It’s citrus season, and there’s no better way to embrace it than with blood oranges. Despite their graphic name, blood oranges are sweet, delectable, and unique. They are smaller than standard oranges, with mottled orange and rose-hued rinds. When peeled, their interior reveals segments streaked in brilliant crimson, ruby, and port wine colors—hence their name….
No Need to Share! With This Recipe, Everyone Gets Their Own (Mini) Chocolate Cake
Flourless chocolate cakes are rich, fudgy, and intensely chocolaty. Instead of using flour or leaveners for structure, like most other cakes do, these special cakes rely on a combination of eggs and cornstarch. As the cakes bake, the eggs puff up in the oven, giving them lift. The cornstarch creates a kind of glue to…
The Secret to Perfectly Cracked Crinkle Cookies
These deep, dark, chocolaty cookies are also known as “earthquakes” because of all the cracks that break through their snow-white surfaces during baking. The key to creating these crinkly cracks is rolling the formed dough first in granulated sugar and then in confectioners’ sugar. The granulated sugar helps create that crackly, crusty exterior and keeps…
Dreamy Meringue Cookies for Your Christmas Platter
These light, airy, and slightly chewy meringue cookies are like chocolatey clouds studded with mini chocolate chips. They’re flavored with a touch of almond extract and dusted with freeze-dried strawberry powder (easily made by whizzing up strawberries in a spice grinder) for a subtle tartness to counteract the sweetness. But they’re highly adaptable. If you’re…
Panettone Pudding Is the Perfect Christmas Brunch
It’s rich, it’s festive, and it’s perfect for holiday brunches. Whether you call this oven-baked French toast or bread pudding, the method is still the same: Dried-out bread is soaked in custard and then baked. Panettone is a tall, domed shape bread that is studded with candied fruits. This soft, sweet bread hails from Northern…
Pecan Tassies
Makes 24 tassies For the Pastry 1/2 cup unsalted butter, room temperature 3 ounces cream cheese, softened 1 cup all-purpose flour For the Filling 1 cup chopped pecans, divided 1 tablespoon unsalted butter, melted 1 large egg, room temperature 1/2 teaspoon vanilla extract Pinch of kosher salt 1 cup packed light brown sugar Preheat oven…
Pots de Creme: The Little Black Dress of Desserts
Pots de creme are my go-to dessert. I call them the little black dress of sweets: Not only are they timelessly appealing (who can say no to a terrine of silky rich chocolate?), but they can be kept simple and understated for easy eating or dressed up with a splash of celebratory sparkle. In addition…
Rice Pudding Is So Easy, You Could Make It in the Dark
I have a vivid memory of my mom making rice pudding for me during a power outage when I was a kid. It was a simple dessert that she could make on our little gas stove in the dark to fill the time until the lights came back on. If you’ve never had rice pudding…
Holiday Cookies: 7 Festive Recipes for the Must-Bake Cookies of the Year
It’s the most delicious time of the year. The holiday baking season has begun, and for extra inspiration, we’ve rounded up a collection of Christmas-ready cookies from this fall’s fresh batch of baking cookbooks. First, we stop in Germany, where the Advent season is marked by a steady parade of traditional treats. For Anja Dunk,…
Giving Biscotti a 2nd Chance
I first tasted biscotti long ago, when I was a cookie-loving child. I wondered how anyone could like such hard, dry, and boring so-called “cookies.” Years later, my sister-in-law tucked some homemade biscotti into my Christmas cookie box. To my surprise, they were delicious. By then, I had grown up and become an avid baker,…
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