Our October Challenge

Is there anything better than snuggling up with a new recipe on a cool fall day? We bakers think not! That’s why we’re happy to launch our October challenge: Cinnamon Swirl Bread.

This cozy fall bread is packed with cinnamon sugar flavor. It makes for a great breakfast when toasted and covered with butter. You can also turn it into a dynamite French toast!

Get the Recipe

How to Participate

• Make a loaf of cinnamon swirl bread: This recipe is a great weekend bake. Put together this loaf on Sunday morning and enjoy it for breakfast throughout the week. And if you’re craving more, try these other fall yeast breads.
• Enter our sweepstakes: Share photos of this month’s bakes with us and you could win nifty gear for your kitchen. Here’s a hint: These prizes will help you create next month’s challenge!
• Share photos: You can also share pics on the Bakeable Facebook group or on Instagram (use #bakeable). We’d love to see what you’re baking!
• Ask questions: If you need help or a few baking tips, talk with our Taste of Home baking pros and fellow bakers. They’re ready to answer all your questions in our Facebook group.

Baking Resources

We’re confident you can tackle this recipe easily. But if you need a little help along the way, don’t be afraid to ask us questions in our Bakeable Facebook group! Editor Lisa Kaminski is there to answer!

Enter Our Sweepstakes

Share a photo of what you’ve been making this month (we hope it’s a loaf of cinnamon swirl bread!), and you could win an OXO nonstick jelly roll pan. This is one of our Test Kitchen’s go-to baking brands!

Added:

Check Out Past Challenges

Want to catch up on challenges? See what we’ve made in the past and give these recipes a try!

See What’s Next

Every month we’ll be introducing a new challenge. You can see what’s coming next by subscribing to our newsletter or joining the Bakeable Facebook group. We’ll also be posting more recipes, more tips and checking out your photos and stories. We’d love to keep up with you!

Join Our Facebook Group

Sign up Now for Insider Tips

Follow Us on Instagram #Bakeable

The post Join the October Bakeable Challenge: Cinnamon Swirl Bread appeared first on Taste of Home.

What butter does Ina Garten use?

In the Ask Ina section of the Barefoot Contessa website, a fan asked what brand of butter is her go-to. Cabot unsalted butter was her top choice! Cabot Creamery has been operating in Cabot, Vermont since 1919, making cheese, yogurt, sour cream and, of course, plenty of butter. But it’s not just Ina’s top choice. The creamery’s unsalted butter won 1st place in its category at both the 2022 and 2023 America Cheese Society competition, along with 1st Place at the 2022 World Dairy Expo Championship. I’m a huge fan of the creamery’s extra sharp cheddar cheese, and I have used Cabot unsalted butter in baking several times as well, when I can get my hands on it on the West Coast.

While this brand of butter is clearly top-notch, Ina does say there are many other good brands of butter you could use. But the key is to select unsalted butter for recipes, especially in baking.

Why use unsalted butter in baking?

Unsalted butter doesn’t contain salt. While many baking recipes call for half of a teaspoon or even a full teaspoon of salt, those measurements are very intentional. After all, baking is a science and recipes rely on precise ingredients and specific methods to create a certain result.

In baking, salt works to balance sweetness within a recipe. It certainly doesn’t make it salty. Instead, salt enhances the flavor of a cake, cookies or quick breads, even with just a small pinch. Salt also plays a role in creating the perfect texture of many baked goods. It binds to the proteins in flour, ultimately strengthening a dough.

Because every creamery is different, salted butters contain varying amounts of salt. There is no set standard across the board for each brand. If you use salted butter instead of unsalted butter, you’re not able to precisely control the amount of salt going into your recipe. If you know how much salt is in each stick of salted butter, it is possible to adjust for it. However, it’s much easier to start with unsalted butter from the beginning, like Ina does, for better control.

Desserts That Are Better with Butter

1 / 32

Buttery Blueberry Cobbler As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. —Marjorie Green, South Haven, Michigan Go to Recipe

Big & Buttery Chocolate Chip CookiesOur version of the classic cookie is based on a recipe from a California bakery called Hungry Bear. The chocolate chip cookie is big, thick and chewy—perfect for dunking. —Irene Yeh, Mequon, Wisconsin

Go to Recipe

Butter Pecan CheesecakeFall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts. —Laura Sylvester, Mechanicsville, Virginia

Go to Recipe

Kentucky Butter CakeI found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

Go to Recipe

Buttery 3-Ingredient Shortbread CookiesWith only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire

Go to Recipe

Chocolate-Tipped Butter CookiesThese wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas

Go to Recipe

Gooey Butter CakeA friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I came up with my own. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. —Cheri Foster, Vail, Arizona

Go to Recipe

Browned Butter Spice CookiesIf you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please. —Kristin Kenney, Newport Beach, California

Go to Recipe

Old-Time Butter Crunch CandyBoth my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas

Go to Recipe

Buttery Coconut BarsMy coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Go to Recipe

Buttery Orange Sugar CookiesMy husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois

Go to Recipe

Butter Pecan FudgeToasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California

Go to Recipe

Maple Butter TwistsMy stepmother gave me the recipe for a delicious yeast coffee cake shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana

Go to Recipe

Lemon & Rosemary Butter CookiesCooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba

Go to Recipe

Butter Pound CakeWhether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland

Go to Recipe

Red Apple Butter BarsFall means apple-picking time, and we love using the fresh fruit to bake up these bars. The streusel on top makes them even better. —Nancy Foust, Stoneboro, Pennsylvania

Go to Recipe

Frosted Butter Rum Brickle BitesThe rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan

Go to Recipe

Coconut Italian Cream CakeI’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado

Go to Recipe

Lemon Butter CookiesThese tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois

Go to Recipe

Pumpkin Cookies with Browned Butter FrostingThe recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. —Robin Nagel, Whitehall, Montana

Go to Recipe

Butter Pecan Cookie Bars with Penuche DrizzleI have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery—all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. —Kallee Krong-McCreery, Escondido, California

Go to Recipe

Contest-Winning Butter Pecan Ice CreamThis rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi

Go to Recipe

Down East Blueberry BuckleThis buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts

Go to Recipe

Key Lime Butter CookiesI love limes so much that if a recipe calls for lemons I almost always use limes instead. With their pretty green color, these are perfect for Christmas—you can also make them as sandwich cookies and use lime curd for the filling.—Deirdre Cox, Kansas City, Missouri

Go to Recipe

Kourabiedes (Greek Butter Cookies)I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. —Rebecca Sprague, St. Louis, Missouri

Go to Recipe

Buttermilk Cake with Caramel IcingThis fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky

Go to Recipe

Rainbow Butter CookiesOur family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens! —Lanette Tate, Sandy, Utah

Go to Recipe

Buttery Ganache Cookie CupsOur family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado

Go to Recipe

PalmiersIt takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Go to Recipe

Aunt Rose's Fantastic Butter ToffeeI don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. —Kathy Dorman, Snover, Michigan

Go to Recipe

Buttermilk Pound CakeNow that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

Go to Recipe

Butter Pecan Layer CakePecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

Go to Recipe

The post This Is the Butter Ina Garten Uses When She’s Baking, and I’m Stocking Up appeared first on Taste of Home.

This recipe for blueberry cinnamon rolls embraces the art of classic cinnamon rolls while also infusing fresh blueberries to add great flavor and to make the color of these cinnamon rolls pop. A from-scratch dough is filled with homemade blueberry jam, baked and then topped with a dreamy blueberry cream cheese frosting. They’re naturally a vibrant purple hue, making them sure to stand out on any serving table. Be sure to touch up on these cinnamon roll tips before getting started!

Blueberry Cinnamon Rolls Recipe

• 1 cup warm milk
• 3 tablespoons sugar
• 1 package active dry yeast
• 1 egg
• 4 tablespoons butter, softened
• 1 teaspoon salt
• 3-2/3 cups flour

Filling:

• 1/3 cup white sugar
• 1/2 tablespoon cinnamon
• 4 tablespoons butter, softened

Blueberry Jam:

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon water
• 1/2 teaspoon cinnamon
• 1-1/2 tablespoons cornstarch

Frosting:

• 1 (8-ounce) brick cream cheese, softened
• 2 tablespoons butter, softened
• 1/4 cup blueberry jam
• 1 cup confectioners’ sugar

Directions

Step 1: Activate the yeast

In the bowl of a stand mixer fitted with the dough hook, add the warm milk and sugar. Sprinkle the yeast on top and let sit to activate, five to 10 minutes, until foamy.

