Chocolate dipped oat crumble cookies

Chocolate Dipped Oat Crumble Cookies

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chocolate dipped oat crumble cookies

Recipe inspiration often comes from unexpected places. For me it was a beautifully designed box of cookies at a gourmet shop. With my obsession with fonts and strong sense of aesthetic, I was instantly smitten by the packaging. I couldn’t resist buying the Oat Chocolate Crumbles—and broke into the box before I even made it home.

The packaging caught my eye, but it was the cookies that truly wowed me—chocolate-coated, chewy in the center, and crispy on the edges. Naturally, I had to recreate them. Research revealed they were an elevated take on “Hobnobs” the classic British biscuit. My version of chocolate dipped oat crumble cookies aims to capture that same essence.

This oat crumble cookies recipe uses wholesome ingredients like whole grain oats and whole wheat flour. They make the cookies not only delicious but also almost healthy. I added some gold sanding sugar and edible gold leaf because fancy is how we roll around here at salt and serenity.

Watch them come together

Tips for Success

1. Use Golden Syrup, Not Corn Syrup

Golden syrup, a key ingredient in these chocolate-dipped oat cookies, adds a rich, caramel-like flavour that’s essential to their signature taste. Unlike the neutral sweetness of corn syrup, golden syrup brings depth and a buttery caramel note that makes these oatmeal cookies stand out. While corn syrup is made from cornstarch and has a mild flavour, golden syrup is made from sugar and offers a more pronounced, complex sweetness.

2. Choose Rolled Oats, Not Instant Oats

To achieve the perfect balance of chewiness and crispiness, use rolled oats (also called old fashioned oats) in your homemade oat cookies. Instant oats are too fine and can alter the texture. Rolled oats also provide more structure, making these British Hobnob-inspired cookies wonderfully satisfying.

3. Mix Coconut Oil into Melted Chocolate for Dipping

Want that glossy, professional finish for your chocolate-dipped cookies? Two teaspoons of coconut oil mixed into the melted chocolate keeps the coating shiny after it sets. Your baked treats will look Instagram-worthy.

4. Use Bamboo Tweezers for Applying Gold Leaf

When working with edible gold leaf in baking, bamboo tweezers are your best tool. Unlike metal tweezers or your fingers, bamboo creates less static, making it easier to handle the delicate gold leaf without tearing or smudging. This small detail ensures your fancy cookies with edible gold look flawless every time.

How to store your Oat Crumble Cookies

To keep your homemade oat cookies fresh and delicious:

1. In an Airtight Container: Store the cookies in a sealed container at room temperature for up to 5 days. This keeps them chewy in the center and crispy on the edges.

2. In the Fridge: If you live in a warm climate, you can refrigerate them for up to a week. Allow the cookies to come to room temperature before serving for the best texture.

3. Freezing Option: These cookies freeze beautifully! Place them in a freezer-safe container with parchment paper between layers to prevent sticking. They’ll keep for up to 3 months—just thaw them in the fridge or at room temperature when you’re ready to enjoy.

Chocolate dipped oat crumble cookies

Oat Crumble Cookies

These are my take on the British biscuit (cookie) called Hobnob. Full of oats they are buttery and packed with caramel flavour. Crispy at the edges and slightly chewy in the center, they are the perfect tea dunking cookie.
Since these cookies are packed with oats and whole wheat flour, they could almost be considered a healthy cookie.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 1 hour
Servings 25 cookies
Calories 211 kcal

Ingredients
  

Cookies

  • 250 grams unsalted butter removed from fridge 30 minutes before making dough
  • 160 grams light brown sugar
  • 78 grams golden syrup
  • 188 grams rolled oats also called old fashioned oats
  • 200 grams wholewheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt

For coating cookies

  • 200 grams bittersweet or semi-sweet chocolate coarsely chopped
  • 2 teaspoons coconut oil
  • 2 Tablespoons flaky sea salt
  • 200 grams edible gold leaf flakes optional
  • 100 grams gold sanding sugar optional

Instructions
 

Cookies

  • In a large bowl, with a hand mixer, or stand mixer fitted with paddle attachment, cream together butter and sugar until pale and smooth, abut 3-4 minutes.
  • Add golden syrup and beat well to combine. Mix in oats. Mix in whole wheat flour, baking powder, baking soda and salt.
  • Line a baking sheet with parchment paper and Using a 1.5 inch ice cream scoop, (I used this one),scoop out mounds of dough. Place scoops on parchment lined cookie sheet. They can be right next to each other on the baking sheet for now, as you are just putting them there to chill. Cover baking sheet with plastic wrap to prevent cookies from absorbing unwanted fridge odours. Chill dough for at least 1 hour, or up to 24 hours.
  • Preheat oven to 350°F. Stack 2 half sheet pans (13×18 inches) together, lining the top sheet with parchment paper. Doubling the baking sheets insulates the bottom of the cookies so they do not get burned.
  • Place on baking sheet, leaving at least 2 inches between cookies, as they will spread as they bake. I fit 8 cookies onto a half sheet pan (13×18 inches).
  • Bake for 7 minutes. Turn baking sheet 180°. Continue baking for an additional 6-7 minutes. The cookies may be a bit irregular looking, and not completely circular. While they are still warm, use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again) Repeat with remaining cookie dough.

Decorating

  • Melt chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water or in the microwave, for 1 minute at 50% power. Stir until melted.
  • Dip the bottom (flat surface) of each cookie in the melted chocolate and let excess drip off. Place on parchment lined baking sheet, chocolate side up and let harden.
  • Transfer any leftover melted chocolate to a disposable piping bag. Pipe a few decorative lines of chocolate onto cookie and while still wet, sprinkle lightly with sanding sugar and sea salt. If using gold flakes, apply a few tiny flakes to each cookie, using small bamboo tweezers.
  • Store cookies in airtight container for 3-4 days or freeze for up to 6 weeks.

Notes

This recipe calls for golden syrup, which is not the same as corn syrup. Corn syrup is made from corn(starch), whereas golden syrup is made from sugar. The flavour is also different. Corn syrup has a very mild flavour, whereas golden syrup has a more pronounced buttery caramel flavour. 
Golden syrup is available easily online and is worth seeking out for the unique flavour and texture it adds to these cookies. 
 
I have made my cookies extra fancy by topping them with edible gold leaf flakes and gold sanding sugar. Totally optional but so pretty. 
 
If you are going to use edible gold leaf flakes, I highly recommend buying an inexpensive set of bamboo tweezers for applying it. Metal tweezers cause too much static cling. 

Nutrition

Calories: 211kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 716mgPotassium: 113mgFiber: 2gSugar: 12gVitamin A: 255IUCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!

I hope you’re inspired to bake these Oat Crumble Cookies and add your own fancy touch with a sprinkle of gold. They’re fun to make, delicious to eat, and sure to impress anyone lucky enough to try them. If you give this recipe a go, I’d love to hear how they turn out! Leave a comment or tag me on Instagram—I can’t wait to see your creations. Happy baking!

Coconut Lemon Shortbread Snowflakes

Coconut Lemon Shortbread Snowflakes

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Shortbread cookies are a timeless holiday classic, and this version adds a fresh twist. Packed with lemon zest and coconut, these delicate cookies will shatter your expectations—literally and figuratively. Lemon and coconut might not scream “holiday,” but they’re the perfect palate refresher after all the rich gingerbread and eggnog.

