One Giant Wildberry Pop-Tart

Plus, fabulous things to bake over the next month

There are so many great recipes from years past — and even some recent ones — that I never get to share or re-share widely because I didn’t film them, they’re just not right for socials, or because they’re not new new new, which is mainly what Instagram and TikTok care about. I don’t want any to slip by now that we’re firmly entrenched in fall baking, so I’m sharing some of my faves from Orange & Brown Food Season below. (And maybe I’ll do another one of these closer to the holidays!)

Caramel Apples
Posted here back in early September!

Brown Butter Oatmeal Cream Pies
With cream cheese filling! Fun fact: the first recipe to appear on this newsletter and still a banger.

Chewy Snickerdoodles
They’re not much to look at but they are soft, perfectly tangy and cinnamon-y.

easygayoven

A post shared by @easygayoven

Apple Spice Cake
A layer cake (you can do it!) with apple compote and spiced cream cheese buttercream!

Pumpkin Bread
I’m proud to say this has become a staple in many online and IRL friends’ homes.

Pumpkin Coffee Cake Muffins
With swirls of brown sugar espresso filling and streusel topping. The topping is magically made at the same time as the base for the muffins so it’s less steps and less bowls!

Pumpkin Whoopie Pies
More orange stuff! Soft and cake-y, these have a mascarpone (or cream cheese) buttercream filling.

Updates

I want to re-introduce the easygayoven group chat here on Substack! It’s a private space for us to converse and connect and talk about… really whatever y’all want to talk about. If you have questions for me or other subscribers about recipes or baking/entertaining at large (or even if you want to ask me about my favorite Glee covers) this should be a place where you can share ideas and get advice from each other. And like my DM’s, there’s a pretty good chance I will be replying to everything!

All subscribers can read the chat and respond to threads but one benefit of becoming a paid subscriber is being able to start new threads. I’ll post questions and updates that come my way, and you can jump into the discussion!

How to get started

1. Get the Substack app by clicking this link or the button below. New chat threads won’t be sent sent via email, so turn on push notifications so you don’t miss conversation as it happens. You can also access chat on the web.

2. Open the app and tap the Chat icon. It looks like two bubbles in the bottom bar, and you’ll see a row for my chat inside.

3. That’s it! Jump into my thread to say hi, and if you have any issues, check out Substack’s FAQ.

EGO Recommends

🔧 Product: Sheet Tray Risers
Despite my identity as a constant worrier about the future, i’m actually not great at planning and prepping for it! I’m a horrible procrastinator (or a master one, depending on how you look at it.) However, buying these is going to make future Eric look so fondly upon current Eric. When I make batches and batches of recipes for my holiday cookie boxes this year, I’m not going to have to spread my trays out onto every surface in my apartment including my couch. Instead, I’ll neatly stack them top of the other using these little tray spacers (affiliate link) I saw in some TikTok.

🔧 Product: Half-Sheet Tray Lids
I have mentioned these before but they are saving my ass (and so much plastic wrap and tin foil!) lately. For whatever reason these are like 50% cheaper on Nordic-Ware’s site compared to Amazon… anyone know why?

This Week’s Recipe

Sometimes I bake based on what’s in season. Sometimes a great idea will just hit me wham! and I have to make it. And sometimes I just need to get shit OUT OF MY FRIDGE.

This giant pop tart was inspired by a huge container of homemade blueberry-fig jam   that I had made to save some very ripe figs before a trip — and to use up the rest of the blueberry jam from testing these. So I made some rough puff pastry/ very flakey pie crust, rolled out two rectangles the size of my half sheet pan, sandwiched about two cups of jam between them, egg-washed the borders, pressed them down and trimmed them. 

I made a berry glaze by cooking down some frozen blueberries and then for the light blue squiggle made a lemon glaze and dyed it with barely a drop of gel food color so it would look like the “Wildberry” flavor Pop-Tart.

One Giant Wildberry Pop-Tart

Ingredients