Step 2: Make the dough

Turn the speed on the mixer up to medium and gradually mix in the flour, egg, butter and salt. Mix until the dough comes together and pulls away from the sides of the bowl. Transfer the dough to a greased bowl, cover and let rise for one and a half hours.

Step 3: Make the blueberry jam

While the dough is rising, make the blueberry filling. In a saucepan, combine the blueberries, sugar, water and cinnamon. Cook on medium-high until the blueberries begin to break down, about 10 minutes. Mix in the cornstarch and remove from the heat. In a separate bowl, mix together the cinnamon and sugar for the filling.

Step 4: Roll out the dough

Once the dough has risen, transfer it to a floured surface. Use a rolling pin to roll the dough out into a rectangle 1/4-inch thick. Spread the butter over the dough with a spatula and sprinkle with the cinnamon-sugar mixture. Spread the blueberry jam over top, reserving 1/4 cup for the frosting.

Step 5: Cut and let the rolls rise

Starting with one of the long ends, tightly roll the dough up to form a log. Cut the log into eight even pieces. Place the rolls in a greased 13×9-inch baking dish. Cover the baking dish with a towel and allow the rolls to rise for an additional 45 minutes. Preheat the oven to 350°F.

Step 6: Bake the cinnamon rolls

Transfer the baking dish to the preheated oven. Bake the cinnamon rolls for 20 minutes until the tops are lightly golden brown.

Step 7: Make the frosting, top and serve

To make the frosting, mix together the cream cheese and butter. Gradually mix in the confectioners’ sugar and mix in the blueberry jam. Frost the blueberry cinnamon rolls and serve.

Tips for Making Blueberry Cinnamon Rolls

Can you use frozen blueberries for the filling?

While this recipe is made using fresh blueberries, they can easily be swapped for frozen blueberries. However, using frozen blueberries may have a higher moisture content, requiring additional cooking time.

Can blueberry cinnamon rolls be made ahead?

It’s best to make the dough and bake the cinnamon rolls fresh. However, these cinnamon rolls can be made ahead of time if desired. Roll out the dough, add the filling and form the rolls. Keep them covered with plastic wrap in the greased baking dish overnight in the fridge. Once you’re ready to bake, remove the cinnamon rolls from the fridge to come up to room temperature and bake as normal.

How to store blueberry cinnamon rolls

These blueberry cinnamon rolls are best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to four days.

The post How to Make Blueberry Cinnamon Rolls, the Sweetest Breakfast Rolls Ever appeared first on Taste of Home.

What Is Blue Velvet Cake?

This layer cake has a striking blue color, putting on an impressive show when you cut into it. The cake is soft and moist with just a touch of both cocoa and vanilla flavors. The blue food coloring works with the small addition of cocoa powder to create a bold color.

Blue Velvet vs. Red Velvet

Red velvet cake has been a popular classic for decades for good reason. Its soft, moist crumb makes for a beautiful texture, and the red color is awe-inspiring. This cake recipe pulls inspiration from a traditional red velvet cake, creating the same texture and tangy flavor. Instead of red food coloring, blue food coloring is used to create a stunning blue hue.

Love the idea of switching up the color? Try pink velvet cupcakes for a birthday party or Valentine’s Day!

Blue Velvet Cake Recipe

Ingredients

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons royal blue food coloring
• 1-2 drops violet food coloring
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-1/2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1-1/3 cups buttermilk, room temperature
• 1 tablespoon white vinegar

Frosting:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 6 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 350°F. In another small bowl, combine the buttermilk and vinegar and set aside. Grease two 8-in. round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer, cream the softened butter and sugar until light and fluffy, about five minutes. Mix in the eggs and mix in the vanilla extract.

Step 2: Add the food coloring

Mix in the blue food coloring, along with the violet food coloring. Mix thoroughly to incorporate the color, and adjust as needed.

Step 3: Add the dry ingredients

In a small bowl, whisk the dry ingredients to combine. Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk. Mix until just combined. Add additional food coloring if necessary.

Step 4: Bake the cakes

Divide the batter evenly between the two prepared cake pans. Bake the cakes for 24 to 26 minutes until they’re set and a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and set them aside to fully cool.

Step 5: Make the cream cheese frosting

In a mixing bowl, cream together the cream cheese and butter. Mix in two cups of powdered sugar, milk and vanilla extract. Gradually mix in the remaining powdered sugar until the mixture comes together. Turn the speed up on the mixer to whip the frosting until smooth.

Step 6: Assemble the cake

Place one cake layer on a cake stand. Top the layer with a generous amount of frosting, and place the second cake layer on top. Frost the exterior of the cake using a piping bag or offset spatula.

Tips for Making Blue Velvet Cake

Why is my blue velvet cake green?

It’s possible that your batter with have a green tint to it, and that’s all because of the reaction with the yellow from the egg yolks. The key to offsetting that green-turquoise color is to add a drop or two of violet food coloring to balance it out.

What makes it a velvet cake?

The term velvet cake is all about texture. The addition of cocoa powder plays a role in that texture when it’s introduced to acidic ingredients such as vinegar, buttermilk and baking soda. This cake utilizes all three of those acidic ingredients to produce a smooth, velvet-like texture.

Do I have to use ermine frosting?

Ermine frosting is an old-fashioned option that utilizes a base of cooked and thickened milk, flour, sugar and salt. That base is then beaten with butter to create a stiff frosting. Red velvet cakes used to most often be topped with this type of frosting, but cream cheese frosting has become a more popular choice due to its sweet, yet tangy, flavor. You can certainly choose to top this cake with ermine frosting, or choose to stick with cream cheese frosting.

Want more ideas for toppings? Find the perfect homemade frosting recipe for you.

The post How to Make Blue Velvet Cake appeared first on Taste of Home.

Warm, flaky, buttery puff pastry makes everything taste better. In a pie or tart, it can highlight fresh, savory veggies or complement sweet seasonal fruits. These days, you don’t even have to make it yourself: store-bought puff pastry yields elegant dishes with very little hassle.

So, it’s no wonder that TikTok has recently become obsessed with the kitchen staple. In particular, food influencers have been making numerous upside-down tarts. While the viral pineapple upside-down pastries are amazing, there’s no limit to the quick, delicious dishes you can make with puff pastry. Here’s how to transform any produce into a beautiful upside-down puff pastry tart—sweet or savory!

A Brief History of Baking Puff Pastry Tarts Upside-Down

While TikTok is bringing the upside-down puff pastry baking technique to a new generation of home cooks, the technique actually dates well back to the 19th century. Legend has it that in the 1880s, French baker Stéphanie Tatin accidentally placed her apple tart in the oven upside-down. This flub yielded surprisingly delicious results and the famous Tarte Tatin was born. Ever since then, bakers around the world have continued experimenting with baking tarts upside-down—we particularly love this Blood Orange Caramel Tarte Tatin.

Why Baking Puff Pastry Tarts Upside-Down Works

Baking puff pastry tarts upside-down works for two main reasons: the caramelization of the fruit and the crispiness of the puff pastry.

Food influencer Lily Ghodrati (@lilyghodrati), who has become famous for her puff pastry tarts, explains to GMA: “An advantage of laying the fruit down first and placing the puff pastry on top is it prevents the pastry from becoming soggy. So you end up with a well-cooked flaky pastry while the fruit gets caramelized on the bottom, just like a Tarte Tatin.”

How to Make Upside-Down Puff Pastry Tarts

Check out the videos below to see exactly how Ghodrati makes her easy and elegant upside-down puff pastry tarts.

Sweet Upside-Down Puff Pastry Tarts

In one video that has garnered over 42.5 million views, Ghodrati makes caramelized honey and nectarine pastries. To start, she drizzles rectangles of honey onto a parchment paper-lined baking sheet. Then, she stacks nectarine slices on top of the honey, covers them with a larger rectangle of puff pastry, crimps the edges, and applies a light egg wash on top. After baking, she flips over the pastries and tops them off with a sprinkle of sifted powdered sugar.

