Brown Butter Oatmeal Chocolate Chip Cookies

I love oatmeal cookies. Actually, I think I love oatmeal. Period. Oatmeal raisin cookies are like, in my top three. The other two cookies are Oreos (duh), and sprinkle cookies. Probably. Only the ones from the bakery, though. You know, the crumbly, buttery ones with a million sprinkles? Those are the jam. Oatmeal raisin would be at the top because homemade, but either way, I needed to have an oatmeal cookie in my life soon.

Brown Butter Oatmeal Chocolate Chip Cookies_3

When I was brainstorming aloud to my friends on what I should make next, I mentioned an oatmeal cookie. I have already done my favorite, but with the mention of “oatmeal” alone was enough to cause a mini stir. I couldn’t finish my sentence before I heard “I HATE OATMEAL COOKIES.” Emphasis on hate. Mostly because oatmeal cookies always seemed to equal oatmeal raisin. While my little oatmeal raisin lovin’ heart broke, I reasoned with them. I also got the whole “raisins are deceiving” line, too. Although, that reaction is a lot funnier.

So, I settled on oatmeal chocolate chip. I get to eat my oatmeal cookie and everyone else gets to enjoy them raisin free. While I’m still a tad offended at the fact that there are so many raisin haters out there, I figured this was a good compromise.

BROWN (er, tan?) BUTTER THO

BROWN (er, tan?) BUTTER THO

Now, oatmeal chocolate chip cookies are basically a chocolate chip cookie but with oats. Sounds basic, to be honest. The last thing I want is a basic cookie. I sat there with my browser open and thought “how can I make these unbasic? How can I take them up a level?” And then it hit me.

In my time baking, well before this blog, I have only attempted to make brown butter once. Let’s just say, I took it too far. I had light black butter. Not appealing, and definitely not tasty. With the help of some instructional GIFs, from one of the last places I’d look to on the internet for kitchen advice, I tried to make brown butter again.

Oats, though

I was cautious of it going too brown, so my brown butter might actually be tan butter. Or light brown butter. Or maybe taupe butter. I don’t know! What I do know is that when I was making this, my house smelled heavenly. I could not believe that melting butter, and taking it a little further than just melting, could make my house smell that good. It smelled like warm, toasty, buttery, and nutty all at the same time. I was amazed, and then I got excited because if it smelled that good, I already knew my cookies were going to come out poppin’.

Ideally for cookies, you have softened butter. After browning mine, I let it sit room temp so it can harden a bit. It’s funny that I had to reverse the technique here and go from melted to softened; never thought I’d have to do that! I stirred it before it got too hard to evenly distribute all that golden brown deliciousness. Granted, I could’ve let it get a tad stiffer but I was short on time.

Cookie DOUGH

Anyway, the cookies came out unbelievably good. The brown butter was PERFECT in these cookies. Like, I can’t even at how great this came out. I’m still stunned. It added a hint of nuttiness to the cookies that I just couldn’t believe. I had a (ahem, or two) cookie while it was still warm, and I wanted to melt just like the chocolate chips. Super chocolatey, with that nutty hint from the brown butter, and then with the crispy but chewy addition of the oats. OMG. IT. WAS. CRAZY. I took them with me to work and they were gone in minutes. Even the oatmeal haters became oatmeal lovers after these cookies.

So, if you have an (or several) oatmeal skeptic(s) in your life but need to fill that oatmeal void with something everyone can enjoy, try this cookie. Oatmeal haters will see what they’ve been missing.

Brown Butter Oatmeal Chocolate Chip Cookies_2

Brown Butter Oatmeal Chocolate Chip Cookies – adapted from Joy the Baker

Makes about 4 dozen

  • 2 sticks of butter, browned and cooled
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon of ground nutmeg (fresh, if you can)
  • 2 1/2 cups of rolled oats
  • 2 cups semi-sweet chocolate chips (spoiler alert: a whole 12oz bag)

Directions:

  1. Make the brown butter: in a small pot or sauce pan, melt both sticks of butter over medium heat. Once completely melted, begin stirring. You’ll see the butter foam up as the milk solids rise to the top and begin to pop. KEEP STIRRING. While you’re stirring, pay attention to the butter’s color. A good way to see what’s happening, if the foam is all in the way, is on the sides of the pan. For me, it got brown as well, which is how I knew I was close. Once you see the butter is a nice light brown color, GET IT OFF THE HEAT ASAP. Pour your brown gold into a heatproof vessel and let it hang out. It’ll continue to get browner (allegedly) as it cools. Cool until it’s hard but soft enough to cream with butter.
  2. Cookies: Preheat the oven to 350F. Line your baking pans with parchment paper and set aside. In a large bowl, cream the cooled but softened brown butter and both sugars until creamy, for about 5 minutes.
  3. Add the eggs one at a time, and beat well after each addition. Beat in the vanilla extract, and mix until blended.
  4. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the butter and egg mix; making sure to incorporate the dry ingredients well. Stir in the oats, and finally fold in the chocolate chips.
  5. Using a disher or tablespoon, scoop out the dough onto the prepared sheets, leaving a couple inches of space between each cookie. Bake the cookies for 10 to 13 minutes, or until lightly golden brown. Cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. (try them warm!)

Lucy’s Tips:

  • Don’t burn the butter. 
  • The whole wheat flour is optional! I threw it in there for added “health” but feel free to use the 2 full cups of all-purpose. 
  • Seriously, don’t burn the butter. 
  • Store in an airtight container at room temp. They should be good for a couple days, if they last that long. Alternatively, you can portion out the dough and freeze it for cookies anytime. 

Kitchen Experiments: Angel Food Cupcakes

Ah yes, angel food. A cake so light, fluffy, and fat free that angels sing about it and eat it exclusively. Or something like that. Angel food cake is one of my favorite experimental desserts. Not only is there a unique method but the bigger version of this cake is kind of show stopping, but that’s another post 😉

Angel food cake is a meringue based cake. I’m already familiar with meringues, so this wasn’t very new to me. Besides the fact that meringues and I roll mad deep, I’ve made angel food two other times. The first time didn’t go so well. My cake didn’t rise as high as it should’ve. While it yielded tasty results, it didn’t look like the cake I envisioned. What went wrong? I probably deflated the whites a bit. Since I now know my way around meringues, I knew this wouldn’t happen again, and I’ve got pictures to prove it!

