Dan Langan (@dan.langan)

Chocolate Whoopie Pies from short and sweet!! My new cookbook is filled with easy recipe, mixed by hand.

Spiced Pumpkin Whoopie Pies from Short and Sweet! Whoopie pies are little cake sandwiches, baked like cookies, and are fast and easy! You can scoop the batter onto the sheet tray, but using a sandwich bag with the corner cut off makes the process even easier. The batter and cream cheese frosting are mixed by hand, making this recipe easy as can be. Find this recipe in Short and Sweet. It’s out on October 6th and you can preorder now with the info in my bio. Anyone who preorders will get an invite to an exclusive live virtual baking class with me. See ya there!#pumpkin #whoopiepie #shortandsweet

SHORT AND SWEET is all about easy bakes with minimal equipment & ingredients. It’s out on October 6th! Get your copy (signed copies too!) at the link in my bio 🧁

Fluffy, chewy, golden brown and buttery garlic knots can be baked in a flash. These are made with greek yogurt and mixed by hand, so there's no waiting for them to rise. Just roll, twist and dunk in parmesan cheese before baking and showering with garlic butter. They're from my Short and Sweet, my new cookbook which is out in the fall. 👉If you COMMENT ‘COOKBOOK’ I’ll send you the info to preorder a copy of Short and Sweet. I had a blast developing recipes and writing this book, and I cannot wait for you to bake from it. Short and Sweet-75 Simple Recipes to Bake Without a Stand Mixer, is on sale on October 6th and available for preorder now. Every recipe in Short & Sweet features a brief list of accessible ingredients (no specialty flour here!) and minimal tools (all you need is a bowl and a whisk!) so you can save time and money. We’ll make melt in your mouth butter cakes with silky frosting, chewy pizza and soft pretzels and even ice cream, all without special equipment or fancy ingredients. Learn how to mix cheesecake, buttercream, cookies, sherbet and yeast doughs quickly and easily by hand for recipes that deliver on flavor and texture.

If your sugar and flour flies out of your mixer bowl when mixing, give this a try! #baking #mixer #buttercream

Bake a rich, dense and chewy brownie using a combo of chocolate, cocoa and brown sugar. Almond flour makes these naturally gluten free! From my new book, SHORT AND SWEET, out in October and available for preorder. Comment ‘Cookbook’ and I’ll send you the info. Almond Crunch Brownies 10 tablespoons (140 g) unsalted butter 1 cup (190 g) semisweet chocolate chips 1½ cups (330 g) lightly packed brown sugar ¾ cup (70 g) Dutch-process cocoa powder 3 large eggs, at room temperature 2 teaspoons vanilla extract 1½ teaspoons fine salt 1½ cups (150 g) ultra fine almond flour ¾ cup (85 g) sliced raw almonds -Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9-inch square pan, then line with a sheet of parchment paper that overhangs the edges on two sides. -In a medium microwave-safe bowl, combine the butter and about half of the chocolate chips. Heat at full power in 30-second increments, stirring well with a rubber spatula after each, until melted, about 90 seconds total (a few remaining bits of chocolate are okay). - Add the brown sugar, cocoa powder, eggs, vanilla, and salt to the bowl and whisk until combined. Continue whisking vigorously until shiny and glossy, about 30 seconds. - Add the almond flour and stir with a rubber spatula for 30 seconds until the batter is glossy and thick. Scrape the batter into the prepared pan. Smooth the top and sprinkle with the sliced almonds and remaining chocolate chips and press them into place. -Bake for 36 to 39 minutes, or until puffed and a toothpick inserted near the center comes out with fudgy crumbs but no raw batter attached. Allow to cool completely in the pan, about 1 hour, then use the parchment to remove from the pan. Cut into 16 squares. Store leftovers in an airtight container at room temperature for up to 3 days.

