NEW NOVEMBER/DECEMBER 2017 ISSUE
Packed with 79 festive, delicious recipes, our November/December issue will be your new go-to baking resource for the holiday season. From vibrant northern European wreath breads to classic Canadian desserts, we share traditional holiday recipes from around the world. We feature a behind-the-scenes look at one of Germany’s most historic holiday markets—Christkindlesmarkt in Nuremburg. And next, we’ll take you to a Christmas cookie wonderland with reimagined classics like savory Linzers, doll-size Yule logs, and boozy drop cookies. Explore the art of confectionary, or learn how to make a perfect gingerbread house from the guys behind Sugar Bakeshop in Charleston, South Carolina. Check out why Chinese five-spice is the new seasonal staple with showstopping recipes from our friend Rebecca Firth (of the blog DisplacedHousewife). From her Cranberry Streusel Bundt (our cover star!) to Satsuma Marmalade Hand Pies, her amazing holiday bakes incorporate her spice cabinet into recipes that are comforting and familiar, yet all twirled up.
Don’t miss our baker’s most wanted gift guide that features the best gifts we’ve hand-selected for you. We even partnered with three makers to bring you amazing products exclusive to Bake from Scratch! You’ll be moving these gifts to the top of your wish list. Grab your November/December issue today to make (and bake) the most of this holiday season!