The One-Bowl Baker: Easy, Unfussy Recipes for Decadent Cakes, Brownies, Cookies and Breads, written by Stephanie Simmons, features 60 fun and delicious recipes with minimal dishes and steps. A few highlights include Black Forest Cookies, Cinnamon Streusel Apple Butter Bars, Caramel Pear Hand Pies, Double Chocolate Cobbler, and Tomato Galette with Asiago and Gouda. I will also be sharing her recipe for Rich Chocolate Granola following the review.
Disclosure: I received this book from Page Street Publishing in exchange for my honest review. All opinions and statements are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Stephanie Simmons developed a passion for cooking from her mother and grandmother. She started her blog, Blue Bowl Recipes, in August 2017 as a way to share favorite recipes and this love of food with others. Her work has also been featured in Midwest Living and Better Homes & Gardens.
Stephanie is currently based in Madison, Wisconsin with her husband. This is her first cookbook.
The One-Bowl Baker
Stephanie begins The One-Bowl Baker with a short introduction and guide on how to use the book. She has written the recipes in a way to decrease the amount of work and dishes in every possible step. This makes them especially perfect for those with minimal counter space and time.
As the title states, all the recipes come together with a single large mixing bowl (though you may need to rinse it to add a finishing touch or glaze on a handful of the recipes).
Novice bakers will particularly find the Baking Basics section helpful with notes on reading the recipe, working with butter, measuring flour, modifications, and more.
Chapters are divided according to the following: Cookies for All Occasions; Blondies, Brownies and Bars; Celebratory Cakes and Pies; Crisps, Cobblers and a Pandowdy; Breakfast and Brunch Bites; Savory Bakes; and Finishing Touches. The contents have a list of the included recipe with page number for easy reference.
Stephanie also provides the beautiful photography. Every recipe is paired with a full-page photo of the finished dish. Titles are written in English. Measurements are listed in US Customary and Metric. Each treat has a headnote with background information, helpful tips and tricks, serving size, and pairing ideas.
Rich Chocolate Granola
The One-Bowl Baker has so many great breakfast and brunch options! It has been a few years since I have made homemade granola and this Rich Chocolate Granola is definitely a new favorite.
Like most of the recipes in the book, everything comes together with just a little prep. The longest part is allowing the mixture to cool after baking.
Rolled oats are tossed with shredded coconut, cocoa powder, salt, turbinado sugar, and chopped pecans in a large bowl. The mixture is then well-coated in olive oil, maple syrup, and vanilla.
The granola is arranged in a single layer on a parchment-lined baking sheet and baked for about 25 minutes, with a light tossing halfway through to keep the edges from over-cooking. For a final touch, chocolate chips are sprinkled across the top and baked for a couple more minutes to melt slightly.
After removing from the oven, add a little more turbinado sugar and flaky sea salt, then allow to rest at room temperature for 1-2 hours to set.
Since it can be stored for up to two weeks at room temperature, this Rich Chocolate Granola is an easy option for homemade gifts.
Stephanie notes to make this recipe gluten-free and vegan, use certified gluten-free oats and dairy-free chocolate.
Use old-fashioned whole rolled oats. Other types will not develop the light crisp texture.
I also made the Two Outrageously Huge Chocolate Chip Cookies, Funfetti Blondies with White Chocolate Ganache, Super-Thick Brown Butter Brownies, and Best Homemade Soft Pretzels.
The Two Outrageously Huge Chocolate Chip Cookies were exactly as the title describes them! This recipe is perfect for when you just want to bake a couple (of huge) cookies. The dough can even be prepared ahead of time, frozen, and baked straight from the freezer.
I think the Funfetti Blondies with White Chocolate Ganache were my personal favorite. The blondies are packed with sprinkles and a birthday cake-like flavor, then finished with a drizzle of white chocolate ganache before serving.
The Super-Thick Brown Butter Brownies were another great option for those chocolate cravings. I love the use of the brown butter to add even more flavor. The results are thick, fudgy squares with a light crinkly crust. It all comes together with only eight ingredients too!
The Best Homemade Soft Pretzels recipe comes from the savory section. Pieces of an easy, yeast-based dough are twisted and formed into the iconic pretzel shape, briefly boiled in baking soda, and baked until golden. We topped the pretzels with salt and paired them with a beer cheese dip, but they can also be coated in cinnamon sugar for a more sweet option.
The One-Bowl Baker is a great pick for those looking for both sweet and savory treats with minimal dishes and prep. Many of the recipes come together in 30 minutes to 1 hour. There are plenty of options for every season too.
Most of the ingredients are readily available in the average American grocery store. A few items that may require further searching include dulce de leche, lemon basil, apple butter, and key limes.
Rich Chocolate Granola Recipe
Excerpt from The One-Bowl Baker
Rich Chocolate Granola
- 1 1/2 cups (150 grams) old-fashioned whole rolled oats
- 1/3 cup (32 grams) shredded coconut (Stephanie prefers sweetened)
- 1/4 cup (20 grams) cocoa powder
- 1/8 teaspoon salt
- 1/4 cup (52 grams) raw turbinado sugar divided
- 1/2 cup (58 grams) roughly chopped pecans
- 1/3 cup (80 milliliters) olive oil
- 3 tablespoons (45 milliliters) real maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) milk chocolate chips
- Flaky sea salt (optional; Stephanie loves Maldon brand)
- Preheat the oven to 325˚F (165˚C). Line a large baking sheet with parchment paper.
Make the Granola:
- In a medium mixing bowl, stir together the oats, coconut, cocoa powder, salt, 2 tablespoons (26 grams) of the turbinado sugar and pecans.
- Measure the olive oil into a 1-cup (240 milliliter) glass measuring cup, add the maple syrup and vanilla and whisk. Add this to the dry ingredients, and stir until everything is well combined.
- Spread the granola onto the prepared baking sheet in an even layer, and bake for 25 minutes, tossing the granola about halfway through to prevent over-browning around the edges.
- Remove the baking sheet from the oven. Evenly sprinkle the chocolate chips over the granola, and return to the oven for 2 to 4 minutes, or until the chocolate is melty.
- Remove from the oven and sprinkle the remaining turbinado sugar and some flaky sea salt.
- Let the granola stand at room temperature for 1 to 2 hours so it can cool and the granola clusters can set.
- If you don't care about having as many of those defined clusters, enjoy warm! Definitely let it cool though, before putting it in a storage container.
Serve and Store:
- Store leftover granola in an airtight container or glass mason jar at room temperature for up to 2 weeks.