Each recipe in this collection is a testament to the range and reliability of the humble cast-iron skillet. From yeasted breads to a large caramel apple cookie, these sweet and savory bakes are cozy comfort in every bite. ## Cast Iron Care #### **CLEANING** When it comes to cleaning cast iron, hot water and a little elbow grease are your best tools. For tough, stuck-on grit and grime, coarse salt, a scrub brush, a durable chain mail scrubber, scouring pads, or even household items like a toothbrush or cotton swabs work incredibly well. More than anything, you want to avoid submerging your cast-iron cookware in water, which will increase the risk of rusting. Once you’re done cleaning, it’s important to dry your cast iron quickly and thoroughly. A clean, lint-free cloth or paper towel typically works best. Finally, you’ll rub a very light layer of cooking oil onto the surface of your cookware, using a paper towel to wipe the surface until no oil residue remains. #### **OVEN-SEASONING** Seasoning not only helps to create a nonstick surface but also works to prevent your pan from rusting. Though it requires a little extra care, a properly seasoned cast-iron pan can last generations. 1. To season your cast-iron cookware, rub a very small amount of cooking oil onto the surface of your cookware. Then, use a paper towel to wipe the surface until no oil residue remains. Cast iron becomes sticky when too much oil is applied, so it’s important to use only a small amount. 2. Place a sheet of foil or a rimmed baking sheet on lower rack of oven to catch drips. Place oiled pan upside down on center rack of oven. 3. Bake in a preheated 350°F (180°C) oven for about 1 hour. Turn off oven, and let pan cool in oven. Repeat as necessary. Store in a cool, dry place. #### **RUST** Typically, you should avoid harsh acids coming into contact with your cast-iron cookware. However, rust requires a little extra attention. There are two main methods for getting rid of rust on cast-iron cookware: ##### **LEMON & SALT OR POTATO & SALT:** 1. Cut a fresh lemon or potato in half and dip each half in kosher salt. 2. Rub the lemon or potato, salt side down, vigorously over any rusted spots, adding salt as needed until the rust is lifted. 3. Rinse the pan with a little mild dish soap and warm water and then wipe dry with a clean dish towel or paper towel. Re-season, and your pan is ready to be used again. ##### **STEEL WOOL:** 1. Use a fine-grade steel wool pad and scrub the pan’s surface to remove rust and debris. 2. Wash away any residue with hot water and mild soap. Dry completely and re-season. ## Cast Iron Creations ### Jalapeño Popper Swirl Bread View ### Peanut Butter-Banana Upside-Down Cake View ### Skillet Focaccia View ### Caramel Apple Skillet Cookie View ### Orange Coffee Cake View ### Cheddar Pecan Scones View ### Mexican Chocolate Cinnamon Rolls View The post 7 Bakes for Cast-Iron Skillet Season first appeared on Bake from Scratch.

Game day just got a whole lot grander with this appetizer-inspired swirl bread. The ultimate homage to a spicy, cheesy favorite, our tender, enriched bread is swirled with a filling of crisp bacon, spicy jalapeño, savory green onion and garlic, rich cream cheese, and melty white Cheddar. This one will have everyone coming back for […] The post Jalapeño Popper Swirl Bread first appeared on Bake from Scratch.

Rich, tender peanut butter cake meets caramelized banana in this sweet spin on an upside-down cake. A layer of halved bananas is nestled into a simple caramel, where they’ll take on a caramelized flavor all their own as the sugars in the bananas bake. The final flip out of the pan reveals gooey caramel, beautifully […] The post Peanut Butter-Banana Upside-Down Cake first appeared on Bake from Scratch.

Bright, fresh, and beautiful, this pillowy focaccia combines two Italian classics to create a loaf vibrant in both flavor and appearance. Stunningly green, our pesto imparts gorgeous notes of fresh and almost floral basil, toasty pine nuts, a citrusy kick of lemon, salty and rich Parmigiano Reggiano, and punchy garlic into every bite. Deliciously crisp […] The post Skillet Focaccia first appeared on Bake from Scratch.

