This summer has been a doozy! There was the fleeting Hot Vax Summer (Pfizer over here!), a couple of trips to see my family, planning our annual trip to Maine, and a whole lot of baking. People are celebrating again, which means I’ve been busy making layer cakes—that makes me really happy.
I will also say that I am worn out. I’ve noticed a lot of people talking about burnout these days, and while I haven’t said it explicitly up to now, here goes: I’m a little burnt out. I’ve kept up my usual workload, but I am tired, y’all! So today, instead of posting something new, I’m going to give myself the day off. But also? I’m going to list off some of my favorite things I made this summer. Hopefully you’ll get a chance to try one or two before everything is all apples and pumpkins all the time.
So, yes, a day off for ol’ E2. Next week though, I’m going to knock your socks off with a new waffle recipe. Get ready.
I have a couple of new peanut butter recipes coming up in the next few weeks, so I thought I’d do a peanut butter round-up today. That is, until I then I went through my recipe index and realized that I have written a lot of peanut butter recipes. Like…a lot. I just really like peanut butter, I guess. So, instead of doing an endless round-up, I’m sticking to peanut butter cookies today.
I mean, what’s better than a homemade peanut butter cookie?! From soft to crunchy to vegan & gluten-free to loaded with oats and candy, there’s no wrong way to get your peanut butter cookie on this weekend! Here is some inspiration from my archives.
If you’re looking for a dreamy soft & chewy peanut butter cookie recipe, this is it. You won’t need a mixer or to budget time for a chill, and you can swap in any mix-ins you like (or leave them out entirely). If you’re the kind of person who likes peanut butter with their peanut butter though, I highly recommend getting your hands on some Reese’s Pieces.
The polar opposite of my Reese’s Pieces Peanut Butter Cookies, this old-fashioned recipe was inspired by the cookies at my family’s favorite road trip stop. Made with simple ingredients, crosshatched with a fork and baked until crunchy, these are a classic.
Peanut butter’s texture, protein, and fat content mean it works extremely well in gluten- and grain-free baking. These cookies have a short ingredient list and include a vegan egg substitute that you likely already have: aquafaba! And that’s to say nothing of that glossy chocolate drizzle.
Here are not one, but two more vegan, gluten-free peanut butter cookie recipes! Either way you bake this recipe, you’ll end up with a single cookie big enough for just one or two people. If you’re the sort of person who doesn’t share your peanut butter, these are for you.
Late summer means stone fruits are out in full force, and while I won’t turn my nose up at apricots, plums and nectarines, none is more iconic than peaches! Anywhere I go right now, I seem to run into them. Peach cakes, scones, cobblers, pies—they’re inescapable, even in my own kitchen. Not that I’m complaining. Here are some of my favorite peach desserts from the archives.
What’s easier than pie? This Peach Tart! It’s a sheet of rough puff pastry topped with a fresh peach mosaic and the tiniest amounts of sugar and butter, assembled in no time and baked to golden peachy perfection.
And what’s even easier than a Peach Tart? Peach Crisp! This classic dessert begins with sweetened fresh peaches, gets topped up with an oaty, nutty crumble and is baked until bubbly and begging for vanilla ice cream.
This delicious cheesecake is completely vegan and gluten-free, and sweetened with maple syrup. It’s chilled until firm, then crowned with sliced fresh peaches and another drizzle of maple syrup. It’s non-traditional, but delicious—a no-bake dessert for everyone.
What’s your favorite thing to make with peaches? Let me know in the comments or on social media!
Every year I consider doing a “No-Bake Summer,” wherein I only make desserts (and other things) that don’t require cranking the oven in my already-too-hot apartment. I’ve never gone through with it though, mostly because I just really love to bake (regardless of the potential for heatstroke). That said, I have a whole new appreciation for no-bake desserts after the searing hot temperatures we had in NYC this week.
I’ve done a no-bake round-up before, but it’s been a few years. In the intervening time, I’ve added to my repertoire of creamy pies, non-traditional s’mores, puddings, and mason jar desserts. Instead of relying on ambient 350F (or so) heat to provide structure and flavor, all of these recipes rely on things like stovetop cooking (double boilers!), stiff peaks of whipped cream, coconut oil, and long chills for their deliciousness. There’s no wrong way to get your no-bake on! Here are a few of my oven-free favorites from the archives.
Homemade Chocolate Pudding is simpler than you may think, and takes all of fifteen minutes to whisk up. Made rich with whole milk and egg yolks and flavored with both cocoa powder and dark chocolate, this classic stovetop dessert is not to be missed!
Vegan cheesecakes require a bit more planning ahead than your average no-bake dessert, but they are so worth the minimal effort. These concoctions of soaked cashews, coconut oil, coconut cream, maple syrup and other delicious things come together in a blender, then firm up in the fridge. Their texture is as luxurious as any dairy cheesecake, and they are sooo delicious. Try a plain & peachy version, a decadent chocolate one, or the new chocolate hazelnut variation I posted on Wednesday. I promise you won’t be disappointed.
You’ve almost certainly had classic lemon curd, but have you tried my Lazy Lemon Curd? It couldn’t be simpler—just whisk together lemon juice, egg yolks, and sweetened condensed milk, then simmer the mixture over a double boiler until it’s luscious and lemony. My all time favorite way to use it is stacked with toasted marshmallows and graham crackers for Lemon Meringue S’mores…
…but I also love it whirled with cream cheese and confectioner’s sugar, lightened with whipped cream and nestled onto loosely-packed graham cracker crusts.
Creamy pies are a classic no-bake treat. Here, billowy whipped strawberry filling is layered over fresh strawberries and a puddle of ganache, all nestled in a crumbly Oreo crust. Yum!
If berries aren’t your bag, by all means, make this No-Bake Chocolate Mousse Pie. I don’t even think I need to talk you into it, except to say “make this.” Make this.
Have you made these or any of my other no-bake recipes? Let me know in the comments or on social media!
Fresh sweet cherries are one of my absolute favorite summer fruits, but they sure don’t last very long! Buy a bag too early and they taste like chlorine; too late and they’re mush. But right now? Right this minute? They’re perfect! Sweet and pretty and perfect for eating on their own or adding to your summer bakes. Here are all my favorite sweet cherry recipes from the archives.
Like cherry pie but less than half the work, these shortbread bars are a summer staple around here. These are so simple—think fresh cherry pie filling sandwiched between two layers of shortbread. They’re sooo good, but if you want to turn up the volume…
Are you sensing a theme? Because I am! Sweet cherries and buttery cookie anything are absolute magic together. Here, sweet cherry pie filling is topped with a boatload of crumbled sugar cookie dough, then baked until brown, bubbly and screaming for ice cream.
Rhubarb isn’t just for strawberries anymore! Here it’s paired with sweet cherries, wrapped in homemade pie dough and baked until golden. This galette is sweet, tart, and perfect for any summer get-together.
I love a cherry turnover! As with so many other recipes on this list, the combination of sweet cherries and butter(-y pastry) are what makes these rustic little hand pies so irresistible. These are a summertime must-make.
Have you made these or any of my other sweet cherry recipes? Let me know in the comments or on social media!
e2 bakes brooklyn 