Rich, buttery, and melt-in-your-mouth, these cookies are tender—and yes, a bit fragile. I love using my set of snowflake cookie cutters to create a mix of sizes. After all, no two snowflakes are alike!

Keys to Success for Coconut Lemon Shortbread Cookies

  • Splurge on quality butter: Shortbread is all about the butter. I made mine with Kerrygold while in the U.S.—my favorite! If you’re in Canada like me, look for “European” or “European-style” butter, which has a higher butterfat content (82–86%) compared to typical butter at 81%. It makes all the difference.
  • Don’t over mix the dough: Stop mixing before it forms a ball. Dump it out and finish bringing it together by hand. Roll the dough between two sheets of parchment paper while it’s still soft, then chill the sheets before cutting out shapes. Rolling pin guides are a game-changer for even thickness.
  • Don’t skimp on the coconut sugar sprinkle: This adds both flavour and texture.
  • Chill cut-out cookies before baking: This helps them hold their shape beautifully in the oven.
    Cool completely before moving: These cookies are delicate, so let them set fully before transferring from the baking sheet.

I hope these Coconut Lemon Shortbread Cookies bring a little extra joy to your holiday baking. They’re a refreshing twist on a classic and always a hit at the table. If you give them a try, I’d love to hear how they turn out! Share your creations and let me know what you’re baking this season—I’m always inspired by your festive treats.”

Coconut Lemon Shortbread Snowflakes

Lemon Coconut Shortbread Snowflakes

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Servings 12 large (5 inch) cookies
Calories 325 kcal

Ingredients
  

For cookies

  • 110 grams granulated sugar
  • 225 grams unsalted butter, removed from fridge 30 minutes befroe making dough
  • 50 grams desiccated, unsweetened coconut
  • 200 grams all-purpose flour
  • 100 grams cornstarch
  • 1/4 teaspoon Diamond Crystal Kosher salt or 1/8 teaspoon Morton's kosher salt
  • 2 Tablespoons lemon zest

For sprinkling on top of cookies

  • 60 grams granulated sugar
  • 28 grams desiccated unsweetened coconut

Instructions
 

  • Preheat the oven to 325° F and line 2 large baking sheets with parchment paper.
  • In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, for about 3-4 minutes. Add the coconut, flour, cornstarch, salt and lemon zest and continue mixing just until dough begins to come together. Dump dough onto the counter and finish mixing by hand.
  • Divide dough in half and roll out each piece of the dough, between 2 sheets of parchment paper to a ¼ inch thick thickness. Chill dough for about 30 minutes.
  • After chilling, peel off top parchment sheet and gently lay it back in place.  Flip the dough over; peel off and discard second parchment layer.
  • Cut the dough, using cookie cutters of your choice. I used a few different sizes of snowflake cutters, ranging from. 5 inches to 2 inches. Transfer shapes to prepared baking sheets, using a wide metal spatula, spacing them 1 inch apart. Chill snowflakes in freezer for about 10 minutes to firm them up again. Set scraps aside. 
  • While cookies are chilling, place sugar and coconut for the topping, in a spice grinder or food processor, and pulse a few times to coarsely grind.
  • Sprinkle cookies liberally with sugar-coconut topping and bake for 6 minutes. Switch position of trays and bake for a further 7-8 minutes, until the cookies are lightly golden brown. Carefully lift one of the cookies with a spatula to check the bottom of the cookie. It should be lightly browned. Bake for a few more minutes, if it is still pale.
  • These are fragile cookies so you must let them cool completely on the baking sheet, set on a rack. Store in an airtight container. They will keep for about a week at room temperature, or can be frozen for 2 months.
  • Gather the scraps; repeat rolling, cutting and baking.

Nutrition

Calories: 325kcalCarbohydrates: 36gProtein: 2gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 54mgPotassium: 60mgFiber: 2gSugar: 15gVitamin A: 469IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!

100 Hour Brownies

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100 Hour Brownies? Yes, brownies that take 4 days to make. I had been seeing this technique all over my Instagram feed. I needed to find out if the all the hype was worth it. Join me on my journey to see.

The original technique was first reported by Alice Medrich in her book, Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate. She said that refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, causes significant transformations. This process improves the top gloss and crustiness. It also blends the flavours, making the brownies taste much richer. The texture becomes chewier too.

Then Alvin Zhou posted a video on YouTube with a recipe for 100 Hour Brownies that went viral. Most of the 100 hours is hands off. The brownie batter is essentially aged for 3 days in the fridge before baking. The science behind this technique is that the flour in the batter becomes hydrated during the resting process. This leads to a super fudgy brownie.

Here’s a video showing you the best way to line you baking pan, so the brownies don’t stick.

Keys to Success in Baking 100 Hour Brownies:

  • As always, the quality of chocolate makes a huge difference. This recipe uses over a pound of chocolate, so use a dark bittersweet chocolate ranging from 55-70%. I tested this recipe with both Callebaut 55% and Valrhona 64%. Both were excellent.
  • Do not over bake brownies. They should be slightly jiggly in the center when you remove them from the oven.
  • As soon as they come out of the oven, cover top with foil and set in freezer for 30 minutes. This traps in the steam and helps with moisture retention.
  • Practice patience. After the freeze, let brownies rest in fridge for another 24 hours to chill.

The recipe I tested was created by Gemma over at biggerbolderbaking.com. It is perfect in every way and well worth the 100 hour wait. The brownies have an almost candy bar-fudge like consistency. Super creamy and very rich. Chocolate lovers will be smitten.

Try it soon.

Would you wait 100 hours for the fudgiest broiwne ever?

100 Hour Brownies

This brownie recipe, from Gemma's Bigger Bolder Baking, are the fudgiest brownies I have ever eaten. Brownie batter whips up in no time at all. Most of the 100 hours are chill and rest time. Well worth the wait.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 4 days
Total Time 4 days 1 hour 5 minutes
Servings 16 brownies
Calories 316 kcal

Ingredients
  

  • 400 grams bittersweet chocolate coarsely chopped
  • 200 grams unsalted butter
  • 6 large eggs room temperature
  • 340 grams dark brown sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon Diamond Crystal Kosher salt or 1/4 teaspoon Morton's Kosher salt
  • 140 grams all-purpose flour
  • 85 grams bittersweet chocolate chopped into 1]4 inch pieces

Instructions
 

  • Day 1: Spray the bottom and sides of an 8 inch square baking pan with Pam and then line with parchment paper. Watch my video to see the most efficient way to do this.
  • Melt 400 grams of chocolate and butter. You can do this in a bowl set over a pot of simmering water, or in a glass bowl in the microwave. If microwaving, go for 1 minute on 50% power, stir and add additional time in 10 second increments, at 50% power, until melted.
  • Let melted chocolate/butter mixture sit for about 5 minutes. Whisk in eggs, one at a time. Mix in brown sugar, vanilla and salt.
  • Fold in flour. Mix just until no white streaks remain. Stir in 85 grams chopped chocolate. Pour into prepared baking pan. Cover pan with fopil and refrigerate for 72 hours (3 days). This gives the flour in the batter lots of time to hydrate and gives you FUDGY brownies.
  • Three days later: Preheat oven to 350°F. Remove foil from brownies and bake for 40-45 minutes. The brownies should be just about set in the center. You still want a slight jiggle. If you have an instant read thermometer, you are looking for a reading of about 200°F in the center of the brownies.
  • Remove brownies from oven, carefully cover with foil and put pan straight into the freezer for 30 minutes. This traps the moisture and increases fuginess.
  • Remove from freezer and place in fridge for 24 hours.
  • 4 days later: Remove from fridge and cut into 16 squares. Store in an airtight container in fridge for 3 days, or freezer for up to a month.

