Milk Bar - Christina Tosi Bake Club

Bake Club: Frosted Strawberry Shortcake Cobbler

2024-07-02T09:48:28-04:00

Makes one 10” cobbler

Strawberries

2 lbs hulled & sliced into bigger pieces (about 4 cups)

½ cup sugar (reduce sugar if the strawberries are super ripe/sweet)

1 tablespoon + 2 teaspoons cornstarch

Heat oven to 350F.

Toss the strawberries in sugar and cornstarch and transfer to a 10” pie dish, spreading the strawberries evenly over the bottom

Shortcakes

1 ¼ cups flour

¼ cup sugar

¼ cup light brown sugar

1 ½ teaspoons baking powder

1 ½ teaspoons salt

8 tablespoons butter, cubed

1 egg

¼ cup heavy cream + more to brush tops

In a food processor, pulse dry ingredients together until well incorporated. Add in, butter and pulse until butter disappears and you see an evenly sized, sandy mixture. Pulse in egg and heavy cream just until dough comes together. Scoop big or small mounds over the entire surface of strawberries, then brush or massage the top of the dough mounds with a little extra heavy cream. Bake at 350F for 25-35 minutes or until strawberries start to bubble up and the shortcake tops begin to caramelize. Cool before drizzling frosted glaze atop and serving.

Frosted Glaze

1½ cups confectioner’s sugar

1 tablespoon milk

In a small bowl, mix the ingredients together, stirring until smooth.

Bake Club: S’mores Pudding Pops

2024-07-02T09:45:32-04:00

1 cup milk

¼ cup sugar

3 egg yolks

1 tablespoon + 1 teaspoon cornstarch

1 teaspoon vanilla extract

½ cup chocolate chips

4 tablespoons butter

½ teaspoon kosher salt

+mini marshmallows charred or uncharred

+graham crackers- whole…crumbled…toasted- your call

In a blender, zoom together milk, sugar, egg yolks, cornstarch, and vanilla until smooth. Transfer to a heavy bottom, medium sized pot, clean the blender and replace. Whisk the mixture over medium heat until mixture comes to a boil, 2-3 minutes. Reduce heat to medium-low and continue cooking until thickened to a pudding consistency, about 1 minute more.

Remove from heat. Transfer the hot mixture to the clean blender, add the chocolate, butter and salt and zoom again, ensuring the mixture is chocolatey, shiny and smooth.

Lay out 6 popsicle mods or small plastic or paper cups on a flat tray that can fit in your freezer. Pour some chocolate pudding into each mold then stud each mold with marshmallow and graham moments as you like. Add more pudding, then more marshmallow and graham moments, repeating until each mold is filled. Insert a popsicle stick in each one and freeze until completely solid, about 4 hours. When you’re ready to dig in, pop the ‘sicles out of the molds- peeling back the mold or submerging the mods ¾ of the way in the water for 5-Mississippis then jiggling the pop by the sick to release. Happy Summer!

Bake Club Kougin Amann

2024-01-26T15:33:41-05:00

Makes 6 pieces

1 sheet puff pastry (store bought), defrosted

½ cup sugar

¼ teaspoon salt

Heat oven to 350F and grease 6 cavities of a muffin tin.

Toss sugar and salt together in a bowl. Unfurl the sheet of puff pastry.

Lightly wet your hands and pat the flattened surface of the puff pastry lightly end to end so it’s slightly damp. Spread half of the sugar-salt mixutre over the surface and with dry hands, tamp the granules into the surface of the dough.

Gently flip the sugary side of the dough onto the counter and repeat on the other side- lightly went your hands, pat the flattened surface, spread the remaining sugar-salt mixture and with dry hands tamp the granules into the surface.

Cut the dough into 6 even squares.

One at a time, pick each square up and pinch the corners together to form a crown looking piece of dough. Nestle it into the greased muffin cavity and repeat.

Bake at 350F for 25-30 minutes until the puffed tops are a golden brown and the sugary edges have begun caramelizing. Remember color = flavor!

Remove from oven and let cool for 5 minutes, then carefully remove pastries from the muffin tin while still warm, invert on the counter and allow to fully cool with their caramelized bottoms facing up (this is what creates that wonderfully thin, perfect, caramel CRACK on the bottom, while allowing the centers to remain sweet and gooey.)

Bake Club Deep Dive: Tiramisu

2024-01-12T14:21:40-05:00

Makes one 8x8” dish

Creamy Filling:

1 cup mascarpone, room temperature

⅔ cup 10x

⅔ cup sour cream

½ cup heavy cream

1 ½ teaspoons vanilla

¼ teaspoon salt

Coffee Soaked Cookies:

1 pack (24-30pc) your favorite cookies (ladyfingers NOT required)

1 ½ cups VERY strong coffee or espresso, freshly brewed (warm)

Chocolate Top:

Cocoa powder, for dusting

Mix the Creamy Filing: In a medium bowl, beat the mascarpone, 10x, sour cream, heavy cream, vanilla and salt until smooth and voluptuous.

Make the Coffee Soaked Cookies: Dip half cookies in the espresso. You want your cookies to be well dunked (not a bath but more than a super quick dip) otherwise they’ll remain chewy, a tiramisu no-no.

Layer it up: Cover the base of a 8x8-inch pan entirely with the first half of the Coffee Soaked Cookies. Spatula and spread half the creamy filling into an even layer. Dip the remaining half of Cookies and place them atop the creamy filling. Spatula and spread the remaining creamy filling atop the cookies. Dust generously with cocoa powder.

Cover and refrigerate for at least an hour, but ideally overnight, like fine wine and pastry chefs, it gets better with age :)

Bake Club: Cinnamon Buns

2023-12-03T11:23:10-05:00

Bake Club: Cinnamon Buns

Makes12 sizeable buns

Buns

1 cup milk, warmed

1 tablespoon warm water

1 packet (2 1/4 teaspoons) active dry yeast

4 ½ cups flour, plus more for dusting

½ cup sugar

1 teaspoon kosher salt

1 egg

1 egg yolk

1 stick (8 tablespoons) butter, melted

Brown Sugar Goo

1 cup light brown sugar

6 tablespoons butter, melted

2 ½ tablespoons ground cinnamon

½ teaspoon kosher salt

Cream Cheese Frosting

3 ounces cream cheese, softened

½ stick (4 tablespoons) butter, softened

½ teaspoon vanilla extract

1 ½ cups confectioners’ sugar

⅛ teaspoon kosher salt

Start with the Buns: In a large bowl, whisk together the warm milk, water and yeast until dissolved and foamy, about 1 minute. Let sit as-is another 5 minutes to continue foaming and growing, ready to do it’s work.

