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Apple Spiced Cupcakes with Maple Buttercream

Modified: Oct 22, 2026 · Published: Oct 20, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

If you love the flavors of apple cake and maple frosting, these Apple Spiced Cupcakes with Maple Buttercream bring them together in one delicious bite. Shredded Granny Smith apples keep the cupcakes moist, while dark brown sugar, cinnamon, ginger, nutmeg and cloves build layers of warm spice. Walnuts add crunch, and optional cinnamon chips give every bite another burst of flavor.

The finishing touch is a creamy, three ingredient maple buttercream made with real maple syrup. These cupcakes are easy to prepare in a food processor or mixer and you can make them regular or Jumbo sizes. Just follow along to get the best flavor, texture, and frosting from every batch.

Looking for more cupcakes - try one of these: Amazing Boston Cream Cupcakes, Banana Split Cupcakes, Malted Milk Frosted Cupcakes or the intriguing Strawberry Surprise Cupcakes.

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What are the best apples for apple cupcakes?

The best apples for these cupcakes are Granny Smith apples for two reasons. The first is they aren't overly juicy so they don't add much liquid to the batter. The second is they are more tart than sweet which is important to balance the brown sugar in the cupcakes and the maple buttercream.

It takes about 2 large or 3 medium apples for the 2 cups of shredded apples needed.

Why use Real Maple Syrup In Maple Buttercream

Definitely use real maple syrup for the best and most intensely flavored maple buttercream. Pancake syrup and maple extract just doesn't do the buttercream justice.

What makes these apple cupcakes so moist?

Brown sugar adds a depth of flavor that granulated sugar cannot. Dark brown is especially good as it gives a caramel flavor to the cupcakes..

What makes these cupcakes so very moist is the use of oil instead of butter in the batter. Because oil is a liquid and not a solid or semisolid such as butter, it doesn't set back up after baking. Butter solidifies when it cools or when stored in the refrigerator, creating a firmer, denser texture. Oil stays liquid both at room temperature and when chilled, meaning oil-based recipes such as quick breads, muffins, cupcakes and snack cakes continue to feel soft and moist over time.

Liquid oil spreads and coats flour proteins (gluten) more evenly and thoroughly than solid fat. This barrier blocks the flour from absorbing too much water or bonding too tightly, preventing a tough or dry crumb.

How to Make Maple Buttercream

The maple buttercream is of the easy American type with only 3 ingredients - powdered sugar, butter and real maple syrup replacing the usual cream so there is nothing else to get in the way of this marvelously flavored buttercream. Just be sure to beat it enough after the initial mix to bring it together to dissolve the powdered sugar and lighten the buttercream.

Why you'll want to make these cupcakes

They stay moist. Oil and shredded apples help keep the cupcakes tender even after they cool.
There's more to the flavor beside cinnamon. Ginger, nutmeg and cloves complement the apples, while dark brown sugar adds a deeper caramel note.
The maple buttercream tastes like maple. Real maple syrup give this simple buttercream its distinctive flavor.
You can customize the texture. Walnuts add crunch, and cinnamon chips provide extra bursts of cinnamon flavor. the chips can be omitted if you prefer.
You can bake two sizes make regular cupcakes for individual treats or jumbo cupcakes when you want a more generous dessert.

Recipe Ingredients

Apple Spiced Cupcakes

FRONT ROW: Cinnamon, ginger, nutmeg, cloves, Granny Smith apple

SECOND ROW: Baking soda, baking powder, salt

THIRD ROW: Walnuts, eggs, cinnamon chips, Granny Smith Apple

BACK ROW: Dark brown sugar, all-purpose flour, canola oil

Maple Buttercream

Maple frosting ingredients are: unsalted butter, pure maple syrup and powdered sugar.

FRONT ROW: Unsalted Butter, real maple syrup

BACK ROW: Powdered sugar

Key Ingredients for the best apple cupcakes

Dark Brown Sugar is used for it's deep caramel taste
Either canola or vegetable oil is used for it's neutral flavor, adding tenderness and moisture to the cupcake batter.
Walnuts are used but pecans may be substituted if desired.
Granny Smith apples are the best for this recipe.
Cinnamon chips reinforce the spices used for the cupcakes.
It is important when making the Maple Frosting to have the butter very soft but not melting so it can dissolve powdered sugar and make a light, creamy buttercream.

Be sure to see the recipe card below for the full ingredients and instructions.

how to make apple spiced cupcakes

This first collages hows the flour and spices, salt, baking powder and baking soda in a bowl, whisked together, the eggs, brown sugar and oil added to the processor bowl, and processed.

Step 1. Combine the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt in a bowl. Step 2. Whisk together and set aside. Step 3. Place the brown sugar, eggs and oil in the bowl of a processor. Step 4. Process to mix completely.

This collages shows the apples cut in, the contents of the processor moved to a bowl, the flour folded in and the walnuts and cinnamon chips added.

Step 5. Peel the apples and shred them to make 2 cups. Add them to the processor bowl and pulses 2 or 3 quick times to mix them in. Step 6. Transfer the mixture to a large bowl. Step 7. Fold in the flour. Step 8. Add the walnuts and cinnamon chips.

The last collage shows the finished batter the baked cupcakes, the frosting ingredients in the mixing bowl, and the frosted cupcakes on a cooling rack.

Step 9. Stir the walnuts and cinnamon chips in to complete the batter. Step 10. Fill the cupcake liners 3/4 full. If using jumbo cups used a #8 disher/scooper or 1/2 cup per cupcake and bake for 20 to 25 minutes. If using the regular size cupcake, use a #16 disher/scooper or 1/4 cup per cupcake. Bake for 17 to 19 minutes. Step 11. Place all of the ingredients for the buttercream in the bowl of a mixer. Beat on low to combine and then move to medium high. Beat until very light and smooth with no grittiness. If it is too soft, add a bit more powdered sugar, if too stiff, add a tablespoon or so of maple to loosen it. Step 12. Using a #5 open star, pipe swirls of frosting on top of the cooled cupcakes.

apple spiced cupcake FAQ's

What spices go best with apples?

Cinnamon is a classic choice for apple cupcakes, but nutmeg, ginger, and allspice also complement the fruit beautifully. Together, these warm spices bring out the natural sweetness of the apples and give the cupcakes their signature fall flavor.

How do you keep the apple cupcakes moist?

Using oil instead of butter and the apples keeps these cupcakes extra moist for days.

Can Apple Spiced Cupcakes be frozen?

Absolutely. They can be frozen completely finished with the Maple Buttercream. Leave the cupcakes in their paper liners and simply freeze the cupcakes until they are hard. Wrap each cupcake in foil. They will freeze well for several months. Unwrap them and thaw on a cooling rack at room temperature.

What are the best apples for apple spiced cupcakes?

Granny Smith apples are an excellent choice because their tart flavor balances the sweetness of the brown sugar and maple buttercream. They also tend to be less juicy than some other varieties so they don't add extra liquid to the batter. Use 2 large or 3 medium apples to make the 2 cups of shredded apples needed for this recipe.

Can I make maple buttercream with pancake syrup instead of real maple syrup?

Real maple syrup is the best choice for this recipe because it provides a distinctive maple flavor. Pancake syrup may produce a different flavor and consistency, so the results may not be the same.

tips for moist cupcakes and smooth maple buttercream

Peel and shred the apples before adding them to the processor.
Pulse the apples in with 2 or 3 quick pulses. Do not over process and make them disappear.
Use dark brown sugar for the best taste.
While the cinnamon chips are optional, they add a lot of flavor to the cupcakes.
Make sure the butter is very soft but not melted or runny so the powder sugar can completely dissolve and the mixture become light.
Use real maple syrup for the best flavor and texture for the cupcake.

This is avphoto of six cupcakes on a cream colored plate.

More Easy Treats for Fall

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better. It’s important and I appreciate it and I appreciate you.

Beyond Pumpkin Pie: 8 Pumpkin Bakes Worth Making All Season Long

Modified: Oct 12, 2026 · Published: Oct 13, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

After more than 25 years of owning a bakery, I can tell you with certainty that pumpkin season brings out the best in a kitchen. The warm spices, the rich color, the way it makes everything just a little more tender and moist — there is so much more to pumpkin baking than the classic pie that shows up every November. And while I have nothing against pie, I do think it gets far more than its fair share of the spotlight.

A slice of the pumpkin tart finished with a lattice design and whipped cream sits on a white plate with an orange and green gourd behind it as well as the pumpkin tart itself

(Almost) No Bake Pumpkin Tart

These are the recipes I find myself turning to again and again — from a light-as-air pumpkin mousse torte that practically makes itself, to golden dinner rolls with a subtle spicing that will have everyone reaching for seconds. Some are perfect for a stress-free Thanksgiving morning, others are the kind of showstopping desserts that anchor a holiday table. All of them are made with the same philosophy I brought to the bakery every day: great flavor, honest technique, and nothing fussier than it needs to be. I hope you find a few new favorites here.

Simple Pumpkin Pecan Scones

More cake-like and moist than your average scone, these come together quickly and are packed with warm spices and toasted pecans. A bright orange glaze and a little sanding sugar finish them off beautifully. Want fresh scones for Thanksgiving morning without the fuss? Simply freeze them unbaked and pop them in the oven when you're ready.

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(Almost) No Bake Pumpkin Tart

I don't know how to make an easier dessert than this one. A light-as-air pumpkin mousse — intensely flavored and perfectly spiced — sits in a pretzel crust that has more character than any graham cracker crust I've come across. If time is your problem during the holidays, this is your dessert.

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Really Easy Pumpkin Muffins

Two bowls, a whisk, and a rubber spatula — that is genuinely all you need here. Combine the dry ingredients, combine the wet, bring them together, and into the oven they go. Topped with a pecan streusel and perfectly not-too-sweet, these are ideal for a beginning baker or for making with a child. What memories that will create.

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Pumpkin Dinner Rolls Two Ways

Golden, soft, and fluffy with a subtle warmth from the spices, these rolls are an easy make-ahead win for any holiday table. The foolproof dough freezes beautifully, so you can have fresh rolls without the last-minute stress. And with the addition of just one ingredient, the very same dough transforms from a dinner roll into a breakfast roll.

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Pumpkin Cheesecake with Salted Caramel Sauce

This cheesecake is highlighted by a salted caramel sauce that is truly out of this world, and I've shared every bakery trick I know to ensure it comes out crack-free every time. All the flavors of the season come through beautifully — pumpkin, warm spice, and that lingering caramel finish. It is a proper centerpiece dessert that is easier to pull off than it looks.

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Pumpkin Cake Donut Recipe

These Pumpkin Cake Donuts are baked, not fried, and ready in no time — no yeast, no waiting, no fuss. They stay fresh for days, which means you can make a batch ahead and not give it another thought until company arrives. And if you don't own a cake donut pan, the recipe has a workaround for that too, so there's really no excuse not to make them.

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Pumpkin Cheesecake Tart

This Pumpkin Cheesecake Tart is the kind of recipe that looks far more impressive than the effort it asks of you — a graham cracker crust filled with ribbons of cream cheese and pumpkin swirled together, finished with a caramel rum sauce that you can make weeks ahead and pull from the refrigerator when you need it. That make-ahead sauce alone is worth the price of admission during a busy holiday season. Elegant on the table, honest in the kitchen.

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Updated Pumpkin Mousse Torte

This Pumpkin Mousse Torte was, hands down, the most popular dessert we made at the bakery every fall — and once you taste it, you'll understand why. A crumb crust, a cheesecake layer, and a light but intensely flavored pumpkin mousse on top make for something that feels genuinely special without being difficult. Best of all, it freezes beautifully, which is exactly how we sold it to customers and exactly how you should make it: ahead of time, so Thanksgiving takes care of itself.

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Pumpkin rules for the next couple of months and I'm happy to share some of my favorites.

This Caramel Pecan Cheesecake Is Pure Fall Indulgence

Modified: Oct 7, 2026 · Published: Oct 8, 2026 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Caramel Pecan Cheesecake combines the best of two favorite holiday desserts - pecan pie and cheesecake in the creamiest cheesecake I have ever made or eaten. What's more, it's easy with a foolproof way of baking with no cracking and no water bath. The cheesecake comes together with only 4 ingredients in mere minutes and then a long, slow bake turns it into a silky, incredibly creamy base to be finished with an easy caramel topping.

This Caramel Pecan Cheesecake sits on a white,laced edged plate on a gold and white plate with a brown napkin and fork in the background.

Want to know more? It absolutely freezes so it's great for the busy holidays or anytime you need to get ahead. You can tell everyone you made it or tell them you got it from a bakery - you did --yours! Make it once and you'll make it again.

These cheesecakes are made to keep you company - The Definitive Baileys Cheesecake, White Chocolate Mocha Cheesecake, Unbelievable Cheesecake Update, and another fall favorite Apple Crisp Cheesecake.

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Processor vs. The Mixer for Cheesecakes

Years ago while I was the pastry chef for the most esteemed restaurant in St.Louis, I needed to start the lemon cheesecakes but the mixer was in use. So I made it in the food processor. When the owner tasted it he exclaimed, "I don't know what you did to this, it was always good, but now it's phenomenal." The only change was I used the food processor instead of the mixer.

And it made sense. The mixer will add air to the cheesecake, the processor doesn't so it makes an extraordinarily smooth, creamy cheesecake. It's how I make my cheesecakes now. Don't get me wrong, the mixer is still fine to use but the processor is better.

Let's talk Cheesecake pans

There are two basic types of pans into which a cheesecake is baked. A springform pan or a cheesecake pan. The former is used mostly by home bakers while the later is used by professionals.

This collages shows a springform pan and a cheesecake pan.

Springform pan 1. As you can see in the photo, there is a clasp that closes the rim of the pan. This is why professionals don't use these pans. If the pan is improperly stored or gets old that clasp can loosen and the side won't close. Springform pan 2. The bottom is a separate piece. Look at the edge of the pan, it has a lip on it which makes it difficult to get the cheesecake out. Cheesecake Pan 3. This is a cheesecake pan which professionals use because they last forever. I had about 100 at the bakery. They are easy to use and easy to clean. This one is 3" deep and we used it for both cheesecakes and to assemble cakes with wiggly fillings so the sides of the cake would be straight, As you can see the rim is solid. Cheesecake Pan 4. This has a removable bottom with no rim so it's easy to release the contents.

Why the Slow Oven?

Cheesecakes can be tricky. Many require the cheesecake to be baked in a water bath to slow the heat and keep it from cracking. The pan also has to be wrapped in foil to keep the water from seeping into the bottom of the pan. This is usually done with higher baking temperatures.

With this recipe, all of this is avoided by simply baking at a much lower temperature for a longer time with no water bath or wrapping of the pan. As you will see in the photos below it is a perfect cheesecake.

Why You'll Love This Cheesecake

It's unbelievably easy.
The cheesecake uses readily available ingredients and just a few of them.
It can be made over a few days.
Both the cheesecake and the caramel pecan topping take less than 20 minutes to make.
The baked cheesecake can be frozen for later.

Recipe ingredients

Graham Cracker Crust

The ingredients for the Caramel Pecan Cheesecake crust are graham crackers, brown sugar, and unsalted butter

FRONT ROW: Unsalted butter

BACK ROW: Graham crackers, brown sugar

Caramel Pecan Cheesecake

The cheesecake ingredients include cream cheese, brown sugar, eggs, and heavy cream.

FRONT ROW: Eggs, brown sugar

BACK ROW: Cream cheese, heavy cream

Caramel Pecan Topping

FRONT ROW: Water, unsalted butter, maple syrup

BACK ROW: Brown Sugar, heavy cream, toasted pecan pieces

Key ingredients

Either light or dark brown sugar can be used but dark will give you a deeper caramel taste.
I used Honey Maid plain graham crackers and used all the butter. Different brands of crackers may take a little less or a little more butter as formulas are different. Start with about 5 tablespoons of butter. If the mixture doesn't hold together, add the rest. If it is still dry, add a bit more.
For the caramel pecan topping I used real maple syrup. However, regular corn syrup or golden syrup can also be used.
Be sure to take the temperature of the topping to 234°F so it sets up properly.
Trader Joe's has toasted pecan pieces in 8 ounce packages. No chopping, no toasting!

Be sure to see the recipe card below for the full ingredients and instructions.

Step by step instructions

Graham Cracker Crust

Step 1. Place the graham crackers and brown sugar in the bowl of a processor. Step 2. Process into fine crumbs. Step 3. Add the melted butter. Step 4. Pulse with short bursts until the crumbs are formed. Do not over process.

This collage shows the crumbs in the pan, pressed into place, the edges being spooned and a wiped out processor bowl.

Step 5. Spray the cheesecake pan with a non-stick baking release and pour the crumbs into the pan. Step 6. Press them firmly into the bottom of the pan. Step 7. Spoon the crust by using a side of a spoon to press the crumbs around the edge of the pan firmly against the pan. Set aside. Step 8. Wipe the bowl clean with a paper towel.

Caramel Pecan Cheesecake

Spray a 9"x3" cheesecake or spring form pan with a non-stick baking release and set aside. Toast the pecan pieces at 350°F for about 5 to 7 minutes until fragrant and a little browner. Set aside.

Place half of the cream cheese in the processor bowl, process until smooth, repeat with the other half.

Step 9. Place half of the room temperature cream cheese in the bowl of a processor. Step 10. Process until smooth. Scrape down. Step 11. Place the remaining cream cheese in the processor bowl. Step 12. Process until all is completely smooth. Be sure to scrape down as needed until no lumps remain.

This collage shows the brown sugar being added and processed followed by the eggs and cream which are processed until smooth.

Step 13. Add the brown sugar. Step 14. Process until smooth. Step 15. Add the eggs and cream. Step 16. Process until smooth, making sure to scrape into the bottom of te processor to get a perfectly smooth filling

This collage shows the cheesecake poured into the pan, baked, the brown sugar, butter, water, maple syrup and cream in a small saucepan then brought to a boil,

Step 17. Pour the cheese cake into the prepared pan. Step 18. Bake as directed. Cool to room temperature. If the cheese cake is set and firm the caramel can be poured over it. If in doubt, refrigerate until cold and completely set or overnight. Step 19. Place the brown sugar, butter, water, maple syrup and cream in a small saucepan. Mine saucepan held 6 cups. Step 20. Place over medium high heat and bring to a boil. Wash the sides of the pan down with a brush dipped in cold water. This will remove any sugar crystals clinging to the sides of the pan which can cause the entire batch to granulate and become grainy. Boil to a temperature of 234°F.

The last collage shows the syrup completely cooked, the cream and pecans stirred in and poured over the cheesecake.

Step 21. Remove the caramel from the heat. Step 22. Add the remaining cream and pecans. Step 23. Stir everything together well. Step 24. Pour over the cheese cake and refrigerate overnight for the caramel to set up.

Releasing a Cheesecake

These photos are of a different cheesecake but the technique is the same.

This collages shows a cheesecake being released from a cheesecake pan,

Step 1. The easiest way for home bakers is to use a blow dryer on high to go around the edge of the cheesecake pan. Step 2. Place it on a 28 ounce can of anything, I have a crushed tomato can I use for this. Step 3. Slide the rim down. If it doesn't want to come down, go around it with the blow dryer again. Step 4. Insert a metal spatula between the bottom of the cake and the removable bottom. Go around the entire bottom to make sure it is free. With two pancake turners one on each side, lift the cake to a cake board or serving plate. We did this the exact same way at the bakery.

Recipe FAQ's

Why did my cheesecake crack?

Most likely the baking temperature was too high or it was baked too long. It should jiggle slightly in the middle when done. In that case, a water bath would be helpful to slow down the baking. Another alternative is to lower the temperature and bake for a longer time. C

Can cheesecakes be frozen?

Cheesecakes freeze really well in most cases with the exception of those with a sour cream topping. It cracks when thawed.

What do I do if my cheesecake cracks?

Don't worry about it. It will still taste good. If it bothers you, cover it up. Depending upon what kind it is, cover it with a chocolate ganache, sour cream topping, fruit or whipped cream.

Expert Tips

When scraping the bowl of the processor, make sure to use a hard plastic spatula and get all the way to the bottom so no unincorporated cream cheese ruins the creamy texture.
Either dark or light brown sugar can be used, but dark will give a more intense caramel taste,
It is important to take the caramel pecan topping to 234°F for it to set up properly,
Use toasted pecans for the best taste,
The test for a baked cheesecake is that it will jiggle slightly in the very middle. Over baking at this point can cause a cheesecake to crack, especially at higher temperatures.
Have the cream cheese at room temperature before processing to avoid lumps.

Looking for a few More Cheesecakes?

15 Things Good Bakers Do Differently

Modified: Oct 5, 2026 · Published: Oct 6, 2026 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

When I had my bakery, consistency was not optional. Cake layers had to be flat, crusts had to release cleanly and ingredients had to be measured correctly every time. Over the years, we found ways to make that happen without adding needless steps or relying on gadgets that took up space and did little else. Many of these techniques came from solving a problem in the bakery, where wasting a cake, a crust or a batch of dough was simply not an option.

Viennese Lemon Valentines Cookies

These are the baking tips and baking techniques I still rely on and share with home bakers because they work. Some are basic, such as using the tare/zero feature on a scale. Others, like spooning a crust before releasing it from the pan, may be new to you. There is also a quicker way to chop nuts and a much better way to roll cut out cookies. None of them are difficult. But each one can make your baking more accurate, less frustrating and, most importantly, give you a better finished product. They work well for seasoned bakers as well as for beginners including baking basics, how to avoid baking mistakes and baking troubleshooting.

How to Bake a Flat Cake Layer

Flat cake layers were essential at the bakery, especially when we were making wedding cakes. This simple pan prep gives you level layers without baking strips, leveling, or trimming. It is one of those techniques that makes a cake look better from the start.

How to Bake a Flat Cake or Cake Pan Prep

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Food Processor Tips When Baking

A food processor can be one of the most useful pieces of equipment in a baker's kitchen, but it needs to be used correctly. These tips show where it shines, from pastry to doughs and batters, and how it can save considerable time. I have used one throughout my career.

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How to Avoid Curdled Cake Batter

Curdled cake batter looks alarming when a beautifully creamed mixture suddenly separates into clumps. It is a common problem, particularly in butter cakes, but it is easily fixed. Understanding why it happens takes the mystery out of it and keeps the batter on track.

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How to Make Lemon Curd

Lemon curd is nectar for the gods and one of the easiest basic pastry techniques to make. This version is intensely flavored and firm enough to pipe or use in a tart that cuts cleanly. For a softer curd, simply omit the gelatin.

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Spooning the Crust

This is a small bakery technique that can save a cheesecake, lemon bar or other filled crust from a messy release. A filling can seep into the gap between the crust and pan, making it difficult to remove cleanly. Spooning the crust before or after baking or both solves that problem simply and effectively as it seals the crust to the side of the pan.

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Cut Out Cookies Using the Wax Paper Technique

Cut out cookies can be time consuming, especially when a soft dough sticks or distorts during transfer. This wax paper technique avoids excess flour on the cookies and makes rolling and cutting much easier. It is particularly helpful when you want neat, well-defined shapes.

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Weighing Ingredients Using the Tare/Zero on a Scale

Weighing ingredients is key to getting the best outcome when baking, and the tare/zero feature makes it especially easy. You can add ingredients one after another to the same bowl accurately. It is a practical habit that saves dishes while keeping the measurements precise.

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Chopping Nuts - A Quicker Way

Chopping nuts has never been one of my favorite baking chores. Buying them already chopped can be expensive, while a food processor can quickly turn them into powder. This quicker method gives you more control over the size and gets the job done with much less fuss.

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Three Easy Sugar Fixes

I never want a recipe to stall because I am out of one particular sugar. In *Three Easy Sugar Fixes*, I share simple substitutions for common baking sugars, including how to make light or dark brown sugar with granulated sugar and molasses. These are practical fixes worth knowing when the pantry is not quite cooperating.

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Freezing Heavy Cream On Tidbit Thursday

Freezing Heavy Cream On Tidbit Thursday came out of a discussion in one of my Zoom classes about the difference between 40% cream and heavy cream. It is a simple, practical tip that can save leftover cream from going to waste and make it easier to keep on hand when you need it for baking.

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Glazes For Baked Goods Pillowy Soft Dinner Rolls

Glazes for Baked Goods shows how simple washes—milk, egg or water—change the color, shine and texture of breads, rolls and other baked goods. I break down what each glaze does before baking, so you can choose the finish you want instead of guessing at that beautiful, bakery-style crust.

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Modern Meringue Made Easy

In Modern Meringue Made Easy, I share the bakery method that eliminates the slow, fussy process of adding sugar a spoonful at a time. It is a thorough guide to making meringue for everything from cookies and cake layers to pie toppings, decorations and frosting, with the why behind each step so you can use it confidently.

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American Pie Crust Tutorial 2

In my American Pie Crust From Scratch Tutorial, I walk through every step of making a flaky, dependable crust, from choosing ingredients to rolling, fitting and baking it. I explain the reasons behind the method so you can avoid common problems such as a crust that shrinks, slides down the pan or turns soggy under a juicy filling. It is a thorough guide with step-by-step photos for anyone who wants to feel more confident making pie dough.

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Pastry Cream

Pastry Cream is one of the French pastry basics I rely on again and again, and it comes together on the stove in less than 30 minutes. This deep dive shows how milk, sugar, egg yolks and a thickener become a smooth, glossy vanilla filling for everything from éclairs and cream puffs to fruit tarts, Boston Cream Pie and more. But what thickener is used makes one that can be frozen and the most popular method not. We used it every time at the bakery.

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Double Panning Preventing Over Browning In The Oven

Double Panning Preventing Over Browning In The Oven is one of the simplest fixes I know for protecting the bottoms of cookies, croissants and other buttery baked goods. By stacking one baking sheet on top of another, you create a little insulation that helps prevent overbrowning without changing the bake time or requiring special equipment.

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I wanted to share these techniques as baking season is upon us because they will make baking easier and better for you.

12 Bakery Bars and Brownies From My Shop to your Kitchen

Modified: Oct 1, 2026 · Published: Oct 2, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Bars and brownies were always some of the most popular items at the bakery. They are easy to make, easy to cut, and can be dressed up or kept simple depending upon the occasion. Best of all, one pan makes enough to share, take to a picnic, serve for dessert, or keep on hand for when something sweet is needed. There is a little bit of everything here.

Spritz bars are easier than the cookies and every bit as good.

Spritz Bars - Easier than the Cookies

The Spritz Bars are every bit as good as the cookies they just go together a lot faster.. For something quick, the No Bake Peanut Butter Bars fall into the ridiculously easy category. The Snickers Brownies are perfect for getting kids into the kitchen, and the Millionaires Shortbread are an old-fashioned favorite that never goes out of style. Love Samoa Cookies? I have a Samoa Bar- so simple!. Whether you like your brownies fudgy, spiced, swirled with cream cheese, or topped with a glaze, there is a recipe here for you. Make one once and I’m sure it will find its way onto your favorites list.

Simple Samoa Bar Cookies

Simple Samoa Bar Cookies give you all the flavor of the classic Girl Scout cookie without the fuss of shaping and assembling individual cookies. I love the melt-in-your-mouth shortbread crust, foolproof caramel loaded with toasted coconut, and chocolate-dipped bottoms—and each bar is the equivalent of at least two cookies.

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Santa Fe Brownies

These are one of the finest brownies I have ever made. We sold so many of these at the bakery that we often made 12 pans at a time, and sometimes had to do it twice in one day. The swirled brownie and cream cheese layers make them stand-out brownies indeed.

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Strawberry Brownies

Looking for something a bit different in a brownie? These Strawberry Brownies are chewy in the middle, lightly crisp on the edges, and packed with strawberry flavor from the buttercream and chocolate glaze. They slice cleanly, travel well, and are ideal for parties or just because.

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Simple Salted Peanut Chews

Simple Salted Peanut Chews are an old-fashioned, peanut-lover’s treat that come together in minutes and disappear just as quickly. Whether you call them candy, bars, or cookies, their sweet-and-salty crunch makes them an easy choice when you need something homemade without spending all day in the kitchen.

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Mexican Chocolate Brownies

These irresistible Mexican Chocolate Brownies are easy enough to make on the spur of the moment. Cinnamon and cayenne pepper add warmth and a kick of flavor to the deep chocolate brownie. Top them with the Hot Honey Ganache to take them to another level.

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Updating Millionaires Shortbread

Millionaire’s Shortbread is my updated take on the classic, indulgent combination of buttery shortbread, rich caramel, and chocolate. I added a crunchy element to the caramel, along with a touch of heat and salt in the chocolate, for a bar that feels familiar but tastes especially memorable.

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No Bake Peanut Butter Bars

These No Bake Peanut Butter Bars fall into the ridiculously easy category. A chocolatey crust, smooth and creamy peanut butter filling, and just-right chocolate top make these one of the best bars around. If you love Reese’s Peanut Butter Cups, this is a much better version you'll love.

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Spritz Bars Easier Than The Cookies

Spritz Bars are my faster, easier take on classic Spritz cookies, with the same buttery flavor in a simple bar form. I dress them up with crunchy Swedish pearl sugar that stays bright white in the oven, then finish them with a drizzle of chocolate for a bakery-worthy treat.

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Cocoa Brownies In No Time Or A Little Time

Cocoa Brownies In No Time Or A Little Time changed my mind about baking brownies with cocoa instead of melted chocolate. Instead of butter, the oil keeps the brownies moist and they go together in a snap!

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Quick Easy Versatile Rugelach Bars

These Quick Easy Versatile Rugelach Bars deliver all the flavor of the classic cookie in a much simpler, slice-and-share form. I sandwich a jam, walnut, cinnamon, and sugar filling between two easy-to-roll pastry layers, and the filling can be changed up with any smooth jam and nut you like.

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Spice Bars A Gift From Bourke Street Bakery Down Under

These Spice Bars have a buttery, toffee-flavored base topped with a tender, moist spice cake that is surprisingly easy to make. I love that one mixture does double duty—press some into the pan, stir a few additional ingredients into the rest, and pour it over the top. Don’t let the generous pepper and spices scare you; they’re beautifully balanced in every bite.

Love Bars A Gift From Bourke Street Bakery Down Under

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Snickers Brownies

Although really easy, these fudgy Snickers Brownies are sure to become a favorite. A whisk, a bowl, and a few measuring utensils yield a bonanza of brownies, making them great for getting kids into the kitchen. If you don't have a food processor, simply chop the candy bars by hand.

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One last note. Cut the bars in half and the squares on the diagonal to have bite size treats or petit fours. We did it all the time at the bakery!

Pumpkin Streusel Coffee Cake – Moist & Easy Fall Recipe

Modified: Sep 27, 2026 · Published: Sep 29, 2026 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Pumpkin Streusel Coffee Cake is exactly what I would make at the bakery if I still had the bakery. Dark with pumpkin and streusel this deeply flavored, moist, easy, pumpkin coffee cake is loaded with the warm spices of fall with rivers of streusel running through it and on top. A maple glaze pulsl it all together.

A piece of the Pumpkin Streusel Coffee Cake sists on a white plate with a fork and a cup next to it and more pieces on a cooling rack behind it.

The idea came to me when I was thinking about posting just the pumpkin bread that one of my boys brought home from school over 40 years ago. The pumpkin bread is the basis for this very tall coffee cake that is sure to become one of your go to recipes for the fall. And it's actually even better the next day after all the flavors have a chance to meld together.

Here are a few other coffee cakes perfect for breakfast, brunch or anytime of the day: Easily Made Raspberry Ripple Coffee Cake, Apple Cinnamon Coffee Cake, Apricot Crumb Coffee Cake, and the Easier "Danish Pastry" Recipe

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Why YOu'll Love This Coffee Cake

It's easy to make.
The reward is great.
Since it can be made the day ahead or frozen for longer storage, it's perfect for that something special to serve when you don't have time.
It screams "Fall" and make me.

