This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. 🙂
The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.
Yield: Serves 3 to 4 (one 10-inch Dutch Baby)
1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
2 T cornstarch
1 T granulated sugar
1/2 tsp fine sea salt
4 large or extra-large eggs
1 cup milk, preferably whole
1 tsp pure vanilla extract
4 T (57g) unsalted butter, cold
1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
Confectioners’ sugar, for dusting
pure maple syrup, for serving, optional
Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
In a large bowl, whisk the flour, cornstarch, sugar, and salt.
In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
Pour the batter in and immediately return the skillet to the oven.
Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
Cut into wedges and serve with maple syrup, if desired.
These cookies were simple and sensational. The original recipe named them “Brown-Edge Cookies” which didn’t seem fabulous enough! They were named for a similar crispy cookie sold by Nabisco prior to 1996 called Brown-Edge Wafers.
The recipe was adapted from The New York Times, contributed by Mille Shea and Liz Laskey, adapted by Margaux Laskey. Millie Shea learned this all-butter recipe from her mother in the 1930’s.
The authors described them as “buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy like Scottish shortbread.” The article also stated that they would be placed in the intersection of a Christmas sugar cookie, vanilla wafer, and French tuile. Wow. That is a combination of quite a few favorites!
I made half of the recipe below, yielding about 32 cookies. The recipe (even half of the recipe!) definitely makes enough to share.
Yield: about 5 dozen
1 pound/453 grams unsalted butter, at room temperature
1 pound/453 grams granulated sugar (2 1/4 cups)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 cups/384 grams all-purpose flour
1 teaspoon fine salt
Arrange two racks around the middle of the oven and heat oven to 375 degrees, preferably on convection.
Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl.
Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl.
Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking. (I used a 1 T cookie scoop, leveled, and placed 8 cookies per sheet.)
Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 8 to 9 minutes on convection or up to 10 to 12 minutes in a standard oven. Be careful not to overbake.
Repeat with the rest of the dough.
Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.
The recipe is from the award winning baking book, BraveTart: Iconic American Desserts by Stella Parks, which I received as a holiday gift. Yay! (much more to come from this book, of course) We have tried other homemade versions but agree that this is the best one yet.
The original recipe notes that these “cookies” are really pillowy, soft and tender cupcake tops coated with creamy frosting. In my opinion, calling them cookies adds to their appeal. I made half of the recipe (noted below)- perfect.
Yield: about 12 to 14 3-inch cookies (this recipe can be doubled easily)
For the Frosting:
5 oz (1 3/4 cups) confectioners’ sugar
pinch of Morton’s coarse salt
2 1/2 T (1 1/4 oz) heavy cream
1/2 tsp pure vanilla extract
For the Cookies:
1 stick (4 oz) unsalted butter, cut into 1/4-inch pieces; firm but pliable (about 60 degrees F)
1/2 cup (3.5 oz) granulated sugar
1 tsp baking powder
scant 1/2 tsp Morton’s coarse salt
1 large egg white (about 2 T or 1 oz)
1 T (1/2 oz) heavy cream
1/2 T pure vanilla extract
1 1/3 cups (5.5 oz) bleached cake flour
rainbow sprinkles, for decoration
To Make the Frosting:
Combine the confectioners’ sugar, salt, cream, and vanilla in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, increase to medium, then beat until airy and smooth, about 3 minutes.
Transfer to a zip-top bag, scraping the bowl as cleanly as you can. (I used a sandwich size bag.) Set aside.
Wipe any excess frosting from the bowl and beater with a paper towel.
To Make the Cookies:
Adjust the oven racks to the center of the oven. (I used the 3rd and 5th position.) Preheat to 350 degrees F, preferably on convection.
Line 2 rimmed baking sheets with parchment paper. Set aside.
Combine butter, sugar, baking powder, and salt in the prepared bowl.
Mix on low with the paddle attachment, then increase to medium and beat until creamy, about 5 minutes.
Meanwhile, whisk egg white, cream, and vanilla together in a glass measuring cup.
Add the egg white mixture to the butter in four or five additions and beat until smooth.
Scrape bowl and beater with a flexible spatula, then resume on low.
Sprinkle in the cake flour, mixing to form a soft dough.
Fold once or twice from the bottom up to ensure it’s well mixed.
Transfer to a piping bag fitted with a 1/2-inch plain tip.
Pipe 6 to 7 1-ounce to 1 1/4-ounce portions onto each baking sheet, leaving 2 1/2 inches between them. (I piped a test portion onto a kitchen scale to eyeball the amount. The swirl was about 2 1/2-inches in diameter.)
Bake until puffed and pale gold around the edges, about 12 minutes on convection or up to 15 minutes in a standard oven, rotating the pans halfway through the baking time.
