Episode 6: Rolling With The Homies
What a rollercoaster this episode turned out to be! We laughed, we cried (not really, but we did learn a valuable lesson about baking at altitude, and about my math skills 🤦🏻♀️) but most importantly, we had a blast together!
A note about the flour incident that we had due to my terrible conversion: the correct amount of flour to use for this recipe is 90g, but I left the recipe as the one we used in the video because it turned out well for me, even though some of my streusel sank. It’s up to you if you want to chance it with the way I made the recipe, or if you want to use the intended 90g.
If you are baking at altitude, start by adding an additional 15g of flour for 3500 ft., then another 15g more for every 1,000 ft above 3500.
For Hadley at 7,000 ft, she would have added an additional 67g for this recipe.
Show your work:
15 g for the first additional 3500 ft above sea level,
plus 15 g x 3 [for the 3,000 ft]
plus 7 g for the 500 ft
For more information on baking adjustments for high altitudes, click here.
Cookie Butter Streusel Bars
114g butter, melted & cooled
1 egg, room temp
200 g brown sugar
10g vanilla extract
5 g cinnamon
85g cookie butter
40g** AP flour (**see the above notes for AP flour measurement.)
Pinch of salt
30g melted cookie butter (for drizzle)
57g butter, softened
45g whole rolled old fashioned oats
50 g brown sugar
16g AP flour
Preheat oven to 350ºF. Line 8x8 pan with parchment paper or foil (grease foil).
Mix all streusel ingredients in a small bowl until small pebbles form. Set aside.
Whisk together butter, egg, brown sugar, vanilla, and cinnamon until smooth.
Fold in cookie butter, followed by flour until JUST combined.
Pour into prepared pan and smooth with spatula.
Sprinkle streusel over top. Should cover entire top.
Bake for ~ 30 mins. until center is set.
Drizzle cookie butter over the top.
Cool, cut, serve.
Cinnamon Simple Syrup
1 cup water
1 cup sucrose
3 cinnamon sticks
5g ground cinnamon
Combine all ingredients in saucepan
Bring to a boil, then reduce to a simmer for 15 mins.
Remove from heat and let steep until cool
Remove sticks and refrigerate
Whiskey Apple Smash
2 oz whiskey
1 oz cinnamon simple syrup
1 oz apple cider
Splash lemon juice
3 apple slices
6 mint leaves, optional
Smash together apple slices and optional mint with a muddler in cocktail shaker
Pour in the whiskey, simple syrup, cider, and lemon juice
Shake vigorously and strain into a coupe.
Garnish with an apple slice and/or a sprig of mint
Happy eating, y'all!
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