This loaf cake was inspired by one we sampled at The Sycamore Kitchen awhile back, and I knew I'd have to recreate it come the holiday season. The stout (instead of buttermilk) really intensified the deep, dark molasses flavor. I was a little worried swapping out the buttermilk in favor of stout that the texture would be off. But it was...

We made bâtards to eat with our fancy fondue, AKA the closest thing you can make to a baguette in your home oven (because of the size). To be a true baguette, it must be of a certain length, but it tastes exactly the same because it's the same master dough recipe. I apologize if I accidentally switch between the two terms as a result, but in my...

When Dustin bought me the Bouchon Bakery cookbook we had no idea we'd be living so close to a real deal Bouchon Bakery. There's one located in Beverly Hills, and we definitely plan on eating there frequently. The bistro's steak frites (and probably everything else, however we wouldn't know since we've only ordered the steak frites) are also...

As promised a few days ago, today I am writing about my experience making homemade English muffins. There are several different methods I came across, but I decided I really wanted to make the Tom Douglas Dahlia Bakery muffins from Dahlia Bakery cookbook. We have stopped by the bakery several weekend mornings for their tasty breakfast...

Super Bowl party hit #2. Just by the name, you could tell this was going to be good. I want to make sure Dustin gets full credit for making this bread. I do make all of the desserts around here, but Dustin makes a lot of things in the kitchen as well. A lot of times people assume that I make everything, so I get showered with praise even...

Our apartment smelled so freaking good yesterday. For hours and hours. Because of this challah recipe from Smitten Kitchen via Joe Nathan. I really think it might compete for the best challah. The texture was exactly like what I'd expect from a bakery-bought loaf— but waaaay bigger. This was one enormous loaf of bread. Slightly sweet Jewish...

I remember eating King's Hawaiian Sweet Rolls from the grocery store as a kid every once in awhile and thinking they were the best rolls I'd ever eaten because of that sweetness. Now that I've grown up and tasted a lot of good bread, I know those prepackaged rolls are most definitely not the best rolls ever, but I decided a homemade version of...

Okay, there is no way these pretzels can outshine the fresh-from-the-oven pretzels from Brave Horse Tavern. I'd need to buy some rye flour to even begin to compete. But these pretzels blow anything you can buy at a ballpark out of the water. Here is a link to the recipe I used for the dough that has nice step-by-step instructions and...

Making homemade bread is so satisfying. Tell people you baked homemade bread, and you'll get a lot of wows. Take the compliments. You don't have to tell them how easy it was if you followed this recipe for Honey Oat Bread from Sweet Pea's Kitchen. This kind of loaf is my favorite. It's a hearty, slightly sweet, almost nutty flavored bread...

Oh, wow in the simplicity of this. My mom gave me this recipe from way back before I was born. Butter Dips are delicious, golden brown, crunchy-on-the-outside, warningly-soft-on-the-inside treats soaked and baked in melted butter. It's perfect for a quick prep meal that gets everyone eating and dipping and sharing. And if you have a few left...