Recipe Ingredients

Streusel

FRONT ROW: Cinnamon, unsalted butter, old fashioned oats

BACK ROW: Cake flour, brown sugar

Pumpkin Coffee Cake

FRONT ROW: Salt, nutmeg, baking soda

SECCOND ROW: Cloves, baking powder, cinnamon

THIRD ROW: Granulated sugar, chopped pecans

BACK ROW: Canola or vegetable oil, pumpkin, all-purpose flour

Maple Glaze

FRONT ROW: Unsalted butter

BACK ROW; Powdered sugar, pure maple syrup

Key Ingredients

For the streusel I use cake flour to keep the streusel soft. All-purpose flour flour can be substituted but the texture will not be the same.
Either dark or light brown sugar can be used.
Old Fashioned Oats have more flavor and hold together better than the quick oats.
Either canola or vegetable oil can be used.
Look for cans that say pure pumpkin .
All-purpose flour is used for the coffee cake.
Pure maple syrup is called for. It is not the same as pancake syrup.

HOw to get a shiny glaze

When making a powdered sugar based glaze for cookies, cakes, coffee cakes, etc. the liquid to dilute it determines how shiny the glaze will dry. There are 4 basic liquids to add to the powdered sugar. Let's take a look at them.

Water will produce the dullest glaze when dried. It's flat and not attractive.

Milk is better and usually dries with a shine.

Cream will give you the shiniest glaze hands down.

Fruit juice is hit or miss. I use straight lemon juice for the best flavor in some of my glazes. I have no idea why it sometimes shines and sometimes doesn't. But it always tastes good.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Streusel

Step 1. Combine the brown sugar, all-purpose flour, old fashioned oats, and cinnamon in the bowl of a mixer. Step 2. Mix briefly to blend the ingredients. Step 3. Add the cold, cut up butter to the mixing bowl. Step 4. Mix on low to medium until crumbs form. This may take 3 to 4 minutes. Towards the end the speed can be raised higher but be careful not to over-beat and make a paste. Refrigerate while making the coffee cake.

The Pumpkin coffee Cake

This collage shows the coffee cake being made by combining the oil and sugar in a mixing bowl, mixed briefly, the eggs added and everything combined.

Step 5. Add the granulated sugar and oil to a mixing bowl. Step 6. Mix briefly the blend. It may not blend completely but it will in the next step. Step 7. Add the eggs. Step 8. Beat on medium to bring it all together.

This collages shows the spices, baking powder and baking soda added to the egg mixture.

Step 9. Add the spices, baking powder, baking soda and salt to the egg mixture. Step 10. Mix to thoroughly combine everything. Step 11. Add the flour and mix completely. Step 12. Add the pumpkin mixing well.

After the pumpkin has been added, add the nut, pour it into the prepared pan and bake as directed.

Step 13. Add the nuts. Step 14. Beat briefly to mix the nuts into the batter. Step 15. Pour half the batter (about 650 grams) into the prepared pan and distribute half of the streusel (about 230 grams) over the batter. Top with the remaining batter and add the rest of the streusel on top. Step 16. Bake as directed.

Maple Glaze

The last collages shows a jug of pure maple, all the ingredients for the maple lage in a bowl, mixed and drizzled onto the baked Pumpkin Streusel Coffee Cake.

Step 17. This is a jug of pure maple syrup. It can be found in grocery stores as well as Aldi's. Step 18. Place all of the ingredients in a medium size bowl stir with a spoon to bring it together. Don't use a whisk as air bubbles may form. If it is too thick, thin it with a teaspoon of milk at a time. Step 20. Drizzle it over the coffee cake.

Recipe FAQ'S

Can I make this Pumpkin Streusel Coffee Cake ahead of time?

Yes, the flavors are even better after a day or it can be frozen up to a couple of months.

Why are pumpkin coffee cakes so moist?

It's all about the pumpkin and oil. The pumpkin adds moisture as does any puree in a cake or coffee cake and the oil keeps any cake moist because it is a liquid. Butter cakes or coffee cakes tend to dry out much faster since it is semisolid at room temperature.

Why is pumpkin coffee cake dense?

Like most recipes made with a puree and oil as its fat, it will be more dense. Oil and sugar do no cream so no air is added to the mixture. Dense is not a problem as long as it is moist.

Expert tips

Make sure to use real pumpkin and not pumpkin pie filling.
Pure maple syrup has a different taste and texture than pancake syrup so don't confuse the two.
There is a lot of streusel in this coffee cake It can be reduced by half if you wish
Use old fashioned oats and not quick oats which have a different texture and are softer.
This is a tall, rich coffee cake so i cut mine it into 12 pieces.
Making this a day ahead, cooling and covering as it helps the flavors blend.

More bake Worthy Coffee Cakes

Traditional German Chocolate Cake

Modified: Sep 21, 2026 · Published: Sep 22, 2026 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Some things shouldn't be changed or at least not dramatically. This Traditional German Chocolate Cake is one of them. It's one of the original naked cakes. A simple old fashioned cake with an irresistible custard filling chock full of pecans and coconut. This tall, elegant, perfect cake is just begging to be in your rotation.

A slice of the Traditional German Chocolate Cake sits on a white lace edged plate with the whole cake behind it and a server on the side.

And you can't make just any chocolate cake. This cake has a particular recipe for both the cake and the filling and anything else isn't a true German Chocolate Cake.

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So What Makes it a German Chocolate Cake?

The short answer is the chocolate. It's a special semisweet chocolate that bakes up into a light chocolate cake. The second thing is the filling. A simple, not too sweet combination of eggs, evaporated milk, sugar, vanilla, lots of pecans and coconut. It's important to use evaporated milk not condensed milk.

What's the difference between evaporated and condensed Milk?

They are both condensed. in other words, they have been heated to evaporate about 40% to 60% of the water. Then their paths diverge.

Evaporated Milk is finished after it has been heated and the water reduced by about 60% resulting in a beige milk that is slightly thickened. It has no added sugar. Evaporated milk is usually used in savory dishes but can be found in sweet recipes as well as seen in this filling.

Condensed Milk which is usually labeled sweetened condensed milk, contains about 40 to 45% sugar which sweetens the milk and also acts as a natural preservative. The color is also a lighter beige, it's syrupy and much thicker. Condensed milk is used mostly in rich desserts, baked goods, fudge, pie fillings (like key lime pie), and sweet drinks like iced coffee or Vietnamese coffee. This milk can also be used to make homemade dulce de leche.

Are they interchangeable? No they are not. Both the texture and taste will be radically different in whatever recipe is used. Savory dishes become sweet and sweet dishes become savory. Neither is very appetizing sounding.

All Nuts don't weigh the same

In the fall when fresh nuts come on the market, I buy several bags and freeze them. They are usually in halves or large pieces.

When it comes to measuring nuts, weighing is definitely the best option. If a recipe calls for "nuts chopped" or "chopped nuts" there can be a big discrepancy between the weight of halves and chopped. Nut halves or whole nuts will weigh less in a cup than "chopped nuts" or "nut pieces" because not as many fit in a cup due to their size as do chopped nuts which are smaller. It's a distinction worth noting.

For instance, in the filling recipe it calls for 1 1/2 cups chopped pecans. If you weigh 1 1/2 cups of pecan halves they weigh 180 grams. 1 1/2 cups of chopped pecans weigh 255 grams So you can see there is a plus 75 gram difference when chopping the nuts.

Is This cake from Germany?

Nope! It is very American. In 1852, Samuel German developed the sweet baking chocolate bar for the Baker's Chocolate Company. In order to honor him it was named Baker's German's Sweet Chocolate.

However, the cake wasn't created until 1957 when Mrs. George Clay of Dallas, Texas made a cake using the German's Sweet Chocolate. It was submitted to the Dallas Morning News and it was published on June 13, 1957 as German's Chocolate Cake.

If you don't use Baker's German's Chocolate (the semisweet version), it won't be the same. The chocolate is a tad sweeter than most semisweet chocolate and is easily found in grocery stores.

Reasons to Love This Cake

It's a classic - so it has to be delicious or it wouldn't have lasted this long.
It's relatively easy to to make and the reward is great.
The light chocolate cake does require beaten egg whites but I'm going to show you an easy way to do that.
The pecan and coconut filling and topping is so easy to make.
To be really truthful, I can eat the filling by the spoonful which means I can't be around it as it cools.
Last but definitely not least, it isn't frosted in any way. How easy is that?

Recipe Ingredients

German Chocolate Cake

FRONT ROW; baking soda,baking powder, vanilla extract, salt

SECOND ROW: Egg yolks, Baker's German's Chocolate

THIRD ROW: Unsalted Butter, egg whites, water

BACK ROW: Granulated sugar, sour cream, cake flour

Pecan and Coconut Filling

Filling ingredients include evaporated milk, granulated sugar, egg yolks, unsalted butter, vanilla, coconut, and pecans.

FRONT ROW: Egg yolks, vanilla extract

MIDDLE ROW: Unsalted butter, toasted pecans

BACK ROW: Granulated sugar, evaporated milk, coconut

Important Ingredients

Cake Flour is used for the tenderness it brings to cakes.
Sour Cream is used in this recipe although buttermilk can be substituted as it was originally used.
Baker's German's Chocolate is important for the lightly chocolate cake which doesn't overpower the coconut pecan filling.
Evaporated Milk is used in the filling not to be confused with sweetened condensed milk which is a different product.
Toasting the pecans deepens the flavor of the nuts.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step instructions

The first collage for the German Chocolate Cake includes the wrapper for the Baker's German's Chocolate, the chocolate cut up, then melted and lumps of cake flour in a strainer.

Step 1. The Baker's German's Semisweet Chocolate wrapper. This can be found in most grocery stores. Step 2. Chop the chocolate to make it easier to melt. Step 3. Combine the water and chocolate. Microwave on half power or place over low heat to melt the chocolate, stirring constantly and being careful not to burn it. Step 4. Sift the cake flour, baking powder and baking soda together. Sifting the cake flour ensures there will be no lumps which often go unmixed in the batter.

This collages shows the sifted flour, the butter, sugar and vanilla in the mixing bowl,, then mixed and the egg yolks added.

Step 5. Sift the flour, baking soda, baking powder and salt together over waxed paper or parchment paper and set aside. Step 6. Place the granulated sugar, softened butter and vanilla in the bowl of a mixer. Step 7. Beat until light in color and texture. Step 8. Add the egg yolks.

This collage shows the butter/sugar mixture creamed, the chocolate added and the first addition of flour.

Step 9.Mix them together until blended. If they curdle don't worry. See my post on How to Avoid Crudled Cake Batter. Step 10. Add the melted and cooled chocolate. Step 11. Mix until everything is completely combined. Step 12. Add the first addition of flour. Always start and end with flour. Three addiotns of flour and two of sour cream is fine.

The first addition of flour is mixed in, the first addition of sour cream is in, the egg whites and sugar are shown in a mixing bowl and then they are beaten.

Step 13. Beat the flour in, Step 14. Add the first addition of sour cream and mix. Continue with two more additions of flour and one more of sour cream. Step 15. Add the egg whites and all of the sugar into a clean mixing bowl. (This is one of the reasons I love my Breville - you get a glass bowl and a stainless steel bowl with the mixer.) Step 16. Start beating on low until the sugar and whites are blended, then move to medium and finally to high. The whites should be a medium texture - not so soft they don't hold together but not so tight they make stiff peaks. In the photo above, you can see the peaks falling over somewhat. If in doubt, stop before they hold straight up peaks as the meringue will be difficult to fold in smoothly.

This collage shows the meringue added to the cake batter and completely folded in, the batter divided between the 3 pans and baked.

Step 17. Add the meringue to the cake batter. Step 18. Fold in until the two are fully combined. Step 19. Divide between the prepared pans. Step 20. Bake as directed, cool and turn out of the pans. At this point, I suggest freezing them even if they are to be filled the same day. The layers are tender and filling them, partially or fully frozen makes it easier to fill them without damaging the tops.

This collage shows the filling being made with the egg yolks, sugar, butter and evaporated milk in a saucepan whisked together, the butter added, the custard made and the coconut and pecans added.

Step 25. Whisk together the evaporated milk, sugar, yolks and butter in a saucepan. Step 26. Cut the butter into about 8 pieces and add them to the saucepan. Step 27. Place over low to medium low heat and, stirring constantly, heat until it thickens. Do not bring it to a boil or the yolks may curdle. Step 28. Take the saucepan off the heat and add the vanilla, coconut and pecans. Cool. Place in a storage container and refrigerate if not using immediately.

The final collage shows the final filling being used to top the cake and spread out, then the edge wrapped in plastic warp and the cake cut showing the left side cut straight down and the right sided cut with a sawing motion.

Step 29. Place the last of the filling on the top layer of the cake. Step 30. Spread it evenly as was done on the two layer layers. Step 31. This is what is referred to as an afterthought. I forgot to show you how to wrap the cake edges before I cut it for the photos. Take a long piece of plastic wrap and wrap the edges of the cake to prevent them from drying out since the have no finish on them. Step 32. I hope you can see the difference in the two ways the cake was cut. On the left, the layers are raggy because I cut straight down on them. On the right side, they are smooth and prettier because I used a sawing motion which didn't tear the layers.

Recipe Faq's

What makes German Chocolate Cake different from regular chocolate cake?

Traditional German Chocolate Cake is made with sweet baking chocolate rather than cocoa powder and is known for its tender, lighter chocolate crumb. Its signature feature is the rich coconut-pecan frosting layered between and over the cake.

Can a German Chocolate Cake be made ahead?

Absolutely. The cake layers can me made, frozen, well wrapped in foil and frozen for up to 3 months. The filling can be made several days ahead and refrigerated. Partially thaw, fill and top with the coconut pecan filling.

Can a German Chocolate Cake be frozen when completed?

Yes it can. Freeze the cake until hard, then wrap it first in plastic wrap and then in foil. Store for up to 2 months in the freezer. Thaw, still wrapped in the fridge overnight. Serve at room temperature.

Expert Tips

Sift the flour with the baking powder and baking soda and salt. Because the cake flour is so soft, it can lump up and these often don't want to mix well in the batter. Better to be safe than sorry.
Cake flour is important to the texture of the cake.
Baker's German's Chocolate is a sweetened semisweet chocolate that is sweeter than most and important to this old fashioned cake. It also differs as it is lower in cocoa butter than most semisweet chocolates.
Make sure the chocolate is cooled before adding it to the creamed mixture.
Don't over beat the egg whites. They can be difficult to fold in smoothly without deflating them. It is better to under beat slightly. While the ideal peaks are medium which are between soft and stiff, it is better to go with soft than stiff.
The initial mixture for the filling is more of a loose custard and as such, keep the heat no higher than medium low to medium. Stir constantly to avoid burning. The mixture should thicken just prior to boiling. If cooked too long the egg yolks can curdle.
I have used sour cream for the cake instead of the traditional buttermilk as it makes the cake layers less crumbly when cut. Either may be used.
I have also increased the amount of filling between the layers just because it's so very good.

Looking for Special Cakes? They're Here!

Bake Once, Breakfast All Week: My Best Freezer-Friendly Muffins

Modified: Sep 15, 2026 · Published: Sep 15, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

After more than 25 years of owning a professional bakery, I can tell you with complete confidence that truly spectacular muffins don't require fancy equipment or complicated techniques. A bowl, a whisk, and a few measuring utensils — that's really all it takes.

Crunchy Topped Apple Muffins

What I love most about a great muffin, though, is how beautifully it freezes. Weekday mornings can be chaotic, and having a stash of bakery-style muffins at the ready is an absolute lifesaver. I always recommend baking a double batch on the weekend. Once they cool completely, freeze them hard then wrap them well and pop them in the freezer. A quick warm-up in the oven and you've got a warm, tender muffin that tastes like it just came out of the pan.

Whether you're after something bursting with fresh fruit, swirled with jam, loaded with chocolate, or crowned with a crunchy streusel, there is something here for every craving imaginable. These are the muffins I make again and again in my own kitchen — and once you try them, I think you'll understand why.

Coffee Cake Muffins (Bakery-Style & Moist)

If you're looking for soft, tender cinnamon muffins that taste like they came straight from a bakery case, there's no need to look any further. The pockets of melted cinnamon chips freeze perfectly, and a quick warm-up in the oven brings them right back to life. These are a weekend baking project that pays dividends all week long.

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Blueberry Crumb Muffins

Topped with a Brown Sugar Almond Crumb, these are easily one of the best muffins you'll ever make — and one of the easiest. I prefer wild blueberries here, and because they're mostly sold frozen, they go straight from the bag into the batter and into the freezer after baking without missing a beat. Pull one out on a busy Tuesday and it's like having a little slice of summer for breakfast.

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Double Chocolate Truffled Muffins

This is my riff on the Olympic chocolate muffin that took Paris by storm, and it is deeply chocolatey with a truffle center that is nothing short of spectacular. No mixer is needed and it comes together in literally minutes, making a big freezer batch entirely realistic. Warm one up on a weekday morning when you need a little extra motivation to get going.

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Crunchy Topped Apple Muffin Recipe

Lots of apples and a really crunchy sugar topping make this one of the best muffins around — and what makes it even more attractive is that the topping remains just as crisp and crunchy after freezing as when it came from the oven. That crunchy sugar topping alone is worth the entire muffin. I always keep a stash of these in the freezer for exactly that reason.

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Best of All Strawberry Muffins

Fresh strawberries are used two ways here — pureed into the batter to intensify the flavor and folded in as chunks for a burst of sweet-tart goodness. A full pound of this summertime fruit goes into each batch, so be sure to pick the ripest ones you can find. They freeze beautifully, locking in that vibrant flavor so you can enjoy a taste of summer even in the dead of winter.

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Really Easy Pumpkin Muffins

Two bowls, a whisk, and a rubber spatula are all that are needed to pull these together — combine, plop them in the cups, and into the oven they go. Perfect for breakfast, brunch, or anytime of the day, and they freeze well. What more can you ask of a muffin?

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Peanut Butter & Jam Muffins

You don't have to be a kid to love peanut butter and jelly — no matter your age, these satisfy that craving completely. Use a thick jam so it stays put in the heat of the oven, and it will hold up just as well in the freezer. Simple pantry ingredients, no mixer, and a result that is hard to beat on a busy weekday morning.

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A Cranberry Orange Muffin

Cranberries and orange are a natural team, and nowhere do they shine better than in these vibrant, flavor-packed muffins. One of my most favorite things about fall is cranberries arriving around the middle of October, and this is a perfect recipe to celebrate them. Freeze a big batch and you'll have a bright, zesty wake-up call ready for any weekday morning.

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Best Banana Streusel Muffin Recipe

Ok, I'm bragging a little — but these really are sure to become a favorite. A simple pecan and brown sugar streusel tops a tender banana muffin for a treat that feels far more special than the effort required. Bananas keep baked goods wonderfully moist, which means these hold up in the freezer without ever drying out.

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Cranberry Muffins Recipe

Quick to make and celebrating the season with their vibrant color and tart taste, these are an absolute staple in my kitchen. I use frozen cranberries to keep them in large pieces and prevent the batter from going gray — which also makes them ideal candidates for the freezer. Grab one on a busy morning and breakfast is handled.

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Stay tuned for more Fall recipes sure to get you into the kitchen!

From the Bakery to Your Kitchen: 9 Apple Pastries Worth the Season

Modified: Sep 9, 2026 · Published: Sep 10, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

After more than 25 years of running a bakery, I can tell you that apple season is not just a moment on the calendar — it's a feeling, and it smells like brown sugar, warm spices, and buttery pastry.

Apple Cake Doughnuts

Over the years, my clientele taught me what they loved most, and apples were always at the top of the list. Not just any apple dessert, mind you, but ones with a little something extra. A cinnamon bun topping where a plain crust used to be. A whiskey-spiked sauce where you'd least expect it. A hand pie that mimics puff pastry without a single butter block in sight.

These nine recipes represent the very best of what apple season can be. Some are rustic and comforting, some are elegant enough for a dinner party, and all of them will make your home smell absolutely wonderful. I hope they find a permanent place in your fall baking rotation.

Apple Cinnamon Coffee Cake

This Apple Cinnamon Coffee Cake is a dream for anyone who secretly eats around the cake just to get to the crumbs — and here, you never have to. A river of cinnamon apples runs through a sour cream cake that stays tender for days, all under a crumb topping so generous it nearly matches the cake layer for layer. It is the kind of thing you pull out on a slow fall morning and feel very good about yourself for having made.

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Cinnamon Bun Apple Pie

I first spotted this idea on King Arthur's site and was immediately intrigued by that cinnamon bun top crust. It is a wonderfully fun way to finish a classic apple pie, and the result is as impressive to look at as it is to eat. October and apple picking season could not ask for a better tribute.

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Apple Caramel Hand Pies

These feature my Amazing Pastry Dough, which mimics puff pastry without any of the fuss — no butter blocks, no breaking through, no worries. Sweet apples and chewy caramels tucked inside a shatteringly flaky pastry make for the most satisfying grab-and-go treat of the season. With apple season just around the corner, what could be better?

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Irish Apple Cake

This wonderfully moist cake is simplicity itself to make, and the reward is great. Packed with Granny Smith apples and topped with a streusel that adds one more layer of flavor, it is not too sweet and not too fussy. We especially loved it in the morning with a cup of tea — a perfect snack cake for any time of day.

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Apple Fritters with Speculaas Spice

Warm, crisp, and ready in about 30 minutes — these are sure to become a fall favorite. I use beer in the batter for a lighter fritter with a bit more lift, and the Speculaas spice gives them a depth that cinnamon alone simply cannot match. They come together with just a bowl, a whisk, and a few pantry staples.

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Cake Doughnuts An Easy Treat

These Apple Cake Doughnuts are baked, not fried, which means you get a light and airy treat with a lot less mess and a lot more likelihood of actually making them on a weekday morning. Applesauce and oil keep them tender for days — four days uncovered, according to the baker herself, which is the kind of staying power that makes a recipe worth keeping. A roll through cinnamon sugar at the end gives them just the right sparkle for apple season.

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Apple Crisp Cheesecake

This Apple Crisp Cheesecake is what happens when you refuse to choose between two of fall's greatest desserts and simply make both at once. A graham cracker crust, creamy cheesecake, and spiced apple filling are all crowned with an oat, walnut, brown sugar, and cinnamon crisp — and the whole thing comes together without a water bath, which alone makes it worth bookmarking. It freezes beautifully too, so you can get a head start before the holiday chaos begins.

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Apple Spice Bundt Cake

What if I told you this cake comes together in about 20 minutes, with no apples to peel, core, or slice? A secret ingredient carries all that rich apple flavor, and warm fall spices do the rest. Finished with a Caramel Cream Cheese Frosting, this is sure to be your newest fall cake.

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Traditional Apple Strudel

I grew up watching my mother and grandmother pull strudel dough so thin you could read a newspaper through it — my job was to sweep up the thin shards that flaked off as it was folded. These days I use frozen phyllo, and I honestly cannot see any advantage to doing otherwise. Filled with spiced apples and baked until golden, it is a nostalgic bake I return to every single fall.

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I don't know about you but fall is my favorite time of year and I welcome the apples, pumpkin, spices and the upcoming holidays. I have a lot to share with you and look forward to doing so.

Double Apple Pull Apart Bread Recipe

Modified: Sep 7, 2026 · Published: Sep 8, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Double Apple Pull Apart Bread Recipe comes to you thanks to a magazine article I saw. I loved the way it was put together in slices rather than balls. And the combination of a simple yeast dough, covered with apple butter, brown sugar and grated apples is the crowning touch.

The Apple Cardamom Pull Apart Bread sits on a cream colored tray with an apple, apple butter, and cinnamon sticks in the background.

I have to be really honest and tell you this is a mess to put together. But it is so worth it. Wait till you taste it. I substituted apple butter for the usual butter in these types of sweet breads then added grated apples to intensify the apple taste. The only caveats here is to make sure the apple butter is thick and just before adding the apples to squeeze all of the liquid from the apples. I used the Reinneck Ranch Apple Butter. My usual one hadn't hit the market yet.

Looking for a few more sweet breads or rolls, well, here they are: Best Cinnamon Crunch Rolls, 60 Second Brioche Anyone Can Make, Swedish Cardamom Sweet Rolls and Cinnamon Raisin Bread.

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What's Not to love about this recipe

It's actually easy to make as you will see in the photos below.
For the yeast dough you simply mix the dry ingredients, add the wet ones and beat for about 4 minutes.
While I already told you it is a bit messy to shape and finish, it's not difficult
The dough is a dream to work with if you refrigerate it overnight.
It doesn't spring back when you roll it out.
Spread the apple butter, then top with the brown sugar and spice followed by the grated apples
Cut and stack - that's it!

Recipe Ingredients

Double Apple Pull Apart Bread Dough

Ingredients for the Apple Cardamom Pull Apart Bread are milk ,insant yeast, egg, unsalted butter, salt and all-purpose flour.

FRONT ROW: Instant yeast, salt

MIDDLER ROW: Honey, unsalted butter,egg

BACK ROW: All-purpose flour, milk

Apple Filling

FRONT ROW: Cardamom (or cinnamon), apple butter

BACK ROW: Granny Smith apples, brown sugar

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

The first collage for the
Apple Cardamom Pull Apart Bread shows the milk, honey and butter in a small saucepan, heated to melt the butter and honey, the egg added and finally the instant yeast.

Step 1. Place the milk, honey and butter in a small saucepan and heat just until the butter and honey are melted. Step 2. Remove from the heat. Cool to lukewarm.Step 3. Whisk in the egg. Step 4. Add the yeast and whisk to combine.

This collage shows the dry ingredients in a mixing bowl, the wet ingredients added, the dough mixed and the put in a container to rise.

Step 5. Place the all-purpose flour and salt in the bowl of a mixer. Step 6. Add the wet ingredients to the bowl. Step 7. Beat on medium or the speed your mixer suggests until the dough forms a ball. Beat for 3 minutes to activate the gluten. The dough should clean the sides of the bowl and be soft but not sticky. Step 8. Place the dough in a container that has been sprayed with a non-stick-baking release. Turn it over and cover with film. Place the top on or cover with a towel and mark the time. Let it rise until doubled. Deflate and refrigerate overnight or up to 3 days,

This collages shows the apples being shredded, the dough being dented to male it easier to roll out, the dough rolled out and spread with apple butter.

Step 9. Shred the apples with a box grater on the largest hole. Shred one side, turn the apple 90°, shred another side and continue turning and shredding until the appleis done. Repeat to make 1 1/2 cups after the liquid has been squeezed out. Step 10. Remove the dough from the fridge and place it in front of you on a lightly floured surface Shape it into a rectangle and dent the dough several times to make it easier to roll out . Step11. Roll it out into a 20" x 12" rectangle. Step 12. Spread it with the apple butter.

This collage shows the brown sugar and cardamom being mixed, the shredded apples on top of the apple butter, then all of the apples distributed, the dough cut in half lengthwise with one stack of cut pieces and both stacks cut in thirds.

Step 13. Combine the cardamom or cinnamon and brown sugar. Sprinkle it evenly over the apple butter. Press it down lightly Step 14. Sprinkle the apples over the brown sugar covering the dough completely. Step 15. Cut the dough in half from top to bottom. Cut each half into 5 6"x 4" strips. Stack in to 2 piles. Step 16. Cut each of these stacks into three 4"x2". stacks.

The last collage shows the first 2 stacks, staggered in the loaf pan, then all of the stacks in the pan, the pan covered loosely with plastic wrap and the baked bread turn out upside down on a rack.

Step 17. Stagger the sections in the loaf pan. Step 18. Add the remainder in the same manner. If all of them won't fit, just push those in the pan together. Step 19. Cover loosely with plastic wrap and allow to double. Bake as directed. Step 20. After cooling in the pan for about 15 minutes, go around the edges and turn out onto a rack upside down. The apple butter and brown sugar will have made a glaze for the cake.

Recipe FAQ'S

What does cardamom taste like in apple bread?

Cardamom has a warm, fragrant flavor with subtle citrus and floral notes. It pairs especially well with sweet-tart apples and gives this pull-apart bread a distinctive Scandinavian-inspired flavor.

What are the best apples to use for Apple Cardamom Pull-Apart Bread?

Granny Smith apples are the best hands down. They don't add sweetness and with the apple butter and brown sugar no more is needed. They also don't become mushy even when grated.

What if I don't have cardamom?

Substitute cinnamon. It's always a good choice with apples.

Expert Tips

After shredding the apples squeeze all the liquid from them to make 1 1/2 cups
Squeeze them again just before spreading them over the brown sugar.
Light or brown sugar can be used.
The apple butter needs to be thick. If yours it a bit loose, place it in a strainer over a bowl while you prep the rest of the ingredients.
Always form doughs in shape you want them rolled into. If they are thick, dent them 3 or 4 time with a rolling pin.
The dough can be made and held in the fridge up to 3 days.
I definitely suggest refrigerating it overnight. It will be much easier to roll out without a lot of spring back.
It may appear all of the stacks will not fit in the pan. Just push them together as necessary.

Four More great Sweet Breads

Lemon Pesto Focaccia

Modified: Aug 30, 2026 · Published: Sep 1, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Lemon Pesto Focaccia combines lemon pepper pesto and a zippy garlic oil baked right into the bread....no need to dip into a flavored oil. It's one of the easiest breads to make with the pesto and zippy garlic oil made ahead of time.

A stick of Lemon Pepper focaccia sits on a cutting board with a napkin and knife.

This bread is ideal to snack on, great as an accompaniment to a meal or soup and perfect for sandwiches when sliced.

Be sure to check out these recipes for more scrumptious breads: Stuffed Focaccia, Rye Raisin Bread with Bakery Style Flavor, Outback Steakhouse Bread, Homemade Pizza Dough, and The Story of No Knead Bread and Me.

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Why You'll Want To Make This Bread

Although this takes 3 component parts, 2 can be made a week ahead. In fact they should be made before making the bread.
The Lemon Pepper Focaccia takes literally minutes to mix.
It's a fast riser - no long waits.
It can be shaped immediately but is better if it is refrigerated overnight.
It's one of the more unusual breads you'll make.
Easy, delicious and different - let's get started!

Recipe Ingredients

Lemon Pepper Pesto

Ingredients for the Lemon Pepper Focaccia are garlic, basil, walnuts, parmesan cheese, salt, pepper, olive oil and lemon zest.

FRONT ROW: Cayenne pepper, garlic, salt

MIDDLE ROW: Canola oil, walnuts, black pepper

BACK ROW: Lemon zest, fresh basil, parmesan cheese

Zippy Garlic Oil

FRONT ROW: Lemon peel

MIDDLE ROW: Red pepper flakes, garlic cloves

BACK ROW: Olive oil

Lemon pesto Focaccia

Ingredients for the Lemon Pepper Focaccia are bread flour, instanat yeast, salt, zippy olive oil, water, lemon pepper pesto.

FRONT ROW: Salt, olive oil, instant yeast

MIDDLE ROW: Lemon pepper pesto

BACK ROW: Bread flour, water

key ingredients

Toast the walnuts to bring out the most flavor.
Parmesan or Sharp Asiago can be used
Extra virgin or virgin olive oil is recommended for the best taste.
The garlic cloves should be large. If not use an extra one or two.
Bread flour is best with yeast. All-purpose can be used but the results won't be as high or as light.
I add my instant yeast to the wet ingredients to soften it as I have seen little bumps in some yeast breads where the yeast has not dissolved.

Why Overnight Yeast Doughs

When working with yeast I overnight my finished dough in the fridge and often up to 3 days. This applies to both lean doughs and rich doughs. This allows for more flavor and equally important, the dough doesn't spring back when rolled out as it does if used immediately. The gluten has a chance to relax and makes it much easier to shape. The fact that the dough is cold also makes it much easier to work. It will take a bit longer to rise but an oven proofer takes care of that problem.

What is a Lean or rich dough

A lean dough is one that is basically water, flour, salt, and yeast. It can be milk or part milk, part water. But basically it doesn't have fat or very little in it.

A rich dough or enriched dough is just that. It can have butter, egg, sour cream, etc. that makes the dough richer. Sweet doughs are usually rich doughs. These often take more time to rise than leaner doughs.

