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How to Convert a Cake Recipe into Cupcakes
You can adapt any cake recipe to a cupcake, no ingredient adjustments required. All you need to do is appropriately adjust the time and temperature.
Chocolate Ganache Pumpkin Tart
A fall favorite no-bake tart! The crust and filling are sweetened with dates, adding nutrients and a delicious caramel flavoring. The chocolate ganache layer really makes this tart extra delicious! The chocolate ganache can be piped on or just spread over the pumpkin layer.
Fluffy Yellow Layer Cake
Get ready to bake up something delicious! This fluffy yellow layer cake is the perfect classic dessert, with a light, airy texture and rich buttery flavor that everyone will love. Whether for a special occasion or just because, this recipe will have you mastering the art of homemade cake in no time.
Rye Sourdough Bread
Dive deep into the world of Ankarsrum and discover the joy of crafting your own sourdough masterpiece. Transforming simple ingredients into a flavor sensation.
Grilled Corn with Guajillo Crema
It’s hard to improve upon fresh sweet corn slathered in (salted) butter, but this street corn-adjacent recipe is definitely a contender. Fans of elote will recognize a familiar formula: Pairing buttered and charred corn on the cob with crema, lime, and cotija is never a bad idea. But here it’s slightly leveled up, first by the 360-degree searing of the Carbon Steel Griddle it’s cooked on and then by the smoky-sweet guajillo-infused crema served alongside it. It’s usually presented as a snack or side dish, but flavor-wise it’s the main event.
Zucchini Pancakes with Creamy Coconut Ranch
‘Tis the season when every trip to the farmers market results in bags of ripe tomatoes, freshly picked squash, fragrant strawberries, and other in-season, local produce. If you’re looking for something to do with your bounty post-market (or need a recipe to guide your next trip), look no further than these Zucchini Pancakes. Perfect as an appetizer, savory brunch, or colorful lunch, this recipe makes use of a wide variety of summer produce.
Seared Fish with Lemon Mustard Pan Sauce
This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.
Pickles in a jar
Here's a condiment that will make your taste buds tingle. Vinegar and salt give all their character to these pickled vegetables. English-style vegetable pickles are also an inexpensive dish, so why deprive yourself?
Apple Pie Monkey Bread
Two classic desserts combined into one! This decadent apple pie monkey bread will have your family and friends picking it apart in no time!
S’mores Bundt Cake
Do you want s’more cake?! Here is the ultimate S’more Swirl Bundt Cake with no campfire needed! Pipe graham cracker and black cocoa batters into a mesmerizing spiral and garnish with an indulgent Milk Chocolate Ganache that echoes the melted interior of your favorite campfire snack. Topped with more toasted marshmallows, crushed graham crackers, and milk chocolate chunks. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe.
Sheet Pan Yogurt Bark
This healthy and easy sheet pan dessert will become your new favorite summer recipe! Customizable options for your favorite yogurt combo, all made in a sheet pan. Make a Strawberry Nutella Yogurt Bark or a Layered Granola and fruit Yogurt Bark. Cut or break into pieces and freeze for a snack or dessert later. The options are endless! (Gluten Free)
Yuzu Margarita
Yuzu is a citrus fruit with a unique and refreshing flavor, making it a great substitution in a classic margarita.
Pom Cherry Sunrise
Portland Syrups Pomegranate Cherry Syrup elevates this classic cocktail - try it with Tequila, or swap in seltzer for a delicious N/A version.
Coffee Rubbed Pork Ribs
Spicy, sweet and earthy, these coffee-rubbed pork ribs infuse an earthy richness into succulent baby back ribs. By adding ground coffee to a classic dry rub recipe, the chefs at Little Palm at the Ryder Hotel in Charleston, SC evoke a nuanced depth of flavor with a delectable, caramelized crust. The recipe makes about 3 cups of rub, enough for a few more batches of ribs or save it to season your next pork shoulder, grilled wings, or even burgers. Serve the finished ribs with your favorite barbecue sauce.
Chocolate Cinnamon Skillet Cookie with Toasted Marshmallow
Evoke warm summer nights and bonfires on the beach with this decadent chocolate skillet cookie, flecked with cinnamon and topped with toasted marshmallows. Baked in colorful enameled cast iron, this smores-inspired dessert can feed a crowd in under 30 minutes. With a gooey center and sticky marshmallows, this dessert is better when it’s a little bit messy.
Baked Halibut with Chimichurri and Citrus Vinaigrette
A bright, tangy citrus vinaigrette and herb sauce perfectly complement the flavors of halibut in this deliciously simple and elegant recipe. It comes together quickly making it perfect for a weeknight dinner, but also impressive enough for entertaining guests when served table-side in the Le Creuset Fish Baker. If you’re pressed for time pick up a good quality chimichurri or pesto at the store, or make your own with fresh herbs from the garden.
Chocolate Pound Cake Bread Pudding
Instead of the typical stale bread, Erin Jeanne McDowell uses pound cake as the base of this decadent bread pudding recipe. You can either make her delicious recipe for sour cream pound cake, or use store-bought cake instead. The cake is drowned in chocolate custard, and studded with more melty chocolate and crunchy nuts. Erin especially loves baking this in the Heritage Rectangular Casserole, since the lid keeps things warm (and keeps all that moisture locked inside) until it’s time to serve it. For more delicious bread pudding tips and ideas, be sure to check out the full Bread Pudding episode of Bake it Up a Notch.
Apple Upside Down Cake
Inspired by the classic French dessert, Tarte Tatin, this cake recipe from our partner Dan Pelosi (@grossypelosi) has a layer of apples nestled in a rich caramel sauce on the bottom of the pan. Instead of pastry, the caramel apples are topped with an easy one-bowl cake recipe. Bring the warm cake right to the table in the Signature Everyday Pan and flip it onto a plate for an impressive tableside presentation.