Baking Sense®

Classic Pumpkin Pie

Eileen Gray — Mon, 19 Oct 2026 15:31:48 +0000

This classic pumpkin pie has a smooth, silky custard with real pumpkin flavor, gently spiced and not too sweet, in a crisp, flaky crust. Instead of evaporated milk, the filling uses milk and cream for a rich and delicate custard. Blending the filling in a food processor and straining it gives the silkiest texture, and...

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Sourdough Pumpkin Bagel Recipe

Eileen Gray — Thu, 24 Sep 2026 12:00:00 +0000

This sourdough pumpkin bagel recipe brings real pumpkin flavor and warm spice to a classic sourdough bagel — dense, chewy, and made with an active starter instead of commercial yeast. It’s a two-day process built around your starter’s natural fermentation schedule, so most of the time is hands-off while the dough develops flavor. Why This...

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Pumpkin Bagel Recipe

Eileen Gray — Mon, 21 Sep 2026 19:39:21 +0000

This pumpkin bagel recipe delivers the same dense crumb and chewy, shiny crust as a classic New York bagel, with warm pumpkin spice worked right into the dough. It’s a two-day, make-ahead process — most of the time is hands-off rise, not hands-on work — so it’s easy to fit into a weekend baking routine....

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Italian Bread Recipe

Eileen Gray — Mon, 07 Sep 2026 14:07:59 +0000

This Italian bread recipe makes a classic torpedo-shaped loaf with a thin, crackly crust and a light, airy crumb — the kind I grew up eating in the New York/New Jersey area. The key to great flavor is an overnight cold fermentation. Mix the dough one day and bake fresh loaves the next. Sesame seeds...

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Corn Quiche

Eileen Gray — Wed, 26 Aug 2026 20:52:54 +0000

This Corn Quiche is baked in a flaky cornmeal crust with just enough custard to bind the corn, jalapeño, basil and cheese, so it’s more veggie, less eggy. Plan on about 45 minutes of hands-on prep if you don’t take any shortcuts. Most of the components can be prepped ahead. Overall this leans a bit...

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Oatmeal Scones

Eileen Gray — Thu, 13 Aug 2026 22:12:55 +0000

These oatmeal scones are craggy, tender, and just sweet enough, with a chewy bite from rolled oats and a honey-kissed crumb that stays moist for days. They come together in about 40 minutes using the same cold-butter technique I teach in my Classic English Scones — and the dough can be made ahead and refrigerated...

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Sourdough Italian Bread

Eileen Gray — Wed, 24 Jun 2026 17:44:55 +0000

This sourdough Italian bread recipe makes a classic torpedo-shaped loaf with a thin, crackly crust and a light, open crumb. Building the dough with sourdough starter instead of commercial yeast gives it a deeper, tangier flavor and better keeping quality. It’s perfect for sopping up red gravy fresh from the oven, and makes even better...

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Homemade Coffee Ice Cream (With Mix-In Ideas)

Eileen Gray — Thu, 18 Jun 2026 22:56:40 +0000

If you’re going to make homemade coffee ice cream, you do not want to be shy with the coffee flavor. Go bold with the flavor, then customize it with your favorite add-ins. About This Recipe To learn all about the basics of making homemade ice cream, check out my Vanilla Bean Ice Cream post. But first, let’s...

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Strawberry Muffins

Eileen Gray — Thu, 28 May 2026 22:54:25 +0000

These Strawberry Muffins are loaded with fresh berries and topped with a shortbread-style crumb that lets the fruit flavor shine. They’re mixed by hand in two bowls — no mixer, no fuss — and are just sweet enough to feel like a treat without crossing into cake territory. I’ve been baking a looong time, and...

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Cheesecake Recipes & Baking Tips

Eileen Gray — Thu, 21 May 2026 19:27:31 +0000

Cheesecake has a reputation for being finicky — prone to cracking, lumpy batter, soggy crusts. As a pastry chef I’d argue it’s actually one of the more forgiving desserts once you understand what you’re really making. In the US, “cheesecake” almost always means a baked cheesecake — rich, creamy and set with eggs. That’s the...

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