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#MilkStreetBakes showcases creative baking recipes, culinary techniques, and delightful dessert inspirations. Join a community of passionate bakers, sharing mouthwatering treats, tips, and innovative ideas for home kitchens and festive occasions.
The best recipe you’ve never heard of is...French Apple Cake! Chris Kimball nicely summed up the “offhand charm” of this recipe in our magazine. “It is a last-minute dessert thrown together without a recipe,” he wrote. “When one requests exact measurements, French cooks explain the process with a disdainful flick of the head, an exhalation of cigarette smoke and a phrase of discouragement: ‘N’importe.’” It’s basically a pile of apples, glued together with tiny bit of sticky batter, which bakes up around them into a light crumb with a thin, crackly crust. It is, as all fruit desserts should be, all about the fruit. Get the recipe for French Apple Cake via the link in our profile → @177milkstreet #milkstreetrecipe #bestrecipeyouveneverheardof #cake #applecake #milkstreetbakes #baking #holiday #holidayrecipe #EasyRecipe #dessert
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The best recipe you’ve never heard of is...French Apple Cake! Chris Kimball nicely summed up the “offhand charm” of this recipe in our magazine. “It is a last-minute dessert thrown together without a recipe,” he wrote. “When one requests exact measurements, French cooks explain the process with a disdainful flick of the head, an exhalation of cigarette smoke and a phrase of discouragement: ‘N’importe.’” It’s basically a pile of apples, glued together with tiny bit of sticky batter, which bakes up around them into a light crumb with a thin, crackly crust. It is, as all fruit desserts should be, all about the fruit. Get the recipe for French Apple Cake via the link in our profile → @177milkstreet #milkstreetrecipe #bestrecipeyouveneverheardof #cake #applecake #milkstreetbakes #baking #holiday #holidayrecipe #EasyRecipe #dessert
We call this “focaccia pizza” (aka Slab Pizza) around the office because it merges the flavor, chew, and height of focaccia with a pizza dough that takes almost no times to make—no overnight rise, just one hour of active time. The key to the airiness and chew is a higher level of hydration, which weakens the gluten and turns to steam in the oven, creating bubbles in the crust. And a layer of olive oil and semolina on the baking sheet ensures a crunchy, crispy crust. Today’s pizza is brought to you by our culinary production director Wes Martin. Get the recipe for Arrabbiata Slab Pizza via the link in our profile → @177milkstreet #milkstreetrecipe #milkstreetbakes #focaccia #pizza #pizzarecipe #slabpizza #EasyRecipe #cooking #Recipe
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We call this “focaccia pizza” (aka Slab Pizza) around the office because it merges the flavor, chew, and height of focaccia with a pizza dough that takes almost no times to make—no overnight rise, just one hour of active time. The key to the airiness and chew is a higher level of hydration, which weakens the gluten and turns to steam in the oven, creating bubbles in the crust. And a layer of olive oil and semolina on the baking sheet ensures a crunchy, crispy crust. Today’s pizza is brought to you by our culinary production director Wes Martin. Get the recipe for Arrabbiata Slab Pizza via the link in our profile → @177milkstreet #milkstreetrecipe #milkstreetbakes #focaccia #pizza #pizzarecipe #slabpizza #EasyRecipe #cooking #Recipe
Ricotta cheesecake is the dream, but it often evokes something served out of a wet plastic bag—grainy, loose, soggy. Some-odd decades ago, Chris tried a version in an East Village Italian restaurant that delivered on the promise; it was light, creamy, and bright, and most of all, held together. “I kept coming back to that ricotta cheesecake of so long ago,” Chris wrote, longingly, in our magazine. Years later, we finally got to the bottom of it. A little semolina flour helped soak up the extra moisture, and an extra egg, which allowed us to simply bake the cake in a 350°F oven for 40 minutes and still get a light texture. Plus, no water bath. It’s cracked, and we’re fine with that. Get the recipe for Ricotta-Semolina Cheesecake via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreetbakes #dessertrecipe #dessert #cheesecake #EasyRecipe #baking