Cupcake! 2

At first, I was skeptical to make these cupcakes. Angel food, the big cake, requires cooling upside down. It’s the weirdest thing but hey, I’m not going to argue with that recipe. I wondered how it would work or if the cupcakes would end up deflating after cooling. Even with those doubts in my mind, I went for it.

The first step to making this recipe is to separate a dozen large eggs. We only need the whites. Save the yolks, though! I have 12 yolks chillin’ in the fridge with no aim. I’ll think of something. After separating, leave them out for a while to get to room temperature. Egg whites are best separated cold but they whip better room temp. Strange but true. I separated mine and went to the gym. Seems oxymoronic to make these after the gym but that’s how I roll. I also went ahead and pre-sifted the cake flour, powdered sugar, and salt, and set it aside. When in doubt, mise-en-place it out. Quote me.

Egg whites and yolks

After I got back from the gym, I got to work. Let me preface this by saying all your utensils MUST BE GREASE FREE. Whites are so finicky, they won’t get all voluminous if there’s grease. They’ll never, ever whip. Ever. No fixing that, so make sure your bowl, beaters, and spatulas are grease free. A good way to do this is to wipe your tools down with either lemon juice or vinegar. Now that everything’s clean, preheat the oven to 350 and line a million cupcake pans. Okay, so not a million but this recipe faithfully makes 36 cupcakes, so line enough wells for that. Set all that aside and let’s get started.

Pour those whites into your giant bowl, or in your stand mixer if you’re a lucky duck. Start beating the whites until they get frothy and bubbly. Shouldn’t take too long. Add the cream of tartar. What is that? Well, it’s neither cream nor tartar. It’s actually potassium bitartrate, which is a byproduct of wine making. I hear they scrape this stuff off wine barrels. It’s purpose here is to stabilize the whites. With this stuff, your whites will not fall. Crucial stuff here.

After adding the cream of tartar, continue beating the whites until you have soft peaks. How do you know you’re there? Turn off your beaters, dip them straight down into the whites and pull them back up. Turn the beaters on its side and look at the whites on the tip. If some of the whites stay on the beater and look like the picture below, you’ve got soft peaks. No whites on the beaters? You’re not there yet! Keep going and check periodically.

Soft Peaks 2

Continue beating the whites and gradually add the sugar. Keep beating the whites until they’re super fluffy, and thick. At this point, they’re probably at a medium peak (like in the photo). Add the vanilla and beat it in. You know you’re done whipping the whites when the trail of the beaters stays on the whites. No trails? Keep going.

At this point, we’re done beating. Grab your spatula and pre-sifted dry ingredients as it is time to fold them in. The best way to fold in the dry ingredients is by doing it in thirds. Don’t throw it all in and mix because you’ll risk deflating the egg whites. We definitely do not want that. Despite the fact that there’s cream of tartar in here, it won’t help keep all that air in. Fold gently and carefully, but also making sure to completely incorporate the dry ingredients. My favorite folding method is the “cut and sweep.” I basically take my rubber spatula and “cut” straight down the middle of the bowl, then I “sweep” the side of the bowl into the middle. Rotating the bowl helps!

Folding the dry

Once done folding, spoon the batter in gently into the lined cupcake tins. Bake the cupcakes for 18-19 minutes or until golden and puffy. Cool completely and top with frosting. I went for a raspberry whipped cream because I low key made these for Valentine’s Day. Except not really but these make a cute lover’s day dessert! Like, I won’t tell if you and your partner eat all 36.

Cupcake!

Even with all that doubt in my mind, the cupcakes came out beautifully. Fluffy and light, just like they should be. They’d be completely fat free had I not topped them with whipped cream but it’s whatever! I hope I helped demystify the angel food process (in cupcake form, at least). While it looks intimidating, the results are way too delicious to not try and make these.

Angel Food Cupcakes – barely adapted from How Sweet It Is

Makes 36 cupcakes

  • 12 large egg whites (1 1/2 cups)
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups sifted powdered sugar (sift before measuring)
  • 1 1/8 cups sifted cake flour (sift before measuring)
  • 1/4 teaspoon salt

Directions:

  1. Separate the eggs, and let the whites sit at room temperature. While that’s resting, sift the cake flour, powdered sugar, and salt together. Set aside. Line your cupcake pans, and place your oven racks in the upper and lower thirds of the oven, and preheat to 350F
  2. Using an electric mixer or stand mixer, begin to beat the whites until frothy and bubbly. Add the cream of tartar, and continue beating until soft peaks form. Gradually add the sugar, while still beating, and continue until the whites have thickened and have medium peaks. From there, beat in the vanilla extract.
  3. Using a rubber spatula, gently fold in the dry ingredients in thirds, making sure to fully incorporate each addition before adding more. Once batter is smooth, carefully spoon the batter into the prepared pans.
  4. Bake the cupcakes in the preheated oven for 18-19 minutes or until golden and fluffy. Cool the cupcakes completely before frosting.

Lucy’s Tips:

  • For the raspberry whipped cream, I beat a pint of heavy whipping cream until soft peaks, added two tablespoons of sugar, 1 teaspoon of vanilla extract, and 1/3 cup of seedless raspberry jam. I reckon a shot of booze will go good here 😉

Monster Cookies

I almost didn’t make this post. Or these cookies, for that matter. It seems that I’m in somewhat of a baking rut. It’s like writer’s block but worse. Well, its horribleness is in the eye of the baker but alas, I have baker’s block.

Monster Cookie

It’s strange because a planner like me always has something up my sleeve. I don’t know, I like having a little bit of insurance for when things don’t go as planned. There’s a long list of recipes I’m dying to make and yet, I didn’t feel like making any.

This week, I just decided it was time to slap some sense in myself and get back in the kitchen. Luckily, I had a reason to. You see, I now work for the fabulous program I mentioned a couple times here. For those who don’t know what I’m talking about, I work for a non-profit organization called CO*OP (which is short for cooperate). Its main goal is to give recent city grads an opportunity to add onto their education with new digital skills. The grads then get to take these skills and put them to practice during a three month apprenticeship at a participating agency/company. I was part of the pilot group and am fortunate to be part of the team that will help this grow into something huge.

