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1 1/2 cup rolled oats 1/2 cup flour 1/2 cup packed light brown sugar Spices – cinnamon, nutmeg, ginger Pinch of salt 5 tablespoons unsalted butter, melted Nuts (optional) Water or milk Mix the dry ingredients. Stir in the melted butter. Add just enough water or milk so that the mix comes together in . . . → Read More: Basic Oat Crumble Topping for Fruit – Softer Version 1 1/2 cup rolled oats 1/2 cup flour 1 cup packed light brown sugar Spices – cinnamon, nutmeg, ginger Pinch of salt Nuts (optional) 1 cup (two sticks) unsalted butter Mix the dry ingredients then cut the butter into pieces and work it into the mixed ingredients with your fingers gently until it resembles . . . → Read More: Basic Oat Crumble Topping for Fruit – Crispy Version For the Crumble Top: 1 cup all purpose flour 1/2 cup oat flour 1 cup rolled oats 3/4 cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 10 tablespoons unsalted butter, melted For the fruit: 1/2 cup sugar 2 tablespoons cornstarch 1 teaspoon orange zest 9-10 plums, thinly sliced (yielding . . . → Read More: Plum Crumble 1 cup (1/2 lb.) unsalted butter, at room temperature 4 cups (1 lb.) powdered sugar, sifted 1/8 teaspoon salt 2 tablespoons milk 2 teaspoons vanilla In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; . . . → Read More: Basic Vanilla Frosting 3 cups confectioners’ sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and . . . → Read More: Basic Vanilla Buttercream Frosting 1 1/2 cups all-purpose flour 1 cup sugar 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoon chile powder* 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice pinch cayenne pepper 1/2 cup chocolate chips 5 tablespoons neutral vegetable oil 1 teaspoon vanilla extract 1 tablespoon vinegar (apple cider or . . . → Read More: Cincinnati Chili Cupcakes 1 1/2 cups milk 1 teaspoon grated orange zest (1 orange) 5 extra-large egg yolks, at room temperature 1/2 cup sugar 2 tablespoons sifted cornstarch 1/2 teaspoon pure vanilla extract 1/2 teaspoon Grand Marnier liqueur 1 tablespoon unsalted butter 1 tablespoon heavy cream Combine the milk and orange zest in a medium stainless . . . → Read More: Orange Cream 1/2 pound (2 sticks) unsalted butter at room temperature 2 1/2 cups sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk at . . . → Read More: Orange Pound Cake 3 cups milk 10 extra-large egg yolks, at room temperature 1 cup sugar 4 tablespoons sifted cornstarch 1 teaspoon pure vanilla extract 1 teaspoon Cognac 2 tablespoons unsalted butter 1 tablespoon heavy cream Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat. . . . → Read More: Cognac Cream Plain Pound Cake: 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat the oven to . . . → Read More: Basic Pound Cake |
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