Kayla Lobermeier Creator of Under A Tin Roof™ and author of The Prairie Kitchen Cookbook Cottagecore Baking Book The 60 Sweet and Savory Bakes 60 Sweet and Savory Bakes for Simple, Cozy Livingfor Simple, Cozy Living The Cottagecor e B akin g Book From Kayla Lobermeier, author of The Prairie Kitchen Cookbook, comes an enchanting escape into the realm of Cottagecore baking, where rustic charm meets mouthwatering flavors. Whether you are already living out your cozy cottage dreams or are just starting to embrace the softer, simpler life, you’ll be captivated by the variety of baked goods on offer! Delight in luscious pies that are bursting with fresh, seasonal fruits; delicate teacakes and scones that enchant the eyes and the taste buds; and warm, crusty breads to fill your kitchen with pleasing aromas. Wherever you might be in your Cottagecore journey, you’ll soon find yourself embracing the slow-paced rhythms of cottage life as you whip up incredible sweet and savory treats. Discover a Whimsical World of Decadent Bakes! Kayla Lobermeier is the author of The Prairie Kitchen Cookbook and the creator of Under A Tin Roof™. She has been featured in Willow and Sage magazine, Where Women Cook, Heirloom Gardener, and Folk magazine, among others. Kayla lives in Iowa with her husband, children, and parents on their family farm. K ayla Lobe rme ier 9 781645 678656 52899> ISBN 978-1-64567-865-6 $28.99 COOKING / Methods / Baking US $28.99 / CAN $37.50 “ This book doesn’t disappoint! Kayla’s nostalgic bakes and beautiful photographs will make you want to get straight into the kitchen and escape into a fairytale.” -Aimee Twigger, creator of Twigg StudiosCountry Garden Pies and Tarts I 35 Peach, Rhubarb, and Basil Pie Oh, how we adore the sweet and juicy peaches of summertime! Paired with tart rhubarb and fragrant, fresh basil, they create a truly unique and earthy flavor that will make your tastebuds dance with joy. Just imagine serving a slice of this gorgeous pie under the dappled shade of a fruit tree, with the gentle hum of bees and a refreshing glass of homemade lemonade. The pretty lattice crust, with its delicate pattern of interwoven pastry, adds an extra touch of whimsy and charm to this already delight- ful dessert. Soak in the warm sunshine and revel in the simple pleasures of summer in the countryside. Makes 1 (10-inch [25-cm]) pie Pie Crust 2½ cups (312 g) all-purpose flour, plus more for dusting 2 tbsp (30 g) granulated sugar 1 tsp kosher salt 1 cup (232 g) salted butter, cold and cut into ½-inch (1.3-cm) cubes 6 tbsp (90 ml) ice water First, make the Pie Crust. In a medium bowl, whisk together the flour, sugar, and salt. With a pastry blender or fork, cut in the cubed butter until it resembles coarse crumbs about the size of a pea. This takes about 4 minutes. Spoon the cold water over the crumbs, stirring in only about 1 tablespoon (15 ml) at a time, until the dough begins to come together. It may be a bit crumbly, so it will have to be kneaded with your hands. Try to touch it as little as possible to prevent the butter from melting. When most of the dryness is gone and the dough holds together on its own, it is ready. Shape the dough into two discs and wrap them in plastic wraps. Refrigerate the dough for at least 1 hour before shaping. Preheat the oven to 350°F (177°C) and set aside a 10½ x 2½–inch (27 x 6–cm) pie dish. Bring one half of the dough out of the refrigerator and let it sit on the counter for about 10 minutes to soften slightly. Roll out the dough on a lightly floured work surface to about 12 inches (30 cm) in diameter. Wrap the dough around your rolling pin and lift the pin up by the ends. Place the pin over your pie dish. Unroll the dough over the pie dish and press it into the bottom and sides, being careful not to stretch the dough but rather lifting and moving it down into the dish. Trim along the edges of the dough, leaving a 1-inch (2.5-cm) overhang. Fold the edge under about ½ inch (1.3 cm) and press it together to create a smooth, rounded edge. With your fingers, flute the edges around the pie for a decorative look. Poke holes all over the bottom of the crust with a fork. Return the shaped dough to the refrigerator while you make the