Monster Cookie Dough

Anyway, yesterday was our welcome party for our second cohort of fab grads. I knew I had to bake something, and forced myself into the kitchen to do so. Earlier this week, my sister brought me an M&M cookie. It kind of hit me right there. I was just like “PUT M&Ms IN A COOKIE, STAT.” To me, the only cookie with M&Ms in them are monster cookies.

I gotta be honest, I wasn’t expecting these cookies to come out this way. I used Ree’s recipe with a lot of faith that I’d have a cookie similar to the one I ate but much better. I wasn’t totally disappointed but it could’ve gone way better. The cookie spread out something fierce in the oven, which made it thin and lacy. Again, not the result I was expecting but delicious nonetheless. If I can blame it on anything, I’d blame the hot oven. 375F is kind of high for cookies.

Monster Cookie Dough_2

My favorite thing about Ree’s recipe, which is why I chose it in the first place, was how easy it is to customize with your own favorite fillings. You know how much I love throwing random things into my baking, so I was all over that. For this particular trial, I chose the traditional M&Ms (of course), mini semisweet chocolate chips, and threw in some cornflakes last minute. Cornflakes, you ask? Yes, cornflakes. Ree puts Rice Krispies in hers, so I thought about it for a good two seconds before I was like “CORNFLAKES.” I’d say it worked!

Despite the fact that the cookie was ridiculously thin, the cornflakes kept their crunch, which made the cookie twice as crunchy. The M&Ms popped out both in color and taste, which brought yet another layer of crunch, followed by some smooth chocolate. My old and new classmates loved them! I had an absolute blast hanging out with them, and seeing them enjoy the cookies (and the brownies) made me feel really good. Like, “get back into the kitchen to bake like usual” good. I look forward to getting back in the game, and treating the second cohort to some goodies on a regular basis!

Monster Cookie 3

Monster Cookies – adapted from The Pioneer Woman

Makes 48 cookies

  •  2 sticks unsalted butter, softened
  • 1/2 cup white sugar
  • 1 1/2 cups brown sugar, packed
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cup AP flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/4 teaspoons Kosher salt
  • 1 1/2 cups rolled oats
  • 3/4 cups plain M&Ms
  • 3/4 cups mini semisweet chocolate chips
  • 2 1/4 cups cornflakes

Directions:

  1. Preheat the oven to 350F. Line baking sheets with parchment or silicone liners. Set aside.
  2. In a large bowl, cream together the sticks of softened butter and both sugars until pale and fluffy. Add eggs, one at a time, and vanilla. Mix until incorporated. Next, add the flour, baking powder and soda, and salt. Mix until moistened and combined. Fold in the rolled oats, M&Ms, and chocolate chips until evenly distributed among the dough. Lastly, fold in the cornflakes.
  3. Using a tablespoon, two spoons, or a #50 disher, portion out the cookie dough onto the prepped baking sheets, making sure to leave room between each cookie. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden. Cool on the baking sheet for 5 minutes before carefully moving to a wire rack to cool completely.

Lucy’s Tips: 

  • Ree’s recipe originally calls for salted butter. I usually have unsalted on hand because I can control the salt content in what I’m making myself. To kind of match the salted butter, I opted to add 1/4 teaspoon of salt per stick of unsalted butter. Since the recipe already called for 2 teaspoons of salt (on top of the salted butter), I only added 1/4 teaspoon more instead of 1/2.
  • If your ovens run hot, like mine, take advantage of the temperature reduction I included in this version of the recipe. If yours doesn’t, feel free to bake these at the original 375F. 
  • Also, don’t forget to customize your monster cookie with your favorite toppings!

Turning 25 + Deb’s Yellow Birthday Cake

Happy New Year! It’s only been a week so far, and some things already hit the ground running. Back when I was a kid, I hated my birthday because it was so close to New Year’s. I still kind of hate that but I’m growing to love it because I get to start fresh at the same time everyone else does. Looking at it like that makes it seem less special but it is to me.

Looking back, my 24th year was pretty eventful. I started out 2014 at probably one of my lowest points. Sad but true. Everyone in my house was unemployed and miserable. The holidays that year was one of the worst, aided by the fact that Christmas didn’t even feel like Christmas. It just sucked. When my birthday rolled around, I hoped for a change in all of our lives. Despite whatever was going on, I was determined to keep it positive.

2014 birthday throwback! Remember this?

2014 birthday throwback! Remember this?

Fast forward to March. We’re still all kinda miserable and unemployed. Through my efforts on the internet, I was able to apply to some jobs for my mom. She was desperate for a career change, and I did my best to help her out. She loves kids and used to babysit when my sister and I were younger. She wanted to get back into that so I did what I could. Through one of those caretaking websites, I applied for her to one post that caught my eye from day 1. The poster replied back to me, which I honestly wasn’t expecting. Once I cleared up I was the one who applied for my mom, she insisted on meeting the both of us. Taken aback, my mom and I went and the rest is history. My mom now takes care of the cutest and smartest little baby girl. They welcomed my mom into their family, just as we did to them. My mom, the baby, and her family are all happy. That alone put me at ease, despite the fact I was still unemployed and unsure of my future.

For me, things didn’t start changing until maybe June or July. I got an email from my former professor, to whom I reached out because I was desperate for a job. Graduating into a recession is the worst thing ever because no one wants to hire a graduate. In that email was an application to a startup non-profit organization, called CO*OP, that focused on helping graduates find their footing in the industry. This sounded like what I needed so I applied. This was the best decision I had made in the entire year. It was the biggest blessing for me because it was exactly what I desperately needed. Not only did I learn a bunch of new skills, I got a group of friends (including a few special ones) that I never thought I’d have, and sort of had a new job. The founder of the program hired me this past December, so exciting things are happening!

Look who's on the front page of the website!

Look who’s on the front page of the website!

Thanks to CO*OP, I changed so much as a person. I figured out why I am the way that I am, and how to amplify my greatest skills. I became more outgoing and a little more confident in myself and the things I do. Still a work in progress! My new friends became my support system and they helped bring out the best in me; for that alone I’m grateful. I can’t wait to see what happens in my life this year but I’m hoping for some surprises, some love (ahem!), and stability.