Ditch the whisk and grab a sturdy spatula. Measure the flour, sugar, and salt in the bowl. Toss only the dry ingredients on top together with the spatula first, before truly stirring them into the wet ingredients below. This will result in a dry, shaggy mixture. Add the egg, egg yolk and melted butter in, and mix until the dough comes together as a thick, almost sticky mass. This should take 2-3 minutes.

Ditch the spatula this time, scraping any doughy remains into the bowl first, and roll up your sleeves. Either in the bowl or on a clean kitchen counter, knead the dough for an additional 5-6 minutes to fully develop the gluten, where your dough will become a smooth, round mass. We’ll go deep on gluten development, especially when mixing a sweet dough like this in the video!

Grease the same large mixing bowl, toss the dough in the fat and leave seam side down. Cover with a dry towel and place in a draft-free spot (I like the microwave or a turned-off oven) to rise for an hour, until it’s doubled in size.

While the dough is rising, make the Brown Sugar Goo: In a small mixing bowl with a sturdy spatula, toss together the brown sugar, butter, cinnamon, and salt until they are fully combined, about 1 minute. Cover and set to the side, leaving at room temp.

Grab the proofed dough, punch it down, and knock it out onto a clean, floured counter. Use a rolling pin, roll it into a 16-inch square, flouring the surface of the dough and rolling pin as and if needed.

Spread the cinnamon goo evenly over the surface of the dough square, being more sparse on the edges to the right, left and furthest from you, as the goo will spread a little. Roll the dough away from you and up into a big, tight tube. Using a sharp knife, slice the tube into 12 rounds, each about 1 ⅓ inches thick. Arrange the rounds, swirl side up in a greased 9x13-inch baking dish, leaving 1 inch between them. Cover and place back in that same secret spot, letting them rise for another 1 to 2 hours, until they’ve doubled in size.

Heat the oven to 375°F and bake the buns for 20 minutes, or until they are just starting to brown on the edges.

Meanwhile, make the Cream Cheese Frosting: in a large bowl with a sturdy spatula, mix together the cream cheese, butter and vanilla in the bowl until they are smooth and fully combined, about 1 minute. Add the confectioners’ sugar and salt and mix, flexing your muscles for 2-3 minutes until the frosting is a smooth, pale white and incredibly fluffy. Set to the side.

Remove the buns from the oven and let cool 10 minutes in the pan. While they are still warm (but not piping hot), spread the frosting generously over them. Serve immediately!

Pumpkin Spice Latte Spoons

2023-11-19T20:56:18-05:00

Makes enough for 2 latte

¾ cup white chocolate (chips)

1 Tablespoon Crisco

1 tablespoon pumpkin pie spice blend

2 teaspoons instant coffee (omit if you’re not a coffee drinker)

+optional- drop of orange color (1 drop red + 1 drop yellow) or dab of pumpkin puree, for color/vibes

+medium size molds (I use a red, silicone ice cube tray or baby food molds) and small spoons.

In a small microwave- safe bowl, heat the white chocolate chips and Crisco in the microwave in 15-second spurts, stirring after each, until melted and smooth. Mix in the pumpkin spice and instant coffee, stirring to combine. If you’re adding some orange pizzaz, do so here.

Divide mixture into 2 equal molds, sticking a spoon into the center. Pop both into the fridge or freezer to set, about 30 minutes. Remove from molds by pulling the handle of the spoon.

Heat a warm mug of milk and stir in when the moment strikes (spoon’s already there!), or bring a cute cellophane bag into the mix and give away as a gift.

Bake Club: Stuffing Thanksgiving Croissants

2023-11-03T14:31:02-04:00

Week 163 day 310 Bake Club: Stuffing (Thanksgiving) Croissants

Yields: Makes about 12

INGREDIENTS:

Croissant Dough:

½ cup water, warm

One ¼ oz pack (1 tablespoon) instant yeast

½ cup milk, warm

3 cups flour + more for dusting

¼ cup sugar

3 tablespoons butter, melted

2 teaspoons salt

1 egg + 1 tsp water whisked together for egg wash

Stuffing Butter:

2 sticks + 4 tablespoons butter, softened

1 tablespoon + 2 teaspoons onion spice, pulverized

1 ½ teaspoons sugar

1 ½ teaspoons black pepper, pulverized

1 ½ teaspoons thyme spice, pulverized

1 ½ teaspoon celery salt

1 ¼ teaspoons sage spice, pulverized

Optional:

+Shredded turkey, gravy, cranberry sauce (portioned and frozen into 12 small mounds), optional

STEPS:

In a large bowl, whisk together warm water and instant yeast until foamy and fully dissolved. Whisk in warm milk.

Ditch the whisk for a spatula and mix in flour, sugar, melted butter and salt until it comes together into a ball, about 2-3 minutes. Ditch the spatula this time, scraping any doughy remains into the bowl first, and roll up your sleeves.

Either in the bowl or on a clean kitchen counter, knead the dough for an additional 4-5 minutes to fully develop the gluten, where your dough will become a smooth, round mass. Flatten into a rectangle, wrap in plastic and refrigerate for 30 minutes.

In the meantime, make the Stuffing Butter: In a small bowl with a sturdy spatula, mix softened butter with all dry ingredients (sugar, pepper, salt, ground spices) until combined.

Between 2 sheets of plastic wrap or parchment, roll the stuffing butter into a rectangle, a little less than 6” x 12”.

On a floured surface, roll the rectangle out to 2x the size of the stuffing butter rectangle 6” x 24”, place butter rectangle in the middle and fold dough over to cover completely. Turn this dough packet 90-degrees then out to the original size of the rectangle (double its current size), dusting the surface and rolling pin, as needed.

Visually divide the rectangle into quarters, then literally fold the half of the right half into the right center, then half of the left half into the left center. Then fold the dough at that center line. This is called a double book fold.

Wrap in plastic and refrigerate 30 mins.

Repeat this rolling out to 6” x 24” and double book folding process 2 more times, rotating the right edges of the dough 90-degrees each time.

After the third go and 30 min refrigeration, on a floured surface, roll out the dough one last time, 6” x 40”, nearly two times its standard rolling length. Cut in 12 back-to-back triangles, then roll each up tight into crescents.

** If you want to go the Thanksgiving croissant route, before rolling into a crescent, place the the frozen turkey/gravy/cranberry mounds in the middle of the widest part of the triangle, then roll into crescent form around.

Place on 2 greased baking sheets, about 4 inches apart and cover loosely in plastic to proof for 60 minutes.

At 45 minutes, heat the oven to 375F.

Just before putting your croissants in the oven, use a brush or your fingers and gently coat the tops in the egg wash mixture.

Bake the croissants at 375F for 18-20 minutes or until a deep golden brown all around and your kitchen smells like a savory fall spiced heaven.