How to Make an oven proofer

Professional bread makers use proofers that are nothing more than large enclosed, temperature, and humidity controlled rooms where their yeast products rise. They can control the time by adjusting the temps.

I have seen several versions of home proofers. But they are usually very small and expensive. There is no need to buy one as you have a proofer in your kitchen. I have used this technique forever and it works like a charm.

The Hot water method: Place a pan of very hot water on the bottom rung of your oven. Place the yeast product which is covered on a rung above it and close the door. Check the temperature after 20 to 30 minutes to make sure it doesn't exceed 75°F to 85°F, If it does, prop the door of the oven open with a wooden spoon or remove the water, close the door and let it rise.

The oven light method: This is the one I use all the time. While you are shaping the dough, turn the oven light on. Leave the light on and place the product on the middle rung of the oven. Monitor the oven after 30 minutes to regulate the temperature as above. If it gets too hot prop the door open.

One thing to watch: If the dough is a laminated dough such as croissants or a butter heavy dough such as brioche watch it so the butter does not melt and ooze out. Definitely keep the oven temperature around 70°F and no more than 75°F. If the temperature gets too hot, pull the product out until the oven cools and then put it back in or let it finish rising at room temperature since it will have a good start.

an Important note about the garlic

It's important to simmer the zippy garlic for at least 5 minutes. Along with onions, garlic grows in the ground and can pick up botulism spores. Simmering for 5 minutes will kill anything as long as the garlic is strained out along with the other ingredients. Straining out all solid garlic bits removes the water and organic matter the bacteria need to thrive.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step instructions

Lemon Pepper Pesto

Step 1. Place all of the ingredients except the oil in the bowl of a processor. Step 2. Process until every thing is finely cut together. Step 3. Add the oil and process to blend in. Step 4. With a #100 disher/scoooper drop balls of pesto on a parchment line sheet pan. Freeze until hard and then transfer to a freezer proof container. I dropped mine with a #100 disher/scooper which is 2 teaspoons. If I need 2 tablespoons, I know that is 3 balls. See my Numbers and Sizes of Dishers/Scoopers for a list that includes all the sizes and how much is in each size.

Zippy Garlic Oil

Step 1a. Place the coarsely chopped garlic, lemon strips and hot pepper flakes in a small saucepan. Step 2a. Simmer over low heat until the garlic is light to medium brown. Remove from the heat. Step 3a. Strain the solids out. Step 4a. Only the clear oil should remain. Cool and refrigerate if not using immediately.

Lemon Pesto Focaccia

The first collage for the bread shows the flour, and salt in the mixing bowl, then whisked ttogether, the liquids added and the finished dough,

Step 1c. Add the bread flour and salt to a mixing bowl. Step 2c. Whisk them together. STep 3c. Combine the water, pesto and yeast. Whisk together to mix. Let sit for a couple of minutes Add it to the dry ingredients. Step 4c.

This collage shows the clean bowl after beating the dough, the dough in a container to rise, covered with film and the time on the lid of the container.

Step 5. After mixing the dough, but bowl should be clean before washing. Step 6. Place the dough into a container sprayed with a non-stick baking release. Step 7. Cover the dough by placing plastic wrap directly on top of the dough. Step 8. Cover the container with the lid and mark the time on it.

Thew last collage shows the zippy oil in the bottom of the baking dish, the lemon pepper focaccia patted out before placing in the dish, placed in the dish and dimpled then baked and brushed with zippy garlic oil.

Step 9. Pour 2 tablespoons of zippy garlic oil in the bottom of a 9"x 9" baking dish. Step 10. Remove the lemon pepper focaccia from the fridge and very lightly flour the work surface. Place the dough in the dish and let it rise until it doubles. Step 11. When it has doubled, dimple the focaccia by pressing your fingers to the bottom of the dish. Step 12. Bake as directed. Immediately upon removing from the oven, brush with the remainder of the oil. Cool and turn out.

Recipe FAQ'S

Can store-bought pesto be used for the focaccia?

It can. Be sure to choose a thick on rather than a very oily one as it will put too much oil into the bread when mixing it.

Why isn't my focaccia crisp on the bottom?

A metal pan and enough oil on the bottom produces a crisper crust than a glass or ceramic dish.

What goes well with pesto focaccia?

Pesto focaccia is delicious served with soups, salads, pasta, grilled vegetables, or Italian-inspired meals. It also makes an excellent sandwich bread when sliced horizontally and filled with mozzarella, tomatoes, or grilled chicken.

Make ahead, STorage and Freezing

The pesto and zippy garlic oil can be made a week ahead and stored, covered in the fridge. The pesto can be made and frozen up to a couple of months.

The dough can be made and held in the fridge for 3 days but it will get darker the longer it's in there. However, it should be refrigerated at least overnight for the flavor and to make it easier to shape.

The lemon pesto focaccia dough can be frozen after mixing. Thaw it in the fridge overnight and continue as it was just made.

It can also be frozen after baking for a month. Thaw it on a cooling rack and then wrap it in foil, leaving a vent hole in the top and refresh in a preheated 350°F oven for about 15 minutes.

While yeast doughs are generally best the day they are baked, this will hold several days, lightly covered.

Expert Tips

If store bought pesto is used, add the zest of a lemon. If it is very oily, place it in a strainer to remove some of the oil.
Beat the dough for about 4 minutes to activate the gluten.
Refrigerate overnight to increase the flavor and make it easier to shape.
Dimple the dough to the bottom of the dish. The holes should not close in. If they do, let it rise a bit more. Test it with on or two holes.
Extra virgin olive oil which is cold pressed or Virgin olive oil is best because it contributes a lot to the taste of the finished product.
At the end of the basil season and before it goes to seed, make pesto, shape into balls and freeze for a taste of summer during the off months.
This Lemon Pepper Pesto is excellent when used to finish pasta.

Special Breads you'll want to make

If you love this recipe or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!

13 Savory Recipes Made for Summer

Modified: Aug 22, 2026 · Published: Aug 25, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

If you've followed along here for any length of time, you know that pastry isn't just about dessert in my world. When I had my take-out shop, the savory side of the case was just as beloved as anything sweet — and summer was when it really shone. Tomatoes falling off the vine, fresh basil, peppers at their peak — it's the season that practically does the cooking for you.

A slice of the Summer Vegetable Tart sits on a white plate with a fork on a green background.

I've pulled together twelve of my very favorite savory recipes that are perfectly suited to these warm months. Whether you're hosting a patio lunch, heading to a potluck supper, or just looking for something light and satisfying on a weeknight, there is something here for you. Many of these can be made a day or two ahead — or even frozen — which is exactly the kind of flexibility summer entertaining demands. These are the recipes my students asked for, my customers came back for, and the ones I still turn to again and again. I hope they earn a permanent spot in your repertoire too.

Mediterranean Orzo Salad

This was one of the best sellers at my take-out shop, and I can't tell you how much of it we made. Light, refreshing, and not a drop of mayonnaise in sight — just crunchy vegetables, calamata olives, a bit of feta, and a simple dressing that is packed with flavor. Make it ahead and let it sit; it only gets better.

Summer Vegetable Tart

This tart is everything summer produce was meant to be. An easy parmesan herb crust — no rolling required, just press it right into the pan — holds whatever beautiful vegetables you happen to bring home from the farmers market. It's the kind of recipe you'll find yourself making all season long, altering it endlessly with whatever looks best.

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Goat Cheese Pesto Tart

This tart came directly from my love of summer peppers and basil — in this case, pesto. I cut the goat cheese with cream cheese to mellow its astringency, and the result is a filling that is creamy, vibrant, and holds its shape beautifully. It can be made ahead and frozen, which makes it an ideal choice for entertaining.

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French Onion Tart

With tomatoes practically falling off the vines, this is exactly the right time to make this tart. At the shop we baked them in half sheet pans, trimmed the edges, and cut them into squares for appetizers — and they disappeared every single time. Fresh basil is essential here; it truly brings the whole thing to life.

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Greek Tomato Salad

When summer tomatoes are at their peak, this is the salad I reach for first. Feta cheese and calamata olives give it a distinct Greek influence, and the simple dressing doesn't overtake the other ingredients — it just ties them together. It accompanies everything and is absolutely perfect alongside anything coming off the grill.

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Southwestern Seafood Tart

This was a favorite from the take-out shop and remains one of my go-to summer tarts to this day. Good warm, at room temperature, or cold, it is an impressive but genuinely easy dinner that works beautifully for a patio lunch or a casual summer supper. Pair it with a simple black bean salad and you have a meal worth repeating.

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Asparagus Tart

An easy cream cheese pastry holds a full pound of roasted asparagus brightened with lemon in a low-fat quiche mixture, finished with a generous top of parmesan. It's a perfect brunch, lunch, or dinner choice — and the fact that it can be made a couple of days ahead makes it exactly the kind of recipe summer weekends call for.

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Muffaletta Bread

This is the recipe for when you want to actually enjoy being with your guests rather than being stuck in the kitchen. The bread itself takes just five ingredients and comes together in minutes in the food processor. I strongly suggest refrigerating the dough for up to three days before baking — the flavor that develops is absolutely worth it.

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Brie and Bacon Tart

The combination of brie, bacon, and caramelized onions is simply hard to beat. Instead of the usual cream, I use a blend of low-fat cottage cheese and plain yogurt, which reduces the calories and — more importantly — lets the flavors come through without coating your tongue. This was a consistent seller at the shop, and it's easy to see why.

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Torta Rustica

This belongs in your repertoire. Layers of spinach, red peppers, artichokes, and provolone are enclosed in an Italian butter pastry — Pasta Frolla — that browns beautifully and holds the substantial filling without buckling or becoming soggy. It can be served hot, warm, or at room temperature, which makes it endlessly accommodating for summer entertaining.

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International Flatbreads

I love flatbreads even more than pizza, because the absence of a sauce lets the toppings come through with a power they simply can't achieve otherwise. Fresh summer tomatoes, good olive oil, and your favorite ingredients are all you need. The dough can be made well ahead, making this one of the most relaxed and satisfying things you can put on a summer table.

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These are especially good at the end of summer as it's the last chance to use those ripe tomatoes and vegetables. See if you don't agree!

Smoked Turkey Salad

This Smoked Turkey Salad is exactly what I reach for when the heat has me wanting something satisfying without turning on the oven. It came straight from my take-out shop, and the secret is starting with good smoked turkey — I skip the deli counter and buy mine from a local smokehouse, which makes all the difference. Serve it alongside cold cantaloupe or watermelon and a slice of good bread, and dinner is done.

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Simple Black Bean Salad

This Simple Black Bean Salad was another staple at the take-out shop, and it earned its place there for good reason. High in protein, low in fat, and ready in under thirty minutes — it's the kind of recipe that asks almost nothing of you and delivers every time. It travels beautifully without refrigeration, which makes it exactly right for a picnic, a potluck, or anything coming off the grill.

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Peach and Plum Fruit Cobbler Recipe

Modified: Aug 17, 2025 · Published: Aug 18, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Peach and Plum Fruit Cobbler is a perfect combination for an easy summer dessert. The fresh fruit is at its peak during the summer months and after prepping the fruit, the rest goes together in a matter of minutes. Making this even easier, the biscuit for this treat is a cream biscuit that requires no cutting in of butter or rolling out.

This photo for the Peach and Plum Cobbler shows the fruit in a bowl with a biscuit on top swimming in cream.

The fruit should be just ripe for flavor but not overly ripe as it will be baked. After preparing the fruit the rest goes together in a matter of minutes. It doesn't get any easier than this. While ice cream is the traditional accompaniment, I suggest you try cold half and half on the warm cobbler.

For more fruit desserts perfect for summer I'd like to suggest the Simple Strawberry Rhubarb Crisp, the Caramelized Peach Tart with Brown Sugar Crumble, Chocolate Raspberry Curd Tart, or the Meringue Shells filled with Fresh Fruit. Looking for more peach recipes, check out Fresh Peach Desserts That Taste Like Summer.

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Crisp vs. Cobbler: What’s the Difference?

Crisp

The crisp has a crumbly mixture of butter, flour, sugar sometimes nuts and oats. It's crunchy and crisp on top with soft, juicy fruit underneath. Almost any fruit can be used including apples, berries, peaches, and rhubarb.

Cobbler

The topping for a cobbler traditionally has a biscuit topping that is dropped on top before baking. Depending upon where you are in the country, a cakey top may also be used. Both have a soft texture with a golden crust. While peaches are a classic fruit to be used, berries, cherries, apples and mixed fruits work well also.

Easy way to Remember

Crisp = crunchy crumb topping.
Cobbler = biscuit or cakey topping

Recipe Ingredients

Fruit Filling

FRONT ROW: White Balsamic Vinegar, almond extract, vanilla extract

MIDDLE ROW: Granulated sugar, all-purpose flour

BACK ROW: Peaches, plums

Cream Biscuit topping

Ingredients for the cream biscuits are cake flour, baking powder, salt, sugar, heavy cream.

FRONT ROW: Baking power, salt, granulated sugar, egg

BACK ROW: Sanding sugar, cake flour, heavy cream

Key Ingredients

White Balsamic Vinegar is used for its sharpness. Over the years I have preferred to use balsamic vinegars in my fruit preparations as opposed to the usual lemon juice which isn't as strong. I don't like to use the regular balsamic as it dulls the look of the fruit.
Cake flour is important for the soft texture of this biscuit.
Sanding sugar is a coarse, finishing sugar for the top of the biscuits
Heavy cream replaces the butter most often used in biscuits. Since butter is made from cream it is an easy swap that makes the biscuits really easy to make since there is no cutting in of butter or, in this case, rolling out.
The egg is an optional finish for the top of the biscuits.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step instructions

The first collage for the Peach and Plum Fruit Cobbler shows a plum cut with the seed, without the seed and a serrated spoon, the plum cut in half and then slicdd into pieces.

Step 1. Cut the peach in half along its equator and twist to separate it. The pit will be on one side. Step 2. The easiest way to remove the pits is to use a serrated spoon and go around the put and lift it out. Step 3. Turn the plum cut side down. Step 4. Slice the plum in about 1/4" slices and then cross cut them to make it easier to eat.

This collage shows the peaches in boiling water, the skin being pulled off, the peach being sliced on the equator and pulled open.

Step 5. Bring a large pot of water to a boil and immerse the peaches in it for several minutes until the skins loosen. The riper the peach the faster the skin releases. Step 6. Test a peach to see if the skin has loosened. If they have, remove them from the boiling water and run cold water over them. Start at the stem end and just pull the skin off. Step 7. Cut the peach along the equator. Step 8. Pull the peach apart and remove the stone. See my post All About Peaches.

This collage shows the fruit cut in a large bowl, the flour, sugar, vanilla and almond extracts and white balsamic vinegar on top of the fruit, then mixed together and the 8x8 inch glass dish.

Step 9. After the fruit is sliced, cross cut into smaller pieces for easier eating. Step 10. Add the flour, sugar, vanilla and almond extracts and white balsamic vinegar. Step 11. Stir in to completely combine. Set aside. Step 12. Lightly spray an 8x8x2 inch oven proof dish with a non-stick baking release. Set aside.

The biscuit top collage shows the cake flour, baking powder, salt and sugar in the bowl of a mixer, then whisked together, the cream being poured in and the final dough.

Step 13.Place the cake flour, sugar, baking powder and salt in the bowl of a mixer. Step 14. Whisk together to mix. Step 15. With the machine on medium low, pour in the cream. Step 15. Raise the speed to medium to medium high and beat until the dough comes together. The dough should be soft and slightly sticky. If it is not, add a tablespoon more of cream.

The last collage shows the fruit in the 8x8 inch pan, the biscuits dropped on top of the filling, the dish put in a half sheet pan and the baked cobbler.

Step 17. Pour the prepared fruit into the baking dish. Step 18. Drop the biscuits on top of the fruit. I used a #20 disher/scooper to do this. Alternatively, a scant 1/4 cup works also. Flatten the biscuits slightly. Sprinkle with sanding sugar. Step 19. For safety and ease of movement in and out of the oven, place the filled dish in a parchment lined sheet pan. Step 20. Bake as directed. Cool on a wire rack until warm. Serve with half and half or ice cream if desired or eat it plain.

REcipe FAQ's

Do the peaches need to be peeled?

While there has been a move to not peel the peaches, i disagree. Leaving the skins on peaches makes them more rubbery than other fruits like the plums. I believe in speeding up recipes but some steps are necessary for the best outcome.

How ripe should the fruit be for the cobbler?

Because the fruit will be cooked, the fruit should be ripe but semi-firm. That will allow the fruit to stay intact when baked without becoming mushy for both looks and taste. Really ripe fruit has a tendency to get mushy.

Can cobblers be made with other fruit?

It sure can. Almost any fruit or combination goes for this easy dessert - mixed berries, strawberry-rhubarb, peaches, cherries are all good.

Expert Tips

Use cake flour for the most tender biscuits. It's low protein count keeps the gluten from being active. All-purpose can be subbed but the texture won't be as good.
Heavy cream has more fat than whipping cream and is used for the best outcome. Since butter is basically overwhipped cream it just makes an easier biscuit.
Between the cake flour and cream it is hard to over mix these biscuits.
By adding a bit more cream and making the dough softer, the biscuits can be just dropped on top of the filling with no need to roll and cut them.
I like to use balsamic vinegar instead of lemon juice in many of my fruit recipes because it has a sharper taste and goes well with fruit. Balsamic vinegar is not as sharp as white or cider vinegar but sharper than lemon juice.
While ice cream is the normal accompaniment, cold half and half is better!

This photo of the Peach and Plum Cobbler shows the dessert in a yellow rimmed bowl swimming in half and half.

Perfectly Wonderful Fruit Desserts

No Churn Chocolate Pretzel Caramel Ice Cream

Modified: Aug 10, 2025 · Published: Aug 11, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

This no churn Chocolate Pretzel Caramel Ice Cream is unbelievably creamy, easy to make and even easier to eat. Five ingredients and 30 minutes or less and it's ready for the freezer. First you taste the incredibly smooth texture. As that begins to melt away you taste the crunchy, salty chocolate pretzel and finally the intense flavor of the homemade caramel. An throughout all you're thinking is, "this is a keeper for sure"!

A bowl of No Churn Chocolate Pretzel Caramel Ice Cream shows the ice cream and a few chocolate pretzels.

The caramel can be made weeks ahead and tucked away in the fridge. So there is no last minute rush to get it done. The remainder is super easy. The hardest part is waiting for it to freeze!

For more no churn ice creams you'll want to try these: Nutella Ice Cream Squares, Ultimate Hot Fudge Marshmallow Sundae, Peanut Butter Ice Cream Pie, and the Truly Amazing S'Mores Ice Cream Cake.

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Difference between Condensed Milk and Evaporated Milk

Unsweetened condensed milk is known as evaporated milk. There is an important difference between these two varieties. Sweetened condensed milk has a thicker, syrupy texture with added sugar. All condensed milk is sweetened. Evaporated milk is simply thickened milk without added sugar and therefore has a less sweet flavor. Evaporated Milk is used in the filling and frosting for a German Chocolate Cake among other recipes.

Ways to use Leftover Condensed Milk

There will be about 1/2 cup condensed milk left over.
Chocolate Fudge can easily be made by combining 1/2 cup condensed milk, 1 1/2 cups finely chopped chocolate (dark is best here) and 1 teaspoon vanilla. Line a 9x5 loaf pan with foil or parchment overlapping the top edges to lift it out. Place all the ingredients in a saucepan and, stirring constantly over low heat melt the chocolate until everything is completely blended and shiny. Pour into the pan and let set at room temperature. Remove from the pan using the overhang and cut as desired.
Coconut macaroons - Add about 7 ounces of shredded coconut to the leftover condensed milk and 1 teaspoon vanilla. Do not add all of the coconut at once. You want the coconut to be sticky and coated. It may take a bit more or a bit less. Bake at 325°F on parchment paper sprayed with a non-stick baking release for 10 to 12 minutes just until the edges turn golden. The bottoms may be dipped in chocolate after they have cooled.
Store opened sweetened condensed milk in an airtight container in the fridge for up to 3 to 4 weeks, or freeze it for up to 3 months. Use leftovers to easily sweeten coffee or tea, drizzle over fresh fruit.

REcipe Ingredients

Caramel

FRONT ROW: Unsalted butter, vanilla and corn syrup

BACK ROW: Water, granulated sugar, heavy cream

No Churn Chocolate Pretzel Caramel Ice Cream

Ingredients for the Chocolate Pretzel Caramel Icen Cream are heavy cream, caramel, condensed milk, chocolate covered pretzels and vanilla.

FRONT ROW: Vanilla extract, chocolate covered pretzels

BACK ROW: Heavy cream, caramel, condensed milk

Key Ingredients

Heavy cream should be used. Do not substitute whipping cream or half and half. Heavy cream whips up thicker and is more stable.
Corn Syrup is used in the caramel to prevent the sugar from crystalizing and becoming grainy. Consumer corn syrup is not high fructose. The caramel can be made without it but extreme care must be taken to make sure all of the sugar, including that which sticks to the sides of the pan must be washed down so not one grain is left or it can crystalize the entire batch.
Sweetened condensed milk - All condensed milk is sweetened. Evaporated milk is also condensed but it is unsweetened and a completely different product. It is much more liquid and cannot be substituted for the sweetened condensed milk.
Chocolate covered pretzels can be found in milk chocolate or dark chocolate. I chose the milk chocolate to better balance the flavors. Trader Joe's has both in a big bag.
When making the caramel the darker the initial sugar syrup the stronger the taste. Be careful not to take it too far or it can become bitter.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step instructions

Caramel

This should be made at least a day ahead or up to a couple of weeks ahead. If made more than a couple of days ahead, store in the fridge.

Step 1. Water, granulated sugar and corn syrup in pan before boiling. Step 2. Granulated sugar, water and corn syrup boiling over high heat. Step 3. A lid is placed on the pan for 3 to 4 minutes to wash down the sides so no sugar granules remain to make the caramel grainy. Alternatively, the sides can be washed down with a pastry brush and cold water. Step 4. The sugar is boiled until it reaches a deep golden color. Remove from the heat.

The second caramel collage shows the butter added to the bronze syrup, the cream and vanilla added, the caramel brought to a hard boil again and the finished caramel in a bowl.

Step 5. Butter is melted in the hot, golden syrup before adding the cream. Step 6. Cream and vanilla is added before returning the caramel to the heat. Clip a thermometer onto the pan if possible. Step 7. The caramel in the last stages of boiling. At this point it just has to be taken to the degree called for in the recipe. Step 8. Cooked caramel cooking in the pot before storing in a container.

No Churn Chocolate Pretzel Caramel Ice Cream

This collage shows the vanilla added to the whipped cream, the cream whipped stiffly, the condensed milk added and mixed in.

Step 1. Place the cream in a mixing bowl and whip until medium peaks. Add the vanilla. Step 2. Beat until very stiff. Step 3. Add the condensed milk. Step 4. Fold the two together until completely blended.

The broken pretzels are added, half of the ice cream is spread in a 9x9" pan, half of the caramel is dolloped on, the remainder of the ingredients are added and the mixture is swirled together.

Step 5. Chop the pretzels into bite size pieces and add to the mixture in the mixing bowl. Step 6. Spread half of it in a 9x9x2" pan. Step 7. Warm the caramel if stiff but do not make it liquid. It should be cool when spooning it onto the ice cream in a random pattern. Step 8. Add the remainder of the ice cream and the caramel as before. Swirl the ice cream and caramel together, reaching down to include the bottom layer. Freeze at least 6 hours or overnight. To serve, let it sit at room temperature for 5 or 10 minutes to make it easier to scoop.

Recipe FAQ'S

Can I make Chocolate Pretzel Caramel Ice Cream without an ice cream maker?

Absolutely! A no-churn version can be made with whipped heavy cream and sweetened condensed milk, then layered or swirled with caramel and chocolate-covered pretzels before freezing.

How do I keep the pretzels crunchy in ice cream?

For the best crunch, use larger pieces of pretzel and add them toward the end of the process rather than allowing them to sit in the ice cream mixture for too long. Chocolate-covered pretzels are another great option because the chocolate helps protect the pretzel from moisture.

Why does chocolate and caramel taste so good with pretzels?

The combination works because it brings together creamy, rich chocolate and caramel with the salty crunch of pretzels. The salt helps balance the sweetness, creating that irresistible sweet-and-salty flavor.

This photo shows 2 scoops of the Chocolate Pretzel Caramel Ice Cream in a dish with a few chocolate prezels and a bag of them in the background.

More Incredible Frozen Desserts

No Bake White Chocolate Cheesecake

Modified: Aug 6, 2025 · Published: Aug 7, 2026 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

This No Bake White Chocolate Cheesecake with its mixed berry topping is not only easy to make, there's absolutely no baking involved. You don't have to tell anyone how easy it is. Let them think you worked all day in the kitchen just for them.

A slice of the No Bake White Chocolate Cheesecake with a mixed berry topping sets on a white plate with a green charger and color flowered napkin.

Add a ribbon of raspberry jam to the cheesecake and it is the perfect finish to any dinner. The vanilla wafer crust is chilled while the cheesecake is finished. The abundant berry topping requires no cooking since it is set with instant clear gel. I'm telling you, this doesn't get any easier.

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WHITE CHOCOLATE VS. WHITE COATING CHOCOLATE

White chocolate is made of cocoa butter, sugar, milk solids, vanilla, and a fatty food additive called lecithin. That's it!

White melting wafers or coating chocolate are made by several companies and can include: Sugar, Palm And Palm Kernel Oil, Nonfat Dry Milk, Whole Milk Powder, Sorbitan Tristearate, Soy Lecithin, Salt, Natural Flavor.

As you can see there is no cocoa butter. While they melt, they are not white chocolate and they don't taste like white chocolate.

The processor or mixer for mixing cheesecakes

Several years ago I found a better way to mix cheesecakes.....the processor. It was quite accidental. I was making them for the restaurant and I had something in the bowl of the mixer. The particular cheesecake I was making takes a long time to bake and cool in the oven so I made it in the processor. When the owner of the restaurant tasted the newly made cheesecakes he said, "I don't know what you did, they were always good but these are outstanding".

But why are they better? When mixed in a mixer, air is whipped into the cream cheese even when using the paddle attachment. This makes for a fluffier cheesecake. For the ultimate smooth, creamy cheesecake using a processor which doesn't add air to the mixture is the answer. They are simply better this way whether they are baked or a no bake cheesecake. While some of my older posts still use the mixer (at least till I get to updating them) I make all my cheesecake in the processor now. See if you can't see a difference.

Cheesecake Pan or Springform Pans

When I had my bakery we used cheesecake pans for cheesecakes as well as to assemble cakes with soft fillings that could slide before setting up.

A cheesecake pan has a solid outer ring and a flat bottom that fits in it. On the other hand the springform pans have an outer ring that opens and closes with a spring. The bottom also usually has a lip on it to fit within the ring when it is closed. The problem with that is two fold. Over time or sooner depending upon how it is stored, the spring no longer closes tightly.

The cheesecake in the cheesecake pan can be easily released by dropping the side and then using a metal spatula to go between the crust and the bottom plate it is easily released and moved to a serving plate or cake board. We did this thousands of times at the bakery.

With the springform pan the lip on the bottom makes it much more difficult to release cleanly as it is more difficult to get the spatula under the crust. The cheesecake pan is also a snap to wash and dry. Not so much the springform pan.

Releasing the Cheesecake from its pan

Have a fat can at the ready. A 28 ounce can of tomatoes is perfect. Go around the outside of the cheesecake pan with a hair blower set on high. Place the cheesecake on the can and slide the side of the pan down. Smooth the side of the cheesecake with a spatula.

After the side has been removed, place the cheesecake on a flat surface. With a flat metal spatula, go under the crust to release it. Place two pancake turners under the crust on either side and, lift up the cheesecake, placing it on a board or serving plate.

Why You'll Love This Recipe

The most important reason is it tastes incredible.
The cheesecake uses simple ingredients that are easy to get.
It's easy to make yet has a bakery worthy in presentation.
The berry topping needs no cooking.
It's quick to make.
It can be made ahead.
Lemon juice in the Berry Topping offsets the sweetness of the cheesecake.

Variations

Any fruit can be used. Peaches, strawberries, blueberries can all be used alone or in a grouping.

The red raspberry jam can be omitted if desired.

Ingredients

Vanilla Wafer Crust

FRONT ROW: Unsalted Butter, vanilla

BACK ROW: Vanilla wafers, powdered sugar

White Chocolate Cheesecake

The ingredients for the cheesecake are: white chocolate, cream cheese, heavy cream, condensed milk, raspberry jam, and vanilla.

FRONT ROW: Vanilla, water, gelatin

SECOND ROW: White chocolate, cream cheese

BACK ROW: Seedless Red Raspberry Jam, heavy cream, sweetened condensed milk

Berry Topping

FRONT ROW: Lemon juice, sugar, instant clear jel, and water

BACK ROW: Blackbereries, red raspberries, blueberries and strawberries

Key Ingredients

While I used Nabisco Nilla wafers any vanilla wafers can be used. However, they may require more or less butter. So start with 4 ounces or 1/2 cup and increase as needed. If they still seem dry, add another tablespoon or so of butter.
Make sure to use white chocolate and not the compound or coating as they are a different product. I used Ghirardelli White Chocolate but another brand can be used.
The seedless red raspberry jam is optional but delicious. Jams have no fruit pieces and are smooth and you definitely want seedless.
Heavy Cream should be used not only for flavor but the instant clearjel used is based on this. Lighter creams such as whipping cream will not set up as firm.
Cream Cheese - I used full fat but 1/3 less fat can be substituted.
Be sure to used sweetened condensed milk which should not be mistaken as evaporated milk.
Any fruit may be substituted for the mixed berries.
Be sure to use instant clearjel. . It can be found on online as well as in many grocery stores. Please see my post, Thickeners as used in baking.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Vanilla Wafer Crust

Step 1. Spray a 9x2 or 3 inch round cheesecake or springform pan with a non stick baking release. Break the wafers up and place them in the bowl of a food processor along with the powdered sugar. Process until fine crumbs form. Step 2. Add 1/2 cup of the melted butter and pulse to mix. Take some of the crumbs between your fingers and press together. If they stay together well, that all you need. If not, pulse in the rest of the butter. I found the Nabisco Nilla wafers took all of the butter. Pour them into the prepared pan. Step 3. Distribute the crumbs evenly over the bottom of the pan. Press the crumbs firmly into the pan. I do this with my hand but a small measuring cup can help tamp them down. Step 4. When the crumb crust if finished, place it in the fridge while you make the rest of the cheesecake.

This collage shows the gelatin in the water and bloomed, the white chocolate melted as well as the red raspberry jam.

Step 5. Add the clearjel to the water in a small bowl. Step 6. Immediately stir so the it's completely mixed in. Set aside. Step 7. Place the white chocolate and 1/4 cup of the cream in a medium bowl and microwave at half power for 1 1/2 minutes. If it looks melty and shiny, stir to melt the rest. If it doesn't melt all the way, return it to the microwave and give it a few seconds more. What you need to know about white chocolate is it burns and lumps up (siezes) very quickly. So low and slow is the mantra. This can also be done over a double boiler. If you are new to melting white chocolate, I would suggest you place the chocolate in a bowl and place that over another pan so the white chocolate bowl does not touch the water. Bring the water to a simmer (do not boil) and stir it when it looks melty. In any case remove it from the heat or microwave and let it cool to room temperature. Step 8. Place the red raspberry jam in a small bowl and microwave briefly about 40 to 50 seconds - stir to smooth out completely. Set aside.

This collage shows the cream being whipped in the processor, followed by the cream cheese being beaten.

Step 9. Add the heavy cream to the processor and process until it is very stiff around the edges of the bowl. There will be some unincorporated cream left in the middle of the bowl. Step 10. Transfer the whipped cream and the unincorporated cream to a bowl. Whisk the two together to a medium firm consistency. Set aside. Step 11. Without cleaning the processor bowl, place the softened cream cheese in the processor bowl. Step 12. Process the cream until smooth.

