NEW JANUARY/FEBRUARY 2019 ISSUE

Our first issue of 2019 is here, and it’s piled high with baking inspiration! Fight winter’s temperatures with our recipes that will give you an excuse to keep the coffee pot on all day, like our Irish Coffee Coffee Cake (our cover star!). We’ve got your snow-day baking covered with recipes that only require a few pantry staples. Then, meet our latest FOMO (fear of missing out) cookie obsession: hamantaschen, the classic Purim cookie with endlessly customizable fillings. Don’t forget to check out our flaky, sugary morning buns and the St. Louis Gooey Butter Cake. We’ve also got a brownie full of espresso, Kahlúa, and coffee’s favorite cookie: Biscoff. Finally, we’re honored to feature shining pastry star Dolester Miles, fresh off a James Beard Award win for Outstanding Pastry Chef. 

NEW SPECIAL ISSUE

The holidays mean one thing: all cookies, all the time. Choosing just one cookie experience is impossible! Take our cover star, the festively packed cookie box by Erin Clarkson (of the blog Cloudy Kitchen). Each cookie will become a new holiday favorite, from the Salted Caramel Snickerdoodles to the Earl grey scented sugar cookies, and you’ll only find out from baking each one. We brought on Sarah Kieffer, the genius behind the sensational Pan-Banging Cookies heard ’round the internet. We also checked back in with Edd Kimber, our contributing editor, and asked him to recreate his epic brownie crinkle cookie with a black cocoa twist. And then there’s Rebecca Firth offering up more Asian-inspired treats that’ll change your holiday cookie game forever. Even if you just came for a new collection of traditional cookies, you won’t be disappointed. 

 

 

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