Cool on baking sheet for 2-3 minutes before digging in while warm or wait until they cool to room temperature. BE INSANELY PROUD OF YOURSELF!

Red Velvet Bagel Bread Pudding with Philly Cream Cheese Schmear

2023-10-20T12:55:20-04:00

Makes one 10-inch Bundt cake

3 cups milk
2 ⅔ cup sugar
1 cup cocoa powder
6 eggs
2 teaspoons vanilla extract
1 teaspoon red color
1 teaspoon salt
10-12 plain bagels
Cream Cheese Schmear

Recipe follows:
Heat the oven to 350F and grease a 10-inch bundt pan.

In a large bowl, whisk together milk, sugar, cocoa, eggs, vanilla, red food coloring and salt until combined.

Tear bagels into small pieces by hand and transfer into bowl, using a spatula to toss and coat bagel pieces.

Continue doing this on and off for 5 minutes to ensure all liquid is absorbed by the bagel bits.

Bake at 350F for 40 minutes where your bread pudding will caramelize on top and your mixture will turn the inner bagel layers into a delightful custard like state.

Cool and remove the Bagel Bread Pudding from the pan.

Transfer to a platter, right side up so the texture is on full display.

Serve warm or room temperature with a side of Cream Cheese Schmear.

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Cream Cheese Schmear Makes enough for 1 Red Velvet Bagel Bread Pudding Loaf

8 oz Philadelphia cream cheese, softened
1 cup 10x
¼ teaspoon salt

In a medium sized bowl, mix together all ingredients, slowly at first to create a smooth mixture, then with some muscle to aerate and soften the cream cheese.

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Bake Club: Chocolate Mirror Cake

2023-10-06T19:59:41-04:00

Makes one 9” cake

¼ cup water

4 tsp gelatin powder (about 1 ½ packets)

1 cup sugar

1 cup cocoa powder

Pinch salt

⅔ cup water

⅔ cup cream

1x 9” chocolate cake base, recipe follows

Bloom gelatin: measure ¼ cup water in a small bowl, then sprinkle gelatin across the surface, so all the powder is wet. Let sit for 2-3 minutes until bouncy and hydrated.

Off heat, in a medium saucepan, whisk the sugar, cocoa powder and salt together. Add the ⅔ cup of water and cream, whisking a little at a time until smooth. Turn on heat to medium low ditching your whisk for a spatula so as not to incorporate air bubbles. The cocoa powder will hydrate and deepen in color and the sugar will dissolve as your mixture slowly comes up to a boil. Remove from heat. Stir in bloomed gelatin and stir until it dissolves and mixture is smooth and glossy.

Strain the mixture through a fine mesh sieve. Tap the bowl on the counter to surface and pop any bubbles. Continue doing this until no bubbles appear.

Cover the glaze with a clean towel or plastic wrap and let cool on countertop until 85F (it’s so specific, I know, but trust me, it’s all about fluidity and thickness of glaze in the coating process). This takes about 2 hours, check back in every 30 mins or so and skim off any film that rises to the surface. While you’re waiting and skimming, make the cake. Once your cake is cool, remove from the fridge/freezer and invert the cake onto a wire rack with a sheet pan below.

Confidently, starting at the bullseye center of the cake, pour the glaze onto the cake, moving around and around edging towards the outer circles of the target as you go until the glaze hits the edges being careful not to use all the glaze at once. You want one thick stream and coat (rather than a thin drizzle). If the sides are not fully coated, pour more glaze down the sides again.

Gently move the cake to a plate quickly there after (it takes the glaze 10-15 minutes to set). Use a clean chefs knife dipped or run under warm water each time you slice the cake for perfect pieces.

Chocolate Cake Base

makes one 9-inch cake

1 stick butter, super soft

1 ⅔ cup sugar

½ cup chocolate chips, melted

3 eggs

½ cup buttermilk

⅓ cup vegetable oil

2 teaspoons vanilla extract

1 ¼ cup flour (cake flour if you have it!)

⅔ cup cocoa powder

1 ½ teaspoons kosher salt

1 ½ teaspoons baking powder

Heat the oven to 350°F and grease and parchment paper a 9-inch cake pan (I cut my parchment piece into a circle to fit the bottom of the pan.)

In a large bowl, using a sturdy spatula, mix together the butter, sugar and melted chocolate, flexing your muscles for about 2 minutes, until they are fully combined. Add the eggs and stir until combined and fluffy, about 1 minute. Add the buttermilk, oil and vanilla and stir until combined, about 1 minute. You will have a loose, nearly broken liquid mixture at this stage. Don’t freak out!

Measure the flour, cocoa powder, salt and baking powder into the mixing bowl. Toss only the dry ingredients on top together with the spatula first, before truly stirring them into the wet ingredients below. Mix all until just combined. Pour the chocolate batter into the prepared and bake at 350°F for 35-40 minutes, during which time the cake will nearly double in size, yet will still remain buttery and dense. At 35 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

Take the cake out of the oven and refrigerate or freeze the cake 1 hour to cool quickly and completely. This will also keep some of the residual moisture in the cake leaving it with a fudgier crumb structure- exactly what we want for this masterpiece!

Bake Club: Pancake Mix Crepes

2023-09-15T14:52:02-04:00

Week 160 day 307

Makes about 18 cookies

1 cup Pancake mix (the nicer stuff makes the tastier crepe)

1 ½ cups Milk

¼ teaspoon salt

+vanilla extract if sweet

Butter for the Pan

…whatever fillings you’re craving. Sweet: Banana-Nutella? Savory: Ham/Cheese/Mushroom and greens?

In a blender combine pancake mix, milk and salt (and vanilla if you’re going sweet). Blend until smooth and batter like, 1 minute. Transfer to bowl and let sit for 20 minutes (this allows the batter to hydrate and makes for a better Crepe, trust me).

Heat a small, non-stick pan on medium heat. Throw a little knob of butter in to coat. Off the heat, pour 2 tablespoons batter into the pan and swirl immediately to coat the pan evenly and thinly. Put back on heat. Cook for 30-60 seconds, then flip. Cook for another 15 seconds, then remove crepe and place on a dish or cutting board to cool. Continue crepe-ing it up until you’ve used all the batter. Choose your own adventure (or create a crepe station) for folks to dream up their own sweet or savory crepes. My siblings request this breakfast move every July 4th when we get together for our annual slumber party/ sibling reunion. It has a brilliant way of stretching out the need to remain in PJs until lunchtime.

Bake Club: Crème Brulee

2023-09-03T13:10:10-04:00

Makes 4-6 individual or one large!

