Heavenly Hash – YUM!

Rocky Road – MORE YUM!

Wait a minute – what’s the difference?

Hmmm, let me Google this…

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It’s been a busy day. Maybe a tough one. You get home, drop your keys, and take a peek at the mail. Smiling up at you from the pile is your Baking Sheet, with a gorgeous photo of something that a) makes you hungry and b) has you itching to bake. RIGHT NOW. Better yet, there’s the promise of many more recipes of equal allure inside. Recipes like this one.

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Isn’t it funny that when you get a group of people together, you can usually divide them up in so many different groups with just a few words?

Cat lovers over here, dog lovers over there. Easy listening on the right, Heavy Metal on the left.

Vanilla? Chocolate.

Hey, fruitcake lovers, join me on the couch.

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As summer winds down and we start to think about cool winter dinners, I think about roasting vegetables for side dishes and complements to our dinners. But should vegetables always be the side dish? Why not make them a main dish this year?

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Once upon a time, The Baking Sheet editorial staff put their heads together and wondered, what can we do that will convince all King Arthur fans to subscribe to our little newsletter? What if we gave them a present, kind of like the recipe cherry-on-top, for subscribing? So we did.

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These are just about the prettiest cookies you’ll ever see.

And super-tasty, too.

So, tell me again why you’ve never made biscotti?

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Christmas Eve.

The stockings are hung by the chimney with care…

Visions of sugarplums dance in their heads…

Not a creature is stirring…

…except you, of course. Trying to figure out Christmas morning breakfast. (more…)

Want to have ginger snowmen, fresh-baked and ready to decorate, in just 10 minutes?

Sure you do! Who wouldn’t, given the hectic schedules we all pursue at this time of the year.

Between work and holiday shopping, chores and holiday shopping, errands and holiday shopping – and holiday shopping – who has time for making cookie dough, rolling it out, cutting, carefully transferring cutouts to cookie sheets, baking, cooling…

You do!

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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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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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