@lilyghodrati Caramelised Honey & Nectarine pastries 🍯 #honey #nectarine #pastry #pastries #patisserie #puffpastry #caramelised #bake #baking #sweet #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage ♬ Sleep Walk – Santo and Johnny

Savory Upside-Down Puff Pastry Tarts

For a savory rendition of the puff pastry treat, Ghodrati drizzles olive oil, balsamic vinegar, and maple syrup onto a parchment-lined baking sheet. She then tops this mixture with a slice of onion, a sprinkle of fresh thyme leaves, salt, pepper, and finally the rectangle of puff pastry. As with the sweet rendition, she crimps the edges down and applies an egg wash before baking.

@lilyghodrati 🧅🌿 #balsamic #thyme #caramelisedonion #pastry #pastries #puffpastry #caramelised #bake #baking #patisserie #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage ♬ Howl’s Moving Castle – Merry Go Round of Life – Vitamin String Quartet

Customizing Your Upside-Down Puff Pastries

To make your own caramelized upside-down puff pastries, you can follow a basic formula: sugar + produce + puff pastry + egg wash. The sugar aids in the caramelization and could be granulated sugar, brown sugar, honey, maple syrup or agave. The produce should be fresh, but “firm and not fully ripe yet, since it holds its shape better,” according to Ghodrati. To add even more flavor, place cheese, herbs or spices on top of the produce before laying down the puff pastry.

To bake the pastries, I recommend starting for 20 minutes at 350 degrees, though you may need more time to achieve optimal caramelization. And be sure to try out some of our favorite desserts and appetizers using any leftover puff pastry!

The post We Can’t Get Enough of These Upside Down Puff Pastries Going Viral Right Now appeared first on Taste of Home.

Who doesn’t love a pineapple upside-down cake? Their syrupy, caramelized topping paired with a fresh bite of pineapple and that delightful maraschino cherry is irresistible. But many struggle to finish an entire pineapple upside-down cake before it goes stale. Plus, sometimes you want a lighter dessert than a slab of cake.

TikTok food influencer Asma (@simplydiffrent_) is way ahead of you. In a viral recipe video that has already received over 1.7 million views, they introduce the pineapple upside-down pastry. It’s light, it’s gooey, it’s fruit-forward. Better yet, it only requires five store-bought ingredients—seven, if you count powdered sugar and ice cream for serving! Read on for instructions on how to make the pineapple upside-down pastries, as well as my personal tips to make them even more delicious.

What Is a Pineapple Upside-Down Pastry?

A pineapple upside-down pastry is a riff on a classic pineapple upside-down cake using store-bought puff pastry. The pastries bake upside-down—just like the cake—and then are flipped over to serve. This baking process results in a crispy, light pastry shell and a saucy, tender, flavorful fruit topping. They take less than 30 minutes to make and are the perfect after-dinner treat for summer entertaining!

How Do You Make a Pineapple Upside-Down Pastry?

To make the pineapple upside-down pastry, Asma works with a baking sheet lined with parchment paper.

First, they drizzle a circle of honey onto the parchment, approximately the size of a pineapple ring.

Next, they place one pineapple ring on top and add a maraschino cherry into the middle. They add a circle of puff pastry on top, cut to be slightly larger than the pineapple ring. Using a fork, they crimp the edges of the pastry to totally enclose the fruit for maximum caramelization.

Lastly, they paint a beaten egg on top to aid in browning. Off-screen, they repeat this process to make three more pastries, then bake the pastries at 350 degrees for 20 minutes.

@simplydiffrent_ Upside down pineapple puff pastry🤩 I’ve used the puff pastry viral hack and it was amazing. * Honey * Can sliced pineapple * Glace cherries or cocktail cherries * Shop bought puff pastry * 1 egg for egg wash * Icing sugar for garnish * Ice cream for topping (optional) 1- preheat oven to 180°C 2- line baking tray with parchment paper, drizzle honey on the parchment paper, arrange sliced pineapple on top, put the cherry in the middle 3- cut puff pasty into equal circles and place it over the pineapple. Seal the edges and brush egg wash on top than bake it for about 20 mins 4- when it’s done let it cool down than flip it over and dust it with icing sugar on top. Ice cream is optional #foodhacks ♬ company – Prod. Dior

Should I Use Honey or Brown Sugar?

In the comments beneath Asma’s video, many TikTokers suggest using brown sugar instead of honey. Traditionally, pineapple upside-down cakes—like this spiced version—use brown sugar, but I wanted to give Asma’s honey replacement a chance. After all, different sugars yield different tastes and textures in baking. So, I tried both to compare.

I preferred replacing the tablespoon or so of honey per pastry with brown sugar. The sugar caramelized better in the oven and blended into the flavors of the pineapple more easily. However, according to shoot photographer Adrienne Peña, “the honey tastes lighter,” so if you’re looking for just a touch of sweetness, opt for that.

More Recipes to Use Up Canned Pineapple

Now that you’ve finished your pineapple upside-down pastries, you can use up the remaining canned pineapple in dozens of ways. Try one of our recipes using canned pineapple, including everything from dinner rolls to Hawaiian-style burgers to a white chocolate fruit tart. When in doubt, you can always opt for more riffs on a pineapple upside-down cake, like these pineapple upside-down muffins!

Pineapple Desserts That Go Beyond Upside-Down Cake

1 / 35

 

Creamy Pineapple Pie One of my favorite pineapple desserts is this no-bake pineapple pie. It's a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina Go to Recipe

Pineapple Pudding CakeMy mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! —Kathleen Worden, North Andover, Massachusetts

Go to Recipe

Hawaiian Dream CookiesThese cookies are lovely as they are, but I'll sometimes use a light-colored sanding sugar for the top: First, lightly brush the top cookie with cream, then sprinkle with sanding sugar. This can be done before or after placing the cookie on top of the filling. —Lorraine Caland, Shuniah, Ontario

Go to Recipe

Also check out these modern Hawaiian cookbooks we love.

Pineapple RumChata ShortcakesThis deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas

Go to Recipe

Pineapple Carrot Cake"This moist cake with cream cheese frosting is the best I've ever eaten," writes Jeanette McKenna of Vero Beach, Florida. "It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated."

Go to Recipe

Creamy Pina Colada PieThis is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie—either way it's delicious! —Jenny Hales, Arcadia, Oklahoma

Go to Recipe

Vegan Tropical Magic BarsThese vegan magic bars are one of the easiest treats you can make. By using plant-based butter and condensed coconut milk, they are completely vegan-friendly. I also added some dried pineapple, mango and macadamia nuts to give them the tropical spin. —James Schend, Taste of Home Deputy Editor

Go to Recipe

Pineapple Coconut Upside-Down CakeThis recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario

Go to Recipe

Pina Colada CupcakesThese Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. —Jennifer Gilbert, Brighton, Michigan

Go to Recipe

Pina Colada Icebox CakeThis icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

Go to Recipe

Hawaiian Sunset CakeThis three-layer sunset cake is pretty enough for company, but it's so simple to make that you'll find yourself baking it often. A boxed mix keeps it convenient while the fruity filling makes it a crowd-pleaser. —Kara De la Vega, Suisun City, California

Go to Recipe

Pineapple Star CookiesI'm grateful my neighbor gave me this special recipe. When you see the cookies' pretty shape and savor the pineapple filling and sweet frosting, you'll know they're worth the effort. —Sarah Lukaszewicz, Batavia, New York

Go to Recipe

Pineapple Upside-Down Dump CakeThis pineapple dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas

Go to Recipe

Italian Pineapple TrifleMy grandmother made this rich, tempting trifle every year for our family’s Christmas Eve celebrations. Now I make it to carry on her special tradition. It’s an easy, delicious no-bake dessert everyone will love. —Ann-Marie Milano, Milton, Massachusetts

Go to Recipe

Pineapple CrunchA co-worker shared the recipe for this refreshing pineapple dessert years ago. Every time I take it somewhere, it's a favorite. —Betty Wiersma, Sherwood Park, Alberta

Go to Recipe

White Chocolate Fruit TartIt takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. —Claire Darby, New Castle, Delaware

Go to Recipe

Hummingbird CakeThis impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It also makes a great Easter dessert and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey

Go to Recipe

Pina Colada LushPina colada lush is such a fantastic warm weather dessert—it's so light and refreshing, and a breeze to make! I love how the tart pineapple pairs with the sweet coconut. —Jennifer Stowell, Deep River, Iowa

Go to Recipe

Pineapple Orange TrifleGuests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful. —Renee Schwebach, Dumont, Minnesota

