Watch Claire Saffitz make soft & crispy focaccia, a recipe from her cookbook, Dessert Person. Not only is the recipe forgiving, making it a great introduction to breadmaking for novice bakers, it's incredibly versatile and serves as the perfect accompaniment to any meal (hello, soup weather!). You might be surprised to see just how easy it is to make a tall, fluffy, light focaccia.

In this video Claire will show you a method to help coax out some moisture to help correct the typical problems that happen when making tarts, and leave you with a delicious tarte tatin that is every bit as good as the traditional version. Claire believes this recipe with buttery pastry, caramel, and apples can not be beat in a dessert.

In this episode, Claire Saffitz makes the best oatmeal cookies, the Oat & Pecan Brittle Cookies recipe from her book Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, you will be rewarded with hands-down the most delicious oat cookie you've ever tried.

Claire Saffitz makes carrot and pecan cake from her cookbook, Dessert Person. Claire’s interpretation of a classic carrot cake makes a celebration out of any occasion. This version has lots of well toasted pecans and a brown butter cream cheese frosting that is not to be missed under any circumstances. Watch Claire as she demonstrates how to achieve even, light layers and then assemble them into a cake that’s equal parts, impressive, satisfying, and delicious. Remember, as Julia Child said: “A party without cake is just a meeting!”

In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.

Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.

Fortunately you need no special occasion to make this delicious, celebratory, kid-friendly, and deeply nostalgic confetti cake. A tender white birthday cake studded with rainbow sprinkles and covered in smooth, tangy cream cheese frosting, it tastes like childhood (which is to say, better than the box).

Claire's favorite brownie is chocolatey but not too intense brownies with multiple textures, but chewiness above all. Enter, Claire's recipe for Malted Forever Brownies -- so good, it’s pretty much the only one she plans on making until the end of time.

Claire Saffitz goes through and explains her 13 essential kitchen tools, most of them small, simple and inexpensive, that put her (and all home bakers) on the road to success. Do you need them all? Maybe not. But if you’re committed to learning how to bake at home, these certainly help.

In this special episode of Dessert Person, Claire Saffitz and her special guest go off-script and decide to make a recipe together just for fun. Check it, and learn from the one and only Gaby Melian how to make empanadas with the prettiest twisted edge.

One of Claire’s favorite desserts from childhood is, Gooey Butter Cake, a St. Louis tradition unlike any other cake. While most recipes call for a box cake mix, Claire takes it back to its German origins as a yeasted coffee cake base with a buttery, gooey, vanilla-scented topping. THEN, Claire puts fellow STL-native, longtime friend, and comedian extraordinaire Jo Firestone to the taste test while the two settle old Gooey Butter Cake beefs.

In this episode, Claire shows you how to make the most of whole vanilla beans, from extracting the seeds to making your own vanilla extract. It’s a simple process but will ensure that no part of the splurge-worthy ingredients goes to waste.

After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although — ahem — some family members disagree. It’s a family affair this episode!

Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round.

Join Claire as she takes you around her small NYC apartment kitchen for a quick kitchen tour and provides quick tips for making the kitchen as functional as possible.

Claire Saffitz engineered this seedy maple breakfast muffin to actually taste good while also providing some nutrition (in the form of seeds, whole wheat, and blueberries). It’s finally a blueberry muffin you can feel good eating -- and did we mention it’s vegan?

Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.

Part of being a dessert person is celebrating all the possibilities that baking offers -- in this episode, it’s a beautiful savory tart filled with caramelized onion and endive and topped with a fresh, bright salad of bitter and tender greens (this salad pizza is all dressed up). Who said baking can’t be dinner?

What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required.

In this episode of Dessert Person, Claire teaches her brother-in-law Nick, a dessert enthusiast but amateur baker, how to make Croquembouche. It’s a French tower of caramelized cream puffs and an exceptionally challenging pastry feat that combines lots of technique, precision, and architecture.

Traditional cornbread this is not, but you won’t be overly concerned with strict definitions or categories when you try this savory, slightly spicy, bacony, baked corn [insert name here: cake, bread, pancake, etc.]. It’s a maximalist bakers’ dream, filled with lots of flavorful and textural bits that complement the corn flavor. Best of all, it’s baked in the same skillet used to cook the filling and comes together with two bowls and a whisk.

Heading into spring and summer fruit season, for your consideration: a light, lemony, interesting-in-good-way cheesecake that pairs perfectly with any topping. The key ingredient is goat cheese, which adds a complex flavor, and the key technique is using less filling to keep a reasonable filling-to-crust ratio. See Claire’s tricks for avoiding a soggy bottom and a cracked top!

Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.

Part of being a dessert person is celebrating all the possibilities that baking offers -- in this episode, it’s a beautiful savory tart filled with caramelized onion and endive and topped with a fresh, bright salad of bitter and tender greens (this salad pizza is all dressed up). Who said baking can’t be dinner?

What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required.

In this episode of Dessert Person, Claire teaches her brother-in-law Nick, a dessert enthusiast but amateur baker, how to make Croquembouche. It’s a French tower of caramelized cream puffs and an exceptionally challenging pastry feat that combines lots of technique, precision, and architecture.

Traditional cornbread this is not, but you won’t be overly concerned with strict definitions or categories when you try this savory, slightly spicy, bacony, baked corn [insert name here: cake, bread, pancake, etc.]. It’s a maximalist bakers’ dream, filled with lots of flavorful and textural bits that complement the corn flavor. Best of all, it’s baked in the same skillet used to cook the filling and comes together with two bowls and a whisk.

Heading into spring and summer fruit season, for your consideration: a light, lemony, interesting-in-good-way cheesecake that pairs perfectly with any topping. The key ingredient is goat cheese, which adds a complex flavor, and the key technique is using less filling to keep a reasonable filling-to-crust ratio. See Claire’s tricks for avoiding a soggy bottom and a cracked top!

Claire Saffitz goes through and explains her 9 Essential Pastry/Baking Techniques. Follow along as these techniques and end points will put all home bakers on the road to success.

It might not seem banana bread — a recipe made maybe BILLIONS of times — leaves a lot of room for innovation, but this version from Dessert Person is subtly different than your typical loaf. The almond butter swirl on top and almond butter in the batter adds a savory edge and toasty flavor, while coconut oil and yogurt keeps it tender and moist. Claire demos the very easy, quick recipe that requires little more forethought than forgetting some bananas on your counter until they turn brown.

Honey. Tahini. Challah. It sells itself! But we’ll tell you about it anyway because it’s so good and is a great starter recipe if you’re interesting in getting into bread baking. Challah is a lightly sweet enriched bread in the Jewish baking tradition, and this version is infused with honey, olive oil, and tahini, which gives it a subtle sesame flavor and rich silkiness. If you can braid, you can make challah, and if you can’t, Claire will show you how.

Claire’s been doing some light homesteading with her husband in and around a cabin outside of NYC. The newest members of the household are 4 beautiful hens that give the gift of fresh eggs every morning. Join Claire as she bakes with the eggs for the first time and makes one of the simplest desserts out there — the delicious, eggy, delicate, crème caramel. It’s a custard of eggs, milk, sugar, and vanilla, baked over a caramel layer that dissolves and becomes a rich sauce for the custard. It’s a perfect dessert made better by good eggs.

Let me tell you a story about rhubarb. It’s a vegetable -- a stalk more specifically -- that grows every spring and has a piercing tart flavor and pretty ruby red hue. Some people don’t like the flavor, but those people don’t get what a special flavor and texture it has! In this rhubarb cake, Claire uses it three ways -- placed in decorative rows on top, cooked down into mush and incorporated into the batter, and chopped and folded into the cake. It’s a celebration of rhubarb, a harbinger of warm weather and an inspiration to dessert people everywhere.

After months of isolation, Claire is overjoyed to welcome kindred spirit dessert people -- friends, colleagues, fellow pastry chefs -- into her kitchen to bake something together. First up in this series we’re calling (what else) Dessert People? Claire's good friend and food stylist (maybe you've seen her work in Dessert Person?) Sue Li. Watch Sue and Claire attempt to make swirled meringue cookies, mostly fail, and then drown their sorrows in a comforting and delicious meatball recipe that Sue has loved since childhood. It's fun, a tad crazed, and delightful.

Ever have a burning baking question you wished you could ask a real baking expert? Does your pie dough flop instead of flake? Ever botched a batch of brownies without knowing why? Well, you might have these questions answered because Claire is here to address all your burning queries in this new mini-series called Claire-ified.

One of the great things about baking is discovering that you can make a pastry at home that tastes better than one from a cafe. On this episode of Dessert People, pastry chef Natasha Pickowicz shows Claire how to do just that — and in the process, convinces her that a proper scone can be tender, light, flavorful, and not at all dry. Check out the episode for all the secrets to making a scone so good that it will change the mind of scone skeptics everywhere.

Is there anything better than birthday cake? I don’t know about you, but to me, bday cake always means yellow cake and chocolate frosting. This vanilla-scented cake bakes up extremely light and tender, but still has the unmistakable richness and color of a yolky batter, while the super-easy frosting gets balance and tang from cream cheese and unsweetened chocolate. Claire gives lots of pointers for layer cake construction, like what to do if you’re trying to frost it in a 90-degree kitchen (hint: it involves an AC window unit).

Think you have to make a zabaglione or ladyfingers or anything technical to make tiramisu? Think again! On this next installment of “Dessert People,” Pal and Munchies Culinary Director Farideh Sadeghin shows Claire how to make easy and non-traditional Nutella and Bourbon Tiramisu.

3 Easy No-Bake Strawberry Dessert Recipes | Dessert Person Friends, there’s still time to enjoy strawberry season, and in this episode of Dessert Person, Claire shows you three quick desserts you could practically make in your sleep to highlight everyone’s favorite berry. No real recipes here, just some easy methods and preparations, because simple is always best, especially when it comes to strawberries.

Follow along as Claire makes a delicious puff pastry recipe from scratch. This recipe, a hybrid of pie dough and traditional puff pastry, relies on a series of rapid folds to flatten slices of butter into thin sheets within the dough, which then release steam during baking and produce a flaky, layered effect. The key to the flakiest pastry is to keep it very cold, so feel free to return the dough to the refrigerator as frequently as needed while you work. Stick around for a bonus recipe as Claire walks us through how to make Palmier cookies.

What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake! It’s a rich-but-light-at-same-time cake made with almond flour, a dash of amaretto, lots of chocolate, and lightened with egg whites for a mousse texture. This cake might meet a number of dietary restrictions, but you’d never know from the taste.

These soft-on-the-inside and crispy-and-charred-on-the-outside flatbreads have a secret ingredient: cooked potato. It keeps them pillowy and flexible and ideal for stuffing with feta cheese and slathering in zaatar oil. But if you take away nothing else, let it be the delicious eggplant dip that accompanies these flatbreads, which is easy and simple and can be your go-to late summer side dish.

Don’t know what to make with your late-summer farmers market fruit haul? Try this simple custard tart — a crisp but tender base filled with a rich vanilla pastry cream — and top with any fruit you like. This is one of those desserts that might call to you from the pastry case in the bakery with its gleaming and perfectly arranged fruit, but homemade is almost always better. Claire walks you through all the steps.

