This Chocolate Creamsicle Cake is an updated version of one of the first cakes I made….a lot! As you'll see this recipe was atypical for me but being self-taught it took me a bit to build my confidence before I was able to get into scratch baking and pastry....
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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.
It is important to read this header because a lot of the information is here and only referred to in the actual recipe.
...Apricot Crumb Coffee Cake
This Apricot Crumb Coffee Cake is one of the most amazing coffee cakes I have ever made. An almond paste crumb topping teams up with an apricot filling in a rich, 60 Second Brioche that keeps moist for four or five days at room temperature as long as it is covered. You read that right, no 20 minutes beating in the mixer, just a quick 60 seconds in the processor after the ingredients are assembled.
The apricot filling is actually an easily made pastry filling called lekvar which comes from the Hungarian pastry repertoire known for its extraordinary pastries. Because apricots are light in color, I added a couple of teaspoons of cocoa to it. It doesn't have any effect on the flavor but really makes a dramatic difference in the appearance.
The crumbs are enhanced with almond paste which is also really easy to make at home at a fraction of the price if buying it.
If you love crumb cakes as much as I do, visit the New York Style Crumb Cake, and the Easily Made Raspberry Ripple Coffee Cake. Just want the crumbs for a favorite cake of yours, see my Crumb Topping post.
[feast_advanced_jump_to]What makes this recipe exciting
- Every component of this recipe is really easy to make and can be made ahead. The apricot filling can be made a week ahead, the crumb filling 3 or four days ahead and the brioche up to 3 days ahead.
- The brioche is so easy to roll out when it is cold. No spring back when rolling as there is with many yeast doughs.
- This is a show stopper of a coffee cake. And while usually served in the morning or early afternoon with coffee or tea, this can be served anytime, anywhere.
- The coffee cake lasts at room temperature for days as long as it is covered.
- And how can you go wrong with a butter and egg enriched dough encasing an intense apricot filling and finished with almond paste crumbs?
Recipe Ingredients
Brioche
FRONT ROW: Yeast, salt, sugar for the dough, sugar for the sponge
MIDDLE ROW: Water, half and half
BACK ROW: Unsalted butter, eggs and bread flour
Apricot Filling
FRONT ROW: Vanilla, powdered sugar, unsalted butter
BACK ROW: Dried apricots, water
Almond Paste Crumbs
FRONT ROW: Almond Paste, unsalted butter
BACK ROW: Granulated sugar, cake flour
Be sure to see the recipe card below for the exact ingredients and instructions.
Step by Step Instructions
Brioche Pastry
Please see 60 Second Brioche for Step by Step Pictures. The brioche may be made ahead and refrigerated up to 3 days.
Apricot Filling
Step 1. Place the dried apricots in a small saucepan with the water. Step 2. Bring to a boil and boil until only a small amount of liquid is left. The apricots will be plumped up. Step 3. Place the apricots with whatever water remains and the rest of the ingredients in the bowl of a processor. Process until smooth. Step 4. The cocoa is added to the apricots to deepen their color. This may be made a week ahead and refrigerated covered.
Almond Paste Crumbs
Step 5. Place the flour in the bowl of the processor. Tear the almond paste into pieces and place in the processor with the flour. Process until the almond paste is indistinguishable. Step 6. Add the sugar and cold butter. Step 7. Process briefly until it just starts to come together. Switch to pulses and pulse until crumbs form. Do not over process or it will become a solid mass. Step 8. Transfer to a bowl and refrigerate until needed. These can be made days ahead and refrigerated covered.
Assembly
Step 9. Turn the cold brioche out of its container. Step 10. Flatten it and on a very lightly floured surface, roll it into a 20" x 11" rectangle. Roll the pastry so the long side is horizontally in front of you to make it easy to roll up. Step 11. Spread the apricot filling over the brioche to within ½" of the edges. Step 12. Roll it tightly from the 20"side and pinch the bottom seam together very well. Roll it into a 30" cylinder.
Step 13. Spray a cheesecake or springform pan with a non-stick baking release. Step 14. Starting in the center of the pan, coil the filled brioche around, tucking the end underneath. Step 15. Press the coffee cake down to flatten it and fill the pan. Step 16. Cover the pan with a towel. I normally don't like to cover rising dough or pastry with film. If it comes to the top and needs to go further, it can be restricted by the film. In this case it doesn't matter because it won't get to the top when fully risen.
This can be slow going since everything should be very cold. To help this along, I place the coffee cake on a rimmed pan and place it in the oven with the door shut. I turn the oven on to 350°F for exactly 1 minute. Don't get distracted and forget to turn the oven off. I did once and never left the oven again. Turn the oven off, leave the light on. Check in about an hour to make sure the temperature of the oven has not exceeded about 80 to 85 degrees. If it does, prop the door open with a wooden spoon.
Step 17. Let the coffee cake rise until doubled. Step 18. Brush the coffee cake with egg wash. Step 19. Cover the egg wash with the almond paste crumbs. Step 20. Bake as directed. Cool it until barely warm and release the sides of the pan.
Recipe FAQS
Lekvar is a thick sweetened fruit paste using apricots or prunes as a filling for pastries that won't leak when baked. It is better than jam fillings than can leak. Lekvar is a much loved Hungarian ingredient used in their baking. It is easily made at home.
Enriched doughs include eggs, sugar and often milk or cream. They are prized for their taste, lightness of the dough and heights to which they can bake.
According to Wikipedia, "American Coffee cake—also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee." Others refer to coffee breaks taken at work when people would bring cakes to eat while drinking their coffee.
Expert Tips
- Every part of this coffee cake can be made ahead. In fact, the coffee cake itself can be made, baked and frozen. Thaw at room temperature and refresh in a 350°F oven, well wrapped in foil, for 20 to 30 minutes.
- Any leftover almond paste can be frozen to use later in other desserts.
- The brioche should be very cold when working with it. If at any point it starts to become warm, place it on a parchment line baking sheet and refrigerate or freeze briefly to harden the butter again.
- A sponge is made for the brioche because the high percentages of fat and sugar in yeast doughs inhibit fermentation. For this reason, most rich yeast doughs are mixed by the sponge method so it gets a head start in the fermentation process by mixing a small amount of yeast, water and flour together. This small amount is allowed to rise and then added to the remaining ingredients allowing the yeast which has multipled many fold to work more quickly.
- It is easiest to fill and work if it is rolled out with the long, horizontal side facing you.
- Use the oven proofer to speed the rise of the shaped coffee cake. It should double in a couple of hours. If rising at room temperature, it will take at least that long or longer.
More Lucious Coffee Cakes
If you love this Apricot Crumb Coffee Cake, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Apricot Crumb Coffee Cake
Equipment
- 9x3" Cheesecake or springform pan
Ingredients
Brioche
- ¾ cup unsalted butter (170 grams or 1 ½ sticks)
- 1 teaspoon active dry yeast
- 3 tablespoons warm water
- Pinch granulated sugar
- 2 ¼ cup bread flour (315 grams)
- 1 ½ tablespoons granulated sugar
- ½ teaspoon salt
- 3 large eggs, room temperature
- ¼ cup half and half or light cream
Filling
- ¾ pound dried apricots
- 1 cup water
- 5 tablespoons butter (75 grams)
- ½ cup powdered sugar (65 grams)
- 1 ½ teapoons vanilla
- 2 teaspoons cocoa, optional
Almond Paste Crumb Topping
- 1 cup cake flour (125 grams)
- ½ cup almond paste (125 grams)
- ⅔ cup granulated sugar (130 grams)
- ½ cup unsalted butter (114 grams)
Assembly
- 1 large egg, well beaten
Instructions
Brioche
- Cut the butter into small pieces by cutting the stick in half lengthwise, the cutting it into half inch pieces. Place it back in the refrigerator to keep cold.
- Make a sponge by dissolving the yeast and pinch of granulated sugar in the 3 tablespoons warm water. Add 3 tablespoons flour from the measured amount of 2 ¼ cups flour. Stir together to completely mix the ingredients. Cover with film and set aside to double or more while preparing the rest of the ingredients.
- In the processor bowl fitted with the steel blade, place the remaining flour, salt and sugar. Process 5 seconds to mix.
- Place the cold butter in a circle over the flour. Process the butter until it is indistinguishable, about 20 seconds. Scrape down and process about 5 seconds more.
- Place the eggs in a circle over the dry ingredients, pour the cream over the eggs, and add the sponge, also in a circle. Process approximately 20 to 25 seconds until the ball which initially forms breaks down into a creamy, evenly dispersed batter in the processor bowl. Do not stop processing until the batter is formed, as the motor may stall when you try to restart it. If the ball doesn't break down, that's fine as long as everything is mixed well.
- The batter will be very sticky and that is as it should be. Remove from the processor bowl and place in an ungreased bowl. The batter has very little elasticity and is easily managed with a large plastic pastry scraper. Cover securely with plastic wrap and allow to rise until double in bulk about 2 to 2 ½ hours. Stir down and refrigerate overnight. It may or may not rise again and that is fine. Punch down and use as directed. It can stay in the refrigerator for up to 3 days before using.
Apricot Filling
- Place the apricots and water in a small saucepan and bring to a boil. Reduce to a simmer and, stir frequently until most of the water is gone.
- Place the apricots and remaining ingredients, except the cocoa, in a processor bowl and process until smooth. Set aside to cool. Stir the cocoa in. This may be made a week ahead and stored in the refrigerator. Remove to room temperature before using.
Almond Paste Crumb Topping
- Place the flour and almond paste (either home made or bought) in the bowl of a processor. Process until the almond paste is indistinguishable.
- Add the sugar and butter and process until it begins to form crumbs. Switch to pulses and pulse only until large crumbs form. Remove them to a bowl and refrigerate until needed.
Assembly
- Spray a 9x3" cheesecake or springform pan with a non-stick baking spray. Set aside.
- Remove the brioche from the refrigerator, punch down, pat into a rectangle on a lightly floured surface and roll into a 20x11 inch rectangle so the long horizontally in front of you to make rolling up easier.
- Spread the filling evenly over the brioche within ½" of the edges. Roll up tightly from the 20"side and pinch the seam securely together. Roll and gently stretch it until it is 30" long. If it is very soft at this time, coil it up on a parchment line baking sheet and chill to firm up. Do not let it freeze.
- Starting in the middle of the pan, coil the roll around towards the outer edge of the pan. Press it down to flatten and fill the pan.
- Cover with a towel and let rise until doubled in bulk. Because everything is cold, this could take 4 to 4 ½ hours to rise. This step can be sped up by placing the covered coffee cake on a rimmed baking sheet and placing in the oven. Turn the oven on to 350°F for exactly 1 minute. Turn the oven off. Leave the light on in the oven and check back in about an hour. Make sure the oven is no hotter than about 85 to 90 degrees max. If it is, prop the door open with a wooden spoon. The coffee cake should be risen in about 2 hours or so.
- Remove the cake from the oven and heat it to 375°F.
- When the coffee cake is full risen, brush it with the beaten egg and distribute the almond paste crumbs evenly over the brioche.
- Bake for 45 to 55 minutes until the top is browned. A tester is difficult here because the filling stays moist and clings to the tester. Truth to tell, I turned one into concrete before I figured it out. If the top begins to brown too quickly, tent it with foil.
- Cool until barely warm and release the cake. Dust with powdered sugar to serve
- Store covered at room temperature for up to 4 days. It can also be made and frozen, without the powdered sugar for several months well wrapped. Thaw completely at room temperature. Refresh by wrapping in foil, leaving a small hole in the top, for about 5 to 30 minutes.
Notes
Nutrition
FRENCH ONION TART
With tomatoes practically falling off the vines, this is the perfect time to make a French Onion Tart. When I had the take out shop, this was a huge hit. We also made them in half sheet pans, trimmed the edges, cut them into 1 ½ squares for appetizers. This tart is an example of savory pastries which are as much a part of baking and pastry as sweet.
The crust is as easy to make as falling off a log. While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. After making the dough it needs to rise. After it rises you can punch it down and refrigerate it for the next day. When ready to use, just push it out into the pan and up the sides. I definitely suggest refrigerating it while you prepare the filling as you don't want it to rise at this point. It bakes up beautifully browned and crisp with great flavor.
Fresh basil is essential for this French Onion Tart to come to life. Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor. If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.
If the yeast crust has not been done ahead of time, start it first. I start the onions next since they take a bit of time. The next step is to start prepping the tomatoes, olives, and basil. After the onions are finished, cool them to lukewarm. Assemble, bake, wait a few minutes then cut the French Onion Tart for a phenomenal food experience. This is good, hot, warm or room temperature.
Several other savory tarts you might enjoy are the: Brie and Bacon Tart, Goat Cheese Pesto Tart, and Spanakopita, A Spinach Pie From Greece.
TART CRUST
Combine yeast with water. Stir to dissolve yeast. Add oil. Add the flour and salt to a processor bowl. Process briefly to mix. With the machine running pour the yeast water down the feedtube. Process until a ball forms and then for 30 seconds.
Dump the dough out on a lightly floured board
Knead into a smooth ball. Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled. At this point, it may be refrigerated overnight if desired.
FRENCH ONION TART FILLING
Preheat oven to 375 degrees.
Slice onions thinly into half-moons.
Heat oil in a pan. Add the onions. Turn in the pan to coat onions with oil. Saute over medium heat until deep golden brown.
Lower heat as onions start to color. It takes approximately 45 to 60 minutes for them to cook. If they get too dry before they are done, add a bit more oil. Cool onions.
Punch dough down. Press dough into the bottom
and up sides of a sprayed 9” quiche pan with removable bottom.
Place in refrigerator while finishing tart.
Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice but do not distort the tomato.
and cut in half.
Cut each half into wedges.
Set aside.
Spread the mustard over bottom of the crust. Sprinkle with basil.Top with onions, then cheese. Arrange tomatoes in a flower pattern.
Sprinkle with olives, ½ teaspoon salt, and ¼ teaspoon pepper.
Bake at 375°F for approximately 40 to 45 minutes until the crust is a medium golden brown. Brush with garlic oil.
If the top appears to have lots of juice, blot with a paper towel.
Sprinkle with parsley just before serving.
Release the tart from the pan by placing it on a fat can. The side should drop down.Transfer to a serving dish with two wide spatulas or pancake turners. Our name for these were "lifter-uppers."
This can be made the day ahead, cooled and refrigerated.
This French Onion Tart should be served warm or at room temperature. To reheat microwave for 20 to 30 seconds per piece. To reheat whole, place in a 375°F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.
If you enjoyed this Savory Tart, see
French Onion Tart
Ingredients
Tart Crust
- ½ teaspoon yeast
- ⅔ cup water (100 degrees)
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 ½ cups all-purpose flour (210 grams)
Tart Filling
- 1 lb Spanish Onions (454 grams)
- 3 tablespoon olive oil
- 4 teaspoon plain or grainy dijon mustard
- 4 ounces grated Guyere cheese (114 grams)
- 1 lb roma or plum tomatoes or any small tomato (454 grams)
- 7 kalamata olives, seeded/halved
- 1 tablespoon shredded fresh basil or more to taste
- Coarse black pepper to taste
- salt as needed
- garlic oil as needed
- 2 tablespoon minced parsley
Instructions
Tart Crust
- Combine yeast with water. Stir to dissolve yeast. Add oil. Add the flour and salt to a processor bowl. Process briefly to mix. With the machine running, pour the yeast water down the feedtube. Process until a ball forms and then for 30 seconds.
- Dump the dough out on a lightly floured board. Knead into a smooth ball. Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled. At this point, it may be refrigerated overnight if desired.
Tart Filling
- Preheat oven to 375 degrees. Slice onions thinly into half-moons. Heat oil in a pan. Add the onions. Turn in the pan to coat onions with oil. Sauté over medium heat until deep golden brown.
- Lower heat as onions start to color. It takes approximately 45 to 60 minutes for them to cook. If they get too dry before they are done, add a bit more oil. Cool onions.
- Punch dough down. Press dough into the bottom and up sides of a sprayed 9” Quiché pan with removable bottom. Place in refrigerator while finishing tart.
- Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice, but do not distort the tomato and cut in half. Cut each half into wedges. Set aside.
- Spread the mustard over the bottom of the crust. Sprinkle with basil. Top with onions, then cheese. Arrange tomatoes in a flower pattern.
- Sprinkle with olives, ½ teaspoon salt, and ¼ teaspoon pepper. Bake at 350°F for approximately 40 to 45 minutes until the crust is a medium golden brown. Brush with garlic oil.
- If the top appears to have lots of juice, blot with a paper towel. Sprinkle with parsley just before serving.
- Release the tart from the pan by placing it on a fat can. The side should drop down. Transfer to a serving dish with two wide spatulas or pancake turners. Our name for these were "lifter-uppers." This can be made the day ahead, cooled and refrigerated.
Notes
Nutrition
MORE SAVORY RECIPES
Easy Decorated Shortbread Cookies
These Easy Decorated Shortbread Cookies came about when I was asked to appear on a TV program to decorate Easter cookies. Many years ago when I had my bakery, decorated cookies were all the rage. The trouble was, I have limited talent in this area so came up with the Painted Cookies technique. And easy it is!
I used two techniques - the first is painted cookies, either solid colors or the very simple swirly, marbelized ones. The second is even easier since you simply cover the unbaked cookie with colored sugar and bake. That's it. Easy enough for the kids to help and maybe more fun than coloring Easter eggs.
For the ins and outs and the easiest way to roll out the cookie dough see Cut Out Cookies Using The Wax Paper Technique.
[feast_advanced_jump_to]What Makes This Recipe so Intriguing
- These easy shortbread cookies require only 3 ingredients. The glaze only 2.
- They are incredibly easy to make and decorate.
- Packed with flavor under estimates how incredible they are.
- The butter gives them a rich flavor, especially if you use European type butter.
- These are definitely show stoppers that will have your family and friends think you bought them at a high end bakery.
Recipe Ingredients
Shortbread Cookies
FRONT ROW: Unsalted European Butter
BACK ROW: All-purpose flour, granulated sugar
Lemon Glaze
LEFT: Lemon Juice RIGHT: Powdered sugar
Unsalted European butter such as Kerry Gold or Plugra among other brands gives these cookies a deeper flavor that American butter. However, it is important to use unsalted butter here for maximum taste.
Freshly squeezed lemon juice is a must for the glaze. You can squeeze it a day or two ahead and refrigerate it just don't take a shortcut and use bottled lemon juice. I use all lemon juice for a punch of flavor. However, it can be watered down to be less aggressive. It can also be omitted completely and flavored with vanilla, almond or any other extract as your taste dictates.
Be sure to see the recipe card below for the exact ingredients and instructions.
Step by Step Instructions
Step 1. Cut the cold butter into pieces and place over the flour in the processor bowl. Step 2. Process until the butter is indistinguishable. Step 3. Add the sugar to the processor. Step 4. Process until it comes together in large pieces. It most likely will not form a ball, that's fine.
Step 5. Gather the dough and knead it together. Flatten it into a round. Step 6. Divide the dough in half and roll one half between wax paper to about ¼ to ⅓" thick. Step 7. Cut the cookies out, keeping the cutters as close together as possible. Place the cookies, still on the wax paper on a tray and freeze until hard. When frozen, simply push them out or use a pancake turner to lift them off. Freezing the cookies makes it easy to remove them without the cookies losing their shape and with perfectly clean edges. Step 8. Place the frozen cookies on a cookie sheet and keep them frozen until baking.
Decorating the Cookies
Step 9. Be sure to use gel colors instead of the liquid ones as they usually require a lot more to achieve the same colors as the gel. Step 10. The lemon juice and powdered sugar are mixed. Step 11. Dots of various colors are spaced out on top of the glaze. This collage shows the gel color package, dots of different colors on top of the glaze and the colors swirled int the glaze. Step 12. With a bamboo skewer or toothpick, swirl the colors together. Don't over swirl or the colors will be come murkey after just a few cookies. No two cookies will look alike. Additional color can be added at anytime. For a complete tutorial, see Painted Cookies.
Step 13. Dip the top of the cookie into the glaze just deep enough to coat it. Step 14. Let the excess glaze drip back into the bowl. If there is still too much glaze on the cookie, very lightly wipe it against the top of the bowl. Step 15. The finished cookie glazed. Step 16. This is the second and easiest way to decorate a cookie. Before baking, heavily sprinkle the cookie with colored sugar crystals. Gently pat them in. For the eye of the duck, I used a mini chocolate chip. Place it on the duck before adding the sprinkles. Bake as called for.
Recipe FAQS
Sure. Sugar or butter cookies are perfect to decorate as long as they hold their shape when baked.
For the cookies above no. Just heavily sprinkle them, pat them very gently onto the cookie and bake. They stick right on.
Yes but it might take a day or so depending upon the weather. While it might appear dry on the top, it can still be wet underneath. After the glaze has dried, the cookies an be stacked in an airtight container for a week or more. They also ship well.
Expert Tips
- The cookies can be cut out and frozen for months before baking. They can also be baked and held, unpainted in an airtight container for days before decorating.
- Unsalted European style butter has a higher fat content than American butter and as such, imparts a deeper butter flavor into the cookies. I use this butter whenever I made a butter heavy cookie.
- Wax paper and freezing the cookies are key to a cookie with clean edges that won't lose their shape. Just cut out the cookies, leave them on the wax paper, place them on a cookie sheet and freeze until hard. Then just pop them out or remove them with a pancake turner and place them on a parchment lined baking sheet.
- Lemon juice, water or liqueur makes a somewhat harder glaze than does milk.
- Always us gel colors to impart brighter colors and reduce the amount of liquid added to the glaze. It's necessary to use more liquid coloring to obtain the same bright colors than it is to use gel colors.
- When swirling the colors for the painted cookies, start with 3 different colors and do not swirl too much in the beginning. Additional colors can be added as you go along. However, at some point, the glaze will become murky looking. At that point start over.
- The glaze can be broken down into smaller bowls to use when it is no longer useable. Just cover them with wet towels so they don't skin over. We did this at the bakery when we had hundreds of cookies to glaze.
- Be sure to let the painted cookies dry completely before storing them. The tops may appear dry but they can still be wet underneath. The glaze will usually wrinkle up when picked up and shaken a little if wet underneath.
- If you have children or grandchildren around let them help. This is a great family project. Just be ready for a bit of a mess that is easily cleaned up.
More Great Butter Cookies
If you love these Easy Decorated Shortbread Cookies, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Easy Decorated Shortbread Cookies
Ingredients
Easy Shortbread Cookies
- 1 cup unsalted butter, European preferred (225 grams)
- 2 ¼ cups all purpose flour (315 grams)
- ½ cup granulated sugar (100 grams)
Painted Cookie Glaze
- 2 cups powdered sugar (260 grams)
- ¼ cup lemon juice or water
- 1 teaspoon almond or vanilla extract if not using lemon juice
Instructions
Easy Shortbread Cookies
- If using a processor, butter needs to be cold. If using a mixer, butter needs to be softened. Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
Processor Method
- The cold butter needs to be cut into small pieces. Add the flour to the bowl of a processor. Pulse several times to sift. Place the cold, cut up butter in a circle on top of the flour. Process until the butter is indistinguishable. Add the sugar and process until it comes together. It will not form a ball.
- It will take some time for the dough to come together. Redistribute the dough in the processor several times to help it along. Using long pulses will help with the mixing. It will form large crumbs that should be poured onto the work surface and kneaded together.
Mixer Method
- For this method, the butter needs to be softened. Combine the butter with the sugar in the bowl of a mixer. Beat until light. Add the flour all at once and beat until it comes together to form a solid mass.
Cutting the Cookies
- Divide the dough in half. Roll half of it between wax paper to a thickness of ¼ to ⅓ inch. See the post on the Cut Out Cookies Using the Wax Paper Technique for the easiest way. Repeat for the second half.
- Cut the cookies into the desired shapes. Leaving them on the wax paper, place them in the freezer until hard. Pop them out or use a spatula to remove them to the parchment lined baking sheets. Freeze or refrigerate
- Bake 12 to 15 minutes depending upon the thickness of the cookies until lightly browned. Cool completely before decorating.
Painted Cookie Technique
- Make sure the glaze is colored in a bowl just large enough for the largest cookie and your fingers. You do not want the glaze spread out into a large bowl.
- Divide the glaze into different bowls. Cover with a wet towel to prevent it from skinning over. Start a new bowl whenever the current one becomes too murky.
- Dots of color are added around the perimeter of the bowl and in the middle however you wish. Swirl in a few colors and add more if desired. With a bamboo skewer or toothpick, swirl the colors around in a marbleized fashion.
- Holding a cookie upside down by the edges of your fingers, dip it into the glaze making sure the entire top is covered. Allow the glaze to drip back into the bowl. It can drip to one side of the bowl to keep the paint undiluted as long as possible.
- Place the cookie on parchment to dry which can take up to a day if it is humid.
- After dipping some cookies, more or different colors may be added and swirled in to freshen the paint.
- Dry the cookies completely, making sure they are not just dry to the touch and still wet underneath. After drying, drips down the sides can be scraped off with a sharp knife. Store in an airtight tin with paper between the layers.
Sugared Cookies
- Prior to baking, heavily cover the cookies with colored sugar and lightly pat into place. Bake as above.
- The number of cookies will depend upon the cutters you use and the thickness of the cookies.
Notes
-
- The cookies can be cut out and frozen for months before baking. They can also be baked and held, unpainted in an airtight container for days before decorating.
-
- Unsalted European style butter has a higher fat content than American butter and as such, imparts a deeper butter flavor into the cookies. I use this butter whenever I made a butter heavy cookie.
-
- Wax paper and freezing the cookies are key to a cookie with clean edges that won't lose their shape. Just cut out the cookies, leave them on the wax paper, place them on a cookie sheet and freeze until hard. Then just pop them out or remove them with a pancake turner and place them on a parchment lined baking sheet.
-
- Lemon juice, water or liqueur makes a somewhat harder glaze than does milk.
-
- Always us gel colors to impart brighter colors and reduce the amount of liquid added to the glaze. It's necessary to use more liquid coloring to obtain the same bright colors than it is to use gel colors.
-
- When swirling the colors for the painted cookies, start with 3 different colors and do not swirl too much in the beginning. Additional colors can be added as you go along. However, at some point, the glaze will become murky looking. At that point start over.
-
- The glaze can be broken down into smaller bowls to use when it is no longer useable. Just cover them with wet towels so they don't skin over. We did this at the bakery when we had hundreds of cookies to glaze.
-
- Be sure to let the painted cookies dry completely before storing them. The tops may appear dry but they can still be wet underneath. The glaze will usually wrinkle up when picked up and shaken a little if wet underneath.
-
- If you have children or grandchildren around let them help. This is a great family project. Just be ready for a bit of a mess that is easily cleaned up.
Nutrition
Easter Roundup
Here are some wonderful suggestions to make your holiday brighter than ever. Something for everyone from breakfast to dinner and everything in-between. Above all have a very Happy Holiday.
Banana Split Cupcakes
Banana Split Cupcakes are based on one of my favorite ice cream treats and are maybe even better. While most banana cakes are heavy, this is a very light cake filled with pineapple and topped with Strawberry Buttercream. A drizzle of chocolate finishes this treat.
I made these in Texas muffin cups so they would hold a lot of the pineapple filling. The filling is straight from my The Marvelous Variable Kolache post with multiple fillings. The smaller cupcakes just seemed too small to hold all that goes into these beauties. These would be a perfect picnic bring along.
[feast_advanced_jump_to]Why I Love these Cupcakes
- First off, these just look gorgeous and inside there is a surprise.
- These taste incredible and are really easy to make.
- The banana cake, pineapple filling and strawberry buttercream are balanced so not one flavor dominates.
- Make no mistake though, these are boldly flavored for maximum enjoyment.
- No time to make them start to finish? The banana cupcakes and pineapple filling can be made ahead.
Why Use Butter and Oil?
Butter and oil are used because they preform different functions leading to this very light, tender cake. The butter adds flavor and fat that adds to the tenderness. The oil contributes to the tenderness and the ability of the cakes to stay moist for more days than butter alone. All butter cakes have a shorter lifespan than cakes made with oil. Buttermilk also contributes to the tenderness and long lifespan.
When I owned my bakery, I originally thought I had to use all butter cakes because the bakery made upscale desserts. I quickly found out they did work for restaurants who often don't serve all of the dessert in one day because they would become dry. So, I switched to cakes that used at least some oil in them. By using oil, it also allows the dominant flavor to come through more strongly.
Need more recommendations for summertime cakes? We have so many you can try!
Recipe Ingredients
Pineapple Filling
- FRONT ROW: Lemon juice and cornstarch
- BACK ROW: Crushed pineapple and sugar
Banana Cupcakes
- FRONT ROW: Baking soda, salt, baking powder.
- SECOND ROW: Unsalted butter
- THIRD ROW: Vegetable oil, eggs, buttermilk
- BACK ROW: Cake Flour, granulated sugar and bananas
Strawberry Buttercream
I have used this strawberry buttercream with its intense strawberry flavor and smooth texture in several ways including Strawberry Buttercream Frosting as well as Strawberry Cake which is a delightfully light spring and summer treat.
- FRONT ROW: Milk, almond extract
- SECOND ROW: Unsalted butter
- BACK ROW: Powdered sugar, red food coloring and freeze dried strawberries
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Pineapple Filling
Step 1. Mix the sugar and cornstarch together. Step 2. Add it to the well drained crushed pineapple. Step 3. Put everything into a small saucepan. Step 4. Cook over medium heat until the mixture is thick and a spoon run through it leaves a path. Remove from the heat and cool. This can be made a week ahead and stored in the refrigerator
Banana Cupcakes
Step 5. Place the bananas in the processor. Step 6. Process the bananas until smooth. Step 7. Measure 1 cup and add the oil and buttermilk. Mix together. Step 8. Whisk together the dry ingredients for the cake and set aside.
Step 9 Place the butter and sugar in the bowl of a mixer. Step 10. Cream them together until light. Step 11. Add the eggs, one at a time beating until combined completely. Step 12. Add the flour mixture and banana mixture alternately, starting and ending with the flour. Three additions of flour and two of the banana mixture is fine.
Step 13. Mix the first flour mixture on low until completely combined, scraping as necessary if you don't have a scraper attachment. Step 14. Add the first banana mixture and beat until combined. Step 15. Continue alternating until the flour and banana are all in. Step 16. Divide the batter between 9 large or Texas muffin tins lined with paper liners. I used a slightly overfilled #8 scooper to fill them about ¾ full in the left pan. The right pan was filled with the scooper cleaned off. The cupcakes are slightly smaller. I prefer the larger ones to hold the filling.
Step 17. To tunnel out the cupcakes for the filling, I used a large plain piping tip upside down. Step 18. Press it down in a circular motion to remove the cake. Do not go all the way to the bottom. To remove the cake from the pastry tip, poke it out using the back of a small spoon. Step 19. The initial hole is made. Step 20. Save the plugs removed from the cupcakes for later.
Step 21. Remove a bit more of the cake with a teaspoon to expand the size of the hole. Step 22. Fill the hole with about 1 tablespoon pineapple filling not quite to the top. Step 23. Replace the plug on top. Step 24. Pipe a swirl of strawberry buttercream on top of the cupcake.
Strawberry Buttercream
Visit my post on Strawberry Buttercream for Step by Step photographs.
Recipe FAQS
Yes they can either with or without the frosting as you prefer. If freezing, place them on a tray and freeze until hard. Then place them in an airtight container or wrap the tray really well in foil. Freeze for up to a month. Thaw at room temperature.
The short answer is no for the butter. The butter has to be softened to become light and fluffy when creamed with the sugar. It cream best around 72°F. Room temperature eggs are less lightly to curdle the batter when mixed in but that will be corrected with the addition of flour later.
It sure can. When adding the flour and liquid it is important to mix on low so the gluten in the flour does not become elastic. This is necessary when making bread, but it can change the texture of the cake making it chewy or dense.
Expert Tips
- Use a 16 to 20 ounce can crushed pineapple. Make sure to drain the pineapple really well before making the filling or it can be too loose when cooked.
- The filling can be made a week ahead and refrigerated.
- The cupcakes can be made in their totality several weeks ahead and frozen. Thaw at room temperature.
- Be sure to use freeze dried strawberries for the buttercream. They impart a very intense flavor.
- A few drops of red food coloring enhances the color after the buttercream is mixed.
- If you didn't have time or forgot to soften your butter, put the stick still wrapped on a plate in the microwave. Microwave for 3 to 5 seconds on each side turning the butter one quarter each time. It should be just perfect for creaming around 72°F.
- Using a ½", #6 open star piping tip will give your cupcakes a professional look.
If you love these Banana Split Cupcakes, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Banana Split Cupcakes
Equipment
- Large Texas Muffin Cups
Ingredients
Pineapple Filling
- 1 ½ cups crushed pineapple, very well drained
- ½ cup granulated sugar (200 grams)
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice
Banana Cupcakes
- 1 ½ cups cake flour (210 grams)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup banana puree
- ⅓ cup buttermilk
- ⅓ cup oil
- ½ cup unsalted butter, softened (114 grams or 1 stick)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs
Strawberry Buttercream
- 3 cups freeze dried strawberries (from 2 -1.2 ounce packages
- 2 ⅓ cups powdered sugar (300 grams)
- ¾ cup unsalted butter, softened (170 grams -1 ½ sticks)
- ¾ teaspoon almond extract
- Red food color, optional
- semisweet chocolate as needed
Instructions
- Line 9 large Texas muffin cups with cupcake liners. Set aside
- Preheat the oven to 350°F.
Pineapple Filling
- This will make more than you need. The extra filling is great on toast, a bagel (especially with cream cheese also), as an ice cream topping (loosen it with a bit of water) or as a topping for anything.
- Whisk the sugar and cornstarch together.
