Description
Winter is finally upon us and, with it, holiday baking season! Whether you’re after the perfect pies for Thanksgiving, cookies for Christmas, or sufganiyot for Hanukkah, we’ve got recipes for every occasion. Kicking off this celebratory issue is our guide to baking panettone, the domed Italian loaf that is a quintessential piece of yuletide decadence. Then we hop into a Thanksgiving-focused feature that offers perfectly portable baked goods, from a savory bread wreath to a turtle brownie-pie mash-up. Next, we march into our Cookie + Cake Swap, a sprawling collection of holiday cookie recipes and their cake counterparts. Find out the wonders of Belgian biscuits, rugelach, and Linzer cookies and their whimsical cake twists. Speaking of rugelach, we dive deep into Jewish baking with our Hanukkah feature, from a mandelbrot-inspired cake to a fig- and apple-studded challah. Next, take a look at our four new revolutionary takes on red velvet, including a recipe for sweet rolls that can’t be missed. Finally, we finish the issue with the origin of the Sarah Bernhardt cookie, a recipe near and dear to the Bake from Scratch team. So, without further ado, jump into this merry and bright issue and find your new favorite holiday hits!
Maureen Fried –
Each month, Bake From Scratch proves me wrong. When I finish reading a current month’s edition, I am convinced it is the best issue yet. Then the next issue arrives. But I am very sure the November/December issue will finally prove me right. Packed with outstanding recipes, (I have been a fan of the Italian Rainbow cookies for years), clear and complete directions, and amazing photography, this has to be the best issue yet. Additionally, I must comment on your section on Baking for Hanukkah. Sure to become my family’s favorites when I bake these recipes this year, I am especially grateful that BFS, more than any other of the magazines that reach my mailbox, included such a beautiful selection of wonderful recipes for this very beautiful and meaningful holiday. I immediately ordered the Star of David Bundt pan to make the Chocolate-Almond Olive Oil Cake and can’t wait to try the Fig-Apple Braided Challah. The Blossom cookies are brilliant and I always wanted a good recipe for those popular and delicious Hanukkah jelly donuts. Thank you to the entire BFS team for finally proving me right-this is the best issue yet! Till the next issue.