Oatmeal Snickerdoodles

I made this twist on a classic snickerdoodle to share with friends at the beach while enjoying one of our last summer sunsets. Perfect. 🙂 The original recipe describes this version as being Early American, from Connecticut. They were thin with crisp edges and a more tender center.

The recipe was adapted from Cookies are Magic by Maida Heather. I had never baked cookies on foil which was recommended in the recipe to slow the browning process. Interesting! I modified the recipe to reduce the amount of cinnamon-sugar topping.

Yield: 50 cookies

For the Cookie Dough:

  • 2 cups sifted all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 2 sticks (8 oz) unsalted butter
  • 1 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large or XL eggs
  • 1 1/2 cups old-fashioned rolled oats

For the Cinnamon Sugar Topping:

  • 1 T granulated sugar
  • 1 tsp ground cinnamon
  1. Adjust 2 racks evenly spaced in the oven. Preheat to 400 degrees.
  2. Cut aluminum foil to fit 4 rimmed cookie sheets. (I used 4 half sheet pans and 1 quarter sheet pan.)
  3. Sift the flour, then measure.
  4. Sift the baking soda, salt, and cinnamon into the measured, sifted flour. Set aside.
  5. In the bowl of a stand mixer, cream the butter, about 1 to 2 minutes.
  6. Add the vanilla and both sugars and beat well, about 2 to 3 minutes.
  7. Add the eggs one at a time and beat well.
  8. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until just combined.
  9. Stir in the oats.
  10. Using a cookie scoop (I used a 1 T cookie scoop), place by rounded scoops onto the prepared baking sheets, about 2-inches apart. (I placed 12 cookies per sheet on the 4 prepared sheets, and the leftovers on the quarter sheet pan.)
  11. Make the Cinnamon Sugar Topping by whisking the cinnamon and sugar together.
  12. Sprinkle the cinnamon sugar generously over the scoops of cookie batter.
  13. Bake the cookies for 9 to 12 minutes, reversing the sheets from top to bottom and back to front as necessary to ensure even browning.
  14. After removing from the oven, let cookies rest on the sheets for a few seconds until they are firm enough to transfer to wire rack to cool completely.

Summer Fruit Buckle

This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.

Yield: one 9-inch cake

  • 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
  • 1/2 cup/100 grams granulated sugar, more for sprinkling
  • 1/4 cup/55 grams light brown sugar
  • 3 large eggs, at room temperature
  • finely grated lemon zest from 1 large lemon
  • 1 teaspoon/5 milliliters vanilla extract
  • 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
  • 1/2 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon baking powder
  • 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
  •  cinnamon, for dusting, optional
  •  Confectioners’ sugar, for dusting
  1. Heat oven to 375 degrees, preferably on convection.
  2. Butter a 9-inch round cake pan. (or coat with cooking oil spray)
  3. In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
  4. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
  5. In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
  6. Add dry ingredients to egg mixture and mix until just combined.
  7. Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
  8. Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
  9. Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Blueberry & White Peach Graham Galette

This fabulous galette was oozing with delicious juices. I loved that the crust incorporated crushed graham crackers. It was fabulous with and without vanilla ice cream.

This summer galette recipe was adapted from Bon Appétit, contributed by Samantha Seneviratne. I modified the method, used white peaches, and sprinkled the dough with turbinado sugar. I weighed the dry ingredients as well.

Yield: Serves 8

For the Dough:

  • 4 graham crackers (about 2 oz)
  • 1 cup (125 g) all-purpose flour
  • 1 T granulated sugar
  • 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
  • 10 T chilled unsalted butter, cut into pieces

For the Filling & to Finish:

  • 2 large peaches (about 12 oz), halved, pitted, & thinly sliced (I used white peaches)
  • 2 cups fresh blueberries
  • 1 T cornstarch
  • pinch of coarse salt
  • 3/4 tsp finely grated lemon zest (I used the zest of 1/2 of a large lemon)
  • 1/4 tsp ground cinnamon
  • 1/3 cup (67 g) granulated sugar
  • all-purpose flour (for rolling dough)
  • 1 large egg, beaten to blend
  • 2 T chilled unsalted butter, cut into pieces
  • turbinado sugar, for sprinkling
  • vanilla ice cream, for serving, optional

To Make the Dough:

  1. Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
  2. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
  3. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
  4. Pat into a 1-inch thick disk and wrap tightly in parchment paper or plastic wrap. Chill at least 1 hour.

Do ahead: Dough can be made 3 days ahead. Keep chilled. (I made the dough 2 days in advance.)

To Make the Filling & to Finish:

  1. Preheat oven to 400°, preferably on convection.
  2. Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
  3. Unwrap dough and roll out between lightly floured sheets of plastic wrap or parchment to a 12″ round. The round will be approximately 1/8-inch thick.
  4. Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
  5. Arrange fruit on top, leaving a 1 1/4-inch border.
  6. Lift dough edges up and over fruit, pleating as needed.
  7. Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
  8. Brush top of pastry with egg and sprinkle with turbinado sugar.
  9. Dot filling with butter.
  10. Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out). (Tons of juice leaked out of mine!)
  11. Serve galette warm or at room temperature with scoops of ice cream, if desired.

