Chunky Peanut Butter and Oatmeal Chocolate Chipsters


Dorie Greenspan’s book has yet to disappoint me, and these chunky peanut butter oatmeal chocolate chip cookies are no exception.  They may look like regular oatmeal cookies, but the flavor of the peanut butter really makes a huge difference, and they’re deliciously chewy and crunchy from the chocolate chips and oats.  They’re completely addictive, and you can pair them with ice cream if you want to be particularly decadent.


Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 60 cookies

  • 8 oz (2 sticks) unsalted butter, at room temperature
  • 1 cup peanut butter, chunky or smooth (but not natural)
  • 1/2-1 cup white sugar (depending on how sweet you want your cookies)
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg (freshly grated if you have it)
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 cups old-fashioned oats
  • 1 1/2 cups chocolate chips or chunks OR 9 oz bittersweet chocolate, chopped into chunks


  1. Position racks to divide oven into thirds and preheat to 350ºF.  Line two baking sheets with aluminum foil or parchment paper.
  2. Using a stand mixer, preferably fitted with the paddle attachment, or a hand mixer in a large bowl, beat butter, peanut butter, and sugars on medium speed until smooth and creamy.
  3. Add eggs one at a time, beating for 1 minute after each addition.
  4. Beat in vanilla, baking soda, cinnamon, nutmeg, and salt.
  5. Reduce speed to low and beat in flour followed by oats just until blended.
  6. Stir in chocolate chips.
  7. If you have the time and patience, cover dough and chill for 2 hours, or up to 1 day.  This will make the cookies more evenly shaped.
  8. Shape the cookies:
    • If you didn’t chill the dough, drop rounded tablespoonfuls 2 inches apart onto the baking sheets.
    • If you did chill the dough, scoop up rounded tablespoons, roll the balls between your palms, and place them 2 inches apart on the baking sheets.  Press them gently with the heel of your hand until they are about 1/2 inch thick.
  9. Bake for 13-15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes.  The cookies should be golden and just firm around the edges.
  10. Lift the cookies onto wire racks with a wide metal spatula.  They’re a little soft and fragile at this point, but they will firm up as they cool.
  11. Cool baking sheets and repeat with remaining dough.
  12. Wrapped airtight or stored in a cookie jar, the cookies will keep at room temperature for 4 days.  They can also be wrapped and frozen for up to 2 months.

Key Lime Pound Cake


The cream cheese key lime glaze is really what makes this pound cake amazing.  It’s the perfect level of sweetness and has a strong key lime flavor.  If you have some orange brownies, they’re also great with the glaze drizzled over them.

Baking Note:

  • I haven’t tried this, but the New York Times says that the recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan.  However, a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.

Original recipe


Key Lime Pound Cake
From New York Times

Yield: 9″ x 5″ loaf pan

For the cake:

  • 1 cup unsalted butter at room temperature, cut into pieces
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 4 oz cream cheese at room temperature, cut into pieces
  • 1 ½ cups granulated white sugar
  • 4 eggs at room temperature, lightly beaten
  • 2 tablespoons lime zest (optional)
  • 1 tablespoon Key lime juice

For the glaze:

  • 4 oz cream cheese at room temperature
  • ¼ cup unsalted butter at room temperature
  • 2 cups confectioners’ sugar
  • ¼ cup Key lime juice
  • 2 tablespoons lime zest (optional)


  1. Preheat oven to 325ºF. Generously butter (or use cooking spray on) and flour a 9-by-5-inch loaf pan.
  2. Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended.
  3. Gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy.
  4. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
  5. Beat in baking powder and lime zest, if using.
  6. Add flour in 3 additions, alternating with lime juice. Mix just enough to incorporate.
  7. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow).
  8. Firmly tap the pan on the counter a few times to reduce air pockets.
  9. Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.  (I baked it for 73 minutes, until a toothpick inserted in the center came out clean, but the cake was too dry at that point.)
  10. Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
  11. Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners’ sugar until fully incorporated, then beat for 20 to 30 seconds.
  12. Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest, if using.


