Luxuriously smooth and perfectly tangy, this Cream Cheese Frosting strikes the ideal balance of sweetness and creaminess. With just a handful of ingredients, it whips up in minutes, making it the ultimate finishing touch for cakes, cupcakes, and beyond. Makes about 6 cups The post Cream Cheese Frosting first appeared on Bake from Scratch ..read more

Satsumas, with their vibrant color and naturally sweet-tart flavor, are the jewel of winter citrus season. Their easy-to-peel skin and fragrant zest make them a baker’s dream ingredient, bringing a burst of sunshine to even the coldest days. Whether folded into a tender almond cake, layered in a luscious cream tart, or paired with cherries in a flaky, golden kringle, these recipes highlight the versatility of this seasonal favorite. Gather your fresh satsumas and discover three ways to make the most of their citrusy brilliance in your holiday baking. Satsuma-Almond Cake This luscious cake ..read more

This luscious cake, inspired by Brian Hart Hoffman’s love for satsumas, is a playful twist on our Sicilian Whole Orange Cake from our January/February 2023 issue. It’s designed as a no-waste recipe, ingeniously utilizing every part of the satsuma, from its juice to its peel. The result? A moist and tender cake that captures the […] The post Satsuma-Almond Cake first appeared on Bake from Scratch ..read more

Inspired by our love of the nostalgic Orange Creamsicle ice pop, this tart offers a sophisticated take on a beloved childhood treat. The silky-smooth filling is nestled within a crisp, indulgent chocolaty shell, creating a decadent combination of flavors and textures that captivate with each bite. Makes 1 (13½x4¼-inch) tart   Makes 2⅓ cups   […] The post Satsuma Cream Tart first appeared on Bake from Scratch ..read more

The kringle, a cherished Danish pastry, was introduced in the 17th century by Austrian bakers influenced by the Austrian Habsburgs. “Kringle” stems from the Old Norse word “kran,” meaning “circle or ring,” which describes its twisted or oval shape, reminiscent of pretzels. This unique combination of bright satsuma, tart cherries, and nutty marzipan is a […] The post Satsuma-Cherry Kringle first appeared on Bake from Scratch ..read more

Around the holidays, fruitcakes start to make their appearance in stores, but none are as delicious as these cookies. Chock-full of fruits, nuts, and warm spices, these little sandwiches are a new take on a classic holiday cake. The batter comes together easily, filling your kitchen with a sweet, festive aroma. Makes 20 sandwich cookies […] The post Fruitcake Cookie Sandwiches first appeared on Bake from Scratch ..read more

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With endless options for flavors, colors, and shapes, plus the convenience of making them ahead, these slice-and-bake cookies will be the humble hero of your holiday dessert platter. Makes about 36 cookies The post Slice-and-Bake Holiday Cookies first appeared on Bake from Scratch ..read more

This rich and chewy treat captures the essence of the beloved seasonal beverage. Fragrant vanilla, spicy nutmeg, and a splash of brandy fill each bite with familiar flavor and thick, moist texture. Feel free to swap whiskey, bourbon, rum, or cognac for brandy if you prefer. Makes 9 blondies The post Vanilla Eggnog Blondies first appeared on Bake from Scratch ..read more

Cookie butter is a delicious spread made from speculaas, a type of spiced shortcrust cookie that’s similar to a graham cracker or a crunchy gingersnap, and it’s easily located with the jams and spreads in your favorite grocery store. Cookie butter pairs well with the caramelly cinnamon-sugar flavors of a snickerdoodle. Makes about 26 cookies […] The post Cookie Butter-Stuffed Snickerdoodles first appeared on Bake from Scratch ..read more