If you're in a hurry and looking for a quick and easy homemade doughnut that isn't too greasy or heavy then this recipe is for you! On this next installment of “Dessert People,” Friend and Author of "Life is What You Bake It" Vallery Lomas shows Claire how to make easy Old-Fashioned Doughnuts. These cake doughnuts come together quick as they are not yeast-raised and the added sour cream provides for a fantastic taste and texture.

Sour Cherry Pie occupies a perch on the dessert hierarchy above all others, sitting high and mighty. That’s because sour cherry pie, when executed well, has juicy but set filling, a balanced sweet-tart flavor, and golden flaky pastry. It’s everything a dessert should be and more. Here is Claire’s, inspired by the pies her mom used to make when she was a kid and informed by all the pie-making wisdom she’s gathered in her baking lifetime. Sour cherry season is fleeting, but seek out frozen ones and make this pie all year long.

In case anyone needs reminding, baking is more than just sweets — it can be dinner! This Crispy, Cheesy Pan Pizza is an all star recipe by the amazing bakers at King Arthur Baking Company, so who better to walk Claire through it than her good friend David Tamarkin, King Arthur’s editorial director. Everyone deserves a little pan pizza in their life, and this one delivers and then some. .

How To Make Buttercream Frosting (3 Ways) | Dessert Person Today on Dessert Person, Claire Saffitz walks you through 3 different variations (Swiss, Italian, French) for buttercream frosting. Although the french-style buttercream requires a bit of choreography - Claire believes it might be the best chocolate frosting you'll ever try. You can find the recipe for Claire's Silkiest Chocolate Buttercream on page 359 in Dessert Person.

Claire Saffitz Makes an Apple Tart

Chewy Molasses Spice Cookies

As a classic Thanksgiving dessert, pumpkin pie really should stay classic. Claire’s recipe amps it up with some brown butter and caramelized honey, but it stays close to home and simply results in the best pumpkin pie you’re likely ever to have — silky, balanced, rich, and not weighed down by too much sugar or spice. Check out this Claire Saffitz video for the foolproof path to the perfect pumpkin pie.

Claire Saffitz Attempts To Make Greatest Gingerbread House | Dessert Person Tis almost the season for holiday baking, and what better way to spend an entire day, evening, and following morning in the kitchen than making and decorating a gingerbread house. It’s a fun project if you’re looking to spend some time in the kitchen, and because it’s almost more crafting than baking, you can make a centerpiece for the entire holiday season. Follow Claire as she goes through the peaks and valleys of the process, and pick up some construction and decorating tips along the way.

Apple Cider Doughnuts, that stalwart of autumn and a harbinger of the holidays, are often oily, lacking in apple flavor, and disappointingly stale. But it’s not their fault! Turns out doughnuts are better made at home so they can be eaten fresh, and as long as you follow Claire’s tips for a successful cake doughnut, you can enjoy this perfect taste of fall! Follow along.

I love an elaborate dessert on occasion, but after lots of trial and error, I’ve learned over time that when it comes to apple pie, simplest is always preferable. For Thanksgiving, what I want underneath a scoop of vanilla ice cream is a slice of buttery, cinnamony pie that tastes of apples and features a variety of textures. This pie, with an oat crumble topping rather than a top crust of lattice, checks all of those boxes.

Join us in giving thanks and looking back at a the past year of Dessert Person videos. Thanks to all the subscribers and viewers who supported the channel, made recipes from Dessert Person, and learned a little about the power of baking along the way.

CLAIRE SAFFITZ MAKES JELLY DONUTS

How To Make Sugar Cookies With Claire Saffitz

Allow us to revisit the Claire Saffitz Forever Brownie. Brownie recipes can be cakey, chewy, light, dense, fudgy, tender, shiny, matte, bitter, sweet, thin, thick -- and yet, they’re all brownies. Claire's favorite brownie is chocolatey but not too intense brownies with multiple textures, but chewiness above all. Claire's recipe is so good, it’s pretty much the only one she plans on making until the end of time... Watch along as Claire Saffitz shows us how to adapt her recipe and demonstrates How To Make Brownies 3 Ways.

Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make the base recipe plus Gougères, a warm, cheesy, crisp-yet-soft puff. It’s the most delicious of little bites. Remember to tune in next week for part II, where we take it in a sweeter direction.

Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make Chocolate Eclairs plus profiteroles in the shape of swans. Remember to revisit last week's episode, where we take it in a savory direction.

Ever have a burning baking question you wished you could ask a real baking expert? Baking Soda vs Baking Powder ? Baking For Beginners? Best Baking Tips & Hacks? Well, you might have these questions answered because Claire is back to address all your burning queries in this mini-series called Claire-ified.

Bread is what I make when I feel happy, or sad, or stressed -- or just when I am in the mood for fresh, delicious, bread! The process is just as rewarding as the end result, so it’s never too late to learn the basics of sourdough bread-baking. Here Claire walks you through the steps, especially the home-friendly method of baking bread in a Dutch oven.

Raise your hand if you have a sourdough starter languishing in the refrigerator? If you do, fear not, even a neglected starter can be revived, just check out Claire’s tips for how to keep a starter fed and happy in your fridge so sourdough bread is always at your fingertips. Then, watch Claire make wholesome, light, and whole grainy pancakes with the discard, since adding the extra starter means delicious pancakes with no waste!

Ever have a burning bread question you wished you could ask a real baking expert? Bread Flour vs All Purpose? Problems with Starter? Best Baking Tips & Hacks? Well, you might have these questions answered because Claire is back to address all your burning queries in this mini-series called Claire-ified.

A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.

