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Photo: Mark Weinberg/Styling: Erin McDowell. Time Commitment: 50 minutes Why We Love It: make ahead, crowd-pleaser, kid-friendly Don’t stress over the presentation. Simply apply the meringue ...
Get ready for winter baking with these recipes, featuring seasonal favorites like fruitcake and bûche de Noël, and classics like coffee cake and rum cake. Step Aside, Cookies—These 55 Cakes ...
Bring the magic of the holidays to your kitchen this year with our easy Christmas cookie recipes that take no more than 25 minutes of prep work.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Usually twice as much sugar as butter by weight is used. Some recipes also call for powdered milk or meringue powder. Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make. [3] It is also sweeter because of the high amount of sugar. [3]
The top is decorated with cocoa powder and chocolate-covered espresso beans for an added crunch and a hint about the flavors hiding inside. Get the Espresso Martini Icebox Cake recipe . PHOTO ...
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites. Italian meringue was invented by the French chef Lancelot de Casteau in 1604. It is made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in ...