1 cup heavy cream

¼ cup milk

½ teaspoon vanilla paste OR 1 bean split lengthwise (1 tsp vanilla extract if you don’t want to fuss)

4 egg yolks

¾ cup sugar

Pinch salt

1 cup heavy cream

Torch
Granulated sugar to brulee!

Heat oven to 325F and ensure your middle rack is in place and nothing is above it.

In a medium size, heavy bottomed saucepan, bring 1 cup cream (leaving 1 cup behind cold), milk, and vanilla to a near boil.

While the mixture is heating, in a separate medium-sized bowl, whisk yolks, sugar and to combine then slowly and gently pour the warm, milky mixture while whisking gently, being careful not to pour too much in at once (you don’t want to scramble the yolks!) This is called “tempering”- we’ll talk about it on Bake Club! Transfer the mixture back to the stovetop on low heat and stir gently for another minute to ensure all liquid is warm and homogenous.

Once all the warm mixture is whisked into the yolk mixture, pour it into the base of a blender. On the lowest speed possible (bubbles are your enemy!), blend the remaining cup of cold heavy cream with your warm mixture. You want a confident, homogenous mixture but not a bubbly mixture- think dense and creamy.

Strain the mixture into a bowl and if there are bubbles, tap the bowl on the countertop aggressively to surface and pop the bubbles. Lightly and quickly torching the surface also helps.

Place one large or four-to-six individual ramekins into a sheetpan with tall walls or a baking dish large enough to hold the ramekin(s). Pour the creme brulee base evenly into ramekins. If any bubbles remain, torch the tops lightly then carry the pan to the oven, placing gently onto the center rack. Pour warm tap water into the pan until it covers the bases of your ramekins with as much water as the pan can hold without spilling over.

Bake at 325F for 30-40 minutes or until the edges of the custard are set but the bulls eye center is still a bit loose. Gently remove from oven and cool in pan (where your creme brûlées will continue baking) until water is temperate enough to grab ramekins with your hands and transfer to the fridge to cool and set completely, at least 2 hours.

Before serving, pull out your torch. Paper towel dry the surface of each custard. Sprinkle just enough sugar on the top to coat, allowing any excess sugar to fall off into a bowl when you invert it. (I’ll show you my moves on Bake Club).

Torch with confidence- your sugar will melt into a clear then light golden state. Take it further until it’s a deep golden, amber state- that ensures a deep caramel flavor and hard crack when you serve it up immediately after!

Bake Club: Bugle Bars

2023-08-18T14:09:08-04:00

Makes 9 epic squares (or more if you cut them smaller!)

1 pack Milk Bar Cornflake- Chocolate Chip Cookie dough, at room temperature

+misc fun stuff

(My most recent comb was:

12 Ritz Crackers

12 Pretzel-y Crunchy Cookies

¼ cup Mini Marshmallows)

2 cups Bugles, original

⅓ cup Sweetened Condensed Milk (about ¼ of a 14 oz can, I love to use extra SCM for coffee, oatmeal, etc…as well as last BC’s ice cream!)

Grease one 8x8-inch pan and heat the oven to 325F.

Press the cookie dough evenly into the base of the pan.

Sprinkle any fun stuff (crackers, cereal, marshmallows, chocolate chips, cookies, etc) over the dough.

Sprinkle 2 cups of bugles to cover the pan.

Drizzle the sweetened condensed milk evenly over the Bugles using a zig zag formation.

Bake at 325F for 30-35 minutes. I like to bake on a lower rack so the cookie base bakes a bit longer while the bugles candy coat slow and low without burning.

Cool before cutting and serving.

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Bake Club: Gelato, Straciatella

2023-08-04T13:30:35-04:00

Week 157 day 304

Bake Club: Gelato, Straciatella

Makes: about 1 pint

2 Tablespoons sugar

2 Tablespoons cornstarch

¼ teaspoon salt

1 cup milk

¼ cup sweetened condensed milk (save the leftover for our August BC moves!)

2 teaspoons vanilla extract

½ cup heavy cream, cold

2 oz chocolate, melted (chocolate chips don’t work here, I’m sorry!)

***Ensure the bowl to your ice cream maker has been in the freezer for a minimum of 12 hrs (I pop mine in the night before)

In a heavy bottom saucepan, whisk together sugar, cornstarch and salt. Slowly whisk in milk, sweetened condensed milk and vanilla until smooth. On medium low heat, bring mixture to a boil while standing over and whisking. Once it comes to a boil, simmer on low for 1-2 minutes to completely hydrate the cornstarch. Mixture will thicken to a pudding-like state.

Off the heat, whisk in cold heavy cream to combine and chill over ice bath until cold and gelatinous (or pop in fridge for at least 2 hours).

Pour cold mixture into frozen bowl, attach paddle and lid, lock in place and turn on. It takes approx 20 minutes to whip into ice cream. Once thick and dense like gelato, quickly remove lid and paddle, translate to storage container (one without frozen walls!) and very, very quickly drizzle and store melted chocolate in— this will create stringy, shreds of chocolate chips, or as the Italians call it Straciatella!!

Also, you have an ice cream maker now. No such thing as ice cream in your freezer- every single bite you eat (gelato, sorbet, custard, ice cream) should be enjoyed/crushed the same day you freeze/churned/spun it. No excuses!

Bake Club Ice Cream Pie

2023-07-14T11:00:01-04:00

Makes one 9 or 10-inch pie

1 pie crust from day 302, blind baked

¼ cup white chocolate, melted

2 pints strawberry pie ice cream, slightly tempered.

Brush melted white chocolate on the blind baked pie crust to create a barrier for the insanely creamy ice cream and the buttery, tender, flaky pie crust (the textural differentiation here is what is so brill.)

Scoop then spread the ice cream into the chocolate lined pie shell. Freeze to set then slice and top with whipped cream, fresh, macerated strawberries– it’s your summer, we’re just cheering you on as you live it to its fullest!

Bake Club Pie Crust

2023-06-30T14:15:38-04:00

Makes one 9 or 10-inch pie crust

1 ⅓ cups flour

1 tablespoon + 2 teaspoons sugar

1 teaspoon salt

10 tablespoons butter, cold and cubed

**substitute up to ½ the butter in this recipe with shortening or lard for a more tender (but less buttery in flavor) pie crust

2 tablespoons water, cold

***Watch the Bake Club video for TMI and WHY we’re using a food processor, why this recipe is relatively short, but the process is so important for the perfect, flavorful, tender, flaky pie crust!

In a food processor, pulse flour, sugar and salt together with butter until sandy (approx 15 pulses). Add 2 tablespoons of water and pulse 5 blitzes or so just until it comes together, yet is still a tad sandy in areas.