Red Velvet Banana Pudding

My friend’s daughter is in love with Magnolia Bakery’s Famous Banana Pudding. She inspired me to peek at the recipe in their cookbook and to try this unique, upgraded version. The book declared that this is actually the “ultimate version.” 🙂

The recipe was adapted from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. I used red gel food coloring and modified the method. I also layered the dessert in various individual glass serving bowls. Fun. We love red velvet anything so this was very well received! I’m not sure that it even needed the bananas. 😉

This “ultimate version” requires advanced planning. I made the cake a day in advance. I would also recommend making the pudding base a day in advance! Next time. 😉 Once the dessert has been layered, it is refrigerated another 4 hours to overnight prior to serving.

Yield: Serves up to 16 (4 to 5 quarts)

For the Red Velvet Cake:

  • 383g/13.5oz (3 1/3 cups) cake flour
  • 1 1/2 tsp fine sea salt
  • 1 1/2 sticks (3/4 cup or 170g/6oz) unsalted butter, at room temperature
  • 450g/16oz (2 1/4 cups) granulated sugar
  • 3 eggs
  • 1 scant tsp red gel food coloring (or 6 T liquid red food coloring)
  • 3 T (22.5g/0.75oz) unsweetened dark cocoa powder, sifted
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups (240g/8.5oz) buttermilk
  • 1 1/2 tsp cider vinegar
  • 1 1/2 tsp baking soda

For the Pudding & Assembly:

  • 1 (14oz) can sweetened condensed milk
  • 1 1/2 cups (360g/12.7oz) ice-cold water
  • 1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
  • 1 (8oz) package full-fat cream cheese, cut into 8 pieces, at room temperature
  • 3 cups (720g/25.5oz) heavy cream
  • 4 to 5 ripe, firm bananas, sliced
  • 160g (1 cup plus 1 T or 5.6oz) mini chocolate chips or chocolate shavings

To Make the Cake:

  1. Preheat the oven to 325 degrees F, preferably on convection. Butter a 9×13-inch metal baking pan; line with parchment paper and butter and flour the parchment paper.
  2. In a medium bowl, whisk together the flour and salt; set aside.
  3. In a stand mixer fitted with a paddle, cream the butter on medium speed until smooth.
  4. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes.
  5. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl and the paddle.
  6. Add the red food coloring and sifted cocoa powder to the mixer bowl.
  7. With the mixer on low speed, carefully mix until combined. Scrape down the bottom and sides of the bowl.
  8. In a liquid measuring cup, whisk together the vanilla and buttermilk.
  9. Beginning and ending with the dry ingredients, add the dry ingredients to the mixer bowl in three additions, alternating with the buttermilk. After each addition, be careful to mix just until the ingredients are incorporated. Do not ovemix. Scrape down the bottom and sides of the bowl.
  10. In a small bowl, stir together the cider vinegar and baking soda.
  11. With the mixer on low speed, carefully add the cider vinegar and baking soda mixture to the batter and combine well. Scrape down the bowl.
  12. Scrape the batter into the prepared pan.
  13. Bake for 40 to 50 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean. (I baked mine for 47 minutes.)
  14. Let the cake cool in the pan for at least 30 minutes, then transfer the cake to a wire rack to cool completely. (The cake can be made ahead and wrapped in plastic for up to 3 days.)

To Make the Pudding:

  1. In a stand mixer fitted with a whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute.
  2. Add the pudding mix and beat until no lumps remain and the mixture is smooth, about 2 minutes.
  3. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
  4. Put the room temperature cream cheese pieces in the bowl of a stand mixer fitted with a whisk. Beat until smooth.
  5. Add the chilled pudding to the to the cream cheese and mix until thoroughly combined and smooth, about 5 minutes. Refrigerate while you prepare the whipped cream. Clean the stand mixer bowl and whisk.
  6. In a stand mixer fitted with a whisk, whip the heavy cream on medium speed for about 1 minute; until cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. (be careful not to over whip)
  7. With the mixer running on low speed, add the chilled pudding mixture a spoonful at a a time. Mix until well blended and no streaks of pudding remain.

To Assemble:

  1. Cut the cake into a 4×2-inch grid. (8 rectangular pieces) If preparing the dessert in individual servings, divide the cake into 16 pieces. Set aside.
  2. Select 16 individual serving bowls (or a trifle bowl or wide glass bowl with 4-5 quart capacity). (I used a variety of glasses and glass dessert dishes.)
  3. Spread 1/3 of the pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer. (I used about 1/2 (slightly less) of each rationed slice of the cake, reserving crumbs for the top.)
  4. Add 1/2 of the sliced bananas (enough to cover the cake pieces) and 1/3 cup of the chocolate chips. (I used 1 tsp of chocolate chips per layer in each serving.)
  5. Repeat twice more. The second layer will be identical; the final layer will be pudding topped with a cake crumbs instead of pieces, and chocolate chips without (or with, if desired) banana slices.
  6. Cover with plastic wrap and refrigerate for 4 hours or overnight before serving.

