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Posts by Bake from Scratch Magazine

Baking School In-Depth: Danish Dough Castella, or kasutera, is one of those deceptively simple cakes that astonish you with how little they ask for—and how much they give back. The post Baking School In-Depth: Danish Dough first appeared on Bake from Scratch.
2 days ago 0 0 0 0
ROASTED CARROT GALETTE With its slow-churned process and 82 percent butterfat, Plugrà® Premium European Style Butter creates rich, easy-to-work doughs that bake up to golden-brown, ultra-flaky, tender pie and pastry crusts. See the exceptional results for yourself in this savory vegetable galette. Makes 1 (10-inch) galette Makes 1 (9- to 10-inch) crust Makes ½ cup The post ROASTED CARROT GALETTE first appeared on Bake from Scratch.
3 days ago 0 0 0 0
Cake Baking 101 By Katie Moon There is something timeless about cake—the way it brings people together, the joy of that first bite, and the promise of something sweet and satisfying. But achieving a truly moist, bakery-quality cake at home can feel elusive. We’ve all been there, scrolling through blogs, contemplating recipes with bold claims like “How to […] The post Cake Baking 101 first appeared on Bake from Scratch.
4 days ago 0 0 0 0
Pineapple Upside-Down Cookies “What do you get when you combine a soft, cakey cookie with a classic pineapple upside- down cake? It’s juicy, it’s caramelized, it’s buttery—and best of all, it’s portable!”—Erin Jeanne McDowell, 2026 contributing editor The post Pineapple Upside-Down Cookies first appeared on Bake from Scratch.
4 days ago 0 0 0 0
Pain aux Raisins This popular French breakfast treat is often colloquially referred to as “escargot” (“snails”) due to its spiraled shape. Thanks to laminating salted butter into an enriched yeast dough, the golden, flaky exterior softly gives way to a filling of brandy-soaked raisins and rich vanilla seed-speckled Pastry Cream. The post Pain aux Raisins first appeared on Bake from Scratch.
4 days ago 0 0 0 0
Concord Grape Danish Braid This elegant Danish braid features layers of tender, flaky pastry filled with a rich cream cheese filling and the bold, fruit-forward flavor of Bonne Maman® Concord Grape Fruit Spread. Both beautiful and delicious, it’s a standout addition to any brunch table or special occasion. Makes 1 (15x5-inch) braid Makes about 2 cups The post Concord Grape Danish Braid first appeared on Bake from Scratch.
1 week ago 0 0 0 0
Strawberry Cheesecake Cookies We created a cookie that emulates the defining flavors of New York-style cheesecake: warm and buttery graham cracker crust, rich and smooth cream cheese filling, and tangy and fresh strawberry sauce. No special pan, no long wait to indulge, and no sharing required! The post Strawberry Cheesecake Cookies first appeared on Bake from Scratch.
1 week ago 0 0 0 0
Pogne de Romans Orange blossom water is a common ingredient throughout southeast France, where pogne de Romans originated, creating its signature scent and flavor. Lightly sweet and buttery, this brioche-style bread is perfect for breakfast, teatime, or whenever you want a snack. The post Pogne de Romans first appeared on Bake from Scratch.
2 weeks ago 0 0 0 0
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Flourless Chocolate Cake This flourless cake is Passover-friendly, as it uses whipped eggs to lift the cake. The result is a decadently fudgy base with a flaky crust that is sure to satisfy a crowd at any gathering, whether you’re celebrating a special holiday, following a gluten-free diet, or simply want a chocolate treat. Although you can use […] The post Flourless Chocolate Cake first appeared on Bake from Scratch.
2 weeks ago 0 0 0 0
Carrot Cake Muffins These muffins have the same signature spiced flavor and moist crumb of cake, and they come together with minimal prep. Grab one for breakfast on the go or enjoy with coffee or tea for a sweet afternoon treat. The post Carrot Cake Muffins first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Pastry Cream Danish Danish is about managing structure, and this version keeps the technique as straightforward as possible. The laminated dough gives you the lift and flakiness you want, while the Pastry Cream is thickened enough to stay put during baking so it doesn’t seep into the dough or cause sogginess. The post Pastry Cream Danish first appeared on Bake from Scratch.
1 month ago 0 1 0 0
Rose Levy Beranbaum: My Favorite Piecrust That Has Stood the Test of Time for Three Decades By Rose Levy Beranbaum I have made a few updates to it since my favorite piecrust appeared in The Pie and Pastry Bible (now in its 12th printing), and I have several new tips to share. I have many pie and tart recipes in […] The post Rose Levy Beranbaum: My Favorite Piecrust first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Orange Morning Bun Pull-Apart Loaf Inspired by the croissant loaf, a hypnotic amalgamation of layered croissant dough fused together into one easily sliceable loaf, this morning bun loaf is ever so crispy on the outside while retaining the light-as-air, flaky, and buttery interior. The post Orange Morning Bun Pull-Apart Loaf first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Classic Scones Scone dough is simple, so using high-quality ingredients will give you the best flavor and results. The post Classic Scones first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Shortbread Cookie Bars These Shortbread Cookie Bars skew a little more tender and melt-in-your-mouth thanks to one key swap: using confectioners’ sugar instead of granulated sugar. The post Shortbread Cookie Bars first appeared on Bake from Scratch.
