In baking, every step matters—from mixing to baking, but just as importantly, cooling! While we often romanticize baked goods fresh from the oven, most baked items like cakes (and yes, breads!) are best once cooled. Baking is a series of chemical and physical reactions spurred by the heat of the […]
Makes 2 discs
Makes about 2 1/2 cups Lemon zest is a typical addition to cream cheese frosting, and we love it paired with carrot cake cookies, lemon cake, or sugar cookies. If you don’t feel like it will suit the rest of your recipe (maybe with Devil’s food cake, for example), you […]
Makes 12 scones These scones develop a wonderful texture if the dough is frozen overnight. Freeze individual scones, and then bake as many as needed straight from the freezer to accompany breakfast, brunch, or dinner.
Since you are a DISH member, we know that you likely have dessert ambitions beyond the classic cookies and coffee. And why shouldn’t you? The world of pastry is exciting and decadent! If you are home channeling your inner pastry chef, designing a composed, or plated, dessert for your next […]
Makes 6 servings Crème caramel is a dessert that produces its own sauce, as long as you are patient with it. After the custard bakes, it needs to cool long enough for two things to happen: the custard must become firm enough to unmold, and the caramel underneath the custard […]
Though some may favor a minimalist holiday, we like to believe the more the merrier when it comes to festive decor and Christmas spirit! Bring on the sprinkles! Festive doesn’t have to mean complicated, though, and one of our favorite tricks for Christmas cheer just happens to also be one […]
Nothing says “Christmas!” like an old-fashioned gingerbread house, and this year, we’re going all out! These cookies are the ideal canvas for all sorts of decorative touches. The dough can be made and baked off in advance and stored in an airtight container until ready to decorate or finish. Use […]
Makes about 4 cups Diplomat Cream, a blend of pastry cream and whipped cream, can be used as a filling for cream puffs or chocolate éclairs, or as a layer in a trifle or icebox cake. The pastries should be baked and cooled before you make the diplomat cream; once […]
Last minute entertaining doesn’t have to be stressful, as long as you keep one ingredient stocked in your freezer: puff pastry. Whether homemade or from the store, a sheet of puff pastry can mean breakfast, brunch, lunch, dinner, or cocktail snacks in a matter of minutes. Here’s how! The Dough […]
Whether tried-and-true or new-to-you, some cake recipes leave you guessing when it comes to filling the pan. Here are some basic pan-filling standards for sheet cakes, layer cakes, or the ever unpredictable bundt or tube cakes.
Makes about 1 1/4 quarts, or 8 servings This is your classic vanilla ice cream, with a clean vanilla flavor and those signature flecks from the seeds of a fresh vanilla bean. If you can’t find vanilla beans, vanilla paste is your best substitute.