Tag Archives: summer baking

Banana Pudding Cookie Cake

Banana Pudding Cookie Cake​

By now, you all know I love a cookie cake. I mean, what’s not to love about a giant shareable cookie with a frosted edge?!

Banana Pudding Cookie Cake​

I’ve made all the classic flavors at this point: chocolate chip, double chocolate, red velvet, Funfetti. They are all wonderful, but sometimes I want a cookie cake that’s a little more…niche. Like one that tastes exactly like the signature banana pudding cookies from my favorite bakery in New York City.

As Shakespeare said, specificity is the soul of good baking. Or something like that.

Banana Pudding Cookie Cake​

You may notice that there isn’t any boxed pudding mix in this banana pudding dessert. Instead, the dough contains the three primary ingredients in instant pudding mix: sugar, cornstarch, and powdered milk. When combined with the banana, vanilla, and white chocolate, they perfectly mimic the flavor of classic banana pudding.

Banana Pudding Cookie Cake​

This Banana Pudding Cookie Cake is a dreamy dessert year-round, but is somehow especially good in summer. I mean, think about it. Banana pudding is a classic summertime dessert, right? Well, take all that banana-vanilla loveliness, add some white chocolate chips, and bake it into a giant cookie. Finish it off with a vanilla buttercream border, then slice it up and prepare to be both shocked and delighted that it tastes *exactly* like the best cookies in NYC…which taste *exactly* like banana pudding.

Banana Pudding Cookie Cake​
Banana Pudding Cookie Cake
makes 1 9-inch round cake

2 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup non-fat dry milk powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled slightly
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
~1 1/2 medium very ripe bananas, mashed (about 1/2 cup)
2 teaspoons pure vanilla extract
1 cup white chocolate chips + more for topping

For decoration:
Vanilla Buttercream (recipe below)
white chocolate chips

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

In a medium mixing bowl, whisk together flour, cornstarch, non-fat dry milk powder, baking soda and salt. Set aside.

Whisk together melted butter, light brown sugar, and granulated sugar. Whisk in egg, followed by mashed banana and vanilla. Stir in dry ingredients, then fold in 1 cup white chocolate chips. Transfer dough to prepared pan and spread into one even layer. Bake 28-30 minutes, or until the top is no longer jiggly & a toothpick inserted in the center comes out with only a few moist crumbs (not batter). Top with more white chocolate chips for aesthetics, if desired.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Vanilla Buttercream and sprinkles as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Vanilla Buttercream
makes enough for 2 dozen cookie cupcakes

1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner's sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2-3 tablespoons heavy cream

In a medium-large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add heavy cream by the tablespoon until desired consistency is reached.

How to pipe: Stand a piping bag fitted with a coupler and star tip in a tall cup and fold any bag overhang over the outside. Use a silicone spatula or spoon to “load” 1/3-1/2 of the buttercream into the bag. Unfold bag overhang and lift piping bag out the cup.

Press frosting toward the tip. Twist bag overhang closed and hold tight between your thumb and forefinger of your dominant hand, letting the main portion of the bag be held by your palm and remaining fingers. Use your non-dominant hand to tap the bag a couple of times to dislodge any air bubbles. Pipe a dab or two of frosting onto a surface or small plate, just to get the buttercream going in the right direction.

Pipe a buttercream border onto the cookie cake, refilling the bag if/when necessary.

Best of Summer 2021

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.

Plum Frangipane Galette

Cornmeal Summer Shortcakes

Bostock {Toasted Brioche with Almonds}

Pineapple Upside Down Cake Sherbet {No-Churn}

Blueberry Corn Muffins

Triple Raspberry Icebox Cake

Yellow Cake with Chocolate Frosting

Berry Whipped Cream

Black & Blueberry Crisp

Espresso Milkshakes

Vegan Chocolate Hazelnut Cheesecake

Pavlova with Lemon Curd & Berries

Snickerdoodle Squares

Tie-Dye Cupcakes

Have a wonderful long weekend!

Friday Favorites: Peanut Butter Cookies

Friday Favorites: Peanut Butter Cookies​

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.

Friday Favorites: Peanut Butter Cookies​

Reese’s Pieces Peanut Butter Cookies

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.

Friday Favorites: Peanut Butter Cookies​

Crispy, Crunchy Peanut Butter Cookies

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.

Friday Favorites: Peanut Butter Cookies​

Peanut Butter Cookies {Vegan, Grain-Free}

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.

Friday Favorites: Peanut Butter Cookies​

One Big Peanut Butter Cookie, Two Ways

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.

Friday Favorites: Peanut Butter Cookies​

Monster Cookies

Monster Cookies are a peanut butter cookie classic! Made with oats, chocolate chips and M&Ms, they’re chewy, sweet and salty—so good.

