Bake from Scratch Cookies & Bars 2019

then you know the importance of planning ahead to carve out time for your passions. For me, that means making time to bake from scratch. Between the flights, meetings, and everything else life throws my way, my kitchen is my haven, where I bake to clear my head. My baking sessions are precious. I’ve learned that prepping ahead lets me make the most of my time (and, of course, create delicious baked goods for family and friends!). With this special collection of the most make-ahead-friendly recipes from Bake from Scratch, we prove how advantageous time management and prep work can be. The best part? For every recipe in this issue—from brownies and brioche to Bundt cakes and cookies galore—we break down the process for you with exclusive, customized timetables for the…

DOUGH VS. BATTER: CAN YOU FREEZE BOTH? Most baked goods that start with a dough (cookies, bread rolls, biscuits, piecrust) are good to be stored in the freezer in their raw, unbaked state. However, most baked goods that start with a loose batter (cakes, muffins, brownies, blondies) are best baked before frozen. Freezing the batter will change the consistency of the final baked good. PIES & TARTS Freeze PIE AND TART DOUGH PREP: Shape pie or tart dough into a disk. Alternatively, press rolled-out dough into pie plate or tart pan, crimping as desired. PACKAGE: Wrap pie or tart dough disk tightly in plastic wrap, and store in an airtight container or resealable bag. For dough already pressed into pie plate or tart pan, wrap tightly in plastic wrap, and store in an airtight container. FREEZE:…

Grated Fresh Ginger: Freeze freshly grated ginger in an ice cube tray. Once solid, you can pop the cubes into a resealable bag and have them on hand for up to 3 months. Buttermilk: Measure out tablespoons of buttermilk into an ice cube tray, and freeze for up to 3 months. Toasted Nuts: Fatty nuts have a notoriously short shelf life. Extend that time by pre-toasting, cooling, and placing your nuts in a resealable bag. They’ll keep for up to 2 months. Untoasted nuts can keep for up to 6 months. Almond Meal: Like its whole counterpart, almond meal can go rancid quickly. Store your almond meal in a resealable bag in the freezer for up to 3 months. Whole-Grain Flour: Containing more of the germ and bran of the wheat kernel, whole-grain flour…

CARAMELIZED WHITE CHOCOLATE CHESS PIE Makes 1 (9-inch) pie Recipe by Jesse Szewczyk Chess pie is delicious, but it’s not always the prettiest—so dust the top of this baby in confectioners’ sugar, and call it a day. Chess pie will form a crunchy top while it bakes. This is a sign of a good chess pie and to be expected, but it can also make the surface crack and sink. If you want your pie to have a flatter top, bake it in a water bath, and let cool in the warm oven before removing it. Pie Dough (recipe follows) ½ cup (113 grams) unsalted butter, cubed4 ounces (115 grams) Caramelized White Chocolate (recipe follows), coarsely chopped1 cup (200 grams) granulated sugar4 large eggs (200 grams)2 tablespoons (18 grams) yellow cornmeal1 teaspoon (4 grams) vanilla…

SNICKERDOODLE SABLÉS Makes about 24 cookies Recipe by Marian Cooper Cairns A sophisticated spin on the classic American cookie, this recipe delivers the buttery cinnamon flavor you love in a crumbly French shortbread. Instead of just rolling the dough in cinnamon and sugar like the standard snickerdoodle recipe requires, we incorporate the ingredients into the dough, brush with egg yolk, and dip them in cinnamon sugar again before baking. ⅔ cup (133 grams) granulated sugar2 teaspoons (4 grams) ground cinnamon1 cup (227 grams) unsalted butter, softened⅓ cup (40 grams) confectioners’ sugar½ teaspoon (1.5 grams) fine sea salt2 large egg yolks (37 grams), divided1 teaspoon (4 grams) vanilla extract2 cups (250 grams) all-purpose flour 1. In a small bowl, combine granulated sugar and cinnamon. 2. In the bowl of stand mixer fitted with the paddle attachment, beat…

ZESTY LEMON BARS Makes about 24 bars Both sweet and tart, lemon bars are the little black dress of summer desserts. 1 cup (227 grams) unsalted butter, softened3½ cups (700 grams) granulated sugar, divided3 cups (375 grams) all-purpose flour, divided¼ teaspoon kosher salt8 large eggs (400 grams), room temperature2 tablespoons (6 grams) lemon zest1 cup (240 grams) fresh lemon juiceConfectioners’ sugar, for dustingGarnish: lemon zest 1. Preheat oven to 350°F (180°C). Line a 13x9-inch metal baking pan with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ½ cup (100 grams) granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 3. In a medium bowl, whisk together 2 cups (250 grams) flour and salt. With mixer on low speed,…