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. For sure cobbler! Also, pardon my enthusiasm, but I LOVE CREME BRULE.

    Also, I SO appreciate the time and effort you put into testing a recipe multiple times. I know so many bloggers that just throw some ingredients together once, take a pic, and publish a recipe. While that works for some, it definitely means a lot can go wrong when replicating the recipe! Your’s are tried and true and have so many tips and tricks from variables you have encountered… it makes a total difference! Thank you!

  2. Streusel topped fruit crisp!
    I’ve never made creme brulee but it sure is delicious!

  3. Cobbler for sure, I have seen so many crisps everywhere. But not many cobblers that are good and the real biscuit type not the cakey type topping. And crème brûlée would be wonderful also the panna cotta recipe would be great. Thanks for posting such wonderful recipes.

    1. Oh yes I forgot to ask if you had update those above recipes with the new instructions so the mascarpone doesn’t curdle also the muffins and others? I am going to make that tart this weekend and am so glad I read your new instructions to whip the heavy cream first. Can’t wait to see if you post new breads you tasted on your trip. Love making breads also.

  4. I would love to see a biscuit topping cobbler! As for creme brulee, I want to learn how to do more with flavorings besides just adding a liquor (i.e. grand marnier) and vanillaww

  5. I would personally go for a cobbler because I love the crust!!! And I’ve always wanted to try to make a creme brûlée so I would be very excited so you should definitely do that!

  6. Oatmeal streusel sounds so good! I might be one of the only people who is not a fan of creme brûlée. I just don’t like custard desserts. I love your recipe testing posts they are so interesting and really good information!!

  7. I’ve always made a crisp. I’d like to try a cobbler to see the difference.

  8. I am team fruit crisp all the way. Brown sugar makes everything better.

  9. I make a delicious chocolate and peanut butter no churn ice cream from a recipe I found online so I’m looking forward to see yours.

  10. I’m a FRUIT CRISP girl all the way! The difference in texture between the cold crunchy oat topping and chunky cool fruit filling, topped with a scoop of vanilla ice cream… summer in a bowl! And I’m definitely interested in making crème brulee! I used to work in a restaurant where it was our signature dessert, but we had it brought in rather than make it from scratch & all I did was torch the tops with a kitchen torch. I’d love to try a homemade version 🙂

  11. Fruit crisp! I love oatmeal so much and crisp recipes are usually so simple, which is my favorite kind!

  12. Carissa Nelson | Spoonful of Easy says:

    Love your recipe testing info! I’m more of a crisp person but only because a lot of cobblers just don’t nail the really rich and flavorful topping of a crisp — but the possibility is there. I lvoe creme brulee and would eat it any day, but I just decluttered and got rid of my unused mini blow torch that I thought I just had to have on my wedding registry. With two little kids, chances to use the mini blow torch have been thin on the ground. I’m open to it though!

  13. Cobbler all the way! Far so, my favorite recipe is ‘best berry cobbler’ from Martha Stewart. I love changing the recipe up with different kinds of berries. 🙂 https://www.marthastewart.com/334242/best-berry-cobbler

  14. Hi Sally! A biscuit topped cobbler for sure! Thanks for fixing any problems we may have – such as whipping the cream separately for the tart! You’re the best Sally- truly!!

  15. Definitely a crisp! And very interested in learning how to do creme brûlée! Thank you

  16. I love the buttery oat crisp topping. And as for creme brulee, I’d rather pass on that all together. It’s a texture thing. I also think of it as a dated dessert.

    1. A dated dessert? How does food go “out of style?” Just curious.

  17. I love cobbler of any kind. And Creme Brulee(I can’t figure out how to do the accents on my american computer! ARGH!) is amazing. I’ve had it before and would love a homeade version.

  18. I vote for crisp over cobbler! My family always makes biscuits/cobbler and they usually require so much more effort to not be soggy or mushy. Crisp is easier, less expensive, and usually lets the fruit stand out a bit more. I’m actually not sure about the creme brûlée recipe, because I think it will require more special kitchen equipment than I have. I feel bad spending more than a few dollars on something I just bake once and awhile. But I am happy to see a no churn ice cream- because I also don’t have an ice cream maker!

  19. Crisp! Cobblers are always a gooey topping mess, not appetizing. I love the idea of a creme brulee but have never made one at home. Tips on how to melt the top in the oven would be great. Dont have a torch and not sure if I can justify the purchase for a few times making a brulee.

  20. Vicki Tunell says:

    I definitely prefer crisps, and I love creme brulee, flavored or original, I think creme brulee is delicious. We made those blueberry oatmeal muffins the other morning for breakfast, they were a huge hit! We loved them 🙂

  21. I like both types of toppings…and either way, the topping will be my favorite part of the dessert! I make crisp often but not cobbler because A) One time I found a recipe my hubs requests all the time and B) just mixing in a bowl, no rolling out, so the whole thing is in the oven quite quickly.

    1. I agree. Crisps are much quicker!

  22. Always oatmeal streusel topped crisp – preferably apple or strawberry rhubarb 🙂

    And for a project for my French class in high school, my friend and I made crème brulee. It was just okay, and I haven’t attempted it ever since. That was many, many years ago.

  23. Cobbler every time! Not a fan of custards in any form but the guys in my family and extended family are crazy about creme brûlée. I do, however, love using the ‘torch’ to make the topping.

    1. I always love whipping out my kitchen torch too!

  24. COBBLER!!!

  25. Definitely crisp! And I would LOVE a creme brûlée recipe!

    1. Working on one!

  26. Not a fan of Creme Brulee. I made it once after my daughter went on a cruise with Grandma and requested it, but it just wasn’t my thing. But I pretty much dislike anything “custardlike” in texture. I remember my mom making these cute little glasses with Tapioca pudding and sprinkles and EVERY time, I would try it again and still not like it! 😉

    Crisps all the way, the way it crumbles over ice cream and the cinnamon, brown sugar oatmeal “crunch” is sooo good. But I prefer Angel Cake to biscuits for Strawberry Shortcake too, so maybe I just don’t like biscuits and fruit.

    Just made ice cream today, but I churned it in the Cuisinart ice cream maker. 😉 We are having that for Father’s Day (early, tomorrow) with berries and homemade Pizzelles!

    1. Homemade pizzelles!!! I need to make them one day.

  27. Natalie Munroe says:

    I love a crisp. A thousand yums to buttery streusel! I also love creme brûlée, but I’m weird in that I am crazy for custard but sorta hate that crunchy brûléed sugar on top. When I order it at restaurants, I crack it and peel it away, or just keep digging underneath for the creamy custard. Everyone looks at me all appalled and says, “what are you doing? That’s the best part!” But I disagree. Plus, they should be glad: it’s more brûlée for them!

    1. Hahaha! The burnt sugar is my favorite part. 😉

  28. I absolutely love creme brulee! I would love to see a recipe and hear your thoughts on the different methods of making it.

    1. I’m definitely going to work on it!

  29. Liv Williams says:

    The Southern girl in me says cobbler for sure! I love creme brûlée!

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