Peach Rhubarb Basil Filling. (continued)Country Garden Pies and Tarts I 35 Peach, Rhubarb, and Basil Pie Oh, how we adore the sweet and juicy peaches of summertime! Paired with tart rhubarb and fragrant, fresh basil, they create a truly unique and earthy flavor that will make your tastebuds dance with joy. Just imagine serving a slice of this gorgeous pie under the dappled shade of a fruit tree, with the gentle hum of bees and a refreshing glass of homemade lemonade. The pretty lattice crust, with its delicate pattern of interwoven pastry, adds an extra touch of whimsy and charm to this already delight- ful dessert. Soak in the warm sunshine and revel in the simple pleasures of summer in the countryside. Makes 1 (10-inch [25-cm]) pie Pie Crust 2½ cups (312 g) all-purpose flour, plus more for dusting 2 tbsp (30 g) granulated sugar 1 tsp kosher salt 1 cup (232 g) salted butter, cold and cut into ½-inch (1.3-cm) cubes 6 tbsp (90 ml) ice water First, make the Pie Crust. In a medium bowl, whisk together the flour, sugar, and salt. With a pastry blender or fork, cut in the cubed butter until it resembles coarse crumbs about the size of a pea. This takes about 4 minutes. Spoon the cold water over the crumbs, stirring in only about 1 tablespoon (15 ml) at a time, until the dough begins to come together. It may be a bit crumbly, so it will have to be kneaded with your hands. Try to touch it as little as possible to prevent the butter from melting. When most of the dryness is gone and the dough holds together on its own, it is ready. Shape the dough into two discs and wrap them in plastic wraps. Refrigerate the dough for at least 1 hour before shaping. Preheat the oven to 350°F (177°C) and set aside a 10½ x 2½–inch (27 x 6–cm) pie dish. Bring one half of the dough out of the refrigerator and let it sit on the counter for about 10 minutes to soften slightly. Roll out the dough on a lightly floured work surface to about 12 inches (30 cm) in diameter. Wrap the dough around your rolling pin and lift the pin up by the ends. Place the pin over your pie dish. Unroll the dough over the pie dish and press it into the bottom and sides, being careful not to stretch the dough but rather lifting and moving it down into the dish. Trim along the edges of the dough, leaving a 1-inch (2.5-cm) overhang. Fold the edge under about ½ inch (1.3 cm) and press it together to create a smooth, rounded edge. With your fingers, flute the edges around the pie for a decorative look. Poke holes all over the bottom of the crust with a fork. Return the shaped dough to the refrigerator while you make the Peach Rhubarb Basil Filling. (continued)36 I The Cottagecore Baking BookCountry Garden Pies and Tarts I 37 In a small saucepan, bring enough water to cover the peaches to a boil. Set aside a medium-sized bowl of ice water. Slice an “X” on the bottom of each peach and boil them in the water, 1 to 2 minutes. Remove the peaches from the boiling water with a slotted spoon and immediately dunk them into a bath of ice water. When the peaches are cool enough to handle, slip off the skins. Discard the skins and slice the peaches in half, revealing the pit. Remove the pit, then slice the peaches into ½-inch (1.3-cm) slices. In a large bowl, toss together the sliced peaches, rhubarb chunks, basil leaves, sugar, cornstarch, cinnamon, nutmeg, salt, and egg. Mix everything until the fruit is well coated, about 2 minutes. Once the filling has been mixed, prepare the top pie crust. Dust the countertop lightly with flour. Take out the second disc of pie crust and roll it out to a 12-inch (30-cm) circle. Cut the crust into strips for a lattice top, about ½ inch (1.3 cm) in width. Trim off any uneven edges. Meanwhile, mix together the egg and water for the egg wash. Bring out the lined pie dish and brush the entire crust with the egg wash. Fill the pie crust with the peach filling and dot the top of the filling with the cubed butter. Arrange the lattice on the top of the pie crust. If you have extra pie crust, you may want to cut out designs like leaves or flowers for decoration. Finally, brush the lattice with the egg wash and dust the top of the pie with the coarse sugar. Place the pie dish on a large baking sheet