- Combine all the ingredients in a small saucepan. Stirring constantly, bring to a boil and boil about one minute until a spoon drawn through it leaves a wide trail that does not fill in. Cool. This can be made a week ahead and refrigerated.
Banana Cupcakes
- Combine the flour, baking soda, baking powder and salt. Whisk to combine. Set aside.
- Place the bananas in the bowl of a processor or blender and puree until smooth. Add the buttermilk and oil, whisk together and set aside.
- Cream the butter and sugar until combined. Add the eggs one at a time, mixing well.
- Alternately add the flour and banana mixture, starting and ending with the flour.
- Fill the 9 cupcake liners about ¾ full. A #8 disher/scooper makes this easy.
- Bake for about 25 to 30 minutes until a tester comes out cleanly or they spring back when lightly touched. Cool completely.
Assembly
- See photos for the easiest way to do this.
- Using a large pastry tip upside down in the middle of the cake, core out the center. Save the plug just removed. Widen the hole a bit more with a teaspoon.
- Fill the hole generously with the pineapple filling and replace the plug on top. Set aside.
Strawberry Buttercream
- Place half the strawberries and half the powdered sugar the the bowl of a processor. Process until the strawberries are one with the powdered sugar. Repeat with the second half.
- Combine all of the ingredients except the food coloring in the bowl of a mixer. Beat on low to combine. Raise the speed to medium and beat until lightened. Add the food coloring as desired.
- Using a #6 or ½" open piping tip, finish the cupcakes with a swirl of buttercream.
- Melt a little semisweet chocolate at half power in a microwave. Dip a spoon in the melted chocolate and wave it over the iced cupcakes.
- The cupcakes can be stored for 3 days at room temperature or frozen for up to a month.
Notes
Nutrition
Amazing Banoffee Pie Recipe
My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, and chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. The name of this English dessert comes from either bananas and toffee or bananas and coffee whipped cream which is often used in place of the plain whipped cream. I think you'll agree, this is one of the easiest, tastiest desserts around.
Whatever version is made, condensed milk is a vital ingredient. It is often turned into a caramel (called toffee in England) by either boiling in hot water for several hours or baking in the oven to condense and caramelize. I'm not a fan of boiling the can because it can explode if not kept under water the entire time. While I have baked it as in my Dulce de Leche cookies, it takes hours to caramelize. There is a different, much quicker way to obtain the toffee in this recipe.
Bananas are perfect when baking. Here are a couple of recipes that might interest you: Fruit Basket Cake, Best Two Step Banana Nut Bread. Don't forget we also updated our Lemon Meringue Pie!
[feast_advanced_jump_to]Why you'll love this recipe
- There is absolutely no baking.
- Many of the parts can be made ahead.
- Even with the number of layers, all of them are quick and easy to make.
- It tastes amazing and it's not too sweet.
- The people I served it to couldn't stop raving about how good it is.
Recipe Ingredients
Vanilla Wafer Crust
FRONT ROW: Vanilla Wafers
BACK ROW: Butter, powdered sugar
Toffee Filling
FRONT ROW: Butter, vanilla, corn syrup
BACK ROW: Condensed milk, brown sugar, bananas
Chocolate Mousse
FRONT ROW: Butter, corn syrup
BACK ROW: Brickle pieces, chocolate, heavy cream
Coffee Whipped Cream
FRONT ROW: Instant coffee
BACK ROW: Heavy cream, powdered sugar
Vanilla Wafers - I used the popular Nilla wafers for my crust. Other brands may need more or less melted butter so just start with about ⅔ and add more as needed.
Some Condensed Milk (be sure not to used Evaporated) is thinner than the Eagle Brand. It may need a bit more cooking at the end.
The Banana skin should be almost all yellow with a few small brown spots. Really ripe bananas don't do well here.
Brickle pieces come in plain or with chocolate in them. In the finished photos you will see I used the chocolate brickle pieces. When I had to reshoot the ingredients the only one available were the plain. The ones I used were the Heath Bits O' Brickle English Toffee Bits. Another brand is Skor, but I have not seen that.
The chocolate may look like chocolate chips but it is actually #811 Callebaut semisweet chocolate callets which is pure chocolate.
Heavy Whipping Cream has a higher fat content than regular whipping cream. It holds its shape when whipped without any stabilization even if frozen and then thawed.
Instant Coffee was used. If using espresso, you may want to use less.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Vanilla Wafer Crust
Step 1. Place the vanilla wafers and powdered sugar in a processor bowl. Process to make fine crumbs. Step 2. Add the melted butter. Step 3. Toss with a fork to completely coat the crumbs and form large crumbs. Step 3. Transfer them to a 9x3" cheesecake or springform pan and press them firmly into the pan.
Step 5. Place the butter, brown sugar and corn syrup in a heavy bottom pan. Step 6. Stirring it constantly bring it to a rolling boil. Step 7. Add the condensed milk and switch to a whisk. Whisk it constantly as it comes to a rapid boil. Boil for 2 minutes until thick and golden brown. The mixture is prone to burning so it is necessary to whisk well, reaching into the corners of the pan.
Step 9. Whisk the vanilla into the toffee. Step 10. Pour the toffee over the crust. Let it come to room temperature. Set aside. Step 11. Combine the cream and butter for the chocolate mousse in a 6 quart pan. Step 12. Heat until the butter is melted and the mixture is very hot and steamy but not boiling.
Step 13. Submerge the chocolate under the hot cream. Let it sit for several minutes. Step 14. Whisk until smooth. Step 15. Transfer to a small bowl and cover with plastic wrap. Cool to room temperature. Step 16. Whip the cream until soft peaks form. Add it to the chocolate.
Step 17. Fold the cream and chocolate together. Step 18. Cut the bananas into thick slices and cover the toffee with them. Step 19. Spread the mousse over the bananas. Step 20. Cover the mousse with the brickle pieces. Refrigerate to firm.
Step 21. Combine the vanilla and coffee for the coffee whipped cream topping. Step 22. Add them to the heavy cream. Step 23. Whip until stiff. Step 24. Release the pie from the pan and place it on a baking circle or a serving plate. Using a #6 open star tip in a piping bag, fill it with the cream and pipe around the edges of the Banoffee Pie. Refrigerate. For the best taste, room temp it for 20 to 30 minutes.
Recipe FAQs
The dessert was invented in Britain at the The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding in 1971.
When you add heat to your ingredients, they undergo a chemical reaction known as the “Maillard reaction” when the sugar is cooked to the proper moisture level caramelization occurs. This happens as the mixture becomes a rich brown.
Eagle Brand says no. The tins are not made to withstand high temperatures which is why they can explode unexpectedly.
Expert Tips
- Different vanilla wafer crumbs may require more or less butter to bind them. I used Nilla Wafers which work well with the amount of butter I specify. However, if using another brand, start with about ⅔ the butter and add more as needed. You just want them to hold together to form the base.
- The bananas should be all yellow preferably. Really ripe bananas, while perfect for banana bread aren't good here.
- Heavy cream should be used for its higher fat content.
- Store the pie in the fridge but room temp it about 20 to 30 minutes for the best taste.
- The coffee can be omitted from the flourish of whipped cream if desired.
- Be sure to use real chocolate, not chocolate chips for the mousse.
- Most recipes warn against the toffee becoming grainy from the sugar. This concern is alleviated by adding a bit of corn syrup which is an invert sugar and, added in the correct amount, will keep the toffee smooth.
- Be sure to use a heavy bottom saucepan to make the toffee filling and stir or whisk constantly as the condensed milk burns quickly.
- Either plain brickle or chocolate brickle can be used to top the mousse.
More Pies for Your Pleasure
If you love this Banoffee Pie, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Amazing Banoffee Pie Recipe
Equipment
- 9x2 cheesecake or springform pan
- Small (6 quart or so) heavy bottom saucepan
Ingredients
Vanilla Wafer Crust
- 2 cups vanilla wafer crumbs (215 grams)
- ¼ cup powdered sugar (35 grams)
- 6 tablespoon unsalted butter (90 grams)
Toffee Filling
- 4 tablespoons unsalted butter (60 grams)
- ⅓ cup light brown sugar (65 grams)
- 2 tablespoons corn syrup
- 12 ounce can condensed milk
- 1 teaspoon vanilla
- 3 medium bananas
Chocolate Mousse
- 1 cup heavy cream, divided
- 2 tablespoons clear corn syrup
- 2 ½ tablespoons unsalted butter (35 grams)
- 5 ounces semisweet chocolate (140 grams)
- Brickle as needed
Coffee Whipped Cream
- 2 teaspoons instant coffee, more or less to taste
- 1 teaspoon vanilla extract
- 1 ¼ cup heavy cream
- ¼ cup powdered sugar (35 grams)
Instructions
Vanilla Wafer Crust
- Spray a 9x3" cheesecake pan or springform mold with a non-stick baking spray. Set aside.
- Place the vanilla wafers and powdered sugar in the bowl of a processor. Process to make crumbs.
- Remove to a bowl and add the melted butter. Stir with a fork until all of the crumbs are uniformly coated.
- Press the crumbs evenly and firmly into the bottom of the pan.
Toffee Filling
- Place he butter, sugar, and corn syrup into a heavy saucepan, over a low heat, stirring all the time until the sugar has dissolved and it comes to a rapid boil
- Add the condensed milk and bring back to a rapid boil for about a minute or two, whisking all the time until thickened and golden. Remove from the heat and add the vanilla.
- Spread the toffee over the base and bring to room temperature. This may be made a day or two ahead and refrigerated if desired. Bring to room temperature before adding the bananas.
Chocolate Mousse
- Combine ½ cup cream, cornsyrup and butter in a small saucepan. Heat until the butter melts cut do not let it boil. It should be steamy hot but not boiling.
- Remove from the heat and submerge the chocolate. Wait for 2 minutes the gently whisk until smooth. Set aside at room temperature until thickened. This may take several hours.
- This may be made several days ahead and refrigerated. Bring to room temperature to use.
- Whip the remaining ½ cup cream to medium stiff peaks and fold into the chocolate mixture.
- Slice the bananas thickly and cover the toffee. Press them into the toffee lightly.
- Spread the chocolate mousse layer over the bananas.
- Sprinkle heavily with the brickle and refrigerate to set.
Coffee Whipped Cream
- Dissolve the coffee in the vanilla. Add all of the ingredients to the bowl of a mixer. Beat on medium until it begins to thicken, then raise it a bit higher and beat until stiff peaks form.
- Fit a piping bag with a #6 open star tip and pipe a wide border around the edge of the pie.
- Store the pie in the refrigerator for a day or two. Set it out at room temperature for 20 to 30 minutes before serving for the best taste.
Notes
Nutrition
Mini Pineapple Upside Down Cakes
Dazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America's favorite cakes. These individual cakes are perfect with any number of dinners from a down home barbecue to an upscale dinner party. No more dense cakes. The two step yellow cake is tender, featherlight, stays moist for days and is effortless to make.
Made in eight ounce ramekins, these timeless cakes when flipped over after baking, make an impressive presentation of glistening caramelized fruit over a fluffy cake.
It became popular after an early 20th-century Dole engineer invented a machine that would slice that company's signature product — pineapple — into perfect rings; the first recipe appeared in print in 1923. The Daily Meal has a fascinating read on the origin of this cake.
And here's a fun fact. I'll bet you didn't know April 20th is National Pineapple Upside Down Cake Day. Now you do!
Be sure to check out these other fruit based recipes: Blueberry Lemon Pizza in a Brioche Crust, Sunnyside Up Apricot Pastries, Roasted Peaches with Amaretti Crisp, Pina Colada Cake, Easy Pina Colada No Bake Cheese Cake and Banana Split Cupcakes.
[feast_advanced_jump_to]Why you want to make this recipe
- It's a classic cake which is simple to make and yields great results.
- Individual desserts are a great way to say "you are special".
- Uses simple ingredients that are probably in your pantry.
- Easy to make yet delicious and beautiful.
- Simply put, it tastes incredible.
- The brown sugar and butter caramelize the pineapple.
Variations
- Different fruits can be substituted. Canned apricots, fresh plums pitted and sliced in half, sliced apples, and fresh peaches are a few.
- Sprinkle pecans or coconut over the butter before adding the brown sugar.
- For a spiced version, add ½ teaspoon cinnamon and nutmeg to the cake batter.
- Fresh pineapple slices can be used. Blot dry also.
Recipe Ingredients
Pineapple Ingredients
FRONT ROW: Unsalted butter, maraschino cherries
BACK ROW: Canned Pineapple Slices, light brown sugar
Pineapple Ingredients
FRONT ROW: Unsalted Butter, maraschino cherries
BACK ROW: Pineapple Slices, brown sugar
Yellow Cake Ingredients
FRONT ROW: Vanilla extract, almond extract
MIDDLE ROW: Unsalted butter, egg yolks, baking powder
BACK ROW: Granulated sugar, cake flour, milk
Be sure to see the recipe card below for the exact ingredients an instructions.
Step by Step Instructions
Step 1. Place the pineapple slices on several layers of paper towels. Step 2. Place several more paper towels on top of the pineapple slices. Press firmly to remove as much liquid as possible. Replace the paper towels and repeat to make sure they are dry. Step 3. Add 1 ½ tablespoons of melted butter to each ramekin. Brush it up the sides of the ramekins. Step 4. Sprinkle 2 tablespoons brown sugar over the butter. If using nuts or coconut, sprinkle it over he butter first, then add the brown sugar.
Step 5. Place the pineapple over the brown sugar, Step 6. Add a cherry in the hole of the pineapple. Step 7. Combine part of the milk, the vanilla and almond extracts and egg yolks in a small bowl. Step 8. Whisk together the liquids and set aside.
Step 9. Place the dry ingredients in the bowl of a mixer. Step 10. Mix them together for about 30 seconds. Step 11. Add the softened butter and remaining milk and mix according to instructions to form a batter. Step 12. Add half of the liquid to the batter.
Step 13. Mix the batter for 30 seconds. Step 14. Add the last of the liquid. Step 15. Mix another 30 seconds. Step 16. Pour the batter over the pineapple in the ramekins.
Step 17. Bake the cakes as instructed. Step 18. To release the cakes, place a small plate over the top of the ramekin. Step 19. Flip the plate so the ramekin is now upside down on the plate. Step 20. Pull the ramekin up and away from the cake. Use a pancake turner to transfer the still hot cake to a cooling rack.
RECIPES FAQs
The pineapple needs to be throughly blotted dry or the moisture from the wet pineapple can seep into the cake batter changing the texture and making it wet.
Butter the ramekins all the way up to the top very well. A non-stick baking spray also works very well. Spray the entire container well before adding the melted butter. Release within 5 to 10 minutes.
It will last 2 days, covered, at room temperature or 4 days in the refrigerator.
Storage Instructions
These mini pineapple upside down cakes are best served warm or at room temperature on the day they are made. They can be made that day and kept at room temperature covered with foil after they cool. To warm, place them, still covered in a 350°F oven for about 10 minutes. Store any leftovers at room temperature for a few days.
Expert Tips
- Be sure to blot the pineapple and cherry very dry or the extra moisture will seep into the cake while baking altering the baked cake texture. Change the paper towels as necessary.
- Don't press so hard you split the pineapple ring.
- Brush the butter all the way to the top of the ramekins so the cakes release easily and completely.
- Either whole or 2% milk can be used in the cake.
- These are made in 6 eight ounce ramekins with straight sides.
- The butter for the cake needs to be very soft but not melted or runny. It should be about 74°F.
- The ramekins will be hot but they need to be removed within 5 to 10 minutes of coming from the oven. Start at 5 minutes. I fold a kitchen towel and place it over the ramekin to remove it. See photos above.
- Transfer the hot cake to a cooling rack with a pancake turner to finish cooling.
- If you want a garnish, serve with rum whipped cream or better yet, Malibu rum which is coconut flavored and delicious. Just add a tablespoon of rum to a cup of heavy cream and a quarter cup of powdered sugar. Whip until fairly stiff.
More individual desserts to enjoy
If you love these Mini Pineapple Upside Down Cakes, It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating below. Thank you.
Mini Pineapple Upside Down Cakes
Equipment
- 6 Eight ounce ramekins (225 grams)
Ingredients
Pineapple and Brown Sugar
- 9 tablespoons unsalted butter, melted (135 grams)
- ¾ cup light brown sugar, packed (150 grams)
- 6 slices canned pineapple
- 6 maraschino cherries
Featherlight Yellow Cake
- 2 large egg yolks
- ½ cup milk
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ¼ cups cake flour (150 grams)
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons baking powder
- 6 tablespoons butter, softened
Instructions
Pineapple and Brown Sugar
- Preheat the oven to 350°F.
- Place the pineapple slices between several layers of paper towels. Press down to blot dry. Change the paper until the pineapple is dry. Blot the cherries lightly so as not to destroy their shape.
- Place 1 ½ tablespoons melted butter in each ramekin. Brush it up the sides of the ramekins making sure to cover the sides well.
- Add 2 tablespoons packed brown sugar to each ramekin. Top with a pineapple slice and cherry in the hole of the pineapple. Set aside.
Featherlight Yellow Cake
- Make sure the butter is very soft. It shouldn't be runny or melty but about 73°F.
- In a small bowl, whisk together the egg yolks, 2 tablespoons milk, almond, and vanilla extracts. Set aside.
- Place the dry ingredients in the bowl of a mixer. Mix on low for 30 seconds to blend.
- Add the butter and remaining milk. Mix on low speed just to moisten the dry ingredients. Increase the speed to medium and beat for 2 minutes.
- Add half of the egg mixture and beat for about 30 seconds. Repeat with the other half.
- Add about ½ cup batter to each of the ramekins. Spread flat.
- Bake for 28 to 33 minutes until golden brown and a tester comes out clean. When you test make sure to skewer only the cake. Do not go to the bottom of the ramekin.
- Cool 5 to 10 minutes and release the cakes.
- Place a small flat dish on top of the ramekin. Flip it over and carefully remove the hot ramekin. I used a folded kitchen towel over the ramekin to remove it.
- Remove the cake from the dish with a pancake turner and place it on a cooling rack.
- Serve it warm or at room temperature.
Notes
Nutrition
Traditional Irish Soda Bread
Traditional Irish Soda Bread is possibly the easiest, fastest bread to make. No yeast, no mixer, no rising - just a bowl, a rubber spatula and a few measuring utensils and in about 10 minutes or less you have a delicious loaf of rustic bread ready for the oven. This is considered a quick bread and quick it is. For more quick breads see my Quick Bread Category.
The basic Traditional Irish Soda Bread consists of five ingredients and differs from the American version as it has no eggs, butter or sugar. It is a dense, moist, hearty bread thanks to an abundance of buttermilk. The Beauty of Buttermilk in Baking is an in-depth discussion of this important ingredient.
The addition of currants or raisins, caraway seed, and orange rind adds flavor notes that fit perfectly with this rustic bread.
[feast_advanced_jump_to]Why you'll love this recipe
- It's super easy to make. A bowl, a rubber spatula and a few measuring ingredients are all that are required to make the bread.
- Due to the combination of all purpose flour and whole wheat flour, the bread has a depth of flavor by itself. Adding currants, caraway seeds, and orange rind add even more flavor.
- This rustic bread requires no shaping skills or involved techniques.
- It's great served on it's own with butter or cream cheese or as a great side to soup, chili or stew.
- It's the perfect foil for a ham and cheese or better yet a corned beef and swiss cheese sandwich.
- This soda bread lasts for days on the kitchen counter or can be frozen to enjoy later.
Recipe Ingredients
FRONT ROW: Salt, caraway seed and baking soda
MIDDLE ROW: Currants, orange for rind
BACK ROW: Whole wheat flour, all purpose flour and buttermilk
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a large bowl. Step 2. Whisk them together. Step 3. The currants were super moist and in a clump. Separate them by rubbing them with the flour to break them up. If raisins are being substituted, soak them first in hot water and squeeze them out completely before adding to the dry ingredients. Step 4. Mix in the currants and orange rind.
Step 5. Pour the buttermilk over the ingredients. Step 6. Using a rubber spatula, mix in the buttermilk using a folding motion. Step 7. The dough is very sticky and I don't recommend mixing it by hand. The spatula does a great job. Step 8. Turn the dough out onto a lightly floured surface and shape into a ball. Transfer to a parchment lined baking sheet. Bake as directed.
Recipe FAQs
Traditional soda bread has only five ingredients, flour, whole wheat flour, salt, baking soda and buttermilk. The American version features egg, butter and sugar.
It is called soda bread because it is leavened with baking soda. When the baking soda mixes with the buttermilk, it causes the bread to rise.
Dryness is most often caused by the lack of buttermilk. The dough should be very wet and sticky. Buttermilk naturally helps keep items moist.
Expert Tips
- Be sure to use buttermilk or if that is not on hand, substitute milk. Remove 1 tablespoon milk for every cup and add 1 tablespoon lemon juice or white vinegar. Let it sit while the rest of the recipe is prepared. As it sits it will curdle which is fine.
- See my post on Baking Powder vs. Baking Soda for more information on these two leavening agents.
- For a basic loaf, just omit the currants, caraway seed, and orange rind.
- Although the dough may be made with only all-purpose flour, it will not have the depth of flavor as that made with part whole wheat flour.
- If using raisins instead of currants, be sure to soak them in very hot water while the rest of the ingredients are gathered. Squeeze them very dry before adding them to the flour. Mix them in as for currants.
- I don't cut a cross in this bread as is traditional because the loaf becomes mis-shapen no matter how shallow the cut.
More Quick Breads to enjoy
If you love this Traditional Irish Soda Bread, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Traditional Irish Soda Bread
Ingredients
- 2 cups all-purpose flour (280 grams)
- 1 ¾ cups whole wheat flour (245 grams)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- ¾ cup currants or raisins
- 1 tablespoon caraway seed
- 1 teaspoon orange rind
- 2 cups buttermilk
Instructions
- If using raisins instead of currants, soak them in hot water. Squeeze them very dry when using. Grate the orange rind and set aside.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Combine both flour, the salt and baking soda in a large bowl.
- Add the currants or raisins to the dry ingredients. Rub them together with the flour. The currants may take a bit more effort to separate them if they are stuck together.
- Mix in the caraway seed and orange rind into the rest of the ingredients.
- Pour the buttermilk over and using a rubber spatula with a folding motion, combine the buttermilk and dry ingredients completely.
- Lightly flour your work surface and shape into a ball. Place on the parchment paper.
- Bake for 45 to 50 minutes until a tester comes out clean.
- Cool the bread on a rack.
- The bread may be stored at room temperature in a plastic bag for several days or it can be frozen for longer storage. Thaw it on the counter. Refresh in a 350°F oven, wrapped in foil with a hole left at the top for about 20 minutes.
Notes
Nutrition
No Bake Mini Chocolate Caramel Tarts
These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day consists of a chocolate press in crumb crust, homemade caramel and the same truffle filling used in our Chocolate Chocolate Truffles so popular at the bakery. These six tarts can also be made ahead.
You won’t believe how easy the basketweave is to make. It gives such a sophisticated and elegant appearance to this special dessert and you don't need to be a professional to pull it off. Everyone will think you bought it at an upscale bakery.
[feast_advanced_jump_to]Other Special Valentine's Day Treats
Why You Need to Make this Recipe
- They are so easy to make and it looks so professional.
- These can be made ahead and held in the fridge or frozen and thawed. te
- The basketweave is simply straight lines made with a basketweave tip.
- If you're not into piping, just pour the warm ganache over the caramel.
- Everyone loves an individual dessert made just for them.
- Valentine's Day is ideal for showing love wit a special dessert.
- Last, but not least, they taste amazing!
Recipe Ingredients
Caramel
FRONT ROW: Unsalted butter, vanilla and corn syrup
BACK ROW: Water, sugar and heavy cream
Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy.
The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online.
Crumb Crust
FRONT ROW: Powdered Sugar, cocoa
BACK ROW: Graham Cracker Crumbs, unsalted butter
Chocolate Truffle Filling
FRONT ROW: Unsalted butter, vanilla, granulated sugar
BACK ROW: Semisweet chocolate, heavy cream
Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy.
The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online.
Either Dutch cocoa or natural cocoa can be used but the Dutch cocoa will give a deeper color to the crust. When it comes to cocoas my article Cocoa Fundamentals Natural vs. Dutched tells you all about it.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Please see my Caramel - A Building Block of Pastry post for step by step photos as well as a great deal of information on the subject.
Step 1. Place the dry ingredients in the processor bowl. Step 2. Process to mix completely. Step 3. Pour into a bowl and add the melted butter. Mix with a fork until the crumbs are well coated with the butter. Step 4. Press 35 grams firmly along the sides of the each tart pan.
Step 5. Press 15 grams into the bottom of the pan. Step 6. Fill with about 3 tablespoons of caramel. Step 7. Place the cream, sugar and unsalted butter in a sauce pan for the caramel and bring it to a simmer, about 180°F. Make sure it is steaming but do not boil. Step 8. Add the chocolate and vanilla and submerge them under the hot cream. Let it sit for a few minutes for the chocolate to melt.
Step 9. Stir until the chocolate is completely combined with the cream mixture. Make sure you get into the corners of the pan. If using a whisk, do not whisk hard or air bubbles can be incorporated. Step 10. Pour 2 tablespoons ganache on top of each caramel layer leaving about ⅛ to ¼ inch for the basketweave. Chill the tarts until the chocolate layer is firm. Step 11. Lay out the remainder of the truffle filling on a clean sheet tray. Cover with plastic wrap and leave at room temperature to set up but still be able to be piped. Step 12. To start the basketweave, fill a piping bag fitted with a basketweave tip with the reserved chocolate truffle and pipe about 4 horizontal lines from one side to the other.
Step 13. Turn the tart 90° so the previous horizontal lines are now vertical in front of you. Step 14. Pipe a second set of 4 horizontal lines across the vertical ones. Step 15. Turn the tart 90° again so you are always piping horizontally. Pipe one last set of 4 lines across the vertical ones. This will close up any of the ganache below from showing. Step 16. Finish the edge of the tart by piping a ribbon around it or any other finish you wish. Refrigerate or freeze until needed. Thaw in the refrigerator, preferably covered overnight.
To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off.
Recipe FAQs
Depending upon the use of the caramel, the temperature can register from 215°F for caramel sauce to 315° for hard caramels. It is important to use a thermometer and take the caramel to the correct temperature. My post, Caramel - A Building Block of Pastry tells you all about it.
Depending upon the amount left over add cream to the existing caramel and heat it together. Add cream a bit at a time to thin it out. Remember, it will thicken up at room temperature or when cold.
A chocolate truffle is a candy made with a base of chocolate and cream and other ingredients such as sugar and butter. See my post on Chocolate, Chocolate Truffles. Truffles can be made with dark, milk or white chocolate and flavored many ways.
Expert Tips
- These six tarts are made in 3 ½" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed.
- Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips.
- Press the crumbs firmly into the tart pans so they don't crumble when released..
- Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder.
- A basketweave tip can be found wherever pastry tips are sold.
- If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself.
- The key to piping is to apply even, steady pressure to the bag.
- It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape.
- The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip.
- Leave the excess truffle mixture at room temperature to use the next day. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe.
Storage and Freezing Instructions
The tarts can be made ahead and stored in the refrigerator for at least five days. Be sure to cover them, as chocolate easily picks up any odors in the fridge.
They can also be frozen up to a couple of months. Freeze the tarts on a tray uncovered until hard. Wrap well afterwards. To thaw, place them in the refrigerator overnight.
To Serve
Serve at room temperature to let the full flavor of the chocolate and caramel come through. Raspberry Sauce along with a few fresh rashperries or caramel sauce drizzled on the plate complete the presentation.
For Your Chocolate Pleasure
If you love these No Bake Mini Chocolate Caramel Tarts, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thanks. I appreciate your help.
No Bake Mini Chocolate Caramel Tarts
Equipment
- 6 3 ½" tart pans with removable bottoms
- Candy Thermometer
- # 48 basketweave piping tip
- Disposable piping bag
Ingredients
Caramel - this can be made ahead
- 1 cup water
- 1 ¼ cups granulated sugar (250 grams)
- ½ cup corn syrup
- 1 cup heavy cream
- 4 tablespoons unsalted butter (60 grams)
- 2 teaspoons vanilla
Chocolate Crumb Crusts
- 1 ⅓ cups graham cracker crumbs* (140 grams)
- 3 tablespoons cocoa, dutch preferred (17 grams)
- ¼ cup powdered sugar (30 grams)
- 10 tablespoons unsalted butter, melted (145 grams)
- *If using whole graham crackers, process them to make crumbs.
Chocolate Truffle Filling
- 1 cup heavy cream
- 4 tablespoons unsalted butter (60 grams)
- ¼ cup granulated sugar (50 grams)
- 10 ½ ounces semisweet chocoalte (300 grams)
- 1 teaspoon vanilla
Instructions
Caramel
- There will be more caramel than needed but it can't cut down further. Add a bit of cream and heat it with the caramel for a delicious caramel syrup.
- Place the water, sugar and corn syrup in a 2-quart saucepan. Stir over heat until the sugar is dissolved completely. Bring to a boil; wash the sides of the pan down with a natural bristle pastry brush dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.
- Off heat, immediately add the butter and stir until it is melted. Pour the cream in all at once and stir. If some of the cream lumps up don’t worry.
- Return to medium high heat and bring to a boil. Boil to 235°F on a candy thermometer.
- Cool in the pan. Do not stir at this point. Allow to come to room temperature. Refrigerate for longer storage.
Chocolate Crumb Crusts
- Either Dutch or natural cocoa can be used. The Dutch cocoa will make a darker crust, which is why I recommend it but either is fine.
- Sift the cocoa and powdered sugar together in a medium bowl. Add the graham cracker crumbs and whisk together. . Add butter and toss with a fork until crumbs are completely coated.
- Spray the center of the tart shells. Press 35 grams around edges (about ¼ cup loosely packed) and 15 grams (about 2 tablespoons) in the bottom.
- If the caramel was made ahead and is not spreadable, microwave briefly to soften it. Spread 2 tablespoons in the bottom of each tart. Set aside.
Chocolate Truffle Filling
- In a medium saucepan, bring the cream, butter and sugar to a simmer over medium heat. Whisk gently to make sure butter is melted and sugar is dissolved. If it is not, reduce heat and continue whisking until all is mixed and mixture is very hot, but not boiling - about 180 degrees on a candy thermometer.
- Remove from heat; Submerge the chocolate under cream mixture and let sit for about 5 minutes. Stir with a rubber spatula to incorporate most of chocolate. Change to a whisk and whisk gently to smooth out remaining chocolate but not so enthusiastically that you form a lot of air bubbles.
- Using a rubber spatula, go around all the bottom edges of the pan to make sure all of the chocolate is incorporated. This is extremely important when finishing the tart. If there are even teeny tiny lumps, it will not bode well as they will stick in the piping tip.
- Pour 2 tablespoons of chocolate truffle filling over the caramel. Place in refrigerator to set up for several hours or overnight.
- Lay out the remainder of the filling in a rimmed pan. Place plastic film directly over the filling and leave at room temperature for several hours or overnight. It needs to be soft enough to pipe but firm enough to hold its shape. If it becomes too firm, place it in a 200°F oven very briefly to soften it
- Fit a pastry bag with a #48 basketweave tip. Starting at the top of the tart, pipe 4 straight lines from left to right about ½ inch apart. Turn the tart 90° (¼ turn) and, again, starting at the top pipe another set of straight lines left to right ½ inch apart. Lastly, turn another 90° (¼ turn) and pipe the last set of lines. You will now have the basketweave design.
- Last, finish the edges of the tart with a ribbon design or another of your choice. Refrigerate to set.
- To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off.
- To Serve: Place in the cooler to firm up briefly if making ahead. Store in the refrigerator; but serve at cool room temperature. This can be made several days ahead as long as it is protected from odors in the refrigerator or it freezes well if covered.
Notes
Nutrition
Buttermilk Flatbreads
Buttermilk Flatbreads are just the thing when you're looking for a quick, tasty, bread with only 5 ingredients. A type of fry breads found in many cultures, these require no oven - just a few minutes in a skillet. The beauty of these, besides being fast and easy is they can be used in a multitude of ways and are endlessly customizable by adding cheese and herbs to the dough.
With the Super Bowl just around the corner, they would be sensational with my Make Ahead Chili Party
They're fantastic with a bowl of chili, simply dipped in a spicy salsa, use as a base for individual pizzas, as a stand in for pitas with Gyros, or folded over and filled for a sandwich as well as being used as a wrap. Or, cut them into quarters, brush with a little oil and toast them in a 350°F oven until lightly browned and crisp.....and you have almost instant pita chips.
Be sure to check out my International Flatbreads or my other version at Soft Flatbreads.
[feast_advanced_jump_to]Why You'll Love these Flatbreads
- This recipe has only 5 ingredients that are probably in your pantry now. No buttermilk, there's a substitute for that.
- These are fast. The dough takes literally seconds to make in the processor. After a short rise, they are ready to shape and fry with no additional rise.
- They can be made ahead and frozen for months well wrapped. Thaw and heat wrapped in aluminum foil for a few minutes and there ready to go!
- There are so many uses for these, they'll become a staple in your kitchen.
- They are very customizable. Just add cheese and/or spices to vary them according to your taste.
- Having a fresh, warm bread on hand can perk up any meal.
Recipe Ingredients
FRONT ROW: Salt, vegetable oil, instant yeast
BACK ROW: Bread flour, buttermilk
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Place all of the ingredients in the bowl of a processor. Step 2. Process for about 30 seconds until it comes together. Step 3. Remove the dough from the processor and form into a ball. Step 4. Spray a container with a non-stick baking spray and place dough in it. Turn the dough over so it is coated with the spray. Cover the bowl and let it rise until doubled. To speed up the rising, place the bowl in you oven with the light turned on. The heat of the light makes the oven a great proofer.