Knock dough out onto 2 sheets of plastic wrap and while folding the plastic wrap over on itself, use the palm of your hand to tap the dough edges together without directly touching it. This friction and forced “mushing” will act as the final incorporation of the water and safeguard any risk of overmixing your dough and creating unnecessary gluten. Continue folding the dough over onto itself between the sheets of plastic wrap until you have one dense, consistent, pale yellow mass. Tap the dough down and out as far and wide as you can with the palm of your hand to allow it to chill more evenly and set you up for less rolling pin action when the time comes. Ensure all plastic wrap is snug to the dough and refrigerate for 1-2 hours.

Grease pie dish and heat oven to 350F. Unwrap pie dough on a floured surface, flour the top of the dough lightly and begin rolling the dough out to make a large circle (bigger than the face of your pie dish). Turn the dough clockwise after every roll to ensure the dough does not stick to the countertop. Continue dusting lightly with flour as needed if at any point the dough begins to stick. Work quickly- you want to keep your dough (and butter) as cold as possible.

When your dough is ¼ inch thick, fold it in half and drape it into greased pie dish, allowing the edges to drape over the side. Use the palm of your hand and fingertips to ensure the dough is flush with the inner contour of the pie dish. With a clean pair of scissors or sharp pairing knife, trim the dough along the pie dish just below the outer edge. Crimp the edges of the pie crust with your thumb and forefinger then fork the base of the dough (if blind baking to complete with a separate filling) or fill with fruit/veggie of your choice.

If blind baking, freeze dough 5 minutes before lining with a coffee filter and dried beans/rice/pasta. Bake at 350F for 30 minutes. Carefully remove the coffee filter and weights and bake an additional 10-15 minutes to get a golden brown color on the bottom crust. Cool completely before filling.

Bake Club: Blueberry Muffin Bundt Cake

2023-06-16T12:37:56-04:00

Week 153 day 302 Makes 1 cake 1 cup sugar + more for dusting pan 3 large eggs 1 cup milk 2 lemons, zested and juiced 1 teaspoon kosher salt 8 cups (8-10 pc) day-old blueberry muffins, crumbled Heat oven to 350F and grease and sugar a Bundt pan. In a large bowl, whisk together sugar, eggs, milk, lemon zest, lemon juice and salt. Break up the muffins into bite size pieces and mix into the bowl, tossing to coat and soak in the goodness. Pour mixture into a Bundt pan and bake for 50 minutes. Let the cake cool in the pan for 30 minutes, then run a small butter knife or offset spatula between the edge of the cake and the pan to help release it. Invert the pan onto a plate to fully release the cake and let it cool completely. Serve upside down for a streusel vis, or right side up and dust with 10x, or drizzle some cut out cookie glaze atop. Slice and serve. It’s the breakfast/ dessert that keeps on giving. Frankie approved.

Bake Club: Carrot Crackle Marshmallow Cookies

2023-05-13T10:46:05-04:00

Bake Club: Carrot Crackle Marshmallow Cookies

Makes about 18 cookies

1 box white or vanilla cake mix

1 teaspoon cinnamon

½ teaspoon salt

1 cup shredded carrots

1 stick butter, melted

Marshmallow Fluff
Rice Krispies or your favorite cereal (Cinnamon Toast Crunch would CRUSH here, too!)

Heat oven to 350F and grease two baking sheets.

In a medium bowl, toss together cake mix, cinnamon and salt to combine, stir in shredded carrots and melted butter and mix until a dusty dough forms. This dough is less wet than most cookie doughs because the carrots will add moisture during baking.

Scoop rounds of dough 2-inches apart on the baking sheets. Scoop and with a fork swirl 1 teaspoon of marshmallow fluff on the top of each dough round. Sprinkle atop or entirely coat in cereal of your choice.

Bake 8-12 minutes, depending on the size of your cookie and strength of your oven, until golden brown on the edges and the fluff has puffed and caramelized slightly.

Bake Club Babka

2023-04-28T15:29:23-04:00

Makes 1 9-inch loaf

1 teaspoon (½ packet) dry active yeast

2 tablespoons warm water

½ cup whole milk, warmed

2 -2 ¼ cups flour

⅓ cup sugar

1 teaspoon salt

1 egg

5 tablespoons butter, softened

Chocolate Filling

6 ounces chocolate chips (1 cup)

4 tablespoons butter,

2 tablespoons honey

Cinnamon Filling

3/4 cup light brown sugar

6 tablespoons unsalted butter, melted

1 1/2 tablespoons ground cinnamon

Pinch salt

Raisins if you want to be REAL classic classy

Whisk together the yeast and warm water in the bowl of a stand mixer until yeast is dissolved and foamy. Whisk in milk.
Engage the dough hook and add flour, sugar and salt over the top of the liquids and mix together on low speed. Add the egg and butter and continue mixing until the dough comes together as a thick, sticky mass.
Once a sticky mass, set your timer for 7 minutes, to knead the fully formed dough on low for maximum gluten development.
Remove dough from bowl, grease bowl and place dough back, flipping it over to coat in grease. Leave the greased ball in the greased bowl seam side down, cover it with a kitchen towel, and set it in a draft-free spot (I like the microwave or a turned-off oven) to rise for an hour, or until it’s nearly doubled in size.
While the dough is rising, make the filling of your choice by measuring all ingredients in a small bowl and gently melting in the microwave in 30 second spurts, stirring between blasts to ensure a consistent mixture exists. Set filling to the side at room temperature to solidify at a soft-ish state.
Grease a 9-inch loaf pan (line with parchment or create an aluminum strip to hangover thse side. Grab that proofed dough, punch it down, and on a clean surface, use a rolling pin to roll it into a 9x16-inch rectangle (as thin as possible for maximum striping). Spread the room temperature filling evenly over the surface leaving a small gap between it and the edge on 3 sides (not the 9-inch side closest to you), then roll the dough up into a big, tight tube, making sure to keep all the filling inside.
Use a sharp knife, to slice the tube lengthways so you have two halves of the previous 9-inch tube and fold each half over one another 3 times, leaving the center exposed on top (the babka will start to look familiar now!). Transfer the braid into the greased pan and tuck the tails of the dough if needed. Cover with the same kitchen towel and place in the same draft-free spot to rest and rise again for an hour.
Heat the oven to 350°F. Bake the babka for 45 minutes or until you get a clean toothpick when inserted into the center. Cool completely at room temperature in the pan before using parchment or aluminum to help pop it out. Serve immediately or wrap well in plastic and slice, (toast?!) and serve for breakfast, afternoon snack or dessert.

Bake Club: Cookies Cubed

2023-04-14T14:29:08-04:00

Makes 16 pieces

YOU WILL NEED:

1 pack Milk Bar Break & Bake Cookie Dough (!!!)

