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Bake from ScratchBake from Scratch

Bake from Scratch Cookies & Bars 2019

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

access_time1 min.
bake from scratch special

EDITORIAL EDITOR-IN-CHIEF Brian Hart Hoffman MANAGING EDITOR Sophia Jones ASSOCIATE EDITOR Kyle Grace Mills ASSISTANT EDITOR Lillie Mermoud RECIPE EDITOR Fran Jensen EDITORIAL ASSISTANT Emmy Hobbs SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHERS Matt Armendariz, Stephen DeVries, Art Meripol, Yuki Sugiura, Mark Weinberg SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Kelly Redding STYLISTS Caroline Blum, Sidney Bragiel, Lucy Finney, Mary Beth Jones TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain RECIPE TESTER Ashley Jones CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS Stacey Ballis, Marian Cooper Cairns, Erin Clarkson, Zoë François, Sarah Kieffer, Edd Kimber, Erin Jeanne McDowell,…

access_time2 min.
if your calendar stays as full as mine,

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…

access_time5 min.
the big chill

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:…

access_time1 min.
the frozen pantry

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…

access_time18 min.
pies & tarts

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…

access_time15 min.
cookies

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…

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