A simple way to frost a cake with a flat top, sharp edge, and straight sides is to frost it upside down! Assemble your cake on a cake board...Fill and crumb coat your cake and then chill it. Spread a generous layer of buttercream on top and spread as level as possible. Lay a piece of parchment over top without any air bubbles and then place a flat board that is larger than the cake over top of the parchment. Place one hand on the cake board and the other on the flat board and flip the cake over! The round cake board will now be on top. Frost the sides as you normally would, keeping the bench scraper flat to achieve a straight side. Smooth as needed. Chill the cake, still upside down, until the buttercream is firm. Flip the cake right side up, remove the board and peel off the parchment. #cakedecorating #layercake

This vanilla butter is a game changer to make flavorful soft pretzels at home! These are my hot and buttered soft pretzels from Short and Sweet and they're the homemade (tastier) version of a shopping mall pretzel! Here is the recipe for the VANILLA BUTTER 3 tablespoons unsalted butter, melted 3/4 teaspoon vanilla extract -Combine in a bowl and brush over warm soft pretzels. Will coat 6 pretzels. 👉COMMENT ‘COOKBOOK’ and I’ll send you the info to preorder Short and Sweet! Short and Sweet-75 Simple Recipes to Bake Without a Stand Mixer, is on sale on October 6th and available for preorder now. Every recipe in Short & Sweet features a brief list of accessible ingredients (no specialty flour here!) and minimal tools (all you need is a bowl and a whisk!) so you can save time and money. #softpretzels #baking

No-Rise Garlic Knots are from my new cookbook, SHORT AND SWEET! They’re made with greek yogurt and mixed by hand, so there's no waiting for them to rise. Just roll, twist and dunk in cheese before baking and showering with garlic butter. 👉checkout the link in my bio to preorder Short and Sweet! I had a blast developing recipes and writing this book, and I cannot wait for you to bake from it. Short and Sweet-75 Simple Recipes to Bake Without a Stand Mixer, is on sale on October 6th and available for preorder now.

Turn up the flavor in your peanut butter cookies by adding instant coffee! It’ll enhance the toasty, nutty flavors in the peanut butter and make your cookies more delicious! These Olive Oil Monster Cookies from my new cookbook, Short and Sweet, are thick and chewy. Packed with oats and brown sugar and made with olive oil, they are a peanut butter lovers dream. SHORT AND SWEET-75 Simple Recipes to Bake Without a Stand Mixer, is on sale on October 6th and available for preorder now. Each recipe in Short & Sweet features a brief list of accessible ingredients and minimal tools (all you need is a bowl and a whisk!) We’ll bake melt in your mouth butter cakes with silky frosting, crusty breads and even ice cream, all without special equipment or fancy ingredients. Learn how to mix cheesecake, buttercream, cookies, sherbet and yeast doughs quickly and easily by hand, for recipes that deliver on flavor and texture. #baking #peanutbutter #cookies #monstercookies

Anyone else love kneading dough by hand? It can be tricky, especially when the dough is sticky, because you'll be tempted to keep adding flour. In my kitchen I prefer to work with more hydrated dough ( ie. less flour,) because I have found that moister dough makes softer bread. I've gotten into the habit of greasing my work surface with oil before kneading to keep the dough from sticking without adding a ton of extra flour. Give this kitchen trick a try the next time you knead dough and bake bread! #bread #dough #sourdough #kneading

Pound cakes, loaf cakes and quick breads all have that characteristic split on top that makes them look classically homemade! This is my favorite technique for achieving the perfect crown and cracking down the center of a loaf cake. I spray a bowl scraper/bench scraper with non-stick baking spray and press it into the center of the batter, about 1" deep. Pull up the scraper to leave behind a line of oil down the center of the batter. This oil prevents a crust from forming in that spot and encourages the cake to split in a clean line. Same idea as scoring bread dough before baking- you're telling the loaf what to do and where to split. Give this a try!#baking #loafcake #poundcake #cake #bananabread

If you bake cupcakes and they have too high a crown then give this trick a try! While the cupcakes are just out of the oven and still in the pan, use a flat silicone spatula (or something similar,) and gently press down on the cupcakes. This needs to be done while the cupcakes are in the pan so that they don't smush or expand outwards. I've baked tons of cupcakes over the years, and some recipes just bake with more of a dome than others. Is this a big deal or a recipe fail? Not at all, in fact, some people like the look of a domed cupcake. If you are decorating the cupcakes and want a flat surface then this is the time to give this technique a try! #baking #cupcake #redvelvet

