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    Homemade Oatmeal Cream Pies

    Homemade Oatmeal Cream Pies take the classic Little Debbie snack cake to a whole new level! Two chewy, brown sugar-oat cookies surround a cream filling that’s sweet and irresistibly fluffy.

    Who doesn’t love an oatmeal cream pie? My dad sure does. It’s his absolute favorite snack cake. For his 80th birthday last year, we gave out little boxes of his favorite treats as party favors: popcorn, candy bars, and of course, Little Debbie Oatmeal Cream Pies.
    I’ve been meaning to try a scratch made version for ages. And let me tell you, I’ve been missing out! This homemade version is irresistibly chewy and soft, with a fluffy cream filling that’s just the right amount of sweet. Better late than never, right? I can’t wait to surprise my dad with these.

    Did you know that Little Debbie Oatmeal Cream Pies were the very first snack cake sold under the Little Debbie brand? The recipe was created in 1960, and with its soft, chewy oatmeal cookies and sweet, creamy filling, it quickly became a nationwide favorite.
    My version is much like the original, but with a little more oat texture and a touch of cinnamon flavor. These are so perfect for fall – and they’re lunchbox friendly! Or, save them for an after-school snack. You can’t beat a chewy oatmeal cream pie with a glass of cold milk.

    Make the Oat Cookies
    First, get those dry ingredients together. You’ll need all-purpose flour, baking soda, baking powder, salt, cinnamon and – get this – cocoa powder (really!). Whisk together well.
    When I researched and tested recipes to make my own version, the cookies made with cocoa powder had no detectable chocolate flavor. But rather, an earthier deep flavor and golden caramel color. The cookies without cocoa powder were not as flavorful and the color was too pale. Trust me – that little touch of cocoa makes a big difference!

    Wet Ingredients
    Start with melted butter, light brown sugar, vanilla extract, 1 large egg and 1 egg white; combine them with an electric hand mixer in a big mixing bowl.

    Mix the Batter
    Once the mixture is smooth, add in the dry ingredients all at once.

    Mix until a consistently smooth batter forms.

    Stir in the Oats
    Add in the oats and stir in by hand. You can use quick cooking oats or rolled oats. Regular rolled oats will have more texture, which I like best. But you can use whatever you have on hand.
    At this stage, let the batter rest for 5-7 minutes. You’ll notice that it will thicken quite a bit. This makes the batter more scoop-able.

    Scoop the Dough
    I recommend using a cookie scoop for this. Or, portion the dough by the 2.5 tablespoons (approx.). Place the dough balls – well spaced (this is important) – onto large parchment-lined cookie sheet. The cookies will spread quite a bit so give ’em room to grow.

    Bake for 9-11 minutes. Mine were done at 10 minutes, but the best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. They’ll be super soft just out of the oven, so let them firm up on the baking sheet as they cool, about 5-7 minutes.

    Make the Cream Filling
    It seems to be the overall consensus that, when attempting a duplicate Little Debbie cream pie filling, that vegetable shortening provides the most accurate end result. But I didn’t do that. Yes, shortening is more shelf-stable. But these homemade pies are not making long treks on delivery trucks. So you’ll be safe to use real butter. And it just tastes better!
    In the bowl of an electric mixer, place softened butter and confectioners’ sugar. Beat until lightened in color and fluffy. Then, add in 2-3 tablespoons of heavy cream. This lightens the filling even further.

    Spread or pipe the filling onto the flat size of one cookie at top with another. This is where the virtues of the cookie scoop come into play – it’s easy to find matching tops and bottoms because they are all pretty much the same size.

    You can adjust the filling to your taste – spread on a little or a lot. I prefer a modest serving, just like the filling-to-cookie ratio in classic Little Debbie pies.
    I really just want to take a stack of these with a thermos of coffee on a fall picnic. Seems the best activity to do while watching leaves sail on the wind. Enjoy!