Go to Recipe

Pina Colada Bundt CakeWe named this bundt a “pina colada” because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma

Go to Recipe

Pineapple Upside-Down CheesecakeMy mom often made pineapple upside-down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside-down cheesecake. —Marilyn McGinnis, Citrus Heights, California

Go to Recipe

Warm Pineapple Sundaes with Rum SaucePineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota

Go to Recipe

Pineapple Sponge PieHere’s a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner. —Lola Beeler, Chillicothe, Ohio

Go to Recipe

Aloha CupcakesA friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. —Shannon Dobos, Calgary, Alberta

Go to Recipe

Chocolate Pineapple TrifleWe have this dessert every Christmas Day. Sometimes I'll serve individual helpings in stemmed goblets for an elegant holiday look. —Gloria Vrabel, Webster, Massachusetts

Go to Recipe

Pina Colada Molded SaladMy gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania

Go to Recipe

Sunrise PopsBright, beautiful, cool, refreshing, sweet, delicious and wholesome—what's there not to like in these homemade pops?—Colleen Ludovice, Wauwatosa, Wisconsin

Go to Recipe

Pineapple Pretzel FluffI often bring this salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin

Go to Recipe

Classic Pineapple Upside-Down CakeThis pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas

Go to Recipe

Pineapple Coconut TassiesThese cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. —Connie Shuff, York, Pennsylvania

Go to Recipe

Pineapple Upside-Down Bundt CakeThis upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn't be easier because it starts with a cake mix. —Pat Remour, East Moline, Illinois

Go to Recipe

Pineapple & Macadamia Nut CakeThis delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! —Greta Kirby, Carthage, Tennessee

Go to Recipe

Caribbean Bread PuddingA completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California

Go to Recipe

Roro's Pineapple CookiesMy memories of Christmas always include my mom's pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey

Go to Recipe

Pineapple CheesecakeA co-worker shared the recipe for this easy elegant pineapple cheesecake years ago, and our family has enjoyed it many times since. —Phoebe Carre, Mullica Hill, New Jersey

Go to Recipe

The post We Are Drooling Over These Viral Pineapple Upside Down Pastries appeared first on Taste of Home.

@carolinagelen cottage cheese bread #cottagecheese #bread #homemadebread ♬ Sunday

Is the Cottage Cheese Bread Good?

Yes, it’s honestly amazing—crusty on the outside and spongey on the inside. Cottage cheese bread may seem odd, but it follows some of the same principles of other dairy-based bread such as brioche or milk bread. As an added bonus, each slice has about 15 grams of protein. It’s a perfect sandwich bread and a high-protein option!

How To Make Cottage Cheese Bread

This bread is so easy to make. I’m not very experienced at bread baking and Gelen’s recipe came out great.

Ingredients

• 1 1/2 teaspoons active dry yeast
• 1/3 cup lukewarm water
• 1 cup egg whites (from 7 to 8 medium eggs)
• 1 cup cottage cheese
• 4 2/3 cups bread flour, plus more for dusting
• 1 tablespoon kosher salt

Directions

Step 1: Activate, blend, and whisk

In a mixing bowl, combine the active dry yeast and lukewarm water and set aside. In a food processor or blender, whizz the egg whites and cottage cheese, blending until smooth. When the yeast mixture is hydrated (and cloudy), add the egg-white-cottage cheese mixture and whisk to combine.

Step 2: Combine dry and wet ingredients

Whisk the dry flour to remove any lumps and aerate. Add the flour and salt to the wet mixture. Whisk to combine. You will be left with a rough, sticky dough.

Step 3: A need for kneading

Dust a work surface with flour and place the dough on it, and dust your hands as well to prevent the dough from sticking to them. Knead the dough for about 5 minutes until it starts looking smooth. Use a scraper to help lift the sticky dough from your work surface and continue kneading. Shape it into a ball and place it in a mixing bowl. Cover and proof the dough in a warm spot for an hour, until almost doubled in size.

Step 4: Punch down and pan

Line a 10×4-inch loaf pan with parchment paper. Punch down the dough to deflate. Roll it into a log and stitch the ends by pinching them together. Proof the bread in the loaf pan for 20 to 25 minutes, until it looks risen and puffed up. After the final proofing of the dough, make a slit in the middle using a sharp knife or razor blade.

Step 5: Bake it

Preheat the oven to 400°F. Bake in the oven for 40 to 45 minutes. You can tell the bread is done baking when it sounds hollow after a gentle tap on the crust. Cool completely, then slice and serve.

Tips for Making Cottage Cheese Bread

• Try to weigh the flour, if you can, rather than going by cup measurements. The weight of flour in this recipe comes out to approximately 582 g.
• Use the right pan. Gelen uses a 10×4-inch loaf pan, but if you don’t have a pan with those exact measurements, use a larger one, such as a 10×5-inch loaf pan, or simply divide the dough into 2 halves and make 2 loaves of bread. A standard 9×5-inch loaf pan won’t work because the dough will ooze out on the sides. You can also bake the dough directly on a baking sheet—it won’t be as tall as sandwich bread, but it will still work.
• The bread will brown on the top quickly. If necessary, cover the top loosely with aluminum foil when it turns crusty and brown to prevent it from burning.

Bread Recipes You'll Love

1 / 50

Basic Homemade Bread If you'd like to learn how to bake bread, here's the best place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York Go to Recipe Psst! Ever struggled with undercooked bread? Here's how to fix it.

Air-Fryer Garlic BreadThis air-fryer garlic bread turns out perfectly toasted in a hurry. I use fresh garlic, but substitute 1/2 teaspoon garlic powder if you don't have any fresh on hand. —Peggy Woodward, Shullsburg, Wisconsin

Go to Recipe

Dutch-Oven BreadCrackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager

Go to Recipe

Homemade TortillasI usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington

Go to Recipe

Basic Banana MuffinsThis banana muffin recipe goes over so well with kids. Not only are they like cupcakes, but also they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine

Go to Recipe

40-Minute Hamburger BunsHere on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. —Jessie McKenney, Twodot, Montana

Go to Recipe

Best Cinnamon RollsWhen I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas

Go to Recipe

Mom's Italian BreadI think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted too. —Linda Harrington, Windham, New Hampshire

Go to Recipe

Check out Joanna’s 3-minute bread recipe for another fast (and delicious!) bake.

Lemon Pound Cake MuffinsI make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota

Go to Recipe

Cinnamon Coffee CakeI love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida

Go to Recipe

Garlic BreadEver wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. —Grace Yaskovic, Branchville, New Jersey

Go to Recipe

Easy Batter RollsThe first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious—and help make the meal. —Thomasina Brunner, Gloversville, New York

Go to Recipe

The Best Pizza DoughThis easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! —Josh Rink, Taste of Home Food Stylist

Go to Recipe

Lemon Blueberry BreadOf all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota

Go to Recipe

Easy Cheesy BiscuitsI'm a big fan of homemade biscuits, but not the rolling and cutting that goes into making them. The drop biscuit method solves everything! —Christina Addison, Blanchester, Ohio

Go to Recipe

Caramel Apple MuffinsThese muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. —Therese Puckett, Shreveport, Louisiana

Go to Recipe

Pumpkin BreadI keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia

Go to Recipe

Fresh Pear BreadWhen our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas

Go to Recipe

Crusty Homemade BreadCrackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin

Go to Recipe

Quick Garlic ToastMom knew how to easily round out a meal with this crisp, cheesy garlic toast. We gobbled it up when she served it alongside slaw or salad...and used it to soak up gravy from her stew, too. —Teresa Ingebrand, Perham, Minnesota

Go to Recipe

Best Ever Banana BreadWhenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin

Go to Recipe

Scallion and Cheddar Cathead BiscuitsSoutherners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat's head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to make—you don't even have to roll out the dough. —Cheryl Day, Back in the Day Bakery

Go to Recipe

Cinnamon Swirl BreadYour family will be impressed with the soft texture and appealing swirls of cinnamon in these buttery breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin

Go to Recipe

2-Ingredient BiscuitsThese 2-ingredient biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this recipe, now my husband wants them all the time! —Diane Hixon, Niceville, Florida

Go to Recipe

Orange-Chip Cranberry BreadTart berries, crunchy nuts and sweet chocolate are simply scrumptious when mixed together in this easy quick bread. Sometimes I'll top it off with an orange-flavored glaze. —Donna Smith, Fairport, New York

