Stella Parks's Blog, page 12

5 Natural Cocoa Powders That Put the Supermarket Stuff to Shame

In the realm of chocolate, fat is flavor—so why do most bakers keep low-fat cocoa on the shelf? For an instant upgrade to your favorite desserts, try one of these rich, full-bodied natural cocoas, and say good-bye to low-fat chocolate.
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How to Make Classic Chiffon Cake Ultra Airy and Light

With a streamlined technique and a few simple tweaks, classic chiffon cake is easier and lighter than ever. The trick is club soda, which lightens and aerates the batter like never before.
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Freeze-Dried Fruit Amps Up the Color and Flavor of No-Bake Cheesecake

Compared to watery fruit pur��e and sugary jam, freeze-dried fruit packs the most concentrated flavor and color around. Since it contains no water or added sugar, it's the perfect ingredient to thicken and stabilize a no-bake cheesecake, for a deliciously vibrant, no-fuss dessert.
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Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down

This simple technique reformats classic blueberry muffins to fit a cast iron skillet, for a warm and jammy breakfast that's perfect for a lazy-day breakfast or brunch.
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Save Mango Pits and Peels for This Delicious No-Cook Syrup

This fresh, no-cook mango syrup is made from nothing but the pits and peels, plus a little sugar to draw out their juices and a hint of citrus to keep the flavor tangy and bright. It's a super thrifty way to make the most of mango season, and a great excuse for mango cocktails all summer.
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6 Supermarket Chocolate Bars for Better Baking

Forget the baking aisle—the best chocolate for baking is hiding out with the fancy snacks, so pick up a few bars and start upgrading your desserts.
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Turn Leftover Sweet Potatoes Into Light and Fluffy Biscuits

With sweet potato pur��e standing in for buttermilk, these biscuits are as moist and tender as they are colorful and bright.
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How to Choose the Best Rolling Pin

Not sure what kind of rolling pin to buy? The most important thing to remember about a rolling pin is that it should feel comfortable in your hands and produce results you can be proud of. Here's the one we reach for most often.
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How to Make Fluffy Yeast-Raised Angel Biscuits

This twist on a classic biscuit relies on yeast for a gentle overnight rise. The best part: you can prep them the night before, then bake them in the morning.
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All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More

Dry yeast comes in many forms, but the language used to describe it is often confusing. For the best results in a yeast-raised dough, it pays to understand what a recipe means when it calls for a specific type of yeast, and what the implications may be for using a different kind.
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