Notes

Emma’s recipe is perfect exactly as she wrote it! The only change I made is that I mixed in the extra 85 grams of chopped chocolate into the batter. Emma just sprinkled them on top of the batter. I prefer to have them evenly distributed into the batter.

Nutrition

Calories: 316kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 72mgSodium: 108mgPotassium: 236mgFiber: 3gSugar: 32gVitamin A: 116IUCalcium: 48mgIron: 3mg
Tried this recipe?Let us know how it was!

Apple Cider Caramel Slab Pie with Lattice Top

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One more apple dessert before we transition into the cozy flavours of gingerbread and peppermint. This Apple Cider Caramel Slab Pie is perfect for the crust lovers in your life. Most pie eaters fall into two camps, crust lovers and filling lovers. A slab pie is baked in a sheet pan, resulting in a higher crust to filling ratio. But even the crust lovers will adore the filling in this pie. The apple slices get bathed in an apple cider caramel sauce that balances sweetness with a bit of tang.

I made a lattice top for my pie, mixing plain and braided strands. It looks gorgeous and with a bit of planning, it is easily accomplished. Check out the video to see how to create a lattice top.

Tips for success for Apple Cider Caramel Slab Pie

  • Don’t overwork the pie dough. When making it in the processor, stop before the dough gathers into a nice smooth ball. Don’t mix for more than 10 seconds once you add the water. The dough will look loose, but it holds together when pinched.
  • Form dough into a rough disc. Wrap it well, and chill for at least 30 minutes. This allows the flour to hydrate before rolling out the dough.
  • Make the Apple Cider Caramel Sauce a day ahead.
  • Slice apples thinly, rather than dicing them or cutting them into wedges. I prefer the pretty layered look of the sliced pie.
  • Bake the pie until deeply golden brown. No soggy bottoms wanted. If the top is getting too brown, tent with foil.
  • The dough needs to be quite cold if you plan to braid your lattice strips.
  • Let the dough soften before doing the weaving of the lattice. If it’s too cold, it will crack when. you bend the strips back.
  • Chill pie before baking for at least 30 minutes. That will result in a well defined lattice.

Apple Cider Caramel Slab Pie with Lattice Top

This is a pie for crust lovers. It's baked in a quarter sheet pan so the crust to filling ratio is higher than if it were baked in a regular pie plate. The apples are bathed in a tart apple cider caramel sauce for an intense hit of apple flavour.
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Servings 12 servings
Calories 598 kcal

Ingredients
  

Pie Dough

  • 600 grams all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Diamond Crystal Kosher salt
  • 3/4 teaspoon baking powder
  • 380 grams unsalted butter, cold, cut into 1/2 inch pieces
  • 2 Tablespoons apple cider vinegar
  • 3/4 cup ice cold water

Cider Caramel

  • 4 cups apple cider
  • 28 grams unsalted butter
  • 1/2 teaspoon Diamond Crystal Kosher salt
  • 1/2 teaspoon vanilla bean paste or vanilla extract

Apple Filling

  • 1.5 kilograms Honeycrisp or Granny Smith apples, (about 8 large apples) peeled, halved, cored, and thinly sliced into 1/4 inch slices
  • 125 grams light brown sugar
  • 40 grams all-purpose flour
  • 1 teaspoon ground cinnamon

Assembly

  • 1 large egg, whisked with 1 Tablespoon cold water
  • 3 tablespoons coarse sugar

Instructions
 

Pie Dough

  • Make the dough: In the bowl of a food processor, mix the flour, cinnamon, sugar, salt, and baking powder. Add the butter and pulse until pea-size nuggets of butter remain. Add the vinegar and water, holding back 3 Tablespoons of water, and pulse until dough is just holding together. Add additional water if needed. DO NOT continue processing until dough comes together in a ball.
  • Dump dough onto the counter and gently knead it together. Divide dough into 3 equal pieces. Roughly shape each piece into a rectangle, about 4×6 inches in size. Wrap each piece of dough in plastic wrap and chill for 30 minutes.
  • Remove dough from fridge, lightly flour counter and roll first piece into a 12×16 inch rectangle, about ⅛ inch thick. Place the pastry onto the bottom of an ungreased 9×13 1-inch-deep sheet pan pan, pressing firmly against bottom and sides.Trim the excess dough. Place dough lined pan in fridge.
  • Roll second piece of dough, between 2 sheets of parchment paper, into a 12×16 inch rectangle, about 1/8-inch thick. Chill dough for about 15 minutes. Using a ruler and sharp knife or pizza cutter, cut dough into 1/4 inch thick strips. Set strips on baking sheet and chill for another 10 minutes.
  • Roll third piece of dough, between 2 sheets of parchment paper, into a 12×16 inch rectangle, about 1/8-inch thick. Chill dough for about 15 minutes. Using a ruler and sharp knife or pizza cutter, cut 6 more 1/4-inch thick strips and then 7-inch thick strips. Set strips on baking sheet and chill for another 10 minutes.
  • Remove dough strips from fridge and braid the 1/4 inch thick strips into a tight braid. I like to start in the middle of the strand and go to one end, then flip the braid and finish the other end. Dough is much easier to braid when cold. It tends to break if too warm. You will get 7 braids. Gently, with two hands, return braided and plain dough strips to fridge while you get the apples and caramel filling ready.

Cider Caramel

  • In a large, wide heavy-duty pot (I used my 5-quart Le Creuset for this), bring the apple cider to a boil over high heat. Reduce heat to medium-low and continue cooking, without stirring, until the cider reduces to a sauce with the consistency of thin caramel. This will take 20-25 minutes, depending on the size of your pot. Check the progress every 15 minutes at the start, and then more frequently once it starts to thicken.
  • Add butter, salt and vanilla to the caramel and then pour it into a heatproof bowl to cool slightly, about 30 minutes. You can make the caramel ahead of time, but because of the high amount of pectin in apples, the caramel sauce will become jelly-like at room temperature. You will just need to warm it in the microwave in 15 second bursts, until it becomes fluid again. It shouldn’t be hot when you add it to the apples, a little bit warm is fine.

Apple Filling

  • Place sliced apples in a large bowl. Add brown sugar, flour, cinnamon, and cooled cider caramel. Use your hands to gently mix until the apples are thoroughly coated.
  • Place oven rack in lower third of oven and preheat oven to 425°F.

