"recipes are cozy and delicious, feed a crowd and most of them are under an hour, so you can whip up a batch after dinner when your kid just told you about the bake sale tomorrow. Maybe you already know that browning the butter for your Rice Krispies treats is an easy way to upgrade the classic gooey bar. But what if you stirred cocoa powder into that browned butter? You get a rich, chocolaty treat reminiscent of hot chocolate, with no Cocoa Krispies required."
"Olive oil adds savory nuance, while a combination of turbinado sugar and flaky salt sprinkled on the top lends a salty-sweet crunch. Recipe: Vegan Banana Olive Oil Muffins This skillet cookie from Carolina Gelen is not only a lot of fun to make (who doesn't love a giant cookie?), it's also quick because its mixed in one pan, and there's no portioning the dough. It ends up with a delightful mix of textures: crispy on top, then gooey"
Eighteen approachable fall baking recipes focus on quick, crowd-pleasing sweets, most ready in under an hour. Simple technique adjustments like browning butter and stirring in cocoa transform classics into richer treats. Ripe bananas and olive oil yield tender vegan muffins topped with turbinado sugar and flaky salt for salty-sweet crunch. A one-pan tahini skillet cookie creates a crisp-top, gooey-bottom dessert served warm with vanilla ice cream. Snickerdoodle muffins deliver a tangy interior and crunchy cinnamon sugar exterior. A blender carrot-and-olive-oil cake avoids grating by pulsing carrots with wet ingredients and brightens flavors with cardamom.
Read at cooking.nytimes.com
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