Pastries Like a Pro logo

menu icon
subscribe
search icon
×

Posts

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.

Black bean salad with black beans, corn, red peppers, green chiles in a vinagrette.

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 for the Black Bean Salad include black beans, red peppers, green onions, green chiles, and corn in an oil and vinegar dressing.

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

The vinegar, oil and red pepper flakes in a measuring cup.

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.

The dressing ingredients are whisked together.

Step 2. Whisk the dressing ingredients together. Set aside.

All the ingredients are combined in a bowl and the dressing poured over.

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

Are canned black beans cooked?

Yes they are. Simply drain them and rinse until the water runs clear.

Are canned ingredients as good as fresh?

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.

Can I use fresh ingredients?

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.
The finished black bean salad in a white bowl.

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!

Black bean salad with black beans, corn, red peppers, green chiles in a vinagrette.
Print Pin
Get the Recipe:

Simple Black Bean Salad

Helen S Fletcher
This Black Bean Salad can be put together in less than 30 minutes and is high in protein and low in fat.  It’s perfect for a picnic or anywhere refrigeration isn’t to be had and is great with anything barbecued.
Prep Time 30 minutes
Total Time 30 minutes
Makes 6 servings

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.
  •  
  •  
  •  

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Serving: 6servings | Calories: 169kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 398mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg
Keyword , fast salad, black bean salad
Course Side Dish
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Southwestern Vegetable Couscous Salad

Southwestern Vegetable Couscous Salad on an orange plate.

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.

Unbaked couscous for Two Fantastic Easy Summer Sides
Toasted couscous

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.

Cooked Couscous

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.

Vegetables for Two Fantasic Easy Summer Sides

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.

Slices of Strawberry Bread on a lattice plate.

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.

[feast_advanced_jump_to]

Recipe Ingredients

ingredients for the Strawberry Bread are flour, strawberries, oil, food coloring, eggs, sugar, baking powder, baking soda and salt.

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

The fresh strawberries are placed in the processor.

Step 1. Place the strawberries in the food processor or blender.

The strawberries are pureed in the food processor.

Step 2. Puree the strawberries until smooth.

The oil and sugar are combined in a medium size bowl.

Step 3. Combine the oil and the sugar in a medium size bowl.

The oil and sugar are whisked together.

Step 4. Whisk together.

The egg and yolk are added to the oil mixture

Step 5. Whisk in the egg and the yolk.

The strawberry puree has been added to the bowl.

Step 6. Add the strawberry puree to the bowl and whisk in.

Combine the flour, baking soda, baking powder, and salt.

Step 7. Combine the flour, baking soda, baking powder, and salt. Whisk to mix.

The flour mixture is added to the wet ingredients in the bowl.

Step 8. Add the flour to the wet ingredients.

The flour has been whisked in.

Step 9. Whisk the flour in until completely combined. The batter at this point will seem a little insipid looking.

Red food coloring is added to the batter to pick up the color.

Step 10. To correct this, red food coloring can be added to perk it up.

The strawberry bread batter has been poured into a loaf pan.

Step 11. Pour the batter into the prepared pan and bake as instructed.

Recipe FAQ's

Why is called quick bread?

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.

What are some other types of quick breads?

Muffins, biscuits, scones, cornbread, tortillas, and popovers.

Can quick bread recipes wait to be baked?

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.
The baked loaf of Strawberry Bread.

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

Slices of Strawberry Bread on a lattice plate.
Print Pin
Get the Recipe:

Strawberry Bread

Helen S Fletcher
You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in every bite. This is a quick bread that needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes.
Prep Time 20 minutes
Cook Time 54 minutes
Cooling Time 10 minutes
Total Time 1 hour 24 minutes
Makes 10 servings

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.

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 36mg | Sodium: 131mg | Potassium: 64mg | Fiber: 1g | Sugar: 21g | Vitamin A: 53IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg
Keyword bread, Strawberry Bread
Course Bread
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

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.

Strawberry Balsamic Jam in a yellow container

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

Strawberry Balsamic Jam ingredients are strawberries, sugar, black pepper, balsamic vinegar and water.

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

The strawberries, sugar, balsamic vinegar, water, black pepper and water are placed in a sauce pan.

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.

