The Perfect Coconut Cupcakes With Claire Saffitz | Dessert Person #clairesaffitz #cake #cupcakes Ingredients: 2 cups cake flour  1½ teaspoons baking powder 1 teaspoon Diamond Crystal kosher salt  11 tablespoons unsalted butter, at room temperature 2 tablespoons virgin coconut oil, at room temperature 1 cup plus 3 tablespoons sugar  3 large eggs, at room temperature 2 teaspoons vanilla extract ⅔ cup unsweetened full-fat coconut milk, well shaken Video Breakdown 0:00 Start 0:01 How To Make Coconut Cupcakes 0:42 Dessert Person Intro/Animation 0:57 Intro to Coconut Cakes / Cupcakes 1:46 Ingredients for Coconut Cupcakes 2:42 How To Toast Coconut Flakes 3:26 Mix Ingredients 5:27 Cream The Butter 9:38 Portion The Batter 10:09 Bake Cupcakes and Let Cool 10:58 How To Make Buttercream Frosting 14:35 Plate & Serve Cupcakes Thanks for watching! Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Answers Your Bread Questions | Claire-ified 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. #ClaireSaffitz #Baking #Bread 0:00 Start 0:46 Claire-ified Jingle 1:02 Claire Saffitz Answers Your Bread Questions 21:33 Chicken Cam Thanks for watching! Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal) 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 (and available for pre-order here: https://geni.us/WjcIbfp #pineapple #cake #clairesaffitz Pineapple Upside-Down Cake with Brown Butter and Rum Serves 8 PINEAPPLE LAYER ½ cup packed light brown sugar ¼ cup dark rum Pinch of kosher salt ½ stick unsalted butter 8 fresh cored and peeled pineapple rings, sliced ½-inch thick CAKE 1½ sticks unsalted butter 1⅔ cups all-purpose flour (225g) 1¼ teaspoons baking powder 1¼ teaspoons Diamond Crystal kosher salt or ¾ teaspoons Morton kosher salt ¾ teaspoon ground cinnamon ½ teaspoon baking soda ¾ cup sour cream, at room temperature 3 tablespoons dark rum 2 teaspoons vanilla extract ¾ cup packed light brown sugar 2 large eggs, at room temperature Video Breakdown 0:00 Start 0:01 How To Make Pineapple Upside Down Cake Thanks for watching! What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Makes Miso Buttermilk Biscuits | Dessert Person In this episode of Dessert Person, we show you how to make Miso Buttermilk Biscuits. Miso Buttermilk Biscuits 1/2 cup sweet white miso (4.8 oz / 136g) 1 1/4 cups buttermilk (10.6 oz / 300g), chilled 3 1/4 cups all-purpose flour (15 oz / 423g), plus more for rolling 1 tablespoon baking powder (0.42 oz / 12g) 1 tablespoon sugar (0.46 oz / 13g) 1/4 teaspoon baking soda 2 sticks unsalted butter (8 oz / 227g), cut into 1/2-inch pieces, chilled, plus 2 tablespoons (1 oz/ 28g), melted for brushing Freshly ground black pepper Video Breakdown 0:00 Start 0:01 How To Make Miso Buttermilk Biscuits Find Dessert Person Online: https://www.dessertperson.com​​​​​ Claire Saffitz on Instagram: https://www.instagram.com/csaffitz/​​​​​ Dessert Person Merchandise: https://www.dessertperson.com/buystuf... Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director/Camera: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Enroll here: http://studio.com/claire Discover your inner dessert person in my class on Studio! You’ll learn to make 4 different types of desserts, picking up essential pastry techniques along the way. Then, using your own creativity, you'll learn to design and customize your own original dessert.

