11. Classic Chocolate Chip Cookies
Think of this as the elevated, from-scratch version of the Original Nestlé Toll House treat. If you’re a “the bigger, the better” kind of baker, triple up on those scoops for our oversized version. Find more types of Chocolate Chip Cookies with our ultimate guide.
These moist and tender spiced cranberry scones from Rebecca Firth (DisplacedHousewife) are a great make-ahead breakfast. Simply prepare all the way up until pre-bake, freeze for 1 hour, wrap tightly in plastic wrap, and store in a resealable plastic bag in the freezer. When ready to brunch, take directly from the freezer to the oven, and bake as instructed, adding a few extra minutes of bake time.
13. Peanut Butter and Chocolate Swirl Bundt Cake
We (literally) put a spin on the classic Bundt by swirling peanut butter and chocolate into the batter in this crowd pleasing Peanut Butter and Chocolate Swirl Bundt cake.
14. Bear Claws
Originating in the United States in the mid-1920s, these flaky puff pastries get their name from the oversized claw-like shape. As the dough rises, the sections separate, creating the “claws,” which conceal a homemade, almond flour-based marzipan filling.
A delectable complement to your favorite red wine, this creamy tart is all things sweet and salty with cranberry filling and a hazelnut garnish. For another tart recipe, try our guest editor Edd Kimber’s, of The Boy Who Bakes and winner of the first season of The Great British Bake Off, custard tart! Find more English-inspired recipes and traditional English puddings in the January/February 2018 issue today!
love ur magazine!!!!! and i own the volume one and ordered volume two that will be released in march
OMG. Your British baking edition (Jan/Feb 2018) hooked me in. And my sister. And my daughter in law. Now I’ve found your website with recipes while looking for Brian’s Biscuit! Someone stab my eyes out! Can’t remember last time I was this overwhelmed by such treasures! And the quality photography? Wow. I’m in trouble.
I so wish I could afford your magazine!! I love the website and the magazines look fantastic, but I may need to move soon and there is no way it fits into my extremely tight budget. However, I look forward to going into the website now and again and maybe finding something I could make from scratch with my grandchild, Vincent as he gets older.
Thanks so much!
I love your magazine, but often the ingredients are difficult to find or expensive. Vanilla beans or vanilla sugar are just out of my budget and your never give alternatives for those of us that cannot afford expensive ingredients. I have been baking for many years and look forward to challenges in recipes. Maybe you can consider giving us alternatives or using easy to find/less expensive ingredients in the first place. I have gone on line to Amazon for some of the ingredients and WOW, I couldn’t afford vanilla sugar to use in those quantities. Thanks for listening.
I bought the magazine and would like to add a recipe to my Paprika recipe app. The recipe is very lengthy to manually add. Maybe when the magazine is a couple months old I’ll be able to download ❤️ Made the Triple-Layer Strawberry Pound Cake. Looks wonderful, will taste it tomorrow at my granddaughters birthday.