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Apple Caramel Hand Pies

Modified: Nov 5, 2025 · Published: Sep 2, 2025 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

These Apple Caramel Hand Pies feature my Amazing Pastry Dough Recipe that mimics puff pastry without all the fuss. There are no butter blocks to contend with, no butter breaking through and not worries. With apple season just around the corner, what could be better than caramels and apples enclosed in a flaky pastry?

Three Apple Caramel Handpies on a white plate.

Hand Pies have been around as long as people have been cooking. Anything enclosed in bread or pastry that can be eaten out of hand qualifies. It can be a turnover, English pasty, a calzone, or Russian pierogis. Every culture has a hand pie no matter what they call it.

Another recipe using this pastry is the Amazing Pastry Dough Recipe. If your looking for another easy pastry see my Easier "Danish Pastry Recipe", Pithiviers Made with Blitz Puff Pastry, Sunny Side Up Apricot Pastries, and the Chocolate Raspberry Pop Tarts.

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About the Amazing Pastry Dough

It is important when making the pastry to make sure the butter stays in pea size piece as in a pie crust. The pastry should not come together in the mixer. It should be removed as soon as it clumps together. It is pushed together into a cohesive dough on the work surface and rolled into a rectangle. I fold mine into what is called a book fold as has more layers than the traditional three fold laminated pastry.

It is best to make the pastry at least the day or up to three days ahead. It rolls out easily. When making pastry for a hand pie, do not roll it out too thick, especially as this will rise as does puff pastry but not as dramatically.

Let's Talk Caramel

This recipe calls for the use of a bought caramel, Werther's Original soft and chewy caramels. But my caramel would make an even better version. Just use about 1 tablespoon per hand pie and place it on the bottom of the hand pie with the apple filling over it.

A salted version can be made by sprinkling coarse sea salt lightly over the caramel.

Or, if you wish, omit the caramel and just use the apple filling. This filling is a great basic apple filling for anything made with apples.

Potato or Cornstarch?

A word about the potato starch. I have recently switched from cornstarch to potato starch for a couple of reasons. The first is anything thickened with potato starch can be frozen and thawed with no harm. Cornstarch will break down if frozen and thawed. Secondly, potato starch can be heated to a higher temperature than cornstarch. If you have ever cooked something with cornstarch in it and it has lost its thickness, it was cooked too long or at too high a heat. The potato starch, like cornstarch, is clear when cooked.

This Apple Caramel Hand Pie can be frozen before baking without the egg wash. It is best to bring it to room temperature, egg wash it and then bake it. Hand Pies are great to have in the freezer when you want a quick dessert or treat.

List of Ingredients

Amazing Pastry Dough Recipe

The pastry dough ingredients for the Apple Caramel Hand Pies are baking powder, sour cream, salt, unsalted butter and all-purpose flour.

FRONT ROW: Salt, Baking Powder

MIDDLE ROW: Unsalted Butter

BACK ROW: All-purpose flour, sour cream

Filling Ingredients 1

Ingredients for the apple filling include apples, granulated sugar, cinnamon, nutmeg, water, lemon juice, and potato starch.

CLOCKWISE FROM THE TOP: Apples, water, potato starch, cinnamon, nutmeg, granulated sugar, lemon juice in the middle

Filling Ingredients 2

The second set of filling ingredients includes Werther soft caramels, cooked apple filling and the pastry.

FRONT ROW: Amazing pastry dough

BACK ROW: Werther Soft Caramels, cooked apple filling

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

STEP BY STEP INSTRUCTIONS

Amazing Pastry Dough

If at any point the dough begins to soften, chill it in the refrigerator or freezer before moving on

The first collages shows the butter cut, dry ingredients in the mixing bowl, butter added and the butter cut in.

Step 1. Cut the very cold butter in about 8 pieces per stick. If prepping the remainder of the recipe, refrigerate the butter. Step 2. Place the dry ingredients in the bowl of a mixer. Step 3. Add the cold butter. Step 4. With the mixer set on low, but the butter in leaving large pieces.

Sour cream is added to the mixing bowl, large pieces of butter are seen, the dough is poured onto the counter, and finally pushed together to make a cohesive dough.

Step 5. Add the sour cream to the mixer. Step 6. Add 2 tablespoons of water and beat on low to form a large crumbly dough. Step 7. Pour the dough onto a work area. Step 8. Push it together to form a cohesive block of dough.

The dough is spread out, rolled out, the top and bottom brought to the center and finally folded over.

Step 9. To make rolling out easier, flatten the dough in about 3 or 4 places with the rolling pin. Step 10. Roll the dough out to about 16" x8". Step 11. Fold the top and bottom to the center, leaving about a ½" gap. Step 12. Fold the top down to make a neat package.

This collage shows the pastry turned 90°, rolled out into a large square, a 6" cake round used as a guide, 4 6" rounds cut out.

Step 13. Turn the pastry 90° with the open side to the right and repeat the rolling and folding above one more time. Step 14. Roll the dough into a 12 ½"x 18 ½" rectangle. Step 15. Using a 6" circle cut 6 rounds out of the dough. Step 16. Four of the cut rounds. The photos above are representative.

Apple Caramel Hand Pies

This collages shows the ingredients for the apple filling in a bowl, then cooked, the caramels on a round of dough the apples on top of the caramels and the pastry being wet on the edge.

Step 1. Peel the apples and cut into about ½ inch dice. You should have about 4 cups. Combine the apples with the sugar, cinnamon, nutmeg and water. Step 2. Place in a medium saucepan and simmer until the apples are tender. When the apples are almost done, stir the potato starch into the lemon juice and add to the apple mixture. Bring to a boil and cook several minutes until thickened. Cool completely. Step 3. Line 4 caramels along the bottom of the rounds, leaving a ½ inch border. Sprinkle with a little sea salt if using. Step 4. Place ⅙ of the filling (scant ⅓ cup) over the caramels. Wet the border with water.

This collages shows the top of the cicle of dough covering the filling making a half moon, the edges are crimped with a for, a slit is cut in the top and the hand pie is brushed with an egg wash.

Step 5. bring the top down over the apples matching the edges. Press together. Step 6. Seal with the tines of a fork. Refrigerate the hand pies until completely cold before cutting the vents to make a cleaner looking pastry. Step 7. Cut a slit in the top of the hand pie. Step 8. Brush with the egg wash. Double pan and bake as directed.

Recipe FAQS

Are all hand pies shaped the same?

No not at all. They can be half moons, triangles, whole circles with two pieces of dough instead of one.

Are turnovers the same as hand pies?

Although some say they are different, I say they are the same. The pastry might be different but a hand pie is meant to be eaten out of your hand as is a turnover so I don't see any difference.

Are hand pies always sweet?

No. The Cornish hand pie which was often sent to the mine with the workers were substantially filled with meat, vegetables and a sturdy crust. Tiddly in naval slang means 'proper', a common adjective and adverb used

What is a Tiddly Oggie

According to the History of Tiddly Oggies, Tiddly in naval slang means 'proper', a common adjective and adverb used by Cornish people, and oggie was the term for a pastie in cornwall, so “tiddly oggie” meant proper pasty. Cornish rugby supporters later adopted the chant “Oggie, oggie, oggie, oi, oi, oi!” when cheering on their team.

Storage and Freezing

They can be kept at room temperature for several days. Warming them slightly enhances their flavor.

Expert Tips

Cold and clean are two of the most important points when making laminated doughs. If the butter softens at any time, refrigerate or freeze briefly to get it cold again. Make sure if any dough sticks to the rolling pin, to clean it off with a paper towel immediately. If you continue to roll, more pastry will stick to the pin and the pastry can tear.
Refrigerate the filled pastries before cutting the vents on top and egg washing. This will make cleaner cuts for a better looking pastry. This should be done just before baking.
These keep well at room temperature, uncovered for a day or two.
The pastry can be made in its entirety and frozen well wrapped for up to 3 months. Thaw in the fridge overnight to use. Warm in a 350° oven for 10 to 15 minutes if cold, less if room temperature.
The completed pastries can also be frozen well wrapped for up to 3 months without the egg wash. Egg wash them just before baking. Either thaw them overnight and bake cold or bake them from the freezer adding additional time.
Mixing a Granny Smith with Gala apples is a great combo for these hand pies. Cutting the apples in about ½" dice is a good size.
If using cornstarch instead of potato starch these should not be frozen or they may leak after thawing and heating. Cornstarch breaks down in the freezer.

Three golden half moon hand pies with slits showing the apple filling sit on an Irish decorated platter.

More Delicious Apple Treats

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

Multiple Cake Layers from 1 Recipe

Modified: Aug 30, 2025 · Published: Aug 29, 2025 by Helen S Fletcher · This post may contain affiliate links · 15 Comments

This version of Multiple Cake Layers from 1 Recipe is a makeover of the original post in 2017. It's a deep dive into baking this type of cake which I hope will get everyone ready for the upcoming season of baking.

The most exciting part of this amazing recipe is that a single recipe can be used to make eight different flavored cake layers to fill and finish as you like. You may never need any other layer cake recipes.

The opening photo for Multiple Cake Layers from 1 Recipe includes white, yellow, marble, 2 different chocolate layers and 3 citrus versions.

Many, many years ago when I first opened my bakery, the challenge was finding recipes for cake layers that worked and could be scaled up. It seemed like all I did was test.

Then I discovered, as did everyone, "The Cake Bible" by Rose Levy Beranbaum. It was a game changer for anyone interested in baking and cakes. The explanations of what was going on and why in each recipe helped us understand baking better. At that point in time (1988) there was not a lot of information on the science of baking, which made this book all the more valuable.

I found the recipes in her book for cake layers to be the recipes I was looking for. Although I used recipes from many sources, including those I came up with, "The Cake Bible" was always my back up.

This recipe is a slight variation of her White Velvet Cake. I have used it before in my Spirited Marble Cake.

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Base Recipes

What is a base recipe? It is a basic recipe professional bakers use that can be changed in different ways to make many different bakery items. In my post, The Importance of a Base Recipe in Baking it focuses on a base recipe for cookies but the idea is the same for cakes.

You will see by looking at the recipes there will be additions or slight changes to the original recipe resulting in all of the different flavored layers.

High Ratio Cakes

This cake is a high ratio cake. High ratio cakes require the sugar to be equal to or exceed the amount of flour by weight not by volume. It's also the quickest way to make a butter cake. Not every cake can be mixed this way.

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

Butter Temperature is Important

The one point that needs to be stressed in this cake recipe is the temperature of the butter - it needs to be soft. As you will see, the recipe states softened. Most recipes states room temperature butter. That can mean a lot of different things depending on if you're in Alaska or the southwest. I have seen recommendations by several prominent authors that 68°F is the ideal temperature for butter when creaming. However, I find that is still too cold to blend or cream well with sugar. I got a sandy texture but not one where I would call it creamed. Creaming introduces air into the mixture helping the batter to rise.

The temperature of the butter I use for creaming or when calling for "softened butter" is 72°F or 74°F. At this temperature, it will mix together completely. It is important in this recipe as the butter is being combined with a large amount of flour, sugar, and liquid all at once. If you don't have an instant read thermometer (and you should) the best I can tell you is that it will feel soft when you press it in the package but not mushy. In no case should it be liquid. This happens a lot when butter is microwaved to soften it. I usually remove butter the night before if I am baking in the morning. I also keep my house around 73°F in the summer.

A Surprise When Making The Chocolate Cake Layers

The chocolate cake test was really surprising. I made one recipe of the white cake and split the batter in half by weight. I added cocoa to one layer and melted and cooled chocolate to the other layer. The two cake layers couldn't have been more different. The one with the chocolate was much paler and had less of a chocolate taste. It was more like a German Chocolate batter. The cocoa layer was very dark and was intensely chocolate. I am including both for your reference. I thought the one with chocolate would have tasted deeply of chocolate. Both are very good - just different.

Buttercreams to Use with the layers and ganache

Cake Pan Prep

I have an entire post on how I prepare my pans in order to get flat cake layers that aren't humpy and don't need to be trimmed. I show you below the basics but see Cake Pan Prep for more in depth information.

Recipe Ingredients (for Base White Cake Only)

Ingredients for the white base cake are ett whites, milk, cake flour, granulates sugar, baking powder, unsalted butter, vanilla and almond extracts.

FRONT ROW: Salt, baking powder almond extract, unsalted butter

MIDDLE ROW: Egg wites, vanilla exract

BACK ROW: Cake Flour, granulated sugar and milk

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

Step by Step Instructions

Cake Pan Prep

This collage shows how to prepare the cake pans so the layers come out flat. It show the pan, center only sprayed with a non-stick baking release, parchment paper linng the pan and the center of the paper sprayed.

Step 1. The baking pans I use are from Parrish's magic pan line. Some of them are still from my bakery of 35 years ago. They are aluminum and are sturdy. Step 2. Spray the center only with a non-stick baking release. Do not spray or otherwise prepare the sides. This will help keep the paper flat when adding the batter to the pan. Step 3. Line the pan with a parchment paper circle. Step 4. Spray the center only with the baking spray. Again, Do not spray or otherwise prepare the sides.

Base Recipe for White Cake From Which All Others Come.

The base white cake collages shows the egg whites, some milk and extracts are mixed, and the dry ingredients in the mixing bowl and mixed.

Step 5. Combine the egg whites, some of the milk and the extracts in a mall bowl. Step 6. Whisk to mix. Step 7. Place the dry ingredients in the bowl of a mixer. Step 8. Mix on low briefly to combie.

This collages shows the butter added to the dry ingredients in the mixing bowl, the milk added, then mixed and last the egg white mixture added.

Step 9. Add the butter to the dry ingredients. Step 10. Add the remaining milk to the mixing bowl. Step 11. Beat For 1 ½ minutes. Step 12. Add the egg white mixture by thirds, beating for 30 seconds each time. Divide among the 2 pans and bake as directed.

Marble Layer

Step 13. Divide the white base layer in half. To one half add the melted and cooled chocolate. Step 14. Place a large spoon of the two batters alternately around the pan. Make a second row on top of the bottom one, placing the white batter on the chocolate one, and the chocolate on the white. Step 15. Swirl the batters together with a toothpick or skewer. Do not over swirl, there should be two different colors of batter visible. Step 16. The marble cake after baking.

Variations on a Theme

The last collage shows the white, yellow, chocolate and cocoa layers.

Step 17. The white layer baked. Step 18. The yellow cake layer baked. 3 egg yolks are substituted for the egg whites. All the rest is the same. Step 19. Melted and cooled semisweet chocolate is added to the batter then baked. Step 20. Cocoa is replaces part of the cake flour for this chocolate cake which is the deepest and most chocolatey of the two chocolate cakes after baking. There are also 3 citrus versions on the recipe card.

Recipe FAQS

Why is cake flour used?

Cake flour has the lowest amount of gluten of the common wheat flours. This makes for a softer layer which is usually more moist than if using other flours.

Can 2% milk be used in this recipe?

Yes, Either whole or 2% may be used. Do not use skimmed or less than 2%.

What happens if I spray or grease the sides of the pans?

You will most likely get a cake that rises more in the center and has to be trimmed. By not preparing the sides of the pan, the cake clings to the sides and can't slide back down while waiting for the middle of the cake to finish baking. See my post on Cake Pan Prep for in depth information.

Expert Tips

Be sure to follow the specific times as listed in the recipe.
Do not beat above medium on a stand mixer to keep from developing gluten.
If the milk and butter are about the same temperature, batter curdling is less likely.
When using melted chocolate, cool it to room temperature before adding it to the white batter.
Use Dutch cocoa in the cocoa layer for more flavor and to be able to use the same leavening agent.
Prepare the pans as directed to obtain flat layers.

The cut layers of the marble, yellow, white and two chocolate cakes are stacked on top of each other.

From top to bottom: The cut layers are: Marble, yellow, chocolate cake with chocolate (that is slightly under baked), the white cake and the cocoa chocolate cake.

More Recipes Using High Ratio Cake Batter

Peach Mousse with Cinnamon Crunch

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

Peach Mousse with Cinnamon Crunch is one last dessert with the fresh peaches of summer. Cold and creamy with a cinnamon crunch topping, it goes with any meal from the fanciest to the most informal. It sits obligingly in the fridge until it’s served.

This is one of the easiest desserts you can make and dare I say, one of the best!

A picture of a single Peach Mousse with Cinnamon Crunch on a clear plate with a tray in the background,

Fruit mousses can be good but unexciting with mainly fruit puree and whipped cream. But to jazz it up I use Amaretto for the liquid and give it a crunchy topping - which by the way is not only easy to make, it's absolutely addictive!

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Why You'll Love This Recipe

It's super easy.
It has a lot of flavor due the addition of the liqueur.
The ingredients are simple and easy to get.
This needs to be made the day ahead.
The Cinnamon Crunch can be made a week ahead,
If you make nothing else, make the Cinnamon Crunch.

Peeling the Peaches

There are two ways to peel peaches and one has a definite advantage. They need to be peeled to remove the fuzzy peel which will ruin the texture of the mousse. In both cases the peaches must be ripe for the most flavor.

The first is to use a vegetable peeler and remove the peel. The problem with this is that is also takes the flesh with it. Peaches have thin skins so losing some of the flesh is inevitable.

The second is my preferred way and the one I use. It's actually easier than peeling them and not a bit of the flesh is wasted. Bring a pot of water to a boil. Add the peaches and boil for a minute or two. Test one by running it under cold water and simply slip the skin off. I'll show you below. And once the water boils, the peaches can be peeled faster than with a vegetable peeler. See the photos below. For more in depth information on peaches see my post, All About Peaches.

Recipe Ingredients

Cinnamon Crunch

FRONT ROW: Vanilla Extract, unsalted butter, cinnamon

BACK ROW: Dark brown sugar, granulated sugar

Ingredients for the Peach Mousse are fresh peaches, heavy cream, amaaretto, granulated sugar and gelatin.

FRONT ROW: Amaretto, granulated sugar, gelatin

BACK ROW: Peeled peached, heavy cream

Important Ingredients

Dark brown sugar yields the most taste.
Heavy Cream is used for it's stability and thickness.
Amaretto liqueur adds flavor to the mousse.
Gelatin is used to set the mousse.
Korintje cinnamon is my cinnamon of choice.

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

Step by Step Instructions

Cinnamon Crunch

Step 1. Combine the brown and granulated sugars along with the cinnamon in a bowl. Step 2. Mix throughly. Step 3. Stir the melted butter and vanilla together. Step 4. Pour over the dry ingredients and mix with a fork to make a paste.

This collages shows the cinnamon crunch on a tray, spread out, baked and crushed into crumbles.

Step 5. Pour the paste onto a parchment lined quarter sheet or 9x13"pan. Step 6. Spread out evenly. Step 7. Bake as directed. I got a bit over enthusiastic and started eating it as soon as it was cool. See if you can do better. Step 8. Break it up into crumbs. If making ahead, store in an airtight container.

Peeling the Peaches

Step 1. Bring a pot of water to a boil. Add the peaches. Step 2. Immediately run cold water on the peaches to stop the cooking. Simply remove the skin from the peaches. It will slip off easily. Step 3. Cut the peach on it's equator. Step 4. Separate the halves of the peach and remove the stone.

Peach Mousse

Step 1. Place the peeled peached in the bowl of a processor. Step 2. Process until smooth. Scrape down as necessary and process until completely smooth. Step 3. The amaretto and gelatin waiting to be Step 4. Combined. Let sit until bloomed.

This collages shows the cream whipped to soft peaks, the bowl of puree partially set, the cream added to the puree and then folded in.

Step 5. Pour the puree into a medium size bowl. Place the bloomed gelatin in the microwave for about 8 seconds or so until liquid and slightly warm. Stir it into the puree. Refrigerate the puree until it starts to set. This can take a couple of hours depending upon your refrigerator. Step 6. When the puree is partially set, whip the cream to medium peaks. Do not let it get stiff or it won't fold well into the puree. Step 7. Add the cream to the puree. Step 8. Fold it incompletely. Pour it into serving glasses and refrigerate. Top it with the cinnamon crunch just before serving.

Recipe FAQS

Are there different types of mousse?

Yes. The most known is chocolate mousse which is of the thick and creamy type. Fruit mousses are generally lighter.

Why are fruit mousses lighter?

Fruit purees such as strawberry, peach, etc. are generally lighter than chocolate. A fruit mousse base is the pureed fruit and whipped cream making a lighter, more airy mousse.

Are mousse and pudding the same?

No they are two different desserts. A mousse is not cooked and has a lighter texture often resulting in a more intense flavor than pudding which is heavier, cooked and thickened with cornstarch or another starch.

Expert Tips

Peaches don't have a really strong profile so it is important that they are well ripened.
I reduced the amount of cream normally used to help intensify the peaches.
If you are concerned about the alcohol in the amaretto liqueur, boil it for a minute to burn off the alcohol making it just a flavoring. If you still don't want to use it, substitute water plus 1 teaspoon almond extract.
To avoid buying a large bottle of amaretto, just use the small individual bottles that are used on airlines. They are available in some grocery stores as well as liquor stores. One small bottle equals ¼ cup.
You will have cinnamon crunch left over it can be used over ice cream, it's great on a cream cheese topped bagel, or make my Cinnamon Crunch Rolls where I first used this topping.

A tray of Peach Mousse on a gold rimmed tray with peaches in the middle.

More Fruit Forward Treats

Dacquoise with Raspberry Mousse

Modified: Aug 22, 2025 · Published: Aug 22, 2025 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

Dacquoise with Raspberry Mousse is an amazing combination of three nutted meringue discs filled with a raspberry mousse that is enhanced with mascarpone. Made into individual desserts (who doesn't like their own dessert?) these stunning offerings are easy to make and easier to eat.

Three meringue discs are filled with raspberry mousse and sit on a pink edged plate.

The Raspberry Mascarpone Mousse is a recipe I designed for the restaurant one year for Valentine's Day. While I could buy raspberry puree for the restaurant, I have not found one I like that is offered to the public. Using seedless red raspberry jam which has been smoothed out in a processor makes an intensely raspberry flavor even with the addition of whipping cream and mascarpone.

Be sure to check out some other fruit desserts including: Roasted Peaches with Amaretti Crisp, Strawberry Verrines, Banana Bread Pudding, and Apple Pie ala Mode with Salted Caramel.

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Memo on Meringues

Meringues are basically egg whites and sugar beaten to various consistencies depending upon what they are going to be used for.

From there they can vary in many ways. Extracts, oils, and powders can be used for flavoring. Any nut can be added for flavoring. Italian, French and Swiss meringues are all put together differently with the end result being a stiff mixture that can be piped, dropped or spread into cookies, cake layers or for piping onto pies such as lemon meringue and of course Baked Alaska.

Coming from Europe the most used nuts are hazelnuts, almonds and pistachios. For some reason, walnuts, although abundant in Europe are not use

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

Room Temperature or Cold Egg Whites

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

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

Tips for Adding the Sugar

Conventional wisdom has always been to add the sugar slowly to egg whites beaten to the soft peak stage. However, while it may take a couple of minutes longer, I add the sugar to the egg whites all at once. I find no discernible difference and I don't have to stand around slowly adding it.

The second tip is to use Baker's sugar which is simply more finely ground granulated sugar so it dissolves more easily, completely, and quickly into the whites which is key to how high they whip. Baker's sugar can be easily made at home and kept in an airtight container. See my post on Three Easy Sugar Fixes.

Low and Slow

The one caveat is to make any meringue, nutted or not, is to make it on a dry day. Sugar is hydroscopic which means it attracts water and is difficult to dry out if there is high humidity. To help ensure the meringues dry well, cornstarch is sometimes added to the mixture.

Because meringues are basically dried out, not baked, they should be done so in low heat so as not to brown them. In culinary school you are often graded on how white the meringue is while being dried throughout. I wouldn't get too worried about that - a little color is not a problem. You just don't want then really browned.

Recipe Ingredients

Hazelnut Meringues

FRONT ROW: Toasted Hazelnuts, cornstarch, vanilla extract

BACK ROW: Granulated sugar, egg whites

Raspberry Mousse

FRONT ROW: Gelatin, red food coloring is not shown and is optional but makes the mousse look more appealing.

MIDDLE ROW: Mascarpone, powdered sugar

BACK ROW: Heavy Cream, seedless red raspberry jam, lemon juice

Important Ingredients

Important Ingredients
Baker's sugar is best for meringues. See information above.
My preference is to use cold egg whites
Always toast the nuts for the most flavor
Seedless red raspberry jam is perfect for the flaovring
The lemon juice adds a bit of tang to the moussse
Mascarpone is a very smooth, creamy cheese often used in desserts such as tiramasu. It adds body as well as flavor. It can be expensive depending upon where you buy it. I find Trader Joe's has the best price.

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

Step by Step Instructions

Hazelnut Meringues

The first collage shows the nuts and powdered sguar n the processor, then ground finely, the egg whites, sugar and vanilla in the bowl of a mixer and the egg whites beaten stiffly.

Step 1. Toast the hazelnuts in a 350°F oven for 7 to 10 minutes. To remove the skins easily see my post Hazelnut Gianduja. After the nuts have been cooled, place them in the processor bowl with the cornstarch. Step 2. Process until the nuts are finely ground. Step 3. Place the egg whites, vanilla and baker's sugar in the bowl of a mixer. Step 4. Whip until the meringue is very stiff.

This collage shows the ground nuts being folded into the meringue, the discs piped and baked.

Step 5. Add the nut/cornstarch mixture to the meringue. Step 6. Fold the nut mixture into the meringue gently so as not to deflate the meringue. Do not over fold. The meringue should remain firm. Step 7. Using a cookie cutter or pastry circle, draw nine 3 ½" circles, equally spaced, on a piece of parchment the size of the pan. Place a second piece of parchment on top. Fit a pastry bag with a number 3 or 4 open tip.

Holding the tip about ½ inch above the template, pipe the batter in the circles starting in the middle and moving out to the edges. Alternatively, measure a heaping tablespoon of meringue for each circle and spread it within the circle with a small offset spatula. Remove the template, place it on a second half sheet pan and top it with another plain piece of parchment paper. Repeat filling the circles with the meringue. Remove the template before baking. Step 8. Bake for about 1 hour until they are completely dry. Place the parchment on racks to cool completely. They should come off by just lifting them. When completely cooled, place in airtight containers where they can be held for weeks.

Raspberry Mousse

Step 9. Dissolve the gelatin in the lemon juice. Set aside. Step 10. Whip the cream until soft peaks form. Remove to another bowl and set aside. Step 11. Have the mascarpone at room temperature. Without cleaning the bowl, add the mascarpone. Whisk until soft. If it is too cold, it may look a bit curdled. That's fine. Step 12. Add the raspberry jam a third at a time.

Step 13. Microwave the gelatin for about 8 to 10 seconds until liquid. Pour into the mascarpone/raspberry mixture and whisk to incorporated. It may look slightly curdled but that will be taken care of in the next step. Step 14. Fold in the cream. It will look rather purplish and not too appetizing at this point. Add red food coloring a few drops at a time until a pleasant color is achieved. Refrigerate until almost set up. It will depend upon how cold your refrigerator is but it took mine about 2 ½ hours. Step 15. Fit a piping bag with an #8 or 9 open star tip. Fill the piping bag about ⅔ full and holding the bag about ½ inch from the disc, pipe the mousse in a circle to within about ¼ inch of the edge. Fill the middle by piping the mousse into it. Pipe 12 circles in this manner. Step 16. Stack 2 of them on top of each other. Top with the 3rd plain meringue disc. Do not press down too hard or the meringue will break. Refrigerate.

Recipe FAQS

Why do meringues weep?

Weeping refers to beads of unincorporated sugar rising to the top of the meringues when dried. To avoid this, use Baker's sugar and make sure the sugar is dissolved in the egg whites by taking a bit of the whipped meringue between your fingers. If it is gritty it needs to be whipped more. Baker's sugar can be made at home simply. See my post Three Easy Sugar Fixes to make it.

How many types of meringues are there?

The three most common are French, Swiss and Italian.

Which meringue is the most commonly made?

The French meringue is the most common, he lightest and the least stable but also the easiest. It is simply egg whites, sugar, and possibly cream of tartar and a flavoring. This mixture can be beaten to differing stiffnesses and used for cookies, to fold into other ingredients, as a topping for cakes and pies and is the base for marshmallows.

Expert Tips

Don't over beat the cream for the mousse. If it is too stiff the air will be diminished when folding into the other ingredients resulting in a heavy mousse.
The use of food coloring enhances the looks of the mousse which will naturally be purplish.
It is important to have the mascarpone at room temperature to prevent curdling when whipping it.
Make the template for the meringue discs so they are all the same size and will stack nicely.
The discs can be made days ahead and stored in an airtight container.
Toast the nuts for the most intense flavor.

Love Individual Desserts - Here's More!

Easy No Bake Rocky Road Cheesecake

Modified: Oct 24, 2025 · Published: Aug 15, 2025 by Helen S Fletcher · This post may contain affiliate links · 21 Comments

Ummmmm cheesecake! This very Easy No Bake Rocky Road Cheesecake will become everyone's favorite! Cheesecakes have an unwarranted reputation of being difficult to make. Do you use a water bath or not? How do you prevent it from cracking? What temperature is best to bake it? And on and on it goes. What if you could make a great cheesecake without any baking involved? Of course you would!

Well look no further because this Rocky Road Cheesecake is as easy as it gets.

A slice of the Rocky Road Cheesecake sits on a white plate on a rattan server.

While it looks complex it is actually very easy. Peanuts, chocolate and mini- marshmallows are stirred into a chocolate cheese cake made with cream cheese, condensed milk and a bit of whipped cream - all in the processor. And as to the complements you get? Bask in their glory and share the recipe!

Other summer desserts include: Roasted Peaches with Amaretti Crisp, Hello Dolly Cookies, Dutch Peach Pie, Almost No Bake Strawberry Pie, and the unusual dessert of Chilled Peach Soup.

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The processor or mixer for mixing cheesecakes

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

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

Cheesecake Pan or Springform Pans

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

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

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

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

Why You'll Love this Recipe

It's super easy to make using only the processor.
The cheesecake uses simple ingredients easy to obtain.
There is absolutely no baking involved.
It freezes like a dream so can be made ahead.
Let the kids stir in the peanuts and chocolate so they can say they made a cheesecake.
This cheesecake requires absolutely no baking.

Recipe Ingredients

Chocolate Graham Cracker Crust

Ingredients fr the chocolate crust include graham crackers, powdered sugar, cocoa, and unsalted butter.

FRONT ROW: Cocoa powder, unsalted butter

BACK ROW: Graham Crackers, powdered sugar

Rocky Road Cheesecake

FRONT ROW: Roasted, salted peanuts, vanilla extract

MIDDLE ROW: Mini-marshmallows, semisweet chocolate

BACK ROW: Sweetened Condensed milk, cream cheese and heavy cream

Gravel Top (optional)

The ingredients for the optional gravel top are semisweet chocolate and dry roasted and salted peanuts.

