Latest Recipe Testing

No churn ice cream on sallysbakingaddiction.com

Checking back in with a new recipe testing post. I launched my recipe testing series this year because I know many of you are equally interested in the hows and whys of recipes.

So far this year:

  1. recipe testing – introduction
  2. recipe testing – babka
  3. recipe testing – bread pudding
  4. recipe testing – lemon meringue pie
  5. recipe testing – slice ‘n’ bake cookies, whole wheat rolls
  6. recipe testing – aka the dancing mixer escapade
  7. recipe testing – boston cream pie

I was in San Francisco for a 1 day Pinterest conference last week and just arrived home from Kansas, where I toured a wheat farm, a flour mill, baked bread, ate incredible food, and spent time with equally enthusiastic bakers, Red Star Yeast, and Kansas Wheat. I had a wonderful time and am sharing pictures from the trip on my blog next week, so check back. I’m so happy to be home with my little family though!!! It’s good to leave but also good to come home. 🙂

Before my travel, I reserved a day for recipe testing. I worked on a new no-churn ice cream recipe (pictured above) as well as the July Baking Challenge. (Hint: apples and pie.) Neither required a ton of testing, but I’m looking forward to getting my hands dirty with creme brûlée and fresh bread next week!

Fresh fruit tart with strawberries, blueberries, whipped cream, and vanilla mascarpone cream! Recipe on sallysbakingaddiction.com

I mentioned this the other week, but just in case some missed it– I made my fresh fruit tart with vanilla mascarpone cream again recently. A few readers have noticed that the mascarpone curdles when mixed in step 7, so this time I whipped the heavy cream into stiff peaks separately, then folded it into the mascarpone. This definitely helped! I garnished the tart with strawberries, blueberries, and homemade sweetened whipped cream. Great dessert for 4th of July coming up.

1 CHANGE = FASCINATING RESULTS

Isn’t it interesting that one small change, like whipping the cream in my fruit tart filling, makes such a big difference? We see this in two recent recipes as well.

The picture below is the same exact recipe. Combining the oats and milk and giving the oats time to soak up some of the liquid creates a taller, fluffier, heartier muffin. The muffins on the left were wet, squat, and sad. Here is the improved blueberry oatmeal muffins recipe.

Recipe testing blueberry oatmeal muffins on sallysbakingaddiction.com

And the picture below is the same exact recipe too. Rolling out the dough into a long rectangle, instead of a small square, results in a taller loaf with triple the swirl. The bread on the left is shorter and definitely craving more swirl. Here is the improved homemade cinnamon swirl bread recipe.

TWO QUESTIONS

  1. If you were to eat a fruit crisp or fruit cobbler, which would you choose? I have a recipe idea but would love to know if sweet biscuit topped cobbler or oatmeal streusel topped crisp is more your style.
  2. Thoughts on creme brûlée? I think I asked you about this before but I’m finally getting around to it!

Happy Father’s Day, dads!! 🙂

105 Comments

  1. Definitely cobbler for me. And I have been wanting to give creme brûlée a try lately! I keep looking them up on Pinterest. So please post a recipe!

  2. Definitely crisp! A major family favorite around here 🙂

    1. Biscuit topping! Not a sweet biscuit though, I think the sweetness should stay with the fruit filling. I recently made a berry shortcake with a classic buttery, flaky biscuit and used only a scant amount of sugar and it is one of the best things I’ve ever made!

  3. Crisp, no question – they are my favorite dessert. creme brûlée is good but I don’t have a torch for the top. Plus I prefer lighter desserts

  4. Oatmeal streusel topped crisp is personally what I would choose. Sounds yummy- can’t wait! As for creme brulee, delicious! One of my all-time favorite desserts to eat. I would love to learn how to make it!

