I’ve waited a long time to say these words - I can finally reveal the cover of my new book, BAKE ANYTHING (coming September 29th from @harvestbooks !) This book is filled with essential recipes made to mix and match to create your own dream bakes. If you like my videos, you’re going to love this book. It has TONS of recipes, gorgeous photos from @nschinco , and it’s also my first book to have VIDEO - there are QR codes throughout that will take you to videos that show you different processes, step by step (thank you @gabriellamm , @ceilingdion , and @timothyracca ). Thanks to my amazing editor @safest , my wonderful agent Doe Coover, and all the talented people working behind the scenes at Harvest. I put my whole heart into this, and today it’s bursting - I cannot wait for you to see this beautiful book we baked up. You can preorder it now at the link in my bio ❤️🫶❤️
✨SO excited to share the trailer for my new YouTube channel HAPPY BAKING! New episodes + so much more excitement coming very soon! I know you’ve heard it before, but liking the video + subscribing on YouTube will help me immensely (linked in bio)! Sharing too 🥰 So grateful for your support, because it means I can keep making fun, educational content to share with you! 💛
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+ huge thanks to the crew helping me make this lil slice of my heart: @gabriellamm@ceilingdion@tartnyc + a few other magical friends ✨✨✨✨
A few simple components: caramelized shallots, asparagus, and a fat piece of Brie, all wrapped in a puff pastry crust. As the Brie warms up, it releases fat that sort of coats and helps roast the asparagus - and it’s incredible. I call them “parcel pies” and I make them every spring 🫶 recipe is linked in my bio if you wanna make some, too! 💚
IYKYK - it’s Roasted Strawberry Pie season!!!! Be sure to bake one while the gettin’s good! 🍓❤️🍓 Get the recipe (one of the most popular of all I’ve written!!!) inside #thebookonpie
How to tell when a cheesecake is perfectly done! You want to under-bake them slightly, as there will be some carryover cooking, and they continue to firm up as they cool. Look for the outer edge to be set and slightly souffled up - the interior will still jiggle a bit like jello when you gently shake the pan back and forth. I like to let mine cool in the oven with the door open, then at room temperature - slow cooling leads to a smooth, flat surface on top! ❤️ get the recipe for this pretty in pink Roasted Strawberry Cheesecake in my most recent Substack! 🍓🍓🍓