Semisweet chocoalte, dry roasted and salted peanuts. (Not shown homemade or purchased caramel Ice cream Sauce. )

Important Ingredients

Different brands of Graham Crackers take differing amounts of melted butter because of their formulas. It is best to start with a given amount and then add another tablespoon or two to get the consistency of wet sand.
Either Natural or Dutch cocoa powder can be used in this recipe because there is no leavening agent being used.
Be sure to use sweetened condensed milk and not evaporated milk. They are two different products. Both milks are evaporated milks, using different techniques. All condensed milk is sweetened. Evaporated milk is not.
Any dry roasted, salted peanuts can be used, even those with honey.
While I used my go to pure chocolate Callebaut #811 callets, this recipe can even use chocolate chips if that is what you have on hand.
Full fat or ⅓ less fat cream cheese can be used here. It should be softened before processing by leaving it at room temperature or microwaving it briefly. Do not melt it.

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

Step by Step Instructions

Chocolate Graham Cracker Crust

This collages for the Rocky Road Cheesecake shows the graham crackers, cocoa and powdered sugar in the processor, processed with the melted butter in a bowl, then combined and finally pressed into the bottom of the cheesecake pan.

Step 1. Combine the broken graham crackers, cocoa powder and powdered sugar in the bowl of a food processor. Process to make fine crumbs. Step 2. Transfer the crumbs to a bowl and add the melted butter. Step 3. Use a fork to mix the crumbs. The texture should be that of lightly wet sand. Step 4. Spray a cheesecake or springform pan with a non-stick baking release. Press the crumbs evenly into the bottom of the pan. Set aside.

This collages shows the peanuts and chocolate being processed into finer chunks for the gravel on top of the cheesecake as well as inside, the whipped cream processed until firm and then transferred to a bowl.

Step 5. To make the peanuts and chocolate for both the inside of the cheesecake and the gravel top this can be done in one step and divided or twice as desired. Place them in the bowl of the processor (no need to clean it). Step 6. Pulse the processor to make large crumbs. Step 7. Wipe out the processor bowl with a paper towel. Add the heavy cream and process until very stiff around the edge of the bowl. The cream in the middle will remain liquid. Step 8. Place in a bowl, along with the unwhipped cream and mix them together. This should result in a medium stiff cream. Set aside.

This collage shows the cream cheese nthe processor bowl, processed, the chocolate, condensed milk and vanilla added and the mixure processed.

Step 9. Without cleaning the bowl, break up the softened cream cheese and add it to the bowl. Step 10. Process until it is creamy. Step 11. Add the condensed milk, melted chocolate and vanilla. Step 12. Process until completely combined, scraping the sides as necessary.

In this collage the whipped cream is added to the cheesecake batter, the peanuts, chocolate and marshamallows are added to the batter and the cheesecake is poured into the pan and topped with the gravel.

Step 13. Add the reserved whipped cream to the cheesecake mixture. Step 14. Stir in the peanuts and chocolate. Step 15. Stir in the marshmallows. Step 16. Pour the mixture into the prepared pan and top with the gravel. Freeze until hard. This can also be refrigerated overnight for a softer texture.

To release the cheesecake, go around the outside of the pan with a hair dryer on high. Place the cheesecake on a wide can such as a 28 ounce can of tomatoes. Slide down the side. Place a metal spatula between the crust and the base of the pan. Go around the bottom to loosen it. Using two pancake turners, transfer the cheesecake to serving plate or a 10" cake round.

Removing the last of the batter

One of the most frustrating things about the food processor is getting the last of the mixture out of the bowl. Here is the easy way to do it.

The last collages shows the last of the batter being removed from the processor bowl by pulsing the machine to throw off the batter on the blade, removing the blade and scraping out the rest of the batter.

Step 17. In this photo, I got as much of the cheesecake out of the bowl as I could with the plastic spatula. Do not use a rubber spatula in this step and it can be easily cut by the blade. Step 18. Replace the top on the processor and pulse it 2 or 3 times. The cheesecake batter will be slung off the blade, essentially cleaning it. Step 19. Remove the blade. Step 20. Using a rubber spatula for this step, remove the remaining batter from the bowl.

Recipe FAQS

Who originated the cheesecake?

Somewhere in the 5th century BC, the Greeks on the island of Samos created the first known cheesecake. It wasn't the dessert it is today. The original cheesecakes were made with fresh cheese that was pounded smooth with flour and honey then baked and reportedly served to the athletes during the first Olympic Games in 776 BC.

Who came up with today's cheesecakes?

According to multiple food history sites, the modern New York-style cheesecake, with its signature creamy texture, is largely credited to Arnold Reuben, a well-known restaurateur, who is said to have experimented with a classic cheesecake recipe by adding cream cheese turning it into one of the most popular desserts today.

How is a cheesecake classified?

Despite it being called a cake it is actually classified as a custard or pie, as it uses eggs and cream cheese to form a custard-like consistency. Some even argue that it’s closer to a tart because of its crust.

Expert Tips

Different condensed milks are more or less thick. I generally use Eagle Brand as my go to for its consistency.
Either natural or Dutch cocoa can be used in this recipe as there is no leavening agent used.
Different graham cracker brands can take more or less butter to bind the crust. Start with the given amount and add more to achieve a lightly wet sand texture.
Either full fat or ⅓ less cream cheese can be used.
While I normally don't use chocolate chips, it is fine in this recipe.

Looking for More Cheesecakes?

Peanut Butter & Jam Muffins

Modified: Sep 16, 2025 · Published: Aug 12, 2025 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Peanut Butter & Jam Muffins are a year 'round favorite. You don't have to be a kid to love peanut butter and jelly. No matter what your age, this satisfies that craving. It is important to use jam in these muffins as jelly has a tendency in the heat of the oven to run out. The thicker jams stay put.

This is a close up of an open Peanut Butter and Jam Muffin with a riverlut of strawberry jam running through it.

Any flavor of jam can be used. This is an easy recipe that can be whipped up in no time with simple ingredients that are probably in your pantry.

Muffins and Quick Breads are among the fastest and easiest treats to put together. Here are a few more for you to consider: Date Nut Bread, Cranberry Muffins, Blueberry Crumb Muffins, Cinnamon Filled Buttermilk Scones , and Heavenly French Toast with Blueberry Compote.

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Recipe Ingredients

Ingredients for the Peanut Butter & Jam Muffins include all-purpose flour, baking powder, baking soda salt, vegetable oil, brown sugar, egg, vanilla, peanut putter, buttermilk, and jam.

FRONT ROW: Baking powder, vanilla, salt, baking soda

MIDDLE ROW: Strawberry jam, peanut butter, egg

BACK ROW: All-purpose Flour, oil, buttermilk, brown sugar

Main Ingredients

Buttermilk can be whole or lowfat.
Dark Brown Sugar will yield a deeper taste than light brown.
While I prefer canola oil, any vegetable oil can be used.
Commercial peanut butter such as Jif, Skippy or Peter pan should be used for the best results.
Whatever jam or preserves are used, they should be thick. The thicker the better to prevent them from running out.

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

Step by Step Instructions

The first collage sows the liquid ingredients in a mixing bowl, mixed, the peanut butter added and mixed.

Step 1. Combine the oil, brown sugar, egg, and vanilla in the bowl of a mixer. Step 2. Beat until completely mixed. Step 3. Add the peanut butter. Step 4. Mix on medium to blend.

The second collages show the first addition of flour, then mixed in, the first addition of buttermilk and that being beaten in.

Step 5. Add the first of 3 additions of flour. Step 6. Beat the flour in on medium. Step 7. Add the first of 2 additions of buttermilk. Step 8. Mix in to blend together.

This collages show the last of the flour being beaten and and the finished batter, the bottom layer of batter in the muffin tins and the preserves in the middle of one of the muffin bottoms.

Step 9. After adding the flour and buttermilk in order, add the last addition of flour. Step 10. Beat it in until the batter is completely mixed. Step 11. Spoon ⅓ of the batter into each of 6 jumbo muffin tins. If using regular size tins, use about 3 tablespoons of batter in each of 11 or cups. Step 12. Dollop 1 tablespoon of jam in the center of each cup.

The last college shows the remaining batter being placed on top of the jam, a spoon is evening it out and pushing it to the sides, the baked muffins in the pan and on a cooing rack.

Step 13. Top the jam with another ⅓ or 3 tablespoons of batter. Step. Since this is a rather sticky batter, wet a small the spoon, shake it off and push the batter to the side of the muffin wells, sealing it to the side to prevent the jam from coming out. Evening it out across the top. Step 15. Bake the muffins as called for. Step 16. Let them cool in the pans for about 15 minutes and the release them carefully and let them cool completely on a cooling rack.

Recipe FAQS

Who invented peanut butter?

While George Washington Carver is often thought of as the inventor peanut butter, it was actually invented by the Aztec far before Carver's time. However, Carver was a prolific inventor and came up with over 100 ways to use peanut butter.

When did the PBJ sandwich become so popular?

Several factors helped this sandwich to soar in popularity. Peanut butter is inexpensive, nutritious and easily available. Add sliced bread and jelly and it was especially welcome during the depression and during wartime when food was rationed. It was easy to make a sandwich.

What can you make with peanut butter?

The better question might be what can't you make with peanut butter? Sandwiches of course, cakes, cookies, cupcakes, ice cream, and sauces. It can be used in sweet and savory cooking and baking. One of the popular treats is peanut butter cookies. See my Peanut Butter Sandwich Cookies where peanuts are used two ways.

Expert Tips

Use commercial peanut butter such as Jif, Peter Pan or Skippy. Homemade or natural don't work as well.
The flavor of the jam doesn't matter but the thickness does. The thicker the better to keep it from melting in the heat and running out,
Make sure the jam is put in the middle of the bottom layer, then press the edges together when the top is put on.

Ready for More Marvelous Muffins?

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

Yellow Buttermilk Cake

Modified: Aug 6, 2025 · Published: Aug 8, 2025 by Helen S Fletcher · This post may contain affiliate links · 19 Comments

This Yellow Buttermilk Cake is a complete remake of my original one and is one of the easiest cakes to make. The layers are a full 1 ½ inches tall reaching almost to the top of the cake pan for a spectacular presentation. As a high ratio cake, it is basically two steps and into the oven it goes. This is as close to fool-proof as a cake can get.

This Yellow Buttermilk Cake is very tender, light and stays moist for days. It is easily scaled up and accepts any number of filings. The batter is thick, velvety and luxurious. If you've ever been intimidated by making cake, this is the one to make.

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What is a High Ratio Cake

High ratio cakes require the sugar to be equal to or exceed the amount of flour by weight not by volume. It's also the quickest way to make a butter cake. Not every cake can be mixed this way.

Basically, part of the wet ingredients are held out and mixed together. The dry ingredients are added to the mixing bowl along with part of the liquid and all of the very soft butter. After about a 2 ½ minute mix the wet ingredients are added in thirds, mixed for30 seconds each and that's it. Into the pans it goes. It just doesn't get any easier or any better.

Another great example of high ratio cakes on my site are From One Recipe Comes Multiple Layers.

How to Bake a Flat Cake Layer

At the bakery, we didn't have time to trim humpy cakes flat so I came up with a method to insure flat layers. It is based on the way an angel food cake is baked. Angel food cake pans are not prepared in any way. The batter is just added to the pan, smoothed out and baked. By sticking to the sides of the pan, the cake cannot slide down the side as it does in a greased pan.

Cake Pan Prep guides you to the perfect, flat cake layers every time. It's all in how the cake pan is prepared.

How to Finish the Cake

Although chocolate filling and frosting are often used with the Yellow Buttermilk Cake which is said to be the favorite birthday cake, there are many ways to finish this cake. Here are a few for to get you started: Spirited Chocolate Buttercream, Strawberry Buttercream, any flavor of Swiss or Italian Buttercream, French Buttercream. There is more information in All Manner of Buttercreams.

Why You'll Love this Cake

There isn't an easier Yellow Buttermilk Cake to make. Basically two steps and it's done.
The texture and taste are unbeatable.
It can accept any number of fillings and finishes as you prefer.
The layers can be frozen for later finishing.
The recipe can be easily scaled up to any size required. See Pan Size Conversions and The Secret of the 9 Inch Cake Pan.

Recipe Ingredients

The ingredients for the Yellow Buttermilk Cake are egg yolks, buttermilk,vanilla,cake flour, granulated sugar, baking powder, baking soda, salt,and unsalted butter.

FRONT ROW: Baking soda, vanilla extract, baking powder, salt

MIDDLE ROW: Unsalted Butter, egg yolks

FRONT ROW: Granulated sugar, cake flour and buttermilk

Key Ingredients

Cake Flour is used for it's low protein or gluten count which makes a more tender cake. I don't recommend using all-purpose flour as the weights of the two are different. There is more information on flours in my post, Flour as Used in Baking.
Both baking powder and baking soda are used. The baking soda neutralizes the acid in the buttermilk aiding the baking powder as a leavening the cake.
Egg yolks are fat and add to the tenderness of the cake.
Buttermilk adds tenderness, flavor and moisture to a cake.

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

Step by Step Instructions

The first collage for the Yellow Buttermilk Cake shows the liquid ingredients in a bowl, then mixed the dry ingredients in a mixing bowl and then with the butter and buttermilk.

Step 1. Combine the egg yolks, ⅓ cup buttermilk, and the vanilla. Step 2. Whisk to combine. Step 3. Place all the dry ingredients in the bowl of a mixer. Step 4. Add the very soft butter and the remainder of the buttermilk.

This collages shows the batter mixed for 30 seconds, then mixed for2 minutes, ⅓ of theliquid ingredients added and mixed.

Step 5. Mix for 30 seconds on low to bring the ingredients together. Scrape down. Step 6. Raise the speed to medium and mix for 2 minutes. Step 7. Add ⅓ of the liquid to the batter and beat for 30 seconds. Repeat twice more. Step 8. The batter when it is finished.

Weights and Baking Times

These instructions for 9" pans.

2 layers = 540 grams each . Bake for 20 to 25 minutes. They are about 1 ½" tall.
3 layers = 360 grams each. Bake for 18 to 21 minutes. They are about 1" tall.
4 layers = 270 grams each. Bake for 15 to 18 minutes. They are about ⅔" tall.
25 to 30 regular size cupcakes with a #16 scoop, well scraped off. Bake for 15 to 20 minutes.

The layers can be frozen for later use. Freeze unwrapped until hard, wrap well in foil and freeze for several months.

The recipe can be easily scaled up to any size required. See Pan Size Conversions and The Secret of the 9 Inch Cake Pan.

Recipe FAQS

What makes yellow cake so moist?

Egg yolks, because they are fat, add additional moisture to the butter along with buttermilk which is a natural moisturizer.

What is the easiest yellow cake to make?

High ratio cakes of any flavor are super easy to make, generally taking only 2 steps.

Is yellow cake always paired with chocolate frosting.

Absolutely not. Yellow cake is a base cake as is white, chocolate, sponge cakes, etc. Any cake can be filled and finished as desired.

Expert Tip

Don't overbeat the cake. Follow the instructions and times given.
Use cake flour instead of all purpose flour.
For the flat layers, follow the instructions above in Cake Pan Prep - How To Get Flat Cake Layers.
I can't stress enough the importance of weighing over volume. It is very important when making high ratio cakes. Scales are extremely inexpensive and every baker should own one.

Two layers of Yellow buttermmlk cake on a cooling rack.

A Few More Cakes to Make

If you love this Yellow Buttermilk Cake, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Macadamia and Coconut Tart

Modified: Aug 4, 2025 · Published: Aug 4, 2025 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

This amazing No Bake Macadamia and Coconut Tart came about as the result of the chocolate truffle craze in the late 1980's. They were everywhere and we couldn't get enough of them. My bakery fell right in step with everyone else. So much so that I was asked to create a line of chocolate truffles for a client. This white chocolate macadamia truffle was one of them. For the bakery, I simply turned it into a tart.

Easy is not the word for this recipe. The only caveat is to not overheat the white chocolate but more on that later.

A slice of Tropical Macadamia & Coconut Tart sits on a clear plate with a teal colored napkin and cup and saucer beside it.

A simple graham cracker crust is filled with a white chocolate truffle mixture that includes toasted macadamia nuts, toasted coconut, a bit of cream of coconut and a whisper of dark rum. It's the perfect dessert with which to cool off in these hot summer days.

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What to know about white chocolate

White chocolate is not actually chocolate. It is a blend of cocoa butter, sugar, milk solids, lecithin and vanilla or vanillin. It is important to read the label and if it doesn’t contain cocoa butter it is confectionary coating or summer coating which isn't the same product. I cannot speak to how it melts or if it would work in this recipe as I don't use it.

The biggest caveat is melting it. White chocolate requires lower heat to melt it as it seizes much easier than dark or milk chocolate. Water should never be used to thin out any chocolate, white, dark or milk. It dulls the chocolate when cooled and diminishes the taste. Cream and butter are all acceptable as long as the ratio of chocolate to liquid is followed. This will keep the chocolate glossy. To keep chocolate from seizing when liquid is added to it, 1 ½ tablespoons liquid per ounce of chocolate is the ratio. It is best to add the liquid with the chocolate when melting it.

When liquefying chocolate by itself, it is important to keep it from getting too hot and to keep any moisture from reaching it as the chocolate can seize which simply means clump up with no apparent way of getting it smooth. If this happens, you can add vegetable shortening or cocoa butter a little at a time to get it back to a liquid consistency and keep the heat low or remove it from the source of heat.

There are several ways of melting it. The two most common are over a double boiler or in the microwave. I favor the double boiler as I can control the amount of heat more easily. Place the white chocolate and whatever other ingredients are called for in a bowl that will fit in a pan of barely simmering water without the bottom touching the water. As soon as the chocolate begins to melt, stir it to help it along. Low heat is necessary. If the chocolate gets too hot, it will seize and become unusable.

If the microwave is used, it should be in short bursts at half power, stirring each time. This method can result in scorched or burned chocolate more easily if not watched carefully.

How much butter to use for the Crust

All graham crackers are not equal and as such may require more or less butter to bind them together. I give a range and always start with a given amount adding more if the crumbs won't stick together.

How to use leftover coconut cream

Whenever I have a leftover ingredient, I try to find some ways to use it. Here are a couple of suggestions and some amazing things I found out about cream of coconut . These are based on Coco Reàl Cream of Coconut that I used in this recipe. I love it because it doesn't separate. It is a translucent semi-thick liquid that is very easy to work with. There is no separation or having to mix it together. Just open and pour.

Drizzle the cream of coconut over fresh fruit.
Add it to a fresh fruit smoothie to taste.
Freeze it in ice cube trays. Once frozen, put the cubes in a freezer proof container to use as desired.
Whip it and used it as a topping on cake, ice cream, fruit, etc.

Whipped Cream of Coconut

This photo shows the bottle of Coco Reàl Cream of Coconut, coconut cream in a measuring cup and that cream whipped.

This photograph shows the bottle of Coco Reàl Cream of Coconut in the back, as well as ½ cup of the cream of coconut in a 2 cup container on the left and then after it has been whipped on the right. It over doubled and has the texture of marshmallow.

2 Ingredient Chocolate Mousse or Fudge

This collage shows the cream of coconut and semisweet chocolate, the chocolate partially melted, the chocolate added to the cream of coconut and the mousse set up.

Step 1. This shows the coconut cream and the chocolate. Step 2. From looking around the internet most people suggest the easiest, fastest way to melt chocolate is with 10 seconds bursts at full power and stir vigorously. A much, much easier way, to to put 6 ounces (170 grams)of chocolate in a microwave bowl, heat at half power for two and a half minutes until a portion is shiny and melted. Be careful when removing the dish as it will be very hot. Simply stir the chocolate and it will be smooth and beautiful. Less chocolate takes less time, more a bit more. Step 3. Add 4 other 6 ounces of semisweet chocolate (not chocolate chips) to 1 cup of whipped cream of coconut. Stir well. Step 4. Let it sit at room temperature where it will firm up. The 4 ounces of chocolate makes a mousse, The 6 ounces makes fantastic fudge - add nuts or anything else you want at the beginning before it sets up. The fudge is marvelously creamy. Neither one tastes on coconut.

This Macadamia & Coconut Tart is:

Really simple to make and doesn't require much effort.
Made better by toasting the macadamia nuts and coconut giving it a deeper flavor than untoasted nuts and coconut.
Can be frozen fully made and thawed in the fridge.
Quick to make and can be held in the fridge for days.

Recipe Ingredients

9" Graham Cracker Crust

Three easy ingredients make up the Graham Cracker Crust - graham crackers, powdered sugar and unsalted butter.

FRONT ROW: Unsalted butter

BACK ROW: Graham Crackers, powdered sugar

Macadamia & Coconut Filling

Ingredients for the Tropical Truffle filling are white chocolate, cream, dark rum, toasted coconut, cream of coconut, and toasted macadamia nuts.

FRONT ROW: White chocolate, heavy cream, dark rum, vanilla

BACK ROW: Toasted Coconut, cream of coconut and toasted madacamia nuts

Key Ingredients

I use Ghirardelli White Chocolate because it is a quality product.
Heavy cream is used although regular whipping cream could be substituted.
Dark rum adds to the tropical flavor.
Deeply toasting the macadamia nuts and coconut give a distinctive flavor to the tart
I used Coco Reàl Cream of Coconut which I found to be easier to use than some of the other cream of coconuts as it was a translucent liquid with no solid matter in it.

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

Step by Step Instructions

Graham Cracker Crust

Step 1. Place the broken up graham crackers and powdered sugar in the bowl of a processor. Step 2. Process until uniform fine crumbs form. Step 3. Add 8 tablespoons of melted butter. Step 4. Pulse until crumbs form. Pick up a few between your fingers. If they don't stick together, add additional melted butter 1 tablespoon at a time until they do.

The second collage shows the cracker crumbs pressed against the side of a 9" tart pan, and the bottom pressed in to complete the crust.

Step 5. Arrange ⅔ of the crumbs against the side of the tart pan. Using a small measuring cup, press the crumbs firmly against the side. Step 6. Flatten the top edge with the palm of your hand. Step 7. Pour the rest of the crumbs into the bottom of the pan. Step 8. Press them firmly into the bottom and against the edges to complete the shell.

This collage shows the toasted coconut, the white chocolate, cream, and cream of coconut in a glass bowl, placed over a double boiler, melted with the run and vanilla being added.

Macadamia Nut and Coconut Filling

Step 1. After toasting the macadamia nuts until a deep medium brown, place the coconut on the same tray. Spread it out evenly making sure the ends are tucked next to the rest of the coconut so they don't burn. Toast in a 350°F oven until medium brown. Stir and rearrange as necessary to make sure the coconut is evenly colored. Step. 2. Break the chocolate into small pieces. Place it along with the cream and cream of coconut in a medium size glass bowl or the top of a double boiler. If using the bowl, place it over a saucepan where it will fit snugly. Place a couple of inches of water in the bottom pan and bring it to a bare simmer. Heat, stirring constantly after it first starts melting until it is smooth. Make sure the water is very low and not producing a lot of steam. Step 4. Remove the bowl from the pan and add the vanilla and dark rum, stirring it in completely.

This collage shows the coconut and macadamia nuts being stirred into the white chocolate then poured into the graham crust, the remainder of the coconut around the edges of the tart and then covering it completely.

Step 5. Stir in the toasted macadamia nuts and ⅓ cup of coconut. Step 6. Pour it into the prepared graham cracker crust, Step 7. Add the remaining coconut around the inside edge of the tart. Step 8. Use the rest of the coconut to finish the top of the tart. Refrigerate to firm up.

Recipe FAQS

What is the origin of macadamia nuts?

While they are native to the rainforests of Queensland Australia, Hawaii was the first place to plant commercial macadamia nut orchards. They are also grown in South Africa, and parts of Latin America, Asia, and Africa.

How did macadamia nuts get their name?

A Scottish-Australian chemist, John Macadam, conducted extensive research on the nut in the 1850s, and it was named after him.

Is coconut a fruit or a nut?

It is a type of fruit which is classified as a one seed drupe. Peaches, mangos, olives, and cherries are also drupes.

Expert Tips

Toasting the macadamia nuts and coconut to a deep golden brown brings out the maximum flavor that isn't there if left untoasted.
Macadamia nuts can sometimes be found with snack nuts in a grocery store. While these can often be salted, they can be rinsed under cold water, dried in paper towels and toasted.
Watch the coconut closely, it goes from almost done to burned in a hurry.
This recipes needs true white chocolate to be successful. Ingredients listed have to include cocoa butter close to the top of the list.
The amount of butter needed for the graham crust is variable as different brands of crackers require more or less.
For maximum creaminess and flavorlLet the tart sit at room temperature after removing from the fridge.

More Inviting PIes and Tarts to Tempt You

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

Nutella Ice Cream Squares

Modified: Jul 26, 2025 · Published: Jul 27, 2025 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

You don't want to miss these Nutella Ice Cream Squares with their unbelievably silky smooth nutella ice cream between two crispy, crunchy chocolate rice krispie squares. Remember the Peanut Butter Ice Cream Pie? So what to do with the leftover rice krispies? Look no further than this recipe because the nutella ice cream is sandwiched between two squares of chocolate rice krispies. It doesn't get easier or better!

A Nutella Ice Cream Square sits on a w hite plate with more squares behind it and a nutella jar to the side.

This is a super easy, super refreshing dessert that is perfect for these hot summer months. It literally uses three ingredients for the ice cream and four for the chocolate rice krispies. And if you're looking for fast this is it! The hardest part is waiting for these to freeze.

I can recommend these easy desserts also: Hello Dolly Cookies, (No Bake) Bailey's Pi Day Pie, Chocolate Truffle Raspberry Curd Tart and the Ultimate Hot Fudge Marshmallow Sundae

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What to do with leftover condensed milk

It's frustrating to have a partial can leftover. Here are a few ideas of how to use it.

Stir it into coffee or hot cocoa for a special treat. It also works with cold coffee.

Drizzle it over fresh fruit instead of using sugar.

instead of all milk for French toast use half sweetened condensed milk with a heavy hand of nutmeg.

Make coconut macaroons. The base recipe is ¼ cup all-purpose flour, 5 ounces of sweetened coconut flakes, ⅓ can of condensed milk and ½ teaspoon vanilla. Mix the flour and coconut. Combine the condensed milk and vanilla then combine the two. Use a medium size cookie scoop and place on parchment paper. Bake at 350°F for about 12 to 15 minutes.

Recipe Ingredients

Chocolate Rice Krispies

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

BACK ROW: Rice Krispies, semisweet chocolate

Nutella Ice Cream

FRONT ROW: Condensed milk

BACK ROW: Nutella, heavy cream

Key Ingredients

Substitutes for the golden syrup include honey or corn syrup. The syrup keeps the chocolate rice krispies pliable so they don't get so hard.
Be sure to use sweetened condense milk (all condensed milk is sweetened) and not evaporated milk. While both depend up evaporation, they are quite different with differing techniques used in the process.
Heavy cream ensures a smooth, well set ice cream.
You will need 22 ounces of Nutella (a little less than 2- 13 ounce jars or a a bit less than 1 -26 ounce jar.)

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

Step by Step Instructions

Step 1. Combine the chocolate, butter and golden syrup, honey or cornsyrup. Step 2. Melt the butter and chocolate over low heat, stirring occasionlly until smooth. This can also be done in a microwave. Cool. Step 3. Pour over the rice krispies. Step 4. Stir to coat the krispies evenly.

Half of the chocolate rice krispie mixutre is pressed into the square pan and frozen, the removed from the panand loosened from the parchment paper to go back into the freezer and last the nutella is slightly warmed.

Step 5. Line a 8x8" pan with parchment paper. I lined it in one direction only. I suggest you line it in both directions for easier removal. Lightly spray the paper with a non-stick baking release.. Press half of the chocolate rice krispies (about 175 grams) evenly into the bottom of the pan. This is easiest done with the back of a large spoon. Freeze hard. Step 6. Remove the base from the pan and flatten out the paper. Step 7. Use a metal spatula to go between the chocolate base and the parchment paper. Place it in the freezer. This is the top of the square. Reline the pan with parchment paper. Press the other half of the chocolate krispies into the bottom of the pan. Freeze it while preparing the filling. Step 8. Place the nutella in a large bowl. Microwave it brieflly to soften it. Do not turn it to liquid.

This collage shows the condensed milk poured over the nutella, the two blended ,the cream whipped and added to the nutella mixture.

Step 9. Pour the condensed milk over the nutella. Step 10. Mix them together completely. The mixture will be stiff, but make sure it is blended. Step 11. Whip the cream until fairly stiff. Step 12. Add about ⅓ of the whipped cream to the nutella and stir it in to loosen it.

This collage shows the cream and nutella mixed together, poured into the pan, the chocolate krispy layer placed on top and the 9 squares cut from the frozen dessert.

Step 13. Add the remainder of the whipped cream and fold everything together so no cream is evident. Step 14. Remove the pan with the bottom layer of chocolate krispies from the freezer and pour in the nutella ice cream. Step 15. Take the frozen layer of the krispies from the freeze and center it, upside down so the flat side is on top, in the pan over the ice cream. Because the pan is tapered, it will not fit quite edge to edge. Freeze overnight. Step 16. If you haven't lined all four sides of the pan with parchment paper, heat the uncovered sides briefly with a hair dryer. Lift the squares from the pan using the overhanging parchment paper. Step 16. Trim the uncovered sides of ice cream. Cut into 9 squares. Return to the freezer.

Recipe FAQS

What are the ingredients in Nutella?

Roasted hazelnuts, cocoa, sugar, palm oil, skim milk powder, lecithin and vanillin.

What accounts for the distinctive taste of Nutella?

Roasted hazelnuts and cocoa provide the chocolatey nutty taste.

What is another name for a hazelnut?

Hazelnut is the name used outside of America. In America, hazelnuts are called filberts and 99% are grown in the Willamette Valley region of Oregon. Turkey, Italy and America are the main growers of hazelnuts no matter what they are called.

Storage and Freezer Instructions

The ice cream is closer to a soft serve after a few minutes at room temperature. It is important to keep the squares frozen until just before serving. Well wrapped, they will last a couple of months in the freezer.

Expert Tips

Golden Syrup, honey or corn syrup can be used interchangeably in the recipe. These keep the chocolate rice krispie mixture from freezing rock hard.
Golden Syrup comes from England and I can eat it by the spoonful. It has a slightly caramel taste and, as the name suggests, it is golden in color. It can be found in the international aisles of food stores as well as online.
Do not overheat the nutella or you will end up with fudge. If this happens, just work in ⅓ of the whipped cream to loosen it. Then fold in the rest.
These are best eaten in a bowl with a spoon as the ice cream is of the soft serve type after sitting at room temperature for a few minutes.

A Few More Easy Summer Desserts

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

Nutella Ice Cream Squares

Helen S. Fletcher

These soft serve, no churn Nutella Ice Cream Squares are my answer to living with sweltering temperatures but still want something easy and delicious.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 45

Freezing time 1

Total Time 1 45

Course Dessert

Cuisine American

Servings servings

Calories 644 kcal

Equipment

8"x8" square pan

Ingredients

Chocolate Rice Krispies

▢ 5 ounces semisweet chocolate (140 grams)
▢ ⅓ cup golden syrup, honey or corn syrup
▢ 4 tablespoons unsalted butter
▢ 3 cups rice krispies (75 grams)

Nutella No Churn Ice Cream

▢ 1 ¼ cups Nutella
▢ ⅔ cup condensed milk
▢ 1 ½ cup heavy cream

Instructions

Chocolate Rice Krispies

Line an 8x8" square pan with parchment paper in both directions, allowing the excess paper to hang over the edges creating a sling. Spray lightly with a non-stick baking release.
Place the rice krispies in a large bowl.
Melt the semisweet chocolate, butter and golden syrup, honey or corn syrup over low heat or in the microwave at half power. Cool.
Pour over the rice krispies and mix thoroughly to coat all of the cereal.
Place half of the mixture (about 175 grams) into the bottom of the pan. Using a large spoon, press it evenly over the bottom of the pan. Freeze hard.
Remove the parchment with the chocolate rice krispies. Flatten the paper. Run a metal spatula under the square to loosen it. Place it back in the freezer while preparing the rest of the recipe.
Reline and lightly spray the 8" pan again as before. Press the second half of the crumbs evenly on the bottom of the pan. Freeze.