Step 5. Remove the cover from over the dough. Step 6. Divide the dough into six equal sized balls about 75 grams each. Step 7. Flatten the balls slightly, cover them while you go to the next step. Step 8. Take one flattened ball and place it in front of you.
Step 9. Roll one flatbread at a time into an 8" circle. It will be thin. Step 10. Stack them on top of each other with paper in-between. Step 11. Heat the frying pan on medium. Add about a teaspoon or two of oil even if it is nonstick to help with the browning. They may be fried in a dry pan but the color and softness are better with the oil. Fry for about 1 to 1 ½ minutes until speckled on the bottom. It may or may not form big bubbles on top. Step 12. Flip it over and repeat the frying process. You do not need to oil the pan again for the second side. But add oil each time a new flatbread goes into the pan. Stack them up with paper between them.
Recipe FAQS
Place them on a parchment lined baking sheet. Cover with foil tightly and keep them warm on the lowest setting of your oven or in a warming drawer.
There are so many things it is hard to list them all. Use the fried flatbread as a base for an individual pizza, using pizza sauce, toppings you like, top it with cheese and heat it all together in a 450°F oven until the cheese melts.
Buttermilk is used for its taste as well as adding softness to the fried breads. But no you don't. Plain yogurt, thinned with a bit of milk, can be used as well as regular milk that has been soured. Just remove 1 tablespoon of milk and replace it with 1 tablespoon of lemon juice or white vinegar. Wait a few minutes until it becomes thicker and can separate slightly.
Storage
After they are cool, place them in a plastic bag. These remain soft and keep well for a couple of days at room temperature.
For longer storage, freeze them individually, stack them together and either wrap well in foil and/or place in a freezer bag. They will keep for several months.
To use from the freezer, it is best to thaw them first. Wrap loosely in foil. Preheat the oven to 350°F and heat them for 8 to 10 minutes. Be careful of the steam coming out of the foil when they are unwrapped.
Expert Tips
- All-purpose flour can be substituted for the bread flour.
- These can be made in a mixer following the same directions as for the processor.
- Flavor these as you wish by adding grated cheese and/or herbs of your choice.
- Serve the flatbreads warm for the best taste and texture.
Other Flatbreads You'll Enjoy
If you love these Buttermilk Flatbreads, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Buttermilk Flatbreads
Ingredients
- 1 ¾ cups bread flour (250 grams)
- 1 ½ teaspoons instant yeast
- ¾ teaspoon salt
- 2 tablespoons vegetable oil, plus additional for frying
- ¾ cup buttermilk
Instructions
- Place all of the ingredients in the bowl of a processor or mixer.
- Process for 30 seconds or until it comes together. I may not form a ball, that's fine. It may take longer in a mixer.
- Remove the dough from the container and shape into a ball. Spray a container with non-stick baking spray, placing the dough in it. Turn the dough over so it is coated on top. Cover the container, mark the time on it and let it rise in a warm place. It should double in about an hour or so. See the notes for making and easy proofer.
- Divide the dough into 6 pieces about 75 grams each and roll them into balls. Flatten the balls.
- Using very little flour if any, roll each ball into an 8" circle. They don't have to be perfect and they will be very thin. Place them on a plate with paper between them. Continue for the remaining 5 balls. They do not rise again.
- Heat a skillet on medium. Add a teaspoon or two of oil. Place one of the flatbreads in the pan and fry for about 1 to 1 ½ minutes on each side. Stack them together with paper between them and cover with a tea towel if cooling. Otherwise, serve at once.
Notes
Nutrition
Zimtsterne - German Cinnamon Stars
Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with four ingredients, these cookies are fat free and go together in minutes. Germany is famous for its maravelous baking such as Murbteig Pastry, a lemon butter cookie with endless variations and Pfeffernusse cookies, those delightful powdered sugared "peppernuts" as they are known.
As with some European cookies, Zimtsterne cookies are finished with a snow white meringue that is baked with the cookie. It forms a crispy finish to an otherwise softer textured cookie.
Four ingredients including almond flour make up the cookie and the frosting. One of the best things about this cookie is the longer they sit in an airtight tin, the better they taste. As with most spice heavy cookies, they need time to mellow. Honey Diamonds are another example of a spice rich cookie.
The amount of cinnamon may seem like a lot, but it mellows as they sit.
[feast_advanced_jump_to]Variations
Hazelnut flour can be substituted for the almond flour.
Recipe Ingredients
FRONT ROW: Cinnamon, egg whites
BACK ROW: Almond flour, powdered sugar
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions for Zimtsterne
Step 1. Add the cinnamon to the almond flour in a large bowl. Step 2. Whisk together completely. Step 3. Add the egg whites to the mixing bowl. Beat until soft peaks for. Step 4. Slowly add the powdered sugar to the beaten egg whites.
Step 5. Beat the egg whites for up to 8 minutes until very, very thick. Step 6. They will not reach the firm stage but will have increased. They will fall off the beater in a thick stream. Step 7. Remove ¾ cup for the frosting. Set aside. Step 8. Add the almond/cinnamon mixture to the egg whites and fold in by hand.
Step 9. Mix the dough completely. It will be very thick. Step 10. Flatten the dough and place it between waxed paper. Roll to about ⅓". Step 11. Remove the top piece of paper. Step 12. Cut the cookies out with a star shaped cutter. I used a 2 ¼" cutter but smaller sizes would work well also.
Step 13. Apply about ½ teaspoon of the reserved meringue on top of the cookie. Step 14. The easiest way to do this is to use an offset spatula with a pointed end. Step 15. Push the meringue from the center to the edges of the cookie. Step 16. Applying the meringue takes a bit of patience and time. Lacking those, simply cut out round "moons" and cover those.
Recipe FAQS
It is German for Cinnamon star.
While the origin is unclear, it is first mentioned in the mid 16th century being attributed to Swabian region of Germany. Because cinnamon was very expensive only the very rich or royalty enjoyed these cookies.
Zimtsterne is one of the favorite Chistmas cookie in Germany. They are also served at other holidays.
Expert Tips
- While really easy to make, it is important to beat the meringue sufficiently to increase the volume and to get it as thick as possible.
- By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
- Use whatever size cutter you want.
- While the star is the traditional shape of the cookie, other shapes can be used.
- Because the dough is very thick when mixing is finished, the almond flour and cinnamon should be whisked to combine so they are evenly distributed when mixed.
- These cookies should be dried for about 24 hours to look their best.
- Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
- The cookies should be aged a couple of days before eating. The amount of cinnamon may seem excessive but after storing it will become less strong.
More European Cookies to Enjoy
If you love these Zimtsterne 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!
Zimtsterne - German Cinnamon Stars
Equipment
- Star shaped cookie cutter
- Pointed offset spatula
Ingredients
- 3 ¼ cups almond flour or meal (370 grams)
- 3 to 4 tablespoons cinnamon
- 3 large egg whites (100 grams)
- 2 cups powdered sugar (225 grams)
Instructions
- Line several baking sheets with parchment paper.
- Whisk the almond or hazelnut flour and cinnamon together completely. Set aside.
- Place the egg whites in the bowl of a mixer and beat until soft peaks form. Slowly add the powdered sugar and beat for about 8 minutes. This will not form stiff peaks, but it will be very thick and fall from the beater in thick ribbons.
- Remove ¾ cup of the meringue for the frosting. Set aside.
- Fold the almond flour/cinnamon mixture into the remaining meringue completely.
- Flatten the dough into a round and place between waxed paper. Roll out about ⅓" thick.
- Cut the cookies into stars or moons and place on the parchment lined baking sheets about 1 ½" apart to make finishing them easier. Re-roll the scraps and make more cookies.
- Drop about ½ to ¾ teaspoon of the reserved meringue in the middle of the cookie. Push it out to the edges, covering the cookie completely. The easiest way I have found to do this is to use a small offset spatula with a pointed end.
- Let the cookies dry at room temperature for about 24 hours.
- Preheat the oven to 225°F. Place the cookies on the lowest rack in the oven and bake for 20 to 25 minutes until baked through. The meringue should stay as white as possible.
Notes
-
- While really easy to make, it is important to beat the meringue sufficiently to increase the volume and to get it as thick as possible.
-
- By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
-
- Use whatever size cutter you want.
-
- While the star is the traditional shape of the cookie, other shapes can be used.
-
- Because the dough is very thick when mixing is finished, the almond flour and cinnamon should be whisked to combine so they are evenly distributed when mixed.
-
- These cookies should be dried for about 24 hours to look their best.
-
- Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
-
- The cookies should be aged a couple of days before eating. The amount of cinnamon may seem excessive but after storing it will become less strong.
- These cookies will last for weeks in an airtight container. They only get better.
Nutrition
Traditional Springerle Cookies
Springerle Cookies originated in the German province of Swabia in the 15th century. Originally made to honor Church Holy Days, they have become a much loved anise flavored Christmas cookie and are often used as Christmas tree ornaments.
Special rolling pins with various carvings, as well as molds are used to imprint the cookie dough. The oldest known springerle mold carved with an Easter Lamb is from Switzerland and was carved from wood in the 14th century. They can be found online.
I have used the original leavening agent, baker's ammonia or hartshorn. It bakes up lighter and crisper than baking powder which is often used in America. Because there is no fat in Springerle, except for the egg yolks, it is more like a firm cake than what we usually think of as a cookie. It is also mixed differently than most cookies. A whole egg meringue is made into which the flour and flavoring is added. Using cake flour helps keep the cookies a bit softer after baking.
While most recipes I have seen recommend storing these up to 2 weeks before eating, I find that the cookies will become much harder and recommend eating them within a week to ten days at the most. If using them as tree ornaments, dry them out after baking.
More European Cookies for your Enjoyment
- Murbteig Pastry - Delicate lemon butter cookies form Germany.
- Sienna Lace - Two delicate spiced lacy cookies are sandwiched with chocolate.
- Chocolate Spice Olive Oil Biscotti - perfect with tea or coffee.
- Kifle - A fantastic sour cream pastry is wrapped around a walnut filling.
- Almond Macaroons - A naturally gluten free cookie half dipped in chocolate.
- French Macarons with Chocolate Raspberry Filling - What else is there to say?
- Sarah Bernhardts - A gorgeous naturally gluten free cookie with a macaron base, topped with a kiss of chocolate ganache, dipped in chocolate and finished with gold leaf.
- Sablé Breton - One of the most simple cookies but with a big wallop of flavor, this cookie comes from the Brittany region of France with its wonderful butter and sea salt, both used in this cookie.
- French Butter Cookies, Petit Buerre are simple, buttery, crisp, barely sweet but addictive, easily made and last indefinitely.
- Zimtsterne or German Cinnamon Stars are meringue based and held together with ground nuts.
The Most Beautiful Springerle
A virtual friend of mine Sally BR of Bewitching Kitchen is an artist in the kitchen. While she blogs about food in general, it is her cookies, pastries and breads that are standouts. Here are a couple of pictures she sent of my Springerle cookies beautifully painted. Do check out her blog, she's amazing.
These are the cookies pressed in from molds. They are baked and perfectly white.
These are the same cookies gorgeously painted. If these had small holes made in the cookies prior to baking, they would make stunning, keepsake tree ornaments to be treasured tied with gold cord.
Springerle Ingredients
FRONT ROW: Anise extract, eggs, ammonium carbonate (Baker's Ammonia)
BACK ROW: Cake flour, granulated sugar
Ammonium Carbonate (Baker's Ammonia) is used in Europe as the leavening agent that shows up most in their cookies. It is easily found online at Amazon and Lorann Oils. When the bottle is opened do not take a whiff. This is the same stuff that is used to bring around someone who has fainted. While the smell is strong, it dissipates completely when baked. No hint of the smell or taste is left. Baking powder can be substituted but the results are not quite the same.
Granulated sugar is used in this recipe. When researching, I found quite a few of the recipes using powdered sugar. When I tested both ways, the granulated sugar cookies held the shape of the cookie and their shape and design better.
Cake Flour is used for a slightly softer cookies. 2 ¼ cups all-purpose flour can be substituted for the cake flour. They will weigh the same at 315 grams.
Be sure to see the recipe card below for the exact ingredients and instructions.
Step by Step Instructions
Step 1. Place the eggs in the mixing bowl fitted with the whisk attachment. Step 2. Beat until pale yellow. Step 3. Combine the anise extract and ammonia and add to the eggs. Step 4. Add the sugar a bit at a time, as when making meringue. Beat until the mixture is very light, has increased in volume and is thick.
Step 5. Remove the whisk attachment and insert the paddle. This is a heavy, sticky dough so I wouldn't use the scraper paddle. Add half the flour to the egg mixture. Step 6. Incorporate the flour completely. Step 7. Add the remaining flour. Step 8. Beat on low until completely mixed. The dough will be rather sticky. This is as it should be. Do not add more flour.
Step 9. Gather the dough together and knead it a few times into a rectangle. Step 10. Place it in plastic wrap and chill for a couple of hours to firm it up to make it easier to roll. Step 11. As much as I try, I don't always roll the dough into a perfect rectangle. So, cut off the bottom. Step 12. Place the dough around the edges to make a rectangle. Press them together, place the waxed paper on top and roll to make a rectangle about ⅜" thick and a little wider than the width of the springerle rolling pin if using one.
Step 13. After the dough is rolled out, dust lightly with powdered sugar. Step 14. Place the rolling pin with the dividing line between the cookies on the bottom of the dough. Step 15. Roll upward apply enough pressure to make sure the carvings are marking the dough. Step 16. Divide the cookies between the lines on the dough using a fluted pastry cutter or a knife. As you can see, I preferred the knife as I thought the cutter dragged the dough and didn't make a good cut. Freeze to firm up.
Step 17. When the cookies are firm, keeping them between the waxed paper, turn them upside down. Peel back the paper on one stripe and simply break them apart. Step 19. Place them about and inch apart on a baking sheet. Let dry for 48 hours at room temperature. Bake as directed. Step 20. If using them for ornaments, make a hole in the top of each cookie before baking. Make sure the dough is cleaned off the hole on the backside. I used the tip of an instant read thermometer to make these holes. Reroll the scraps to make more cookies.
Springerle Molds
Step 1. This is my wooden mold. Step 2. Dust it with powdered sugar. I don't like to use flour because I feel it can clog up the fine details since it is heavier. Step 3. Make sure the dough is cold and firm. Roll the dough out and make sure it covers the entire mold, including the edges. Press it firmly into the mold. I run my rolling pin lightly over it. Step 4. Turn the mold upside down and press lightly on it to make sure it is getting into the crevices.
Step 5. Turn the mold over and carefully remove the cookie. Step 6. Trim the cookie and brush off the powdered sugar. Dry and bake as directed.
Recipe FAQs
Springerle means "little knight" or "little jumper" which some people think refers to jumping horses on the molds or rolling pins.
Use a stiff brush such as a toothbrush to scrub as much as you can from the carving. Then rinse it under water, scrubbing to remove any stubborn dough. Pat dry and then allow to dry completely at room temperature. This is easily done by standing it up in a sturdy container. Store it in a cool, dry place.
Yes. Some recipes dust the work surface with anise seeds and place the rolled out dough on top. When the springerle rolling pin is pressed into the dough and rolled the cookies pick up the seeds on the bottom.
Drying allows the surface of the cookie to form a “crust” which helps set the desired impression during the baking process.
Expert Tips
- The cookies should bake so the top remains white or almost white while the bottom is a golden brown.
- To test to see if they are done, break a baked one open to make sure there is no doughy center.
- It is important to dry the cookies so the designs will be set when they are baked. In fact, the designs can be seen more clearly even before going into the oven.
- The cookies will rise from the bottom. Mine are never evenly risen.
- These are not a soft cookie. They are firm the first few days and get harder as they are stored. They are perfect with a cup of coffee or tea.
- To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.
- I prefer powdered sugar instead of flour for dusting the molds are sprinkling over the dough before rolling the designs on. It is easier to brush off and even if all of it isn't removed it tastes better than baked flour.
- Freezing the dough after impressing and cutting it makes it easier to keep the shape without stretching it.
- Cake flour is preferred for a cookie that stays a bit softer longer. 2 ¼ cups all-purpose flour can be substituted if need be. The weight remains the same.
More Cookies to Enjoy
If you love this Springerle 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 the comments below. Thank you and I appreciate each of you being here!
Traditional Springerle Cookies
Equipment
- Springerle rolling pin or molds optional
Ingredients
- 2 large eggs
- 1 cup granulated sugar (200 grams)
- ¼ teaspoon ammonium carbonate or baker's ammonia
- 2 teaspoons anise extract
- 2 ½ cups cake flour (315 grams)* see substitution below
- Powdered sugar, as needed
- *2 ¼ cups all-purpose flour can be substituted. The weight remains the same.
Instructions
- Line a baking sheet or two with parchment paper. Set aside
- Fit the mixer with the whisk attchment.
- Add the eggs to the bowl.
- Beat until pale yellow.
- Stir the ammonium carbonate (baker's ammonia) into the anise extract. Mix it into the eggs completely.
- Add the sugar gradually and beat on high for abut 5 to 8 minutes until very thick, light in color.
- Switch to the paddle attachment and incorporate half the flour. Add the remaining flour and mix well. The dough will be somewhat sticky at this point and will not completely come together.
- Remove the dough to a work surface and knead together briefly to make a cohesive rectangle. Wrap it in plastic wrap and refrigerate for an hour or to which will make it easier to roll out.
Using a Springerle Rolling Pin
- Roll between waxed paper into a rectangle about ⅜" thick. If your roll out looks less than a rectangle, see the photos on how to fix it. If the dough is warm at this point, refrigerate or freeze still between waxed paper just to firm up a bit.
- When ready, remove the top piece of waxed paper only and sprinkle lightly with powdered sugar. Place the rolling pin with the dividing line between the cookies on the bottom of the dough. Roll upward applying enough pressure to make sure the carvings are marking the dough. Divide the cookies between the lines on the dough using a fluted pastry cutter or a knife. As you can see, I preferred the knife as I thought the cutter dragged the dough and didn't make a good cut. Freeze to firm up.
- For the final step, turn the cookies over and pull back the waxed paper on one strip of cookies. Remove the cookies and break along the cut line to divide them. Place them on the parchment line sheets about 1" apart. Reroll any scraps and make more cookies.
- Let the cookies dry for 48 hours to allow the patterns on the cookies to set before baking.
- Preheat the oven to 325°F. Double Pan and bake for about 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.
Using Springerle Molds
- For the molds, roll the pastry out as above. Cut pieces that will completely cover the mold. Sprinkle the mold with powdered sugar. Press the dough firmly into the mold.
- To insure a good relief on the cookie, turn them mold upside down and press it on the table.
- Turn it upright and very carefully remove the cookie from the mold. Trim the edges and place it on the parchment paper. Dry as above.
- If using the Springerle for ornaments, make a hole in the top of each one. I found the pointed tip of an instant thermometer was perfect for this. Remove any excess dough on the back of the hole.
- Let them dry at room temperature for 48 hours.
- Preheat the oven to 325°F. Double Pan and bake for abut 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.
- To check to see if they are baked through, remove one cookie and break it open to make sure there is no unbaked dough.
- Yield: 24 to 28 cookies with rerolls.
- Store the cookies in an airtight container. These are not a soft cookie. They are firm the first few days and get harder as they are stored. They are perfect with a cup of coffee or tea. To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.
Notes
Nutrition
Holiday Roundup
From outstanding desserts to breads, a soup, snacks, gifts and more, you're sure to find something new to add to your holidays. Because I know your days are as filled as mine with things to do, the majority of these recipes can be made in whole or in part ahead of time.
Want more Ideas for the Holidays? Try these Thanksgiving Recipes!
Viennese Whirl Cookies
These Viennese Whirl Cookies come to you from......England. I was surprised also. It seems they were thought to look like something that came from Vienna. Whatever was thought about them, they are a stunningly delicious, melt in your mouth cookie with only four ingredients for the basic cookie.
While the traditional English version is filled with buttercream and raspberry jam, I've upped the ante with a Strawberry Chocolate filling that will wow you!
This entire cookie is so easy to make, you won't want to miss it.
[feast_advanced_jump_to]Why This Recipe is for You
- Soooo easy to make.
- 4 ingredients for the cookie that are most likely in your pantry.
- The Viennese Whirls are good by themselves and extraordinary when sandwiched - your choice.
- The Strawberry buttercream is great to fill a cake or top cupcakes and it actually tastes like strawberries unlike those made with jam.
- These last a while if kept in an airtight tin.
- They can be frozen for longer storage.
Importance of Double Panning
Double panning refers to placing one pan on top of another to slow down the bottom of cookies or baked goods becoming overly browned before the rest of the item is baked through. It is especially important when using brown sugar, molasses, honey, corn syrup, light or dark, chocolate and a lot of butter .
See the photos below to see the differences. For more information on double panning, please see my post.
Variations
- A lemon version can be made by adding the zest of a large lemon plus ¾ teaspoon citric acid (optional) to the butter and sugar when creaming. The citric acid can be found online. It adds a tartness to the cookies to emulate the taste of whole lemons.
- And the zest of a small orange for an orange version.
- For a citric version, add a teaspoon of lemon zest, orange zest and lime zest for an unusual flavor.
- There's a killer mincemeat filling that makes a delicious filling
Be sure to see the recipe card below for the exact ingredients & instructions.
Recipe Ingredients
Viennese Whirl Cookies
FRONT ROW: Unsalted butter, vanilla
BACK ROW: Cake flour, powdered sugar
Filling Ingredients
FRONT ROW: Almond extract, milk, powdered sugar
MIDDLE ROW: Red food coloring, unsalted butter
BACK ROW: Freeze dried strawberries, chocolate, heavy cream
Freeze Dried Strawberries can be found in stores or online. Trader Joe's has them as well as other freeze-dried fruit at the best prices I have found.
I don't prefer chocolate chips. My chocolate of choice is Callebaut #811 Semisweet Callets. They look like chocolate chips but are pure chocolate that can be used where any good chocolate is needed.
Heavy Cream is higher in fat content than those marked whipping cream. It is great to use wherever a recipes specifies.
Step by Step Instructions
Draw a template on parchment paper using a 1 ¾" round cookie cutter or whatevet size you want, spaced about 1" apart. Place a second piece of paper on top. Fit a piping bag with a 38" open star tip.
Step 1. Place the butter, powdered sugar and vanilla in the bowl of a mixer. Step 2. Cream together until light. Step 3. Add all of the flour. Step 4. Beat on low until completely combined.
Step 5. If the batter is too stiff to pipe, place only as much as can be piped at once in a microwave safe bowl. Step 6. Microwave 4 or 5 seconds to soften. Repeat, with 3 more seconds if necessary. Do not get it too soft or the cookies won't keep their shape. Step 7. Pipe the cookies into whatever shape you desire. Step 8. Double Pan and bake the cookies. Cool them on the pan.
Step 9. The left cookie was baked on a single pan, the right cookie on a double pan. Step 10. The bottom of the left cookie is noticeably darker than the right cookie which was double panned. Step 11. Heat the cream until it is steamy but not boiling. Step 12. Add the chocolate to the hot cream.
Step 13. Submerge the chocolate under the hot cream. Let it sit for 3 or 4 minutes. Step 14. Whisk gently until completely mixed. Don't be too enthusiastic or air bubbles will be incorporated. Step 15. To quick cool the ganache, spread it on a rimmed baking sheet. Step 16. Cover it with plastic wrap until it is pipable.
Strawberry Buttercream
Please see the how to photos on my Strawberry Buttercream Frosting post.
Assembly
Step 17. Match the individual cookies for size. Turn them upside down. Pipe the strawberry buttercream in one of two ways, either as a ring around the outer edge or fully covering the cookie. Step 18. Fill the open center of the ring with the chocolate ganache. Step 19. Or, pipe the chocolate ganache directly on top of the cookie completely covered with the strawberry buttercream. Step 20. Place the top cookie on the filled cookies.
Recipe FAQS
The powdered sugar. Cookies made with powdered sugar have this quality whereas cookies made with granulated sugar are more firm.
Microwave only the amount that will be piped at once for 3 to 5 seconds in the microwave. Do not get too soft or they won't hold their shape.
All chocolate, mincemeat is a great filling, just process it to smooth it out, any jam you wish, any flavor of buttercream you wish.
Expert Tips
- Use a small open star B tip about ⅜" for the best look when piping the strawberry buttercream or the chocolate ganache.
- For a list of piping tips see my post on Lange de Chat.
- If the pastry is too hard to pipe, microwave only the amount you will use immediately for 3 to 5 seconds to soften it. Repeat if necessary but be careful not to get it too soft or the cookie will not hold its shape.
- The butter for these cookies should be softer than usual to aid with the piping.
- Be sure to double pan to prevent the over browning of the bottoms and to make sure the tops are evenly browned.
- Pair the cookies for size prior to filling for the best looking cookies.
If you love these Viennese Whirl Cookies 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!
Viennese Whirl Cookies
Ingredients
Viennese Whirl Cookies
- 1 cup unsalted butter, softened* (225 grams)
- ½ cup powdered sugar (65 grams)
- 2 teaspoons vanilla
- 1 ¾ cup cake flour (225 grams)
Strawberry Filling
- 1 cup freeze-dried strawberries (34 grams)
- ⅞ cup powdered sugar (100 grams)
- ¼ cup unsalted butter (58 grams)
- ¼ teaspoon almond extract
- 1 or 2 tablespoons milk
- Red food coloring, optional
Chocolate Ganache
- ¾ cup heavy cream
- 170 grams semisweet chocolate (not chocolate chips)
Instructions
Cookies
- *The butter should be very soft. Softer and usual.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Cream the butter and powdered sugar until light and creamy. if using citrus zest, add it with the butter and sugar.
- Add the vanilla or alternate flavoring.
- Add all of the flour, beating on low to combine.
Shaping the Cookies
- Draw a template on parchment paper using a 1 ¾" round cookie cutter or any size you wish. Space them about 1" apart. Place a second piece of parchment on top. Fit a piping bag with a ⅜" open star tip. Set aside.
- If the batter is too stiff to pipe, place only as much as you can pipe at once in a microwave safe bowl and microwave for 3 to 5 seconds. If still too stiff, repeat using the least amount of time. Do not get it too soft or it will not hold its shape when baked.
- Pipe the cookies to within about ⅛" of the inside of the circle.
- Remove the template to use on another baking sheet under parchment.
- Freeze the tray of cookies for 5 or 10 minutes until hard. Double pan and bake for about 13 to 15 minutes until a light medium brown. Cool completely.
Chocolate Ganache Filling
- Place the cream in a small saucepan or use the microwave to heat the cream until steaming hot but not boiling.
- Submerge the chocolate under the cream and let it sit for several minutes. Whisk to smooth out. Cool it until it can be piped and hold its shape. To quick cool the ganache, spread it out on a sheet tray. Cover it with film.
Strawberry Buttercream
- Combine all of the ingredients in a mixing bowl. Beat on low to bring together, then raise the mixer to medium to medium high and beat to lighten and increase the volume.
Sandwiching the Cookies
- Pair the cookies for size. Lay them out with the bottoms turned up.
- Pipe the strawberry buttercream either in a circle, leaving the middle exposed or completely cover the cookie.
- Pipe the chocolate ganache in the middle of the circle or on top of the cookie completely covered with buttercream. Place the second cookie on top.
Notes
- A lemon version can be made by adding the zest of a large lemon plus ¾ teaspoon citric acid (optional) to the butter and sugar when creaming. The citric acid can be found online. It adds a tartness to the cookies to emulate the taste of whole lemons.
- And the zest of a small orange for an orange version.
- For a citric version, add a teaspoon of lemon zest, orange zest and lime zest for an unusual flavor.
- There's a killer mincemeat filling that makes a delicious filling.
- Use a small open star B tip about ⅜" for the best look when piping the strawberry buttercream or the chocolate ganache.
- For a list of piping tips see my post on Lange de Chat.
- If the pastry is too hard to pipe, microwave only the amount you will use immediately for 3 to 5 seconds to soften it. Repeat if necessary but be careful not to get it too soft or the cookie will not hold its shape.
- The butter for these cookies should be softer than usual to aid with the piping.
- Be sure to double pan to prevent the over browning of the bottoms and to make sure the tops are evenly browned.
- Pair the cookies for size prior to filling for the best looking cookies.
- Store these in an airtight container for up to 7 days.
- You will have ganache left over. Add a bit of extra cream, warm it and it makes an excellent sauce for desserts or hot fudge ice cream.
- These cookies can be made smaller, just adjust the baking time a bit.
Nutrition
The Breville Bakery Chef Review
Earlier this year, several of my readers asked about the Breville Bakery Chef Mixer. I had been using my Breville model BEM800XL which was the model before this one and loving it. But I have to admit, I was curious and also wanted to answer their questions. So I contacted Breville and asked if they would supply a machine for me to test. And they did. Here is what I found.
As a pastry chef for a top restaurant, the best equipment is important to me. While I use larger equipment at the restaurant, this is the closest thing you can get to what I bake with at work.
One of the most popular posts on this site is the Breville vs. Kitchenaid Mixer review for the former mixer which I loved. And this model has a couple of new items that makes it even more special. And I am here to tell you this one is even better.
[feast_advanced_jump_to]Why You'll Love This Mixer
The first thing you will notice is how beautiful the box is and well packed the mixer is. It was exciting to go down and down into the box and find yet another attachment, cover or bowl (yes it comes with two bowls, more later on that). While the color of the mixer above is Royal Champagne, It comes in a variety of colors which can be seen on their website including:
- Sea Salt.
- Black Truffle.
- Damson Blue.
- Oyster Shell.
- Royal Champagne.
The next thing that will amaze you is the beauty of this tilt head mixer. It just plain looks fantastic sitting on a counter. Breville is known for its sleek, modern designs with all of it's equipment and this mixer is a perfect example. It not only mixes perfectly, it looks gorgeous while doing it.
The Perfect Gift
The Breville Bakery Chef and an autographed copy of my latest book, Craving Cookies is the perfect gift for yourself or for your favorite baker.
You can buy one or buy both. When buying both, they have to be ordered separately and will come to you separately.
(As an affiliate of Breville I make a small commission when the mixer is sold. If you decide to buy the mixer, I would very much appreciate it you bought it from my site.)
Let's Talk Bowls
The Bakery Chef comes with two bowls. A 5-quart glass bowl and a 4-quart stainless steel bowl. One more than other mixers because they know you'll need each one!
5 Quart Borosilicate Glass Bowl
I'll be perfectly frank. I was not a fan of glass bowls for a couple of reasons. They are heavy - even empty - and this one has to be hand washed due to the rubber gasket on the bottom. But it won me over when I could see how the batters or mixtures were coming together and how completely they were or were not mixed. No more wondering if the bottom of the mix was being incorporated. Just take a look! It also has a pouring spout and is marked with cups, milliliters, and fluid ounces.
Borosilicate Glass is extremely durable which is what you want in a mixing bowl. Taken care of, it will last a life time.
Ok, I get it! You really want something lighter that can go in the dishwasher. Well that's covered too. There's a 5 quart stainless steel bowl that can be purchased separately. It's the same size as the glass bowl and is just as efficient.
4 Quart Stainless Steel bowl - Why?
Why would you need a second, smaller bowl? Well, sometimes small amounts of ingredients just don't do as well in larger bowls. Take the 2 egg whites in my recipe for Haselnussmakronen - German Hazelnut Macaroons. The smaller bowl did a much quicker job of whipping the whites than if they were in the larger bowl.
It's also ideal when two mixtures are needed in a recipe such as egg yolks and sugar mixed in one bowl and the egg whites in another. There's no cleaning of a single bowl to continue if that's all you have.
The Attachments
The whisk is used to areate and increase the of volume of buttercreams or increase the volume of egg white – think meringues, angel food cakes, and chiffon cakes as well as anywhere air is the main leavening agent. This Perfectly Easy Angel Food Cake whipped up even higher with this mixer. My only concern with the beater is I think it is a strange design. The previous one whipped egg whites and cream really fast. This one seems to whip the center really well and then it takes a bit for it to pull in the edges. It does a good job, but takes a bit longer.
The dough hook is indispensable for bread baking. It's the mini version of those used in professional bakeries. It incorporates all of the ingredients, cleaning the sides and the bottom of the bowl so well it almost looks clean. It mixes everything including at the very bottom of the bowl which is where so many other mixers fail. There is no floury mix left unincorporated. Consequently, less time is used stopping and scraping the bowl. In the photo below, you can see the sides of the bowl are clean and the rest of the dough is mixed in the bottom of the bowl.
The double sided scraper attachment is my very most favorite attachment. It scrapes the side of the bowl and cuts the mixing time down by 60%. It is best used when ingredients are to be creamed or with light ingredients. Just look at how well it cleans the side of the bowl in the picture. Even better, it picks up everything in the bottom of the bowl and incorporates that also. Having said that, I made peanut butter fudge using the scraper and it worked like a charm.
There is literally no reason to ever scrape the bowl when mixing with this attachment. I don't know about you, but stopping and scraping down was my least favorite thing to do when mixing but really necessary for smooth batters and good results. However, this should not be used with heavy doughs. The next attachment is best for those.
The Paddle Attachment is used for heavier batters, doughs and cookies or when mixing but not necessarily blending everything completely as when making crumbs, crumbles or crisp toppings where you want them to form crumbs.
The mixer also comes with a cover for the mixing bowl that allows you to mix bread and then cover it to rise in the same bowl at room temperature.
Here you can see the yeast dough has risen in the same bowl as it was mixed. Just cover it with plastic wrap and put the black top on. Set aside and let it rise. However, if using the oven as a proofer (see the notes in the ingredient card for (Pumpkin Dinner Rolls Two Ways), I suggest removing the dough to a different container.
