Our third annual cookbook is here! Bake from Scratch: Volume Three is packed with every recipe from 2018’s magazine issues, along with step-by-step technique tutorials and test kitchen tips. It’s the ultimate resource for artisan baking at home! The book launches March 15th, but it’s available for pre-order now. While you’re waiting for it to ship, check out our Editor-in-Chief Brian Hart Hoffman’s top picks from the book!
- Pan-Banging Molasses Espresso Cookies with Chocolate
Sarah Kieffer’s Pan-Banging Chocolate Chip Cookies are internet-famous. Bakers everywhere are trying her method: lifting and dropping the pan as the cookies bake to create oversized cookies with crisp edges and gooey centers. You’ll find a spin on her classic pan-banging cookies in our latest cookbook, the Pan-Banging Molasses Espresso Cookies with Chocolate. Spiked with espresso and molasses, this cookie packs a bigger punch than her normal chocolate chip version.
To give our version of this Mexican sweet roll an even more tender, heightened pillowy texture than the traditional recipe, we enrich the dough with more butter and milk. The classic crunchy, sugary streusel topping takes these rolls to a whole new level of buttery sweetness.
3. Hummingbird Loaf
This may be the most vivacious loaf bread you’ve ever tasted. Little bits of dried apricot deliver intermittent bursts of sweet-tart flavor, and an ample pour of spiced rum turns up the va-va-voom. The pecan- and oat-packed streusel topping and the rich cream cheese mixed in with the batter ensure the perfect dose of crumble and crunch in every bite.
As pure an incarnation of chocolate cake as you can get. Done up with a white chocolate and coconut ganache drizzle, this one-layer cake is simple enough for a weeknight baking project.
We infused this dough with a light amber ale because it offers subtle notes of toasty malt and sweet citrus that balance out the savory Parmesan and roasted garlic. A hoppy beer (like an IPA) would make the bread too bitter. Place three dough balls into a muffin cup to yield a charming clover shape.
It never gets old to marble chocolate and plain batters into a pound cake. For a modern update, however, Ben Mims uses black cocoa for the chocolate batter, which gives it a dark richness, and white chocolate in the “plain” batter to offset the bitter cocoa with sweetness.
Find these recipes and more in Bake from Scratch: Volume Three, available for pre-order now!