As Tracie Long begins her daily commute to the kitchen, out comes her tools and ingredients for a typical day’s work: six baking sheets, two electric mixers, eggs, flour, sugar, and a dozen avocados to slice. Continue reading The Pastry Pioneer: Avocadough
This holiday season we encourage you to adventure beyond the traditional holiday go-tos. The delectable dessert featured here will have you hooked with fresh pear slices and irresistible Italian almond macaroons. Continue reading Pear Crisp with Amaretti Topping
Passing plates and sharing laughter, trading stories and smiles: there’s no place to come together quite like the dinner table. It’s around the table that we dish out our traditions and memories, our recipes and experiences. It’s where we find the histories of other people, and it’s where we can relate with them. Food has the unique power to connect us not just to the … Continue reading Now Online: Baked’s Fall 2014 Issue
Cure your peppermint cravings with these minty, fudge-y treats. Chewy but crunchy, this holiday cookie is a go-to match for hot cocoa or a warm glass of milk on a cold winter’s night. Continue reading Double Chocolate Candy Cane Cookies
Roll out the holidays with these miniature snickerdoodle cookies stuffed with a decadent cheesecake filling. They’re perfect for gift-giving…and snacking. A word of caution: they might not leave the kitchen. Continue reading Snickerdoodle Cheesecake Sandwiches
The making of the recipe section for the Fall 2014 issue. Look out for copies of Baked on campus beginning December 2! Continue reading Behind-The-Scenes Video: The Recipages
Chocolate chip cookies are my favorite treat, but only when they are done right. Store-bought cookies are out of the question—sorry, Chips Ahoy. I’m all about homemade, fresh out of the oven, eternally soft, gooey goodness. But who has the time and energy to perfect Grandma’s secret recipe? Not me. So here you go—from my roommate (who for the longest time I thought was a baking … Continue reading Take Boxed Cookies To A New Level
baked magazine 