Pear Crumble Bars

What the hell are these things called?  Is crumble bar right?  Or is it pie bar or crumb bar?  I really don't know.  I'm saying, with some uncertainty, crumble bars.  They are made with a sweet tart dough layered with fruit and more of the dough crumbled on top.  Don't make them!  Seriously, I feel the same way I feel about french fries as I do crumble bars: I wish I'd never had them so I wouldn't have to be plagued by cravings for their unhealthy deliciousness.  Curse you french fries and crumble bars, curse you. 

On a different note, feel free to use apples instead of pears, if you like. 

Makes one 8" x 8" pan of bars.

Pear Crumble Bars

1/2 cup sugar

1 1/2 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 oz cold butter, cubed

1 egg, beaten

2 pears, cored, sliced

juice of 1/2 a lemon

1 tablespoon sugar

1 tablespoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

Heat oven to 375 degrees.  Line an 8" x 8" baking pan with a square of parchment paper on the bottom.  Set aside.

Whisk together sugar, flour, baking powder and salt.  Add butter cubes, working with a pastry cutter or your hands or a stand mixer with a paddle attachment until mixture resembles a course sand.  Add beaten egg.  Work until dough comes together.  

Press 2/3 of dough into bottom of pan.  Try to keep it even.  Toss pear slices with lemon juice, sugar, cornstarch, cinnamon and ginger.  Top crust with fruit.  Spread it into an at least somewhat even layer.  Crumble remaining dough on top of fruit.  Lightly press down into fruit.  Bake about 50 minutes until top is golden brown.  Cool before cutting.  

Them ask someone to hide them so you don't eat them all. 

Zucchini Spice Bread

Hmmm... what to do with all your extra zucchini?  If you have a garden, you know what I mean.  I don't have one, but my mother does and on a visit this last weekend she arrived with about 8 pounds of tomatoes and 3 giant zucchinis.  Awesome.  The tomatoes you'll see in sauce and soup form soon.  Cameron isn't crazy about zucchini squash but doesn't everyone like zucchini bread?  I know I do.  

Other things you can do with your zucchini?  Shred it, bag it, freeze it.  Make noodles out of it, sneak long thin slices into lasagna, grill it and sprinkle it with vinegar, make a gratin, make a pizza, ratatouille....  Not that any of these suggestions matter because you're just going to make it into this bread, aren't you?  

This quick bread is well spiced, mild on the zucchini flavor with a moist crumb.  It's not too sweet.

Makes 1 loaf. 

Zucchini Bread

3 cups grated zucchini  + 1 tablespoon sugar

2 cups all purpose flour

3/4 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 cup + 2 tablespoons grape seed oil

1/2 cup buttermilk

zest of 1 lemon

Toss grated zucchini with the tablespoon sugar.  Place it in a strainer set over a bowl.  You will be amazed how much water this gets out.  Leave it there while you do everything else.  

Heat oven to 375.  Line a loaf pan with parchment paper and lightly oil.  Set aside.  

Whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and allspice.  In another bowl, whisk oil, butter milk and lemon zest.  Press out any extra water from zucchini.  Combine zucchini and buttermilk mixture with the dry ingredients until flour is hydrated.  Do not over mix.  Smooth into loaf pan.  Bake 55-60 minutes.  (When cake is done, it will feel firm and springy and an inserted toothpick will come out clean.)  Let cool.  

Funfetti Birthday Cake

I really like baking cakes.  I also really like when someone has a birthday so I can make them a cake.  Not just any cake but a BDAY CAKE!!!!   Birthday cakes have to be special.  They're a big part of the birthday celebration and should be glorious.  This one is lightly flavored with lemon and pops with colorful sprinkles that are mixed into the batter.  The edible gold glitter helps, too.

Edible glitter can be found at cake baking supply shops and Amazon.  The one used on this cake is Disco Dust which is an extra fine, non toxic, edible glitter.  It does get everywhere - all the cake eaters had gold glitter on their faces from it but it's pretty so who cares. 

Serves 20 people. (Yea, it's a big one.)

