Fig-Pecan Cookies
These delights feature a rich blend of sweet, chewy figs and crunchy pecans, all nestled within a buttery cookie base. The easy scoop-to-swirl technique...
Marbled Ginger Cookies
The striking marble effect not only looks stunning but also enhances the flavor experience, making these cookies a standout for both their taste and...
Salted Popcorn Shortbread
Inspired by childhood traditions of creating popcorn garland, as well as feasting on the giant tins of popcorn that come around this time of...
Hazelnut-Chocolate Snowballs
The snowy coating of confectioners’ sugar adds a touch of holiday magic to these cookies, each bite a blissful combination of rich chocolate and...
Baking School In-Depth: Fruitcake
Fruitcake is steeped in a history that’s as rich and enduring as its flavor. Its origins go back to ancient Rome, where cakes made...
Ermine Icing
Before confectioners’ sugar was invented, home bakers had to create creamy frostings through high heat, like the boiled, ethereal seven-minute frosting. From this tradition...
Baking School In-Depth: Canelés
Originally known as cannelé Bordelaise, canelés (pronounced “can-uh-LAY”) are a unique pastry rooted in the winemaking region of Bordeaux in southern France. In the...
Fried Apple Hand Pies
Fried hand pies are a favorite treat in the Southern United States, where Bake from Scratch is headquartered. We love the crunchy, flaky crust...
Blueberry-Almond Streusel Pie
Refrigerating the streusel mixture before adding it to the pie helps its pieces stay together during baking for golden-brown, crunchy goodness. Feel free to...
Double-Crust Cherry Pie with Crème Anglaise
The cutouts in the top crust serve a dual purpose of decorating the pie and allowing steam to escape. A drizzle of rich vanilla...