Replying to @Ryan Brown SILKY CHOCOLATE FROSTING This recipe is easier than making chocolate Swiss buttercream! Adding melted semi sweet chocolate for a rich and creamy frosting. 3 cups (360 grams) confectioners sugar ⅓ cup boiling water 4 sticks (454 grams) unsalted butter, room temperature ⅛ teaspoon fine salt 2 teaspoon vanilla ¼ cup (65 grams) heavy cream 1 1/4 cups (240 g) semisweet chocolate chips, melted Add the confectioners sugar and boiling water to a bowl or large measuring cup and stir with a whisk until the sugar dissolves. Set aside to cool for 5 minutes. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium high speed until smooth and creamy, about 5-7 minutes. Scrape the bowl and paddle well then add the vanilla and salt and mix on medium for another minute. Lower the mixer to stir speed and gradually mix in the warm sugar syrup. Once all of the syrup has been added, stop and scrape the bowl and then mix again on medium speed for 2-3 minutes until fluffy. With the mixer on low, add the heavy cream, then beat on medium for a minute to combine. Add the melted chocolate and mix on medium for another minute. The buttercream will be light and fluffy and ready to use. To smooth the buttercream and remove air bubbles- Scoop about one cup of the buttercream into a microwave safe bowl and heat in the microwave until melted, about 10-12 seconds. Add the melted butter cream back into the mixer bowl and stir vigorously with a rubber spatula to combine. Continue stirring until the frosting is smooth and ‘condensed’ with less air bubbles and a silkier appearance. Will frost 24+ cupcakes or fill/frost an 8"/9" layer cake.

Marshmallow stuffed cookies are a guaranteed hit at Summer gatherings. Marshmallow cream (aka fluff,) is the trick to a gooey marshmallow center and is way better than stuffing a giant marshmallow into a cookie. Scoop out mounds of your favorite chilled cookie dough, shape into balls, and then make a tunnel in the center of the cookie. Fill with a few teaspoons of mallow cream based on the size of the cookie. The marshmallow will stay ooey-gooey even after baking. You can grab the recipe for these Marshmallow Stuffed S'mores Cookies in my new cookbook, SHORT AND SWEET!

I use this technique to make sure that a bundt cake doesn't stick to the pan. As soon as a bundt cake comes out of the oven, I cover and wrap the cake pan with aluminum foil. Lay a towel over the foil like I did in the video so that you don't burn your hands while wrapping the foil. This traps steam in the pan while the cake cools and helps to release any stuck areas from the sides of the bundt pan. Even when you generously grease a bundt pan, some recipes and certain pans will stick more than others. Bundt cake recipes that contain more sugar than flour by weight are prone to sticking, as are some of the super detailed pans with many cracks and crevices. What is your go-to method for a picture perfect bundt cake? #baking #bundtcake #cake

Crumb coating a cake makes it much easier to achieve a photo ready finish. One trick that I like to use is to thin down a scoop of buttercream until it is a yogurt consistency. I microwave about 3/4 cup of buttercream for 3-5 seconds and stir until it is smooth and soft. This allows you to easily spread a super thin layer on your cake that'll lock in the crumbs. If you've ever had a crumb coat make a mess of your cake or tear the cake surface, it's probably because you were using buttercream that was to thick. Try warming the buttercream to make a crumb coat quicker, easier and less messy.

Using taller cupcake liners is an easy way to bake cupcakes with a bakeshop look. Most grocery store cupcake liners are 1.25" tall. You can find 1.5" tall cupcake liners online, often in bulk and cheaper. This is also a great technique if you find that your favorite cupcake recipe often spills over in a shorter cupcake liner. #cupcake #baking #bakery

No more Bundt cakes that stick to the pan! To help a Bundt cake release, wrap the pan in foil as soon as it comes out of the oven. Place foil then a towel on top so that you can safely wrap the rim of the pan with the foil. Cool for 15-20 minutes. This traps steam and helps the cake release from the pan. Make sure to grease your pan generously according to the recipe. I like to use baking spray with flour, and coat the pan right before adding batter. #cake #bundtcake #baking

Cut a cake Like this for the perfect slice! Instead of cutting from the top, cut in from the side!

