No-Melt Desserts For Humid Rooftop Book Club Picnic

Got summer heat? No worries! This collection of no-melt desserts is perfect for your humid rooftop book club picnic. Whether you’re craving something fruity, creamy, or chocolaty, we’ve got sweet treats that will stay delicious without melting away under the sun. Plus, we’ll throw in a handy “Tools and Supplies Needed” section to make your prep a breeze. Let’s keep things cool and tasty!

Tools and Supplies Needed:

• Mixing bowls
• Measuring cups and spoons
• Spatula
• Whisk or electric mixer
• Baking sheets or serving trays
• Cutting board and knife (for fruit)
• Reusable containers or cupcake liners
• Chilling space (refrigerator or cooler with ice)

**Lemon Olive Oil Tea Cakes**

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Lemon Olive Oil Tea Cakes are a delightful treat perfect for a sunny rooftop picnic. Their light, citrusy flavor is beautifully complemented by the richness of olive oil, making for a moist and tender cake. Simple to make, these cakes bring a refreshing touch that won’t melt away in the heat, making them ideal for gatherings.

The combination of lemon zest and olive oil adds a unique twist, appealing to both citrus lovers and those who enjoy a subtle savory note. With just a few ingredients and a straightforward method, these tea cakes are sure to impress your book club with their flavor and elegance.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Baking pan (mini cake or muffin tins)
• Parchment paper (if desired)
• Cooling rack

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 2 large eggs
• 1/4 cup milk
• Zest of 1 lemon
• Juice of 1 lemon

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour the baking pan or line it with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the granulated sugar and olive oil until well combined. Add the eggs one at a time, mixing thoroughly. Stir in the milk, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, let the cakes cool in the pan for a few minutes before transferring them to a cooling rack. Serve them at room temperature, possibly drizzled with a light lemon glaze for extra zest.

**Chocolate-Dipped Biscotti**

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Chocolate-dipped biscotti are the perfect sweet treat for your rooftop book club picnic. These crunchy, twice-baked cookies boast a delightful blend of flavors, including almonds and dark chocolate, creating a satisfying snack that pairs wonderfully with coffee or tea. They are easy to make and transport, ensuring you can enjoy them without the worry of melting or mess.

The texture of biscotti is uniquely crisp, making them ideal for dipping. The chocolate coating adds a rich layer of flavor that contrasts beautifully with the nutty biscotti. Not only are they delicious, but they also have a homemade charm that’s sure to impress your friends!

Tools and Supplies Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric mixer (optional)
• Measuring cups and spoons
• Cooling rack

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup sliced almonds
• 1 cup dark chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In another bowl, beat together sugar and eggs until light and fluffy. Mix in vanilla and almond extracts.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in sliced almonds.
5. Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
6. Bake the Logs: Bake for 25 minutes or until the logs are lightly golden. Let them cool for about 10 minutes, then slice each log diagonally into 1-inch thick pieces.
7. Second Bake: Lay the biscotti pieces cut-side down back on the baking sheet. Bake for another 10-15 minutes until crisp. Cool completely on a wire rack.
8. Dip in Chocolate: Melt the chocolate chips in the microwave or over a double boiler. Dip one end of each biscotti in the chocolate and place on parchment to set.

**No-Bake Fig & Date Bars**

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No-bake fig and date bars are a delightful treat that’s perfect for a warm rooftop picnic. These bars are chewy, slightly sweet, and packed with nutritious ingredients. They’re simple to whip up and require no baking, making them an easy choice for any gathering.

The combination of figs and dates provides a natural sweetness that pairs wonderfully with the crunch of nuts and the hearty texture of oats. Plus, they hold up well even in humid weather, so you can enjoy them without worry!