Cool until no trace of warmth remains, at least 20 minutes.
When the cookies are completely cool, snip off a corner of the frosting bag.
Working with 2 or 3 cookies at a time, squeeze a scant tablespoon of frosting over each cookie.
Spread icing into an even layer with an offset spatula or knife. Top with sprinkles, as desired.
Repeat with remaining cookies.
Note: Cookies are best eaten right away but can be stored in an airtight container at room temperature for up to 3 days.
It seems like a good time to share more cookie recipes. 😉
Before the holidays, I started receiving weekly cookie emails (I subscribed ) from The New York Times- a pretty dangerous and crazy idea! This “pantry cookie” recipe caught my eye right away. A crowd-pleaser for sure.
This recipe was adapted from The New York Times, contributed by Jerrelle Guy. The recipe starts by creaming the sugar with eggs rather than butter. The end result is a cookie with a crusty exterior and chewy interior. Cracks also form on the surface which are highlighted by the essential glaze. Great.
Yield: 15 to 16 cookies
1 cup/95 grams old-fashioned rolled oats
1 cup/128 grams all-purpose flour
1/4 teaspoon kosher salt
1/2 cup/100 grams granulated sugar
1/4 packed cup/55 grams light brown sugar
1 large egg, at room temperature
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
4 T/57 grams unsalted butter, melted
3/4 cup/92 grams confectioners’ sugar
5 teaspoons whole or oat milk, plus more as needed
Heat the oven to 350 degrees, preferably on convection, and line two large rimmed cookie sheets with parchment paper.
In a bowl, combine the oats, flour and salt.
In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes.
Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated.
Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to over mix.
Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. (I used a 1 1/2 T cookie scoop.)
Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 10 to 11 minutes on convection or up to 12 to 14 minutes in a standard oven.
Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
In a small bowl, mix the confectioners’ sugar and milk using a small whisk or fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. (I add the milk 1 teaspoon at a time to make sure the consistency is not too thin.)
Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl.
Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.
I do admire people who post Christmas cookie recipes prior to Christmas! 😉
This recipe was adapted from one of my absolute favorite books, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I used almond extract, Irish butter, a cookie press, and baked the cookies on convection. Simple and classic.
They can be made in any shape to suit the season. The original recipe also suggests topping the cookies with sprinkles, sparkling colored sugars, or drizzling or sandwiching them with chocolate.
Yield: about 3 dozen cookies
8 oz (225 g) unsalted European-style butter, at room temperature (I used Kerrygold)
120 g (1 cup) confectioners’ sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tsp pure vanilla extract
1/4 tsp pure almond, lemon, or anise extract
256 g (2 cups, spooned and leveled) all-purpose flour
1/2 tsp fine sea salt
1/4 tsp baking powder
sprinkles or sparkling colored sugars, optional
melted dark or white chocolate for drizzling, optional
Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F (180 C), preferably on convection.
Line 2 baking sheets with silicone liners or parchment paper. (Silicone liners make piping a little bit easier because the they don’t lift up as the cookie press or piping tip pulls away.)(I used both!)
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
Add the confectioners’ sugar and continue to beat until very light and fluffy, about 5 minutes.
Reduce the mixer speed to medium and beat in the egg, egg yolk, vanilla, and the additional extract of your choice. Blend for 1 minute more.
Reduce the mixer speed to low and stir in the flour, salt, and baking powder. Scrape down the bowl well and make sure the dough is well mixed.
Immediately transfer the dough to a cookie press or a heavy-duty piping bag fitted with a large open star tip, such as Ateco #826.
Spritz the cookies onto the prepared baking sheets. If using a pastry bag, pipe the cookies into desired shapes- aim for cookies about 2 inches (5 cm) wide, spaced about 2 inches apart.
Decorate with sprinkles or sparkling sugars, if desired.
Refrigerate on the sheets for about 15 minutes, or freeze for 5 minutes. (I placed the parchment on a plastic cutting board in the freezer.)
Bake until lightly golden at the edges, 10 to 12 minutes. Cookies on parchment will brown faster; those on silicone mats will need a little more time to color.
Allow the cookies to cool on the sheets for 2 or 3 minutes before transferring them to wire racks to cool completely. To finish non-sprinkled cookies, drizzle or sandwich with melted dark or white chocolate, if desired.
I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.
This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.
Yield: One 9-inch cake (about 8 to 10 servings)
8 T (1 stick) salted butter, plus more for pan
1/4 tsp ground allspice
1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
156 g (12 T) white sugar, divided
1/4 teaspoon table salt
2 T apple cider, brandy or Calvados
86 grams (2/3 cup) all-purpose flour, plus more for pan
1 tsp baking powder
2 large eggs
2 tsp pure vanilla extract
vanilla ice cream, for serving, optional
Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
Stir the allspice into the browned butter and set aside.
Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
Gradually whisk in the browned butter.
Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
Add the cooled apples and fold until evenly coated with batter.
Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
Serve with vanilla ice cream, if desired.
Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.
My daughter’s 15th birthday celebration involved several sweet treats. All of her requests were granted! 🙂 We enjoyed crumb cake, salted brown butter blondies, number cookies, of course, and this cute cake. She asked for a frog cake after falling in love with others she had seen while perusing Pinterest.
The recipe for the yellow layer cake was adapted from The New Best Recipe: All-New Edition from the Editors of Cook’s Illustrated. We also enjoyed this cake on her 13th birthday. I used the vanilla cream cheese frosting with Oreo filling from her 12th birthday cake– it’s her favorite.
Yield: One 9-inch layer cake, generously frosted
For the Cake:
7 oz (1 3/4 cups) plain cake flour, sifted, plus more for dusting pans
4 large eggs, at room temperature
1/2 cup whole milk, at room temperature
2 tsp vanilla extract
10 1/2 oz (1 1/2 cups) granulated sugar
2 tsp baking powder
3/4 tsp fine sea salt
16 T (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
vanilla cream cheese frosting, recipe below
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees, preferably on convection.
Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess. (I would consider using 8-inch pans next time to elevate the cake slightly.)
Beat the eggs, milk, and vanilla with a fork in a 2-cup measuring cup with a spout. Measure out 1 cup of this mixture and set aside.
Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Beat at the lowest speed to blend, about 30 seconds.
With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added.
Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
Increase the speed to medium-high and beat until light and fluffy, about 1 minute.
Add the remaining egg mixture (about 1/2 cup) in a slow, steady stream, taking about 30 seconds. Stop and scrape the sides and bottom of the bowl as needed with a rubber spatula.
Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled, about 15 seconds.
Divide the batter equally between the prepared cake pans. (about 1 lb plus 2.5 oz per pan) Spread to the sides of the pans and smooth with an offset or rubber spatula.
Bake until the cake tops are light gold and a toothpick inserted in the center comes out clean, 20 to 27 minutes. The cakes will mound slightly but will level when cooled.
Cool on a wire rack for 10 minutes.
Run a knife around the pan perimeter to loosen. Invert one cake onto a large plate and reinvert onto another wire rack. Repeat for the other layer. Cool completely before frosting.
For the Vanilla Cream Cheese Frosting and Oreo Filling (as well as Frogs & Mushrooms):
16 ounces cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
6 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
5 to 6 full-size Oreos or 15 mini-Oreos, crushed in a food processor
green gel food coloring, plus additional colors for mushroom caps, as desired
chocolate chips, for frog eyes
chocolate sprinkles, for frog mouths
sugar pearls, for mushroom caps
Place cream cheese and butter in the bowl of a stand mixer.
Beat until light and fluffy, about 2 minutes.
Add sugar and vanilla. Beat, on low-speed to combine.
If too soft, chill until slightly stiff, about 10 minutes, before using.
Remove about 1 cup frosting and set aside for mushrooms and frog cheeks.
Remove 1 1/4 cup of frosting for the Oreo filling and place in separate bowl.
Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling frosting. Spread on one of the layers.
Place the second layer on top.
Tint the remaining frosting pale green with food coloring, mixing well.
Cover cake with a crumb coat and chill briefly, if necessary before continuing.
Using an offset spatula, ice the sides of the cake with the pale green icing.
Tint the remaining frosting deeper “frog green.” Place the majority of the icing in a pastry bag fitted with a large round tip, for the frog bodies. Place the remaining frosting in a pastry bag fitted with a small round tip, for the frog eyes, arms, and legs.
Pipe the frogs on the cake, as desired, using the large bag/tip. Add eyes, arms, and legs using the small bag/tip.
Divide the remaining frosting into 4 bowls. Keep one bowl of frosting white for the mushroom stems.
Tint one bowl red, for the frog cheeks and mushroom caps.
Tint the other 2 bowls of frosting, as desired, for mushroom caps.
Pipe mushroom stems around the sides of the cake. Using a variety of pastry bags and tips, pipe decorative multi-shaped mushroom caps on the stems. Decorate caps with sugar pearls.
Pipe rosy cheeks on each frog with the red frosting.
Place 1-2 tablespoons of chocolate chips in a sandwich sized ziplock bag. Microwave until melted. (I check the progress in 30 second increments.) Cut a small corner off of the ziplock bag; use the melted chocolate to pipe eyes onto the frogs.
Add mouths onto the frogs with chocolate sprinkles.
Chill prior to serving and store any leftover cake in the refrigerator.