Tate’s Chocolate Chip Cookies

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I feel as though I am revealing a secret recipe…. These cookies from Tate’s Bake Shop in Southampton, New York, are sold all over the United States. Now I know why these cookies are their signature item! They are FABULOUS- thin, crispy – but not too crispy, and loaded with chocolate chips. I don’t know if the water in the dough or the dark brown sugar makes the difference, but there is a difference. :)

This recipe is from Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Home-Style Cookies, Cakes, Pies, Muffins, and Breads. I modified the recipe by using unsalted butter, chilling the dough for 1 hour prior to baking, and by adjusting the baking time for a convection oven. I baked them for 12 minutes when using 2 baking sheets at a time, and for 8 minutes when using only 1 baking sheet. Delicious.

Yield: 4 1/2 dozen 3-inch cookies

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  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup salted butter (I used unsalted!)
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed dark brown sugar
  • 1 tsp water
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees on convection.
  2. Line two cookie sheets with parchment paper, silpat, or butter.
  3. In a large bowl, whisk together the flour, baking soda, and salt.
  4. In another large bowl, cream the butter and sugars until fluffy, about 3 to 4 minutes.
  5. Add the water and vanilla; mix until just combined.
  6. Add the eggs and mix them lightly.
  7. Stir in the flour mixture. Fold in the chocolate chips. Be careful not to overmix!
  8. Using a small cookie scoop, drop the cookies onto prepared cookie sheets.
  9. Bake them for 8 to 12 minutes, or until the edges and centers are brown. Remove to a wire rack to cool.

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Two Years Ago:

Vanilla Bean Milk Tart with Brown Sugar Crust

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The cover of the Martha Stewart Living Thanksgiving issue displays an assortment of pies. I decided I needed to make a pie before Thanksgiving- because I am not planning to make six different types on Thanksgiving and I don’t want to limit myself!! My husband and daughter selected the same pie to try first… milk pie.

This pie is really a tart. The crust is cookie-like and delicious. The filling is reminiscent of rice pudding, in a vanilla bean, custardy sort of way. Delicious!! This recipe was adapted from Martha Stewart Living.

For the Crust:

  • 2 tablespoons packed dark-brown sugar
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons ice water

For the Filling:

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 vanilla bean, split and seeds scraped
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon coarse salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • Ground cinnamon, for sprinkling

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  1. Make the Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms pea-size clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
  2. On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 9- or 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes. (I put it in the freezer for 30 minutes.)
  3. Preheat oven to 375 degrees. Place tart pan on a parchment-lined cookie sheet. Line dough with double parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment and beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
  4. Make the Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling.
  5. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, about 4-5 minutes, then whisk in flour, cornstarch, and salt.
  6. Reduce heat of the milk and cream to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
  7. Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.

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One Year Ago:

Two Years Ago:

Candy Corn Sugar Cookies

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It can be so upsetting to bake for classrooms of kids…. I have learned my lesson the hard way. Laboring over homemade birthday cupcakes with cute decorations to bring in for preschool birthday celebrations, only to see kids lick off the frosting and throw them in the garbage… take one bite and throw them in the garbage…. You get the idea.

Both of my kids (now in 2nd & 4th grade) had a Halloween celebration at school this year where parents were asked to volunteer to help or bring in treats or supplies. I can’t help myself! I had to volunteer to bake. :) Our first plan was to make bat sugar cookies. Then I imagined rolling, cutting, chilling, baking, and decorating 60 bats and watching kids throw them out. Nope. When I saw these festive bite-sized sugar cookies I knew that they were a much better choice. Cute and quick. My kids also helped make them by rolling the dough into balls, sprinkling the sanding sugar, and adding the candy corns. This recipe was adapted from Martha Stewart Living Special Issues.