Pie Assembly

  • Remove bottom crust from fridge. Pour apples into crust. Use your hands to spread the apples out. Remove dough strips from fridge and let sit for about 5-10 minutes until dough is slightly pliable. To make a lattice topping, it is helpful to watch the video on the blog post. Here are some written instructions as well.
  • Brush edges of the bottom dough with a bit of water. Lay six plain dough strips diagonally over the filled pie parallel to each other and evenly spaced. Use longer strips in the middle and shorter towards the edges of the pie.
  • Arrange the pie in front of you with dough strips facing away. Carefully fold back the second, fourth and sixth strips towards you then lay a strip of braided dough perpendicular to other dough strips.
  • Unfold second, fourth and sixth dough strips over the new strip. Fold back the first, third and fifth strips towards you then lay another strip of braided dough across the pie. Unfold the first, third and fifth strips over the new strip. Repeat until pie is covered with a lattice crust.
  • Using scissors, trim dough strips overhanging the pie by ¾ inch. Use your fingers to fold edges of dough underneath itself so that it creates a thicker, ¼ -inch border that rests on the lip of the dish. Decoratively crimp the edges with your fingers or a fork. Place pie on larger rimmed baking sheet and freeze for about 15 minutes.
    Brush pie with egg wash and sprinkle with coarse sugar
  • Bake for 15 minutes. Reduce oven temperature to 375°F. Cover slab pie with foil so top crust does not get too dark, and bake for an additional 45-50 minutes until crust is golden and apples are tender, and filling is bubbling. Let cool at least 2 hours before slicing. Serve warm or at room temperature.

Notes

The filling recipe for this pie was created by the pie queen Erin Jeanne McDowell. She literally wrote The Book on Pie. She had the brilliant idea to reduce apple cider to a caramel-like consistency. It creates the most intense apple flavoured pie you will ever eat.
This is my adaptation of Erin’s pie. I made it into a slab pie, baking it in a quarter sheet pan (9×13”) and topped it with a pretty lattice top.

Nutrition

Calories: 598kcalCarbohydrates: 80gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 530mgPotassium: 301mgFiber: 5gSugar: 34gVitamin A: 941IUVitamin C: 6mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was!

Apple Cider Caramel Stuffed Snickerdoodles

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Apple Cider Caramel Stuffed Snickerdoodles are a fun twist on the classic Snickerdoodle cookie. A Snickerdoodle is a soft, chewy sugar cookie rolled in cinnamon-sugar for a tasty mix of flavours. This is the twist you never knew you needed. One bite into the center, and you’ll discover a chewy tangy caramel surprise. With the tangy flavour of apple cider and the yummy richness of caramel, this is autumn in a cookie. Whether you’re a Snickerdoodle fan or you are trying it for the first time, this version is sure to win you over.

I made my own apple cider caramels to stuff into the center for a fun surprise. A quick Google search revealed several sources for buying apple cider caramels online. (these or these) This is an option if you don’t want to make them yourself. The other choice is to use Werther’s Chewy Caramel Candies. It won’t be as apple forward in flavour, but they are an excellent second choice. They stay chewy even after the cookies cool. I used them in these cookies and they were excellent.

To really amplify the apple flavour, I’ve incorporated a secret ingredient into my sugar-cinnamon coating. A few spoonfuls of freeze-dried apple powder add a delightful tangy twist without any unwanted moisture.

Keys to success for Apple Cider Caramel Stuffed Snickerdoodles

  • The recipe calls for cream of tartar. Don’t leave it out. It serves two functions. It adds a tangy flavour. Second, it combines with baking powder’s lifting power. This leads to a cookie with crispy edges and a chewy center.
  • Use a cookie scoop for portion control as well as texture. It gives wonderful ridges on top of the cookie for all the cinnamon sugar mixture to adhere to. Scoop the dough when soft and then chill dough balls for the best texture.
  • Don’t put too many cookies onto cookie sheet. About 6 is perfect for a half sheetpan. (18 x 13 inches)
  • Double the baking sheets to insulate the bottom of the cookie from getting too brown.
  • Let cookies cool completely on baking sheet before trying to move them.
  • If any caramel oozes out, do the cookie scoot. See the video below. Use a cookie cutter slightly larger than the cookie.

Apple Cider Caramel Stuffed Snickerdoodles

A twist on the classic Snickerdoodle, with a surprising chewy apple cider caramel center.
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Servings 23 cookies
Calories 225 kcal

Equipment

  • 1 #30 cookie scoop holds about 2 tablespoons

Ingredients
  

Snickerdoodle Cookies

  • 227 grams unsalted butter, room temperature removed from fridge 30 minutes before making the cookie dough
  • 264 grams granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 375 grams all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon Diamond Crystal Kosher salt

Assembly

  • 23 apple cider caramels (recipe below) or 23 Werther's Chewy Caramel Candies
  • 1/2 cup coarse white sanding sugar
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons freeze dried apple powder

Instructions
 

  • In a large bowl and hand mixer or stand mixer fitted with paddle attachment, cream room temperature butter, and granulated sugar for 2-3 minutes, Scrape down sides of bowl. Add egg, egg yolk and vanilla and mix until well incorporated. Scrape down sides of bowl.
  • Place flour, cream of tartar, baking soda, cinnamon and salt in a medium sized bowl. Whisk gently to combine. On low speed, gradually add dry ingredients to mixer. Mix just until they dry ingredients are incorporated into the wet.
  • Using a #30 cookie scoop (about 2 tablespoons), scoop a ball of dough and pack it in well with your fingers to level out the top. Before releasing dough from scoop, stuff one caramel into the center of dough ball, pushing well, to bury it in the center of the dough. Release dough ball onto a parchment lined baking sheet, and continue until all the dough is scooped.
  • In a small bowl, mix together coarse sanding sugar, cinnamon and freeze dried apple powder. Roll dough balls in sugar mixture, pressing firmly to pack on lots of coating. Cover baking sheet with plastic wrap and chill for at least 1 hour or up to 3 days.
  • Preheat oven to 350°F. Stack 2 half sheet pans (13×18 inches) together, lining the top sheet with parchment paper. Doubling the baking sheets insulates the bottom of the cookies so they do not get burned.
  • Place on baking sheet, leaving at least 2 inches between cookies, as they will spread as they bake. I fit 6 cookies onto a half sheet pan (13×18 inches).
  • Bake for 6 minutes. Rotate pan 180 degrees, in case you have any hot spots in your oven. Continue baking for an additional 5-6 minutes. Remove from oven and let cool completely on baking sheet. The toffee may ooze out and create scraggly looking cookies. Use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again) while still warm once they are done baking. Repeat with remaining cookie dough.
  • Cookies will flatten as they cool. These cookies will keep well at room temperature for a few days. For longer storage, freeze. The caramel will soften when thawed.

Notes

The Snickerdoodle cookie recipe base is adapted from sallysbakingaddiction. The chewy apple cider caramel center is from my imagination. The recipe for the caramels makes more than you will need for stuffing the cookies. They keep well in the fridge for several weeks.
If you don’t want to make your own caramels, you can certainly use store-bought to stuff the cookies with. They will still be delicious, just not as intensely apple flavoured. I recommend Werther’s Chewy Caramels. They stay soft in the center even after cooling. 
The Snickerdoodles get rolled in a cinnamon sugar mixture that includes a bit of freeze dried apple powder. It can be ordered online. A little bit really packs a wallop of apple flavour.