    Related recipe: Pumpkin Oatmeal Creme Pie Trifle

    Homemade Oatmeal Cream Pies

    Heather Baird

    For anyone who grew up with a love for Little Debbie’s Oatmeal Creme Pies, you’re sure to love this homemade version. Inspired by the classic snack cake, these soft sandwiches are made with two chewy, brown sugar and oat-filled cookies that sandwich fluffy homemade cream filling. You can use both rolled oats or quick cooking oats in this recipe. I prefer rolled oats, which give the cookies a little more texture.

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    Prep Time 25 minutes minsCook Time 12 minutes mins20 minutes resting/cooling 20 minutes minsTotal Time 57 minutes mins

    Course DessertCuisine American

    Servings 14 snack cakes

    Equipmentlarge cookie sheetsparchment paperElectric mixer
    Ingredients US CustomaryMetric Oatmeal cookies1 1/4 cups all-purpose flour3/4 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon fine grain sea salt3/4 teaspoon ground cinnamon2 teaspoons unsweet cocoa powder10 tablespoons unsalted butter melted1 1/4 cups light brown sugar1 large egg1 egg white1 teaspoon vanilla extract1 1/4 cup rolled oats or quick cooking oatsCream filling1 cup unsalted butter at room temperature2 cups confectioners’ sugar2-3 tablespoons heavy cream1 teaspoon vanilla extract
    Instructions Oatmeal cookiesPreheat the oven to 350°F. Line one or more large cookie sheets with parchment paper.In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Whisk well to combine.In the bowl of an electric mixer, add the butter, brown sugar, egg, egg white, and vanilla extract. Beat until smooth and consistently caramel colored throughout. Add the flour mixture to the wet mixture. Beat until well combined.Add the oats to the bowl; fold in by hand with a rubber spatula. When the oats are well dispersed throughout the batter, let it rest for 5-7 minutes at room temperature. As the batter rests it will firm enough to scoop into balls.Use a cookie scoop to portion out the batter, or use a tablespoon to scoop about 2.5 tablespoons of batter into mounds, widely spaced, onto the prepared cookie sheets. Be sure to give these cookies plenty of room, because they will spread.Bake for 9-11 minutes or until golden around the edges and just slightly underdone in their centers. Cookies will be very soft when first taken out of the oven. Cool on the pan(s) for 5-7 minutes, or until the cookies are firm enough to move. You can also let the cool on the pans completely, or cool on wire racks.Cream fillingIn the bowl of an electric mixer, place the butter and confectioners’ sugar. Beat until lightened in color and well combined. Add heavy cream 1 tablespoon at a time; beat until light fluffy. Mix in the vanilla extract.Transfer the cream filling to a piping bag, and pipe onto half of the cookies. Or, spoon and spread cream filling onto half the cookies. Top each filled cookie with another cookie.Store assembled snack cakes between waxed paper in airtight containers, or package individually in small zip-top bags for lunchbox or after school snacks.
    NotesWhat to expect: These homemade oatmeal cream pies are made with two chewy brown sugar and oat cookies with craggy tops, golden edges, and a soft, tender center. Each bite offers a balance of texture. Sandwiched between them is a vanilla cream filling, made even lighter and fluffier by whipping in tablespoons of heavy cream. The filling is rich and sweet, so you can adjust how much you add based on your taste—spread just a thin layer for a more balanced sweetness, or pile it on thick for an extra indulgent treat.
    Keep an eye out during baking: The best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. Since portioning dough and baking temps can vary from baker to baker – keep under close watch. 