This collage shows the gelatin has bloomed, the cheesecake bing mixed in the processor, the whipped cream being folded in and the cheesecake in the pan.

Step 13. Add the gelatin to the cold water. Stir to make sure all of it is incorporated. Let it sit for a few minutes until it is firm. Step 14. Place the gelatin in the microwave for about 5 to 7 seconds to liquify it, It should be liquid but not hot. If it is, cool it before adding it with the other ingredients. Add it along with the melted white chocolate, condensed milk, and vanilla. Scrape down the processor bowl as needed so everything is smooth. Step 15. Fold the whipped cream into the cheesecake. Step 16. Remove the crust from the fridge. Pour half of the cheesecake over the crust.

This colage shows half of the filling in the pan and half of the raspberry jam swirled over the cheesecake, the rest of the cheesecake poured over and the remainder of the jam randomly poured over the cheesecake and then everything swirled togethr.

Step 17. Randomly spoon half of the jam over the cheesecake. Step 18. Add the remaining cheesecake filling to the pan. Step 19. Again, spoon the remaining jam over the cheesecake, Step 20. Swirl everything together reaching down to incorporate the bottom layering. Refrigerate overnight to set up.

The berry topping collage shows the berries in a bowl, the sugar and clear jelly mixed and added to the water and lemon juice, then poured over the berries.

Step 21. Cut the strawberries and half the blackberries if they are big. Combine in a big bowl. Step 22. Whisk together the sugar and instant clear jel. Step 23. Combine the water and lemon juice. Add the sugar and clear jel mixture, whisking well. Step 24. Add to the berries stirring well but gently so the fruit isn't broken up. Wait a few minutes until everything is thickened and pour over the cheesecake after it is released from the pan. Serve immediately or refrigerate several hours. The berry topping can be made a day ahead, refrigerated and added later to the cheesecake.

Recipe faq's

Can I freeze this no-bake white chocolate cheesecake?

Yes. Freeze the cheesecake only without the topping until hard. Tightly wrap it and freeze up to 2 months. Thaw it overnight in the refrigerator and top it with the fruit before serving.

What toppings go best with white chocolate cheesecake?

White chocolate pairs beautifully with fresh raspberries, strawberries, blueberries, cherries, lemon curd, caramel sauce, chocolate curls, toasted coconut, or crushed pistachios. A tart fruit topping provides the perfect balance to the rich, creamy filling.

Can I make this cheesecake ahead of time?

Absolutely! In fact, this dessert is even better when made a day ahead. Preparing it 24 hours in advance gives the filling plenty of time to firm up and allows the flavors to develop, making it perfect for entertaining. Both the cheesecake and the filling can be made ahead. It is best to add the topping just before serving.

Expert Tips

Have the cream cheese at room temperature or softened before processing.
Use real white chocolate not chips with no cocoa butter in the ingredients. The chips taste and melt differently,
Be sure to use very low heat when melting white chocolate as it tends to seize quickly under medium or high heat.
It is best to refrigerate the cheesecake overnight to allow it to set up properly,
Whip the cream to medium peaks. It will be difficult to fold in if beaten really stiff. See the photo as a guide.
I don't suggest a graham cracker crust because of it can overtake the delicate flavor of the white chocolate.
The red raspberry jam may be omitted if desired but it adds a lot of flavor.

A whole cheesecake with the berry topping on a marble table.

Other cheesecakes you may fancy

Fresh Peach Desserts That Taste Like Summer

Modified: Aug 2, 2025 · Published: Aug 2, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Peaches are, without question, my favorite fruit. The moment I spot those first Georgia peaches in the market, I can barely contain my excitement — and every year when the last of the local crop disappears, I'm a little heartbroken. Over decades of baking, I've learned that the real secret isn't just adding sugar and calling it a day. It's about letting the peach be the star — reducing the sweetness so that fresh, straight-from-the-orchard flavor comes through in every single bite.

A parfait glass is filled with mascarpone filling, amaretti cookies, and fresh peaches with a fresh peach i the backgrond.

The recipes I'm sharing here run the full range, from a no-churn ice cream that comes together in ten minutes to a caramelized tart with enough wow factor to silence a table. You'll notice I reach for Amaretto often — it has a natural affinity with peaches that is simply hard to beat. I also rely on Instant ClearJel to keep fillings fresh-tasting without cooking the life out of the fruit. Whether you have an afternoon to spend or just an hour, there is something here for you. Don't let peach season slip by without making at least one of these.

Dutch Peach Pie

This is one of the most sensational tasting pies around, and I mean that sincerely. A flaky crust, ripe peaches lightly sweetened, and an easy crumb topping come together for the perfect bite every time. I've deliberately reduced the sugar so the full flavor of the peaches can shine through — because sometimes less really is more.

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Peach Crumb Coffee Cake

A simple sour cream coffee cake topped with an uncooked peach filling and finished with loads of brown sugar crumbs — this is great any time of the day. The thick layer of peach filling requires no cooking because it's set with Instant ClearJel, which thickens without heat and keeps the fruit tasting exactly as it should. The crumbs alone are worth making this.

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Roasted Peaches with Amaretti Crisp

Roasted Peaches with Amaretti Crisp is one of those recipes where the topping is so good you'll want to put it on everything — and I mean that literally, because it works beautifully over other fruit and ice cream too. The amaretti cookies bring a sweet, crunchy contrast to the soft roasted peaches that is simply irresistible. A quick dip in boiling water makes peeling the peaches effortless, so nothing stands between you and getting this in the oven.

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Caramelized Peach Tart with Brown Sugar Crumble

Don't be put off by the several component parts — all of them can be made ahead and the tart assembled on the day of serving. From the press-in cookie crust to the creamy pastry cream to the intensely flavored caramelized peaches, every element earns its place. The brown sugar crumble made with almond paste is worth everything all by itself, and I've been told it's quite addictive as a snack.

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Peach Amaretto Jam

If you've never made jam before, this is the perfect place to start — no large pot of boiling water, no fussy canning process. I've reduced the sugar to let the peach flavor come through and added a bit of amaretto to enhance it beautifully. It's so versatile: swirl it into no-churn ice cream, spoon it over cream biscuits, or simply eat it by the spoonful.

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Peach Pizza

What a fantastic, eye-catching dessert this is for a summer dinner. Juicy peaches paired with a rich, buttery French pâte brisée crust and a tangy goat cheese filling — you are sure to be on the receiving end of some very happy kudos. It can be served warm or at room temperature, which makes it wonderfully easy to plan around.

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Chilled Peach Soup

Peaches have a natural affinity with white wine, and together they make this chilled soup a very interesting and elegant end to a summer meal. Blended with amaretto, honey, and vanilla, it is a make-ahead dessert that couldn't be simpler. Because peaches vary so much in sweetness, I always recommend starting with less sugar and tasting before you add more.

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No Churn Peach Swirl Ice Cream

I'm an ice cream lover of the first degree, and this one takes all of ten minutes to put together. My homemade Peach Amaretto Jam gets swirled through a simple no-churn vanilla base for a frozen treat that needs no ice cream maker whatsoever. I've seen confirmed peach skeptics go back for several helpings — consider yourself warned.

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Peachy Keen Mascarpone Parfait

Peachy Keen Mascarpone Parfait is the kind of effortless summer dessert that looks far more impressive than the work it requires — and since it can be assembled the day before, you can spend your time actually enjoying the meal. Ripe peaches paired with creamy mascarpone and those wonderful amaretti cookies with their bitter almond edge make for a combination that is quietly spectacular. This one is a perfect way to close out a warm evening without turning on the oven.

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Peach Sauce

This Peach Sauce made with white wine and Amaretto is the kind of thing you'll want to keep in your refrigerator all summer long — ready to pour over ice cream, cake, or anything else that needs a little something extra. The wine and Amaretto give it a depth of flavor that plain sugared peaches simply can't match, and both Chardonnay and Pinot Grigio work beautifully here. It comes together quickly, which means more time enjoying peach season and less time standing over the stove.

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All About Peaches Summers Sweet Spot

All About Peaches: Summer's Sweet Spot is the post I wish I'd had when I first started working with this fruit — it covers everything from the difference between freestone and clingstone varieties to the best way to remove the skin without sacrificing any of that precious flesh. I'm particular about my peaches (Red Havens are my favorite, full stop), and knowing what you're actually buying at the market makes a real difference in how your recipes turn out. Consider this your essential guide before you start baking your way through the season.

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Enjoy one or more of these easy summer desserts as we go into the fall. Thanks for sharing the summer with me.

No Oven? No Problem!

Modified: Jul 16, 2025 · Published: Jul 17, 2026 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

Ummmmm no bake desserts! After more than 25 years running a wholesale bakery, supplying hotels, caterers, and restaurants with desserts that had to be absolutely perfect every single time, I can tell you this: some of the most spectacular things ever to come out of my kitchen never saw the inside of an oven. Not once. The refrigerator and the food processor are wildly underestimated tools, and these recipes prove it.

A slice of the Lemonade cake sits on a whit plate with a blueberry sauce.

Lemonade Cake with Blueberry Sauce

From velvety cheesecakes that set up flawlessly without a water bath to creamy ice cream pies with crusts that stay pliable straight from the freezer, every one of these desserts delivers maximum flavor with minimal fuss. Whether you're trying to beat the summer heat, racing against the clock during the holidays, or just don't feel like turning on the oven — these are your recipes. And the compliments you'll get? Bask in their glory. Nobody needs to know how easy it really was.

Easy No Bake Rocky Road Cheesecake

While it looks complex, this cheesecake is actually as easy as it gets. Peanuts, chocolate, and mini-marshmallows are stirred into a rich chocolate base made entirely in the processor — no water bath, no cracking, no fussing. Bask in the compliments and share the recipe if you feel like it.

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Chocolate Coconut Tart

Think Mounds Bar, but make it elegant. This Chocolate Coconut Tart layers cream of coconut, white chocolate, a touch of sour cream, and plenty of coconut into a chocolate crust — and not a single minute of oven time is required. The optional white chocolate swirl on top is the kind of finishing touch that makes people think you spent hours on it.

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Easy Pina Colada No Bake Cheesecake

What if I told you this cool, creamy cheesecake comes together with no water bath, no eggs, and no condensed milk? Well, it can! The caramelized pineapple sauce that goes along with it is the final touch — though truth be told, you could eat that sauce by the spoonful all on its own.

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Hazelnut Crunch Bars

These Hazelnut Crunch Bars have a genuinely impressive backstory — born from a request by the Hyatt hotel and refined over decades into something truly spectacular. Milk chocolate, toasted hazelnuts, and rice krispies form the crunch base, which gets layered with caramel, a cloud-light homemade marshmallow, and a dark satin ganache finish. Not a single layer requires an oven, and yet the end result looks like it came straight out of a five-star pastry kitchen.

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Peanut Butter Ice Cream Pie Recipe

Peanut Butter Ice Cream Pie is exactly the kind of showstopper you want in your back pocket for summer — a no-churn peanut butter ice cream that's impossibly smooth, all packed into a chocolate rice crispy crust that stays pliable straight from the freezer. That texture contrast alone — crunchy crust against silky ice cream — is enough to make people think you really outdid yourself. Make it ahead, pull it out at the end of a BBQ, and watch it disappear.

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Amazing Banoffee Pie Recipe

Banoffee Pie is one of those desserts that sounds impressive the moment you say it out loud — and this Amazing Banoffee Pie Recipe absolutely delivers on that promise. We're talking a vanilla wafer crust, a quick toffee filling made from condensed milk, fresh bananas, chocolate mousse, Heath bar bits, and coffee whipped cream — all stacked up with zero oven time required. The toffee alone is worth the click, because I've figured out a much faster method than boiling a can for hours or waiting on the oven to do the work.

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No Bake Mini Chocolate Caramel Tarts

You won't believe how easy these are to make. A press-in chocolate crumb crust, homemade caramel, and the same truffle filling that was wildly popular at the bakery come together in six elegant little tarts that can be made ahead. Everyone will think you bought them at an upscale bakery — and you don't need to correct them.

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Lemonade Cake With Blueberry Sauce

Lemonade Cake with Blueberry Sauce is the kind of showstopper that makes people stop mid-bite and ask for the recipe — tart lemon curd folded into whipped cream and meringue, poured over a vanilla wafer crust, with a deep purple blueberry sauce cascading down the pale yellow sides. Every component can be made ahead and assembled when you're ready, which means you can pull this off even on a busy day without breaking a sweat. And that blueberry sauce? You'll be making extra batches to spoon over pancakes and ice cream long after summer is over.

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No Bake Peanut Butter Bars

These No Bake Peanut Butter Bars are exactly what they sound like: a chocolatey crust, a smooth, creamy peanut butter filling, and a chocolate top — layered up fast and gone even faster. If you're a Reese's fan, consider this the upgraded version you didn't know you needed. Easy enough to make with the kids, impressive enough to bring to an outdoor dinner — they really do work anywhere, anytime.

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Baileys Pi Day Pie

Baileys Pi Day Pie is the kind of dessert that earns its own occasion — a deeply chocolatey crust, a creamy chocolate layer, and a white chocolate coffee Baileys mousse all piled high with billows of whipped cream. The whole thing can be made ahead and frozen, which means you're basically just pulling perfection out of the freezer when the time comes. If you're a Baileys fan, this one is absolutely calling your name.

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Macadamia And Coconut Tart

This Macadamia and Coconut Tart has a backstory I love — it started as a white chocolate truffle recipe developed for a client during the truffle craze of the late '80s, and it was so good I turned it into a tart. Toasted macadamia nuts, toasted coconut, cream of coconut, and a whisper of dark rum all folded into a white chocolate truffle filling in a simple graham cracker crust — no oven required. The only thing standing between you and this dessert is making sure you don't overheat the white chocolate, and I'll walk you through exactly how to handle that.

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Modern Meringue Made Easy

Modified: Jul 13, 2025 · Published: Jul 14, 2026 by Helen S Fletcher · This post may contain affiliate links · 19 Comments

While I have titled this Modern Meringue Made Easy, this method has been around for a while but no one seems to be picking up on it. We used this at the bakery with great success. No more standing patiently waiting (or not) spooning sugar in by the dribbles.

This is going to be a deep, deep dive into meringue - all kinds of meringues for cookies, cake layers, to fold into other ingredients, decorations, topping pies and as a frosting for cakes. Once you have a thorough understanding of making meringues success is at your doorstep.

"Practical, usable advice/recipe! As always, Helen is a wonderful teacher! Thank you for the confidence to try hard things. :) — Chris"

A whisk is upside down holding stiffly beaten meringue in a sharp peak.

I'm including some tips that will help ensure a successful outcome with a few simple ingredients.

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What is Meringue

A basic meringue consists of 3 ingredients. Egg whites, fresh or fresh whites that have been frozen and thawed in the fridge. Do not use egg whites in cartons. They are pasteurized and the meringue will not beat up as high or be as stable.

Baker's sugar or granulated sugar. More on that below.

An acid which will help stabilize the mixture. Cream of Tartar is usually recommend but lemon juice or even white vinegar will work. Cream of tartar is preferred as it doesn't add liquid to the whites. The acid helps the coagulate and helps the proteins from tightening too much. A meringue can be made without any acid but adding acid ensures that it will be successful.

Other add ins can be finely ground nuts, cocoa, ground up freeze dried fruit, vanilla, almond or other extracts.

Nutted Meringue

Dacquoise is a type of meringue that has finely ground nuts folded into it. It is also the name of a dessert. Broyage, Japonaise, and Nutted Meringues are all the same thing. Broyage is the Swiss name for nutted meringue and Japonaise is the French word for Japan – I have no idea how this came about. What I do know is they are all delicious.

The nuts should be toasted and cooled. Placing them in the processor with a little sugar to prevent a paste from forming makes easy work out of finely chopping them.

If piping, use a larger, open star tip to prevent the nuts from getting clogged in a type B tip.

Baker's Sugar vs. Granulated Sugar

Granulated sugar takes longer and does not always dissolve completely in the egg whites. This is crucial to the successful out come of meringue.

Baker’s Sugar is a staple in bakeries. It is a professional-grade ingredient featuring smaller, uniform granules that dissolve quickly. It is highly prized and used in baking because it improves the creaming process with with butter or when combining eggs or yolks with sugar. It creates stable air bubbles for higher volume, and yields a moist, finer cake. Egg whites in particular, especially for meringues, call for superfine or baker’s sugar.

As a super-fine granulated sugar, the tiny crystals blend quickly and seamlessly into batters, mousses, and meringues, ensuring a consistent caramelization and a smoother texture.

It is simply granulated sugar that has been ground very, very fine so it dissolves quicker and easier. While it can be hard to find in grocery stores and is expensive, it's a cinch to make at home.

Just place granulated sugar in a processor bowl and process 10 to 20 seconds until very, very fine. I process a 4 pound bag of sugar (not all at once) and keep it in a container so I have it whenever I need it. That's so much easier than doing it every time.

Baker's sugar weighs 200 grams per cup or 7 ounces, the same as granulated sugar.

Separating the Eggs

One of the most revered rules for meringues is that not a spec of egg yolk must be present in the whites. While this is preferable, a spec is fine. It might take longer for the meringue to reach a stiff peak but it will get there.

When separating eggs, it is easiest done when they are cold. Divide each egg into a separate bowl before adding it to the mixing bowl. That way, if the egg doesn't separate well, you haven't ruined the entire batch. While on the subject of separating eggs, I know recipes tout separating eggs using your hand. I don't adhere to this method because there is often natural oil on hands that can affect the outcome. And it seems unhygienic to me.

Room Temperature or Cold Egg Whites

There is some controversy over whether egg whites should be room temperature or cold when whipping. Either way works but there are differences.

Room temperature egg whites whip up a bit faster but with bigger air bubbles which can break more easily when folding in ingredients. If the egg whites are cold, the air bubbles are smaller making for a firmer meringue in which the air bubbles stay intact better, everything else being equal. At the bakery and for home cooking, I am in the beat them cold camp.

Flavoring and Coloring Meringue

Extracts, oils and powders can all be used for flavoring. However when they are added is important.

Extracts and powders can be added initially. However, oils must be added at the end of beating the meringues when they are high and stable or the oil will prevent the egg whites from expanding.

Coloring should always be added at the last. Gel colors should be used as liquid colorings, particularly dark ones, can add too much liquid into the beaten whites, deflating them and make them too soft to hold an edge.

Drying the Meringues

Meringues are always dried on very low heat (200°F to 225°F) as they are being dried out not baked. Some recipes call for leaving the meringues in the oven overnight but with the proper proportions of sugar to egg white, I haven't found that to be necessary.

Where and How to use Meringue

A crisp meringue can be used for cookies or cake layers such as the Marjolaine, Daquoise with Raspberry Mousse. and Meringue Shells. This is also the meringue used for one of Australia's most famous desserts, the Pavlova.
A soft meringue can top a Lemon Meringue Pie, or Sky High Salted Caramel Chocolate Pie with billows of toasted meringue.
Medium meringues are most often used to fold into other mixtures such as cakes or mousses. Think of sponges, such as my Lemon Butter Sponge, Orange Chiffon Cake, Coconut Cream Cake featuring the white chiffon, and the Double Chocolate Mousse Cake featuring a chocolate chiffon cake
Marshmallow Cream which is a form of meringue can be used multiple ways including as a finish on the How to Make a S'mores tart and Chocolate Marshmallow Cream Horns
A stiff meringue can be used to finish a cake as in the Triple Lemon Cake - Revised, the Lemon Meringue Cake and the Individual Island Baked Alaska.
Marshmallows are another form of Meringue and are featured in the Simple Salted Peanut Chews and Hazelnut Crunch Bars
Marshmallow Fondant which combines marshmallow cream and powdered sugar.
The classic Buche de Noel features meringue piped into the shape of mushrooms as an important part of the decoration.

Types of Meringues

French Meringue

This is considered the easiest to make as it combines egg whites, sugar and cream of tartar. Depending upon the stiffness of the meringue being used it can make cookies, top pies and tarts and be used for meringue shells or pavlova.

Italian Meringue

This meringue is considered to be the most stable of all. A sugar syrup is brought to 250°F then is slowly poured into the egg whites that have been beaten to the soft peak state. The meringue is then beaten to cool it and used as directed.

After it is beaten until cooled, if butter is added a bit at a time it becomes Italian Buttercream. This the buttercream we used for the majority of our wedding cakes as it can hold crisp edges when piped and, in my opinion, the best there is.

Swiss Meringue

For this meringue the egg whites and sugar are placed in a mixing bowl. The mixing bowl is placed over simmering water and the mixture is brought to 160°F. At this point the sugar has liquified into the egg whites. The bowl is place on the mixer and then beaten until cooled and onto whatever stiffness is desired.

Swiss Meringue becomes Swiss Buttercream by adding softened butter a little at a time until it is a smooth, light and can easily be piped.

Can Meringue be Over beaten

While I've seen many articles saying it can't, it indeed can be over beaten resulting in a a grainy, dull mixture that loses its glossy sheen. Properly whipped meringue should have stiff peaks but remain shiny, moist, and smooth.

How to Tell When Crisp Meringues are Done

Crisp meringues such as cookies and cake layers will be light in color. In addition, they will be airy and very light in weight. In addition, they can be lifted easily from the parchment paper. If they don't remove cleanly, bake a little longer and test until they do.

Recipe Ingredients

The three ingredients for meringue are baker's sugar, egg whites and cream of tartar

FRONT ROW: Cream of tartar

BACK ROW: Baker's sugar, egg whites

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

The first collage for Modern Meringue Made EAsy shows the granulated sugar in the processor, then processed into Baker's sugar as well as the egg whites, baker' sugar and cream of tartar in a mxing bowl and finally being whipped .

Step 1. Place granulated sugar in the bowl of a processor. Step 2. Process for 20 to 30 seconds until noticeably ground smaller into baker's sugar. Step 3. Place the egg whites, baker's sugar and cream of tartar in the bowl of a mixer. Step 4. Start whipping on medium low and as the volume increases raise the speed until it is maxed out.

he last collages shows the meringue beaten to soft, medium an d stiff peaks as well as being added to another mixture ready to be folded in.

Step 5. This meringue has been beaten to soft peaks. The peak will droop or curl under. Step 6. This has been whipped to medium peaks where they are stiffer . Step 7 This meringue has been beaten to stiff peaks where the peaks are noticeably stiffer and stand straight up. Step 8. The medium stiff peaks are added to a cake batter to be folded in.

Recipe FAQ'S

Why are there drops of liquid on my baked meringues?

This happens when the sugar isn’t fully dissolved before the meringue kisses are baked. This is called “weeping”. The sugar grains melt in the oven and draw moisture from the meringue, forming beads of liquid.

Why are my meringue cookies chewy?

There are 2 main reasons. The first is they have been underbaked. To correct this, test one when you think they should be done. If they are not perfectly dry inside, give them ore time in the oven.

The second reason is humidity. Meringues need to be made on dry days with very little humidity. Sugar is hydroscopic which means it attracts water which will prevent the meringue from whipping up properly and drying in the oven.

Of the three meringues, French, Swiss and Italian which is the easiest to make?

The French meringue which uses just egg whites, granulated or preferably baker's sugar and cream of tartar is the easiest by far. There is no heating the egg whites and sugar as in the Swiss meringue or using a hot sugar syrup as for the Italian meringue.

Storage

After drying the meringues, cool them and then store them in an airtight container where they can last for weeks.

Expert Tips

Always use a clean, grease free, glass or stainless steel bowl. If in doubt wash it with warm. soapy water, dry it and your. ready to go. Do not use plastic bowls as they may have nicks in them that houses oil or grease.
Avoid humid days. Humidity ruins meringue because sugar is hygroscopic On rainy or muggy days, the meringue acts like a sponge, drawing in airborne water. This extra moisture prevents stiff peaks from forming, makes the texture sticky, and causes the finished meringue to soften, collapse, or "weep".
If you still want to bake on a damp day, consider these tips
Add a stabilizer: Mix 1 teaspoon of cornstarch into your sugar to absorb excess moisture.
Use baker's sugar: It dissolves faster, creating a stronger, more stable structure before the humidity interferes.
Bake low and slow: You may need to dry the meringue out in the oven for longer at a low temperature to counteract the moisture in the air.
Store properly: Once cool, store the meringues in an airtight container immediately.
There is myth that you can't over beat egg whites including meringue.Yes you can. The meringue will then be dull and grainy instead of glossy and smooth
Contrary to popular belief, a spec of egg yolk in the whites will not doom the meringue. I am not talking about a quarter of a teaspoon - just a spec. it may take a bit longer to reach it's volume but it will get there.
The sugar must be dissolved completely for a meringue to be successful which is why baker's sugar is your best friend here.
Although every recipe I have looked at online or in a book, tells you to use room temperature egg whites. I prefer to use cold egg whites because they beat up with smaller, tighter bubbles which are less prone to breaking when folding into another mixture.

Modern Meringue Made Easy

Helen S. Fletcher

We used this method at the bakery with great success. No more standing patiently waiting (or not) spooning sugar in by the dribbles.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Course Dessert

Cuisine American

Ingredients

Baker's Sugar

▢ granulated sugar, any amount

Basic Meringue

▢ 4 large egg whites (128 grams)
▢ 1 cup baker's sugar (200 grams)
▢ 1/2 teaspoon cream of tartar

Instructions

Baker's Sugar

Place granulated sugar in the bowl of a processor. Process for 20 to 30 seconds until noticeably ground smaller into baker's sugar.

Basic Meringue

Combine the egg whites, cream of tartar and all of the sugar in the bowl of a mixer. I prefer a stand mixer but a hand mixer will also work. It will just take longer.
Start beating on medium low. When they become foamy, raise the medium high and then to high, beating until they are stiff.
This can be used to pipe cookies, top a pie, marshmallows or marshmallow cream or wherever a recipe calls for a stiff meringue.
Follow the directions in the individual recipes.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

__________________________________________________

Always use a clean, grease free, glass or stainless steel bowl. If in doubt wash it with warm. soapy water, dry it and your. ready to go. Do not use plastic bowls as they may have nicks in them that houses oil or grease.

Avoid humid days. Humidity ruins meringue because sugar is hygroscopic On rainy or muggy days, the meringue acts like a sponge, drawing in airborne water. This extra moisture prevents stiff peaks from forming, makes the texture sticky, and causes the finished meringue to soften, collapse, or "weep".

If you still want to bake on a damp day, consider these tips

Add a stabilizer: Mix 1 teaspoon of cornstarch into your sugar to absorb excess moisture.

Use baker's sugar: It dissolves faster, creating a stronger, more stable structure before the humidity interferes.

Bake low and slow: You may need to dry the meringue out in the oven for longer at a low temperature to counteract the moisture in the air.

Store properly: Once cool, store the meringues in an airtight container immediately.

There is myth that you can't over beat egg whites including meringue.Yes you can. The meringue will then be dull and grainy instead of glossy and smooth

Contrary to popular belief, a spec of egg yolk in the whites will not doom the meringue. I am not talking about a quarter of a teaspoon - just a spec. it may take a bit longer to reach it's volume but it will get there.

The sugar must be dissolved completely for a meringue to be successful which is why baker's sugar is your best friend here.

Although every recipe I have looked at online or in a book, tells you to use room temperature egg whites. I prefer to use cold egg whites because they beat up with smaller, tighter bubbles which are less prone to breaking when folding into another mixture.

Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

My Favorite Fruit Desserts-Take your Pick

Modified: Jun 29, 2025 · Published: Jun 30, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Fruit desserts are some of the most rewarding things you can make. When the fruit is perfectly ripe and in season, it practically does all the work for you. Over the years I've found that the simplest preparations are often the most delicious. From cupcakes to tarts to meringue shells filled with fresh fruit or a fruit pizza, to a brownie and an individual pineapple upside down cake, there is something here for everyone. So let's get to it!

A slice of the blueberry Pizza sits on a white plate with a lemon slice and the pizza in the background.

Blueberry Lemon Pizza in a Brioche Crust

Strawberry Surprise Cupcake Recipe

These Strawberry Surprise Cupcakes deliver strawberry flavor in not one but two ways — fresh pureed strawberries in the batter and intense freeze-dried strawberries whipped into a creamy buttercream frosting. The real fun is the surprise tucked inside, and the tip about skipping the jumbo pan size so you get cake, filling, and frosting in every single bite is exactly the kind of practical advice that makes a recipe worth reading. If you love strawberries, this one is going to be hard to resist.

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Simple Strawberry Rhubarb Crisp

If you've never worked with rhubarb before, this is exactly where to start — it's almost impossible to go wrong. Think of it as a strawberry rhubarb pie with no crust to worry about. It goes together in minutes and heralds the beginning of spring in the most delicious way possible.

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Chocolate Truffle Raspberry Curd Tart

This Chocolate Truffle Raspberry Curd Tart looks like something you'd order at a fancy restaurant, but I can assure you it's quick to make and that it's genuinely easy to pull off — no baking required, just a little planning ahead. A chocolate graham cracker crust gets layered with a thin ribbon of chocolate raspberry truffle filling, then topped with a vivid crimson raspberry curd and swirls of whipped cream. Make the curd up to a week in advance (or freeze it), and you've got a stunning summer dessert that's done before your guests even arrive.

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Meringue Shells

These Meringue Shells are the kind of dessert that looks far more impressive than the effort involved — just three ingredients and a low oven, and you end up with featherlight, melt-in-your-mouth cups ready to hold whatever you dream up, from lemon curd to ice cream to fresh fruit. Make them ahead, fill them when you're ready, and watch everyone at the table wonder how you pulled it off.

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Blueberry Lemon Pizza In A Brioche Crust

This Blueberry Lemon Pizza in a Brioche Crust is the kind of dessert that sounds impressive but is genuinely designed to make your life easier — the crust can be made and frozen ahead, the blueberries can be prepped days in advance, and the only thing that actually needs baking is the crust itself. Mascarpone, lemon, and fresh blueberries on a buttery brioche base is already a winning combination, but don't skip the reduced balsamic drizzle — it makes a world of difference. If you love a good Danish or fruited coffeecake, this one is going to feel like a natural fit.

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Easy Almond Raspberry Tart

This Easy Almond Raspberry Tart is the kind of recipe that makes you look far more accomplished than the effort deserves — and that's exactly the point. The no-roll crust gets pressed straight into the pan, the filling comes together in a food processor, and the whole thing goes into the oven looking like something you'd find at a proper patisserie. The fact that it was a staple at catering events and banquets tells you everything you need to know about how reliably impressive it is.

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Banana Split Cupcakes

These Banana Split Cupcakes take everything you love about the classic ice cream treat — pineapple, strawberry, chocolate — and pack it into a single handheld dessert that might actually be better than the original. I use Texas-sized muffin cups specifically so each cupcake can hold a generous pineapple filling, topped with a strawberry buttercream and a drizzle of chocolate, and that kind of thoughtful detail is exactly what separates a good recipe from a great one. If you're looking for something that feels a little festive and fun without being complicated, this one belongs on your list.

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Mini Pineapple Upside Down Cakes

These Mini Pineapple Upside Down Cakes are the kind of individual dessert that makes everyone at the table feel a little special — glistening caramelized fruit over a fluffy, featherlight cake that promises to stay moist for days. Made in eight-ounce ramekins, they flip out into an impressive presentation that looks far more difficult than it actually is. Whether you're serving them at a backyard barbecue or a dinner party, this is one of those recipes that earns you way more credit than you deserve.

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Rhubarb Cream Tart With Strawberry Sauce

This Rhubarb Cream Tart with Strawberry Sauce is a genuinely clever no-bake dessert that comes together without ever turning on the oven — the crust is simply pressed vanilla wafers, and the rhubarb filling pairs beautifully with a bright strawberry sauce. I have been making this one since the early days of writing about desserts, which tells you something about how good it is. If you love rhubarb, this elegant tart is the kind of recipe that looks far more impressive than the effort required.