16 Milk Bar crunchies Cookies (whatever flavor best pairs with dough)

If you ask me Fruity Cereal Dough matches great with Vanilla Butter Crunch OR Cinnamon Toast and Cornflake-Chocolate Chip-Marshmallow dough pairs perfectly with Pretzel-y Chocolate Chip or Brown Butter Chocolate Chip.

METHOD:

Heat oven to 350F and grease a 8x8” square baking pan.

Press the cookie dough evenly into the greased pan. Evenly place 4 rows and 4 columns of crunchies atop, using medium pressure to anchor cookies into dough.

Bake for 20 minutes or until the raw gloss of dough has dissipated, the dough has risen slightly to bake around the crunchies, and the edges of the bars are a golden brown.

Cool completely before cutting into 4 rows and 4 columns or one crunchie/ square.. A soft and gooey yet crispy crunchy COOKIE CUBED, if you will.

Bake Club Cheesecake

2023-03-31T14:05:55-04:00

The Crust

1 stick butter

1 ½ cups graham cracker crumbs (bought as is or made by grinding 12 full sheets of crackers down)

¼ cup milk powder

¼ cup sugar

Place a large baking sheet in the oven on the middle rack and heat oven to 325F.

Line a 9” cake pan with aluminum foil above the pan’s edges, then grease or grease a 9” springform pan and wrap the bottom edges with foil.

In a medium size bowl, melt the butter then toss with graham cracker crumbs, milk powder and sugar until well combined. Transfer to the greased baking pan and, with the palm of your hand and fingertips, press the mixture evenly across the surface and completely up the sides to the wall of your cake pan or 2-inches of a springform pan . Set aside.

The Filling

4 8-oz blocks cream cheese, at room temperature

1 ½ cup sugar

2 Tablespoons flour

4 ea eggs

1 Tablespoon vanilla extract

In a stand mixer, fitted with the paddle attachment, slowly paddle the cream cheese on low speed until smooth, scraping down the sides of the walls and paddle intermittently.

Paddle in sugar a little at a time, continuing to mix on low speed, stopping to scrape down the sides of the walls and paddle intermittently. With the last addition of sugar, add the flour, too, to ensure it’s evenly distributed.

Still on low, add the eggs and vanilla one at a time, continuing to mix on low speed, stopping to scrape down the sides of the walls and paddle intermittently.

PRO TIP: If there is ANY doubt of the smoothness and density of your mixture, pull out a fine-mesh sieve and strain the mixture.

Gently transfer the mixture into your crust and spread evenly. Gently transfer the pan to the heated oven, to the center of the baking sheet, and before closing the oven, fill the baking sheet with hot tap water to create a “water watch”. Gently close the oven door (so many “gently”s, I know! But we want a gentle bake so as not to color or crack our luxurious cheesecake!).

Bake for 90 minutes, where your cheesecake will set firmly in the center but not get much color if any at all. Add another 5-10 minutes until you get this result. Before removing the pan from the water bath and oven, turn the oven off and prop the door open for 10 minutes. This will allow the cheesecake to gently cool down, so as to avoid any cracking.

Remove the cheesecake from the oven and finish cooling at room temperature before refrigerating for the final cool. I like my cheesecake as is, but feel free to make jammy blueberries or strawberries or cherries or a sour cream glaze if you please.

Wrap well in plastic and keep refrigerated when you’re not busy crushing slice after slice.

Bake Club (Fig & Manchego) Scones

2023-03-03T14:53:06-05:00

Makes 8 pieces

1 cup cake flour

1 cup ap flour

⅓ cup sugar

1 tablespoon baking powder

¾ teaspoon salt

1 stick butter, cold (for once!)

½ cup buttermilk

1 ea large egg

½ cup Figs, chopped
1 ½ cups Manchego, shredded
Sugar-in-the-raw for top texture

Heat oven to 350F and grease a baking sheet.
In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda to combine. Grate cold stick of butter over the bowl in full, then mix by hand until small pea size clusters form.
In a small bowl, mix buttermilk and egg together and pour all but ¼ cup over flour mixture, tossing the dries and the wets (NOT mixing) to combine. Toss in fresh fruit, if you like. At this point, your dough should look wet but still shaggy. Let dough sit for 5 minutes, it will hydrate on its own!
Pop the dough out onto the baking sheet and pat into a round loaf as tall or as flat as you want your scone. Using a long knife or bench scraper, cut the round into triangles as you would a pizza pie. Use an offset spatula to separate the triangles slightly so hot air and get through and caramelize all edges.
Brush or massage reserved eggy butter milk over the surface and edges of each triangle. Sprinkle as much sugar-in-the-raw as you like.
Bake 25-30 minutes or until golden brown on the edges. Let cool slightly but don’t wait too long, scones are meant to be eaten warm and fresh (freeze the dough or a portion of the dough if you don’t plan on devouring with friends/family today)!

Bake Club: Rocky Road Fudge

2023-02-17T13:39:05-05:00

Makes 2 dozen squares

1 (12 oz) pack chocolate chips (I like mixture of 1 cup dark and 1 cup semi-sweet)

1 (14 oz) sweetened condensed milk

1 ½ teaspoons vanilla extract

1 teaspoon salt

2 cups mini marshmallows

1 ½ cups Almonds, toasted *

*Walnuts, Peanuts, toasted or other fun stuff (graham or other crackers, dried fruit, etc, chocolate pieces, brownie bits/mix, cereal, potato chips, snack mix, trail mix, ground coffee, whole coffee beans…the list of potentials goes on as far and wide as the ingredients in your pantry)

Grease an 8x8” pan (I also like to line the pan with parchment or plastic for easy release).

In a large microwave safe bowl, melt chocolate and sweetened condensed milk in 30 second spurts, stirring in between until fully melted and smooth. Stir in vanilla and salt and mix to combine. Stir in nuts and marshmallows or your preferred subs.

Transfer into pan and use spatula (or any leftover butter paper you might have) to press firmly so you get nice, dense and fudgy pieces.

Refrigerated 1-2 hours to set completely.

Remove from fridge, remove from pan and slice.

Bake Club: Brioche

2023-01-06T14:23:27-05:00

Yield: Makes 1 loaf

Ingredients:

1 packet active dry yeast

⅓ cup + 1 tablespoon water, warmed to “bath” temperature

1 tablespoon sugar

4 ea large eggs, out of the fridge

3 cups flour (half bread flour if you have it!)

3 tablespoons sugar

2 teaspoons salt

12 Tablespoons butter, out of the fridge, cut into small pieces (1 ½ sticks)

1 ea large egg for egg wash

Equipment:

+stand mixer is a MUST in this recipe (the heat of your hands will melt all the butter in the recipe otherwise!)

