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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
When it comes to baking, nailing that perfect, fluffy cake is like a sweet victory, but let’s be real — besides decorating, baking is more science than art. The true magic of baking lies in the little things, like having your butter at the right temperature and making sure you’re hitting the proper ingredient ratios. If you’ve ever had eggs make a daring escape off your countertop, wrestled with butter measurements, or dealt with the whole room-temperature ingredient saga, you know the struggle can be oh-so-real. Luckily, we found an invention to simplify your baking life.
The Baker’s Helper Wood Board is the modern solution you’ve been waiting for. Its simple design promises to turn your baking adventures into a piece of cake (pun intended). Say goodbye to those frustrating mishaps and hello to wow-ing your loved ones with your newfound baking skills. With this innovation, you’ll wonder how you ever managed without it, and your delicious, perfectly baked creations will have everyone asking for your secret.
Made from reliable acacia wood, delicate ceramic, and handblown glass, The Baker’s Helper Wood Board is easy on the eyes and great for baking prep. The board contains six snug egg holders to keep runaway eggs in check and two butter trays for softening. There’s even a handy ceramic cup to store liquid ingredients, ensuring they’re ready to blend at room temperature! No more hassle, just more mouthwatering treats to impress your friends and family.
Priced at $68, the Baker’s Helper Wood Board isn’t just a kitchen tool; it’s your sous chef. Whether you’re looking for a hassle-free baking experience or want to add a touch of elegance to your kitchen, you’ll notice that having this board by your side is a game-changer. So, why wait? It’s time to make your baking life a whole lot sweeter.
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Haley Lyndes
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Pumpkin purée is simply cooked and mashed pumpkin. This popular pantry staple adds a orange color and subtle nutty sweetness to pies, muffins, soups, chili, and more. Pumpkin purée can be homemade with whole pumpkin or canned and sold in grocery stores. Canned pumpkin purée that says “100% pumpkin” on the label may also contain one or more types of winter squash, like butternut, Hubbard, Boston Marrow, and Golden Delicious.
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Kelli Foster
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Monster Cookies are jammed packed with goodies like: oatmeal, peanut butter, chocolate chips and m&m candies! The ultimate cookie loaded with delicious flavor and texture. This recipe yields 30 cookies in about an hour.
At least in my world it is. This thick, chewy (thanks you, oatmeal) and decadent cookie also has a crisp and buttery exterior. And it doesn’t stop there. I like to use crunchy peanut butter instead of creamy, just so the cookies have even more texture.
It has just about everything a person could wish for in a cookie. If you love peanut butter, oatmeal, chocolate chips and M&M’s… well, this cookie is for you.
In a bowl, measure and add 2-1/2 cup old fashioned oats, 1 cup unbleached all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking soda and 1/2 teaspoon kosher salt.
Stir to combine and set off to the side.
Next in the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1 cup (2 sticks) unsalted butter, 1 cup crunchy peanut butter and 3/4 cup each of dark brown sugar and granulated sugar.
Mix until combined and fluffy.
Next add 1 egg at a time, mixing well after each addition.
With the second egg, add in 1 teaspoon vanilla extract.
Add half of the flour/oat mixture and mix until just combined.
Then add the remaining, stopping when just combined.
Measure and add in 1 cup milk chocolate chips
Lastly, add in 2-1/2 cups M&M’s candies,
Mix by hand using a spatula.
Using a 3 tablespoons scoop, measure out 3 tablespoons of cookie dough and place onto a parchment lined rimmed, metal baking sheet.
Bake on the middle rack of your preheated oven for 12 to 14 minutes.
Once baked, transfer. the cookies to a wire rack and let cool.
…before inhaling. 😏
Crisp, peanut buttery, crunchy candy coated oatmeal goodness. All packed into one amazing cookie!
Once the cookies have completely cooled, store them in an air-tight container for up to a week.
Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.
Enjoy! And if you give this Monster Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 30 cookies
Monster Cookies are jammed packed with goodies like; oatmeal, peanut butter, chocolate chips and m&m candies! The ultimate cookie loaded with delicious flavor and texture.
Preheat your oven to 350℉ (or 180℃) and line a rimmed metal baking sheets with parchment or silicone mats.
Combine oats, flours, baking soda and salt in a bowl. Then set off to the side.
In the bowl of your stand mixer, fitted with the padle attachment, add the softened butter, peanut butter and both sugars. Mix until ight and creamy.
Add in one egg at a time, adding 1 teaspoon vanilla extract with the final egg.
Then add in half of the oat and flour mixture, mixing until just combined. Repeat with the remaining oat/flour mixture.
Mix in the chocolate chips and then fold in the M&M’s by hand using a spatula.
Use a 3-tablespoon scoop to measure out each cookie. Space 10 scoops of cookie dough a few inches apart on the prepared pan. Bake on the middle rack of your preheaetd oven for 12 to 14 mintues (rotating halfway through).
Once the edges are golden, remove and transfer to a wire cooling rack and repeat with remaing dough.
Serving: 1cookie, Calories: 290kcal, Carbohydrates: 34g, Protein: 5g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 30mg, Sodium: 163mg, Potassium: 121mg, Fiber: 2g, Sugar: 22g, Vitamin A: 231IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 1mg
This post may contain affiliate links.
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Laurie McNamara
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To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.
Bake the crust until the edges are golden, then remove the parchment paper, foil, or weights, and continue to bake the crust on its own until dry and flaky, but still pale for a partially cooked crust, or until a light golden brown for a fully cooked crust.
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Emma Christensen
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HuffPost receives compensation from one or more retailers on this page, and HuffPost and its publishing partners may also receive a commission for purchases made via links. Every item is independently curated by the HuffPost Shopping team. Prices and availability are subject to change.
To take advantage, simply join Target Circle for free, and enjoy access to all sorts of insider deals all year, including this week’s sales on home goods, kitchen needs, bedding, clothes and more, valid for just a few more days.
Whether you’re shaping up your own kitchen or looking to treat someone to a KitchenAid, this on-sale model is preferred by professionals as it features a three-point locking bowl, giving you extra stability when making heavier or denser mixes and doughs. It has 11 different speeds, giving you half-speed options and extra power to knead or shred. The sleek silver, classic red and cool ice colors are available for shipping, and you’ll need to choose the deal and add the item to your cart to see the discount.
This mixer would make a great holiday gift, whether it’s for yourself or someone else, so hop on this deal before it ends. To see the sale price in your cart, just save the deal to your Target Circle account.
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For many of us, it’s not really Valentine’s Day unless there is chocolate involved.
What an excellent reason to mix up a pan of brownies. And these — these are the brownies you want to make.
If I had to say which of my recipes were most popular, these One-Pot Fudgy Brownies would be in the top five. I’ve received wonderful little tributes to the recipe from people who make these brownies regularly. Some make it for their friend’s or kids’ birthdays every year because the kids requested them instead of cake. So cool.
This whole recipe takes less than 15 minutes to get into the oven, which is a fact that you can keep to yourself. All anyone will know is that you made these fudgy brownies from scratch.
The recipe shaves off two common brownie-making steps. Often, a recipe will tell you to chop the chocolate before melting it, or to use a double boiler. Not here. Just melt the squares of unsweetened chocolate with the butter over low heat, and the chocolate will dissolve gently into the butter, without scorching.
And as the name suggests, the brownies are blended up in the very pot you use to melt the chocolate and butter in, so you don’t have to wash another bowl.
What makes a brownie fudgy vs. cakey is a higher level of fat. More butter and more chocolate. Cakey brownies often have just cocoa powder in them, and also almost always have some sort of leavening, usually baking powder or soda. Here, we are firmly headed in the direction of fudgy. Valentine’s Day is not a day to be ascetic.
Also, when you bake them, lean on the side of very slightly underbaked, which will give you that amazing moist and fudgy texture. And let them cool completely before cutting them.
You can make 12, 18, or 24 squares, depending on how large you want the brownies to be. And if you want to make them feel special for Valentine’s Day, just add whipped cream and some berries.
To make homemade whipped cream, simply beat 1 cup of heavy cream, 1 to 2 tablespoons confectioners’ sugar, and ½ teaspoon vanilla extract in a bowl with an electric beater until stiff peaks form. You can dollop some on each brownie, and then sprinkle some raspberries, blueberries, sliced strawberries or a mixture over them. If that doesn’t express true love, I don’t know what does.
ONE-POT FUDGY BROWNIES
1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)
Nonstick cooking spray (optional)
3 ounces unsweetened chocolate
½ cup unsweetened Dutch-processed cocoa powder
2 ½ cups granulated sugar
½ teaspoon kosher or coarse salt
1 tablespoon pure vanilla extract
3 large eggs
1 ½ cups all-purpose flour
Preheat the oven to 350°F. Generously butter a 13-by-9–inch baking pan or spray it with nonstick cooking spray.
Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12, 18 or 24 squares.
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Other brownie variation:
One-Pot Mexican Hot Chocolate Brownies
Chocolate Peanut Butter Squares
Butterscotch Brownies aka Blondies
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Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman and can be reached at Katie@themom100.com.
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For more AP food stories, go to https://apnews.com/hub/food.
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Friends and family who love spending time in the kitchen also love the latest in kitchen gadgets. Whether it’s cooking, baking, or entertaining, there are slews of fun, handy products that can make their holidays a little more magical. Here are a few of the best gifts for foodies.