What’s your favorite way to make peanut butter cookies? Let me know in the comments or on social media!

Cornmeal Summer Shortcakes

Cornmeal Summer Shortcakes

Like so many of my favorite recipes, these Cornmeal Summer Shortcakes came to be on a whim. There were no plans; I was just playing around with cornmeal leftover from making Blueberry Corn Muffins on a Wednesday morning when shortcake inspiration struck.

Cornmeal Summer Shortcakes

I set to work making a batch of my trusty Cornmeal Biscuits, which are somewhere between a buttermilk biscuit and cornbread. They’re tender and a touch crumbly, but still pretty sturdy—perfect for shortcakes. I added a little extra sugar and cut them larger than I normally would for maximum surface area.

Cornmeal Summer Shortcakes

I baked them up and let them cool, spending the lag time digging through my fridge for seasonal fruit. I sliced up a couple of perfect nectarines and tossed in some blueberries, then added a few tablespoons of sugar and let them macerate. I also whipped some cream.

Cornmeal Summer Shortcakes

Then I assembled the whole lot. The cooled biscuits were sliced into two thin disks and piled high with whipped cream and fruit, only to be quickly demolished with forks and fingers.

Cornmeal Summer Shortcakes

Oh my goodness, y’all, these Cornmeal Summer Shortcakes are so good. Sweet, but not too sweet. Fluffy, tender, just corny enough. Creamy, fruit-forward. Full-on late summer vibes. Not bad for Wednesday morning baking improv.

Cornmeal Summer Shortcakes
Cornmeal Summer Shortcakes
makes about 10 shortcakes

2-3 ripe nectarines (or peaches or other stone fruit), thinly sliced
1 cup blueberries
5 tablespoons granulated sugar, divided
2 cups heavy cream
2 teaspoons pure vanilla extract
1 batch Cornmeal Biscuits for Shortcakes (recipe below)

In a small-medium mixing bowl, toss together nectarines, berries and 3 tablespoons of sugar. Cover the bowl with plastic wrap and let sit (macerate) at room temperature for up to an hour.

When the biscuits are cool and the fruit is ready, make the whipped cream. In a large mixing bowl, combine heavy cream, vanilla, and 2 tablespoons of sugar. Use an electric mixer on medium-high speed to whip cream until stiff peaks form.

Assemble shortcakes. Use a fork to gently split biscuits in half equatorially (it’s okay if they’re not perfect). Gently move the bottom half of a biscuit to a plate. Top with whipped cream and fruit. Place the top half of the biscuit over the top. Garnish with more whipped cream and berries, if desired. Serve immediately.
Cornmeal Biscuits for Shortcakes
makes about 10 shortcakes

1 1/3 cup all-purpose flour
2/3 cup yellow cornmeal
4 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes
2/3 cup buttermilk, very cold

For finishing:
2 tablespoons unsalted butter, melted

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to stir in buttermilk until a dough forms.

Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 3/4-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.

Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.

Let biscuits cool until you can handle them. Cool completely before using for shortcakes.

Cornmeal Biscuits are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.
Cornmeal Summer Shortcakes
Cornmeal Summer Shortcakes

Plum Frangipane Galette

Plum Frangipane Galette

This Plum Frangipane Galette might just be the prettiest thing I’ve ever made.

Do you see that golden crust? Those red and gold plums? The frangipane peeking through? It’s gorgeous.

But looks aren’t everything, so it’s a good thing it’s delicious too. The crust—my favorite all-butter recipe—is flaky as all get-out, and it’s filled to the brim with barely sweetened fresh plums and fragrant frangipane, AKA the almond pastry cream of dreams. It’s so good!

My train of thought is not hard to follow. As this is my third frangipane based dessert in three weeks, you can probably gather that I am on a bit of a frangipane kick right now. But it’s for good reason—frangipane is easy to blitz up in a food processor and works as a perfect foil to any number of summer fruits. I’m already thinking up some ways to incorporate it into my Thanksgiving pies, too!

Plum Frangipane Galette

But I’m getting ahead of myself. Today, it’s all about the plums.

Plum Frangipane Galette
makes 1 galette, about 8 servings

Frangipane:
1 cup almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

For the Galette:
1/2 recipe All-Butter Pie Dough or other good single crust recipe
3 medium plums, thinly sliced
2 tablespoons granulated sugar
2 tablespoons butter, cut into small pieces

For Assembly:
1 large egg
1 teaspoon water
coarse sugar (optional)

For Serving (optional):
confectioner’s sugar
vanilla ice cream
whipped cream

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick (about a 12-inch circle). Transfer to prepared pan. Spread frangipane in a circle, leaving a 2-inch border on all sides. Arrange plums in a pattern over the top, making sure to overlap the slices. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar, if desired.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve as-is, or with sifted confectioner’s sugar, whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.