Nutrition

Serving: 1cookieCalories: 225kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 91mgPotassium: 83mgFiber: 1gSugar: 20gVitamin A: 273IUVitamin C: 0.04mgCalcium: 29mgIron: 1mg
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Apple Cider Caramels

A tart and sweet caramel with intense apple notes. Delicious stuffed into Snickerdoodle cookies or on their own as a chewy treat.
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Servings 64 caramels
Calories 42 kcal

Equipment

  • 1 candy thermometer
  • 1 8 inch square baking pan straight sides preferred

Ingredients
  

  • 1 litre apple cider
  • 113 grams unsalted butter
  • 198 grams granulated sugar
  • 107 grams dark brown sugar
  • 75 grams 35% whipping cream
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Maldon flaky sea salt

Coating ingredients

Instructions
 

  • In a heavy bottom 3.5-4 quart pot (a Le Creuset is ideal for this), bring apple cider to a boil and cook on high until thick and syrupy and reduced to 1/2 cup liquid. This should take about 25-30 minutes.
  • While cider is reducing, line an 8 inch square pan with parchment paper. Here is a video showing the best way to do this.
  • Remove pot of reduced cider from the heat. Add butter, both sugars and cream to reduced cider. Return to burner on medium heat and stir until everything is combined. Clip a candy thermometer to the side of the pot and continue cooking until caramel reaches 245°-250°F (firm ball stage). This happens fairly quickly, about 5 minutes, so don't walk away.
  • Remove pot from heat and stir in cinnamon and sea salt. Pour into parchment lined baking pan. Let sit for at least 2 hours, until cooled. You can chill in fridge to cool faster if you want. Once cooled, oil a large sharp chef's knife and cut into 64 1-inch squares (8 columns and 8 rows). Oil the knife before each slice so the caramel does not stick.
  • Store caramels in an airtight container in fridge until ready to use.

Nutrition

Calories: 42kcalCarbohydrates: 7gProtein: 0.1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 5mgSodium: 74mgPotassium: 20mgFiber: 0.04gSugar: 6gVitamin A: 62IUVitamin C: 0.1mgCalcium: 4mgIron: 0.04mg
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Apple Cinnamon Crunch Cake

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This Apple Cinnamon Crunch cake is the best thing I have baked all year. The inspiration for this cake came from Heather over at curlygirlkitchen. She made a Coffee Layer Cake. To make the cake design more special, she baked the top layer in a Bundt pan. The simple, bare look of the naked cake emphasizes the beauty of its layers. Such a striking and unique presentation.

Crafting Texture: Apple Cinnamon Crunch Cake

What makes this Apple Cinnamon Crunch Cake so outstanding is all the different textures of the component parts.

  • We start with three dense, apple-filled layers of cake. It’s a misconception that all cakes are meant to be light and fluffy. Sometimes a dense, moist cake, with a melting texture is a good thing.
  • Silky cinnamon Swiss meringue buttercream creates a luxurious contrast. It holds the layers together while adding a smooth, spiced sweetness.
  • The texture party continues with a gingersnap-pecan crumble that delivers an amazing crunch.
  • Each layer is brushed with melted butter and then showered with glittering combination of cinnamon and sugar.
  • Finally, a drizzle of tart apple cider caramel sauce adds just the right amount of tangy brightness. It balances the richness of the buttercream and ties all the flavours together.

Keys to Success:

  • Grease the pans very well. I use a homemade mixture of equal parts flour, vegetable shortening and vegetable oil. It keeps in the fridge forever.
  • If your buttercream looks like it is splitting or not coming together, be patient. Keep beating it at high speed until it becomes silky.
  • Simplify your life. Prepare the buttercream, ginger-pecan crumble, cinnamon-sugar coating, and apple cider caramel a few days before baking the cake.

Apple Cinnamon Crunch Cake

This delicious apple spice cake has all your favourite fall flavours. It's layered with a cinnamon Swiss meringue buttercream, a ginger crunch crumble and topped with an Apple Cider Caramel drizzle.
Print Recipe Pin Recipe
Servings 16 servings
Calories 1088 kcal

Equipment

  • 1 offset spatula
  • 2 8" round cake pans
  • 1 8" Bundt pan
  • 1 candy thermometer
  • 1 French Star Tip (Ateco 867) or Open Star Tip (Ateco 829)
  • 1 Plain round tip, with 1/2 inch opening
  • 1 stand mixer

Ingredients
  

Cake

  • 540 grams all-purpose flour
  • 445 grams granulated sugar
  • 1 Tablespoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons Diamond Crystal Kosher salt or 3/4 teaspoon Morton's Kosher salt
  • 5 large eggs
  • 225 grams vegetable oil
  • 84 grams full fat sour cream (14%MF)
  • 1.5 teaspoons vanilla bean paste or vanilla extract
  • 3 large Apples, (Honeycrisp or Granny Smith), peeled, cored and cut into 1/8 inch dice

Ginger Crunch

  • 200 grams ginger snap cookies, any store bought cookies are fine
  • 30 grams pecan halves
  • 35 grams malted milk powder
  • 25 grams granulated sugar
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 85 grams unsalted butter, melted

Cinnamon Swiss Meringue Buttercream

  • 300 grams egg whites
  • 495 grams gramulated sugar
  • 680 grams unsalted butter, cut into 1-inch cubes removed from fridge 30 minutes before making buttercream
  • 1/4 teaspoon Diamond Crystal Kosher salt, or 1/8 teaspoon Morton's Kosher salt
  • 2 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon ground cinnamon

Apple Cider Caramel Drizzle

  • 1 cup apple cider
  • 107 grams light brown sugar
  • 7 grams corn syrup
  • 28 grams unsalted butter

Assembly

  • 113 grams unsalted butter, melted
  • 98 grams granulated sugar
  • 2 Tablespoons ground cinnamon

Instructions
 

  • Make cake: Preheat oven to 350° F. Prepare baking pans. Grease the bottom and sides of two 8" round cake pans and one 8" round Bundt pan with "cake release", a homemade mixture of equal parts vegetable oil, flour and vegetable shortening. Recipe for cake release is also in this blog post. It really works well for Bundt pans.
  • In a large bowl, sift or whisk, together flour, sugar, spices, baking soda and salt and set aside. In a medium bowl whisk eggs. Add oil, sour cream and vanilla, whisk for another 30 seconds. Pour liquid ingredients into the bowl with the dry ingredients. Using a sturdy wooden spoon, mix until all the dry ingredients are evenly moistened. Add diced apples and mix just until they are evenly blended into batter. It will seem like there are way too many apples, but trust the process. This cake is perfect.
     
  • Divide batter evenly between the 3 cake pans. If you want your layers to be perfectly equal, weigh the batter so you can divide it exactly. Bake cakes for 23-25 minutes, until a cake tester or wooden skewer inserted into the center, comes out dry, or an instant read thermometer, inserted into center of cake reads 210°F. Cool on wire rack for 20 minutes. Turn cake out of pans and allow them to cool completely on the wire rack.
     
  • Make Ginger Crunch: Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper and set aside. Place gingersnap cookies and pecans in a plastic bag and use a rolling pin to roll over the bag to finely crush cookies and nuts. Place crushed cookies and nuts into a medium sized mixing bowl. Add malted milk powder, sugar and salt and mix to combine everything. Pour melted butter over the crumb mixture and stir until clumps form. Scatter clumps on baking sheet in a single layer. Bake for about 12-14 minutes, until fragrant and browned. Let cool completely. Break up into small clusters.
  • Make Buttercream: In a medium saucepan, bring an inch or two of water to a simmer. Place egg whites and sugar in a large stainless steel mixing bowl. Place over simmering water and whisk gently until mixture registers 160°F on a candy or instant read thermometer. Immediately pour egg white mixture into the bowl of a stand mixer fitted with the whisk attachment.
  • Using the whisk attachment, mix on medium high speed until the egg whites have doubled in volume, hold medium peaks and have cooled to room temperature, about 10-12 minutes. The best way to gauge this by putting the inside of your wrist to the outside of the bowl. It's more accurate than your hands. Switch from the whisk to the paddle attachment.
  • Turn the mixer to medium low speed and slowly add butter, a few cubes at a time, increasing the speed to medium high after each addition and beating until the butter is fully incorporated before adding more. Resist the temptation to dump all the butter in at once. Be patient. Once all the butter has been added, continue to beat on medium-high until buttercream is light and fluffy, 1-2 minutes. Stop mixer and scrape down sides and bottom of bowl. Add vanilla extract, salt and cinnamon and beat at medium speed for an additional minute. Buttercream is ready to use immediately or can be stored in an airtight container in fridge for 1 week or freezer for 3 months. Bring to room temperature and re-whisk in mixer until smooth before using.
     
