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.
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!