Method:

In the bowl of a stand mixer, whisk together yeast and warm water until yeast is dissolved and bubbly. Whisk in 1 tablespoon of sugar, stirring until dissolved. Let mixture sit a few minutes to “wake up”

Whisk in the eggs until combined. Add the flour, the remaining 3 tablespoons of sugar and salt with the dough hook in hand, bring the mixture together to a shaggy state. Secure the bowl on the mixer with the dough hook attachment and mix on low speed until the mixture comes together into a clean mass of dough, about 2 minutes.

Set a timer for 7 minutes and allow the dough to continue kneading on low speed for the entire time to maximize gluten development.

At 7 minutes, begin adding the butter pieces, a few at a time, being sure pieces are incorporated before adding more. This takes 10-15 additional minutes. The dough will begin crawling up the hook and/or stick to the sides of the wall. In either case, turn off the mixter and scrape down before continuing on. I usually have to stop and scrape down 5-7 times. Once all of the butter is fully incorporated, the dough will be consistently rich in a yellow/orange color, glossy from the eggs and butter, and also a bit “sticky” to the eye and touch. (If you’re concerned about gluten formation, pull a small ball away from the dough mass and stretch it out into a spider web thinness to observe gluten strands. I’ll show you this as we bake together!)

Lightly grease a medium bowl with oil or the butter paper and knock the brioche dough out into it. Cover with plastic and refrigerate 12 hours for flavor development and easy handling. I call this “overnight”, but feel free to split over an am/pm baking sesh.

On day 2, grease and flour a 1-lb loaf pan. Knock the dough out onto a clean and lightly floured surface. With a rolling pin, roll the dough out into a 8x5-inch rectangle (longwise facing you), then roll the dough up (think cinnamon bun technique!) into a perfectly eggy, buttery log.

Tuck the tails of the log and place dough prepped pan, seam down. Cover with a towel or the same plastic wrap from the fridge and place in microwave on off for 2 hours where the dough will rise above the pan (but not double in size like traditional bread dough).

Heat the oven to 375F (this bread’s calling card includes a very toasty brown ring round its edge) and make sure you have a single rack ready that’s not too close to the bottom or top heat source of your oven. Whisk an additional egg with a splash of water to make egg wash and brush or massage the surface of the dough loaf with the mixture (this will produce the most marvelous glossy shine out of the oven!) and bake loaf for 60 minutes (or internal temp 195-200F). 50 minutes in, when the bread is close to finished, I like to carefully remove it from the pan and knock on it- looking for a hollow sound like choosing a cantaloupe and leave the loaf to finish its final 10 minutes out of it’s pan.

Cool loaf out of pan completely, 6 hours or so, before slicing or wrapping to share. If you cut in too soon, the steam still trapped inside will make the bread gummy, or wrap it too soon and the steam will make the outer crust soggy.

Wondercade Frosted Sugar Cookie Crackle

2022-12-23T14:07:32-05:00

Makes 24-ish pieces

INGREDIENTS

12 tablespoons (1 ½ sticks) butter,

2 full sleeves graham crackers (8 pc x2) (though 2 full sleeve salty crackers like saltines or Ritz will do, too)

½ cup sugar

1 tablespoon vanilla extract

1 teaspoon salt

1 can (14 oz) sweetened condensed milk

+white chocolate chips, melted for decoration

+colored sugar sprinkles or nonpareils for decoration

METHOD

Heat the oven to 350°F.

Pan-spray a 9x13 dish.

Line the baking dish twice (double stacked) with crackers, breaking crackers as necessary to fill the entire dish.

In a medium saucepan over medium heat, combine the butter, sugar, vanilla, salt and sweetened condensed milk.

Bring to a boil then simmer on low heat for 3 minutes.

Pour the warm, vanilla mixture evenly over the cracker layer and bake at 350°F for 15-20 minutes where it will bubble, caramelize and infiltrate the cracker layer with sugar cookie magic.

Cool completely, decorate with melted white chocolate swirls and colorful sprinkles, then break into 24-ish pieces.

Bake Club Peppermint Bark Snaps

2022-12-09T14:29:27-05:00

1 recipe Chocolate Wafers from Bake Club week 122 ¾ cup Chewy Caramel, cooled completely 24 mini pretzels 1 recipe Peppermint White Chocolate Coating 2 T candy canes, crushed CHEWY CARAMEL Makes about 300g (1. cups) 1 cup sugar 4 T unsalted butter ¼ cup heavy cream 1 tsp vanilla extract ½ tsp kosher salt 1. Make a dry caramel: In a heavy-bottomed medium saucepan, cook 50g (¼ cup) of the sugar over medium-high heat. As soon as the sugar starts to melt, use a heat-resistant spatula to move it constantly around the pan—you want it all to melt and caramelize evenly to a gorgeous amber color. Once the first amount of sugar has taken on color, add an additional 50g (¼ cup) sugar to the existing caramel in the pan, repeating the previous steps—cook and stir, cook and stir, until the mixture is once again a gorgeous amber color. Continue adding 50g (¼ cup) sugar twice more until all your sugar has become one pretty pan of caramel. 2. Remove the saucepan from the heat. Very slowly and carefully, stir in the butter. The caramel will bubble up and steam; stand away until the steam dissipates. Use the heat-resistant spatula to stir the mixture together. 3. Carefully add the heavy cream, vanilla, and salt, stirring constantly. If the mixture is at all lumpy, put the saucepan back over medium heat and stir constantly until the sugar bits have dissolved and the mixture is smooth. 4. Let the caramel cool completely before using. It will keep in an airtight container in the fridge for up to 1 month. PEPPERMINT WHITE CHOCOLATE COATING Makes about 1 cup (enough to coat twelve 3-inch snaps) 12 oz (2 cups) white chocolate chips 2 tsp canola oil ¼ tsp peppermint extract In a microwave-safe medium bowl, melt the white chocolate chips and oil in the microwave in 30-second spurts, stirring after each, until smooth, about 2 minutes (but every microwave heats at different strengths). Use a heat-resistant spatula to mix and ensure the mixture is fully melted and homogenous. Stir in the peppermint extract until well distributed. Keep warm or remelt if necessary before using.

Bake Club CTC Marshmallow Skillet Cookie Pie

2022-11-18T13:25:01-05:00

Makes one 8” or 9” pie

1 stick butter, melted

1/3 cup sugar

1/3 cup light sugar

1 large egg

1 cup flour

2 Tablespoons milk powder

¾ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

1 ¼ cup Cinnamon Toast Crunch cereal (toasted 300F, 10 minutes)

1/3 cup Cinnamon Chips (¼ cup white chocolate chips tossed with ¼ teaspoon vegetable oil + 1 teaspoon ground cinnamon)

¾ cup mini marshmallows

Prep your toasted cereal Cinnamon Chips.