1 month ago 0 0 0 0
THE Coconut Cake This recipe is a towering dream and boasts big coconut flavor and the dreamiest combination of textures...the end result speaks for itself. It is truly THE Coconut Cake."—Erin Jeanne McDowell, 2026 contributing editor The post THE Coconut Cake first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Cake Flour for Spring Unlike all-purpose flour, cake flour has a lower protein content and finer granulation, which is ideal when seeking to achieve a light and fluffy texture while ensuring the cake rises evenly and holds its shape. The post Cake Flour for Spring first appeared on Bake from Scratch.
1 month ago 0 0 0 0
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Baking School In-Depth: Castella Cake Castella, or kasutera, is one of those deceptively simple cakes that astonish you with how little they ask for—and how much they give back. The post Baking School In-Depth: Castella Cake first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Salted Chocolate-Peanut Butter Crinkle Cookies We combined two kinds of chocolate with creamy peanut butter to create a unique dough that is topped with melty milk chocolate chips and a sprinkling of flaked salt to enhance the sweetness in the cookie. The post Salted Chocolate-Peanut Butter Crinkle Cookies first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Gluten-Free Vanilla-Glazed Crescent Rolls These gluten-free crescent rolls are made from an enriched dough, resulting in a plush and pillowy texture. The post Gluten-Free Vanilla-Glazed Crescent Rolls first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Breton Baking Although we typically use unsalted butter to control the amount of salt in a recipe, we’ll happily reach for salted butter to bake these Breton pastries. The post Breton Baking first appeared on Bake from Scratch.
1 month ago 0 0 0 0
5 Ways with Banana Bread Grab your muffin tins and loaf pans for these spectacularly good banana breads. Including Black Cocoa Banana Bread, Banana Bread Coffee Cake Muffins, and more, you’re sure to love these five fresh twists on a perennial favorite. The post 5 Ways with Banana Bread first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Sawako’s Tokyo Kitchen By Amber Wilson Photography by Joann Pai On a weekday morning in the Shibuya ward of Tokyo, the doors of a studio kitchen open to butter and steam. The kitchen is modest and immaculate: bowls nested neatly, offset spatulas and pastry brushes aligned with quiet deliberation, parchment sheets cut to perfect rectangles. Quick yet unhurried, […] The post Sawako’s Tokyo Kitchen first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Matcha Muffins Recipe by Sawako, Fait Beau Tokyo Matcha brings a clean, grassy brightness to these tender muffins, balanced by candied orange peel and pockets of melted chocolate. The batter mixes in stages to keep the crumb light, and the brief temperature shift helps them rise tall before settling. They’re simple, elegant, and full of flavor. The post Matcha Muffins first appeared on Bake from Scratch.
1 month ago 0 0 0 0
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Orange Blossom Buttermilk Madeleines The post Orange Blossom Buttermilk Madeleines first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Classic Lemon Bars Lemons are at their peak in winter, when bright days and cool nights create the ideal conditions that intensify citrus fruits’ color and flavor. You can also use Meyer lemons in these lemon bars; no need to adjust any amounts. The post Classic Lemon Bars first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Black Cocoa Banana Bread Not only does black cocoa powder give this banana bread a mesmerizingly dark color, but it also adds an intensely rich, deep chocolate flavor. A trifecta of brown sugar, vegetable oil, and sour cream ensures the crumb stays nice and moist. You’ll crave another slice of this deep, dark, delicious bread long after it’s gone. The post Black Cocoa Banana Bread first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Banana Bread Coffee Cake Muffins With an ultra-moist crumb courtesy of sour cream and oil in addition to banana, a ribbon of spiced brown sugar, and a crunchy topping, these muffins are the perfect sweet snack or breakfast on the go. The post Banana Bread Coffee Cake Muffins first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Mascarpone Banana Bread If you enjoy banana bread swirled or topped with tangy cream cheese, you’re in for a treat! We decided to mix similarly tangy yet buttery-rich mascarpone cheese into the batter for its signature flavor and for its acid that helps to tenderize gluten during baking, resulting in a softer crumb. And because there’s no such thing as too much of a good thing, we created a creamy whipped mascarpone topping for slathering on slice after slice. The post Mascarpone Banana Bread first appeared on Bake from Scratch.
1 month ago 0 0 0 0
Peanut Butter Crunch Banana Bread We amplified a classic banana bread batter with creamy peanut butter and baked it into a tall loaf that’s enrobed in a decadent, crunchy peanut and chocolate glaze. We suggest having a tall glass of cold milk on hand for maximum enjoyment. The post Peanut Butter Crunch Banana Bread first appeared on Bake from Scratch.
1 month ago 0 0 0 0