Apple Spice Muffins with Walnut Streusel

Ready for a large batch of muffins? These muffins made me think of apple pie in a muffin form. I was really disappointed because I mailed these to my dad and they got there super late. He was able to have them, but I doubt they were any good by then, or at least, it would be hard for him to decide if he wants them again, you know? Oh well. Because the recipe made so many, we were able to keep a few. They were so good!

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Strawberry Jammy Bars

I might have enjoyed these the most out of the people who shared them with me, but that’s ok. I enjoy oats in baked goods (even if I don’t enjoy them as oatmeal) and I know some people don’t. These bars can be made with lots of kinds of fruit, but at the time I made them, strawberries were amazing and perfect. You can even use jam if you want. I think next time I might try adding more fruit to see how it goes since there was a lot of dough in the dough to fruit ratio (for me).

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Star Bread

As I wrote on Monday, you can do a lot with brioche dough. Here is the first recipe I want to show you. It is so easy and so customizable.

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Copycat Tate’s Chocolate Chip Cookies (from Stella Parks)

Another chocolate chip cookie recipe? Yes. I have never tried the Tate’s cookies even though I have seen them at stores because it didn’t sound like something I would like. Crispy cookies when I could have soft and chewy? No thanks. But then Stella described the difference between crispy and crunchy cookies, and that brought me on-board to try this recipe.

 

There is a cookie back home that reminds me a bit of these, and these were so easy to make. Plus, you can freeze some to bake later (a large batch of 60ish cookies!). Aaaand they stay just as good days later as the day you make them, which doesn’t happen with most cookies. Does it happen with any other cookies, actually?

Directions for Copycat Tate’s Chocolate Chip Cookies

Slightly adapted from Serious Eats

  • 225 g all-purpose flour
  • 225 g light brown sugar
  • 100 g Turbinado sugar
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons baking soda
  • 2 sticks (16 Tablespoons) butter, cold and cut into 1-inch chunks
  • 8 ounces chocolate chips (a mix of milk/semi-sweet/dark but no darker than 70%)
  • 1 egg, cold and beaten
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. In a food processor, take the Turbinado sugar and grind it up for about a minute to make it more finely ground.

Then add the flour, light brown sugar, salt, and baking soda. Pulse until well-combined.

Add the butter and pulse to form a powdery mix.

Next add the chocolate chips and pulse once or twice to combine. Refrigerate the mixture up to one week in an airtight container or use immediately.

Transfer to a large bowl and add the egg and vanilla.

Stir it as best as you can, but it will still be quite dry. Then, once you can no longer see the wet ingredients and they are absorbed, begin kneading the mixture by hand like a bread or pasta dough.

Scoop the cookies with a Tablespoon-sized scoop. If you want, refrigerate for up to one week or freeze for up to 3 months in a zippered bag, softening to about 68 degrees F before baking. Otherwise, bake on a parchment-lined pan, about 2-3 inches apart.

Bake until thin and golden brown with an even color over the whole cookie, about 15 minutes.

 

Cool the cookies on the baking sheet until room temperature. Transfer the cookies to an airtight container and let them cool for another hour to fully crisp the cookies. At this point, you can keep the cookies for at least 6 weeks in an airtight container.

Directions for Copycat Tate’s Chocolate Chip Cookies (without pictures)

Slightly adapted from Serious Eats

  • 225 g all-purpose flour
  • 225 g light brown sugar
  • 100 g Turbinado sugar
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons baking soda
  • 2 sticks (16 Tablespoons) butter, cold and cut into 1-inch chunks
  • 8 ounces chocolate chips (a mix of milk/semi-sweet/dark but no darker than 70%)
  • 1 egg, cold and beaten
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. In a food processor, take the Turbinado sugar and grind it up for about a minute to make it more finely ground. Then add the flour, light brown sugar, salt, and baking soda. Pulse until well-combined. Add the butter and pulse to form a powdery mix. Next add the chocolate chips and pulse once or twice to combine. Refrigerate the mixture up to one week in an airtight container or use immediately.

Transfer to a large bowl and add the egg and vanilla. Stir it as best as you can, but it will still be quite dry. Then, once you can no longer see the wet ingredients and they are absorbed, begin kneading the mixture by hand like a bread or pasta dough.

Scoop the cookies with a Tablespoon-sized scoop. If you want, refrigerate for up to one week or freeze for up to 3 months in a zippered bag, softening to about 68 degrees F before baking. Otherwise, bake on a parchment-lined pan, about 2-3 inches apart. Bake until thin and golden brown with an even color over the whole cookie, about 15 minutes.

Cool the cookies on the baking sheet until room temperature. Transfer the cookies to an airtight container and let them cool for another hour to fully crisp the cookies. At this point, you can keep the cookies for at least 6 weeks in an airtight container.

Dahlia Bakery Baking

Today I wanted to share a few recipes I made when my dad and M came to visit last month. I asked my dad for some ideas to bake since I wanted to make two treats to take care of two months of desserts that I make him (I usually ship them but fresh is always best). He picked muffins and scones, so I made some muffins for while they were here and made scones to take home (we ended up freezing some of each to take home). The biscuits I made were for their first dinner here. They were coming straight from the airport at rush hour/dinner time, so I wanted food ready for them. I made sous vide salmon, broccoli, and biscuits.

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Carrot Cake version 2

I have made carrot cake before, but not since I lived in Maryland. It has been that long! I have made a version of carrot cake muffins so that I was able to send some to my dad (cream cheese frosting wouldn’t ship very well) but not the actual cake. My dad had requested it for one of the possible treats I could make him when we visited this spring. I am not positive which recipe I made the first time for him. But this time I pulled from my favorite cake book: Layered. I took pictures with my phone of the recipe to do my best version there. I knew it couldn’t be identical since I wasn’t going to bring cake pans and all this time.

Sooooo…

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Coffee Blondies

These definitely give you a coffee flavor, but not only that, they were great blondies. I made these for my dad without the coffee and used extra vanilla instead. He said they were some of the best blondies he has had, so clearly the coffee part isn’t the only good part of the recipe.

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