Heat the oven to 350°F with a cast iron skillet or pie dish in it.

In a large bowl mix together butter and sugars until even and smooth. Mix in egg until well combined. Mix in flour, milk powder, salt, baking powder and baking soda and stir just until combined.

Stir in nearly all of the toasted cereal, cinnamon chips and mini marshmallows (I like to save a few for the top decor!) and mix until well distributed.

Carefully remove the dish from the oven and spread the cookie dough evenly to the edges. Bake at 350F until golden grown and just set in the center, 15-16 minutes.

While still warm, decorate the edges with the extra cereal, cinnamon chips and marshmallows (the residual heat will help them adhere). Cool for 10 minutes before slicing, spooning or slathering with ice cream.

Bake Club Milk Bar Pie Ice Cream Pie

2022-11-11T14:38:15-05:00

Makes 6-10 mini pies

I’m not crazy, YOU’RE crazy. Fun fact, we eat almost as much ice cream this time of year as we do in the summer. So why not church up a scoop of ice cream into pie form, I say with a hearty, cozy oat cookie crust…PIE ON PIE

1 stick butter, melted

1/3 cup packed light brown sugar

2 tablespoons sugar

1 egg yolk

1 teaspoon vanilla extract

½ cup flour

1 ½ cups rolled oats

½ teaspoon salt

1/8 teaspoon baking soda

Pinch baking powder

1 pint (2 cups) Milk Bar Pie ice cream, tempered but not melted

I’m all in on Milk Bar Pie Ice Cream for ALL the reasons, but feel free to do you, or take a boring ice cream and mix fun, delicious, creative things in it to give it a proper vibe!

Heat oven to 350F. Grease cupcake or mini pie pans (this also works for an 9-10” pie dish).

In a medium bowl, mix butter and sugars until smooth. Add in egg and vanilla and mix to combine. Add in all dry ingredients and stir until well. Transfer mixture to 8x8” dish and spread evenly. Bake 12-15 minutes until just golden brown (you don’t want this cookie to be dry/crumbly!). Cool for 5-10 minutes.

Break the warm oat cookie down by hand or in a food processor then transfer to the greased mini pie pans and use your palm and fingertips, to firmly and evenly press it across the bottom and then up the sides just to the lip.

Spoon the tempered ice cream into the cookie crust and spread evenly and freeze 1-2 hours until firm anew.

Bake Club Pumpkin Dulce-de-Leche Pie

2022-11-04T15:07:18-04:00

Makes one 9” or 10” pie

Cinnamon Crust

⅔ cup + 1Tablespoon flour

¼ cup sugar

½ teaspoon ground cinnamon

½ teaspoon kosher salt

6 Tablespoons butter, melted

Dulce de Leche Layer

⅔ cup dulce de leche

Pumpkin Layer

6 oz cream cheese

½ cup sugar

¼ teaspoon kosher salt

⅛ teaspoon ground cinnamon

1 ea large egg

¼ cup canned pumpkin puree

1 teaspoon vanilla extract

Heat the oven to 350°F and grease a 9 or 10-inch pie dish

Make the Cinnamon Crust: In a medium bowl, mix together the flour, sugar, cinnamon, and salt until well combined. Mix in the melted butter and toss to combine. Transfer the mixture to the greased baking dish and use your palm and fingertips, to firmly and evenly press the crust across the dish’s bottom and then up it’s sides just to the lip.

Add the Dulce de Leche atop the crust, spreading evenly to cover the bottom crust entirely.

Make the Pumpkin Layer: In a medium bowl, stir together the cream cheese, sugar, salt, and cinnamon until smooth. Stir in the egg , pumpkin, and vanilla and mix until smooth. Pour mixture atop the dulce de leche, spreading evenly to all sides of the baking dish to cover the dulce layer entirely.

Bake at 350°F until the top ring of crust is golden brown and the pumpkin top is set but still jiggles back at you, 20 to 25 minutes. Cool completely before slicing and serving.

Puff & Jam

2022-10-28T14:28:58-04:00

1 sheet (7-8 oz) frozen puff pastry or homemade 9” x 9”

1 large egg

kosher salt pinch

3T thick jam 3 T (any flavor)

2T turbinado sugar

Heat the oven to 375°F. Pan-spray or line a half sheet pan with parchment paper or a silicone baking mat.

On a clean countertop, unroll and thaw the sheet of puff pastry until pliable. Score then cut the puff pastry into nine 3 × 3-inch squares.

Top each square with 1 teaspoon of jam. Beat the egg with a pinch of salt and lightly brush the edges of each pastry square with egg wash.

Lift the 4 corners of each pastry square to the center and pinch together to secure. Freeze for 10 mins.

Fold up the 4 corners of the frozen package once more to form a little package filled with jam. Flatten gently with your palm to form a puck, seam-side down.

Arrange the jam pucks on the prepared pan seam-side down.

Use a paring knife to make 8 evenly spaced cuts around each cookie. The cuts should nearly meet in the center but leave a small center margin intact, like the hub of a wheel.

Twist each petal once to the right so the exposed side is now facing up. Brush the flowers with egg wash and sprinkle turbinado sugar in each cookie’s center.Bake at 375°F until puffed and deep golden, 16 to 18 minutes.

Serve warm or cool completely on the pan.

Chocolate Peanut Butter Diamonds

2022-10-14T10:49:53-04:00

Makes 24

3 ½ cups Rice Krispies cereal

½ cup coconut oil, melted

1 cup peanut butter

2 cups confectioners’ sugar

1 teaspoon kosher salt

3 Tablespoons peanut butter

1 cup + 1 tablespoon chocolate chips

Grease an 8x8-inch pan and set aside.

In a large skillet, toast the Rice Krispies over medium heat until a fragrant and deep golden brown, about 3 minutes. Remove from heat set aside.

In a large bowl, mix together coconut oil and 1 cup of peanut butter until smooth. Add in toasted rice cereal, confectioners’ sugar and salt and mix until well combined.

Pour the mixture into the greased pan and press down firmly with a spatula to ensure a flat, solid layer.

In a microwave-safe medium bowl, melt the 3 tablespoons of peanut butter and chocolate chips together in the microwave in 30-second spurts, stirring after each, until smooth. Pour this chocolate/peanut butter mixture over the flattened Rice Krispies/peanut butter layer and spread into a smooth layer corner to corner.

Freeze for 30-40 minutes or until firm to the touch. Remove the rectangle from the pan and cut into eight 1 x 8-inch strips. One strip at a time, slice on the diagonal every 1 ½-inch lengths to form diamonds. Serve out of the fridge or freezer!