and bake the pie for 50 to 60 minutes, or until the crust is a deep golden brown and the filling is bubbly and thickened. If necessary, cover the top of the pie with foil for the final 15 minutes of baking to prevent it from over-browning. Let the pie rest for at least 30 minutes before slicing. To store, keep the pie covered at room temperature or in the refrigerator for 4 to 5 days. Peach Rhubarb Basil Filling ½ lb (226 g) fresh peaches 2 cups (260 g) fresh rhubarb, chopped into 1-inch (2.5-cm) chunks ½ cup (20 g) fresh basil leaves, chopped 1 cup (200 g) granulated sugar 2 tbsp (16 g) cornstarch 1 tsp ground cinnamon ¼ tsp ground nutmeg Pinch of kosher salt 1 large egg 1 large egg + 1 tbsp (15 ml) water, for egg wash ¼ cup (29 g) salted butter, cold and cut into ½-inch (1-cm) cubes 1 tbsp (13 g) coarse sugar, for dusting Old-Fashioned Oatmeal Pecan Pie Perfectly rustic and wonderfully spiced, this old-fashioned pecan pie becomes an instantly unique dessert with the addition of rolled oats. The concept of the oatmeal pie has been around, presumably, since the American Civil War era as a way to create a similar flavor and texture of a pecan pie when pecans were scarcely available. If you are looking for something that feels like a warm hug on a chilly day in your favorite little cozy village, you will love this recipe for its flaky, buttery crust and chewy oatmeal texture. Makes 1 (10-inch [25-cm]) pie Pie Crust 1¼ cups (156 g) all-purpose flour 1 tbsp (15 g) granulated sugar ½ tsp kosher salt ½ cup (116 g) salted butter, cold and cut into ½-inch (1.3-cm) cubes 3 to 4 tbsp (45 to 60 ml) ice water First, make the Pie Crust. In a medium bowl, whisk together the flour, sugar, and salt. With a pastry blender or fork, cut in the cubed butter until it resembles coarse crumbs, about the size of a pea. This takes about 4 minutes. Spoon the cold water over the crumbs, stirring in only about 1 tablespoon (15 ml) at a time, until the dough begins to come together. It may be a bit crumbly, so it will have to be kneaded with your hands. Try to touch it as little as possible to prevent the butter from melt- ing. When most of the dryness is gone and the dough holds together on its own, it is ready. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour before shaping. Preheat the oven to 350°F (177°C) and set aside a 10½ x 2½–inch (27 x 6–cm) pie dish. Bring the dough out of the refrigerator and let it sit on the counter for about 10 minutes to soften slightly. Roll out the dough on a lightly floured work surface to about 12 inches (30 cm) in diameter. Wrap the dough around your rolling pin and lift the pin up by the ends. Place the pin over your pie dish. Unroll the dough over the pie dish and press it into the bottom and sides, being careful not to stretch the dough but rather lifting and moving it down into the dish. Trim along the edges of the dough, leaving a 1-inch (2.5-cm) overhang. Fold the edge under about ½ inch (1.3 cm) and press it together to create a smooth, rounded edge. With the tines of a fork, press a design into the edges of the crust. Poke holes all over the bottom of the crust with the fork. At this point, you may par-bake the crust if it is still chilled. If the dough is too warm, place it in the refrigerator for about 20 minutes. Once chilled again, line the inside of the pie crust with parchment paper and fill the parchment with pie weights or dried beans. Fill the pie all the way to the top. Bake the pie for about 15 minutes, or until it is lightly yellowed. Remove the pie weights and bake for another 10 minutes. Remove the pie from the oven and let it cool slightly. (continued) Peach, Rhubarb, and Basil Pie (continued)94 I The Cottagecore Baking BookCozy Hearth Yeast Breads I 95 Preheat the oven to 425°F (218°C). Drizzle the top of the dough with the remaining tablespoon (15 ml) of olive oil. With the tips of your fingers, press divots into the top of the dough all over. Let the olive oil roll into the divots. Arrange the tomato slices, sweet peppers, sliced shallot, minced garlic, fresh basil leaves, and fresh thyme over the top of the bread. You may choose to spread them evenly or create a cute design. I love making a garden scene on my focaccia