#Claire Saffitz

[sideshow-tornado]

#claire saffitz

[sedlex]

Aight, let's watch a relaxing baking video, it should last 20-30 minut...

... one hour?

Is she actually building the oven?

Yep.

From (under) the ground up.

#claire saffitz #pizza! #also an oven #claire saffitz x dessert person

[gamabunta429]

A couple bakes from the last few months that I never posted: lime mint bars (like lemon bars, but with those ingredients) and a maple cinnamon pop tart shortbread that was so good. I first saw the second recipe on @plastiquefruit with the link to the recipe provided

#mine #baking #claire saffitz #dessert person

[fiona-stabler]

one of my very favourite internet ppl! If you aren’t watching claire saffitz bake pies in her woodland log cabin… why 🥐

#procreate #digital art #illustration #uk illustrator #artists on tumblr #claire saffitz #dessert person

[jegaphone]

I just made the french onion baked lentils and farro from Smitten Kitchen and man, what a home run.

Good prompt to share my online sources that I return to time and time again!

Probably obviously, Smitten Kitchen! I've been following Deb for about 15 years and MANY of her recipes are in my regular rotation. When I have an ingredient I want to use up and am not sure what to do with it, I often search it up on her site for inspiration. That said, most of her recipes are rather complex and time-consuming, and I usually prefer her savory offerings over the sweets.

Sohla El-Waylly. Oh how I love her. She is not only a chef, but an educator. In addition to her newsletter that I linked to, her Off Script series on Food 52 (a reliable site in general in my experience) is an incredible resource, as is her new cookbook Start Here. Her recipes almost always include suggestions for ingredient substitutions that get you thinking about core concepts and techniques, not just following a rote list of steps every time.

Claire Saffitz is my go-to resource for baking. Like Sohla, she knows how to TEACH, which I value so highly. Her recipes are sometimes complex, but watching her videos makes even the most epic of bakes accessible.

Joe Rosenthal has a grand total of 5 recipes online, but they are wildly detailed and informative. I live by his advice regarding salting food - "do not be obscene, but do not fail through your own gutlessness." His recipes are essays you have to study and pore over, not something you pull up for a quick weeknight meal, but I've learned so much from him and have to shout him out at every opportunity.

Stone Soup Supper Club and the Personal Canons Cookbook by @sarahgailey! I found their newsletter at the start of the pandemic when they shared cooking inspiration for all of us stuck at home with limited grocery access. Since then, it's been a constant delight to have my horizons broadened by the diverse group of chefs that they feature from week to week.

It doesn't hurt that all of these folks are simply lovely as people as well. All a delight to follow, read, watch, and learn from!

#jega cooks #smitten kitchen #sohla el-waylly #claire saffitz #joe rosenthal #sarah gailey

[mistressaccost]

Jenny Huang for What’s for Dessert by Claire Saffitz

#my eyes are blessed #every photo in this book is gorgeous!! #i want them all on my walls and my eyelids #photography #food #claire saffitz #jenny huang #what’s for dessert

[emphasisonthehomo]

I'm gay.

#aron's opinonion #claire saffitz

[sarandsaffitz]

Caramelized Honey Pumpkin Pie, p. 93, Dessert Person by Claire Saffitz

Made on 06.19.2023

I'm back! Sort of odd to be picking up baking again in the summer, but whatevs! It's been cold this June and after magnet fishing in the rain I had the inspiration to jump back into my journey of veganizing the whole Dessert Person cookbook. This one came out great!

Make it vegan!

Earth Balance for butter, maple syrup for honey, coconut milk in a can for heavy cream, Just Egg for the eggs, and So Delicious brand of whipped cream.

Tips:

Don't bother browning the Earth Balance, it doesn't really work the way it does for dairy. Just melt the butter and move on to the next step.

Claire recommends allowing the pie to cool all the way in the oven and then slicing into it to eat. We allowed the pie to cool to room temp, but I definitely preferred it after it had been in the fridge.

I will definitely be making this for Thanksgiving!

#dessert person #vegan baking #claire saffitz #vegan #baking #pumpkin pie #caramelized honey pumpkin pie #thanksgiving #thanksgiving in june lol

[bronwynn]

do i celebrate Thanksgiving? no

am i gonna watch a 1h and 20m video of Claire Saffitz cooking a Thanksgiving dinner? yes

#Claire Saffitz #Thanksgiving

[sohlaelwaylly]

HELLO???

#SOOOOOOOOOOOO LIKE #Feelings. #claire saffitz #christina chaey #source: instagram #This is insane.

[rosy-cheekx]

Premature grey hair my beloved

#all I want is to have early white hair #claire saffitz #Phil Lester #Jon archivist #all of you are my inspiration #how do I get that white/silver/grey hair at my young age of 23 #I just think it looks so good

[sedlex]

Yes ma'am, I won't

#very profound #claire saffitz

[gamabunta429]

Last night's game night bake. The flavors worked so well together

#mine #baking #claire saffitz #dessert person

[stillrun]

i miss pastry chef attempts to make gourmet snickers or whatever. in the nicest way possible, i miss claire saffitz suffering because she can’t temper chocolate correctly.

#i have no idea what happened with bone apple tit or whatever but i really miss that series #claire saffitz

[mafiatsunafish]

#claire saffitz #dessert person #bon appétit test kitchen #pastry #my art #digital fanart

[chronivore]

Claire Saffitz

#Claire Saffitz