Last, but not least is the pouring shield with splash guard. At the restaurant, the pouring shield for my large mixer falls 3 inches away from the bowl so everything is poured on the floor. This all encompassing design won't do that. It prevents larger amounts of cream from splattering out of the bowl before it thickens as well as keeping hazelnuts from flying out of the bowl when skinning them as in Hazelnut Gianduja Cake. Ingredients can be added by pouring them down the extension.
Innovations That I Love
- THE LIGHT - as someone who photographs food, I go for brighter pictures to make sure you can see what is going on. Well, there is a light under the head of the mixer that turns on when you start mixing. I can't tell you how much you'll love this. No more peering into dark bowls to see what's happening. And it is a boon to the photos. This alone is worth the price.
- On the side of the machine there is digital timer that, by default, counts up, but it can be changed to count down and the machine will automatically stop if that is preferred.
- There is a dial on the side of the machine with 11 speeds within 4 groups including folding/kneading, light mixing, cream/beating and aerating/whipping. There is also a pause button, that allows you to interrupt mixing without stopping the timer. If you turn the machine off, the timer will start all over.
- A handle at the front of the machine makes it much easier to lift and move the mixer.
- A thermo-cutoff will automatically stop the machine if it begins to overheat. The only time this happened for me was when making Italian or French Buttercream due to their extended time beating at a higher speed. It was easily managed as the machine restarted within a minute.
What I Tested
Everything! Here are a few of the recipes but there were many more. All of these can be found on my blog.
- Cakes: Angel food cake, Spirited Chocolate Cake, Double Chocolate Mousse Cake, and Strawberry Cake, as well as Coffee Cakes, big cakes, little cakes, butter cakes, sponge cakes, heavy cakes, light cakes.
- Buttercreams: Strawberry buttercream (American), Italian Buttercream, and French Buttercream
- Breads: Large batch of flatbreads (pizza dough), No Knead Bread, Chocolate Cherry Bread and Wine and Cheese Baguettes for just a few.
- Sweet Bread: European Nut Roll, Conchas, Gibassier and Fresh as a Daisy Doughnuts
- Cookies: Levain Style Chocolate Chip Cookies, Spice Bars, Langue de Chat, Baci di Dama, and Mocha Kahlua Brownies,
- Miscellaneous: Hazelnut Meringues with Raspberry Mascarpone Mousse, Individual Wedding Cakes,
What I Found Out
THIS IS THE PERFECT MIXER FOR BAKING AND PASTRY!!
I have seen reference to the head of the machine bobbling and the mixer moving around when mixing. So, let's address these.
I can only remember a few times in all the months I have worked with this machine that there was slight bobbling of the head of the machine. It was insignificant and in no way affected the mixing, end product or the machine itself. This most often occurs with heavy mixtures that are being beaten at too high a speed. All mixers will do this in the same conditions.
It creams butter and sugar better than I’ve ever seen. The double edged scraper attachment creams so thoroughly and quickly producing a lighter, fluffier mixture that enhances any recipe. Using this attachment, I didn’t need to scrape the bowl at any point from the start to the finish of mixing. I just put in the pans and baked it.
About Making Bread
Most breads, especially yeast breads are heavy, sticky doughs by nature.
For most bread recipes, the mixture should clean the sides and bottom of the bowl when mixed unless it is a batter or artisan breads that tend to be very wet. This mixer, even on the low speed as suggested, accomplishes that.
I particularly like the design of the bowl as the dough hook pulls all the flour in, whether from the sides or bottom without having to stop and scrape it down or push the flour into the center. The doughs cleaned the bowl without any help from me. The bread dough from the dough hook photo was removed from the bowl and this is what the bowl looked like. It wasn't cleaned at all.
This Breville incorporates ingredients more thoroughly and completely than any machine I have used. And faster! One of the things I like about using the glass bowl for bread is that it cleans the sides of the bowl with no scraping or help. It just keeps picking up the flour and incorporating it.
I have heard comments about the head of the machine “bobbling”. I have found that, especially with bread, this can occur if the speed is raised too high. It is recommended to keep it on folding/kneading, which is the lowest speed. Truthfully, I thought it was too low, but it isn’t. Even the leading American mixer suggests that speed for bread.
As to the machine moving or bouncing when running, my testing did not find that it happened at any time with any recipe.
Conclusion
This heavy duty mixer will help make you the best baker or pastry chef around. It uses the same planetary mixing action in my professional mixers and has full 360° coverage like the ones I use at work to produce beautiful desserts.
There is free delivery within 5 to 7 days of ordering with a 30 day return. The Warranty includes 1 Year Repair with 5 Year Motor Warranty.
If you are wondering at this point if I am just blinded by my love for the Breville Bakery Chef, here are a few other reviews for your consideration.
The 7 Best Stand Mixers of 2023, Tested and Reviewed by Real Simple
We Tested 21 Stand Mixers — Here Are Our Favorite Models by All Recipes
The Best Stand Mixers of 2023 by USA Today
The Best Stand Mixers for Cookies, Cakes, Bread, and Beyond by Epicurious
The Techy Stuff - Equipment Specs
Attachments: Scraper Beater, standard flat beater, dough hook, whisk, splash guard, pouring shield and bowl cover.
Bowls: 5 quart Borosilicate Glass Bowl, 4 quart stainless steel bowl.
Construction: Die Cast Metal Mixer Body
Wattage: 550 watts
Voltage: 110-120 volts
Warranty: 1 year repair with 5-year motor warranty
Dimensions - (WxDxH)11.4" x 14.8" x 14.3"
Construction Materials - Die Cast Metal Mixer Body
LED Display - Counts up when starting, or use the arrow buttons to set timer to count down.
Load Sensing Technology - Detects when heavy dough and batters are being mixed and automatically adjust the power to maintain the selected speed
Pause Button - Rotate dial to PAUSE to temporarily stop mixing
HASELNUSSMAKRONEN -German Hazelnut Macaroons
Haselnussmakronen! What a mouthful. This German Hazelnut Macaroon is a very simple recipe with a really big reward that you don't want to miss. Six ingredients whipped up in a matter of minutes, baked in practically no time and filled with jam or chocolate will take a cookie tray to new heights.
As an added plus, these cookies are naturally gluten free.
These are such an interesting cookie. They come out of the oven crisp like a meringue but become softer and chewy within a day. Eat one and you'll eat two for sure. They'll sit in a container for a week or more and even more accommodating, they can be frozen and thawed.
[feast_advanced_jump_to]Why You'll Love These Cookies
- First, they are one of the best tasting cookies with the least effort around.
- They can be made completely, frozen and thawed. Cookies don't get more convenient.
- Friends and family probably haven't tasted these.
- They are super, super easy to make.
- These are naturally gluten free.
- Not another butter cookie although I love these too.
Recipe Ingredients
FRONT ROW: Cream of Tarter, seedless red raspberry jam, vanilla
BACK ROW: Baker's sugar, toasted hazelnuts, egg whites
Baker's sugar is ideal here. It is rather expensive in the stores but Three Easy Sugar Fixes shows you how to make it in a flash! Baker's sugar dissolves more easily in the egg whites than does granulated sugar.
It is important to toast the hazelnuts for the maximum amount of flavor. The cookies will not be as amazing without this step. Make sure to cool them completely before processing so they don't turn into hazelnut paste.
If the hazelnuts are not skinned, my post Hazelnut Gianduja Cake shows you a really quick way to skin them without the hassle of boiling with baking soda, or rubbing them (endlessly) between towels.
Filling Variations
- Any kind of jam can be used.
- A chocolate filling can be made - see the recipe card
- Nutella is another option but I haven't tried it so i'm not sure it will set up firmly.
Be sure to see the recipe card below for the exact ingredients & instructions!
Step by Step Instructions
Step 1. A #60 disher/scooper is the perfect size with which to drop the macaroons and the end of the wooden spoon handle is ideal for making holes in the cookies. Step 2. After the hazelnuts have been toasted and cooled, place them in a processor. Step 3. Process the nuts until they are very finely ground. Long pulses, followed by shorter ones are the key to not turning the nuts into a paste. Step 4. Place the egg whites, cream of tarter and vanilla in the bowl of a mixer.
Step 5. Beat the egg white mixture until very foamy and increased in volume. Step 6. Add the sugar gradually, beating after each addition to make sure the sugar is dissolved. Beat to medium stiff peaks. Step 7. Add the toasted, ground hazelnuts. Step 8. Fold them in carefully so the whites aren't deflated.
Step 9. Drop the cookies with a #60 disher/scraper or a tablespoon about 1 ½ inches apart. I accidentally deleted the photo of the dropped cookies. They will look rather small but will spread out. Bake as directed. Step 10. Remove from the oven and let them sit about 2 or 3 minutes and, using a wooden spoon, make and indentation in the center of the cookies. Don't be concerned if the surrounding area cracks a bit. It's fine. Step 11. Heat or microwave the jam until pourable. Carefully, spoon the jam into the indentations. Step12. Let dry on the baking sheet overnight or until the top of the jam is no longer tacky.
Recipe FAQs
Meringues are dried in the oven until they are very crisp and remain so. Macaroons are firm on the outside but soft on the inside.
Macarons are made on a meringue base but not beaten to stiff peaks. When dropped or piped they spread out into smooth rounds. After drying, they are baked and have little feet on the bottom. Macaroons are often, but not always, made on a meringue base also but have coconut, nuts, etc. folded in. When baked, they are initially crisp but soften and become chewy after sitting.
No. One of the most recognizable macaroons is the coconut one. It is held together by condensed milk.
Expert Tips
- Removing the skins from the nuts can be done easily by using my method in Hazelnut Gianduja Cake. Don't be concerned if every speck of skin is not removed.
- Toasting the nuts is the key to the flavor of these cookies. Without it, they will be flat.
- Baker's sugar dissolves faster in the egg whites than regular granulated sugar.
- It is difficult to beat the meringue to stiff peaks because it is a sugar-heavy meringue. You only want medium peaks.
- A disher/scooper will give you much more uniform cookies and is faster to portion out.
- Making the indentations in the cookies is easily done with the end of a wooden spoon. The surrounding area may crack somewhat but that is fine. The cookies have a cracked look anyway.
If you love Haselnussmakronen 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!
HASELNUSSMAKRONEN -German Hazelnut Macaroons
Ingredients
- 1 ½ cups hazelnuts (170 grams)
- 2 large egg whites (64 grams)
- 1 teaspoon vanilla
- ⅛ teaspoon cream of tarter
- ¾ cup baker's or granulated sugar (150 grams)
- ½ cup seedless red raspberry jam
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- If the hazelnuts need to be skinned, there is an easy way to do it in my post Hazelnut Gianduja Cake. If a bit of the skins refuse to budge, it's fine. Cool completely before proceeding.
- Place the nuts in the bowl of a processor and use long pulses in the beginning, then quicker ones to chop the nuts finely. Do not process past this point or they can turn into hazelnut paste.
- Beat the egg whites, cream of tarter and vanilla on medium speed until very foamy and increased in volume. Slowly, add the sugar and beating to medium peaks.
- Fold in the hazelnuts.
- With a #60 disher/scooper or a tablespoon, drop rounds about 1 ½" apart on the prepare sheets. 4 across and 5 down on a half sheet pan works well.
- Bake for 13 to 15 minutes until they feel crisp. The cookies are done when they can be lifted off the paper easily and cleanly.
- Cool for a few minutes and make an indentation in the middle of each cookie with the end of a wooden spoon.
- Microwave or heat the jam until it is liquid. Carefully spoon the jam into the indentations. Let the jam dry overnight or until no longer tacky.
- Store in an airtight container for a week or more. These also freeze well. Thaw at room temperature.
Alternative Fillings
- Any jam can be used as long as it is smooth and without pieces of fruit in it.Chocolate Filling: Use 8 ounces of semisweet chocolate and 2 tablespoons shortening or coconut oil. Microwave at half power or heat over simmering water just to melt the chocolate and shortening. Stir together and fill the indentations. Refrigerate briefly to set up. They can then be stored at room temperature. Nutella is another option. Hazelnut on hazelnut - can't get much better!
Notes
Nutrition
Cuccidati - Italy's Finest Cookie
A favorite Italian Christmas cookie, Cuccidati (coo-cha-dah-tee) is actually easy to make and can be done over a number of days. The pasta frolla, an Italian pastry, encloses a filling of black mission figs, dates and raisins highlighted with orange and lemon zest finished with rum. The cookies are glazed and sprinkled with colored nonpareils.
I'm convinced this is the inspiration for our Fig Newtons. But the Cuccidati filling has so much depth to it.
Check out the other Italian cookies on my blog : Chocolate Spiced Olive OIl Biscotti, Baci di Dama, and Amaretti Cookies. A couple of others using a glaze include: Painted Cookies and Easy Decorated Shortbread Cookies. The Fig Stuffed Anise Sweet Bread is another recipe featuring figs.
[feast_advanced_jump_to]Why This Recipe Works
- Both the dough and the filling can be made ahead. The dough can be made several days ahead and refrigerated or frozen for a couple of months. The filling can be made 10 days ahead and refrigerated.
- The ratio of filling to dough is balanced for its incredible taste.
- Two steps in the processor and the filling is done. No cooking or intricate prep. Soak the raisins and trim the stems from the figs - that's it.
- The Cuccidati themselves last at least 10 days in an airtight container.
Recipe Ingredients
Pasta Frolla Dough
Ingredients read left to right.
FRONT ROW: Salt, vanilla, baking powder
MIDDLE ROW: Unsalted butter
BACK ROW: Flour, eggs, granulated sugar
Filling Ingredients
Ingredients read left to right.
FRONT ROW: Cinnamon, rum, lemon and orange zest
MIDDLE ROW: Walnuts, honey, almonds
BACK ROW: Dried Mission figs, dates and raisins
FRONT ROW: Nonpareils, water
BACK ROW: Powdered Sugar
I use Korintje Cinnamon but other cinnamons can be substituted.
Dark rum, such as Meyer's Dark Rum imparts the most taste.
Both the walnuts and almonds are toasted to bring out the most flavor.
There are varying degrees of drying when it comes to the Mission Figs. Mission figs are generally smaller and a dark purple, almost black when fresh. The ones I use are moist. They will yield in the bag when squeezed. I have seen some that are really dry. Those should be reconstituted in boiling water for several minutes until they are plumped up.
The raisins should be soaked in the hottest tap water while the rest of the ingredients are gathered. Alternatively, they can be added to the water for 5 to 8 minutes with the figs if they are being reconstituted. When they are ready to use the raisins, squeeze all of the water from them.
While I like Medjool Dates, others can be substituted if these can't be found.
The nonpareils can be found in most grocery stores.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Cut the butter into small pieces. The easiest way is to cut a stick vertically, then horizontally 8 down. Keep the dough refrigerated while prepping the rest of the recipe. Step 2. Place the dry ingredients into the processor bowl. Pulse several times to mix. Step 3. Place the butter over the dry ingredients and process to cut in until the butter is indistinguishable. Step 4. Add the eggs and vanilla.
Step 5. Process the ingredients until the mostly form a ball. Remove to a work area and knead a few times to bring together. Step 6. Divide into four pieces and shape into rectangles. Wrap in plastic wrap and refrigerate for several hours or overnight. Step 7. Soak the raisins in really hot water. Step 8. Squeeze the water from them when ready to use.
Step 9. Figs come with the stems on generally. Step 10. Cut them off before proceeding. Step 11. Place the toasted almonds and walnuts in the processor bowl. There is no need to clean it from the dough made. Just wipe it out. Step 12. Process them until they are very finely cut. However, don't make a paste of them.
Step 13. Place all of the ingredients (with the squeezed out raisins) in the bowl of the processor with the nuts. Step 14. Process the ingredients until them a paste. Add water, starting with a tablespoon, to the mixture to obtain a spreadable consistency. Continue adding water as necessary. Step 15. It is difficult to remove all of the contents of the processor since it is on and under the blade. Step 16. For a really easy way to do this, put the top back on the processor and pulse it or 5 times. The filling will be slung off the blade by centrifugal force to the sides of the bowl. Simply remove the blade and scrape out the remainder. You can find more tips on using the food processor on my post Food Processor Tips When Baking. Divide the filling into fourths. Roll each piece into a 12" rope. See the instructions on the Recipe card for more detail. Freeze for several hours or overnight.
Step 17. Roll the dough out into a 12"x5" rectangle. Step 18. Place a filling rope down the center of the dough. Step 19. Flatten the rope so it is equal on both sides. Step 20. Fold the left side over the filling. It should cover a little over half of the filing.
Step 21. Lightly wet the length of the edge of the dough. Step 22. Fold it over on top of the left side of the dough. Step 23. Seal the edge of the dough by pinching it together and flattening it out. Step 24. Turn the roll over and slice the cookies ¾ to 1" thick.
Recipe FAQs
They are considered a Christmas cookie and as such eaten during the holidays.
Figs, dates and raisins along with almonds, walnuts and citrus zest are wrapped in a pastry dough. After baking, the tops of the cookies are dipped in a powdered sugar icing which are sprinkled with nonpariels.
Cuccidati, which means "little bracelet" comes from Sicily
Expert Tips
- While the filling should be moist, it should not be loose or too wet.
- Toasting nuts brings out the most flavor and enhances any dish to which they are added.
- Don't skip the icing and nonpareils - they are traditional and add a lot to the cookie as these are not very sweet on their own.
- Both the dough and the filling can be made ahead.
- When finishing the cookies, place them on rimmed baking sheets after dipping in icing and sprinkling with nonpareils. This will keep them from rolling all over the kitchen.
If you love the Cuccidati 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!
Cuccidati - Italy's Finest Cookie
Ingredients
Pasta Frolla Dough
- 1 cup unsalted butter (225 grams)
- 4 cups all-purpose flour (560 grams)
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
Filling
- ½ cup slivered almonds (60 grams)
- ½ cup walnuts (60 grams)
- ½ cup raisins (75 grams)
- 12 ounces Mission black figs (340 grams)
- ½ cup dates (100 grams)
- 3 tablespoons honey
- 2 tablespoons dark rum
- 1 teaspoon cinnamon
- 1 orange zest
- 1 lemon zest
Finishing and Decorating
- 3 cups powdered sugar (390 grams)
- 5 tablespoons water
- Multicolored Nonpariels as needed
Instructions
Pasta Frolla Dough
- Cut the cold butter in small pieces as shown in the step-by-step photos. Keep it refrigerated as you prep the rest of the ingredients. It is important that it be kept refrigerated until needed.
- Place the flour, sugar, baking powder and salt in the bowl of a processor. Pulse several times to mix.
- Place the butter over the dry ingredients and process until the butter is indistinguishable.
- Add the eggs and vanilla and process until the dough forms a ball.
- Remove from the processor. Divide it into 4 pieces about 285 grams each. Shape each piece into a rectangle about 3 ½ x 4 ½ inches. Wrap each piece in plastic wrap and refrigerate several hours or, preferably overnight. The dough can be held in the refrigerator for several days or frozen, well wrapped for a couple of months. Thaw in the refrigerator overnight to use.
Filling
- I used moist figs and raisins but if yours are really dry, place the figs in a small pan. Cover with hot water. Simmer for 5 to 10 minutes until plumped.
- Toast the almonds and walnuts at 350°F for about 7 minutes until lightly browned and fragrant. Cool completely before using.
- Cover the raisins with really hot tap water and let them plump while gathering the rest of the ingredients.
- Without cleaning the processor bowl (just wipe it out with a paper towel) add the nuts. Process them until very fine but do not turn the into a paste.
- Squeeze the water from the raisins and figs if they were plumped. Add the remaining ingredients and process until a spreadable paste forms. If it is too thick to spread, add about a tablespoon of water at a time until it is spreadable. It will be sticky.
- Divide the filling into fourths (about 190 grams each). This measurement may vary depending up if and how much water was added.
- Roll each piece into a 12" log. This is sticky business but here are a few tips to make it easier. Keep your hands slightly wet. Re-wet them as necessary. Form the piece into a sausage shape and then, pinching and pulling to 12 inches. Roll it onto a piece of plastic wrap and roll up. While in the wrap, roll it several times to smooth it out. Freeze for several hours or overnight. They will never get rock hard but they will be easier to manage. They can be kept in the freezer, wrapped in for for several months. Use from the freezer.
Assembly - See the how to photos
- Preheat the oven to 400°F. Line several baking sheets with parchment paper. Set aside.
- Remove one piece of dough at a time from the refrigerator and roll between wax paper into a 12" x 5" wide rectangle. Square the sides, top and bottom. An easy way is to use a ruler and lightly tap the dough on each side to square it. Refrigerate it, keeping it on the wax paper while you roll out the other 3 pieces.
- Place one piece of dough on the work area. Remove the top piece of paper, but keep it on the bottom one. Mark the dough 1 ½" from each side, leaving 2" in the middle.
- Place one rope of filling in the center. Flatten and spread the rope to about 2" using yur fingers or a moist offset spatula.
- Fold the left side of the dough over the filling using the paper as an assist. Pull it tightly against the dough.
- Wet the edge of the right side of the dough slightly and, again using the paper, fold it over the edge of the left side.
- Pinch the seam to seal. Flatten the seam. Turn it over. Refrigerate while assembling the remaining dough and filling. If the last roll is soft after assembly refrigerate. The rolls can also be assembled and frozen, well wrapped for several months. Thaw in the refrigerator overnight before cutting and baking.
- Cut the cookies ¾" to 1" thick. place them on the prepared sheets 5 across and 4 down. Bake for 13 to 15 minutes until lightly browned. Cool on the paper.
Finishing and Decorating
- Combine the powdered sugar and water. Stir to combine. If it is too thick, add water by droplets. If too thin, add powdered sugar a bit at a time. Theicing should be very thick and stick to th e top of the cookie without running down the sides too much.
- Dip the top of the cookies into the icing and place it on parchment lined rimmed baking sheets. After dipping 5 ord 6 cookies, immediately sprinkle with the nonpareils. If you wait too long, the icing starts to dry and the nonpareils won't stick. The rimmed baking sheets keep the nonpareils from rolling all over the kitchen.
- Allow to dry completely before storing in an airtight container with paper between the layers. These will keep well for at least 10 days and ship well.
Notes
- Both the dough and the filling can be made ahead. The dough can be made several days ahead and refrigerated or frozen for a couple of months. The filling can be made 10 days ahead and refrigerated.
- The ratio of filling to dough is balanced for its incredible taste.
- Two steps in the processor and the filling is done. No cooking or intricate prep. Soak the raisins and trim the stems from the figs - that's it.
- The Cuccidati themselves last at least 10 days in an airtight container.
- While the filling should be moist, it should not be loose or too wet.
- Toasting nuts brings out the most flavor and enhances any dish to which they are added.
- Don't skip the icing and nonpareils - they are traditional and add a lot to the cookie as these are not very sweet on their own.
- Both the dough and the filling can be made ahead.
- When finishing the cookies, place them on rimmed baking sheets after dipping in icing and sprinkling with nonpareils. This will keep them from rolling all over the kitchen.
Nutrition
Sablé Breton
Sablé Breton, (sob-lee breh-tone) is a classic, very buttery cookie coming from the Bretagne region (Britanny) in the North-West of France. The region is famous for its indulgent use of butter, in particular salted butter.
The word Sablé is French for sand and refers to the butter being incorporated into the flour. It actually feels sandy after mixing. The cross hatch design on top is the traditional finish.
Don't mistake the simplicity of this cookie as just another butter cookie. The French make the best butter cookies, including Petit Beurre. Sablé Breton are another of their superb cookies that are in a class by themselves. There is another famous French dessert, Gateau Breton which uses a variation of this pastry.
Four ingredients make up the cookie with salted butter being the most important one and Brittany has the best sea salt as well as butter. "The history of salt works on the peninsula stretches back 2,700 years; Brittany’s “white gold” was a sought-after luxury product as early as Roman times" according to the Taste of France magazine.
These make a perfect holiday gift, especially since they can be made ahead and baked when needed.
[feast_advanced_jump_to]Why you want to make this cookie
- They are really easy to make with just 4 ingredients. How can you go wrong?
- These cookies can be made well in advance. Simply cut out the cookies, freeze, wrap and store in the freezer for up to 3 months.
- Sablé Breton are like no other butter cookie you'll ever eat. They are absolutely addictive. I can say that from personal experience.
- They're perfect with coffee or tea, as a snack or just because they are so good.
- They make an exquisite gift for someone special.
Variations
- Add a lemon or orange rind to the dough.
- A chocolate version can be made by removing ¼ cup of flour and substituting ¼ cup Dutch cocoa.
- Add ½ cup of any nut and process it along with the flour. Increase the egg yolks to 3.
- While these are usually served as single cookies, they can be sandwiched with jam, nutella, or buttercream.
- Any size cutter can be used.
Recipe Ingredients
Sablé Breton Dough
FRONT ROW: European Salted Butter, egg yolks
BACK ROW: All-purpose flour, granulated sugar
Egg Wash
Egg Yolk, Milk
The butter I used is Kerrygold Salted Butter. It is a European butter that has a higher fat content (82%) which gives a richer taste and color to the cookie. However, it softens faster when rolling out but a quick trip to the refrigerator or freezer firms it up.
Granulated sugar is used for the sandy texture that is indicative of this cookie. I have seen recipes with powdered sugar but that defeats the sandiness of the cookies.
The egg yolks enrich the cookie and add color. They are essential to the texture.
The egg yolk and milk glaze adds shine and a pleasant glow to the cookie as well as being traditional.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Kerrygold is just one of many European butters either imported or made in America. The bold package holds salted butter while the silver package is for unsalted.Step 2. Cut the butter into small pieces. The easiest way is to cut is legthnwise and crosswise into about 8 cuts. The butter has to be very cold before continuing. Step 3. Add the dry ingredients to the processor and place the cold butter over them. Step 4. Process until the butter is indistinguishable.
Step 5. Add the sugar to the processor. Step 6. Process to incorporate. Step 7. Add the egg yolks. Step 8. Process until the dough comes together. It does not have to form a ball. Pour the dough onto your work surface.
Step 9. Gather the dough together and form into a flat round. Step 10. Divide the dough in half to make it easier to roll out. Step 11. If the dough is really soft, chill until firmed up somewhat. Do not let it get hard. Roll one piece between wax paper. There is a great tutorial regarding rolling dough between wax paper and why I prefer this medium over others. You will find it in my post Cut Out Cookies Using the Wax PaperTechnique. Step 12. After chilling or freezing, cut the cookie out in the desired size. Leave them on the bottom sheet of wax paper and freeze them.
Step 13. Make vertical lines from the top to bottom of the cookie with the tines of a fork. Step 14. Draw diagonal lines across the vertical ones. Step 15. After the first set of lines is drawn, line the fork up leaving the appropriate amount of space and continue across the cookie. Step 16. The cookie should be chilled at this point. When ready to bake, combine the egg yolk and milk and brush each cookie.
Alternative Directions with a Mixer
The dough may be made in a mixer with a few changes. All the ingredients remain the same. However, the butter should be softened instead of refrigerated. Beat the sugar and butter until combined. Add the egg yolks, mixing in well. Add the flour, mixing on low. Shape into a flat round and chill if too soft to roll out. Continue as above, rolling between wax paper.
Recipe FAQ's
The word sablé means sandy in French. The word breton refers to Brittany, France's northwesternmost region. Breton shortbread literally means Sandy Cookies from Brittany.
The butter used is salted unlike most butter cookies that call for unsalted butter. The salt is an important ingredient as well as the butter. For authenticity the butter should be of the European type which has an 82% butterfat content vs. American type butters which are mandated to be at least 80% butterfat. The higher butterfat content makes the cookies even more buttery.
The cookies have a crisp and crumbly texture with an over the top buttery taste and a melt in your mouth quality that will have you reaching for more than one.
Expert Tips
- The butter should be refrigerator cold when adding it to the dry ingredients.
- To cut out the cookies, chill the dough until firm. Do not freeze. Roll between wax paper. Cut the cookies into the desired size.
- Without removing the cookies from the surrounding dough, freeze the whole thing keeping it on the bottom paper.
- Simply pop the cookies out. Bring the scraps together when thawed, re-roll and continue to make more cookies.
- The cross hatch design and brushing the cookies with the egg wash gives them the traditional Sablé Breton finish.
If you love these Sablé Breton 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, I appreciate you being here.
Sablé Breton
Ingredients
Sablé Breton
- ¾ cup European style salted butter, cold (170 grams)
- 2 cups all-purpose flour (280 grams)
- ⅔ cup granulated sugar (130 grams)
- 2 egg yolks
Egg Glaze
- 1 egg yolk
- 1 teaspoon milk
Instructions
- If for any reason you cannot find or use European style butter, add ⅓ teaspoon salt to the flour and continue.
- Preheat the oven to 350°F. Line several baking sheets with parchment paper. Set aside.
- Cut the butter into small pieces as shown in the pictures above. Put it back in the refrigerator while prepping the remaining ingredients. It is important for it to be cold.
- Place the flour in a food processor. Pulse several times.
- Add the cold butter pieces and process until the butter is indistingushable.
- Add the sugar and process briefly to mix.
- Add the 2 egg yolks and process until the dough comes together. It may not form a ball and that's fine. Pour out onto a work surface and push it together. Form it into a flat round. The dough should be fine to continue but if it is too soft, refrigerate briefly to firm up. Do not let it get too hard or it will be difficut to roll.
- Divide the dough in half (about 300 grams each piece). Place one piece between two pieces of wax paper and roll to about ¼". For the cleanest edges, refrigerate or freeze briefly. Cut out rounds of the desired size. The cookies shown are 2 ½ inches. Do not remove the dough around the cookies.
- Place the cookies, still between the paper on a baking sheet and refrigerate or freeze until hard.
- Remove the top piece of paper and pop the cookies out. Place on the prepared baking sheets. With the back tines of a fork, mark the cookies vertically. Placing the fork on a diagonal, mark the cookies again, making small diamonds. (See photos).
- Combine the 1 egg yolk and milk. Brush the cookies. Bake for about 15 minutes until golden brown and set. Cool.
- The cookies can be stored in an airtight container for a week or 10 days.
- Alternatively, prepare the cookies, through marking them and freeze them unbaked. To bake, glaze them with the egg glaze and bake, allowing a few additional minutes in the oven.
To Make in a Mixer
- Soften the butter and place in the mixing bowl with the sugar. Beat until combined.
- Mix in the eggs.
- Add the flour and beat on low to bring everything together.
- Proceed as above, chilling the dough slightly if it is too soft to roll.
Notes
Nutrition
Pryaniki - Russian Honey Spice Cookies
Pryaniki (pre-ah-nee-kee) are honey and spice Russian cookies traditionally served at teas and holidays. These cookies are more cake-like than their German cousins, Pfeffernusse and are finished with a white or chocolate glaze.
To make your life easier, these cookies can be made, shaped and frozen for up to a month or so before baking and glazing.
Redolent of honey and spices, these are an easily made cookie that only gets better with age. While the traditional finish is a white glaze, chocolate and spices have an affinity for each other that can't be beat. My Chocolate Spice Olive Oil Biscotti and Honey Diamonds are perfect examples of this.
Russian Spice cookies, also called honey bread, have been made since the 9th century. When trade began with the Middle East and India in the 12th and 13th centuries spices, many spices were added. As time went on, it seems every family had their special recipe, some highly secreted.
Typically, the cookies were graced with cloves, ginger, citrus fruits, pepper, nutmeg, mint, anise, ginger, and many other flavorings, giving them the name pryanosti or well-spiced. Many of those, along with the Russians love for honey, make up this cookie.
[feast_advanced_jump_to]Why You'll Want to Make Pryaniki
- Although this doesn't have just 5 ingredients, it is so simple to make. Basically it only requires, melting a few ingredients, adding all the ingredients to the mixing bowl, mixing and chilling. Which makes this ideal for a make ahead cookie.
- But there is more as the saying goes. These cookies need to be aged before finishing. So they can be made, stored and a week later glazed, after which they can be stored for weeks in an airtight container.
- The texture of the cookies makes them easier to eat than say Pfeffernusse or Springerle.
- These are so packed with flavor they taste incredible. Anyone who enjoys a spice cookie is going to ask for the recipe.
Recipe Ingredients
For the Cookies
Ingredients read left to right.
FIRST ROW: Ginger, cloves, cardamom, nutmeg, black pepper
SECOND ROW: Cinnamon, baking soda, coffee, baking powder, anise extract
THIRD ROW: Water, white vinegar, butter, egg
FOURTH ROW: All-purpose flour, sugar, honey
Glaze
Left to Right:
FRONT ROW: Water, corn syrup
BACK ROW: Powdered sugar, cocoa
Cardamom is an expensive ingredient. Penzy's has it in tiny amounts. Keep it in the freezer when not using. I keep all of my seeds and expensive spices in the freezer where they will last forever.
Anise extract is a popular European flavoring. It is easily found in the spice department of most grocery stores.
The baking soda dissolved in vinegar is key to this cookie so don't skip it. There will be no taste of it in the cookies. By dissolving the baking soda in the vinegar, it produces carbon dioxide gas (C02), which is evident because of the formation of bubbles in the foaming mixture.
These allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten. This creates less chewy and more tender baked goods.
Corn syrup is used in the glaze to add sheen and help prevent cracking of the glaze. Corn syrup sold to consumers is not the high glucose variety used in commercial products.
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Step 1. Dissolve the coffee in the water in a small saucepan. Step 2. Add the butter, honey and sugar. Step 3. Heat to melt the butter and dissolve the sugar. Step 4. Whisk in the anise extract and all of the spices. Cool slightly. Place in the bowl of a mixer.
