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:
Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
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:
Preheat oven to 400°, preferably on convection.
Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
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.
Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
Arrange fruit on top, leaving a 1 1/4-inch border.
Lift dough edges up and over fruit, pleating as needed.
Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
Brush top of pastry with egg and sprinkle with turbinado sugar.
Dot filling with butter.
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!)
Serve galette warm or at room temperature with scoops of ice cream, if desired.
I first made this crowd-pleasing dessert for our last summer beach day and sunset before the start of school. I’ve already made them again! Insanely delicious.
The bars are not overly sweet and they have an amazing texture. I weighed the dry ingredients to ensure perfection. This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I modified the method. Fabulous!!
Yield: 24 blondies
nonstick cooking oil spray
9whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
1 ¼cups/160 grams all-purpose flour
1 ¼teaspoons baking powder
1teaspoon fine sea salt
1cup/225 grams unsalted butter (2 sticks), at room temperature
1packed cup/220 grams dark brown sugar
½cup/100 grams granulated sugar
2large eggs, at room temperature
1tablespoon vanilla extract
8ounces/225 grams bittersweet chocolate, coarsely chopped into chunks (I used 78% cacao Lindt)
2 ½cups/150 grams mini marshmallows
Heat oven to 350 degrees, preferably on convection, and arrange oven racks in the upper and lower thirds of the oven.
Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor.
Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
Add the vanilla and mix to combine.
Turn the mixer to low and add the graham crumb mixture and mix just to combine.
Add about ¾ of the chocolate to the mixer and mix to incorporate.
Transfer the dough to the prepared pan. Use damp hands or a small offset spatula to press the dough into an even layer.
Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 25 minutes on convection or about 30 minutes in a standard oven.
Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven.
Bake until the marshmallows have softened and are lightly toasted and the chocolate is melted and gooey, 10 to 14 minutes.
Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily.
Transfer the pan to a wire rack and let cool, 45 minutes.
Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies.
Let cool another 10 minutes, then slice into 24 even pieces and serve.
I have a few bar desserts to share. Great for a crowd, party or pot luck event. I have made all of these desserts on more than one occasion! Quite an endorsement. 🙂
These tart, tangy, and sweet bars were fabulous- the crust was absolute perfection. I made them off-season and used bottled Key lime juice. They are a must try with fresh Key lime juice! Fresh Key lime slices would also be a lovely garnish.
This recipe was adapted from the Key lime pie from Joe’s Stone Crab in Miami Beach, via Martha Stewart Living.
Yield: 16 bars
1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs (8 full cracker sheets)
1/3 cup granulated sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
finely grated zest of 1 lime (about 1 1/2 tsp)
2/3 cup fresh or bottled Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream, for garnish, optional
2 Key limes, thinly sliced into half-moons, for garnish, optional
confectioner’s sugar, for garnish, optional
Make crust: Preheat oven to 350 degrees, preferably on convection. Line a 8-inch square, or equivalent, baking dish with parchment paper, letting it hang over 2 sides.
Using a food processor, pulse graham crackers into fine crumbs.
Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of the prepared baking dish. (I used the bottom of a dry measuring cup.)
Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes.
Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes.
Reduce speed to low. Add lime juice; mix until just combined.
Spread filling evenly over crust using a spatula.
Bake, rotating dish halfway through, until filling is just set, about 10 minutes.
Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
Cut into 2-by-2-inch bars.
Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with confectioner’s sugar, whipped cream, and/or a slice of lime, as desired.
Note: The bars will keep, wrapped in plastic, in the refrigerator for up to three days.
I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!
This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!
Yield: Serves 10 to 12
For the Streusel:
3/4 cup graham cracker crumbs (from 7 whole crackers)
3/4 cup all-purpose flour
1/2 cup light brown sugar
1 stick unsalted butter, softened
1/2 teaspoon kosher salt
For the Fruit:
3 large peaches, each cut into 1-inch wedges (I used 4 medium white peaches)
3/4 cup blueberries
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon unsalted butter
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup fine graham cracker crumbs (from 4 whole crackers)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick plus 3 tablespoons unsalted butter, softened
1 1/4 cups light brown sugar
1/4 cup granulated sugar
3 tablespoons honey
4 large eggs
1 1/4 cups buttermilk
1/3 cup canola oil
1 tablespoon pure vanilla extract
Vanilla ice cream, for serving
Make the Streusel:
In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
Press together to form a large mass.
Transfer to a bowl and break into clumps.
Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
Preheat an oven to 300° F, preferably on convection.
In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
Scrape the fruit and any juices into the skillet.
Make the Cake:
In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
Spread the batter in the skillet in an even layer.
Scatter the streusel evenly on top.
Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.
I live in fear of overcooking my baked goods… and I usually shorten the baking time stated in a recipe, especially because I bake on convection. I made these mini-cheesecakes twice because the first time I made them they were undercooked! They were still edible (of course!) and tasty, but not perfect enough to give to my friend for her birthday. 🙂 (We have been eating a lot of cheesecake lately… so glad they are “mini” portion-sized!!) It was difficult to tell that they were undercooked until after they were chilled- I had baked them until they were puffed and set.