A treat for me as a kid was walking from my house to the St. Louis Bread Company, a family-owned, fast-casual bakery and cafe (later sold and turned into the Panera chain), and buying a snack from the pastry case. I would often get one of their cherry or blueberry and cheese danishes. It felt like a very fancy treat then, and that’s still how danishes feel to me now. Watch and follow along as Claire Saffitz walks you through her Kouign-amann recipe and creates delicious Blueberry Cream Cheese Danishes.

In this special episode of Dessert People, we took our show on the road to sunny Los Angeles and spend some time in the kitchen with Emma Chamberlain, hummus connoisseur and YouTube sensation. Watch Emma and Claire make Crispy Olive Oil Breadsticks with all sorts of flavorings and toppings, perfect for dipping and sure to dazzle your friends and guests at any party.

In this episode of Dessert Person, we show you three ways to make Peanut Butter Cookies

In this episode of Dessert Person, we show you how to make Miso Buttermilk Biscuits.

This episode is all about covers — Claire shows you how to make the gorgeous cover star of Dessert Person, AND debuts the cover of her NEW book, What’s for Dessert!!!!!

This week we're talking Dessert Person... Dinners. As Claire Saffitz points out, " A woman cannot live on dessert alone." Follow along as Claire walks us through How To Make Ribollita using a dutch oven.

This recipe is inspired by Parker House rolls, but manages to make ones that are even more pillowy thanks to a technique borrowed from Japanese milk bread that uses something called a tangzhong. Follow along to learn how Claire Saffitz makes these perfect Pull-Apart Sour Cream & Chive Rolls.

Ever have a burning bread question you wished you could ask a real baking expert? Bread Flour vs All Purpose? Problems with Starter? Best Baking Tips & Hacks? Well, you might have these questions answered because Claire is back to address all your burning queries in this mini-series called Claire-ified.

This recipe, like many others in the book, represents my attempt to combine a few ideas into one ultra-satisfying dish. Inspired by the Italian dish torta pasquialina, a thin double crust tart filled with greens and eggs, this open-faced version also takes a few cues from my favorite steakhouse side dish, creamed spinach. Follow along and watch Claire Saffitz cook down a ton of hardy greens into one delicious pie, perfect for Breakfast, Lunch or Dinner.

The conventional wisdom is that it’s too hot to bake in summertime, but that’s exactly when Claire’s baking goes into overdrive, turning all the seasonal fruit into jammy, buttery, crisp-crusted pies. For a superior ratio of crust to filling, though, give slab pie a try, specifically this Blueberry Slab Pie. The filling comes together quickly using frozen blueberries, so you can make it any time of the year, and it’s baked in Made In’s beautiful and hyper-functional porcelain baking slab, which is thermal-shock resistant and can go from freezer to oven to table.

Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet. Check out this episode for Claire’s take on the classic as well as SNEAK PEAK AT WHAT’S FOR DESSERT, Claire’s new book due out Nov. 8th

Introducing on the Dessert Person YouTube channel, the inaugural recipe from Claire’s new book, What’s For Dessert. It’s an easy but carefully crafted recipe that honors one of the pure joys of late summer: ripe peaches. This is the peach cobbler of your dreams, featuring a fluffy and tender biscuit topping (with none of that squidgy, under-baked layer of dough underneath) and a silky bed of lightly sweetened peaches that’s neither gloopy nor watery.

Baked Alaska, consisting of molded ice cream set atop a sponge cake base and covered in toasted meringue, is not exactly a simple dessert, but there are ways to make it simpler: definitely use store-bought ice cream, assemble it in stages, and rely on your oven to do the work. In this episode, Claire shows you a summery, strawberry-laced, individualized spin on Baked Alaska using her new KitchenAid Smart Oven.

Claire Saffitz Teaches How to Make Canelés

Drinking out of—or even just holding—a coupe glass makes me feel ritzy and Gatsby- esque, so I love that a coupe isn’t just for gimlets or champagne; it’s also a category of dessert (often involving ice cream and fruit, but just as often not—it’s a little vague). I knew "What's For Dessert" needed a homey, straightforward chocolate pudding that was delicious enough to be served all on its own, but I felt like dressing it up into a fancier, celebration-worthy dessert, so I layer it with cookies and cream in coupe glasses. Intermingled with the pudding, the chocolate wafers and whipped cream (which, together, recall the classic “refrigerator roll” on the box of Nabisco Famous Chocolate Wafers—a dessert I love) make a texturally varied and balanced dessert. The coupe glasses make it a party!

This episode of Dessert Person Dinners brings you a breezy, veg-forward dinner that requires one saucepan, a bowl, and minimal cooking overall. It’s called Le Grand Aioli, a southern French dish consisting of cooked and raw vegetables, creamy potatoes, boiled eggs, and shrimp or seafood served with the most delicious dip of all time, aioli. This dish proves beyond a shadow of a doubt that very few things cannot be improved by the addition of garlicky, tangy mayonnaise. This dinner is on repeat all year long in Claire’s house, but especially in spring and summer when all the good veg is available. It’s the perfect intersection of good and easy.

Claire Saffitz Makes Easy Vanilla Maritozzi Recipe

Buckwheat’s earthy, mineral flavor shines in this easy crisp that is filled with bright, juicy cherries and studded with crispy buckwheat groats toasted in browned butter. Make this when you have a glut of sweet cherries in the summertime, or use frozen pitted cherries and make it whenever you want.