It’s hard to imagine that the world-famous peanut lives in a constant state of identity crisis. While it has the flavor characteristics of a nut, boasts the nutritional content of a seed, and develops underground like a tuber, the peanut actually belongs to the same plant family as beans and peas, called Leguminosae. As a legume, it is like no other in its class. Roasted, it releases aromatic oils and becomes undeniably crunchy; boiled, the peanut turns soft and creamy. It can be ground into peanut butter, pressed into cooking oil, and milled into flour. The peanut may forever struggle with the existential question, “Am I a pea, or am I a nut?” Whatever the answer, it remains the perfect baking companion. Peanuts weren’t always a pantry essential; in fact, their popularity had a slow start. One man dedicated much of his life to changing this circumstance. Dr. George Washington Carver was born into slavery with a single name: George. As a free man, George Carver is credited with more than 300 uses for the peanut, from paints and lubricants to textiles and insulation, and 105 culinary uses. The peanut’s popularity took off, remaining a pantry staple to this day. For how common peanuts are today—from ball games and the circus to mid-flight snacks—they are usually recognized by differences in preparation, such as salted, roasted, and shelled. However, peanuts vary by type, and four market varieties dominate the US peanut industry—Runner, Virginia, Spanish, and Valencia—each exhibiting a distinct flavor and composition. The most common peanut, comprising approximately 85% of peanuts in the US, is the Runner, which is a particularly hardy crop with a high yield. Peanuts from Runner plants are medium-sized and uniform and have a very basic peanut flavor. Their low cost stretches their use to a variety of products, from peanut butters and oils to candies and snacks. Flavored with honey, packaged alongside other nuts, or dry-roasted, these peanuts appear readily on grocery store shelves and are the ultimate do-it-all option. The Virginia variety is the Cadillac of peanuts. It is prized for its larger size and superior quality. A “blister roast,” or a hot dip in oil, boosts this peanut’s crunch factor, and Virginias are best enjoyed on their own. However, they can be used in any recipe calling for peanuts and add outstanding crunch and sweet flavor—if you don’t mind spending a little extra. The Spanish peanut is small, round, and extra-rich in oleic acid (a monounsaturated fatty acid shown to be beneficial to health), making it the select choice for extracting peanut oil. The higher oleic content also increases shelf life of the peanut, which means that the peanuts in your favorite candy bars stay fresher longer. The less readily available Valencia is dainty in size but packs a higher ratio of carbs, lending to its signature sweetness. Long pods with multiple beans are characteristic, so if you find a shell with four or five peanuts, you’re likely holding a Valencia. This peanut is the preferred choice in all-natural peanut butters, where the inherent sweetness means no added sugars. Speaking of peanut butter, let’s talk about one of the most beloved peanut products. A slurry of carbohydrates and proteins made creamy from the dispersion of unsaturated fats, peanut butter adds enticing flavor and silky texture to baked goods, becoming a perfect addition to cake batter and the star of buttercream. Chunky peanut butter swaps effortlessly for creamy in most recipes, but take care when piping frosting made with chunky peanut butter, as the peanut bits can quickly clog up pastry bags and piping tips. Of course, the process of grinding peanuts doesn’t stop at peanut butter. A rough grind and a thorough press extracts a golden oil that can be used to heighten baked goods. When the oil comes from roasted peanuts, the final product is fragrant and intensifies peanut flavor in recipes. The oil can also be refined, which gives it a neutral flavor and increases the smoke point. The high smoke point of peanut oil makes it the perfect medium for frying light and fluffy treats like doughnuts, beignets, and funnel cakes. Once the oil is extracted from the peanut meal, defatted flour remains. Also called peanut butter powder, this seemingly new product is showing up on grocery store shelves. Don’t let that fool you, though—peanut flour has been used in baked goods for decades, like the peanut biscuits described in the August 18, 1883, issue of Scientific American. Peanut flour can be used in cookies, bars, cakes, and leavened breads for added flavor and texture, but because it doesn’t contain gluten, it is not a direct swap. The secret ingredient to many a beloved recipe the peanut endures as one of the most versatile of pantry staples. Thanks to Carver’s brilliance and fortitude this national treasure is ours to enjoy. ## Bake with Peanuts Whether whole, chopped, ground to flour, or blended to make creamy nut butter, the versatility of the iconic peanut offers unrivaled texture and taste to any baked good. From a stacked and frosted meringue layer cake to tender banana-peanut butter biscuits, these peanut-packed recipes offer new twists on a pantry favorite. ### Peanut-Jalapeño Cornbread View ### Bourbon Peanut Brittle View ### Honey-Peanut Butter Cookies View ### Banana Cake with Peanut Butter Icing View ### Chocolate Peanut-Swirled Banana Bread View ### Peanut Chocolate-Stuffed Cookies View ### Peanut Butter-Marshmallow Skillet Cookie View ### Peanut Butter Cookie Cake View ### Coffee-Peanut Meringue Cake View ### Brown Sugar-Peanut Pie View ### Banana-Peanut Butter Biscuits View The post From the Pantry: Peanuts first appeared on Bake from Scratch.