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Ricotta cheesecake is the dream, but it often evokes something served out of a wet plastic bag—grainy, loose, soggy. Some-odd decades ago, Chris tried a version in an East Village Italian restaurant that delivered on the promise; it was light, creamy, and bright, and most of all, held together. “I kept coming back to that ricotta cheesecake of so long ago,” Chris wrote, longingly, in our magazine. Years later, we finally got to the bottom of it. A little semolina flour helped soak up the extra moisture, and an extra egg, which allowed us to simply bake the cake in a 350°F oven for 40 minutes and still get a light texture. Plus, no water bath. It’s cracked, and we’re fine with that. Get the recipe for Ricotta-Semolina Cheesecake via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreetbakes #dessertrecipe #dessert #cheesecake #EasyRecipe #baking
This weekend project is...Turkish Crescent Cookies! Or, moon cookies. Chris first tried one at the 250-year-old Haci Bekir confectionery and bakery in Istanbul and was immediately charmed by its old world character. “It’s a grownup cookie from a city that goes back centuries, the seat of power for Emperor Constantine and then later, in the mid-15th century, the conquering Ottomans,” he wrote. “Also, there is the intriguing combination of lemon zest, walnuts, raisins and chocolate.” These don’t necessarily qualify as a “project” in that they require a long rise or special ingredients; you might be able to make these from what’s in the cupboard. Which is the spirit of this dessert. They were originally made from leftover bakery scraps as filling. The “project” part is the assembly, rolling them out into fat crescents and topping with a sprinkling of almonds and dusting of powdered sugar. Rose brings you her adaptation. Get the recipe for Turkish Crescent Cookies via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreetbakes #baking #cookies #holiday #holidaybaking #holidayrecipe #brunch #brunchrecipe #EasyRecipe #weekendproject
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This weekend project is...Turkish Crescent Cookies! Or, moon cookies. Chris first tried one at the 250-year-old Haci Bekir confectionery and bakery in Istanbul and was immediately charmed by its old world character. “It’s a grownup cookie from a city that goes back centuries, the seat of power for Emperor Constantine and then later, in the mid-15th century, the conquering Ottomans,” he wrote. “Also, there is the intriguing combination of lemon zest, walnuts, raisins and chocolate.” These don’t necessarily qualify as a “project” in that they require a long rise or special ingredients; you might be able to make these from what’s in the cupboard. Which is the spirit of this dessert. They were originally made from leftover bakery scraps as filling. The “project” part is the assembly, rolling them out into fat crescents and topping with a sprinkling of almonds and dusting of powdered sugar. Rose brings you her adaptation. Get the recipe for Turkish Crescent Cookies via the link in our profile → @177milkstreet #milkstreetrecipes #milkstreetbakes #baking #cookies #holiday #holidaybaking #holidayrecipe #brunch #brunchrecipe #EasyRecipe #weekendproject
For a tender, fluffy challah, we borrowed a technique used to make Japanese milk bread, famed for its feathery-light crumb. We make a water roux (also called tangzhong) by mixing a little flour and hot water until it forms a gel-like paste; this increases the hydration level without turning the dough wet, provides structure to the crumb, and gives it that feathery-ness we love about milk bread. (It also increases the shelf life.) Oil is the fat of choice in traditional challah; we chose EVOO for fruity, peppery notes that compliment sweet, bright golden raisins plumped in orange juice. And, though a six-strand challah looks nice, we did away with the fuss and opted for two simple braids. Our resident baking expert Rose Hattabaugh is your steady guide. Get the recipe for Olive Oil Challah with Golden Raisins via the link in our profile → @177milkstreet #milkstreetrecipe #milkstreetbakes #challah #holidaybaking #bread #holidayrecipe #EasyRecipe #breadbaking #Recipe
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For a tender, fluffy challah, we borrowed a technique used to make Japanese milk bread, famed for its feathery-light crumb. We make a water roux (also called tangzhong) by mixing a little flour and hot water until it forms a gel-like paste; this increases the hydration level without turning the dough wet, provides structure to the crumb, and gives it that feathery-ness we love about milk bread. (It also increases the shelf life.) Oil is the fat of choice in traditional challah; we chose EVOO for fruity, peppery notes that compliment sweet, bright golden raisins plumped in orange juice. And, though a six-strand challah looks nice, we did away with the fuss and opted for two simple braids. Our resident baking expert Rose Hattabaugh is your steady guide. Get the recipe for Olive Oil Challah with Golden Raisins via the link in our profile → @177milkstreet #milkstreetrecipe #milkstreetbakes #challah #holidaybaking #bread #holidayrecipe #EasyRecipe #breadbaking #Recipe

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