Milk Street Digital Class: Better Baking Spices with Rosemary Gill & April Dodd

About this Pre-Recorded Class: Chocolate and chili. Molasses and black pepper. Garam masala and pumpkin. Bay leaf and berries. Savory spices transform baked goods for the better, adding a subtle (or bold) twist to your cookies, cakes, crumbles and compotes. In this 90-minute Workshop taught by Milk Street’s Rosemary Gill and April Dodd, you’ll make four desserts with an array of spices and spice blends we’re more accustomed to using in dinner: Poached Fruit with Bay, Fennel and Black Pepper, Pumpkin Bread with Garam Masala or R as el Hanout, Coriander-Ginger Streusel Topping and Mini Almond Cakes with Spiced Chocolate. As we bake, you’ll learn how to use savory spices subtly, to underscore and complement the sweetness we seek in dessert and practice using a bolder hand to create more dramatic changes. For example, garam masala in pumpkin bread is a gentle upgrade from the standard ginger and cinnamon. Ras el hanout—made with ginger, cinnamon, turmeric, coriander, chili, black pepper an