Claire Saffitz Teaches How To Make Delicious Chocolate Coupes | Dessert Person 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! #chocolate #dessert #clairesaffitz 2⁄3 cup packed light brown sugar (5.2 oz / 147g) 1⁄4 cup unsweetened cocoa powder(0.7 oz / 21g) 3 tablespoons cornstarch 1⁄2 teaspoon instant coffee granules(optional) 2 3⁄4 cups whole milk (23.3 oz / 660g) 1 1⁄2 teaspoons Diamond Crystal kosher salt or 3⁄4 teaspoon Morton kosher salt 4 large egg yolks (2.1 oz / 60g), at room temperature 1 large egg (1.8 oz / 50g), at room temperature 4 ounces (113g) semisweet chocolate (64%-70% cacao), coarsely chopped 4 tablespoons unsalted butter (2 oz / 57g), cut into 1⁄2- inch pieces, chilled 2 teaspoons vanilla extract 5 ounces (142g) Nabisco Famous Chocolate Wafers (about 23 wafers) 12⁄3 cups heavy cream (14.1 oz / 400g), chilled What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ For even more original recipes and content join Claire Saffitz on Patreon. Benefits include Q&As, Videos, Recipes, Community Board & BTS content. https://www.patreon.com/clairesaffitz Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Bakes Delicious Butterscotch Blondies Recipe | Dessert Person Special thanks to Heilala Vanilla for sponsoring today's video. Head over to https://www.heilalavanilla.com and use code claire20 for 20% off your order! 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. #baking #clairesaffitz #dessert Butterscotch Blondies Makes 16 Special Equipment: 8x8-inch baking pan BUTTERSCOTCH ⅔ cup packed dark brown sugar (140g) 7 tablespoons butter (100g) ½ teaspoon kosher salt 2 teaspoons vanilla paste, seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract BLONDIES 12 tablespoons salted butter (170g), plus more for the pan 1⅔ cups all-purpose flour (225g) ¾ teaspoon baking soda ½ teaspoon kosher salt 1⅓ cups packed light brown sugar (280g) 2 large eggs (100g), cold from the fridge 1 tablespoon vanilla extract Flaky salt (optional) What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Whipped Cream Tres Leches Cake | What's For Dessert 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. #treslechescake #cake #clairesaffitz WHIPPED CREAM HAZELNUT SPONGE Neutral oil for the pan 1⁄2 cup blanched hazelnuts (2 oz / 57g) 1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled 2 teaspoons vanilla extract 2 cups all-purpose flour (9.5 oz / 270g) 2 teaspoons baking powder 1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt 3⁄4 teaspoon ground cinnamon 7 large eggs (12.3 oz / 350g), at room temperature 1 cup sugar (7 oz / 200g) SOAK AND ASSEMBLY 2 cups whole milk (16 oz / 480g) 1 cup sweetened condensed milk (10.5 oz / 298g) 1 teaspoon vanilla extract Pinch of kosher salt 4 cups heavy cream (32 oz / 960g), chilled, divided Ground cinnamon, for sprinkling What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor: Hal McFall Assistant Editor: Asher Rogers Theme Song: Michael Guggino Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Makes Honey-Roasted Apple Cake | Dessert Person 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. #Cake #dessert #clairesaffitz Honey-Roasted Apple Cake 2 pounds (907g) firm sweet-tart apples (about 5 medium) 4 tablespoons honey (3 oz/ 84g), divided 1 tablespoon plus 1/2 cup extra-virgin olive oil (4.4 oz/126g) 1 2/3 cups all-purpose flour (7.9 oz / 225g) 1 3/4 teaspoons baking powder 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton Kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg 4 large eggs (7oz 200g), at room temperature 1/2 cups plus 2 tablespoons demerara sugar (4.4 oz/124g) 2 teaspoons vanilla extract 2 teaspoons apple cider vinegar What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ For even more original recipes and content join Claire Saffitz on Patreon. Benefits include Q&As, Videos, Recipes, Community Board & BTS content. https://www.patreon.com/clairesaffitz Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Ultimate Chocolate Chip Skillet Cookie | Dessert Person 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. #chocolatechipcookies #clairesaffitz #dessert Ingredients: 2 tablespoons pumpkin seeds 2 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons chia and/or poppy seeds, preferably a mix 1 stick plus 1⁄2 tablespoon unsalted butter (4.2 oz / 120g) 1 cup whole wheat flour (4.8 oz / 135g) 1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt 1⁄4 teaspoon baking soda 1⁄2 cup packed light brown sugar (3.9 oz / 110g) 1⁄4 cup granulated sugar (1.8 oz / 50g) 1 large egg (1.8 oz / 50g), beaten, at room temperature 11⁄2 teaspoons vanilla extract 5 ounces (142g) semisweet chocolate, (64%-70% cacao) chopped Flaky sea salt, for sprinkling (optional) What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ For even more original recipes and content join Claire Saffitz on Patreon. Benefits include Q&As, Videos, Recipes, Community Board & BTS content. https://www.patreon.com/clairesaffitz Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

