You don't have to leave the U.S. to taste the delectable treats the world has to offer. These amazing bakeries offer authentic ethnic sweets just around the corner from your house.
This Butterhorn recipe consists of cinnamon, sugar and ground walnuts. They are tender moist little gems that will find a place in your heart.
I have loved butterhorns for years, especially the ones from Starbucks. Probably because of all that butter and cinnamon. They are flaky, buttery, sweet, and pie-crusty. What’s not to love…
Well everyone, yesterday was my birthday. I turned 32 years old and spent a relaxing day doing the things I love. I got my free decaf latte from Starbucks, did a little shopping, bought a new purse and headed over to one of my favourite bakeries Kelly’s Bake Shoppe for a cupcake. Ohhhh cupcakes. Although […]
These are Italian-inspired filled doughnuts, not too far off from sufganiyot or jelly doughnuts, but daintier. Molly used to get them at a bomboloni shop she frequented in New York and loves to use pistachio pastry cream for the innards because of the lovely pale green color and delicate nutty flavor.
We have gathered our favorite items from the Corner Bakery Cafe and have created some fantastic original and copycat recipes for you to enjoy!
Italian Chocolate Spice Cookies Recipe is an easy one-bowl chocolate cookie that is soft and cake-like with plenty of chocolaty flavor and a hint of warm spice. This is an old family recipe you will love.
Browse this collection of contest-winning recipes, from blue-ribbon favorites to the stars of our magazine contests. Pick a winner for dinner!
Want to learn how to make rugelach? This rugelach recipe from Carla Snyder, with it's smooth cream cheese dough is the one you want to try!
If you're reading this blog we don’t need to tell you that mommies love cheese and cookies. In the name of Mother’s Day and the endless pursuit of savory and sweet, I decided to combine the two, why not? Creative and industrious is how moms roll. I thought about how I like to enjoy a good blue. Mostly, I like ‘em creamy, with fruit and honey. This drool inducing idea combined with midnight baking and ka-blamo, blue cheese cookies were born! Please share these with mom. 1/2 cup softened Lucky Layla butter 1/2 cup sugar 1/2 cup brown sugar, packed 1 egg 1 cup all-purpose flour 1/4 cup honey 1/4 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups rolled oats 1/2 cup golden raisons 1/2 cup dried, wild blueberries 3 oz Maytag Blue Cheese Canola oil, to grease cookie sheet * Yields 3 dozen Directions: Preheat oven to 375. Using a stand mixer, cream butter and sugars until smooth then beat in egg and vanilla. In a separate bowl combine flour, cinnamon, baking soda and salt. Gradually add flour mixture into butter mixture and combine well. Stir in raisons, blueberries and cheese. Bake tablespoon size balls on a greased cookie sheet for 9 – 10 minutes.
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A recipe passed down through generations, this beautiful pastry takes time and love to bring it to perfection, but is worth the wait.
These are some of the best German pastries to try when you visit Germany!
To celebrate 20 years of the most-watched cooking show on public television, America's Test Kitchen fans around the country voted for their all-time…
Recipe video above. Apples take centre stage in this lovely teacake! The crumb is soft and beautifully moist, there's apple inside and on top. It takes time to chop the apple, but the cake part is dead easy - just a bowl and a wooden spoon! (Correction: plus a whisk and rubber spatula. But NO electric mixer required!)
These are some of the best German pastries to try when you visit Germany!
This is such an Easy Apple Danish to make. Using frozen puff pasty and then a home made apple filling topped off with a sweet glaze. Perfect for weekend brunching!
These old fashioned donuts are tender, cakey, and smothered in the tastiest vanilla glaze. Plus old fashioned donuts are not a yeasted dough, so you can whip them up in no time!
Easy puff pastry mincemeat pinwheels! Much quicker to make than mince pies, and just as tasty!
Silky smooth delicious custard-based Chocolate German Buttercream.Recipe makes about 4 cups/1liter of buttercream.Serving size: 1/4 cup (approximate amount to use on the regular-sized cupcake).Fills and frosts 3 layered-6 inch cake, 16 cupcakes, or Dobos Cake - see the recipe link in the recipe notes.