Nutella No Churn Ice Cream

Slightly warm the nutella. Do not get it hot.
Add the condensed milk and combine the two completely. It will, most likely be stiff.
Whip the cream until medium stiff. Add about ⅓ to the nutella mixture and stir in until the mixture is loosened.
Fold in the remainder of the whipped cream and pour it over the crust in the pan. Place the reserved chocolate rice krispie square on top centering it. It will not completely cover the top since the bottom of the pan is slightly smaller. Freeze overnight.
Trim the exposed ice cream edges. Cut into 9 squares.
Keep frozen until serving.

Notes

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

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

_______________________________________________

Golden Syrup, honey or corn syrup can be used interchangeably in the recipe. These keep the chocolate rice krispie mixture from freezing rock hard.

Golden Syrup comes from England and I can eat it by the spoonful. It has a slightly caramel taste and, as the name suggests, it is golden in color. It can be found in the international aisles of food stores as well as online.

Do not overheat the nutella or you will end up with fudge. If this happens, just work in ⅓ of the whipped cream to loosen it. Then fold in the rest.

These are best eaten in a bowl with a spoon as the ice cream is of the soft serve type after sitting at room temperature for a few minutes.

Nutrition

Serving: 9servingsCalories: 644kcalCarbohydrates: 66gProtein: 7gFat: 40gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 67mgSodium: 108mgPotassium: 394mgFiber: 4gSugar: 53gVitamin A: 1429IUVitamin C: 7mgCalcium: 147mgIron: 6mg

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

Peach Crumb Coffee Cake

Modified: Dec 15, 2025 · Published: Jul 22, 2025 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

With peaches in full swing, I couldn't resist making this Peach Crumb Coffee Cake. A simple to make sour cream coffee cake, topped with an uncooked peach filling and finished with loads of crumbs, this is great any time of the day.

A slice of Peach Crumb Coffee Cake sits on a white plate and yellow plate with a blue and white napkin and a glass of peach juice in the background.

The thick layer of peach filling requires no cooking because it is set with Instant Clear jel, although I have given alternatives if you don't have this. But I can't say enough good things about it. It will thicken without heat, just by mixing it with sugar and fruit. It is so much easier than fussing with a cooked filling which changes the taste of the fruit.

The brown sugar crumbs are easy to make in a matter of minutes and are the perfect topping for the peaches.

If you haven't tried one or two of these coffee cakes they're worth your time: Blueberry Crumb Coffee Cake, Easily Made Raspberry Ripple Coffee Cake, Cuccidati Coffee Cake or the Irish Apple Cake.

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What kind of peaches to use

As long as they are fresh and ripe it doesn't make a difference. However, I do suggest the yellow and not the white peaches so they show up.

There are two basic types of peaches - cling stone peaches and free stone peaches. They are exactly what they sound like. With the cling stone peaches the peach pit or stone is firmly attached to the flesh of the peach and is harder to remove. With the free stone peach the pit is easy to remove. For indepth information on peaches, see my post, All About Peaches.

Do I have to peel the peaches?

Technically, you need to remove the fuzzy skin but there is an easy way to do it. Peeling the peaches takes some of the flesh with it. I like to use every bit of the flesh so I use a second method which keeps the fruit intact, is easier and faster. Simply bring a pot of water to a boil, add the peaches and boil for a minute or so until the skin loosens. Run under cold water and the skins just slip off. The one caveat is the peaches have to be ripe.

Why you want to make this

It has lots of crumbs - isn't that why most of us eat anything with crumbs?
Although it has 3 parts to the recipe, each one is a snap to make and takes almost no time at all.
Sour cream coffee cakes are the best. They start moist and stay that way.
The peach filling is on top of the cake so it doesn't get lost in the batter.
I made sure to put lots of crumbs on top to ensure every bite is filled with them.

Recipe Ingredients

Brown Sugar Crumbs

FRONT ROW: Salt, cinnamon

MIDDLE ROW: Unsalted butter

BACK ROW: Cake flour, dark brown sugar

Peach Filling

FRONT ROW: Instant clearjel, white balsamic vinegar, almond extract

BACK ROW: Peaches, granulated sugar

Sour Cream Coffee Cake

FRONT ROW: Table salt, baking powder, baking soda, vanilla extract

MIDDLE ROW: Unsalted butter, eggs

BACK ROW: Sour cream, all-purpose flour, granulated sugar

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

Key Ingredients

The brown sugar can be light or dark. I use dark because it imparts more flavor.
Any peach will do as long as it is ripe and preferably yellow not white so it show up in the coffee cake
Korintji cinnamon is my cinnamon of choice for it's bold flavor.
The white balsamic vinegar gives a lift to the peaches adding a hint of sharpness.
While almond extract is used, vanilla can be substituted if almond is a problem.
Unsalted butter is used for purity of taste.
Sour cream is a great tenderizer when used in cakes as well as adding flavor. It should be at room temperature.
The eggs and sour cream must be at room temperature.
Cake flour is used for the crumbs to make them more tender. All-purpose can be substituted if desired.

Step by Step Instructions

Spray a 9x3" cheesecake pan with a removable bottom or a springform pan with a non-stick baking release. Set aside.

The butter should be very soft, about 74°F and the eggs and sour cream should be room temperature for this method to work well.

The first collage for the Peach Crumble Coffee Cake include the dry ingredients for the crumble in the processor, processed to make crumbs, the peaches peeled and cut and the instant clearjel and sugar mixed and added to the cut peaches.

Step 1. Place the dry ingredients for the brown sugar crumbs in the bowl of a processor. Step 2. Pulse to form crumbs and pour them into a bowl. Refrigerate until needed. Step 3. Remove the skin of the peaches either by peeling them, or better, blanching them in boiling water. After a minute or two, run one under cold water to see if the skin slips off easily. If so, remove all of them and run under cold water. Remove the skins and pits or stones. Cut the peaches into ½" dice. Step 4. Place the peaches in a bowl. Combine the instant clearjel and sugar. Add it to the bowl of peaches. See the notes in the recipe card for thickening substitutions.

This collage shows the peaches mixed with the sugar and clearjel, the butter, sugar, eggs and vanilla in the bowl of a mixer, beaten and curdled, and flour added to the mixture.

Step 5. Stir well. They will gel almost immediately. Set aside. Step 6. Place the butter, sugar, eggs and vanilla in the bowl of a mixer. Step 7. Beat on medium high until the mixture comes together smoothly. It will most likely curdle. That's fine - it will be corrected in the next step. Step 8. Alternated adding the flour and sour cream starting and ending with the flour. Add the first of 3 additions of flour to the curdled batter. Beat until smooth.

This collage shows the sour cream being added to the mixing bowl, the finished batter added to the baking pan, the peaches put on top of the batter, and the crumbs covering the peaches.

Step 9. Mix in half of the sour cream. Repeat adding another third of the flour, the remainder of the sour cream and the last of the flour. The batter will be very thick. Step 10. Pour the batter into the prepared pan and smooth it out. Step 11. Add the peach filling on top of the batter to within ½" of the edge of the pan. Step. 12. Top with all of the crumbs, breaking them up with your hand if they are a bit stuck together. Bake as directed.

Recipe FAQS

What's the difference between coffee cakes and regular cakes?

Coffee cakes are usually one layer cakes without or without a filling, often topped with crumbs or streusel. They are eaten at breakfast, brunch and for snacking. They are not usually served for dessert. While they can be leavened with yeast, they most often use baking powder or baking soda in America.

What is the origin of coffee cake?

Coffee cakes are attributed to Germany where they were called "Kaffee kuchen". However the Danish took it to a new level with designated coffee breaks becoming common. These immigrants brought their recipes with them and the coffee cakes became even more diverse and beloved.

Are coffee cakes hard to make?

No, they are usually simple cakes leavened with baking powder or baking soda that are easily put together. The yeasted version can take longer due to the dough having to rise a couple of times, but neither is particularly difficult.

Expert Tips

For this mixing method to work it is necessary for the butter to be very soft, about 74° F and the eggs and sour cream need to be at room temperature.

When making the crumbs, do not over process the ingredients or they will become a paste. Just pulse and scrape down as necessary. Refrigerate them while completing the recipe.
Cut the peaches into about ½" dice so the peaches remain front and center in the cake. You need about 2 ½ cups.
Keep the peaches to within ½" of the edge of the pan for the best looking cake when cut.
When alternating the flour and sour cream always start and end with the flour to prevent curdling.
Tent the crumbs on top towards the end of baking or they will get too brown.

More great quick cakes

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

Strawberry Balsamic Granita Recipe

Modified: Jul 15, 2025 · Published: Jul 15, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Strawberry Balsamic Granita Recipe is a zippier version of the basic Italian ice and so easy, I can assure you anyone can make it. Granitas can be made with any fruit, fresh or frozen, or combined with other fruits. It's perfect for a snack, dessert or anytime of the day. Think of it as a more intense snow cone in a bowl!

Have you heard the expression, "It's as easy as falling off a log?" Well, this is that!

The beauty of this refreshing ice is that it only needs a processor or blender, a pan and a fork. It can be sweetened with almost anything including honey, sweeteners, sugar, or my favorite, a simple syrup which guarantees a smooth result.

Using a glass pan to freeze the granita is important if using the balsamic vinegar, since it might react with an aluminum pan.

Some other no bake desserts especially welcome during the summer months include: No Bake Pina Colada Cheesecake, (Almost) No bake Strawberry Pie, Amazing Banoffee Pie, Chocolate Truffle Raspberry Curd Tart and Cafe au Lait Tart

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What is Granita?

Granita is an Italian ice. At it's most basic, it is just fruit and sweetener combined and frozen. Every so often, it is scraped with a fork to fluff it up so it melts in your mouth and that's it! It doesn't get much easier. In addition to fresh or frozen fruit, coffee or juices work well also.

When using fresh fruit, make sure it is ripe, so the maximum flavor is had. For coffee granita, just make coffee as you drink it, sweeten it and into the freezer it goes. What could be easier than orange juice? The easiest way to make lemon granita is to use a frozen lemonade concentrate. Thaw it and add water and a sweetener to taste. This is one of the most versatile recipes, limited only by your imagination.

For an adult version, liqueurs can be poured over the ice. Think strawberry and orange liqueur, peach and amaretto, coffee and Kahlua. You get the idea.

When to serve it

Well, the Italian way is to eat it for breakfast! With brioche!! I can't say that doesn't sound good, although I think as an American, I would opt for an anytime snack or dessert. In the olden days of multiple courses of dinner, it would be served as a palate cleanser between courses. There is no wrong time today.

Why balsamic and black pepper?

Both of these enhance strawberries and I have used this combination several times on my blog as it is a favorite. See my Strawberry Balsamic Jam and the Oreo Tacos with Strawberry Salsa.

The use of white balsamic vinegar as opposed to the normal dark is to keep the strawberries a vibrant red. The main difference between the white and dark balsamic vinegars is the grapes used and the amount of aging.

Italians have been making balsamic vinegar for a thousand years. Balsamic vinegar is sweeter than the more robust vinegars. Some dark balsamic vinegars are aged up to 100 years in different barrels for a complexity of taste.

However, these balsamics are very expensive, just like a fine wine and are used as a finishing vinegar and not as an ingredient. All dark balsamics are thicker and sweeter than the white balsamic, which can be aged in barrels or stainless steel tanks for a shorter amount of time. The white is usually used when you don't want to discolor the food with which it is being used, as would dark balsamic vinegar.

How to make granita without a recipe

Granita can be made with any puréed fruit or combination of fruit or fruit juice, lemonade, coffee, tea, watermelon. If using a fruit juice or any liquid, there are no special tools needed. If making with fruit, a blender or processor is used to purée the fruit.

Simple syrup is my sweetener of choice. It can be made and held for a week in the fridge so you can have granita all summer long. Add about 20% of the syrup to the fruit or unsweetened liquid. That's about ¾ cup to 4 cups of fruit or liquid. The simple syrup can be infused with other flavors as in this recipe, or part of the liquid can be a liqueur. Add it to the water and sugar when making the simple syrup to burn off the alcohol, leaving only the flavor of the liqueur.

After mixing everything, just put it in a dish and freeze it. A thickness of ½ inch in the pan is ideal, but it can be deeper. It will just take longer to freeze. When it freezes, follow the technique below to fluff it up into those crunchy ice crystals that are unique to granita. Re-fluff just before serving.

Why you'll love this

I can't imagine anything easier to make.
The possibilities are endless.
Anyone can make this.
It's so refreshing as a snack or dessert
It is fat free and low in calories if that's a concern

Recipe Ingredients

Ingredients for the Strawberry Balsamic Granita Recipe include strawberries, sugar water, white balsamic vinegar and black pepper.

FRONT ROW: Black pepper, granulated sugar, white balsamic vinegar

BACK ROW: Strawberries, water

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

Step by Step Instructions

It is important to use a glass dish if using the balsamic vinegar, and an aluminum pan may interact with the vinegar causing a metallic taste.

The first collage shows the sugar and water in a saucepan, then boiling, the black pepper added and then the white balsamic vinegar.

Step 1. To make the simple syrup, place the water and sugar in a small saucepan. Step 2. Bring to a rolling boil. Boil for 1 minute. Step 3. Remove from the heat and add the black pepper. Step 4. Stir in the white balsamic vinegar.

The final collage shows the sliced strawberries in the processor with the simple syrup, then pureed, poured into a glass dish and fluffed up when frozen.

Step 5. Place the strawberries and simple syrup in the bowl of a processor or blender. Step 6. Purée the mixture, scraping down as necessary. Step 7. Pour into a 9" glass or ceramic dish. Step 8. Freeze until about ¾ frozen. Fluff it up using a fork, drag it through the granita and then chop it up with the fork. Freeze until hard. If the granita gets frozen hard before fluffing it, let it sit at room temperature for a few minutes to soften it slightly. Place it back in the freezer. Fluff it just before serving.

Recipe FAQs

Why is a simple syrup used?

By liquifying the sugar in water, it ensures the smoothest finish for the granita. However, honey or sweetener can be used by themselves. In that case, no water is necessary. Sweeten to taste.

What the difference between granita and sorbet?

Sorbet is whipped and smooth, granita is What is the difference between a granita and a sorbet? Granita is not whipped but frozen and then fluffed up with a fork to allow ice crystals to form making a granular, crunchy texture.

Is granita healthy?

Since it's basically fruit or fruit liquid or other liquid, and a bit of sweetener, it is one of the healthiest desserts or snacks to be had.

Strawberry Granita sists in a white bowl on a blue and white background with a yellow napkin and spoon .

Be sure to try some of these cold treats

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

Strawberry Balsamic Black Pepper Granita

Helen S. Fletcher

This Strawberry Balsamic Black Pepper Granita recipe is a zippier version of the basic Italian ice and so easy I can assure you anyone can make it.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Total Time 25

Course Dessert

Cuisine Italian

Servings servings

Calories 91 kcal

Equipment

Food processor or blender
9x9" glass pan or any glaxx pan about that size.

Ingredients

Simple Syrup

▢ ⅔ cup water
▢ ⅔ cup sugar (130 grams)

Strawberry Balsamic Black Pepper Granita

▢ 2 tablespoons white balsamic vinegar, optional
▢ ¾ teaspoon coarse ground black pepper, optional
▢ 4 cups sliced strawberries*
▢ *About 680 grams or 1 ½ pounds

Instructions

Simple Syrup

The name says it all. Combine the water and sugar in a small sauce pan. Bring to a rolling boil. Boil for 1 minutes.
Remove from the heat and stir in the balsamic vinegar and black pepper. Cool.

Strawberry Balsamic Black Pepper Granita

While the simple syrup is cooling, rinse the strawberries and remove the green tops. Slice the strawberries. There's no special size here, just slice them.
Place the strawberries and the cooled syrup in a processor or blender. Process or blend until smooth, scraping down as necessary.
Pour into the pan and freeze for several hours until it's about ¾ frozen. Scrape with a fork to fluff it up. Refluff it before serving.
If the granita freezes hard, just let it sit for a few minutes at room temperature to soften. Store in the freezer.
Yield: About 1 quart.

Nutrition

Serving: 8servingsCalories: 91kcalCarbohydrates: 23gProtein: 1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 117mgFiber: 1gSugar: 21gVitamin A: 10IUVitamin C: 42mgCalcium: 14mgIron: 0.4mg

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

Simple Samoa Cookie Bars

Modified: Jul 25, 2025 · Published: Jul 10, 2025 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

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

A stack of Samoa Bars sits on a cream colored plate.

This bar version is so much easier to make than the cookies. I just don't have the patience it takes to fiddle with cutting out those small cookies, patiently arranging the caramel coconut filling on them and then dipping them. I saw one person said it took her 4 hours. No thanks! These can be whipped up in no time and you have way more Samoa Bars than little cookies. One bar is at least 2 cookies. How could you not love that?

I love brownies and bar cookies because they are generally so easy to make and you get a sizeable amount for the time invested. Here are a few others you should look into: Cocoa Brownies, Pecan Bars, Mocha Kahlua Brownies (these are still the most sought after brownie I made - we also cut them smaller for petit fours), Mexican Brownies, and from down under, Spice Bars.

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Tell me about the coconut

Sweetened coconut and dessicated coconut site on a gray tray.

The coconut on the left is the one most used in baking. The shreds are longer and it's moist and sweetened. The coconut on the right is desiccated coconut.

For desiccated coconut the meat is shredded and then dehydrated to remove most of its moisture. It is usually unsweetened. Unsweetened desiccated coconut is most important to the Samoa Bars. Additionally, it is important to toast it to give it the same flavor as the Girl Scout cookies. Otherwise, it is just a coconut cookie.

Be careful when toasting coconut as it can burn easily. I find desiccated coconut easier to toast than the sweetened. You will see in the photos below how beautiful it is. I didn't need to stir it at all, I just turned the tray around about ¾ of the way through and it browned evenly. The key here is to make sure it is in single layer and any stray shreds are scooted into the edges or they will burn on their own.

Do I have to make the caramel?

I am a firm believer that this homemade caramel is better than anything you can buy. So I encourage you to take a flyer and give it a try.

It is true you need candy thermometer but they are inexpensive and the results are very worth the investment. My recipe, Caramel - A building Block of Pastry shows you how to make caramel for any need you will have from a caramel sauce to hard caramels from the same recipe.

Having said that, you can substitute 8 ounces of Werther's soft caramels if need be. I don't suggest any other caramel because they don't have the same buttery taste. Werther's is the closest to mine that I've found.

What's Not to Love about Samoa Bars

The Girl Scout Cookies are an all time favorite and these are a super easy way to make them.
While I prefer the homemade caramel, Werther's soft caramels can be used for a shortcut.
Imagine a 9" square pan of these little marvels instead of the few that come in a package.
Nothing tastes as good as homemade cookies and these are no exception.

Recipe Ingredients

Coconut Caramel

FRONT ROW: Unsalted Butter

MIDDLE ROW: Vanilla extract, granulated sugar, corn syrup

BACK ROW: Water, desiccated coconut, heavy cream

Shortbread Crust

FRONT ROW: Unsalted butter

BACK ROW: All-purpose flour, powdered sugar

Chocolate Finish

Semisweet chocolate and a small amount of cristo are used to finish the Samoa Bars.

Left to Right: Semisweet chocolate, crisco

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

Step by Step Instructions

Coconut Caramel

The collagel for the caramel shows the sugar, corn syrup and water in a saucepan, thel id on the pan, the syrup boiling and the golden color of the syrup when it is done.

Heat the cream until hot. Set aside. Step 1. Place the water, corn syrup and sugar in a saucepan about 3 times larger than the ingredients. Step 2. When the syrup comes to a rolling boil, place a lid on the pan to wash down the side so no sugar remains stuck on it. Alternatively, dip a clean pastry brush in cold water and wash down the side of the pan. Step 3. Continue boiling hard. Step 4. The syrup becomes a deep golden brown. This sets the taste for the caramel.

This caramel collages shows the butter melting in the syrup, the cram being stirred in, the mixture returned to a boil and the finished caramel.

Step 5. Off heat, stir in the butter until it melts. Step 6. Add the cream and vanilla. If the cream lumps up, don't worry about it, the next step will fix that. Step 7. Return the mixture to the heat and boil to a temperature of 230°F. Step 8. Remove from the heat and cool.

Samoa Bars

The first collage for the shortbread base shows the pan lined with parchment paper paper, the untoasted coconut on a tray , the coconut toasted and the dry ingredients for the crust in the processor.

Step 1. Line a 9x9 inch pan with parchment paper allowing the sides to extend to make a sling. Set aside. Step 2. Place the desiccated coconut on a tray in a single layer. Make sure there are no stray shreds on either side. Step 3. Place it in 350°F oven for about 8 minutes turning ¾ of the way through. I did not have to stir mine but if you notice yours is baking unevenly, stir it. Cool the coconut. Reserve ½ cup and set aside. Step 4. Place the flour and powdered sugar in the bowl of a processor. Process with a few pulses to mix.

This collage shows the base being madre with the butter added to the processor, every9ing processed to large chunks, placed in the baking pan and pressed out.

Step 5. Add the cold, cut up butter to the processor. Step 6. Process until large chunks form. Step 7. Place chunks of the dough evenly around the bottom of the baking pan. Step 8. Press the dough together to make the base. Make sure no seams show. It should be one solid sheet of dough.

This collage shows the base bakes, the caramel in a bowl, the toasted coconut added and it distributed over the base.

Step 9. Bake the base as called for until a light golden brown. Cool the base. Step 10. Place the cooled caramel in a medium size bowl. If it has set up, microwave it briefly to loosen it up. If using the caramels, unwrap them and microwave to soften them to a near liquid state. Step 11. Add 1 ½ cups coconut and stir to mix completely. Step 12. Distribute the coconut over the base.

The last collage shows the caramel-coconut spread evenly over the base, the reserved coconut pressed into the caramel, chocolate is stripped on the diagonal across the bars and the bottom of one of the bars i chocolate.

Step 13. Spread the caramel-coconut mixer evenly over the base with a small offset spatula. Remove the bars from the pan. Remove the parchment paper and set the Samoas on a cake board or a cutting board as long as it doesn't harbor strong smells. Step 14. Immediately, sprinkle the reserved coconut evenly over the caramel mixture. Press it in lightly so it adheres. Step 15. Melt 6 ounces of chocolate with 1 to 2 teaspoons of crisco to loosen it. Place a small amount in a piping bag fitted with a small plain writing tip and pipe diagonal lines across the bars. Cut 7 across one side and 3 down for a total of 21 bars. Step 16. Place the rest of the chocolate in a bowl just big enough to hold the bar, bottom side down. Dip the bottom of one bar at a time into the chocolate and place on waxed paper or parchment paper to firm up. These can be refrigerated briefly to set the chocolate.

Recipe FAQS

When were Samoa cookies added to the Girl Scout Cookies?

Samoa (or Caramel deLites) Girl Scout Cookies were introduced in 1975.

Why were they called Samoa cookies?

The name "Samoa" is believed to be inspired by the island nation of Samoa which is half way between Hawaii and New Zealand. The cookies are names after Samoa because It is a major coconut exporter.

Why are they called Caramel deLites in some areas?

The cookies are made by different manufacturers in different areas It depends on how the bakers are licensed.

Expert Tips

Toasting the coconut to a deep golden brown is key to the taste of the Samoa Bars.
Watch the coconut carefully - it goes from just right to good grief I burned it in a flash towards the end.
Using powdered sugar in the base gives it a melt in your mouth texture as opposed to granulated sugar which gives a snappier texture.
Unsweetened desiccated coconut is the way to go here.
8 ounces of Werther's soft caramels can be subbed if not making the caramel.

Looking for more bar cookies? Look no longer!

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

Caramelized Peach Tart with Brown Sugar Crumble

Modified: Jul 3, 2025 · Published: Jul 3, 2025 by Helen S Fletcher · This post may contain affiliate links · 24 Comments

This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust. The brown sugar crumble is worth everything all by itself. Don't be put off because this recipe contains several component parts. All of them can be made ahead and the tart assembled on the day of serving.

But don't wait until peach season is gone - this is truly worth making. From the press in cookie crust, to the creamy pastry cream, the intensely flavored peach filling, and finally a bake alone crispy crumble topping that is good on ice cream, fresh fruit, and myriad other things, including snacking I am told, this is a summer winner for sure.

Other fruit offerings include: Blueberry Crumb Muffins, Two Step Banana Bread, No Churn Peach Swirl Ice Cream, Mini Pineapple Upside Down Cakes, and Plum Crisp

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Baked Brown Sugar Crumble

Years ago when I wrote European Tarts, I included this as the topping for the Apricot Crumble Tart. Because this is baked on a sheet pan, it can be cooled and kept as a final flourish to anything requiring a bit of crunch and extra flavor.

The almond paste and brown sugar work well together. When I went to make this I didn't have any almond paste. What I did have was a lot of almond flour. In a matter of minutes I made a batch of almond paste which I used here. When you go to the post there are two versions. I used the one with the simple syrup.

I will say the brown sugar crumble came out of the food processor in crumbs but baked up in a solid sheet. So I used a fork to pull the mass of baked "crumble" into crumbs while hot. When they cool, they are crisp and if not small enough, just break them up between your hands.

Caramelized Peach Tart

As mentioned above this dessert requires a number of parts but all of them can be done ahead. Here's how that looks.

9" Plain Press in Shell

This can be made weeks, even months ahead and frozen unbaked in its tin. It can be baked from the freezer when needed. Go to the Easy Almond Raspberry Tart for how to photos .

This is a photo of the baked press in tart shell for the Caramelized Peach Tart.

Pastry Cream

Just like the shell above, the pastry cream can be frozen for a month or two. Just thaw it in the refrigerator up to 5 days before using. The whipped cream should be added after it has thawed but can be done several days ahead.. Please see Pastry Cream Filling for how to photos of this pastry staple.

Almond Paste

This almond paste can be made months ahead and stored in the freezer or it can be stored in the refrigerator for a couple of weeks. You can also buy almond paste if desired. For how to photos go to How to Make Almond Paste.

There are two methods on the post. I use the one with the simple syrup.

This photo shows a roll of freshly made almond paste.

Recipe Ingredients

Press in Crust Ingredients

The ingredients for the press in crust include unsalted butter, all-purpose flour, cake flour, baking powder, granulated sugar and an egg.

COUNTER CLOCKWISE: Unsalted butter, all-purpose flour, cake flour, baking powder, granulated sugar. Egg in the middle

Pastry Cream

FRONT ROW: Gelatin

MIDDLE ROW: All-purpose flour, vanilla, water

BACK ROW: Egg yolks, granulated sugar, milk

Almond Paste

FRONT ROW: Simple Syrup, almond extract

BACK ROW: Almond Flour, powdered sugar

Brown Sugar Crumble

FRONT ROW: Salt, unsalted butter

BACK ROW: All-purpose flour, almond paste, dark brown sugar

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

Step by Step Instructions

Brown Sugar Crumble

This can be made a week or so ahead. Store in a covered container at room temperature.

Step 1. Place all the ingredients in a food processor. Step 2. Process until crumbs form. Step 3. Pour out onto a parchment line half sheet pan and spread out evenly. Step 4. If they bake up in a sheet, use a fork to pull the dough away to make crumbs while it is still hot. Cool. If the crumbs are too big, smash them between your hands.

Caramelized Peaches

The peach filling is made by cutting up the peeled peaches, bringing the butter and sugar to a hard boil and then cooking the peaches until most of the liquid is gone.

Step 5. Peel the peaches. For the easiest way see my post, All About Peaches. Cut them in about ½" pieces. They shoudn't be too thin or they will reduce in size as they cook. Set aside. Step 6. Place the all the ingredients except the peaches in a skillet large enough to hold the peaches. Step 7. Bring to a boil and boil for several minutes to reduce the mixture. Step 8. Add the peaches and continue boiling until the syrup is reduced and the peaches have softened. This can be done a day ahead and refrigerated.

Assembly

Step 9. Spread the pastry cream evenly in the pastry shell. Step 10. Add the peach filling. Step 11. Top with the brown sugar crumbles. Step 12. If you wish to finish the tart with powdered sugar, cut strips of paper about ¾" wide. Arrange them on top of the tart. Sprinkle heavily with powdered sugar. Carefully remove the paper strips.

Recipe FAQS

What is the difference between a freestone and a cling peach?

The stones or pits of a freestone peach release very easily from the flesh. A cling or clingstone peach is one where the stone or pit is difficult to remove as it clings to the flesh of the peach.

What's the difference between a pie and a tart?

A pie has a crust, a filling and some kind of top be it a pie crust, crumb or streusel. It is deeper than a tart. A tart has a crust and a filling but not necessarily a top. It is made in a pan with rippled edges and is shorter than a pie.

What flavors enhance peaches?

Almond or vanilla extract or a bit of both as well as amaretto, peach schnapps, bourbon or orange liqueur all go well with peaches.

Expert Tips

Have the crust, pastry cream, almond paste (if making) and peach filling made ahead as stated in the recipe.
Reduce the liquid in the cooked peaches enough to coat them generously but remember they will thicken more upon chilling.
The assembly of the finished tart can be done the day ahead.
Serve the slightly cool but not cold. It can also be served at room temperature as long as the room is cool.
Store any leftovers in the refrigerator.

A slice of the Caramelized Peach Tart sits on a antique plate with more plates and the tart in the background

Other Marvelous Fruit Desserts

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

A Summer Roundup of Sweet & Savory

Modified: Jul 3, 2025 · Published: Jun 30, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

I wanted to highlight some of the best Sweet and Savory recipes on this site for the summer months. Many are no bake recipe, others feature the abundant fruits and vegetables coming from gardens or markets. I trust you will find a few to perk up your summer meals.

A slice of No Bake Strawberry Pie finished with whipped cream, sits on a white plate with a yellow gingham background.

(Almost) No Bake Strawberry Pie

Looking for that spectacular summer pie with practically no work? Well, this No Bake Strawberry Pie is it! Easy, delectable and made in minutes, this will have you out of the kitchen in no time.

Check out this recipe

L'Opera Ice Cream Cake

Layers of coffee liqueur soaked almond sponge cake, chocolate ganache, and coffee ice cream are the component parts of this exquisite ice cream cake. It definitely conjures up thoughts of something special and it won’t disappoint. While this may look formidable, every part is made ahead and can be done at different times so it is very doable.

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Homemade Pizza Dough

By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker.

Check out this recipe

This photo shows a variety of round pizza crusts and a flatbread crust with a tomato and sauteed veggies in the background.

A slice of Pina Colada cheesecake with caramelized pineapple sits on a tan plate.

