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    8 Sensational Small-Batch Bakes

    Whether you’re enjoying a solo cozy night in or celebrating a special occasion with a few friends, small-batch bakes are perfect for baking for a smaller crowd. From savory breads to dark chocolate cakes, these eight scaled-down recipes are sure to satisfy in their perfect portions.

    Cakey on the outside and filled with a mouthwatering center of molten dark chocolate, these lava cakes are the ultimate romantic dessert for two—just in time for Valentine’s Day.

    To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers. 

    In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.

    There’s something so nostalgic about yellow cake with chocolate frosting, and sometimes, there’s just nothing better! These mini cakes will add a pop of color and sweetness to any celebration. 

    We’ve scaled down our Carrot Cake Cheesecake Bars from a large rectangle pan to fit in a smaller square pan for those occasions when you want the classic carrot, pecan, and spiced flavor of carrot cake but need a recipe for a slightly smaller crowd.

    For these Coffee Tres Leches Cakes, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor.

    Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.

    Cream-filled chocolate sandwich cookie fans, this Black Cocoa Cookies and Cream Cake is for you! Rich black cocoa mixes with espresso powder for a delightful chocolate kick, and a creamy cookie-filled frosting sweetly finishes it. Find the Nordic Ware Charlotte Cake Pan and our book, Another Bundt Collection, in our store here! LEGGI TUTTO

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    Photo and recipe by Linda Lomelino Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the fasting period of Lent. These are best served the day they are made, but if you have any leftover buns, soak them in warm milk. […] LEGGI TUTTO

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    Gahkku Semla 

    Photo by Joann Pai At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi people, an indigenous population native to modern northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. […] LEGGI TUTTO

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    Origin of a Classic: Semlor

    Photography by Joann Pai / Styling by Linda Lomelino With a more-than-700-year history, the almond-and-cream-filled buns most commonly known today as semlor have been through many changes. Like king cake in parts of the United States, semlor are enjoyed between the Christian holidays of Christmas and Ash Wednesday, though, traditionally, they’re meant to be served […] LEGGI TUTTO

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    Croissant French Bread

    Mimicking the crisp, flaky texture of croissants, these Croissant French Bread loaves are everything you love about puff pastry without the intensive time and labor. The layers of buttery goodness rise throughout the length of the baguettes, creating a golden-brown crust meant for tearing and sharing. Croissant French Bread Line 2 baking sheets with parchment […] LEGGI TUTTO

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    Three-Cheese Fantails

    In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, salt, yeast, and baking soda by hand.In a small saucepan, heat 3⁄4 cup(180 grams) water and 3 tablespoons (42 grams) butter over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to130°F (54°C). Add warm butter mixture and ricotta to flour mixture; using the paddle attachment, beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2 1⁄4 cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 12 to 15 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough will mostly pull away from sides of bowl.) Turn out dough onto a lightly floured surface, and shape into a ball.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.Punch down dough; cover and let stand for 10 minutes.In a small microwave-safe bowl, heat remaining 5 tablespoons (71 grams) butter on high in 10-second intervals until melted. In another small bowl, stir together provolone and Parmesan.Spray a 12-cup muffin pan with baking spray with flour.On a lightly floured surface, divide dough in half. Roll half of dough into a 12-inch square. (Keep remaining dough covered with plastic wrap.) Brush 1 tablespoon (14 grams) melted butter onto dough. Cut dough into 12 (6×2-inch) strips. Sprinkle 1 tablespoon (8 grams) cheese mixture onto each of 10 strips. Stack 5 strips, cheese side up, on top of each other; place 1 plain strip, butter side down, on top. Repeat with remaining 6 strips of dough. Using a floured serrated knife, cut each dough stack crosswise into 3 (2-inch) squares. Place dough squares, cut side up, in prepared muffin cups. Repeat procedure with remaining dough, 1 tablespoon (14 grams) melted butter, and cheese mixture. Sprinkle any remaining cheese mixture onto dough in cups. Loosely cover dough with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until dough fills cups, 15 to 25 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water; brush onto dough.Bake until lightly browned,12 to 15 minutes. Let cool in pan on a wire rack for 10 minutes. Stir parsley into remaining melted butter; brush onto rolls. Serve warm. LEGGI TUTTO

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    9 Best Breads for Your Thanksgiving Table

    The most important step to your best “Bakes-giving”? The bread basket, of course! From warm rolls to blissful browned butter biscuits and everything in between, these nine breads will take center stage at your holiday table! 1. Sage Browned Butter Biscuits These aren’t your average buttermilk biscuits. This Sage Browned Butter Biscuits recipe is the […] LEGGI TUTTO

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    Baking School In-Depth: Hungarian Coffee Cake

    The origin of Hungarian coffee cake is a true masterpiece called aranygaluska, which translates as “golden dumpling.” The recipe can be traced back to the 1880s in Hungarian literature. By the mid-20th century, it began popping up as Hungarian and Hungarian Jewish immigrant bakers and home cooks migrated and introduced it to the US. In […] LEGGI TUTTO