Some Summer-y Snackable Bakes

Summer is here, peeps - officially. And I got the toastiest taste of it last week in Dallas as the temp hovered around 100 degrees due to a little heat wave. I was in Dallas with my baking podcast, She’s My Cherry Pie, which just happens to be the #1 baking podcast around, so that is pretty cool (pun intended) and sweet (pun intended, again) if you ask me. 

In Dallas, I hosted an event for local bakers and moderated a panel, and one of my panelists was the realistic cake maker/decorator, Sam Cade of Cade Cakes. Sam made us an EPIC  cake that looked just like a slice of cherry pie (and it was an Oreo cookie cake to boot, and beyond delish) in honor of the pod and I am now in love with her.

But even though cake is my forever fave when it comes to baked goods, as is evidenced by the fact I’ve included two recipes for summer-y ones below, nothing says summer dessert like a fruit pie. And with that in mind may I present you with this raspberry beauty from Snackable Bakes. The crust comes together in 5 minutes (it’s a melted butter crust and it is pure magic) and I guarantee you have never made pie dough this easily before.

And speaking of pie dough, it was the subject of a recent episode of She’s My Cherry Pie when the queen of pie herself, Erin McDowell was on the pod. We didn’t talk melted butter pie dough, but we talked traditional cold butter pie dough and you will learn so much - highly suggest giving it a listen. Interestingly enough, when I make traditional cold butter, pie dough, I cheat a little and add ¼ teaspoon of baking powder for every cup of flour. This insures a flaky crust even if you mistakenly overwork your dough or your butter gets too warm. Check out this little video to see this tip in action:

A Baking Tip for Flaky Pie Crust:

@jessiesheehanbakesSecret to flakiest pue crust ever? Baking powder. You’re welxome. #bakingpowder #piecrust #flakypiecrust #bakingtip #bakinghack

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As promised I wanted to share two summer cakes with you. The first is one of my latest recipes for the Washington Post - a large format vanilla sheet cake with a strawberry glaze. The cake is based on a large format chocolate cake, called a Texas Sheet Cake, but this is my vanilla version. Very easy, very tasty. And FYI: when the recipe was first posted to the WaPo site, it was the second most popular recipe that week!

The other cake recipe is for my blackberry lemon yogurt loaf cake from Snackable Bakes. My friend Ali Stafford made it this week and posted about it over on her instagram and peeps went crazy. She swapped blueberries for the blackberries, but you do you. Here is the recipe.

Reminder! I’m heading to Birmingham in July for a baking retreat with my peeps over at Bake From Scratch Magazine and I would be over the moon if you came and baked with me. All of the info for the retreat is here. Yes, it will be hot, but more importantly: YES it will be fun. 

Finally, my paid newsletter is launching on August 1st! On July 11th, I’ll send out a prototype as it were, so every one of you (paid and unpaid subscribers alike!) will get a peek behind the scenes at the Savory Snackable Bakes cookbook writing process - I’ll be sharing an exclusive recipe from the book and more, so stay tuned.