Easy Pina Colada No Bake Cheesecake

What if I told you this cool, creamy Easy Pina Colada No Bake Cheesecake can be made with no water bath, sour cream, eggs or condensed milk. Well, it can! It has all the flavors of a pina colada in a smooth, velvety dessert that can quickly be whipped up in the processor in a matter of minutes.

Check out this recipe

Caramel Cone Ice Cream ala Häagen-Dazs®

This Caramel Cone Ice Cream from Häagen-Dazs® instantly became my favorite ice cream. Caramel ice cream, swirled with caramel and then loaded with chocolate sugar cone bits, is my idea of a summer dessert.

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A slice of Banoffee Pie with coffee whipped cream sits on a white plate.

Amazing Banoffee Pie Recipe

My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. Easy to make, easier to eat!!

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Dutch Peach Pie

Fresh summer peaches just beg to be made into this amazing looking Dutch Peach Pie, which is one of the most sensational tasting pies around. While this is not a recipe that you'll make in twenty minutes, it's worth every second it takes.

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A slice of Dutch Peach Pie on a white lace plate with a fork beside it.

Strawberry Salad with Basil Vinaigrette

Spring greens, fresh strawberries, pungent bleu cheese, and chunky pecans make this one of the most flavorful summer salads to be found. The basil vinaigrette dressing originally came from the Missouri Governor's kitchen. This is not only an unusual vinaigrette but one of the best if you love basil.

Check out this recipe

Chocolate Strawberry Pie

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

Check out this recipe

A slice of the Chocolate Strawberry Pie on a white plate.

Peach Jam sits on a biscuit with a bowl of peaches and a container of jam behind it.

Peach Amaretto Jam

This Peach Amaretto Jam is the perfect recipe if you've never made jam before. I've reduced the sugar to allow the peach flavor to come through and added a bit of amaretto to enhance it. This is a refrigerator or freezer jam that doesn't require canning with the large pot of boiling water and all that comes with it.

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Smoked Turkey Salad

As much as I love cooking, the summer months of high 90's have me looking for easy options to feed us. This Smoked Turkey Salad, which came from my take out shop, fills that need. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad.

Check out this recipe

The Smoked Turkey Salad is served in a lettuce cup on a green plate with a fork.

Buttermilk flatbreds on a colorful plate with a bowl of salsa.

Buttermilk Flatbreads

Buttermilk Flatbreads are just the thing when you're looking for a quick, tasty, bread with only 5 basic ingredients doesn't go in the oven, is endlessly changeable and versatile.

Check out this recipe

Streusel Topped Blueberry Cobbler

A biscuit bottom with a juicy blueberry filling topped with a walnut streusel is as good as summer desserts go with a minimum of effort.

Check out this recipe

Tuscan Vegetable Stew

A quick, easy summer laden dish that goes together in a matter of minutes.

Check out this recipe

Easy Skillet Turtle Brownies

These Skillet Turtle Brownies are a fun way to make a decadent turtle brownie. The caramel is made using purchased caramels After the caramel has been made in the skillet, a simple brownie batter is whisked together and poured over the caramel. No need to break out the mixer.

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Skillet Brownies with vanilla ice cream on white and orange plates.

French Onion Tart

With tomatoes practically falling off the vines, this is the perfect time to make aFrench Onion Tart which is a cousin to the French Pissaladiere. When I had the take out shop, this was a huge hit. Fresh tomatoes, caramelized onions, guyere cheese, calamata olives and basil nestle in an easy yeast dough crust for the best of summers bounty.

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Plum Crisp

This easy Plum Crisp recipe uses readily available fresh plums and is ideal for beginners. It’s much like a pie but with no crust. A heavy dose of vanilla, turns a ho-hum crisp into a delicious dessert.

Check out this recipe

Plum Crisp ready to eat with a spoon in a white bowl.

Lemonade Cake with Blueberry Sauce

A tart lemon curd is tempered with whipped cream and a meringue and poured over a vanilla wafer crust. And that blueberry sauce is one you will make over and over to serve with pancakes and waffles as well as over ice cream. As I said, just made for summer!!

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Greek Tomato Salad

This is super easy salad to put together and while, best the first day, I have been known to eat leftovers a couple of days later. The feta cheese and calamata olives give it a distinct Greek influence and the simple dressing doesn't overtake the other ingredients. It's just made for those abundant tomatoes of summer.

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Greek Tomato Salad with tomatoes, feta, basil, red onion, calamata olives

Magic Shell for Ice Cream

If you've ever had a soft serve ice cream dipped in chocolate that forms a hard shell, magic shell is it. Two ingredients and 5 minutes makes this perfect addition to ice cream.

Check out this recipe

Strawberry Bread

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.

Check out this recipe

Slices of Strawberry Bread on a lattice plate.

Strawberry Balsamic Granita Recipe

Granita is an Italian specialty and is simply an ice that is scraped with a fork to fluff it up and make it melt in your mouth. Frozen strawberries on a hot summers day. What could be more comforting? How about an easy strawberry granita with a bit of black pepper and balsamic vinegar to add a bit of zip to it.

Check out this recipe

No Churn Peach Swirl Ice Cream

There's a funny story attached to this recipe. One of my sons was visiting and I had this in the freezer. After dinner, he asked what was for dessert, a carry over from childhood when there was always dessert. I told him peach ice cream. His reaction was muted, definitely not excited. He told me peaches weren't his favs but he'd have a little. Well, long story short, a little turned into several more trips to the freezer as he magically turned into a peach lover - or at least a Peach Swirl Ice cream lover.

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Goat Cheese Pesto Tart

An asiago cheese crust holds roasted red and yellow peppers topped with a basil pesto goat cheese and cream cheese filling. It's simplicity emphasizes the fresh flavors.

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Roasted Peaches with Amaretti Crisp

This simply couldn't be easier. Peach halves are roasted and filled with a crisp made of amaretti cookies, almonds, a bit of butter and brown sugar for one of the fastest, easiest desserts around.

Check out this recipe

Mayfair Salad Dressing - Better than Caesar

Mayfair Salad Dressing has long been a favorite in St.Louis where it was the house salad dressing for the Mafair Hotel. Think of it as a better version of Caesar dressing. It is thick and creamy, encasing the ingredients so every bite includes the dressing. Celery thickens it and anchovies are the ingredient most people can't identify but make all the difference in the world.

Check out this recipe

This Mayfair Salad Dressing features, lettuce, swiss cheese and ham strips, croutons and Mayfair dressing.

Easy Hawaiian Sundae

This Easy Hawaiian Sundae, is a special endding for a grilled dinner. Fresh pineapple and a coconut cream chocolate sauce are topped with salted, toasted macadamia nuts which can be found in the snack aisle of my grocery store.

Check out this recipe

Caramelized Peach Tart with Brown Sugar Crumble

This amazing Caramelized Peach Tart combines a creamy pastry cream, caramelized peaches, and a brown sugar crumble made with almond paste in an easy pastry crust.

Check out this recipe

Peanut Butter Ice Cream Pie Recipe

Modified: Jul 25, 2025 · Published: Jun 27, 2025 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

This Peanut Butter Ice Cream Pie would be perfect anytime but during the summer months it's the perfect end to a BBQ. It's a do ahead, no bake recipe that is easy as can be with a chocolate rice crispy crust that stays pliable even in the freezer.

A super smooth and easy homemade no churn peanut butter ice cream fills the chocolate crust in this extravaganza.

A slice of the Peanut Butter Ice Cream Pie sits on a clear plate over a lattice trivet with the pie in the background and a glass of ice tea nearby .

A crunchy crust is juxtaposed with the smoothest ice cream you'll ever make. And it's all so quick and easy.

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Chocolate Rice Krispies crust

I've added a couple of ingredients to the chocolate crust to make it a better eating experience. By adding a bit of honey to the crust and reducing the chocolate just a little, it's more like rice krispie treats and who doesn't like those? The crust retains its crunchy texture even if completely thawed. Crushed up honey roasted peanuts adds another flavor ingredient.

When pressing it into a well sprayed pie plate, it's easiest to use nitrite or vinyl gloves. Latex gloves are not recommended as some people are allergic to them and handling the food with them can trigger a reaction. Lacking gloves, use a plastic bag as a glove. The crust is very sticky so you can use a little non-stick spray on them which helps.

No churn, no machine ice cream

This is so easy, it's like falling off a log. Truly! The key ingredients are whipped cream and condensed milk. After that, the sky's the limit. In this case we used peanut butter and vanilla extract but that's it. And a smoother, creamier ice cream you won't find. It can get a tad hard in the freezer so it's best to take it out about 10 to 15 minutes to let it soften a bit.

I have several more on my blog including: No Churn Caramel Brickle Ice Cream, No Churn Peach Swirl Ice Cream, No Churn Nutella Ice Cream, and Double Chocolate No Churn Ice Cream. Other cold and frosty treats are the L'Opera Ice Cream Cake and the very exciting Strawberry Balsamic Granita which is the easiest dessert ever.

Why you want to make this recipe

It's so easy you won't believe it.
Everyone will be impressed.
A crunchy crust and a velvety ice cream make a great team.
It's perfect anytime but especially during the summer heat.
Who doesn't like peanut butter and chocolate (Don't tell me, I don't want to know!)

Recipe Ingredients

Chocolate Rice Krispie Crust

FRONT ROW: Unsalted butter, honey roasted peanuts, honey

BACK ROW: Rice Krispies, semi-sweet chocolate

Peanut Butter Ice Cream

FRONT ROW: Vanilla extract, creamy peanut butter

BACK ROW: Condensed milk, heavy cream

The ingredients to finish the pie include honey roasted peanuts, powdered sugar, semi-sweet chocolate and heavy cream.

FRONT ROW: Honey roasted peanuts, powdered sugar, semisweet chocolate

BACK ROW: Heavy Cream

Key Ingredients

Any crisped rice cereal can be subbed as long as it's like Rice Krispies
The semisweet chocolate I used is Callebaut Callets #811. The callets look like chocolate chips but they are pure chocolate. However, any good chocolate is fine.
A basic raw honey is best here.
Be sure to use sweetened condensed milk and not evaporated milk which is a different product.
A commercial brand of peanut butter butter is better than natural for the smoothest ice cream
Heavy cream or 40% cream should be used due to its viscosity.

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

Step by Step Instructions

This collage shows the honey roasted peanuts in a food processor, processed to fine crumbs and added to the rice krispies, the chocolate, butter and honey in a small saucepan and melted together.

Step 1. Place the peanuts in a processor and process fairly finely. Reserve 2 tablespoons. Step 2. Add them to the bowl of rice krispies. Step 3. Combine the chocolate, butter and honey in a small saucepan. Step 4. Place over low heat to melt the chocolate and butter, stirring frequently. This can also be done in a microwave at half power to prevent the chocolate from burning.

Step 5. Pour the chocolate over the rice krispie mixture. Step 6. Stir the mixture together until everything is evenly coated. Step 7. Spray the pie pan well with a non-stick baking spray. The mixture is very sticky. It is best to use nitrite or vinyl gloves to press the crust in or simply use a plastic bag as a glove. Spraying them lightly with a non-stick baking release will help keep the crust from sticking to the gloves. Use a table knife to press the sides securely around the rim of the pan. Step 8 Place in the freezer while preparing the ice cream.

This collage shows making the ice cream. The condensed milk and peanut butter together, the cream whipped, the first addition of the peanut butter to the whipped cream and the finished ice cream.

Step 9. Stir together the condensed milk and the peanut butter until smooth. Step 10. Fit the mixer with the whisk attachment. Whip the cream to fairly stiff peaks. Don't get it too stiff or it will be difficult to mix in the thick peanut butter mixture. Step 11. Add half of peanut butter mixture and beat it in on low. Step 12. Add the remaining peanut butter mixture in and beat in on low. If it is still lumpy, raise the speed and beat until smooth.

The last collage shows the ice cream in the crust, chocolate drizzled over top, cream whipped stiff and a double ruffle of whipped cream around the edge finished with the reserved peanuts.

Step 13. Pour the ice cream into the crust and freeze. Step 14. Melt the chocolate at half power in the microwave and drizzle it over the top of the frozen pie. Step 15. Whip the cream stiffly. Step 16. Fit a pastry bag with a #4 open star and pipe the cream to around the edge of the pie. Pipe a second ruffle inside of that one. Sprinkle the reserved ground peanuts on top of the cream. Store in the freezer.

NOTE: To release the pie, leave it at room temperature for about 15 minutes. Go between the pie and the pie plate with a small metal spatula. You probably can't go all the way to the bottom of the pie plate but just loose the top edge. At this point the entire pie should be able to be removed and placed on a cake board by simply placing a cake server under the bottom crust where it can be lifted out. This will make cutting it much easier. Cut into small slices as this is extremely rich.

Recipe FAQS

How can this ice cream be made softer?

Depending upon what the other ingredients are, if the cream is not whipped quite so stiff, that helps when it freezes. However ingredients such as chocolate and peanut butter will make it harder. The other option is to add a couple of tablespoons of alcohol such as vodka, rum or a liqueur to the recipe. The alcohol will prevent it from freezing hard.

What's the difference between condensed and evaporated milk?

Both evaporated and condensed milk start with cow's milk and are made by removing about sixty percent of the water to form a concentrated, shelf-safe form of milk. Evaporate milk is unsweetened but condensed milk has about 55% sugar added which acts as a natural preservative. All condensed milk is sweetened.

Are Ice Cream Pies Hard to Make?

On the contrary they are one of the easiest desserts to make. A simple graham cracker crust can be filled with a purchased ice cream and voila - ice cream pie!

Expert Tips

Make sure to use sweetened condensed milk.
There will be some peanut butter ice cream left over for a treat another day.
Serve this in small pieces as it is very rich.

More glorious no bake desserts

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

Cream Biscuits

Modified: Aug 25, 2025 · Published: Jun 24, 2025 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Cream Biscuits with only four ingredients are the simplest ever to make. Gone is the trepidation about cutting the butter in and worrying about handling the dough too much, activating the gluten making a tough biscuit as with buttermilk biscuits. One change in the ingredients makes this almost fool proof. High, light, tender and so easy to make, it's a great biscuit recipe for beginners.

A basket lined wth a yellow napkin is filled with Cream Biscuits.

And forgetting about having to make them at the moment. To make these even more tempting, they can be made, cut out, frozen and stored in an airtight freezer bag to be baked from the freezer for fresh biscuits anytime. Imagine the surprise of eating warm biscuits anytime with any meal or just because.

I am also giving you two different baking temperatures and times depending upon if you like your biscuits with a softer top and bottom or a crisper one.

Biscuits and scones are very close cousins and each are enhanced with jams. Try these with the Strawberry Balsamic Jam that is truly unusual. Several scones come to mind including the luscious Cinnamon Filled Buttermilk Scones, Breakfast Scones featuring hot sausage and cheddar cheese right in the Scone and the sugar topped Scone with Cranberry Strawberry Jam.

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No butter in cream biscuits?

This is the really magical thing about these scones. Heavy whipping cream replaces the butter. How? Think of how butter is made - by churning heavy cream until it makes butter. It's easy to do in a mixer. Just keep beating past the whipped cream stage and it will separate into the whey (the liquid) and the butter.

It's the fat content that is important and the heavy cream has that in spades! Heavy cream has a higher fat content than regular whipping cream so that's the one you want. Heavy cream has a butterfat content of no less than 36% to 40% which is the best if it can be found. This cream whips and holds as a decoration or to finish a cake with no stabilization. It can also be frozen on a cake and thawed with no change. Regular whipping cream is 30% to 35% and doesn't hold as well so requires some kind of stabilization.

What makes these special?

These cream biscuits have only 4 ingredients and have a softer texture inside making them ideal to serve with any meal. And don't forget the dessert - adding a bit of sugar to lightly sweeten them and they are the best for a great strawberry, peach or mixed fruit shortcake.

Speaking of adding things, add a cup or so of any cheese of your choice. If you're going to use these for sandwiches, add a teaspoon or so of black pepper to give them a bit of a kick.

Why cake flour?

This is a key ingredient and I don't suggest substituting all-purpose flour for it. Of all the wheat flours, cake flour has the lowest amount of protein or gluten. As such, it's really, really hard to overwork the dough and it ensures a tender, fluffy biscuit even when made in a mixer.

Why you'll love this recipe

It's super easy.
It's super good.
It's super variable - use it for any meal or a snack, for a sandwich, for the base of a shortcake.

Recipe Ingredients

Ingredients for the Cream Biscuits are cake flour, heavy cream, salt and baking powder.

CLOCKWISE: Cake flour, heavy cream, baking powder, salt

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

Step by Step Instructions

The first collage for these Cream biscuits shows the dry ingredients in the bowl of a mixer, the cream added, the dough made and then shaped into a ball.

Step 1. Place the cake flour, salt and baking powder in the bowl of a mixer. Step 2. Mix for a few seconds to blend then slowly pour the heavy cream into the mixer while it is running. Step 3. Beat just until it comes together. Step 4. Remove from the mixer and, on a lightly floured surface, shape into a smooth ball by kneading a few times.

This collage shows the dough being pressed about ¾" thick, the cutter cutting out a buiscuits then brushing with cream.

Step 5. Press the dough out with the palm of your hand. No need to roll out. Step 6. It should be ¾" thick. Step 7. Using a 3" round cutter or a biscuit cutter the desired size, cut the biscuits. When cutting, do not twist the cutter. Cut straight down then remove the cutter for straight biscuits. If you twist the cutter, the biscuits can come out lopsided. Place them on a parchment paper lined baking sheet pan. Re-roll the scraps as necessary Step 8. Just before putting them in the preheated oven brush them with a bit of additional cream. Bake as called for until just golden brown. Do not over bake. These can also be cut out, frozen hard, then stored in a freezer bag. Add a few minutes additional baking time.

Recipe FAQS

What is the secret to the best biscuits?

The butter and liquid should both be cold. The second secret is the dough should be almost almost wet and sticky.

Where did heavy cream originate?

According to history, it originated with the Romans in the 9th century. However, the Viennese have been using it lavishly for 300 years are are credited its current popularity.

Where did biscuits come from?

There is a fascinating article on how the beginning of our biscuits came from Europe in King Arthur's, Rise the History of America's Biscuits

Expert Tips

Cake flour is important to the soft, fluffy outcome of these biscuits. It has the lowest protein or gluten count of the white wheat flours.

Heavy cream with 36 to 40 percent butterfat is used here.

Beat just until the dough comes together. It does not form a ball.

To re-roll push the dough together or knead it lightly.

How to store the biscuits

While the biscuits are best warm out of the oven, they can be kept for several days well covered at room temperature. They also freeze really well. I prefer to freeze them before baking and adding a few minutes to the baking time, but they can also be frozen baked. Thaw and refresh in a 350° oven for about 10 minutes. In any case, serve them warm.

This photo of the biscuits show one cut open with jam on it on a wicker placemat with a basket of biscuits in the background.

Check out these easy quick breads

Love this Cream Biscuits? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Cream Biscuits

Helen S. Fletcher

Cream Biscuits with only four ingredients are the simplest ever to make. High, light, tender and so easy to make, it's a great biscuit recipe for beginners.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 18

Total Time 38

Course Biscuits

Cuisine American

Servings Biscuits

Calories 326 kcal

Equipment

2 ¾" Round cutter or whatever size and shape you desire.

Ingredients

▢ 2 ½ cups cake flour (300 grams)
▢ 1 tablespoon baking powder
▢ 1 teaspoon salt
▢ 1 ½ to 1 ⅔ cups heavy cream
▢ 1 to 3 tablespoons granulated sugar for sweetened biscuits

Instructions

Two baking times are given depending upon how you like your biscuits. Preheat
For a softer top and bottom preheat the oven to 350° F.
For a crisper top and bottom, preheat the oven to 450°F.
Place the flour, baking powder, salt and sugar if using in a mixing bowl. Blend together.
With the machine running, pour the cream in a steady stream. The dough should be somewhat sticky. If it is not, add more cream.
On a lightly floured surface, knead the dough 5 or 6 times to bring together, then pat or roll the dough to about ¾ inch thick. Cut out desired shape and size. I used a 2 ¾" round cutter. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
Cut the out in desired shape and size. I used a 2 ¾" round cutter. When cutting the biscuits cut straight down and bring it straight up. Do not twist it or the biscuits will be lopsided. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
If you bake the biscuits at 350 degrees for 15 to 18 minutes they will have a softer top and bottom.
If you bake them at 450 degrees for 8 to 10 minutes they will have a browner and crisper top and bottom.
The biscuits are best served warm from the oven but will keep for a couple of days under a cover.
Unbaked biscuits can be frozen and then stored in a freezer bag to be baked off as needed. They can also be frozen baked and stored in a freezer bag. Thaw at room temperature then refresh in a 350°F oven for 10 to 12 minutes. Serve warm.

Notes

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

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

_______________________________________________

Cake flour is important to the soft, fluffy outcome of these biscuits. It has the lowest protein or gluten count of the white wheat flours.

Heavy cream with 36 to 40 percent butterfat is used here.

Beat just until the dough comes together. It does not form a ball.

To re-roll push the dough together or knead it lightly.

Nutrition

Serving: 9biscuitsCalories: 326kcalCarbohydrates: 29gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 416mgPotassium: 90mgFiber: 1gSugar: 3gVitamin A: 843IUVitamin C: 0.3mgCalcium: 122mgIron: 1mg

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

Strawberry Surprise Cupcake Recipe

Modified: Sep 16, 2025 · Published: Jun 20, 2025 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

Strawberry Surprise Cupcakes encompass strawberries in two ways with the surprise tucked inside. Lucious pureed fresh strawberries in the batter as well as intense freeze-dried strawberries making a creamy strawberry buttercream frosting ensure all the strawberry flavor is delivered.

An open Strawberry Surprise Cupcake is cut open to display the chocolate inside with more cupcakes in the background.

Two thoughts going forward. I didn't add red food coloring to the cupcake batter and I should have. Unfortunately, pureed fresh fruit in baked cakes, cupcakes, etc. comes out with a grayish color. It tastes great but falls a bit short in the looks department.

The second thought is that I should have made them in the regular size pans not the jumbo. Why? Because then you could get a bite of everything, cake, filling and buttercream at once.

Several recipes on my blog also feature the Strawberry Buttercream including: Banana Split Cupcakes and Strawberry Cake - A Little Slice of Heaven.

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Why You'll Love This Recipe

These fresh strawberry cupcakes are really easy to make.
A bowl, a whisk and a few measuring utensils are all that is need to make the batter.
It will travel to picnics. If it's hot outside, I'd freeze them and let them thaw at the picnic.
I posted the Strawberry Buttercream earlier and there is nothing that tastes more like fresh strawberries when baking than this buttercream.
It's just packed with flavor you don't want to miss. Real strawberries bolstered by freeze dried are the key.

Recipe Ingredients

Strawberry Batter

FRONT ROW: Baking soda, baking powder, salt

MIDDLE ROW: Red food coloring, eggs & yolk, granulated sugar

BACK ROW: All-purpose flour, fresh strawberries, vegetable oil

Chocolate Ganache

Heavy cream, semisweet chocolate

Strawberry Buttercream

Ingredients for the Strawberry Cupcakes batter include powdered sugar, freeze dried strawberries, unsalted butter, milk, almond extract and ref food coloring.

FRONT ROW: Milk, almond extract

MIDDLE ROW: Unsalted butter,

BACK ROW: Powdered sugar, red food coloring and freeze dried strawberries

Important Ingredients

Red food coloring is listed as optional. I feel very important for visual appeal to the batter and the frosting.
The berries will give the most taste to the batter.
Vegetable oil is listed. I use canola oil.
Heavy cream is important to how the ganache sets up.
The chocolate I use is Callebaut Callets #811. While they look like chocolate chips, they are pure chocolate in a shape that is easy to melt.
Freeze dried strawberries can be found in many stores. Trader Joe's has them at the best price I've found. They are essential to the Strawberry Buttercream.

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

Step by Step Instructions

Strawberry Batter

The first collage shows batter for the cupcakes being made iwth the fresh strawberries in the processor, processed, in a measuring cup and the oil and sugar mixed.

Step 1. Place the strawberries in the bowl of a processor. Step 2. Puree until smooth. Step 3. Measure 1 cup and set aside. Step 4. Whisk together the oil sugar and almond extract in a medium size bowl.

These photos show the egg and yolk added to the oil mixture, then the strawberry puree, all mixed together and the flour added.

Step 5. Whisk in the whole egg and the yolk to the bowl. Step 6. Add the strawberry puree. Step 7. Whisk all together to mix well. Step 8. Combine the dry ingredients - flour, baking powder, baking soda and salt. Add to the liquid.

This collage shows the batter being whisked together, red coloring added, six jumbo muffin cups filled and the baked cupcakes.

Step 9. Whisk together the ingredients. Step 10. Add the food coloring if using. Step 11. Fill the cupcake liners ¾ full (about ⅓ cup). Step 12. Bake as called for. A toothpick in the center will let you know if it is baked long enough as it should come out clean.

Chocolate Ganache

Step 13. Heat the cream until very, very hot but do not let it boil. Step 13. Add the chocolate. Step 14. Submerge the chocolate under the cream and let it sit for 3 or 4 minutes. Step 15. Start whisking the ganache pulling the cream into the center of the bowl. Step 16. Whisk until all of the cream and chocolate are one. Cool until thick. If it gets too thick, microwave for a few seconds.

Filling the cupcakes

The photos show the hole being cut in the top of the cupcake, filled with the ganache, the top put back on and the cupcake topped with the strawberry buttercream.

Step 17. After the cupcakes have cooled completely, cut a hole in the top of the unfrosted cupcakes. Using a small knife pointed down and towards the center, go around the center of the cupcake to remove some of the cupcake to make room for the ganache. Be sure to save that piece to replace it. Step 18. Using a piping bag fitted with a plain tip, fill the hole with the ganache pretty much up to the top. Step 19. I forgot to do this but you should cut away the pointed end of the piece you removed. You only need a thin piece of cake to go seal the top. Step 20. After the tops have been replaced, pipe on the strawberry buttercream below.

Strawberry Buttercream

This last collage shows the bag of freeze dried strawberries, the berries and powdered sugar processed, being beaten in a mixer and the final buttercream.

Step 21. A package of the freeze dried strawberries. Be sure to take the desicant out of the package before processing. Step 22. Place the strawberries and powdered sugar in the bowl of a processor. Process until they are a powder. Step 23. Combine the powder, butter and extract in a mixing bowl fit with the paddle attachment. Mix on low to blend. Step 24. Raise the speed to medium or medium high and until very light. Add food coloring at the end. Use an ateco #6 open star tip in a pastry bag to pipe the buttercream on top of the cupcakes.

Recipe FAQS

Can fresh fruit be added to cupcakes, muffins or coffee cakes?

Sure but it's how they are added that is important. Most fruit if pureed will turn the batter an off color, usually grayish which is why food coloring is often recommended. If whole fruit is used, it is best to freeze it (cut it up prior to if necessary) and add it to the batter frozen. That way very little juice escapes to color the batter.

Can dried strawberries be used for the strawberry buttercream?

No. They do not have the intensity of taste nor the properW consistency.

What is the difference between dried strawberries and freeze dried?

The main differences are how they are dried and what they taste like. Dehydrated strawberries (dried) use a process that dries them in ovens over along period of time removing some, but not all of the moisture. This method produces a leather like fruit with some taste of strawberries but not like fresh.

Freeze dried strawberries freeze the fruit first and then by placing them in a vacuum chamber the frozen water is turned into a vapor without becoming liquid. The result is crisp, crunchy texture that is airy, light and which tastes even more like fresh strawberries due to the concentration. They are perfect for baking as they don't add liquid to the recipe. The shelf life of these is almost indefinite. Freeze dried food was originally made for astronauts in space.

Expert Tips

The freshest, darkest red strawberries will yield the most taste in the batter.
Freeze dried strawberries are key to the strawberry buttercream.
100% chocolate is best for the ganache. I don't recommend chocolate chips.
While red food coloring is optional, it sure makes the batter and buttercream look more vibrant and inviting.
Don't whisk the chocolate ganache too enthusiastically or you will get air bubbles.

Other Tasty Fruit Forward Recipes

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Easy English Muffin Bread

Modified: Dec 1, 2025 · Published: Jun 17, 2025 by Helen S Fletcher · This post may contain affiliate links · 21 Comments

Easy English Muffin Bread is possibly the easiest, fastest bread you can make. But the best part is its chewy texture and it tastes just like an English muffin. Slice and toast and you have a breakfast, brunch or an anytime treat.

Slices of English Muffin Bread on a white plate with orange juice, honey and jam with a blue and white napkin in the background.

The original recipe comes from Fleischmann's Yeast. I found it in the early 1980's. I recently found it again but they have reduced the flour to make more of a batter than a dough. In any case it's a quick yeast dough and a great way to start if you're a novice.

Kathy shared, This is an excellent bread! I’m enjoying a slice now."

One of the best ways to eat the toasted bread is with my Strawberry Balsamic Jam, the Peach Amaretto Jam or the Cranberry Strawberry Jam (use frozen cranberries). All of these require no canning and are very easy to make.

Here are a few other breakfast/brunch recipes you are sure to enjoy: Homemade Breakfast Stromboli, Bacon and Cheddar Cheese Popovers, Apple Fritters, Best of All Strawberry Muffins, Date Nut Bread, and Breakfast Scones.

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Are English Muffins from England?

Nope! According to research they were actually invented by Samuel Bath Thomas around 1880. Thomas was a British immigrant who made them on the griddle as we do today. He may have been influenced by British breakfast breads as well as the English crumpet, a close cousin to the English muffin. One of the more interesting aspects of the name is that in England they are referred to as simply "muffin.

How to serve English Muffin Bread

Slice the bread and toast it lightly. It's great just buttered or with jam or honey. Even better, make a breakfast sandwich with bacon or sausage, eggs and cheese. Or use it for the traditional eggs benedict using Canadian bacon, poached eggs and an easy Hollandaise sauce. Simply melt the butter, until it just comes to a boil, put the rest of the ingredients in a food processor, pulse to mix then pour the hot butter down the feed tube slowly while running the processor. Do not use the milky residue at the bottom of the pan. That's it.

Why you'll love this recipe.

It's sooooo easy with just a few pantry ingredients.
This yeast bread is perfect for beginner bread makers especially if they are intimidated by yeast.
Start to finish it takes about 90 minutes - super fast for a yeast bread.
It's not only easy and fast - it tastes like English muffins only easier to make.

Recipe Ingredients

Ingredients for the English Muffins include, all-purpose flour, milk, yeast, water, salt, sugar, yeast and cornmeal to dust the pan.

FRONT ROW: Salt, baking soda, granulated sugar

MIDDLE ROW: Instant yeast, water

BACK ROW: Cornmeal (to dust the pan), all-purpose flour, milk

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

Step by Step Instructions

This collage for the English Muffin Bread includes the yeast sprinkled over the milk, then stirred in, the flour on top and the batter completed.

Step 1. Heat the milk to about 110°F. Place the milk and water in the bowl of a mixer. Sprinkle the yeast over the milk. Step 2. Stir the mixture and let it sit while preparing the remainder of the ingredients. Step 3. Combine the flour, sugar, salt and baking soda and pour over the milk mixture in the mixer. Step 4. Beat the mixture for 2 minutes on medium, scraping down as necessary.

