Bake from Scratch January/February 2022

2022: THE YEAR OF BAKING A new year of Bake from Scratch has arrived. Complete with brand-new recipes, columns, and stories, this issue is the perfect, fresh kickoff to 2022. As we’re deep into winter, much of this issue is devoted to the comfort food that helps warm you up during the cold snaps. First up, we welcome Dorie Greenspan back to our pages with an intimate look at her new cookbook, Baking with Dorie. Dorie is a dear friend whom I always take great joy in turning to for recipes that inspire my wanderlust, and her new collection is no exception. Then, we dive into The Essential… Chocolate Soufflés, a pastry classic that can be brought to your home kitchen with our step-by-step guide. Other cozy features include our savory recipes…

BARS AND COOKIES Chocolate-Covered Crisp Rice Cookies 105 Fallen Peanut Butter Brownie Cookie Cups 75 Fudgy Brownie Cookies 75 Lemon Curd Brownies 76 Vanilla Tiramisù Brownies 5 World Peace Cookies 2.0 34 BREADS Beer-Cheddar Muffins 66 Cheddar-and-Garlic Drop Angel Biscuits 37 Cranberry-Blood Orange Beer Scones 63 Ensaïmadas 94 Honey Butter Yeast Rolls 38 IPA Pretzel Bread 68 Lemon Curd Muffins 57 Marble Milk Bread 96 Nusszopf 90 Pan de Jamón 91 Za’atar Swirl Bread 11 CAKES Caramel-Coconut Bundtlettes 104 Chocolate Prune Olive Oil Cake 25 Chocolate-Stout Coffee Loaf Cake 67 Cookies and Cream Brownie Layer Cake 73 German Chocolate Cake 110 Lazy Daisy Cake 28 Lemon Almond Cake 56 Striped White Chocolate Cakes 106 Swedish Fika Cake 33 FROSTINGS, FILLINGS, GARNISHES, AND GLAZES Candied Blood Orange 64 Chocolate Coffee Streusel 67 Chocolate Sheet 96 Coconut-Pecan Frosting 110 Coconut Topping 28 Cookies and Cream Buttercream 73 Lemon Curd 53, 76 Lemon Glaze 58 Mascarpone Cream 5 Oat-Pecan Streusel 58 Silky Chocolate Frosting 25 Simple Glaze 90 Sweetened Whipped Cream 41 Swiss Meringue 54 White Chocolate…

BRAZILIAN BRIGADEIROS STRAIGHT FROM RIO My Sweet Brigadeiros For those who haven’t experienced the magic of the brigadeiro yet, let these be your indulgent introduction. They’re a classic Brazilian confection, closely related to a truffle but with an added caramel element. They’re sweet and gooey and truly impossible not to love. Founder Paula Barbosa is a Rio de Janeiro, Brazil, native and offers flavors ranging from the classic chocolate with sprinkles to cinnamon pecan and salted caramel. Available at mysweet.com, $36 GILDED HARLEM BROWNSTONES Golden Brownstone Gift Set These gorgeous, artisanal chocolates from the Harlem Chocolate Factory are expertly handcrafted into the shape of Harlem Brownstones and dusted in gold. Each set contains an assortment of six individually packaged chocolate bars; two 72% cacao dark chocolate bars, two 38% cacao milk chocolate bars, and two 31%…

A LITTLE CHEF WITH BIG TALENT FIVE-YEAR-OLD ISABELLA MAFO, BETTER KNOWN AS “LITTLE CHEF IZZY” TO HER FOLLOWERS ON INSTAGRAM, HAS TAKEN THE BAKING WORLD BY STORM. WE CHAT WITH IZZY AND HER MOM, BARBARA, TO LEARN ALL ABOUT THEIR BAKING JOURNEY. London, England-based Little Chef Izzy has been showing off her baking skills on Instagram since late 2019. Since her first year in this world, she has been her mom’s perfect little helper in the kitchen. When she turned 2, her family thought it would be fun to record her amazing talent for the world to see. This marked the beginning of her Instagram account, @littlechefizzy. What sparked Izzy’s early interest in baking? Barbara Mafo: Izzy enjoyed messy play, which included playing with flour, water, and milk in a muffin tin—this was when…

Bakers love bubbles. From air pocket-rich focaccia to fluffy sponge cake, baked goods can only rise to the occasion when bubbles are on the scene. To create that carbonated magic, we often rely on leavening agents. For thousands of years, yeast held the crown, but by the 1800s, two new chemical compounds came into the picture: baking soda and baking powder. These two leavens are the definition of pantry staples, and most bakers reach for them without a second thought. Using them can become an unconscious habit, a piece of the recipe puzzle that we often take for granted. But understanding the scientific how and why behind these two ingredients is essential to success in the kitchen. Let’s start with baking soda, a.k.a. bicarbonate of soda in the United Kingdom and…

Chicago, Illinois, 1914: a short recipe bearing the whimsical name “Lazy Daisy Cake” is published in the Chicago Tribune. The dessert was essentially a hot milk cake, a favorite of 19th-century American bakers, in which melted butter and scalded milk were whisked into a simple batter of flour, sugar, egg, and baking powder. The scalded milk gave the cake a unique flavor, and the cake had a tender, fine-crumbed texture akin to pound cake. All well and good, but this cake also had a little something special going for it. The topping was a brown sugar-butter-coconut concoction that received a brûléed kiss from the oven broiler. The recipe was simple, easy, and outrageously delicious—but it wouldn’t become a household favorite until the marketing powers that be got ahold of it. In…