  • Make caramel: Place apple cider in a medium sized saucepan and bring to a boil. Turn down heat to low and simmer until cider is reduced to ½ cup. Add brown sugar and corn syrup and increase heat to high. Continue cooking until caramel reaches 240°F on a candy thermometer. Remove from heat, stir in butter and transfer to a heatproof container and set aside to cool while you assemble the cake.
     
  •  Assemble cake: Mix sugar and cinnamon together to make cinnamon sugar. Brush the sides of both 8" cakes with melted butter and then coat them with cinnamon sugar. Brush top of Bundt cake with melted butter and coat with cinnamon sugar.
  • Place 1/3 of Buttercream into disposable pastry bag fitted with a 1/2 inch plain round tip. Place remaining buttercream into a disposable pastry bag fitted with either an Ateco French Star Tip #867 or Ateco Open Star Tip #829.
  • Place a small dollop of the buttercream on a cake plate or serving platter. Lay down one 8 inch cake layer and press gently to adhere it to plate so it does not slide around when assembling cake. Use the piping bag with the plain tip and pipe a border around the edge. Use the offset spatula to smooth icing into a thin layer. Spread out half the ginger crunch into an even compact layer. Use the piping bag with the star tip to pipe a layer of stars over the surface of the crunch. Top with second layer and repeat with buttercream and ginger crunch. Top with Bundt layer.
  • Drizzle apple caramel sauce around the edge of the cake. You can use a spoon or put caramel sauce into squeeze bottle.  Use your offset spatula to encourage it to drip over sides of cake. Chill cake until ready to serve. It can be made a day ahead.

Notes

Makes one 8” round cake (3 layers). You will need two 8” cake pans, a Bundt pan measuring about 8-9 inches (8-10 cup capacity), candy thermometer and an offset spatula. 
Apple cake recipe adapted from The Preppy Baker’s Apple Spice Cake. Caramel drizzle recipe from Tessa Huff’s book, “Layered”. The crunch recipe is from Caroline Wright’s book, “Cake Magic”.

Nutrition

Calories: 1088kcalCarbohydrates: 120gProtein: 10gFat: 66gSaturated Fat: 33gPolyunsaturated Fat: 11gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 183mgSodium: 574mgPotassium: 256mgFiber: 3gSugar: 83gVitamin A: 1566IUVitamin C: 2mgCalcium: 78mgIron: 3mg
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Cake Release

This recipe comes from livforcake. Use this mixture to prepare pans for cake baking. Cakes release so easily. It is especially effective for Bundt pans. Keep leftover mixture in airtight container in fridge. It will keep for 6 months.
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Ingredients
  

  • 70 grams all-purpose flour
  • 98 grams vegetable oil
  • 98 grams vegetable shortening

Instructions
 

  • Place all ingredients in a large mixing bowl. Use a whisk or electric mixer to combine until smooth and creamy. Store in an airtight container in the fridge.
  • Use a pastry brush to liberally apply to pan for baking.
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Pomegranate Chicken

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This pomegranate chicken dish features succulent tender thighs submerged in a tangy pomegranate and tomato sauce. I first shared this recipe way back in 2011, and it’s stood the test of time. A classic, just as delicious now as it was 13 years ago. It’s perfect for family meals, but fancy enough to serve for entertaining. A true multi-tasker.

I love the forgiveness of chicken thighs, almost impossible to overcook. They must be cooked to an internal temperature of 165°F. They become even more tender once they reach 195°F. This happens because the collagen in the protein continues to break down the longer they cook. You can use skinless boneless thighs, or bone-in skin-on thighs if you prefer. Cooking time will be a bit longer with bone-in.

Here is photo of Pomegranate Chicken from when I first blogged about it 2011. I love a good makeover! Happy to say my photography skills have improved.

Keys to Success for Pomegranate Chicken:

  • If using skin on thighs, you need to remove some of the fat rendered from the skin first. Do this before sautéing the onions, garlic, and jalapeno. Otherwise, the dish will be too greasy.
  • Remove seeds and white ribs of jalapeno if you prefer a milder dish.
  • If the onions start to burn while sautéing, just add a splash of water to the pan. No need to add any more fat.
  • Don’t leave out the pomegranate molasses. It’s only 3 Tablespoons, but it adds a real depth of flavour. Most supermarkets carry it, or it can be ordered online.
  • The fresh pomegranate seeds and chopped pistachios added for garnish add a great finishing texture to the dish.

Serve Pomegranate Chicken with rice or some crusty bread to soak up all that sweet and tangy sauce.

Pomegranate Chicken

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Servings 6 servings
Calories 272 kcal

Ingredients
  

  • 8 chicken thighs either bone-in, skin-on or boneless skinless, your choice
  • 1.5 teaspoons Diamond Crystal Kosher salt or 3/4 teaspoon Morton's Kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 medium onions diced into 1/4 inch pieces
  • 2 cloves garlic crushed in garlic press or finely minced
  • 1 small jalapeno seeded, and finely minced
  • 3 Tablespoons pomegranate molasses
  • 1 28 ounce can Italian plum tomatoes

Garnish

  • 1 small pomegranate, seeded
  • 1/4 cup Italian parsley, coarsely chopped
  • 1/8 cup shelled pistachios toasted and coarsely chopped

Instructions
 

  • Sprinkle both sides of the chicken pieces with salt, paprika and pepper. Heat a large 12-inch skillet, (stainless steel or enamelled cast iron, like a Le Creuset, is ideal for this) set over medium high heat. Add chicken pieces, and cook until chicken is brown, about 5 minutes per side.
  • Remove chicken pieces to a platter and set aside. If you used skin-on thighs, you might want to remove some of the fat that was rendered while browning. Leave about 1-2 tablespoons of fat in pan for cooking onions garlic, and jalapeno. If you used boneless skinless thighs, you might want to add about 1 tablespoon olive oil. In the same skillet, add onions, garlic and jalapeno and cook for about 3 minutes on low heat, stirring occasionally. If the onions start to burn, add about ¼ cup water.   
  • Drain tomatoes and reserve juice. Coarsely chop tomatoes. Add chopped tomatoes, tomato juice and pomegranate concentrate to pan with the onions. Place chicken pieces on top of onion and tomato mixture. Bring mixture to a boil.  Turn heat down to simmer, cover skillet and cook for another 40 minutes for boneless skinless thighs, or 50 minutes for bone-in thighs, until chicken is done. If you like to do an instant read thermometer check, (be careful you don't hit the bone) the temperature should register at least 165°F, but you can cook chicken thighs up to an internal temperature of 195°F. They will become even more tender at this higher temperature.
  • Remove thighs from pan and set aside. Bring sauce in pan to medium heat and simmer, uncovered, for an additional 5-10 minutes to let the sauce thicken and reduce a bit. Add chicken back to pan.
  • Scatter fresh pomegranate seeds, parsley and chopped pistachios on top of chicken and serve.

