Tag Archives: apricot

oatmeal sesame apricot cookie

why hello, leaning tower of cookies!

the list of things i keep saying i’ll eventually get around to doing, like finding the perfect oatmeal cookie recipe,  keeps getting longer and longer.  i finally remembered said item on list, located massive oatmeal stash in kitchen and went to work.  the recipe isn’t quite perfect yet, but i thought it turned out a pretty darn good oatmeal cookie.  it’s more chewy than my prior version,  has got a lot more oatmeal heartiness in it as well, and i’m quite in love with the sesame  laden crunch. i haven’t made up my mind about the apricots yet.  it’s cumbersome to chop them up into little pieces.  maybe currants would work better next time.

i’m jotting down what i did here quickly.  the memory is like a gnat these days.

Oatmeal Sesame and Apricot Cookie
(makes about 24 1.5-2 inch round cookies)

Flour 1.5 cups
Baking Soda 1 tsp
Salt 1/4 tsp
Cinnamon 1 tsp
Sugar 1/4 cup
Light Brown Sugar 1 cup
Butter 2 sticks (@ room temp)
Eggs 3  large ones
Vanilla 1 tsp
Sesame 1/2 cup
Oatmeal 2 1/4 cups; i use the quaker’s quick cooking oats
Dried Apricots 1 cup, cut into small chunks
  1. Pre-heat oven to 350ºF.  Line baking sheets with parchment paper and set aside.
  2. Cream butter and sugars in the bowl of your standmixer until light and fluffy.
  3. Add in eggs, one at a time.  Beat until well combined.
  4. Add in vanilla.
  5. Turn mixer down to lowest speed and add in flour, salt, cinnamon and baking soda. Mix until a dough just begins to form.
  6. Add in oatmeal, sesame and apricots.  Mix for 30 seconds on lowest speed OR gently fold in with a rubber spatula.
  7. Using an ice cream scooper with a lever, drop the cookies onto the lined baking sheets.
  8. Bake at 350ºF for 15 minutes.  Then, remove from oven and cool on a rack. [They will be a light golden brown, a bit pale]

a stone fruit yogurt cake

you could say that i was in the mood for making a massive loaf cake.  rather than make 2 cakes in 2 separate loaf pans, i used my 5×12 inch bread pan.  i decided to layer the bottom of the cake with sliced apricots, pluots and peaches.  kind of like making a tea cake version of a tarte tatin, except that the large hump on the top side of the cake rather foiled my plans when i flipped the cake over. i think in the future,  i’ll either fold the fruit directly into the batter or place it on top.  you live and you learn.

this time around i started with dorie greenspan’s recipe for yogurt cake.  it is similar to the other yogurt cakes i’ve made in the past with the key exception that she recommends using ground almonds for about 1/3 of the normal flour content.  lacking almonds on hand to ground, i used finely ground almond flour (for making macarons) instead.  i thought it resulted in a tighter and more compact crumb.

A Stone Fruit Yogurt Cake
(makes one 12 inch loaf; halve for a more normal sized loaf)

AP Flour 2 cups
Almond Flour 1 cup
Baking powder 1 tbsp
Salt 1 tsp
Sugar 1 ½ cups
Plain yogurt 1 cup
Eggs 3 large ones
Vanilla 1 tsp
Canola Oil 1 cup
Stone Fruit (peaches, apricots, plums, pluots) 3 medium sized fruits, washed, sliced and pitted
  1. Preheat oven to 350ºF.  Butter and flour loaf pan.  If you intend on putting fruit on the bottom of your cake, i’d recommend lining the bottom of your pan with parchment paper (which i neglected to do, resulting in some of the fruits sticking to the pan when removed).
  2. *Whisk together flour, almond flour, baking powder, salt and sugar.
  3. Add in yogurt, eggs, vanilla, and canola oil.  Mix by hand or on lowest mixer speed until well combined.
  4. *If you intend on layering the bottom of your pan with fruit, i’d recommend placing the fruit in first before starting your cake batter.  If you want the fruit in the batter, I’d toss the fruit with a bit of flour (just to coat it), and then gently fold into your batter.  You can also place the sliced fruit on top of the batter after pouring it into the pan — though my guess is that some of it will likely sink into the batter.
  5. Pour batter into pan and bake for 1 hour (a regular sized loaf will take 10 minutes or so less time).  When the cake is ready, you will notice that the sides of the cake have come away from the sides of the pan.
  6. Remove from oven and wait 5 minutes before unmolding to cool on rack.

a summer stone fruit tart

sometimes i get a bit carried away in the produce aisle, especially in the summer time.  i end up buying more fruit than i can consume, and rather than throw it away, i make it into tarts.  i had a whole bunch of apricots, pluots and cherries in the fridge.  i washed them, sliced them, pitted them and then tossed them onto a pate brisee tart shell.  about 45 minutes later, i had myself a big bulging tart!

Summer Stone Fruit Tart
(makes one 9.5 to 10 inch tart)

Pate Brisee with Egg Yolk – adapted from Christine Ferber’s Mes Tartes

AP Flour 500g
Butter 375g, cubed
Sugar 2 tsp
Cold Milk 100g
Salt ½ tsp
Egg yolks 2
  1. Pour flour, sugar and butter into the bowl of your food processor fitted with the blade attachment.
  2. Pulse until mixture resembles coarse meal.
  3. Dissolve salt into cold milk.
  4. Add in egg yolks and cold milk.  Pulse until a dough barely forms.  Do not overmix. [note: the addition of egg yolks makes for a sturdier tart].  You can take it out in its crumbly state and press it into a disc with your hands. Then, wrap in plastic, and let rest overnight.

Preparing the Tart

Pate Brisee About half recipe above
Stone Fruit (peaches, plums, pluots, apricots, cherries) About 2-3 lbs, pitted and sliced
Sugar ¼ cup
Cinnamon 1 tsp
  1. Roll-out the dough on a well-floured surface until it is about 13 inches wide and about 1/16th inch thick.
  2. Fit the dough into a 10 inch tart ring.  Leave about 1/2 inch outside of the ring and pinch with your index and thumb until it forms a rusticly, crimped edge.  Prick the bottom of the tart with a fork.
  3. Place the raw tart shell in the freezer and pre-heat oven to 350ºF.  When the oven reaches 350ºF, bake the tart shell for 15 minutes and then remove from oven to cool.
  4. Toss together stone fruit with half of the sugar.
  5. When the tart shell has cooled, pour the fruit into the shell and then sprinkle the remaining cinnamon and sugar on top.
  6. Bake for another 35 to 45 minutes, or until the fruit is fragrant and the shell is a rich golden brown.