My son and daughter each brought 30 sugar and 30 chocolate-sugar cookies to school to celebrate. Perfect! I had a couple leftover to bring to Fiesta Friday #40 this week too! Happy Halloween! :)

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Yield: 64 bite-sized cookies

  • 8 tablespoons unsalted butter, 1 stick, very soft
  • 1 cup sugar
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • orange sanding sugar
  • About 64 candy corns (I used Brach’s)

Note: To make the chocolate variation: Reduce the amount of all-purpose flour to 1 cup. Add 1/2 cup unsweetened cocoa powder along with the flour in step 3.

  1. Preheat oven to 350 degrees (convection). Place butter and sugar in the bowl of a stand mixer; beat until light and fluffy, about 3 minutes.
  2. Beat in egg yolks, vanilla, baking powder, and salt.
  3. Add flour (and cocoa if making the chocolate version), and mix until a dough forms.
  4. Scoop out level teaspoons of dough (I used the teaspoon side of my melon baller & scooped it out with a tiny condiment spoon), and roll into balls. Chill dough balls for about 10 minutes prior to baking.
  5. Place balls on 3 parchment-lined baking sheets, 2 inches apart. Sprinkle with orange sanding sugar.
  6. Bake until edges are firm and cookies are dry to the touch (do not let cookies color), 9 to 10 minutes on convection, or up to 12 minutes in a standard oven.
  7. Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

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Pumpkin Pie Dump Cake

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I may have overdone it… I made Pumpkin-Chocolate Chip Bread for breakfast and Pumpkin Pie Dump Cake for dessert on the SAME DAY…. BUT, I have never made a “dump cake” (or heard of a “dump cake”) and I really wanted to try this one! :) A “dump” cake is named for its simple preparation- dumping ingredients into a bowl, stirring, pouring into a pan and then coating with toppings prior to baking. The bottom layer of the cake is custardy and the top crunchy- great.

I knew that this “pumpkin-overload” in my menu planning was okay when my son called this cake “heaven on a plate.” My husband said that it was the best pumpkin dessert he had ever had! What rave reviews!! :) This recipe was adapted from AllRecipes, via Nancy Creative. It is a wonderful autumn dessert and would be a great part of a Thanksgiving menu as well. We ate it with a dollop of whipped cream.

Yield: Makes one 9 x 13-inch cake

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  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 (16.5 oz.) package yellow cake mix (or use spice cake mix) (I used Dunkin Hines Classic Yellow Cake Mix)
  • 1 cup coarsely chopped pecans
  • 1/3 cup toffee bits
  • 3/4 cup (1 1/2 sticks) butter, melted
  • whipped cream, for serving, optional
  • salted caramel sauce, for serving, optional
  1. Preheat oven to 350 degrees (on convection). Grease and flour a 9 x 13-inch pan.
  2. In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.
  3. Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.
  4. Bake for 45 minutes (on convection) or up to 60 minutes in a standard oven, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a dollop of whipped cream. (maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent!) Refrigerate any leftovers.

One Year Ago:

Two Years Ago:

Flourless Chocolate Cookies

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I have a few friends on a gluten-free diet. Chocolate Soufflé Cake is really my go-to gluten-free dessert, but I feel the need to expand my horizons. I have had a couple of failures in the past- most memorably a gluten-free berry clafoutis. :( Happy to say that these cookies were a success! They were crisp on the outside and sweet, chocolatey, chewy, and tender on the inside- difficult to believe that they were flourless. We ate them as is, but they would be wonderful with a bowl of ice cream too- and still gluten-free. This recipe was adapted from Joie de Vivre. Delicious!

  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 tsp coarse salt
  • 2 large egg whites
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees (on convection). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well blended. Add in the egg whites, egg, and vanilla extract; mix until well combined.
  3. Fold in the chocolate chips.
  4. Drop heaping full tablespoons (I used a large cookie scoop) onto the prepared baking sheets, spacing each cookie 2 inches apart.
  5. Bake for 12 minutes, until cookies are puffed and crackled, rotating sheets once during the baking.
  6. Remove from oven and allow to cool on baking sheets for 10 minutes before transferring them to wire racks to cool completely. Store in an air tight container at room temperature.

