From the Kitchen at Hedgehog: Two Summer Favorites

Every summer, we head north to a log house perched above Spirit Lake. Years ago, when we first found it, my mom—Grandy to us—turned to my daughter Ashlyn, who was in kindergarten at the time, and asked what we should name it. Ashlyn had just read a book about a hedgehog, and without missing a beat, she said, “Hedgehog.” And just like that, it stuck.

Hedgehog has become the heart of our family’s summers. Lacey and Ashlyn have been coming since they were just 5 and 7, and now Finley, our golden retriever, comes too—paws on the dock, always the first in the water. Spirit Lake is a simple, rustic, beautiful place where time stands still and the days somehow fly by while doing nothing at all.

One of our favorite traditions has always been baking together. Each summer, we try new recipes. If we love one enough, it earns a place in our recipe box—and a new name with “Hedgehog” in the title. It’s our little stamp of approval.

Before we get to the recipes, I’m also including the perfect playlist for a summer baking day at the lake. It’s what we put on in the kitchen at Hedgehog—windows open, flour dust in the air, and Finley napping on the rug.

Porch Afternoons at Hedgehog: The Playlist

Slow country, soft folk, and a few nostalgic favorites—this is the soundtrack to our quiet summer afternoons at the lake.

Listen on Spotify:   Porch Afternoons at Hedgehog

A few of our favorites:

• “Harvest Moon” – Neil Young

• “Carolina in My Mind” – James Taylor

• “Tennessee Whiskey” – Chris Stapleton

• “Magnolia” – JJ Cale

• “If I Had a Boat” – Lyle Lovett

• “Old Pine” – Ben Howard

Hedgehog Cowboy Cookies

This recipe was originally made famous by Laura Bush during a 2000 cookie bake-off, but we’ve made a few tweaks and have been calling them “Hedgehog Cowboy Cookies” ever since. They're big, chewy, and packed with all the good stuff—perfect with a cold glass of milk or tucked in a picnic basket on the boat. One batch makes two dozen giant cookies, so they go a long way (though somehow still disappear quickly).

Ingredients:

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon baking soda

• 1 tablespoon ground cinnamon

• 1 teaspoon kosher salt

• 1 1/2 cups unsalted butter, at room temperature

• 1 1/2 cups granulated sugar

• 1 1/2 cups packed light brown sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• 3 cups semisweet chocolate chips

• 3 cups old-fashioned rolled oats

• 2 cups sweetened flake coconut

• 2 cups chopped pecans

Instructions:

1. Preheat oven to 350°F.

2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. In a separate bowl (or stand mixer), beat butter on medium speed until smooth and creamy, about 1 minute. Gradually add both sugars and beat another 2 minutes until combined.

4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

5. Gradually add the dry ingredients and mix until just combined. Stir in chocolate chips, oats, coconut, and pecans.

6. Scoop dough using a 1/4 cup measure and drop onto ungreased baking sheets, spacing 3 inches apart.

7. Bake 17–20 minutes, rotating sheets halfway through, until edges are golden and centers are set.

8. Let cool 10 minutes on baking sheets before transferring to a wire rack.

Tip: These make 24 large, bakery-style cookies. You can make them smaller, but the big size is part of the fun.

 

Download Hedgehog Cowboy Cookies Recipe

Hedgehog Berry Pudding Cake

We found this recipe years ago in Sunset magazine, and it’s been part of our summer rhythm ever since. With fresh berries, a hint of orange, and a golden sponge-like top, it’s as easy as it is beautiful. We serve it warm the first night—and sneak chilled spoonfuls straight from the fridge the next morning with coffee.

Ingredients:

• 2 cups fresh blueberries, rinsed

• 2 cups fresh raspberries, rinsed

• 1 1/4 cups granulated sugar, divided

• 4 large eggs

• 1 tablespoon olive oil

• 1 tablespoon grated orange peel

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• Powdered sugar, for serving

Instructions:

1. Preheat oven to 350°F.

2. In a 9x13-inch baking dish, toss the berries with 1/4 cup of the sugar and spread evenly.

3. In a separate bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup sugar. Stir in flour, baking powder, and salt until just combined.

4. Pour batter over the berries and gently spread to cover.

5. Bake for 28–35 minutes or until the top springs back when lightly pressed.

6. Let cool at least 10 minutes. Dust with powdered sugar before serving.

7. Even better the next morning, cold from the fridge.

Download Hedghog BerryPudding Cake Recipe

From Our Summer Table to Yours

Whether you're hosting friends, baking with kids, or just slowing down for an afternoon snack, we hope these recipes bring a little lake-day magic to your kitchen. They’ve become a part of our summers at Hedgehog—and we’d be honored if they become part of yours too.