Go to Recipe

Overnight Cinnamon RollsI like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas

Go to Recipe

Fry BreadWhile taking a trip to the Grand Canyon, my family drove through the Navajo reservation and stopped at a little cafe for dinner. I complimented the young waiter on the delicious fry bread and he gave me the recipe. It is very easy to make. —Mildred Stephenson, Hartselle, Alabama

Go to Recipe

Blueberry SconesI love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

Go to Recipe

Banana-Zucchini BreadMy grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA

Go to Recipe

Lemon BreadI often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. —Kathy Scott, Lingle, Wyoming

Go to Recipe

Contest-Winning Chocolate Chip Pumpkin BreadA touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas

Go to Recipe

Quick and Easy Bread BowlsImpress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. —Rachel Heidenreich, Marshall, Michigan

Go to Recipe

Cinnamon-Sugar Mini MuffinsThese delightful mini muffins are rich and buttery. You can also make these treats in regular-size muffin tins—just bake them a little longer. —Jan Lundberg, Nashville, Indiana

Go to Recipe

Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

Go to Recipe

Applesauce MuffinsThese are such a popular item at the restaurant I own that I had the recipe printed on a card to share with guests. —Linda Williams, LaFayette, Alabama

Go to Recipe

Make-Ahead Coffee CakeThis is a wonderful time-saver because it's assembled the night before. My kids think the nutty topping, sweet glaze and from-scratch cake make it the ultimate treat. —Cindy Harris, San Antonio, Texas

Go to Recipe

Buttery Crescent RollsI always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you'd like, but to me, a crescent shape is so pretty. —Kelly Kirby, Westville, Nova Scotia

Go to Recipe

Apple BreadI got this apple quick bread recipe a long time ago and with a few changes it's become one of our best. Everyone who's ever tasted this apple bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas

Go to Recipe

Easy BiscuitsWhip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. —Taste of Home Test Kitchen

Go to Recipe

Cinnamon Swirl Quick BreadWhile cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan

Go to Recipe

Lemon Crumb MuffinsI love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. —Claudette Brownlee, Kingfisher, Oklahoma

Go to Recipe

Easy Potato RollsAfter I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

Go to Recipe

Hungarian Nut RollsIt isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan

Go to Recipe

Easy Yeast RollsThese simple, tender yeast rolls bake to a golden brown and will disappear in no time. If you've never baked with yeast before, these rolls are the perfect starting point. —Wilma Harter, Witten, South Dakota

Go to Recipe

Crusty French LoafA delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. —Deanna Naivar, Temple, Texas

Go to Recipe

Amish Potato BreadA tasty mix of whole wheat and all-purpose flour and a small amount of mashed potatoes combine to give this golden bread its wonderful texture. The loaf is very moist and stays that way for days. —Sue Violette, Neillsville, Wisconsin

Go to Recipe

Christmas Star Twisted BreadSwirled with jam, this sweet beauty may look tricky, but it’s not. The best part is opening the oven to find this freshly baked star bread in all its glory. —Darlene Brenden, Salem, Oregon

Go to Recipe

Best Dinner RollsThese are the best dinner rolls around. If you can't decide which enticing topping to choose, just use them all.—Christina Pittman, Parkville, Missouri

Go to Recipe

Homemade Egg BreadPeople rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri

Go to Recipe

Red Velvet Cinnamon RollsTurn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas

Go to Recipe

The post This Popular Cottage Cheese Bread Is Absolutely Delightful—and Easy To Make appeared first on Taste of Home.

If those crunchy cookies are more your style and you haven’t been satisfied with the typical back-of-the-bag recipe, you have to check out our Test Kitchen’s take. They’re delightfully crisp and chock-full of chocolate chips.

Secrets to Crispy Chocolate Chip Cookies

There’s more to making crispy cookies than leaving them in the oven a little longer. In fact, creating the perfect chocolate chip cookie (in this case, a crunchy one) requires a few modifications to the classic cookie recipe.

• Melted butter: Using melted butter helps create a cookie dough that spreads. Cookies that spread and flatten out will be thinner and crisper—something like a Tate’s Bake Shop cookie (one of our Test Kitchen’s favorite store-bought cookie brands).
• Don’t chill the dough: Chilling dough firms up the butter and prevents cookies from spreading—two things that won’t give you a crispy chocolate chipper.
• No brown sugar: That’s right. You can skip brown sugar when creating cookies with crunch factor. Brown sugar contains significant moisture thanks to the molasses. Skip it and use only granulated sugar to create crispy chocolate chip cookies.
• Baking soda only: Baking powder gives cookies a cake-like texture. To avoid that softness, skip it and use baking soda only.

How to Make Crispy Chocolate Chip Cookies

Ingredients

• 1 cup butter, melted and cooled slightly
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chocolate chips

Yield: 48 cookies

Directions

Step 1: Cream ingredients

As with any chocolate chip cookie recipe, start by creaming together butter and sugar in the bowl of a stand mixer until light and fluffy. This process should take about 5 minutes. Don’t rush this part!

Next, add in the eggs and vanilla and beat well—another minute or so should do it.

Step 2: Add dry ingredients

Then add in the remaining dry ingredients—flour, baking soda and salt. Beat until just combined. Overmixing cookie dough will cause the cookies to become tough—not crispy.

The finishing touch for the cookie dough is stirring in the chocolate chips. You can use any chips you like—milk, dark, white—but semisweet is the traditional mix-in for chocolate chip cookies. These are our Test Kitchen’s favorite brands of chocolate chips if you want to get the Taste of Home experience in your kitchen.

Step 3: Bake

All that’s left is to bake these cookies off. Scoop tablespoons of dough onto baking sheets lined with parchment paper. You can use a spoon or cookie scoop for this job.

Bake at 325°F for 11 to 14 minutes or until the edges have started to brown. Remove the cookies from the oven and allow them to cool fully on wire racks before storing them.

How to Store Crispy Chocolate Chip Cookies

Like most drop cookies, these cookies are best stored in an air-tight container. Try to enjoy them within a week for the best flavor and texture.

If you know you won’t be able to enjoy all these cookies within a few days, they can be frozen. Stash them in an air-tight container or zip-top bag. When you’re ready to enjoy, defrost at room temp. You can even crisp them up in the oven; pop them in at 350 for just one or two minutes.

50 Must-Try Classic Cookies

1 / 25

The Ultimate Chocolate Chip CookieEveryone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a classic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin

Go to Recipe

No matter your baking level, our ultimate cookie baking guide is full of helpful info! Also check out these different types of chocolate chip cookies you’re not baking (yet!)

Sugar CookiesThis classic cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies because I can bake a ton in just a few minutes. —Helen Wallis, Vancouver, Washington

Go to Recipe

These cookie tips from professional bakers will make your cookies turn out perfectly every time.

Peanut Butter CookiesIt is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin

Go to Recipe

Troubleshoot your cookie problems with these cookie baking tips.

Oatmeal CookiesI packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These classic cookies are easy to make. Best of all, our kids love them! —Janis Plageman, Lynden, Washington

Go to Recipe

Here's how to get chewy cookies every single time.

Butter CookiesThis great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. I love them because they can be mixed and baked in a snap! —Ruth Griggs, South Hill, Virginia

Go to Recipe

These are our tips for the best cutout cookies.

Shortbread CookiesWith only a few ingredients, these classic cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire

Go to Recipe

Check out how to store cookies the right way.

Chocolate CookiesThis classic cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. —Sheri Ziesemer, Olympia, Washington

Go to Recipe

 

Molasses CookiesMy family always requests these soft molasses cookies. These classic cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York

Go to Recipe

SnickerdoodlesThe history of this whimsically named treat is widely disputed, but the popularity of this classic cookie is undeniable! —Taste of Home Test Kitchen

Go to Recipe

Ginger CookiesThese nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. Plus, they only take about 40 minutes to make 2 dozen cookies! —Barbara Gray, Boise, Idaho

Go to Recipe

Coconut MacaroonsThese coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin

Go to Recipe

Peanut Butter Kiss CookiesBaking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona

Go to Recipe

GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these classic cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah

Go to Recipe

Cowboy CookiesThese classic cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming

Go to Recipe

On a similar note, here's how to make ranger cookies.