Confetti Cake

3 1/2 cups cake flour

4 1/2 teaspoons baking powder

3/4 teaspoon salt

6 oz unsalted butter, room temperature

2 1/2 cups sugar

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

15 oz whole milk

6 egg whites

1/2 cup sprinkles

Heat oven to 350 degrees.  Grease three 9 inch cake pans.  Place a 9 inch round of parchment paper in the bottom of each, butter the paper.  Set aside.

Sift flour, baking powder and salt together into a bowl.  Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, beat butter and sugar until very light, about 4 minutes.  Add lemon and vanilla.  In another bowl, whisk milk and egg whites.  

With the mixer running, add 1/3 for the flour mixture to the creamed sugar butter.  Next, add 1/3 of the milk eggs, do this 2 more times until everything is in the mixer bowl.  Fold in the sprinkles.

Pour equal amounts into each prepared cake pan.  Bake until edges are light gold, centers are set and a toothpick tests clean.  It's about 25-30 minutes.  Remove from oven, cool in pan 5 minutes. Invert and cool completely on rack.  (Don't forget to remove the paper!  Seriously, I've seen it happen.)  

Once completely and totally cooled, you may frost it.  I recommend a swiss meringue buttercream, if you're up for a fun/frustrating challenge.

I was not.  The first buttercream I made failed and I did not wish to make another one.  So, went for something super light and not too sweet.  I used a stabilized, sweetened whipped cream frosting.  It is delicious but not to best for layered cakes as it tends to push out the sides as it's cut.  If you're interested:  In a small saucepan, whisk 1 cup powdered sugar with 8 teaspoons corn starch.  Whisk in 1 cup heavy cream.  Cook, stirring constantly until thickened (will coat the back of a spoon.)  Let this pudding you have just made cool completely, even chill it if you can.  In a chilled bowl with chilled beaters/whisk, whisk 5 cups heavy cream to loose soft peaks then whisk in cooled pudding until stiff peaks form, less than 5 minutes.  Don't over beat past the stiff peaks or you'll ruin it.  



Strawberry Banana Biscuits

My new breakfast!  Probably good other parts of the day, too.  I think biscuit is my new favorite word.  

I've been wanting to make these forever but was procrastinating working on a recipe but today, I woke up feeling energized, needing to bake and craving biscuits.  A winning combination. The outcome being these tender biscuits that are a bit sweet, fruity with a hint of banana and bites of fresh strawberry.  

Makes about 16 biscuits (2.5") 

Strawberry Banana Biscuits

2 cups all purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup sugar

3 tablespoons cold butter, cut into pieces

1 cup well mashed banana (about 1 large)

1/3 cup sliced strawberries

1/3 cup buttermilk (more or less)

Heat oven to 450 degrees.  Lightly grease baking tray.  Set aside.

Whisk together flour, salt, baking powder, baking soda and sugar.  Add cold butter, work into flour with fingers until butter pieces are very small but visible.  Stir in banana and strawberries.  Slowly add buttermilk until dough comes together.  It will be slightly sticky.  Adjust with more flour or more buttermilk, as needed.  Give it a couple quick kneads.  

On a floured surface, flatten dough to 1/2" thick.  Use a 2-3 inch sized biscuit cutter or drinking glass to cut biscuits.  (Dip in flour if it starts to stick.  Arrange biscuits on tray.  Bake 10-12 minutes, or until golden brown.  (The best way to check is to pick one up off the tray, turn it over and look for a nice toasty, color and texture.)  


Plum Upside Down Cake

This cake is incredibly easy.  The hardest part is deciding how to layer the plum slices.   I whipped this up in between an afternoon at the beach and a backyard dinner.  (A quick one!)  It's really the perfect balance of fresh summer fruit and sweet cake.  Feel free to substitute peaches or nectarines for the plums. 

Makes 1 cake. 