loaves! Sprinkle the cracked pepper and flaky sea salt over the top of the dough. Bake the focaccia for 40 to 45 minutes, or until the top of the bread is a deep golden brown. Remove it from the pan and serve immediately while it is still hot, with homemade butter or seasoned olive oil. Store the bread at room temperature wrapped in plastic or a cloth bread bag for about 1 week. 3 small sweet peppers (60 g), seeds removed and sliced into rings 1 shallot (50 g), sliced 3 cloves garlic (12 g), minced ¼ cup (6 g) fresh, whole basil leaves 2 tbsp (4 g) fresh thyme leaves 1 tsp freshly cracked pepper, plus more for serving 1 tsp flaky sea salt, plus more for serving Homemade butter or seasoned olive oil, for serving Chive and Asiago Sourdough Boule There is nothing quite as comforting as a freshly made loaf of sourdough bread. This is my absolute favorite base recipe for making an easy sourdough boule with the addition of fresh herbs like chives and parsley and sharply flavored cheeses. The flavor combination makes this sourdough feel as if it had sprung straight up from your garden beds. It also makes a wonderful base for a grilled cheese sandwich. Makes 1 loaf 1¾ cups (420 ml) warm water 2 tsp (12 g) kosher salt 1 cup (266 g) active sourdough starter 5 cups (625 g) all-purpose flour, plus more for dusting In a large bowl, whisk together the warm water, salt, and sour- dough starter until the starter breaks down a bit and is almost fully mixed into the water, about 2 minutes. Add in the flour and stir together the bread with either a fork or a bread whisk. After 2 to 3 minutes, the dough will begin to come together. Once the dough is no longer dry and crumbly and has formed a soft, sticky, and stretchy dough, then it is ready for the resting period. The dough may not look like a quick rising yeast bread’s dough; it will be less compact and resemble something closer to a muffin dough. Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 30 minutes. Begin the stretching and pulling process, keeping the dough in the bowl. With wet hands, stretch the dough from one corner, pulling it outwards without breaking it. Fold this back over the center of the dough. Repeat this stretching and pulling around all sides of the dough, rotating the bowl as you go. Tuck the stretched ends underneath the loaf, pulling it toward you slightly to tighten the ball. Cover the bowl again and let the dough rest for 15 minutes. Repeat this stretching and folding process two more times. By the end, your dough should be smoother and less shaggy, representing a more traditional- looking bread dough. After the final stretching and folding, leave the dough, covered, to sit on the counter for 8 to 12 hours or overnight. If you need more time, simply place the dough into the refrigerator for at least 8 hours or up to 24 hours. (continued) Summer Garden Sourdough Focaccia (continued)96 I The Cottagecore Baking Book In the morning, prepare a bread banneton or a proofing basket lined with a floured kitchen towel. Deflate the dough with your hands and bring it out onto a lightly floured work surface. If you refrigerated the dough overnight, you may want to let it rest at room temperature for about 30 minutes before working with it. Press the dough out with your hands into a rough rectangle shape, about 6 x 8 inches (15 x 20 cm). Sprinkle the top of the flattened dough with the chives, parsley, about half of the asiago cheese, and about half of the cheddar cheese. Fold the loaf into thirds, like a business letter, and then tuck in the shorter ends underneath to create a ball. Pinch the seam closed and drag the dough on the counter toward you once or twice to tighten the ball. You may see some of the green herbs begin to move their way towards the surface of the dough. If your dough is still very wet and sticking to the counter, you may find it helpful to use a bench scraper to assist in shaping your loaf. Place the loaf with the seam facing up in the proofing basket. Cover the bread with a damp kitchen towel or plastic wrap and let it rise until doubled, 1 to 1½ hours. Meanwhile, preheat the oven to 425°F (218°C) and place a 7-quart (6.6-L) Dutch oven inside to preheat, as well, for at least 30 