This collages shows the baking pan prepared with cornmeal, the batter poured in, plastic wrap sprayed with a non-stick bakng release and the batter risen in the pan.

Step 5. Spray the 8x 4 ¼ inch pan with a non-stick baking release and sprinkle heavily with cornmeal. Step 6. Scrape the batter into the pan and level it. It will be very sticky. The easiest way to level it is to wet your hands, shake them off and press the dough as evenly as possible in the pan. Step 7. Spray a piece of film with non-stick spray and place it over the pan. I don't normally like plastic wrap covering rising dough because I think it can constrict it. However, this dough is sticky and would stick to a tea towel.

The last collage shows the bread risen, baked in the pan, cooling on a rack and sliced.

Step 9. Remove the plastic wrap and place in a 400°F oven. Bake as called for. Step 10. Remove it from the oven after baking. Place the pan on a cooling rack. Step 11. Turn the bread out immediately and cool on the rack. Step 12. Slice the bread when cooled.

Recipe FAQS

Why does the bread have holes in it?

These are the same "nooks and crannies" as in English muffins. They hold butter, jam, honey etc.

Why is baking soda used in the yeast bread?

The baking soda is what makes the "nooks and crannies" in the bread. Without it, the texture would be closed like most breads.

Why is mostly milk used instead of water?

Milk makes a softer bread with longer shelf life.

Expert Tips

Be sure not to overheat the liquid.
I prefer to presoak my instant yeast to make sure it is completely dissolved in the batter. I have in the past had undissolved yeast so this is just a precaution I take.
Dusting the pan with cornmeal will ensure the loaf comes out easily as this is a sticky batter and not a firm dough.

Other Easy Breads

Love this English Muffin Bread? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Easy English Muffin Bread

Helen S. Fletcher

Easy English Muffin Bread is possibly the easiest, fastest bread you can make. But the best part is its chewy texture and it tastes just like an English muffin.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Rising Time 40

Total Time 1 25

Course Breakfast/brunch

Cuisine American

Servings slices

Calories 140 kcal

Equipment

8 1 /4 x 4 ¼" loaf pan

Ingredients

Instructions

Spray the loaf pan with a non-stick baking release and dust well with cornmeal. Set aside.
Combine the milk and water in a microwave container and heat to about 110°F. Pour it into the bowl of mixer.
Sprinkle the yeast over the liquid and whisk it in. Set it aside while you gather the rest of the ingredients.
Whisk together the flour, sugar, salt and baking soda.
Add it to the liquid in the mixing bowl. Beat for 2 minutes, scraping as needed.
Pour it into the prepared pan and smooth out. The batter will be very sticky so the best way to smooth it out is to wet your hands, shake off most of the water and then smooth out the batter.
Spray a piece of plastic wrap with baking spray and cover the pan lightly. Let it rise for 30 to 40 minutes until it comes slightly over the top of the pan. While I don't usually recommend plastic wrap for covering rising dough, I do here because a towel would stick to the dough.
Towards the end of the dough rising, heat the oven to 400°F. Bake for 20 to 30 minutes until the top is browned and it sounds hollow when tapped.
After removing from the oven wait for 5 minutes and turn the bread out onto a cooling rack. Slice it when it is completely cooled.
The bread should be lightly toasted before serving with jams or honey or just buttered.

Notes

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

__________________________________________________

This is the perfect bread for a beginner.

With just a few ingredients and a short amount of time, success is quickly achieved.

Be sure not to overheat the liquid.

I prefer to presoak my instant yeast to make sure it is completely dissolved in the batter. I have in the past had undissolved yeast so this is just a precaution I take.

Dusting the pan with cornmeal will ensure the loaf comes out easily as this is a sticky batter and not a firm dough.

Nutrition

Serving: 10slicesCalories: 140kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 271mgPotassium: 96mgFiber: 2gSugar: 2gVitamin A: 40IUVitamin C: 0.01mgCalcium: 36mgIron: 2mg

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

Updating Millionaire's Shortbread

Modified: Sep 17, 2025 · Published: Jun 12, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Millionaire's Shortbread Tart is a modern take on a classic bar cookie made of shortbread and caramel covered with chocolate. For this bar I've added crunch to the caramel layer and a bit of heat and salt to the chocolate.

A Millionaires Shortbread bar sits on a white plate with a fork and a tray of bars behind it.

The origin of this bar has said to come from Australia, Scotland and Great Britian. So take your choice Wherever it came from it is luxurious and rich, hence the name Millionaire's Shortbread which has been accredited to Scotland because of its indulgent layers. Other names such as caramel square, caramel slice or caramel shortbread have been attributed to other countries.

Here are some other bar cookies you're sure to enjoy: Mexican Chocolate Brownies, Easy Brookie Recipe, Mocha Kahlua Brownies (The frosting is worth the whole recipe), Hazelnut Crunch Bars, and the always popular Pecan Bars. These were a favorite at the bakery. We would cut them in half for petit four trays.

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Why are Millionaire's Shortbreads so loved?

Basically each component part can stand on its own but when combined they make an unbelievably opulent cookie. The butter-rich shortbread base melts in your mouth while the homemade caramel is the definition of decadence and the smooth chocolate ganache glides across your tongue. Why have them individually when you can put them together in one outstanding bar.

What does short mean in cookies and crusts?

Short refers to the large amount of some kind of fat (think butter or shortening) in these recipes making them very tender. The fat surrounds the gluten strands preventing them from becoming long and stretchy and/or absorbing water which makes the dough chewy such as in bread. A short dough is tender, breaks easily and is crumbly with limited gluten development giving them a melt-in-your-mouth texture. Shortbread cookies and crusts such as Pâte Sucrée and Pâte Sablée are perfect examples of short crusts.

The classics shortbread cookie consists of only 3 ingredients - sugar, butter and flour in a 1,2 3 formula. 1 part sugar, two parts butter and 3 parts flour. That it!

Don't fear making caramel

There are building blocks or base recipes that are used over and over in baking and pastry. Caramel is one of them. It goes from a sauce to a hard candy in a matter of minutes and is invaluable. Caramel can make a sauce, soft or hard candy, coat a cake or top a tart. For a complete tutorial please see my post Caramel - A Building Block of Pastry.

As long as a few simple rules are followed, it is so easy to make and any store bought caramel pales next to it. The biggest problem is caramel turning grainy after making. In my recipe I have reduced that possibility by substituting corn syrup for part of the sugar. Corn syrup is an invert sugar which helps control the sugar returning to a granular state after cooling or if stirring at the wrong time.

The only thing you need for success is a few simple ingredients and a candy thermometer to make sure the temperature is what is needed for whatever recipe is being used.

Why you'll love this recipe

Each part pf this millionaire's shortbread recipe is simple to make.
When combined there are few recipes as indulgent and luxurious as this one.
The ingredients are probably on hand or easily obtained.
My additions to update this can be omitted if you want the classic version.

Recipe Ingredients

Shortbread Crust

Only three ingredients make up the traditional shortbread, all-purpose flour, granulated sugar, unsalted butter.

FRONT ROW: Unsalted Butter

BACK ROW: All-purpose flour, granulated sugar

Caramel

FRONT ROW: Unsalted butter, vanilla extract

MIDDLE ROW: For this bar I've added a bit crunch to the caramel layer and a bit of heat and salt to the chocolate. Light Corn Syrup, Rice Krispies

BACK ROW: Water, granulated sugar, heavy cream

Hot Honey Ganache

FRONT ROW: Cayenne peper, unsalted butter and honey

BACK ROW: Semisweet chocolate, heavy cream

Important Ingredients

Unsalted Butter is key to the taste of the shortbread crust.
Heavy Cream is thicker than regular whipping cream.
Raw Honey is used but a flavored one can be used.
Although the chocolate looks like chocolate chips it is not. My chocolate of choice is Callebaut Calets #811. At the time of writing this post, this was the best buy.

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

Step by Step Instructions

Caramel

Step 1. Microwave the cream to hot. Set aside. Combine the water, granulated sugar and corn syrup in a medium size saucepan. Step 2. When the mixture comes to a boil, cover the pan with a tight fitting lid for 3 to 4 minutes to make sure there are no sugar crystals clinging to the side of the pan. Alternatively, (this is my favorite way), Wash the sides of the pan down with a brush dipped in cold water. Step 3. Bring to a rolling boil. Step 4. Boil hard until the syrup changes a bronze color.

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

Step 5. Remove pan from the head and add the butter to hot syrup. Stir until it melts. Stir in the hot cream and vanilla. Step 7. Return the caramel to the heat, clip on a thermometer if possible, bring to a rolling boil and take to 228°F. Remove from the heat and let it cool while preparing the rest of the recipe.

Shortbread Crust

Step 9. Cut the cold butter into small pieces and add it to the flour in the bowl of a processor. Step 10. Process until it it indistinguishable. Step 11. Add the sugar to the bowl and process until it comes together. It won't form a ball. Step 12. Pour it out on a work surface and push it together.

The shortbread is in the pan in pieces, pushed together to form a smooth crust, the crust is docked and baked.

Step 13. Distribute the dough evenly in the pan. Step 14. Press it into a smooth, even crust. Step 15. Dock the crust with a fork to keep it from rising too much or bubbling up. Step 16. Bake it to a medium brown.

This collage shows the rice krispies added to the caramel, it being spread over the crust, the cream, butter, honey and cayenne in a small sauce pan for the ganache, and then melted together

Step 17. Add the rice krispies to the caramel. Step 18. Spread it over the cooled shortbread crust in an even layer. Step 19. Place the heavy cream, unsalted butter, honey and cayenne pepper in a small saucepan. Step 20. Heat it over medium heat to very hot but not boiling.

The last collage shows the chocolate added to the saucepan, the ganache finished, spread over the caramel and a box of Maldon Salt Flakes.

Step 21. Off heat, add the dark chocolate to the hot mixture. Stir to mix completely. Be careful if using a whisk as it is easy to incorporate air bubbles. Step 23. Spread the ganache over the caramel layer with a small offset spatula. Let set up at room temperature or chill it in the fridge briefly, Use a small straight metal spatula to release the two uncovered side. Remove the bars from the pan and cut as desired. I cut 6 across and 3 down for a total of 18 bars. Step 24. Sprinkle lightly with flaky sea salt. I used Maldon but any good brand will do.

Recipe FAQS

Can shortbread be used with a cheesecake?

It can. In fact we used a shortbread crust for our cheesecakes at the bakery because it held up better than a graham cracker crust when held in the refrigertor.

Is caramel hard to make?

Caramel has an undeserved reputation of being hard to make. There are two ways to make it - the wet method which combines sugar and liquid. The mixture is cooked at a rolling bowl until it is deeply colored. Off heat, butter, cream and vanilla are added. It is brought to a boil again and a thermometer is used to obtain the desired temperature. The dry method simply puts sugar directly in a heavy, wide shallow pan such as cast iron and heating it until it melts and colors which is the tricky part. Then the cream and butter are added. The wet method is more dependable for most people as it is easier to control.

What is a ganache

Ganache is a rich mixture of cream and chocolate. The chocolate can be dark, milk or white. It can be used in various thickness such as for a sauce, which is pourable, a thicker version using less cream and more chocolate for filling and frosting cakes as well as the thickest version used for truffles. It is endlessly variable with liqueurs often added for flavor, honey substituted for sweeteners, hot pepper, etc.

Expert Tips

When making the caramel, the color to which the sugar syrup is taken will determine the depth of flavor. The darker the color (within reason), the deeper the taste.
The possibility of the caramel becoming grainy is reduced with the addition of corn syrup. The consumer corn syrup in the grocery stores is not the same as the high fructose corn syrup used commercially.
As long as attention is paid to the few steps and the caramel is taken to the temperature required for the recipe is is quite easy and so much better than store bought caramel.
Bake the shortbread base to a medium brown to ensure flavor and so it is not too crumbly,
I have given instructions for making the shortbread in the food processor as well as the mixer.

Another view of the bar on the white plate with a fork and more bars in the backgrouns.

Be sure to check out these other bar cookies

Love these Millionaires Shortbreads? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Summer Vegetable Tart

Modified: Jul 25, 2025 · Published: Jun 6, 2025 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Summer Vegetable Tart takes advantage of the abundance of fresh local veggies coming to market. They can be sautéed and when combined with cheese in an easy to make crust, it's perfect for brunch, lunch or dinner. A splash of white balsamic vinegar red pepper flakes add a bit of zip to the crust.

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

It can be endlessly altered by adding whatever you like fresh herbs, olives, different vegetables or cheese, whatever you like. I have given measurements but nothing is set in stone. Just remember that when you saute the vegetables, they will reduce considerably. So whether you pick them from your garden or buy them at the store, you're sure to add this to your summer rotation.

Other summer dishes you may enjoy include: Strawberry Salad with Basil Vinaigrette, Goat Cheese Pesto Tart, Southwestern Vegetable Couscous Salad, or the Southwestern Seafood Tart.

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What to Have with a Vegetable Tart

Salads are a great choice. Try a simple cucumber salad with a sour cream and dill dressing, or a cucumber, feta and tomato salad. A Mediterranean type salad with olives, feta, pepperoncini, a simple crisp lettuce salad or my favorite Greek Tomato Salad.

Recipe Ingredients

Parmesan Herb Crust

Ingredients for the Summer Vegetable Tart include flour, oregano, basil, thyme, salt, cayenne pepper, parmesan cheese butter and water.

FRONT ROW: Salt, oregano, basil

MIDDLE ROW: Unsalted butter, thyme, cayenne pepper

BACK ROW: All-purpose flour, parmesan cheese, water

Summer Vegetable Tart

Ingredients for the vegetable filling are red and yellow peppers, zucchini, yellow squash, red onion, canola oil, balsamic vinegar, artichoke quarters, provolone cheese ad crush red pepper flakes.

FRONT ROW: Canola oil, white balsamic vinegar, red pepper flakes

MIDDLE ROW: Red onion, artichoke heart quarters, provolone cheese

BACK ROW: Yellow pepper, red pepper, yellow squash, zucchini

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

Step by Step Instructions

The first collage shows the flour, parmesan cheese and herbs in the processor.

Step 1. Place the all-purpose flour, parmesan cheese and herbs in the food processor. Step 2. Process until combined. Step 3. Cut the cold butter up into pieces and add to the processor. Step 4. Process until the butter is indistinguishable.

Step 5. Add the water as called for and process until a ball forms. Step 6. Remove fro the processor and divide into two equal pieces (about 145 grams each). Divide one of the balls into half again (about 70 grams each). Step 7. Remove a little of each piece of dough to make a walnut size piece of dough. Wrap in plastic wrap and set aside. This will be used to patch the crust if it separates. Step 8. Using one of the smaller pieces of dough, roll it to a 15 inch rope.

The rope of dough is place against the rim of the tart pan, the second rope is placed on the other side, the edges are pinched together and the dough is pressed against the rim.

Step 9. Place the rope against one side of the rim. Step 10. Roll the second smaller piece of dough into a 15" rope and place it on the opposite side with the ends of the dough overlapping. Step 11. Pinch the ends securely together, Step 12. Press the ropes firmly into the rim.

This collage shows the dough for the bottom of the crust press out, put in the tart tin, the edges of the dough slightly above the rim , and the finished crust.

Step 13. Press the remaining large piece of dough into a round to fit the bottom of the pan. I didn't need any flour, but lightly flour the board if you do. Step 14. Place it into the pan. Step 15. Lightly moisten the bottom of the crust that has been pressed into the rim of the pan. Press the bottom crust up to edge and firmly into the crust on the rim. Seal the edges well. Step 16. Press the crust slightly over the rim of the tart pan.

This collage shows foil being place in the tart pan, beans poured into the foil, the crust separated, and the patch in place

Step 17. Spray a large piece of foil with a non-stick baking release. Make sure the foil extends over the edge of the pan. Setep 18. Fill the foil to the very top of the pan with dry beans or pie weights. Bake as called for. Step 19. The crust may crack along the joint. Step 20. If the crust separates as soon as it comes from the oven, pinch off a small piece of the reserved walnut size piece of dough and roll it into a thin mini-rope Place it over the separation.

The separation has been filled in, the raw vegetables cut up, then sauted and cheese placed in the bottom of the baked shell.

Step 21. Smooth out the patch to seal the separation. Be careful the pan and crust are hot. This is best done with a small pointed offset spatula or small metal spatula. Step 22. Cut the peppers into strips, then cross 3 or 4 times, but the zucchini and yellow squash into rounds, then quarter them, cut the onions into half moons. Step 23. Place in a large skillet and been sauté until somewhat softened or grill or roast. Add the remaining ingredients. Cool. Step 24. Place 5 or 6 pieces of provolone on the bottom of the crust.

The last collage shows the prepared veggies in the crust, the cheese on the top, the tart placed on a half sheet pan and then baked.

Step 25. Place the prepared filling into the crust. Step 26. Cover it with 5 or 6 slices of cheese. Step 27. Place the tart on a half sheet pan covered with parchment paper. Step 28. Bake as called for. Cool slightly, remove from the pan and the metal bottom, slice and serve.

Recipe FAQS

What is the difference between a tart and a pie?

The main difference is the size of the shape. Pie pans are deeper and generally have smooth as well as slightly slanted sides. The crusts are generally of the American type which are thicker and pies most often have a pastry or crumb top. Tarts on the other hand are shorter, the sides are straight and generally rippled. Tart pans also are made in two pieces, the rim and the bottom making them very easy to release and serve. They usually don't have a topping and the crusts are butter crusts and thinner. Either one can be sweet or savory.

How do you blind bake a crust?

Blind baking refers to baking an empty pastry crust. After the crust is placed in the pan, a large piece of foil is sprayed with a non-stick baking release. The foil is placed, sprayed side down on the crust and filled with weights such as beans or pie weights. It is important to fill the foil to the top of the tart.

Why is a crust blind baked?

A crust is blind baked either partially or completely because it either won't be baked additionally for a long enough time to completely bake it or because the filling won't be baked at all. This applies to either a pie or tart crust.

Expert Tips

Add just enough water to make the dough workable. Too much water will make the crust shrink excessively.
The crust should be completely baked but not over baked. The longer it bakes the more the chances of the crust cracking.
Don't worry if the crust cracks, it can be easily patched.
The crust can be made ahead of time and frozen unbaked. Bake from the freezer.
Sauté the veggies until tender crisp. This can be done the day ahead if helpful.
Bake the tart just to heat the veggies and melt the cheese.
If the tart is hot but the cheese is pale, place it under the broiler but watch it so it doesn't burn. Just brown it enough to give it some color.

This picture of the Summer Vegetable Tart shows a slice of the tart on a white daisy plate on a green background with a fork.

Other Tasty Summer Dishes

Love this Summer Vegetable Tart? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Caramel Hot Fudge Brownie Sundae

Modified: Jul 25, 2025 · Published: Jun 3, 2025 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

You're going to love the ease of making this Caramel Hot Fudge Brownie Sundae. A couple of bowls, a whisk, and some measuring cups are all you need for this all in one treat. Instead of making brownies, this recipe is based on Hershey’s Hot Fudge Pudding Cake. There is no need to make a brownie and a hot fudge sauce. This is an all in one recipe with very little prep time.

This Caramel Hot Fudge Sundae sits in a clear glass with a container with a scoop of vanilla ice cream with a cherry on top.

I have made chocolate pudding cakes before and they always lacked the punch my Lemon Raspberry Pudding cake has. But this recipe is more of a warm brownie sundae with hot fudge sauce on the bottom and it is outstanding. By adding a few caramels it takes it over the top.

Other ice cream confections make the Easy Hawaiian Sundae, Magic Shell for Ice Cream, Meringue Shells to hold your ice cream, and the zippy Hot, Hot Fudge Sauce.

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What is a Pudding Cake?

Pudding cakes are like magic. A batter is put in the bottom of a pie plate or bowl and then a topping is added and the whole thing is covered in really hot water. For the caramel version, 4 Werther’s Soft Caramels are placed on top of each cup before really hot water is poured over everything.

Then the magic happens. After baking for a few minutes the fudgy brownie comes to the top and the hot fudge and caramel sauce are on the bottom. It should be served warm with a big scoop of vanilla ice cream. The ice cream will melt just enough to make a second sauce.

While I made these ice cream sundaes in individual containers it can also be made in a 9” pie pan. I give you both options.

Why You'll Want to Make this Recipe

It's full of chocolatey, caramel goodness.
There's no mixer or processor just a couple of bowls, whisk and utensils.
It can be made in individual containers or in a 9" pie plate.
It's super easy and quick to make.
It's super delicious with very little work.
Any typical brownie sundae toppings can be added.

Recipe Ingredients

Ingredients for for the Brownie Sundae include sugar, flour, cocoa, baking soda, salt,milk, butter, vanilla, brown suar, hot water, caramels vanilla ice cream and marachino cherries.

FRONT ROW: Marachino cherries, salt, baking soda, natural cocoa powder, vanilla, unsalted butter.

MIDDLE ROW: Granulated sugar, brown sugar, all-purpose flour, milk

BACK ROW: Vanilla ice cream, Werther's caramels, water.

Important Ingredients

Werther's Carmels are as close as I can get to my homemade and best ever Caramel. Brach's just isn't the same.

Natural cocoa such as Hershey's or Ghiradelli 100% Cocoa is what you need for this recipe. Do not use Dutch cocoa.

Baking Soda is the leavening agent when using natural cocoa.

If the caramels are difficult to unwrap, place them in the freezer for a few minutes and the papers will come off very easily.

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

Step by Step Instructions

Unwrap all of the caramels first. Set aside.

The first collage for the Brownie Sundae shows the cocoa, flour, baking soda and salt in a bowl, then whisked together, another bowl with brown sugar, cocoa and granulated sugar.

Step 1. In a medium size bowl, combine ¾ cup granulated sugar, all-purpose flour, baking soda, salt and ¼ cup natural cocoa. Step 2. Whisk them together and set aside. This is bowl #1. Step 3. In a second bowl, combine the brown sugar, the remaining ¾ cup granulated sugar and remaining ¼ cup natural cocoa Whisk together, making sure to get all the lumps of cocoa incorporated, and set aside. This is bowl 2.

This collage shows the butter and milk in a 1 cup measure, then melted with the vanilla, the batter made and added to the cups.

Step 5. Put the unsalted butter and milk in a 1 cup measuring cup or small bowl. Microwave just to melt the butter. Step 6. Stir in the vanilla and let cool to lukewarm. Step 7. When cooled, pour it over the bowl #1 with the flour in it. Whisk until smooth. Step 8. Place ⅓ cup of batter in each of 7 cups. I used a regular measuring cup for this.

The last collages shows the second dry mixture placed over t he batter, 4 caramels on top of that, hot water poured over the caramels and the baked brownie,

Step 9. Add 2 tablespoons +1 teaspoon of the mixture in bowl #2 over the batter in each cup. If there is any leftover, just add it to the cups. Step 10. Place 4 caramels in each cup. Step 11. Pour 2 tablespoons + 1 teaspoon boiling water into each cup. Step 12. Bake as called for. The brownie should be set around the edges but the middle should still be wiggly. Cool slightly before serving. Top with scoops of ice cream and a cherry. Store leftovers in the fridge.

Make Ahead Notes

Prep all the ingredients as called for and unwrap all the caramels. Cover bowl #2. Refrigerate the caramels if it's warm to keep them from sticking together.
Assemble the cups through Step 8. Refrigerate, covered, up to 2 days ahead.
Shortly before serving add the 2 tablespoons +1 teaspoon of the #2 bowl to each of the cups.
Add the caramels.
Pour the 2 tablespoons +1 teaspoon hot water over and bake as called for.
Cool for about 20 minutes, top with ice cream and a cherry and serve.

Recipe FAQS

Who invented the brownie?

Bertha Palmer of the The Palmer House Hotel in Chicago is credited with inventing the brownie in 1893. She wanted a portable, chocolate cake-like dessert for boxed lunches at the World's Columbian Exposition. It is not known who invented the brownie sundae.

What does they typical brownie sundae consist of?

While it can vary, the basics are a chocolate brownie, vanilla ice cream, chocolate or hot fudge sauce with a cherry on top. Variations include chopped nuts on top, caramel sauce along with chocolate or instead of the chocolate.

Why is the Chocolate Pudding Cake version easier?

Because it is all made together, the brownie and the fudge sauce. No need to make them separately.

Expert Tips

Make sure the water is boiling when you pour it over the top of the ingredients.
Making it in individual bowls ensures that everyone gets the same amount of the fudge on the bottom.
Chill the caramels briefly if they are warm and difficult to unwrap.
Hershey's regular cocoa or Ghiradelli 100% cocoa are both natural cocoas.
Dark brown sugar provides the most taste.

Bowl of the hot fudge sundae with vanilla ice cream and a cherry sundae with a napkin and other cups in the background.

Great Summer Desserts

Love these Caramel Hot Fudge Brownie Sundaes? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Strawberry Buttercream Frosting

Modified: Jul 25, 2025 · Published: May 31, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This is the Strawberry Buttercream you have always wanted and searched for. Fresh strawberries or strawberry jams are no comparison to this intensely flavored buttercream. This truly is a party in your mouth. A full pound of fresh strawberries are reduced to 1.2 ounces when freeze dried. Added to a simple buttercream the result is just short of amazing for a recipe that takes only 30 minutes. I am not shy in saying this is the best strawberry buttercream you will ever make.

Cupcakes are finished with a swirl of Strawberry Buttercream.

The recipe calls for freeze-dried strawberries - the kind the astronauts took with them. A 1.2 ounce package equals a full pound of strawberries without the juice making them ideal to introduce into a strawberry frosting.

A couple of other recipes frosting recipes using freeze dried strawberries include my Strawberry Cake - A Little Slice of Heaven of Heaven, Banana Split Cupcakes and the elegant Chocolate Strawberry Ruffle Cake.

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What are Freeze-Dried Strawberries

This photo is a package of freeze dried strawberries with the strawberries flowing out.

These are the most intensely flavored strawberries you can eat. All of the moisture has been taken out of them leaving only the shape, color and pure strawberry taste. Originally developed for astronauts all manner of food was freeze dried. One of my favorites was the ice cream. Today there are all kinds of freeze dried fruits. Trader Joe's has the best price I can find a large variety of flavors. The only one I don't like is the red raspberry. When those are ground, the seeds seem to stay very noticeable.

A single 1.2 ounce package makes about ½ cup when processed to strawberry powder in the processor which makes for a real strawberry flavor. The strong strawberry flavor keeps the sweetness of the buttercream in check.

Why You'll Love this Recipe

First off, it's quick and easy to make.
It truly does taste like strawberries. Strawberry jam or even fresh strawberries can't give buttercream that burst of flavor everyone loves but freeze dried strawberries can.
It can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
With the exception of the freeze dried strawberries, this frosting uses simple ingredients which you probably have on hand.

Variations

Any flavor of freeze dried fruit can be substituted.....blueberry, raspberry, mango - you get the idea.

Recipe Ingredients

Ingredients for the Strawberry Buttercream Frosting include powdered sugar, red food coloring, freeze dried strawberries, butter, milk, and almond extract.

BACK ROW: Powdered sugar, red food coloring, freeze dried strawberries

MIDDLE ROW: Unsalted butter

FRONT ROW: Milk, almond extract

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

Step by Step Instructions

Step 1. Make sure to get freeze dried strawberries and not dried strawberries. Remove the little package of desiccant that may be in the package to keep the strawberries dry.

Half of the strawberries and powdered sugar are placed in the processor bowl.

Step 2. Place half of the strawberries and half of the powdered sugar in the bowl of a processor.

The strawberries and powdered sugar are processed to a fine powder.

Step 3. Process the powdered sugar and strawberries to a fine powder. Remove and repeat with the second half.

All of the ingredients have been placed in the bowl of a mixer.

Step 4. Place all of the ingredients in the bowl of a mixer fitted with the paddle attachment. Whip on low to bring together

The strawberry buttercream is completely mixed.

Step 5. Beat the ingredients on medium until they are light and fluffy. Scrape often. Add the red food coloring at the end to the desired red or pink color.

Recipe FAQs

Why use freeze dried strawberries?

Because they introduce the most strawberry flavor to the buttercream. Because they have no juice, just pure flavor, the flavor of the buttercream is more intense.

What kind of buttercream is this?

This is an American buttercream which means it is based on powdered sugar and butter as its main ingredients. American buttercream is especially good if the cupcake or cake has to hold up in a warm environment.

Can granulated sugar be used instead of powdered sugar?

No. The final product will be grainy. Powdered sugar is just that, powdered. It is made to dissolve completely with no trace of graininess.

Expert Tips

The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking.

Strawberry Buttercream tops cupcakes with fest ribbons around,

Other Buttercream Recipes You'll Love

If you tried this Strawberry Buttercream recipe or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it goes in the 📝 comments below. I love hearing from you!

Strawberry Buttercream Frosting

Helen S. Fletcher

This is the Strawberry Buttercream you have always wanted. This truly is a party in your mouth. A full pound of strawberries are added to a simple buttercream and the result is just short of amazing for a recipe that takes only 30 minutes.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Course Dessert

Cuisine American

Servings cupcakes

Calories 85 kcal

Ingredients

▢ 1.2 oz pkg freeze dried strawberries (2 cups unprocessed)
▢ 1 ¾ cup powdered sugar (235 grams or 7 ounces)
▢ ½ cup unsalted butter, softened (114 grams or 4 ounces)
▢ ½ teaspoon almond extract
▢ 3 to 4 tablespoons milk
▢ Red Food coloring as needed, optional

Instructions

Remove the package of desiccant in the package if there is one. Place half the strawberries and half the powdered sugar in the bowl of a food processor or blender. Stop several times and stir the ingredients being sure to get to the bottom.
Process until completely powdered. Remove from the bowl and repeat with the second half of the strawberries and powdered sugar.
Place the ingredients including 3 tablespoons of milk in the bowl of mixer. Mix on low to combine then raise the speed to medium and beat until light and fluffy, scraping often.
Add the red food coloring if using to the desired color. Use immediately.

Notes

The buttercream can be used anywhere frosting is needed. The Strawberry Cake is a perfect example.
The temperature of the butter is important when making and American buttercream like this. The ideal temperature of the butter to cream or mix well with the powdered sugar is 72° to 75°F. This ensure that the powdered sugar will dissolve easily and completely.
If the butter is warmer than this, extra powdered sugar will have to be added to make it stiff enough. This will dilute the flavor.
If the buttercream becomes airy while sitting, just stir it vigorously to smooth it out again.
Add a little red food coloring at the end of beating to get an attractive bright red. Without the coloring, the buttercream is rather insipid looking
With the exception of the freeze dried strawberries, this frosting uses everyday ingredients which you probably have on hand.

Nutrition

Serving: 10servingsCalories: 85kcalCarbohydrates: 21gProtein: 0.1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 2mgPotassium: 7mgSugar: 21gVitamin A: 7IUCalcium: 6mgIron: 0.01mg

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

My Best Banana Cake Recipe

Modified: Jul 25, 2025 · Published: May 27, 2025 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

My Best Banana Cake Recipe forgoes the heavier banana cakes laden with substantial buttercreams in favor of a light cake filled with caramelized pineapple and topped with fresh strawberries and whipped cream. It's the perfect summer dessert. I have included a Make Ahead Schedule for your convenience.

