As many of you know, sometimes we bloggers here at King Arthur Flour get requests and suggestions from our fearless Web leader, Halley. Sometimes they’re subtle: “I’d love to see something chocolate in January.” Sometimes they’re a bit more um, er, direct. “Someone needs to blog this recipe for March 3.” And sometimes, they’re just plain…

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Every spring and summer as our merchandising team begins their search for our newest holiday products, I get excited to begin my own holiday decorating season with a new gingerbread house design. This year it was…

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Like many people I knew, my experience with pierogi was limited to the boxes purchased in the frozen foods aisle at the supermarket. Once or twice a year we’d buy a box saying, “Let’s try something different tonight.” We’d boil them up and serve with a little butter on top.

And they’d be fine. Not bad, not amazing, just fine. Some brands were definitely better than others, but pierogi weren’t something I really thought about often.

And then…

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Oh, no…

NOT another post about FRUITCAKE!

Well, we figured you’d be out at the mall shopping today, and maybe we could slip this one past you.

Or not.

If you’ve managed to get past the word FRUITCAKE, read on. This chocolate chunk, pecan, cherry/cranberry version might just be the recipe that finally tickles your fruitcake fancy–

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I realize that you know that I love a good gingerbread house. I like traditional houses, I like whimsical houses, and I especially like outrageous houses. Inevitably, though, even the best architects need a break from designing houses and want to try something different. What do you say to a host of gingerbread crafts such as…

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What’s the ONE thing you simply have to bake for Thanksgiving every year?

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It’s that time of year again: the holiday season, those four weeks between Thanksgiving and Christmas when peppermint joins chocolate center stage.

At heart, I’m a chocolate traditionalist. Not for me chocolate/orange, chocolate/raspberry, or chocolate/any other fruit combo, thanks very much. I’ll take my chocolate dark and plain.

OK, I do make exceptions. Chocolate-dipped strawberries… plump dried apricots half-coated in dark chocolate… even chocolate cherry cordials, with their sticky liquid dripping off your fingers – all good.

And chocolate/coffee – more than good. Exquisite.

But chocolate cake with Grand Marnier frosting? No thanks.

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What’s the quintessential English Christmas dessert?

Ah, so many to choose from… Plum pudding? Trifle?

Sugarplums, dancing in your head and right onto the dessert buffet?

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When you think sourdough, you probably think crunchy-crackly-crusty artisan loaf, right?

Something you’d rip a piece off of with your hands, fresh from the oven. A big, round loaf, or picture-perfect oval boule.

But sourdough sandwich bread, baked in a loaf pan? Nuh-uh.

Well, it’s time to broaden your horizons.

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Linzer cookies are some of the most charming you’ll find on any holiday platter. The jewel-like sparkle of the jam and the snowy dusting of confectioners’ sugar makes for a truly eye-catching cookie.

Linzers also have the reputation of being a very fussy cookie to make. Rolling the dough, cutting out intricate little shapes, baking and sandwiching, dusting and more dusting…

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