Now, let’s talk birthday celebrations. I celebrated my 25th birthday this past Friday. As usual, I baked my own cake but before I get to that, let me tell you how I celebrated.

25th Birthday 1

My sister took me out to dinner at Cafeteria, a cool restaurant here in the city. I’d never been, so I was excited. I’m not one to go out to dinner for birthdays, mostly because that’s not something my family did frequently. I was dying to go out so my sister did me the honors.

Dinner was fantastic! For appetizers, we had mac and cheese spring rolls. As an entree, I had my usual cheeseburger with fries. I get that basically everywhere I go but this was the first time I had one medium rare; it was delish. My sister had a roasted chicken sandwich. I also had a “liquid passion” cocktail, which was a champagne cocktail with passion fruit. For dessert, we had deep fried Oreos that came with a mini milkshake and a scoop of mint chip ice cream with crumbled Oreos in the middle. Everything was amazing and my sister and I were beyond full.

From L to R: mac and cheese spring rolls, liquid passion cocktail, cheeseburger with fries, and deep fried Oreos

From L to R: mac and cheese spring rolls, liquid passion cocktail, cheeseburger with fries, and deep fried Oreos

We also had a mini adventure because every year, I dress up really nice for my birthday. I got myself a pair of heels to go with my pretty dress this year. The problem is that I don’t usually wear heels so my feet were killing me before we even made it to the restaurant! I had to go to the pharmacy and pick up a pair of those fast flats. After dinner, we walked to the nearest Marshall’s where I bought a pair of real flats. Let me just say, the judgmental looks I got from my little leopard print sock like flats were unreal but super entertaining.

IMG_20150102_173844

When we got back home, it was time for cake. Now, this year, I opted to make my cake the day before to save myself some of the hassle the day of. This was mostly a good idea except I ended up with kind of a huge cake fail. The cake itself worked beautifully. I made Deb’s recipe for yellow birthday cake, which is becoming a favorite now. However, due to poor planning, I never figured out how I wanted it flavored in terms of frosting, so I decided to give Swiss meringue buttercream a shot. This is where I messed up, big time.

I gave the buttercream a go the day before as well. When I was making it, I knew something was wrong but trucked on anyway. My meringue wasn’t as fluffy as it should’ve been so the texture was off. Using the instructions to troubleshoot the buttercream, I added more butter. It looked right, so I stopped there and put it in the fridge for the next day. To assemble the cake, I forgot to let the buttercream come to room temp. Another huge mistake right here, as my rushing messed up the buttercream completely. I tried adding more butter to fix it but it ruined the texture of the frosting and made things worse. I wasn’t about to whip up a new batch, as my butter supply is dangerously low, so I rolled with it anyway. Not my best or proudest cake but I couldn’t have a birthday without my cake.

25th Birthday 5

Despite the buttercream coming out way less than perfect, the cake itself was amazing. It was so soft and tender. Deb likens the recipe to her favorite Duncan Hines box mix and she’s definitely right about that. It totally brought back those feelings from when my dad used to bake us cake mixes. That alone was enough to complete my birthday. Even though the texture was off, the taste was still there, so my birthday cake was still somewhat of a winner.

I hope that the couple missteps I’ve had this past week aren’t any indication of how my year is looking. I didn’t quite start on the right foot (which I’ll talk about another time), but I handled it in an adult way. I guess this means I really am an adult? Either way, I hope this year is as successful and eventful as the last half of my 24th.

25th Birthday 8

Deb’s Yellow Birthday Cake – adapted from Smitten Kitchen

Makes 2 8″ round cake, plus 3-4 cupcakes

  • 4 cups plus 2 tablespoons (530 grams) cake flour, sifted
  • 2 teaspoons (10 grams) baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon (5 grams) table salt
  • 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
  • 2 cups (400 grams) sugar
  • 2 teaspoons (10 ml) pure vanilla extract
  • 4 large eggs, at room temperature
  • 2 cups buttermilk (475 ml), well-shaken

Directions:

  1. Preheat the oven to 350F. Butter and line two 8″ round cake pans with parchment, buttering the parchment as well. While you’re at it, line a couple of cupcake wells with cupcake liners. Set aside.
  2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl. In another large bowl, cream the softened butter and sugar until pale and fluffy. Add in the vanilla. Add the eggs one at a time, making sure each egg is incorporated before adding the next one. At a low speed, add the buttermilk. The mix will look curdled but it’s right; keep going.
  3. Add the flour mixture in three batches, making sure each batch is incorporated into the batter before adding the next one. Divide the batter among the cake pans, filling them about halfway. Use the remaining batter to make a couple cupcakes. Rap the cake pans on the table a couple times to get rid of air bubbles. Bake the cakes for 35-50 minutes, or until a toothpick comes out clean.
  4. Cool the cakes in the pan on a wire rack for 10 minutes before removing the cakes out of the pans and onto the rack to cool completely.

Lucy’s Tips: 

  • The cake recipe is originally for two 9″ rounds. I only have two 8″ rounds, which is why there’s extra batter for cupcakes.
  • I forgot the ‘rap the pan’ part, which is why you can see the giant air bubbles. Not too pleasing to look at but still delicious. 
  • The buttercream recipe is obviously missing. I won’t post it till I get it right!
  • If you’re making the cake a day ahead, wait until it is completely cool before wrapping in several layers of plastic wrap. You can refrigerate it or keep it room temp after that. For a firmer cake that’s easier to level and work with, I suggest refrigerating.

 

Christmas Confetti Cookies

If you’ve come to Lucy the Baker for plain old sugar cookies, you’ve come to the wrong place. There are no plain sugar cookies here. Yeah, I’ve got cutouts (dazzled with royal icing and a hint of lemon), brown sugar ones that taste like cinnamon, and I’ve got pinwheels, but no regular old sugar cookie.

The thing is, sugar cookies are my least favorite.

Christmas Confetti Cookie_6

They are so BASIC. Ugh, like so plain with nothing really going on. There is so much potential in a sugar cookie to become something more than what I consider a sugar coated blob of butter. I actually had a bad experience once with a snickerdoodle that tasted just like that. Scarred for life, to be honest. It’s also what I’m trying to avoid, and why you won’t find a snickerdoodle or plain sugar cookie recipe here (for now…. never say never).