Season your buttercream to taste with more salt and vanilla as needed! Make those cakes and cupcakes taste their best with this simple step #cake #buttercream #baking

Layered Shortbread Cookies are a fun way to add color and variety to your holiday cookie spread. Start by rolling out shortbread dough on parchment paper to 1/8"-1/4" thick sheets and then chill the sheets until they firm up. Cut out a base and a topper (I used a scallop cutter for the base and a tree for the topper.) Use a very light brushing of water to attach the layers and bake just until the edges begin turning golden. Cool on the tray. #cookie #christmascookies #shortbread

A little connection on @Facebook Groups can bring you together for the holidays. I’m using groups to connect with the baking community and answer all of your hard-hitting baking questions this holiday season. #Facebookpartner

Baking a Caramel Apple Crumb Cake with @Harmless Harvest #harmlessharvestpartner CAKE 8 tablespoons (113 g) unsalted dairy or dairy-free butter, softened 1 cup (200 g) granulated sugar 2 tablespoons oil 2 teaspoons vanilla extract 2 1/2 teaspoons baking powder 1 teaspoon fine salt 1 large egg, room temp 1 large egg yolk, room temp 2 1/4 cups (295 g) all-purpose flour 1/2 cup (125 g) Harmless Harvest Vanilla Coconut Yogurt 3 tablespoons warm water 2 large tart baking apples, peeled if desired and diced into ¼” chunks CRUMB 1 cup (130 g) all-purpose flour 1/2 cup (110 g) lightly packed light brown sugar 1/2 teaspoon fine salt 1/4 teaspoon ground cinnamon 6 tablespoons (84 g) unsalted dairy or dairy-free butter, cubed and softened ⅓ cup your favorite caramel sauce for topping/serving Grease a 9” square pan and line with parchment paper. Preheat the oven to 350*F. Add the butter, sugar, oil, vanilla, baking powder and salt to your stand mixer bowl and beat on medium until fluffy, about 4-5 minutes. Scrape the bowl and mix for another 10 seconds. Add the egg and yolk and mix on medium until fluffy, about one minute. Add half of the flour and mix on low just until combined, then add the coconut yogurt and warm water and mix on low until combined. Add the remaining flour and mix on low until nearly combined, then add the apples and mix until blended. Transfer batter to the pan and smooth the top. Make the crumb by combining the flour, brown sugar, salt, cinnamon and cubed butter in a medium bowl. Mix and mash with your hands to work the butter into the dry ingredients until the mixture is blended and crumbly. Scatter the crumbs over the apple batter. Bake for 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool for about 45 minutes before slicing and topping with caramel sauce. #ad

DOUGH 2/3 cup (165 g) warm water (110-115*F) ½ cup (130 g) pumpkin puree 5 tablespoons (70 g) unsalted butter, melted 3 tablespoon (40 g) packed brown sugar 2 packages (14 g, 5 ½ teaspoons) instant yeast 1 teaspoon vanilla extract 3 cups plus 2 tablespoons (405 g) all purpose flour, plus more as needed 1 1/2 teaspoons fine salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon grated nutmeg -FILLING- 8 tablespoons (113 g) unsalted butter 1 cup (220 g)packed light brown sugar ¼ cup (65 g) pumpkin puree 1 1/2 tablespoons ground cinnamon 1 teaspoon vanilla extract 1 tablespoon all purpose flour 1/2 teaspoon ground ginger 1/4 teaspoon fine salt Pinch ground clove -PUMPKIN SYRUP- ¼ cup (65 g) pumpkin puree ¼ cup (65 g) warm water 3 tablespoon (40 g) lightly packed brown sugar -FROSTING- 3 Tablespoons (42 g) unsalted butter, melted 3/4 cup (90 g) powdered sugar 4 ounces (113 g) cream cheese, softened 1 teaspoon vanilla extract Small pinch fine salt 2 tablespoons (30 g) pumpkin puree #baking #cinnamonroll #pumpkin #pumpkinspice #pumpkincinnamonrolls

