and crunchy bites of almond and pistachio. Our Baklava Bundt Cake starts with chopped nuts coated in honey and butter to create the caramellike halo of candied nuts on top of the cake. Then, the cake’s rich vanilla- and honey-scented batter is layered with a ribbon of Nut Filling reminiscent of the classic filling found between layers of phyllo. But it’s this Bundt’s simple yet stunning interwoven design, courtesy of @nordicwareusa’s 75th Anniversary Braided Bundt® Pan, that truly lets this gorgeously tender cake with its glistening crown of honey-caramelized nuts shine. 

It doesn’t get more delicious than that! Looking for more Bundt inspiration? Check out our stories to sign up to receive each month’s recipe in your inbox @nordicwareusa!

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It’s almost International Coffee Day and we are celebrating with these rich coffee-filled bakes! If you are a coffee lover with a sweet tooth, these bakes are just for you. From Brooklyn Blackout Cake to Café Mocha Cookies, the roasted and acidic notes of this beloved mid-day pick-me-up shines best in these decadent bakes. 

Do you have a favorite bake with coffee? Let us know below! Check out our stories for links to recipes listed! 

-  Triple Chocolate Mousse Cake 
-  Coffee Peanut Meringue Cake
-  Chocolate Pudding Cake
-  Layered Texas Sheet Cake
-  Chocolate-Peanut Butter Pistachio Biscotti
-  Brooklyn Blackout Cake
-  Chocolate-Stout Coffee Loaf Cake
-  Cafe Mocha Cookies
-  Kailua Coffee Brownies 
-  Coffee Tres Leches Cakes
-  Fudgy Brownies

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We are here for the fig bakes! Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own. 

What is your favorite way to use figs? Let us know in the comments!

Check out our September/October 2022 issue for delectable Baking ideas with figs! Find more in our stories!

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It’s time for another Tart Tuesday! This Passion Fruit & Lime Meringue Tart from @emilylaurae is so dreamy and perfect for transitioning from summer to fall bakes. Bright, sweet, and requiring only five ingredients, this tart will have you soaking up the afternoon sunshine in no time. And can we talk about how satisfying this meringue topping is?! Gorgeous! 

Find more info in our stories!

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Portable apple pie? Sign us up! Flaky crust envelops a spicy, sweet apple filling in these Apple Hand Pies from @ifyougiveablondeakitchen. Each part of these portable pastries gets a hint of sweetness from @chsugar!
The pastry dough uses the Baker’s Sugar for even distribution throughout. Organic Raw Cane Sugar not only compliments the sautéed apples and cinnamon to create the filling, but it also sprinkled on top of the pastry before baking for an extra bit of crunch. These are perfect for a taste of fall baking on the go! 

Get the recipe in our bio:

“Fall baking calls for apples and my favorite way to deliver them is in these apple hand pies because what’s better than a dessert you can take on the go? Hand pies are made with sauteed cinnamon apples enveloped by a buttery flaky crust. The filling gets nice and syrupy thanks to C&H® Organic Raw Cane Sugar. The sun-sweetened sugar cane makes beautiful granules that shimmer when sprinkled on top of the golden pie crust too. Oh, and that crust is extra flaky because I used a couple tablespoons of the ultra fine C&H® Baker’s Sugar. It disperses evenly throughout the dough so it’s smoother and easier to work with.” 

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Ready to amp up your autumn baking? Pumpkin, fall’s star ingredient, is the focus of Baking School with @williamssonoma this Monday night. In a prerecorded segment, @brianharthoffman will show you how to layer and assemble a fall show stopper, Pumpkin Cookie Layer Cake.  Live from the Bake from Scratch kitchen studio, @la_crandall will be making Pumpkin No-Knead Dutch Oven Bread with the new @lecreuset Cast Iron Pumpkin Cocotte. With each class, attendees will receive the recipes and the recording for later viewing. So you never have to worry about missing a moment of Baking School!

Check out our stories for more info!

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Rosh Hashanah begins tomorrow, September 25. This recipe for Apple Stuffed Honey Butter Monkey Bread from @mandyliciouschallah is a perfect pull-apart treat. Challah dough is filled with cinnamon apples and layered with sweet honey butter. And the perfect dipping sauce to go with - honey! Find the recipe in the caption below:

“One my most asked about Rosh Hashanah recipes of ALL TIME!!! Individual challah buns stuffed with cinnamon apples, tossed in cinnamon sugar, coated in honey butter, then served with honey in the bundt hole. Aka pretty much the most epic Rosh Hashanah bread of all time! Have you made this yet???? Let’s go!!! 

Apple Stuffed Honey Butter Monkey Bread
- 1 medium Granny Smith apple, peeled, diced, and pat dry. 
- Toss in cinnamon.
- Cut 1.5 pounds challah dough into around 40 pieces.
- Flatten each piece and place a few cinnamon apples in the center. Seal shut. Roll into a ball. Coat in cinnamon sugar. 
- Place in a well greased bundt pan.
- Cover and let rise for 30 minutes.
- Mix 1/3 cup honey with 3 tablespoons melted butter. - Pour over balls being sure to tuck some honey butter under and around.
- Bake at 350 for around 30 minutes or until set.
- Let cool slightly before flipping over on to a plate.
Serve with honey. 🍯 🍎” 
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