Claire Saffitz Ask Me Anything (Reacts to Novympia / Drunk Baking Requests) | Claire-ified

One of Claire's favorite things about summer is spending time on Cape Cod with her family and eating her mom’s blueberry buckle. It’s a Martha Stewart recipe from many years ago, and it was her introduction to buckles, a category of streusel-topped cakes that incorporate lots of fruit. What Claire loves about Martha’s recipe is that it’s almost more fruit than cake, featuring clusters of berries barely held together by a tender batter. She wanted to create a similar blueberry buckle that incorporated the flavors and textures of corn, since corn and blueberries are natural partners. Claire does this two ways: First, crushed cornflakes are mixed into the streusel topping, contributing a light and satisfying crunch, and second, cornmeal is added to the batter, providing some textural contrast against the soft berries. Follow along with Claire Saffitz and serve the buckle with vanilla ice cream for dessert and then enjoy again for breakfast the next morning.

In today's episode Claire Saffitz teaches you how to make classic lemon bars. Perfect for any holiday party.

In today's episode Claire Saffitz teaches you how to make Monkey Bread. Perfect for any holiday party.

Claire make all sort of cakes, pies, and confections in her recently renovated NY Cabin kitchen. Well, it’s often a challenge, but she gives herself a leg up by staying organized (or, at least organized enough) and designating zones for different equipment, tasks, and ingredients. Join Claire as she takes you around the space for a quick kitchen tour and provides quick tips for making the kitchen as functional as possible.

I have a very few reference points when it comes to banana cream pie, having only tasted it once or twice. When I set out to develop my own version, this provided to be a good thing because I felt free to interpret it any way I liked. Here I make more or a tart than a pie and eliminate the layer of sliced bananas (which quickly take on an unappealing color and texture). Follow along as Claire Saffitz Makes a delicious Banana-Sesame Cream Tart that features a craveable combination of bananas and sour cream.

Claire's entire career, she has been on a quest for the perfect Jewish apple cake. Oil-based cake packed with apples and flavored with hone (in order to make it fitting for Rosh Hashanah, the Jewish New Year when and apples and honey are eaten together). Here Claire drizzles 2 pounds of sliced apples with honey and a little olive oil and roasts them, ensuring the many layers of apples inside the light, tender cake are soft enough to cut with a spoon, It's the apple cake of Claire's dreams.

Early in the pandemic, my husband, Harris, and I, like many people, did a LOT of cooking. One of Harris’s projects during that time was creating a wholesome chocolate chip cookie made with whole wheat flour and packed with things like hemp hearts and flaxseeds. This skillet cookie is inspired by that flurry of baking. While the cookies in Dessert Person require you to chill the dough for several hours before baking, this can be made from start to finish in under an hour, delivering almost-instant gratification. It’s chocolaty, multitextured, and wholesome without feeling virtuous. For best results, use a well-seasoned cast-iron skillet.

One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.

Today we have a simple recipe for you that celebrates one of my favorite flavors in baking, Butterscotch. Follow along as Claire Saffitz makes the most delicious Butterscotch Blondies.

I am slightly embarrassed to admit that as a dessert person, and more specifically as a cake person, I hadn’t spent much time getting to know tres leches cake, a beloved Latin American dessert, prior to this book. But, as tres leches is a sponge cake soaked liberally with three kinds of dairy (usually sweetened condensed and evaporated milks, and one other), I knew we’d be a good match. At the time I developed this recipe, I’d been playing around with the idea of a sponge cake lightened with whipped cream rather than egg whites. The whipped cream contributes butterfat as well as air, producing a sponge that is light but firm—absolutely perfect, as it happens, for tres leches cake, which needs sufficient structure to be able to absorb all that liquid. When I tasted my first test, the delicate flavors of cinnamon and cream called out for a toasted nut, so I added finely chopped toasted hazelnuts to the batter. The result is a slightly unusual but very special cake.

S’mores desserts are typically a little maximalist for my taste. But over the past couple of years I’ve been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s’mores. It got me brainstorming ways to translate s’mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. The filling is a basic ganache lightened with whipped cream to give it a mousselike texture (a genius technique I learned from Dorie Greenspan, who uses it for the topping of her chocolate Lisbon Chocolate Cake). It’s set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you’ve filled the tart)

To make these pinwheel cookies, phyllo dough is brushed with melted butter, sprinkled with cardamom sugar, rolled into a spiraled log, and sliced and baked. In the oven, the melted butter and cardamom sugar mingle and caramelize on the sheet pan, forming a glassy surface, while the phyllo bakes up flaky and golden all the way through. The cookies are so shatteringly tender that they give palmiers, a buttery French cookie made from puff pastry (and one of my favorite cookies), a run for their money

Claire Saffitz Makes Vinny's Tiramisu-Inspired Wedding Cake (+ Eggs Giveaway) | Dessert Person

I’ve been captivated by the idea of a pudding cake ever since I saw a recipe for one by the pastry chef Kristen Murray of Maurice luncheonette in Portland, Oregon, many years ago. Prepared more like a soufflé than a cake, it’s a mixture of citrus juice, dairy, egg yolks, and flour, lightened with beaten egg whites and baked in a water bath. As it bakes, the egg whites rise to the surface and the batter miraculously separates into a light sponge on top and a curdlike layer on the bottom. The typical all-lemon version is lovely, but here I use blood oranges for their vibrant color and sweet-tart flavor. You can leave the cake in the baking dish for serving, but I prefer to turn it out so the pudding layer is on top. Serve it with fresh blood orange slices for a bright and light winter dessert.

“Pudding,” in the UK, as I understand, is a generic term that can refer to any number of desserts. In a bit of wordplay, this recipe translates the British pudding banoffee pie, a tart filled with sliced bananas, dulce de leche, and whipped cream, into an American custard-style pudding. Banana and dulce de leche are cooked into a silky, smooth custard and then layered with whipped sour cream, digestive biscuits (though you could use graham crackers), and more dulce de leche. To give the dessert a shareable quality, I assemble it large-format. Any glass serving dish or bowl with a 2-quart capacity works, but assembling it in individual glasses is an option, too.