Funfetti Mini Bundt Cakes

My daughter and I made these mini cakes as a birthday surprise for her friend. ❀ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.

The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂

Yield: 4 mini cakes

For the Mini Bundt Cakes:

  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 cup sugar 
  • 1/4 teaspoon coarse salt 
  • 1 large egg 
  • 1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
  • 1 tablespoon milk (I used whole milk)
  • 2 tablespoons unsalted butter, melted 
  • 1 teaspoon pure vanilla extract 
  • 1/3 cup rainbow sprinkles 

For the Glaze:

  • 1/2 cup Confectioners’ sugar 
  • 1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
  • 1/2 teaspoon pure vanilla extract 
  • rainbow sprinkles
  • gel food coloring, optional
  1. Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
  2. Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
  3. In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
  4. In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
  5. Pour wet ingredients into dry ingredients. Slowly stir until just combined. 
  6. Fold in sprinkles. Avoid over stirring.
  7. Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
  8. Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
  9. Remove from oven, leave cakes to cool in pan for 5 minutes.
  10. Remove cakes from pan and allow to completely cool on wire rack.
  11. Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
  12. Drizzle glaze over cakes. Top with sprinkles.

Ina Garten’s Vanilla Bean Brioche Bread Pudding

Our Father’s Day celebration involved grilling and baked goods. We started the day with a mini-bundt cake version of Alton Brown’s Strawberry Muffins. There may have been some leftover Strawberry Crumb Cake on the side too. My husband loves strawberry season. 🙂

Because he has been excited about experimenting with his meat grinder, my husband wanted to make his own burger blend for dinner. (This time, he used a combination of beef brisket and chuck steak. It was a success!) I made curly fries, corn on the cob, and a green salad with ice box buttermilk dressing to serve on the side. I think that he really wanted me to have time to focus on this incredible dessert!

This bread pudding recipe was adapted from Cook Like a Pro: Recipes and Tips for Home Cooks- a Barefoot Contessa Cookbook by Ina Garten. The “pro tip” in this recipe was to use melted vanilla bean ice cream as a shortcut crĂšme anglaise to drizzle over the top. It was rich, indulgent, and absolutely fabulous.

Yield: Serves 6 to 8

  • 8 to 9 ounces brioche (I used 6 slices of Trader Joe’s brioche)
  • 1 1/2 extra-large whole eggs (I divide an egg in half by weight)
  • 4 extra-large egg yolks
  • 2 cups half-and-half
  • 1/2 cup whole milk
  • 1/2 cup plus 2 T granulated sugar
  • 1 tsp pure vanilla extract
  • seeds scraped from 1/2 vanilla bean
  • confectioners’ sugar, for dusting
  • 7 ounces (1/2 pint) vanilla bean ice cream, melted, for serving (I used HĂ€agen-Dazs)
  1. Place the ice cream in a pitcher in the refrigerator to melt.
  2. Preheat the oven to 350 degrees, preferably on convection, with a rack in the center.
  3. Cut six 3/4-inch slices of brioche. (Trader Joe’s brioche is pre-sliced.) Keep 3 1/2 slices whole. Trim the crusts from the remaining 2 1/2 slices; cut into 1-inch dice.
  4. In a single layer, spread the whole slices and cut pieces of brioche on a rimmed sheet pan. Place in the preheated oven for 5 minutes, to lightly toast the bread.
  5. Meanwhile, make the custard. Whisk the whole eggs, egg yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla bean seeds in a large bowl, preferably with a spout. Set aside.
  6. Line a 2-inch deep baking dish with the whole slices of brioche, cutting them to fit in a single layer. (I used a 9 1/2-inch round, ceramic baking dish. An 8×8-inch square dish, or equivalent, could be substituted.)
  7. Distribute the diced brioche on top.
  8. Pour the custard over the top of the bread and press down lightly so that the bread is soaked with custard. Set aside for 10 minutes.
  9. Place the baking dish in a roasting pan large enough to allow the baking dish to sit flat. (I used a large roasting pan with handles. I also placed a silicone mat underneath the baking dish to prevent it from moving within the pan.)
  10. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard.
  11. Cover the roasting pan tightly with aluminum foil, tenting the foil to make sure that it doesn’t touch the custard. Cut a few holes in the foil to allow steam to escape.
  12. Bake for 45 minutes.
  13. Uncover and continue to bake for an additional 30 to 35 minutes, until browned and set. Test by inserting a knife in the center- it should come out clean.
  14. Dust with confectioners’ sugar. Serve warm, drizzled with melted ice cream.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❀ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

  • 8 ounces strawberries
  • 3 tablespoons strawberry jam
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract

For the Cake:

  • vegetable oil or cooking oil spray, for greasing the pan
  • 1 cup whole wheat pastry flour
  • 1 cup plus 2 T all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, sifted
  • scant 1/2 teaspoon coarse salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Crumb Topping:

  • 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

  1. In a blender, combine strawberries and jam. (I used a Vitamix.)
  2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

  1. Heat oven to 375 degrees, preferably on convection.
  2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
  4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
  5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
  6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
  7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
  8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

  1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
  2. Stir with a fork to mix. Sprinkle evenly over cake.
  3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
  4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

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