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I’m always reaching for it between November and March.
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Lizzy Briskin
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Tag: pantry
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The $5 Can of Chili I Stock in My Pantry All Winter Long (It Might Be Better than Homemade)
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The “Penicillin” Cocktail Will Definitely Cure Your Winter Blues
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Rachel PerlmutterRachel 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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My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)
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Rachel PerlmutterRachel 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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The $2 “Perfect” Boxed Cake Mix My Aunt Swears By for All Of Her Holiday Baking
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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.Boxed cake mix is the unsung hero of the dessert world. A fixture on supermarket shelves, its versatility makes it a game changer for home bakers. Beyond cake (an obvious use, no doubt), I use these mixes in some of my most memorable, cookies, quickbreads, and breakfast baked goods.
I’m no stranger to a good semi-homemade hack. I typically opt for traditional flavors like Funfetti or devil’s food, but, this year, I’m taking inspo from my husband’s aunt, who used the same boxed mix a few Christmas’ ago. Duncan Hines Spice Cake Mix contains all the coziness of the holiday season, featuring notable warming spices — cinnamon, ginger, and nutmeg.
What’s So Great About Duncan Hines Spice Cake Mix?
For less than $2 per box, the mix easily comes together with a few other kitchen staples (oil, eggs, water) to create a perfect moist and fluffy cake that’s as good for dessert as it is for breakfast. It’s formulated to yield consistent results every time, and doesn’t require the complexity of ingredients or technique that other (from-scratch) spice cakes do.
What’s more, it’s available all-year round, so no need to worry about it flying off the shelves during the height of the holidays. The long shelf life of boxed cake mix makes it perfect to keep around for when the mood strikes.
What’s the Best Way to Use Duncan Hines Spice Cake Mix?
While enjoyable on its own, I was surprised to discover the unique flavor profile of this spice cake mix makes it a versatile canvas for many different treats. I recently stocked up on several boxes to last me throughout the holiday season and made what is perhaps my favorite pairing for a warm, wintry beverage: biscotti.
These spice cake mix biscotti make for a crunchy, dippable afternoon snack or accompaniment for morning coffee. Prepare the mix according to boxed instructions — swapping the oil for unsalted butter, and adding flour in place of water to create a dough. I shape and bake as I would with most any biscotti, and once cooled, drizzle mine with a layer of white chocolate. You could also mix some pecans, dried cranberries, or candied ginger into the batter for some extra pizzazz.
If you’re looking to branch out from biscotti, spice cake mix can become the basis for a variety of minimal-effort treats. Paired with a can of pumpkin, you can whip up the easiest 2-ingredient muffins — then, stuff said muffins with a spread of cream cheese frosting for the easiest pumpkin spice whoopie pies. Speaking of pumpkin, for easy entertaining, the cake portion of this pumpkin roll could easily be swapped for the boxed mix to create a dessert that’s bound to impress.
The mix also creates the perfect foundation for different flavor profiles. Add molasses and cloves for gingerbread, applesauce for apple cake, or, a personal favorite, carrots, raisins, and walnuts for carrot cake.
After discovering all of the simple, straightforward, and customizable possibilities, I’ll be baking through my boxes for sweet, spiced treats the rest of the season.
What’s your go-to baking mix for the holidays? Tell us about it in the comments below.
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Rachel Reiss
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The Old-School Chocolate Pudding Dessert I Bring to Every Party
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Built with layers of cake (or brownies), crushed cookies (or toffee), and swoops of whipped cream and pudding, this chocolate trifle recipe is adaptable, easy, and impressive. Here’s how to take a few store-bought ingredients and turn them into a show-stopping dessert.
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Patty Catalano
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This $22 Amazon Find Instantly Doubles Your Pantry Storage
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It totally transformed how I organize my staples.
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Lauren Brown West-Rosenthal
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This Lemon-Butter Pasta Sauce Is So Good, I've Already Made It Twice in One Week
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Gradually add 3 cups low-sodium vegetable or chicken broth, and 1 teaspoon kosher salt. Stir to combine. Bring to a simmer. Add 20 ounces refrigerated or frozen cheese tortellini. It will be mostly, but not fully, submerged in the sauce. Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, 5 to 6 minutes for refrigerated tortellini or 8 to 11 minutes for frozen tortellini.
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Kelli Foster
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The Secret to Better Desserts? This $3 French Pantry Staple
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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.So many wonderful fall ingredients have made their way into my tiny kitchen. While pumpkin spice everything and caramel apple anything is all the rage across the U.S., in Europe it is all about chestnuts — more specifically, desserts made with chestnut purée.
