Stella Parks's Blog, page 19

Biscoff Ice Cream: Our New Summer Obsession

Whether you make it with store-bought or homemade cookies, this Biscoff ice cream is cold, creamy, and delicious. With notes of caramel and spice, it's perfect for spooning over your favorite pie, or just eating straight from the fridge.
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8 Baking Unitaskers That BraveTart Can't Live Without

Our favorite oddball specialty equipment that only a pastry chef could love.
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For the Lightest, Crispiest Granola, Grab the Buttermilk

Granola can often be dense and hard, crunchy in a way that can shred the roof of your mouth. But with a splash of buttermilk, a naturally low-fat ingredient, the oats will plump right up, turning porous and crisp as steam escapes in the oven.
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How to Line a Cake Pan With Parchment

Thanks to Maillard browning, buttering and flouring your pans will encourage layer cakes to develop a thick, dark crust. For cakes that are delicate and light, it's better to use oil and parchment instead. Forget complicated origami: With one simple fold, you can cut a sheet of parchment into two perfect rounds.
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How to Make the Best Tiramisu

A simplified mascarpone custard and the right blend of aromatic liqueurs make tiramisu better than ever—whether you try making your own batch of One-Bowl Ladyfingers or buy a box from the store.
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How to Make Ladyfingers the Fast, Easy Way

Say goodbye to recipes that call for separating eggs in order to beat the yolks and whites individually. This one bowl method lets you whip up whole eggs for homemade ladyfingers that are faster and easier than ever, but still wonderfully light.
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How to Make Sour Cream Pound Cake Moist and Tender Every Time

A well-made pound cake is tender and moist, with a golden crown that splits right down the middle all on its own—no special tricks or techniques involved. All you need are the right ingredients and a simple aluminum pan.
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How to Make the Best Biscoff-Style Speculoos Cookies

To master Biscoff cookies at home, you have to bake like a Belgian. That means ditching molasses-rich brown sugar for cassonade, a Belgian style of brown sugar that's made with caramel. Need I go on?
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How to Make the Ultimate Coconut Layer Cake

Made with virgin coconut oil, coconut milk, and coconut flour, this coconut layer cake has an all-natural flavor that'll put imitations to shame.
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How to Glaze a Cake With Caramelized White Chocolate Ganache

Enrobing a cake in a glossy layer of chocolate is the definition of indulgence. Here's how to do it.
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