Author Archives : Home Baking Association

All Recipes or Posts by Home Baking Association

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Oatmeal, Apricot and Pecan Cookies

Oatmeal, Apricot and Pecan Cookies

0 of 5 15 Minutes 18 cookies

These cookies are packed with big flavors and whole grains, simple to bake, all baked up into a delicious crunchy cookie! Recipe courtesy of Stone-Buhr Flour

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Apricot Streusel Muffins

Apricot Streusel Muffins

0 of 5 20 Minutes 12 Muffins

Apricot Streusel Muffins are filled with apricot filling baked inside moist muffins and topped with a delicious sprinkle of streusel. Recipe courtesy of Solo Foods

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Whole Wheat Chocolate Blueberry Loaf

Whole Wheat Chocolate Blueberry Loaf

0 of 5 40 Minutes 1 9x5 loaf

A dark, delicious, dense, and almost brownie-like quick loaf, studded with the goodness of blueberries.

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Savory Muffins with Zucchini and Cheese

Savory Muffins with Zucchini and Cheese

0 of 5 25 Minutes 1 dozen

These savory muffins, loaded with zucchini and cheese, not only are these muffins healthy but they’re a delicious, super easy, on-the-go breakfast.

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NEW! HBA Kitchen Aprons

NEW! HBA Kitchen Aprons

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July Baker's Calendar

July Baker’s Calendar

There are so many opportunities for improving your baking skills this summer, given the need for social distancing and school closures. Use this time to learn new skills, brush up on new techniques, and expand your knowledge of home baking. Check out the July Baking Calendar here!

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Perfect Summer to Shape Baking Skills

Perfect Summer to Shape Baking Skills

With this year’s challenge in what’s open and what’s closed, you can make time can fly with some creative baking skill building with dough.  Any summer sandwich tastes great on a Kaiser or Rosette Roll.  Use a well-kneaded and cold yeast dough. We recommend the Refrigerated Potato Dough from Dough Sculpting 101 but any well-kneaded […]

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Let the Test Kitchen Science Begin!

Let the Test Kitchen Science Begin!

Test out some egg substitution options provided by our new member, Chef Gemma Stafford, of Bigger Bolder Baking. State the PROBLEM: Your test kitchen is baking a cake for a friend’s event. Your friend is either allergic to eggs OR is serving a vegan and requires an egg-free cake. Plan the test kitchen control and variables. […]

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