This time of year, you’ll find them in every high-end patisserie in France. Top pastry chefs go hunting in the woods for chestnuts, which they then turn into a sweet and sticky purée. It’s used in decadent, indulgent desserts like Mont Blanc, where it’s piled on top of a buttery tart shell (along with whipped cream).
In all honesty, this might be my favorite French dessert. But like many great French desserts, it involves a lot of components and time spent in the kitchen — something I’m not fond of, despite being an avid baker. As much as I like to think about making everything from scratch, I have to admit that when it comes to this dessert, I take several shortcuts. I buy buttery tart shells, whipped cream (or mouse), and ready-made chestnut purée.
The chestnut purée is so beloved in France and the alpine regions of Switzerland that you can find ready-made chestnut purée (named “marron purée”) in jars and even tubes next to the jams and honey in the supermarket aisle. These days, you can also order both online. How doubly convenient!
What’s So Great About Clement Faugier Chestnut Spread?
One of the best and most common, readily available tubes of chestnut purée is the one by Clement Faugier. It’s my go-to choice when making any dessert with chestnut purée. It’s made in the company’s factory in Ardeche, a region in France known for growing chestnuts.
I like that it comes in a tube, too: In Europe, most chestnut desserts like the Mont Blanc require the chestnut purée to be squeezed out of a piping bag and in tiny little noodle-like strips. For less-experienced bakers, you don’t need to mess around with any other tools; you just simply squeeze it straight from the tube!
The chestnut purée also comes in cans (and in bulk!), which makes it perfect for desserts that call for more of the deliciously sticky-sweet paste.
What’s the Best Way to Use Clement Faugier Chestnut Spread?
In Switzerland, the sweet ingredient is commonly found in ski resorts (alongside fondue), which is where I get my inspiration from. Rather than being too precious, I take a cue from the Swiss slopes and embrace simplicity: I place hard meringues at the bottom of a glass jar, dollop lots of whipped cream over the meringue, and then squeeze the entire tube of chestnut purée on top — et voila! Dessert made in a flash.
Rather than using cream, try spooning the chestnut purée as the filling in your next Swiss roll or Yule log cake. After having two epic desserts, featuring chestnut ice cream (at Le Vieux Chalet in Switzerland and Petri in Stockholm), I went home to recreate the from-scratch sweet with Clement Faugier’s spread. It might not be “Michelin-worthy,” but it was certainly my own culinary masterpiece.
What budget-friendly baking staples are you stocking up on right now? Tell us about it in the comments.
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Michelle Tchea
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My Cocoa Ribbon Cookies Will Steal the Attention at Every Holiday Party
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Carolina GelenCarolina Gelen immigrated from Transylvania to the U.S. in 2021 to focus on her career as a food content creator. She has an online community of over 2 million cooking-enthusiasts. Carolina is a former Food52 resident, and her goal as a food content creator and recipe developer is making your experience in the kitchen more fun, affordable and approachable. Some of her most popular recipes include her upside down orange olive oil cake, roasted cherry tomato soup, or fudgy chocolate feta cookies.
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Carolina Gelen
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My Mother-in-Law’s Legendary Stuffing Is Worth Fighting For
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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.Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most.
How I Make My Version of Mother-In-Law’s Stuffing
Marrying into the family meant marrying this stuffing. Seeing as how I grew up on Stovetop stuffing, I had no qualms about that. However, since I develop recipes for a living, I also couldn’t help but make a couple of tiny tweaks to the recipe my mother-in-law scribbled down for me in anticipation of hosting my first Thanksgiving a couple of years ago. Of course, the goal wasn’t to dress it up, but to fine tune it in my own way.
So, I replaced the packaged bread cubes with cubes from a fresh loaf of bread that I let dry out overnight. For seasoning, I reached into my pantry for the only poultry seasoning that matters given my New England roots: Bell’s. This salt-free blend of dried rosemary, oregano, sage, ginger, marjoram, thyme, and pepper was invented in Boston over 150 years ago and is sold in a decidedly retro cardboard box with the image of a turkey stamped on it. While any poultry seasoning can be used, if you can find Bell’s, I do think it tastes more of the holiday than any others I’ve tried.
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Sheela Prakash
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Chocolate Babka Is the Best Excuse to Eat Chocolate for Breakfast
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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.
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.
The Main Ingredients You’ll Need for Chocolate Babka
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.
The Two Things That Take This Chocolate Babka Over the Top
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.
How to Make Chocolate Babka
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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This Underrated Pantry Ingredient Is Key to the Best-Ever Applesauce Muffins
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Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.
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Kelli Foster
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