Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors…

Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch.  You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert.  Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz  [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of  heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]

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Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jef…

Devil's Food Cake with Ultra Rich Buttercream

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

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Meyer Lemon Cake with Crème Fraîche Glaze

I have been a fan of snack cakes for years (see Chocolate Chip Snack Cake and Powdered Sugar Snack Cake), and am excited to now have a Meyer Lemon version to add to the mix. This recipe comes from Bake From Scratch Vol 5, which will be released March 2…

Meyer Lemon Cake

I have been a fan of snack cakes for years (see Chocolate Chip Snack Cake and Powdered Sugar Snack Cake), and am excited to now have a Meyer Lemon version to add to the mix. This recipe comes from Bake From Scratch Vol 5, which will be released March 23 of this year. This new volume is a lovely collection of recipes, and I have a few of my own included (such as Cranberry Streusel Bars, Pumpkin Blondies, and Chocolate Orange Sables).  A couple things:  *Zoë François has a new cookbook coming out, along with a television series. Her new book is entitled “Zoë Bakes Cake” and you can find it here. I photographed the “how-to” pictures in this book, and highly recommend it; Zoë is an amazing baker and her recipes are incredible.  *100 Cookies was nominated for a Minnesota Book Award! You can read about the other nominations here, as well as an interview I did for the Minnesota Daily.    

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White Chocolate Cheesecake Bars + June Oven

This post is sponsored by June Oven. All opinions are my own.  I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the…

White Chocolate Cheesecake Bars

This post is sponsored by June Oven. All opinions are my own.  I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room in my kitchen, I’ve been intrigued by the notion of an appliance that does some extra work. As luck would have it, I was sent a June Oven to try out this week.  The June Oven does quite a bit of extra work; the newest model (generation 3) boast of 12 different settings: convection, air fryer, grill, roaster, slow cooker, dehydrator, toaster, reheat, pizza oven, bread proofer, broiler, and warming drawer. It also is pleasing to the eye; both my kids called it “cute” when we pulled it out of the box and immediately wanted to try it out.  So we have over the last few days. We have used it for basic tasks: toasting bagels and heating up taco shells and left over pizza. We made chicken nuggets in the air […]

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Holiday Cookie Round-Up

Each year at Christmas I like to put together a cookie box for family, friends, and neighbors. The content changes somewhat over the years; some cookies come and go, others are staples that stick around. I’ve put together a list of favorites that…

Pan-banging Sugar Cookies

Each year at Christmas I like to put together a cookie box for family, friends, and neighbors. The content changes somewhat over the years; some cookies come and go, others are staples that stick around. I’ve put together a list of favorites that I’ve featured here on my site. Many of these recipes come from both my cookbooks: 100 Cookies and The Vanilla Bean Baking Book.  Shortbread Cookies with Chocolate: Buttery, crisp cookies with chocolate drizzle. My mom requests this one every year, and I willingly oblige. Find the recipe here.    Chocolate Orange Sables: More buttery, crispy goodness, with hints of orange and chocolate. I created this recipe for Bake From Scratch Magazine and will be putting it in my cookie box this year; it’s become a personal favorite. Find the recipe here.    Neapolitan Cookies: Strawberry, vanilla, and chocolate! This bright and tasty cookie is a family favorite. Feel free to switch up flavors: use 3 different shades of cocoa powder, swap raspberry for strawberry, or add some flavored extracts to personalize your cookie. Find the recipe here.    Pan-banging Ginger Molasses Cookies: Crisp, ripply edges, a tender center, and a balanced mix of holiday spices make for […]

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Brown Sugar Cookies

I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, the…

Brown Sugar Cookies

I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, these are a great addition to your holiday cookie tray).  Brown Sugar Cookies From 100 Cookies PRINT RECIPE 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup [2 sticks | 227 g] unsalted butter, at room temperature 1 3/4 cup [350 g] dark brown sugar 1 teaspoon molasses 1 large egg plus 1 large yolk 2 teaspoons pure vanilla extract 1/2 cup [100 g] granulated sugar, for rolling Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper. In a medium bowl, combine the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add […]

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Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive…

Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive oil flavor here is subtle, but there is still a trace of fruitiness and spice, and the sweet lemon glaze is a nice partner. Notes: This dough is very forgiving, so if it cracks at all while you are rolling it out, you can patch it up easily. I call for a 2 in [12 cm] biscuit cutter, but smaller sizes also work well, just take a few minutes off the baking time. You can leave out the pistachios if needed; replace it in the dough with equal parts flour.  Olive Oil Sugar Cookies with Pistachios and Lemon Glaze From The Vanilla Bean Baking Book PRINT RECIPE 1/3 cup [43 g] shelled pistachios, plus 1/3 cup [43 g] chopped for sprinkling 2 cups [284 g] all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons [57 g] unsalted butter, at room temperature 3/4 cup [150 g] granulated sugar 1/4 cup [30 […]

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Shortbread with Chocolate

This crisp, buttery cookie is easy to make, and goes with everything. Dunked in coffee, coated in confectioners’ sugar glaze, or standing alone, shortbread is downright delicious. I found a slight drizzle of chocolate just might make this cookie …

Shortbread with Chocolate

This crisp, buttery cookie is easy to make, and goes with everything. Dunked in coffee, coated in confectioners’ sugar glaze, or standing alone, shortbread is downright delicious. I found a slight drizzle of chocolate just might make this cookie absolutely perfect, and I took pleasure in treating the pan of cookies like an abstract painting.  Shortbread with Chocolate From The Vanilla Bean Baking Book PRINT RECIPE Notes: I prefer these rolled on the thinner side, but you can make them thicker if desired. I also call for a 2 in [5 cm] biscuit cutter, but you can use other sides as well; reduce the baking time if making smaller sizes.  1 cup [142 g] all-purpose flour 1/3 cup [40 g] confectioners’ sugar 1/2 teaspoon salt 1 vanilla bean, scraped 8 tablespoons [1 stick | 113 g] unsalted butter, at room temperature, cut into 1 in [xx] pieces Chocolate topping 2 ounces [57 g] bittersweet chocolate, chopped into small pieces For the shortbread Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle, combine the flour, confectioners’ […]

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Fig + Orange Sables

This Thanksgiving was unusual, to be sure. Our family made the decision to spend it with just our immediate household, and while my two kids understand the necessity of social distancing, it still brought a lot of heartache. We made a short house call …

Fig + Orange Sables

This Thanksgiving was unusual, to be sure. Our family made the decision to spend it with just our immediate household, and while my two kids understand the necessity of social distancing, it still brought a lot of heartache. We made a short house call to our family: dropping off pies on doorstops: pumpkin, chocolate mousse, and apple. “I have always loved a window, especially an open one,” Wendell Berry commented, and I couldn’t help agreeing with him after throwing hugs and kisses to my sweet little nieces through glass. But we had each other, we had plenty of food, we had a roof over our heads, and it was enough. “History overflows time. Love overflows the allowance of the world. All the vessels overflow, and no end or limit stays put. Every shakable thing has got to be shaken. [N]othing is ever lost, and we are compacted together forever, even by our failures, our regrets, and our longings.” Wendell Berry ******** I’ve partnered with Valley Fig Growers today to bring you a new recipe: Fig and Orange Sables. The sables are made with California Dried Figs and based on the Sables recipe from my 100 Cookies cookbook. I grew up […]

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Another book update + giveaway!

I have been getting a lot of messages asking about the availability of both my cookbooks – they are showing up OUT OF STOCK almost everywhere. Many of you have purchased my books this past month and once again I am shouting from the rooftops THAN…

Pan-banging Chocolate Chip Cookies

I have been getting a lot of messages asking about the availability of both my cookbooks – they are showing up OUT OF STOCK almost everywhere. Many of you have purchased my books this past month and once again I am shouting from the rooftops THANK YOU!! Thank you so much for your support of my blog, books, and recipes the last 10 years. I am overwhelmed with gratitude. So, GOOD NEWS: re-printing is happening! 100 Cookies has been reprinted again and there are more copies coming in the next couple weeks. The Vanilla Bean Baking Book will be reprinted, and I will have more information on dates in the near future. SAD NEWS: Printing and shipping have both been slowed down across the country (and the world) due to COVID-19 and the fires; we will all have to practice patience and plan ahead as our goods will take longer to get to use over the next few months. To hold you over, I am doing another giveaway!! There will be two winners – one picked here on my website, and one picked here on Instagram. Each winner will receive a signed copy of both 100 Cookies and The Vanilla […]

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