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.
I happily bake year-round, but I’ll be the first to tell you that my favorite kind of summer baking is no-baking. Like leaving the oven off. Like letting the fridge do all the work. Like not heating up my remarkably well-insulated New York City apartment on an already steamy day, and still having incredible dessert.
Today’s recipe is a variation on the queen of no-bake desserts: icebox cake! At its simplest, it’s just layering whipped cream and thin cookies (usually chocolate wafers or graham crackers) together and then letting the assemblage chill out in the fridge for a few hours. The cookies soften against the whipped cream and become cakelike—it’s very good.
Icebox cakes have been around for a good long time now, since the advent of the home refrigerator. In all those years—and in all the recipes I’ve tried—I’ve yet to find one that isn’t outstanding. Icebox cakes can be as easy or complicated as you want them to be. Low brow, high brow, whatever. The two ingredient classics are just as delicious as more intricate variations. I guess what I’m saying is that you should absolutely get on the icebox cake train if you haven’t already, and then, once you are a believer, twist up the original recipe and make it Triple Raspberry.
Oh yes, this cool & creamy pink icebox cake is loaded with raspberry flavor. From whole fresh raspberries to spoonfuls of raspberry jam to airy raspberry whipped cream, this cake is about as raspberry as it is possible to be!
All the ingredients are stacked in a loaf pan with plain honey graham crackers to divide the layers. After a long chill, the crackers are tender as can be, making for clean slices.
Can we discuss the cross-sections of fresh raspberries and ruby red streaks of jam? Because those…well, they’re my jam. I mean that in every sense of the word.
Like its predecessors, this cake is so much more than the sum of its parts. It’s about as easy as from-scratch summer desserts come, and about as raspberry-forward as it can be! It’s berry good, if I do say so myself.
Triple Raspberry Icebox Cake makes one 9x5-inch cake, about 8-10 servings
Raspberry Whipped Cream: 6 tablespoons pulverized freeze dried raspberries 1/2 cup confectioner’s sugar 3 cups heavy cream, very cold
For Assembly: 10-12 whole graham crackers (4 sections per cracker), divided 1 6-ounce package fresh raspberries, divided 1/2 cup raspberry jam, divided
Lightly grease a 9x5-inch loaf pan. Line with parchment paper, leaving a little overhang on the long sides. Set aside.
Make the raspberry whipped cream. Place freeze dried berries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.
Measure out 2 tablespoons of pulverized berry powder, and reserve any remaining powder for another use.
In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).
Gently spread 1/3 of the whipped cream in an even layer in the bottom of the prepared pan. Scatter 1/3 of the raspberries over the top and spoon 1/3 of the raspberry jam over, so that there are little globs everywhere. Tile a single layer of graham crackers over the top, breaking the crackers to fit, as needed. Press the graham crackers down *lightly* with your palm to adhere. Repeat layering step 2 more times.
Gentry cover the loaf pan in plastic wrap and refrigerate for at least 6 hours or overnight.
When you’re ready to serve, remove the pan from the refrigerator and discard the plastic wrap. Place a serving plate upside-down over the pan. Holding tightly to both the pan and the plate, flip them over so that the pan is now sitting upside-down on top of the plate. Gently lift the pan up to remove it. Gently peel off the parchment.
Decorate. Place jam in a small microwave-safe bowl and microwave for 15 seconds so it’s a bit loose. Push through a fine mesh strainer (set over a bowl) to remove seeds. Transfer warmed, seedless raspberry jam to a piping bag and snip the tiniest corner. Drizzle the cake with the jam as desired.
Dust cake with pulverized raspberry powder. Garnish with whole fresh raspberries. If not serving immediately, refrigerate.
Serve cake cold. Slice with a serrated knife, wiping it clean between cuts.
After a whole bunch of scheduling mayhem, we finally booked our annual vacation to Swan’s Island, Maine, this week, so that is low-key all I’m going to talk about for the next 72 days or so. Sorry, not sorry.
Oh yes, I have Maine on the brain, which for me means allll the summer berries. What better time to break out my favorite thrifted dishes from Iverstudio and make a Black & Blueberry Crisp? This will surely tide me over until I can pack up a vehicle and escape New York City. Right? Riiiight???
Crisps are one of the simplest desserts out there. Easier than pie in every way and just as good, they are perfect for beginner bakers and seasoned pros alike. Just mix up a simple pie filling, put it in a buttered pan, bury it in oaty, nutty crumbles, and bake until…well, crisp.
Scoop the warm crisp into cute dishes, and finish with vanilla ice cream and more berries. Devour while determining how many vintage Maine sweatshirts is a reasonable number to have in your Etsy check-out cart. Is it four? I hope it’s four.
Black & Blueberry Crisp makes about 6 servings
Filling: 2 cups fresh blackberries (about 12 ounces) 2 cups fresh blueberries (about 12 ounces) 2/3 cup granulated sugar 1/4 teaspoon ground cinnamon 2 tablespoons cornstarch pinch of Kosher or sea salt juice of 1/2 lime
Topping: 1/3 cup old-fashioned oats 2/3 cup all-purpose flour 1/3 cup light brown sugar, packed 1/3 cup chopped nuts of choice (I used hazelnuts), optional 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 5 tablespoons unsalted butter, melted
For Serving: vanilla ice cream, optional more blackberries & blueberries, optional
Preheat oven to 350F. Grease an 8- or 9-inch casserole dish with butter. Set aside.