Notes

This can be made with either bone-in, skin on chicken thighs, or boneless, skinless chicken thighs. The cooking time will be a bit longer with bone in thighs. 

Nutrition

Calories: 272kcalCarbohydrates: 18gProtein: 31gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 143mgSodium: 721mgPotassium: 594mgFiber: 3gSugar: 12gVitamin A: 449IUVitamin C: 14mgCalcium: 37mgIron: 2mg
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Celebrate Rosh Hashanah with Sweet Crumble Topped Challah

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Round Challah for Rosh Hashanah is topped with a sweet crumble topping.

It’s round challah season people! Celebrate Rosh Hashanah with this Sweet Crumble Topped Challah. It is traditional to shape challah into a circle for the Jewish New Year. A round challah has no end, symbolizing our wish for a year in which life and blessings continue without end. This round beauty also incorporates a sweet crumble topping, symbolizing our desire for a sweet new year. This year, more than ever, we need some sweetness.

The shaping of this round Sweet crumble Topped Challah looks complicated, but it’s actually one of the simpler braids I have tried. I learned how to do it from @challahprince over on Instagram. He created it with a sesame seed topping. I swapped out my crumble topping. Flour, brown sugar, turbinado sugar for extra crunch and butter come together to form the topping. Feel free to use a plant based butter if you want to keep it dairy free.

Check out the video to see how it all comes together:

Keys to success:

  • Make sure to use a scale when following my recipe. Weigh the dough it and divide by 10 to make equal sized pieces of dough for shaping. Roll each piece into a round ball. Cup your hand and roll quickly over the dough, using your palm, to form a smooth round ball. Combine balls 9 and 10 to make one larger ball. You will have 8 smaller balls and one larger ball.
  • Let the balls of dough rest for about 10 minutes and then roll each ball into a rope. Start with your hands in the center and work your way out to the ends. The finished ropes should be about 14-inches in length and have slightly tapered ends. You will have eight 14-inch ropes. Roll the large ball into a 21-inch length rope.
  • Roll 4 of the 14-inch ropes and the 21-inch rope in egg wash and crumble topping. The remaining 4 ropes will stay uncoated.
  • After the challah has been baking for about 20 minutes, the seams will have opened up a bit, exposing more raw dough. Remove from oven and brush more egg wash on the plain ropes and more crumble topping on the crumble areas, to fill in any newly exposed dough. Continue baking.
  • Egg yolks will give the plain ropes of dough a more golden burnished colour.

Sweet Crumble Topped Round Challah

This braided sweet round challah looks complicated, but it's actually not that difficult to create. The crumble topping takes this challah to the next level and is perfect for ushering in a sweet new year.
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Servings 16 slices
Calories 325 kcal

Ingredients
  

Challah

  • 7 grams traditional active dry yeast or 1 envelope
  • 1 teaspoon sugar
  • 1 cup warm water 115°-120°F
  • 425 grams all-purpose flour
  • 125 grams whole wheat flour
  • 112 grams honey
  • 1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt
  • 1 large egg lightly beaten
  • 50 grams vegetable oil

Topping

  • 113 grams butter or plant-based butter
  • 150 grams brown sugar
  • 50 grams turbinado sugar
  • 140 grams all-purpose flour

Assembly

  • 2 large eggs beaten with 2 Tablespoons water
  • 2 large egg yolks

Instructions
 

  • In a 2-cup liquid measuring cup, dissolve 1 teaspoon sugar in 1 cup warm water. Sprinkle yeast on top and let stand for about 5 minutes, until yeast gets all bubbly.
  • Make the dough in a stand mixer: Place 140 grams all-purpose flour and honey in the stand mixer bowl, fitted with the paddle attachment. Mix briefly to combine. Pour dissolved yeast mixture into machine and mix for about 1 minute. Add egg and oil and mix again for about 30 seconds.  Add remaining 285 grams of all-purpose flour, whole wheat flour and salt and mix on medium-low speed for about 1 minute. Switch to dough hook and knead for 8-9 minutes.
  • Turn dough out onto a lightly floured surface. Knead for a minute and then form the dough into a ball and transfer it to a large oiled mixing bowl. Turn dough until all sides are coated. Cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature for about 1½-2 hours, or until doubled in bulk. A good test to see if the dough has risen enough is to insert your finger to a depth of 1 inch and wait to see if the impression remains. If the impression fills in, wait another 15 to 20 minutes to let rising continue. 
  • While dough is rising, prepare topping. Place ingredients in a food processor and pulse several times until crumbly. Store in fridge until needed.
  • After the dough has risen, punch it down to deflate it. Divide dough it into 10 equal pieces (Do yourself a favour and weigh dough and divide by 10 to be precise). Roll each piece into a ball. Join the last 2 balls together to make one larger ball. You will have 8 smaller balls and one larger ball, for a total of 9 balls of dough. Place balls on a parchment lined baking sheet. Cover with a towel and let rest for about 10 minutes.
  • Roll each of the smaller balls into a 14-inch-long strand with slightly tapered ends. Roll the large ball into a 21-inch strand. Lightly dust each strand in flour and place on parchment lined baking sheet so they do not stick. 
  • Beat eggs with water and place in a shallow baking dish. Place crumble topping in a second shallow baking dish. Dip 4 strands in egg and then in the crumble topping. Gently press topping into dough so that it sticks well. Coat the larger strand in crumble topping as well. You will have 4 plain strands and 5 crumble coated strands.
  • Line a baking sheet with parchment paper. Preheat oven to 350°F. Watch this how to video on my blog for shaping instructions and form the challah. Cover the loaf with a tea towel and let rise at room temperature for 45 minutes to 1 hour.
  • Beat egg yolk with water. Using a thin brush, brush only the plain strands with the egg wash. Add a bit more crumble topping to the crumb coated strands. Bake for 20 minutes. Remove from oven, and on the parts where the bread has expanded, paint any newly exposed dough with egg wash on the plain strands and fill in with more crumble topping on the expanded bits of crumb coated strands. Place challah back in the oven and bake for a further 20-25 minutes until golden brown, or until an instant read thermometer, inserted into the center of the loaf, registers 190°F.  Remove challah to a wire rack and let cool before serving.

Notes

This recipe is a marriage of two different recipes.  The challah recipe comes from my friend Margo. The topping part of the recipe is adapted from my sister’s cousin’s friend, Elaine. Elaine and Margo have never met, as far as I know. My sister would like to introduce them. She thinks they’d like each other.  In my little cyber world, they are already great friends!
 

Nutrition

Serving: 1sliceCalories: 325kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 73mgSodium: 207mgPotassium: 91mgFiber: 2gSugar: 19gVitamin A: 258IUVitamin C: 0.04mgCalcium: 18mgIron: 2mg
Keyword Rosh Hashanah
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Early Fall Tomato, Corn and Nectarine Salad

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This early fall Tomato Corn and Nectarine Salad is a perfect transitional season salad. While the end caps at the supermarket and drugstore are packed with Halloween candy, I’m not ready for sweater weather. I’m still harvesting my tomato plants and the markets are brimming with sweet corn and juicy nectarines.