Join us in the kitchen with Claire Saffitz, as she takes on the iconic Black and White Cookie in this episode of Dessert Person! Originating in New York City (maybe), Black and White Cookies have become a beloved treat across the country. While many bakeries offer their own take on this classic dessert, nothing compares to a homemade Black and White Cookie made from scratch. In this episode, Claire Saffitz shows you how to make the perfect Black and White Cookie, from mixing the batter to icing and decorating. You'll learn about the history of the Black and White Cookie, and why making them at home is the ultimate way to enjoy this delicious treat. Whether you're an experienced baker or just starting out, this recipe is sure to impress. So, roll up your sleeves and let's get baking!

In this video, Claire Saffitz shares her expert tips and techniques, ensuring that even beginners can successfully recreate these delectable scones. Watch as the scones turn golden brown in the oven, filling your kitchen with the heavenly aroma of strawberries and buttery goodness. Prepare to be amazed by the incredible flavor and texture of these Strawberry-Ricotta Scones. They are perfect for any occasion, but especially fitting for Mother's Day. Surprise your mom with this homemade treat that shows your love and appreciation. Don't forget to garnish with a dusting of powdered sugar for an elegant touch. Whether you're a seasoned baker or just starting out, this video is a must-watch. So grab your apron, preheat your oven, and get ready to indulge in the finest Strawberry-Ricotta Scones, courtesy of Claire Saffitz. Treat your mom (and yourself) to a truly special and delicious experience this Mother's Day!

Prepare to have your breakfast game forever changed as chef extraordinaire Claire Saffitz takes on the ultimate challenge: creating the best breakfast sandwich ever! In this episode, Claire shares her expert tips and techniques for crafting homemade sausage patties that will blow your mind. And that's not all – she takes it to the next level by baking her own fluffy, golden-brown English muffins. Get ready to savor each delectable bite of this epic breakfast creation that will make your taste buds sing!

In this episode, Claire shares her delicious hot fudge recipe from the book "What's For Dessert." Whether you want a refreshing summer treat or a comforting dessert any time of the year, this recipe is a must-try. Claire guides you through the process, showing that this recipe is accessible to everyone with minimal tools and ingredients. The result is a rich and velvety hot fudge sauce that pairs perfectly with ice cream, brownies, or any dessert you desire. It's also a fantastic homemade gift option that will impress your loved ones. Join Claire in the kitchen as she unveils her secret tips and techniques for creating the most incredible hot fudge sauce you've ever tasted. Don't miss this mouthwatering episode that will satisfy your sweet tooth and leave a lasting impression on your friends and family. Prepare to indulge in a world of chocolatey goodness!

Indulge in the best-kept secret of the dessert world with Claire Saffitz's Molten Lava Cake! In this exciting YouTube video, Claire unveils the truth behind this beloved treat found on menus everywhere. Discover the simplicity of this two-bowl dessert, just a half-step above brownies, that can be ready in under 45 minutes. But here's the twist: Claire's version includes a special ingredient—olive oil. This addition not only enhances the "molten" effect by making the batter more fluid but also creates a delightful flavor combination with chocolate. Don't forget to keep a watchful eye on the cakes while baking, as they can quickly overcook and lose their gooey centers. For the ultimate presentation, serve them immediately. Be sure to subscribe to Claire's channel and let us know what you'd like to see next. Get ready for a mouthwatering experience you won't want to miss!

In this episode, Claire presents her incredible recipe for Cherries Jubilee, a true classic with a twist. She expertly incorporates the flavors of an old-fashioned cocktail into this heavenly dessert, using orange, bourbon, and garnishing it with a luscious cherry. Watch as Claire reveals the secret to this recipe's success—reducing the liquid components into a luxuriously thick syrup, ensuring maximum flavor. Get ready for a show-stopping moment when she ignites the dish, creating a captivating flame! To achieve this visual spectacle, Claire recommends using jarred sour cherries in syrup, as they maintain their perfect shape and texture while avoiding excessive juiciness. Say goodbye to the hassle of pitting cherries with this convenient recipe, which can be whipped up from start to finish in just 15 minutes, making it one of the quickest treats in Claire's fantastic recipe book. Join Claire Saffitz and become a dessert person today!

Welcome to "Claire-ified" with Claire Saffitz! In this episode, join Claire as she dives into a Q&A session, addressing all your burning questions. From revealing her favorite baking books to sharing behind-the-scenes insights on Dessert Person, she leaves no stone unturned. Need tips on scaling down baking recipes? Claire's got you covered. Don't forget to share your kitchen fails in the comments below, and Claire will choose the most interesting ones to answer in the next episode of "Claire-ified."

Get ready for a flavor explosion as Claire shares her coveted recipe for the Crunchy Almond Cake. Made with almond paste and a touch of amaretto, this cake is a dream come true for almond enthusiasts. Topped with sugared sliced almonds, it offers the perfect balance of moistness and crunch. Not too cakey, not too dense, and not too sweet, this creation is filled with the rich oils from the almond paste, delivering an unforgettable taste experience. Join Claire as she guides you through the process, and prepare to be amazed. Whether you serve it with slow-roasted plums or enjoy it plain, this cake is a true almond lover's paradise. Don't miss out on this almond extravaganza

In this YouTube video, Pastry Chef Natasha Pickowicz joins Claire Saffitz at her cabin in upstate New York. They team up to create a delicious pineapple galette from Natasha's new book, "More Than Cake." Natasha shares her expertise in preserving plants and making delicious Shiso Chips, while Claire crafts the perfect pâte brisée and shapes the best galette base. Join them on this adventure and unlock a world of baking inspiration. Get your copy of "More Than Cake" today!

