My children have made these cookies for Christmas, Valentine’s Day, Easter, and Halloween for as long as we can remember, and this recipe is named for my older daughter. Our system was that I made the dough, cut it into shapes, and placed the trees, wreaths, Santas, pumpkins, hearts, bells–whatever was in season–on baking sheets for […]Read More...
Marion Martignetti, who lives in Hingham, Massachusetts, has been baking this pumpkin bread religiously since her children were in high school. It was the snack she brought to sporting events, and she thanks Marilyn Cheney, a teacher at Milton Academy, for first sharing the recipe. I first tasted this bread in Nashville at Marion’s cousin […]Read More...
I share this recipe in my new cookbook called Save the Day to be published this fall. Do ahead: Bake these ahead of time and freeze covered in foil. Reheat covered at 350 degrees for 10 minutes, or until warmed through. Uncover and glaze. Razzle-dazzle: This one recipe makes two 9-inch pans of rolls. Bake […]Read More...
This is my husband’s favorite cake, easy to assemble any month of the year because it relies on applesauce. Use unsweetened or sweetened – whatever you have on hand. And if you want to dress up the presentation, make a quick glaze whisking together 1 cup confectioners’ sugar and 2 tablespoons milk or lemon juice […]Read More...
What I love about this recipe is that it pulls together quickly from a handful of ingredients. And stored in the fridge, it keeps 10 days to two weeks. Store it in empty clean jelly jars and canning jars. For an easy and decorative topper for those pint-size canning jars, place a paper cupcake liner […]Read More...
Move over applesauce, Greek yogurt is my new favorite baking ingredient. If you are using the optional frosting, bake my chocolate cake in 9-inch layers for 25 to 30 minutes, frost, and you will have a fabulous, fit chocolate cake that embodies a new way to bake. Note: If you are using a cake mix […]Read More...
One of the most popular Cake Mix Doctor recipes, Gooey Butter Cake is the signature cake of St. Louis where it was invented in the 1930s. Many variations of this cake exist, both from-scratch and using a cake mix. What makes my version appealing is that it is faster to prepare using a mix. The […]Read More...
Naturally gluten-free, these brownies are so fudgy, chewy, and chocolaty, you’ll never miss the flour. That’s because the cocoa and cornstarch in the recipe give just the right amount of structure to the brownies. The flavor comes from the butter, cocoa, vanilla, and chocolate chips. And the ease comes from making them in one pan […]Read More...
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As the Cake Mix Doctor and America’s bestselling baking author, Anne Byrn shows home bakers how to turn prepackaged cake mix into cake magnificence. But when it comes to frostings, she insists on making them from scratch.Read More...