My Chocolate Ganache and Berries Cake made with @Harmless Harvest coconut yogurt will bring out the chocolate lover in anyone! Rich chocolate cake and smooth creamy ganache, made dairy-free thanks to Harmless Harvest! Get the recipe below Chocolate Yogurt Cake 3/4 cup steaming hot water 1/3 cup (30 g) dutch process cocoa powder ⅓ cup Harmless Harvest Coconut Yogurt 1 1/4 cups (155 g) all purpose flour 1 cup (200 g) white sugar 3/4 teaspoon baking soda Heaping 1/2 teaspoon fine salt 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon vinegar, white or cider Preheat oven to 350*F. Grease the bottom and sides of an 8” round cake pan and line the bottom with parchment. In a small bowl combine the hot water and cocoa powder with a whisk, then whisk in the yogurt, set aside. In a medium bowl whisk to combine the flour, sugar, baking soda, and salt. Add the yogurt/cocoa mixture, vegetable oil, vanilla and vinegar into the dry ingredients. Whisk to combine and then continue whisking vigorously for 20 seconds. Pour batter into the prepared pan. Bake for 34-38 minutes until a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan for 30 minutes and then remove from the pan and allow to cool completely on a cooling rack. Transfer cake to serving platter. Chocolate Ganache 1/2 cup Harmless Harvest Coconut Yogurt 1 tablespoon water 4 ounces semisweet chocolate, melted Combine the coconut yogurt and water in a small bowl and stir to combine. Microwave for 15 seconds to take off the chill. Add the yogurt/water mixture to the melted chocolate and stir with a spatula to combine. Refrigerate for 15-20 minutes and then stir until the ganache is at a spreadable consistency. Frost the cake and top with berries if desired. #Ad #harmlessharvestpartner

✨ Muffin glow-up alert! ✨ Baking with yogurt gives them that perfect crown and @Harmless Harvest dairy-free yogurt nails it every time! #harmlessharvestpartner Coconut Yogurt Blueberry Muffins MUFFINS 2 1/3 cups (305 g) all-purpose flour 3/4 cup (150 g) granulated sugar 2 teaspoons baking powder 1 teaspoon fine salt 1/2 teaspoon baking soda 2 large eggs, cold 3/4 cup (195 g) Harmless Harvest Vanilla Coconut Yogurt 2/3 cup (140 g) oil ¼ cup ice cold water 2 teaspoons vanilla extract Zest of ¼ orange 1 1/2 cups (240 g) fresh blueberries berries STREUSEL 3 tablespoons oats 3 tablespoons sugar 3 tablespoons flour 2 teaspoons oil Preheat the oven 400*F and line a muffin pan with 10 liners. Whisk the dry ingredients in a large bowl. In a separate bowl, whisk the wet ingredients and then stir into the dry, mixing just until combined. Fold in the berries and divide the batter between the 10 muffin liners. Combine the streusel ingredients in a small bowl and sprinkle over the muffins. Bake until a toothpick inserted into the muffins comes out with moist crumbs, 22-26 minutes. Cool for 5 minutes then remove from the pan. #ad #muffins #blueberrymuffins #dairyfree

