This small-batch refrigerator jam from the famed Sarabeth’s Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.
When you open the oven to these obscenely buttery, flaky croissants, you’ll be relieved you didn’t settle for what’s in the grocery-store freezer case. Trust us.
“Moist and rich and not too sweet and airy.” “Delicious, indulgent, adult- and kid-pleasing.” “Perfect.” That’s what folks are saying about this.
Homemade buttermilk pancakes can be yours any day of the week thanks to a stash of this handy DIY pancake mix.
Baking a batch of these cinnamon-scented, hazelnut-inflected, raspberry-jamwiched Linzer cookies is nothing if not a testament to your heart most definitely being in the right place.
This simple yet spectacular riff on coffee cake—there’s actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.
Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
Thicker than crêpes, thinner than buttermilk pancakes, and lovely with toppings savory or sweet.
This yeasted sour cream dough goodness is the foundation for a rich dough that tastes equal part bread, cake, and pastry.