Two pantry staples, peanuts and cornmeal, come together to make the ultimate side dish. The addition of buttermilk creates a tender crumb, and chopped peanuts add flavorful crunch. Spicy jalapeño is balanced by a touch of sweet honey, and a nutty swirl of browned butter further complements the richness of the roasted peanuts. Makes 1 […] The post Peanut-Jalapeño Cornbread first appeared on Bake from Scratch.

Golden, crunchy, and full of rich, buttery peanuts, peanut brittle recipes have been passed down for decades. The true enchantment of peanut brittle is explained by sugar science and a basic chemical reaction. The sugar mixture first undergoes caramelization, coming to a temperature that transforms it into candy. Next, the addition of baking soda causes […] The post Bourbon Peanut Brittle first appeared on Bake from Scratch.

In Erin Jeanne McDowell’s kitchen, precision is an act of love. Her voice—whether through a screen, a recipe, or across the pages of a book—carries both the confidence of a professional and the warmth of someone who’s constantly curious. “I’m a visual learner,” she says. “So, I do my best to describe things with as many visual cues as possible. When I’ve got the chance to demonstrate via video—even better, because I can share both words and visual instruction! I think sometimes the best way to teach is to find several ways to describe the same thing—this way, you’re simultaneously providing multiple examples to drive home instruction and, also, more people have a chance of resonating with it.” There’s a generosity in that instinct—a belief that technique isn’t something to guard but to share until it finds a home in someone else’s hands. It’s the same spirit that shaped her earliest lessons. “I grew up baking with my mom and grandma, and those memories fuel a lot of my love of baking to this day,” she says. “Part of why I love sharing and teaching is because there’s also lots of people out there without this strong connection to food. Maybe I can be the surrogate ‘family member’ to teach someone how to bake something from scratch.” That impulse—to make the kitchen a more human, forgiving place—anchors all of Erin’s work. Her “fearless baker” ethos has never been about perfection but about the courage to try, fail, and try again. “I loved watching Julia Child with my grandma on PBS,” she remembers. “Even when something didn’t go right, [Julia] always had encouraging words and a clear path forward. She made cooking seem approachable but also fun, and that’s something I try to do in all my work, too! There’s no reason to be scared—it’s all about having fun, enjoying the process and the delicious end result!” That spirit of joyful, confidence-building teaching is one our readers already know well. Erin has graced the pages of Bake from Scratch many times over the years and has twice been a guest instructor at our annual Fall Baking Retreat—beloved by participants for her clarity, kindness, and contagious enthusiasm. Her classes sell out quickly, a testament to the trust and excitement she inspires in bakers who’ve learned from her both on the page and in person. Erin approaches pastry like a conversation between the senses. “I think it’s wise to use all of your senses when baking. It can help you learn on a deeper level and improve your skills more,” she says. “So much of baking is muscle memory—and practice makes perfect! When you use all your senses, you’re learning to bake more like a professional. Not just following instructions blindly, but learning when things look, feel, smell, taste, and even sound just right.” Now, as she steps into her new role as a 2026 Bake from Scratch contributing editor, that philosophy widens to meet a new community of readers. “I love the vibrant community of bakers that Bake from Scratch reaches and am so excited to dive into new recipes and techniques with all of the readers,” she says. “I’m looking forward to sharing bakes inspired by the seasons, as well as tips to level up your baking confidence! I’m hoping to offer readers recipes that are fun to make, are beautiful to share and serve, and that will impress but are easily achievable!” In her world, a recipe is never just instruction—it’s an invitation. Each turn of a whisk, each perfectly browned crust is a form of kinship. Erin bakes as though she’s reaching out a hand through time and flour and memory, whispering what every home baker longs to hear: ### _You’ve got this._ _Keep going.  _ Hailing from Kansas City, Missouri, Erin Jeanne McDowell is an award-winning baker, writer, and culinary teacher. She is the author of _The Fearless Baker: Simple Secrets for Baking Like a Pro_  (2017), _The Book on Pie: Everything You Need to Know to Bake Perfect Pies_  (2020), and _Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between_  (2022). She also writes her Happy Baking Newsletter on Substack and hosts the video series Happy Baking on YouTube. Follow Erin on Instagram at @emcdowell and at erinjeannemcdowell.com. The post Erin Jeanne McDowell: Baking Fearlessly first appeared on Bake from Scratch.