A slice of My Best Banana Cake Recipe sits on a white plate which is on a yellow gingham plate on a blue background.

This cake is unusual in that it uses both butter and oil, each one serving its own purpose. Although lighter in texture it is loaded with banana flavor.

A few other great lighter cakes include: A Quick and Easy Summer Tea Cake, Strawberry Cake - A Little Slice of Heaven, Lemonade Cake with Blueberry Sauce, Mini Pineapple Upside Down Cakes, and one of the quickest, easiest cakes ever the Orange Almond Teacake. You might also want to take a look at my Two Step Banana Bread. It is truly the easiest and the best.

This post is a complete redo of the Fruit Basket Banana Cake originally posted on May 11, 2015. It features a completely updated recipe, new photography and ton of new information to ensure your success.

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Why Butter and Oil?

While most cakes use one or the other there are definite benefits to using both. The butter is used for flavor while the oil is used to keep the cake moist.

When I had my bakery, I thought I had to use butter cakes since we were upscale. The problem was they dry out faster than those made with oil, such as chiffon cakes. However, combining the two makes a perfectly balanced cake - flavor and longevity.

The Caramelized Pineapple Filling

This recipe starts with fresh pineapple. I was astounded by the high price of fresh pineapple chunks at my grocery store and quickly switched to a whole fresh pineapple which was about a third of the price. I'm going to show you how easy it is to clean and cut the pineapple in just a few minutes.

It is important use underripe but not totally green pineapple because they don't exude as much juice as ripe pineapple when caramelized. Larger chunks are also recommended so they don't break down when caramelizing.

One of my favorite ingredients, Golden Syrup, is used to ensure the syrup doesn't granulate and become grainy as it can if just sugar is used. There are several brands of Golden Syrup but Lyle's Golden Syrup is the one I prefer and is easily found on Amazon or in International Food Stores.

The Uncooked Fresh Strawberry Topping

Have you ever marveled at the glossy fresh fruit toppings in stores and wondered how they did it? It's Instant Clearjel! Using Instant Clearjel is an easy way to thicken fresh fruit without cooking it which I believe changes its taste. I'm not a fan of using strawberry jello as it uses artificial flavors which tastes - well, artificial. While I usually go to Amazon for a lot of products, I find their offerings for this product confusing and use Nuts.com to purchase this. Whatever you decide to use make sure it is INSTANT.

There are two types of Clearjel so it is important to use the correct one. Clearjel has to be cooked to gel and breaks down if frozen and thawed, Instant clear gel does not. It can be frozen and thawed with the item kept in tact. I have used it in several recipes including: Almost No Bake Strawberry Pie which has detailed information on the two types of gel, and the naturally gluten free Lemon Strawberry Cake.

My Mistake When Finishing the Cake

I made a rookie mistake and should have known better. I often freeze the layers of a cake before assembling to make it easier or when made ahead. However, they should be thawed to where only the edges remain a bit firm. Consequently, after the cake was assembled the top layer of whipped cream poked out because the cake settled when thawed. So the lesson here is don't do this.

Also, if making this the day before, the strawberries can bleed into the whipped cream. So finish the cake with whipped cream. Then make the strawberries as called for, putting them in a bowl and covering with plastic wrap. Add to the middle of the cake shortly before serving if you don't want them to bleed.

The finished cake with the divide between the layers poking out.

What Makes this Banana Cake Special

It's such a great combination of flavors - bananas, strawberries and pineapple - it's hard to go wrong.
The cake is light and very easy to make
The cake layers can be made ahead of time and frozen for several months, well wrapped,
Caramelized Pineapple can be made a week ahead and refrigerated - ready when you are.
The fresh strawberry topping requires no cooking.
Assembly is simple.

Make Ahead Schedule

Make the caramelized pineapple up to a week ahead and refrigerate. It must be made at least the day before using.
Bake the banana cake layers, freeze them, wrap the well in foil and freeze for up to two months.
Make the strawberry filling the day ahead of assembling the cake. Place it in a covered container and refrigerate.
Whip the cream and refrigerate up to a day ahead of assembling.
Fill the cake with the caramelized pineapple.
Frost and edge it with the whipped cream. Refrigerate overnight.
Several hours before serving, fill the center with the strawberries.

Recipe Ingredients

Caramelized Pineapple Filling

The ingredients for the Caramelized Pineapple are golden syrup, unsalted butter, brown sugar and fresh pineapple.

Ingredients are: Golden Syrup , unsalted butter, brown sugar, and fresh pineapple.

Banana Cake

Ingredients for the Banana Cake include: Cake Flour, granulated sugar, ripe bananas, oil, buttermilk, eggs, unsalted butter, baking powder, salt and baking powder.

Filling and Finishing the Banana Cake

Ingredients to finish the cake are caramelized pineapple, cut strawberries, heavy cream, granulated sugar, powdered sugar, clearjel, water, red food coloring,

The ingredients are: Caramelized pineapple, fresh strawberries, heavy cream, granulated sugar, powdered sugar, water, red food coloring (optional) and clearjel.

Key Ingredients

Under ripe fresh pineapple is a necessity for this recipe. Canned pineapple does not have the same flavor.
Golden Syrup is recommended for the flavor it adds but corn syrup may be substituted.
Dark Brown Sugar has a deeper flavor than light brown sugar.
Cake Flour is used for its low protein count yielding a lighter cake than using all-purpose flour. I don't recommend using all-purpose flour.
Make sure the bananas are ripe. The skins should be speckled or marked heavily with brown. However, do not let the skins become black.
The oil can be canola oil or vegetable oil. Olive oil is too strong. The oil helps keep the cake moist.
Buttermilk adds moisture to the cake batter.
Instant Clearjel is used to set the strawberries and give them a glossy finish as well as sweeten them.
Gel Food Coloring works better than the liquid food coloring. It doesn't add additional liquid into the recipe,
Heavy Cream is used for its ability to hold its shape without stabilizing it in any way - no cornstarch, no gelatin, no anything. This is how we did it at the bakery.

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

Step by Step Instructions

Preparing the Fresh Pineapple

This collages shows the top and bottom cut from the pineapple, the outside cut away, the pineapple cut from the core and a pile of pineapple chunks.

Step 1. Cut the top and bottom off the pineapple. Step 2. Stand the cleaned pineapple up. Step 3. Slice the pineapple away from the core one side at a time leaving only the hard core standing. Step 4. Cut the pineapple spears into large chunks. Set aside. This step can be done the day before if desired.

Caramelized Pineapple

This should be made at least a day before using so it can set up in the fridge.

Caramelizing the pineapple shows the butter, golden syrup and brown sugar in a skillet, brought to a boil, the pineapple added to the pan and the caramelized pineapple finished.

Step 1. Add the butter, brown sugar and golden syrup to a skillet large enough to hold all the pineapple in one layer. Step 2. Bring the mixture to a rolling boil. Step 3. Add the pineapple chunks. Step 4. Cook over medium heat until most the liquid of the syrup and juice from the pineapple are reduced to a thick syrup that stays apart briefly when separated with a spoon. Cool, place in a container and refrigerate until cold or up to a week ahead of time.

Banana Cake

The layers can be made ahead, wrapped and frozen for several months.

Step 1. Whisk together the dry ingredients - cake flour, baking powder, baking soda and salt. Set aside. Step 2. Break up the bananas and place in the food processor along with the buttermilk and oil. Step 3. Process until liquid. Step 4. Place the softened butter and sugar in the bowl of a mixer.

This collage shows the butter and sugar creamed, the first egg added, and mixed in, and the first addition of flour.

STep 5. Cream the butter and sugar together until light and fluffy Scrape the bowl as necessary. Step 6. Add the first egg. Step 7. Beat to combine. Add the second egg and beat to mix well. It may curdle at this point but it will be corrected in the next step. See my post, How to Avoid Curdled Batters for more information. Step 8. Add the first of 3 additions of the flour mixture.

This collages shows the first addition of flour beaten in, the first addition of banana puree added and beaten in and the second addition of flour added.

Step 9. Mix the flour in. Step 10. Add the first of two additions of the banana puree. Step 11. Blend completely. Add the second addition of flour and mix completely. Step 12. Add the last addition of banana puree on medium.

The last addition of flour is added, the batter is finished, then divided between the two pans and the baked layer is being released from the pan.

Step 13. Add the last addition of the flour mixture. Step 14. Mix on medium, scraping as necessary to make a smooth batter. Step 15. Divide between the two pans. Bake as called for. Cool. Step 16. To release the cake from the pan, place a small, flexible metal spatula between the cake and the edge of the pan. Go around the edge of the pan keeping the spatula pressed against the side of the pan and not the cake. For more information on releasing the cake please see my post, How to Bake a Flat Cake Layer or Cake Pan Prep.

This collage s hows the sugar and clearjel in a bowl, the water added and then mixed with the cut strawberries mixed with the clearjel.

Step 17. Combine the sugar and the clear jel in a large bowl. Step 18. Add the ¼ cup water. Step 19. Stir everything together. Step 20. Add the strawberries, stirring to coat them. Set aside.

This collage shows the powdered sugar and heavy cream in a mixing bowl, the cream whipped, the caramelized pineapple on the cake then spread out evenly.

Step 21. Combine the powdered sugar and heavy cream in mixing bowl. Step 22. Whip to stiff peaks. Step 23. Place about ¾ of the caramelized pineapple on top of the bottom layer. Step 24. Spread it to within 1" of the edges of the cake.

The last collage shows the top layer of the cake put on, the cake covered in whipped cream, the bottom being channeled and the top edged with whipped cream and the strawberries in the middle.

Step 25. Place the top layer on the cake. Step 26. Cover the top and sides with about ⅔ of the whipped cream. Step 27. Make a channel at the bottom of the cake by carefully removing the cream at the bottom of the cake leaving about ⅛" exposed. This will make it much easier to move the cake without damaging the finish. Use 2 pancake turners to lift the cake and place it the serving plate. Step 28. Fit a pastry bag with a #5 open star tip. Fill the bag with the remaining cream. Pipe a wreath around the edge of the cake. Fill the center with the strawberries. Refrigerate for at least 4 hours or overnight.

Recipe FAQS

What is the cup measurement of a banana?

1 large bananas will make ½ cup. The key is large. If in doubt buy 2.

Why do bananas have to be really ripe for banana cake or bread?

Really ripe bananas will puree smoothly and have more flavor than under ripened bananas. If the bananas are really firm, they don't puree as smoothly or impart the same level of flavor.

How can you tell when a banana is ready for baking?

The skin of the banana will be heavily speckled with brown or will be turning brown. It should not be black just really brown. At that point it's at its maximum flavor.

Expert Tips

Have the cake pans prepped before starting so the batter doesn't sit. This banana cake is leavened with baking powder which is double acting. It starts rising as soon as liquid is added to it which is why looks airy if it the unbaked batter sits too long. The second part acts with heat.
Follow my instructions for preparing the cake pans. They will bake into flat layers. See my post on baking flat layers and cake pan prep.
Do not bake the layers until they pull away from the pan. At that point they are over baked. Remove them when a cake tester comes out cleanly or the center springs back when lightly touched.
Fresh pineapple is key to the caramelized pineapple.
Cake flour is necessary for the lightest cake layers.
If using red food coloring, use gel colors. They won't add liquid to the recipe.
Channneling the bottom of a cake refers to removing the frosting at the bottom of the cake on the cake board. It is easily done by slipping a metal spatula under the cream on the cake board and angling it very slightly to remove the cream leaving an open are in which to insert two pancake turners to move the cake. The channel should be unnoticeable.

More Fruit Oriented Recipes

Love this My Best Banana Cake Recipe? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Crumbed Baked Cake Donuts Recipe

Modified: Aug 25, 2025 · Published: May 19, 2025 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

This Crumbed Baked Cake Donuts Recipe is not only super easy but fantastically good! It requires no special ingredients, is made in minutes and bakes even faster. They are light as a feather and freeze for later. Anyone can make these they are so simple. This is a recipe you don't want to pass up.

Five Crumbed Baked Donuts sit on a bright yellow and olive green plate covered in powdered sugar.

Even better, if you don't have a donut pan a regular size muffin pan will do. I'll show you both.

Interested in more donuts? Check out these recipes: Pumpkin Cake Donut Recipe, Irresistible French Beignets, Apple Cake Doughnuts, Apple Fritters with Speculaas Spice, Carrot Cake Baked Doughnuts, or the best yeasted doughnuts around Fresh as a Daisy Doughnuts.

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So Where are the Crumbs?

When I initially made these, I put crumbs on the top and on the bottom of the pans. The crumbs on the top just mostly sank into the batter as it rose. But the ones on the bottom were perfect. So they are technically on the bottom but when turned out cover the doughnut perfectly, just in a packed form.

What if I Don't Have a Donut Pan?

No worries. A regular size muffin pan works well and the holes are optional.

What if I Don't Have?

If you don't have or don't like nutmeg, substitute cinnamon, cardamom would be super, grate a lemon or orange into the batter, add mini chocolate chips or finely cut nuts. The variations are endless.
No cake flour? Sub all-purpose.
Out of dark brown sugar? Use light brown sugar.
No unsalted butter? Use salted butter and cut the salt in the recipes in half.

Recipe Ingredients

Crumb Ingredients

Ingredients for the crumbs include butter, granulated sugar, dark brown sugar, salt, and cake flour

Ingredients for the Crumb Mixture include: Cake flour, brown sugar, unsalted butter, salt and granulated sugar.

Donut Batter

Ingredients for the Crumbed Baked Donuts Recipe include all-purpose flour, baking powder baking soda, nutmeg, salt, butter, granulated sugar, brown sugar, egg, vanilla and milk.

Ingredients for the Donut Batter are: All-purpose flour, brown sugar, milk (whole or 2%), unalted butter, egg, granulated sugar, baking soda, nutmeg, baking powder, vanilla and salt.

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

Step by Step Instructions

The Crumbs

Step 1. Place the butter, granulated and brown sugars in the bowl of a mixer. Step 2. Cream them together until light. Step 3. Because this is a small mixture, scrape often to keep it at the bottom of the bowl and not stuck to the side of the bowl. Step 4. Add the flour and mix only until crumbs form. Do not over mix and make a paste. Store the crumbs in the fridge while making the batter.

The second collages shows the butter and sugars creamed, curdled in the mixing bowl. flour added and the batter coming together.

Step 5. Place the butter, granulated and brown sugars together. Scrape down into the bottom of the bowl. Step 6. Add the egg and vanilla. Beat, scraping down as necessary. It will most like curdle. See my post on How to Avoid Curdled Cake Batter for detailed information. Step 7. Add the first of three additions of flour. Step 8. Beat it on low to bring it together.

The third collages shows the first addition of millk to the batter, the finished batter, the donut pan and the pan filled with batter.

Step 9. Add the first of two additions of milk. Mix it in on low then continue with the second addition of flour, the last of the milk and the last of the flour. Scrape down as necessary. Step 10. The finished batter will be very thick. At this point fit a pastry bag with a ¾" plain tip. Step 11. Spray a donut pan or a regular size muffin pan well with a non-stick baking release. Step 12. Divide the crumbs (about 2 tablespoons each) between 9 wells of either pan. Press them firmly down.

The last collage shows the crumbs in a muffin pan, the donut pan with the batter piped over the crumbs, the baked donuts and then powdered sugared.

Step 13. Press about 2 tablespoons of crumbs firmly into the bottom of a regular size muffin tin if not using the donut pan. Step 14. Fill the piping bag with the batter and pipe it to cover the crumbs in whichever pan you are using. Step 15. Bake as directed. Cool completely. To easily release them, go around the outer edge with a small, flexible spatula, to lift them out. Place them on a rack over parchment paper. Step 16. Sprinkle heavily with powdered sugar.

Recipe FAQS

What's the difference between a regular and cake donut?

The regular donut is made with yeast and fried and the cake donut uses baking powder or baking soda and is baked. Cake donuts are often smaller also.

How Long Does it Take to Make Cake donuts?

They are quite fast since they don't have to rise a couple of times as do yeasted donuts. They can normally be made and baked in about 30 to 40 minutes.

Which is better - the cake or the regular donut?

The cake donut is better since it is baked. The yeasted donuts are generally fried which adds many more calories.

Expert Tips

When adding the flour to the crumb mixture do not over-mix or it will form a paste. Stop as soon as the crumbs form.
Whole or 2% milk can be used in the batter.
Change out the nutmeg for cinnamon, cardamom, or a combination. This is quite variable. Add mini chocolate chips or even finely ground nuts.
Press the crumbs firmly into the molds so they stick to the batter.
If you don't have a donut pan use a regular muffin pan. They taste just as good without a hole.

Three donuts made in muffin pasn are on on a yellow plate with olive green trim.

Other Tasty Treats to Try

Love this Crumb Baked Cake Donuts Recipe? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Asparagus Tart

Modified: Jul 25, 2025 · Published: May 12, 2025 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

With Asparagus season roaring along, this Asparagus Tart is the perfect recipe for the season. An easy cream cheese pastry, holds a pound of roasted asparagus highlighted with lemon in a low fat quiche mixture topped with parmesan cheese.

A slice of the Asparagus Tart on a white plate with a colorful napkin and fork in the background.

For more information on Asparagus, including the different grades see my post, Asparagus Season is Here,

This is a perfect brunch, lunch or dinner choice and can be made a couple of days ahead of time.

Be sure to check out other savory tarts on my blog including: the very impressive Tourte Milanese, the every popular Italian Torta Rustica, Greece's favorite Spanokopita as well as one of the favorites from my take out shop, Goat Cheese Pesto Tart.

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Why You'll Love this Recipe

It comes together quickly.
The cream cheese crust is so easy to make and goes into the shell with no rolling.
The tart can be made a couple of days ahead and reheated.
It's so versatile with it being served for brunch, lunch or a light dinner.
It is low fat with no cream being used.

Recipe Ingredients

Cream Cheese Crust

Ingredients are: Unsalted Butter, salt, cream cheese and all-purpose flour.

For the Filling

Ingredients for the Asparagus Tart filling are cornstarch, lemon zest, black pepper, eggs, low fat yogurt, cottage cheese, asparagus and parmean cheese.

The filling for the tart include: Parmesan cheese, roasted asparagus, cottage cheese, eggs, low fat yogurt, cornstarch or swee rice flour, lemon zest and black pepper.

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

Step by Step Instructions

The first collages shows the roasted asparagus, the flour and salt mixed in the processor, the ubtter and cream cheese added and the crust dough balled up.

Step 1. Trim the hard stems off the asparagus and toss with a bit of oil. Salt and pepper them and bake at 350°F for exactly 8 minutes. Remove from the oven and cool. Step 2. Place the flour and salt in the processor bowl and pulse several times to mix, Step 3. Add the cut up butter and cream cheese. Step 4. Process until it forms a ball. Divide the ball in 3 or 4 pieces and process again to make sure it is all combined.

This collage shows the dough being rolled into a rope and lining the side of the tart tin, pressed against the the side and then extended out toward the center.

Step 5. Divide the dough into 3 parts, 90 grams each. Remove a teaspoon from each part, combine, wrap in film and set aside. This will be used if the crust needs to be patched. Roll two of the pieces into 14 inch legnths. Step 6. Spray the bottom of a 9" quiche or tart pan with a removable bottom with a non-stick baking release. Do not spray the sides. Place the rolls along the sides of the pan with the edges overlapping. Step 7. Moisten the ends of the overlapping dough and press the rolls into the sides of the pan. Step 8. Extend the dough from the sides of the pan into to middle by pushing the dough on the sides down toward the center of the pan as shown.

These four photos depict the last piece of dough in a circle, the extended dough in the pan moistened, the round of dough placed in the center of the pan and the crust finished.

Step 9. Using the last piece of dough, form a circle by pressing it out between your hands then placing it on the lightly floured work surface and patting it out large enough to partially cover the extended dough. Step 10. Wet the extension. Step 11. Place the circle of dough over the extension. Step 12. Press the circle over the moistened dough and seal it to the edge of the crust. Chill to firm it.

This collages hows apiece of foil sprayed with a non-stick baking release, covering the crust with beans inside it, the processor wiped clean and the asparagus cut.

Step 13. Spray a large piece of of foil with a non-stick baking release. Step 14. Place the sprayed side down over the crust, making sure it fits into the side. Bake as directed and cool. If the crust separates anywhere along the joined line, use the reserved little pastry ball to patch it after it cools. Do not bake again. Step 15. Wipe the inside of the processor bowl out. There is no need to wash it. Step 16. Cut the asparagus into about 1 inch pieces.

The last collages shows the liquid ingredients in the processor, the asparagus in the crust, the liquid filling poured into the crust and the tart baked.

Step 17. Place all the ingredients for the filling, except the asparagus and parmesan cheese, in the bowl of the processor. Process until smooth and liquid. Step 18. Put the asparagus filled crust in a rimmed baking sheet covered with parchment paper. Step 18. Pour the liquid over the asparagus and top with the parmesan cheese. Bake as directed. If the top has not browned, place it under the broiler for a few minutes. Watch it carefully as the cheese can go from golden to burned quickly.

Recipe FAQS

What are the three grades of asparagus?

Pencil thin - about as thin as a pencil - blanch these do not roast or grilll. Standard - the stalk is about ½ inch or slightly more at the bottom - great for roasting or grilling. Jumbo - these are really fat stalks. They need to be peeled with a vegetable peeler to get rid of the toughest part and make them edible. These can be roasted or grillled. See my post, Asparagus Season is Here for in depth information about this vegetable.

Can I use another cheese?

Absolutely. Cheddar, fontina, provolone, pepperjack. Swiss gets really stringy and can be difficult to eat as can mozzerlla and the bleu cheese or really strong cheeses are not the best choices.

What to look for when buying asparagus?

The stalks should be firm, bright green with tips that are compact and tightly closed. Wilted, dried out, or blemished stalks or the bottom of stalks should be avoided. The ends should be moist and plump.

Expert Tips

Trim any woody stems from the bottom of the asparagus before roasting.
The cream cheese crust requires no liquid and is especially easy to work with.
Be sure to spray foil and place the sprayed side on top of the crust before filling it with weights. Make sure the weights come to the top of the pan and into to corners. Parchment can tear when lifting the weights from the crust.
There is no need to wash the processor between making the crust and making the filling. Just wipe it out.

This photo shows a slice of the Asparagus tart on a white plate with a colorful napkin and fork behind it.

Other Savory Items for your Enjoyment

Love this Asparagus Tart? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Lemon Sugar Buns

Modified: Aug 25, 2025 · Published: May 5, 2025 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

These Lemon Sugar Buns are just in time for Mother's day breakfast in bed or brunch. An enriched European type yeast dough is flavored with lemon zest and takes minutes to make.

A single Lemon Sugar Bun sits on a white laced edged plate with a platter of more buns in the background.

Not only does the dough go together quickly but shaping them is just as fast. If the dough rests overnight in the fridge, it is sooooo easy to roll out with no springing back. The Swedish Pearl Sugar lends a crunchy finish and stays white and crunchy even after baking and if frozen and thawed.

Here are a few sweet roll recipes that also use Swedish Pearl Sugar. Conchas -A Mexican Sweet Roll, Pumpkin Dinner Rolls Two Ways, and, Twice Baked Brioche - A Breakfast Treat

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What is Enriched Dough?

In baking, there are lean and enriched doughs. Breads are great examples of lean doughs using water, flour, yeast and salt for the most part. Enriched doughs have sugar, eggs or egg yolks, butter or oil and often milk, sour cream or buttermilk to create softer, more flavorful doughs. Examples of these include brioche, challah, and sweet breads and rolls.

What is Swedish Pearl Sugar?

Swedish Pearl Sugar is one of my favorite ways to finish baked goods.

Swedish pearl sugar is made from granulated sugar that is processed by compressing the sugar into larger, round particles that won't dissolve in baked goods, after which they are polished which gives them their name Pearl sugar. These chunky bits of sugar are used mostly for topping baked goods such as Danish pastries, sweet breads, cookies and pastries. Essentially, it's just compressed sugar that doesn't melt in the oven or after freezing. It stays beautifully white and crunchy.

Belgian sugar is the same thing only much larger. It is used mostly in Liege waffles. They are not interchangeable for decorating.

There are several Swedish Pearl sugars available. I have always used Lars Swedish Pearl Sugar because it is made in Sweden. It can be found on Amazon as well as other online stores. I am not an affiliate.

Can I Make These a Different Size?

Absolutely! You can use a smaller or larger cutter and also vary the thickness. These Lemon Sugar Buns are not only easy but very adaptable. There is no right or wrong.

This photo shows two different sizes of the buns - one taller than the other.

A Little Difference Makes a Big Difference

Some time ago I made a yeast dough and noticed little bumps in it after it was mixed. It was undissolved instant yeast. Ever since I add the instant yeast to whatever liquid is being used while I prep the other ingredients and it dramatically adds to the expansion of the dough.

Why These will Become a Favorite

The recipe is so easy to make.
I have included a little trick I have found that makes the yeast more effective.
These are very adaptable as far as size and thickness.
Despite the sugar topping, they aren't too sweet.
The lemon adds a freshness to this yeast bun.
They freeze and thaw perfectly and are great to have on hand.
They are perfect with a cup of coffee or tea as a breakfast or snack treat.
While best the first day as are most yeast products, these are delicious for several days.

Recipe Ingredients

Yeast Dough

Ingredients for the Lemon Sugar buns include instant yeast, milk, unsalted butter, granulated sugar, lemon zest, vanilla, salt,eggs, egg yolks and all-purpose flour.

Ingredients for the Lemon Sugar Buns include: Lemon zest, vanilla, salt, instant yeast, egg yolks, whole eggs, unsalted butter, granulated sugar, all purpose flour, and milk.

Finishing

ingredients for the wash are egg white and Swedish Pearl Sugar.

Ingredients for the egg wash are egg white and Swedish Pearl Sugar.

Key Ingredients

Milk can be whole or 2%. I generally use 2% since that is what I have on hand.
Both whole eggs and egg yolks are used to add richness to the dough
Use an egg white from one of the yolks.
Instant yeast is used for it's ability to lift heavy doughs.

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

Step by Step Instructions

The first collages shows the yeast in the milk, the sugar, vanilla and lemon zest in a mixing bowl, creamed together and the eggs and yolks added.

Step 1. Add the instant yeast to room temperature milk while prepping the other ingredients. Step 2. Place the sugar, softened butter, lemon zest, salt and vanilla in mixing bowl of a mixer fit with the paddle attachment. Step 3. Cream the mixture until light. Step 4. Add the eggs and yolks.

This collage shows the mixture has curdled, the first addition of flour,it beaten in and the second addition added.

Step 5. Beat the eggs and yolks in on medium, then high scraping often. Mix in the milk/yeast mixture. It most likely will curdle. See my post How to Avoid Curdled Cake Batter for more information. Step 6. Switch to the dough hook and add half the flour. Step 7. Beat on medium to bring the dough together. Step 8. Add the remaining flour.

The third collage shows the dough completed, in a container, covered and then risen.

Step 9. Mix the flour in to complete the dough. Continue beating for 3 to 4 minutes to knead. Step 10. Place it in a large container sprayed with a non-stick baking release. Step 11. Cover the top of the dough with plastic wrap. Step 12. Let the dough rise at room temperature or in the oven with the light turned on for several hours until more than doubled in bulk. It is best to refrigerate it overnight to make rolling out and cutting easier.

The last collage shows the dough rolled out and chilled, the buns cut out, egg washed and covered with Swedish Pearl sugar then baked.

Step 13. On a lightly floured work surface roll the dough to the desired thickness. Here it is about ⅓" for thinner buns. Chill the dough or freeze it briefly to firm it up for better cutting. Step 14. Cut rounds from the dough the desired size. I used a 3 ½" round cutter. Cover the rolls and allow them to double in size. Step 15. Beat an egg to combine completely and brush the tops of the risen rolls. Sprinkle heavily with Swedish Pearl Sugar. Press in lightly to make sure they stick. The photo does not show it, but it should be double panned before baking to prevent over browning of the bottom. This often happens with enriched doughs due to the butter, eggs and sugar. Step 16. Bake until lightly browned. Cool.

Recipe FAQS

Why do people use Swedish Pearl Sugar?

It is used for several reasons. Among them is the beautiful white crunchiness of the sugar. It is perfect as a decoration to cookies, sweet buns and rolls, and pastries because it retains it looks and crunchiness after baking. It doesn't melt under high heat or after thawed from the freezer.

Is there a bigger sugar like the Swedish Pearl Sugar?

Yes, it is Belgian Sugar and is larger, sometimes as big as a peanut. It's primary use is for Belgian Liege Waffles. Swedish Pearl Sugar is smaller and lighter.

Is there a substitute for the Swedish Pearl Sugar?

Sanding sugar can add sweetness but isn't as white or crunchy as the pearl sugar.

Expert Tips

Soak the yeast while prepping the rest of the ingredients to make sure it dissolves in the dough and also increase the height of the baked goods.
Refrigerate the dough overnight. The chilled dough will be easy to roll out with no spring back.
Chill the dough after first rolling it out to make cutting the rounds easier with cleaner edges.
Press the Swedish Pearl Sugar lightly into the egg washed buns to ensures it sticks when baking.
If changing the size of the cutters or the thickness of the dough, make sure to adjust the baking time up or down as needed.

This photo shows a Lemon Sugar Bun opened with more in the background.

More Fantastic Sweet Rolls

Love these Lemon Sugar Buns? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Café au Lait Chocolate Tart

Modified: Apr 30, 2025 · Published: Apr 29, 2025 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

This Café au Lait Chocolate Tart is smooth, rich, sophisticated and is the perfect finish to any meal from BBQ to a formal sit down dinner. No baking is involved and it can be made surprisingly quickly and easily. Inspired by the coffee drink, this evolved from a series of truffles I made when I had the bakery. This coffee flavored tart is the perfect blend of milk chocolate, cream and coffee. Because it is au lait, it is mildly flavored with coffee.

A slice of the Cafe au Lait tart sits on a white plate that is on a tan plate with a napkin and fork behind it.

A simple chocolate press in crust is filled with a milk chocolate truffle filling and topped with a wreath of whipped cream finished with cinnamon. It doesn't get easier or better!

Other tarts you may enjoy include: Individual Brown Butter Tarts, Honey-Thyme Apple Tart, the Chocolate Glazed Bakewell Tart, and No Bake Mini Chocolate Caramel Tarts.

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Why You'll Want to Make This

It is sooo good. It's like eating a truffle in a pie wedge.
This simple tart is so easy to make but looks so grand - like you spent a lot of time on it.
There's just a few ingredients in each part of this - only 4 in the crust, 3 in the filling, and 3 in the topping - all easily accessible.
It goes with the most casual to the most elegant of meals.
It can be done ahead of time either refrigerated or frozen.

Recipe Ingredients

Chocolate Crust

The crust ingredients include graham crackers, powdered sugar, cocoa powder and unsalted butter.

The ingredients for the crust include: Graham crackers, powdered sugar, unsalted butter and cocoa powder.

Café au Lait Truffle Filling

The chocolate fiillig includes, milk chocolate, cream and instant coffee.

The filling includes: Milk Chocolate, heavy cream and instant coffee.

Whipped Cream Finish

The Whipped Cream Topping includes, heavy cream, powdered sugar, and cinnamon.

Main Ingredients

Different Graham Crackers can absorb more or less butter from 8 to 10 tablespoons of butter.

