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pan-banging molasses espresso cookies with chocolate

This recipe originally appeared in Bake From Scratch Vol 3, along with several other cookies recipes I contributed. Since I just finished the pan-banging chapter for my next book (coming out Fall 2020!), I thought I would include it here to celebrate. These cookies have the crisp, ripply edges and gooey, chocolate center my original recipe is known for, along with a tiny hit of molasses and some ground espresso. If you make them, please let me kn

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Honey Walnut Bread

I‘m a big fan of quick bread, and most often turn to pumpkin or banana when whipping up a loaf. However, I wanted another variation in my usual rotation, so I came up with this honey walnut bread. It is a delicious change of pace, and perfect for those in-between spring days, when citrus is fleeting and we are anxiously awaiting on berries. I‘ve teamed up withCalifornia Walnuts to bring you some recipes over the past year (such as thi

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cherries and cream slab pie (some notes on how I make pie)

It took me a long time to feel confident making pies. I never actually made one until my late twenties, as they had seemed so daunting and time consuming; so much work for something that had such a high percentage of not turning out right. My first attempt actually was incredible: I made a perfect apple pie. The crust was flaky and golden brown, the filling perfectly cooked, with apples soft but not mushy. I remember bringing it to my Grandma&lsq

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Coffee Caramel Ice Cream Pie

This just might be a perfect summer dessert: a chocolate cookie crust, no-churn (and so easy!) coffee ice cream, with a topping of caramel whipped cream and candied cacao nibs. The crust and ice cream base can be put together a day or two in advance, which also comes in handy. If you aren‘t into the candied cacao nibs, crushed chocolate covered espresso beans would also be delicious here. Other ice cream treats you may enjoy: Chocolate Ice

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Peach Caramel Sticky Buns

Would you like to throw a stone at me? Here, take all that‘s left of my peach. Blood-red, deep: Heaven knows how it came to pass. Somebody‘s pound of flesh rendered up. Wrinkled with secrets And hard with the intention to keep them. Why, from silvery peach-bloom, From that shallow-silvery wine-glass on a short stem This rolling, dropping, heavy globule? I am thinking, of course, of the peach before I ate it. Why so velvety, why so vol

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Walnut Snack Cake with Raspberry Buttercream

This post is sponsored by California Walnuts. As always, all opinions are my own. I‘ve teamed up withCalifornia Walnutsto bring you some recipes over the following year (such asthis chocolate walnut cakeand these chocolate donuts). Over 99 percent of walnuts grown in the U.S. come from California‘s walnut orchards, many of which are on family owned and operated farms that have been around for generations. Walnuts are nutritious and he

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Blueberry Walnut Streusel Pie

This post is sponsored by California Walnuts. As always, all opinions are my own. I‘ve been so busy working on my book, and just now realized it is now August and this is the first pie I‘ve made. Hopefully there will be more to come in the near future (I‘ve got a bowl full of peaches on my counter calling to me). Usually I‘m a big fan of double crusted pies and prefer them over anything, but I love the blueberry and walnut

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kolaches

I‘m addicted to kolaches. Any and all kinds, but especially these pictured here. Kolaches were brought to Texas by Czech immigrants and now have a cult-like following, for good reason. Almost a Danish pastry, they are made with a brioche-like bread dough instead of laminated layers; their centers filled with creamy sweet cheese and the slightest hint of lemon. When I first came across them in Bread Illustrated (America‘s Test Kitchen&

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S‘mores Donuts

I posted a photo of these S‘mores donuts on Instagram today and they got quite a nice reception, so I decided to put the recipe up here on my site. Donuts can be time consuming to make, they are best eaten immediately, and they will cause an entire home to smell like fry oil for a day or two, so I don‘t always turn to them (especially on hot summer days), but, I mean, they are delicious, and sometimes one just has to go for it. I have

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Blueberry Orange Bundt Cake

I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn‘t been started and laundry to be folded and and and) while I finished working on my next book (and the manuscript is in! And the photographs! And two rounds of edits!). So here it is the middle of August, and I am finally gett

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s‘mores ice cream cake

This recipe first appeared on my site in 2016. It‘s from my book, The Vanilla Bean Baking Book. I love it so much, I‘m sharing again. ************************************ First of all, I want to say thank you, oh my goodness thank you, from the bottom of my heart. I had so many kind emails and comments and tweets yesterday; your support of my upcoming book is overwhelming. I wouldn‘t have this book without that support, and I am

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