Step 6. Add the baking soda to the vinegar, mixing completely. It will bubble up. Step 6. Add the egg, the baking soda mixture and baking powder. Step 7. Pour all of the flour on top of the liquid. Step 8. Mix on low to medium low, scraping as necessary. The mixture will be a batter more than a dough. Refrigerate the batter overnight.
Step 9. The batter must be cold to scoop. Using a #70 disher/scooper or a tablespoon measure, scoop the cookies and line them up 4 across and 6 down on a parchment lined sheet pan. Roll them into smooth balls. Step 10. Double pan the Pryaniki before going into the oven. One pan is simply put on top of another pan. Step 11. Bake the cookies as called for. Step 12. Sift the powdered sugar for the glaze.
Step 13. Place all of the glaze ingredients in a bowl and stir until completely smooth. Do not use a whisk as it can make a lot of air bubbles that will show on the cookies. Step 14. Dip a cookie, top down, into the glaze. Dip up to the very edge. Place on a parchment lined tray to dry. Step 15. A tray of cookies with the glaze puddled. Step 16. A tray of chocolate glazed cookie. Let the glaze dry completely. This may take up to 48 hours. When completely dry, simply break off the puddled glaze.
Recipe FAQs
Pryaniki is the name of the Russian gingerbread and derives from the word 'pryany' which means 'spicy'. The first pryanik (singular cookie) appeared in Russia around the IX century and was called "honey bread". It was based on rye flour mixed with honey and berry juice.
They used to be served mostly at holidays such as Christmas and Easter, Weddings and Baptisms. Now they are commercially made and can be bought anytime.
Not at all. They are basically mixed in two steps and after chilling, shaped into balls and baked. The glazing takes a bit of time but is not at all difficult.
If you enjoy these, try out these Hello Dolly Cookies!
Expert Tips
- Sift the powdered sugar or the powdered sugar and cocoa together. Otherwise tiny bumps may show on the finished glazed cookies.
- Be sure to stir the glaze ingredients together. A whisk can incorporate air which can appear on the finished cookie.
- Plan ahead so you allow enough time to let the glaze dry completely.
- The cookies can be dipped in the glaze or they can be placed on a cooling rack and the glaze poured or spooned over them.
- After the cookies are finished, they can be stored in an airtight container for 7 to 10 days.
- These cookies mail well.
If you love these Pyraniki 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. I appreciate each of you being here!
Pryaniki - Russian Honey Spice Cookies
Ingredients
Cookies
- 2 teaspoons instant coffee
- ¼ cup water
- ½ cup unsalted butter
- ½ cup granulated sugar (100 grams)
- ¾ cup honey
- 2 teaspoons anise extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cardamom
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon cloves
- 1 large egg egg
- ¾ teaspoon baking soda
- ½ teaspoon white or cider vinegar
- ¾ teaspoon baking powder
- 3 cups all-purpose flour
White Glaze - This will coat about half of the cookies
- 1 ¾ cups powdered sugar (245 grams)
- 1 tablespoon light corn syrup
- 2 - 3 tablespoons water
Chocolate Glaze - This will coat about half of the cookies
- 1 ½ cups powdered sugar (200 grams)
- 6 tablespoons cocoa
- 1 tablespoon light corn syrup
- ¼ - ⅓ cup water
Instructions
- In a small saucepan, dissolve the instant coffee in the water. Add the butter, sugar and honey. Heat on medium until the butter is melted.
- Remove from the heat and whisk in the anise and all of the spices. Cool slightly. Place in the bowl of a mixer.
- Add the egg and baking powder.
- Dissolve the baking soda in the vinegar. It will bubble up and fizz. Add it to the ingredients in the mixer.
- Place the flour on top and beat on low to combine the ingredients, then on medium to mix them completely to make a batter.
- Place in a container with a lid and refrigerate at lease 6 hours or overnight. The batter must be completely cold to shape.
- When ready to shape, preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
- With a #70 disher/scooper or a 1 tablespoon measure, scoop the cookies 4 across and 6 down on a half sheet pan. Roll them between our hands into smooth balls. If using another baking pan, be sure to leave at least 3" beween the cookies. They will at least double in size.
- Double Pan. Bake for 14 to 16 minutes. Do not overbake or they will become hard. Cool. At this point they can be glazed or held in an airtight container for a week or so before glazing.
- Another option is to shape the cookies, roll them into balls and freeze them for up to a month before baking and glazing. Thaw them at room temperature and bake as directed.
Glazing the Cookies
- Sift together the powdered sugar and cocoa or just powdered sugar.
- Add the corn syrup and the least amount of water. Stir with a spoon - do not whisk or air bubbles can form which will ruin the looks of the finished cookies.
- Dip the cookies top down into the glaze. Wipe the excess glaze that drips off on the side of the bowl or with your finger. Place, bottom down on parchment paper.
- Alternatively, place the cookies on a rack and spoon the glaze over the cookies to completely enrobe them. Move them with an offset spatula to parchment lined paper. The glaze will puddle around the bottom of the cookies. That is how it should be.
- Let them dry until the puddles are hard. It may take up to 48 hours depending upon the temperature of the room. Remove the excess glaze by simply breaking it off.
Notes
Nutrition
Langue de Chat
For the first cookie in my weekly European cookie post the Langue de Chat is a French cookie that translates to cat's tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients.
While this cookie is made in other countries and known as Kue Lidah Kucing in Indonesia, Lengua de Gato in the Philippines, and Lingue di Gatto in Italy they retain the traditional ingredients and look.
I love them as a simple straightforward cookie, but they are even better by sandwiching with chocolate. Think Milano cookies here...especially if you remember them when they were made with butter instead of oils.
While they are often seen barely browned on the edges, they taste, look and last better when baked to a golden brown. An easily made template keeps these cookies the same size.
[feast_advanced_jump_to]European vs. American Cookies
- Let's face it - all cookies are good but there are definite differences between European and American cookies. One of the major differences between them is European cookies are not as sweet as American Cookies. On the other hand, many American cookies and bars have a lot of add ins that make for a more complex cookie.
- While American cookies can have an ingredient list that is daunting, European cookies generally have fewer ingredients but they are manipulated a hundred different ways. The cookies usually contain butter, flour, egg yolk as opposed to whole eggs and flavoring. Leavening such as baking powder and baking soda are rarely used. If leavening is needed it is often ammonium carbonate or baker's ammonia and is used when crispness is the desired outcome.
- European cookies often feature a lot of ground nuts. Almonds, pistachios, walnuts and hazelnuts are used but peanuts and pecans will be found in American cookies. Almond paste is a popular ingredient and is instantly recognizable.
- Greek, Middle Eastern, Italian, German and Scandanavian cookies often feature honey as a sweetener, in whole or in part and a lot of spices. Think Lebkuchen and Pfeffernusse. Candied citrus peel is also used as well as anise and lemon flavoring.
- Salt, while a staple in American cookies, is not used in most European Cookies.
- Chocolate and peanut butter are huge components in the states but not so much in Europe.
- Americans like their cookies large whereas European cookies are usually small in comparison.
- There is no right or wrong cookie, no satisfactory or unsatisfactory, no better or worse cookie. As with all things human, there are differences, and in the case of cookies, delicious differences.
What makes these cookies so easy
- There are only 5 ingredients and I'm betting you have them in your fridge and pantry.
- If you have left over egg whites this is a quick, delicious way to use them.
- The cookie batter mixes up in a matter of minutes.
- While these do require some piping, I have a whole section dedicated to making this easy for you.
- What else can I say, simple, delicious and easy? So why wouldn't you make them?
Langue de Chat Ingredients
Cookies
FRONT ROW: Vanilla and egg whites
MIDDLE ROW: Unsalted butter
BACK ROW: Powdered sugar and flour
Chocolate Filling
Callebaut #811 semisweet chocolate callets for the filling
Be sure to see the recipe card below for the full ingredients list and instructions.
Step by Step Instructions
Step 1. On a piece of parchment paper the size of your pan, draw lines 3" wide with about ½" between them from the top to the bottom of the paper. Set aside. Step 2. Add the softened butter, powdered sugar and vanilla to the mixing bowl. Cream until light. Step 3. Add one egg white. Step 4. Beat on medium until it is completely incorporated.
Step 5. Add the second egg white. Step 6. Beat on medium to combine. It will probably curdle but that will be fixed in the next step. To learn more about curdled batters see my post How to Avoid Curdled Cake Batter. Step 7. Add all of the flour. Step 8. Beat on low to bring the batter together until smooth. Do not raise the speed as you don't want to incorporate additional air into the batter.
Step 9. Place a second piece of parchment over the template. Fit a piping bag with a ½" plain tip and pipe in a straight line between the 3" lines. It will have a sharp upward tip at the end. Don't be concerned about this. It will come out flat when baked. Step 10. Be sure to leave about 3" between piping the cookies. These will spread a lot in the oven. Step 11. If sandwiching the cookies after baking and cooling, pair the cookies for shape and size. Step 12. Turn a pair of cookies bottom up. Spread a thick layer of melted semi-sweet chocolate on the bottom cookie about ¼" in from the edge. Place the top cookie on and gently press down to bring the chocolate to the edges.
Recipe FAQs
Long duh shot.
By baking them to a golden brown, they will keep in an airtight container for weeks, either plain or sandwiched with chocolate.
Sure. Use another extract such as almond or add lemon or orange zest or a bit of cinnamon can be used.
Piping Tips
- Piping can be scary but it's actually easy when piping these cookies. I do suggest you purchase a ½" piping tip. They are very inexpensive and do a much better job than a plastic bag with the tip cut off. The plastic bags can and do stretch out of shape as you apply pressure when piping.
- The most important thing to remember when piping is to keep an even, steady pressure on the bag, letting up only at the end. Don't worry about the peak at the end, it will melt in the oven and won't show.
- The harder you squeeze the piping bag the more comes out of the tip.
- I'd suggest that you do a trial run on a few cookies to get a feel for how much pressure you need to apply. Scrape up the practice cookies and put them back in the bag.
- When piping, look at where you want to go, not how you're doing along the way. Your hand will follow your eye and you will get straighter lines.
- For these cookies, to keep the lines of batter straight, keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it.
- When you get down to the last row of piping, turn the pan around to make piping the last row easier.
Expert Tips
- Creaming butter and sugar is an important step for these cookies. Using powdered sugar helps blend the two smoothly. If you forget to take the butter out early, there is information in Softened Butter and Better Butter for Baking. I refer to butter as softened rather than room temperature because all rooms aren't the same temperature. Some are too cold, some too hot. The ideal temperature for butter to cream well is 72°F to 75°F where the sugar and butter can best work together.
- Whatever you do, do not use melted butter as it can't incorporate air.
- Using plain chocolate to sandwich cookies instead of ganache keeps the cookies crisp for weeks in an airtight container. The ganache can soften them due to the cream in the chocolate.
- And while I know some people suggest cutting the end off of a plastic bag to pipe these, I encourage you to purchase a half inch pastry tip as the plastic bags often stretch out of shape as they are used. These are one of the easiest cookies you can find to make so don't let the piping deter you.
More Special Cookies for You
If you love this recipe for Langue de Chat 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. I appreciate each of you being here!
Langue de Chat
Equipment
- ½" piping tip
- Piping bag
Ingredients
- ½ cup unsalted butter, softened (114 grams)
- 1 cup powdered sugar (130 grams)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (105 grams)
- 2 large egg whites
- 3 ounces semisweet chocolate (85 grams)
Instructions
- Preheat the oven to 325°F.
- Make a template on a piece of parchment paper that fits your pan,spacing wto lines 3" apart. Continue down the paper, leaving about ½" between the 3" lines. Set aside.
- Combine the butter, powdered sugar, and vanilla in a mixing bowl. Beat until very light in color and texture. Scrape down.
- Add 1 egg white and mix until completely combined.
- Add the second egg white and mix on medium until blended. It will most like curdle but that will be fixed in the next step.
- Add all the flour at once and beat on low until everything is incorporated and the batter is smooth.
- Place a piece of parchment over the template. Place the pastry tip in a pastry bag. Fill with the batter.
- Pipe a few practice cookies between the 3" lines. They can be scooped up and put back in the bag if you're not happy with them. Please see the piping tips above you need help. Keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it. It will make a small point at the bottom, but it will disappear when baked.
- When the last line of cookies needs to be piped, turn the pan around to make it easier to pipe without damaging the cookies above it.
- Remove the template, place it under another piece of parchment and proceed to pipe the remaining cookies.
- Bake for 12 to 14 minutes until golden brown. Cool and store in an airtight container.
- If they are to be sandwiched, match the cookies for size and shape. Melt the chocolate in a microwave at half power or over hot water, just until completely melted. Turn a set of cookies over and put a generous amount of chocolate on the lower cookie about ¼" from the edges. Cover with the top cookie, right side up, and gently press down to distribute the chocolate out to the edges of the cookie. Let them sit at room temperature until set. Store in an airtight container for a week or so.
Notes
-
- See Piping tips above for additional information.
- Piping can be scary but it's actually easy when piping these cookies. I do suggest you purchase a ½" piping tip. They are very inexpensive and do a much better job than a plastic bag with the tip cut off. The plastic bags can and do stretch out of shape as you apply pressure when piping.
-
- The most important thing to remember when piping is to keep an even, steady pressure on the bag, letting up only at the end. Don't worry about the peak at the end, it will melt in the oven and won't show.
-
- The harder you squeeze the piping bag the more comes out of the tip.
-
- I'd suggest that you do a trial run on a few cookies to get a feel for how much pressure you need to apply. Scrape up the practice cookies and put them back in the bag.
-
- When piping look at where you want to go, not how you're doing along the way. Your hand will follow your eye and you will get straighter lines.
-
- For these cookies, to keep the lines of batter straight, keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it.
- To make mini Langues de Chat,make the ones on the template 1 ½ to 2 inches. Use a ¼ inch pastry tip and reduce the baking time.
- Orange Langues de Chat can be made by adding the zest of an orange to the sugar and butter. Sandwich with milk chocolate.
- Lemon Cookies require the zest of 1 large or 2 medium lemons added to the butter and sugar. Sandwich with white chocolate.
Nutrition
Plum Crisp
This easy Plum Crisp recipe uses readily available fresh plums and is ideal for beginners. It’s much like a pie but with with no crust. The crispy topping stays crunchy under sweet-tart softened plums while a heavy dose of vanilla, turns a ho-hum crisp into a delicious dessert.
There are yellow plums, red plums, black plums and green plums. They come in all sizes for all tastes. Mirabelles are considered the sweetest, while Italian prune plums are exactly that – especially sweet when dried into prunes. There are American, Japanese, and European plums. All About Gardening has an interesting article with photos about the variety of plums.
My Best Plum Dumplings uses fresh Italian Blue Plums while the Gateau Breton uses them dried as prunes. Both are worth a look!
I used black plums for this recipe. They aren’t actually black but a deep purple which I suppose looked black to whomever named them. They are of the larger variety and hold their shape well when baked. Santa Rosa's work well also. While plums aren’t peeled, the stones can be a challenge to remove but I’m going to show you an easy way to do that.
[feast_advanced_jump_to]Why You'll Love This Recipe
- Simple and Quick to Make - There is nothing complicated about this recipe. It comes together literally in a matter of minutes and is a great finish for any meal. Just stir the topping together, the fruit together, into the pan it goes and bake. That's it!
- Not too Much Sugar - At the bakery, we reduced the sugar in all of our pies so the flavor the the fruit is forward, not the sugar. I continue to make my fruit desserts this way and think you'll enjoy the enhanced flavor.
- The crisp topping is plentiful and the crunchy texture blends perfectly with the soft fruit underneath.
- A plum sauce is how I like to describe the looser than pie juiciness that bakes up.
- This plum crisp is so delicious on it's own, I don't serve ice cream or anything else with it. Just enjoy the full flavor of the plums and the crisp for an old fashioned dessert that is just as popular today as ever it was.
- The recipe uses Pantry Ingredients that are probably on hand with the exception of the plums.
- This dessert is a great family dessert and especially good after barbecue.
Recipe Ingredients
Crisp Topping
Ingredients read left to right.
BACK ROW: Brown sugar, flour, rolled oats
FRONT ROW: Baking powder, unsalted butter, baking soda
Plum Ingredients
BACK ROW: Plums, granulated sugar
FRONT ROW: Salt, flour, vanilla
Be sure to see the recipe card below for the full ingredients list and instructions.
Variations
- Use half plums and half apricots for a change.
- Substitute all fresh apricots for the plums in equal amounts.
- Make individual crisps in 6 or 8 ounce ramekins. Place them on a tray and bake until the fruit is soft and the crisp is golden.
Step by Step Instructions
Step 1. Cut the plum through its equator and twist in opposite directions to separate them.
Step 2. Using a spoon with a serrated tip makes removing the pit of the plum much easier. Just go around the pit and lift it out.
Step 3. Cut the plums in about ¼" slices. This is easiest done by turning the plum halves over and cutting from the skin side. Place in a large bowl.
Step 4. Mix the dry ingredients together and add to the plums. Stir to coat them evenly. Set aside.
Step 5. Place all of the ingredients for the crisp in a mixing bowl.
Step 6. Mix on low to bring ingredients together, then on medium to form the crumbs. Do not mix past the crumbs or it will become a paste.
Step 7. Pour the prepared plums into the baking dish.
Step 8. Cover the plums evenly with the crisp. Bake as directed.
The good news is they don't. Their skins are thin and they add texture to the baked dish.
Slightly under ripe or just ripe plums are best so they don't become mushy when baked as fully ripened fruit would do.
Late June or early July to September. Asian plums usually ripen earliest in the season, followed by complex cross varieties, and then European plums - some of which will continue ripening into the beginning of fall. The Italian prune plum has a very short season in late August or early September close to the end of the plum season.
More Fruit Desserts
If you love this Plum Crisp 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. I appreciate each of you being here!
Plum Crisp
Ingredients
Plums
- 2 pounds black or santa rosa plums
- ¾ cup granulated sugar (150 grams)
- 3 to 4 tablespoons all-purpose flour (40 grams)
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
Crisp Topping
- ¾ cup oatmeal (75 grams)
- ¾ cup brown sugar (150 grams)
- ¾ cup all-purpose flour (105 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 6 tablespoons unsalted butter, softened (85 grams)
Instructions
Plums
- Preheat the oven to 375°F. Spray a 9x9 in square pan or the equivalent size with a non-stick baking release. Set aside.
- The amount of flour to use depends upon how loose you like the plums. Use more if you like a tighter filling.
- Cut the plums in half along their equator. Twist them in opposite directions to separate. Remove the pit. It is easy to do by going around the pit with a serrated spoon and scooping it out. Prepare all of the plums.
- Turn the plums, skin side up and slice them about ¼ inch thick. Put them in a large bowl. Add the vanilla.
- Combine the dry ingredients and stir the into the plums. Let the sit while you prepare the crisp, stirring once in a while.
Crisp Topping
- Place all of the ingredients in a mixing bowl. Mix on low speed to bring together. Raise the speed to medium to medium high and mix until crumbs form.
Assembly
- Stir the plums well and pour them into the prepared dish. Top with the crisp, spreading it evenly over the plums.
- Place the dish on a parchment line rimmed sheet pan and place in the oven for 35 to 45 minutes until the plums are soft, the crisp is a medium golden brown and the juices are bubbling out.
- Serve warm.
Notes
Nutrition
Dutch Peach Pie
Fresh summer peaches just beg to be made into this amazing looking Dutch Peach Pie, which is one of the most sensational tasting pies around. While this is not a recipe that you'll make in twenty minutes, it's worth every second it takes.
The combination of a flaky crust, ripe peaches lightly sweetened and an easy crumb topping are balanced for the perfect bite every time. It's truly summer in your mouth.
Sometimes less is more and I have taken that approach to the sugar in my pies by reducing the amount to allow the full flavor of the peaches to shine through.
If you're looking to impress or just making a pie for the family, this recipe is sure to please.
For more information about peaches, types, easiest way to peel and pit and how to hold them, see my post All About Peaches - Summers Sweet Spot.
[feast_advanced_jump_to]A Note About Peaches
I like to buy under ripened peaches and allow them to ripen at room temperature in my kitchen. For pies you want them ripe but not overly so. They should definitely smell like peaches but not be too soft as they will exude more juice and can become mushy when baked.
How to Peel Peaches
There are a couple of ways to do this and one is definitely easier than the other. Peeling them with a vegetable peeler is not only more time consuming, it also takes more of the peach with the peel.
Blanching them briefly in boiling water, then running the under cold water to stop the cooking, makes it easy to slip the skins off with no peach coming with it. This only works with ripe peaches. The skin on unripe peaches sticks like glue to the peach so those have to be peeled. But I'm not sure why one would use unripe peaches to start with.
Why This Recipe Works
- The pie crust is easily made in the processor faster and easier. See my American Pie Crust Tutorial for a full reading of the how's and why's.
- The combination of instant tapioca and flour is the ideal combination for thickening most pies. It is the one we used in the majority of our deep dish pies at the bakery. It soft sets the filling while keeping it firm and upright and gives the fruit a bright, jewel like appearance when baked.
- The reduced sugar intensifies the peach flavor by not masking it with sweetness. It really does make a difference.
- A combination of butter is used for flavor and the shortening is used for flakiness in the pie crust.
- The crumb finish is so much easier than making a lattice or enclosing the pie in a top crust.
- The balsamic vinegar gives a boost to the flavor profile of the pie.
Recipe Ingredients
Crumb Topping
BACK ROW: Granulated sugar, flour, brown sugar
MIDDLE ROW: Unsalted butter
BACK ROW: Salt, cinnamon
Pie Crust
BACK ROW: Cake flour, ice water
MIDDLE ROW: Egg, all-purpose flour
FRONT ROW: Butter, shortening, salt, lemon juice
Filling
BACK ROW: Peaches, granulated sugar
FRONT ROW: White Balsamic Vinegar, flour, vanilla extract, minute tapioca
Be sure to see the recipe card below for full ingredients list and instructions.
Step by Step Instructions
Crumb Topping
See my post for the easiest to make Crumb Topping with step by step instructions and photos.
American Pie Crust
Use the ingredients given in the recipe. For step by step pictures and information on this pie crust, see my post on the American Pie Crust Tutorial.
Peach Filling
Step 1. Mix the flour and tapioca in a bowl to combine.
Step 2. Pour it over the peeled and sliced peaches. Let them sit 20 minutes. Do not let them sit longer or the peaches can juice too much.
Step 3. Pour the filling into the pie crust.
Step 4. Cover the peaches evenly with the crumbs.
Step 5. The edges of the pie are covered with foil.
Step 6. The pie is baked until the filling bubbles up through the crumb crust.
Recipe FAQs
It depends upon whether the pie will be frozen. Cornstarch is often used for its shiny clarity and works well but cornstarch breaks down if frozen and thawed. Flour alone will work for freezing but it makes the pie a bit cloudy. For a thickener that will bake up to a jewel-like look, use half flour and half minute tapioca.
If you can get them, Red Haven. They are known as the dessert peach because they have exceptional flavor that takes well to cobblers, pies, jams and anything baked. Unfortunately, they are not often marked in stores as are apples.
One of two things could be the cause. There isn't enough thickening or it wasn't baked long enough for the thickener to activate. That is why with fruit pies, you look for the thickener to bubble up through the crust or crumbs.
Expert Tips
- Make sure everything is very cold or frozen hard as called for when making the pie crust. This will prevent the butter and from shortening being incorporated into the dough.
- The butter and shortening should be visible in the dough. That is what makes a flaky crust. When they melt, steam is produced making layers of dough. Think laminated doughs.
- When rolling out, make sure the dough is cold and lightly flour the work surface. You don't want to incorporate raw flour into the dough at this point.
- Be aware that thickeners require time and temperature to activate. Fruit pies are done when the filling bubbles thickly out of the crust.
- I prefer glass pie plates to metal because I can see if the bottom crust is browned. There is nothing that will ruin a pie like an unbaked crust.
- Pie shells can be made and frozen, well wrapped, for several months. Thaw in the refrigerator to use.
- Covering the edges of a pie that requires long baking prior to putting into the oven is easier and safer than halfway through baking. This is the method we used at the bakery. Tear pieces of foil 3" to 4" inches wide. Cover just the edge and under the lip of the pie plate. About 3 pieces are used for a 9" pie pan. Halfway through baking, use tongs to remove the foil.
More Peach Forward Recipes You'll Love
If you love this Dutch Peach Pie or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!
Dutch Peach Pie
Ingredients
Single Pie Crust
- 1 ¾ cups sifted cake flour (180 grams)
- ⅓ cup sifted all-purpose flour (40 grams)
- ¾ teaspoon salt
- 6 tablespoons butter, cut into pieces and frozen until hard
- 3 tablespoons shortening, like Crisco frozen and cut into pieces
- 2 tablespoons beaten egg
- 1 teaspoon lemon juice
- 5 tablespoons water, chilled and divided
Crumb Topping
- ½ cup unsalted butter, softened (114 grams, or 1 stick)
- ⅓ cup granulated sugar (65 grams)
- ⅓ cup packed dark-brown sugar (65 grams)
- ¼ teaspoon salt
- 1 ½ cups cake flour (190 grams)
Peach Pie Filling
- 3 pounds fresh peaches (1380 grams)
- 1 cup sugar (200 grams)
- 3 tablespoons all-purpose flour (40 grams)
- 3 tablespoons minute tapioca (28 grams)
- 2 tablespoons white Balsamic Vinegar
- 1 teaspoon vanilla or almond extract
Instructions
Single Crust
- I have a post that does a deep dive into the American Pie Crust with the functions of ingredients and step by step pictures.
- Cut the butter into 6 pats and cut those half. Measure the shortening in tablespoons. Freeze both of these hard.
- Place both flours and the salt in the processor bowl. Pulse several times to mix. Place the frozen butter evenly over the flour and pulse until the butter is in large pieces. Add the frozen shortening and to pulse several times.
- Combine the egg, lemon juice, and water. Pour in a circle over the processor contents. Pulse until it forms clumps. Pour out onto a lightly floured work surface. Push the clumps together into a ball. Knead 4 or 5 times for form a dough. Pat into a circle about 1 inch thick. Wrap in film and refrigerate a minimum of 2 hours or overnight.
- On a lightly floured surface, roll out to a circle approximately 13 inches. Place in the pie pan and fit into corners. Cut the overhang an even 1 inch all the way around. Tuck the crust under and flute the edges.
- Chill well. This can be made the day before and refrigerated or frozen. Thaw in the refrigerator if frozen.
Crumb Topping
- Combine the butter and both sugars in a mixer. Cream until very light. Combine the salt and flour; add all at once and beat on medium just until large crumbs form. Scrape down the sides and the bottom for unincorporated flour. Mix briefly.
- Do not over mix or you will end up with a really thick cohesive mixture. Store the crumbs in the refrigerator while you make the filling. This can be made a day ahead if desired. Refrigerate until needed.
Peach Pie Filling
- Preheat the oven to 400°F. Line a half sheet pan with parchment.
- About 20 minutes before filling the pie, combine the sugar, flour, and tapioca.
- Add the balsamic vinegar and extract to the fruit. Pour the dry ingredients over the fruit and mix well.
- Place the pastry shell on the lined sheet pan and pour in the filling. Cover the fruit with the crumbs. Foil the edges of the crust to prevent burning.
- Bake for 45 minutes then remove the foil. This is easiest done with tongs. Continue baking for about 45 minutes more until the crust is browned and the peaches are beginning to bubble around the edges. Lightly tent with top with foil if the crumbs are browning too much.
- Cool the Dutch Peach Pie before serving, although I love it slightly warm. If you make it the day ahead, just microwave the slices briefly.
Notes
- The combination of instant tapioca and flour is the ideal combination for thickening most pies. It is the one we used in the majority of our deep dish pies at the bakery. It soft sets the filling while keeping it firm and upright and gives the fruit a bright, jewel like appearance when baked.
- The reduced sugar intensifies the peach flavor by not masking it with sweetness. It really does make a difference.
- A combination of butter is used for flavor and the shortening is used for flakiness in the pie crust.
- Make sure everything if very cold or frozen hard as called for when making the pie crust. This will prevent the butter and shortening from being incorporated into the dough when processed.
- Pieces of the butter and shortening should be visible in the dough. That is what makes a flaky crust. When they melt, steam is produced making layers of dough. Think laminated doughs.
- When rolling out, make sure the dough is cold and lightly flour the work surface. You don't want to incorporate raw flour into the dough at this point.
- Be aware that thickeners require time and temperature to activate. Fruit pies are done when the filling bubbles out of the crust thickly.
- I prefer standard size glass pie plates to metal because I can see if the bottom crust is browned. There is nothing that will ruin a pie like an unbaked crust.
- Pie shells can be made and frozen, well wrapped, for several months. Thaw in the refrigerator to use.
- Covering the edges of a pie that requires long baking prior to putting into the oven is easier and safer than halfway through baking. This is the method we used at the bakery. Tear pieces of foil 3" to 4" inches wide. Cover just the edge and under the lip of the pie plate. About 3 pieces are used for a 9" pie pan. Halfway through baking, use tongs to remove the foil.
- Storage: The pie can be served warm or at room temperature. It can be held at room temperature. The baked pie can also be frozen, well wrapped for several months. Thaw in the refrigerator overnight. Freshen by placing the pie back in the pie pan if frozen without it. Place it in a 350°F oven. Tent the top with foil and heat for 20 to 25 minutes.
Nutrition
Spritz Bars - Easier than The Cookies
Spritz Bars are a faster way to make Spritz cookies all dressed up with Swedish Pearl Sugar and drizzled in chocolate. With October being cookie month, I wanted to bring you a cookie that’s not in my new book, Craving Cookies.
Because I wanted the Spritz Bars to hold their shape, they require a bit more flour. Other than that, they are the same.
Swedish Pearl Sugar
I love using Swedish Pearl sugar for its pure white pebbles that don’t melt under heat. They add a wonderful crunch to cookies. They can be found online. I use Lars, but there are other brands available. Don’t confuse the Swedish Pearl Sugar with the Belgium Pearl Sugar as those sugar crystals are much larger.
These Spritz Bars will make a great addition to your Christmas Cookies.
Ingredients
BACK ROW: Cake Flour, Swedish pearl sugar
MIDDLE ROW: Egg Yolks, almond extract, granulated sugar
FRONT ROW: European Butter
Recipe Ingredients
1 cup unsalted European butter, softened (225 grams, 8 ounces or 2 sticks)
½ cup granulated sugar (100 grams or 3 ½ ounces)
1 tablespoon almond extract
2 egg yolks
3 cups cake flour (375 grams or 13 ⅛ ounces)
Swedish Pearl sugar (about 225 grams or 8 ounces)
2 to 3 ounces semisweet chocolate (85 grams)
Instructions
Step 1. Preheat the oven to 350°F / 175°C. Line several baking pans with parchment paper and set aside.
Step 2. Place the butter, sugar, and almond extract in a mixing bowl. Cream until combined.
Step 3. Add the egg yolks and beat until light.
Step 4. Add the flour gradually and beat until everything is well blended. The dough will be a bit sticky. That is how it should be.
Step 5. Cut off two pieces of wax paper or foil large enough to overhang the pan by a couple of inches on both sides. Roll the dough between wax paper to 18”x13”. It will be about ⅛” thick. Place it in a half sheet pan.
Alternatively, divide the dough in half and roll each piece into a 9x13” rectangle.
Whichever you decide, cover the dough with the pearl sugar and press in firmly.
Step 6. Cover the dough completely with pearl sugar, pressing it into the dough slightly. Place in the freezer until partially, but not completely frozen. It should be firm.
Step 7. Cut the dough into 2 ½ x 1 ¼ inch rectangles. I used the cookie dough cutter that I talked about in the Oreo Taco post. I love it for it’s ease of cutting identical size bars. Cut lengthwise into 1 ¼” strips. Adjust the size to 2 ½” and cut crosswise. Done!
The bars can also be cut with a ruler and knife. In either case, the dough must be cold and firm.
Step 8. When ready to bake, run a spatula under the cookies to free them from the paper.
Step 9. Most likely, they will come off about 2 to 4 at a time. Break them along the cutting lines and place them 4 wide x 4 down on half sheet pans.
Freeze the Spritz Bars until hard. When ready to bake, run a spatula under the cookies to free them from the paper.Most likely, they will come off about 2 to 4 at a time. Break them along the cutting lines and place them 4 wide x 4 down on half sheet pans.
Bake for 12 to 14 minutes until just browning on the edges. Do not overbake.
Step 10. Cool the baked bars in the pans.
To Finish
Step 1. Melt the semisweet chocolate at half power in the microwave or over simmering water. Drizzle it over the cookies. Allow the chocolate to set up before storing them.
Yield: Approximately 48 Spritz Bars
Storage: Let the chocolate set up completely. Stack with paper between them in a closed tin where they will last for weeks.
Note: These Spritz Bars are actually better if they are stored for a few days in the tin. The size of the bars can be made larger or smaller as you choose. When you break them apart, some of the Swedish Pearl sugar will fall off. Save this as it can be used later.
The bars can also be cross cut again to make square cookies. Adjust the size as desired.
Spritz Bars
Ingredients
- 1 cup unsalted European butter, softened (225 grams, 2 sticks)
- ½ cup granulated sugar (100 gramss)
- 1 tablespoon almond extract
- 2 egg yolks
- 3 cups cake flour (375 grams)
- Swedish Pearl sugar (about 225 grams
- 2 to 3 ounces semisweet chocolate (85 grams)
Instructions
INSTRUCTIONS
- Preheat the oven to 350°F / 175°C. Line several baking pans with parchment paper and set aside.
- Place the butter, sugar, and almond extract in a mixing bowl. Cream until combined.
- Add the egg yolks and beat until light.
