Nov 26 2015

mixed up (in a good way)


Who put the brownies in the blondies? Confession: I did. Sneaky, right?

A buttery and chewy blondie batter/dough, laden with brownie chunks, turns out the best bar cookie ever. Of course, you’ll need to have a few bars of my brilliantly-chocolate brownies or your house-favorite equivalent lounging in the freezer to begin this confection journey. The mixture is handmade–in a bowl, with a spoon or spatula.

Travel with me into The Land of the Mixed Up Blondie. You’ll be steered in the right–sweet and luscious, that is–direction.

recipe from the baking kitchen brownie blondies
Nov 15 2015

a pumpkin morning

A pumpkin morning centers around something fresh and warm from the griddle–a cakelike, spice-scented waffle, that is.

A soft, thick batter, pressed between the grids of an iron emerges tender and fragrant with the flavors of autumn.

Have the waffle with, perhaps, a pour of warm maple syrup or swipe of honey-butter. Or a compote of gently baked pear or apple slices. But I’m content to have mine with a dusting of cinnamon-confectioners’ sugar as fast as I can get it from iron to plate.

recipe from the baking kitchen pumpkin waffles

sweet and savory baking notes

delicious bites of baking information

Nov 28 -

Baking by Flavor Best-Loved Recipes: Baking favorites from the Butter chapter include Butter Biscuits, Butter Shortbread, and Golden Butter Cake.

Nov 27 -

My recipe for Cinnamon-Swirl Sour-Cream Coffee Cake, a baking delight if there every was one, was published in the FOOD pages of the Boston GLOBE. You can view the recipe here. What a splendid cake to have on hand to serve to a crowd at brunch. Enjoy!

Nov 26 -

My lemon sour cream cake appeared in the food pages of the Boston Globe, and it is so deliciously bake-worthy. Enjoy the cake with poached pears or dabs of lemon curd. Here’s the recipe.

i have a baking question

ask Lisa a baking-related question


What was the most difficult recipe to develop in Baking Style?


Every single recipe In Baking Style: Art, Craft, Recipes has a story attached, oftentimes relating to its development. Over the years, a handful of recipes challenged me and presented sticky problems to be worked through for creating a baked good that sang with flavor and charmed with texture. A yeast dough became “over-anxious” and burst through its wrappings; a drop cookie dough puddled–mercilessly–on the baking pan; a tray of scones rose beautifully then flattened mysteriously. Such is the life of a baker. The recipe that tormented me until I got it right was almond macaroons in an embrace of flavor and texture (page 254): My goal was to arrive at moist, flavorful, and plump cookies–it took some some to achieve all three charateristics in one dough.


What are your favorite cookie recipes for holiday baking from Baking Style: Art, Craft, Recipes? Also, what is your favorite holiday baking flavor?


There are some wonderful cookie recipes in Baking Style: Art, Craft, Recipes so perfect for baking during the holiday season. I particularly love the molasses crinkles (page 77), roll out those cookies (page 88), confection brownies (page 178), butter and sugar cookies (page 347, and following page), and when chocolate chip cookies go butterscotch (page 475). Actually, I have two favorite flavors which frequently find their way into my holiday baked goods: chocolate and vanilla. Having spent years and years surrounded by chocolate in all forms and intensities, I never tire of its flavor–witness my mega-book on the subject of baking with chocolate published several years ago, ChocolateChocolate. As well, vanilla, floral and demure, is a versatile component of many of my dough and batter-based recipes.

about the author

Lisa Yockelson is a baking journalist and three-time award-winning author of Baking by Flavor, ChocolateChocolate, and Baking Style: Art, Craft, Recipes. Baking Style: Art, Craft, Recipes received the 2012 IACP cookbook award for the best baking book in New York City on April 2, 2012.

book report

read about noteworthy cookbooks

Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange, by Barbara Grunes and Virginia Van Vynckt (San Francisco: Chronicle Books, 2010), $19.95

The two words, “Christmas” and “cookies,” inextricably and so sweetly linked together in the month of December, mean that both occasional and I-bake-all-the-time bakers think about stockpiling the butter, flour, eggs, and assorted embellishments. Collect the cookie tins and baking sheets, rally one or many pairs of hands, let the sugar sprinkle, and turn the cookie-a-thon into a party with the help of Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange.
Embedded in Very Merry Cookie Party you’ll find chapters that cover “Planning and Hosting a Cookie Exchange,” “Cookies to Build a Party Around,” and “Cookies by Technique.” The ways and means of designing a collaborative cookie-sharing party involve learning and setting up your own template for organizing the event, including deciding on the type and number of cookies each participant will provide, the sharing of recipes, packaging for the cookies and, perhaps, a cookie theme. The material then offers recipes inviting all to participate in the act of making Xmas M & M’s Cookies (page 43), Old Salem Molasses Ginger Cookies (page 52), Fudgy Brownie Bites (page 71), and Sugar Pretzels (page 95). Beneath each head note, a recipe contains a “Cookie Exchange Tip“–a dollop of information offering a serving suggestion, watchpoint for success, or tidbit of decorating advice.
While your own favorite recipe–heirloom or brand-new-to-you–is the one you’re most likely to share, many ideas are available for discovery in Very Merry Cookie Party, providing the launching off point for a favorite holiday tradition.

Fika: The Art of the Swedish Coffee Break, by Anna Brones and Johanna Kindvall (Berkeley: Ten Speed Press, 2015), $17.99

The Swedish tradition of fika, described as the cultural custom of taking a break in the a.m. or p.m. to enjoy coffee and a sweet (or, occasionally savory) accompaniment singly or with friends, is a tradition worth embracing. This is not an on-the-run, grab-and-go event, but one which encompasses more than a few minutes to savor the present. I believe this to be an essential element of life, especially now, in this uncertain world.
In Fika: The Art of the Swedish Coffee Break, authors Anna Brones and Johanna Kindvall  reveal the way to relax and enjoy–by learning about the history and recipes that support the occasion of sharing food and drink. What a delight it is to be reminded of this simple pleasure and, most of all, learn that one of the cornerstones of the experience evolves from a goody you bake yourself (very wise).
In five charming chapters (“a history of Swedish coffee,” “modern-day fika,” “the outdoor season,” “celebrating more than the everyday,” and “bread, sandwiches, and fika as a snack”) Fika points the way and, in short order, will have you assembling ingredients and setting out the china coffee cups. Of particular interest is the recipe for semlor, the luscious Swedish cream buns–cardamon-scented and almondy, and sure to set the mood to celebrate the spirit of the day.