Stella Parks

Dec 15, 2024 | seriouseats.com | Stella Parks

When it comes to an afternoon of bonding with the kids, there's something to be said for living in the moment and letting the frostings fall where they may. At other times, it can be super satisfying to exercise your creativity and treat Christmas cookies like a work of art. If your time in the kitchen is all about your own personal enjoyment, then there's nothing to stop you from tackling whatever wild ideas strike your fancy.

Dec 8, 2024 | seriouseats.com | Stella Parks

The question of how to assemble a holiday cookie platter, care package, or gift basket may not seem that complicated: Just make a bunch of your favorite cookies and give them away! But the reality can be a little more complex, especially when all the cookies wind up having a similarly short shelf life, leaving the recipient with a box of treats that go stale before the end of the week, rather than an assortment of goodies that can be savored throughout the holiday season.

Dec 8, 2024 | seriouseats.com | Stella Parks

Chopped nutmeg, cinnamon, and Frangelico give the shake a subtly spiced and nutty flavor. Folding a partially churned ice cream base into whipped cream gives the shake a perfectly fluffy texture that's still drinkable through a straw. When, exactly, did the holidays come unmoored? Halloween starts encroaching when September still hasn't quite shed her hot days and Thanksgiving pilgrims pop up just as we've started to put a dent in our Trick or Treat stash.

Dec 7, 2024 | seriouseats.com | Stella Parks

Well, it's that time of year again: Determined bakers are suddenly going to decide Santa deserves no less than a 10,000-cookie buffet, and aim to tackle all the fun ideas they've been filing away for the past few months. Any way you slice it, that level of baking will always involve a solid investment of time, but whether you approach it like a marathon or a few short sprints can make all the difference in the world.

Nov 25, 2024 | seriouseats.com | Stella Parks

Using all-purpose rather than bread flour keeps the dough tender and light. Baking soda regulates the dough's pH, helping it brown in the oven. Belgian brown sugar or deeply toasted sugar give the buns an authentic caramel flavor that deepens in the oven. Though optional, toasted cream adds a layer of complexity to the caramel topping. Unflavored dental floss or butcher's twine cuts through the dough without squishing it flat. Having company for breakfast can be nerve-wracking.