Layers of Flavor - Bake from Scratch
Buttery layers and flaky excellence were the highlights of our Laminated Dough Master Class Baking Retreat in June 2025! We collaborated with Plugrà, incorporating rich Plugrà® European-style butter into our recipes—because exceptional baking begins with high-quality butter.
Croissants, Tarte Flambé, and Apple Tart with Cider Glaze—all ready for you to recreate at home!
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The Origins of a Classic: Tunnel of Fudge - Bake from Scratch
Given its decadent, creamy interior, it's easy to see why the Tunnel of Fudge cake gained popularity. Although it secured second place at the Pillsbury Bake-Off® Contest in 1966, rather than first, Ella Helfrich’s chocolate masterpiece captured the affection and kitchens of bakers throughout the United States. The Pillsbury Bake-Off® Contest, initially known as the Grand
Cinnamon Graham Crackers - Prepare from Scratch
A dusting of crunchy turbinado sugar on the exterior reveals a thick and somewhat flaky inside of these graham crackers.
Baking School Detailed Guide: Blueberry Crumble Tart - Bake from Scratch
This Blueberry Crumble Tart has a rustic look, an elegant flavor, and offers a gratifying experience that only the finest homemade baking can provide.
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Using prepared lemon curd as a filling, these Baked Lemon Curd Hand Pies are easy to assemble.
Baked Lemon Curd Hand Pies - Recipe from Scratch
These Baked Lemon Curd Hand Pies are easy to make with pre-prepared lemon curd as the filling.
Roasted Strawberry and Ricotta Cake - A Recipe from Bake from Scratch
This Roasted Strawberry and Ricotta Cake is a multi-layered dessert that fuses the creamy richness of BelGioioso® Ricotta con Latte® Cheese with the sweet depth of strawberries roasted in the oven. Finished with whipped mascarpone and fresh berries, it’s a vibrant and tasty delight ideal for spring and summer events. Roasted Strawberry and Ricotta Cake Yields 1 (9x5-inch) cake.