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Strawberry Brownies

These Strawberry Brownies are the kind of unexpected treat that stops people mid-bite and makes them ask for the recipe. They're chewy in the middle, lightly crisp on the edges, and layered with real strawberry flavor through a strawberry buttercream and chocolate glaze — a combination that sounds a little surprising until you try it. They're also easy to make ahead and travel well, which makes them just as practical as they are pretty.

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I trust you'll find something here that will make your summer even better.

Truly Amazing S'Mores Ice Cream Cake

Modified: Jun 22, 2025 · Published: Jun 23, 2026 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

I don't take the word amazing lightly, but this S'Mores Ice Cream Cake truly is. Layers of homemade marshmallow cream (it's really, really, easy to make), milk chocolate ganache, a graham cracker crust and vanilla ice cream come together for this very special treat.

The S'Mores Ice Cream Cake sits on a gold rimmed cake plate with shards of graham cracker crums and chocolate around it,

It is important that each layer to be frozen before the next is put on. That keeps the layers distinct. The first time I made this I didn't freeze them and the layering didn't show up. They just kind of sank into each other.

For another great ice cream recipe, check out No Churn Chocolate Pretzel Caramel Ice Cream.

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Notes on the Marshmallow Cream

This is easy and so much better than the bought version. It can be made a week or more ahead and either refrigerated or frozen. I love to have it around for all kinds of toppings.

The meringue is made using my modern method that combines the egg whites, vanilla extract and all of the sugar in the mixing bowl at once. Then beat it and you're done. No standing around and slowly adding sugar. Using baker's sugar which is a more finely ground granulated sugar really helps here. It is easily made - just see my post, Three Easy Sugar Fixes.

If it is over beaten and too stiff, it can be easily brought back to a creamy, spreadable version by just adding water very little at a time (about a teaspoon) until a smooth version is obtained. However, it still needs to be firm.

Milk Chocolate Ganache

I highly recommend using milk chocolate and not a more robust dark chocolate. The dark chocolate can easily overtake the marshmallow cream and vanilla ice cream. The milk chocolate ganache will look dark when made and it is more in keeping with the original s'mores.

The Graham Cracker Crust

Depending upon which brand of graham crackers you use, they can absorb more or less butter. When combining the crumbs and butter, leave a couple of tablespoons of the melted butter out. Mix everything with a fork and then take a small amount between two fingers and press it together. If it sticks together well fine. If not, add more butter.

If not enough butter is used, the crumbs will crumble when you cut the cake.

Why this S'mores Ice Cream Cake Works

All of the classic version components of the beloved s'mores are encapsulated in this cake. There are three layers of graham crackers, two layers of marshmallow cream, two layers of milk chocolate ganache and in the middle a thick layer of vanilla ice cream.

Recipe Ingredients

Graham Cracker Crust

FRONT ROW: Unsalted Butter

BACK ROW: Graham crackers, powdered sugar

Marshmallow Cream

FRONT ROW: Cream of Tartar

BACK ROW: Baker's sugar, egg whites

Milk Chocolate Ganache and Ice Cream

FRONT ROW: Milk Chocolate, heavy cream

BACK ROW: Vanilla Ice Cream

Key Ingredients

Different brands of graham crackers absorb butter on a more or less basis. Add all but 2 tablespoons of melted butter, stir then test to see if they stick together by taking a small amount and pressing them together. If they don't add more of the butter.
Be sure to use the baker's sugar that is easily made at home.
I prefer beating my egg whites cold as opposed to room temperature. In this case it doesn't matter because of the hot syrup.
Any good vanilla ice cream will do.
I use Trader Joe's Milk Chocolate Pound Plus. it is a Belgian chocolate and is very reasonably priced for a quality product.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Graham Cracker Crust

It is important that each of the component parts be made before starting. For the best looking ice cream cake, freeze each layer before applying the next one.

the first collage shows the graham crackers and powdered sugar in the processor bowl, then processed to crumbs, the butter add and then puslsed in.

Step 1. Break up the graham crackers and place them in the bowl of a processor along with the powdered sugar. Step 2. Process to make fine crumbs. Step 3. Add all but 2 tablespoons of melted butter and pulse to make the crust. Take a small amount of the crumbs and press them together between your fingers. If they stick together that's fine, if not add the remaining butter.

Marshmallow Cream

Step 5. Place the corn syrup water, and 1/2 cup sugar in a medium size saucepan. Step. 6. Bring to a rolling boil and wash down the sides with pastry brush dipped in cold water. Step 7. Place the egg whites, all of the sugar and vanilla in a mixing bowl. Starting on low to medium low, beat until it becomes foamy. Raise the speed to medium and finally to high. Beat until the stiff but not overly stiff. Set aside.

Milk Chocolate Ganache

This collages shows the Trader Joe milk chocolate block, the chocolate chopped along with the heavy cream, the two in a medium size bowl, heated and stirred smooth,

Step 9. This is a pound plus of Trader Joe's milk chocolate bar. Step 10. Chop the chocolate finely. Step 11. Place the chocolate and heavy cream in a microwave safe bowl. Microwave on half power for about 2 minutes. Let it sit for several minutes. Step 12. Stir it until it is smooth. If there are still chocolate bits that are not melted, return it to the microwave for 10 seconds or so. Alternatively, Place the bowl over a pan of simmering water. Do not let it touch the bottom of the bowl. When you can see the chocolate beginning to melt stir it until it is smooth. Remove it from over the heat and let it cool to room temperature.

Assembly

This collage shows the interior of the pan wrapped in parchment, the graham cracker bottom crust, the edges being attached to the edge of the pan with a spoon and the consistency of the marshmallow cream in a bowl.

Step 13. Wrap the interior of a 9x5x4" loaf pan with parchment paper in both directions. Spray the interior with a non-stick baking release. I taped mine down to keep them out of the way as I filled the pan. Step 14. Pat the first layer of the crust firmly into the pan. Using a soup spoon, press the edge of the crust firmly against the side of the pan. Freeze it for 20 minutes or until rock hard. Step 16. The consistency of the marshmallow cream should be smooth and spreadable but still firm. If it is too stiff, stir in water no more than a teaspoon at a time until it is.

This collage shows the marshmallow cream on top of the bottom crust, spread out, the chocolate ganache on top of the marshmallow and the ice cream on top of the ganache,

Step 17. Add the marshmallow cream on top of the crust. Step 18. Spread it out evenly. Step 19. If the ganache is too thick, microwave it briefly so it can be spread over the marshmallow. Step 20. The ice cream needs to sit at room temperature for 10 to 15 minutes so it will spread evenly. Spread it over the ganache.

The last collage shows the middle layer of graham cracker crumb, a second layer of marshmallow cream, then the ganache and finally the last layer of graham cracker crumbs.

Step 21. Spread out the middle layer of crumbs. Step 22. I forgot to photograph the second layer of marshmallow cream so used the first picture in its place. Step 23. Spread the second layer of ganache over the marshmallow and then the last layer of graham cracker crumbs. Freeze until hard. To release, go around the outside of the pan with a blow drier to warm up the edges. Turn the pan upside down on a serving plate or cake board and pull the pan straight up. Remove the paper and you're ready to go.

Recipe FAQ's

Does the S'mores Ice Cream Cake use marshmallows and graham crackers?

Yes, to both. Marshmallow cream replaces the marshmallows but it is the same thing just in a different form.

How do I keep the ice cream cake from melting while assembling?

Each layer needs to be frozen before the next one is put on.

Can other flavors of ice cream be used?

Sure. Vanilla is the classic but as long as you have the marshmallow cream, chocolate ganache, and graham crackers whose to say it's not a S'mores?

Expert Tips

Make sure the milk chocolate ganache, the marshmallow cream and the graham cracker crumbs are all ready before you start this.
Cover the crumbs tightly when not using so they don't dry out. If the crumbs seem a bit dry between layers, microwave them for about 10 to 12 seconds to loosen the butter back up.
For the best look, freeze between adding the layers. It usually takes 20 to 30 minutes to freeze depending upon the freezer.

The S'Mores Ice Cream Cake sits on a gold rimmed cake plate with shards of graham cracker crumbs and chocolate around it,

Here's a few more wonderful frozen treats

12 Desserts for that Special Father

Modified: Jun 15, 2026 · Published: Jun 16, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Father's Day is when I get to skip the delicate and go straight to the deeply indulgent. We're talking chocolate that means business, salted caramel that oozes, peanut butter in every form imaginable, and yes, a cake made with stout. These are the desserts that dads actually want — bold, rich, and completely unapologetic about it. And there's something for every part of the day.

Chocolate Peanut Butter Mousse Cake

After more than 25 years of running a bakery, I know what makes people push back from the table with a smile, and it's never a dainty little tart. Nearly every recipe here can be made ahead, which means you get to enjoy the day too instead of disappearing into the kitchen. Whether you're planning a backyard barbecue or a sit-down Sunday dinner, there's something in this list for every kind of celebration. Pick one, make it with confidence, and I promise it will be the most memorable part of the day.

Banana Split Cupcakes

Banana Split Cupcakes take everything you love about that classic ice cream parlor treat and turn it into something you can actually bring to a backyard celebration. A light banana cake filled with pineapple, topped with strawberry buttercream, and finished with a drizzle of chocolate — these hit every note of the original without the melting situation. I made them in Texas muffin cups specifically so they could hold all that filling, and that decision makes all the difference.

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Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies are exactly what they sound like — and then some. Peanuts show up three ways here, including a peanut sugar coating that adds a crunch you don't usually get in a peanut butter cookie, plus a Reese's-style filling that makes these completely over the top in the best possible way. If you've got a peanut butter lover at your table, these are going to disappear fast.

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Chocolate Peanut Butter Mousse Cake

How could you go wrong with a brownie cake layer, peanut butter mousse, and a deep chocolate glaze? This is the ultimate upgrade for any dad who's ever eaten a peanut butter cup and wished it were bigger. It's a make-ahead dream that looks far more extravagant than the effort required.

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Best Cinnamon Crunch Rolls Recipe

These Best Cinnamon Crunch Rolls take everything you love about a classic cinnamon roll and add a crunchy cinnamon topping — think Cinnamon Crunch Bagels — that completely transforms them into something new. The dough is a batter-style that goes straight from the fridge to the rolling pin without any of the usual springing back, which makes the whole process far less fussy than you'd expect from a yeasted recipe. They freeze beautifully and hold up for days, so you can get all the work done ahead of time and just enjoy the morning.

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Sky High Salted Caramel Chocolate Pie

This no-bake pie came to me while making the special Valentine's Day dessert at the restaurant, and it has been a showstopper ever since. The salted caramel layer slowly oozes out when sliced, forming its own sauce right on the plate. It looks like a production but comes together with very little fuss.

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Outback Steakhouse Bread

This Outback Steakhouse Bread is the kind of recipe that earns its place on a Father's Day table before the main event even arrives. Dark with honey, molasses, whole wheat, and bread flour, it has a depth of flavor that makes it feel like something special — and the soft texture means nobody's stopping at one roll. Everything goes into the mixing bowl at once and you're done in three to four minutes, which is exactly the kind of bread recipe the day calls for.

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Coffee Cake Muffins Bakery Style Moist

These Coffee Cake Muffins Bakery Style are exactly what a relaxed Father's Day morning calls for — no mixer, no fuss, just a bowl, a whisk, and a streusel topping that gets patted right over pockets of melted cinnamon chips. They taste like something pulled from a proper bakery case, which means nobody needs to know how little effort went into them. Make a big batch the night before and let the day start exactly the way it should.

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Simple Salted Peanut Chews

Is it a candy, a bar, or a cookie? Call it what you want — what it is is a peanut lover's favorite, and it can be whipped up in minutes. That salty-sweet combination is exactly what a casual Father's Day celebration calls for.

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Espresso Fudge Cake

This Espresso Fudge Cake was the most requested cake we made for restaurant service — we'd turn out 16 of them at a time, and they never lasted long. Four layers of moist chocolate fudge cake filled with a coffee buttercream spiked with brandy sounds fancy, but the whole thing comes together with a stand mixer and very little fuss. Even if coffee isn't your thing, don't let that stop you — I'm not a coffee drinker either, and I could eat that buttercream straight from the bowl.

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Triple Chocolate Cheesecake

This Triple Chocolate Cheesecake has been earning its place on dessert tables for years, and for good reason — chocolate works its way into the crust, the filling, and the glaze without ever tipping into overwhelming territory. The base is my classic sour cream cheesecake, which means it bakes up impossibly creamy every single time. A food processor is all you need, and the result looks like it came straight out of a serious bakery.

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Lemon Meringue Pie

Lemon Meringue Pie sounds simple until you're staring down a weeping meringue, a watery filling, and a soggy crust — and I've been there. This recipe is the result of serious testing to solve every one of those problems, so you're not left guessing or hoping for the best. If you want a pie that actually holds together and delivers that bright, bold lemon punch, this is the one to make.

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Easy Chocolate Guinness Cake

Stout and chocolate are one of those combinations that just makes sense, and this cake is proof. It's rich, dark, and intensely flavored in a way that feels like it took far more effort than it actually did. A dollop of Baileys whipped cream alongside it wouldn't hurt one bit.

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Happy Father's Day to every father. I hope your day is filled with loved ones around you lots of laughter and fun and you enjoy one of the above.

Mediterranean Orzo Salad

Modified: Jun 12, 2025 · Published: Jun 12, 2026 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

I am so excited to share this Mediterranean Orzo Salad. This was one of the best sellers at my take-out shop. So very easy, it comes together quickly and goes wonderfully with summer menus - or just by itself. It's light, filled with crunchy veggies, calamata olives, a bit of feta cheese and a simple dressing that belies the fact that it is packed with flavor.

A close up photo of the Mediterranean Orzo Salad shows the cut up veggies, olives and cheese surrounding the orzo pasta.

The fact that it should be made ahead is only one of the reasons this should be in your repertoire of salads. The fact that it isn't drowned in dressing or mayonnaise is another reason. Light, refreshing and easy - made just for summer!!! This is ideal for get-togethers or to take to a pot luck supper.

I can't tell you how much of this we made at the shop. It has the perfect balance of pasta, veggies and dressing. When I taught, it was always one of the most popular recipes.

If you love this recipe, you will also love 13 Savory Recipes Made For Summer.

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What's Orzo?

Orzo is a rice shaped pasta. My husband has never been a fan of rice. I remember the first time I served this to him. He thought this was the best rice dish he ever had. I'm not sure I ever told him it was pasta!

This Mediterranean Salad Truly is A Winner

It's super easy to make.
It needs to be made ahead of time for the flavors to meld.
Light and luscious - not weighed down by lots of dressing or mayo.
Don't you just love a salad that goes with everything?
The ingredients are easily found in grocery stores.
Stop reading and start making.

Recipe Ingredients

The Mediterranean Orzo ingredients include orzo, sundried tomatoes, feta cheese, red onion, yellow, red and green peppers, parsley, calamata olives, red wine vinegar, olive oil, black pepper and salt.

FRONT ROW: Canola oil, black pepper, salt

SECOND ROW: Parsley, red and green peppers

THIRD ROW: Red onions, sun dried tomatoes, yellow peppers, red wine vinegar

BACK ROW: Feta cheese, orzo pasta, calamata olives

Key Ingredients

This salad is dependent upon the freshest ingredients to be found. Other than cooking the pasta, the veggies are uncooked and everything is just cut up and tossed together.

Sun dried tomatoes packed in oil or soft dried are best. If they are very dry, soak in hot water while preparing the remaining ingredients. Squeeze all the water from them before chopping and adding to the other ingredients.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

This one and only collage shows the package of orzo past, the past itself, a blow of the cut up ingredients, the salad dressing and the finished pasta.

Step 1. Barilla is just one of the brands of orzo pasta. As you can see the pasta is rice shaped. Cook it according to the directions on the whatever brand you use. Drain it, rinse it and cool it. Set aside. Step 2. Chop all the ingredients into about 1/4" dice, finely chop the parsley, coarsely chop the calamata olives and sun dried tomatoes. Step 3. Whisk the dressing ingredients together vigorously to form an emulsion. Step 4. Pour the dressing over the chopped ingredients and toss well. Refrigerate at least 6 to 8 hours ahead or up to 4 days. That's it!!!

Recipe FAQ'S

Can a protein be added to the Mediterranean Orzo Salad?

Absolutely. Meat, poultry, fish or seafood would be great simply grilled or roasted.

Should this salad be served warm or cold?

Room temperature or cold are both fine. There is nothing in this salad that is temperature sensitive. This makes it an excellent choice for picnics, potlucks, summer gatherings, and make-ahead meals because it holds up well without needing to be heated.

Why is my orzo salad dry after being refrigerated after the first day?

Vinegar and oil based dressings continue to be absorbed by the orzo as it sits. Simply refresh it by making the dressing again and adding it, in whole or just part of it, to the salad. Reserve the rest of the dressing if the salad is being held longer.

Expert Tips

Cut the veggies small so each bite has some of most of them.
Use the freshest produce for the best results.
If the salad sits in the fridge after the first day, the dressing may be absorbed. Just make it again and refresh the salad. Don't drown it. Reserve any remaining dressing in case you keep it longer.

A close up of the orzo salad with all of th e veggies, cheese and olives.

More summer fare to make life easy

Easy Summer Cakes

Modified: Jun 8, 2025 · Published: Jun 9, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

After more than 25 years of owning a bakery, my enthusiasm for summer desserts has never once faded—and believe me, I have made them in every form imaginable. Here is the truth I learned in a professional kitchen: you do not have to sacrifice show-stopping results just because you want something easy. Summer baking, at its best, is about bright citrus, fresh berries, and clever techniques that save you time without cutting a single corner.

Every cake in this collection has earned its place. Some can be made ahead—a few even freeze beautifully—which is exactly what you want when the weather is warm and your time is short. There is a naturally gluten-free option that looks far more sophisticated than it has any right to, a humble pudding cake straight from my mother's kitchen, and an individual pineapple upside down cakes. Whether you are baking for a backyard gathering or simply craving something cool and refreshing on a Tuesday, I promise there is something here for you. Let's get baking.

Lemon Strawberry Cake

This started as a simple lemon cake for my gluten-free son, and it has since become one of my most-reached-for summer recipes. The cake takes minutes in the processor, and the shiny, juicy strawberry filling uses Instant ClearJel in a no-cook technique that will genuinely enlarge your idea about thickeners. I can almost guarantee once you try it, you will use it again and again.

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Mini Pineapple Upside Down Cakes

These Mini Pineapple Upside Down Cakes are individual portions of pure nostalgia—made in eight-ounce ramekins and flipped out to reveal that gorgeous, glistening caramelized fruit over a genuinely featherlight cake that stays moist for days. The two-step yellow cake method is one I appreciate for exactly the reason you would expect: it delivers a tender, cloud-soft crumb without any fuss. Whether you are serving these at a backyard barbecue or a dinner party, they have the kind of presentation that makes people think you worked far harder than you did.

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Lemon Raspberry Pudding Cake

This recipe comes from my mother, and it is one of those homey-looking desserts that are so often the very best ones. As it bakes, it magically separates into two layers: the lightest cake imaginable on top, and an intense lemon pudding with fresh raspberries on the bottom. You don't cut it—you scoop it out with a big spoon, which feels entirely right for a relaxed summer evening.

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A Quick And Easy Summer Teacake

This Quick and Easy Summer Teacake is the kind of recipe that looks far more elegant than the effort it requires—topped with jam, whipped cream, and fresh fruit, it would be right at home at a proper afternoon tea service. The secret is my almond paste, which you can make yourself in the food processor in minutes, and it does double duty here: adding rich flavor and keeping the crumb beautifully moist. I love that you can swap in any jam and any fruit you like, which means this one recipe can taste completely different all summer long.

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Raspberries and Cream Cake

This comes straight from the bakery's wedding cake file, where it was a beloved spring and summer favorite for good reason. The white chiffon layers are wonderfully tender, filled with whipped cream, fresh raspberries, and a whipped chocolate ganache in the middle. Make the layers the day ahead, and the finishing work is a breeze—exactly how summer baking should feel.

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Citrus Pound Cake

This sour cream cake is enhanced with generous amounts of orange and lemon zests, making it wonderfully bright and refreshing for the season. It is straightforward and quick to make, yielding a large, moist cake that is soaked from both the top and the bottom to ensure every single slice gets the full benefit. It is the kind of reliable, travel-friendly cake you will want to bring to every summer picnic.

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Lemon Blueberry Cake

I can't think of a better cake to end a summer barbecue than this cool, light dessert built on a white chiffon base that is airy enough for the heat but sturdy enough to hold an intense lemon curd filling buried with fresh blueberries. It was born from a client request, and once I landed on this combination, I knew it was exactly right. Make it the day before and tuck it in the refrigerator—no last-minute rushing required.

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Seven just right cakes for summer. There's no reason to leave flavor behind because it's summer and these cakes all attest to that. No fussy frostings for these hot, humid months - just pure flavor and easy to make!

Orange Is an Underrated Flavor in Baking

Modified: Jun 3, 2025 · Published: Jun 4, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

If there is one flavor that defined my years at the bakery, it is orange. Chocolate and vanilla take all the credit, but orange is the quiet workhorse behind some of the most memorable desserts I have ever made. It cuts through richness, lifts heavy butter and sugar, and brings an aromatic depth that is impossible to replicate with anything else.

A slice of Orange Almond Teacake on a plate with strawberries.

I have used it every way imaginable — soaked into a pistachio loaf cake with a honey syrup, slow-cooked into creamy candied peels, folded into a feather-light chiffon, and even used in a rye bread. What I love most about baking with orange is that it never feels like a compromise. It is not a substitute for something else — it is the thing itself. These twelve recipes represent some of my most trusted and beloved orange bakes, from the simplest afternoon tea cake to a wildly popular orange chiffon cake. Keep a bowl of fresh oranges on your counter. You are going to need them.

Orange Chiffon Cake

This is one of the easiest cakes to make, yet it always looks so impressive on a cake stand. I use a hassle-free method for whisking the egg whites and sugar that guarantees a light, airy texture every single time. It’s deeply flavored and perfect when you want a spectacular dessert with a fraction of the calories.

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Orange Pistachio Loaf Cake

I absolutely love the Greek and Middle Eastern flavors in this velvety loaf cake. I soak the warm cake from top to bottom in a shiny orange-honey syrup so the flavor permeates every single bite. It's practically foolproof and so moist that you won't even miss the icing.

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Orange Almond Tea Cake

Oranges and almonds have a natural affinity for each other, a combination I've relied on since writing my first cookbook. This marvelously moist cake is redolent of almond paste and fresh orange rind, coming together in minutes in either a food processor or mixer. It’s the quintessential afternoon pick-me-up.

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Greek Orange Yogurt Cake (Portokalopita)

What makes this traditional Greek dessert so unusual—and completely addictive—is that it uses dried, crushed phyllo dough instead of flour. I drench the baked cake in a beautiful orange and cinnamon syrup, resulting in a dessert that is incredibly moist without ever crossing into soggy territory.

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Candied Orange Peel

It took me several tries to get this addictive candied peel just right, but the slow-cooking method I use allows the rind to become almost creamy. I keep a jar of these in my refrigerator at all times to chop into cookies and breads, or I simply dip them in chocolate for an elegant end to a meal.

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Rye Raisin Bread With Bakery Style Flavor

This Rye Raisin Bread With Bakery Style Flavor is proof that orange doesn't always have to be the star — sometimes it's the quiet note that ties everything together. A hint of orange weaves through earthy rye flour, dark beer, and plump raisins, giving this rustic loaf a depth of flavor that tastes like it came straight from an old-world bakery. The method is refreshingly simple, just a wet mixture and a dry mixture combined, and the result is a soft, chewy bread that makes the best ham and cheese sandwich you'll ever eat.

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Chocolate Orange Raisin Bread

This Chocolate Orange Raisin Bread cracked a problem that stumped me for years — how to get a chocolate yeast bread that is actually light and moist instead of dense. The answer turned out to be a sponge, which wakes the yeast up slowly and gives the dough a fighting chance against all that rich chocolate and sugar. The result is a loaf that is deeply flavored, tender, and threaded with raisins and orange in a way that makes the whole kitchen smell extraordinary.

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All American Chocolate Creamsicle Cake

This Chocolate Creamsicle Cake is a nostalgic showstopper that brings together two of the most beloved flavor combinations — rich dark chocolate and bright, creamy orange — in one stunning layer cake. The whipped cream filling is spiked with orange and vanilla to capture that classic creamsicle flavor, sandwiched between layers of deeply chocolatey cake and finished with a luscious American chocolate buttercream. It's the kind of dessert that disappears fast at any gathering, and once you see how straightforward it is to pull together, it will become one of your most-reached-for recipes too.

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Stuffed Cinnamon French Toast & Orange Sauce

For a truly memorable brunch, I love taking thick slices of cinnamon bread and filling them with a lightly sweetened orange cream cheese. I serve it warm with the same luscious orange cream sauce I use for my Crepes Suzette, elevating a humble breakfast into an absolute masterpiece.

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A Cranberry Orange Muffin

Cranberries and orange are one of my absolute favorite fall flavor pairings or actually any time using frozen cranberries, and they shine brilliantly in these tender muffins. I use a touch of almond extract alongside fresh orange zest to really make the flavors pop, creating the perfect companion for your morning coffee.

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Orange Date Bread Pudding

I developed this recipe when I was asked to make a bread pudding for a restaurant and found the standard versions too boring. By incorporating both fresh orange zest and my homemade candied orange peel alongside sweet Medjool dates, I created a deeply flavorful dessert with wonderful texture.

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I trust you'll find a couple of these recipes too tempting to ignore. Enjoy them and thanks for being here.

A Dozen Chocolate Cake Donuts

Modified: Jun 2, 2025 · Published: Jun 2, 2026 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

A Dozen Chocolate Cake Donuts celebrates National Donut Day on June 5 this year. Cake Donuts are so easy to make - no yeast, no rolling out and almost no work. These deeply chocolate, soft and moist donuts are finished with 12 different toppings - one or two are sure to please.

Chocolate Cake Donuts are featured with 12 different toppings sit on a marble platter.

it looks like I visited my local bakery, doesn't it? Now, I'm not suggesting making one of each of these fillings. But pick out a couple of your favs and make the softest, deepest chocolate donut and finish them as you wish.

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Why You'll Love This Chocolate Donut Recipe

Making these donuts if fast and easy.
The recipe is a base recipe so it is endlessly adaptable. Adding or subtracting a few ingredients makes it a whole new donut.
It uses pantry ingredients for the cake donut.
Top it anyway you want - even if it's not on my list
For the caramel, use my caramel or substitute Werther soft caramels as the closest you can get to mine.

Variations

in addition the the original base recipe for the Chocolate Cake Donuts, the folowing are included:

Chocolate Coconut - omit coffee and vanilla and add 1 teaspoon coconut extract to the batter. Add 1/2 teaspoon to the chocolate glaze. Top with shredded, sweetened coconut.
Peppermint - omit coffee and vanilla and add 1 teaspoon peppermint extract to the batter. Add 1/2 teaspoon peppermint to the chocolate glaze. Top with Andes pieces or crushed starlight mints.
Mexican - Add 2 teaspoons cinnamon to the batter. Top with cinnamon chips. If using Hershey's chop them up a bit so they aren't so large.
Turtle - Base recipe, toasted pecans and caramel.
Mocha - add 2 teaspoons instant coffee to batter and 1/2 to 1 teaspoon to the glaze.
The following all use the Base recipe and are topped with:
- English Toffee Bits or Brickle - found in the baking aisle
- Chocolate Strawberry - Freeze dried strawberries are added to the basic powdered sugar glaze.
- Caramel - Mine or Werther's
- Hello Dollie - The favorite combo of coconut, butterscotch chips, chocolate chips (mini in this case) and toasted pecans
- Nonpareils
- Peanut Butter Glaze

Recipe Ingredients

Chocolate Cake Donuts

FIRST ROW: Salt, instant coffee, baking powder, vanilla, baking soda

MIDDLE ROW: Brown sugar, unsalted butter, eggs

BACK ROW: All-purpose flour, Dutch cocoa, sour cream

Chocolate Ganache

The Chocolate Glaze ingredients include unsalted butter, corn syrup, semisweet chocolate, heavy cream.

FRONT ROW: Unsalted butter, corn syrup (or honey or golden syrup)

BACK ROW:

Powdered Sugar Glaze

FRONT ROW: Milk, semisweet chocolate (optional)

BACK ROW: Powdered sugar

Toppings for the Chocolate Cake Donuts

Toppings for the donuts include Andes mints, peanut butter chips, coconut, brickle, cinnamon chips, caramels, freeze dried strawberries, pecans, butterscotch chips, nonpareils, mini chocolate chips, and instant coffee.

FRONT ROW: Instant Coffee

SECOND ROW: Toasted pecans, nonpareils, mini chocolate chips

THIRD ROW: Cinnamon chips, Werther caramels, freeze dried strawberries, butterscotch chips

BACKROW: Andes Mint chips, peanut butter chips, coconut, English Toffee Bits or brickle

Note: The peanut butter chips were not used.

Key Ingredients

Espresso Coffee may be substituted at half the amount
The pecans must be toasted for the best taste
Sprinkles can
Werther caramels can be substituted for home caramel
Freeze dried strawberries are the main ingredient in the strawberry glaze. Trader Joe's has the best price on these.
I used Heath English Toffee Bits but any can be used. These are the most easily found in the grocery store.
Andes Mint Chips are also found in the grocery store in the baking aisle.
The coconut is the sweetened variety.
The peanut butter chips were not used.
Dutch cocoa powder is used for it's color and intensity of taste.
The semisweet chocolate I prefer is now priced out of my range. I am using the very last of it. My other favorite is Trader Joe's Pound Plus Dark Chocolate. It's a Belgian chocolate and comes in other flavors also. It's priced much better than most quality chocolates.
Either Light Brown or Dark Brown sugar can be used.
It is important to use heavy cream in the chocolate ganache or it can be too thin.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

The first collage for the Chocolate Bake Donuts shows the flour, baking soda, baking powder and salt in a strainer, the dutch cocoa in a strainer, lumps of the cocoa and the cocoa strained of lumps.

Step 1. Sift the flour, baking powder, baking soda the salt in a strainer over a mixing bowl. Step 2. Sift the cocoa over the powdered sugar. Step 3. There will, most likely be lumps left. Step 4. Push them through with the back of a spoon.

This collages shows the brown sugar being added to the bowl, the melted butter, eggs, vanilla with the coffee dissolved in it and the sour cream in a bowl.

Step 5. Add the brown sugar to the mixing bowl with the dry ingredients. Step 6. Place the melted butter, eggs, the vanilla with the coffee dissolved in it and the sour cream in a medium size bowl. Step 7. Whisk the wet ingredients together and pour over the dry ingredients. Step 8. Mix on low to bring the ingredients together and then on medium to blend completely.

The final collages shows the cake batter piped into a cale donut pan amd baled along with the chocolate glaze being made and the powdered sugar glaze in a bowl.

Step 9. Lightly spray the wells of the pans with a non-stick baking release. Because this is a very thick batter, it is easiest to fit a piping bag with a 1/2" plain tip and pipe the filling 2/3 of the way up so they don't go over the top. Alternatively, used a doubled plastic bag. fill it with the batter, cut the tip off and use that to pipe the batter. Make sure to smooth the tops. I did not do this to mine and some of them rose inconsistently and were a bit lopsided. Step 10. Bake as called for. Cool in the pans and turn out. They may be frozen, without their tops at this point and finished later. Freeze them hard, wrap well in foil. They will last several months. Thaw on a cooling rack to finish. Step 11. After your desired topping has been prepared, make the chocolate glaze. Put all the ingredients in a microwave bowl and heat for about 2 minutes or until the chocolate begins to melt. Stir to blend. Repeat the heating with less time if needed. Step 12. To prepare the powdered sugar glaze, place the powdered sugar and 2/3 of the milk in a bowl and stir together. To make the chocolate powdered sugar glaze instead of the ganache, add the melted chocolate. Dip the donuts using the plain powdered sugar glaze first, then stir in the melted chocolate. In either case do not be too enthusiastic or air bubbles will form that are hard to get out.