Tools and Supplies Needed

• Food processor
• 9×9 inch baking dish
• Parchment paper
• Mixing bowl
• Spatula

Ingredients

• 1 cup dried figs, stems removed
• 1 cup pitted dates
• 1 cup rolled oats
• 1/2 cup chopped nuts (like almonds or walnuts)
• 1/4 cup honey or maple syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Dish: Line a 9×9 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. Blend the Base: In a food processor, combine the dried figs, dates, oats, nuts, honey, salt, and vanilla extract. Pulse until the mixture is well combined and forms a sticky dough.
3. Press into the Dish: Transfer the mixture into the prepared baking dish. Use a spatula or your hands to press it down firmly and evenly.
4. Chill: Cover the dish and place it in the refrigerator for at least 1-2 hours to set.
5. Slice and Serve: Once set, lift the bars out of the dish using the parchment overhang. Cut into squares and enjoy!

**Mini Berry Hand Pies**

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Mini berry hand pies are a delightful treat perfect for a rooftop picnic. These little pastries are filled with a mix of fresh berries, bringing a burst of flavor in every bite. They’re sweet, slightly tangy, and offer that wonderful flaky crust that makes them irresistible. Plus, they’re simple to make and can be enjoyed without any fuss, making them an ideal choice for warm, humid days.

These hand pies are not only delicious but also portable, allowing everyone at your book club to enjoy them easily. With just a few ingredients and minimal prep time, you’ll have a charming dessert that’s sure to impress. Let’s gather our tools and ingredients to whip up these tasty treats!

Tools and Supplies Needed

• Mixing bowl
• Rolling pin
• Baking sheet
• Parchment paper
• Knife or pastry cutter
• Oven

Ingredients

• 1 package of pie crusts (store-bought or homemade)
• 2 cups mixed berries (strawberries, blueberries, raspberries, etc.)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• Pinch of salt

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mixed berries, sugar, cornstarch, vanilla extract, and a pinch of salt. Stir gently to coat the berries evenly.
3. Roll out the pie crusts on a floured surface and cut them into squares or circles, about 4-5 inches wide.
4. Place a tablespoon of the berry mixture in the center of each pie crust piece. Fold the crust over to create a pocket and seal the edges with a fork.
5. Beat the egg and brush it over the top of each hand pie for a golden finish.
6. Bake in the preheated oven for 20-25 minutes, or until golden brown.
7. Let them cool slightly before serving, and enjoy these mini hand pies warm or at room temperature!

**Cardamom Oat Cookies**

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These Cardamom Oat Cookies are a delightful twist on classic oatmeal cookies. With a warm spice from cardamom and a chewy texture from oats, they make a perfect treat for any gathering. Plus, they’re easy to whip up, making them a great option for your rooftop picnic.

With just a handful of ingredients, you can create cookies that are both satisfying and aromatic. The combination of sweet and spicy flavors will have everyone reaching for seconds. Enjoy the simplicity of baking these cookies while mingling with friends!

Tools and Supplies Needed

• Baking sheet
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Cooling rack

Ingredients

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine the rolled oats, flour, brown sugar, granulated sugar, baking soda, salt, and ground cardamom. Stir until combined.
3. Cream Butter and Sugar: In another bowl, beat the softened butter until creamy. Add the egg and vanilla extract, mixing until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, stirring until just combined. Do not overmix.
5. Scoop and Bake: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.
6. Cool and Enjoy: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy your cookies fresh or store them in an airtight container for later!

**Shortbread Bookmark Cookies**

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Shortbread bookmark cookies are delightful treats that perfectly combine buttery goodness with a fun, bookish twist. These cookies are crisp and crumbly, making them a perfect companion for your favorite novel or a sunny picnic on the rooftop. Plus, they are quite simple to make, requiring only a few basic ingredients!

These cookies not only taste amazing, but they also add a playful touch to your book club gathering. With their unique bookmark shape, they are as charming as they are delicious. Enjoy the rich, buttery flavor with a hint of sweetness that perfectly complements your book discussions!

Tools and Supplies Needed

• Baking sheet
• Parchment paper
• Rolling pin
• Cookie cutter (rectangular or bookmark-shaped)
• Mixing bowl
• Spatula
• Cooling rack

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add in the vanilla extract and mix well.
4. In another bowl, whisk together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. Roll out the dough on a floured surface to about 1/4-inch thick. Use a cookie cutter to cut out bookmark shapes.
7. Place the cookies on the prepared baking sheet and bake for 12-15 minutes or until the edges are lightly golden.
8. Let the cookies cool on a rack before serving. Enjoy your shortbread bookmarks with a good book and great company!

**Ginger Peach Crumble Cups**

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These Ginger Peach Crumble Cups are the perfect treat for a warm rooftop picnic. They combine the sweet and juicy flavors of fresh peaches with a hint of spicy ginger, all nestled under a crunchy crumble topping. Not only do they taste great, but they’re also super simple to whip up, making them a favorite for any casual gathering.

The delightful combination of textures—soft peach filling and crispy crumble—creates a satisfying bite. Plus, they can be made ahead of time and served chilled or at room temperature, making them ideal for those humid days. Enjoy them in cute cups for a fun presentation that your book club will love!

Tools and Supplies Needed

• Mixing bowl
• Measuring cups and spoons
• Baking dish or cups
• Spoon for serving

Ingredients

• 4 ripe peaches, diced
• 1 tablespoon fresh ginger, grated
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions

1. Prepare the Filling: In a mixing bowl, combine diced peaches, grated ginger, brown sugar, lemon juice, and vanilla extract. Toss until well mixed and set aside.
2. Make the Crumble: In another bowl, mix rolled oats, flour, granulated sugar, cinnamon, and melted butter. Stir until the mixture is crumbly.
3. Assemble the Cups: Preheat your oven to 350°F (175°C). In your baking dish or cups, layer the peach mixture on the bottom and top it with the crumble mixture.
4. Bake: Place in the oven and bake for 25-30 minutes, or until the crumble is golden brown and the peaches are bubbling.
5. Cool and Serve: Let the cups cool for a few minutes before serving. They can be enjoyed warm or at room temperature!

**Tahini Swirl Brownies**

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Tahini swirl brownies are a delightful twist on the classic chocolate brownie. These brownies are rich and fudgy, with a nutty flavor that comes from the tahini, which adds depth and creaminess. The method is straightforward, making it perfect for both beginner and seasoned bakers.

These brownies are not only easy to whip up but are also a crowd-pleaser. The combination of chocolate and tahini creates a unique flavor profile that’s sure to impress your friends at your rooftop picnic.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Rubber spatula
• 8×8 inch baking pan
• Parchment paper
• Measuring cups and spoons
• Oven

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup tahini
• 1/4 cup chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal later.
2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.
3. Mix in the cocoa powder, flour, and salt until just combined. Do not overmix!
4. Pour half of the brownie batter into the prepared pan. Dollop tahini over the batter and swirl it using a knife or toothpick. Pour the remaining batter on top and repeat the swirling process.
5. If using, sprinkle chocolate chips on top. Bake for 20-25 minutes, or until a toothpick comes out clean.
6. Let the brownies cool completely in the pan before lifting out using the parchment paper. Cut into squares and serve.

**Earl Grey Tea Loaf Slices**

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This Earl Grey Tea Loaf is a delightful treat perfect for a rooftop book club picnic. Infused with the aromatic flavors of bergamot, it offers a subtle and refreshing taste that pairs wonderfully with tea. The loaf is simple to make, requiring minimal ingredients and effort, making it an ideal choice for those warm, humid days when you want to keep your desserts light and portable.

The moist texture and unique flavor of this tea loaf will impress your friends while you enjoy a relaxing afternoon together. It’s a lovely way to elevate your picnic spread without the worry of melting or messy desserts.

Tools and Supplies Needed

• Loaf pan
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Cooling rack

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup brewed Earl Grey tea, cooled
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the brewed Earl Grey tea and vanilla extract, combining until smooth. If desired, fold in the lemon zest for an extra flavor boost.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

**Raspberry Almond Polenta Cakes**

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These Raspberry Almond Polenta Cakes are a delightful addition to any rooftop picnic. They combine the nutty flavor of almond meal with the subtle sweetness of raspberries, resulting in a treat that is both light and satisfying. The unique texture of polenta adds a lovely twist that sets these cakes apart.

Simple to make, these cakes require minimal ingredients and can be whipped up quickly. They hold their shape well, making them perfect for a warm day outdoors. Your friends will love the combination of flavors, and you’ll appreciate how easy they are to prepare!

Tools and Supplies Needed

• Mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• 9-inch round cake pan or muffin tin
• Oven

Ingredients

• 1 cup polenta
• 1 cup almond meal
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (plus extra for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour the cake pan or muffin tin.
2. In a large mixing bowl, combine polenta, almond meal, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry mixture, stirring until well combined. Fold in the raspberries gently.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pan for 10 minutes before transferring to a wire rack. Top with additional raspberries before serving.

**Peanut Butter Pretzel Bites**

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Peanut Butter Pretzel Bites are the perfect combination of salty and sweet, making them a delightful treat for any gathering. These snacks are simple to whip up and require no baking, allowing you to spend more time enjoying the company of your friends at your rooftop picnic.

With a crunchy pretzel exterior and a creamy peanut butter filling, these bites are not only tasty but also incredibly satisfying. They’re a fun finger food that pairs perfectly with a book and a warm afternoon sun. Plus, they’re easy to transport, making them ideal for your book club picnic!

Tools and Supplies Needed

• Mixing bowl
• Spoon or spatula
• Baking sheet
• Parchment paper

Ingredients

• 2 cups mini pretzels
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup chocolate chips
• 1 tablespoon coconut oil (optional)

Instructions

1. Prepare the Peanut Butter Filling: In a mixing bowl, combine peanut butter and powdered sugar until smooth. If the mixture is too thick, add a bit more peanut butter.
2. Form the Bites: Take about a teaspoon of the peanut butter mixture and form it into a small ball. Place the ball between two pretzels and gently press them together. Repeat until all filling is used.
3. Melt the Chocolate: In a microwave-safe bowl, melt chocolate chips and coconut oil (if using) in 30-second intervals, stirring in between until smooth.
4. Coat the Bites: Dip each filled pretzel bite halfway into the melted chocolate, then place them on a lined baking sheet. Allow excess chocolate to drip off.
5. Set the Bites: Chill the pretzel bites in the refrigerator for about 30 minutes to let the chocolate harden. Once set, serve and enjoy your tasty treats!

**Coconut Macaroon Stacks**

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Coconut macaroon stacks are a delightful blend of chewy coconut and sweet goodness, making them a perfect choice for a rooftop picnic. These treats are simple to whip up and pack a punch of flavor without the worry of melting under the sun. They bring a tropical twist to any gathering, creating smiles with every bite.

The taste is sweet, nutty, and fulfilling, with a chewy texture that contrasts beautifully with a light crunch on the outside. Plus, they are gluten-free and require just a handful of ingredients, making them a breeze to prepare. Your friends will love indulging in these tasty coconut treats!

Tools and Supplies Needed

• Baking sheet
• Parchment paper
• Mixing bowl
• Whisk
• Spatula

Ingredients

• 2 ½ cups shredded coconut
• ¾ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• ¼ teaspoon salt
• 1 cup chocolate chips (optional, for drizzling)

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until fully combined.
3. In another bowl, whisk the egg whites until soft peaks form, then gently fold them into the coconut mixture.
4. Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
5. Bake for 15-20 minutes, or until the tops are golden brown. Allow them to cool completely on the baking sheet.
6. If desired, melt chocolate chips and drizzle over the cooled macaroons before serving.

**Pumpkin Spice Granola Bars**

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Pumpkin spice granola bars are the perfect treat for a rooftop picnic, especially when the weather is warm and humid. These bars offer a delightful mix of sweetness and spice, with flavors that remind you of cozy fall days. They are simple to make and require no baking, ensuring you can whip them up quickly without worrying about the heat.

These granola bars combine wholesome oats, crunchy nuts, and the warm essence of pumpkin spice. The result is a chewy texture with a satisfying crunch that makes them a great snack option for your book club gathering. Plus, they’re easy to pack and share!

