raspberry shortcakes

 

the goods:

 

2 and 1/2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

1 stick cold unsalted butter, cut into small pieces

3/4 cup cold heavy cream

1/4 cup buttermilk

1 cup raspberries

sanding sugar

whipped cream and berries, for serving

 

In a food processor, combine flour, sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.

 

Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place 1 and 1/2 inches apart on a parchment-lined baking sheet. Sprinkle with sanding sugar. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack.

To serve, halve and fill with whipped cream and berries.

strawberry-jam hand pies

 

the goods:

 

2 sheets frozen puff pastry, thawed

2/3 cup strawberry jam

1 large egg yolk, lightly beaten

1 tablespoon lemon juice

1/3 cup confectioners' sugar

 

On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles or squares, and press tightly to seal edges. Freeze pies until firm, 30 minutes.

 

Preheat oven to 375 degrees. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.

peanut-butter-filled cupcakes

 

the goods:

 

3/4 cup unsweetened cocoa powder, plus more for pan

1 and 1/2 cups all-purpose flour

1 and 1/2 cups granulated sugar

1 and 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon fine salt

2 large eggs

3/4 cup buttermilk

3 tablespoons vegetable oil

6 tablespoons unsalted butter, room temperature

1/2 cup creamy peanut butter

1 and 1/2 cups marshmallow topping

confectioners' sugar, for dusting

 

 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, bet in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, 3 minutes.

Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.

In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until light and fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.

 

With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs.

 

 

To serve, dust with confectioners' sugar.

(to store, refrigerate in an airtight container)

brownie-ice cream sandwich

 

the goods:

 

1 stick unsalted butter, melted, plus more for pan

1 cup sugar

2 large eggs

1/2 teaspoon fine salt

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

2 pints ice cream, softened

 

Preheat oven to 350 degrees. Butter a 1-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper.

In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.

Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap, cut into bars, and serve. To store, wrap each sandwich in plastic and freeze.

fudge bars

 

the goods:

 

2 teaspoons cornstarch

1 and 1/2 cups whole milk, divided

1 and 1/3 cups heavy cream

1/2 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

 

In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.

 

Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

peach crumble

I'm not going to lie, I ate the leftovers (trust me, they were few) for breakfast the next morning!!!

 

the goods:

 

filling:

2 pounds peaches, cut into 1/2-inch wedges

3/4 cup granulated sugar

1 tablespoon lemon juice

4 teaspoons cornstarch

1/2 teaspoon coarse salt

 

crumble:

6 tablespoons unsalted butter, room temperature

1/4 cup light-brown sugar

1 cup all-purpose flour

1/2 teaspoon coarse salt

 

Preheat oven to 375 degrees. Make filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.

 

Make topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy.

 

Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.

 

Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes.

 

Let cool 20 minutes before serving.

apricot-blueberry cobbler

 

the goods:

 

1 tablespoon cornstarch

1/2 cup plus 2 tablespoons granulated sugar, divided

12 apricots, cut into 1/2-inch wedges

1 and 1/4 cups blueberries

1 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon coarse salt

1 stick cold unsalted butter, cut into small pieces

3/4 cup cold heavy cream, plus more for brushing

sanding sugar

 

Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.

 

In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.

 

Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar.

 

Bake on middle rack with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 40 to 45 minutes.

 

Transfer to a wire rack and let cool. Serve warm.