Indulge in the ultimate ice cream sandwich recipe by Claire Saffitz Dessert Person! Discover the secrets to creating irresistibly delicious homemade ice cream sandwiches that are easy to make and bursting with flavor. From fudgy brownie base to creamy vanilla ice cream studded with Oreo cookies, this salty-sweet treat will satisfy your cravings and transport you to childhood memories. Watch the video now to master the art of making ice cream sandwiches and become the star of any gathering. Don't miss out on this mouthwatering dessert sensation that will leave you wanting more!

Cherries hold a special place in my heart, and it's no surprise they feature prominently in my book. I simply couldn't resist sharing a variation of the classic sour cherry pie, a dessert that brings me so much joy. That's why I've taken my definitive recipe for Sour Cherry Pie from Dessert Person and transformed it into these delightful fried mini hand pies. To ensure the best results, I recommend using frozen sour cherries. Unless you're in certain parts of the country during early July, frozen cherries are more readily available (I always keep a stash of them year-round, pitted and frozen during the summer season). The advantage of using frozen cherries lies in their ability to release their juices easily, which can then be cooked down and thickened to prevent the filling from oozing out of the pastry.

Join Claire Saffitz in creating a delicious homemade salted caramel ice cream as she draws inspiration from classic Crème anglaise recipes and showcases her expert techniques. Whether you're a dessert enthusiast or a home cook, this must-try recipe guarantees a creamy and dreamy outcome. No matter what type of ice cream machine you have at home, this recipe is a must-try!

Join Claire Saffitz as she whips up the ultimate summer cocktail trio in this episode! With the scorching heat outside, it's the perfect time to learn how to make refreshing beverages effortlessly. Claire demonstrates how easy and quick it is to mix up a delightful Lillet Spritz, a classy Reverse Martini, and a sparkling Lambrusco Spritz, all ideal for those long, sunny days. Don't forget to keep your ice supply ready this time for an even smoother experience! Get ready to impress your friends with these fantastic cocktails that are sure to become your go-to summer sips.

Join us for a mouthwatering culinary collaboration as Cookbook Author, Ali Slagle, teams up with Claire Saffitz on the set of Dessert People! In this episode, they whip up a sensational Couscous & Lentil Greek Salad that's a symphony of flavors – briny, fresh, and absolutely delightful. Watch as they effortlessly combine twinning Israeli couscous and hearty lentils to create a dish so incredibly easy, you could prepare it in the back of a van!

I have a cooking and baking philosophy that goes like this: If the store-bought version is better than my homemade version, I buy it rather than make it. That’s why I rarely make ice cream at home, since the limitations of home machines mean that a high- end brand will always be smoother and creamier. Semifreddo, though, is not ice cream. While scoopable, it’s a frozen style of mousse that has a lighter, airier texture than ice cream, and it doesn’t require spinning or churning. This particular semifreddo is coffee flavored—because coffee frozen desserts are the best frozen desserts—with the addition of melted chocolate that’s drizzled in stracciatella-style so it forms fine chips that melt in your mouth. It’s not ice cream, but it satisfies in the same way. Keep in mind that it contains raw eggs.

Join Claire Saffitz as she takes on the challenge of crafting the ultimate garlic knots. With pizza dough as her base, she creates a garlicky, buttery, and olive oil-infused mixture to brush over each knot. While the results are above average, Claire's pursuit of perfection continues. We hope you enjoy this episode, but we will be back with a Garlic Knot recipe that Claire is truly proud of.

Join Claire Saffitz as she embarks on a trip to Cape Cod, revisiting her parents' home. During her Cape adventure, Claire makes visit to tour Moon Shoal Oyster Co in Barnstable, Massachusetts, to explore oyster farming (Check out last week's video). In this episode, she crafts her own homemade mignonette and tartar sauce recipes. You won't want to miss her demonstration on how to shuck and fry these oysters to perfection. Don't forget to hit that like button and subscribe for more Dessert Person!

In this episode, Claire Saffitz is back with a familiar teacher – her mom, Sauci. Join them as they team up to make delicious homemade blueberry muffins, with a surprising twist: sour cream. Watch as Sauci guides Claire through the process, and together, they create mouthwatering blueberry muffins that are sure to satisfy your cravings. Don't miss this dynamic duo in action as they share their easy and tasty muffin recipe!

Join Claire Saffitz on a heartwarming episode of "Dessert Person" as she returns to her family's Cape Cod home for a relaxing vacation. Watch as she takes a coastal adventure to go clamming and gather fresh clams for the ultimate clam chowder recipe. Whether you're by the sea or using canned clams, Claire's culinary journey promises a delicious bowl of chowder!

It’s faith-restoring when a food item (or anything, for that matter) lives up to the great hype surrounding it, so it was an affirming experience when I had my first beignets at Café Du Monde in New Orleans several years ago. Beignets are squares of fried dough similar to donuts, and even with high expectations, I found the chewiness and lightness of the ones at Café Du Monde miraculous. I have wanted to re-create something similar ever since, and this is my attempt. Though it’s the only yeasted recipe in the book, these beignets are straightforward to make and, deep-frying aside, hard to mess up because they shouldn’t look too uniform or neat. Like the ones at Café Du Monde, my beignets start with a wet dough (one of the keys to the large interior holes) and emerge from the fryer as airy pillows. When I say to generously coat them in confectioners’ sugar, I mean generously, and serve with a cup of coffee.

