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I’ve been saying this for years, and I’ll continue to say it: Classic pound cake is the most underrated cake. This timeless dessert is one of the easiest cake recipes you can mix together, and the reward is much higher than the effort it requires. Each tender, dense slice delivers the most unbelievable rich, buttery flavor.
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Kelli Foster
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Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.
Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.
Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
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Christine Gallary
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To shape the garlic butter into a roll: If not using immediately, spoon the garlic butter lengthwise onto a sheet of plastic wrap a few inches longer than a stick of butter. Roll the garlic butter up tightly in the plastic wrap. Twist the plastic wrap at each end of the garlic butter (like how a Tootsie roll is wrapped). Holding a twisted end in each hand, roll the log along the work surface to tighten and shape the roll. If the plastic wrap is long enough, tie a knot at each end; otherwise, tie a piece of kitchen twine at each end. Refrigerate or freeze until ready to use (thaw overnight if frozen before using). To use, unwrap and cut crosswise into rounds of garlic butter.
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Christine Gallary
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Simply dump canned (whole berry) cranberry sauce and apple pie filling into a baking dish, sprinkle cake mix on top, dot it with thinly sliced butter, and bake. Everyone at your holiday table will want seconds of the cinnamon-spiced apples and tart cranberries under a buttery crunch of the cobbler-esque topping. Here’s how to make it.
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Patty Catalano
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Every time I see a picture of babka, I find myself mesmerized by all of its lovely twists, turns, and swirly patterns. Whether it’s filled with spices and nuts or stuffed with a savory filling, babkas are beautiful yeasted labors of love.
Chocolate babkas are popular for a reason — their dark chocolate filling melts right into a slightly sweet dough and becomes pure magic as it bakes and rises into a soft, pillowy loaf. Babkas may look complicated to make, but their signature pattern is achieved by a simple cutting-and-braiding technique that looks amazing, even if you don’t pull it off perfectly. Here’s how you can make your very own babka at home.
This recipe makes two loaves, so that you can keep one and give the other away — or keep both for yourself!
Here are the ingredients you’ll need.
To make this version super delicious, I incorporated two things that I learned from Breads Bakery in New York. The first tip is that, in addition to a spreadable chocolate filling, more chopped-up chocolate should be sprinkled over the filling before the dough is rolled up. This chocolate melts during baking and adds an extra boost of pure chocolaty flavor.
The second tip involves the use of a glaze. A simple sugar syrup is brushed on the top of the babka as soon as it comes out of the oven. This glaze gives it a gorgeous sheen, but also adds a layer of moisture and helps keep the babka from drying out too quickly.
Babka is beautiful because of the swirls of chocolate running throughout. To get that signature look, roll out the dough, top it with the chocolate filling, and roll it up into a log. Chill the log for 15 minutes, then cut it in half lengthwise. Turn the halves cut-side up — you’ll see lines of chocolate running down the length of the dough.
To braid the babka, cross the halves at the center point to form an “X.” Starting at the center point, twist the two halves toward one end, then repeat with twisting toward the other end. Twisting from the center keeps the dough from stretching out too much and getting too long. As you work, keep the cut-side up as much as possible to evenly distribute the chocolate layers. Once twisted, transfer the babka to the loaf pan, tucking the ends underneath itself — and again, make sure the chocolate layers are close to the top.
Babkas freeze wonderfully well, so just wrap up a cooled loaf in plastic wrap, then wrap again in aluminum foil or place in a plastic zip-top freezer bag. Freeze for up to two months and thaw on the counter for a few hours when you’re ready to eat. If you like your babka toasted, skip using a standard toaster because the chocolate can burn. Place slices on a baking sheet, and toast in a toaster oven or regular oven instead. If you’re feeling extra, turn those slices into an over-the-top French toast!
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Christine Gallary
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Want crispy bread and gooey cheese every time you make a grilled cheese? Your air fryer is the answer.
READ MORE…
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Meghan Splawn
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Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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Kristina Vänni
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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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