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The Cookstr Weekly: Get Baking

September 19, 2014

As the first leaves start to fall and it’s no longer unbearable to turn the oven on, I’m starting to think about fall baking. The coming months will bring plenty of birthday parties, family dinners, Rosh Hashanah, and Thanksgiving, which means cakes, cookies, and quickbreads.

By all means, let’s dust off those tried and true favorites, but I’m also taking time to experiment with new ingredients and techniques to debut at holiday gatherings this season. But don’t worry, friends – I promise I’ll still make that pumpkin cake at least once.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

Cinnamon Crumb Surprise
  by Rose Levy Berenbaum

 
Topped with fragrant cinnamon crumbs, this golden loaf has a hidden treat in the middle: a tart layer of buttery apple slices, nestled inside a layer of cinnamon crumbs. This is a real favorite in our house, perfect with coffee or tea; I also enjoy it with a glass of cold milk.” 

– Rose Levy Berenbaum

More Baking Recipes from Cookstr
———-

Harissa, a chili sauce widely used in North Africa and Morocco, is a wonderfully flavorful condiment that lends an exotic flavor to an everyday sausage-and-potato hash. If your local grocery store doesn’t carry this ingredient, look for it online; it’s widely available. This hash is the ideal accompaniment for fried or scrambled eggs, hot coffee, and the Sunday paper.”

– Lorna Yee, The Everyday Wok Cookbook

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