Recipe by Sawako, Fait Beau Tokyo Shokupan’s softness comes from a balance of fat, hydration, and patient gluten development. The dough starts simply but transforms as it’s kneaded, shifting from sticky to beautifully elastic. Folded, rolled, and baked snugly in the pan, the loaves pull apart with a thin, almost paper-like sheet that is a […] The post Shokupan first appeared on Bake from Scratch.

The dictionary definition of “hyperbole” is “exaggerated statements or claims not meant to be taken literally.” When it comes to recipes, when I see superlatives (exaggerated expressions of praise) such as “best in the world,” my immediate reaction is “oh, really—give me a break,” coupled with wincing distaste. Has the author really tasted that many […] The post Rose Levy Beranbaum: Hyperbole and How to Evaluate a Recipe first appeared on Bake from Scratch.

Also called a profiterole, the cream puff is pâtisserie’s crowning achievement of simplicity. Buttery, light-as-air dough bakes into fluffy rounds with a delicate hollow center, begging to be filled with luscious crème mousseline. Dust with confectioners’ sugar and pile them high; take joy in the uncomplicated perfection. Makes about 30 cream puffs The post Cream Puffs first appeared on Bake from Scratch.

Few things can truly exceed the richness and creaminess of cheesecake. But with the addition of chocolate, this luxurious cake reaches new levels of decadence. Most people are familiar with a classic New York-style cheesecake. A sweet and toasty graham cracker crust adds a slight crunch, creating a wonderful balance to the thick layer of […] The post Chocolate Cheesecake first appeared on Bake from Scratch.

Taking inspiration from _Every Day Coupetails_—the latest edition in the Coupetails series by Brian Hart Hoffman and Brooke Bell—we created these lively libations and savory snacks for all your seasonal soirées. ## Chipotle, Gouda, and Cheddar Bites VIEW THE RECIPE ## End of the Jam Jar Martini VIEW THE RECIPE ## Everything Bagel Linzers VIEW THE RECIPE ## French-ish Manhattan VIEW THE RECIPE ## Rosemary and Goat Cheese Sandwich Bites VIEW THE RECIPE ## Butterfly VIEW THE RECIPE ## Fig, Walnut, and Blue Cheese Thumbprints VIEW THE RECIPE ## Spiced Lillet Rouge VIEW THE RECIPE ## Herbed Pine Nut Crackers VIEW THE RECIPE ## Stephen’s Ginger Martini VIEW THE RECIPE Pop some bubbly and raise a coupe to your new favorite cocktail book, _Every Day Coupetails_. This delightful collection of cocktail recipes, crafted by Brian Hart Hoffman and Brooke Bell, features timeless flavors served up in the coupe. In addition to favorite drinks inspired by Brian and Brooke’s travels and memories with family and friends, _Every Day Coupetails_  also offers decadent desserts to keep your gatherings effortlessly stylish. ORDER YOUR COPY The post Perfect Pairings for Seasonal Soirées first appeared on Bake from Scratch.

“My husband, Stephen, has become a martini-drinking man over the last few years, and this creation is one of his best! Our neighbors Susan and Andy must have “shaker-level hearing,” because once this drink is in the shaker, a social gathering isn’t far behind.” —Brian Hart Hoffman Makes 1 serving The post Stephen’s Ginger Martini first appeared on Bake from Scratch.

