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Vanilla Bean Sheet Cake with Vanilla Bean Swiss Meringue Buttercream
by Kyle Grace Mills on January 20, 2021 at 4:24 pm
Erin Clarkson of the blog Cloudy Kitchen has made the ultimate sheet cake recipe. Her dreamy vanilla bean sheet cake gets even dreamier with a generous Swiss meringue buttercream topping. Rich, aromatic Heilala Vanilla Bean Paste speckles the cake and the buttercream, driving home the sweet vanilla flavor. Save Recipe Print Vanilla Bean Sheet Cake The post Vanilla Bean Sheet Cake with Vanilla Bean Swiss Meringue Buttercream appeared first on Bake from Scratch.
by Kyle Grace Mills on January 13, 2021 at 10:24 pm
If our Cakey Brownies are like satin, then think of our Fudgy Brownies as velvet Melted chocolate and butter transform the texture of these brownies into pure decadence, with the boost of fat from the chocolate’s cocoa butter enriching the crumb. An extra egg also bumps up the brownies’ quota of fat We still added The post Fudgy Brownies appeared first on Bake from Scratch.
Brioche Custard Tarts
by Kyle Grace Mills on January 13, 2021 at 4:49 pm
Shane’s rich, fluffy take on brioche tarts are made all the better with fine Irish dairy and fresh local produce. For more an intimate look at Shane’s home and his baking career, check out our blog post, In the Kitchen with Shane Smith. Save Recipe Print Brioche Custard Tarts Makes 12 (4-inch) tarts Ingredients The post Brioche Custard Tarts appeared first on Bake from Scratch.
Soda Bread Pizza
by Kyle Grace Mills on January 13, 2021 at 4:31 pm
Like Darina Allen’s ideal soda bread, this pizza comes together in a flash, making the most of wholesome ingredients and fresh herbs. For an in-depth chat with Darina, check out our article, In the Kitchen with Darina Allen. Save Recipe Print Soda Bread Pizza Makes 6 to 8 servings Ingredients 3⅔ cups (458 grams) The post Soda Bread Pizza appeared first on Bake from Scratch.
A Guide to Buttermilk Replacements
by Sandi Shriver on January 7, 2021 at 8:47 pm
FIRST, A WORD ON NONFAT, LOW-FAT, AND WHOLE BUTTERMILK Buttermilk first originated as the portion left behind after butter had been churned from whole milk. Since the fat was removed as butter, the milk left behind was essentially low-fat or nonfat. Natural cultures would then take over, souring the buttermilk and creating its characteristic flavor. Today, The post A Guide to Buttermilk Replacements appeared first on Bake from Scratch.