Plum Upside Down Cake

2 tablespoons butter, room temp

about 1/3 cup light brown sugar

2-3 ripe plums,pitted, thinly sliced

1 2/3 cup cake flour

1/2 teaspoon salt

1 teaspoon baking powder

1/3 cup butter, room temp

1 cup sugar

1 egg

1 teaspoon vanilla extract

3/4 cup milk

Heat oven to 350 degrees.  Grease the inside of a 9 inch cake pan with the 2 tablespoons of butter. Make sure to get the sides and corners.  Sprinkle with the brown sugar.  Be very liberal with the butter and sugar.  Arrange fruit slices on along base of pan, extend to sides if you like. Set aside.

In a mixing bowl, whisk flour, salt and baking powder together.  Set aside.  In another bowl, whisk butter and sugar until light.  Beat in egg and vanilla.  Add the dry ingredients in two or three batches, alternating with the milk, until batter is smooth but not over mixed.  

Pour into prepared cake pan, over fruit.  Gently smooth top if needed. Bake 40-45 minutes or until fully baked.  Remove from oven and let cool in pan 5 minutes.  Run knife along edges to loosen.  Invert cake onto plate and serve.  

Thai Tea Ice Cream

It's finally hot out.  Cool down with this ice cream - infused with the Thai iced tea flavors of anise and cardamom.  

Thai tea leaves can be found on amazon (what can't be?) or at well stocked grocery stores.  I like the one by Panthai.  

Makes about 1 quart.

Thai Tea Ice Cream

2 cups milk

1 cup cream

2.5 oz thai tea leaves

1/2 cup sugar

4 egg yolks

pinch salt

Combine milk, cream and tea leaves in a sauce pan.  Bring to a boil.  Turn off heat and let steep 10 minutes.  Strain and discard tea leaves.  Stir in sugar.  Return to boil.

Beat egg yolks in a bowl. Whisk in 1/3 boiling liquid to temper the eggs.  Add tempered eggs to the boiling liquid.  Add a pinch of salt.  Cook, whisking constantly until mixture has thickened and coats the back of a spoon.  

Strain into a bowl set over an ice bath to cool right away.  Place in fridge.  Let cool completely.  

Process in ice cream maker until smooth and frozen.     


Classic Chocolate Chip Cookies

These are classic, no frills chocolate chip cookies.  A dessert staple -these were made by all my relatives growing up and it's my go to chocolate chip cookie recipe.  

Makes 30 cookies.

Chocolate Chip Cookies

1 cup butter, room temperate

1 cup brown sugar

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

3 cups flour

1 package semi sweet chocolate chips

Heat oven to 350 degrees.  Prepare cookie sheets with liners or grease.  Set aside.

In a mixing bowl, cream butter and both sugars.  Stir in eggs and vanilla.  

In another bowl, whisk salt, baking soda and flour together.  Combine with wet ingredients.  Fold in chocolate chips.  Use a tablespoon to portion out cookies, form them into spheres and arrange on baking sheets.  (They will spread during baking, I fit 12 on a half a sheet tray.) 

Bake 10 minutes.  Let cool. 

Cinnamon Rolls + Blood Orange Glaze

Buns!  I never make these because I will eat about six the first day.  My willpower stands no chance around cinnamon buns.  None at all.  Luckily, I had a work meeting I knew these would be perfect for.   

The blood orange juice makes the prettiest pink glaze.  I love the color, so cheery and fun. 

Makes 16.

Cinnamon Rolls + Blood Orange Glaze

for the rolls

1 packet active dry yeast

1/2 cup warm water

1/3 cup sugar

1/3 cup butter

1/3 cup milk

1 egg

pinch salt

3 1/2 cups all purpose flour

for the filling

1 tablespoon cinnamon

2 tablespoons maple syrup

 1 tablespoon sugar

1 tablespoon melted butter

1/2 teaspoon vanilla

for the blood orange glaze

2 cup powdered sugar 

2 tablespoon melted butter

pinch salt

splash vanilla extract

about 1/3 cup blood orange juice

In a bowl of a stand mixer, whisk yeast, warm water and sugar.  Let sit.  

