“Nadiya Bakes” Is for Every Kind of Home Baker

When I hear “Nadiya Hussain” and “bake” in the same breath, I know to pay attention. While the season 6 winner of the Great British Baking Show and host of numerous cooking shows, including Nadiya Bakes, is best known for her cakes and tarts, Nadiya Ba…

When I hear “Nadiya Hussain” and “bake” in the same breath, I know to pay attention. While the season 6 winner of the Great British Baking Show and host of numerous cooking shows, including Nadiya Bakes, is best known for her cakes and tarts, Nadiya Bakes, the book (which came out in the U.K. last September and in the U.S. this July), is her first to focus on baking.

“Baking is my first love,” writes Hussain in the introduction. “So nothing gives me greater pleasure than to finally be able to share this beautiful book with you. I could have begun writing this book and never really stopped, but the powers that be said I had to!” Referring to its contents as a collection of recipes that are “traditional, twisted, and everything in between,” Hussain says she thought about these 100-plus recipes all day, then dreamed about them all night.

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Amanda Hesser’s Beloved Peach Tart Has One Unlikely Crusader

It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. …

It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. There’s a lot of love for Amanda Hessert’s Peach Tart recipe...but there’s some hate, too.

As a criminal defense lawyer, Rob Herrington’s natural instinct is to defend things he believes are worthy of a second chance. But this time, we’re not talking about his clients. We’re talking about Food52’s co-founder’s peach tart recipe. After baking Amanda’s Peach Tart and falling in love with the crust, Herrington, who lives in Dallas, Texas, did something he rarely does on recipe posts—he left a review. “I commented that the recipe was great and all of a sudden, I started getting emails that people were commenting ‘this was the worst recipe in the history of the universe.’ If it was something really complicated like pheasant under glass or bouillabaisse, I could understand if you messed up, but the recipe was really quite straightforward.”

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No Bake Blueberry Cheesecake

In the heat of summer, I am always looking for fun low (or no) cook ways to…

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In the heat of summer, I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of it’s baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you.

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This no bake cheese cake is a great base for all sorts of summer fruit, but it would also be delicious with caramel or chocolate drizzled over the top instead. This version uses a literal heap of gorgeous fresh blueberries.

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The salty pretzel and nutty browned butter crust comes together quickly too, no baking required. It also ensures that the whole dessert is nice and balanced, and not too sweet. For a sweeter version feel free to substitute graham cracker or biscoff cookie crumbs for the preztels. You could even skip browning the butter in favor of just melting it, but the browned butter adds a ton of great flavor so I wouldn’t!

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The topping is a combination of fresh and cooked blueberries, the cooked ones make it a little saucy and help the blueberries stick together instead of sliding all over the place. I topped the whole thing with a few small leaves from my basil plant that look little little blueberry leaves. Mint would work too but the herbs are totally optional.


No Bake Blueberry Cheesecake

Salty pretzels make a perfect base for this not to sweet cheesecake, but you could use graham crackers or biscoff cookie crumbs for a sweeter version - use gluten free cookies to make this desert for your gluten avoiding friends and family. The blueberry topping is partially cooked which creates some sauciness that helps the blueberries stick together, but if that’s a bridge too far for lazy summer cooking, you can just pile the top with lots of fresh blueberries. They may roll of when you slice it though!

 

Crust

175g/ 1 1/2 cups finely ground pretzels

50g/ 1/4 cup granulated sugar

340g/12 tablespoons unsalted butter

Filling

450g/ 1 pound cream cheese, at room temperature

100g/ 1/2 cup granulated sugar

2 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla paste or extract

240ml/ 1 cup heavy cream, cold

Topping

490g/ 3 1/2 cups blueberries

1 tablespoon sugar

1 teaspoon cornstarch

Mint or basil leaves if desired


To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty. Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan. Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing. 

Add the vanilla and lemon and stir to combine.

Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.

Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight. 

To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pot and cook until the blueberries have burst and released their juices, about 2 minutes. 

In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pot while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.

Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.  

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Brown Rice Flour Is Baking Magic

In Mother Grains, Roxana Jullapat—baker and co-owner of Friends & Family in Los Angeles—shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught…

In Mother Grains, Roxana Jullapat—baker and co-owner of Friends & Family in Los Angeles—shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught my eye the most, with its gooey peach cobbler and sticky banoffee pie (both excerpted below, oh yes). Today, pour yourself a cup of tea and hang out with Roxana to learn what makes brown rice flour such an invaluable ingredient. Then get baking.


Q&A With Roxana

Emma Laperruque: What do you like about baking with brown rice flour?

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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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A Silky Chocolate Tart With the Crunchiest Quinoa Crust

Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we’re sharing smart recipes and meal-planning tips that make the most of their grocery delivery offering…

Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we're sharing smart recipes and meal-planning tips that make the most of their grocery delivery offerings—from a wide variety of produce to their budget-friendly pantry and private-label goods (think: pasta, grains, chocolate, and more).


My best friend Erin has always been the most prepared person I know.

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Apple Crunch Tart

One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection…

One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection to it is poor, out in the countryside, where some of my friends don’t even have WiFi at home. It drives me nuts for the first few hours, then I ease into it and relax knowing that the rest of the world can wait, while I envelope myself in a good read.

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French Apple Tart: Tarte fine aux pommes

Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment,…

Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment, however you wouldn’t get any complaints from me if there was a scoop of vanilla ice cream, cinnamon ice cream, or salted butter caramel ice cream, on top.

My discerning Frenchman likes things simpler and would tell me to leave it alone, but if I just happened to have some ice cream on hand, and was serving myself a scoop, I know from experience that he wouldn’t refuse one, too.

Continue Reading French Apple Tart: Tarte fine aux pommes...

These 16 Savory Tart Recipes Are Buttery, Flaky, Delicious

In winter, the constant desire to have something delicious baking in the oven, warming and perfuming the house, has me making a lot of savory tarts.
I love them: Add a pile of lightly dressed greens and you’ve got a meal, but cut off a sliver a few ho…

In winter, the constant desire to have something delicious baking in the oven, warming and perfuming the house, has me making a lot of savory tarts.

I love them: Add a pile of lightly dressed greens and you’ve got a meal, but cut off a sliver a few hours later and it’s a perfectly acceptable snack. And like many of my favorite baked goods, they are open to tons of possibilities, which leaves the window wide open for creative combinations.

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Peanut Butter Chocolate Tart

Edd Kimber’s latest cookbook, One Tin Bakes, is a wonderful book that reduces the required bakeware to just one tin; each and every recipe in the book is baked in a 9 x13 inch baking pan. I am really enjoying this book, and have so many things in…

Peanut Butter Chocolate Tart

Edd Kimber’s latest cookbook, One Tin Bakes, is a wonderful book that reduces the required bakeware to just one tin; each and every recipe in the book is baked in a 9 x13 inch baking pan. I am really enjoying this book, and have so many things in it on my baking wish list: Raspberry and Rose Cheesecake Buns, Whisky and Rye Peach Pie, Brown Butter Apricot Crumble Bars, and Raspberry Cheesecake Streusel Squares (which you can find on Zoebakes), just to name a few. Edd’s preferred tin is this Nordic Ware pan, which I have and love, and use constantly. And, on a side note, I got to meet Edd a few years ago at the Nordic Ware warehouse, so this post brings everything full circle. (Also, another side note, Nordic Ware is currently running a special with this pan, two spatulas, and my cookbook 100 Cookies.) Peanut Butter Chocolate Tart From One Tin Bakes by Edd Kimber From Edd While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick […]

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