This is the kind of cracker where you can mix and match the main ingredients to truly bake it your own. Try Gruyère, thyme, and sage or Parmesan, rosemary, and oregano. The buttery, delicate flavor of pine nuts complements just about any cheese and herb combo you can think of. Makes about 60 crackers The post Herbed Pine Nut Crackers first appeared on Bake from Scratch.

“You might be familiar with Lillet Blanc, but Lillet Rouge offers a deeper, richer flavor full of dark fruits and delicate spices. Topped with Champagne, this cocktail is a bubbly delight perfect for the first cool days of fall.” —Brooke Bell Makes 1 serving Makes about 1 cup The post Spiced Lillet Rouge first appeared on Bake from Scratch.

These soft and tender cookies feature a buttery, rich cookie base loaded with nutty, earthy flavor from tangy blue cheese and crunchy walnuts. With its contrasting sweetness, a dollop of honey-like fig preserves creates a harmonic trio of flavors. Makes about 36 cookies The post Fig, Walnut, and Blue Cheese Thumbprints first appeared on Bake from Scratch.

“This one’s for you, Mom! My mom loved a Brandy Alexander (a creamy, dessert-style cocktail that’s like a boozy milkshake), so Brooke and I decided to take that inspiration and create something even more “Mom-like” in her memory. Entrée Earl Grey tea, her absolute favorite. There is no doubt that butterflies will flutter around as […] The post Butterfly first appeared on Bake from Scratch.

Woodsy rosemary and a pinch of pepper impart an earthy flavor to these crackers, which are topped with a lightly sweetened whipped goat cheese. Their subtly sweet flavor pairs well with any cocktail that includes notes of citrus. Makes about 18 sandwich cookies The post Rosemary and Goat Cheese Sandwich Bites first appeared on Bake from Scratch.

Traditionally sweet Linzers go savory in these stackers. Buttery dough sprinkled with oniony, garlicky everything bagel seasoning is layered with whipped cream cheese for an intensely flavorful bite. Makes about 18 sandwich cookies The post Everything Bagel Linzers first appeared on Bake from Scratch.

Say seasons greetings to the piquant flavors of these nibbles that are equal parts Southern cheese straws and cheese crackers. Dock marks in the center of each cracker are the key to maintaining a flaky, crunchy texture; as they bake, the butter melts and creates steam that causes the crackers to puff up, escape through […] The post Chipotle, Gouda, and Cheddar Bites first appeared on Bake from Scratch.

’Twas the Night Before Christmas…when all through the house, not a creature was stirring, not even a mouse. That includes you, busy baker. Why? Because your holiday brunch is already prepped and waiting in the refrigerator. Come that bright Christmas morn, you can devote precious time to enjoying family and presents, not mixing dough. Then, when the merry revelers become hungry, preheat your oven–Pull-Apart Milk Bread, Eggnog Sweet Rolls, and Peppermint scones await. ### Eggnog Sweet Rolls View Recipe ### Pull-Apart Milk Bread Wreath View Recipe ### White Chocolate Peppermint Scones View Recipe The post Make-Ahead Christmas Brunch Breads first appeared on Bake from Scratch.

Regular sweet rolls will do for any day—for this special day, take it up a notch with our Eggnog Sweet Rolls. You’ll mix, proof, fill, and shape your sweet rolls the night before. Then, before you dig into your presents, pull the rolls out for a final proof. While the rolls bake, you can quickly […] The post Eggnog Sweet Rolls first appeared on Bake from Scratch.