In a small pot, melt butter.  Add milk.  When steaming hot, remove from heat.  When warm, whisk into yeast mixture.  Add egg, salt and flour.   Knead with dough hook attachment for a few minutes until dough is a smooth ball.  (More flour maybe added during kneading if dough seems too sticky.)   Place dough ball in an oiled bowl, turning to coat.  Cover bowl with plastic wrap and let sit in a warm place until doubled in size, about 1 1/2 hours. 

While dough is rising, whisk together melted butter, maple syrup, sugar and cinnamon.   

Punch dough down to deflate.  Roll out into a large rectangle, roughly 9" x 24".  

Spread filling evenly over rectangle.  Roll up dough, beginning with the long side.  Seal ends. Slice into 16 slices.  Arrange in 9"x 13" baking pan, leaving space between each roll.  Let rise about 40 minutes.  

Bake in preheated 375 degree oven, until golden brown, about 30 minutes. 

While cinnamon rolls are baking, whisk together powdered sugar, melted butter, pinch salt, vanilla and blood orange juice until smooth.   

Glaze rolls and serve warm.  

Gluten Free Almond + Chocolate Chip Cookies

So long gluten!  We don't need you for our cookie making.  Gluten free or not, these are tasty cookies, soft and cakey with nice texture from the almond flour.  

I'm planning on working on more GF and possibly vegan cookie recipes.  Looking forward to sharing (and eating) the results!

About 12 cookies.

Gluten Free Almond + chocolate Chip Cookies

1 cup almond flour

1/3 cup light brown sugar

1/2 teaspoon baking powder

pinch nutmeg

 pinch salt

1 egg

1/4 cup oil (your choice, I used grape seed)

1 teaspoon vanilla extract

1/3 cup chocolate chips or raw cacao nibs

Heat oven to 350 degrees.

In a bowl, whisk almond flour, brown sugar, baking powder, nutmeg and salt.  Add egg, oil and vanilla extract.  Mix until well combined.  Mix in chocolate chips/nibs.  Chill dough 10 minutes to firm it up. (You can skip this but you're cookies will spread a bit more.)  

Use a tablespoon to portion dough onto a silpat lined baking sheet.  Bake 12 minutes.  Remove from oven and let cool on pan, 5 minutes.  Carefully remove from silpat by sweeping an off set spatula underneath each cookie.  

Red Grape Fruit Leathers

If you've been following Meats + Sweets you've probably noticed I like my fruit leathers.  I've always had a sweet tooth and fruit roll ups, fruit leather, gummies and fruit by the foot are all favorites I still crave.  I like making them at home as it allows me to adjust the amount of added sugar, which in most cases, is zero.  I find that if ripe fruit is used then no extra sweetener is needed.  

I haven't tried it but I think green grapes would be a tasty substitute.  

Red Grape Fruit Leathers

20 oz organic seedless red grapes, stems discarded

Heat oven to 170 degrees.  Wash and dry grapes.  Blend until a smooth puree has formed.  Spread evenly over a silpat or parchment paper lined half sheet tray.  I like to use a large offset spatula, making sure the center is not thicker than the edges.  Place in oven and bake until surface is no longer sticky but fruit leather hasn't become brittle.  This will take about 4 hours.  

Remove from oven and cool.  Peel away from liner and cut into strips.  Store in an airtight container.  



Chai Apple Cake + Lemon Ginger Frosting


 If you are needing a little indulgence, this cake will do the trick.  Originally, I wanted this cake to be a bread but after making 3 different test breads (because each wasn't just right) it seemed like the bread was telling me it wanted to be cake.  It would also be good as cupcakes.  I like cupcakes.  

Chai Apple Cake

1 cup milk

2 chai tea bags

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

2 teaspoons cardamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon black pepper

2 1/2 cups cake flour

1 stick butter. softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons white vinegar, separated

2 apples, peeled, cored, diced

Lemon Ginger Frosting

1 stick butter, softened

grated zest of one lemon

grated fresh ginger of about 1 inch root

4 cups powdered sugar

2 tablespoons milk

Preheat oven to 350 degrees.  Lightly grease two cake pans, 8 or 9 inch rounds and set aside.