For the second batch, I increased the baking time and added two pinches of salt. Thank goodness (…for many reasons… could/should we eat another batch?) they were cooked perfectly. 🙂 They are pure and simple. Perfect to give to my cheesecake-purist friend for her birthday!! …and to bring to Fiesta Friday #11 at the Novice Gardener! This recipe was adapted from Carla Hall of The Chew. She baked them in mini-muffin pans (with 1 teaspoon of crust, baked for 10 minutes) with optional toppings which would be great for a party. A fun touch was to serve them inverted- mine with a fork, my husband’s with a spoon. To each his own! 🙂 Nice!
Yield: Makes 8 mini-cheesecakes
4 honey graham crackers
1 tablespoon unsalted butter, melted
1 8-ounce package cream cheese, at room temperature
6 T granulated sugar
2 1/2 T milk (I used 1 percent)
1/4 cup sour cream, at room temperature
1/2 tablespoon vanilla extract
1 tablespoon all-purpose flour
2 pinches of coarse salt
Preheat oven to 350 degrees F (convection)(175 degrees C).
Place graham crackers in the bowl of a food processor and pulse to crush. Add melted butter and pulse until the butter is evenly distributed.
Place liners (I used parchment paper liners) into muffin tins and press 1 1/2 tablespoons of the graham cracker mixture into the bottom of each. Using the bottom of a glass, compact the crumbs to form a crust.
In a large bowl, mix cream cheese with sugar until smooth.
Blend in milk, and then mix in the egg, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.
Scoop or pour filling on top of crusts. (I use a cookie scoop.)
Bake in preheated oven for 17 minutes, or until puffed, set, and slightly brown on the edges. Cool to room temperature, then chill in refrigerator until serving.
Serve inverted. Can top with berries or chocolate sauce, if desired.
I am calling these cupcakes fancy s’mores. I have been wanting to make them for over a year and needed an excuse! When my family was invited to a party through my husband’s job over the weekend and everyone was asked to bring an appetizer or dessert, I knew exactly what to make…. finally the perfect opportunity. 🙂
These are chocolate cupcakes with a graham cracker crust (which has melted dark chocolate on top) and toasted “marshmallow” icing. The meringue “marshmallow” icing is incredible. It looks beautiful too, especially after it has been toasted. The graham cracker and chocolate crust gives the cake a surprising crunch; graham cracker crumbs and chocolate are sprinkled over the top as well. Pretty amazing. They were a big hit. This recipe was adapted from Jennifer Shea, owner of Trophy Cupcakes, via Martha Stewart Television. It is important to heat the meringue icing until it is warm and the sugar is completely dissolved in order to prevent it from breaking down after it is whipped.
3/4 cup graham cracker crumbs (from about 10 squares)
2 1/2 tablespoons unsalted butter, melted
4 1/2 ounces bittersweet chocolate, finely chopped (I used 72% cacao dark chocolate)
For the Frosting:
4 large egg whites
1 cup sugar
1/4 tsp cream of tartar
1 tsp pure vanilla extract
Preheat oven to 350 degrees. Line 2 standard muffin tins with 16 cupcake liners; set aside.
Sift 1 cups plus 1 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Put graham cracker crumbs, remaining 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Make Frosting: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 5 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
My husband spends a lot of time planning his birthday dinner menu, but every year I make him a birthday cheesecake. I try a new recipe almost every year. I made this cheesecake last year for the first time and it was the best I’ve ever made. Super creamy with great vanilla flavor. Nothing beats vanilla bean in a cheesecake! 🙂 I have made cheesecakes in the past with various types of crust- we definitely prefer a graham-cracker crust; this one is great.
This recipe was adapted from Martha Stewart Living. We enjoyed it after a meal of Mustard Chicken with roasted asparagus and baby red potatoes. DELISH.
1 cup (240 g/ 8.6 oz) sour cream, at room temperature
pinch of coarse salt
Heat oven to 350 degrees. (I set my oven to true convection.)
In a microwave safe dish, melt 5 tablespoons butter.
In the bowl of a food processor, chop graham-crackers into crumbs. Then combine graham-cracker crumbs and 1/4 cup sugar.
Pulse in melted butter until the crumbs are moist.
Pour mixture into a 9-inch springform pan; using the bottom of a dry measuring cup, press firmly, forming a 1/2-inch crust up sides of pan. Place pan on a parchment paper-lined rimmed baking sheet.
Bake until set, 10 (convection) to 15 minutes. Transfer to a wire rack.
Reduce temperature to 275 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth.
Slowly add remaining cup sugar.
Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl.
Beat in sour cream and salt. Pour batter into crust.
Bake cheesecake until sides have set but center appears soft, about 1 hour 20 minutes to 1 hour 30 minutes, on convection, 1 hour 45 minutes in a conventional oven.
Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When completely cool, cover tightly with plastic; let set at least 4 hours or overnight in the refrigerator.