French Yogurt Cake


According to Dorie Greenspan (and confirmed by a French friend of mine), the French all know how to bake yogurt cake.  In fact, my friend tells me that because it’s so easy to make, little kids will learn the recipe and bring it to school and birthday parties.  In taste and texture, it’s very similar to American pound cake, which means it’s delicious, and when you add a layer of raspberry preserves and whipped cream frosting, it’s addictive!

Baking note:

  • Instead of making a filled and frosted cake, you can bake the cake in a 9″ x 5″ loaf pan for 50-55 minutes.


French Yogurt Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9-inch cake

For the cake:

  • 1 cup sugar
  • Grated zest of 1 lemon OR 1-2 cuties/clementines
  • 1 cup all-purpose flour
  • 1/2 cup ground almonds OR all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup plain yogurt
  • 3 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup flavorless oil (such as canola or safflower)

For the filling:

  • 1/4-1/3 cup raspberry preserves

For the whipped cream topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar


  1. Center a rack in the oven and preheat to 350ºF. Generously grease a 9-inch round cake pan.  Place pan on a baking sheet.
  2. Put the sugar and zest in a mixing bowl.  Use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist.  (This step is fun, almost like playing in a sandbox!)
  3. Add yogurt, eggs, and vanilla into the zest and sugar.  Whisk until mixture is very well blended.
  4. Whisk in baking powder and salt.
  5. Add flour (and ground almonds, if using), whisking less vigorously than before.
  6. Once there’s no trace of dry ingredients, switch to a flexible spatula and stir in the oil; do that in a few additions. You should have a smooth, shiny batter.
  7. Scrape batter into pan and smooth the top.
  8. Bake for 35-40 minutes, or until the cake is golden brown and starts to pull away from the sides of the pan.  A tester inserted deep into the center of the cake should come out clean.
  9. Transfer the cake to a wire rack to cool for 5 minutes, then invert it to dislodge it from the pan. Turn the cake right side up on the rack; cool to room temperature.
  10. When the cake is cool, use a serrated knife to cut it horizontally into two layers.
  11. Place the bottom cake layer on a serving plate and spread with raspberry preserves.  Top with the top cake layer.
  12. In a stand mixer with the whisk attachment, or in a mixing bowl with a hand mixer, beat together heavy cream and powdered sugar on medium speed until you get stiff peaks.
  13. Frost the cake.

Plum Sauce Meatballs


These are meatballs with a Chinese twist: They’re flavored with oyster sauce, and each one is topped off with a dollop of sweet plum sauce.  The corn starch in the meat mixture helps to hold everything together and gives the meatballs a slightly bouncy texture.  You can find plum sauce in an Asian supermarket.  I personally like the brand Lee Kum Kee.  Also, don’t worry too much about the measurements.  I normally grab a metal spoon from the drawer and use it instead of a tablespoon.


Plum Sauce Meatballs

Yield: 20-24 meatballs

  • 1 lb ground chicken OR pork
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine
  • 1 dash pepper
  • 1/4 cup plum sauce


  1. Preheat oven to 400ºF.  Line a baking sheet with aluminum foil.
  2. Combine ground meat, sugar, corn starch, oyster sauce, rice wine, and pepper in a large bowl (preferably metal or plastic).
  3. Place the bowl in the sink.  Scoop up the meat mixture in one hand and throw it back down in the bowl hard.
  4. Repeat 10-20 times until you feel the texture change; the mixture will become more cohesive.  (My mom recommends going up to 100 times if you’re in the mood.)  You’ll want to do this step in the sink because until you get the hang out it, you might have bits of meat flying off.
  5. Shape the mixture into meatballs about 1 inch in diameter.  I like to grab a handful of meat in one hand, squeeze out a rounded portion between my thumb and forefinger, and use a spoon in my other hand to cut off the meatball and place it on the baking sheet.
  6. Drop about 1/2 teaspoon of plum sauce on top of each meatball.
  7. Bake for 15 minutes.  You can cut open a meatball to check for done-ness.