The book turns two today! No Images? Click here Happy Birthday, BraveTart: Iconic American Desserts Two years ago today, our beloved pastry wizard Stella Parks published her James Beard Award-winning cookbook. We haven't stopped baking from it since. From homemade takes on your favorite store-bought classics, to reimagined versions of Grandma's secret recipes, to essays on the little-known histories of foods you love, this book truly has it all. So to celebrate, we're revisiting some of our favorite recipes from the book. Bake with us—and tag Stella in the Instagram photos so we can see, please! BraveTart's Essential Baking and Pastry Gear What kind of equipment does a pastry chef have at home? Stella's guide covers the basics, as well as more specialized tools that can help intermediate bakers step up their game. Whether you're making cakes, cookies, or pies, these are the tools you'll need to get the job done. |
Thursday, August 15, 2019
HBD to BraveTart: Iconic American Desserts
Wednesday, August 14, 2019
Mocha Mascarpone Icebox Cake
Move over, Ina No Images? Click here Mocha Mascarpone Icebox Cake Inspired by Ina Garten's Mocha Chocolate Icebox Cake, this creamy refrigerator cake takes it up a notch by using homemade chocolate chip cookies rather than store-bought. The mocha filling contains less sugar and more Dutch-style cocoa powder than the original, plus more mascarpone and more vanilla, for a rich, dark, and aromatic filling in every layer. Serve it under a billowy cloud of unsweetened whipped cream scattered with chocolate shavings, and don't forget a strong cup of coffee or espresso to chase it down. The Kitchen Essential Springform Pan This cake can be made in any sort of springform pan, but we highly recommend Stella's custom 8"x4" cheesecake pan by Lloyd Pans for a super-tall effect. More uses for Dutch-style cocoa powder |
Tuesday, August 13, 2019
Our Ideal Summer Breakfast Sandwich
With bacon, obviously No Images? Click here Tomato and Bacon Breakfast Sandwiches Nowhere else in the world of produce will you find such a gap between the supermarket variety and the fresh-from-the-farm, picked-when-actually-ripe kind than in tomatoes. Tomato season is your chance to make one of the finest summer sandwiches you could ask for: thinly sliced, perfectly ripe, in-season tomato, combined with crisp bacon and mayonnaise (preferably homemade) on a toasted English muffin. The Kitchen Essential Immersion Blender Treat yourself to the gift of quick and easy homemade mayo. All you need is a handful of pantry ingredients and a good immersion blender. More ways to use tomatoes this month |