Recipe FAQ'S

Why are my chocolate donuts dry?

There are basically two reasons. They were over baked or the recipe was faulty. These donuts are unbelievably soft and moist because it is balanced.

What happens if I use natural cocoa instead of Dutch?

The cupcakes will be lighter in color and the chocolate flavor may be lessened to some degree. However, in reality either is fine.

What can I use if I don't have sour cream?

For this recipe, sour cream, buttermilk or plain yogurt all work. Use the same amount for all of them.

Storage and Freezing

After the donuts are baked they can be held at room temperature before topping. They can also be frozen with no topping. Freeze them until they are rock hard, wrap well in foil and they will last for several months. To finish, thaw at room temperature on a cooling rack and finish as desired.

Once they are finished, they will last several days at room temperature lightly covered.

Expert Tips

The most important tip here is not to over bake the donuts. They don't take very long so use a cake tester or your finger to touch them lightly and if they spring back they are done.
When filling the wells of the donut pan, be sure to smooth the batter out so it is flat and touches the sides of the pan.
If you don't own a donut pan, these work well in a regular size muffin pan. No hole - same donut. There may be 10 or 11 donuts because the muffin pans are a bit bigger.

Counterclockwise from the mocha in front, chocolate, English Toffee bits or brickle, coconut, turtle, caramel, strawberry, peanut butter and peppermint. In the middle on the top left is the Mexican and Hello dollie, and below that is the nonpareil.

More easy quick treats to consider

Red Pepper & Olive Bread Recipe

Modified: May 24, 2025 · Published: May 26, 2026 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This deeply flavored Red Pepper Olive Bread Recipe features jarred roasted red peppers and kalamata or green olives. It is perfect for sandwiches, with soup or just as a snack. The roasted red peppers turns this unusual bread a colorful orange while your choice of green or kalamata olives gives this bread a depth of flavor that takes it to another level.

This orange hued bread sits on a white lattice plate with a bottle of calamata olives and roasted red pepper is in the background.

A chewy, tightly textured bread, this bread is perfect to add flavor to any sandwich and is especially welcome filled with roasted vegetables and cheese. Due to the red peppers and a bit of oil, this bread keeps well.

While I show the bread being made in a food processor, it can also be made in a mixer.I include instructions for the mixer below in the Step by Step Instructions.

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Texture of Bread

When making bread and before it is baked there are a number of different textures that will determine the outcome of the baked bread. Does it have tight crumb or open holes? Does it keep well or should it be eaten the day it is made?

Here are four that are frequently mentioned to help guide you.

Slack - This is the softest texture and has a high water content. It is very loose and wiggly when moved. It has very open holes when baked. Think ciabatta and sour dough breads. These are usually lean breads meaning they contain little more than water, flour, yeast and salt.

Sticky - This texture is often found in rich breads. These breads are enriched with eggs, butter, maybe sour cream or milk. They will be sticky when finished mixing and stick to your hands when initially removed from their mixing bowls. They will not clean the sides of the bowl when mixed. Sweet doughs, most especially brioche, are in this category.

Tacky - These are soft doughs and can be lean or rich doughs. They will clean the sides and bottom of the mixing bowl and while very soft, will barely stick to your hands. Many sweet and savory breads fit into this category.

Firm - Doughs that are firm are usually lean doughs, will definitely clean the sides and bottom of bowls when mixed and will not stick at all to your hands. They have the shortest shelf life and will stale the fastest. They have a lesser ratio of liquid to flour and are best eaten the same day they are baked. These usually have a very tight crumb.

Instant Yeast or Active dry?

The main difference between the two is the size of the granules and the activation of the yeast. Both are dehydrated. The instant yeast has smaller granules and contain more live cells while the active dry yeast has larger granules that require rehydration by soaking in a warm liquid to activate them. The instant also rises faster than the active dry but there is no right or wrong.

While many recipes recommend adding the instant yeast directly into the dry ingredients with no soaking I have found that to be problematic and prefer to add the yeast to the liquid while preparing the remaining ingredients. I noticed when using the instant yeast that sometimes the yeast showed up as little bumps in the unbaked bread.

I use the two interchangeably.

Recipe Ingredients

Ingredients for the Sweet & Hot Red Pepper & Olive Bread include: roasted red peppers, water, yeast, oil, red pepper flakes, bread flour, salt olives, egg white and sesame seeds.

FRONT ROW: Sesame seeds, salt, red pepper flakes (salt again that should be omitted), olive or canola oil

MIDDLE ROW: Egg white, instant yeast, Kalamata olives, water

BACK ROW: Bread flour, roasted red peppers

Key Ingredients

Bread Flour is important to the texture and rising ability of this bread. This flour has a higher protein content (14 to 15%) that works with the yeast for a better textured bread.
While I used Kalamata (or calamata) olives here, I have also made it with great results using green pimento stuffed olives.
Jarred roasted red peppers are preferred for this recipe. They are softer than fresh red peppers that have been roasted at home. They provide most of the liquid for this recipe.
Either olive oil or canola oil can be used.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

This dough may need a bit more flour or water before the olives are added. It will depend upon how much liquid was left or taken out of the olives and peppers

The first collage for the Sweet & Hot Red Pepper & Olive Bread Recipe shows the kalamata olives, dried betweet paper towels, the jarred red peppers on a paper towel an d then dried,

Step 1. Place the whole kalamata or green olives on a double sheet of paper towels. Step 2. Place two more sheets of paper towels on top and press to dry them out as much as possible. Step 3. Place the jarred red peppers on two more towels and cover with two more paper towels. Step 4. Press as much liquid out as possible.

This collages shows the yeast in water, oil and red pepper flakes, the red peppers processed to a puree and the yeast mixture added and processed.

Step 5. Stir the yeast into the water. Step 6. Add the oil and red pepper flakes. Step 7. Puree the red peppers in the processor. Step 8. Add the yeast, oil and pepper flakes and process briefly to mix.

The collages shows the flour added to the process, the dough being made, the olives added on top and the dough pulsed to cut in the olives.

Step 8 Add the flour and salt to the processor. Step 10. Process to form a tacky to firm dough. If the dough is really soft, add a bit more flour. If it is too stiff, add a tablespoon of water at a time to correct the consistency. Step 11. Place the whole olives on top of the dough. Step 12. With 4 or 5 quick pulse cut in the olives.

The last collage shows the dough out of the processor, formed into a ball, risen in a container and the dough shaped into a round bread and rolls.

Step 13. Lightly flour a work surface and place the dough on it. Step 14. Shape the dough into a round. Step 15. Place it in a container that has been sprayed with a non-stick baking release. Let it rise until doubled. This is a very fast rising dough and should be risen in 1 to 1 1/2 hours. I recommend refrigerating it overnight. Step 16. Shape the dough into a ball or it can be made into rolls. Let it rise a second time just until doubled. Just before baking, make 3 deep slashed across the bread, whisk the egg white until foamy, brush the bread and sprinkle with sesame seeds.

Mixer Method

Coarsely chop the olives. Set aside.

Follow the steps 1 through 8. Fit the mixer with a dough hook if possible. Transfer the liquid to a mixing bowl. Add the flour and beat on low to bring the dough together in a shaggy state. Raise the speed to medium and beat for 3 to 4 minutes. Add a bit more flour if the dough is too loose or more water if it is too firm. It should be tacky to the touch. Add the olives and beat just until they are mixed in. Follow steps 13 to 16.

To Make Rolls

To shape the rolls, measure the dough into 85 grams pieces, shape them into a balls by pulling all the edges underneath. Place it on an unfloured work surface, with the smooth side up and cup your hand over the dough. Roll it around under your hand. This is the same method professionals use to make round rolls. However, this bread dough has a mind of its own, so despite your best efforts they may come out less than round.

Recipe FAQ'S

Can Red Pepper and Olive Bread be Frozen?

Absolutely. Just cool it completely, wrap it well in foil and freeze it for up to 3 months. Thaw it on a cooling rack and refresh it in a 350°F oven for 10 to 15 minutes.

Why do the red peppers and olives make the bread soggy?

It is important to place the peppers and olives between paper towels and press out as much liquid as possible to keep from watering down the dough.

My dough is too wet, how do I fix it?

Before adding the olives, add a bit more flour until the dough is soft but tacky. Add the olives and mix them in as quickly and gently as possible.

Expert Tips

It is most important to press as much liquid as possible from the olives and red peppers to avoid extra liquid in the dough.
If the dough is too wet, add flour a bit at a time to make a soft tacky dough.
This is a fast riser - usually an hour to 1 to 1 1 /2 hours
Refrigerating the dough overnight makes it easier to shape the next day and also adds more flavor.
Bread flour is important to this recipe so it doesn't get weighed down with the peppers and olives.
When shaping the dough, don't add flour to the work surface. The dough should be able to be shaped without it. If any help is needed, add a bit of oil to the work surface.

Sliced bread on a lattice trivvet with a bottle of kalamata olives and roasted red peppers in the background.

Other Flavorful Breads to Enjoy

Fresh Strawberry Recipes That Work

Modified: May 21, 2025 · Published: May 22, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Strawberry season is one of my favorite times of year, and after more than 35 years of baking professionally, I've learned a thing or two about getting the most out of this glorious fruit. The problems I see most often? Runny fillings, soggy crusts, and strawberry flavor that somehow disappears entirely once it hits the oven. Every recipe in this collection is designed to solve exactly those things.

(Almost) No Bake Strawberry Pie

Some of my favorites here use Instant ClearJel — a game changer if you've never tried it — which keeps fresh strawberries vibrant and flavorful without cooking them down at all. Others lean on freeze-dried strawberries, chocolate ganache, and a few techniques I picked up from years at the bakery that make the whole process easier than you'd expect.

Whether you're after a stunning do-ahead torte, a nearly effortless no-bake pie, or a jam that takes strawberries somewhere entirely unexpected, there's something here for every skill level. Let's make the most of those gorgeous berries.

(Almost) No Bake Strawberry Pie

The only baking required here is about 13 minutes for the crust — everything else comes together without turning on the oven. The secret is Instant ClearJel, which thickens the fresh strawberry filling without cooking, so the flavor stays pure and the color stays brilliant. If you've never used it, I promise it will change the way you think about fruit desserts.

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Strawberry Brownies

These Strawberry Brownies are the kind of unexpected treat that stops people mid-bite — chewy in the center and finished with a strawberry buttercream and chocolate glaze that make them look as good as they taste. They're genuinely simple to pull together, travel well, and slice cleanly, which means they're just as at home on a party platter as they are on a Tuesday night. If you're looking for a way to use strawberries that nobody sees coming, this is it.

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Strawberry Balsamic Black Pepper Granita

Strawberry Balsamic Black Pepper Granita is one of those recipes that sounds fancy but couldn't be simpler — all you need is a blender or processor, a pan, and a fork. The balsamic and black pepper take the strawberry flavor somewhere unexpected, giving it a brightness and depth that a basic Italian ice just doesn't have. If you've never made granita before, this is the perfect place to start.

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Best Of All Strawberry Muffins

These Best of All Strawberry Muffins use a full pound of fresh strawberries two ways — pureed into the batter for deep, built-in flavor, and folded in as pieces for that sweet-tart burst in every bite. No mixer needed, which makes this one of those recipes I'd hand to a beginner or pull out on a busy morning without a second thought. The processor crumb topping is a smart shortcut that makes the whole thing feel a little extra without any extra fuss.

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Strawberry Balsamic Jam

I originally made this at my take-out shop as part of a marinated chicken dish, but the jam is so good it deserves a life of its own. Black pepper and balsamic vinegar take the strawberry flavor out of the ordinary and into a sphere entirely its own. No canning required — just pop it in the refrigerator where it'll keep for months.

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Banana Split Cupcakes

Banana Split Cupcakes take everything you love about the classic ice cream treat and turn it into something you can hold in one hand — a light banana cake filled with pineapple and finished with a strawberry buttercream and chocolate drizzle. I made these in Texas muffin cups specifically so they could hold all that filling, and that little detail makes a real difference. They're the kind of cupcake that looks like a project but comes together beautifully, and they're sturdy enough to bring to a picnic.

A Banana Split Cupcake with its strawberry buttercream drizzled with chooolate sits on a white plate .

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Strawberry Bread

This Strawberry Bread is the kind of recipe I love having in my back pocket — one bowl, a whisk, and a few measuring tools, and you're done in minutes. Fresh strawberries go into every bite, so you get real fruit flavor all the way through rather than just a hint of it. It's also a wonderful project to make with kids, which makes it just as practical as it is delicious.

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Simple Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is one of those desserts I reach for when I want all the flavor of a strawberry rhubarb pie with almost none of the effort — no crust to roll, no fuss, just fruit and a golden topping that comes together in minutes. If you've never cooked with rhubarb before, this Simple Strawberry Rhubarb Crisp is genuinely the perfect starting point — it's forgiving, straightforward, and the combination of tart rhubarb and sweet strawberry is one of the great flavor pairings of the season. Think of it as your gateway recipe to one of spring's most underrated ingredients.

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Lemon Strawberry Cake

This one started as a simple lemon cake soaked in lemon syrup for my gluten-free son, and it's become one of my most requested recipes. The almond flour cake takes minutes in the processor, and the no-cook strawberry filling — set with Instant ClearJel — is juicy, shiny, and absolutely beautiful. Naturally gluten free, but sophisticated enough for anyone at the table.

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My Best Banana Cake Recipe

My Best Banana Cake Recipe is a lighter take on banana cake — no heavy buttercream in sight — filled with caramelized pineapple and finished with fresh strawberries and whipped cream, which makes it exactly the kind of summer dessert I love to have on hand. The combination of both butter and oil is a small but smart move that keeps the texture tender without sacrificing any of that deep banana flavor. A make-ahead schedule is built right in, so there's no last-minute scramble when you're ready to serve it.

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Strawberry Surprise Cupcake Recipe

These Strawberry Surprise Cupcakes deliver strawberry flavor two ways — pureed fresh strawberries folded right into the batter, and an intense freeze-dried strawberry buttercream that makes every bite taste like the real thing. The "surprise" is a filling tucked inside, and if I were making them again, I'd go with a standard muffin tin instead of jumbo so you can get the cake, filling, and frosting all in one perfect bite. It's a clever little recipe that thinks through the details so you don't have to.

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Strawberry Buttercream Frosting

This Strawberry Buttercream Frosting is the one I reach for when I want strawberry flavor that actually tastes like strawberries — not a vague pink sweetness. The trick is freeze-dried strawberries, where a single 1.2-ounce package packs the intensity of a full pound of fresh fruit, all without the juice that would otherwise water down your frosting. Thirty minutes and you have something genuinely extraordinary.
Strawberry Buttercream Frosting

With strawberries at their peak, there's no reason not to try a couple of these winning recipes. Every one is doable and everyone is delicious!

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My All-Time Favorite Lemon Recipes — From My Bakery & Beyond

Modified: May 17, 2026 · Published: May 19, 2026 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Lemon is the number two flavor in America, just behind chocolate — and honestly, in my kitchen, it might be number one because it's the brightest of all flavors. After more than 25 years of owning a bakery, I have made lemon desserts in every form imaginable, and my enthusiasm for them has never once faded. Nothing welcomes spring like this bright tart flavor used in all manner of bakery items.

There is something about that bright, sweet-tart flavor that makes every bite feel alive. Whether you are looking for a show-stopping centerpiece cake that will have your guests asking where you got it, a quick and easy bread pudding that comes together in minutes, or a lemon gooey butter cake, this collection has something for everyone.

I have included recipes that can be made ahead, recipes that are naturally gluten free, and a few that will genuinely surprise you with how simple they are despite their stunning results. These are the lemon recipes I return to again and again — tried, tested, and truly worth your time.

Triple Lemon Cake - Revised

This truly special European Style Triple Lemon Cake will have everyone asking where you got it. While elegant and stunning in appearance, it is actually easy to make — the lemon cake, soaking syrup, and topping are simple component parts that can be prepared ahead and assembled when needed. It is a genuine show-stopper.
Triple Lemon Cake - Revised
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Easy Lemon Cheesecake Bread Pudding

This spectacular dessert is based on the Lemon Cheesecake I made at the restaurant, where it was extremely popular and very unusual. The ingredients take a few turns in the processor, are poured over the bread cubes, and into the pan it goes — not much work at all for something this remarkable. Served warm, it is absolutely extraordinary.

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How to Make Lemon Curd

Lemon curd can only be described as nectar for the gods, and this bakery-tested version makes the grocery store variety completely obsolete. Ready in under 30 minutes, it is firm enough for piping or standing on its own in a tart that cuts to perfection. The uses are only up to your imagination. As a bonus, it can be frozen.
How to Make Lemon Curd
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Lemon Sugar Buns

These enriched European-style yeast buns are flavored with lemon zest and they take just minutes to come together. Let the dough rest overnight in the fridge and it is sooooo easy to roll out with no springing back whatsoever. The Swedish Pearl Sugar on top lends a crunchy finish that stays white and crisp even after baking.
Lemon Sugar Buns
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Lemonade Cake with Blueberry Sauce

This Lemonade Cake with Blueberry Sauce is one of those desserts that looks absolutely stunning — pale yellow sides with deep purple sauce running down them — and tastes every bit as good as it looks. A tart lemon curd folded with whipped cream and meringue over a vanilla wafer crust is already a winner, but that blueberry sauce is something you will find yourself making on repeat for pancakes, waffles, and ice cream long after summer ends. The component parts can all be made ahead and assembled when you are ready, making this a perfect make-ahead showpiece for any warm-weather gathering. This is a no-bake dessert.

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Blueberry Lemon Poke Cake

This cake takes a bit of time, but it is so stunning when presented cut that it is worth every single minute. One of the most fascinating aspects of this dessert is that it is not too sweet — it is perfectly balanced so that you remember every bite and want more. An exciting cake that I think will be just as exciting for you.
Blueberry Lemon Poke Cake
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Split Lemon Layer Cake

Bright and tangy, this unassuming-looking cake turns into an explosion of flavor in your mouth. What makes it truly unforgettable is the perfect balance of lemon in every single component — the cake, the filling, and the frosting — for the most vibrant flavor imaginable. Each element works together beautifully.
Split Lemon Layer Cake
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Lemon Strawberry Cake

This make-ahead, amazingly easy cake is naturally gluten free, which makes it a treat for almost anyone. The cake takes minutes in the processor, is liberally soaked in lemon syrup, and the shiny strawberry filling is a juicy, no-cook recipe that will genuinely enlarge your idea about thickeners. Despite its sophisticated look, it is really doable.

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Lemon Meringue Cake

This high-ratio cake is so easy to make that anyone can make it — and it is fast. Undiluted lemonade concentrate is the key ingredient, giving the batter a wallop of flavor that you simply cannot achieve any other way. Layered with lemon curd and fluffy meringue, it is one of my absolute favorites.
Lemon Meringue Cake
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Lemon Rum Bundt Cake

This is one of the best pound cakes I have ever eaten — the texture is like velvet on your tongue and the soaking syrup takes it somewhere truly special. Two flours, heavy cream, and no leavening beyond the air beaten into the butter and sugar make for a crumb that is nothing short of extraordinary. Easy to put together and completely unforgettable.
Lemon Rum Bundt Cake
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Lemon Gooey Butter ake in a Brioche Crust

This Lemon Gooey Butter Cake in Brioche Crust takes a beloved St. Louis classic and elevates it into something truly extraordinary — the crust is made with my 60 Second Brioche, a method so quick and easy it was featured on the cover of Bon Appetit and used in twelve recipes throughout the article. The rich, gooey lemon filling is paired with a lemon curd that cuts through the sweetness beautifully and makes every bite perfectly balanced. It is indulgent, impressive, and far simpler to pull off than it looks.
Lemon Gooey Butter Cake In Brioche Crust
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Treat your self to one or more to brighten your day!

Amazing Boston Cream Cupcakes

Modified: May 15, 2025 · Published: May 15, 2026 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

These Boston Cream Cupcakes with a slight twist are the perfect miniature replica of that wonderful Boston Cream Pie (which is actually a cake)! Just imagine a tender yellow cake, stuffed with a creamy homemade pastry cream (the instant pudding just doesn't do the job) and finished with a hot honey ganache or leave the hot out if that's your preference. And yes, I have a pastry cream that freezes - the same one we used at the bakery.

Don't be put off by the number of collages. This goes fast and every step can be made ahead of time.

A Boston Cream Cupcake sits o a small blue and white plate with a server on the side and more cupcakes in the background.

Stressed for time? Aren't we all? Every part of these miniature wonders can be made ahead of time and assembled when needed. How much easier can this get? I know they don't get better.

A few more filled cupcakes include the Strawberry Surprise Cupcakes, Banana Split Cupcakes and the Double Chocolate Truffled Muffins which are much more of a cupcake!

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These Boston Cream Cupcakes are truly Amazing!

Each component part can be made ahead of time and frozen.
Yes, the pastry cream can be frozen because it doesn't use cornstarch which loses it ability to thicken when thawed.
While I prefer jumbo size cupcakes, the regular size works just as well and you get twice as many.
Each of the parts takes 20 to 25 minutes to make (not counting the baking time) so they can be fit in whenever.
Last but not least - these are worth any amount of time - they are that good.

Recipe Ingredients

Pastry Cream (Creme Patissiere)

The ingredients for the pastry cream are milk, egg yolks, granulated sugar, flour, unsalted butter and vanilla,

FRONT ROW: All-purpose flour, unsalted butter and vanilla extract

BACK ROW: Granulated sugar, egg yolks and milk

Yellow Buttermilk Cake

FRONT ROW: Salt, baking soda, vanilla extract, baking powder

MIDDLE ROW: Unsalted butter, egg yolks

BACK ROW: Granulated sugar, cake flour, buttermilk

Hot Honey Ganache

FRONT ROW: Unsalted butter, cayenne pepper

BACK ROW: Honey, semisweet chocolate, heavy cream

Key Ingredients

Egg yolks are used not only for taste but also for their ability to thicken.
The butter must be very soft (about 74° to 76°F but not runny for this recipee to work.
All-purpose flour is used as an additional thickening agent. Cornstarch breaks down if frozen and can become watery if held in the fridge.
Buttermilk adds tenderness to the cake and helps keep it moist.
Cake flour with its lower protein count, keeps the cake tender and light.
Both baking soda and baking powder are used as leavening agents. The baking soda neutralizes the acid in the buttermilk aiding the baking powder in helping the cake to rise.
The vanilla - here I use pure Tahitian Vanilla for its unmatched taste. It can be found in various places on the web. For the bakery, I bought it from Olive Nation as they had the best price. See below for more information on this vanilla.
My chocolate of choice has always been Callebaut #811 Chocolate Callets but I have switched to Trader Joe's pound plus. It is a superb semisweet chocolate made in Belgium which is known for their chocolates. The price difference per pound is huge due in large part to the tariffs. Pictured above is the Callebaut.

Be sure to see the recipe card below for the full ingredients and instructions.

Why Tahitian Vanilla?

I am a huge fan of tahitian vanilla - but only for certain recipes. While Madagascar Bourbon vanilla is the most used pure vanilla, tahitian vanilla is preferred by pastry chefs for its floral, fruity, sweet etheral and delicate flavor.

As such it is best used when vanilla is the upfront flavor such as pastry cream, butter cookies, whipped cream and creme brulees. While many say it is best used for cold desserts, I used it at the bakery for all of those listed above. There was a noticeable difference in taste when other vanillas were used and despite its high cost, we always went back to it.

It can be found in various places on the web. For the bakery, I bought it from Olive Nation as they had the best price. Neilson Massey is fine but they are always more expensive in all of their products. This is one of the most expensive and sought-after types of vanilla, due to their unique flavor profile and rarity. It is also produced in smaller batches.

About This Pastry Cream

This is a variation of my normal pastry cream that is set with flour and gelatin. This insured that the pastry cream would hold an edge if piped and could sit for a bit at room temperature when catered without softening and druping. This combination also ensures that the pastry cream can be frozen and thawed without breaking down as cornstarch does.

For this pastry cream, I wanted something softer to fill the cupcakes so I omitted the gelatin and added butter. This pastry cream can also be frozen.

Most pastry cream recipes call for straining the pastry cream after it is cooked. It is far easier to strain it before cooking it.

Step by Step Instructions

Pastry Cream

Step 1. Place the egg yolks and sugar in a bowl. Step 2. Whisk together until combined. Step 3. Add the flour. Step 4. Whisk together.

This collage shows the milk being added, whisked in, strained over the saucepan and the residue in the strainer.

Step 5. Add the hot milk. Step 6. Whisk the ingredients so they are completely combined. Step 7. Place a strainer over the pot this will be cooked in. Step 8. Pour the mixture through the strainer to catch all the little lumps that would ruin your pastry cream.

The last pastry cream collage shows the mixture transferred to a saucepan, brought to a boil, butte added and the pastry cream finished.

Step 9. The strained pastry cream in a saucepan. Step 10. Stirring constantly, bring the pastry cream to a boil and boil for 1 minute to thicken it. Step 11. Remove the pan from the heat and add the butter. Step 12. Whisk in the butter, pour the cream into a storage container, cover the top directly with plastic wrap and let it cool to near room temperature. Refrigerate up to 3 days or freeze for several months. Thaw in the cooler to use.

Cake

Step 13. Place the egg yolks, 1/4 cup of buttermilk and vanilla in a small bowl. Step 14. Whisk together. Step 15. Place the cake flour, sugar, baking powder and baking soda in the bowl of a mixer. Step 16. Mix briefly to combine.

The butter and remaining buttermilk are added to the dry ingredients in the mixing bowl, the batter is brought together, 1/3 ov the egg mixture is added and beaten in.

Step 17. Add the very soft butter and remaining buttermilk to the dry ingredients. Step 18. Mix on low to medium to moisten the ingredients. Then raise to medium and beat for 2 minutes. Scrape down. Step 19. Add 1/3 of the egg mixture, beating for 30 seconds on medium after each addition.

The final collage for the cake show the last of the egg mixture in, and the final batter, the cupcakes filled and baked.

Step 21. This is the last third of the egg mixture added. Step 22. Beat for 30 seconds to complete the batter. Step 23. Fill the cupcake papers 3/4 full. A number 6 disher/scooper works well here. There will be 7 or 8 cupcakes. Step 23. Bake as directed. Cool on a rack. Use immediately or freeze for several months, wrapping well in foil.

Assembly

This collage shows the pastry cream being whisked, the top cut from the cupcake, the insert with the pointed end and the pointed end being cut offg, the cupcakes filled.

Step 25. Whisk the pastry cream to loosen it. Do not over whisk. It should still be stiff. Step 26. Remove the papers from the cupcakes. Brush off all of the crumbs on the sides and bottom. I did this with my hand. Make a hole for the pastry cream by cutting the top at an angle to hold the filling. Step 27. Remove the insert and cut the pointed edge off so it is about 1/4" deep. I should have cut almost to the bottom but not through it and taken more of the cake out so more pastry cream could be piped or spoon in. Step 28. Fill the cupcakes to within 1/4 inch deep and replace the top. Freeze the cupcakes at this point while preparing the ganache. It is easiest to dip the cupcakes if they are partially frozen so the top stays in place. 15 to 20 minutes usually does the job.

Hot Honey Ganache

You will be making more ganache than is needed in order to be able to dip the seven or 8 cupcakes. The remainder is excellent when warmed and thinned slightly with more cream as a sauce for ice cream, pound cake or anything needing a chocolate sauce.

Step 28. Place the ingredients in a saucepan.Heat just until steamy hot but not boiling. Step 30. Submerge the chocolate under the hot mixture and let it sit for about 4 to 5 minutes. Step 31. Stir or whisk gently to avoid air bubbles until smooth. Let the ganache sit for about 5 minutes. Remove the cupcakes from the freezer and brush off all the crumbs again to keep the ganache crumb free. Then dip each cupcake, upside down, into the ganache. Step 32. Place it on a parchment paper to set up.

Recipe FAQ'S

Do Boston Cream Cupcakes need to be refrigerated?

Yes. Because they contain pastry cream filling. Boston Cream Cupcakes should always be refrigerated after assembling. Let them sit at room temperature for about 15 minutes before serving for the best flavor and texture.

Can Boston Cream Cupcakes be made ahead of time?

Yes — and they’re often even better the next day. The pastry cream has time to set and the cupcake becomes extra moist. Store them covered in the refrigerator for up to 3 days for the best texture and flavor.

What chocolate works best for the ganache topping?

Semi-sweet chocolate is the classic choice because it balances the sweetness of the pastry cream and cake. Dark chocolate creates a more elegant flavor.

Storage and Freezing

The cupcakes must be refrigerated after being made. They can sit out for 15 or 20 minutes prior to serving to take the chill off.

All of the component parts for this recipe can be frozen separately. The pastry cream should be thawed in the fridge while the cupcakes and ganache can be thawed at room temperature.

Additionally, the entire cupcakes can be frozen, well wrapped and thawed in the fridge.

Expert Tips

The pastry cream should come to a boil and cook for 1 full minute to ensure it's thickness when done.
Either whole or 2% milk may be used. Whole milk makes a slightly thicker pastry cream and is more luxurious.
It is important to put the liquid mixture through a strainer to catch the hard, white chalazae which is two strands of protein that anchors the yolk in the middle of the egg. When cooked they are hard. Straining the liquid mixture before it is cooked is not only important it is easier than the old fashioned method of straining it after it is cooked and thickened.
Once the sugar and egg yolks are combined in a bowl, whisk them immediately or a chemical reaction takes place causing the sugar to absorb the moisture out of the raw egg yolks, causing them to dehydrate, congeal, and form hard, irreversible lumps which is irreversible. As soon as they are combined, add the milk.
Use the mixing times given when making the cake batter. It is important to the texture of the baked cake.
When cutting the center out of the cupcakes, go close to the bottom but not through it. Make the hole large enough to hold a generous amount of filling. Fill to within 1/4" of the top.
The very top of the cupcake that has been cut out should be cut to 1/4" and replaced over the pastry cream.
It is easiest to dip the cupcakes if they are frozen for 20 to 25 minutes so the top stays in place when they are dipped into the ganache.
For the best looking cupcakes, remove the paper cups and brush off all of the crumbs. I just used my hand to go around the edges and bottom. This is key to keep the crumbs from contaminating the ganache.
Refrigerate the completed cupcakes after dipping them or freeze them for longer storage. Freeze until hard, then wrap in plastic wrap and foil where they will last a couple of months. Thaw in the fridge.
There will be ganache left over. It is the nature of the beast that it takes a lot to be able to dip them. Great uses for the leftover ganache is to heat it briefly if cold, add a bit more cream and you have the greatest chocolate sauce ever to use on ice cream, cake or anywhere you want.

Boston Cream Cupcakes sit on a plate edged with flowers and leaves.

More Tasty pick up treats

The Only Muffin Recipes You'll Ever Need — All From a Bowl and a Whisk!

Modified: May 11, 2025 · Published: May 12, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

After more than 25 years of owning a professional bakery, I can tell you with complete confidence that truly spectacular muffins don't require fancy equipment or complicated techniques. A bowl, a whisk, a few measuring utensils — that's really all it takes. What matters most is the recipe itself, and over the years I've developed and refined a collection I'm genuinely proud of. Whether you're after something bursting with fresh fruit, swirled with jam, loaded with chocolate, or crowned with a crunchy streusel, there is something here for every muffin craving imaginable.

Several of these come together in literal minutes, many freeze beautifully, and more than a few are perfect projects to make with young ones. From the Olympic-inspired Double Chocolate Truffled Muffins to the irresistible Brown Sugar Almond Crumb on the Blueberry Crumb Muffins, every recipe in this roundup has earned its place. These are the muffins I make again and again — and once you try them, I think you'll understand why.

Coffee Cake Muffins (Bakery-Style & Moist)

If you're looking for soft, tender cinnamon coffee cake muffins that taste like they came straight from a bakery case, there's no need to look any further. A streusel topping is mixed with a fork and set aside, then the batter comes together with nothing more than a bowl and a whisk. Pockets of melted cinnamon chips throughout make these taste just like a coffee cake — only easier.