Make the filling. Combine blackberries and blueberries in a large mixing bowl. Add sugar, cinnamon, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit while you prepare the topping.
Make the topping. In a medium mixing bowl, whisk together oats, flour, light brown sugar, nuts, cinnamon, and salt. Add melted butter and stir until everything is saturated and clumps form.
Transfer berry filling into the prepared casserole dish. Scatter topping onto the berries.
Bake 28-30 minutes, until topping is browned and berries are tender & bursting. Let cool 10 minutes before serving in bowls with vanilla ice cream and more berries, if desired.
Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.
While all of us were inside last year, tie-dye made a huge comeback. It’s a fun and easy way to augment clothes, towels, bedsheets or anything else that will absorb color. Why not take that same bright & twisty aesthetic and apply it to dessert?! We’re talking colorful little cups of cake and clouds of vanilla buttercream with technicolor details. They’re fun and funky, and summery as all get-out!
You’ve seen these cupcakes on here before, but never like this. The base is my favorite vanilla sour cream cupcake batter which has been everything from yellow with Nutella Buttercream to spiked with honey and finished with candy corn to marbled with a streak of red velvet to dolled up for the Easter bunny. Today’s version might be my favorite variation of all. Tie-Dye Cupcakes are beautiful to look at and incredibly fun to make.
Start by mixing together the batter and dividing it into four bowls. Grab a few of your favorite shades of food coloring and dye each bowl of batter a different color. A word to the wise that gel food coloring makes for richer colors and doesn’t threaten to add too much liquid to your batter. That said, if liquid is what you have on hand, use it!
Once your batter is dyed, spoon the colors into your cupcake pans. There are no hard and fast rules on how to do this, except to get all the colors in each cup and only up to 2/3-3/4 full. I like to give mine a little swirl with a skewer before baking, but this is strictly optional. After you’ve got all your batters in your pans, bake your cupcakes and let them cool.
Next up: frosting! These swirly-twirly colorful plumes of buttercream may look intimidating, but they are just regular old vanilla buttercream with a little food coloring. Where most colorful frosting recipes ask you to whip the dye directly into the mix, I take a different approach here.
Before the buttercream is loaded into the piping bag, it’s rolled up in a piece of plastic wrap that has been painted with lines of gel food coloring, then formed into a log. I found it easiest to divide the frosting in half for this step. Once rolled, one end of the log is trimmed off before the whole kit and caboodle is placed in the piping bag and then…well, it’s piping business as usual. You know, except for the part where each cupcake looks different and the edges of the frosting are bright and beautiful!
It goes without saying that Tie-Dye Cupcakes are delicious, but let’s be real: these are all about aesthetics. They’re so fun—perfect for summer get-togethers, birthdays, or any occasion that could use a pop (or four) of color and a really spectacular bit of vanilla cake.
Tie-Dye Cupcakes makes 12-14 cupcakes
Cupcakes: 1/2 cup milk, room temperature 1/2 cup sour cream, room temperature 1 1/2 cups all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 4 food colorings of choice (I used gel)
Frosting: 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature 2 1/2 cups confectioner’s sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy cream 4 food colorings of choice (I used the same gels from the cake)
Special Equipment: plastic wrap food-safe paintbrushes piping bag with a tip and coupler
Make the cupcakes. Preheat oven to 350F. Line a 12-cup standard muffin tin with cupcake liners. Set aside.
Combine milk and sour cream a liquid measuring cup, then use a fork to whisk them together. Set aside.
In a small-medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar. Add eggs one at a time, combining completely after each addition. Beat in vanilla. Mix in half the dry ingredients, followed by half the milk/sour cream. Add the remaining dry ingredients followed by the remaining milk/sour cream.
Divide batter into four small bowls (about 2/3-3/4 cup batter in each). Add a different food coloring to each one and stir with forks to distribute the color (I used 5 drops each pink, blue, green and yellow gel).
To achieve the tie-dye effect, spoon a heaping 1/2 tablespoon of each color into each liner, adjusting as needed, until each one is 2/3-3/4 full. Tap full pan on the counter five times before baking cupcakes for 18-19 minutes, until a toothpick inserted in the centers comes out clean. Let cupcakes cool in the pan for 10 minutes before removing to a rack to cool completely.
Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add confectioner’s sugar and salt in two installments, combining completely after each addition. Beat in vanilla & heavy cream until combined. Set aside.
Lay 2 14-16-inch long pieces of plastic wrap on a surface. On each one, use paintbrushes to paint parallel 6-inch stripes of each color of food coloring about 1/2-inch apart. The food coloring may bead on the surface of the plastic wrap—this is okay.
Top each set of stripes with half the frosting. Working with one assemblage of frosting/food coloring/ plastic wrap at a time, use the plastic wrap to roll and manipulate the frosting into a log shape with food coloring stripes going down all sides. Twist the ends of the plastic wrap so that the log looks like a piece of old-fashioned candy. Repeat this process with the other assemblage.
Working with one log of frosting at a time, trim one end and place the wrapped log trimmed-end-down in a piping bag fitted with a tip. Twist the piping bag closed and pipe frosting onto the cupcakes. Repeat trimming process with the second log of frosting when needed.
Serve cupcakes. Leftovers will keep covered at room temperature for 2 days or in the refrigerator for up to 4.