“Fast Fix Baking” author Brian Hart Hoffman takes Sherri on a food journey across North America with quick and easy bakes inspired by some of our favorite cities and destinations!
APPLE-CHEDDAR-SAGE BISCUITS
Makes 12 biscuits
The golden-brown exterior of these biscuits gives way to a soft and tender interior that readily soaks up a generous slather of butter.
3 ¾ cups all-purpose flour, plus more for dusting
3 ½ teaspoons granulated sugar
1 tablespoon baking powder
1 tablespoon kosher salt
1 tablespoon packed fresh sage
leaves, finely chopped
½ teaspoon ground black pepper
1 cup cold unsalted butter
cubed 1 cup shredded sharp Cheddar cheese
1 medium Gala or Honeycrisp apple, peeled and shredded (see Notes)
¾ cup cold whole buttermilk
1 large egg, lightly beaten
1 tablespoon water
Fresh sage leaves and flaked sea salt (optional)
Softened butter, to serve
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, kosher salt, chopped sage, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cheese and apple. Add cold buttermilk, and fold until a shaggy dough forms.
3. Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a rectangle about 1 inch thick. Using a lightly floured rolling pin, roll dough into about
a 15×6-inch rectangle. Using a bench or bowl scraper, fold dough in thirds like a letter. Rotate dough 90 degrees. Repeat rolling, folding, and rotating 3 more times. (Dough will seem too shaggy to do this to start but will be easier to work with as you go.)
4. Pat or roll dough into a 91⁄2×71⁄2-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, trim 1⁄4 inch off all sides, if desired. (See Notes.) Cut dough into 12 biscuits. Place 2 inches apart on prepared pan. Freeze until firm, about 10 minutes.
5. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto biscuits. Top with sage leaves (if using), and sprinkle with sea salt (if using).
6. Bake until golden brown, 15 to 20 minutes. Serve warm with butter.
Notes: Peel the apple and shred it on a box grater just before adding it to the flour mixture.
Trimming the edges of the dough helps the biscuits rise evenly, but this step is entirely optional. They’ll taste great regardless.
HAWAIIAN BARS
Makes 24 bars
Take your taste buds on a trip to the tropics with these easy bars bursting with sweet, chewy coconut and buttery, crunchy macadamia nuts.
Crust:
2 cups all-purpose flour
1 cup firmly packed light brown sugar
1 cup unsalted butter, melted 1⁄2 teaspoon kosher salt
Topping:
3 large eggs room temperature
1 (14-ounce) can (396 grams) sweetened condensed milk
1⁄4 cup firmly packed light brown sugar
1⁄4 cup unsalted butter, melted
2 tablespoons vanilla extract
1⁄2 teaspoon kosher salt
1⁄2 cup all-purpose flour
3 cups sweetened flaked coconut
1 ½ chopped macadamia nuts
1. Preheat oven to 350°F. Line a 13×9- inch baking pan with parchment paper, letting excess extend over sides of pan.
2. For crust: In a large bowl, whisk together flour, brown sugar, melted butter, and salt until combined. Press mixture into prepared pan.
3. Bake until lightly browned, 20 to 23 minutes. Let cool for 10 minutes. Reduce oven temperature to 325°F.
4. For topping: In a large bowl, whisk together eggs, condensed milk, brown sugar, melted butter, vanilla, and salt until well combined; whisk in flour. Stir in 2 cups coconut and macadamia nuts.
Spread mixture onto prepared crust; sprinkle with remaining 1 cup coconut.
5. Bake until coconut is lightly browned, 30 to 35 minutes. Let cool completely in pan on a wire rack.
6. Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 3 days.
MEXICAN STREET CORN BREAD WITH LIME BUTTER
Makes 1 (81⁄2×41⁄2-inch) loaf
Each slice of this moist bread is studded with fresh cilantro, buttery corn, and salty cheese—a generous slather of Lime Butter is a must!
1 cup finely ground plain yellow cornmeal
1/3 Cup all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons chili powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground cumin
¾ Cup full-fat sour cream, room temperature
½ cup vegetable oil
¼ cup whole milk, room temperature
2 large eggs, room temperature
1 cup fresh or drained thawed frozen corn kernels, roasted (see Note)
½ cup crumbled queso fresco
3 tablespoons chopped fresh cilantro
2 teaspoons minced garlic (about 2 cloves)
Lime Butter
Makes about 1⁄2 cup
½ unsalted butter, room temperature
2 teaspoons lime zest
1 teaspoon chili powder
½ teaspoon kosher salt
1. Preheat oven to 350°F. Spray an 81⁄2×41⁄2-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, chili powder, salt, baking soda, and cumin.
3. In a large bowl, whisk together sour cream, oil, milk, and eggs. Add cornmeal mixture, and whisk until almost combined. Stir in corn, queso fresco, cilantro, and garlic until well combined. Spread batter into prepared pan.
4. Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 40 to 50 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for
10 minutes. Using excess parchment as handles, remove from pan; serve warm with Lime Butter. Store in an airtight container for up to 3 days.
Note: To roast corn, heat 1 tablespoon (14 grams) olive oil in a large skillet over medium-high heat. Add corn; cook, stirring frequently, until golden brown,
4 to 5 minutes. Let cool before using.
Lime Butter
1. In a small bowl, stir together all ingredients until well combined. Refrigerate in an airtight container for up to 1 month.
BROOKIE PIE
Makes 1 (9-inch) pie
You no longer have to decide between a gloriously soft chocolate chip cookie and a fudgy brownie; this indulgent treat has everything to slake your deepest chocolate craving.
6 ounces bittersweet chocolate, chopped
½ cup unsalted butter, cubed
2⁄3 cup firmly packed light brown sugar
½ cup granulated sugar
½ Cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon kosher salt
¼ teaspoon instant espresso powder
2 large eggs, room temperature and lightly beaten
1 teaspoon vanilla extract
Sweetened whipped cream, to serve
Chocolate Chip Cookie Crust
Makes 1 (9-inch) crust
1/3 cup firmly packed light brown sugar
1⁄3 cup unsalted butter
melted 1 large egg, room temperature
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon kosher salt
2 ounces bittersweet chocolate, finely chopped
1. Preheat oven to 350°F (180°C).
2. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat, and whisk in sugars until well combined. Let cool slightly, 1 to 2 minutes.
3. In a medium bowl, whisk together flour, cocoa, salt, and espresso powder.
4. Gradually add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Spread batter into Chocolate Chip Cookie Crust.
5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 55 minutes to 1 hour and 5 minutes. Let cool completely on a wire rack. Serve with whipped cream. Store in an airtight container for up to 3 days.
Chocolate Chip Cookie Crust
1. In a large bowl, whisk together brown sugar, melted butter, egg, and vanilla.
2. In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, stirring until almost combined. Fold in chocolate until combined and no dry streaks remain.
3. Spray a 9-inch pie plate with baking spray with flour. Press dough into bottom and halfway up sides of prepared plate. Refrigerate until firm, about 30 minutes.