minutes. Once the bread has risen, flip it out onto a piece of parchment paper. With a bread lame or a very sharp knife, slash into the top of the loaf an “X” shape or a different design of your choosing, such as leaves or circles. Be creative with it! Lift the parchment paper carefully into the Dutch oven. Sprinkle the top of the bread with the remaining asiago and cheddar cheese. Close the Dutch oven and bake the bread, covered, for 40 minutes. Remove the lid and continue baking the loaf for 15 to 20 minutes, or until the bread is a deep golden brown and the cheese has become browned and crackly. The loaf should sound hollow when tapped upon with your fingertips or a spoon. Let the bread rest on the countertop for at least 1 hour before slicing. Store the bread on the counter wrapped in plastic or a cloth bread bag for about 1 week. Chive and Asiago Sourdough Boule (continued) ¼ cup (10 g) chopped chives ¼ cup (15 g) chopped parsley ¾ cup (72 g) shredded asiago cheese, divided ½ cup (57 g) shredded mild cheddar cheese, divided96 I The Cottagecore Baking Book In the morning, prepare a bread banneton or a proofing basket lined with a floured kitchen towel. Deflate the dough with your hands and bring it out onto a lightly floured work surface. If you refrigerated the dough overnight, you may want to let it rest at room temperature for about 30 minutes before working with it. Press the dough out with your hands into a rough rectangle shape, about 6 x 8 inches (15 x 20 cm). Sprinkle the top of the flattened dough with the chives, parsley, about half of the asiago cheese, and about half of the cheddar cheese. Fold the loaf into thirds, like a business letter, and then tuck in the shorter ends underneath to create a ball. Pinch the seam closed and drag the dough on the counter toward you once or twice to tighten the ball. You may see some of the green herbs begin to move their way towards the surface of the dough. If your dough is still very wet and sticking to the counter, you may find it helpful to use a bench scraper to assist in shaping your loaf. Place the loaf with the seam facing up in the proofing basket. Cover the bread with a damp kitchen towel or plastic wrap and let it rise until doubled, 1 to 1½ hours. Meanwhile, preheat the oven to 425°F (218°C) and place a 7-quart (6.6-L) Dutch oven inside to preheat, as well, for at least 30 minutes. Once the bread has risen, flip it out onto a piece of parchment paper. With a bread lame or a very sharp knife, slash into the top of the loaf an “X” shape or a different design of your choosing, such as leaves or circles. Be creative with it! Lift the parchment paper carefully into the Dutch oven. Sprinkle the top of the bread with the remaining asiago and cheddar cheese. Close the Dutch oven and bake the bread, covered, for 40 minutes. Remove the lid and continue baking the loaf for 15 to 20 minutes, or until the bread is a deep golden brown and the cheese has become browned and crackly. The loaf should sound hollow when tapped upon with your fingertips or a spoon. Let the bread rest on the countertop for at least 1 hour before slicing. Store the bread on the counter wrapped in plastic or a cloth bread bag for about 1 week. Chive and Asiago Sourdough Boule (continued) ¼ cup (10 g) chopped chives ¼ cup (15 g) chopped parsley ¾ cup (72 g) shredded asiago cheese, divided ½ cup (57 g) shredded mild cheddar cheese, dividedOld-Fashioned Desserts I 171 Layered Blueberry No-Bake Cheesecakes After a day spent gathering blueberries, you may be in search of a charming confec- tion to prepare! These dainty ombré blueberry cheesecakes are divine, with their airy texture, tart flavor, and adorable appearance. They are a breeze to whip up, requiring only a touch of artistry to achieve their final whimsical look. The no-bake cheesecake became popular in the mid 1960s with Jell-O as the main ingredient. This recipe adds the charm of utilizing from-scratch elements and an enchanting presentation to give a tribute to this vintage dessert. Makes 8 mini cheesecakes Blueberry Syrup 1 cup (148 g) fresh blueberries 2 tbsp (30 ml) fresh lemon juice ½ cup (100 g) granulated sugar Graham Cracker Crust 2 cups (228 g) graham cracker crumbs ⅓ cup (66 g) granulated sugar ½ cup (120 ml) melted salted butter Begin by making the Blueberry Syrup. In a food processor or blender, pulse the blueberries until they are smooth and fully pureed, 2 to 3 minutes. Transfer the pureed blueberries to a medium saucepan and add the lemon juice and sugar. Place the saucepan over medium-high heat and bring the fruit to a boil, then lower the heat to a simmer. Simmer and stir the blueberries until the sugar dissolves and the syrup begins to thicken slightly, about 10 minutes. Once the syrup has thickened to the consistency of maple syrup, remove the pan from the heat and pour the syrup through a fine-mesh sieve situated over a bowl. Let the syrup drain, collecting the blueberry pulp in the sieve. Press out as much of the syrup as possible with a silicone spatula. Cover the syrup with plastic wrap and let the syrup cool to room temperature before using. Meanwhile, make the Graham Cracker Crust. In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until it becomes well saturated, 1 to 2 minutes. You may have to break apart any large clumps so that all of the crumbs are uniform. Once the crust has come together, you will want to press it into the molds. In my personal experience, I used cake collars cut and taped into 2½-inch (6-cm) circles to make this recipe. If you do not have cake collars, you can use a mini cheesecake pan or a muffin tin, though the latter may have an inverted cone shape. Place the cake collars, if using, on a baking sheet. Divide the Graham Cracker Crust evenly between eight mini cheesecakes, about ¼ cup (42 g) of crust. Place the baking sheet or cheesecake pan into the refrigerator for at least 30 minutes. (continued)Old-Fashioned Desserts I 171 Layered Blueberry No-Bake Cheesecakes After a day spent gathering blueberries, you may be in search of a charming confec- tion to prepare! These dainty ombré blueberry cheesecakes are divine, with their airy texture, tart flavor, and adorable appearance. They are a breeze to whip up, requiring only a touch of artistry to achieve their final whimsical look. The no-bake cheesecake became popular in the mid 1960s with Jell-O as the main ingredient. This recipe adds the charm of utilizing from-scratch elements and an enchanting presentation to give a tribute to this vintage dessert. Makes 8 mini cheesecakes Blueberry Syrup 1 cup (148 g) fresh blueberries 2 tbsp (30 ml) fresh lemon juice ½ cup (100 g) granulated sugar Graham Cracker Crust 2 cups (228 g) graham cracker crumbs ⅓ cup (66 g) granulated sugar ½ cup (120 ml) melted salted butter Begin by making the Blueberry Syrup. In a food processor or blender, pulse the blueberries until they are smooth and fully pureed, 2 to 3 minutes. Transfer the pureed blueberries to a medium saucepan and add the lemon juice and sugar. Place the saucepan over medium-high heat and bring the fruit to a boil, then lower the heat to a simmer. Simmer and stir the blueberries until the sugar dissolves and the syrup begins to thicken slightly, about 10 minutes. Once the syrup has thickened to the consistency of maple syrup, remove the pan from the heat and pour the syrup through a fine-mesh sieve situated over a bowl. Let the syrup drain, collecting the blueberry pulp in the sieve. Press out as much of the syrup as possible with a silicone spatula. Cover the syrup with plastic wrap and let the syrup cool to room temperature before using. Meanwhile, make the Graham Cracker Crust. In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until it becomes well saturated, 1 to 2 minutes. You may have to break apart any large clumps so that all of the crumbs are uniform. Once the crust has come together, you will want to press it into the molds. In my personal experience, I used cake collars cut and taped into 2½-inch (6-cm) circles to make this recipe. If you do not have cake collars, you can use a mini cheesecake pan or a muffin tin, though the latter may have an inverted cone shape. Place the cake collars, if using, on a baking sheet. Divide the Graham Cracker Crust evenly between eight mini cheesecakes, about ¼ cup (42 g) of crust. Place the baking sheet or cheesecake pan into the refrigerator for at least 30 minutes. (continued)Next >