For cake, Heat milk until hot but not boiling and brew a strong tea using both chai tea bags, about 5 minutes.  Add 1 teaspoon white vinegar and let stand 5 minutes.  It is now chai flavored buttermilk.

In a mixing bowl, whisk together all dry ingredients.   Set aside.  In another bowl, mix butter, sugar, eggs 1 teaspoon vinegar and vanilla.  Add dry ingredients and chai butter milk.  Lastly add apples.  Pour evenly into prepared baking rounds.  Bake about 40 minutes or until cake tester comes out clean. Allow cake to cool 10 minutes in pans and then turn out to cool completely.

In the mean time, make the Frosting.

For Frosting, with an electric hand or stand mixer, combine all ingredients.

Frost the cake.

Baked Apples / Ginger Whipped Cream

Went apple picking at Apple Ridge Orchards in New Hampton, NY so watch out for more apple recipes than you probably want.

This is a healthy dessert if you go without the whipped cream (but why would you want to do that?)  I think these could also be suitable for breakfast with yogurt and granola.  I prefer whipped cream not to be sweet but feel free to add more to your liking.  Along with the whipped cream, I served these with red zinger maple syrup.

Baked Apples

4 apples, washed and dried



Heat oven to 375 degrees.  Remove stem and core apples.  Peel apples so they look like they are wearing vertical peel stripes.  Dust will cinnamon and nutmeg.  Place right side up on baking dish.  Add about 1/4 inch of water.  Bake uncovered about 40 minutes.  (I like to flip mine half way through and add a pinch of water if all of it has evaporated at this point for more even baking.) Remove from oven and serve warm.

Ginger Whipped Cream

8oz heavy (whipping) cream

2 teaspoons powdered sugar (optional)

2 teaspoons fresh ginger, peeled and finely grated (i love a good micro plane)

In a bowl, whisk cream until it almost begins to stiffen, about 5 minutes.  Add sugar and ginger.  Whisk until cream forms little peaks.

Fire Cookies

I put hot sauce on just about everything so it was only a matter of time before I started craving my desserts with a little kick.  Serve these delightful little ones with milk.

Chocolate Cayenne Cookies

1/2 cup unsweetened cocoa powder

1 cup white sugar

1 teaspoon baking soda

1/2 teaspoon salt, plus a pinch more for sprinkling

1 cup flour

2 teaspoons ground cayenne pepper

1 teaspoon ground cinnamon

1/4 cup canola oil

2 eggs, beaten

1 teaspoon vanilla

Combine dry ingredients.  Add oil, eggs and vanilla.  Stir until evenly mixed.  Chill dough for 2 hours.  Scoop into spheres of a size of your choice.  (I aimed for a generous tablespoon.)  Sprinkle lightly with sea salt.  Arrange on baking sheet and bake at 350 degrees about 12 minutes.


Spiced Peach Muffins

The peaches are the best part of these muffins with the baking spices bringing out their natural sweetness.

Spiced Peach Muffins

3 tablespoons butter, softened

1 egg, beaten

1/4 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

zest of 1 lemon

1 teaspoon salt

1/2 cup oat bran

1 1/2 cup flour

3 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamon

1/4 teaspoon all spice

1 cup milk

2 peaches, pitted, peeled and chopped

Heat oven to 350 degrees.  In a large bowl, mix butter, egg, sugars, lemon zest and vanilla until combined.  Add dry ingredients and milk.  Stir in peaches. Spoon into papered or greased muffin pans about 2/3 full.  Bake about 18 minutes or until cake tester tests clean.  Remove from tins and cool.

Mixed Berry Crisp

I'm used to apple crisps like the favorite one my mom made when I was small.  It's very simple and sweet (but not too sweet.)  We're not quite at apple season so berries it is.  Serve with whipped cream or ice cream for dessert or on its own for breakfast.

Mixed Berry Crisp

1 package raspberries

1 package blackberries

1 package blueberries

1/2 stick butter, cut in pieces

3/4 cup oats

1/2 cup all purpose flour  (or whole wheat)

1/4 cup light brown sugar

pinch salt

dash cinnamon

zest of one lemon

Heat oven to 350 degrees.  Wash and dry berries.  Place berries in baking dish (8x8" square, pie or small single serving dishes ) and set aside.

