Bake from Scratch

Not willing to wait for your new Ankarsrum to arrive before diving into the recipes? Maybe you found one of our recipes that uses an Ankarsrum, but you prefer a conventional stand mixer. We’re here to help! Check out some of simple recipe variations, conveniently swapped from our original methods using an Ankarsrum to a conventional stand mixer, below.

Milk chocolate chips are small and evenly distributed, softening throughout the dough and rounding out the flavor, while the chopped dark chocolate creates irregular pockets that linger longer than the chips, giving every cookie its own geography of chocolate. The best bites happen where the two collide.

The strawberry is a tricky ingredient to bake with; at 91% water, it tends to waterlog the crumb. The secret is to cook the berries down into a jammy concentrate (1/2 pound in, 1/4 cup out—chef’s kiss). Crushed freeze-dried strawberries folded into the dry ingredients reinforce the berry flavor without adding moisture, and a little Greek yogurt in the batter keeps everything tender and a little tangy.

Mayonnaise is oil and egg yolk already evenly dispersed. That structure allows fat to coat flour proteins efficiently from the start, limiting gluten development and producing a finer, more cohesive crumb. It doesn’t make the cornbread richer in flavor; it makes it more defined in texture—soft but not cakey, sturdy but not dry.

Brooke’s Travel and Baking Blog By Brooke Bell I’ve been lucky enough to spend time in Maine with friends the last two summers, and I’m absolutely counting down the days until I’m back at the end of July—this time with new and old baking friends for our Maine Baking Retreats. Maine is one of those special places where the pace feels a little slower, the rugged coastline is understated and spectacular all at once, and there’s such pride in the food that’s grown there and cooked with love.

Topped with a swath of magenta frosting, this quick bread-meets-cake is bursting with flavor from first slice to last. Lime has a sharper, more intense acidity than lemon, which pairs beautifully with the sweet, juicy blueberries without overpowering them.

A commonly held criticism (should any even exist!) of baking is that it takes way too long. You spend hours in the kitchen, measuring, mixing, and baking, all for a final product that’s devoured in minutes. For many of us, that labor of love is worth it. It’s a time to lose yourself in a project with a result that will bring a smile to every face. But every baker hits a crunch time, and that’s where a trusty fast-fix recipe comes in. What makes a recipe fast-fix?

by Amber Wilson The homewares company Iris Hantverk traces its origins to Sweden’s labor movement in the late 19th century, when visually impaired craftsmen advocated for their right to fair working wages. What began as a workhouse and training school is now a globally recognized maker of handmade household tools and brushes—tactile objects whose elegance stands apart in an era of plastic and speed.

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In this playful take on Black Forest cake, soft vanilla cake layers are sandwiched with fresh cherry filling and enrobed in silky Swiss meringue buttercream. Light, elegant, and indulgent, the creamy flavor of Plugrà® European Style Butter shines through every bite.