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.
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.
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.
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.
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.
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 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.
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!
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.
I don’t really like to tell people how to live their lives or what they should eat, but I have to make an exception. It’s important, I promise.
Y’all, you need to start putting blueberries in your corn muffins. Yes, the dinner-appropriate muffins I posted in the dead of winter. Those. Put blueberries in them and then eat them for breakfast or lunch, or even dinner, if you can get away with it.
Just do it. You won’t regret it. #peerpressure
It seems obvious once you’ve thought about it. Corn and blueberries are great together! Corn is sweet and earthy; blueberries are sweet and tart. The two are frequently paired in salads in the summer months, so why not combine them in muffins, you know? This was my exact train of thought when I made these a few days ago, and now I’m just wondering why I didn’t make them sooner.
These Blueberry Corn Muffins are so easy to whisk together, and the payoff is outstanding. The recipe is the tiniest tweak on my original corn muffin recipe; I added a touch more flour and some vanilla for a sweeter profile without upping the sugar. Oh, and plenty of fresh summer blueberries, of course!
Blueberry Corn Muffins bake up in less than 15 minutes. They’re soft, tender and perfectly domed, with a slight crumbly crunch from the cornmeal and bursting blueberries in every bite! While combining two already great things doesn’t always give great results, I am here to say that the union of corn muffins and blueberries is not to be missed.
I’ll say it again: you need to start putting blueberries in your corn muffins.
Blueberry Corn Muffins makes 12 standard muffins
3/4 cup yellow cornmeal 1 1/4 cup all-purpose flour 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup fresh blueberries 1/2 cup milk (preferably whole), room temperature 1/2 cup full-fat sour cream 1/2 cup (1 stick) unsalted butter, melted 2 large eggs, room temperature 2 teaspoons pure vanilla extract
Preheat oven to 400F.
Line a 12-cup standard muffin pan with cupcake liners, or grease well. Set aside.
In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
In a small bowl, toss 1 tablespoon of the dry ingredients with the blueberries. Set aside.
In a small-medium mixing bowl (or large measuring cup), whisk together milk, sour cream, butter, eggs and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined. Gently fold in blueberries.
Divide batter among muffin cups, about 4 tablespoons (1/4 cup) each; they will be pretty full. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 13-14 minutes, until domed and a bit golden.
Remove muffins from the oven and let cool in the pan for ten minutes before removing to a rack to cool. Serve slightly warm or at room temperature.
Leftovers will keep well tightly-covered at room temperature for up to two days or in the refrigerator for up to five. Muffins may be double-wrapped in plastic and frozen for up to 3 months.