Real Simple

BAKE IT EASY

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One bowl, 20 minutes of prep or less: These desserts are a piece of cake to make

These 0ne-bowl wonders will have everyone coming back for seconds (and thirds).

LEMON POPPY SEED MUFFINS WITH LEMON-ROSE GLAZE

A simple icing makes these scrumptiou­s muffins even more luscious. Whisk 1½ cups sifted confection­ers’ sugar, 3 Tbsp. fresh lemon juice, and ½ tsp. rose water (optional). Spoon over the cooled muffins.

HAZELNUT SWIRL BLONDIES

Pockets of chocolate-hazelnut spread bring decadence to every bite of these bars, and chopped hazelnuts add crunch.

EVERYTHING CREAM CHEESE SCONES

It’s like your favorite bagel met a delicate biscuit and had a delicious baby. To serve, split in half and smear with more cream cheese or salted butter.

Baking spray with flour keeps these tender muffins from sticking to the tray.

LEMON POPPY SEED MUFFINS WITH LEMON-ROSE GLAZE

ACTIVE TIME 20 MINUTES

TOTAL TIME 1 HOUR, 20 MINUTES (INCLUDES COOLING)

MAKES 12 MUFFINS

Baking spray with flour, such as Baker’s Joy or Pam Baking

3/4 cup granulated sugar

1 tsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 1 large egg

1 large egg yolk

1/2 cup canola oil

1/2 cup whole buttermilk

11/4 cups all-purpose flour

1/4 tsp. kosher salt

1/4 tsp. baking powder

1/4 tsp. baking soda

2 tsp. poppy seeds Lemon-Rose Glaze (page 95), optional

PREHEAT oven to 325°F. Coat cups of a 12-cup muffin tray with baking spray. (Alternativ­ely, line cups with paper baking cups or parchment paper and coat with cooking spray.) Place sugar and lemon zest in a large bowl. Using your fingers, rub zest into sugar until coated and fragrant. Whisk in egg, egg yolk, oil, buttermilk, and lemon juice. Add flour, salt, baking powder, and baking soda; stir until batter is smooth. Stir in poppy seeds.

POUR batter evenly into muffin cups (about 3 tablespoon­s each). Bake until center of each muffin springs back when gently pressed, 18 to 22 minutes. Transfer tray to a wire rack and let muffins cool for 10 minutes. Remove muffins from tray and let cool completely on wire rack, about 30 minutes. Top with glaze, if using.

HAZELNUT SWIRL BLONDIES

ACTIVE TIME 15 MINUTES

TOTAL TIME 2 HOURS, 40 MINUTES (INCLUDES COOLING)

MAKES 16 BLONDIES

Cooking spray

3/4 cup (11/2 sticks) unsalted butter 11/2 cups packed dark brown sugar 2 large eggs

2 tsp. pure vanilla extract

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

1/2 cup toasted unsalted skinned hazelnuts (optional), chopped 1/3 cup chocolate-hazelnut spread, such as Nutella

1/4 tsp. flaky sea salt

PREHEAT oven to 350°F. Coat a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Melt butter in a large pot over medium, stirring occasional­ly to ensure butter doesn’t brown, 3 to 4 minutes. Remove from heat; whisk in sugar until well combined. Whisk in eggs and vanilla.

ADD flour, baking powder, and kosher salt to butter mixture; stir until batter is smooth. Stir in hazelnuts, if using. Transfer batter to baking pan. Spread in an even layer and smooth top.

DOLLOP chocolate-hazelnut spread in tablespoon­fuls on top of blondie batter. Drag a wooden pick or a skewer through spread to swirl it slightly (it won’t be evenly spread out over batter). Sprinkle with flaky sea salt.

BAKE until top of blondies is set and edges are golden (center will still be a bit gooey), 22 to 24 minutes. Transfer baking pan to a wire rack and let blondies cool completely, about 2 hours. Using parchment paper overhang as handles, remove blondies from pan and slice.

EVERYTHING CREAM CHEESE SCONES

ACTIVE TIME 20 MINUTES TOTAL TIME 40 MINUTES MAKES 8 SCONES

1/2 cup whole milk 1 large egg, beaten 2 cups all-purpose flour, plus more for work surface 1 Tbsp. baking powder 2 tsp. granulated sugar 3/4 tsp. kosher salt 4 oz. cream cheese, cut into 1-in. pieces and chilled 6 Tbsp. (3/4 stick) unsalted butter, cut into 1/2-in. pieces and chilled 3 Tbsp. finely chopped fresh chives, divided 1 large egg white

1 Tbsp. everything bagel seasoning

PREHEAT oven to 400°F. Line a rimmed baking sheet with parchment paper. Pour milk into a liquid measuring cup. Add egg and whisk to combine.

WHISK flour, baking powder, sugar, and salt in a large bowl. Add cream cheese and butter. Using your fingers or a pastry blender, work cream cheese and butter into flour mixture until butter pieces are pea-size or smaller (cream cheese will work in more seamlessly). Pour in milkegg mixture; stir with a wooden spoon or a silicone spatula until mostly combined. Add 2 tablespoon­s chives; mix with your hands until combined (dough will be stiff). Do not overmix.

TRANSFER dough to a lightly floured surface and pat into an 8-by-6-inch rectangle. Cut dough into 8 (about 3-by-2-inch) rectangles. Arrange at least 2 inches apart on baking sheet.

WHISK egg white and 1 teaspoon water in a small bowl. Brush tops of dough rectangles with egg white mixture. Sprinkle with everything bagel seasoning and remaining 1 tablespoon chives. Bake until scones are golden brown, about 20 minutes. Serve warm.

 ?? by JENNA HELWIG photograph­s by GREG DUPREE ??
by JENNA HELWIG photograph­s by GREG DUPREE
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