Tools and Supplies Needed

• Mixing bowl
• Spatula or wooden spoon
• Measuring cups and spoons
• 9×9-inch baking pan
• Parchment paper

Ingredients

• 2 cups rolled oats
• 1/2 cup pumpkin puree
• 1/4 cup honey or maple syrup
• 1/2 cup almond butter or peanut butter
• 1/4 cup brown sugar
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (e.g., walnuts, almonds)
• 1/2 cup dried cranberries or raisins

Instructions

1. Prepare the Pan: Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Mix Ingredients: In a large mixing bowl, combine rolled oats, pumpkin puree, honey, almond butter, brown sugar, pumpkin spice, and salt. Stir until well mixed.
3. Add Mix-ins: Fold in the chopped nuts and dried fruit until evenly distributed.
4. Press Mixture: Transfer the mixture to the prepared baking pan and press down firmly to create an even layer.
5. Chill: Refrigerate for at least 1-2 hours to set. Once set, lift the bars out using the parchment paper and cut into squares or rectangles.

**Apple Cider Doughnut Muffins**

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Apple Cider Doughnut Muffins are a delightful twist on the classic autumn treat. These muffins are moist and flavorful, with a warm spice blend that makes each bite feel like a cozy hug. The taste of apple cider shines through, making them perfect for any picnic, especially on a humid rooftop where you want something sweet but not heavy.

Not only are these muffins easy to whip up, but they also transport well, making them an ideal choice for sharing with friends. The combination of cinnamon and sugar on top adds a delightful crunch, making them irresistible. Pair these with your favorite warm drink, and you have the perfect picnic snack!

Tools and Supplies Needed

• Mixing bowls
• Muffin tin
• Whisk
• Measuring cups and spoons
• Cooling rack

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsweetened applesauce
• 1 cup apple cider
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar (for topping)
• 1 tablespoon ground cinnamon (for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with paper liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In another bowl, mix the granulated sugar, brown sugar, applesauce, apple cider, egg, and vanilla extract until well combined. Stir in the melted butter.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. While the muffins are baking, mix the granulated sugar and cinnamon together in a small bowl for the topping.
8. Once the muffins are done, let them cool for a few minutes before removing them from the tin. While still warm, roll the tops in the cinnamon-sugar mixture.
9. Allow the muffins to cool completely on a wire rack before serving.

**Dark Chocolate Sea Salt Bark**

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Dark Chocolate Sea Salt Bark is a simple and delightful treat, perfect for warm weather picnics. The rich, smooth dark chocolate pairs beautifully with the crunch of nuts and a sprinkle of sea salt, creating a sweet and savory flavor profile that everyone will love. This recipe is incredibly easy to whip up, requiring minimal ingredients and effort, making it a go-to choice for your rooftop book club gathering.

The beauty of this bark lies in its versatility. Feel free to mix and match your favorite nuts or even add dried fruits for an extra twist. Just melt the chocolate, spread it out, sprinkle your toppings, and let it set. It’s that easy!

Tools and Supplies Needed

• Double boiler or microwave-safe bowl
• Baking sheet
• Parchment paper
• Spatula
• Knife or chocolate cutter

Ingredients

• 2 cups dark chocolate chips
• 1 cup mixed nuts (almonds, peanuts, pecans)
• 1 teaspoon sea salt

Instructions

1. Melt the Chocolate: Using a double boiler or microwave, melt the dark chocolate chips until smooth. If using a microwave, heat in 30-second intervals, stirring in between.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper for easy removal.
3. Spread the Chocolate: Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer with a spatula.
4. Add Toppings: While the chocolate is still warm, sprinkle the mixed nuts and sea salt evenly over the surface.
5. Cool: Allow the chocolate to cool at room temperature for about 30 minutes, or until fully set. For quicker results, you can refrigerate it for about 15 minutes.
6. Break into Pieces: Once set, break the chocolate into pieces using your hands or a knife. Serve and enjoy!