In anticipation of Claire Saffit’s new upcoming cookbook, What’s for Dessert: Simple Recipes for Dessert People, I am revisiting her first book this week. Dessert Person was my first Cook The Books cookbook back in January 2021! I hadn’t started this newsletter at that time, but I created a backlog post with everything I made here:
Revisiting: Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz
These seedy maple breakfast muffins (pg. 216) were in my top ten favorite recipes I made last year. And after making them again, I still stand by that. They don’t require any fancy equipment, they are a perfect blend of crunchy and tart, and they’re vegan! I used my mini muffin pan this time and subbed the frozen blueberries for cranberries. Ideally, I would have done a blend of both (like my favorite Central Market muffins), but I ran out of bluebs. Next time though!
I wanted to make these malted “forever” brownies (pg. 139) last year when I worked through the book but skipped over them due to time. (As if someone is making me do any of this??) So these made a great snowy Saturday activity – and yes, it still snows in May here in Colorado. 😑 I subbed the malted milk powder with chopped-up Whoppers, per Claire's footnote. Personally I could have done without the Whoppers, but the brownies themselves were perfectly fudgy.
Thanks for reading, sweeties! 🍎