- Add the flour gradually and beat until everything is well blended. The dough will be a bit sticky. That is how it should be.
- Cut off two pieces of wax paper or foil large enough to overhang the pan by a couple of inches on both sides. Roll the dough between wax paper to 18”x13”. It will be about ⅛” thick. Place it in a half sheet pan.
- Alternatively, divide the dough in half and roll each piece into a 9x13” rectangle.
- Whichever you decide, cover the dough with the pearl sugar and press in firmly.
- Cover the dough completely with pearl sugar, pressing it into the dough slightly. Place in the freezer until partially, but not completely frozen. It should be firm.
- Cut the dough into 2 ½ x 1 ¼ inch rectangles. I used the cookie dough cutter that I talked about in the Oreo Tacos post. I love it for it’s ease of cutting identical size bars. Cut lengthwise into 1 ¼” strips. Adjust the size to 2 ½” and cut crosswise. Done!
- The bars can also be cut with a ruler and knife. In either case, the dough must be cold and firm.
- When ready to bake, run a spatula under the cookies to free them from the paper.
- Most likely, they will come off about 2 to 4 at a time. Break them along the cutting lines and place them 4 wide x 4 down on half sheet pans.
- Freeze the Spritz Bars until hard. When ready to bake, run a spatula under the cookies to free them from the paper.Most likely, they will come off about 2 to 4 at a time. Break them along the cutting lines and place them 4 wide x 4 down on half sheet pans.
- Bake for 12 to 14 minutes until just browning on the edges. Do not overbake.
TO FINISH
- Melt the semisweet chocolate at half power in the microwave or over simmering water. Drizzle it over the cookies. Allow the chocolate to set up before storing them.
- Yield: Approximately 48 Spritz Bars
Notes
Nutrition
Crumb Topping
There's nothing like a Crumb Topping for muffins, pies, coffee cakes, cakes, bar cookies, and quick breads. And with this recipe there is no more pinching dough together to make crumbs. Just follow the directions for either the processor or mixer version and you will have a pile of crumbs in less than 30 minutes to use as you wish.
Just five ingredients to make the crumbs that can be frozen for future use. This can't be easier for perfect results every time.
If you are wondering what the difference is between crumb topping and streusel, not much is the answer. Both are crumb toppings containing the same ingredients but streusel often has more sugar, cinnamon, nuts and or oats included.
I have used these crumbs on the New York Syle Crumb Cake, Strawberry Muffins, Cuccidati Coffeecake and Crumb Cake Doughnuts as well as other recipes.
[feast_advanced_jump_to]Why You'll Love This Recipe
- The crumbs use 5 ingredients that are probably in your pantry now.
- They can be made in either the mixer or a processor. I think the crumbs are lighter in the processor but either mixing methods works.
- These can be frozen so they are always on hand whenever needed.
- I can't imagine an easier recipe to make.
- The crumbs take 30 minutes or less to make.
Crumb Topping Ingredients
COUNTERCLOCKWISE: Unsalted butter, cake flour, brown sugar, salt, granulated sugar.
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Food Processor Method
Step 1. The cold butter is cut into pieces. Keep the butter cold.
Step 2. Place all of the dry ingredients in the bowl of a food processor.
Step 3. Process the dry ingredients to combine them.
Step 4. Place the butter over the dry ingredients and pulse the processor until the crumbs form. Do not over process or a paste will form.
Step 5. If freezing, place the crumbs on a tray and freeze hard. Place in a freezer bag where they will last several months.
Mixer Method
Step 1. For this version the butter should be softened. Place the butter and both sugars in the mixing bowl.
Step 2. Cream the mixture until light, scraping down as necessary. Do not use the scraper blade for this recipe. Use the normal paddle.
Step 3. The flour and salt are mixed and added to the flour to the mixing bowl. Mix on low to combine, raise to medium to make the crumbs.
Step 4. The crumbs are transferred to a bowl. They may be frozen as above.
Recipe FAQs
It can. However, the crumbs are a bit sturdier and not as soft as with cake flour. If using all-purpose flour, use the same weight. If measuring by volume, remove 2 tablespoons of flour.
Yes but if only granulated sugar is used the crumbs might be a bit bland. In that case, add 2 teaspoons molasses to kick up the flavor. If using only brown sugar, you don't need to do anything.
Yes, it will turn into a paste so watch it and stop when the crumbs form
Expert Tips
- Be sure the butter is the correct temperature for whichever way the crumbs are being made. Softened for the mixer method, cold for the processor.
- If substituting all-purpose flour and measuring by volume instead of weight, remove 2 tablespoons of flour.
- Add ¾ teaspoon cinnamon to dry ingredients if desired.
- I prefer the term softened butter which is about 75°F instead of room temperature. Room temperatures vary wildly - think Alaska and Arizona.
Recipes To Love with Crumb Topping
If you love this Crumb Topping or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!
Crumb Topping
Ingredients
- ½ cup unsalted butter (114 grams or 1 stick)
- ⅓ cup granulated sugar (65 grams)
- ⅓ cup brown sugar (65 grams)
- 1 ½ cups cake flour (190 grams)
- ¾ teaspoon cinnamon, optional
- ¼ teaspoon salt
Instructions
Processor Method
- Cut the cold butter into pieces. Keep cold.
- Place all the dry ingredients in the processor bowl and pulse several times to mix.
- Circle the cold butter over the dry ingredients and pulse the processor until crumbs form. Do not over process or a paste will form
- Use at once, store in the refrigerator for up to a week or freeze for longer storage.
Mixer Method
- The butter should be softened to about 75°F for this method. I don't use the term room temperature because Alaska and Arizona can have wildly different temperatues.
- Place the butter and both sugars in the mixing bowl. Cream until light.
- Combine the flour and salt. Add to the mixer and mix on low to blend, then on medium to form crumbs. Do not over mix or a paste will form.
Notes
- Be sure the butter is the correct temperature for whichever way the crumbs are being made. Softened for the mixer method, cold for the processor.
- If substituting all-purpose flour and measuring by volume instead of weight, remove 2 tablespoons of flour.
- I think the crumbs are lighter in the processor but either mixing methods works.
- This crumb topping can be refrigerated for a week or frozen so they are always on hand whenever needed. To freeze them, spread them out on a tray, freeze and then bag. You can then use what you need and the rest can be kept frozen for several months.
Nutrition
Peach Amaretto Jam
This Peach Amaretto Jam is the perfect recipe if you've never made jam before. I've reduced the sugar to allow the peach flavor to come through and added a bit of amaretto to enhance it. This is a refrigerator or freezer jam that doesn't require canning with the large pot of boiling water and all that comes with it.
This is so versatile you won't want to miss the No Churn Peach Swirl Ice Cream that uses this jam or the Cream Biscuits which the easiest biscuit recipe you can find and it has no butter.
While peeling peaches can be a pain, it doesn't have to be. All About Peaches shows you my favorite, easiest way to quickly get it done. The post also talks about the different types of peaches and explains the difference between Freestone and Clingstone peaches as well.
Although this recipe features a liqueur, the alcohol is totally gone by the time the jam is finished, leaving only the flavor behind.
If you absolutely have to substitute you can use ⅓ cup water and 1 teaspoon almond extract. I have not done it, but it should get you close to the flavor of the amaretto.
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Why You'll Love This Recipe
- First of all Peach Amaretto Jam is really easy to make. You won't spend hours heating up the kitchen to make this jam since there is no canning involved.
- The flavor is astounding. Commercial peach jam doesn't come close to the intense flavor in this jam.
- It's so versatile. From topping toast, a biscuit or scone, it can be used as an ice cream or cake topping.
- There's only 3 ingredients in the recipe.
- Now is the season for peaches and they are at their peak.
Recipe Ingredients
LEFT TO RIGHT: Peaches, amaretto and granulated sugar.
Be sure to see the recipe card below for the full ingredients list & instructions.
Step by Step Instructions
Step 1. Peel and coarsely cut the peaches.
Step 2. Place the cut peaches in the bowl of a processor.
Step 3. Pulse the peaches in the processor until the pieces are little. Do not puree them.
Step 4. Stir all the ingredients together in a heavy dutch oven or pot. Bring to a boil over medium heat, stirring from time to time.
Step 5. Skim off the foam that rises to the top from the boiling peaches so the jam will be clear.
Step 6. Reduce the heat to a low boil and cook the jam until it has thickened.
Step 7. The jam is finished when a small amount is placed on a frozen plate and it stays separated when you draw your finger through it with very little liquid surrounds it.
Step 8. Immediately pour the hot jam into jars and place the lids on. Cool completely at room temperature then store in the refrigerator or freezer.
Recipe FAQs
Contrary to what others might suggest, I say yes they do. See my post on All About Peaches, for the quickest way to do this.
The main difference is that the pieces of fruit are smaller in jam than preserves. You can generally see large pieces of fruit in preserves but not jams.
It should be eaten within 3 to 4 months. It can also be frozen and thawed in the refrigerator for later use.
It sure can if cooked too long. Test it using the cold plate method as it thickens.
After the jam has been bottled and come to room temperature, store it in the refrigerator up to months. It can also be frozen in freezer proof containers for up to a year. Thaw and store in the refrigerator.
Expert Tips
- Peaches do not have a lot of pectin. For gelling purposes they have none. I have not added pectin to this recipe because I want it to be a soft set. Just make sure to use the frozen plate test to determine when it is done.
- Use ripe, but not overly ripe fruit. It will yield the best taste and texture.
- To skim the foam from the top of the preserves while cooking, use a slotted spoon to let the juice drip through and remove only the foam.
- If freestone or cling-free peaches are available, buy those. The stone will come out much easier. Clingstone peaches refer to peaches where the flesh is attached to the pit. They are harder to separate. Unfortunately, they are rarely marked as such.
More inviting Peach Recipes
If you love this Peach Amaretto Jam or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!
Peach Amaretto Jam
Ingredients
- 3 pounds ripe peaches
- 2 ¼ cup granulated sugar (450 grams)
- ½ cup amaretto
Instructions
- If you absolutely have to substitute the amaretto, you can use ⅓ cup water and 1 teaspoon almond extract. I have not done it, but it should get you close to the flavor of the amaretto.
- Place several small, flat plates in the freezer.
- Peel the peaches, pit them and and cut them into large pieces. Place them in the food processor and pulse until they are cut into little pieces. Do not puree them. For the easiest way to do this, please see my post, All About Peaches.
- Place all the ingredients into a heavy dutch oven or heavy pot and bring to a boil, stirring frequently. This took about 10 minutes.
- Skim the foam off the top. This is easiest to do with a slotted spoon, letting the juice run back into the pot.
- Reduce the heat to medium and cook another 20 to 30 minutes until it is thick enough that a small amount placed on a frozen plate has very little liquid surrounding it and it stays separated when you draw your finger through it.
- Fill the jars to about ½ inch from the top and put the lids on. Let cool to room temperature, then place in the refrigeratorIf freezing the jam. place them in freezer proof container.
Notes
- Peach Swirl Ice Cream Peaches do not have a lot of pectin. For gelling purposes they have none. I have not added pectin to this recipe because I want it to be a soft set. Just make sure to use the frozen plate test to determine when it is done.
- Use ripe, but not overly ripe fruit. It will yield the best taste and texture.
- To skim the foam from the top of the preserves while cooking, use a slotted spoon to let the juice drip through and remove only the foam.
- If freestone or cling-free peaches are available, buy those. The stone will come out much easier. Clingstone peaches refer to peaches where the flesh is attached to the pit. They are harder to separate. Unfortunately, they are rarely marked as such.
- After the jam has been bottled and come to room temperature, store it in the refrigerator up to months.
- It can also be frozen in freezer proof containers for up to a year. Thaw and store in the refrigerator.
Nutrition
Best Two Step Banana Nut Bread
The hardest thing about the Best Two Step Banana Bread recipe is waiting for the bananas to fully ripen with brown specks on their yellow jackets. A processor or blender combines the wet ingredients and they are whisked together with the dry ingredients. Into the pan they go then into the oven. That's it for the best quick bread ever!
This is the perfect baking project with kids or grandchildren!
This Two Step Banana Bread is great as a quick gift to someone on your list or to yourself. it is sure to be well received and appreciated. It's also great to have tucked away in the freezer for those times you need to have a bit of something for drop in guests or you just want a treat.
Quick breads are so easy and popular to make, here are a few more: Date Nut Bread, Traditional Irish Soda Bread, Strawberry Bread, and Peach Pecan Quick Bread.
[feast_advanced_jump_to]Why You'll Love This Recipe
- It's basically two steps after measuring the ingredients. When it comes to baking it doesn't get much easier.
- This is almost cake-like in texture and taste. It doesn't fall apart when cut and is packed with flavor.
- It uses really basic ingredients and not many of those.
- It can be eaten for breakfast, snacks, great with salads and as a treat anytime.
- This only uses a few measuring ingredients, a bowl and a whisk to make.
Recipe Ingredients
BACK ROW: Buttermilk, cake flour, vegetable oil
MIDDLE ROW: Walnuts, granulated sugar, eggs, bananas
FRONT ROW: Salt, baking powder, vanilla extract, baking soda
Buttermilk helps keep whatever it is used for moist longer.
Cake Flour is used for tenderness and impart a cake like quality to the bread
Vegetable oil is much better than butter, melted or creamed. It not only contributes to keeping the bread moist, it allow the full flavor of the bananas to shine through.
Bananas should be speckled or even darker for the most flavor. Perfectly yellow bananas will not impart as much.
Variations
- Any nut can be substituted for the walnuts.
- ½ cup chocolate chips can be added to the batter along with the nuts.
- The rind of a small orange can be added.
- ½ cup dried cherries, raisins or cranberries are a good addition.
Be sure to see the recipe card below for the full ingredients list & instructions
Step by Step Instructions
Step 1. Prepare a 9x5" loaf pan by lining it with parchment paper and spraying the paper and the pan with a non-stick baking spray. Set aside.
Step 2. Puree the bananas in the food processor or blender.
Step 3. Add the eggs, buttermilk, oil and vanilla to the processor or blender.
Step 4. Process the ingredients with the banana puree.
Step 5. Whisk the flour, baking soda, baking powder and salt together in a large bowl.
Step 6. Pour the wet ingredients over the dry ingredients and whisk together until smooth.
Step 7. Stir the walnuts into the batter.
Step 8. Pour the batter into the prepared pan and bake as directed.
Recipe FAQs
For this recipe, it is preferable to puree them for the best result. However, if neither is available, mash them with a fork until as pureed as possible.
Bananas are shipped very green. Produce sellers have special rooms kept at 70°F in which the bananas are kept until mostly yellow at which point they are edible.
The bread won't have as much flavor as if really ripe bananas are used.
Storage
The bread will keep covered for 5 or so days at room temperature. For longer storage, freeze, wrap well and freeze for several months. Thaw unwrapped at room temperature.
Expert Tips
- Cake flour is preferred for this recipe as it adds tenderness and a cake like quality. However, all purpose flour can be used by removing ¼ cup and replacing it with cornstarch.
- While buttermilk is best, use milk (either whole or 2%), remove 2 teaspoons and add 2 teaspoons vinegar or lemon juice. Let it sit while the rest of the ingredients are prepared so it can separate into curd and whey becoming thicker and emulating buttermilk.
More Ways to Enjoy Banana Recipes
If you love this Two Step Easy Banana Bread or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I appreciate each of you being here!
Best Two Step Banana Nut Bread
Ingredients
- 1 cup banana puree
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup canola or vegetable oil
- 2 cups cake flour (250 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup coarsely chopped walnuts
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9x5" loaf pan with parchment paper. Spray the paper and sides well with a non-stick baking release. Set aside.
- Puree the bananas in a food processor or blender. Measure 1cup and return it to the processor or blender. Add the buttermilk, eggs, vanilla and oil. Process or blend until liquid.
- In a medium size bowl, place the remaining ingrediets except the walnuts. Add the liqud ingredients and whisk to combine. Stir in the walnuts.
- Pour into the prepared pan. Bake for 60 to 75 minutes until a tester come out clean.
- Cool for about 15 minutes and turn the bread out onto a cooling rack.
Notes
Nutrition
Smoked Turkey Salad
As much as I love cooking, the summer months of high 90's have me looking for easy options to feed us. This Smoked Turkey Salad, which came from my take out shop, fills that need. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad.
Serve it with cold fresh cantaloupe or watermelon and a piece of good bread and dinner is ready!
Lacking a home smoker, I visit my local barbecue/smokehouse and buy the smoked turkey from them. It's so much better than deli turkey which is usually pumped with water.
A couple of other things to enhance the salad are toasting the pecans and soaking the dried cherries to plump them. I used to make this with the Hot Peppered Pecans we sold at the shop but simplified it by skipping that step and adding cayenne.
[feast_advanced_jump_to]What makes this salad so special
- The first thing is the smoked turkey. It adds a distinct flavor that roasted turkey doesn't, although I wouldn't turn down roasted turkey if that's all I could get.
- Bleu cheese brings a distinct taste to counter the sweetness of the turkey and cherries.
- Celery brings its crunch to the party.
- Either apples or dried cherries can be used for the sweetness they impart. If using apples, add them at the last minute as they have a tendency to turn brown. I have found that Gala or Pink Ladies don't brown as quickly. If using the dried bing cherries, soak them first to bring out all of their flavor.
- Cayenne gives this salad a kick that rounds everything out and makes this so special.
Recipe Ingredients
BACK ROW: Bleu Cheese, smoked turkey, pecans
MIDDLE ROW: Dried cherries, mayonnaise, celery
FRONT ROW: Worcestershire sauce, cayenne pepper, salt
Be sure to see the recipe card below for the full ingredients list and instructions.
Step by Step Instructions
Special Note about the Turkey
However, you buy your smoked turkey, have it sliced about ½" thick so it can be cubed into about ½ " squares.
Step 1. Place the pecans on a tray and toast for 7 to 9 minutes until fragrant and slightly browner. If using smaller pieces, reduce the time. Cool and chop. Set aside.
Step 2. Cut the dried cherries in half. It is easiest to do this with scissors.
Step 3. Cover the cherries with really hot water and let them soak until they soften. Squeeze the water out of them before adding to the other ingredients.
Step 4. Place the celery, bleu cheese, toasted pecans, cherries and turkey in a large bowl.
Step 5. Place the mayonnaise, worcestershire sauce and cayenne in a bowl.
Step 6. Whisk the dressing ingredients together.
Step 7. Add the dressing to the bowl and mix everything together. Chill, preferably overnight.
Recipe FAQs
According to FoodSafety.gov, if it has been properly stored, it is safe to eat the salad within four days. 1 This rule also applies to similar mayonnaise-based salads like chicken, tuna, ham, and macaroni salads.Feb 17, 2023
This one cannot. It needs to be eaten within 4 days
Yes, but it will alter the taste. Any cheese can be used.
Expert tips
- Dried cherries are difficult to cut with a knife. Scissors work well here.
- For the easiest way to chop the nuts after roasting and cooling see my post Chopping Nuts - An Easier Way
- If you're a bread baker, save the water in which the cherries soaked. It is great to use as the liquid or part of the liquid in a rye or whole wheat bread. If it won't be used in a couple of days, freeze it. Thaw to use.
- If you're not storing your celery this way, you should be.
More Simply Delicious Salads
If you love this Smoked Turkey Salad or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the 📝 comments below. I love hearing from you!
Smoked Turkey Salad
Ingredients
Smoked Turkey Salay
- 4 ounces pecans (114 grams)
- ⅔ cup dried cherries
- ⅔ cup celery, cut
- 1 pound smoked turkey (454 grams)
- 4 ounces bleu cheese, (114 grams)
Salad Dressing
- ¾ cup mayonnaise
- 1 teaspoon worcestershire sauce
- ¼ teaspoon cayenne pepper or to taste
- ½ teaspoon salt
Instructions
Smoked Turkey Salad
- Preheat the oven to 350°F. Place the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes until fragrant and slightly darker. Cool completely. Chop coarsely. See my post, Chopping Nuts, A Quicker Way. Set aside.
- Cut the dried cherries in half. Pour really hot water over them and let the soak until softened. Squeeze the water out of them.
- Cube the turkey in about ½" square pieces.
- Combine the turkey, cherries, celery, bleu cheese, and pecans together. Mix well.
Salad Dressing
- Whisk together the mayonnaise, worcestershire sauce and cayenne pepper in a small bowl. Add it to salad ingredients and mix well.
- Taste for salt and cayenne. I have found mayonnaise and smoked turkey to be very salty so often don't add any additional. If a zippier version is preferred, add cayenne to taste.
- This is best made the day before so all of the flavors can meld.
Notes
Nutrition
Storing Celery
I'm not sure where heard or found this technique but I can tell you it really works. In the past, I found my celery would often go bad because I didn't use it fast enough.
With this method, it will stay crisp and fresh for a month in the refrigerator. Even better it takes only two steps.
Step by Step Instructions
Step 1. Cut the top and bottom off the celery. Do not wash it until you use it. Place it on a large piece of foil.
Step 2. Wrap the celery tightly in foil and store in the vegetable crisper of refrigerator.
That's it. Enjoy your celery!
Other Techniques You Might Find Helpful
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Lemonade Cake with Blueberry Sauce
You won't want to miss this Lemonade Cake with Blueberry Sauce, cool as a cucumber and just perfect for summer. When I taught this, everyone loved the clean cut of this cake with the deep purple sauce running down the pale yellow sides.
A tart lemon curd is tempered with whipped cream and a meringue and poured over a vanilla wafer crust. And that blueberry sauce is one you will make over and over to serve with pancakes and waffles as well as over ice cream. As I said, just made for summer!!
While it does have several component parts they can be made ahead and the cake just assembled. Or, the entire cake can be made ahead and frozen.
Be sure to check out some of the other desserts with lemon and/or blueberries: Blueberry Poke Cake, Blueberry Pizza in a Brioche Crust (the 60 Second Brioche) or the Lemon Meringue Cake which is not to be missed.
[feast_advanced_jump_to]Why You'll Love This Recipe
- It tastes incredible. The sweet-tart mousse served with the whole blueberry sauce is a classic combination for anytime and anything.
- Uses basic ingredients available in any grocery store
- It can be made ahead and frozen. Perfect when time is not your friend.
- Elegantly simple yet boldly flavored.
Recipe Ingredients
Vanilla Wafers and melted butter
Lemon Curd
BACK ROW: Egg yolks, whole eggs, lemon juice
MIDDLE ROW: Unsalted butter
FRONT ROW: Granulated sugar, gelatin, water
Lemon Mousse
Clockwise: Egg whites, lemon curd, heavy cream, granulated sugar
Blueberry Sauce
Clockwise: Blueberries, granulated sugar, cornstarch, water, lemon juice
Be sure to see the recipe card below for the full ingredients list and instructions.
Step by Step Instructions
Lemon Curd
Using the ingredients listed below, prepare the lemon curd as pictured in the How to Make Lemon Curd.
It is important to make the curd and let it cool until just barely cool at room temperature. If it gets too set, just put it in the microwave for 10 to 15 seconds at a time until it is still thick and cool but will blend well with the meringue and whipped cream.
Crumb Crust
Step 1. Place the vanilla wafers in the bowl of a processor.
Step 2. Process the crumbs until fine and place in a medium size bowl.
Step 3. Add the butter to the crumbs, mixing so the crumbs are evenly buttered. Pour into the prepared pan.
Step 4. Pat the crumbs evenly and firmly into the bottom of the pan. Set aside.
Lemon Mousse Filling
Step 1. Whip the cream to medium peaks. Remove it from the bowl and set it aside.
Step 2. In a clean mixing bowl, whip the whites until they leave tracks from the beater.
Step 3. Slowly add the sugar to the beating egg whites. Wait about 10 seconds before adding the next addition.
Step 4. Add the meringue into the lemon curd and fold in. It doesn't have to be folded in completely.
Step 5. The reserved whipped cream is added to the lemon curd mixture and everything is folded together completely.
Step 6. Pour the filling over the crust in the pan.
Step 7. Smooth the filling our with an offset spatula.
Step 8. Place the cake in the refrigerator to firm up.
Releasing the Cake
Step 1. Place a hair blower on high about ½ inch from the side of the pan. Go around the side briefly. You just want to loosen the mousse.
Step 2. Place the cake on a wide can.
Step 3. Slide the rim of the cheesecake pan down.
Step 4. Place the cake on a cake board or serving plate by placing a metal spatula between the bottom of the crust and the bottom of the pan. Go around the bottom and move with two spatulas.
Blueberry Sauce
Step 1. Place the sugar and cornstarch in a medium size pan.
Step 2. Whisk the two together.
Step 3. Whisk in the water and lemon juice to start dissolving the sugar and cornsyrup.
Step 4. Add the blueberries to the pan.
Step 5. Cook the sauce over medium heat, stirring constantly, until it comes to a boil. Cook for 2 minutes more. Remove from the heat and cool. Transfer to a bowl to cool.
Recipe FAQs
Cultivated blueberries are fairly uniform in their size, color and taste. Wild blueberries are generally much smaller in size than cultivated. They also vary in color from different shades of blue to almost black. Taste varies from very sweet to not-so-sweet.
Gelatin, whether it is in granulated or sheet form must be soaked in cold water to soften it. If using granulated gelatin, it must be liquified after blooming by heating it over a water bath or in the microwave before being introduced into other ingredients.
The cheesecake pan is a solid rim with a loose bottom. The springform pan has a loose bottom and a rim that opens and closes with a latch or buckle. For more information on the two, see my post on Bailey's Cheesecake.
Storage
This cake should be kept in the refrigerator and keeps well for several days. It can also be made and frozen, then well wrapped and stored for several months. The blueberry sauce can be made up to 5 days ahead.
Expert Tips
- If you are queasy about using raw egg whites, put the whites and sugar in the bowl of a mixer. Place the mixer bowl over (not in) a saucepan of simmering (not boiling) water. Beat or whisk continuously with a hand held mixer or whisk. Heat to 160°F or 70°C which should take between 3 ½ minutes. Place on the mixer and continue to beat until a meringue forms as described in the recipe.
- Either fresh or frozen blueberries can be used. If using frozen berries, do not thaw them first.
- When using cornstarch, it is important to either dissolve it in a small amount of water or mix it with the sugar in the recipe before adding the water. If it is not dissolved first, it will become lumpy and not thicken.
- Heavy cream with a 36 % butterfat content whips up thicker than whipping cream with less butterfat and is recommended for the best results.
- Straining the eggs and yolk mixture in the beginning removes the chalazae which is the hard, stringy egg white that suspends the yolk in the middle of the white. If it is not strained out, it cooks up hard and ruins the smoothness of the Lemon Curd. It is also much easier to do it in the beginning and not at the end when it has thickened.
Other Delicious Desserts for your Enjoyment
If you love this Lemonade Cake or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!
Lemonade Cake with Blueberry Sauce
Equipment
- 9x3 cheesecake or springform pan
Ingredients
Lemon Curd
- 1 tablespoon water
- 1 ½ teaspoons gelatin
- 2 large eggs
- 3 large egg yolks
- ½ cup granulated sugar (100 grams or 3 ½ ounces)
- ½ cup lemon juice, freshly squeezed
- ½ cup unsalted butter cold, cut into 6 pieces (114grams or 1 stick)
Vanilla Wafer Crust
- 1 ¼ cups vanilla wafer crumbs (about 40, 140 grams or 5 ounces)
- 4 tablespoons unsalted butter, (58 grams or 2 ounces)
Lemon Mousse
- 1 cup heavy cream
- 2 egg whites (leftover from above)
- ¼ cup sugar (50 grams or 1 ¾ ounces)
- Lemon Curd
Blueberry Sauce
- ⅓ cup granulated sugar (65 grams or 2 ¼ ounces)
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon lemon juice or balsamic vinegar
- 2 ½ cups fresh or frozen blueberries (12 ounce bag)
Instructions
Lemon Curd
- Soften the gelatin in the water. Set aside.
- Place the eggs and yolks in bowl. Whisk to combine.
- Whisk in the sugar and the lemon juice. Strain the mixture into the top of a boiler. Add the butter and place over gently boiling water.
- Stirring constantly, bring the curd to 172°F on a thermometer.
- The gelatin will have formed a wiggly blob at this point. Tear it into small pieces and add it directly to the hot curd. Whisk to dissolve it into the curd.
- Cover the surface directly with plastic wrap. Cool to use.
- If made ahead, microwave briefly to bring it to room temperature when ready to use.
Vanilla Wafer Crust
- Process the wafers into crumbs either using a food processor or putting them in a plastic bag and crushing them with a rolling pin.
- Add the butter and mix with a fork.
- Press them evenly into the bottom of 9x3" cheesecake pan or springform mold. Set aside.
Lemon Mousse
- Beat the cream to medium peaks. Remove from the bowl and set aside.
- In a clean mixing bowl, whip the whites until the whisk leaves marks in them.
- Slowly add the sugar and beat to medium peaks. Fold into the lemon curd.
- Fold in the reserved cream. Pour it into the crust and chill 6 hours or overnight to firm up.
Blueberry Sauce
- Whisk the sugar and cornstarch together in a medium saucepan.
- Whisk in the water.
- Add the blueberries and cook over medium heat, stirring constantly until the mixture comes to a boil. It will have thickened. Continue cooking and stirring for 2 minutes.
- Transfer to a bowl and cover directly with plastic wrap. Cool to room temperature. Store in the refrigerator if not using immediately.
Notes
Nutrition
Simple Black Bean Salad
This Simple Black Bean Salad was one of the favorites at our take out shop. It can be put together in less than 30 minutes and is high in protein and low in fat. This salad is good cold or room temperature making it perfect for a picnic or anywhere refrigeration isn’t to be had and is great with anything barbecued.
All this takes is a can opener, a large bowl and a few measuring utensils. Make this a few hours ahead and you're ready to go.
Black beans are a favorite of mine, be it in chili or salads such as the Southwestern Vegetable Couscous Salad or the Black Bean Chili.
[feast_advanced_jump_to]Why You'll Love This Recipe
- It's super fast to make and literally foolproof.
- This salad uses basic ingredients easily available in any market.
- It's packed with flavor that belies its ease of making.
- A bowl, a whisk and a few measuring ingredients are all that's needed to make this. Quick, easy, simple and delicious - it doesn't get much better than that!
- It's perfect to take along for any meal and you're sure to be asked for the recipe.
Recipe Ingredients
Ingredients read left to right.
BACK ROW: Black Beans, pimentos, vegetable oil
MIDDLE ROW: Green onions, green chiles, corn
FRONT ROW: Salt, red pepper flakes, red wine vinegar, sugar
Be sure to see the recipe card below for the full ingredient list and instructions.
Substitutions
If desired, diced red peppers and fresh corn can be substituted for the jarred or canned variety.
Step by Step Instructions
Step 1. To make the dressing, place the oil, vinegar and red pepper flakes in a small container. I just use the cup I measured them in.
Step 2. Whisk the dressing ingredients together. Set aside.
Step 3. Drain the beans and rinse them until the water runs clear. Drain the corn, and pimentos very well. Place them in a bowl along with the beans, chopped green onions and green chiles. Pour the dressing over them; mix well. Refrigerate for several hours or up to a week.
Recipe FAQs
Yes they are. Simply drain them and rinse until the water runs clear.
It depends upon the ingredient, how it is to be used and how quickly you want to make the recipe. While many canned goods are overcooked or otherwise undesirable, many are not including beans, red peppers or pimetos, green chiles and corn.
Of course. It will just take longer.
Expert Tips
- Make sure to rinse the beans well.
- Drain the corn and pimentos or jarred red peppers really well.
- Let the items to be drained sit in a strainer for a bit, shaking them gently from time to time to make sure they are dry. Otherwise, the water will weaken the dressing.
- When mixing the ingredients, toss gently so the beans don't break up.
More Salads Sure to Please
If you tried this Simple Black Bean Salad recipe or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!
Simple Black Bean Salad
Ingredients
- 2 - 15 oz. cans black beans
- 1 - 10 oz. can corn or 6 ounces fresh or frozen corn
- 1 - 4 ounce can chopped green chiles
- 1 - 7 oz. jar pimentos, fresh or roasted red peppers
- ½ cup green onion tops only
- 1 tablespoon chopped cilantro, optional
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup vegetable or canola oil
- ¼ cup red wine vinegar
- 1 teaspoon red pepper flakes or to taste
Instructions
- Drain the black beans and rinse under cold water until the water runs clear.
- Drain the canned corn and pimentos.
- Chop the green tops of the green onions.
- Place the beans, corn, pimentos, green onions and green chiles in a large bowl. Sprinkle the with the salt and sugar.
- Combine the oil, vinegar, and red pepper flakes. Whisk to combine completely. Pour over the salad ingredients and gently toss. Refrigerate for a few hours or up to a week.
Notes
-
- It's super fast to make and literally foolproof.
- This salad uses basic ingredients easily available in any market.
- It's packed with flavor that belies its ease of making.A bowl, a whisk and a few measuring ingredients are all that's needed to make this. Quick, easy, simple and delicious - it doesn't get much better than that!
- It's perfect to take along for any meal and you're sure to be asked for the recipe.
- Make sure to rinse the beans well.
- Drain the corn and pimentos or jarred red peppers really well.
- Let the items to be drained sit in a strainer for a bit, shaking them gently from time to time to make sure they are dry. Otherwise, the water will weaken the dressing. When mixing the ingredients, toss gently so the beans don't break up.
Nutrition
Southwestern Vegetable Couscous Salad
Southwestern Roasted Vegetable Couscous summer side is super easy, super tasty and the vibrant colors want to make you dive right in. Serve it with a grilled or roasted chicken breast or salmon fillet for a complete meal. Toasting the couscous first insures it will not clump together when it’s finished. It’s easily done while you cut up the veggies.
