Stuffing.

You’re thinking bread cubes, onions, herbs, celery, a bit of broth, right?

Or maybe a bag of Stovetop.

Well, think again. When it comes to this breakfast bread, “stuffing” runs a whole different (and tasty) gamut of possibilities.

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With holiday parties just around the corner, you’ll be needing some quick festive cakes at some point. This sparkly, whimsical cake can be decorated in less than…

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Ah, pray tell, what is this lovely loaf, with its buttery interior, golden crust, and tiny/tasty bits of smoked ham scattered throughout?

Why, I’m so glad you asked. That would be Ham & Cheese Brioche.

And you thought brioche was sweet…

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Just four simple players: caramel, chocolate, pecans, and sea salt.

Yet the the beautiful music these four friends make together – soft with crunchy, salty with sweet, nutty with chocolate with caramel – you’d think you were hearing a symphony, rather than a string quartet.

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Deep in the woods of Bakeryland, the forest creatures are preparing for their holiday feast. Cookies and pies and buns for the bunnies and birdies, but what about Sammy the squirrel? Sammy is gluten free and cannot join his friends in eating cake.Whatever shall he do?
OK, so maybe this opening is a little…

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Sweeeeeet!

Toooooooooo sweeeeeeeet….

Your pantry is packed with panettone. The counter is crammed with Christmas cookies. Even the foyer is filled with a flood of “ripening” fruitcakes…

Sugar high!

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Awhile back, I did a quick poll on our Facebook page asking readers for their preference in crescent rolls:

Crisp/flaky… or soft/yeasty?

And guess what, dear readers? You were split right down the middle, with half going for a soft yeast roll that unravels into a buttery strip; and half preferring a crisper, baking powder-based roll, one that shatters apart into buttery shards and flakes when you bite into it.

“Hmmm,” I thought to myself. “Wonder if we can have it both ways?”

And the answer is…

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Chocolate curls, chocolate swirls, cherries bright, sugar so white…

For me, one of the greatest joys I know is creating pretty baked goods. Sure, I like to make bread and pizza and biscuits just fine; but to make a tray of cupcakes or cookies that is truly beautiful brings the biggest smile to my face.

Of course, when I bring the goodies to share and have to tell my friends “sorry…

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How does this…

Become this…

…and then this?

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Tonight is my late night. No, not a late night of Letterman, or a late night baking pies for Thanksgiving tomorrow, but a late night here on the Baker’s Hotline. Once a week we all take turns closing down the hotline, answering questions after the kiddies have gone to bed, and the sourdough starter is at rest.

So, what is it like here after most of the company has left for the day?

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