Test your skills with 5 recipes for every mood, season, and level of baker.
Baking is often heralded as a methodical, somewhat mysterious, science. And for good reason—much of baking chemistry relies on specific ratios of ingredients and orders of operation, and unlike cooking, winging isn’t a good idea unless you really know what you’re doing. But if you have a well-tested, clearly written recipe, it’s easy to find success.
Below, we’re sharing five of our favorite recipes for all baking levels, whether you’re looking for the speediest way to satisfy a craving or more of a technical challenge.
There is no shortage of chocolate chip cookie recipes, but this one from Chef Sarah McIntosh of Austin’s Épicerie definitely comes together the fastest. From start to finish, they can be realy in under 30 minutes. And unlike most recipes, this one calls for butter cold from the fridge, so the resulting cookie is thicker and denser, almost like a blondie with a melted chocolate core.
To make clean-up just as easy, use our Non Stick Sheet Pans, which are crafted with a Professional-Quality Non Stick Coating. For this recipe, that means you can skip the parchment paper.
The beauty of cobbler is that you can use fresh, in-season fruit and be rewarded with a wonderfully fruit-forward dessert that captures any season at its peak. Alternatively, you can use frozen fruit and tap into the warmth and abundance of summertime, even in the depths of winter. Either way, this Southern Buttermilk Peach Cobbler from Chef Chris Shepherd of Southern Smoke relies on a fruity filling that’s yours for the experimenting, plus a classic biscuit that serves as an introduction to more complicated doughs.
It’s served in our French Ceramic 9x13 Baking Dish, a staple for bakers and cooks alike. This essential size of Bakeware is great for larger meals, potlucks, tray bakes and sheet cakes, and anything you want to have leftovers of.
No baking roundup is complete without at least one offering from Dessert Person author and host Claire Saffitz, and this Classic Apple Crumble Pie does not disappoint. Pies can be tricky, with the threat of a soggy bottom always looming overhead. But this one is a simpler single-crust version that relies on basic ingredients and a forgiving crumble topping.
If you’ve never baked in Porcelain, this recipe serves as a wonderful introduction. Aesthetics aside (and it does make a beautiful centerpiece) our pure French Porcelain Pie Dish is deeper and more durable than metal pie tins. We find that it cooks pies more evenly and gently, resulting in golden brown crusts that can stand up to the extra filling.
Yeast-raised baked goods, both sweet and savory, can seem daunting at first, but with planning, time, and a good scale, there's nothing to be afraid of. This Caramelized Onion and Chive Focaccia from Phoebe Raileanu from Casper Fermentables, is definitely on the more complicated end of the spectrum, but the pay-off is well worth it. If you’ve never made sourdough, this serves as a great entry point.
This can be made on either our French Porcelain Baking Slab or our Sheet Tray. Both yield a pillowy, crisp focaccia that’s flavored with fruity olive oil and all the alliums.
These Wildflower Honey-Caramel Buns from Chef Cheryl Day, author of Cheryl Day’s Treasury of Southern Baking, are the pinnacle of weekend baking projects. They’re sticky, sweet, decadent, and worth the time and energy you’ll put into them. You’ll need a stand mixer and candy thermometer, so make sure you have those at your disposal before you begin. The fluffy buttermilk dough is laced with cardamom and instead of having to choose from classic cinnamon rolls or sticky buns, you get the best of both with a butterscotch glaze and cream cheese frosting.
This project, which takes quite a while in the oven, is ideal for our Porcelain Bakeware. Porcelain's thickness and slightly reduced conductivity bakes more gently than metal Bakeware, resulting in buns that are evenly baked and thoroughly tender.
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