Calling all cheesecake lovers! Prepare to be dazzled by our ultimate cheesecake creations, meticulously crafted to fulfill your deepest dessert desires. Whether you’re a cheesecake purist at heart or seeking a thrilling new flavor adventure, this curated collection promises a slice of heaven for every palate.  Crème Fraîche Strawberry Swirl Cheesecake This jam-dotted cheesecake receives its creamy texture from a trio of cream cheese, goat cheese, and crème fraîche.  Sprinkle Cheesecake Our Sprinkle Cheesecake is the dessert of the summer, and it’s packing a punch with bright flavors ..read more

These Iced Animal Crackers remind our editor-in-chief Brian Hart Hoffman of his favorite brand of animal cookies when he was a kid. A thin glaze of royal icing is painted onto the cookies, which settles in the imprints of the design and dries to a crisp finish that makes the shapes pop. Shop the animal cookie cutters we used for these cookies here.    Print Iced Animal Crackers Makes about 60 cookies Ingredients ½ cup (113 grams) unsalted butter, softened ¼ cup (50 grams) granulated sugar 2 tablespoons (42 grams) honey 1 large egg (50 grams), room temperature 1¼ teaspoons (5 grams ..read more

Step into a coconut haven with our plethora of recipes all centered around this irresistible ingredient. Whether sprinkled onto a bun or stirred into a crust, the deliciousness of coconut can’t be denied.  Coconut Skillet Cake Perfumed with coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this Coconut Skillet Cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan. Coconut Skoleboller  Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in childre ..read more

A generous dose of sweet peaches and buttery Schermer Pecans both in the batter and on top keeps the bread moist and crunchy for days after baking. This recipe makes two loaves, so you can enjoy one now and save the other for later or share with a friend! What better way to celebrate National Pecan Month than by baking this stunning bread? Founded in 1946, Schermer Pecans takes pride in its pecans, from its trees to your table. When you buy from Schermer Pecans—one of the few family-run companies to grow, shell, and distribute its own pecans—you can be sure you’re getting consistently fresh, q ..read more

The fun name for these large twisted doughnuts supposedly comes from their resemblance to the zig-zag pattern that the big cat’s swinging tail makes. If you’d like to keep the doughnut plain and get your coconut flavor through just the glaze, you can use all whole milk and vanilla extract in the dough. Print Coconut-Orange Tiger Tails Makes 14 doughnuts Ingredients ½ cup (120 grams) warm water (105°F/41°C to 110°F/43°C) 4 tablespoons (48 grams) granulated sugar, divided 1 (0.25-ounce) package (7 grams) active dry yeast* 4 to 4¼ cups (500 to 531 grams) unbleached all-purpose flour, divided, p ..read more

Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat. Print Coconut Skoleboller Makes 12 buns Ingredients 3⅔ cups (458 grams) all-purpose flour, plus more for dusting ½ cup (100 grams) granulated sugar 1 (0.25-ounce) package (7 grams) active dry yeast* 1 teaspoon (3 grams) kosher salt ½ teaspoon (1 gram) ground cardamom ½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C) ½ cup (120 grams) warm canned unsweetened coconut milk (120°F/49°C to 130°F/54°C) 2 large eggs (100 grams), room temperature and d ..read more

The origin of this beloved French dessert can be traced back to 1651, when François-Pierre de la Varenne, the father of classic French cuisine, recorded the first recipe in his cookbook Les Cuisinier François for oeufs à la neige, or “eggs in the snow,” which was made without custard. Instead, he created piles of egg whites adorned with egg yolks. Over time, the egg yolks became part of a luscious vanilla custard called crème anglaise, creating the French dessert now considered a classic. Our version stays true to this timeless dessert with its delightful combination of softly poached me ..read more

Dive into the delicious world of olive oil cakes! A staple in Mediterranean kitchens, these olive oil cakes are light and just barely sweetened, letting the slight fruity flavor of the olive oil shine in these simple bakes. From the Classic Olive Oil Cake to innovative twists on this beloved dessert, join us as we uncover the magic of olive oil in every bite.  Classic Olive Oil Cake  A staple in most Mediterranean kitchens, this light, and barely sweet Classic Olive Oil Cake is perfect for an afternoon snack or late-morning tea. A final brush of olive oil just before serving brings t ..read more

Embark on a floral-infused journey with rose cupcakes crowned with a pistachio buttercream that adds a delightful nutty yet buttery flavor. These cupcakes are a sublime blend of elegance and indulgence. Find more floral bakes from our 2024 contributing editor Britney Brown Chamberlain in our March/April 2024 issue.  Print Rose Cupcakes with Pistachio Frosting Makes 12 cupcakes Ingredients Cupcakes: 1½ cups (188 grams) all-purpose flour 1 cup (200 grams) granulated sugar 2 teaspoons (10 grams) baking powder ½ teaspoon (1.5 grams) kosher salt ½ cup (113 grams) unsalted butter, room tempera ..read more

The sturdy and sleek Ankarsrum Assistent Original Mixer is the ultimate professional-quality kitchen tool. Featuring a powerful motor located in the base of the mixer and an adjustable steel arm that holds the roller with a separate scraper, this mixer can simultaneously roll and knead, making bread dough all the more approachable and easy to work with. Try it for yourself with these margherita pizza-inspired tarts filled with fresh, sweet tomatoes, creamy burrata cheese, and fragrant basil. Print Summer Tomato-and-Cheese Tarts Makes 12 servings Ingredients Dough: ¾ cup (180 grams) whole milk ..read more