Christmas Confetti Cookie_Batter

Now, you might be thinking; “but Lucy, confetti cookies are still plain sugar cookies.” That’s where I’ll stop you. Confetti cookies are sugar cookies on steroids. I mean, it’s sugar on more sugar! I can’t hate on that. Why are confetti cookies different than plain old sugar cookies? They just are.

I’m aware that sprinkles (or jimmies to some folks) don’t taste like much or “add anything” to a recipe but I think they do. They add festiveness (in this case), decoration, and they’re just plain fun. Like, do you even consider a plain sugar cookie to be fun? I don’t think so. Besides, sugar cookies have to be adorned or decorated with something more, whether it’s icing or chocolate, to even become likable. Sprinkles are the best and easiest route, so I went with that.

Christmas Confetti Cookie_Batter2

I saw this recipe on the amazing Joy the Baker‘s site when her newest cookbook, Homemade Decadence, came out. Consequently, it was also the same day her new page layout went live. Her site is bright and colorful (like she is), which matched these cookies. I’m a sucker for anything with sprinkles, so I knew these were going to be in my future for sure. Since December is basically National Cookie Month, I planned them to be a part of my #CookieCraziness.

One of the best parts about this recipe is that you can make the dough a day ahead. I’m not one to make things ahead of time, so I was intrigued into trying it. It made my life so much easier because I basically just preheated the oven, portioned the dough, put them on the sheet and baked them. That’s it! The only sucky part was photographing the making of the dough. It was late and the lighting was off. I felt slightly defeated but I rolled with it, and I think the photos came out okay.

Christmas Confetti Cookie_Batter3

Since I wanted to make the dough ahead, I ran into some poor planning. I completely forgot to take out a stick of butter! You can’t really make anything with cold butter. The solution? Cutting the stick into tiny cubes, and spreading them out on a plate. I’m sure it’d work if you piled the cubes in a bowl but I’m really picky about these things. I spread my tiny cubes out on a plate, and made sure none of the cubes were touching. I came back in like 10 or 15 minutes to room temp, soft butter. This is honestly the best way. The microwave can backfire on you (ahem, melted butter), and putting a stick of butter in my pocket just won’t end well.

Needless to say, these cookies were awesome. I picked the red and green sprinkles for obvious reasons. I also accidentally poured in the whole half cup into the dough, realizing that I only needed to put in half right after I emptied out the measuring cup. I don’t think it harmed the cookie at all! They were crispy, with a little crunch from the sprinkles. Even with all the sprinkles in the cookie, I dipped them in more sprinkles. More the merrier, right?

Christmas Confetti Cookie_Batter4

I hope you now realized that plain sugar cookies are lame, and that confetti cookies are where it’s at. Who would ever decline a fun, festive, and sprinkly cookie over a plain and unadorned one? No one, that’s who. Keep sprinkles in your pantry and dazzle your cookies every once in a while!

Christmas Confetti Cookie_5

Christmas Confetti Cookies – barely adapted from Joy the Baker

Makes 32-36 cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup red and green sprinkles

Directions:

  1. In a medium sized bowl, whisk together the flour, baking powder, cream of tartar, baking soda and salt. Set aside. Line two baking sheets with parchment paper.
  2. In a large bowl, cream the butter and sugar together until light and fluffy. Don’t be afraid to cream the sugar and butter longer than you think! Ideally anywhere from 3-7 or 10 minutes. Add the egg and vanilla extract, and mix until well incorporated.
  3. Fold in 1/4 cup (or all of them) of sprinkles into the batter. At this point, you can wrap and chill the dough or portion and chill the dough on the baking sheets. Either way, chill it for two hours or overnight.
  4. Preheat your oven to 350F. Take out the chilled dough and portion, if you haven’t already into tablespoon sized dough balls. Drop the dough balls into the remaining 1/4 of sprinkles, and placed on the prepared sheets. Alternatively, if you decided to portion and then chill, roll them in the sprinkles before hitting the fridge.
  5. Bake the cookies for 8-10 minutes, or until they start to get slightly golden around the edges but are still pale. Cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Lucy’s Tips:

  • My cookies spread out and flattened as they baked. This may have happened for a number of reasons. Either the dough got too warm, or the liners and sheets I used were to blame. For the record, I used standard aluminum half sheets lined with silicone liners. Darker pans and parchment produce a different, darker result. Both are fine but it’s just worth nothing. 
  • I do not have vanilla beans (sigh) so I stuck with extract. Should’ve liqoured them up, to be honest. 
  • We like jimmies here, so I used that. Feel free to use whatever sprinkles you have on hand. 
  • Go check out Joy’s blog if you haven’t already, and then weep at the magic inside her cookbook. 

Peanut Butter Chocolate Chip Cookies

Hello again! Bet you didn’t think you’d see another post from me this week! As promised, I began ramping up my cookie production this year and will possibly post twice as much this month. It’s a little nerve-wracking but I am up for the challenge!

When planning this month’s #CookieCraziness (isn’t my hashtag for this year’s cookies awesome?), one of the top cookies was a peanut butter one. I LOVE peanut butter, so this was a no brainer. However, plain peanut butter cookies can be boring and monotonous. I’m not into that with my cookies, so chocolate chips were the obvious solution.

Peanut Butter Chocolate Chip Cookies_5

Peanut butter cookies aren’t necessarily a Christmas-y cookie. Like, when I think Christmas cookies, peanut butter ones are the furthest from my mind. Everyone else thinks of chocolate and peppermint everything. I usually go with sugar or gingerbread, which I’ll get to sometime later. I don’t know but I feel like peanut butter doesn’t even have an appropriate season. All the more reason why it belongs (in cookie form) with the holidays.

The main ingredient in these beauties is the peanut butter; the star of the show! Consider using chunky peanut butter in these cookies for added texture and to add on to the PB taste. I’m not about that chunky PB life, though; I love natural and smooth peanut butter. I get the huge jars at Whole Foods all the time because I make granola for my Greek yogurt regularly. Obviously, I need to have tons of the stuff on hand at all times because when I’m not making granola, there are PB&Js to be made (with grape jelly exclusively).