The ingredients are brought to a hard boil with foam on top.

Step 2. Bring the ingredients to a hard boil. Once the mixture boils, do not stir it. There will be a foam on top.

The foam has been skimmed off leaving a clear mixture.

Step 3. Skim the foam from the top with a spoon. Try to pick up only the foam and not the liquid underneath.

A thermometer has been place in the pan.

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.

To determine if the jam has gelled on the spoon, the spoon should be turned sidewise and drops of the liquid should run together.

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.

The finished jam has thick bubbles in the pan

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.

What happens if I cook my jam too much?

Mostly, it will loose it's fresh fruit flavor. It will continue to thicken as it cooks so it may end up too thick.

Can frozen strawberries be used?

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.

Can I omit the black pepper?

Of course, this is your jam. But it won't have the same flavor or kick.

Why do you skim off the foam

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.
Cream biscuits on a plate with Strawberry Blasamic Jam and butter,

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 in a yellow container
Print Pin
Get the Recipe:

Strawberry Balsamic Jam

Helen S Fletcher
This Strawberry Balsamic Jam is an easy, quick to make, sweet and sharp, refrigerator jam that elevates strawberries with balsamic vinegar and black pepper. Sorry, but plain strawberry jam will never be the same.
Prep Time 45 minutes
Makes 24 servings

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.

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Serving: 12servings | Sodium: 0.2mg | Calcium: 0.1mg
Course Preserves
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

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.

Tropical Shortbreads half dipped in chocolate on a lattice platter in front of a purple background

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.

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

The ingredients for the Tropical Shortbread Cookies are are macadamia nuts, flour, coconut, powdered sugar, butter,salt and vanilla

BACK ROW: All Purpose flour, toasted coconut, unsalted butter.

MIDDLE ROW: Toasted macadamia nuts, vanilla powdered sugar, butter.

FRONT ROW: Salt

Ingredients for the chocolate glaze include a bowl of milk chocolate and a bowl of shortening

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

The long strands of coconut are crushed between your hands.

Step 1. If the toasted strands of coconut are long, crush them between your hands when cool.

Two piles of coconut, one crushed and one with longer strand, uncrushed

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.

Nuts and flour ground to a powder together in the processor bowl

Step 4. Process until the nuts are finely ground and one with the flour.

The butter and vanilla are in a mixing bowl.

Step 5. Place the softened butter and vanilla in the bowl of a mixer.

The butter and vanilla in the mixing bowl has been creamed until light.

Step 6. Cream until very light in color.

The remaining ingredients, flour/nut mixture,powdered sugar, macadamia nuts, and salt are added to the mixing bowl.

Step 7. Add the flour/nut mixture, coconut, powdered sugar, and salt.

The completed dough in the bowl of the mixer

Step 8. The dough completely mixed. It should not be a cohesive ball.

The dough is on the marble and flattened into a round.

Step 9. Remove the dough from the bowl and knead it a few times to bring it together.

The dough is divided in half.

Step 10. Divide the dough in half.

A roll of cookies sliced before baking.

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.

Half of the dough rolled between two pieces of wax paper.

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.

Picking up the wax paper with the dough between the paper.

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.

The wax paper on the bottom is wrinkled.

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.

Heart shaped cookies cut out of the dough closely together.

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.

Tray of cut out hearts ready to go into the oven.

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

The milk chocolate and shortening in a bowl to be microwaved for the glaze.

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.

The melted chocolate has been poured into a narrow glass to facilitate dipping.

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.

The heart shaped cookie is half dipped into the chocolate glaze.

Step 3. A Cookie is half dipped into the chocolate.

The excess glaze is dripping off the cookie back into the glass.

Step 4. Allow the excess chocolate to drip back into the glass for a few seconds.

The back of the cookie is being lightly wiped on the rim of the glass to remove chocolate that would puddle around the bottom of the cookie.

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.

Dipped cookies setting up on a tray.

Step 6. Place the cookie on a parchment lined baking sheet and allow to set up.

Recipe FAQS

Should I chill shortbread dough before baking?

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.

Can the dough for Shortbreads be over-mixed

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.

What is the main difference between shortbread and sugar cookies

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.
Extreme closeup of several Tropical Shortbread Cookies

Other Scrumptious Cookies

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!

Tropical Shortbreads half dipped in chocolate on a lattice platter in front of a purple background.
Print Pin
Get the Recipe:

Tropical Shortbread Cookies

Helen S Fletcher
These Tropical Shortbread Cookies are the perfect way to say "I love you" to that someone special. 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 cookies cut out cookies every time without the drama. The cookies don't spread and cut out cleanly with sharp edges. 
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Makes 48 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.

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 17mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg
Keyword coconut cookies, macadamia cookies, shortbread cookies
Course Cookies
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

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.

A fudgy brownie on the bottom with a chocolate and butterscotch chip cookie on top.

Ingredients

Brownie Layer

Ingredients for the brownie layer include eggs, sugar, oil, cocoa, and flour.

Photos read left to right.

Back row: eggs, granulated sugar, canola oil. Front row: cocoa, flour

Chocolate and Butterscotch Chip

Ingredients for the chocolate butterscotch chip topping include back row: egg, flour, brown sugar,middle row: butter, chocolate and butterscotch chips, front row, vanilla, baking soda, molasses, salt

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

Cocoa and flour in a strainer to be sifted.

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.

Cocoa and Flour sifted together.

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.

The molasses is whisked into the melted butter.

Step 2. If using the molasses, whisk it into the butter.

Step 3. Combine the flour, baking soda and salt. Set aside.

Egg, butter, brown sugar and vanilla in mixing bowl

Step 4. Add the egg, melted butter with molasses, brown sugar, and vanilla to the mixing bowl.

Step 5. Mix on medium until combined.

The flour is added to the liquid ingredients.

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.

The batter for the top layer is mixed.

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.

The baked brookie in the pan.

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.

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.

A fudgy brownie on the bottom with a chocolate and butterscotch chip cookie on top.
Print Pin
Get the Recipe:

Brownie+Cookie=Easy Brookie Recipe

Helen S Fletcher
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. 
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Makes 16

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.

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Calories: 309kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 144mg | Potassium: 84mg | Fiber: 1g | Sugar: 30g | Vitamin A: 227IU | Calcium: 23mg | Iron: 1mg
Keyword brookie, brookies, brownies, chocolate, chocolate chip cookies, cookies, easy to make
Course Cookies
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

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.

Basic muffins are shown plain and with sanding sugar glistening on top.

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.

Ingredients for Basic Muffin Mix

Sugar, all-purpose flour, milk, baking powder, salt, vanilla, eggs and butter make up the 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

Bowls of raisins and chocolate chips to be added to the basic muffin mix.

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.

Instructions

The sugar and butter are waiting in a mixing bowl to be creamed together.

Step 1. Place the sugar and butter in a mixing bowl.

The butter and sugar are creamed until light.

Step 2. Cream on medium until light and completely combined.

The mixture curdles which is natural

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..

One third of the flour is added to the curdled batter.

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.

Half of the milk is added and mixed in on low.

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.

The remainder of the flour and milk are added alternately to achieve a smooth batter

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.

The raisins are soaking in very hot water to plump them up.

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.

The plumped raisins and chocolate chips are added to the batter.

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.

The batter is scooped into 8 paper lined Texas muffin cups.

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.

Top Tip

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

Stuffed Cinnamon French Toast with Orange Sauce

Heavenly French Toast

Belgium Waffles with Berry Compote

Basic muffins are shown plain and with sanding sugar glistening on top.
Print Pin
Get the Recipe:

A Perfectly Easy Basic Muffin Mix

Helen S Fletcher
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.  While I made this muffin with raisins and chocolate chips, ten to twelve ounces of any add ins you like can be added to make these whatever you chose.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Makes 20 regular size muffins

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

For professional looking muffins with the highest crowns and the best looks, refrigerate overnight.  Bake as directed directly from the refrigerator, adding a few minutes.  This is ideal for warm muffins at breakfast.

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Calories: 195kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1mg
Keyword basic muffin, basic muffin mix, basic muffin mix recipe, basic muffins, easy muffin mix, easy muffins, muffin, muffins
Course Muffins
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

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.

Dulche de leche cookies with the five finishes - pecan, pecan and sugar, plain chocolate, plain cookie, with sanding sugar.

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

Ingredients for the pecan shortbread cookies arranged on a marbletop.

Left to Right.

Back Row: Flour, Toasted Pecans. Middle Row: Butter, Powdered Sugar. Front Row: salt, vanilla.

Cookie Finishes

Bowls of chocolate, sanding sugar, shortening and chopped, toasted pecans to finish the cookies

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.

A can of Eagle Brand condensed milk

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.

A 12 ounce can of sweetened condense milk is poured into an ovenproof bowl.

Step 2. Pour a 12 ounce can of sweetened condensed milk into an oven-proof bowl.

The bowl of condensed milk is placed in a larger oven proof container in order to water bath it.

Step 3. Place the bowl with the condensed milk into a larger, ovenproof container to make a waterbath.

For the sake of safety, the bowls are placed on a rimmed baking sheet to make it easier to move into the oven.

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.

The bowl of condensed milk is tightly covered with aluminum foil.

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.

Dark brown Dulce-de-leche cooked down to a thick consistency.

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

The toasted pecans and flour are placed in the bowl of a food processor.

Step 1. Place the toasted pecans and flour in the bowl of the food processor.

The nuts and flour are processed until the nuts are finely chopped

Step 2. Process the nuts and flour until the nuts are very finely chopped.

The powdered sugar and salt are added to the processor bowl.

Step 3. Add the powdered sugar and salt to the processor.

The powdered sugar and salt are processed into the flour/pecan mixture.

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.

The butter and vanilla are beaten until very creamy.

Step 6. The butter and vanilla are beaten until very creamy and smooth.

The flour mixture is added to the butter in the mixing bowl

Step 7. Add the flour mixture to the butter in the mixing bowl.

The mixture is beaten and the dough is finished.

Step 8. Mix until the dough comes together.

The dough is divided in half.

Step 9. Divide the dough in half.

Each half of the dough is rolled into a log.

Step 10. Roll each half of the dough into a log.

The logs are wrapped in plastic wrap and placed o a tray to be refrigerated.

Step 11. The logs are wrapped in plastic wrap and placed on a tray to be refrigerated or frozen.

Marking the dough with a finger.

Step 12. To more evenly cut the rolls, place your finger where you want the cut and cut straight down.

A tray of unbaked cookies ready for the oven.

Step 13. A Tray of unbaked cookies ready for the oven.

Finishing the Cookies

The sanding sugar and chopped pecans are combined in a bowl.

Step 1. Combine the sugar and chopped pecans in a small bowl. Set aside.

Milk chocolate in a bowl and shortening in a bowl.

Step 2. Combine the milk chocolate and shortening. Microwave on half power to melt together or place over simmering water. Stir to blend together.

Milk chocolate and shortening are melted in a small bowl.

Step 3. Melt the chocolate and shortening in a small bowl to maximize the depth

The Pecan cookies are dipped in chocolate and left plain, topped with a pecan and with the sugar-pecan mix

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.

Dulche de leche pipied on the bottom of the cookies

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.

Tray of cookies finished with a pecan on top, pecan sugar, plain chocolate, plain cookies or topped with sanding sugar.

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

What are the storage requirements for leftovers?

These may be held at room temperature for several days.

What do you do if the dulce de leche is not thick enough to stay put between the cookies?

Bake it some more following the original instructions. Make this several days ahead so it is ready when you need it.

How can I make bigger cookies if they are too small?

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

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.  Star ratings help people discover my recipes online. Your support means a great deal to me. Thank you.

Dulche de leche cookies with the five finishes - pecan, pecan and sugar, plain chocolate, plain cookie, with sanding sugar
Print Pin
Get the Recipe:

Dulce de Leche Cookies - Your Way

Helen S Fletcher
The dulce de leche filling is as easy as pouring a can of condensed milk in a bowl and baking it for a couple of hours. I've provided several ways to finish the cookies, from simple to extravagant - all elegant and looking like they came from a bakery.  While this recipe looks like it might be a challenge, it is really quite easy and very much worthwhile.
Prep Time 20 minutes
Cook Time 12 minutes
Inactive Time 30 minutes
Total Time 1 hour 2 minutes
Makes 40 sandwich cookies

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. 

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 61mg | Fiber: 1g | Sugar: 8g | Vitamin A: 114IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 0.4mg
Keyword chocolate topped cookies, Dulce de Leche cookies, dulce de leche filling, homemade dulce de leche, pecan shortbread cookies, sandwich cookies, shortbread cookies, sweetened condensed milk
Course Cookies
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

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.

Two Brioche Rolls are on a plate with a jar of jam.

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

Ingredients for Brioche Rolls include, butter, eggs, bread flour, sugar, salt, and yeast,

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

2 tablespoons of bread flour is removed from the measured amount.

Step 1. Remove 2 tablespoons of bread flour from the measured amount.

The 2 tablespoons of flour are combined in a bowl with the yeast, water and a pinch of sugar.

Step 2. Add lukewarm water, yeast and a pinch of sugar to the 2 tablespoons of flour. Stir together until combined.

The mixed sponge is covered and allowed to double before adding it to the other ingredients.

Step 3. Cover the sponge and let it rise until double in bulk - about 20 minutes.

The sponge is in a bowl and is bubbly and has doubled in bulk

Step 4. The sponge is bubbly and has risen to at least twice its size. It's ready to be used.

Flour, salt and sugar is added to the processor bowl.

Step 5. Place the remainder of the flour, salt and sugar in the bowl of a food processor. Process for few seconds to mix.

Cold, cubed butter is placed over the flour mixture in the processo.

Step 6. Place the cold butter cubes over the flour mixture in the processor.

The butter and flour mixture is processed until the butter is indistinguishable.

Step 7. Process the butter and flour mixture until the butter is indistinguishable.

The eggs, cream and yeast are added to the processor bowl.

Step 8. Add the eggs, yeast and cream to the processor.

The ingredients are processed continuously until a batter is formed.

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.

The batter is moved from the processor to a bowl to rise.

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.

The majority of the batter has been removed from the processor

Step 1. Leaving the bowl on the base with the blade, remove as much batter as you can from the processor bowl.

Pulse the processor several times and the remaining batter will be flung to the sides of the bowl, cleaning the blade.

Step 2. Pulse the processor several times and the batter will be flung to the sides of the bowl.

Remove the blade from the processor bowl and scoop out the remaining batter.

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.

The dough is divided into 8 pieces about 85 grams or 3 ounces each.

Step 1. Divide the dough into 8 pieces about 85 grams or 3 ounces each.

For each roll, all the sides of one piece of dough are tucked underneath to obtain a smooth ball on top

Step 2. Tuck all the sides of the dough underneath to obtain a smooth ball on top.

The roll with the sides that have been tucked underneath are firmly pinched together are held in my hand.

Step 3. Firmly pinch the sides together.

To shape the rolls, cup your hand over the top side of the roll.

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.

the cupped hand completely encloses 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.

The finished roll is a smooth ball.

Step 6. Continue to rotate the roll until a smooth ball is formed. Repeat with the next 7 rolls.

The rolls have been place in brioche forms and in Texas muffin cups.

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.

Four brioche rolls in traditional brioche molds

Step 8. Four brioche rolls in traditional brioche molds with fluted side.

The rolls are being egg washed so they will obtain a golden sheen when baked.

Step 9. Egg wash the rolls to obtain a golden sheen when baked.

The rolls are finished with a sprinkling of sesame seeds.

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

  1. 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.
  2. 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.
  3. 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.
  4. These take longer to rise after shaping because they are cold and the dough contains a lot of inhibitors.
  5. If you're wondering where the title "Sixty Second Brioche" comes from, it takes about that much time in the processor. Fast, very fast!
  6. When applying the egg wash, do not let it run down the side of the pan. Just keep it on the roll.
  7. The size of the brioche tin I use is 3 ½" wide x 1 ½" deep.
Two Brioche Rolls are on a plate with a jar of jam.
Print Pin
Get the Recipe:

Super Fast and Easy Brioche Rolls

Helen S Fletcher
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. 
Prep Time 20 minutes
Cook Time 25 minutes
5 hours
Total Time 5 hours 45 minutes
Makes 8 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

  1. 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.
  2. 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. 
  3. 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. 
  4. These take longer to rise after shaping because they are cold and the dough contains a lot of inhibitors. 
  5. If you're wondering where the title "Sixty Second Brioche" comes from, it take about that much time in the processor. Fast, very fast!
  6. 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.

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Calories: 337kcal | Carbohydrates: 29g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 186mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
Keyword Brioche, Brioche rolls, butter rolls, Cheesy Brioche, Dinner Rolls, easy to make, Herbed Brioche, Lemon Brioche, make ahead, Orange Brioche, yeast rolls
Course Bread
Cuisine American
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

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.  

No Bake Cookie Bar - Bajadera

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

Ingredients for the No Bake Cookie Bar - Petit Beurre cookies, sugar, water, unsalted butter, semisweet chocolate and hazelnuts.

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

Ingredients for the chocolate glaze, semisweet chocolate and shortening for the No Bake Cookie Bar

Left to right: shortening (such as Crisco) and semisweet chocolate.

See recipe card for quantities of ingredients.

Instruction

Hazelnuts on a tray ready to be toasted.

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.

Half the cookies and half the nuts are in the processor bowl.

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.

The sugar syrup is brought to a boil in the saucepan.

Step 10. Bring the syrup to 238°F on a thermometer. Remove from the heat and add the butter to stop the cooking.

The sugar syrup has been added to the cookie and nuts in the bowl of the mixer for the No Bake Cookie Bar

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.

The dough is divided in half in bowls.

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.

The melted chocolate is added to the bowl with less plain dough in it.

Step 13. Add the melted chocolate to the bowl with less plain dough in it.

The chocolate dough is divided in half for the No Bake Cookie Bars.

Step 13. Divide the chocolate dough in half - about 215 grams or 7 ½ ounces.

The chocolate bottom layer is pressed firmly into the pan.

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.

After the plain layer is divided in half, one half is placed on the chocolate base layer.

Step 15. After the plain layer is divided in half, 230 grams or 8 ounces, one half is placed on the chocolate base layer.

One half of the plain layer is pressed firmly over the bottom chocolate 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

Chocolate and shortening in a bowl for the top glaze.

Step 17. Place the chocolate and shortening in a bowl to be melted.

The chocolate and shortening are melted and stirred together.

Step 18. Melt the chocolate and shortening over simmering water or at half power in the microwave and stir together.

The glaze for the No Bake Cookie Bar is poured over the top layer in the pan.

Step 19. Pour the glaze over the top layer of the bars.

The pan is tilted from side to side and up and down to distribute the glaze evenly over the base.

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

A hair dryer is held close to the pan with the No Bake Cookie Bar to heat the side so the cookie can release cleanly.

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.

The No Bake Cookie Bar is lifted out of the pan and place on the work area still on the paper.

Step 22. Lift the bar out of the pan using the parchment that overlaps the sides. Leave it on the paper.

A dry, hot knife melts through the chocolate layer and cuts straight down.

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.

The No Bake Cookie Bars are cut 4 down and 7 across.

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.
This Bajadera, a no bake bar, consists of a cookie and nut base in alternate layers of plain and chocolate finished with a chocolate glaze.
Print Pin
Get the Recipe:

Bajadera - A No Bake Cookie Bar

Helen S Fletcher
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 is the pride of Croatia, Serbia, Bosnia, and Macedonia, all of whom claim it today. 
Prep Time 45 minutes
Total Time 45 minutes
Makes 32 bars

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

1. Be sure to toast the nuts and cool them for the best, most intense flavor. This can be done days ahead.  For a quick and easy way to remove the skins of the hazelnuts, please see Hazelnut Gianduja Cake.
2. 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. 
3. For petit four size cut the bars 8 in both directions for 64.
 

Disclaimer

This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Nutrition

Calories: 211kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 12mg | Sodium: 24mg | Potassium: 107mg | Fiber: 1g | Sugar: 15g | Vitamin A: 145IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 1mg
Keyword Bajadera, Bajadera Recipe, No Bake Cookie Bars
Course Bars
Cuisine Croatian
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

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.

A bunch of French Butter Cookies, Petit Beurre, on a plate. They are rectangular cookies with holes throughout them and have browned edges

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

Flour, mil, butter, sugar,salt, vanilla, ad ammonia carbonate are the ingredients used for the French Butter Cookie

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.
A Bottle of ammonium carbonate or baker's ammonia

See recipe card for quantities

Instructions