Spritz CookiesThis tender spritz cookie recipe is very eye-catching on my cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois

Go to Recipe

Sprinkle CookiesOf all the classic cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York

Go to Recipe

Meringue CookiesWant to learn how to make meringues? These meringue cookies are super light and airy. They're the perfect fat-free treat. —Jenni Sharp, Milwaukee, Wisconsin

Go to Recipe

Peanut Butter Cookie CupsI'm a busy schoolteacher and pastor's wife. I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky

Go to Recipe

Macadamia CookiesWhite baking chips and macadamia nuts are a fantastic duo in these classic cookies. They are a nice change from the usual chocolate chip ones. —Cathy Lennon, Newport, Tennessee

Go to Recipe

Brownie CookiesThese deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more delicious. —Rebecca Cababa, Las Vegas, Nevada

Go to Recipe

Whoopie PiesWho can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, North Carolina

Go to Recipe

KolachkesThese classic cookies have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

Go to Recipe

Chocolate BiscottiMy neighbors look forward to getting my gifts of these classic cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa

Go to Recipe

Crinkle CookiesWhen I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania

Go to Recipe

Basic Cookie DoughSkip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah

Go to Recipe

The post How to Make Super Crispy Chocolate Chip Cookies appeared first on Taste of Home.

Few experiences are as luxurious as slicing into a loaf of freshly baked bread right at home. However, baking (or buying) fresh bread and pastries isn’t always convenient. Luckily, there’s a food subscription service that can help. Enter: Wildgrain.

The Wildgrain reviews have been excellent, with people praising its quality. But this isn’t your average meal delivery box. It’s all about quality bread and pastries, and as a professional baker, I knew I had to put it to the test! I baked my way through three loaves of bread, English muffins, brioche buns, croissants and even brownies from a Wildgrain Bakery Box to see how the service and products stack up.

What is Wildgrain?

Wildgrain is a food subscription box that is dedicated to delivering breads, pastries and fresh pastas straight to your door. To do so, Wildgrain partners with small bakeries that produce their offerings, all of which are made with wholesome ingredients that are non-GMO and free from artificial flavors.

This is what makes them unlike other meal delivery services, such as Gobble or HelloFresh.

VIA MERCHANT

Shop on Wildgrain

We Tried It

Wildgrain

Get your daily bread (and pasta and pastries) delivered monthly and sourced from small bakeries with a Wildgrain subscription.

Shop on Wildgrain

Wildgrain Features

Wildgrain might be unique in its specificity, but it operates similarly to other subscriptions or meal delivery services like Marley Spoon. Customers sign up for a membership, then they receive a monthly delivery of an expertly curated assortment of carbs. Think pastries, breads, pastas and more. This will continue every month until the customer opts to skip a shipment or cancel altogether—a process that Wildgrain makes exceptionally easy. The company even alerts you four days before your card is charged each month in case you want to make amendments.

Each item arrives frozen and should be kept that way until you’re ready to bake and serve. Yep, that’s right—no thawing! The items are individually packaged, and the bags can be reused after the bread has been baked and cooled.

For more essentials delivered straight to you, see fruit and produce delivery services, like Misfits Market.

How We Tested Wildgrain

To put Wildgrain to the test, we ordered a one-month subscription to the Wildgrain Bakery Box. The box arrived with items still frozen. It came with three loaves of sourdough bread, packages of English muffins, brioche buns and croissants, and a small tray of brownies. (Keep in mind that each box is different, so next month’s will have a different selection.) I put all of the items in my freezer at home until I was ready to bake and eat them. The instructions for baking are on the back of each package. I assessed the products based on convenience and flavor.

Baking the breads was very simple, and I loved that there was no thawing required. They went straight into the oven, and once done, each loaf had a lovely crunchy crust and a tender, soft center. The flavor of each bread was incredible, but the cranberry pecan bread, in particular, was a favorite.

The brownies were quick and easy to bake when I needed my chocolate fix. They were gooey as can be and packed full of flavor. They had the ideal combo: crusty edges and a soft center.

The English muffins were dense but had such a wonderful flavor. I paired them with butter and jam for a delicious breakfast. The brioche buns were on the drier side and crackly on top, but the sweet flavor was absolutely delicious. I loved utilizing them for sandwiches.

Although all the contents of the Wildgrain Bakery Box were easy to bake and absolutely delicious, it was the croissants that stole the show. I could hardly believe that croissants from the freezer could produce such a beautifully golden final product. They were buttery and flavorful with the perfect balance of flakiness and tenderness.

Pros

• Products are easy to store and bake
• Breads and pastries are tasty and beautiful
• Subscription can be paused or canceled at any time

Cons

• No substitution options
• High price point

FAQ

How much does a Wildgrain subscription cost?

A Wildgrain subscription is $89 per month. That includes multiple products per package, along with free shipping.

Is Wildgrain gluten-free?

No, Wildgrain products are not gluten-free.

What Other Reviewers Had to Say

Wildgrain is quickly gaining popularity—and for good reason. With a 4.8-star average, Wildgrain reviews note the great flavor and quality of the breads and pastries.

One five-star reviewer, Ali, says, “Everything arrived still frozen, and everything tastes amazing! I love having so many breads on hand to have with meals, and these breads and pastas don’t make me feel bloated or super full. After trying a few things, I had to increase the frequency of my deliveries! The croissants are wonderful!”

Another customer, Julie, says, “Everything has been high-quality and easy to bake. I loved having warm baked bread whenever I need it. The pecan cranberry sourdough and the brioche rolls were our favorites.”

Final Verdict

Wildgrain ships a variety of breads and pastries straight to your door—what’s not to love? Each is individually packaged, so all that’s left to do is preheat the oven and warm them up. The quality of the products is wonderful, with beautiful textures and great flavor. Whether you’re looking for a gift for a bread baker or simply searching for a way to avoid separate trips to the local bakery, it’s a fantastic way to try new breads and pastries and keep them consistently stocked.

Where to Buy the Wildgrain Bakery Box

VIA MERCHANT

Shop on Wildgrain

We Tried It

Wildgrain

For $89 per month, your freezer can be fully stocked with artisanal pastries, sourdough loaves and fresh pasta from Wildgrain.

Shop on Wildgrain

The carb-packed subscription box can be purchased on the Wildgrain website. A monthly subscription is $89, including shipping. Bread heads, your lives will never be the same!

The post We Tried Wildgrain, the Internet’s Favorite Bake-from-Frozen Bakery Box appeared first on Taste of Home.

“What’s gluten?” I asked.

I honestly didn’t have the slightest idea of what gluten-free meant, let alone how to adapt to a gluten-free diet, grocery shop or eat at restaurants. I couldn’t even fathom gluten-free baking.

In the decade-plus since, I’ve become an accidental expert. It started with homemade gluten-free cookies, because I couldn’t afford a $9 store-bought box on a student budget. Then I learned to make pizza dough, because I’ve always loved homemade pizza. Fast-forward five years, and I was raising two sourdough starters (one sorghum and one teff, if you’re curious) and baking bread every weekend.

Gluten-free baking is different than traditional baking, but it’s not inherently worse. With practice, you can bake just about anything you used to make with wheat flour, and often have a lot more fun experimenting with different flavors and flours. Here’s everything you need to know.

What Is Gluten?

While almost everyone has heard of “gluten-free” by now, the actual definition of gluten is a bit hazier. Is it wheat? Is it flour? It’s neither! Gluten is actually a protein found in wheat, barley and rye, both in whole grain and processed form (like flour). Gluten is strong; it lends structural support to breads and other baked goods, and contributes to most of the chew in breads, bagels and buns. Unfortunately, gluten can be difficult to digest for some people—and in the case of those with celiac disease, it can actively cause harm.

What Does ‘Certified GF’ Mean?

Most foods are naturally gluten-free. This includes the obvious (meat, poultry, eggs, fruits and vegetables), as well as the specality grains that have become more common with the rise of gluten-free diets (think millet, sorghum, rice and buckwheat).

However, depending on how a food is grown, harvested and processed, even a naturally gluten-free food may be exposed to gluten-containing ingredients. This is called cross contamination. For example, oats might be transported alongside wheat, buckwheat may be milled on the same equipment as wheat flour or a plain chocolate bar may be packaged using the same machinery as cookies. Likewise, foods and supplements whose ingredients are more obscure, such as vitamins, might contain hidden sources of gluten.