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Blueberry Crumb Muffins

Tender, cake-like muffins loaded with blueberries and finished with a Brown Sugar Almond Crumb that makes them absolutely irresistible. I prefer wild blueberries when I can find them — smaller, more intense in flavor, and worth snatching up on sight. This is easily one of the best and most straightforward muffins you'll ever make.

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Double Chocolate Truffled Muffins

This is my riff on the Olympic chocolate muffin that took Paris by storm during the Paris Games — translated from grams into volume and interpreted in my own way. The cakey part of the muffin is outstanding and comes together in literally minutes with no mixer needed. And that truffle filling right in the middle? It makes this one of the most exciting recipes in my entire muffin repertoire.

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Crunchy Topped Apple Muffin Recipe

Super easy, super fast, and honestly one of the best muffins I make — the key is lots of apples and a crunchy sugar topping that isn't exactly a crumb but a close cousin you're sure to love. The topping alone is worth the entire muffin. Even better, it freezes beautifully and comes out of the freezer just as crisp and crunchy as when it left the oven.

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A Cranberry Orange Muffin

Cranberries team up beautifully with other fruits, and nowhere better than in these vibrant muffins brightened with orange zest. One of my most favorite things about fall is cranberries arriving around the middle of October, and this is a perfect recipe to put them to use. A touch of almond extract alongside the vanilla rounds out the flavor in the most lovely way. Frozen cranberries can be found year around in the freezer cases of grocery stores - so there's no need to wait until the fall!

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Really Easy Pumpkin Muffins

Two bowls, a whisk, a rubber spatula — combine the dry ingredients in one, the liquid in another, mix them together, plop them in the cups, and into the oven they go. A few minutes later you have hot pumpkin muffins with pecan streusel that are perfect for breakfast, brunch, or any time of day. They freeze well too. What more can you ask of a muffin?

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Peanut Butter & Jam Muffins

You don't have to be a kid to love peanut butter and jelly — no matter your age, this satisfies that craving every single time. It's important to use jam rather than jelly here, as jelly has a tendency to run out in the heat of the oven while the thicker jams stay put. Any flavor of jam works, and the whole thing comes together in no time with ingredients you likely already have on hand.

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Best of All Strawberry Muffins

Fresh strawberries are used two ways here — pureed into the batter to intensify the flavor and cut into pieces for bursts of sweet, tart fruit throughout. A full pound of the ripest, most flavorful strawberries you can find goes into every batch. No mixer needed, which makes this a great recipe to make with children and one of the easiest in my bowl-and-a-whisk collection.

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So get out a bowl, a whisk and a few measuring utensils and you'll have the best muffins that are oh so easy to make!

7 Quick Wins for Mother's Day

Modified: May 5, 2026 · Published: May 7, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Mothers are special and these recipes are sure to please. If you're really pressed for time, take a look at the new category for No Bake Recipes.

Strawberry Cake - A little Slice of Heaven

This Strawberry Cake features the easiest, best white cake you'll ever make teamed with an easy to make American buttercream that actually tastes like a strawberry party in your mouth. Whip up a cloud of cream and you're almost done. Of course, I include make ahead steps for your convenience.

Check out this recipe

Slices of Strawberry Cake on a marble plate.

Double Chocolate Truffled Muffins

This easy muffing comes together quickly with No mixer needed and it comes together in literally minutes. A very special treat for a chocolate lover.

Check out this recipe

Simple Samoa Cookie Bars

These Samoa Cookie Bars are the essence of minimum work for maximum flavor. A melt in your mouth shortbread crust topped with homemade caramel (you can do it, it's foolproof) chock full of toasted coconut with the bottoms dipped in chocolate. Just like the Girl Scout cookie version but in a much simpler form.

Check out this recipe

Apple Cinnamon Coffee Cake

This Apple Cinnamon Coffee Cake is the perfect cake for crumb lovers. The ratio of crumbs to cake is almost equal and that's my type of coffee cake. A river of cinnamon apples runs through a sour cream coffee cake that stays softly delicious for days under a cake cover.

Check out this recipe

Chocolate Coconut Tart

The only way to adequately describe this Chocolate Coconut Tart is to think Mounds Bars. This unusual tart comprises a sublime mixture of cream of coconut, white chocolate, a touch of sour cream and a lot of coconut in a chocolate crust. You'll especially like the no bake aspect of making this.

Check out this recipe

A slice of the Chocolate Coconut Tart sits on a lace edged white plate with a red napkin and a fork behind it.

Chocolate Strawberry Pie

If you love chocolate covered strawberries (and who doesn't) this Chocolate Strawberry Pie is for you. Gorgeous looking and delicious, it's a snap to make.

Check out this recipe

Easy Decorated Shortbread Cookies

The shortbread cookies are a snap to make in any shapes you like and this post shows you a variety of easy but gorgeous ways of decorating them without a piping bag.

Check out this recipe

A variety of ways to decorate shortbread cookies.

Happy Mother's Day to all the mothers and grandmothers who celebrate their special day.

Strawberry Crumb Tart Recipe

Modified: May 5, 2025 · Published: May 5, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

What could be more inviting than this Strawberry Crumb Tart? Fresh strawberries on top of Nutella along with an unusual shaping technique that requires no tart pan. It's quickly mixed in the processor with an easy assembly. While it's best eaten freshly made, I'll show you how to manage the assembly ahead of time.

A slice of the Strawberry Crumb Tart on an antique plate with a fork and the tart in the background.

Fresh strawberries on top of Nutella ensure a combination that's hard to beat. The technique of assembling this is easy and quick.

Be sure to check out these other strawberry recipes. Strawberry Bread, Strawberry Cake - A little taste of Heaven, (Almost) No Bake Strawberry Pie, Chocolate Strawberry Pie, and Strawberry Surprise Cupcakes.

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Recipe Ingredients

Crumb Topping

FRONT ROW: Unsalted Butter, almond extract

BACK ROW: Cake flour, brown sugar and granulated sugar

Pastry Dough

FRONT ROW: Vanilla extract, granulated sugar, instant yeast, water

MIDDLE ROW: Unsalted Butter

BACK ROW: All-purpose flour, egg yolk, sour cream

Assembly

FRONT ROW: Strawberries, an egg

BACK ROW: Powdered sugar, Nutella

Be sure to see the recipe card below foar the full ingredients and instructions.

Step by Step Instructions

Crumb Topping

Step 1. Place the flour, granulated and brown sugar in the processor bowl. Pulse to mix. Step 2. Cut the cold butter into pieces. Place the butter over the dry ingredients. Step 3. Pulse the processor until the crumbs form. Do not over process or a paste will form. Step 4. Transfer to a bowl and refrigerate until needed.

Pastry Dough

Step 5. Place the flour in the processor bowl and pulse to mix. Step 6. Add the cold cubed butter and process until indistinguishable. Step 7. Combine the water, vanilla and yeast, stir to mix. Add this along with the remainder of the ingredients. Step 8. Process until a ball forms.

The dough is shaped into a ball, rolled out, and a 10" circle is cut out.

Step 9. Shape the dough into a flat round. Refrigerate if too chill or overnight. Step 10. Roll the dough slightly bigger than 10". Step 11. Place a 10" cake round, plate or lid on top. Step 12. Cut out the 10" round. Place on parchment paper, transfer to a half sheet and chill while assembling the ingredients for the tart.

Assembly

Whole Strawberries are cut in half, a Bowl is placed in the center of the pastry, Nutella is spread to within 1/4" of the edge of the pstry and the strawberry halvescover it,

Step 13. Select 8 to 10 strawberries of the same size. Step 14. Trim the tops and cut them in half. Step 15. Place a 5 to 6" bowl in the center of the pastry round. Spread the Nutella to within 1/4' of the edge. It is easiest to do this with the back of a spoon. Step 16. Place the strawberry halves on top of the Nutella with the sides touching.

This collage shows the edge being crimped, the center of the dough and turned over the strawberries.

Step 17. To crimp the edges use your index finger and just push the dough in. Step 18. Remove the bowl and cut the center of the exposed dough into eighths. This is easily done with a pizza cutter. Step 19. Turn the dough triangles over the strawberries. Step 20. Complete the tart.

The final collages shows the egg beaten, the trt egg washed, the crumbs added and the baked tart powdered sugared.

Step 21. Beat an egg until no white is showing. Step 22. Egg wash the top of the pastry, including the egg. This will hold the crumbs on. Step 23. Press the crumbs onto the tart and bake as directed. Step 24. After the tart is cooled, dust it lightly with powdered sugar.

Make Ahead Instructions

Prepare the tart through Step 15. Remove the bowl and cover with plastic wrap. Refrigerate or freeze overnight or up to several days. When ready to finish, remove it from the fridge or freezer. If using from the fridge, finish the tart as above placing the bowl back on the pastry before adding the strawberries. If removing from the freezer, allow to thaw but keep it cold.

This Tart should be eaten the same day it is made.

Recipe FAQ'S

Can frozen strawberries be used for the Strawberry Crumb Tart?

No, only firm but ripe, fresh strawberries should be used. They will soften in the oven but the frozen ones will be limp, soft and moist before going into the oven and will become soggy ruining the tart.

What makes this Strawberry Crumb Tart different?

There is no tart pan needed to make this tart. It is made on the sheet pan on which it is baked.

Why do the strawberries need to be the same size?

To fill the tart shell equally around and prevent smaller ones from baking faster and exuding too much juice. There is no thickening in this tart

Expert Tips

Cold is the key with the pastry. If it warms up too much it will be harder to transfer to the parchment paper.
The strawberries should be about 2" long after trimming to cover the Nutella and keep their shape after baking.
After egg washing the completed tart, make sure to press the crumbs in place so they don't fall off during baking. The egg wash will act as a glue.
Use more or less crumbs as desired. Store the remainder in the freezer to use on muffins, quick breads, other tarts or coffee cakes.
The almond extract can be changed to vanilla according to your preference.
Don't over bake the tart. The pastry should just start to color.
Despite the fact there is yeast in the dough, it never rises before using.

A few more strawberry offerings

Split Lemon Layer Cake

Modified: Apr 29, 2026 · Published: Apr 29, 2026 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

Bright and tangy, this unassuming looking Split Lemon Layer Cake turns into an explosion of flavor in your mouth. Each bite tastes of fresh lemon, balanced by a delicate sweetness that's completely achievable right in your own kitchen.

The Lemon Layer Cake is on a clear plate with a vase in the background and a serving utensil.

What makes this lemon cake truly unforgettable is its perfect balance of lemon in every component - the cake, the filling and the frosting for the most vibrant flavor. From the easily made high ratio cake layers to the luscious lemon filling and amazing lemon frosting, each works together beautifully. Whether you’re baking for a spring gathering, a special celebration, or simply craving something bright and refreshing, this recipe walks you step-by-step to lemon cake perfection.

If you love bold lemon desserts, you’ll also want to try: Triple Lemon Cake, Lemon Meringue Pie (with a perfect mernigue that doesn't weep or pull away), Lemon Meringue Cake, Blueberry Lemon Poke Cake, or the Lemonade Cake with Blueberry Sauce. Another impressive cake is the Pecan Upside Down Cake. And you must try my Traditional German Chocolate Cake recipe.

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What is a High Ratio Cake?

High ratio cakes are the quickest and easiest way to make a butter cake. They require the sugar to be equal to or exceed the amount of flour by weight not by volume. Not every cake can be mixed this way.

Basically, part of the wet ingredients are held out and mixed together. The remaining ingredients are added to the mixing bowl. After about a 2 ½ minute mix the wet ingredients are added in thirds, mixed for 30 seconds each and that's it. Into the pans it goes. It just doesn't get any easier, faster or better.

What Makes This an Amazing Lemon Buttercream?

While it consists of only three ingredients, it is the lemon filling along with powdered sugar and a little butter that really makes this unique. I wanted a frosting that would truly taste of lemon - not just a hint of it which ruled out lemon juice. And I don't like zest in the frosting because it won't be smooth. By holding out part of the filling and adding it to the buttercream it ticked off all the boxes and is truly is amazing!

Useful Tools for Filling and Finishing This Cake

These are tools I used to fill, decorate and finish this cake. The offset spatulas are essential to finish a cake smoothly. They come in different sizes. The two metal pancake turners make transferring baked goods easy by placing them on opposite sides and lifting. This is the same way we did it at the bakery. These utensils are not mandatory but they sure do help when filling and finishing cakes or pastries.

The pizza cutter makes quick work of dividing sheet cakes into layers and the ruler assist not only in measuring but giving the pizza cutter something to lean agains. The final tool is my very old and trusty decorating comb or sometimes called a decorating triangle. It has three edges with different sizes of combs. It is an easy way to add decoration to the sides or top of a cake.

All of these are available at kitchen shops or online.

Equipment for filling and finishing a cake include a pizza cutter, small and large offset spatulas, a straight metal spatula, two pancake turners and a ruller.

Left to Right: Pizza cutter, small and large offset spatulas, straight metal spatula, two metal pancake turners (it is best to use solid turners with no cutouts for the cake to get stuck in), an 18" metal ruler that can be washed and in front a decorating comb or triangle.

Why This Recipe Works

Every component is lemon flavored reinforcing each other.
Both the cake and filling can be made ahead and assembled when needed
The cake is a high ratio cake that is not only easy but guarantees a soft, tender cake by carefully controlling the mixing.
The professional looking finish is easy to achieve.
The balance between sweet and tangy keeps one from overwhelming the other.

Recipe Ingredients

Lemon Filling

FRONT ROW: Lemon zest, unsalted butter, salt

MIDDLE ROW: Egg yolks, cornstarch

BACK ROW: Water, granulated sugar, lemon juice

Lemon Sour Cream Cake

Cake ingredients are: egg yolks, sour cream, cake flour, granulated sugar, baking powder, unsalted butter, vanilla and lemon zest

FRONT ROW: Egg yolks, baking powder, lemon zest, vanilla extract

MIDDLE ROW: Unsalted Butter, sour cream

BACK ROW: Cake flour, granulated sugar

Lemon Frosting

The three ingredients for the frosting are powdered sugar, lemon filling and unsalted butter.

FRONT ROW: Unsalted butter

BACK ROW: Powdered sugar and lemon filling.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Lemon Filling

Step 1. Place all of the ingredients in a medium size saucepan. Step 2. Whisk together. Step 3. Stirring constantly, bring the ingredients to a boil. Boil for 1 minute. Step 4. Transfer to a storage container, cover with plastic wrap and refrigerate. This can be made two days ahead.

Lemon Sour Cream Cake

This collages shows the liquid ingredinets in a bowl, whisked together, the dry ingredients in a bowl and the butter and sour cream added.

Step 5. Place the egg yolks, vanilla and 14 cup sour cream in a small bowl. Step 6. Whisk together. Step 7. Combine the flour, sugar, baking powder, and lemon zest in the bowl of a mixer. Beat together for 30 seconds to blend. Step 8. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes.

This collages shows the cake mixed and the first addition of the liquid, the finished batter, it dolloped on a baking sheet and spread out evenly.

Step 9. Gradually add the egg mixture in thirds, beating 30 seconds each time on medium. Step 10. Add the last of the egg mixture and beat for 30 seconds. Step 11. Dollop the batter on a parchment lined half sheet pan. Step 12. Spread out evenly, and bake as directed. The layers can be frozen hard, wrapped well in foil and stored for up to 3 months in the freezer.

This collage shows the ruler and pizza cutter to cut the cake in the background, the ruler on the cake, the cake cut vertically and then horizontally ito 4 pieces.

Step 13. The easiest way to cut the cake is to use a ruler and a pizza cutter. The pizza cutter gives a smooth cut. Trim the cake on the short ends to make a 16" cake layer. Step 14. The ruler marks 4" from the side. Step 15. Cut a line straight up vertically. Step 16. Turn the cake horizontally and cut the long strip in half making 2 4" x 8" layers. Cut the remaining cake into 4- 4" x 8" layers.

This collage for the Lemon Layer Cake shows one of the layers torn to pieces in a bowl with the remaining 5 layers intact, the torn layer in a food processor and processed to crumbs and the lemon filling being whisked smooth.

Step 17. Tear one layer into pieces, keeping the other 5 intact. Step 18. Place the torn layer in the processor. Step 19. Process with pulses to make crumbs. Spread them out on a baking sheet to dry slightly while preparing the rest of the cake. Step 20. Whisk the filling to smooth it out briefly. Do not over whisk as it may loosen it too much.

This collage shows the filling on a cake layer spread to within 1/4" of the edges, the top layer being added, the ingredients for the frosting in a mixing bowl, and mixed.

Step 21. Spread 1/3 cup filling over each of 4 layers to within 1/4" of the edge. The filling will spread to the edges when the next layer is added. Step 22. Place the fifth layer on top with no filling. Step 23. Place the powdered sugar, very soft butter and the remainder of the lemon filling in the bowl of a mixer fitted with the paddle attachment. Step 24. Beat the ingredients on low until they come together, then raise it to medium and finally high. Continue beating until very light and increased in volume. It took me about 5 minutes after the ingredients came together. If it isn't sufficiently beaten the powder sugar will remain grainy.

The last collage shows the cake frosted, the top finished with a decorating triangle, crumbs on th e side of the cake and channeling the bottom.

Step 25. Cover the sides of the cake and top with the Lemon Frosting. Step 26. Use a decorating comb or sometimes called a triangle to swirl the top of the cake. Step 27. Cover the sides with the lemon cake crumbs. This is easiest to do by holding the cake on a cake board or other flat plate in your left hand and picking up the crumbs in your right hand pressing them into the frosting from the bottom to the top. Step 28. This is a professional tip make it easier to move the cake from the work board to the final presentation plate. It is called chanelling. Place a straight metal spatula under the bottom edge of the cake and remove about 1/8" of the frosting. Then go under the cake to make sure it will release cleanly when you move it. Make sure you are keeping the spatula pressed on the board and not on the cake. I use two pancake turners placed on either end of the cake to lift it up and place it on its final plate.

Recipe FAQ'S

Why does my lemon cake taste bland?

The strongest lemon flavor comes from lemon zest. If your cake is bland add more lemon zest. Two to three tablespoons is a good ratio for a 2 layer cake.

What makes cakes moist?

A balanced recipe that includes buttermilk, sour cream and/or oil ensures a cake with lasting moisture.

Can the cake layers be made ahead?

Absolutely. Bake them, cool, freeze until hard, then wrap well in foil and freeze for up to 3 months. To use, unwrap them, place them on a cooling rack and allow them to come to room temperature.

Expert Tips

Be sure to follow the times given when mixing the cake ingredients. This ensures they won't be over beaten which would toughen them.
Don't stint on the zest. That's what gives the cake its flavor.
Freeze the layers until they are firm before filling and frosting. This makes it so much easier and faster as they won't tear or slide around.
Make sure the butter for the cake and the frosting is very soft but not runny. If the butter is too hard, the frosting may not whip up with much volume and it will be dense.
This cake uses an American buttercream which uses powdered sugar. As such, it requires a lot of beating to increase the volume, lighten it and make sure the powdered sugar dissolves so the frosting isn't grainy. If it is under beaten, the frosting will be dense and possibly grainy.

If You Loved this Recipe, be sure to check these out!

Strawberry Rhubarb Galette

Modified: Apr 23, 2026 · Published: Apr 16, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

It's Rhubarb season again and this Strawberry Rhubarb Galette is a perfect way to highlight these long, red, tart stalks. To make it easier, the filling is placed in the middle of a pastry crust and the sides of the crust are brought up around it. There is no top crust or crimping.

A slice of the Strawberry Rhubarb Galtette sits on a white plate with a fork on the plate.

The tart sweet filling is only partially enclosed for this recipe. To bring out the flavor of the rhubarb, I reduced the sugar so the galette retains its tangy taste. It's easy to make and even easier to eat.

While the folded crust can look a bit intimidating, it is actually vey easy to do. Just follow the photos below for the perfect galette. For a complete understanding of making the pie crust, see my American Pie Crust Tutorial.

If you love fruit forward desserts, don't miss these: Strawberry Rhubarb Crisp, Rhubarb Cream Tart, Strawberry Brownies (these are not to be missed), Strawberry Cake, My Best Banana Cake Recipe (with strawberries), (GF) Lemon Strawberry Cake, Chocolate Strawberry Pie, and Strawberry Bread.

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Why you'll love this recipe

The filling stays jammy, not runny
Strawberries and rhubarb release a lot of liquid, but this recipe controls it from the start with two thickeners and a short maceration step to make sure the juices bake into a glossy, sliceable filling instead of pooling in the center.

The crust bakes up crisp and flaky—never soggy
The crust is balanced for flavor, crispness and flakiness. The thickeners set the filling so it can't soak into the crust making it soggy.

The sweet-tart flavor is perfectly balanced
Rhubarb brings brightness and tang, while strawberries round it out with natural sweetness. The sugar level is tuned so neither overpowers the other—resulting in a more complex, bakery-quality flavor.

It’s intentionally rustic (and forgiving)
Unlike pie, a galette doesn’t require perfect crimping or shaping. That means less stress, faster prep, and a beautiful, free-form dessert that still looks impressive.

What is a galette?

A galette is a flat, round French pastry where a pastry crust is pleated around a fruit filling. I have modified mine to make it a French-Anglo pastry by using my pie crust because I think it is easier to roll out and pleat. Although a galette is usually free form baked straight on a baking sheet, I found that placing the crust in a pie plate makes it easier to construct and hold its shape. Galettes can hold sweet or savory fillings.

New to working with Rhubarb?

Grown in the northern states such as Michigan, Washington and parts of California, rhubarb is best grown in areas where the ground freezes during the winter. It's in season from April to June. It can also be found frequently in the freezer section of grocery stores.

Is it a fruit or a vegetable?

While thought of as a fruit and looking like red celery with large leaves, it's actually a vegetable that is used like a fruit in pies, cakes, crisps, and quick breads. Rhubarb is very tart and astringent and is often paired with sweeter fruits to tame it.

Discard the leaves

Most important is the fact that the leaves contain oxalic acid which is poisonous and should be discarded. Most grocery stores cut the tops off before selling them.

While typically seen as red, the color of the stalk is not a sign of how ripe it is. It can be red, green or pink. Medium length stalks are usually less stringy than the longer ones.

Storing the rhubarb

To store rhubarb, immediately cut the leaves off and discard if they are still attached. Wrap the stalks tightly in foil and refrigerate up to several days before using. It can also be washed, cut and frozen, well wrapped, for several months in the freezer.

Recipe Ingredients

Strawberry Rhubarb Filling

The ingredients for the filling are strawberries, rhubarb, granulated sugar, minute tapioca, flour, butter, and sanding sugar.

FRONT ROW: Sanding sugar, unsalted butter, all-purpose flour, minute tapioca

MIDDLE ROW: Strawberries, granulated sugar, egg

BACK ROW: Rhubarb

Pie Crust ingredients include, cake flour, all purpose four, unsalted butter, shortening, salt, egg and water.

FRONT ROW: Salt, egg, lemon juice

MIDDLE ROW: Unsalted butter, shortening

BACK ROW: Cake flour, ice water, all-purpose flour

Key Ingredients

Minute tapioca is used as part of the thicken for the filling. Do not use regular tapioca. Be sure to see my post Thickeners as used in Baking and Pastry.
Cake flour is important to the final flaky outcome of the crust while remaining tender.
Shortening is used in the crust to increase the flakiness.
Egg is used to crisp the crust.
Lemon juice is a tenderizer.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

You may notice when demonstrating how to pleat the crust there is a different filling in the crust. Because I now take my own pictures, it is impossible for me to recreate this so I borrowed the photos from the Cranapple Pie with a Pleated Crust.

This collages shows the pie crust being made with the dry ingredients in the processor, the butter cut in and the shorteng added to the processor.

Step 1. Combine the flours in the bowl of a processor and pulse several times. Step 2. Step 2. Add the frozen butter. Step 3. Pulse a few times to break it up in large clumps. Step 4. Add the frozen shortening.

This collages shows the egg being beaten, added to the processor, the crust processed and poured out of the processor and pushed together.

Step 5. Beat the egg to until completely combined. Combine the egg, lemon juice and water. Step 2. Pour it in a circle over the processor contents. Step 7. Pulse until large clumps of dough form. Do not over process. Step 8. Pour it out onto a work surface and push it together. Note: One of my long time readers came up with an alternative way to add the liquid that worked better for her. After cutting in the butter and shortening, she removed everything to a large bowl. Then added the liquids and stirred them in by hand to prevent the butter and shortening from being cut into too small of pieces.

The dough is rolled out, draped in a pie plate, filled with the strawberries and rhubarb and the first fold is made with the overhang.

Step 9. Shape the dough into a round. Wrap it in plastic wrap and refrigerate overnight or freeze. If it is frozen, thaw in the fridge overnight. Step 10. Combine the sugar, tapioca and flour and mix well. Step 11. Add it to the bowl in which the cut strawberries and rhubarb are placed. Step 12. Stir all together and let it sit while the crust is rolled out.

The crust is rolled out and, plate, the filling is added and the dough is brought up over the filling.

Step 13. Roll the dough into a 15" circle and trim to 14". Step 14. Drape it into a 9" pie place leaving an even overhang around the rim of the pie plate. Step 15. Add the filling to the crust. Step 16. Bring the pastry over the filling.

This collage shows the pleating of the crust continuing and the egg wash made for the finish.

Step 17. Continue bringing up the crust and pleating it as you go. Step 18. Press the pleat in place lightly. Step 19. Make the final pleat. Step 20. Beat an egg with a fork until completely combined and no white is showing.

The final collage shows the galette being brushed with the egg, the sanding sugar sprinkled on, the galette place on a foil lined rimmed sheet pan and baked.

Step 21. Brush the pleats with the beaten egg. Step 22. Sprinkle with the sanding sugar if using. Step 23. For safety, place the galette on a foil lined, rimmed baking sheet to make it easier to move it in and out of the oven. Step 24. Bake as directed.

Recipe FAQ's

Does the rhubarb need to be peeled before baking?

Despite its being stringy, it does not have to be peeled. The skin softens perfectly when baked and it adds the traditional tartness to the finished galette.

Why does rhubarb pair so perfectly with strawberries?

It’s all about balance. Rhubarb is intensely tart, while strawberries bring natural sweetness. Together, they create that classic sweet-tart flavor that tastes brighter and more complex than either fruit alone.

Why is my strawberry rhubarb galette watery in the center?

Strawberries and rhubarb release a lot of juice as they bake. If your galette turns soupy, it usually needs a better thickener balance and a short rest after baking so the juices can set into a jammy filling.

Expert Tips

The filling should be made before the crust is rolled out so the tapioca can soften and everything can blend together.
Keep the dough chilled. This is important to keep it flaky. If it begins to soften when rolling out, fold it gently and return it to the fridge. After it the galette is filled freeze it for 15 to 20 minutes to get the dough cold again.
Let the pastry rest after coming from the oven so the filling can set completely. It will be loose coming from the oven but will thicken up.
Make sure the butter and shortening are frozen rock hard before processing. There should be pea size pieces of them in the flour.
The pastry should remain cold while working with it so the butter does not become incorporated into the flour or it won't be flaky. The butter and shortening have melt to create the steam necessary to form the thin, light layers.
See the photos to help with the pleating of the crust.

These might be better than pie!

Best Banana Streusel Muffin Recipe

Modified: Apr 8, 2026 · Published: Apr 9, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Ok! So I'm bragging but these really easy to make Banana Streusel Muffins are sure to become a favorite. A simple to make pecan and brown sugar streusel top a banana muffin for an anytime treat.

A Banana Streusel Muffin on aplate with others behind it.

A few pantry ingredients go together quickly to make this muffin which can be frozen for a treat with no effort. While I made these six in the larger muffin cups, they can also be made in the regular size pan for 12 muffins.

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Why You'll Want to Make These Banana Muffins

They're super easy to make.
Pantry ingredients are all that are needed.
The muffins are loaded with flavor and texture.
They can be frozen for later.

Recipe Ingredients

Pecan Streusel

FRONT ROW: Unsalted butter, brown sugar, cinnamon

BACK ROW: Pecans, all-purpose flour

Banana Streusel Muffins

Ingredients for the muffins are all-purpose flour, baking powder, salt, bananas, unsalted butter, granulated sugar, egg and vanilla.

FRONT ROW: Salt, vanilla, baking powder, egg

MIDDLE ROW: Unsalted Butter

BACK ROW: Granulated sugar, all-purpose flour, bananas

Vanilla Drizzle

FRONT ROW: Unsalted butter, vanilla, milk

BACK ROW: Powdered sugar

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Pecan Streusel

The first collages shows the dry ingredients for the streusel in the processor, processed, the butter added and the crumbs formed.

Step 1.Place the flour, brown sugar, pecans, and cinnamon in the bowl of a food processor. Step 2. Process until the nuts are finely ground. Step 3. Transfer to a bowl and add the melted butter.

Banana Streusel Muffins

The seocnd collages shows the flour, salt and baking powder in a bowl to be mixed, the bananas in a processor, the egg, melted butter and vanilla in a bowl and the liquid mixed wth the pureed banana.

Step 5. Combine the flour, sugar, baking powder and salt. Whisk together. Set aside. Step 6. Place the bananas in the processor bowl and process until smooth, scraping down as necessary. Transfer to a medium size bowl. Step 7. Combine the melted butter, egg, and vanilla. Step 8. Combine the butter mixture with the pureed bananas. Add the flour mixture, and stir in only until all the flour is moistened. It will be a thick batter.

The last collage shows the unbaked batter in the paper cups, baked, the powdered sugar, butter and milk in a blow and mixed for the vanilla drizzle.

Step 9. Divide the batter between the 6 large muffin cups filling the cup about halfway. Top the batter with 1/4 cup of the pecan streusel. Step 10. Bake as directed. Step 11. If using the vanilla drizzle, melt the butter and combine the powdered sugar, butter, vanilla and milk in a medium size bow. Step 12. Stir together until it is smooth. If it is too thick add milk by the teaspoonful until it is thin enough to drizzle, if too thin, add a bit more powdered sugar.

Recipe FAQ'S

Why does my streusel sink into the muffins?

Make the streusel first. After it is made be sure to chill it while preparing the rest of the recipe. This is especially important if the butter has been melted. Chilling the crumbs keeps their shape and helps keep them from sinking into the batter.

Can the bananas be too ripe?

Yes the can. The skin should be speckled with brown but should not be black. Overly ripe bananas can be more watery which can throw the proportion of the ingredients off.

Should muffins be eaten warm?

For the best flavor, let the muffins come to room temperature so all of the flavors blend.

Storage and Freezing

These muffins hold well for several days at room temperature. For longer storage, freeze them. Thaw at room temperature and freshen in a 350°F oven for 10 to 15 minutes for the large muffins 8 to 10 minutes for the small ones.. Cool completely to serve.

Expert Tips

When combining the wet and dry ingredients, don't over mix. Just mix gently until all of the flour is incorporated.
If there is time, chill the muffins overnight without the streusel. Add the streusel just before baking. This helps the muffins crown better.
Brown sugar can be substituted for the granulated if desired for a deeper taste.
Serve them plain, dusted with powdered sugar or drizzled with the vanilla drizzle.

A plate of Banana Streusel Muffins plain, dusted with powdered sugar and drizzled with vanilla drizzle.

Looking for more quick treats?

A Last Minute Easter Roundup

Modified: Mar 29, 2026 · Published: Mar 29, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Has anyone else lost track of time and realized Easter is a week away? For someone who prides themselves in their ability to be organized, I sure dropped the ball on this one. So, here's a few ideas to help you along.

Below is the Coconut Cream Cake that was such a hit at the bakery. It truly is special and perfect for Easter.

The finished Coconut Cream Cake sits on a gray plate with a flower vase in the background ready to be cut.

Breads

Breakfast Stromboli

Eggs, sausage, red peppers and cheese rolled up in a tasty bread ready to bake for breakfast or brunch.

