Bake from Scratch January/February 2019

Our first issue of 2019 is here, and it’s piled high with baking inspiration! Fight winter’s cold temperatures with our recipes that will give you an excuse to keep the coffee pot on all day, like our Irish Coffee Coffee Cake (our cover star!). We’ve got your snow-day baking covered with a cozy collection of recipes that only require a few pantry staples. Then, meet our latest FOMO (fear of missing out) cookie obsession: hamantaschen, the classic Purim cookie with the triangular shape and endlessly customizable fillings. And for those who are only here for the buttery goodness—you know who you are—check out our flaky, sugary morning buns and the St. Louis Gooey Butter Cake. Their magic begins and ends with golden butter. With a new year comes a new back page feature, and for 2019, we’re all about brownies! First up is a back page brownie full of espresso, Kahlúa, and coffee’s favorite cookie: Biscoff. Finally, we’re honored to feature shining pastry star Dolester Miles, fresh off a James Beard Award win for Outstanding Pastry Chef. Dol has been infusing the Birmingham, Alabama, baking scene with warmth and ingenuity for more than 30 years—and we’ve got the inside scoop on her story!

With this magazine in hand, your new year of baking will be off to an amazing start.