Fluffy and flavorful cinnamon rolls start a rich and soft dough. I make mine with heavy cream instead of milk and a flour/water roux to push the hydration on the dough even higher. You've got to have a sticky dough if you want soft cinnamon rolls, and my favorite way to tame a sticky yeast dough is to refrigerate it. I press the finished dough into a square pan where it rests in the fridge overnight. Rolling a square of dough into a larger square is so much easier then starting from a ball of dough 🤯 Speaking of flavor, please use enough salt. Half a teaspoon of fine salt per cup of flour will do the trick. I use brown butter, a 1/4 teaspoon of instant coffee and a few tablespoons of milk powder in addition to the traditional ingredients in the cinnamon sugar filling. Pinching one side of the cinnamon roll closed seals the bottom of the roll so that the filling stays in place during baking. I like a lightly sweetened cream cheese frosting made with brown sugar, here's the recipe (btw, the full recipe for these outrageous cinnamon rolls is in my cookbook, BAKE YOUR HEART OUT) Cinnamon Roll Frosting 3 tablespoons unsalted butter, room temp 3 tablespoons light brown sugar, lightly packed 1 teaspoon vanilla Pinch fine salt 4 ounces cream cheese, room temp -Whip the butter, brown sugar, vanilla and salt on medium speed until fluffy, 2-3 minutes. Add the cream cheese and beat until fluffy and and sugar is dissolved, scraping the bowl as needed, about 2-3 minutes. Spread onto warm or cooled cinnamon rolls. Frosts a 9x9 pan of rolls. #cinnamonroll #cinnamonrolls #brunch #baking

Who says that banana bread needs to be dense and heavy!? Not on my watch😉 For a lighter 🍌bread with an airy crumb, give this method a try. Whisk the dry ingredients in a bowl and set them aside. Add the liquid ingredients and ripe bananas to your blender and blend on high for 15 seconds to aerate the mixture- just like a banana smoothie! Stir the liquids into the dry ingredients and bake according to your recipe. It’s a simple step that makes a big difference! Get the recipe for my CLOUD 9 BANANA BREAD, along with 100 others, in my debut cookbook BAKE YOUR HEART OUT, available for preorder at the link in my bio. Secure a spot to an invite-only virtual class w/me in the fall and get 3 bonus recipes emailed to you when you preorder. #bananabread #baking #bakingtips #bakinghacks

Creamy Dreamy Cheesecake Pie from BAKE YOUR HEART OUT ⭐️ Crust 1 2/3 cups (190 g) fine vanilla wafer crumbs-about 45 wafers 2 tablespoons (25 g) sugar 1/4 teaspoon fine salt 5 tablespoons (70 g) unsalted butter, melted Cheesecake filling 16 ounces (452 g) full-fat cream cheese, cut in cubes 3⁄4 cup (150 g) sugar 1/4 teaspoon fine salt 2 large eggs,room temp 2 large egg yolks,room temp 1/4 cup (60 g) heavy cream,room temp 1 tablespoon vanilla extract 1 1/2 teaspoons fresh lemon juice -Preheat the oven to 350F with rack in center. Butter just the bottom of a 9-inch pie pan and line with a circle of parchment. Combine the crust ingredients and press firmly into the pan, Bake 10 to 12 minutes or until feels set. Place the baked crust onto a rimmed baking sheet and set aside,Leave the oven on. To make the filling: In a large microwave-safe bowl, heat the cream cheese for 30 seconds. Stir with a rubber spatula, then heat for another 30 seconds. Stir/smear the cream cheese until it is nearly smooth, like mayonnaise. Heat for 10 more seconds and stir until no lumps remain. Add the sugar and salt and stir until smooth/shiny. In a separate bowl, whisk the eggs and yolks until completely homogeneous, then whisk in the cream, vanilla, and lemon juice. Use the spatula to stir the egg mixture into the cream cheese one-third at a time, mixing till smooth. Pour the filling into the warm crust. Lower the oven temperature to 325F. Place the cheesecake on its baking sheet on the center rack and carefully pour very hot water into the baking sheet to make a 1⁄2- inch- deep water bath. Bake for 50 to 60 minutes, until the outer 2 1⁄2 or 3 inches of the cheesecake is set and the inner portion wobbles like jelly. The internal temperature at the center of the cheesecake should be 150F to 160F. Turn off the oven and let the cheesecake stand in the oven with the door open just a bit for 45 minutes. Lift the pan out of the water bath, place the cheesecake on a wire rack. Cool the cheesecake then cover with an inverted plate and refrigerate for at least 6 hours or overnight. THIS RECIPE AND 100 OTHERS IN BAKE YOUR HEART OUT! AVAILABLE AT THE LINK IN MY BIO.