Check out this recipe

Cream Biscuits

The easiest biscuits make can be frozen baked or unbaked for a warm accompaniment to start the morning.

Check out this recipe

Heavenly French Toast

Make the shortbread and compote days ahead and you almost ready for a breakfast or brunch treat you will long remember.

Check out this recipe

Slices of French Toast make with cornbread with blueberry compote.

Sweet Breads

My Easter Bread

Easter Bread is usually somewhat sweet filled with dried fruit of your choice and baked in a tall mold. This Easter Bread is easy to make and goes together quickly. It can be frozen but add the glaze when thawed.

Check out this recipe

Easter Bread sits on a peach rimmed plate with a green plant in the background.

Best Cinnamon Crunch Rolls Recipe

These really are the Best Cinnamon Crunch Rolls Recipe. Why? Because I've added a Cinnamon Crunch topping (think Cinnamon Crunch Bagels) which takes this way over the top! Combining these two makes a completely new and different roll that's easy to make. These are perfect for an Easter Brunch.

Check out this recipe

Lemon Sugar Buns

If you're looking for simple, this is it. 60 Second Brioche Dough topped with Swedish Sugar is a super taste treat that doesn't take a lot of work.

Check out this recipe

A Swedish Cardamom Knot sits on a blue and white plate

Swedish Cardamom Yeast Rolls

These Swedish Cardamom Yeast Rolls have so much going for them. Known as Kardemummabullar, the dough is easy to make in the processor or mixer and interestingly has no eggs. It is wonderfully soft and really easy to roll out. Any yeast dough is best eaten the day it is made but these are great even the next day.

Check out this recipe

Muffins

Coffee Cake Muffins

f you’re looking for soft, tender cinnamon coffee cake muffins, that taste like they came from a bakery case theres no need to look any further. These easy to make from-scratch muffins use only a bowl, a whisk and a few measuring utensils to get the job done with big flavors and a really simple, reliable technique.

Check out this recipe

Crunchy Topped Apple Muffins

This super Crunchy Topped Apple Muffin Recipe is not only super easy and fast but one of the best muffins around. The key to these wonders is lots of apples and a really crunchy sugar topping that isn't exactly a crumb but a close cousin you're sure to love.

Check out this recipe

Double Chocolate Muffins

The cakey part of the muffin is outstanding and so, so easy to make. No mixer is needed and it comes together in literally minutes. The truffle filling is equally easy and what looks like a very professional bakery item is yours in minutes.

Check out this recipe

Cookies

Easy Decorated Shortbread Cookies

A variety of finishes make these shortbread cookies even more addictive.

Check out this recipe

Orange Almond Madeleines - A Petit Four

Unlike Prousts' dry sponge madeleines, these small cakes are redolent of almond paste and orange rind making them deliciously moiset.

Check out this recipe

Chocolate Dipped Sweet and Salty Butter Cookies

Easy to make butter cookies are dipped in chocolate and finished with a mix of sugar and salt.

Check out this recipe

Cakes

Orange Chiffon Cake

After a special Easter Feast, a simple but intense Orange Chiffon cake served wit macerated strawberries or assorted fruit can be the perfect end to a great meal

Check out this recipe

Coconut Cream Cake - The Perfect Easter Desseret

You won't want to miss this tender, flavorful Coconut Cream Cake with its white chiffon layers filled to the brim with a coconut laden pastry cream and finished with whipped cream and coconut.

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Carrot Cake Cheesecake

Two layers of carrot cake enclose a layer of cheesecake finished with cream cheese frosting is a combo made in heaven.

Check out this recipe

Pies

(Almost) No Bake Strawberry Pie

An easy vanilla wafer crust is filled to the brim with fresh strawberries set with instant clear jel for the freshest strawberry pie you'll make.

Check out this recipe

Lemon Meringue Pie

While Lemon Meringue pies can be be intimidating this recipe shows you how to make the perfect pie - no loose fillings or weepy meringue - just everything you need for success.

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Coconut Cream Pie with a Difference

This is a Coconut Cream Pie with a difference. It has a great crust, lightened pastry cream filled with toasted coconut but instead of oodles of whipped cream topping, I have switched it to a meringue which I think allows the filling, which is the star of the dish, to stand out.

Check out this recipe

A meringue topped coconut cream pie in a glass pie pan with plates and forks beside it.

Tarts

No Bake Chocolate Coconut Tart

Check out this recipe

Easy Almond Raspberry Tart

his Almond Raspberry Tart is a marvelously easy tart I want to share with you. The no-roll crust is made in minutes and is pressed into the pan. Simply wipe out the processor give the filling ingredients a couple spins in the bowl and pour into the parbaked shell.

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Macacamia and Coconut Tart

A simple graham cracker crust is filled with a white chocolate truffle mixture that includes toasted macadamia nuts, toasted coconut, a bit of cream of coconut and a whisper of dark rum.

Check out this recipe

Savory Tarts

Tourte Milianese

This Torte Milanse a spectacular tour de force. And, as with most spectaculars, it requires a bit of preparation to get it finished. But when it’s done and you cut into it, the striking layers of green, red, pink and white are dramatic.

While impressive, it isn’t difficult but time has to be set aside for sure.

Check out this recipe

A slice of Tourte Milanese sits on a plate exposing its dramatic yellow, green, red and pink layers.

Brie and Bacon Tart

Caramelized onions, crispy bacon and creamy brie cheese all enclosed in a buttery crust. How could this be anything amazing?

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Torta Rustica - A Savory Italian Pastry

Torta Rustica means rustic torte in Italian and while rustic it is loaded with flavor from spinach, onions, red peppers and provolone cheese all enclosed in an easy buttery crust

Check out this recipe

A slice of the Torta Rustica displaying the multiple layers of the filling.

I wish you a happy holiday and trust you will find something to tempt you.

Pecan Upside Down Cake

Modified: Mar 24, 2025 · Published: Mar 23, 2026 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Love sticky buns? You're sure to love this easy to make Pecan Upside Down Cake just as much or more. This straightforward, easy and uncomplicated recipe goes together in minutes. The cake is a high ratio cake (think reverse creaming) and is the easiest one to make. A generous topping of pecans bound in caramel over a tender cinnamon cake makes this one of those recipes you'll reach for over and over for a quick treat.

A slice of the pecan upside down cake sits on a white plate with a lace edge which sits o ntop of another orangish pate.

The buttermilk cake is unbelievable on its own both for its amazing taste and how easily it goes together. While I have added cinnamon and nutmeg to the batter, it can be omitted and it becomes the best yellow cake ever. It's incredibly soft, moist and lasts for days at room temperature.

Other cakes your sure to love include: the Orange Pistachio Loaf Cake, Spirited Marble Cake, Apple Spice Bundt Cake, Orange Almond Teacake, Pina Colada Cake, and the Espresso Fudge Cake. Another pecan favorite is my Caramel Pecan Cheesecake.

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What is a High Ratio Cake?

A high ratio cake requires the sugar to be the same weight or exceed the weight of the flour. This type of cake is also referred to as reverse creaming. The volumes will be different which is why weight is specified.

It is the easiest of all cakes to make yielding a tender, moist cake. The only other caveat is the butter must be very soft - around 75°F so it blends in completely and quickly.

Why You'll Love This Pecan Upside Down Cake

It's amazingly easy to make.
There are no complicated ingredients, equipment or instructions.
In a word, the cake is easy to make.
The cake can be stored at room temperature for several days if covered.

Recipe Ingredients

Pecan Topping

The ingredients for the pecan layer are pecans, brown sugar, butter, golden syrup and vanilla.

FRONT ROW: Golden Syrup (honey or clear corn syrup can be used), vanilla

MIDDLE ROW: Unsalted butter

BACK ROW: Pecans, brown sugar

Yellow Buttermilk Cake

FRONT ROW: Baking soda, vanilla, baking powder, cinnamon

SECOND ROW: Unsalted butter

THIRD ROW: Nutmeg, egg yolks, salt

BACK ROW: Cake flour, granulated sugar, buttermilk

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Topping

Step 1. If the pecans are halves or in large pieces, chop them so make them smaller. For an easy way to do this see my post, Chopping Nuts - A Quicker Way. Combine the butter, golden syrup (or honey or corn syrup) and vanilla in a medium size saucepan. Step 2. Bring to a simmer. Wash the sides of the pan down with a pastry brush and cold water. Bring to boil. Step 3. Immediately remove the pan from the heat and add the chopped pecans. Step 4. Stir to evenly distribute them.

This collages shows the pecan topping in the cake pan, the yolks, buttermilk and vanilla in a bowl, then mixed and the dry ingredients in a mixing bowl.

Step 5. Spray a 9" round cake pan well with a non-stick baking spray. Pour the pecan topping into the prepared cake pan and even it out. Set aside. Step 6. Place the yolks, 1/4 of the buttermilk and vanilla in a bowl. Step 7. Whisk to combine. Step 8. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

This collages shows the dry ingredients, the butter and the remaining buttermilk in the mixing owl, then, part of the egg mixture added and the completed batter.

Step 9. Add the softened butter and the remainder of the buttermilk to the bowl. Step 10. Beat for 2 minutes to mix well. Step 11. Add 1/3 of the egg yolk mixture and mix for 30 seconds on medium. Step 12. Repeat two more times to finish the batter.

The batter is poured over the pecan topping, evened out, baked and released with the pecans on top.

Step 13. Line a rimmed baking sheet with foil and place the cake pan in it. Pour the batter into the pan over the pecan layer. Step 14. Smooth out the batter. Step 15. Bake as called for. If it cracks slightly that's fine. It will be on the bottom. This can happen if the pecan layer liquifies, which it will, and pushes the batter up. Step 16. After removing from the oven, let it rest for 10 to 15 minutes and then turn it out onto a serving plate or cake board. Do not wait too long or the pecan layer will set up and stick to the pan. Also, be careful as the pan and pecan layer will be very hot.

Recipe FAQ'S

What type of pan works best for the pecan upside down cake?

A heavy, light-colored metal pan works best because it promotes even caramelization without burning. Avoid dark pans or glass dishes, which can cause the topping to overcook.

Why was my pecan topping grainy?

Because the sugar was not completely dissolved. Recipes that include an invert sugar such as golden syrup, corn syrup, or honey aid in obtaining a smooth caramel. Washing down the sides of the pan after the ingredients come to a boil also helps ensure no sugar crystals are stuck to the side. These can cause a graining texture also. It only takes one grain of undissolved sugar to granulate the entire batch.

What one ingredient can give this cake a deeper taste.

Using brown sugar instead of granulated sugar intensifies the caramel coating the pecans.

Expert Tips

Let the pecan topping mixture just come to a boil. Do not let it boil any longer.
Follow the times given for beating the batter for the best results.
The cinnamon and nutmeg are optional. If omitted it becomes a yellow cake.
If the nuts are large or halves, chop them smaller.
Be sure to wait 10 to 15 minutes to release the cake but no longer or the caramel will cool too much and separate from the cake.
Wash the sides of the pan down with a pastry brush dipped in cold water.
A temperature of about 75° to 77°F works well for the softened butter..
Either golden syrup, corn syrup or honey will work well with the pecans. Of the three, honey is my least favorite as it can burn easily.
The cake isn't yellow because I added optional spices to it.

Other Cakes You're Sure to Love

Simple Salted Peanut Chews

Modified: May 1, 2026 · Published: Mar 10, 2026 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

This really simple recipe for Salted Peanut Chews came about because I was purging my files. It's an olde but goody. I've given an alternative to the home made marshmallow (but it sooooo easy and good!) to a couple of variations to suit your taste. These can be whipped up in minutes for a treat everyone is sure to love!

A Salted Peanut Chew in the foreground with others in the background.

Is it a candy, a bar or a cookie? Call it what you want - what it is is a peanut lovers favorite.

For a few more like treats you have to try the No Bake Peanut Butter Bars, Hermit Bars with Lemon Glaze, Simple Samoa Cookie Bars, Spritz Bars - Easier than the Cookies or Homemade Pretzel Bites

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A Tip to an Easier Way to Make Meringue

The rule for combining egg whites and sugar to make a meringue has been steadfastly to beat the whites to the soft peak stage and then slowly, very slowly add the sugar a tablespoon or so at a time. Wait until it is dissolved in the whites and do it over and over again. NO MORE!!

But there's a new game in town and it is the one we used at the bakery. Simply combine the egg whites, the sugar called for and the vanilla. Beat on medium to mix and as it starts to build volume raise the speed of the mixer.

No more standing dribbling sugar in. If add a syrup to the meringue and the meringue becomes too stiff before the syrup is ready, just turn the speed down to low but do not turn the mixer off or the whites can granulate.

This works on any recipe calling for a light, medium or heavy meringue. Then just proceed as the recipe calls for.

Variations

12 ounces of semisweet chocolate can be substituted for the peanut butter for a chocolate version.
Other nuts can be subbed for the peanuts. Pecans, walnuts, cashews, pistachios would all work. Other peanuts such as honey roasted may be substituted also. Lightly sprinkle sea salt over the nut layer or omit.
3 cups of mini marshmallows (170 grams) can be used instead of making the marshmallow.
To make these even more decadent, top the peanut layer with a layer of chocolate ganache. Heat 1 cup heavy cream until steamy hot, but do not boil. Remove from the heat and submerge 7 ounces (200 grams) of semisweet chocolate under the hot cream. Let it sit for a few minutes and then stir or very gently whisk together until smooth. Remove the cooled, uncut Salted Peanut Butter Chews from the pan and pour the ganache over the peanut topping. Refrigerate briefly to set up. Cut as described or desired.
For an in depth look at making marshmallow, please see my post on Hazelnut Crunch Bars.

Recipe Ingredients

Salted Peanut Chews

FRONT ROW: Baking soda, vanilla, baking powder

SECOND ROW: Egg yolks, unsalted butter, salte

BACK ROW: all-purpose flour, brown sugar

Marshmallow

FRONT ROW: Gelatin, vanilla

MIDDLE ROW: Water, corn syrup

BACK ROW: Egg whites, granulated sugar, water

Peanut Topping

The ingredients for the topping include rice krispies, corn syrup, peanut butter, salted peanuts, vanilla and unsalted butter.

FRONT ROW: Vanilla, unsalted butter

MIDDLE ROW: Peanut Butter, peanuts

BACK ROW: Rice Krispies, corn syrup

Be sure to see the recipe card below for the full ingredient & instructions.

Step by Step Instructions

This collages shows the ingredients for the base (butter, brown sugar, baking powder and soda, salt, butter vanilla and egg yolks) in the bowl of a mixer, the crumbs mixed and in the pan, patted down then covered with marshmallow.

Step 1. Line a 9x13" pan with parchment paper and set aside. Place the unsalted butter, brown sugar, egg yolks, baking powder, baking soda, salt and vanilla in the bowl of a mixer. Step 2. Beat on low until crumbs form. Pour into the prepared pan. Step 3. Press the crumbs firmly and evenly on the bottom of the pan. Bake for 12 to 15 minutes until lightly browned. Step 4. Cover the base with the homemade marshmallow (see recipe below). Alternatively, spread 3 cups (170 grams) mini marshmallows over the bottom base and return to the oven for 1 to 2 minutes until they are puffy. Cool while preparing the top.

This collages shows the corn syrup, butter, vanilla, and peanut butter in a large saucepan.

Step 5. Place the peanut butter, corn syrup, butter and vanilla in a large saucepan. Step 6. Place over low heat and stir constantly until the butter melts and everything is smooth.Step 7. Add the peanuts and rice krispies, stirring well to coat everything evenly. Step 8. Immediately, while it is warm, spread it evenly over the marshmallow. Let it cool to room temperature.

Marshmallow

Tis collages shows the gelatin in the water blooming, the egg whites, vanilla and sugar in the mixing bowl, the sugar, corn syrup and water in a saucepan then boiling and the sides being washed down with water to remove any sugar crystals.

Step 9. Stir the gelatin into the water and set it aside. Step 10. Place the egg whites, sugar as called for and vanilla in the bowl of a mixer. Step 11. Add the water, corn syrup and sugar to a medium size saucepan. Step 12. Bring the mixture to a hard boil and wash the sides down with a pastry brush dipped in cold water. Boil to 240°F.

This collages sows the egg whites ready to have the syrup added, the hot syrup being poured between the beater and the bowl, the marshmallow almost done and completely mixed.

Step 13. Marshmallow beaten and ready to receive the syrup. Step 14. When pouring the hot syrup in, try to keep it between the whisk and the bowl. Step 15 . Beat the mixture until it is very stiff. Step 16. Liquefy the gelatin by microwaving it for a few seconds in the microwave. Pour it over the marshmallow and beat it until incorporated and the marshmallow is very stiff. Use it immediately.

Recipe FAQ'S

When were Peanut Chews first made?

A Romanian immigrant, David Goldenberg, had a small candy store in Philadelphia. Originally, he made them as a high-energy, high-protein ration for the U.S.troops in World War 1. They were later sold at retail in 1921. Goldenberg's Peanut Chews were first introduced by the Goldenberg Candy Company in 1917.

Are Salted Peanut Chews the same thing?

No, these are a homemade treat with a base layer, marshmallow and a peanut and rice krispie topping. The original Peanut Chew has no marshmallow.

Is it hard to make marshmallow?

Not at all. It's basically an Italian Meringue with gelatin added. A candy thermometer that reads to 240°F , a saucepan to make the syrup and a mixer for the egg whites and sugar are all that are needed.

Looking for More?

Rye Raisin Bread With Bakery-Style Flavor

Modified: Feb 16, 2025 · Published: Feb 17, 2026 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Imagine a Rye Raisin Bread chock full of flavor from the earthy rye flour with beer, raisins and a hint of orange that requires only a wet mixture and a dry mixture combined to achieve. No complicated steps, no long waits, just a bread that feels both rustic and refined. If you love old world breads with character and history, this is the kind of recipe you’ll come back to again and again.

Slices of the Rye Raisin Bread sits on a cutting board with the whole behind it surrounded by a plaid towel and knife.

What makes this rye raisin bread especially rewarding is how approachable the process is, even if you don’t bake with rye often. This old-world–style loaf delivers that bakery-quality experience at home, with balanced rye flavor, a soft interior, and just enough chew to make every slice memorable. And I can tell you it makes the best ham and cheese sandwich you'll ever eat - toasted or not!

If you love bread baking as much as I do here are a few more for you: Stuffed Italian Bread - Pane Bianco, Garlic Oregano Cracker Bread, Stuffed Focaccia, No Knead Sicilian Olive Bread and Red Pepper & Olive Bread.

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Why use beer in yeast bread?

Using beer in bread baking has always facilitated me - and I don't even drink beer. When used for bread, it leaves no hint of it's liquid flavor but the barley, hops and other ingredients add to the character of the dough, especially rye dough. While I prefer a dark beer (Porter's in this case), any beer can be used but the taste will change slightly. The beer is heated in this recipe to release the alcohol so it's perfectly safe for those who don't drink it or for children.

While there is no definitive record of when yeast began to be used in bread baking, it is commonly thought to have occurred in Egypt. The Egyptians loved their beer and one story has it that a bakery was located next to it. With all of the yeast floating around, some of it ended up in the bread mixture and yeasted bread was born.

Why you'll love this recipe

The old world flavor is one you will not find in a grocery store ore even modern bread bakeries.
Eat it by itself, with a meal, stew or soup, or for the best sandwich you'll ever eat.
It's so easy to make. Wet goes into dry, mix, shape, bake.
It has a good shelf life and doesn't stale easily.

Recipe Ingredients

ingredients for the Rye Raisin Bread are beer, yeast, molasses, vegetable oil, orange zest, bread flour, rye flour, brown sugar, salt, raisins.

FRONT ROW: Salt, instant yeast, molasses, vegetable oil

MIDDLE ROW: Orange zest, raisins, brown sugar

BACK ROW: Bread Flour, beer, rye flour

Important Ingredients

Soaking the raisins in really hot or boiling water softens them making and yields more flavor. It is important to squeeze all the water out of them before adding to the bread dough.
Light or brown sugar can be used.
Bread flour is important for it's ability to lift the dough higher, especially when using rye flour which has little to no rising ability on it's own.
Rye flour comes in colors - light, medium or dark and then pumpernickel, the darkest of all. I used medium. But either the light or dark would also work.
The use of beer in this recipe is one of the main flavor ingredients. Water can be used but it won't taste the same. Burning the alcohol off as required in the recipe makes just an ingredient.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

This collage shows the raisins soaking in hot water, the beer heating, the yeast added to the cooling beer and the molasses and oil added.

Step 1. Pour very hot or boiling water over the raisins and let them sit while the rest of the recipe is prepped. Step 2. Heat the beer to a boil for 1 minute. Remove from the heat and leet cool until lukewarm. Step 3. Stir in the yeast and let it sit for a couple of minutes. Step 4. Add the molasses and oil. Set aside

In this collages the brown sugar, orange zest and salt are added to the bread and rye flours in the food processor., the liquid is poured i, mixed and the raisins have been added.

Step 5. Place the bread, rye flours and salt in the bowl of a processor. Pulse several times to mix then add the brown sugar and orange zest. Pulse to mix in. Step 6. Pour the liquid ingredients in. Step 7. Process until the dough comes together but does not form a ball. Step 8. Squeeze all the water you can from the raisins and add them to the processor.

This collage shows the bread finished in the processor, cut in half, two ropes of dough formed and the end sealed.

Step 9. Process with pulses to mix the raisins into the dough. Do not over process, some uncut raisins are fine. Turn the dough out. It will be a bit sticky. Without adding flour, knead it a few times to bring it together and smooth it out. Let it rise until doubled At this point the dough can be formed or it can be refrigerated overnight. Step 10. When ready to shape it, cut it in half Step 11. Roll each piece into a 16" rope and twist them together. Step 12. Brush a bit of water on the very top and pinch them together.

The dough is twisted together , laced in a loaf pan, risen ad baked.

Step 13. Twist the two ropes together tightly, brush the ends at the bottom with a bit of water and pinch them together then tuck the bottom and top ends underneath. Step 14. Place the rye raisin bread into a pan sprayed with a non-stick baking release. Step 15. Shortly before the bread has doubled in the pan, preheat the oven and Step 16. Bake as directed.

Recipe FAQ'S

Why does rye bread sometimes turn out dense?

Different flours absorb hydration differently. If there is not enough liquid in the recipe the bread can become heavy, dense and/or dry.

Is Rye Flour gluten free?

No, rye flour does contain gluten but at a much lower rate that wheat flour. If someone is celiac free they should not eat rye products.

Should raisins always be soaked before adding to bread?

I always soak mine to ensure they are moist and contribute to the taste and softness of the dough. If the recipe calls for water, I use the raisin water in place of regular water.

Expert Tips

Because this bread uses rye flour it is slower to rise than one made with just bread flour. As such it is to your advantage to use a proofer. Just put it in a container sprayed with a non-stick baking release cover it with a tea towel and put it in the oven with the light on. After about 30 or 40 minutes, check the temperature of the oven so that it doesn't exceed about 85°F. If it does, prop the door open with a wooden spoon. If you don't have a light in your oven, put the covered dough in, turn the temperature to 350°F for 1 minute. Turn it off and don't open the door for about an hour.
The dough will be sticky coming from the processor. Do not use additional flour. Use a bench scraper to pick it up from the table and turn it over and continue kneading until it is soft and comes together. A little sticky is fine.
If there is not enough tension to roll out the ropes without them springing back, put a few drops of water in the palm of your hands. Wipe them quickly together. They should just be damp. Starting at the middle of the rope, roll it out in both directions, stretching it as you go. You do not want a lot of water, just enough to set up tension on the work surface and your hands. So not flour the surface.
Because I once made a loaf of bread where the instant yeast did not dissolve and I had little bumps of yeast on the surface, I make it a habit to add the yeast to a liquid just to moisten it. It doesn't need to dissolve.

Bottom picture of the bread on a wooden board with a napkin and knife the background.

Hungry for More?

Valentine’s Desserts Everyone Is Baking

Modified: Feb 10, 2025 · Published: Feb 10, 2026 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Valentine’s Day brings out the craving for something a little sweeter—and these desserts deliver without overcomplicating things. This Valentine’s roundup pulls together tried-and-true favorites that feel festive, comforting, and completely achievable at home. They’re the kind of recipes people bookmark now and bake year after year even when it's not Valentine's Day. There are cookies, cakes, tarts, candy and more. One is sure to be your favorite!

A close-up of a stack of salted macadamia rum toffee.

Cookies

Tropical Shortbread Cookies

These heart shaped Tropical Shortbread Cookies are the perfect way to say "I Love You" on Valentines day. While cut out cookies can be a challenge, my post on Cut Out Cookies Using the Wax Paper Technique makes is so much easier.

No flour all over, no trying to scrape the cookie off the counter, just perfect cut out cookies every time without the drama. The cookies don't spread and they cut out cleanly with sharp edges.

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Tropical Shortbreads half dipped in chocolate on a lattice platter in front of a purple background.

Painted Cookies

An easy way to finish a cookie with an explosion of color that is easy to make. The cookie recipe is included and is a joy as it doesn't spread when baked and keeps it's sharpe edges and shape.

Check out this recipe

French Macarons with Chocolate Raspberry Filling

Just in time for Valentine's day comes these special French Macarons with the same chocolate raspberry truffle filling we sold at the bakery. This deeply chocolate, deeply raspberry filling is sandwiched between two pink macaroons.

Check out this recipe

A plate of pink French macarons filled with chocolate and raspberry sit on a white plate.

Viennese Lemon Valentines Cookies

These Viennese Lemon Valentines Cookies are a European cookie that are a cinch to make using the food processor. They are a delightfully chewy cookie equally fantastic plain or glazed. A few ingredients, a quick turn in the processor and the dough is ready to be rolled and cut into shapes. These are a natural for Valentines Day, although they could be cut into any shape. Naturally gluten free, the cookies use almond flour.

Check out this recipe

Strawberry Brownies

Looking for a Valentine's a brownie? These Strawberry Brownies deliver in every way. If you love brownies that are a bit different and unexpected, you've come to the right place. They’re chewy in the middle, lightly crisp on the edges, and packed with real strawberry flavor- thanks to the strawberry buttercream and chocolate glaze - making them ideal for this special day.

Check out this recipe

Multiple Strawberry Brownies sit on a white background.

Cakes

Updated GF Ultimate Chocolate Fudge Cake

This Ultimate Chocolate Fudge Cake is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming. Serve it alone, with a caramel sauce or for a special treat serve it with the strawberry sauce for the Lemon Strawberry Cake. Nothing could say Valentine's day better or easier.

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Chocolate Strawberry Mousse Torte

This Chocolate Strawberry Mousse Torte is a showy torte that is actually reallly easy to accomplish. It's like the best chocolate covered strawberry you ever ate! A simple French cake, the Reine de Saba, is filled with fresh strawberries and topped with a chocolate mousse and glaze.

Check out this recipe

The Chocolate Strawberry Mousse Torte sits on a gold platter.

Raspberry Mascarpone Tarte Tropezienne

This is a great dessert anytime, but especially for Valentine's Day. It features my super easy 60 second Brioche as its base and if filled with an exquisite light, creamy mascarpone filling enclosing fresh raspberries with a special crunch from pearl sugar. Also called Swedish Pearl Sugar, these snow-white nuggets don't melt when baked and are a must-have for this dessert.

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Amaretto Truffle Torte

This Amaretto Truffle Torte is one of the most intense, decadent tortes you will find. Intensely chocolate and deeply flavored with amaretto and hazelnuts (almonds are fine also), this should be served in small pieces to be savored.

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Chocolate cake base covered with caramel and hazelnuts topped with amaretto ganache.

Individual Desserts

Gluten Free Turtle Cake with Salted Carame.

While this is the least perfect cake I have ever made I love it, I kept it because it is so darn delicious. Topped with the caramel no one knows. And boy did people ask for seconds.

Check out this recipe

Strawberry Verrines

A verrine is a layered dessert or appetizer that is served in a small glass. The glass allows for a beautiful vertical presentation. Verrines originally came to us from France, but as with all foods we make them ours by the ingredients used.

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A small glass hold the Strawberry Verrine which is a combination of a chocolate mousse and pastry cream filled with strawberries.

A heart shaped individual chocolate truffle tart filled with fresh raspberries sits on a white plate with blue dots.

No Bake Chocolate Raspberry Truffle Tarts

If you're looking for an easy, mouthwatering dessert, these individual No Bake Chocolate Raspberry Truffle Tarts are perfect with a sophistication that will make everyone think you stopped by the best bakery in town. (Shhh! Don't tell anyone these can be made ahead!)

Check out this recipe

Dacquoise with Raspberry Mousse

Dacquoise with Raspberry Mousse is an amazing combination of three nutted meringue discs filled with a raspberry mousse that is enhanced with mascarpone. Made into individual desserts (who doesn't like their own dessert?) these stunning offerings are easy to make and easier to eat.

Check out this recipe

An individual Hazelnut Meringue with a Rasperry filling sits on two plates,

Pies and Tarts

Chocolate Strawberry Pie

Looking for something really fast and really tasty? This is it. A pie crust if filled with fresh strawberries and covered with a decadent chocolate ganache. 30 minutes top. Bake the crust while you hull the strawberries.

Check out this recipe

Chocolate Truffle Raspberry Curd Tart

This elegant Chocolate Truffle Raspberry Curd Tart is actually really easy to make. While it’s true there is no baking, the raspberry curd does have to be made at least a day or two ahead. But is is a no bake tart after that.

Check out this recipe

Candy

Salted Macadamia Rum Toffee

This Salted Macadamia Rum Toffee is simply a matter of adding a few ingredients at a time and taking the mixture to a stated temperature. Stir in a couple of more ingredients and pour it into a prepared pan. In a matter of minutes, it’s cool and ready to finish.

Check out this recipe

Nutella Fudge Hearts

Nutella Fudge can be made in a flash and is perfect for cutting into cute little hearts for Valentine's day. Not interested in hearts? Cut it into squares. With a little supervision this would be perfect to make with kids. It takes literally minutes to put together.

Check out this recipe

Nutella Hazelnut Fudge Hearts on a white plate with yellow rose petals below.

Macadamia Brittle|Candy|Pastries Like a Pro

Sweet and Hot Macadamia Brittle

An easy brittle that doesn't require a candy thermometer, this brittle comes together easily and quickly. Any nut can be used and a touch of heat makes it memorable.

Check out this recipe

Better than Reese's Peanut Butter Cups

And not only better, but really, really easy. Four ingredients for the peanut butter and two for the chocolate. So there's no excuse for not making these Peanut Butter Cups.

Check out this recipe

Thanks for looking and have a great Valentine's day!

What are the best apples for apple cupcakes?

Why use Real Maple Syrup In Maple Buttercream

What makes these apple cupcakes so moist?

How to Make Maple Buttercream

Why you'll want to make these cupcakes

Recipe Ingredients

Apple Spiced Cupcakes

Maple Buttercream

Key Ingredients for the best apple cupcakes

how to make apple spiced cupcakes

apple spiced cupcake FAQ's

tips for moist cupcakes and smooth maple buttercream

More Easy Treats for Fall

Apple Spiced Cupcakes with Maple Buttercream

Equipment

Ingredients

Apple Spiced Cupcakes

Maple Buttercream

Instructions

Apple Spiced Cupcakes

Maple Buttercream

Notes

Nutrition

Simple Pumpkin Pecan Scones

(Almost) No Bake Pumpkin Tart

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Recipe ingredients

Graham Cracker Crust

Caramel Pecan Cheesecake

Caramel Pecan Topping

Key ingredients

Step by step instructions

Graham Cracker Crust

Caramel Pecan Cheesecake

Releasing a Cheesecake

Recipe FAQ's

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This Caramel Pecan Cheesecake Is Pure Fall Indulgence

Equipment

Ingredients

Graham Cracker Crust

Caramel Pecan Cheesecake

Caramel Pecan Topping

Instructions

Graham Cracker Crust

Caramel Pecan Cheesecake

Caramel Pecan Topping

Notes

Nutrition

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