Baking Blog

The Secret Is Science: How to Make Cake in a Mug in the Microwave

By Jessie Oleson Moore
Microwavable Cake in a MugMicrowaves aren't just for torturing Peeps anymore! Here's a quick-fix dessert that doesn't taste like desperation: cake prepared in a mug, in the microwave. With a consistency something like a steamed pudding, this recipe with vanilla and chocolate variations might not rival a fancy French gâteau in sophistication, but nonetheless hold its own as an easy yet tasty dessert. Read more »

Taste of Summer: How to Make Peach Pie

By Jessie Oleson Moore
Fresh Baked Peach PieThe taste of a fresh peach in the summertime is truly an inimitable experience: a sun-warmed, fuzzy exterior yielding to reveal a juicy and subtly sweet flavor. During their peak season (July and August), peaches proliferate in stores and on roadside stands, beckoning us to snack...or better yet, to bake. Pie is a perfect way to bake peaches in a way that allows their unique sweetness to shine. Did you know August is National Peach Month? Let's celebrate with this mouthwatering recipe for juicy, fresh peach pie! Read more »

Sweet Sunday: How to Make Homemade Graham Crackers

By Jessie Oleson Moore
Homemade Graham CrackersHere's a recipe for making graham crackers at home that represents a middle ground between Sylvester Graham's original austere crackers and today's light and sweet varieties -- substantial and hearty, but still a perfect lightly sweet base for s'mores, or a nice cookie to crumble into a pie crust. Read more »

Food Lover Friday: Creative Chocolate Chip Cookies

By Jessie Oleson Moore
Creative Chocolate Chip CookieChocolate chip cookies are a thing of beauty. Crispy on the outside, chewy on the inside, and dotted with decadent chocolate morsels. But as wonderful as they are from the get-go, they also provide a fantastic opportunity to get creative in the kitchen. Here’s a collection of inspiring ideas for creative chocolate chip cookies, including ideas for doctoring the dough to create a new cookie concoction or using finished cookies in an unexpected way. Read more »

Sweet Sunday: Creative Cinnamon Rolls

By Jessie Oleson Moore
Creative Cinnamon RollsIf some is good, more is amazing. That seems to be the guiding principle with these creative cinnamon rolls, which feature all sorts of creative additions and methods. For instance, had you ever even considered stuffing your cinnamon rolls with cookie dough? Or dressing them up with caramel apple fixings? Or possibly even adding bacon? These variations make a classic breakfast treat more interesting, more decadent, and more delicious. Read more »

Decorative Pie Crust: You Must Increase Your Crust!

By Jessie Oleson Moore
Decorative Pie CrustTruthfully, pie doesn’t have a reputation as the prettiest of desserts. Sure, it has a charming, homespun quality, but it doesn’t approach the polished sophistication of, say, a beautifully decorated cake. However, this doesn’t have to be the case, as proven by this collection of pies which are prettied-up with decorative pie crust. These pies go above and beyond the typical crimped crust, employing beautiful latticework, clever cutouts, and even stenciled designs for a polished and professional looking finished product. Read more »

Make Sure Your Cakes Don’t Stick: Preparing Cake Pans

By Wendy McGowan
Preparing Cake PansPreparing your cake pans properly is one of the most important things to consider as you look for ways to help improve the overall look of your cakes. It may seem like a non-issue, but in fact it makes all the difference! Explore three methods for making sure your cakes don't stick, and a simple tutorial for the best way. Read more »

Food Lover Friday: Using Flours, What’s the Difference?

By Ashley Rodriguez
FloursDiscover the difference between the wide variety of flours made from ground wheat: both hard and soft. Then, delve into when to use which for breads, pastries and cakes. I even include my solution for avoiding cake flour in cake making as I find cake flour adds a chemical taste to the finished cake. Read more »