Peanut Butter Chocolate Chip Cookies_2

According to the recipe, there’s supposed to be a double hit (or triple if you opt for chunky) of PB; the second by way of peanut butter chips. I once bought a couple bags of those from the one time they had them at Trader Joe’s. They were so good, I can’t even recall what I made with them. I had chocolate chips leftover from making these, so I used twice as many chocolate chips in this batch.

Now, let me just praise the actual cookie dough for one second. A DREAM to work with. Came together beautifully and handled like a dream. I’ve never seen such clean scoops of cookie dough come out of my mixing bowl. Barely any scraps and no sticking! Speaking of sticking, I used my new silicone mats for my half sheet pans. I had to get a pair because my parchment paper never fits. Can I just tell you how much I love them? I love them. Absolutely adore them. Cookies slid off no problem, they’re easy to clean, and look cute too. SO glad I got them!

Peanut Butter Chocolate Chip Cookies_3

The cookies were INSANE. I found myself eating all of the scraps and several cookies before they even made the plate; they’re THAT good. Very peanut buttery, with the chocolate chips as backup. Think of PB and chocolate as partners in crime, or good cop/bad cop except they’re both the good cops. They just go together! The cookies themselves are soft but sturdy, with a little crunch from the granulated sugar they’re coated in before baking. You can even still see the traditional fork marks from the slight smush they need before going into the oven. They were as dreamy as their own cookie dough. When the cookie dough works, you just know the cookie will too!

Hopefully I’ve convinced you to consider peanut butter cookies as a holiday cookie. They may not scream Christmas but folks will be screaming with joy upon eating them this season. Either way, I think these non-conventional holiday cookies belong on your cookie roster.

Peanut Butter Chocolate Chip Cookies_4

#CookieCraziness posts:

Peanut Butter Chocolate Chip Cookies – barely adapted from Smitten Kitchen

Makes 36 cookies

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • Granulated sugar for rolling/sprinkling

Directions:

  1. Preheat oven to 350F. Line two baking sheets with parchment (or those nifty silicone liners). Combine the flour, baking soda, baking powder, and salt in a medium sized bowl and set aside. In a small bowl, place a good amount (maybe a 1/4 cup; separate from the amount needed to make the cookies) of granulated sugar for rolling the cookies later.
  2. In a large bowl, beat the butter and peanut butter until smooth and fluffy. Add the sugars and beat until the mixture is smooth. Add the egg and mix until fully combined. Finally, add the milk and vanilla.
  3. Add the dry ingredients and stir until completely combined. With a rubber spatula, fold in the chocolate chips. Using a cookie scoop, a tablespoon, or two teaspoons, drop the dough into the bowl with the granulated sugar. Completely coat the dough ball and transfer to the prepped baking sheet. With a fork, gently press the dough down but do not flatten completely. You can press the cookie with the fork twice, each in a different direction, to get the signature pattern.
  4. Bake the cookies for 10-12 minutes or until lightly golden brown around the edges. The cookies may look under done but they are. Let them cool on the pan for a minute or two before transferring to a wire rack to cool completely.

Lucy’s Tips

  • I preferred baking them 12 minutes for a sturdier cookie that was still soft and slightly chewy. For a lighter cookie, aim for the lower amount of time. 
  • If you don’t feel like pressing with a fork, any smooth (or not smooth) surface can work. For example, a spoon, shot glass, offset spatula, etc. Just don’t go crazy pressing them down with anything!
  • I got 36 cookies with a #50 disher/scoop. Amounts of cookies vary depending on the size of the scoop/disher/spoon. The bigger the disher/spoon/scoop, the fewer the cookies. 
  • To make these extra festive, consider rolling them in colored sugar!

Red Velvet Cheesecake Brownies

It’s December, which can only mean one thing in the food world: COOKIES! Aw yeah, it’s that time of year again. I don’t know what’s more exciting; the cookies or the holidays? Either way, the holidays are upon us.

I decked my halls the day after Thanksgiving for two reasons. I was dying to get into the holiday spirit, and because I feel like my tree(s) are never up long enough. For me, my Christmas spirit lies solely in my Christmas tree. I’m in charge of decorating it by myself every year and it brings me such joy to see it lit up in the corner of my living room.  It’s weird but it doesn’t feel like Christmas without my baby tree all decked out in ornaments and bright lights.

Red Velvet Cheesecake Brownies_4

Anyway, let’s talk cookies. Here on Lucy the Baker, I have a number of cookies up already but this holiday season, I want to up the ante. I’m planning on doubling my cookie production this year, which will hopefully mean more posts. I’m excited, nervous, and hungry!

For starters, here are some red velvet cheesecake brownies. Now, before you even say it, brownies ARE considered a cookie. It’s technically a bar cookie, as opposed to a regular cookie. I don’t know who decided this but I agree with them. Brownies aren’t really a cake, so they must be a cookie. These brownies are special, though. Not only do they have a ridiculous cheesecake layer, but they’re red velvet. That automatically raises the bar, and then some.

Red Velvet Cheesecake Brownies_1

I don’t know if you noticed but I lack red velvet recipes. Sure, I have the lone one up but there’s a reason as to why that is. Like that recipe I posted last year, almost all my red velvet attempts have gone wrong. I don’t know what it is but, I always end up with a messed up red velvet something. My first ever (undocumented) attempt was some red velvet cupcakes, which came out flat and stuck to the pan. The whoopie pies were my second and although the cookie itself came out good, I almost forgot the sugar and messed up the filling to the point of no return. I had better luck this time but I wouldn’t call them a perfect success; typical things like broken and stuck brownies happened.

Either way, these are fabulous. Not only are they red velvet, with its smooth texture and hint of chocolate, but there’s a cheesecake layer. Believe me when I say it is ridiculous. I was amazed. Cheesecake and red velvet go together like chips and dip, to be honest. My favorite part of this entire recipe was the swirling part. It looked absolutely beautiful. The cheesecake batter swirled with red velvet brownie batter, came together in perfect and visually stunning harmony. I don’t know but there’s something about that tangy cream cheese against the lightly chocolatey taste in red velvet. It’s like, magical or something.

So, let’s start the holiday season, and the #CookieCraziness with these brownies!

