Baking
As the weather cools down, the urge for baking that was hybernating through the summer comes back to life.
Even if you are not big on cookies, you will love this super easy one pan cookie recipe.
This spiced pumpkin bread, studded with dates and walnuts, is a delicious for breakfast or snack. It can be served plain or toasted with butter or apple butter.
These quinoa cakes are actually the perfect vegetarian party food, burger or appetizer.
Whole wheat sour cream biscuits, good enough for the expert, and easy enough for a novice baker.
What better treat than a cookie that is buttery, chocolaty and nutty – all in one bite.
Jeanne Schwartz is convinced these are the best peanut butter cookies in the world.
Perfect for breakfast or tea-time, these scones pair wonderfully with your favorite hot beverage.
Simple and inviting, plum cake is the perfect way to start and celebrate early autumn.
Celebrate the beginning of apple season with a simple pound cake filled with chopped apples.
An apple and spice muffin recipe for those of us who just can’t wait for autumn.
After a lovely morning walk this banana bread loaf was the perfect breakfast treat.
A delicious cake using zucchini, olive oil and a crunchy lemon glaze.
Memories of a trip to Paris inspired these tasty and creative savory croissants from Arianna Frea.
Pairing the aromatic topping with the smokiness of the roasted pepper, the fluffy soft texture of the bread and the slight tang of the mustard is an experience you don’t want to miss.
This recipe produces the softest garlic knots, the dough is very easy to work with and can be used for other types of buns too.
This Coffee Cake is unlike any other you’ve had – a moist, dense cake and a vanilla bean glaze covering the top.
An airy Croatian soft bread with a flavorful tomato and anchovy filling.
A slightly spiced flavour and a joyous colour for a special potted bread.
A traditional roulade cake served with a berry sauce for added freshness.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Join her as she cooks the best of them.
New Honest Cooking contributor Diana Mieczan debuts with a delicious homemade Banana Loaf.
Imagine a crispy and melty crust filled with smooth home-made lemon curd full of flavor, and topped with a sweet meringue.
Fresh blueberries combined with a zest of lemon make this bread unbelievably delicious.
A simple yogurt muffin with chopped plums and crystallized ginger chips, and a sprinkling of raw sugar and cinnamon for an added crunch.
A moist, cake like bread flavored with almond and studded with cherries.
Hand pies are individual servings of pie that transport easily and are the perfect size for picnics and lunchboxes.
This gorgeous bread is soft, light as air crumb and the crust is thin and delicate, reminiscent of ciabatta.
These honey whole wheat pretzels come out of the oven hot, moist and chewy. Brushed…
Better known as The Best Cornbread You’ll Ever Have, Arepa is a staple in the Dominican Republic.
Patty Price makes a batch of cookies with an unexpectedly delicious combination of flavors.
A cookie with three kinds of chocolate and a few pinches of sea salt. Dense, chocolate-y, and perfect with a glass of milk.
Inspired by the great Joanne Harris, Tamara Novacoviç decides to make these lovely chocolate mendiants.
Still finding yourself in the city? Take a break, head for the park and pack Emiko Davies picnic cupcakes.
While this is not a fancy cake, it is packed full of oranges, both their beautifully perfumed zest and sweet juice.
Gooseberries have absolutely nothing to do with poultry. But they are a mean addition to any good crumble.
The combination of the soft, buttery pastry dough, raspberry filling and a powdered sugar glaze makes for a sweet, melt-in-your-mouth treat that can be made all year long with fresh or frozen berries.
Can two good things like beer and chocolate come together and produce something even better? Katherine Ingui thinks so.
If you ask Sarah Kenney what would be her ideal afternoon snack…this would be it.
Katherine Ingui took it upon herself to bake gluten-free scones last week, using fresh blueberries from her parents’ summer crop.
The zucchini season is just getting started and Laura Davis is kind enough to share her favorite zucchini bread recipe with us.
Patty Price is easily distracted when it comes to cooking, so it’s no surprise that her original plan for some peaches was replaced by this great recipe.
Not a cookie, not quite a cake, Madeleines are traditionally small French tea cakes in the shape of lovely little seashells.
Leslie Green with a cookie recipe that has proven it’s worth over and over again.
Deep in the heart of the Ozarks, sparkle the beautiful Table Rock Lakes. And that’s where you’ll find Sarah Kenney today.
Vegetarians and their carnivores no longer have to venture outside their own kitchen in the morning to get their fast food fix.
Join Natalie McLaury as she cooks the magazines. This time, scones are on the menu.
This is a devil’s food cake soaked with Chambord raspberry liqueur, alternately layered with white chocolate, milk chocolate, dark chocolate mousse, and topped with a rich espresso Mascarpone frosting.
These biscuits are symbols of the work carried out by the women at home, who relentlessly baked them for soldiers overseas to keep their morale high.
Brady Evans let’s her husband source some of the ingredients for these homemade Apricot Shortbread Cookies.
One of the most dazzling, show stopping things one can present at a dinner party are the puffy little Indian breads known as Poori.
Sarah Kenney prepares a loving – and delicious – nostalgic surprise for her husband.
These are not the kind of cookies you dip in a huge glass of cold milk, but rather in some hot tea or a good soup.
Culinary purists consider the very idea of a nut free macaron heresy. If almond flour defines a macaron, its absence defies it. Stella Parks begs to disagree.
Jules Clancy decides that chocolate and cookies is a better way to go for Father’s Day than beer and barbecue.