This moist and flavorful cake has the perfect balance of lemon and almond. It is soft, fluffy, and very moist. Perfect for birthdays and other special occasions!
I don't live near Gideon's Bakehouse but their limited edition coffee cake cookie looked too delicious to pass up so I set out to copycat it.
Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture.
Teff Brownies. Who would’ve thought? For most, I bet you have never heard of this nutritious grain/flour. I personally love the teff grain and experienced it a few years back in an Ethiopian restau…
If you have ever had the pleasure of dining at Neiman Marcus, then you know how wonderful the popovers are when they arrive at your table. The classic strawberry butter that is served along side, just melts on each bite of the crunchy and rich popover. One of the classic starters at Neiman Marcus is the complimentary demitasse cup of handmade chicken consumme with a petite puff pastry bite. The chicken flavor is out of this world and you will surely savor each sip. I first experienced this epitome of luxury at the Rotunda Restaurant which overlooks Union Square in San Francisco. Mr. Stanely Marcus; or better known as “Mr. Stanley” was a greatly respected businessman whose celebrated acumen and promotional intellect defined and shaped the Neiman Marcus company. He was a second generation contributor to the business with his father, Herbert Marcus being the founder of this marquee company in 1907. Neiman Marcus is synonymous for taste, elegance and flair. He encouraged the chefs to be creative and put a modern twist on traditional recipes. Mr. Stanley focused on the customer. A few of the notes that Mr. Stanley left for the forward to the Neiman Marcus cookbook are simply the reasons why this special restaurant is so successful. Here is his list: Customers do not like to wait more than two minutes to be recognized and four minutes to be seated. Customers like prompt service of food; Prompt service of breads, jams, and butter; and the service of a waiter one minute after being seated. The manager should be able to quickly inspect a dining room to see if any food has not been eaten. Offer a small dish newly added to the menu without a charge. Know the customers by name and know their habits and taste preferences. Prompt response to the customer’s eye and head signals, especially when it comes to presenting the check. If you have the opportunity to eat at one of these iconic restaurants at a Neiman Marcus, you will certainly not be disappointed. These popovers take a bit of time to make, but worth every minute - crunchy on the outside and rich on the inside and completely satisfying. Popovers Recipe from Neiman Marcus Cookbook Makes 12 3 1/2 C. milk 4 C. all-purpose flour 1 1/2 t. salt 1 t. baking powder 6 large eggs, at room temperature Pre-heat the oven to 450°F Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl. Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day. Strawberry butter (optional) 3/4 C. Strawberry Preserves 1/2 C. Butter Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates. Note: Keep refrigerated in an airtight container. This spread will last for two to three days. Recipes from the Neiman Marcus Cookbook by Kevin Garvin
If you want to skip the hour-long waits at Gideon's, check out this copycat recipe for their top-secret cookies.
Think you know all you need to about biscotti? Think again.
Kringle is a favorite bread to serve at Christmas, Easter, anniversary celebrations or any special occasion in Denmark. The bread was developed in the 1800s when Danish bakers went on strike to receive wages rather than just their customary room and board. Bakery owners rebelled and brought in bakers from Austria instead. The Austrian bakers had a unique method of folding light yeast dough with layers of butter to produce a flaky crust. When the strike was finally settled, the Danish bakers were so impressed with the Viennese bread they adopted the technique themselves. Many Danes settled in Wisconsin in the late 1800s and brought with them their craft of making Kringle and other Danish pastries. Originally Kringle was made into a pretzel shape, but customers complained that there wasn't enough filling in the overlapping areas of dough. The current shape was developed in Wisconsin and spread back to Denmark. Note: Don't throw out the egg whites -- all will be used before you finish. Kringle dough is mixed -- not kneaded -- so a bread machine is not recommended. The dough must be made a day ahead and refrigerated overnight. The almond filling is the most traditional, but fruit and nut fillings are gaining popularity.
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and willbe a great treat to celebrate Christmas and the holiday season!
Whether you're planning a vacation or just exploring your own hometown, consult our guides to dining out for the best restaurants, bakeries, street vendors, and more.