Either Dutch or Natural cocoa powder can be used. The Dutch cocoa will make a darker crust.

The quality of the Milk Chocolate is important to the taste of the tart. I use Trader Joe's Pound Plus. It is Belgian chocolate which is among the best in the world and is reasonably priced.

Heavy Cream should be used for the proper consistency and taste.

Instant Coffee is used in this recipe. If espresso is substituted, it should be reduced. This tart is not meant to be coffee forward as the coffee drink is equal portions of milk and coffee.

Korintje Cinnamon is my choice of cinnamon but any can be substituted.

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

Step by Step Instructions

Chocolate Crust

The first collages shows the graham crackers in the processor, with the powdered sugar and cocoa powder, then ground up and the melted butter added.

Step 1. Crush the graham crackers and place in the bowl of a food processor. Step 2. Add the powdered sugar and cocoa powder. Step 3. Process to make crumbs. Step 4. Transfer the crumbs to a bowl and add the melted butter.

This collages shows the crumbs and butter mixed in a bowl, the edges of the tart pan with the crumbs pressed iin, the crumbs in the bottom of the pan and then pressed in.

Step 5. Start with 8 tablespoons, and using a fork, toss the crumbs and the butter together until completely mixed. Take a small amount and press it together between your fingers. If it sticks together without falling apart, it is fine. Otherwise, add the remaining butter. Step 6. Spray the bottom of the tart pan with a non-stick baking spray and press ⅔ of the crumbs evenly and firmly around the edges of the pan. Step 7. Spread the remainder of the crumbs evenly on the bottom of the pan. Step 8. Press them in firmly and make sure they are attached to the sides of the crumbs. Set aside.

Café au Lait Filling

The first collage for the Cafe au Lait Tart shows the cream and coffee in a pot, heated to combine, the chocolate submerged under the hot cream and the filling finished.

Step 1. Place the heavy cream and coffee in a medium size pan. Step 2. Heat together until steaming, but do not boil. Step 3. Remove from the heat and submerge the chocolate under the cream. Leave it there for 4 or 5 minutes. Step 4. Stir together with a spoon until blended. Do not use a whisk as it will make too many air bubbles that are hard to get out.

This collage shows the filling poured ito the crust and after chilling the edges of the tart being heated with a blow dryer, release from the pan by sitting on a can to elevated it and then sliding the side down.

Step 5. Pour the filling into the prepared shell and refrigerate. Step 6. To release the tart from the pan, place a blow dryer about ¼ to ½ inch away from the edge and go around the entire tart to heat the crust. Just slowly turn the tart while heating it. Step 7. Place the tart on a large can to elevate it. Step 8. A gentle tug on the rim of the pan will release it.

This last collage shows the bottom of the tart being released, the texture of the whipped cream and the cream piped onto the tart.

Step 9. To release the bottom, place a flat, metal spatula between the bottom of the crust and the metal base of the pan. Go around the entire base and then lift it onto a cardboard circle or plate. Step 10. Place the cream and powdered sugar in the bowl of a mixer. Step 11. Whip until stiff. Step 12. Pipe a wreath of cream around the edge of the tart. At this point, it should be chilled or frozen. If frozen, it is easier to leave the cream off until a day or two before serving. It can be thawed in the refrigerator and then the wreath can be added. Just before serving, sprinkle cinnamon over the whipped cream with a fine meshed strainer.

Recipe FAQS

Does this tart have to be baked?

No, there is no baking anywhere in this tart since it doesn't contain eggs.

What does Café au Lait mean?

Coffee with milk.

Can I use dark chocolate?

Not if you want it to be a Café au Lait chocolate tart. The Café au Lait drink that his tart refers to is equal parts of coffee and chocolate. As such, darker chocolate would be the predominant taste.

Storage and Freezer Instructions

This tart will hold in the refrigerator for several days. It can also be frozen. If freezing, omit the whipped cream finish. Freeze the tart, in its shell, wrap it well in foil and freeze for several months. Thaw in the refrigerator. Then finish with the whipped cream. This can then be held for several days. Store any leftovers in the fridge.

However, to serve, let it sit at room temperature for a bit while eating. It is best served at room temperature or the coffee flavor is pronounced.

Expert tips

Use a fork to mix the crumbs to keep them fluffy. A spoon tamps them together making it more difficult to distribute them evenly.
Do not use all the melted butter at once. Some graham crackers absorb more or less. Start with 8 tablespoons and test it by taking a small amount and squeezing it between your fingers. If it sticks together without being dry or falling apart it is ready. Otherwise, add the remainder of the butter. Instant espresso can be used but only about 1 tablespoon.
This tart is lightly coffee flavored and isn't meant to be overwhelmingly coffee flavored.
Use a good milk chocolate - Trader Joe's is my go to but Ghiradelli, Callebaut or Guittard or any 55 to 60% fine chocolate is good. Hershey's is not.
A 9"x ¾ or 1" tart or quiche pan with a removable bottom is best for this recipe.
Do not over heat the cream. Over heating results in a dull chocolate
To Cut the Tart, dip the knife in really hot water or run it under really hot water, wipe it off quickly and cut straight down. Repeat for each cut.

Cafe au lait tart on a white plate that sits on a beige plate with a fork and napkin in the background.

Other Inviting Tarts for you to Enjoy

Love this Café au Lait Chocolate Tart? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Asparagus Season is Here

Modified: Jul 25, 2025 · Published: Apr 22, 2025 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Asparagus Season is here and the freshest and best asparagus spears can be found in April through June. As a precursor to my Spring Tart coming up, I thought this would be a good time to write a short tutorial about this best of all vegetables. Did I mention that roasting asparagus takes a mere 8 to 10 minutes ?

Fresh asparagus spears on a foil lined pan seasoned with salt and pepper.

Simply roasted asparagus with salt and black pepper is one of the easiest and most versatile vegetables to be had. From Asparagus soup or Potato Salad to an Asparagus Quiche to a simple sprinkling of parmesan cheese and lemon juice, this vegetables goes from the simplest of meals to the most elaborate.

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Three Grades of Asparagus

All asparagus is not equal. There are three grades of asparagus and personal taste is the guide here. There is no right or wrong.

Pencil Thin - these spears are literally as thin as a pencil. They are the most tender.
Standard - This is the best one for roasting. Generally, it doesn't have to be peeled. It will tender all the way down after trimming. This is the one I seek out.
Jumbo - These are the fattest spears and need to be peeled to remove the tough outside of the stalks.

Varieties Of Asparagus

Green - this is the one most commonly found in grocery stores and the variety most familiar.

White asparagus is more tender than green. It is actually green asparagus that has deprived of the sunlight. It is actually grown under the soil to deprive it of chlorophyll that makes plants green. It is considered a delicacy.

Violet or Purple - this variety can be found mostly in Italy and the United Kingdom. The stalks are quite thick.

How To Cook Asparagus

In the past, asparagus was blanched or poached, usually in water. This has pretty much gone out of style and for good reason. The water turns green having leached out some of the flavor, minerals, and vitamins.

Today, the favored method is roasting or grilling. When asparagus was in season, we sold what seemed like an endless number of stalks. We simply trimmed them, tossed them in oil, salted and peppered then roasted them just to bring out the flavor but not to make them limp or char them. No matter how many times I told people what we did, they always thought I was holding back some secret. Actually, roasting concentrates the flavor which is I guess the "secret".

A third way is to steam it.

Step by Step Instructions

This collage shows the asparagus being held in water in the fridge, the three types of asparagus, trimming it and cutting it.

Photo 1. The best way to ensure the crispest asparagus is to trim ¼ to ½ inch off the bottoms of the bunch of asparagus and stand them up in water. Store them in the fridge where they will stay crisp for days. When ready to use the, release the rubber bands, rinse the spears, and snap the woody ends off where they naturally break apart. Photo 2. On the plate are the three grades. From left to right are the pencil, standard and jumbo. Photo 3. This photo illustrates the jumbo asparagus being peeled with a vegetable peeler to remove the tough outer skin. Photo 4. The easiest way to cut the asparagus, either raw or roasted is to line them up and just cut across all of them at once.

This collage shows the asparagus being oiled, on a foil lined sheet pan and baked with salt and pepper,

Photo 5. Olive oil or canola oil is being poured over the trimmed spears. Photo 6. Each spear is coated in the oil. This is important to the flavor and outcome. Photo 7. A rimmed baking sheet is lined with foil (for easy clean up) and the spears are laid in single layer with none overlapping. Step 8. They are sprinkled with salt and pepper just before going into the oven.

Recipe FAQS

Asparagus Season is Here

Helen S. Fletcher

Simply roasted asparagus with salt and black pepper is one of the easiest and most versatile vegetables that goes from the simplest of meals to the most elaborate.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 11

Total Time 26

Course Vegetable

Cuisine American

Servings servings

Calories 77 kcal

Ingredients

▢ 1 pound asparagus (454 grams)
▢ 3 tablespoons olive or canola oil
▢ salt and pepper to taste

Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with foil. Set aside.
Rinse the asparagus in cold water and pat dry with paper towels. Place in the prepared pan.
Pour the oil over the spears and make sure every stalk is oiled, top to bottom. Salt and pepper to taste.
Bake for about 10 minutes until bright green and tender crisp. Pencil thin will take less time, jumbo more time.
Serve immediately or use as desired.
Leftover asparagus can be stored in the refrigerator.

Nutrition

Serving: 6servingsCalories: 77kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 2mgPotassium: 153mgFiber: 2gSugar: 1gVitamin A: 572IUVitamin C: 4mgCalcium: 18mgIron: 2mg

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

Mille-Feuille (Napoleon Pastry)

Modified: Aug 24, 2025 · Published: Apr 16, 2025 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Mille-Feuille (Napoleon Pastry) contains two building blocks of classic French Pastry - Puff Pastry (Mille-Feuille - pronounced meel-foy) and Crème Pâtissière or pastry cream for one elegant dessert. While puff pastry can be daunting to make at home, it needn't be. See my post on Pithiviers Made with Blitz Puff Pastry, featuring a quicker way to make it.

A slice of Mille-Feuille (Napoleon Pastry) with its white fondant and chocolate chevron desigh sits on a marble late with other slices in the background.

While this Mille-Feuille recipe (Napoleon Pastry) may look daunting, you absolutely can do this and I'll show you how. To make things easier I use an all butter purchased puff pastry which makes everything go much easier and faster. Puff pastry is baked until it is crisp and then sandwiched with a creamy Diplomat Cream which is simply lightened pastry cream.

To make this more inviting, the pastry can be frozen completely with the mock fondant top in place.

However, to speed things along without sacrificing quality, I chose a premade all butter puff pastry for this post. The key word here is all butter. There are other versions made with special shortenings that ensure a high puff but the shortening used coats the mouth and is unpleasant ruining your beautiful Napolean.

I used Dufour All Butter Puff Pastry which I found at Whole Foods. The single sheet just needs a few turns of the rolling pin to make it the perfect size for this particular method. Alternatively, feel free to make your own.

My pastry cream is a snap to make and can be made months ahead and stored in the freezer, something that is impossible with cornstarch based pastry cream. It can also be stored in the refrigerator a couple of days ahead.

A couple of other posts about puff pastry include: A Discussion of Laminated Doughs, Sunny Side Up Apricot Pastries, and Chocolate Marshmallow Cream Horns.

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What is Mille-Feuille?

Mille-Feuille is a French pastry made from puff pastry and means a thousand leaves due to many layers when it is baked. The butter which is incorporated between many layers of dough (1000 leaves) creates steam when it is baked and causes the dough to rise to great heights, hence the name puff pastry.

The photos below will guide you through the process and when finished it will impress even the most discerning dessert lovers.

How My Version Differs

Long ago when I wrote my first book, The New Pastry Cook, I featured a chapter on puff pastry. In the book I had a revolutionary way of making the puff pastry, much as I do for my Croissants. It took the time down from days to hours. I still use it today.

How to Stop the Pastry from Shrinking

When it came to Mille-Feuille (I called it Napoleons in the book) I found a way to stop the the pastry from shrinking as it normally does when baked. I simply hung it upside down over the back of a jelly roll pan and weighted it down. It seems everyone writing about Mille-Feuille is using the weighting down part but the upside down part is just as helpful. See the photos below.

Docking the Pastry

It is important to dock the pastry (docking is the technical term bakers use for making small holes in the pastry) This prevents the pastry from rising too much by letting the steam escape or bubbling up and it also helps keep it flat which is important for this recipe. This is easily done at home with a fork.

Recipe Ingredients

Pastry Cream

Ingredients for the Pastry Cream include: Egg yolks, granulated sugar, milk, all-purpose flour, pure vanilla extract, water and gelatin.

Mille-Feuille

Dufour all Butter Puff Pastry

Mock Fondant

Ingredients for the Mock Fondant include powdered sugar, cocoa powder, milk and corn syrup.

Key Ingredients

While I often recommend using McCormicks Imitation Vanilla for some recipes, this is one recipe where I recommend pure vanilla. If you have Tahitian vanilla, it lends an exquistite flavor to the pastry cream.
All Butter Puff pastry is a must for this recipe. Those using other shortenings are not comparible.
The Mock fondant is a thick powdered sugar glaze that is made with milk and a bit of corn syrup, both of which ensure a shiny finish that will not turn dull as will water. It is the traditional finish to Mille-Feuille and easy to make. The chocolate chevron design is made by adding cocoa to a small amount of the mock fondant.

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

Step by Step Instructions

Pastry Cream

Please see my post on Pastry Cream Filling for the full set of photographs.

Mille-Feuille

The first collage shows the box of pastry pastry, a jelly roll pan turned upside down, the pastry rolled out and the place on the pan and docked with a fork to prevent it from rising too much.

Step 1. The pastry comes frozen and needs to be thawed. Dufour suggests 3 hours in the refrigerator. I usually put it in the night before but it is a bit soft and care has to be taken to unfold it. Step 2. Turn a jelly roll pan (10x15 inches) upside down. Alternatively place the rolled out dough in a half sheet pan and continue with the same directions. Step 3. Roll the pastry into an 11 x 16 inch rectangle. Step 4. Place it over the back of the jelly roll pan with about 1" hanging down the sides. Dock the pastry with a fork all up and down the pastry about an inch or two apart. Freeze until the pastry is hard.

This collage shows a pan on top of the pastry to prevent shrinkage, the baked pastry, the pastry turned upside down and the mock fondant made.

Step 5. Place a sheet of parchment paper on top of the pastry or spray the bottom of the top jelly roll pan with a non-stick baking release and place it on top of the paper or pastry. Step 6. Bake on the lowest rung of the oven as directed. Step 7. When the pastry comes from the oven, carefully turn it over and bake for 5 to 8 minutes more to bake that side. Cool on a wire rack. With a serrated knife, trim the overhanging pastry off. Cut the pastry into 3 equal pieces legnthwise (about 3" each). Step 8. Combine the ingredients for the Mock Fondant adding additional milk if necessary but keep it thick. It should flow but not run down the sides.

One piece of pastry is covered with the mock fondant and the cocoa enhanced fondant is piped on across the pastry abut 1" apart, the chilled pastry cream is broken up and then whisked smooth.

Step 9. Place one of the puff pastry layers on a rack in a sheet pan or over parchment or waxed paper. Reserving about 3 tablespoons of the fondant, spread the remainder over the pastry with an offset spatula, covering it completely as evenly as possible. Immediately, before the fondant sets, add 1 tablespoon of cocoa powder to the reserved fondant, stirring it in well. You will probably need to thin it to piping consistency with a bit of milk. Place the cocoa fondant in a pastry bag fitted with a small open tip (a # 4 or 5) and pipe straight lines across the fondant about an inch apart. Step 10. Using a toothpick, draw a straight line all the way down the fondant. Move over about an inch and make another straight line up the pastry. Repeat twice more. This will give you the traditional chevron design. Allow the fondant to set up 10 to 15 minutes before continuing. Step 11. Remove the pastry cream from the fridge and break it up with a whisk. Step 12. Whisk it until it is smooth. It will be very thick, just keep whisking.

The last collage shows the whipped cream on top of the pastry cream, piped onto a strip of pastry, the mille-feuille assembled and a shot of the pastry from the bottom showing the layers.

Step 13. Whip the cream stiffly and fold it into the smoothed out pastry cream to make Diplomat cream. Step 14. Place the pastry cream into a piping bag fitted with a ½" plain tip and pipe half over each of the two remaining strips of pastry. Alternatively, spoon it on. Step 15. Assemble the pastry by placing the filled pastry strips on top of each other and the fondant finished strip on top. Step 16. If the fondant is not firm, let it set up until it is. Chill the pastry. To cut it, use a serrated knife and saw through the pastry layers about 1 ½" apart. Do not cut straight down. The pastry can also be frozen, entirely finished with the fondant. When the fondant is completely set it will be firm all the way through. Place a piece of plastic wrap directly on top and freeze it whole. When it is frozen, wrap it in foil where it can be stored for a month or so. Remove the foil, leaving the plastic wrap on top. Thaw it in the fridge overnight. Remove the plastic wrap and cut when it is cold or partially thawed for the best slices.

A note about serving. This is a plated dessert and should be served with a fork. The filling will squish out when cut but it does that with all mille-feuille.

Recipe FAQS

Is Mille-Feuille always filled with pastry cream?

While vanilla pastry cream is traditional, other flavors of pastry cream can be used as well as fruit topping the pastry cream can be used.

Why is it called Mock Fondant?

Traditional fondant is made of powdered sugar, water, corn syrup, gelatin and glycerin. It is actually a dough and can be rolled out to cover cakes. Mock Fondant uses powdered sugar, water or milk and corn syrup. It can be used in various thicknesses and poured on. It will dry very firm, almost hard.

Why is Mille-Feuille referred to as 1000 leaves?

Puff pastry is a laminated dough meaning it is rolled out with butter between the layers, which when baked, melt, causing steam which pushes the dough upwards. Puff pastry is folded upon itself many times and if made correctly the math says it has over 1000 layers. In fact, the classic French method results in a pastry with approximately 1,500 layers.

Expert Tips

This is one place I definitely recommend pure vanilla. If you have Tahitian, it makes the best pastry cream.
For the best results, roll the pastry to the correct size. It will be thin but that is as it should be.
Keep the pastry chilled to work with it. Freeze it hard before baking.
Some recipes add pie weights to the pan weighing down the pastry. I don't find that necessary, especially with purchased all butter puff pastry.
Be sure to flip the pastry over after the initial baking to make sure the underside is baked. If not, return it to the oven for 5 to 10 minutes to bake it.
if the Mille-Feuille is refrigerated for several days the pastry will loose some of its crispness but it will still be very good.
Freezing and thawing seems to retain the crispness.
The pastry cream will be very stiff after it has been chilled. That is how it should be.

The final photo of the Mille-Feuille shows a slice of the pastry with other slices behind it.

Other French Pastries for You

Love this Mille-Feuille? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.

Pastry Cream Filling (Crème Pâtissière)

Modified: Oct 12, 2025 · Published: Apr 13, 2025 by Helen S Fletcher · This post may contain affiliate links · 32 Comments

Pastry Cream is one of the most important building blocks of French pastry and can be made in less than 30 minutes. From cream puffs to eclairs, mille-feuille (Napolean pastry), fruit tarts and cake fillings like my American favorite Boston Cream Pie. While basically a thick vanilla custard or pudding, it can be flavored almost any way you can think of.

This is a deep dive into the fascinating French filling that serves so many purposes.

Swirls of Pastry Cream on an Orange Tart. — **Swirls of Lightened Pastry Cream highlight an Orange Blossom Tart.**

Cooked on the stove using milk, sugar, egg yolks and a thickener, it becomes a thick, smooth and glossy vanilla pastry cream that is a blank canvas to be used in countless applications.

For other uses for pastry cream please see: Double Banana Cream Pie, Coconut Cream Pie, Caramelized Peach Tart with Brown Sugar Crumble, Banana Caramel Tarts with Rum Pastry Cream, Sunny Side Up Apricot Pastries, Coconut Cream Pie with a Difference, and The Fruit Basket Cake.

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Why Make Pastry Cream

All pastry cream is not created equal. Some pastry creams will not survive freezing. This one will. Some have a starchy, off putting taste, this one doesn't. Some are soft to the point they won't hold a ridge when piped, this one will. Some pastry creams will not hold up at room temperature, this one will. I wanted to come up with a pastry cream that did everything I said and this one will.

Bo Friberg, the noted PastryChef/Instructor describes pastry cream in his book, The Professional Pastry Chef, as: "Making pastry cream is one of the basic techniques that anyone involved with cooking (pastry shop or otherwise) should master, because pastry cream has so many applications. In an emergency, it can be thinned and used as a sauce; it is a base for soufflé, it is filling and flavoring for cakes; and it can be used as a topping for Danish or other pastries. In the pastry kitchen, there should always be a supply of pastry cream in the refrigerator."

Can it Freeze? Mine Can!

It depends upon the recipe. Most recipes specify cornstarch instead of the original thickener, flour, citing a pasty, floury after taste with which I agreed. However, cornstarch breaks down if frozen and thawed. So the answer is no if you're using cornstarch as your starch.

Because we froze many of the items we sold wholesale to restaurants, hotels and caterers, we needed to find an answer to this problem. What I ended up doing was cutting the flour way back and using gelatin to complete the thickening. As a result, this pastry cream freezes and thaws beautifully taking all the last minute work out of it and allowing us to sell desserts with pastry cream as a component.

The gelatin serves two purposes. It held the pastry cream at room temperature plus when caterers and hotels plated desserts ahead of time it didn't break down. So my recipe includes some flour and gelatin in proportions that make a smooth, rich pastry cream without a rubbery texture that either one alone can produce.

Basic Ingredients

The basic ingredients for my pastry cream recipe include egg yolks, sugar, milk (whole or 2%), flour, gelatin and vanilla. Other flavors may be substituted. That's it for mine. I have seen recipes that add a bit of butter although it is not one of the original ingredients and I don't.

What Cooking Pot to Use

It is important to make pastry cream in any pot other than aluminum or cast iron which can discolor the final result producing a grayish pastry cream that is not very appealing.

Storing

After the pastry cream is made it should be covered directly which simply means placing plastic wrap on top of the pastry cream so it doesn't form a skin. Poke a few holes in it. Cool to room temperature and then chill or freeze it. It will last about 5 days in the refrigerator or it will freeze for months if put in a freezer proof container. Thaw in the refrigerator to use.

Flavors of Pastry Cream

Pastry Cream can be flavored many different ways including melted white, milk or dark chocolate, coffee, with liqueurs, citrus zest or any extracts, although vanilla remains the most common. soufflé This is one place I recommend using really good vanilla. If you want to flavor yours like professionals, use tahitian vanilla with its light, floral essence.

Why You Should Make This Pastry Cream

The most important difference is that this pastry cream can be frozen and thawed without harm to the product.
The recipe can be increased in direct proportion which means just multiply the ingredients - no changes are necessary.
Super easy is an understatement. Just follow the pictures and the instructions and you'll be an expert in no time.
This is so much better than taking a shortcut and using a mix.
It takes less than 30 minutes.

Variations

Lemon, Lime or Orange - Peel the rind of a lemon or orange, cut it into large pieces and place it in a pan with the milk. Bring it to a simmer, turn off the heat and bring it to room temperature. Remove the rind and use the milk which is now flavored. For extra flavor, refrigerate the milk and rind overnight. This will give a lot of flavor without making bumps in your pastry cream as adding the grated zest of the fruit.
Coffee - Add a tablespoon of instant coffee or a couple of teaspoons of expresso to the milk when heating it.
Cinnamon - Either steep several cinnamon sticks in the hot milk or add a teaspoon of ground cinnamon to the pastry cream when making it.
Liqueur - Omit the vanilla and add 2 tablespoons of any liqueur to the finished pastry cream.
Extracts - Whisk in ½ to 1 teaspoon of any extract into the hot, finished pastry cream. Taste and add more to taste. Remember it will not taste as strong when cold.
Chocolate - Add 3 ounces of white, dark or milk chocolate.
Crème Légère or Lightened Pastry Cream is pastry cream that has whipped cream added to it. While the traditional proportions are 2 parts pastry cream to 1 part whipping cream, less whipped cream is often used.
Diplomat Cream is a mix of pastry cream and whipped cream that has been stabalized with gelatin. It’s lighter than pastry cream, and richer than whipped cream. Since my pastry cream already has gelatin in it, adding whipped cream to it makes it Diplomat Cream.

Recipe Ingredients

Basic Pastry Cream

Ingredients for the Basic Pastry Cream include: Egg yolks, granulated sugar, milk, water, vanilla, all-purpose flour and gelatin.

Lightened Pastry Cream (Diplomat Cream)

Lightened pastry cream ingredients are pastry cream in a bowl and heavy cream in a measuring cup.

The ingredients are: Pastry Cream and heavy cream

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

Step by Step Instructions

The first collage for Pastry Cream shows the egg hyolks and sugar in a bowl, whisked together, the flour added and all whisked.

Before starting, combine the gelatin and water in a small bowl. Set aside. Heat the milk with the split vanilla bean pod if using to a simmer. Set aside. Step 1. Combine the egg yolks and sugar together in a medium bowl. Step 2. Immediately whisk the together. Step 3. Add the flour. Step 4. Whisk everything until smooth.

The second collages shows the milk being added, a strainer over a pot and the mixture poured through the strainer to catch anything that has not been incorporated.

Step 5. Add the hot milk to the egg mixture. Step 6.Whisk it in making sure to get into all of the corners until it is all combined. Step 7. Place a fine mesh strainer over a medium saucepan. Step 8. Pour the mixture through the strainer. You can see some of the unincorporated egg yolk which would have caused lumps had they not been strained out.

This collage features the strained pastry cream in the saucepan, cooked, and the vanilla added

Step 9. Place the pan over medium heat. Step 10. Stir constantly until the pastry cream comes to a boil. Boil 1 minute. Step 11. Remove from the heat and add the vanilla. Step 12. Stir it in completely.

This collages shows the gelatin congealed in a bowl, removed from the bowl, added to the hot pastry cream and put in a container to cool,

Step 13. The gelatin in the bowl and bloomed and is a flexible blob at this time. Step 14. When the pastry cream is finished, remove the gelatin from the bowl. Step 15. Tear it into small pieces and add it to the hot pastry cream. Let it melt and then stir it in. Step 16. Pour it into a container, cover the top with plastic wrap and poke a few holes in it. Let it come to room temperature; then refrigerate or freeze.

Lightened Pastry Cream (Diplomat Cream)

The Lightened Pastry Cream collage shows the pastry cream in a bowl, being whisked, the whipped cream on top and the finished lightened pastry cream.

Step 17. Place the cold pastry cream in a bowl. Step 18. Whisk it until it is smooth. It will be very chunky in the beginning, just keep whisking. Step 19. Whip the cream until stiff. Add it to the pastry cream. Step 20. Fold it in until it is all incorporated and smooth. This can be stored in the refrigerator for 2 or 3 days before using.

Recipe FAQS

Is pastry cream hard to make?

Absolutely not. It is simply egg yolks and sugar mixed together, milk is added along with flour or cornstarch and it is heated until it thickens. Vanilla or other flavoring is added, then chilled.

Why do some recipes call for whipped cream?

Stiffly whipped cream is added to lighten the pastry cream and add another dimension to it.

What is pastry cream?

Pastry cream is actually a thick custard that is made on the stove top. It's versatility as to flavoring and uses is many fold including cream puffs, eclairs, St.Honore, cakes, tarts, and just about anything that needs a smooth, luscious filling.

Expert Tips

It is most important to mix sugar and egg yolks together immediately or they can clump together and become small hard blobs. This happens because sugar is hygroscopic, and as such, it attracts the water from the egg yolks and makes it gelatinize. Once this happens the mixture cannot be reversed and the only option is to throw them away and start over.
Pastry cream needs to be made in any pot that is not aluminum or cast iron unless it is coated.
Using flour and gelatin as the thickening agents in pastry cream allows the cream to be frozen.
In the olden days, pastry cream would be made and then it would be shoved through a chinois or strainer. This is actually backwards. Strain it before it is cooked to make your life easier.

A bowl of pastry cream sits on a white background.

A Few Other Pastry Cream Desserts

Love this Pastry Cream? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

My Easter Bread

Modified: Sep 16, 2025 · Published: Apr 8, 2025 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Easter Bread is traditional in many European countries including Russia, Greece, Poland and more. Usually a slightly sweet bread filled with dried or candied fruit, it can be glazed or not.

These are easy to make rich in butter and eggs and area the focus of the breakfast or brunch table. This is my version of a European Easter Bread.

Easter Bread sits on a peach rimmed plate with a green plant in the background.

Usually made in tall molds, I did not have one but I did have a French Charlotte Mold which I took when we left our house - and am very glad I did. Any 8 to 9 cup pan will do such as a bundt pan, angel food pan, or deep pan - the shape isn't as important as what is in it.

The dried fruit can be anything you wish. I used raisins, dried cranberries and dried apricots.

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Why You'll Want to Make this Easter Bread

It goes together really fast.
It just might become an Easter tradition in your house.
Easter Bread is a great center piece - it's as delicious as it is beautiful.
The bread can be made ahead.
It has minimal ingredients and maximum flavor.

Variations

Arlene, one of my readers was thoughtful enough to send this to me and I want to share it with you. Here are Easter breads from different parts of the world. Thank you Arlene.

1. for Paska (Easter Bread from the Canadian Prairie regions), omit the fruit, but add the juices and zests of a lemon and an orange
2. for Italian Columbo di Pasqua, go plain, or add candied fruit, or chocolate chips, zest and juice of lemons and oranges, and top the loaf with almonds
3. for Portuguese Folar de Pascoa -- add a little anise seed
The variations are endless, but this recipe will provide the foundation for your creativity in the kitchen.

Recipe Ingredients

Bread Ingredients

The Easter Bread contains unsalted butter, yeast, water, milk, sugar, salt, egggs, vanilla, lemon zest, bread flour raisins, dried cranberries and dried apricots.

The Easter Bread contains, unsalted butter, yeast, milk, granulate sugar, salt, eggs, vanilla, lemon zest, bread flur, raisins, dried cranberries, dried apricots.

Glaze Ingredients

Ingredients for the glaze are powdered sugar, milk and corn syrup.

Glaze ingredients are powedered sugar, milk and corn syrup

Important ingredients

Unsalted butter
Whole or 2% milk can be used.
Any combination of dried or candied fruit can be used.
I use instant yeast, but active dry yeast can be used also.
For the Glaze milk and corn syrup is used to give the bread a shiny finish that lasts and won't become dull.

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

Step by Step Instructions

The first collage shows the raisins in hot water, the butter, milk and sugar in a small saucepan, the melted butter mixture in the mixing bowl and the eggs, vanilla and lemon zest added.

Step 1. Soak the raisins and cranberries in really hot water while the rest of the recipe is prepared. Step 2. Place the milk, sugar and butter in a small saucepan. Heat to melt the butter and cool to lukewarm. Step 3. Pour the liquid into a mixing bowl. Step 4. Add the eggs, vanilla, yeast, and lemon zest.

This collages shows the dgg mixture beaten, half the flour added, and mixed and the raisins draining.

Step 5. Whisk together the egg mixture in the mixing bowl. Step 6. Add half the flour Step 7. Beat on medium until combined. Step 8. Drain the raisins then squeeze all the water from them.