    Keyword brown sugar, buttercream filling, homemade oatmeal cream pies, little debbie oatmeal cream pies, lunchbox snacks, nostalgic dessert recipes, oatmeal cookies, oatmeal cream pie copycat recipe, oats, soft oatmeal cookie recipe, vanilla buttercream filling

    You may also enjoy: LEGGI TUTTO

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    Do-It-All Dough

    In a medium saucepan, heat milk and 1⁄2 cup (120 grams) water over medium heat to scalding. (An instant-read thermometer should register 180°F/82°C.) Remove from heat, and add cubed butter; stir occasionally until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, salt, and yeast at low speed until combined. Add warm milk mixture, and beat until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together, stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape bottom and sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. LEGGI TUTTO

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    Cinnamon Crunch Banana Bread

    Preheat oven to 325°F (170°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.For filling: In a small bowl, stir together flour, brown sugar, and cinnamon. Using your fingers, cut in butter until mixture is well combined and sandy.For batter: In a medium bowl, whisk together flour, salt, baking soda, and baking powder.In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla bean paste. Gradually stir in flour mixture just until combined. Spread one-third of batter (about 1 cup or 280 grams) into prepared pan. Sprinkle with half of filling (about 2½ packed tablespoons or 30 grams), leaving a 1⁄8- to 1⁄4-inch border around edges. Spread one-third of batter on top of filling in pan, and sprinkle with remaining filling, leaving a 1⁄8- to 1⁄4-inch border around edges. Dollop remaining batter on top, and spread in an even layer. Sprinkle with Cinnamon Sugar Topping.Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 26 to 32 minutes more, loosely covering with foil during final 10 to 12 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool on wire rack for 10 minutes. Serve warm, or let cool completely. LEGGI TUTTO

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    Baked Apple Cider Doughnuts

    These Baked Apple Cider Doughnuts capture the essence of fall with their tangy apple flavor and cinnamon-sugar coating. Baked instead of fried, they offer a lighter take on the classic.

    It may seem a smidge early, but this recipe marks the beginning of my fall baking this year. And gosh, are these ever good. Baked apple cider doughnuts are the perfect welcome to September, which is peak apple season.
    I’m eager for fall and its comforts. Summer has been an absolute blur. July was hard. Sometimes life goes so fast, I struggle to feel present in the season I’m living in. But there’s one sure-fire way I can always connect with fall. (Spoiler alert: It’s not pumpkin spice.) I like to keep a big jug of apple cider on hand, for mulling and baking. Gallon jugs are popping up at the market – some filtered to a glowing amber, others cloudy with pulp. Both will work in this recipe. You’ll need a doughnut pan to bake the batter into shape. However, if you don’t have one, you can always use a greased muffin pan for Apple Cider Doughnut Muffins.

    The Dry Ingredients
    This is a cake doughnut recipe, so frequent cake bakers will find this batter formula familiar. Combine all-purpose flour, baking powder, fine grain sea salt, ground cinnamon, and apple pie spice in a big bowl. Whisk well to combine the mixture, then set it aside.
    Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon round allspice for the 1 teaspoon needed for this recipe. (This info will be in the recipe notes as well.)

    The Wet Ingredients
    Next, in the bowl of an electric stand mixer, beat together room temperature unsalted butter, granulated sugar, and brown sugar. Whip until well combined. This will take about 3 minutes. Once fluffy, add the eggs one at a time. Beat well after each addition. You should see the mixture increase in volume and become even fluffier.

    Make a Cohesive Batter
    When everything is looking nice and uniform, add the flour and mix on low. I used the paddle attachment but nothing bad will happen if you continue with the whisk attachment on low speed. Once the mixture is thick and just moistened, add in the apple cider with the mixer running on low. Stop to scrape down the beater and the bowl as needed. When it’s looking mostly incorporated, scrape down the bowl and mix together with a large rubber spatula. There’s no better way to feel if the batter is still hiding lumps than by hand mixing.

    Spoon or pipe the batter into the cavities of a greased standard size doughnut pan. Bake for 15-17 minutes, or until golden brown and risen. Turn the doughnuts out on a wire rack to cool.

    Butter is Key
    After the doughnuts cool, brush each one – back and front- with melted butter. This adds flavor and helps the sugar coating to stick. Immediately toss in cinnamon-sugar.