# Books ## Bake from Scratch Volume Ten SHOP HERE ## _The Japanese Pantry_ SHOP HERE ## _Hokkaido_ SHOP HERE ## _Real Japanese Cooking_ SHOP HERE ## _Japanese Home Cooking_ SHOP HERE ## _108 Asian Cookies_ SHOP HERE # Japanese Pantry ## Stainless Steel Wire Whisk SHOP HERE ## Japanese Handle Knives SHOP HERE ## Teflon Baking Paper SHOP HERE ## Omelet Pan and Chopsticks SHOP HERE ## Grater SHOP HERE ## Red Bean Paste SHOP HERE ## Soy Sauce SHOP HERE ## Dashi SHOP HERE ## Matcha SHOP HERE ## Matcha SHOP HERE ## Rolling Pins SHOP HERE SHOP HERE # Scoops ## OXO Small Cookie Scoop SHOP HERE ## OXO Medium Cookie Scoop SHOP HERE ## OXO Large Cookie Scoop SHOP HERE ## OXO Small & Medium Cookie Scoop Set SHOP HERE # Rice Flours ## Mochiko Rice Flour SHOP HERE ## Shiratamako Rice Flour SHOP HERE ## Joshinko Rice Flour SHOP HERE ## Glutinous Rice Flour SHOP HERE # Baking School In-Depth ## Thermapen® ONE - Bake From Scratch Limited Edition SHOP HERE ## Spray Bottles SHOP HERE ## Glass Mixing Bowls SHOP HERE ## Williams Sonoma Signature Thermo-Clad Stainless-Steel Saucepan SHOP HERE ## GIR Ultimate Spatula SHOP HERE ## Williams Sonoma Stainless-Steel Strainer SHOP HERE ## All-Clad Precision Stainless-Steel Balloon Whisk SHOP HERE ## Williams Sonoma Elite Serrated Bread Knife, 8" SHOP HERE ## Williams Sonoma Goldtouch® Pro Nonstick Loaf Pan SHOP HERE # The Baker’s Passport to Japan ## Ginza Kimuraya LEARN MORE ## Nakamise Shopping Street LEARN MORE ## Kameya LEARN MORE ## Sensoji Temple LEARN MORE ## Ken’s Cafe Tokyo LEARN MORE ## Kappabashi Dougugai LEARN MORE ## Majimaya LEARN MORE ## Kazariya LEARN MORE ## Ichimonjiya Wasuke LEARN MORE ## Imamiya Shrine LEARN MORE ## Cooking Sun LEARN MORE ## Wagashi Issho LEARN MORE ## Ochiairo LEARN MORE # Sawako’s Tokyo Kitchen ## Williams Sonoma Goldtouch® Pro Nonstick Round Cake Pan, 6" SHOP HERE ## Fat Daddio's Anodized Aluminum Square Cake Pan, 10 x 2 Inch SHOP HERE ## Fat Daddio's Anodized Aluminum Bread Pan, 7.75 x 3.75 x 2.5 Inch, Set of 2 SHOP HERE ## Fait Beau Tokyo LEARN MORE # A Tale of Two Teas ## Kimono Tea Ceremony MAIKOYA LEARN MORE ## HIGASHIYA GINZA LEARN MORE # The Art of Telling Japan’s Story ## _Japan: The Cookbook_ SHOP HERE ## _Food Artisans of Japan: Recipes and stories_ SHOP HERE ## _Japanese Farm Food_ SHOP HERE ## _Japan: The Vegetarian Cookbook_ SHOP HERE ## _Preserving the Japanese Way_ SHOP HERE ## Brown Rice Miso SHOP HERE ## Organic Barley & Brown Rice Miso SHOP HERE ## Aluminum Ring Mold Pan SHOP HERE ## Anson Mills Ni-Hachi Sobakoh Buckwheat Flour SHOP HERE # A Look at Japanese Makers ## Yamaki Jozo LEARN MORE ## Yuba Cafe LEARN MORE ## Dorasan Ramen LEARN MORE ## Isao Kimura LEARN MORE ## Chihara Hardware LEARN MORE ## Nagai-ya Seika LEARN MORE ## Pizza Lion Rock Art & Cafe LEARN MORE ## Soba Ra LEARN MORE # Origin of a Classic ## Mini Tart Pans SHOP HERE ## BAKE Cheese Tarts LEARN MORE ## Hokkaido Baked Cheese Tart Company LEARN MORE _This post contains affiliate links. If you purchase through these links, we may earn a small commission at no extra cost to you. We only recommend products we truly love and believe will add value to our readers._ The post Shop the Issue: January/February 2026 first appeared on Bake from Scratch.

Make every holiday gathering feel warm, thoughtful, and beautifully appointed with our curated collection of gifts for the hosts who make the season shine. From elegant wine chillers and festive table accents to luxurious hand washes, artisan teas, and whimsical kitchen touches, these picks bring both style and practicality to any celebration! Stonewall Kitchen, Classic […] The post Quick-Ship Gifts Every Holiday Host Will Love first appeared on Bake from Scratch.