Red Velvet Cheesecake Brownies_2

Red Velvet Cheesecake Brownies – barely adapted from The Novice Chef

Makes 36 brownies

Red Velvet Layer:

  • 3 1/4 cups flour
  • 2 1/4 cups granulated sugar
  • 3 tablespoons cocoa powder (I used Hershey’s Special Dark)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 cup vegetable oil
  • 4 tablespoons milk, divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring (I used Wilton’s No Taste Red)
  • 2 teaspoons white vinegar

Cheesecake Layer:

  • 2 8oz packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla

Directions:

  1. Preheat your oven to 350F, and lightly grease a half sheet pan.
  2. In a large bowl, combine the flour, sugar, cocoa powder, salt, and baking powder.
  3. In another bowl, whisk the eggs, oil, 2 tablespoons of milk, vanilla, food coloring, and white vinegar. Pour the wet into the dry and mix until combined. The batter will be very thick!
  4. Remove 3/4 cup of the thick batter and add the remaining 2 tablespoons of milk. Set aside.
  5. Spread the remaining batter into the prepared sheet pan. Make sure to spread it as evenly as possible, and all the way into the corners of the pan.
  6. Time to make the cheesecake layer: in a large bowl, combine the softened cream cheese and sugar, beating until fluffy. Add the eggs, one at a time, and vanilla. Continue to beat until completely incorporated and lump free.
  7. Pour the cheesecake batter over the brownie batter, spreading it out to the corners. Drop spoonfuls of the thinned out brownie batter onto the cheesecake layer. Using a butter knife or small spatula, drag the tip through the cheesecake and red velvet batters to create swirls.
  8. Bake for about 30 minutes, or until center is set. Brownies shouldn’t jiggle. Cool completely on a wire rack before cutting into squares.

Lucy’s Tips:

  • Jessica, at The Novice Chef blog, made these for Valentine’s day and used a heart cookie cutter. Instead, feel free to get festive and use holiday cutters (like a tree or a snowman) instead of cutting into squares. 
  • My brownies took a bit longer than 30 minutes. The center was still jiggly, which scared me but they came out alright. 
  • I used Hershey’s Special Dark cocoa powder (because YUM), which may have contributed to the burgundy color in these brownies. 
  • I strongly suggest gel food coloring, as the liquid stuff can dilute your batters if you use too much. 

Thanksgiving 2014: The Day After

WOW. Last night was pretty awesome. SO MUCH FOOD! We shook up this year’s menu a bit from last year’s. Like I mentioned on Wednesday, we aimed for a little more of an American Thanksgiving. I feel bad saying it but I try really hard to Americanize our food and household. In retrospect, I probably shouldn’t because my culture is important to me and it’s something I want to keep going but I can’t help it.

Anyway, the table was pretty much half our traditional menu and the other was American.

On the menu we had:

Thanksgiving2014_TURKEY

Turkey, obviously! (regular green salad in the bottom right corner that literally no one ate. Thanksgiving is not the time for “healthy” things)

Thanksgiving2014_2

Parker House Rolls from Bon Appetit. So fluffy and so good! Spotlight may be coming soon!

Thanksgiving2014_Mac and Cheese

Macaroni and cheese. SO AMAZING. We added bacon and made the full recipe. This is that one time I am SO happy we have leftovers!

Thanksgiving2014_Pastelón

Pastelón de viveres. This is my mom’s ~thing~; I don’t eat this at all. It’s basically a starch heaven casserole made with two kinds of taro root, green bananas (not to be mistaken with plantains but those can be used too), and kabocha squash. In the middle, there’s a layer of cooked pork. If you’ve ever had Dominican (or Puerto Rican? I’m not sure) pasteles en hoja, this is similar to that minus the leaves and the boiling part. It’s a weird culmination of things but my mom likes it and has been making it for the holidays lately, so I guess it’s here to stay.

Thanksgiving2014_Salads

Salads and rice. On the left is my mom’s yellow rice with peas, below that is our potato salad, and next to that is macaroni salad.

The potato salad contains boiled and diced potatoes (duh) and carrots, diced hard boiled eggs, mayo, white vinegar, chopped cubanelle peppers and onions. The macaroni salad is almost the same as the potato salad; instead of potatoes, carrots, and eggs, it’s just tri colored macaroni.

Thanksgiving2014_Mashed Potatoes

Behind the salads was my sister’s mashed potatoes. She made this on her own, without a recipe! Very proud of her efforts, and they were delicious.

Thanksgiving2014_Pastelitos

Pastelitos or empanadas! These were filled with ground beef and diced hard boiled eggs. Some were just cheddar cheese. Crowd favorite!

For dessert, we had this Apple Cranberry Torta from Cooking Channel TV. I made several changes to the recipe but it was a moist and delicious little cake. I feel like it was maybe a cross between a pie and a cake. I’m still trying to edge that in, obviously! Recipe will be posted below.

Overall, we had a tasty Thanksgiving. I can see mac and cheese in my future! I’m ready to get my tree up and move on to Christmas! Can’t wait to see what’s on the menu then 😉

Thanksgiving2014_Table2

Full spread. And my mom’s arm.

 

Apple Cranberry Torta – adapted from Giada’s recipe on Cooking Channel TV

Makes one 8″ round cake

  • 1/2 cup Grand Marnier (or other orange liquer)
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/2 orange, zested
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon of salt
  • 4 large eggs
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 1/3 cup of sugar
  • 1 teaspoon vanilla extract
  • 2 cups of diced apples

Directions:

  1. In a small saucepan, heat the orange liqueur just until warm. Turn off the heat and submerge the dried cranberries and golden raisins. Set aside.
  2. Preheat the oven to 350F. Butter and line the bottom of an 8-inch round cake pan.
  3. In a medium sized bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
  4. In a large bowl, beat the four eggs and add the melted butter, sugar, vanilla, and orange zest. Mix in the dry ingredients and beat just until combined.
  5. Gently stir in the apples, cranberries and raisins. Pour batter into prepared pan and bake for up to 30 minutes. Cool slightly in the pan before inverting to peel off the parchment. Serve slightly warm.

