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Lemon Blueberry Baked French Toast is bursting with bright lemon flavor and juicy blueberries, making it the perfect spring breakfast or Easter brunch dish. The best part is how easy it is to make ahead and bake in the morning! If you’re looking for an easy spring breakfast or hosting an Easter brunch, this Lemon […] LEGGI TUTTO
Easy Breakfast Casserole Loaf is the perfect combination of hearty, cheesy, and savory, all baked inside a hollowed-out loaf of Italian bread. I’ve been trying to find new ways to serve a satisfying breakfast without using up a whole carton of eggs, and this casserole loaf has become my go-to. Just four eggs, whisked with […] LEGGI TUTTO
Easy Beer Bread is a quick, no-yeast bread made with simple ingredients and your favorite beer. Perfect for any occasion, especially beer-centric holidays like St. Patrick’s Day and Oktoberfest! Throughout my food blogging career, I’ve been fortunate enough to get steady freelance work. And some of those gigs have introduced me to some really great […] LEGGI TUTTO
In the late 2010s, bakeries in Seoul, South Korea, began promoting a creamy cheese- and herb-filled garlic bread bun on social media, and it quickly gained international exposure. Although garlic bread is beloved worldwide, what sets the Korean style apart is using soft enriched bread, a lightly sweetened whipped cheese filling, and egg-enriched garlic butter […] LEGGI TUTTO
It’s common in Chinese bakeries to find sweet buns filled with a thick and creamy custard. We used frangipane, one of our favorite creamy French fillings, for a nutty flavor spin on this Asian staple. A sprinkle of candied almonds on top adds subtle crunch. Sweet Frangipane Almond Buns Preheat oven to 325°F (170°C). Line […] LEGGI TUTTO
Photos by Joann Pai Often called Christstollen, this sweet cakelike bread studded with candied fruit, fragrant with orange and rum, and topped with a snowy layer of confectioners’ sugar is a Christmas specialty of the Alsace region of France. With its German heritage, this is the quick version of yeasted stollen, with finely ground nuts […] LEGGI TUTTO
Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite. We’ve since learned from our friend Michelle Lopez of the Hummingbird High blog to use every other well to give your muffins the room they need to rise high, and filling the empty wells with water helps the pan heat evenly […] LEGGI TUTTO
The traditional flavor combination gets an makeover with whole-milk ricotta, creating extra-tender muffins with classic charm. A neutral oil replaces butter, allowing the delicate citrus and poppy seed flavors to pop, and sparkling sugar provides irresistible crunch. Lemon, Poppy Seed, and Ricotta Muffins Preheat oven to 375°F (190°C). In a medium bowl, whisk together granulated […] LEGGI TUTTO
Editor-in-chief Brian Hart Hoffman has long been a fan of Michelle Lopez of Hummingbird High and her techniques for fruit-filled, high-rising muffins, which influenced our creation of these dreamy muffins: a heaping helping of both whole and smashed fresh berries, lemon zest and juice for brightness, turbinado sugar for a crunchy top, sour cream and oil for […] LEGGI TUTTO