    These baked apple cider doughnuts are so tender and the cinnamon-sugar coating gives a satisfying crunch. This recipe makes about 2 dozen doughnuts if baked in a standard size doughnut pan. Since I have three sizes of doughnut pans, I couldn’t help myself! I just had to make them in all sizes. And I’ll tell you this – those mini doughnuts are dangerously easy to eat one after another!
    Here are the doughnut pans I used: Nordic Ware Formed French Twist Donut Pan, Wilton Donut Pan 2-Piece Set.
    I must say, the Nordic Ware French Twist pan is quickly becoming a favorite. It never ever sticks and creates a beautiful twist doughnut reminiscent of a cruller.

    The texture is so gorgeous – it’s fluffy, cakey, crunchy with cinnamon sugar. The flavor is buttery, spiced, with lingering apple notes. I think you’re going to love this recipe.
    Related recipe: Apple Fritter Bread with Boiled Cider Glaze

    Baked Apple Cider Doughnuts

    Heather Baird

    These Baked Apple Cider Donuts are the perfect fall treat, bursting with the flavors of apple cider and warm spices. This recipe makes 2 dozen donuts, so there’s plenty to share! No donut pan? No problem — just use muffin tins instead. Check out the recipe notes for easy instructions.

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    Prep Time 30 minutes minsCook Time 17 minutes minsTotal Time 47 minutes mins

    Course DessertCuisine American

    Servings 24 doughnuts

    EquipmentStandard size doughnut panDisposable piping bag or zip-top bag
    Ingredients US CustomaryMetric Cider doughnuts3 1/2 cups all-purpose flour2 1/2 teaspoons baking powder1 1/2 teaspoons fine grain sea salt2 teaspoon ground cinnamon1 teaspoon apple pie spice *see notes for sub1 1/4 cups unsalted butter at room temperature1 1/2 cups light brown sugar1/2 cup granulated sugar4 large eggs at room temperature1 cup apple ciderSugar coating1 cup granulated sugar2 teaspoons ground cinnamon3/4 cup unsalted butter melted
    Instructions Cider doughnutsPreheat the oven to 350°F. Lightly spritz one or more 6 cavity doughnut pans with nonstick cooking spray.Place the flour, baking powder, fine salt, cinnamon, and apple pie spice in a medium mixing bowl. Whisk to combine. Set aside.In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 3 minutes on high speed. Reduce speed to medium and add the eggs one at a time, beating well after each addition. After all the eggs are incorporated, scrape the bowl down and beat again briefly.Add the flour mixture to the creamed mixture and beat on low speed until just incorporated. (Batter will be thick.) With the mixer on low, slowly pour in the apple cider. Mix until the batter loosens considerably; scrape down the bowl and beat again briefly. Use a rubber spatula to fold in any visible pockets of flour or butter. When consistent throughout, place half of the batter in a disposable piping bag with the end snipped. Or, place it in a large zip-top bag with the corner snipped. Cover the remaining batter in the mixing bowl with a damp towel.Pipe the donut pan(s) cavities about 2/3 full of batter. Bake them for 15-17 minutes, or until the doughnuts are risen and golden. A toothpick tester inserted into the thickest part of the doughnuts should come out clean. Repeat process with remaining batter.Turn the doughnuts out on a wire rack to cool 5-7 minutes, or until still warm but cool enough to handle.Sugar coatingCombine the granulated sugar and cinnamon in a medium bowl. Whisk well to combine.Working one at a time, brush the doughnuts with the melted butter, front and back. Immediately roll/coat the doughnuts in the cinnamon-sugar mixture.Serve warm or at room temperature. Doughnuts will keep about 3-4 days in an airtight container. Let them cool completely before storing.
    NotesWhat to expect: These doughnuts are soft and fluffy, with buttery flavor and lingering apple cider notes. The cinnamon-sugar coating gives a satisfying sugar crunch. Great alone, but even better with coffee.
    Up the apple flavor: If you have bottled boiled cider on hand, stir 1 tablespoon into the apple cider before adding it to the batter. Boiled cider imparts pure concentrated apple flavor. You can find it on King Arthur Baking‘s website. 
    Bake as muffins: Divide the batter evenly between two 12 cavity standard size muffin tins. Bake as directed for 15-17 minutes, or until a toothpick tester inserted in their centers comes out clean. Brush with butter and roll in cinnamon-sugar. Store air-tight. Mini muffins are also good – bake for 10-12 minutes, or until they test done.
    Bake different sizes of doughnuts: I have three sizes of doughnut pans – one is large with a decorative fluting motif, another is standard size with no decoration, and I also have a plain mini doughnut pan. The large fluted doughnuts baked in 15-17 minutes. The plain standard size pan baked in 12-15 minutes. The minis bake in about 7-10 minutes. Only fill the pans 2/3 full of batter for best results. 
    Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice for the 1 teaspoon of apple pie spice needed for this recipe.
    This recipe was created with research and recipes from King Arthur Baking’s website and New York Times cooking.