The Cuisinart Custom 14 14-cup food processor is made from brushed stainless steel and is a breeze to use. Whether making a weeknight meal or a weekend celebration, the large capacity work bowl will hold everything as the 720-watt motor makes quick work chopping fruits and vegetables, shredding cheese, or kneading dough.
Kilne steak knives are the best you can get! These small but powerful knives have serrated blades that transition comfortably from meal prep to the dinner table. And they come in a beautiful acacia wood knife block.
The KitchenAid 2022 Design Series Blossom Tilt-Head Stand Mixer is every baker’s dream come true. First off, it’s stunning: the soft green looks gorgeous matched with the hammered copper bowl. The soft thyme green colour and botanical accents are inspired by the aromatic herbs and edible flowers used in cooking and baking. The bowl even develops a unique patina over time.
The gingerbread wood serving board, available at Indigo, is festive and adorable. It is made from acacia wood with a rich walnut stain and cute brass buttons to highlight the wood’s natural grain and add warmth to any holiday table.
The rectangular roasting dish from Creuset will be the only pan you’ll ever have to buy your favourite cook. It always has even heat distribution and is extremely versatile. It can be used in a variety of ways by home cooks and chefs alike for roasting poultry, or even to prepare weekend comfort meals.
– Jennifer Cox
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Professional fundraiser to run online Competition geared toward bakers on behalf of DTCare
Press Release
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Oct 20, 2022 14:00 MST
PHOENIX, October 20, 2022 (Newswire.com)
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The search is officially underway for this year’s favorite baker. Colossal Management, LLC is thrilled to announce that it will run the 2022 Greatest Baker Competition on behalf of DTCare, a U.S. 501(c)(3) charity.
The Greatest Baker is an online, public voting Competition hosted by celebrity bakers Alice Fervonia and Sophie Faldo, both finalists from past seasons of the Great British Bake Off. These culinary experts will offer helpful tips throughout the Competition. The Greatest Baker winner will take home the title, $10,000, and a two-page feature in Bake from Scratch Magazine.
Greatest Baker will be operated as part of a fundraising campaign on behalf of DTCare. Donations from votes cast during the Competition will go directly to DTCare, which will then grant the donations, minus Competition fees and costs, to Andrew McDonough B+ Foundation, whose mission is to provide financial and emotional support to families of children with cancer nationwide and fund cutting-edge childhood cancer research.
The Competition is sponsored by three companies that are giants in the baking space: Silpat, the maker of a range of non-stick mats and molds that allow bakers to make any kind of pastry or savory dish; Bob’s Red Mill, a 100% employee-owned company that makes more than 200 products, including whole grains, stone-ground flours, oats, baking mixes, snacks, and more; and Twinkle Baking Decor, run by a team of passionate bakers who produce a wide selection of gluten-free and nut-free products ranging from sprinkles to frosting.
Anyone interested in registering or learning more about the Competition or prize can visit greatestbaker.com. Public voting opens on Monday, Oct. 24, 2022.
Source: Colossal Management, LLC
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Press Release
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updated: Aug 4, 2021
LEWES, Del., August 4, 2021 (Newswire.com)
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The 2021 Greatest Baker Spring competition has found its champion: 13-year-old Malia Jusczyk. This amazing young lady is currently battling cancer but doesn’t let that stop her from baking her heart out. She is one tough cookie who picked up baking as a hobby during quarantine and has been unstoppable ever since. During the competition, she started her own business called Malia’s Sweet Treats so she can share her love for baking with the world.
Along with taking home the title of Greatest Baker, Malia will be featured in Bake from Scratch Magazine and receive a $20,000 cash prize that she will use to grow her business and donate to pediatric cancer research.
“I really appreciate all of my supporters more than I can say,” said Malia. “I hope seeing me win inspires other people to never give up — no matter the adversity they are facing. I can’t wait to be cancer-free, baking, and following my dreams.”
The Greatest Baker is an online, public voting competition. This Spring, celebrity bakers Alice Fevronia and Sophie Faldo guided the participants through the journey with cooking tips and tricks, along with inspiration and encouragement. The competition was sponsored by Stuffed Puffs®, My Silpat®, Twinkle Baker Decor®, and Bob’s Red Mill®.
Additionally, the competition fuels philanthropic efforts that benefit No Kid Hungry. First launched in 2010, No Kid Hungry works with schools, local nonprofits, and elected leaders across the country to help launch and improve programs that give all kids the healthy food they need to thrive.
Those interested in learning more about the Greatest Baker and this year’s winner can navigate directly to www.greatestbaker.com.
Source: The Greatest Baker
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