This is where certification is important. A product that’s “certified gluten-free” is both free of gluten and has not been contaminated with gluten. It’s officially tested and certified as gluten-free, meeting strict standards. Certified foods are safe for sensitive eaters, such as those with celiac disease.

In general, you’ll see “certified gluten-free” labels on processed foods, such as baked goods, cereals, flours, baking ingredients, snacks, canned foods and condiments like salad dressings. Foods that aren’t labeled as certified gluten-free may still be gluten-free, but not officially tested. Depending on personal gluten sensitivities, you may eat them anyway or choose to avoid them.

What Baking Ingredients Contain Gluten?

It’s not always easy to tell whether a food contains gluten. Some ingredients are obvious. For instance, I can buy vital wheat gluten in the bulk bins at my co-op grocery. Others are sneaky sources of gluten. Here are some common gluten suspects:

Naturally Contains Gluten

• Wheat flour, including all-purpose, whole grain, cake flour and self-rising flour
• Ancient grain forms of wheat flour, including einkorn, emmer, durum and spelt
• Rye and pumpernickel
• Barley

Often Contains Gluten

• Cake and pudding mixes
• Malt powder and malted milk
• Sprinkles and candies (often contain sneaky hidden gluten)
• Brown rice syrups may contain barley

Often Cross-Contaminated

• Grains and starches that aren’t specifically certified gluten-free, including rice flour, potato starch, buckwheat, amaranth, teff and quinoa
• Oats or oat flour that isn’t certified gluten-free
• Corn flour, corn meal and corn starch
• Spices
• Chocolate (chocolate chips and cocoa powder may be processed with wheat)
• Nuts, both whole and ground
• Confectioners’ sugar
• Baking powder
• Vanilla and other extracts
• Anything in a bulk bin is at high risk of being cross-contaminated

One final major suspect? Wooden cooking utensils and cutting boards that have been in contact with gluten ingredients. If you cook both gluten and gluten-free in your kitchen, make sure to have separate tools for gluten-free baking, preferably silicone or plastic.

How to Make Recipes Gluten-Free

When transitioning to a gluten-free diet, the most common worry is whether you’ll ever eat your favorite foods again. The good news is that most recipes can be converted to gluten-free. It’s often easy to find a substitute that will serve the same purpose—using corn starch to thicken a sauce instead of flour, for example, or swapping a gluten-free flour mix in your morning pancake recipe.

To be honest, more complicated baked goods like cakes and breads or pastries like pies and tarts are trickier to bake gluten-free. There’s definitely a learning curve when going gluten-free, so here is our best advice:

• Find a good gluten-free recipe and follow it to the letter. Once you’ve made something GF, you’ll have a better sense of how to adapt your personal recipes.
• Gluten-free batter is almost always more wet than traditional batters, and gluten-free baked goods are almost always more dry. The more you practice, the more you’ll adjust to this new reality and tweak recipes and baking times accordingly.
• Never try to make a wheat bread recipe gluten-free. It just won’t work. Too much of wheat bread baking revolves around the role of gluten. Instead, learn to bake really good gluten-free bread.
• Be patient and have fun! The more you bake gluten-free, the more comfortable you’ll be. You might even enjoy exploring the wide world of gluten-free grains, which offer a huge variety of flavors, textures and recipes.

How Does Gluten-Free Baking Change Recipes?

Gluten’s role in traditional baked goods is hard to understate. Breads are kneaded and shaped in order to best activate and strengthen gluten. Pizzas are stretched and flung to work the gluten. Cakes are lightly stirred in fear of awakening too much gluten.

So, naturally, gluten-free baking is going to be different, in good ways and bad. First, there’s no fear of making any baked good tough. So go ahead and beat that cake batter, re-roll that pie dough and enjoy stirring up a bread dough in a stand mixer without breaking a sweat.

The downside? No gluten means less structure, less strength, less height, less stretch. To make up for this, most gluten-free baking recipes call for a binding agent that plays a similar role to gluten. Xantham gum, guar gum and psyllium husk are common binders, either added to the recipe or simply included in your flour mix. These binders make it possible to bake gluten-free bread that’s actually chewy and to achieve the loftiness of a fancy cake.

Gluten Free Flour 101

There are a ton of gluten-free flours out there, from boxed mixes to individual grains sourced from around the world. Here’s a quick guide to get you started.

The Best Gluten-Free Flours

All-Purpose Mixes

Many bakers like to use an all-purpose mix, which includes a blend of flours and starches that mimic the taste and texture of all-purpose wheat flour. Store-bought mixes are convenient and generally designed to replace standard all-purpose flour one-to-one. We like King Arthur Gluten-Free Measure for Measure Flour, which is highly rated for taste and texture and sold at a reasonable price point. Better Batter Original All Purpose Flour Blend won our top marks for most allergy-friendly mix.

Single Flours

For gluten-free baking, we like brown and white rice flours, which are versatile and mild-flavored. Brown rice has a heartier texture that works well in pancakes and muffins, while white rice is lighter and best for cakes. Millet flour has a warm, pleasant flavor, and oat flour is slightly sweet. Sorghum and corn flours lean more savory, but they are still quite mild and add a pleasant chew to breads, muffins and pizza crust.

How to Measure Gluten-Free Flour

The best way to measure flour is to fluff the flour so it’s not too packed, gently spoon flour into a measuring cup and swipe across with the flat side of a knife to level it off. Don’t dip your measuring cup directly in the bag, as that will pack the flour down and serve up a too-heavy scoop. Pouring the flour into the cup also results in overly packed flour, as well as a possible countertop mess.

How to Make Your Own Gluten-Free Flour

Making a homemade flour mix will save you money if you bake often, and it’s quite easy to do. Simply whisk together 2 cups white rice flour, 2/3 cup potato starch flour and 1/3 cup tapioca flour. Scale up the recipe if you bake often. Store in an airtight container in a cool, dry place.

How to Store Gluten-Free Baked Goods

The sad truth is that gluten-free baked goods don’t keep quite as well as traditional treats. But it’s not the worst fate! Generally, this only means you should eat them quickly.

As a rule of thumb, the more moist the bake, the longer it will keep. Scones and delicate cookies will last a day or two, while richer treats, like peanut butter cookies or breads, will keep a few days. Very moist bakes, like quick breads and muffins, will keep for several days.

Anything frosted with dairy ingredients should be kept in the fridge. Everything else keeps best at room temperature, wrapped tightly in an airtight container or a resealable plastic bag. Bread boxes and cookie jars are going to make things dry very quickly.

Afraid a bake will go stale? Freeze it! Almost anything can be frozen for one or two months, and it will taste nearly as good as when it was fresh. Muffins and unfrosted cupcakes, cookies, scones, quick breads (sliced or whole), unfrosted cake layers, breads, bagels and more can be frozen. Allow the baked goods to cool completely, then wrap tightly in at least two layers. Defrost overnight in the refrigerator, or heat in the microwave and eat immediately.

The post Our Guide to Gluten-Free Baking appeared first on Taste of Home.

What’s better than homemade shortbread? The million-dollar version of shortbread: millionaire bars. They’re topped with scratch-made caramel, chocolate ganache and flaky sea salt.

Why Are They Called Millionaire Bars?

While the name is up for debate, there are a few theories about why these bars are called millionaire shortbread or millionaire bars.

The best guess is that the rich flavor of these bars begs for them to have a similarly rich name. That’s where the term millionaire comes in.

Another thought is that the ingredients needed to make these multilayered cookies can cost a pretty penny—especially if you’re buying the best butter, best chocolate and top-of-the-line flaky salt like Maldon.

How to Make Millionaire Shortbread Bars

Before you start these bars, have parchment paper and a candy thermometer on hand. Plan to allow enough time to let the cookie dough chill before baking, and for all of the ingredients to set before you cut the bars.

Ingredients

• 1 cup unsalted butter, softened
• 1/3 cup sugar
• 1-1/2 teaspoons vanilla extract
• 1 large egg yolk
• 3 cups all-purpose flour
• 1/2 teaspoon salt

Filling:

• 1 can (14 ounces) sweetened condensed milk
• 1 cup packed brown sugar
• 3/4 cup unsalted butter, cubed
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Topping:

• 1-1/2 cups 60% cacao bittersweet chocolate baking chips
• 2/3 cup heavy whipping cream
• Flaked sea salt, optional

Tools

• 13×9-inch pan: This recipe makes a big batch of bars. Make sure you have a 13×9-inch pan on hand.
• Candy thermometer: Making the caramel for this recipe requires precise temperature monitoring. Use a candy thermometer or an instant-read thermometer.
• Flaky sea salt: Part of the appeal of these bars is the sweet-and-salty combo. Maldon makes large, thin flakes of salt that look beautiful and melt in your mouth.

