Pumpkin Meringue Pie
When winter rolls around, forget treating your loved ones to a gift under the tree—instead, focus on a present inside the oven. The fluffy, light meringue puts a delightful twist on your traditional pumpkin pie. The infusion of warm spices and classic pumpkin filling will keep this dessert on your mind for seasons to come. —Alexa Diaz, Baked contributing writer. Follow Alexa on Twitter @alexalucina. Prep … Continue reading Pumpkin Meringue Pie
Our Holiday Favorites: New England Baked Beans
The recipe for this simple Christmas side dish comes from our digital director’s late Nana. Like the woman who made it, it’s sweet, a little salty, and wonderfully indulgent. Continue reading Our Holiday Favorites: New England Baked Beans
#MyFoodHigh: The Roundup
Our weekly roundup of insta-worthy foodstagrams. Use the hashtag #MyFoodHigh or tag us @bakedmagazine to be featured! Continue reading #MyFoodHigh: The Roundup
7 Cocktails For Holiday Survival
The holidays require more family bonding than most can soberly handle. No worries. ‘Tis the season to cope with awkward fam moments by knocking back our favorite concoctions—you need it for your own survival. Cheers! Continue reading 7 Cocktails For Holiday Survival
Brown Sugar Pancakes with Bacon Maple Butter
If the weather outside is frightful, treat yourself to a lazy brunch with these sweet and savory fluffy pancakes topped with crispy bacon bits and maple butter. Continue reading Brown Sugar Pancakes with Bacon Maple Butter
Roasted Apple and Aged White Cheddar Soup
Just because autumn offers up tried-and-true classics doesn’t mean they have to be boring. Creamy, cheesy, and delicious, this cozy soup finds its perfect match with roasted apple chunks. Continue reading Roasted Apple and Aged White Cheddar Soup
Pear and Prosciutto Pizza with Blue Cheese
This hearty pizza from our Recipages feature is bursting with juicy pears and tangy blue cheese with a touch of salty prosciutto. Bonus: we’ve added an extra gluten-free pie crust recipe. Continue reading Pear and Prosciutto Pizza with Blue Cheese
baked magazine 