Don't get us wrong—We love butter, and lots of it. But baking with oil has its own merits.
If there is a better flavor combination than hazelnuts and milk chocolate, I have yet to be introduced. These milk chocolate-studded hazelnut cookies get nutty flavor from hazelnut oil, hazelnut…
These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren—but they also taste super buttery! There is something about…
Strawberry and cornmeal is a match made in spring-dessert heaven. This cake is not too sweet, with lots of contrasting texture from the toothsome cornmeal and the soft berries. The…
A chiffon cake is the reigning queen of oil-based cakes—think angel food cake, but with egg yolks (in addition to the whites) and oil. Although the finished cake looks pretty…
The not-so-secret ingredient to tender and tasty baked goods, custards, and puddings.
Old-fashioned buttermilk pie is as sweet and tangy as it is comforting, and it’s the perfect canvas for showcasing buttermilk’s unique flavor. Here, the custard bakes in a gorgeous dark…
Buttermilk contributes an extra special tenderness to these yeast doughnuts, and its tang is wonderful with the sweet vanilla bean glaze. The dough comes together quickly and easily and can…
This cake has the most plush, tender crumbs and is a tad tangy from the buttermilk. The raspberries dotted across its top are not only gorgeous post-bake but also the…
Lemon and buttermilk make for a wonderful, uber-tangy combo, and when called for in an easy, creamy, stove-top pudding, this heavenly match has “perfect dessert”—no matter the season—written all over…
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