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One Year Ago:

Two Years Ago:

German Apple Cake

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I love apple baking season!! My son has also become obsessed with cinnamon-sugar ever since pumpkin doughnut muffins became part of his life. :) Apples and cinnamon-sugar are a match made in heaven- not to mention eating tasty cake a la mode- the whole dessert was heavenly!

I chose this recipe because the presentation was so pretty- so happy it was equally delicious. This cake was AMAZING. The recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used Ginger Gold apples because they were the most tart and best baking apples available at my farmstand at the time. It would also be wonderful with a combination of Granny Smith, Winesap, or Cortland apples. I usually prefer to combine varieties, but I couldn’t wait to make this cake. :)

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  • cooking oil spray
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/3 cups sugar, separated
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Juice of 1 lemon
  • 4 large, tart apples, such as Ginger Gold, Granny Smith, Cortland, or Winesap

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  1. Preheat the oven to 375 degrees (on convection). Butter (or spray with cooking oil) a 9 x 7-inch or an 8-inch square pan, or other equivalent-size baking dish. Line with parchment paper, butter or spray the parchment as well.
  2. In a small bowl, whisk together the flour, baking powder, and salt.
  3. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
  4. In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon.
  5. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice.
  6. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Drizzle remaining cinnamon-sugar over the top.
  7. Bake for 45 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

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One Year Ago:

Two Years Ago:

Pumpkin Doughnut Muffins

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If you call these muffins, it’s okay to eat them for breakfast, right? :) These moist and cakey muffins are transformed into doughnut-like treats when coated with cinnamon-sugar. They are perfect for a cool, autumn morning or for a special Halloween or Thanksgiving breakfast.

This recipe was adapted from Everyday Food. I made them in a muffin pan this time, but next time may try a mini-bundt pan. I adapted the recipe to make them slightly healthier by incorporating white whole wheat flour and by serving them with sliced fresh pears. :) They were worth every bit of indulgence!

Yield: Makes 12 standard muffins

For the Batter:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
  • 1 1/2 cups white whole wheat flour, spooned and leveled
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs

For the Cinnamon-Sugar Coating:

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

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  1. Preheat oven to 350 degrees (convection). Butter and flour 12 standard muffin cups.
  2. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
  3. In a small bowl, whisk together buttermilk and pumpkin puree.
  4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.
  5. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  6. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 20 minutes (on convection) or up to 30 minutes in a standard oven.
  7. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

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One Year Ago:

Jacques Pepin’s Plum Galette

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Galettes have the most fabulous presentation- and simple preparation. The best combination! :) This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin.

I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!

Yield: Serves 8

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For the Pate Brisee:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/3 cup ice water

For the Filling:

  • 1/4 cup plus 1/3 cup sugar
  • 3 tablespoons ground almonds
  • 3 tablespoons all-purpose flour
  • 2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
  • 3 tablespoons unsalted butter, cut into small bits
  • 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
  • 1 teaspoon turbinado sugar
  1. Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400°(convection).
  3. Transfer the chilled dough onto a large piece of parchment paper.
  4. Make the Filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top in a circular pattern and dot with the butter. Sprinkle the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the teaspoon of turbinado sugar.
  5. Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
  6. Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.

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One Year Ago:

Cookies & Cream Ice Cream

I shared this ice cream base recipe with a friend early in the summer – of course with plans to try it soon myself. When she raved about the strawberry and chocolate versions that she had made, I had to move it to the top of my “to make” list!

