The Kitchn’s Most Popular Posts of March 2015 — The Kitchn’s Best of 2015
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Recipe: Gluten-Free Dutch Baby with Eggnog Whipped Cream — Gluten-Free Holiday Recipes from The Kitchn
I finally cracked the code on a gluten-free Dutch baby with delicious buttery, crispy edges, and a light and airy pancake! This is big news in my pancake-loving household. To make things even more exciting, it’s infused with seasonal flare by incorporating eggnog in both the batter and the whipped cream. Can we say perfect holiday breakfast? Yes. Yes we can.
Toast & Friends Visit the Studio Kitchn: The Video — Videos from The Kitchn
During the holidays we talk a lot about making cookies and care packages for our human friends and family, but what about those of the canine variety? This year we decided to invite a few of our favorite Instagram-famous dogs – Toast, Muppet, and Pants – to our Studio Kitchn to help us make homemade treats.
Prepare yourself for the most adorable thing to happen in the kitchen this year.
The Easiest Way to Decorate Cookies: The Video — Video Tips from The Kitchn
With only a few days left until Christmas, there’s not a lot of time to bake and decorate more cookies – but that doesn’t mean it isn’t possible! Go ahead and whip up a quick batch of sugar cookies, and grab a squeeze bottle. No royal icing involved — it’s so much easier than you think.
The Kitchn’s Most Popular Posts of February 2015 — The Kitchn’s Best of 2015
Recipe: Gluten-Free Baked Vanilla Spice Sprinkle Doughnuts — Gluten-Free Holiday Recipes from The Kitchn
Since going gluten-free, doughnuts are one of the things I miss most during the holidays. Each year, on December 26, my grandfather would wake up before everyone else and make his way to the local doughnut store. He’d bring back a bakers’ dozen of every kind of sugary treat. As each of us awoke, sleepy-eyed, stepping over boxes and leftover ribbon, we would reach into the box for something sweet and find our way to a cup of coffee or tea. We’d sit and laugh and dunk our doughnuts, savoring the moments before we knew it was time to clean up the festive disaster left over in our living room.
gingerbread layer cake
For the last seven Christmas Eves, I have made the gingerbread cake Claudia Fleming made famous during her time at Gramercy Tavern. The first year, I was so excited about it that I made it twice, first, for the holiday and then so I could tell you all about it because I think we all know that a Deb-fitted torture chamber would be me making some awesome cooking discovery and not being able to run to the internet to tell you about it immediately.
But every year after that, it’s given me a hard time. At first, I shrugged it off — a chunk stayed behind in the pan, I pasted it back on and showered the cake with an extra blizard of sugar “snow.” Two chunks stayed behind, we teased it for its lopsidedness while eating it with no-less-diminished vigor. But it didn’t get better from there. I assumed it was my greasing technique; maybe this cake was no match for my beloved Baker’s Joy? I doubled-down on the buttering and the flouring and was rewarded with the cake equivalent of a gap-toothed 6 year-old. I did the same but gave it 20 minutes to set in the freezer; it mocked my efforts. I switched to the Crisco my mom swears by for pan release; the hungry hungry bundt still ate a third of the cake. I questioned the half-life of factory-applied nonstick coating, but it was hard to ignore that the same coating was mighty effective at releasing other cakes. Finally, I pulled in the big guns, this mix of shortening, oil, and flour many more talented bakers than myself swear by; the situation was so bad that year, I had to make this cake at the last minute instead.
… Read the rest of gingerbread layer cake on smittenkitchen.com
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The Kitchn’s Most Popular Posts of January 2015 — The Kitchn’s Best of 2015
Where to Buy Artisanal and Specialty Foods Online: 7 Great Marketplaces — Shopping Tips from The Kitchn
While it’s great to buy specialty products from the maker in person, sometimes that’s just not possible. (We don’t all live near a farmers market.) So to appreciate the full scale and variety of today’s artisanal offerings, you have to go online. These seven marketplaces have you covered.
Recipe: Vegan Tropical Paradise Smoothie — But First, Breakfast!
Many people tend to get excited about smoothies in the summer, when fresh berries and stone fruits are at their best. Not me. My blender usually gathers dust in the summer months (I never let those fresh berries sit long enough to make it into a smoothie), but in the winter, my body craves cool, creamy, fruit-laden drinks. And this smoothie in my current go-to.