While often thought of as a grain, couscous is actually made of semolina or barley and water and is considered a pasta.
Types of Couscous
There are three types of couscous.
- Moroccan couscous is the smallest—about the size of semolina—and cooks in minutes.
- Israeli couscous, also called pearl couscous, is larger and resembles tiny pieces of pasta. It takes about 10 minutes to cook.
- Lebanese couscous, also called Moghrabieh couscous, is larger than Israeli couscous and takes the longest to cook.
This salad can be made ahead and lasts for days in the refrigerator.
1 cup uncooked couscous
¼ cup water
1 cup chicken stock
1 cup diced red pepper
1 cup sliced mushrooms
½ cup diced carrots
1 - 11 ounce can whole kernel corn drained well ( I use Niblets brand)
1 teaspoon minced garlic
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cumin
1 tablespoon vegetable oil
1 – 15 ounce can black beans, rinsed and drained
⅓ cup chopped green onions, green part only
Preheat the oven to 425 degrees.
Place the couscous in a rimmed baking pan and shake it to even it out to one layer. Bake for 4 to 5 minutes until lightly browned. The edges will most likely be browner than the middle. Stir the couscous, shake it again and let it brown for several minutes until it is more uniformly colored.
Bring the water and broth to a boil in a small saucepan. Gradually stir in the couscous. Remove from the heat, cover and let sit for 5 minutes. Remove the lid and fluff with a fork; set aside.
In the meantime, cut the veggies and place the red pepper, mushrooms, carrots, corn, and garlic in a bowl. In a small bowl, combine the chili powder, salt, black pepper, and cumin. Sprinkle over the veggies and stir well. Add the vegetable oil and stir to coat the vegetables. Line a rimmed baking sheet with foil and spray. Pour the vegetables into the pan and shake to distribute evenly in a single layer. Bake for 10 to 12 minutes until nicely roasted.
Combine the couscous with the roasted vegetables and beans. Serve with the onions sprinkled on top.
This summer side can be served hot or warm or room temperature.
Yields: 4 servings.
Other recipes to brighten your summer:
Summer Vegetable Tart
Mayfair Salad Dressing - Better than Caeser
Strawberry Bread
You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in every bite. This quick bread needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes.
This, along with Snickers Brownies are perfect baking projects with children. Don't forget to look at the variations below for more quick breads that are equally easy.
Here are a few to get you started: Traditional Irish Soda Bread, Date Nut Bread, Cheddar Pecan Date Bread, and Best Two Step Banana Bread.
[feast_advanced_jump_to]Recipe Ingredients
BACK ROW: Flour, strawberries, oil
MIDDLE ROW: Red food coloring, egg + egg yolk, granulated sugar
FRONT ROW: Baking soda, baking powder, salt
Variations
- For Banana Bread - Add 1 cup pureed bananas (about 2 large or 3 medium) and ½ cup coarsely chopped walnuts. The riper the bananas, the better.
- For Pumpkin Bread - To the flour mixture, add ½ teaspoon each of cinnamon, nutmeg and cloves. Add 1 cup canned pumpkin.
- For Double Apple - To the flour mixture, add 1 teaspoon cinnamon and ½ teaspoon nutmeg. Add 1 cup unsweetened apple sauce and ¾ cup shredded apple (from 1 medium granny smith apple)
Be sure to see the recipe card below for the full ingredients list and instructions.
Step by Step Instructions
Step 1. Place the strawberries in the food processor or blender.
Step 2. Puree the strawberries until smooth.
Step 3. Combine the oil and the sugar in a medium size bowl.
Step 4. Whisk together.
Step 5. Whisk in the egg and the yolk.
Step 6. Add the strawberry puree to the bowl and whisk in.
Step 7. Combine the flour, baking soda, baking powder, and salt. Whisk to mix.
Step 8. Add the flour to the wet ingredients.
Step 9. Whisk the flour in until completely combined. The batter at this point will seem a little insipid looking.
Step 10. To correct this, red food coloring can be added to perk it up.
Step 11. Pour the batter into the prepared pan and bake as instructed.
Recipe FAQ's
Quick breads are faster and easier to make that yeast raised breads because they depend upon baking powder and baking soda to rise. They are often mixed in one bowl and baked immediately.
Muffins, biscuits, scones, cornbread, tortillas, and popovers.
No. You want to get them into the oven as soon as they are smoothed in the pan. Baking powders being sold are double acting which means that they half of the leavening starts acting as soon as it is mixed with liquid, the remainder is activated by heat. For the best texture and height, have the oven preheated and pop them in as soon as they are in the pans.
Expert Tips
- Don't over beat the batter if using a mixer. This can toughen the gluten making a less tender bread.
- Using a whisk eliminates this problem.
- Make sure the oven is preheated so the bread can go in without waiting.
- If the baking powder or baking soda is old you can test it.
- Baking soda: Add ¼ teaspoon white or cider vinegar to ½ cup hot water. It should fizz or bubble if it's good. If not, replace it.
- Baking powder: Pour ¼ cup really hot tap water over ½ teaspoon of baking powder If is fizzes a lot or bubbles, it is good. Otherwise, it's time to replace it.
- Quick breads often take a bit to bake. If the top starts browning too much, tent it lightly with foil.
Other Quick Breads You're Sure to Love
Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks! Star ratings help people discover my recipes online. Your support means a great deal to me
Strawberry Bread
Ingredients
- 1 cup strawberry puree, from about 8 ounces fresh or frozen strawberries
- 1 cup granulated sugar (200 grams or 7 ounces)
- ½ cup canola or vegetable oil
- 1 egg
- 1 egg yolk
- 1 ½ cups all-purpose flour (210 grams or 7 ⅓ ounces)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- Red food coloring as needed, optional
Instructions
- Preheat the oven to 325°F. Line the bottom of a 9x5" loaf pan with parchment and spray the entire pan with a non-stick baking spray. Set aside.
- Puree the strawberries in a food processor or blender. If using frozen strawberries, do not defrost them. They will be rather slushy and that is how they should be.
- Whisk the oil and sugar in a medium size bowl until combined. Add the egg and yolk, whisking well. Whisk in the strawberry puree.
- Combine the flour, baking soda, baking powder and salt. Add to the liquid and whisk to mix compeltely.
- If using, add food color remembering to make it a bit darker than desired as it will lighten when baked.
- Pour the batter into the prepared pan, smooth it out and bake for 40 to 50 minutes until a tester comes out clean. If the top browns too quickly, lightly tent it with foil.
- Cool 10 to 15 minutes before turning it out onto a rack to cool completely.
Notes
- For Banana Bread - Add 1 cup pureed bananas (about 2 large or 3 medium) and ½ cup coarsely chopped walnuts. The riper the bananas, the better.
- For Pumpkin Bread - To the flour mixture, add ½ teaspoon each of cinnamon, nutmeg and cloves. Add 1 cup canned pumpkin.
- For Double Apple - To the flour mixture, add 1 teaspoon cinnamon and ½ teaspoon nutmeg. Add 1 cup unsweetened apple sauce and ¾ cup shredded apple (from 1 medium granny smith apple)
- Don't over beat the batter if using a mixer. This can toughen the gluten making a less tender bread.
- Using a whisk eliminates this problem.
- Make sure the oven is preheated so the bread can go in without waiting.
- If the baking powder or baking soda is old you can test it.
- Baking soda: Add ¼ teaspoon white or cider vinegar to ½ cup hot water. It should fizz or bubble if it's good. If not, replace it.
- Baking powder: Pour ¼ cup really hot tap water over ½ teaspoon of baking powder If is fizzes a lot or bubbles, it is good. Otherwise, it's time to replace it.
- Quick breads often take a bit to bake. If the top starts browning too much, tent it lightly with foil.
- The bread can be stored at room temperature for several days. It can also be frozen, well wrapped, for several months. Thaw at room temperature.
Nutrition
Strawberry Balsamic Jam
I originally used this easy to make Strawberry Balsamic Jam as a part of a marinated grilled chicken breast over greens with fresh strawberries at the take out shop. The jam in a snap to make and there is no need to worry about canning it. Just pop it in the refrigerator where it will stay for months.
The black pepper and balsamic vinegar boost the flavor of this jam and take it out of the usual into a sphere of its own. The amount of black pepper can be adjusted to your own taste even after it is finished.
The jam is particularly good on the Cream Biscuits.
[feast_advanced_jump_to]Why You'll Love this Recipe
- It's strawberries - who doesn't like strawberries.
- 30 to 40 minutes of your time for the best strawberry jam you'll ever taste.
- Surprise your friends with bottles of this gem and you are guaranteed to be friends forever.
- It's easy even if you haven't ever made jam.
Recipe Ingredients
All ingredients read left to right.
BACK ROW: Fresh strawberries, granulated sugar
FRONT ROW: Black pepper, balsamic vinegar, water
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Step by Step Instructions
Step 1. Stir all of the ingredients in a saucepan or small stockpot at least 3 times the amount of the ingredients. This will rise up quite high in the pan.
Step 2. Bring the ingredients to a hard boil. Once the mixture boils, do not stir it. There will be a foam on top.
Step 3. Skim the foam from the top with a spoon. Try to pick up only the foam and not the liquid underneath.
Step 4. Place a thermometer in the pan to monitor the temperature. The jam will gel 220°F. If you don't have one, place several small plates in the freezer before you start.
Step 5. There are several other ways to determine if the jam has gelled. Pick up some of the liquid, turn the spoon sideways and let it run off the spoon. Two drops will hang off the spoon, then come together to drop off, it's done.
Step 6. The finished jam can also be tested by putting a spoon of it one the frozen plates. Rotate the plate and if the jam isn't runny and stays pretty much in place it should be done. The finished jam will no longer rise in the pan and will have thickened, slow bubbles. Remove from the heat and allow to cool if not canning.
Mostly, it will loose it's fresh fruit flavor. It will continue to thicken as it cooks so it may end up too thick.
Yes and they are definitely better if pale strawberries are you're only choice. Frozen strawberries are picked at the peak of ripeness and then frozen so all of the flavor is locked in. Put them directly into the cooking pot frozen. The faster they thaw the less juice they produce making a more flavorful jam.
Of course, this is your jam. But it won't have the same flavor or kick.
Foam appears when the jam comes to a boil. The thinking in the past was that it was from impurities in the sugar. However, today the thinking is that it is air bubbles escaping from the fruit as it boils. There doesn't seem to be any agreement but everyone agrees you need to skim it off.
Expert Tips
- Use the freshest, scarlet colored strawberries you can find. Otherwise use frozen strawberries.
- A candy thermometer is the best test but the plate test or drip test can also be used as described above.
- The amount of pepper can be adjusted to your taste.
- Do use the balsamic vinegar but not white or cider vinegar. White balsamic vinegar may be used if desired. The vinegar gives a sharpness to the jam a bit of a sweet and sharp taste. Otherwise, it's just strawberry jam.
- Skim the foam off when it covers the top of the pan as it boils and again at the end if necessary.
Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks! Star ratings help people discover my recipes online. Your support means a great deal to me.
Strawberry Balsamic Jam
Equipment
- 3 8 ounce canning jars
- Large saucepan
- Clip on candy thermometer
Ingredients
- ⅓ cup balsamic vinegar, dark or white
- ⅓ cup water
- 3 ¾ cup granulated sugar (750 grams or 1 ⅔ pounds)
- 1 ¼ pounds fresh strawberries (570 grams) frozen may be substituted if necessary
- 2 teaspoons coarse black pepper adjust as desired
Instructions
- If using the cold plate method of determining when the jam is set, place them in the freezer.
- Place the vinegar and water in a saucepan at least 3 times the depth of the ingredients as the ingredients will rise considerably while cooking.
- Add the remaining ingredients, stirring well.
- Bring to a rolling boil where the bubbles cover the entire top. Remove any foam with a spoon. Stir occasionally as it gets thicker. Boil for 10 minutes.
- Check to see if it is done by one of these methods: The thermometer will read 220°F, a small amount of the jam on a cold plate will not run and will stay separated when you run your finger through it or plunge a metal spoon into the jam and let the liquid run off. If it forms two thick drops that sheet together before running off the spoon, it is done.
- If not, boil a few minutes longer. Don't over cook it.
- Cool completely, fill 8 ounce jars, place the lids on and store for months in the refrigerator
- Yield: 3 - 8 ounce jars.
Notes
-
- Use the freshest, scarlet colored strawberries you can find. Otherwise use frozen strawberries straight from the freezer.
-
- A candy thermometer is the best test but the plate test or drip test can also be used as described above.
-
- The amount of pepper can be adjusted to your taste. If you are unsure, use a little during cooking and then add more to taste after it cools.
-
- Do use the balsamic vinegar but not white or cider vinegar. White balsamic vinegar may be used if desired. The balsamic vinegar gives the jam a bit of a sweet and sharp taste. Otherwise, it's just strawberry jam.
-
- Skim the foam off when it covers the top of the pan as it boils and again at the end if necessary.
- Don't over cooke the jam or it will lose its fresh strawberry flavor.
- Store in the refrigerator.
Nutrition
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.
These easy to make delightfully, thin, cookies are flavored with toasted macadamia nuts and coconut and half dipped in a milk chocolate glaze. Not into cut out cookies? That's fine, these can be easily shaped into logs, refrigerated and cut into rounds to speed things along.
Easy Decorated Shortbread Cookies and Painted Cookies are a couple of other great shortbread cookies. Whichever way you make them, they're a great addition to your cookie collection.
[feast_advanced_jump_to]Why This Recipe Works
- The nuts and flour are ground together so the flour absorbs any oil that is released from the nuts. If the nuts are ground alone, they can easily turn to nut butter.
- Toasting the nuts and the coconut brings much more flavor to the cookies. Watch each of them carefully and stir once or twice while toasting. Each of them go from golden to burned easily.
- Make sure the nuts are cooled completely before processing them with the flour.
- Having the butter softened but not melty ensures it, will cream smoothly.
- This is a European recipe and they often beat their butter and flavorings together adding the sugar later.
- Rolling the cookies between wax paper avoids the use of additional flour in the cookies. Please see my post Cut Out Cookies Using the Wax Paper Technique for the how and whys of using this paper and technique which allows you to pick up the paper, place it on a baking sheet and freeze it for easy removal when baking.
- Combining the chocolate with the vegetable shortening is a way to quick temper the chocolate so it doesn't streak which happens when the cocoa butter in the chocolate comes to the top. It doesn't effect the taste, just the looks.
Recipe Ingredients
BACK ROW: All Purpose flour, toasted coconut, unsalted butter.
MIDDLE ROW: Toasted macadamia nuts, vanilla powdered sugar, butter.
FRONT ROW: Salt
Milk Chocolate, Vegetable Shortening
- Macadamia Nuts can be hard to find sometimes. They can usually be found in the snack aisle of grocery stores.
- Sweetened Coconut is used in this recipe.
- Unsalted Butter, especially the European Butter with its higher butter fat content is the butter of choice.
- Powdered Sugar is used to impart a melt-in-your-mouth texture to the cookies. Granulated sugar makes a crisper cookie.
- Milk chocolate chips or bar chocolate can be used. Chop the bar chocolate before melting.
- Shortening such as Crisco is used to quick temper the chocolate so it doesn't streak when set.
Substitutions
- Any nut of your choice can be substituted for the macadamias. Toast them as called for in the instructions.
- Coconut oil can be substituted for the vegetable shortening. Food grade cocoa butter is another option.
Be sure to see the recipe card for the full ingredient list and instructions.
Step by Step Instructions
To Make the Cookies - please see Cut Out Cookies Using the Wax Paper Technique
Step 1. If the toasted strands of coconut are long, crush them between your hands when cool.
Step 2. It is important to crush the coconut so the edges of the cut out cookies will be clean.
Step 3. Place the toasted macadamia nuts and the flour in the bowl of a food processor.
Step 4. Process until the nuts are finely ground and one with the flour.
Step 5. Place the softened butter and vanilla in the bowl of a mixer.
Step 6. Cream until very light in color.
Step 7. Add the flour/nut mixture, coconut, powdered sugar, and salt.
Step 8. The dough completely mixed. It should not be a cohesive ball.
Step 9. Remove the dough from the bowl and knead it a few times to bring it together.
Step 10. Divide the dough in half.
Step 11. If making the round cookies, roll each half into a log, wrap in plastic wrap and chill until hard. Slice thinly and place on parchment lined paper about an inch apart.
Step 12. If making the hearts, roll each half of the dough between wax paper to about ⅛" thick. Please see my post Cut Out Cookies Using the Wax Paper Technique for the whys and hows of this technique. Do not attempt to roll this directly on a work area.
Step 13. From time to time pick up the wax paper and flip it over to smooth out the wrinkles underneath. Not only will they crease the bottom of the cookies, the dough may stall and not roll out any further.
Step 14. Carefully pull back the paper, replace it over the dough and smooth out the wrinkles on the paper. Roll over the dough to remove the wrinkles on the dough.
Step 15. Remove the top piece of paper, keeping the dough on the bottom piece. Cut the cookies out as close together as possible. Place the paper, with the cookies on a baking sheet and refrigerate or freeze until hard.
Step 16. Using a pancake turner or off- set spatula, lift the cookies off the waxed paper and place them on a parchment lined baking sheet. This will be very easy because they are hard. Re-roll the scraps and roll out as before. Bake the cookies from the refrigerated or frozen state.
Dipping the Cookies
Step 1. Place the milk chocolate and shortening, coconut oil or cocoa butter in a bowl. Microwave at half power for about 2 minutes. Stir to blend completely. Alternatively, place the bowl over simmering water and stir to melt. Do not get the chocolate overly hot.
Step 2. Pour the melted chocolate into a short, narrow glass to facilitate dipping the cookies. If the glass or bowl is too shallow the cookies won't be able to be half dipped. Test a cookie to make sure the glaze is not too runny or thick. It should cover the cookie completely.
Step 3. A Cookie is half dipped into the chocolate.
Step 4. Allow the excess chocolate to drip back into the glass for a few seconds.
Step 5. To keep any remaining excess chocolate from puddling around the bottom of the cookie while it is setting up, lightly wipe it against the side of the glass.
Step 6. Place the cookie on a parchment lined baking sheet and allow to set up.
Recipe FAQS
After shaping the cookies, chill the dough in the refrigerator or freeze it until it is hard. This firms up the butter and helps keep them from spreading too much.
Yes it can. Over-mixing can cause the dough to become tough. Mix the ingredients on low just to combine them. The dough should not ball up. Pour it onto a work surface and knead it a few times to bring it together.
There are several differences. Butter cookies generally have a higher ratio of sugar to butter and often have eggs in them. They are also baked at a higher temperature.
Shortbread cookies have a higher fat content and often use powdered sugar for a melt-in-your-mouth texture.
Storage and Freezing
- The cookies can be cut out and frozen prior to baking for several months if put in an airtight container. Just place them on parchment lined trays and bake as directed. Dip them after baking.
- They can be stored, after the chocolate glaze has set, in an airtight container with wax paper or parchment rounds for up to 5 days.
Expert Tips
- Always work the dough cold. A few minutes in the refrigerator or freezer will make a world of difference when transferring the cookies from the paper to a baking sheet that is lined with parchment.
- Make sure the butter is softened so the other ingredients can blend quickly into it.
- The dough should be mixed on low and only until it is in large crumbs to keep it tender.
- Use wax paper to roll the dough, especially because it is thin when rolled out. Never try to roll it out on a counter top with flour. That is a sure way to ruin the cookie.
Other Scrumptious Cookies
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Tropical Shortbread Cookies
Ingredients
Tropical Shortbread Cookies
- 1 cup coconut (60 grams or 2 ounces)
- ½ cup macadamia nuts (60 grams or 2 ounces)
- 1 ½ cups all purpose flour (210 grams or 6 ounces)
- ⅓ cup powdered sugar + 1 tablespoon, (45 grams or 1 ½ ounces)
- ⅓ teaspoon salt
- 1 ¼ sticks butter (140 grams, 5 ounces or 10 tablespoons)
- 1 teaspoon vanilla
Milk Chocolate Glaze
- 6 ounces milk chocolate chips (170 grams)
- 1 ½ tablespoons shortening
Instructions
Tropical Shortbread Cookies
- Preheat the oven to 350 degrees.
- Place the coconut on a baking sheet and toast for about 4 to 5 minutes until deep golden brown. When cool, crush the coconut between your hands to make it smaller.
- If the macadamia nuts are not toasted, place them on a baking sheet and toast for 8 to 10 minutes if they are whole. They should be medium brown and fragrant. If the nuts are in pieces, toast them for less time. Cool completely before continuing.
- Place the nuts and the flour in the bowl of a food processor. Process to grind nuts until they are indistinguishable.
- Add the powdered sugar and salt, pulse several times to mix.
- Beat the butter and vanilla in a mixing bowl until creamy. Add the remaining ingredients, including the coconut, and beat just until combined. It should not make a cohesive ball.
- Turn the dough out and knead together several times and flatten into a round.
To Make round Cookies
- The dough should be firm enough to shape into logs. If it is too soft, refrigerate it briefly to firm it up. Do not let it get hard, or it will be difficult to shape.
- If making rolls, divide the dough into 3 or 4 pieces and roll each piece into a log about 1 ¼" to 1 ½" in diameter.
- When ready to bake, slice ¼" thick and place on baking sheets about 1" apart. Chill or freeze until hard before baking.
- Preheat the oven to 350°F and bake for 10 to 12 minutes or until the cookies start to brown around the edge.
- Cool before dipping.
To Make Cut Out Cookies
- To roll the cookies out, please see Cutout Cookies using Wax Paper Technique for in depth instructions.
- Preheat the oven to 350°F. Line several baking sheets with parchment paper.
- Divide the dough into 2 or 3 portions. Place one piece in the middle of a large piece of waxed paper. Place another piece of wax paper on top and flatten with the palm of your hand.
- Roll out to about ⅜". You want these to be thin.
- When the bottom piece of paper starts wrinkling, remove the top piece of the paper, replace it on the dough and flip it over so the underside of the dough is now on top. Remove that paper carefully, replace it, smooth out any wrinkles, then continue rolling. If the wrinkles are not smoothed out, deep creases will mar the underside of the cookies. In addition, the dough may stall and refuse to roll out any further.
- Cut out shapes as desired, keeping them as close together as possible. Place the cookies on the waxed paper on a baking sheet and freeze until hard.
- Remove the cookies with a pancake turner or offset spatula.
- Gather the scraps and re-roll to make more cookies.
- Bake for about 10 to 12 minutes until coloring around the edges.
- Cool completely before dipping.
Dipping the Cookies
- Combine the chocolate and shortening. Place over hot water to melt, or microwave at half power until melted. Stir well. Do not whisk as it is too easy to incorporate air bubbles, which you definitely do not want.
- Place the glaze in a narrow container as it will be easier to dip the cookies. Half dip each cookie and set on parchment or waxed paper. Allow to set for several hours.
- After the glaze is set, the cookies can be stored at room temperature.
- If you are in a hurry, refrigerate them briefly. This may dull the glaze somewhat.
- They can be stored at room temperature for several days. Place them in an airtight tin with wax paper or parchment circles between them.
Notes
- It is important to mix the dough on low speed and only until it is mostly together to keep the cookies as tender as possible.
- The dough should always be cold when rolling it out. Not hard, but cold.
- After cutting out, make sure the cookies are refrigerated or frozen rock hard before transferring them to parchment lined baking sheets. Bake them frozen if possible.
- Rolling the cookies between wax paper avoids the use of additional flour in the cookies. Please see my post Cut Out Cookies Using the Wax Paper Technique for the how and why's of using this paper in particular and a technique which allows you to pick up the paper, place it on a baking sheet and freeze it for easy removal when baking.
- Never roll the dough on a flour-dusted work surface. The cookies are thin, making them very difficult to keep cold enough to transfer to baking sheets without getting them out of shape.
- I used a 2" heart shaped cookie, but any size will do, as will any shape.
- Make sure the nuts are completely cold when they are ground with the flour, so the flour absorbs any oil released from the nuts. If the nuts are ground alone, they can easily turn to nut butter.
- Toasting the nuts and coconut brings much more flavor to the cookies. Watch each of them carefully and stir once or twice while toasting. Each of them go from golden to burned easily.
- Combining the chocolate with the vegetable shortening is a way to quick temper the chocolate, so it doesn't streak, which happens when the cocoa butter in the chocolate comes to the top. It doesn't affect the taste, just the looks.
Nutrition
Brownie+Cookie=Easy Brookie Recipe
The title says it all. This is a classic combination of two favorites - a fudgy brownie is teamed with a chocolate and butterscotch chip cookie all in one pan. This is a great recipe for a beginner baker because they learn to make two different recipe at once.
Ingredients
Brownie Layer
Photos read left to right.
Back row: eggs, granulated sugar, canola oil. Front row: cocoa, flour
Chocolate and Butterscotch Chip
Photos read left to right.
Back row: egg, flour, light brown sugar. Middle Row: unsalted butter, chocolate and butterscotch chips. Front Row: vanilla, baking soda, molasses, salt.
- Size large eggs are used
- Canola oil is used because it is a neutral flavored oil
- The Cocoa can be natural or Dutch. The Dutch cocoa gives a deeper color
- Unsalted butter is listed but salted butter can be used by reducing the salt to ¼ teaspoon.
- Dark brown sugar gives the chewiest textured cookie top. If all you have is light brown sugar, as I did whisk 1 tablespoon molasses to the melted butter to make dark brown sugar. More information can be found in Three Easy Sugar Fixes and Sugar The Sweetest Part of Baking.
Instructions
Brownie Layer
Step 1. Because cocoa is often lumpy ad for the best mix, sift together the cocoa and the flour on a piece of wax paper or parchment paper.
Step 2. The flour and cocoa sifted.
Step 3. Whisk the flour and cocoa together.
Step 4. Place all of the ingredients for the brownie layer in the bowl at once.
Step 5. Initially beat on low to bring ingredients together, then raise to medium until completely mixed.
Step 6. Pour into the prepared pan and smooth out. Set aside.
Cookie Layer
Step 1. Melt the butter. Cool to lukewarm.
Step 2. If using the molasses, whisk it into the butter.
Step 3. Combine the flour, baking soda and salt. Set aside.
Step 4. Add the egg, melted butter with molasses, brown sugar, and vanilla to the mixing bowl.
Step 5. Mix on medium until combined.
Step 6. Add the flour mixture to the mixing bowl.
Step 7. Mix on low to combine then raise to medium to mix more completely. Some flour will, most likely, stick to the sides of the bowl. Scrap down.
Step 8. Mix completely.
Step 8. Add the chips.
Step 9. Mix in on low.
Step 10. To keep the top layer from sinking into the bottom layer, using a spoon, scoop the cookie batter on top of the brownie layer.
Step 11. Cover the brownie layer completely with the scooped batter.
Step 12. Smooth out the cookie layer. The easiest way is to use a small offset spatula.
Step 13. The Baked Brookie on a cooling rack.
Variations
- Use any chips you like. Use all chocolate or all butterscotch.
- Nuts of any kind, preferably toasted, are a great add in. If using all nuts use 1 cup chopped up. If using chips and nuts use ½ cup each.
- Dried fruit such as cranberries, raisins, chopped apricots, etc. can be added.
- Any add ins you prefer can be used. If using all one, use 1 cup. If using two, use ½ cup each.
Equipment
An offset spatula is perfect for smoothing out batter as the handle is above the blade. They come in large and small. This is the smaller version.
Storage
These store well, covered for 4 or 5 days at room temperature.
Brownie+Cookie=Easy Brookie Recipe
Ingredients
Brownie Layer
- 1 cup granulated sugar 200 grams or 7 ounces
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup all-purpose flour 70 grams or 2 ½ ounces
- ⅓ cup cocoa - natural or dutch 30 grams or scant ounce
Cookie Layer
- ½ cup unsalted butter 114 grams or 4 ounces
- ¾ cup dark brown sugar 150 grams or 5 1//3 ounces*
- 1 large egg
- 2 teaspoons vanilla extract McCormicks is fine here
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup all-purpose flour 140 grams or 5 ounces
- ½ cup chocolate chips 85 grams or 3 ounces
- ½ cup butterscotch chips 85 grams or 3 ounces
- Additional chocolate and butterscotch chips for top optional
- *Light brown sugar is fine, but for the chewiest cookie top dark is preferred. If all you have is light brown sugar whisk 1 tablespoon molasses into the melted butter to make dark brown sugar.
Instructions
Brownie Layer
- Preheat the oven to 350°F. Line the bottom of a 9x9 inch square pan with parchment paper. Spray the paper and the sides of the pan with a non-stick baking release. Set aside.
- Whisk together the flour and cocoa.
- Place all the ingredients in a mixing bowl and beat on low to bring it together, then on medium briefly to mix completely.
- Pour into the prepared pan, smooth the top. Set aside.
Cookie Layer
- There is no need to clean the mixing bowl as long as it has been well scraped out.
- Melt the butter and cool to lukewarm. Set aside.
- If using the molasses, whisk it into the butter after cooling.
- Whisk together the flour, baking soda and salt. Set aside.
- Place the butter, brown sugar, egg, and vanilla in the mixing bowl. Mix to blend completely.
- Add the flour mixture and beat on low to blend then on medium briefly to finishing mixing. Often, some of the flour will stick to the sides of the bowl. Scrap down well and remix.
- Add all the chips and mix them in.
- With a large spoon, place dollops of batter onto the brownie layer lightly to keep it from sinking into the brownie layer. Continue until the whole top has been covered.
- Smooth the top with an offset spatula.
- Sprinkle with addition chips if desired.
- Bake for 35 to 40 minutes until completely set.
- Cool completely before turning out and cutting.
- Cut four down and four across for 16 or as desired.
Notes
- These store well for 4 or 5 days at room temperature. They can also be frozen, well wrapped, for a couple of months.
- Use any chips you like. Use all chocolate or all butterscotch.
- Nuts of any kind, preferably toasted, are a great add in.
- If using a single add in, measure 1 cup. If using two, use ½ cup each.
- Dried fruit such as cranberries, raisins, chopped apricots, etc. can be added.
- McCormick imitation vanilla is fine here.
- A small offset spatula is ideal for spreading the cookie batter on top of the brownie.
- Spread the cookie batter lightly to keep the layers separate when baked.
Nutrition
A Perfectly Easy Basic Muffin Mix
You're going to love this basic muffin recipe because it's so variable. While this recipe uses chocolate chips and raisins, anything from fruit to veggies (think carrot, zucchini) can be used.
Muffins are one of the easiest treats to make with a few dry ingredients in one bowl and wet in another. After combining, stir in the add ins, fill the paper cups and into the oven they go. Baking doesn't get much more simple or inviting.
[feast_advanced_jump_to]Why You'll Love This Recipe
- The recipe is perfectly balanced
- You can sub in anything you want.
- It's super easy.
- Just substitute any add in's you desire.
- It can be made in a variety of sizes and baking times are included for all of them
- You probably have the ingredients in your pantry
Ingredients for Basic Muffin Mix
All photos read left to right.
Back Row: granulated sugar, all-purpose flour, milk. Middle Row: salt, baking powder, vanilla, eggs. Front Row: softened butter.
Ingredients for Chocolate Chip Raisin Muffins
Left to Right: raisins and chocolate chips
See the recipe card for quantities.
Substitutions
10 to 12 ounces of fruit, nuts, chocolate chips or a combination of almost anything can be added to the basic muffin mix. Fruit such as blueberries and cranberries are best added frozen so they don't discolor the batter and turn it gray. A teaspoon or two of spices can be added as can the zest of one orange, two lemons or a couple of limes are great additions.
Top with crumbs, sanding or Swedish Pearl sugar.
The combinations are endless.
Step by Step Instructions
Step 1. Place the sugar and butter in a mixing bowl.
Step 2. Cream on medium until light and completely combined.
Step 3. Add one egg and beat until combined. In reality, the mixture will curdle. This usually happens and will be fixed later. Add the second egg and mix well. More curdling will probably occur..
Step 4. Add the flour and milk alternately, starting and ending with the flour. Add ⅓ of the flour and mix on low. The batter will come together at this point.
Step 5. Add the vanilla to the milk. Add half of the milk to the batter and beat on low. When completely mixed, add ½ of the remaining flour and mix on low.
Step 6. Next add the remaining milk, blending well. Last, add the rest of the flour and mix to get a smooth batter, scraping down several times.
Step 7. In the meantime, soak the raisins in really hot water to plump them. After soaking, squeeze all the water out of them and set aside.
Step 8. Add the chocolate chips and plumped raisins to the batter. Mix well, scraping several times to make sure the add ins are evenly distributed.
Step 9. Line 8 Texas size muffin cups with paper liners. (I used Texas muffin cups.) Fill the cups ¾ full. Bake as directed. Sprinkle with sanding sugar if desired.
Storage
These store for a couple of days well covered.
They can also be frozen before baking. Thaw in the refrigerator overnight and bake as called for adding a few minutes.
Last, they can be baked and frozen, well wrapped, for several months. Thaw at room temperature. Heat for 10 minutes at 350°F for just baked muffins.
Expert Tips
By portioning out the muffins in their paper liners and refrigerating overnight before baking, they take on a more professional look. The crowns are taller and they have that "just bought from a bakery" look.
Chilling the muffin batter overnight allows the starches in the flour to absorb more moisture from the eggs and liquids. This results in the starches swelling allowing more gluten to form, improving the consistency of the batter allowing for higher crowns, and a more moist tender, taller muffin. This will improve any muffin recipe, not just this one.
