Victoria Fall Baking 2017

In a frantic and hurried world, Victoria offers a respite from the chaos of everyday life. The pages are dedicated to living beautifully when entertaining, cooking, and decorating and even in artistic pursuits - and now you can enjoy every single page on your tablet! With a distinct personality all its own, Victoria personifies feminity, passion, and an enterprising spirit. Each issue features decorating and entertaining ideas, recipes, travel stories, essays from inspiring women, and much more.

United States
Hoffman Media
7 Issues

in this issue

1 min
dear friends

With the multicolored cascades of leaves redecorating the landscape, fall brings family gatherings and get-togethers with friends. At the center of many warm memories is time spent around the table, sharing in the delights of dishes so enticing that they are sure to be requested again and again for seasons to come. This is one of the most cherished times of year here at Victoria, and we are pleased to present some of our favorite recipes for what is arguably the most anticipated course of a meal—dessert—as well as some delightful twists on bread, that ubiquitous essential. In four chapters, we offer pies and tarts brimming with the fruits of the orchard (see our Lemon Cheesecake, pictured above, on page 17 ), cakes and cookies made with cacao and caramel, trifles…

18 min
orchard fruits

Deep-Dish Apple Pie Makes 1 (9-inch) deep-dish pie 4 pounds Granny Smith apples, peeled, cored, and sliced 2 tablespoons fresh lemon juice ¾ cup plus 3 tablespoons sugar, divided ¼ cup plus 2 tablespoons all-purpose flour, divided ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground allspice ⅛ teaspoon salt Sweet Pie Dough (recipe follows) 1 large egg, lightly beaten 1 tablespoon water 1. In a large bowl, combine apples, lemon juice, ¾ cup sugar, ¼ cup flour, cinnamon, nutmeg, allspice, and salt; toss to combine. Refrigerate for at least 8 hours or overnight. Strain mixture through a fine-mesh sieve; discard liquid. 2. Preheat oven to 350°. 3. On a well-floured surface, roll each disk of Sweet Pie Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough, leaving a ½-inch border. 4.…

18 min
chocolate & caramel

Chocolate Bittersweets Makes 36 cookies ¾ cup butter, soft ened ¾ cup sugar 1 large egg 1 teaspoon vanilla extract 1⅔ cups all-purpose flour ⅓ cup unsweetened Dutch process cocoa powder Cream Cheese Filling (recipe follows) Chocolate Frosting (recipe follows) 1. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy. Add egg and vanilla extract, and continue to beat until well mixed. Reduce speed to low; gradually add flour and cocoa, scraping bowl oft en, until well mixed. Divide dough into thirds, wrapping each portion in plastic wrap. Refrigerate for 2 hours or overnight. 2. Preheat oven to 375º. Line 2 baking sheets with parchment paper. 3. Shape chilled dough into 1-inch balls, and place on prepared pans. Make indentation in center of each ball with thumb or wooden spoon handle. 4. Bake until set, 11…

17 min
harvest flavors

Miniature Pumpkin-Spice Cakes Makes 12 1 cup vegetable oil 1½ cups granulated sugar 1 cup brown sugar, well packed 3 large eggs 1 (14-ounce) can pumpkin 1½ teaspoons vanilla extract ¾ cup Greek yogurt 3½ cups sift ed cake flour 1 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon pumpkin pie spice 1 teaspoon ground ginger ½ teaspoon baking soda Garnish: sift ed confectioners’ sugar 1. Preheat oven to 350°. Generously spray 2 (6-well) miniature Bundt pans with baking spray with flour. 2. In a medium bowl, beat oil, granulated sugar, brown sugar, and eggs with a mixer at medium speed until combined. Add pumpkin, vanilla extract, and yogurt, beating to combine. 3. In a separate medium bowl, whisk together cake flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda. Add flour mixture to pumpkin mixture, and beat…

18 min
bread basket

Almond and Thyme Wheat Bread Makes 1 (10x5-inch) loaf 1½ cups warm water (105° to 115°) 3 tablespoons dry active yeast 3 tablespoons honey 1 teaspoon lemon juice ¼ cup olive oil 2 teaspoons salt 2 cups whole-wheat flour, divided 2 cups all-purpose flour, divided 1 cup finely chopped toasted almonds 3 tablespoons chopped fresh thyme 1 large egg, beaten Walnut Butter (recipe follows) 1. Preheat oven to 400°. Spray a 10x5-inch loaf pan with cooking spray. 2. In a large bowl, combine 1½ cups warm water, yeast, honey, lemon juice, olive oil, and salt. Let mixture stand until bubbly, about 5 minutes. 3. Add 1 cup whole-wheat flour, 1 cup all-purpose flour, almonds, and thyme; stir to combine. Let mixture stand for 5 minutes. 4. Add remaining 1 cup each whole-wheat and all-purpose flours, a little at a time, until mixture forms a soft dough. 5. Turn…

1 min

CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING AIMEE BISHOP: pages 33–34, 39–42, 45–46, 51–52, and 59–60 MARY-CLAIRE BRITTON: pages 6, 75, 79–82, 85–86, and 89–92 CHANTEL LAMBETH: pages 6, 35–36, 43–44, 57–58, and 93–94 REBECCA TREADWELL SPRADLING: pages 33–34, 39–42, 45–46, 51–52, and 59–60 LOREN WOOD: cover, pages 5–6, 8–9, 11–31, 37–38, 47–48, 53, 55–56, 61–72, 83–84, and 87–88 CONTRIBUTING STYLISTS ADRIENNE ALLDREDGE: page 42 MISSIE NEVILLE CRAWFORD: pages 6, 19, 30, 56, 75, 79, 82, 86, and 90–91 MARY LEIGH GWALTNEY: cover, pages 3–4, 6, 8–9, 13, 18, 22, 25, 28, 35, 44, 53, 61, 64, 67–69, and 87 LINDSEY KEITH KESSLER: pages 34, 45, 52, and 60 ANNE-EMORY LOCKERT: pages 72 and 83 YUKIE MCLEAN: pages 5–6, 12, 24, 48, 57, 65, 94, and back cover KATHLEEN VARNER: pages 16 and 87…