Don’t let your busy schedule stop you from baking. Plan ahead and make the most of your time in the kitchen with our new Baking Made Easy special issue. From zesty summer berry bars to a peach-filled coconut cake, our make-ahead-friendly recipes come with our best tips to simplify the baking process in the days leading up to when you’re ready to serve. Whether you want to get a head start on your Independence Day baking or have a buttery coffee cake ready for impromptu visits, this issue will make baking ahead smoother than ever before.
Find these Fourth of July-ready recipes and more in the issue!
- Coconut Peach Cake
Blending one traditional Southern classic, the cloud-like coconut cake, with blushing stone fruit, this triple-layer cake is an undeniable showstopper. A final coating of toasted coconut flakes brings a dash of color to the typically snowy-white appearance.
2. Oatmeal Cherry Walnut Cookies
Who needs raisins when you can have a much bigger, even sweeter flavor impact with plump dried cherries? If walnuts are not your jam, pecans or hazelnuts are great substitutes. Be sure to toast the nuts for optimal flavor. Baking at 350°F (180°C) until the nuts smell slightly fragrant, about 8 minutes, will do the trick.
3. Pain au Levain
Made with the dependable workhorse of the kitchen, the Dutch oven, this sourdough boule is a humble but mighty loaf with rustic charm.
4. Black Bottom Peanut Butter Pie
Kate Wood of the blog The Wood and Spoon has enjoyed her fair share of diner-style peanut butter pie, and this rich version pays homage to those early slices from her childhood. The brown sugar-pretzel crust really amps up the sweet and salty factor—always a plus in her book.
5. Summer Berry Crumb Bars
To brighten up these picnic-perfect bars even more, we added fresh lime zest to the batter for a citrusy sweet-tart kick. Customize with your own mix of available farmers’ market berries, or try pitted fresh cherries for equally delicious results.