Lucy’s Tips:

  • I took the walnuts out of this and replaced it with golden raisins because half my family is allergic to nuts. 
  • I used one large Granny Smith apple but use any kind you’d like. 
  • I also soaked my dried fruit for quite a while, which helped them sustain the orange liqueur flavor. 
  • Technically the recipe didn’t state to line the pan with parchment but I don’t trust recipes that rely on just buttering the pan. /skeptic

Recipe Roundup: Thanksgiving

Thanksgiving is finally here! Well, tomorrow officially but the wait is basically over. Even so, I don’t have a very clear idea of what’s landing on my dinner table tomorrow. It’s a struggle every year but this year feels different.

We try our best to combine both Dominican and American cultures on the table but I think this year, we’re leaning more on the American side. I guess I’ll see just how much we’re leaning tomorrow! Just know that no matter how far into the American side of things this family will lean, pie will never be a part of it (for shame:()

Anyway, I don’t have a recipe for today. Instead, I decided to do a little link roundup of recipes I’ve made or I’ve seen on the internets that I like and are on theme for tomorrow’s dinner. I’m including a few Dominican recipes that we’ve had for the holidays for those that want an idea of how to make some of those dishes. They’re not my recipes but we’ll get there one day! There will also a recap post of my Thanksgiving on Friday, so be on the lookout for that.

Treat House Salted Caramel Turkey

Salted Caramel Crispy Treat from Treat House NYC

 

Mains/Sides:

Bread:

Dessert:

Missed last year’s Thanksgiving recap? Check out what I had for dinner last year here.

Have a happy Thanksgiving!

Apple Galette

Thanksgiving kind of snuck up on me this year. I’ve been anticipating it since early October but I’m still shocked it’s actually next week! I’m even more shocked because I have nothing planned yet, which is SO not me. By now, my mom and I usually already have our game plan down, with only last minute things on the grocery list. We don’t even have a turkey yet! What makes it worse is that I’m already getting ready for Christmas, which totally goes against the traditionalist in me that doesn’t skip over holidays. I don’t know, but the holidays so far have thrown me for a loop.

Besides the fact I have nothing planned, I at least have a quick and awesome dessert option for you semi-traditionalists. This isn’t your traditional apple pie, but is delicious in its own right.

Apple Tart 1

Part of what attracted me to making a galette, aside from it being an apple dessert, is its simplicity. If you can make pie crust, you can make this galette. Even if you can’t make pie crust, you can still make this galette. No fancy equipment is needed to make this, which is awesome, and is super quick to put together.

The other thing that attracted me to this galette? The fact that it’s free form. I don’t yet own a pie dish (gasp!). It’s true, I don’t have one. I’ve mentioned it before but we’re just not pie people. No matter how hard I try to get my folks to appreciate pie, it just won’t happen. I guess that’s just one of those American things that’ll never stick at the table at my house. Sad because pie is awesome but there’s not much I can do there. The only thing I own relatively close to a pie pan is a tart pan. The issue there is that it’s pretty big, which is hard to use when most pies and tarts are usually 9 inches in diameter. This is where the galette saves the day. After making the crust, you just roll it out as far as you can, place it on a lined baking sheet, pile the apples on top and fold up the edges. That’s it! No matter how ugly you think it looks, it will come out beautiful and rustic looking. I love it when desserts aren’t intentionally pretty; makes the homemade factor look even more appealing.

Apple Tart 4

Speaking of the crust, it’s super easy to make. No food processor required at all. Sure, it’s handy but you can easily make this crust without it. To cut in the butter, you can either use a dough cutter, a pair of forks, or your hands. I opted for my hands but any of the above works fine. I also subbed half the flour with whole wheat for some nuttiness and pseudo healthiness.

Now, let’s talk about the apples for a minute. For this galette, your apples need to be thinly sliced. You don’t need fancy equipment to make this happen but if you want all slices to be even, break out your mandoline (or handoline, like we did last week) for slicing. I freehanded the slicing this time, because I don’t think evenness is necessary here. You can also artistically lay the slices onto the crust to make it look even fancier, but I just piled them in.

Apple Tart 3

The result is this lovely and rustic dessert that didn’t take too much time or effort to make. The crust is nutty and crunchy against the soft and tart apples. A dessert this simple is perfect for your Thanksgiving table. Not much thought or effort goes into it, and it looks super pretty and like you spent a ton of time on it. No one has to know it was that easy 😉

Apple Tart 2

Apple Galette – adapted from Smitten Kitchen

Dough: 

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, just softened, cut in 1/2-inch pieces
  • 3 1/2 tablespoons chilled water

Filling:

  • 2 pounds apples (I used Granny Smith), peeled, cored (save peels and cores), and sliced
  • 2 tablespoons unsalted butter, melted
  • 6 tablespoons sugar
  • 2 teaspoons ground cinnamon

Glaze:

  • 1/2 cup (100 grams) sugar
  • Cores and peels from sliced apples

Directions:

  1. In a large bowl, add flour, sugar, salt, and 2 tablespoons of the butter. Blend in a mixer, using a dough cutter, with forks, or your hands until dough resembles coarse cornmeal. Add remaining butter and mix until biggest pieces look like large peas.
  2. Drizzle in the water, stir, then drizzle in more until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk and refrigerate for at least 30 minutes.
  3. Remove the dough from the fridge and let sit out for a couple of minutes, until the dough is malleable but still cold. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
  4. Place the dough on a parchment-lined baking sheet. Heat oven to 400°F. Toss sliced apples with 4 tablespoons of sugar and the cinnamon.
  5. Place the apples on dough, either rustically or in a ring 2 inches from edge; continuing inward until you reach the center. Fold over the dough edges back onto itself, at about one inch intervals until the galette is ‘closed.’
  6. Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge.
  7. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown, about 45 minutes, making sure to rotate galette every 15 minutes.
  8. For the glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover and simmer for 25 minutes. Strain syrup through cheesecloth or sieve.
  9. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes before glazing, slicing, and serving.

Lucy’s Tips:

  • I originally sprinkled the sugar (as per the original recipe) onto the apples, but will toss them in sugar in the future. I found it wasn’t sweet enough but if you like your galettes on the tart side, stick to sprinkling. 
  • The galette is best served slightly warm. Even better with ice cream and a side of whipped cream. Just sayin’.