Our Favorite Recipes From Our January/February 2019 Issue

Introducing our January/February 2019 issue, our first ever comfort issue, packed with all the recipes you’ll need to keep warm and cozy in the new year. We’re making the most of citrus season with a blood orange blowout, and our coffee-laced recipes, like our Irish coffee cake cover star, will keep you buzzing when the temperatures get low. Because snow is never far from the forecast, we’ve also got your snow day baking covered with pantry staples you already have on hand. From a guide to the perfect morning buns to decadent new ways with your trusty tube pan, our 2019 January/February issue ensures comfort from scratch is no problem.

  1. Cinnamon Sugar Morning Buns

These are a callback to the cinnamon sugar-packed original but done better. With our Danish dough base and brown sugar and cinnamon filling, there was only one thing missing from the formula: crunchy, toasted pecans. 

Photography by Matt Armendariz / Recipe Development and Food Styling by Marian Cooper Cairns

2. Blood Orange Ambrosia Pavlova

The Australian classic gets an exotic twist. The coconut milk in the pastry cream offsets the blood orange’s acidity with nutty richness. Break down the process by making the pastry cream and meringue a day ahead, and assemble right before serving.

Photography by Mark Weinberg / Recipe Development by Jake Cohen / Styling by Erin Jeanne McDowell

3. Hamantaschen with Raspberry Rose Filling

The raspberries in this cookie’s filling sing when combined with lime juice and rose water for a fragrant filling that isn’t overly floral, but you can tell there’s a little something special in the mix. The seeds add a pleasant crunch when you enjoy these vibrant beauties. In the issue, Jake Cohen mixes hamantaschen up with four more delicious fillings!

4. Twice-Baked Meringue Cake

A textural masterpiece, this twice-baked, two-layered treat combines white cake with an airy Vanilla Meringue. The moist cake and crunchy meringue need to be baked separately due to different baking times, so we bake the cake first, then top it with meringue and bake a second time. Our Brown Sugar Rum Sauce poured over the meringue after baking brings buttery, boozy flavor to round out the dessert.

5. Irish Coffee Coffee Cake

Behold: a nightcap coffee cake. Buzzing with espresso, topped with a sprinkling of espresso sugar, and packed with two layers of crumbly whiskey-spiked streusel, this cake is a tender delicacy you’ll enjoy to the last crumb.

5. Braided Black Cocoa and Peanut Butter Brioche

This bread ring offers double the decadence, combining creamy peanut butter and rich black cocoa into one elegant braid. Use our visual tutorial to find out how to make this dramatic two-toned twisted beauty.

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