Explore the art of making a delectable Clam Pizza with Claire Saffitz, inspired by the renowned Frank Pepe Pizzeria in Connecticut. This no-nonsense recipe accommodates various pizza dough options, be it homemade, from your local grocery store, or pizzeria. Follow Claire's step-by-step guide as she utilizes fresh clams, harvested near her parent's Cape Cod residence, ensuring an authentic and flavorful pizza experience. Elevate your pizza game with this easy-to-follow recipe that combines the essence of Frank Pepe Pizzeria and the coastal freshness of Cape Cod clams. Perfect for pizza enthusiasts looking for a savory homemade treat!

Join Claire Saffitz on a trip to her family's Cape Cod home as she whips up the perfect Lobster Roll in her signature style. The essentials are laid out: fresh lobster, a dollop of mayo for that creamy goodness, a hint of Dijon mustard to keep things interesting, a dash of cayenne pepper for a subtle kick, and, of course, those must-have split-top hot dog buns. It's a recipe that's more like a family tradition—a nod to the easygoing days spent by the coast.The star of the show is, of course, the lobster. Claire's technique and choice of ingredients turn this simple roll into a flavor-packed experience.

In this special Cape Cod farewell episode, Claire demonstrates a mouthwatering recipe for Homemade Lobster Pasta. Learn the art of transforming hand-picked lobster shells into a rich, flavorful stock that forms the base of this extraordinary pasta dish. Claire shares her expert tips and techniques, turning simple ingredients like lobster shells, celery, onion, and parsley stems into a fragrant and savory foundation. The star of the show is the luscious lobster pasta itself, featuring perfectly cooked strand pasta, succulent lobster meat, and a symphony of flavors. Claire guides you through each step, infusing the dish with the essence of white wine, butter, garlic, lemon, and a hint of red pepper flakes for that perfect balance of heat.

In this engaging YouTube session, culinary expert Claire Saffitz takes on the challenge of answering her subscribers' most pressing baking questions. Join her as she shares valuable insights, expert tips, and practical advice, turning the video into an interactive and informative baking Q&A experience. Whether you're a seasoned baker or just starting out, Claire's expertise promises to unravel the mysteries behind your top baking queries, making this session a must-watch for anyone looking to enhance their baking skills.

Claire Saffitz returns with a delightful holiday recipe—Vanilla Pumpkin Crème Brûlée. Ideal for fall and Thanksgiving gatherings, this dessert captures the essence of the season with warm spices and pumpkin flavors. Indulge in the joy of cracking into this delectable treat, making it a perfect comfort dessert for chilly weather. Follow along Claire Saffitz with this enticing Vanilla Pumpkin Creme Brulee recipe.

Elevate your Thanksgiving this year with our Sweet Potato Dinner Rolls – a perfect blend of sweet potatoes and buttery softness. Join Claire Saffitz in creating these irresistible rolls that will vanish from your table this holiday. Fluffy, golden, and utterly delicious, make this recipe your holiday side.

We've got a special episode for you this Thanksgiving. Over the past year, I've dedicated myself to constructing an earth oven in my backyard, drawing inspiration from the renowned Kiko Denzer. From renting an excavator to building the foundation, installing insulation, constructing the oven floor, and adding insulation layers – this project has been a labor of love. In this hour-long journey, sponsored by the fantastic King Arthur Baking Company, I take the newly crafted oven on its maiden voyage. Join me as I attempt to create a classic Neapolitan wood-fired pizza, inspired by the techniques of Jeffrey Hamelman.

During my time in France, I observed that this dish was a staple in every patisserie. Each bakery boasts its own version of this tart, known as Flan Parisian, Flan Pâtissier, or simply a custard tart. Regardless of the name, this pastry is one of my favorite treats to enjoy when I go back for a visit. I hope you give it a try this holiday season, as it stands out as one of the most delicious pastries you'll ever experience.

Navigating what to cook for large holiday gatherings can be quite overwhelming. In this episode, Claire Saffitz showcases the perfect solution: the ultimate holiday breakfast for a crowd. Join us as Claire crafts Whole Wheat Pancakes, Bacon, & Eggs, a delightful combination bound to captivate everyone's taste buds. Watch as Claire shares her favorite pancake recipe and simplifies the cooking process by using just a griddle, ensuring minimal cleanup afterward. Feel free to customize your pancakes with any toppings you desire—making it a festive and delicious experience for all.

Enjoy the holiday spirit as Claire Saffitz creates a decadent Chocolate Yule Log (Bûche De Noël) in this episode of Dessert Person! In this holiday tradition, the Yule Log is crafted to resemble a charmingly realistic rotting log, complete with details like meringue mushrooms, a dusting of powdered sugar snow, with layers of rich chocolate buttercream and chocolate sponge cake. Join Claire as she takes you step by step through this classic recipe, perfect for the holidays and destined to become a family favorite. Get ready to elevate your dessert game and step up your festive celebrations with this delicious Chocolate Yule Log creation!

Join Claire Saffitz in the latest Dessert Person episode for a holiday crowd-pleaser! This meringue-based treat is a mystery—Australian or New Zealand origins? We're unsure, but it's delicious! Featuring vanilla, and your choice of fruit topping, we went with passion fruit. Give this recipe a try this holiday season

Join Claire Saffitz in this special holiday episode as we revisit one of our favorite Patreon episodes where she forages for wild grapes in her New York backyard to create the perfect Grape Tart. Witness the magic of foraging and harvesting as Claire transforms her bounty into a delectable tart crust, blending flavors of the crust, the butter & yolks in the curd, and the wild grapes. Make sure to subscribe to our YouTube channel for fresh episodes in the upcoming year, and don't forget to explore our Patreon for exclusive videos, recipes, and newsletters.