I used the custard base from the New York Times, contributed by Melissa Clark, and added vanilla extract and crushed cookies to make it into one of my favorite flavors. I also chilled the base in an ice bath after cooking in lieu of refrigerating overnight before freezing. We wanted to enjoy it the same day!! :) Very tasty! :)

Yield: Makes about 1 1/2 pints

  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • ⅛ teaspoon fine sea salt
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 20 chocolate cookies with vanilla creme filling such as Oreo cookies or Trader Joe’s Joe Joe’s
  1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  2. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl set in an ice bath. Add vanilla extract and stir to mix. Stir intermittently until base is chilled. (Alternatively the base can be cooled to room temperature and the covered and chilled at least 4 hours or overnight.)
  5. Meanwhile, place cookies in a gallon-size zip-lock bag. Crush with a mallet until pieces are desired size.
  6. Churn in an ice cream machine according to manufacturers’ instructions. At the end of churning, add crushed cookies to the machine. Serve directly from the machine for soft serve, or store in freezer until firm, about 4 hours.

One Year Ago:

Oat Cake with Blackberries & Blueberries

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I have such good intentions when I cut recipes out of my magazines and newspapers. Then I add them to my GIGANTIC recipe pile…. It is terrible, but sometimes it is so daunting to go through my pile when I am meal planning, I find myself just browsing for recipes online. I have had the recipe for this delicious cake sitting around for a while- but I remembered it. I had to dig for it. :) I can’t believe it took me a year to make it!

I saved my last bit of fresh-picked blueberries for this cake. We LOVED it. The recipe was adapted from Martha Stewart Living. I modified the recipe to use old-fashioned oats and to incorporate whole wheat flour. It was definitely a treat for breakfast- warm from the oven. It is sweet enough to be served as a rustic dessert as well. Great!!

I am sharing this at Fiesta Friday #32 at the Novice Gardener this week. It’s a wonderful party and fun to check out!

Yield: Serves 8

  • 1/2 stick unsalted butter, softened, plus more for pan
  • 1/2 cup all-purpose flour, plus more for pan
  • 1/4 cup whole wheat flour
  • 1 cup plus 3 tablespoons old-fashioned oats, divided
  • 2/3 cup water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups mixed ripe or overripe blueberries and blackberries, divided
  • 3 tablespoons turbinado sugar

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  1. Preheat oven to 350 degrees (convection). Butter and flour an 9-inch square metal baking pan, tapping out excess flour.
  2. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  3. Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
  4. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary.
  5. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
  6. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top.
  7. Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes (convection) or up to 40 to 45 minutes in a conventional oven. Let cool on a wire rack 30 minutes; cut into squares.

One Year Ago:

Two Years Ago:

Raspberry Custard Tart

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I chose to make this lovely tart with my precious hand-picked raspberry harvest. The filling was warm, silky, and tasty – the crust crisp and lemony. I did have difficulty with the caramel sauce; it didn’t include any cream and only had minimal butter to keep it from firming up when cool. After adding cream, the sauce was more successful. Honestly, this simple tart would be perfect even without the sauce! This recipe was adapted from Food and Wine, contributed by Nancy Silverton, the pastry chef of La Brea Bakery and Campanile in Los Angeles.

For the Caramel Sauce:

  • 1/2 pint fresh raspberries
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream

For the Pastry:

  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter
  • 2 tablespoons heavy cream
  • 1 large egg yolk
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest

For the Filling:

  • 1 pint raspberries, plus more for serving
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 vanilla bean, split and scraped
  1. Prepare the sauce: Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter and cream, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
  2. Make the Crust: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
  3. On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9- or 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
  4. Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 20 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
  5. Make the Custard Filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 40 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce, if desired.

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One Year Ago:

Blueberry Buckle

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After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. :) I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. :)

I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!

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I repeated some favorite recipes from last year with our peach harvest (yellow peaches this year- we went too early for the white peaches…). White (now yellow!) Peach-Vanilla Bean Jam which was even better this year made with Ball brand liquid pectin, and Peach & Pecan Sandy Crumble- delicious!!

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I’m sharing this deliciousness at Angie’s party this week at The Novice Gardener- Happy Fiesta Friday #31!!

For the Cake:

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  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk (I used 1 percent)
  • 5 cups wild or cultivated blueberries
  • Streusel Topping, recipe follows
  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
  4. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
  5. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
  6. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 55 minutes (on convection) or 60 to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
  2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

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One Year Ago:

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