Directions

Step 1: Cream the butter and sugar

In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5 to 7 minutes. Yep, it does take that long to properly blend these ingredients. Then beat in the egg yolk.

Step 2: Combine wet and dry ingredients

In another bowl, whisk flour and salt. Gradually mix the dry ingredients into the wet ingredients. Don’t overmix the dough, as you want the shortbread to be super tender.

Step 3: Press the shortbread into the pan

Line a 13×9-inch pan with parchment paper. Be sure to use enough parchment so the paper extends up and over the edge of the pan.

Then spread the dough into the pan. You can use a measuring cup to help flatten the cookie dough into an even layer. Know that the dough will be sticky. Once you’re done, chill in the fridge for 30 minutes.

Step 4: Bake the shortbread

Bake at 350ºF until edges are lightly browned and center is dry, 20 to 25 minutes. Cool completely on a wire rack.

Step 5: Make the caramel

Meanwhile, in a large heavy saucepan, combine all the caramel filling ingredients. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to maintain a low boil; cook and stir until the mixture is amber-colored and reaches 225°F. This is where that candy thermometer comes in handy! Be patient—this will take 20-25 minutes.

Remove the caramel from the heat, and quickly pour over the cooled crust. Let cool for 15 minutes and refrigerate until chilled, about an hour.

Let cool for 15 minutes and refrigerate until chilled, about an hour.

Step 5: Make ganache and top

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and let stand 5 minutes. Stir with a whisk until smooth. Pour over the caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours.

When you’re ready to serve, remove the bars from the pan by lifting with the parchment. Cut into bars. Store in an airtight container in the refrigerator. Here are our favorite million-dollar recipes that are perfect for every occasion.

Tips for Making Millionaire Bars

Can you freeze millionaire bars?

Yes, millionaire bars freeze well. Wrap individual bars in plastic wrap, and then wrap stacks of bars in foil. You can also seal in airtight containers. Thaw the bars before eating.

Why should you chill shortbread before baking?

Chilling shortbread dough before baking firms up the butter, which helps keep the dough from spreading when you put them in the oven.

How can you personalize millionaire bars?

There are lots of ways to make millionaire bars your own. For starters, you can change up the cookie base layer by adding more flavor to your shortbread dough. Try grating in lemon or orange zest, mixing in a sprinkle of cinnamon or nutmeg, or even adding a different extract like almond or orange. You can also consider adding crushed nuts into the mix—about a half cup is ideal.

If you’re interested in modifying the caramel, add a couple of tablespoons of your favorite liquor, like rum or whiskey, immediately after removing the caramel from the heat. Scotch would be particularly appropriate since shortbread is originally Scottish! Prefer coffee? You could mix a little espresso powder in with the caramel ingredients.

Finally, there’s the ganache. That can also be flavored by steeping ingredients in the hot cream prior to adding it to the chocolate.

Want more of this rich flavor profile? Test our recipe for Millionaire Candy!

Get More Shortbread Recipes

1 / 22

Scottish Shortbread My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba Go to Recipe Discover the secret to the best shortbread (no extra tools or ingredients required!).

Lemon Shortbread CookiesI received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah

Go to Recipe

Grandma’s Scottish ShortbreadMy Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it’s a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts

Go to Recipe

Chocolate Hazelnut ShortbreadWe love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana

Go to Recipe

Millionaire Shortbread Bars You have to try the million-dollar version of shortbread: millionaire bars. They’re topped with scratch-made caramel, chocolate ganache and flaky sea salt. And don't forget to try more million-dollar recipes. —Taste of Home Test Kitchen Go to Recipe

ShortbreadI live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family…no matter where they live! —Allen Swenson, Camdenton, Missouri

Go to Recipe

Butterscotch ShortbreadAfter sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I’ve given away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN

Go to Recipe

Homemade Chocolate ShortbreadThis recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba

Go to Recipe

Rosemary Shortbread CookiesWith the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret.

Go to Recipe

Coffee ShortbreadYou'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make. —Dixie Terry, Goreville, Illinois

Go to Recipe

Cranberry Shortbread StarsMy family loves shortbread and I love cranberries, so I decided to put the two together to make cranberry shortbread cookies. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, California

Go to Recipe

Rosemary-Lemon Shortbread Sandwich CookiesThese beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! —Jamie Jones, Madison, Georgia

Go to Recipe

Shortbread Sandwich CookiesI layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.—Bertha Seyer, Oak Ridge, Missouri

Go to Recipe

Pistachio Shortbread SandwichesWe tasted these melt-in-your-mouth morsels at a Christmas party several years ago. We tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate—and check the kids' pockets! —Lorraine Caland, Shuniah, Ontario

Go to Recipe

Shortbread HeartsThese flaky cookies melt in your mouth. Dipped in chocolate, they look festive.—Barbara Birk, St. George, Utah

Go to Recipe

Buttery 3-Ingredient Shortbread CookiesWith only a few ingredients, these butter shortbread cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire

Go to Recipe

Caramel Pecan ShortbreadMy grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois

Go to Recipe

Chocolate Chunk ShortbreadChocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.—Brenda Mumma, Airdrie, Alberta

Go to Recipe

Whipped ShortbreadThese whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta

Go to Recipe

Crisp Lemon ShortbreadFresh juice and zest pair up to give my buttery cookies a lemony pop. Sprinkle sugar on top for extra sparkle. —Marcia Whitney, Gainesville, Florida

Go to Recipe

Pistachio Shortbread SandwichesWe tasted these melt-in-your-mouth morsels at a Christmas party several years ago, and I have since tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate—and check the kids' pockets! —Lorraine Caland, Shuniah, Ontario

Go to Recipe

Lavender ShortbreadLavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.—Taste of Home Test Kitchen, Greendale, Wisconsin

Go to Recipe

The post How to Make Millionaire Bars appeared first on Taste of Home.

In the case of certain types of breads like boules (a crusty French bread), this means a bench scraper, a sharp lame and a proper banneton basket. If you’re unfamiliar with banneton baskets, consider this your quick guide to every pro baker’s favorite tool.

What Is a Banneton Basket?

A banneton basket is basically a container for proofing homemade bread. Also known as “proofing baskets” or “brotforms,” they are designed to hold the shape of the dough as it proofs, yielding a perfectly symmetrical boule. They are typically made of strong, splinter-proof rattan wrapped in a circular coil, which creates that beautiful spiral line design on the top of the boule. Circular bannetons often range in size from 8 to 12 inches in diameter, and you can also find the baskets in oblong or oval varieties to create differently shaped loaves.

How Do I Use a Banneton Basket?

Using a banneton is very simple. For best results, sprinkle the banneton generously with rice flour; if you don’t have rice flour, bread or all-purpose flour will work too. Then, once you’ve shaped your boule, simply place it upside-down (seam-side-up) in the banneton for its long proof—usually an overnight fermentation in the refrigerator.

When you’re ready to bake the next morning, just overturn the banneton basket over some parchment paper so the dough plops onto the paper. Then, use the paper as a “sling” to hoist the dough into a Dutch Oven to bake. You could also place the dough onto a baking sheet, but without a lid, you won’t get as strong of a rise, and the dough is more likely to spread in the oven, undoing much of the banneton’s shaping work.

What Can I Use Instead of a Banneton Basket if I Don’t Have One?

If you don’t have a banneton basket, fear not! You can easily use a basic glass or plastic bowl. For best results, try to find a bowl that is almost as tall as it is wide. This will help the dough holds its round shape as it fights against gravity. Since a normal bowl does not have the flour-holding ridges of a banneton basket, be sure to lightly grease the bowl with cooking spray or olive oil before placing the dough into it, so that it releases effectively. (If you try to flour the bowl, all the flour will just fall off the sides to the bottom.) Then, proof, release and bake the dough as above.

While a banneton basket is not a must-have kitchen item, it can make your loaves substantially more professional, stylish and delicious. Check out our favorite here, as well as our other bread-baking essentials.

The post What Is a Banneton Basket and How Is It Used in Baking? appeared first on Taste of Home.