King Arthur Baking

Nov 18, 2024 | kingarthurbaking.com | PJ Hamel

Preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment or lightly grease. In a medium bowl, vigorously beat together the brown sugar and butter until fluffy, about 1 minute. Beat in the egg yolk and vanilla until thoroughly combined. Add the salt and baking soda to the bowl, stirring to fully incorporate. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Nov 5, 2024 | kingarthurbaking.com | Rossi Anastopoulo

I’m in charge of the pies every Thanksgiving (it makes sense, since I literally wrote the book on pie), but I’m well aware I’ve only got second billing. The real star of the dessert table is my Aunt Vangie’s almond cookies. The size of a silver dollar, thinly coated in a translucent glaze and crowned with a trio of slivered almonds, these cookies are Thanksgiving to me.

Mar 18, 2024 | kingarthurbaking.com | Abi Balingit

Share This recipe, adapted from Abi Balingit’s book Mayumu, channels the flavors of a classic Filipino ube macapuno cake (ube chiffon, buttercream, and syrupy coconut strands) into a different form: oozy lava cake. The distinctive flavor of ube comes both from ube extract and ube halaya, which get mixed with white chocolate to form the sweet, molten interiors. To achieve those ooey-gooey centers, be sure to avoid overbaking.

Jan 18, 2024 | kingarthurbaking.com | Rossi Anastopoulo

Self-rising flour is one of those “if you know, you know” ingredients. Anyone who bakes with self-rising flour regularly knows that it can be the secret to softer, more tender baked goods. It’s also a brilliant baking shortcut, cutting out steps and streamlining your recipes. Want to start baking with self-rising flour? Here’s what you need to know. What is self-rising flour? Self-rising flour is flour to which baking powder and salt have been added.

Sep 14, 2023 | kingarthurbaking.com | Rossi Anastopoulo

This article is part of our feature celebrating Pan Dulce. Find all things pan dulce here. When Agueda Ulloa recently opened her mobile bakery, Café Olla, after several years of primarily selling pan dulce out of her home, she knew she wanted to bake something celebratory to commemorate the occasion. The answer, naturally, was conchas; the sweet buns, with their crackly topping, are the perfect canvas for innovation.