In a bowl mix butter, oats, flour, sugar, salt, cinnamon and lemon zest until it comes together.  It works best to mix by hand.

Cover berries with oat mixture and bake 30 minutes.


cherry peach galette

Yay for stone fruit!  You can use this pie crust or the one provided which is not sweet and very buttery.  A galette is a free form pie.

Buttery Pie Crust

3 cups flour

2 very cold sticks butter, cut in pieces

1 teaspoon salt

1/4 cup water, or so

egg yolk and milk for wash

Mix flour and salt in a large bowl.  Combine pieces of butter with fingers until it resembles a coarse crumb.  Slowly add water and form into a flat rectangle.  Chill for 2 hours.

Stone Fruit Filling

4 peaches, pitted, peeled and chopped

2 cups cherries, pitted and cut in half

1 lemon, zest and juice

1 tablespoon sugar

Toss peaches and cherries with sugar, zest of 1 lemon and a light squeeze of its juice.

Preheat oven to 375 degrees and roll out dough onto a large rectangle and place on baking sheet.   Pile fruit in center leaving a border.  Fold dough border over to create galette.   For the wash, whisk egg yolk and a splash of milk together in small dish and brush over crust.  Bake about 25 minutes.

Piña Colada Cupcakes

National Piña Colada day was a couple days ago so I'm a little late.  The cupcake is pineapple and the frosting is coconut.  Makes 30 cup cakes.

Piña Colada Cupcakes

1 stick butter

1 cup white sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon white vinegar

1 cup buttermilk

1 tin pineapple rings with 1/2 the juice, blended in a blender

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 cups cake flour


Coconut Frosting

1 stick butter, very soft

4 cups powdered sugar

2 teaspoons coconut extract

1/4 cup lite coconut milk

For cupcakes:  Heat oven to 350 degrees.  In a large bowl, mix butter and sugars. (I like to use a handheld mixer.)   Add egg.  Add remaining wet ingredients.  Then continue with dry.  Prepare cupcake pan with paper cups and fill half way.  Bake about 20 minutes.  Remove from oven and cool completely.

For Frosting:  Combine all ingredients in a bowl and mix until well incorporated and smooth.

Ice cupcakes.

Nutella Banana Tart

i'll never say no to nutella. Nutella Banana Tart

1 crust recipe

1 cup heavy cream

1 1/4 cup bittersweet chocolate chips

3/4 cup nutella hazelnut chocolate spread

2 banana, peeled and sliced slightly on the bias

Roll out crust for 9 inch pan and bake at 375 degrees for 12-15 minutes or until light golden brown.  Cool.

Place chocolate chips and nutella in a bowl and set aside. In a small sauce pan, heat heavy cream just until it begins to boil or simmer.  Immediately pour over chocolate chips and nutella.  Whisk, whisk, whisk until combined, about 5 minutes.  Let mixture cool a bit and pour into crust.  Chill until set and top with banana slices just before serving.

Peachy Hand Pies

A hand pie is an individually portioned pie requiring no utensils, only a hand to eat.   It's pie for one and in the case of this recipe it's pie for one for seven.

Peach Hand Pies

1 prepared crust recipe, plus flour for rolling

4oz cream cheese, softened

1/4 cup sugar

1 egg yolk

1/2 teaspoon vanilla or bourbon

2 peaches, peeled, pitted and diced

Heat oven to 375 degrees.  Roll dough out on floured surface and cut into 5 inch circles.  Set aside.

In a bowl, combine cream cheese, sugar, egg yolk and vanilla or bourbon.  Smear 1 tablespoon or so of this cream cheese mixture onto one side of each dough circle.  Top with 1 tablespoon of diced peaches.  Fold circle in half and gently press edges to seal.  Cut vents in top.  If you like brush with egg wash (2 tablespoons milk + egg yolk) for crispy golden brownness or milk wash (milk only, which is what I did) to keep them light and moist. Bake 25-30 minutes (until edges are golden).