    Keyword apple cider, apple cider doughnuts, apple cider muffins, baked apple cider doughnuts, brown sugar, cinnamon sugar coating, easy doughnut recipe, fall baking recipe, melted butter

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Summer Herb Dinner Rolls

    In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and kosher salt.In a medium saucepan, heat 1 cup (240 grams) water, sour cream, and 1⁄4 cup (57 grams) melted butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm sour cream mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 3¼ cups (406 grams) flour, chives, and dill, beating just until a shaggy dough forms.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Cover and let stand in a warm, draft-free place (75°F/24°C) for 10 minutes. (Dough will puff slightly.)Line a 13×9-inch baking sheet with parchment paper.Divide dough into 12 portions (about 93 grams each). With lightly floured hands, roll 1 portion into a 12-inch-long rope. (Keep remaining dough covered to prevent it from drying out.) Tie a loose knot toward one end of rope, leaving about 1 inch on one end. Pinch together both ends of dough under knot, forming a knotted ball. Place, seam side down, on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 20 to 30 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush tops of dough with egg wash.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, covering with foil to prevent excess browning, if necessary.In a small bowl, stir together garlic salt and remaining 2 tablespoons (28 grams) melted butter; brush onto rolls. Serve warm. LEGGI TUTTO

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    Breakfast Bread Bliss: 12 Handheld Breads Perfect for Back-to-School

    With summer winding down and kids going back to school, mornings are sure to get busier and it can be tough to find time to sit down for a proper breakfast. These delicious handheld breads are the perfect solution! Whether you’re reaching for a classic cinnamon roll or cutting a slice from our savory Breakfast Braid, let’s make mornings a little brighter with these amazing recipes.

    The stickier, the better with this timeless treat. One of our favorite comfort foods, the recipe originated in Sweden, where they actually observe a Cinnamon Roll Day (Kanelbullens dag) on October 4, but we recommend celebrating these rolls every chance you get.

    Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit. 

    Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. Aunt Cheryl’s Home EC Muffins is one of those recipes.

    Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these Genius (Quick) Croissants are the gateway baked good to the world of lamination.

    The Club in Birmingham, Alabama, has a famed orange roll that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun.

    Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

    Bake these fluffy Apple Muffins for a quick breakfast on the go or a midday snack. The pumpkin spice streusel topping will keep you coming back for more. 

    As they say, presentation is everything, and this Breakfast Braid delivers brunch-time wow. We wrapped some of our favorite breakfast foods like eggs (sunny side up!), ham, and cheese in a to-die-for homemade pizza dough.

    Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich.