The Best Sweet Cheese Blintzes with Claire Saffitz | Dessert Person Special thanks to our sponsor Made In Cookware for this video - Visit https://madein.cc/claire10 to check out all of their cookware, and subscribe to their YouTube Channel for more recipe inspiration: https://www.youtube.com/@MadeInCookware #clairesaffitz #dessert #recipe Although I consider making blintzes my birthright, I had never actually made—or even eaten!—a blintz until I worked on this book. Blintzes, for the uninitiated, are a Jewish dessert made of an eggy crepe-like pancake that’s filled with a sweetened mixture of cream cheese and farmer cheese and pan-fried until the pancake is golden brown. My mom used to help her mother, my Nanny, make blintzes when she was a child. Nanny would stand at the stove manning two skillets, cooking the pancakes two at a time. She’d bang them out onto the counter, which was lined with brown paper bags, fill and fold them up, and then pack the blintzes into a shoebox lined with wax paper and freeze them. Ingredients: LEMONY APRICOT COMPOTE 8 ounces (227g) dried apricots, coarsely chopped (about 1 3⁄4 cups) 2 tablespoons honey Pinch of kosher salt 1 medium lemon PANCAKE BATTER 1 cup plus 2 tablespoons all-purpose flour (5.4 oz / 152g) 4 large eggs (7 oz / 200g), at room temperature 1 cup whole milk (8.5 oz / 240g), at room temperature 5 tablespoons unsalted butter (2.5 oz / 71g), melted and cooled 1 tablespoon sugar 1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt FILLING AND ASSEMBLY 16 ounces (454g) farmer cheese, chilled 8 ounces (227g) cream cheese, cut into 1⁄2-inch pieces, chilled 1 large egg (1.8 oz / 50g) 3 tablespoons sugar 1⁄2 teaspoon vanilla extract Pinch of kosher salt 6 tablespoons unsalted butter (3 oz / 85g), melted and cooled Honey, for serving Shop The Made In Enameled Cast Iron Set: https://madein.cc/claire-eci-set Shop The Made In Enameled Cast Iron Skillet: https://madein.cc/claire-eci-skillet What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Makes Easy Homemade Pinwheel Cookies | Dessert Person 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. #cookies #dessert #clairesaffitz Phyllo Cardamom Pinwheels Ingredients: ¾ cup demerara sugar (5.3 oz / 150g) ½ teaspoon ground cardamom Pinch of kosher salt 9 sheets frozen phyllo dough measuring 18 × 13 inches (8 oz / 226g), thawed overnight in the refrigerator 10 tablespoons unsalted butter (5 oz / 142g), melted What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor: Hal McFall Assistant Editor: Asher Rogers Theme Song: Michael Guggino Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Blood Orange Pudding Cake Recipe | 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. #clairesaffitz #pudding #cake Blood Orange Pudding Cake Ingredients: Butter for the baking dish 2⁄3 cup fresh blood orange juice (5.3 oz / 150g), from 4 medium or 3 large blood oranges 1⁄2 cup plain whole-milk Greek yogurt (4.2 oz / 120g), at room temperature 1⁄3 cup fresh lemon juice (2.7 oz / 77g) 1 teaspoon finely grated blood orange zest 2⁄3 cup plus 2 tablespoons sugar (5.6 oz / 158g) 5 large eggs (8.8 oz / 250g), whites and yolks separated, at room temperature 4 tablespoons unsalted butter (2 oz / 57g), melted and cooled 1⁄2 cup all-purpose flour (2.4 oz / 68g) 1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt 4 medium blood oranges, for serving What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor: Hal McFall Assistant Editor: Asher Rogers Theme Song: Michael Guggino Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Banoffee Pudding with Claire Saffitz | Dessert Person “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. #banoffeepie #dessert #clairesaffitz INGREDIENTS PUDDING 6 tablespoons unsalted butter (3 oz / 85g), divided 1 large overripe banana (8.8 oz / 250g), peeled and cut into 1-inch pieces 2 1/4 cups whole milk (19 oz / 540g) 2/3 cup dulce de leche (7.4 oz / 210g) 1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt 1/4 cup cornstarch (1.1 oz / 32g) 2 tablespoons sugar 4 large egg yolks (2.1 oz / 60g), at room temperature 1 large egg (1.8 oz / 50g), at room temperature 2 teaspoons vanilla extract ASSEMBLY 1 1/2 cups heavy cream (12.7 oz / 360g), chilled 1/2 cup sour cream (4.2 oz / 120g), chilled 6 ounces (170g) digestive biscuits (about 12 cookies) or graham crackers (about 11 sheets) 4 tablespoons dulce de leche (2.8 oz / 79g), divided What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor: Hal McFall Assistant Editor: Asher Rogers Theme Song: Michael Guggino Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Coffee Granita with Claire Saffitz | Dessert Person #clairesaffitz #Coffee #Granita Ingredients: COFFEE GRANITA Granita 2 cups Grady’s, chilled 3 tablespoons demerara sugar (heated until dissolved in ¼ cup grady’s) Cream 8 ounces heavy cream 4 ounces mascarpone Pinch of salt ½ teaspoon vanilla extract 2 tablespoons confectioners’ sugar Video Breakdown 0:00 Start 0:01 How To Make Coffee Granita Thanks for watching! Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Makes Aunt Rose's Mondel Bread | Dessert Person Mandel bread is a kind of almond cookie that Claire Saffitz describes as a Jewish Biscotti although it's only baked once. Claire recently learned that before emigrating to the United States, her great grandfather worked as a baker. This explains the handful of recipes passed down on her mother's side. One of her favorite recipes passed down is this Mandel bread recipe named "Aunt Rose's Mondel Bread." Follow along as Claire Saffitz shows you this family recipe and tries to track down the origin of this specific cookie. #mandelbread #baking #cookies Special Equipment: Stand mixer Ingredients: 2 tablespoons ground cinnamon 1 1/2 cups sugar (10.6 oz / 300g) 2 cups silvered almonds (8 oz / 227g) 1 tablespoon plus 1 cup neutral oil, grapeseed or vegetable (8.4 oz / 238g) 1 tablespoon plus 4 cups all-purpose flour (18.6 oz / 528g) 2 teaspoons baking powder (0.28 oz / 8g) 1/2 teaspoon Diamond Crystal kosher salt 3 large eggs (5.3 oz / 150g) 1 teaspoon vanilla extract Video Breakdown: 0:00 Start 0:27 Animation Jingle To Dessert Person 0:43 Origin to Aunt Rose's Mondel Bread 1:21 Ingredients & Special Equipment 2:16 Cinnamon Sugar & Toasted Almonds 5:21 Mix The Dry Ingredients 5:56 Mix The Batter 9:19 Form Mandel Bread Loaves 12:39 Bake The Mandel Cookies 14:47 Sauci Saffitz 17:30 Recap & Outro 18:46 Sleepy Archie Thanks for watching! Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley

Easy Ice Cream Sundae Bombe with Claire Saffitz | Dessert Person #sundaeicecream #clairesaffitz #icecream Ingredients: 2⁄3 cup slivered almonds (2.6 oz / 74g) 1 (9 oz / 255g) package Nabisco Famous Chocolate Wafers 1 pint best-quality chocolate ice cream 2 pints best-quality vanilla ice cream 3⁄4 cup maraschino cherries (4.5 oz / 128g), drained, rinsed, and patted dry 2 ounces (57g) semisweet chocolate (64%-70% cacao), chopped 11⁄4 cups heavy cream (10.6 oz / 300g), chilled, divided Sprinkles, for serving Thanks for watching! What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Answers Your Baking Questions | Claire-ified 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. #ClaireSaffitz #Baking #BakingSchool 0:00 Start 0:01 Visit The Chickens 0:22 Claire-ified Jingle 0:36 Claire Saffitz Answers Your Baking Questions 12:33 Harris Tries To Catch A Chicken Thanks for watching! Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Makes Banana Cream Tart | Dessert Person 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. Banana-Sesame Cream Tart Ingredients: 6 ounces (170g) Nilla wafers or graham crackers (about 46 wafers or 11 crackers) 5 tablespoons unsalted butter (2.5 oz / 71g), melted and cooled 1 tablespoon toasted sesame seeds, plus more for garnish 2 tablespoons plus 1/3 cup sugar (3.2oz / 92g) A pinch plus 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt 3 tablespoons cornstarch 4 large egg yolks (2.1 oz / 60g) 1 2/3 cups plus 3/4 cup heavy cream (20.5 oz / 580g), chilled 1 cup mashed overripe banana (8.5 oz / 240g), from about 2 medium 2 teaspoons toasted sesame oil 1/2 cup sour cream (4.2 oz / 120g), chilled #bananacream #dessert #clairesaffitz What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ For even more original recipes and content join Claire Saffitz on Patreon. Benefits include Q&As, Videos, Recipes, Community Board & BTS content. https://www.patreon.com/clairesaffitz Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Claire Saffitz Makes The Best Monkey Bread | Dessert Person In today's episode Claire Saffitz teaches you how to make Monkey Bread. Perfect for any holiday party. #monkeybread #dessert #clairesaffitz MONKEY BREAD 3¾ cups (450 grams) all-purpose flour, plus more for dusting ½ cup (100 grams) granulated sugar 1 tablespoon (9 grams) instant yeast 2 teaspoons (12 grams) fine sea salt 1 cup (240 grams) whole milk 1 large egg (50 grams) 1 large egg yolk (17 grams) 10 tablespoons (141 grams) Unsalted Butter, cubed and softened 2 cups pecans 1 cup demerara sugar Pinch salt ½ vanilla bean 1 tablespoon ground cinnamon 2 sticks butter → use to grease bundt pan What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ For even more original recipes and content join Claire Saffitz on Patreon. Benefits include Q&As, Videos, Recipes, Community Board & BTS content. https://www.patreon.com/clairesaffitz Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar