Bake from Scratch Magazine Special Issue: Baking Made Easy (2019)

  • Caramelized white chocolate chess pie

    Caramelized white chocolate chess pie (page 17)

    from Bake from Scratch Magazine Special Issue: Baking Made Easy (2019) Bake from Scratch Magazine Special Issue

    • Categories: Pies, tarts & pastries; Quick / easy; Dessert; Cooking ahead; American South
    • Ingredients: butter; sugar; eggs; cornmeal; all-purpose flour; white chocolate baking squares
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Notes about Recipes in this book

  • S'mores chocolate chunk cookies

    • Shewi128 on October 17, 2024

      Good, but the amount of fillings (both chocolate and marshmallows) was absurdly high. I didn't even use all of the fillings that the recipe called for, and it still was too much. Decrease them by 1/3, and you should be good. I can't fully evaluate the texture of the cookie because there were too many fillings compared to the cookie.

  • Black cocoa brownies

    • Shewi128 on October 12, 2024

      When I say this is the best brownie I've ever made, I mean it. We had guests over that said: "This is exactly what you want a brownie to be". It was rich, chewy, fudgy, crackly on top, and just right. Highly recommend this recipe!

  • Crescent rolls

    • Shewi128 on September 12, 2022

      Cross-posted: These were easy to make, roll out, and to form into crescents. The dough is quite soft as it's beaten, not kneaded. Just trust the process. However, I didn't love the flavor. It tasted doughy although they were cooked on the inside--maybe it was the platinum yeast I used..? Don't know if I'd make again.

  • Passion fruit and chocolate bundt cake

    • lkgrover on April 25, 2020

      A moist, golden bundt cake with chocolate icing. I substituted all-purpose flour for the self-raising flour. My five passionfruits yielded 1/4 cup passionfruit pureé, which I used in the cake batter -- so I skipped the passion fruit syrup step.

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  • Published Jul 01 2019
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

With this special collection of the most make-ahead-friendly recipes from Bake from Scratch, we prove how advantageous time management and prep work can be. The best part? For every recipe in this issue—from brownies and brioche to Bundt cakes and cookies galore—we break down the process for you with exclusive, customized timetables for the days leading up to when you’re ready to serve. We organize and simplify the process for you. With a little preparation, you can avoid rushing and last-minute letdowns and actually enjoy the craft. From freezing streusel to prepping syrup soaks for cakes, our test kitchen-approved methods make even the most time-consuming recipes attainable. Prep work is especially useful during summertime, often filled with travel and spontaneous get-togethers. The next time friends stop by unexpectedly, pull out a ready-to-serve pie (try the Black Bottom Peanut Butter Icebox Pie on page 22) from the refrigerator or freezer. The zesty berry bars on the cover and the Snickerdoodle Sablés are two ideal summer treats, perfect for both casual cookouts and fanciful fêtes. Don’t let your busy schedule get in the way of baking. Prep now, bake later.