Other Recipes You'll Love
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A Perfectly Easy Basic Muffin Mix
Ingredients
Basic Muffin Mix
- 1 cup sugar (200 grams or 7 ounces)
- 1 stick unsalted butter room temperature (114 grams or 4 ounces)
- 2 large eggs
- 2 cups all-purpose flour (280 grams or 10 ounces)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk whole or 2%
- 1 teaspoon vanilla
Chocolate Chip Raisin Muffins
- 6 ounces chocolate chips (170 grams)
- 4 ounces raisins (114 grams)
Instructions
Basic Muffins
- Preheat the oven to 375°F. Line muffin tins of your choice with paper liners. Set aside.
- Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined. The mixture may curdle but will be corrected when the flour is added.
- In the meantime, combine the flour, baking powder and salt. Mix together.
- Add the vanilla to the milk.
- Add the flour and milk alternately, starting with ⅓ of the flour mixture, then ½ cup milk, ½ of the remaining flour and the rest of the milk. Last add the remaining flour.
- Add 10 to 12 ounces (280 to 340 grams) of any add ins you want. Mix in on low, scraping often to make sure they are evenly distributed.
- Fill the cups ¾ full. Sprinkle the tops liberally with the sugar/nutmeg mix.
Chocolate Chip Raisin Muffins
- When starting to gather ingredients, soak the raisins in the hotest water available. When ready to use squeeze all the water from them.
- Add the chocolate chips and raisins when the batter is finished. Scrape often to make sure the add ins are evenly distributed.
Baking Times
- Preheat the oven to 375°F.
- Regular size muffins – Bake 23 to 25 minutes – makes about 15 muffins
- Texas size muffins - 25 to 28 minutes - makes 8 muffins
- Mini size muffins – bake 15 to 18 minutes – makes about 40
Notes
Nutrition
Dulce de Leche Cookies - Your Way
Dulce de Leche is an easily made filling of sweetened condensed milk that has been heated in the oven until thick, creamy, and deeply browned. It is perfect for these buttery pecan shortbread sandwich cookies.
These melt in your mouth cookies don't even have to be rolled out. While looking like they might be a challenge, they are easily made.I've provided several ways to finish the cookies from simple to extravagant - all elegant looking as if they came from a bakery.
I am using the recipe from David Lebovitz Dulce de Leche. I tested several methods and this seems to be the fastest and the best.
[feast_advanced_jump_to]Recipe Ingredients
Pecan Cookies
Left to Right.
Back Row: Flour, Toasted Pecans. Middle Row: Butter, Powdered Sugar. Front Row: salt, vanilla.
Cookie Finishes
Left to Right:
Back Row: Chocolate, Sanding sugar. Front Row: Shortening and Toasted Pecans.
- Pecans are toasted to bring out their maximum flavor. Be sure to cool them before processing.
- Unsalted butter is used for the purest flavor.
- Powdered sugar gives a softer texture to the cookie than would granulated sugar. Cookies made with powdered sugar have that melt-in-your-mouth quality.
See recipe card for quantities.
Variations
A salted version can be made by adding sea salt to taste to the sanding sugar and pecans. Salt can also be added to the plain cookie finished with sanding sugar.
Step-by-Step Instructions
Dulce de Leche
There are differences between sweetened condensed milk. Some are thicker, some thinner so the time it takes to caramelize the milk may take longer or shorter. You'll judge when it's done by the color and thickness. The really neat thing is if it isn't thick enough to use as a filling after it's cooled just put it back in the oven with the waterbath and bake it some more.
Step 1. Different brands of condensed milk have different thicknesses. Eagle brand is consistently thicker than most so I use it for this. If a thinner condensed milk is used, the baking time will increase.
Step 2. Pour a 12 ounce can of sweetened condensed milk into an oven-proof bowl.
Step 3. Place the bowl with the condensed milk into a larger, ovenproof container to make a waterbath.
Step 4. The water bath will get very hot. For ease of moving and for safety, place the water bath on a rimmed baking sheet.
Step 5. Cover the bowl tightly with aluminum foil to keep the condensed milk creamy while it thickens. Fill the bottom container with hot water at least halfway up the bowl. Bake for 2 hours or more until dark and very thick.
Step 6. Dark brown Dulce-de-leche cooked down to a thick consistency.. Cool completely before using. If it is at all lumpy when you stir it, smooth it out by whisking.
Pecan Shortbread Cookies
Step 1. Place the toasted pecans and flour in the bowl of the food processor.
Step 2. Process the nuts and flour until the nuts are very finely chopped.
Step 3. Add the powdered sugar and salt to the processor.
Step 4. Process to mix the powdered sugar and salt into the flour/pecan mix.
Step 5. Place the softened butter and vanilla in a mixing bowl.
Step 6. The butter and vanilla are beaten until very creamy and smooth.
Step 7. Add the flour mixture to the butter in the mixing bowl.
Step 8. Mix until the dough comes together.
Step 9. Divide the dough in half.
Step 10. Roll each half of the dough into a log.
Step 11. The logs are wrapped in plastic wrap and placed on a tray to be refrigerated or frozen.
Step 12. To more evenly cut the rolls, place your finger where you want the cut and cut straight down.
Step 13. A Tray of unbaked cookies ready for the oven.
Finishing the Cookies
Step 1. Combine the sugar and chopped pecans in a small bowl. Set aside.
Step 2. Combine the milk chocolate and shortening. Microwave on half power to melt together or place over simmering water. Stir to blend together.
Step 3. Melt the chocolate and shortening in a small bowl to maximize the depth
Step 4. Pair the cookies for size. Dip the tops in chocolate. Leave plain, top with a pecan half or with the sugar-pecan mix.
Step 5. Pipe the dulche de leche on the bottom of the cookies. Place the tops on and press down lightly to evenly distribute the filling.
Step 6. Tray of all the finished cookies. Left to right: With sanding sugar, plain, chocolate and pecan, plain chocolate and with the sugar-pecans.
Recipe FAQs
These may be held at room temperature for several days.
Bake it some more following the original instructions. Make this several days ahead so it is ready when you need it.
I have made them the cookies are small because they are so rich. If you want bigger cookies, just make the cookie roll larger in size. The cookies don't spread much in the oven so they will be just a bit bigger than the size of roll.
Expert Tips
Piping the dulce de leche onto the cookie makes it much easier. I used a #3 plain tip. Lacking a pastry bag, cut the corner off of a heavy plastic bag and use that.
When dipping the top of the cookies, make sure the bowl of chocolate is small and narrow so the chocolate remains deep and not spread out.
Other Delicious Cookies to Consider
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Dulce de Leche Cookies - Your Way
Ingredients
Dulce de Leche
- 1- 12 ounce sweetened condensed milk
Pecan Shortbread Cookies
- 1 cup toasted pecans (114 grams or 4 ounces)
- 1 ½ cups all purpose flour (210 grams or 6 ounces)
- ⅓ cup powdered sugar + 1 tablespoon (45 grams or 1 ½ ounces)
- ⅓ teaspoon salt
- 10 tablespoons butter (140 grams, 5 ounces or 1 ¼ sticks)
- 1 teaspoon vanilla
Finishes for the Cookies
- 4 ounces milk chocolate good quality
- 1 tablespoon shortening such as crisco or food grade cocoa butter
- ¼ cup toasted pecans finely chopped
- 2 to 3 tablespoons sanding sugar
- Pecan halves
Instructions
Dulce de Leche
- Preheat the oven to 425°F.
- Pour the condensed milk into an oven proof dish. Cover it tightly with foil.
- Place it in a large dish or pan and fill the bottom pan with hot water at least half way up the dulce de leche dish.
- Bake it for 1 ½ hours. Remove the foil (be careful of the steam - take the foil off pointing away from you.) Check the color and the thickness. If it isn't thick enough, recover, add more water and bake for another 15 minutes. Check it, repeat if necessary.
- Cool completely. If it is at all lumpy when you stir it, smooth it out by whisking.
Pecan Shortbread Cookies
- Preheat the oven to 350°F. Place the pecans on a baking tray and toast for 5 to 9 minutes depending upon if the pecans are cut or whole. They will be come fragrant and pick up a little color.
- Line several baking sheets with parchment paper and set aside.
- Combine the flour and pecans in the bowl of a processor. Process until the nuts are very finely cut in.
- Add the powdered sugar and salt and pulse several times to mix.
- Beat the butter and vanilla in a mixing bowl until creamy. Add the flour/pecan mixture and mix until it comes together.
- Divide the dough in half (about 255 grams or about 9 ounces each). Roll each piece into a 12" log. This will make baked cookies about 1 ½ inches. If you want larger cookies, roll into a 10" log. The cookies don't spread much so they are a little bigger than unbaked.
- Wrap in plastic wrap refrigerate to firm up or freeze for longer storage.
- If using sanding sugar to finish the tops or sanding sugar with salt mix the sea salt to taste with the sugar. Set aside.
- Cut the cookies about ⅓" thick. At the bakery, this was easiest to do by putting our fingernail where we wanted to cut, placing the knife next to it and slicing straight down. Place on parchment paper lined baking sheets. Sprinkle liberally with the sanding sugar or sanding sugar with salt.
- Bake for 10 to 12 minutes until the edges begin to color.
Finishing the Cookies
- Combine the chocolate and shortening or cocoa butter and melt it over hot water or microwave at half power until melted. Stir well. Do not whisk as it is too easy to incorporate air bubbles, which you definitely do not want.
- Place the glaze in a narrow container as it will be easier to dip the cookies. Dip the top of each cookie and set on parchment or waxed paper. Immediately, top the cookie with a pecan half or the sugar/pecan or sugar/pecan/salt mixture.
- Allow to set for several hours or refrigerate briefly to set.
- Pair the cookies for size and shape.
- Turn the bottom cookie upside down with its mate above it right side up. Fit a piping bag with a #3 plain tip. Pipe a mound of dulce de leche on the bottom cookie. Immediately place the top cookie on, pressing down lightly to move the filling to the edges.
- After the glaze is set, the cookies can be stored at room temperature. If you are in a hurry, refrigerate them briefly. This may dull the glaze somewhat. They can be stored at room temperature for several days.
Notes
- If, after the dulce de leche cools, it is not thick enough to stay put between the cookies, just bake it some more following the original instructions. Make this several days ahead so it is ready when you need it.
- As I have made them, the cookies are small because they are so rich. If you want bigger cookies, just make the cookie roll larger in size. The cookies don't spread much in the oven, so they will be just a bit bigger than the size of roll.
- Piping the dulce de leche onto the cookie makes it much easier. I used a #3 plain tip. Lacking a pastry bag, cut the corner off of a heavy plastic bag and use that.
- When dipping the top of the cookies, make sure the bowl the chocolate on the small and narrow side so the chocolate remains deep and not spread out.
Nutrition
Super Fast and Easy Brioche Rolls
These updated, super-fast, and easy Brioche Rolls are the perfect complement to any special dinner and never more so than during the holidays. When I say super easy, I mean super easy. Just a quick turn in a food processor and the dough is are ready to rise.
The dough can be made up to 3 days ahead before shaping. The baked rolls can be frozen for several months well wrapped.
Brioche is a base recipe that can be used in many different ways, both sweet and savory. It is an enriched bread meaning it is made with eggs, butter, and cream. I have used it for the Raspberry Mascarpone Tarte Tropezienne, Glazed Lemon Twists in 60 Second Brioche, Lemon Gooey Butter Cake in a Brioche Crust and Twice Baked Brioche - A Breakfast Treat.
Ingredients
Photos read left to right.
Back Row: unsalted cubed butter, eggs, bread flour. Middle Row: water, sugar . Front Row: instant yeast, salt, cream, sugar for starter.
Butter - unsalted butter is used. The butter is cut into small pieces and must be kept cold before using.
Eggs - size large are used.
Bread flour is used for its high protein count which allows a higher rise. Because this dough includes a lot of eggs, butter and cream, it is a slow riser. The bread flour assists in the rising.
Instant Yeast is used for a quick start to the sponge.
See recipe card for quantities
Instructions
Step 1. Remove 2 tablespoons of bread flour from the measured amount.
Step 2. Add lukewarm water, yeast and a pinch of sugar to the 2 tablespoons of flour. Stir together until combined.
Step 3. Cover the sponge and let it rise until double in bulk - about 20 minutes.
Step 4. The sponge is bubbly and has risen to at least twice its size. It's ready to be used.
Step 5. Place the remainder of the flour, salt and sugar in the bowl of a food processor. Process for few seconds to mix.
Step 6. Place the cold butter cubes over the flour mixture in the processor.
Step 7. Process the butter and flour mixture until the butter is indistinguishable.
Step 8. Add the eggs, yeast and cream to the processor.
Step 9. The ingredients are processed continuously until a batter is formed - about 25 to 30 seconds. Do not stop the processor until completely mixed.
Step 10. Place the batter in a bowl or container sprayed with a non-stick baking release to rise. Place plastic wrap directly on top of the batter. Cover the bowl and mark the time on it. Let it rise until doubled, 2 to 3 hours. Stir down and refrigerate overnight.
An Easy Way to Clean the Processor
The food processor is one of the most useful pieces of baking equipment in a kitchen. As a former consultant to Cuisinarts, I learned a lot of the ins and outs of this machine. Food Processor Tips When Baking is where I share some of them. Below is one of the most useful.
Step 1. Leaving the bowl on the base with the blade, remove as much batter as you can from the processor bowl.
Step 2. Pulse the processor several times and the batter will be flung to the sides of the bowl.
Step 3. Remove the blade and bowl from the processor and scoop out the rest of the batter with a rubber spatula.
Shaping the Brioche Rolls
The dough will be very easy to work. Because it is enriched with eggs, butter and cream, it has no elasticity. It is important to work the dough cold.
Step 1. Divide the dough into 8 pieces about 85 grams or 3 ounces each.
Step 2. Tuck all the sides of the dough underneath to obtain a smooth ball on top.
Step 3. Firmly pinch the sides together.
Step 4. Turn the roll over and place on a work surface. Lightly flour the surface if needed. Cup your hand over the top side of the roll.
Step 5. Enclose the roll completely under your cupped hand. With light to medium pressure, rotate the roll clockwise or counter clockwise until the roll is a smooth ball.
Step 6. Continue to rotate the roll until a smooth ball is formed. Repeat with the next 7 rolls.
Step 7. Spray the brioche molds or Texas muffin cups with a non-stick baking release. Place the rolls in them, cover with a tea towel and let rise until almost doubled about 2 to 3 hours.
Step 8. Four brioche rolls in traditional brioche molds with fluted side.
Step 9. Egg wash the rolls to obtain a golden sheen when baked.
Step 10. Finish the rolls with a sprinkling of sesame seeds.
Variations
Since this is a base recipe, it can be varied endlessly. Here are some that I like.
Cheesy Brioche - Add 6 ounces (170 grams or 1 ½ cups) of any hard cheese such as cheddar, asiago or parmesan to 1 basic recipe of brioche at the end of incorporating the butter.
Lemon Brioche – Depending upon how lemony you want it, add the grated rind of 1 to 2 large lemons (2 to 3 tablespoons) with the flour.
Orange Brioche – Again depending upon how orange you want it, add the grated rind of 1 or 2 medium to large oranges with the flour.
Herbed Brioche – any single herb or combinations of herbs, fresh or dried may be added. 1 to 2 teaspoons for dried or 1 to 2 tablespoons if fresh.
Brioche Sugar Buns – After the final egg wash, sprinkle with Swedish Pearl Sugar . Lemon or orange can be added to the dough as above.
Storage
The beauty of these is they can be made ahead at several points.
After the dough is made and risen, it has to be refrigerated to shape the rolls. It can wait up to three days before shaping.
After baking, the rolls can be well wrapped (individually is best) and frozen up to two months. Unwrap and thaw them at room temperature. Heat at 350°F for about 10 to 15 minutes to give them that "just baked" taste.
Top Tips
- Keep the processor running until the dough, which is more like a batter, is completely mixed. The machine has a tendency to stall if turned off and then turned back on because of the consistency of the dough.
- A sponge is used when the yeast needs to be increased without adding additional dried yeast. This is particularly important for rich doughs that use eggs, butter, sugar, and/or cream. These slow the growth of the yeast so there needs to be a way of speeding it up without imparting a "yeasty" taste. So a bit of flour, water and dried yeast is mixed together. As it sits, the yeast is activated and many, many more yeast cells are formed giving the dough a head start to the rising process.
- It is important to keep the dough cold while shaping it. Because of the large amount of butter, the dough can soften fairly easily. To prevent this, after portioning out the rolls, keep them refrigerated and shape one at a time.
- These take longer to rise after shaping because they are cold and the dough contains a lot of inhibitors.
- If you're wondering where the title "Sixty Second Brioche" comes from, it takes about that much time in the processor. Fast, very fast!
- When applying the egg wash, do not let it run down the side of the pan. Just keep it on the roll.
- The size of the brioche tin I use is 3 ½" wide x 1 ½" deep.
Super Fast and Easy Brioche Rolls
Ingredients
Brioche Rolls
- 1 ½ teaspoon instant yeast
- 2 tablespoons warm water (105 to 115 degrees)
- Pinch of sugar
- 2 ¼ cups bread flour (315 grams or 11 ounces)
- 1 ½ tablespoons sugar
- ½ teaspoon salt
- ¾ cup unsalted butter cold (170 grams or 6 ounces or 1 ½ sticks)
- 3 eggs room temperature
- ¼ cup light cream or half and half room temperature
To Finish
- 1 egg well beaten
- Sesame seeds as needed
Instructions
Making the Brioche
- In a small bowl, place 3 tablespoons of flour from the measured flour, the yeast and a pinch of sugar. Stir in 2 tablespoons of warm water.
- Cover with plastic wrap and allow to double in bulk – about 15 to 20 minutes.
- In a food processor fitted with the steel blade, place the remaining flour, salt and sugar.
- Process 5 seconds to mix.
- Cut the cold butter into small pieces and place in a circle over the dry ingredients.
- Process until the butter is indistinguishable in the mixture, about 20 seconds.
- Scrape down and process 20 seconds more. Place the eggs in a circle over the dry ingredients, pour the cream over the eggs, and add the sponge, also in a circle.
- Process approximately 25 seconds until the ball, which initially forms, breaks down into a creamy, evenly dispersed batter in the processor bowl. Do not stop processing until this batter is formed, as the motor may stall when you try to restart it.
- If it doesn't break down after the allowed time, that's fine. Just continue with the instructions.
- For an easy way to clean the dough off the blade, pulse the processor several times. The centrifugal force will throw most of the dough off. Remove the blade and scoop the remainder out.
- The dough, which is more like a batter, will be very sticky and that is as it should be. Remove it from the processor bowl and place in a bowl sprayed with a non-stick baking release.
- Place plastic wrap directly on top of the batter and cover with a towel. Let rise at room temperature 2 ½ to 3 hours, longer if the room is cool until doubled in bulk. Stir down with a spoon, re-cover with plastic wrap and refrigerate overnight. The dough may or may not rise again in the refrigerator. It doesn’t make a difference. Deflate the dough and use as directed.
- Note: This dough may be held in the refrigerator up to 3 days before serving.
- Yield: About 715 grams or about 25 ounces.
Shaping the Rolls
- Spray 8 brioche tins or Texas muffin cups with a non-stick baking release. Set aside.
- Divide the dough into 8 equal pieces of 85 grams or 3 ounces each. Refrigerate.
- Working with one piece at a time, tuck all the edges underneath. Pinch together tightly.
- Place the roll pinched side down on the work surface. Cup your hand over the roll and rotate it clockwise or counter clockwise to form a smooth, rounded ball. Place in a tin or cup. Repeat with the remaining 7 pieces of dough.
- Cover with a tea towel and let rise until almost doubled in bulk.
- Preheat the oven to 350°F.
- While the oven preheats, beat the egg well. Brush the tops of each roll with the egg. Repeat again just before baking and sprinkle with the sesame seeds.
- Bake for 20 to 25 minutes until deep golden brown.
Notes
- Keep the processor running until the dough, which is more like a batter, is completely mixed. The machine has a tendency to stall if turned off and then turned back on.
- A sponge is used when the yeast needs to be increased without adding additional dried yeast. This is particularly important for rich doughs that use eggs, butter, sugar, and/or cream. These slow the growth of the yeast so there needs to be a way of speeding it up without impartng a "yeasty" taste. So a bit of flour, water and dried yeast is mixed together. As it sits, the yeast is activated and many, many more yeast cells are made.
- It is important to keep the dough cold while shaping it. Because of the large amount of butter, the dough can soften fairly easily. To prevent this, after portioning out the rolls, keep them in the refrigerator except for the one you are shaping.
- These take longer to rise after shaping because they are cold and the dough contains a lot of inhibitors.
- If you're wondering where the title "Sixty Second Brioche" comes from, it take about that much time in the processor. Fast, very fast!
- When applying the egg wash, do not let it run down the side of the pan. Just keep it on the roll so it doesn't stick the roll to the pan while baking.
Nutrition
Bajadera - A No Bake Cookie Bar
You will love this concept because it is a no bake cookie bar and the layering adds a sophistication not often seen in this type of cookie. But the real surprise is that it is not too sweet but intensely flavored.
Bajadera (Bah-ya-deh-ra) has been in existence since the early 1900’s having been a specialty of the Kraš Confectionary Company in Zagreb Croatia.
It was named after an oriental dancer, and its shape and the unique layering make Bajadera one of the most popular sweet treats in Croatia, Serbia, Bosnia, and Macedonia, all of whom claim it today.
Ingredients
All ingredients are listed left to right.
Top Row: Petit Beurre Cookies, granulated sugar, water. Bottom Row: unsalted butter, semisweet chocolate, toasted hazelnuts.
- Petit Beurre Cookies - can be the ones in last week's blog or they can be purchased online as well as some specialty food shops featuring European items.
- Unsalted butter is used for clarity of taste.
- Hazelnuts are toasted to intensify the flavor.
- Semisweet Chocolate - I use Callebaut Callets professionally and at home. They look like chocolate chips but aren't. I don't recommend using chocolate chips.
Chocolate Glaze
Left to right: shortening (such as Crisco) and semisweet chocolate.
See recipe card for quantities of ingredients.
Instruction
Step 1. Hazelnuts ready to be toasted. For a quick and easy way to remove the skins, see Hazelnut Gianduja Cake. Cool the nuts completely before processing
Step 2. Line an 8x8 inch square pan with a piece of parchment paper 8x16 inches letting the excess hang over the sides.
Step 3. Melt the chocolate in a double boiler over simmering water or at half power in the microwave. Set aside.
Step 4. Place half the nuts and half the cookies in a processor bowl.
Step 5. Process the cookies and nuts as finely as possible being careful not to turn them to a paste.
Step 6. Transfer them to a mixer bowl. Repeat with the second half of the cookies and nuts. Set aside.
Step 7. Place the water and sugar in a medium saucepan. Stir to combine.
Step 8. Bring the syrup to a boil.
Step 9. Wash down the sides of the pan with a brush dipped in cold water. Alternatively, a tight fitting lid can be placed on top for 3 minutes.
Step 10. Bring the syrup to 238°F on a thermometer. Remove from the heat and add the butter to stop the cooking.
Step 11. Pour the syrup over the cookie and nut mixture in the mixing bowl. Beat on low to combine completely. It may be soft at this point, but will firm up as it cools.
Step 12. Divide the dough in half - about 410 grams or 14 ⅓ ounces each piece. Remove ½ cup, 100 grams or 3 ½ ounces from one piece and add it to the other piece.
Step 13. Add the melted chocolate to the bowl with less plain dough in it.
Step 13. Divide the chocolate dough in half - about 215 grams or 7 ½ ounces.
Step 14. Press half the chocolate dough firmly in the bottom of the prepared pan. If it is at all soft, freeze for 5 minutes to keep the layers from dipping into each other.
Step 15. After the plain layer is divided in half, 230 grams or 8 ounces, one half is placed on the chocolate base layer.
Step 16. Press the plain dough firmly over the chocolate base. Freeze for five minutes if it is at all soft. Repeat with the chocolate and plain layer as above. Do not freeze the plain layer after it is pressed onto the top.
Chocolate Glaze
Step 17. Place the chocolate and shortening in a bowl to be melted.
Step 18. Melt the chocolate and shortening over simmering water or at half power in the microwave and stir together.
Step 19. Pour the glaze over the top layer of the bars.
Step 20. Tilt the pan from side to side and up and down to distribute the glaze evenly, making sure to get into the corners. Refrigerate overnight.
Releasing and Cutting the Bars
Step 21. Hold a hair dryer set on high close to the pan with the No Bake Cookie Bar to heat the sides so the cookie can release cleanly. Go around the entire pan to heat all the sides. Be careful not to melt the chocolate.
Step 22. Lift the bar out of the pan using the parchment that overlaps the sides. Leave it on the paper.
Step 23. To cut the bars cleanly, heat a knife under very hot water. Dry immediately on a paper towel. Melt through the chocolate layer and cut straight down. Pull the knife out at the bottom. Do not pull it out at the top or the bar will be smeared with chocolate. Do not use a sawing motion. Repeat the heating and drying for each cut.
Step 24. The bars, still on the paper are cut 4 down and 7 or 8 across. These are very rich and small bars are ideal.
Substitutions
All almonds or half almonds may be used. Toast the nuts as for hazelnuts.
Storage
The bars may be stored at room temperature for several days or refrigerated for longer storage. Bring to room temperature before serving.
Expert Tips
- Be sure to toast the nuts and cool them for the best, most intense flavor. This can be done days ahead.
- Combining chocolate with a bit of shortening such as Crisco ensures a smooth finish that reduces the chance of a grey or mottled finish to the glaze which is caused by the chocolate becoming untempered. Oil and butter should not be used because they will not set up firmly at room temperature.
Bajadera - A No Bake Cookie Bar
Equipment
- Candy Thermometer Should go to at least 300°F
- 8"x8" baking pan
- Food Processor
Ingredients
For the Base
- 7 ounces blanched hazelnuts almonds or half and half (200 grams)
- 3 ½ ounces semisweet chocolate (100 grams)
- 7 ounces Petit Beurre cookies* (200 grams)
- ⅔ cup water
- 1 ½ cups granulated sugar (300 grams or 10 ½ ounces)
- ¾ cup unsalted butter cold and cut into small pieces (170 grams, 6 ounces or 1 ½ sticks)
- *These cookies can be found on my blog French Butter Cookies - Petit Beurre, which I highly recommend, or they can be purchased online or in specialty food shops featuring European foods.
Chocolate Base
- 8 ounce semisweet chocolate (225 grams)
- 2 tablespoons shortening
Instructions
The Dough Mixture
- Preheat the oven to 350°F. Place the nuts on a rimmed baking sheet and toast for 7 to 10 minutes until fragrant and medium brown. Cool completely.
- Line an 8 x8 inch pan with a piece of parchment 8 x 16 inches letting the excess hang over the edges. Only the bottom and two sides will be covered and that is as it should be.
- Melt the chocolate over simmering water or in the microwave at half power. Set aside.
- Place half the nuts and half the cookies in a food processor and process until they are almost a powder but do not let them become a paste. Place the mixture in the bowl of a mixer. Repeat with the second half of each. Set aside.
- Bring the water and sugar to a boil in a medium size saucepan. Wash down the sides of the pan with a brush dipped in cold water or place a tight fitting lid on the pan for 3 minutes. Remove the lid and boil to a temperature of 238°F. Remove from the heat and immediately stir in the cold butter to stop the cooking.
- Pour over the nut and cookie mixture in the mixing bowl and combine on low speed until completely mixed. It may seem soft at this point but it will firm up as it cools.
- Divide the dough in half (about 410 grams or 14 ⅓ ounces each piece).
- Remove ½ cup (100 grams or 3 ½ ounces) from one piece and add it to the other piece. Add the melted chocolate to the smaller amount of dough.
Assembly
- Divide the chocolate dough in half (about 215 grams or 7 ¾ ounces) each piece. Press one half firmly and evenly into the bottom of the prepared pan. Freeze for about 5 minutes if it is at all soft.
- Divide the plain dough in half (about 240 grams or 8 ½ ounces each piece). Press one half on top of the chocolate dough. Freeze for about 5 minutes if it is at all soft.
- Repeat with the chocolate and plain dough. Do not freeze after the plain dough has been pressed in on top.
- Top with the Chocolate Glaze below.
Chocolate Glaze
- Combine the ingredients and microwave to melt them or place over simmering water until melted. Whisk gently to mix completely. Immediately pour over the Bajadera and tilt the pan from side to side to completely cover the top with an even layer of chocolate. Refrigerate overnight.
Releasing and Cutting the Bars
- Using a blow dryer, heat the sides of the pan briefly. With the overhanging parchment, remove the cookies from the pan. Carefully, pull away the parchment.
- While still on the parchment, cut into 8 pieces in one direction and 4 across in the other direction to make small bars.
Notes
Nutrition
French Butter Cookies - Petit Beurre
These French Butter Cookies, Petit Beurre, are simple, buttery, crisp, barely sweet but addictive, easily made and last indefinitely.
While these cookies are wonderful on their own they are also used in the no bake Bajadera cookie bar from Serbia or Croatia, both of whom claim it. I'll be posting those next week.
To get the requisite crispness these cookies are leavened with Ammonium Carbonate also known as baker’s ammonia. Baking powder can be substituted but the cookies won’t be as crisp. They also benefit from being baked ahead and stored in an air tight container where they will last for weeks.
Traditionally, these cookies have little extensions at each corner called "ears" and wavy edges. For the sake of expediency I omit the "ears" and use a pastry cutter when cutting the cookies. Plain edges are fine also.
Ingredients
All ingredients are listed left to right.
Back Row: all-purpose flour, milk. Middle Row: unsalted butter, granulated sugar. Front row: ammonium carbonate, vanilla, salt.
- Butter - Unsalted European butter with its higher fat content is best here since these depend upon butter for their flavor.
- Ammonium Carbonate - Also known as Baker's Ammonia is used for the crispest cookies and crackers. While baking powder can be used the cookies won't be as crisp.
See recipe card for quantities
Instructions
Step 1. Flour, salt, and ammonium carbonate are placed in the bowl of a processor.
Step 2. Cold, cut up butter is placed over the flour in the bowl of the processor.
Step 3. The ingredients are processed until the butter is indistinguishable.
Step 4. The milk and vanilla are combined in a cup.
Step 5. The milk and vanilla are poured over the ingredients in the food processor.
Step 6. The dough will process in large clumps first. Scrape down and continue processing, rearranging if needed to form a ball. It may take a bit before it does.
Step 7. The dough processed into a ball (mostly). The dough should be quite cold and ready to roll. If not, chill until cold but not hard.
Step 8. The dough is out of the processor and placed on the work surface.
Step 9. The dough is brought together and flattened into a round. Although the dough can be rolled all at once it is easier if divided in two.
Step 10. The round is placed between two pieces of waxed paper to be rolled out. Look at this post of cut out cookies for technique photos and why I prefer waxed paper to parchment or anything else.
Step 11. Roll the dough between two pieces of waxed paper to about ⅛"thick. Place it on a tray and refrigerate or freeze before cutting.
Step 12. Cut into rectangles 1 ¼ x 2 ½ inches. Freeze again before transferring to baking pans. Bring dough scraps to room temperature and re-roll as necessary.
Step 13. Lift the frozen cookies off the waxed paper with an offset spatula. The cookies don't spread much so place them about 1" apart.
Step 14. Prick the cookies with a fork four or five times down the length of the cookie.
Step 15. Tray of baked cookies on a tray.
Equipment
Pastry Wheel is used to make the traditional wavy edges as in the opening photo.
Storage
These cookies should be made ahead and stored in an airtight tin where they will last indefinitely.
Top Tip
Ammonium Carbonate or Baker's Ammonia is used as their leaving agent in Europe whenever a crisp cookie or cracker is desired. Be aware the smell is very strong - this is what is used to bring people who have fainted to so don't take a whiff. While some of the smell may permeate the kitchen while the cookies bake, no hint will be left in the cookies or the kitchen.
These are easiest rolled very, very thin between wax paper and frozen before easily cutting them with a pastry wheel or just a knife. The holes, made with a fork, are de rigueur.
If using salted butter, reduce the salt to ¼ teaspoon.
More Cookies I Think you Might Like:
French Macarons with Chocolate and Raspberry Filling
French Butter Cookies - Petit Beurre
Ingredients
- 2 cups all-purpose flour (280 grams or 10 ounces)
- ½ teaspoon salt
- ½ teaspoon ammonium carbonate or baking powder
- ½ cup unsalted butter cold (114 grams or 4 ounces)
- ½ cup sugar + 2 tablespoons (125 grams or 4 ⅓ ounces)
- ⅓ cup milk whole or 2% can be used
- 1 teaspoon vanilla
Instructions
- Place the flour, salt and ammonium carbonate or baking powder in the processor bowl.
- Cut the butter into little cubes and add it to the processor. Process until the butter is indistinguishable.
- Add the sugar and process several seconds to mix.
- Combine the milk and vanilla; pour it over the ingredients in the processor and process. Scrape down, rearrange in the bowl and continue processing until a ball forms. It may take a bit before it does. It should be quite cold and easy to roll; if not refrigerate briefly to chill it.
- Preheat the oven to 350°F / 175°C. Line several baking sheets with parchment paper.
- Divide the dough in half (about 300 grams or 10 ½ ounces each). Place one piece between 2 pieces of wax paper and roll ⅛” thick. Place on a baking sheet and freeze for a few minutes so they firm up.
- Remove the top piece of paper and measure strips 1 ¼” wide. Cut with a pastry wheel or knife. If the dough becomes soft, return it to the freezer. Cut strips 2 ½” wide in the opposite direction. You will have cookies that are 1 ¼” x 2 ½”. Freeze until hard.
- Remove the cookies to baking sheets, placing them about 1” apart. Prick with a fork 4 or 5 times down the long side.
- Bake for 13 to 17 minutes until the edges are browned. Cool completely.
- Repeat with the second piece of dough, adding the scraps from the first.