Cinnamon-Sugar Pretzels
A sugared and spiced take on the traditional pretzel, these sweet twists get a touch of brown sugar in the dough. A final dip in butter and cinnamon sugar sends them right...
Vanilla Danish Puff
Introducing the new official vanilla of Bake from Scratch: Rodelle! To truly showcase the rich and robust natural flavor of Rodelle’s Pure Vanilla Extract...
Chocolate Cherry Hot Cross Buns
This recipe supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice, and a finishing touch of our just-tart-enough...
Baking School In-Depth: Chicago Deep-Dish Pizza
Pizza in the United States is no joke, with many swearing allegiance to a different regional specialty. From the thin crust in New York...
Bananas Foster
In 1951, when the famed Brennan restaurant operation consisted only of Brennan’s Vieux Carre on Bourbon Street, Owen Brennan asked his sister Ella and...
Hummingbird Pie with Pecan Crust
With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust...
Hot Cross Buns
Our take on the British classic, Hot Cross Buns, has all the hallmarks of the original, bursting with sweet currants, candied orange peel, and...
Baking School In-Depth: Sourdough Boule
There’s more than just wild yeast in sourdough—there’s wild spirit. Unsurprisingly, this particular loaf has been intrinsic to the American pioneer identity. California gold...
Chocolate Babka
We take on the traditional Chocolate Babka, brushed with Simple Syrup for sweet shine. When your nostalgic heart calls for babka, this is the...
Carrot Cake Blondies
Chewy, buttery blondies get festive carrot cake flair in this springtime treat. Filled with fresh grated carrot, a blend of warm spices, and crunchy chopped pecans and then slathered with...