Stella Parks's Blog, page 17

BraveTart: How to Make Homemade Fig Newtons

While it's not the fastest recipe around, homemade Fig Newtons are more than worth the effort because they bake up so soft, tender, and fresh.
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The Best Chicken Pot Pie, With Biscuits or Pastry

With the right recipe, a double-crusted chicken pot pie can be flaky and crisp, even along the bottom! Or, if you're short on time, top it with fluffy buttermilk biscuits instead. We may not agree on which style is best, but there's room at the table for us all.
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Love Cookies 'n' Cream? Double Down With This Oreo-Infused Ice Cream

Oreo cookies make for a next-level chocolate ice cream that tastes like a double dose of cookies 'n' cream.
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BraveTart's Essential Baking and Pastry Gear

What kind of equipment does a pastry chef have at home? From nonreactive cake pans to the best ice cream machine, BraveTart has the answers.
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BraveTart: How to Make Old-Fashioned Chocolate Chip Cookies

Long before bags of mass-produced, teardrop-shaped chocolate morsels, chopped chocolate was the original "chip" in America's favorite cookie. This recipe gets back to the technique that started it all, for a quick cookie you can make and bake within an hour—no waiting around!
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How to Make the Tastiest, Flakiest Whole Wheat Pie Crust (It's Not About Your Health)

This isn't a recipe for health food junkies looking to up their daily fiber, but rather a recipe for those who want to channel the toasty, nutty flavor of whole wheat into their favorite pie.
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How Oreos Got Their Name: The Rise of an American Icon

Oreos weren't always king of the sandwich cookies. The story of how they crushed competitors and rose to chocolaty, crunchy, cream-filled fame.
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BraveTart: How to Make Oreo-Style Cookies at Home

With good-quality Dutch cocoa powder and plenty of butter, homemade Oreos are easier than you'd think to make. Plus, they're just as sturdy and dunkable as the original—no squishy filling here! BraveTart shows you how.
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How to Make Strawberry Cake With Real Fruit (and No Jell-O)

Fresh strawberry pur��e and freeze-dried strawberry powder give this cake a double whammy of all-natural flavor and color. It's fruity, fluffy, and light—perfect when paired with tangy cream cheese frosting.
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Fresh Blackberry Cake Is a Summer Spectacle

This cake's pretty purple color and fruity flavor come from fresh blackberry pur��e, which acts like buttermilk to make the cake itself tender, tangy, and light. Paired with tangy cream cheese frosting, it may just become your new favorite dessert.
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