    Hazelnut and almond flours give this gluten-free banana bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original. LEGGI TUTTO

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    Cinnamon-Sugar Popovers with Peach Compote

    “If you’re looking for an easy-peasy treat with incredible bang for the buck, look no further than the always-delicious—and gorgeous—popover. Popovers take about 5 minutes to assemble (in a single bowl, with only a whisk and a spatula, thank you very much) and bake up tall and billowy in about 30 minutes. These particular popovers are, frankly, the best I’ve ever made (and I’ve made A LOT of popovers). They’re brushed with melted butter and rolled in cinnamon sugar post-bake, giving them all the freshly-fried-dough vibes. The Peach Compote is nonnegotiable and is the most perfect accompaniment to the warm, sweet, slightly eggy popovers—consider doubling it so you have leftovers. Popover pans make for a dramatically tall bake, but if you do not have one, you can also use regular muffin pans. Fill the cups of the pans two-thirds to three-fourths full and bake for about 30 minutes.” —Jessie Sheehan

    Cinnamon-Sugar Popovers with Peach Compote

    Makes 6 popovers

    Popovers:1⅓ cups (320 grams) whole milk, room temperature¼ cup (57 grams) unsalted butter, melted and cooled slightly4 large eggs (200 grams), room temperature1 teaspoon (4 grams) vanilla extract1⅓ cups (167 grams) all-purpose flour1 tablespoon (12 grams) granulated sugar1 teaspoon (3 grams) kosher saltTopping:½ cup (100 grams) granulated sugar2 teaspoons (4 grams) ground cinnamon¼ cup (57 grams) unsalted butter, meltedPeach Compote (recipe follows)

    Preheat oven to 450°F (230°C). Place a 6-cup popover pan in oven to preheat.For popovers: In a large bowl, whisk together milk, melted butter, eggs, and vanilla until frothy, about 1 minute. Whisk in flour, sugar, and salt until batter is slightly lumpy, about 30 seconds.Carefully remove hot pan from oven, and spray with cooking spray. Divide batter among prepared cups.Bake for 12 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until tall, golden brown, and crisp, 15 to 20 minutes more, covering with foil to prevent excess browning, if necessary.Meanwhile, for topping: In a small bowl, whisk together sugar and cinnamon.Carefully remove hot popovers from pan. Brush melted butter onto popovers, and generously sprinkle with cinnamon sugar to coat. Serve immediately with Peach Compote.

    Peach Compote

    Makes 1 cup

    2 cups (285 grams) diced fresh peaches (see Note)2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) fresh lemon juice¼ teaspoon kosher salt½ teaspoon (2 grams) vanilla extract

    1. In a small saucepan, bring peaches, sugar, lemon juice, and salt to a boil over medium-high heat, stirring just until sugar dissolves. Reduce heat to medium; cook, stirring frequently, for 10 minutes. Remove from heat, and stir in vanilla. Let cool completely, stirring occasionally, before serving.

    Note: Peaches can be peeled or unpeeled for the compote, whichever is your preference.  LEGGI TUTTO

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    Peach Flatbreads with Hot Honey Ricotta

    In the bowl of a stand mixer, whisk together flour, thyme, yeast, and salt until combined. Add ¾ cup (180 grams) warm water, oil, and 2 teaspoons (14 grams) honey. Using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic, 10 to 13 minutes. Dough will be slightly tacky but should come away from sides of bowl.Lightly spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C). Place a rimmed baking sheet upside down in oven to preheat for 30 minutes.In a medium bowl, stir together ricotta, red pepper, and remaining 2 teaspoons (14 grams) honey.Gently punch dough down, and divide in half. Working with one portion of dough at a time, press and flatten into a 12×9-inch oval or rectangle; place dough on a parchment paper-lined baking sheet. (If dough does not stretch easily, cover and let stand for 10 minutes and then try again.) Top with 6 slices mozzarella. Carefully slide dough on parchment onto preheated baking sheet.Bake until crust is golden brown and cheese is melted, 10 to 15 minutes. While first flatbread is baking, repeat procedure with remaining dough and remaining cheese.Top hot flatbreads with peach slices, and dollop with ricotta mixture; top with arugula, thyme, and honey. Serve warm. LEGGI TUTTO