Is there anything more comforting in winter than a pot of soup on the stove and bread in the oven? Bakers, by their very nature, possess the perfect antidote to winter’s cold and dark.

As the seasons turn, The Baking Sheet features original recipes to suit. I get lots of emails from readers telling me the arrival of their latest issue is an event that causes them to carve out some time in their favorite chair, hot beverage nearby, to read, enjoy, and plan meals to come.

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Chanukah, the Jewish Festival of Lights, begins at sundown tomorrow, December 20.

One of the best-loved Chanukah treats is sufganiyot: a yeast-filled doughnut filled with something as simple as red jelly, or as decadent as cappuccino cream.

How easy is it to make sufganiyot for Chanukah?

Well…

How easy is it to make these jelly doughnut holes?

VERY.

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Did you know the term “vegan” has been around since 1944?

And that the American Vegan Society has been in existence for over 50 years?

And you thought “no animal products” cooking and baking was something new, eh?

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Here’s a baking truism:

The plainer, simpler, and more common the dish, the more recipes you’ll find for it.

And boy, doesn’t that turn simple into complicated – fast!

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Looking for a colorful addition to your autumn bread basket?

You won’t do better than these pumpkin muffins.

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If a plain scone is the little black dress of the breakfast baking closet, then specialty sugars are the Chanel, Hermès and Cartier. Waiting in the wings, they swoop in at the last moment and sprinkle on that special little sparkle that takes your baking from drab to fab.

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You know, there’s a reason they call certain breads “quick breads.”

Because they bake quickly?

No, not particularly.

Because they’re easy to put together and, once out of the oven, disappear quickly?

Yes, and yes.

This moist, golden pumpkin bread, a member of our 5-Star Recipes Hall of Fame (a.k.a. top-rated recipes), meets the criteria in spades.

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Did you know that sorghum is a member of the sugarcane family? (Hint: think sorghum syrup).

Did you know sorghum, a.k.a. milo, is the “fifth most important cereal crop grown in the world”? (says Wiki…)

Did you know sorghum flour makes a nicely moist, well-risen gluten-free muffin?

No?

Read on…

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Paula Deen does it.

Allrecipes.com does it.

Taste of Home, cdkitchen, and food.com all do it.

Even LiveStrong does it.

But sometimes, King Arthur Flour just does it better.

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Feeling a little squirrelly now that summer is over? Looking to stash away some great baking ideas for the fall holidays? Feel like tossing acorns at me to get me to stop already with the squirrel analogy?

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