  5. I’m a crisp girl all the way 🙂

  6. Definitely fruit crisp! Have a great weekend

  7. Fruit crisp wins for me! Also I am looking forward to the no churn ice cream!

  8. Hi Sally,
    I would love to have a solid recipe for cobbler! It’s fairly unknown here in Germany, although we have fruit casseroles of various sorts for sure. I tried a couple of American recipes in the past but couldn’t quite convince my family. Crisp on the other hand we make on a regular basis and I have my trusted recipe for that one. Also, there seem to be savory versions of cobbler, is that true and what is it exactly? I’m curious. And, some “cobbler” versions look a lot like crisps or crumbles to me. As a European I would like to find out the differences between these… So – definitely cobbler!
    And crème brulée: love it but never make it at home for lack of a kitchen torch. 🙁 Also I’m terribly afraid of the crème not setting in the oven (bain-marie) – when I was a kid my dad once had an epic fail with crème brulée which did not set at all…
    Thanks for starting these behind-the-scenes-posts – I love them! Sina

  9. Although I looove a good crisp, I’d have to go with cobbler. I think it’s much less common!

  10. I actually think it depends on the fruit for the cobbler vs. crisp! Both are delicious!

    Creme Brûlée is amazing and you should definitely share a recipe!!

  11. Patricia @Sweet and Strong says:

    OH I am all about cobbler, but don’t think I’ve had too many crisps. And I’ve had creme brûlée at a few weddings and LOVE it!

  12. I definitely vote fruit crisp. But, I like a generous amount of topping or it’s not worth eating lol

    I’m not a fan of creme brûlée.

  13. Much prefer fruit crisp, all the texture! Although I like to find ways to add creative incredibles to a crisp topping to give even more texture. I believe you have a muffin recipe with a crisp-like topping (its was oats and nuts I believe) and I thought, maybe I can add chia seeds or flax seeds or even coconut to a fruit crisp topping to get a little more interesting.

  14. Crisp for sure! Much lighter for summer and the texture is way better!

  15. I think crisps lend themselves better to summertime whereas the biscuit topping is a bit heavier and lends itself more towards fall/winter. But that may just be my thought process because the restaurant where I worked throughout my teen years tended to serve their fruit desserts that way.

  16. Crisp for sure!!! I love the crunchiness and nothing better than eating it with a GIANT scoop of ice cream

  17. Cobbler! Growing up, my mom always made blueberry cobbler with vanilla ice cream, so it’s near and dear to my heart. I even made a small batch version when I moved away to college because it reminded me of home! Creme brulee is my hubby’s all time favorite dessert – I’d love to make it for him if you posted a recipe!

  18. Fruit crisp! Blackberry crisp is basically in my list of top 5 favorite desserts!!

  19. Lydia Eagle says:

    I made creme brulee for the first time recently and it was wonderful – and wonderfully simple to make. I would love to see a recipe for different flavors of creme brulee to add some unique flair and variety to it.

  20. I’d love to see a black bottom creme brûlée!

  21. Creme brûlée all the way!!! I’ve made both traditional and short cut ways. So yummy!

  22. I think a streusel top makes anything better…tart, muffin, quickbread. MAybe it is a texture thing but I just love the crispness with something more soft/tender.

  23. Kasey Campbell says:

    Cobbler or “grunt”!
    I love creme brulee and panna cotta! Especially with little flecks of vanilla bean in it! It makes it look and feel so special and fancy without putting a lot of work into the Endeavor!

  24. I vote for a crisp, but no oats in it – my family recipe is oat free and so yummy!

  25. Christina Harlan says:

    Crisp! Definitely crisp.

  26. Definitely oatmeal strudel topping vs biscuit. Dont care for the soggy factor with biscuits.

  27. Crisp for sure! Too much dough on biscuit topped desserts! NO THANKS to crime brûlée! Thanks anyway!

  28. Crisp is my fave! I’ve always liked the crunchy-sweet topping more than flaky cobbler or pies, but I’ve never made those two, so I’d do it for the experience and share the dessert wealth with my pie/cobbler-loving fam! Creme brûlée has grown on me, but I don’t love it like a brownie. Again, I enjoy the baking process and trying new things enough that I’d totally make it for fun!

  29. Thoughts on creme brulee? YES!!!! A thousand times yes!! Especially if you do some different flavor options besides just ordinary vanilla (which is still wonderful). I have a few ideas I have been tossing around in my head but don’t trust myself enough to test it out without wasting a bunch of cream. Like bourbon caramel, or some sort of mocha. I think it would be an awesome idea for a monthly challenge!

  30. I love both, but crisps are definitely my favorite!

    I also love creme brûlée. I have never actually made it, but I would love to!

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