We are straddling that line between summer and fall and I have both feet firmly planted on the summer side. I have always had problems with transitions.

Watch me build this salad:

What is tomato powder?

The secret ingredient in this salad is tomato powder. Tomato powder is made by drying tomatoes and then pulverizing them into a fine powder. It has a bright complex acidity that delivers a hit of pure tomato flavour, in a powdered form. I first learned about it from Sohla El-Waylly.

Here are some suggestions for using it:

  • Sprinkle directly on sliced tomatoes.
  • Add to spice rubs for beef, chicken or fish.
  • Sprinkle on veggies before roasting.
  • Mix with mayo for a sandwich spread.
  • Reconstitute with water (2 parts powder : 1 part water) to make tomato paste and use it in any tomato based sauce.

I have ordered a few different brands online (Sovegan Tomato Powder, Hoosier Hill Tomato Powder, and Burlap and Barrel Tomato Powder). All the ones I tried really packed a bump of rich savoury tanginess.

Tips for success:

  • Use a mix of different tomatoes for visual aesthetics. I used a few larger heirloom tomatoes as well as a mix of different coloured cherry tomatoes. Vary the way you slice the tomatoes for a prettier presentation, I cut some in slices and others into wedges.
  • Check the ingredient list of your tomato powder. Most do not contain salt. Tomatoes need lots of salt so don’t be shy with adding it. I like to sprinkle the tomatoes with both the tomato powder and Diamond Crystal Kosher salt and let it sit for about 5-10 minutes before serving.
  • Add some toasted nuts for crunch. Pistachios, almonds or hazelnuts would be excellent choices.
  • Finish the salad with a healthy drizzle of a fruity good quality extra virgin olive oil and a generous sprinkle of a flaky sea salt.

Tomato, Nectarine and Corn Salad

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Servings 4 servings
Calories 244 kcal

Ingredients
  

  • 2 ears fresh corn shucked and cut off the cob
  • 2 teaspoons olive oil
  • 1/2 teaspoon Diamond Crystal Kosher Salt, or 1/4 teaspoon Morton's Kosher Salt
  • 3 large Heirloom tomatoes, sliced 1/4 inch thick
  • 2 cups assorted colours of cherry tomatoes, halved
  • 2 teaspoons tomato powder
  • 2 teaspoons Diamond Crystal Kosher Salt, or 1 teaspoon Morton's Kosher Salt
  • 2 nectarines halved and cut into 1/4 inch wedges
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup shelled pistachios, toasted and coarsely chopped
  • 10 leaves fresh basil, thinly sliced
  • 1 teaspoon flaky sea salt, such as Maldon

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add corn and saute for 3-4 minutes, until corn starts to become golden brown. Season with salt. Set aside.
  • On a large serving plate or board, arrange sliced heirloom halved cherry tomatoes. Sprinkle with tomato powder and kosher salt. Let sit for about 10 minutes.
  • Arrange sliced nectarines onto the platter. Scatter the tomatoes and nectarines with the sautéed corn. Sprinkle with pistachios and basil. Drizzle with olive oil. Serve.

Nutrition

Calories: 244kcalCarbohydrates: 29gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 2809mgPotassium: 770mgFiber: 6gSugar: 15gVitamin A: 1872IUVitamin C: 40mgCalcium: 38mgIron: 2mg
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Golden Three Cheese and Corn Galette

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Celebrating the last day of August with this Golden Three Cheese and Corn Galette. The farmers market table is still groaning under the weight of freshly picked corn around here, so I’m indulging for as long as possible. This galette is pure sunshine.

The dough for this galette crust comes together in less than 45 seconds in the food processor. It is flaky AF, thanks to the addition of a bit of cornmeal and some sour cream for tenderness. The dough freezes beautifully and works well for both sweet and savoury galettes.

This galette was inspired by a recipe on tastecooking.com for Corn Galette with Ricotta and Chile Oi. My version uses a cornmeal crust and I added a some fontina and pecorino cheese for a more savoury flavour. I spread a layer of pesto onto the dough before adding the corn and cheese filling. I topped the baked galette with my favourite hot honey, instead of the Chile Oil.

Watch how it all comes together.

Corn and Three Cheese Galette

Makes two 10-inch galettes
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Servings 4 servings
Calories 1022 kcal

Ingredients
  

Galette Dough

  • 40 grams sour cream
  • 75 grams ice cold water
  • 180 grams all-purpose flour
  • 35 grams cornmeal
  • 5 grams sugar
  • 1/2 teaspoon Diamond Crystal Kosher salt
  • 100 grams unsalted butter, cold cut into 1/2 inch pieces

Galette Filling

  • 300 grams whole milk ricotta cheese
  • 40 grams pecorino cheese, grated
  • 60 grams fontina cheese, grated
  • 2 clove garlic, finely minced or grated on microplane
  • 1/2 teaspoon Diamond Crystal Kosher salt
  • 6 large ears of corn, shucked and corn cut off the cob or 4 ½ cups frozen corn, thawed

Assembly

  • 120 grams basil pesto
  • 1 large egg, beaten with 1 Tablespoon water

Garnish

  • 20 fresh basil leaves, for garnish
  • 40 grams hot honey, I love Mike's brand.

Instructions
 

Galette Dough

  • Whisk sour cream and ice water together and set aside. Place flour, cornmeal, sugar and salt in the work bowl of a food processor, fitted with the metal blade and pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from breadcrumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft moist curds. Turn the dough out of the food processor onto the counter. Divide dough in half and shape each piece into a round disc.
  • Lightly dust one disc with flour, and roll between 2 sheets of parchment paper, into a 12-inch circle. A perfect circle is not necessary, just the approximation of that shape. Repeat with second disc. Chill dough rounds in fridge, still between their sheets of parchment paper, for about 30 minutes.
     

Make cheese filling

  • In a large mixing bow, mix together ricotta, pecorino, fontina, garlic, salt and half the corn. Reserve remaining corn kernels to put on top of cheese layer.

Assemble galette

  • Arrange racks in oven so that one is top middle and the other is bottom middle. Preheat oven to 400°F. Remove dough rounds from fridge. Peel off top sheet of each round. Flip sheet over and carefully peel off bottom sheet of parchment paper. Line 2 rimmed baking sheets with some of this parchment paper. Transfer one dough round to each baking sheet.
  • Spread each circle with half the pesto, leaving a 1½ inch border from the edge. Spread each tart with cheese mixture. Sprinkle remaining corn over each tart.
     
  • Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. Brush the border of the dough with egg wash.
  • Bake in oven for 25 minutes. Switch trays so that the tart that was on the bottom rack, is now on the top rack.Bake for a further 20-25 minutes until pastry is golden brown. Let cool for at least 15 minutes before slicing.
     
  • Just before serving, sprinkle with fresh basil leaves and drizzle with hot honey.

Notes

This galette was inspired by a recipe created by tastecooking.com for Corn Galette with Ricotta and Chile Oil.  I used my favourite super-flaky cornmeal galette crust, added some pesto to boost the basil flavour and instead of making my own chile oil, I  topped mine with hot honey.

Nutrition

Calories: 1022kcalCarbohydrates: 106gProtein: 33gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 175mgSodium: 1352mgPotassium: 741mgFiber: 8gSugar: 22gVitamin A: 2598IUVitamin C: 14mgCalcium: 438mgIron: 4mg
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