In this collage the raisins have been added to the mixed fruit, the al added to the mixing bowl, the remainder of the four added and the completed bread dough.

Step 9. Add the raisins to the cranberries and apricots. Step 10. Pour the fruit into the mixing bowl. Step 11. Add the remainder of the flour. Step 12. Add the fruit to the mixing bowl and beat on medium until it is mixed in.

The last collages shows the risen dough in a container, the shaped dough in small bake proof cups, the whole dough in a charlotte pan and the dough risen.

Step 13. Place the dough in a sparyed container at least 3 times the size of the dough, cover it with film and place the top on. Mark the time on it and allow it to rise until doubled in bulk, about 2 hours. At this point it can be shaped immediately or refrigerated up to 3 days before shaping and baking. Step. 14. The dough is shaped into balls of different sizes to fit into bake-proof cups. Step 15. The dough is formed into a ball and placed in a container that has been sprayed with a non-stick baking release. Step 16. The dough is risen and ready for the oven. After baking, it is cooled and the glaze is applied.

Recipe FAQS

Why is yeast dissolved in liquid before using?

Before instant yeast, active dry yeast was dissolved in liqiud to soften it so it would become one with the rest of the ingredients. While it is technically not necessary to dissolve instant yeast, I still add it to liquid to give it a good start.

Is bread flour always used with yeast?

Not always, but it is often specified because it is stronger than all-purpose flour, it rises higher when baked.

Does dried fruit always have to be soaked.

It depends upon how dry it is. Generally, raisins are always soaked but other dried fruit such as dried cranberries and dried cherries can be or not, depending upon their moisture content.

Expert Tips

Use Bread flour to get the highest rise and lightest texture.
As a rich dough (one that has butter, eggs and sugar), this can be a slow riser. If it is, put in an oven with the light turned on. Place an instant thermometer in the oven with the bread. Check it in about 45 to 60 minutes to make sure it is not too hot. It should not be hotter than about 80° to 85°F. If it is, prop the door open with a wood spoon.
Any 8 to 9 cup bake-proof container can be used, especially if it is tall. If the pan is shorter, like a bundt pan, the baking time may have to be reduced.

Small rolls in colorful bake-proof paper containers in front of a green plant.

Other Special Breads

Love this Easter Bread? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Mexican Chocolate Brownies

Modified: Sep 16, 2025 · Published: Mar 31, 2025 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

These irrestible Mexican Chocolate Brownies are easy enough to whip up on the spur of the moment and are sure to please chocolate lovers. Brimming with flavor these are neither fudgy brownies nor cakey. They are the perfect brownie to top with the Hot Honey Ganache. These brownies are rich with the warmth of cinnamon and cayenne pepper that enhance the chocolate and guarantee a kick of flavor in every bite.

Multiple Mexican Chocolate Browines sit on a white lattice tray with more on a white cake stand with a glass of milk in an orange glass.

Inspired by Mexican Hot Chocolate, these sophisticated brownies contain both cocoa powder and semisweet chocolate for a deeply chocolate flavor that are best enjoyed in small squares. Although they could be served plain, the Hot Honey Ganache takes them to another level and makes these stand out brownies like no other.

if you're looking for more delicious brownies and bars, see: Bajadera-A no Bake Cookie Bar, Quick, Easy, Versatile Rugelach Bars, Cocoa Brownies, No-Bake Peanut Butter Bars, Mocha Kahlua Brownies, Snicker Brownies, Santa Fe Brownies or Caramel Hot Fudge Brownie Sundaes.

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Why You'll Love This Recipe

It uses a few simple ingredients that are probably in your pantry.
They taste incredible.
Although packed with flavor, they are easy to make.
They are perfect for snacking or gifting.
These show stoppers are boldly flavored.
The Mexican Chocolate Brownies are an indulgent treat with a delicious twist.

Variations

A half cup of toasted pecans or walnuts can be added.
Certainly chocolate or cinnamon chips work well here.
The spice level can be adjusted by adding more or less cayenne pepper. As the recipe is written, you know the cayenne pepper is there but it doesn't overwhelm or set your mouth on fire.
If you're not into heat, omit the cayenne pepper.
The ganache can be omitted if desired for a simpler brownie.

Recipe Ingredients

Mexican Chocolate Brownies

Ingredients for the brownies include, granulated sugar, eggs, semisweet chocolate, unsalted butter, all-purpose flour, cocoa powder, cayenne pepper, vanilla extract, and cinnamon.

Hot Honey Ganache

Ingredients for the Hot Honey Ganache are semisweet chocolate, heavy cream, cayenne pepper, unsalted butter and honey.

Key Ingredients

My go to all-purpose chocolate is the one I used in my professional baking career - Callebaut #811 Semisweet Chocolate Callets. They look like chocolate chips but are pure chocolate with no stablizers as are found in regular chocolate chips.
Size large eggs are used.
Regular honey, often referred to as "Raw" is used.
The cinnamon I use is Korinje for its intense flavor. However, if you can't find it use what you have.

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

Step by Step Instructions

Mexican Chocolate Brownies

Step 1. Line a 9" square pan with parchment paper allowing overhang as shown. Spray the paper and the sides of the pan with a non-stick baking release. Set aside. Step 2. Combine the butter and the chocolate in a bowl. Step 3. Melt the butter and chocolate at half power in the microwave for about 3 minutes depending upon the microwave. Stir to combine. Step 4. Place the flour, cocoa powder, cinnamon and cayenne in a strainer.

The second collages shows the dry ingredients sifted, unsifted cocoa in the strainer, everything but the flour in the bowl of a mixer and beaten smooth.

Step 5. Sift the dry ingredients into a bowl on onto a piece of waxed paper. Step 6. Cocoa has a tendency to cake up as show. Push those through the strainer with the back of a spoon onto the dry ingredients. Step 7. Combine the chocolate/butter granulated sugar, vanilla and eggs in the bowl of a mixer. Step 8. Mix on medium until everything is combined.

The flour is added to the mixer, the thick batter is poured into the pan and the last photo is of the baked brownies

Step 9. Add the flour to the chocolate mixture in the mixing bowl. Step 10. Beat on low to mix in the flour and then on medium high to incorporate everything The brownie batter will be very thick. Step 11. Spoon the batter into the pan and level it. Bake as directed. Test for doneness using a toothpick inserted in the middle of the chocolatey Mexican brownies. A few moist crumbs should stick to the toothpick. Step 12. Cool the brownies before glazing with the ganache.

Hot Honey Ganache

Step 13. Place the cream, butter, honey and cayenne pepper in a small saucepan. Heat until steaming but do not let it boil. Step 14. Remove the pan from the heat and add the chocolate. Submerge it under the cream and let it sit for about 5 minutes. Step 15. Stir gently with a spoon until smooth and everything is completely combined. Do not use a whisk as air bubbles can form which will ruin the look of the ganache on the brownies. Step 16. Remove the brownies from the pan and the parchment paper. Turn it bottom side up on a cooling rack over wax paper or parchment paper. Pour the ganache into the center of the brownies and smooth out with an offset spatula to cover. Let the ganache set up for a couple of hours before cutting. It will become firm. If you're in a hurry, place it in the fridge for 30 or 40 minutes. Bring it to room temperature. It may not be as shiny when removed but it will be just as good. Cut it 4 across and 4 down with a serrated knife dipped in hot water and dried off quickly for the cleanest cuts. Repeat for each cut.

Recipe FAQS

Why are these called Mexican Brownies?

They are based on the flavors of Mexican Hot Chocolate which includes mexican
chocolate, cinnamon and cayenne pepper.

Which makes a recipe taste more chocolatey? Cocoa or chocolate?

While it would seem that chocolate would, actually cocoa makes a darker baked item as well as one that has a deeper chocolate taste.

Which cocoa should I use, Dutch or natural?

Dutch cocoa bakes up darker than natural cocoa. If which cocoa is not specified in a recipe either one can be used. However if a chemical leavening agent is used it is important to use baking powder with Dutch cocoa or baking soda with natural cocoa.

Expert Tips

Beat the brownies only until everything is completely combined.
Don't over bake them. A few moist crumbs should adhere to the tester when done.
The ganache will set up firmly is left for a few hours. Chill briefly to hurry it along.
Bittersweet chocolate can be used if desired.
Be sure to sift the dry ingredients because cocoa is often lumpy and those lumps don't always mix well in the finished dish.
Either Dutch or natural cocoa can be used. Dutch cocoa will make a darker brownie.

Several Mexican Chocolate brownies sit on a white lattice plate with a white cake plate with more brownies behind it and an orange glass of milk.

More Bars and Brownies to Tempt You

Love this Decadent Chocolate Snack Cake? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Simple Strawberry Rhubarb Crisp

Modified: Jul 25, 2025 · Published: Mar 24, 2025 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Simple Strawberry Rhubarb Crisp heralds the beginning of Spring. This super easy dessert goes together in minutes. If you're not familiar with rhubarb it is actually a vegetable with long red stalks used most often in pies, jams, cobblers, sauces and the like. The one thing to keep in mind is the leaves are poisonous to eat. However, they are usually cut off in the grocery stores.

A potion of Strawberry Rhubarb Crisp sits in a white bowl on a hellow gingham plate with the white pan in the backgournd.

If you've never worked with rhubarb before this is a great place to start. It's almost impossible to go wrong. This dessert is like a strawberry rhubarb pie with no crust. How easy is that?

There's a great article on rhubarb in Southern Living that tells you all you need to know about this vegetable that is treated like a fruit.

Looking for more easy spring desserts? Here are a few to get you going: Orange Chiffon Cake, How to Make a S'Mores Tart, Mini Upside Down Pineapple Cakes, Rhubarb Cream Tart with Strawberry Sauce, and the irresistible Carrot Cake Baked Doughnuts.

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Why You'll Love This Recipe

It's super easy. Who doesn't like that?
With the exception of the fruit, the rest of the simple ingredients are most likely in your pantry.
This is a great last minute dessert.
It's perfectly balanced between sweet and tart.
The combination of strawberries and rhubarb is a classic combination and with good reason.
It's a great beginner's recipe.

Recipe Ingredients

Strawberry Rhubarb Filling

FRONT ROW: Table salt, vanilla, almond extracts

MIDDLE ROW: Fresh strawberries, granulated sugar, all-purpose flour

BACK ROW: Rhubarb stalks

Crisp Topping

FRONT ROW: Baking powder, baking soda

MIDDLE ROW: Unsalted butter

BACK ROW: All-purpose flour, brown sugar, old fashioned oats (not quick)

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

Step by Step Instructions

The first collage for the Strawberry Rhubarb crisp shows the rhubarb stalks, the rhubaarb cut, the strawberries and rhubarb combined in a bowl and the sugar, salt and flour mixed for the thickener and sweetner.

Step 1. Stalks of red rhubarb waiting to be cut. If there is a choice, pick the reddest stalks for the sweetest, deepest flavor. Step 2. Wash the stalks and cut them into about ½" to ¾" pieces. Step 4. Combine the sugar, flour and salt in a bowl.

This collage shows the dry ingredients beinga added to the cut fruit, everything stirred together, the brown sugar, cutter, oats, flour baking powder and baking soda in the mixing bowl, then mixed into crumbs.

Step 5. Add the dry ingredients to the fruit. Step 6. Stir it in well and let it sit while you prepare the rest of the recipe - at least 10 to 15 minutes stirring from time to time. Step 7. Add all of crisp ingredients to a mixing bowl. Step 8. Mix on low to bring together and then raise to medium high and mix until crumbs form. Do not over mix.

The last collage shows the fruit in the baking pan, covered with the crisp topping, and baked with the juices bubbling out.

Step 9. Arrange the fruit and juices in the prepared pan. Step 10. Cover the fruit evenly with the crisp mixture. Step 11. Bake the Strawberry Rhubarb crisp until the crumbs are nicely browned and the fruit is tender. Step 12. When the crisp is done, the juices will bubble out from the edges of the pan.

Recipe FAQS

What does rhubarb taste like?

Rhubarb is quite tart and crunchy with some saying it's sour. Tart apples, lemons, and sour cherries are often suggested. However, it has a very distinct taste of its own. It isn't usually eaten raw but cooked or baked with sugar to balance the tartness.

Why is rhubarb considered poisonous?

The leaves contain a chemical called oxalic acid, and ingesting even a small amount can lead to some unpleasant side effects, like nausea and vomiting. Grocery stores usually cut the leaves off before selling. But if buying from a farmer's market, make sure to cut the leaves off and throw them away.

What is used for?

First and foremost is used with pies, on its own or combined with strawberries, or other fruits. It is popular for crisps, cobblers, crumbles, and bars as well as sweet and savory sauces.

Expert Tips

Buy the reddest rhubarb you can find. Avoid green stalks as they are not as tasty.
The peak season for rhubarb is in April and it is in its prime then.
Don't be fooled by large strawberries. The smaller ones have the most flavor and the best texture.
Make sure to use old fashioned oats. The quick oats are precooked and don't taste the same in the crisp.
Be sure to put the unbaked pan on a parchment lined half sheet pan. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.

This photo of the Strawberry Rhubarb Crisp shows it in a white bowl with a scoop of ice cream which sits on a yellow bowl

Other Fruit Recipes You're Sure to Enjoy

Love this Simple Strawberry Rhubarb Crisp? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Best Cinnamon Crunch Rolls Recipe

Modified: Mar 22, 2025 · Published: Mar 18, 2025 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

These really are the Best Cinnamon Crunch Rolls Recipe. Why? Because I've added a Cinnamon Crunch topping (think Cinnamon Crunch Bagels) which takes this way over the top! Combining these two makes a completely new and different roll that's easy to make. These are perfect for an Easter Brunch.

This amazing dough is a marvel. It is more of a batter and, as such, has to be refrigerated to roll it. Here is the really good news. If you've ever worked with yeast doughs that spring back constantly when rolling them out, you know what a pain it is to wait 10 minutes while they relax. Well there is no waiting and no springing back with this recipe. It stays where you roll it.

An open Cinnamon Roll sits on a flowral plate with a plate of rolls behind it and a blue dotted cup and saucer are off to the side.

While any yeasted product is best the day it is made, these last with great results for several days. More good news! I have included a traditional vanilla glaze as well as the cinnamon crunch topping. Both freeze beautifully. The rolls with the cinnamon crunch topping thaw with the topping still crunchy. The rolls with the vanilla glaze should be frozen without the glaze for the best results.

Everyone loves a sweet roll - here are a few other to try: Orange Macadamia Rolls, Cinnamon Filled Buttermilk Scones, Lemon Sugar Rolls, and German Chocolate Sweet Rolls.

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What Makes This Recipe Doable

It has a couple of steps but they are all very easy.
The dough goes together effortlessly as well as quickly.
The dough is a dream to roll out. With no spring back filling goes on quickly.
Baking these in jumbo paper liners ensures the cinnamon crunch topping doesn't get stuck to the pan.
It is super easy to remove the rolls from the paper with the topping intact.

Recipe Ingredients

Cinnamon Crunch Rolls Dough

The ingredients for the Best Cinnamon Crunch Rolls Recip include, all-purpose flour, sour cream, water, unsalted butter, eggs, granulated sugar, salt, yeast, and vanilla.

FRONT ROW: Salt, yeast, vanilla

MIDDLE ROW: Unsalted butter, eggs, granulated sugar

BACK ROW: Sour cream, all-purpose flour, water

Cinnamon Crunch Topping

The ingredients for the cinnamon sugar filling are brown sugar, granulated sugar, vanilla, unsalted butter and cinnamon.

FRONT ROW: Vanilla, unsalted butter and cinnamon

BACK ROW: Brown sugar, granulated sugar

Vanilla Glaze

FRONT ROW: Milk, unsalted butter, vanilla

BACK ROW: Powdered sugar

Important Ingredients

All-purpose flour is the flour of choice for this particular recipe.
While the recipe uses instant yeast, it is still added to the liquid ingredients.
Korinje cinnamon is my choice for its bold, intense flavor.
The Sour Cream adds softness to the final, baked dough and enhances its shelf life.
Dark Brown Sugar is preferred over light for its more intense flavor.

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

Step by Step Instructions

Cinnamon Crunch Rolls

The first collage shows the paper liners for the pans, the sour cream added to the melted butter, and the flour in the mixing bowl.

Step 1. Line jumbo muffin tins with one of the paper liners. This will make removing the rolls easier and keep the crunch in tact. Spray them with a non-stick baking release and set aside. Step 2. Melt the butter, sugar and salt in a small sauce pan. Heat it until the butter melts. Alternatively, it can be done in a microwave. Cool to lukewarm. When it comes to temperature, whisk in the sour cream and vanilla. Step 3. Whisk in the eggs, yeast and water. Step 4. Place the flour in the bowl of a mixer.

The liquid ingredients are added to the flour, the finished dough, the dough in a container and the time marked on top.

Step 5. Add the liquid to the flour in the mixing bowl. Step 6. Fit the mixer with a dough hook if possible. Beat until it comes together then knead in the mixer for 3 minutes, turning in the bowl after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get kneaded. The dough will be very soft and more of a batter. Step 7. Spray a container at lest 3 times as big as the dough with a non-sick baking release. Place the dough in it and cover with film. Step 8. Place the cover on the container (or cover with a tea towel) and mark the time on it. It should take about 2 to 2 ½ hours to nearly triple. Deflate the dough and refrigerate overnight or up to 3 days. It may or may not rise again in the fridge. It doesn't matter either way,

Assembling the rolls

This collage shows the dough in a rectangle ready to be rolled, rolled and buttered, filled with the cinnamon filling and the far edge wet.

Step 9. Prior to rolling out the dough combine the ingredients for the cinnamon filling, cover with plastic wrap and set aside. Remove the dough from the fridge and shape into a thick rectangle. Step 10. Roll the dough into an 22" x 13" rectangle, keeping the long side horizontal on the table. Brush with the melted butter. Step 11. Spread the filling evenly over the dough to within ½ inch of the far edge. Step 12. Wet the far end of the dough lightly with water.

The dough rolled up, the seam sealed, thread under the roll at 1 ½" and the thread brought to the top and crossed.

Step 13. Roll the dough up completely making sure the seam is on top. Step 14 . Using your finger, seal the seam by smearing the dough down. Step 15. Mark the dough into 1 12" pieces. The cleanest cuts can be made by putting a long piece of thread under the marked piece of dough. Step 16. Bring the thread up to the top, cross it over and pull to make a clean cut. The filling will be loose so pick the roll up carefully keeping the filling intact and place it in a paper round. Repeat with the rest of the rolls.

Cinnamon Crunch Topping

This collages shows the dry ingredients for the crunch topping in a bowl, mixed, the butter and vanilla mixed and added to the dry ingredients.

Step 17. Place the dry ingredients in a bowl. Step 18. Mix them thoroughly. Step 19. Combine the melted butter and the vanilla. Step 20. Add the liquid to the dry ingredients and mix with a fork. They will not form crumbs and be slightly wet.

In the last collage of the Cinnamon Crunch Rolls, the rolls are brushed with egg white, the crunch is placed on top, then after baking, the paper liner, is carefully removed from the roll.

Step 21. Brush the risen rolls with beaten egg white to hold the crunch in place. Step 22. Cover the top of the rolls with about a slightly heaping tablespoon of topping each. Press lightly into the egg white. Step 23. A few minutes after pulling them from the oven, carefully lift the papers, with the rolls, out of the pans. Step 24. Carefully, pull the paper down to release the rolls and topping. Place on a cooling rack to cool completely.

Recipe FAQS

What is the best way to cut cinnamon rolls?

By using thread or thin dental floss placed under the roll and brought to the top then crossed and pulled quickly the rolls will be perfectly cut without altering the roundness of the roll.

Why not cut cinnamon rolls with a knife?

Because the dough is soft, a knife will squash the rolls and get them out of shape.

What makes a soft yeast dough?

Milk, sour cream or buttermilk will all help soften the dough as well as add flavor. Having a batter, which is looser, instead of a more firm dough also contributes to a softer roll with a longer shelf life.

Storage and Freezing

The rolls, fully baked, can be well wrapped and frozen. The rolls with the cinnamon crunch can be baked as is. If the rolls are to be finished with the Vanilla Glaze, they should be frozen without the glaze. Thaw at room temperature. To freshen preheat the oven to 350°F, place them in a sheet pan and cover with foil. Heat for about 15 minutes.

Make the vanilla glaze and glaze the rolls after they have cooled. They can also be served without the cinnamon crunch or glaze.

Expert Tips

The dough can refrigerated up to 3 days.
I often bake individual rolls in Jumbo muffin pans lined with large muffin papers. Doing it this way avoids the rolls sticking as they sometimes can and they bake up with softer sides.
Be sure to spray the paper lines for easier releasing.
Do not be tempted to add additional flour. The dough should remain a batter. Chilling it overnight will firm it up and make it easy to handle.
Be sure to make the filling ahead of rolling out the dough so it won't warm up and become soft.

The open cinnamon crunch roll is on a white plate with flowers on the edge. A plate of rolls is in the background and a blue dotted cup and saucer are on the right.

Here are some other amazing sweet breads

Love this Best Cinnamon Crunch Rolls Recipe It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Bailey's Pi Day Pie

Modified: Jul 26, 2025 · Published: Mar 13, 2025 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Bailey's Pi Day Pie is actually a dual day dessert. It also serves as a great treat for St. Patrick's Day. This no bake pie consists of a deeply chocolate crust, a creamy chocolate layer, topped with a Bailey's Coffee Mousse and wreathed in billows of whipped cream. How irresistible is that?

A slice of Bailey's Pie for Pi Day with its dark bottom layer, light mousse layer and whipped cream edging sits on a white plate with the ie in the background and a cup next to the plate.

To make things even easier, the entire pie can be made and frozen. The Bailey's mousse is lifted up by the addition of white chocolate and coffee. If you're a fan of Bailey's this dessert is calling to you.

Other great pies and tarts to consider include: Chocolate Caramel Pecan Tart, the no bake Sky High Salted Caramel Chocolate Pie, another no bake tart, How to make a S'mores Tart, the Butter Rum Pecan Tart and lemon lovers favorite, Lemon Meringue Pie.

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What is Pi Day?

Pi day is celebrated around the world on March 14 or 3.14 - the first three digits of an infinite number. It is also, fittingly, the birthday of Albert Einstein. It is often marked worldwide by people eating pie, either sweet or savory.

What does Pi stand for?

Simply put, Pi is a mathematical constant that expresses the ratio of a circle's circumference to its diameter. It is part of many formulas used in physics, astronomy, engineering and other fields, dating back thousands of years to ancient Egypt, Babylon and China.

Pi can calculate the circumference of a circle by measuring the diameter — the distance straight across the circle's middle — and multiplying that by the 3.14 number.

When was it first made a holiday?

Pi Day itself dates to 1988, when physicist Larry Shaw began celebrations at the Exploratorium science museum in San Francisco. The holiday didn’t really gain national recognition though until two decades later. In 2009, Congress designated every March 14 to be the big day — to hopefully spur more interest in math and science.

Why you will love this recipe!

It requires no baking! That makes it easy already.
Despite three component parts, they are all quickly done where you are combining things and dumping them into the pie shell.
Bailey's is pronounced in this recipe so you can't miss it. What's the point of calling it Bailey's if you have search your tastebuds.
It looks impressive so be sure to share it - or maybe not!

Recipe Ingredients

9" Chocolate Graham Crust

FRONT ROW: unsalted butter, cocoa

BACK ROW: Graham crackers, powdered sugar

Milk Chocolate Layer

FRONT ROW: Instant coffee

BACK ROW: Milk chocolate, heavy cream

Bailey's Coffee Mousse

The Bailey's mousse contains instant coffee, ater, gelatin, Baliey's liqueur, white chocolate and heavy cream.

FRONT ROW: Instant coffee, water, gelatin

MIDDLE ROW: Bailey's liqueur

BACK ROW: White Chocolate, heavy cream

Whipped Cream for the wreath

The whipped cream wreath on top of the pie uses heavy cream and powdered sugar.

Powdered sugar, heavy cream

Key Ingredients

Dutch Cocoa is my choice for this recipe. It is darker and more mild. Natural cocoa may also be used but the crust will not be as deeply colored or flavored.
Graham Crackers vary from different manufacturers. Some absorb more or less butter so it is good withhold several tablespoons when mixing at first.
I use Instant Coffee as opposed to expresso because I am a tea drinker and use coffee for flavoring. Espresso may be used but I would use ⅔ of what is called for.
Milk chocolate is used so it doesn't take away from the mousse which is more delicately flavored. Dark can be substituted if desired.
Heavy Cream contains 36% butter fat. However, on rare occasions or if you're lucky, 40% cream can be found. Trader Joe's has it in pints. It is much thicker and whips up higher and thicker. Whatever you use, do not cream marked whipping cream as it won't whip up thick enough.
Ghirardelli White Chocolate is my go to white chocolate.
Two small airline or individual serving bottles of Bailey's will be needed if not pouring from a larger bottle.

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

Step by Step Instructions

9" Chocolate Graham Crust

The first collage shows the dry ingredients for the chocolate crust in the processor, processed, the butter added, and the crumbs mixed with the butter.

Step 1. Melt the butter and set aside to cool. Place everything but the melted butter in the bowl of a food processor. Step 2. Process to form fine crumbs. Step 3. Because different brands of graham crackers absorb more or less butter, start with about ¾ of the butter, toss with a fork. Step 4. Using a fork keeps the crumbs lighter, a spoon has a tendency to pack them down more. Add more butter if need until the crumbs hold together when a small amount is pressed between your fingers without exuding butter and being wet.

The chocolate crumbs are poured into the pie plate, pressed into the sides and bottom and the finished crust is shown.

Step 5. Lightly spray the pie plate. Pour the crumbs into the plate and distribute them evenly over the bottom of the plate. Spread about ⅔ of the crumbs evenly around the edge of the pie plate. Step 6. Press them very firmly against the side of the plate. Step 7. Press the remaining crumbs firmly into the bottom. Step 8. Refrigerate the finished crust while preparing the next step.

This collages shows the bar of milk chocolate, the coffee in the saucepan with the cream,the chocolate submerged in the hot cream and the finished chocolate layer in the pie plate.

Step 9. I know I sound ike I have stock in Trader Joe's but trully, I don't and I'm not even an affiliate but I really like their Pound Plus Chocolates. This is the chocolate I used for the chocolate layer. Cut the amount called for in pieces so it dissolves completely. Step 10. Place the heavy cream in a smallish saucepan along with the coffee. Heat it until it is steaming but not boiling. Step 11. Submerge the chocolate under the hot cream. Wait for 4 to 4 minutes then gently whisk together until completely smooth. Step 12. Pour it into the prepared crust. Let it set but not don't let it get hard or the mousse won't stick.

This collage shows a double boiler, the cream and coffee in the top, the white chocolate added and everything melted and smooth.

Step 13. There isn't a lot of ingredients to go into the top of the double boiler. Mine was too big. So just place a bowl over water in a saucepan. Step 14. Add the cream and coffee to the bowl. Heat to dissolve the coffee. Bring the water underneath just to a simmer. Do not let the bowl touch the water or let the water come to a boil. Step 15. Cut up the white chocolate and add it to the double boiler bowl. Step 16. Submerge the chocolate under the cream and let it sit for 3 or 4 minutes.

The chocolate for the Bailey's mousse is smooth, the gelatin and water are shown, then mixed together and the cream and powdered sugar are in a mixing bowl.

Step 17. Whisk gently to combine the base for the mousse completely. Cool before adding the gelatin. Step 18. The water and gelatin are in bowls. Be sure to use very small bowls or the water will be too spread out to completely soak the gelatin. Step 19.The gelatin has bloomed which simply means it has absorbed the water and is now a gelatinous blob. Set aside. Step 20. Place the cream in a mixing bowl along with the powdered sugar.

This collages shows the whipped cream on he whip and in the bowl, being folded into the chocolate and the mousse finioshed.

Step 21. The cream being whipped. Beat it to medium peaks. Step 22. Do not whip it until it is stiff or it won't fold in well. Fold it into the white chocolate base. Step 23. Add the whipped cream cream to the room temperature Bailey's mousse base. Step 24. Fold together gently until completely conbined.

The last collage picures the liquified gelatin being added to the mousse, the mousse in the pie plate and wreathed in whipped cream.

Step 25. Microwave the gelatin for about 5 seconds to liquify it. Step 26. Add it to the mousse mixture immediately and fold together. Step 27. Pour it over the chocolate layer in the pie pan. Step 28. Beat the whipped cream and powdered sugar for the wreath until stiff this time. Using a #7 or #8 open star tip, pipe a wreath around the top of the tart covering the edge where the mousse meets the crust. Refrigerate.

Recipe FAQS

What is Bailey's Liqueur made from?

The basic ingredients are cream, triple-distilled Irish Whiskey, chocolate and vanilla as well as a few other ingredients not noted. There is a short, interesting article titled Bailey's History that is worth a read.

How did Bailey's get its name?

Invented in 1973 by Tom Jago, it was named after a restaurant named "Bailey Bistro" which was located below the office the creators were moving into in Soho London. It was chosen to sound Anglo-Irish.

Because Bailey's has cream, how long does it last?

The total shelf life, opened or unopened is 2 years if kept in the recommended storage temperatures of 32°F to 77°F.

Expert Tips

While the use of milk chocolate is specified, dark chocolate can be used but be aware dark chocolate has a tendency to overtake the rest of the ingredients.
Press the crust in really firmly so it doesn't crumble when cut.
Expresso coffee can be used, but at about ¾ strength.
Make sure to use heavy cream and not whipping cream. The heavy cream whips up more firmly and higher.
Different brands of graham crackers absorb more or less butter. Start with about ¾ and add more if some crumbs pressed between your fingers don't stick together well.

The photo shows a slice of the Bailey's pi day pie sits on a white plate with a whole pie in the back ground and two mugs and a fork.

Marvelous pies for any day

Love this Bailey's Pi day Pie It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you

Triple Lemon Cake - Revised

Modified: Jul 25, 2025 · Published: Mar 10, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This truly special European Style Triple Lemon Cake will have everyone asking where you got it. While elegant and stunning in appearance, it is actually easy to make. This show stopper consists of a lemon cake, lemon soaking syrup and lemon topping - easy component parts that can be made ahead and assembled when needed.

While this is a longer than usual post, it is actually very simple and I suggest that you read the post through and look at the step by step photos.

The Triple Lemon Cake consisting of a yellow crumb coated single layer cake finished with white meringue in the middle

This cake contradicts the normal assembly of a cake. The topping is on the outside of the French sponge cake, genoise. The crumbs on the outside are cake crumbled in the processor. To protect the topping from crusting over, meringue is piped on top.

Special Note: This was originally posted when I switched formats. All of the how to pictures were lost in the process. I have added more information about the ingredients and additional photos.

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What is a Genoise Cake

While originating around 1500 in Genoa, Italy, the French named it genoise when they took it over. French baking borrowed recipes liberally from other nations, renaming them as they went along. Genoise has a reputation for being two things - difficult to make and dry. Neither of which is true if you follow the directions.

Used as a foil for many fillings and finishes in French Cakes, the cake is a type of butter sponge in which whole eggs are beaten with sugar to incorporate air. Air is the only leavening in the cake. Processing granulated sugar will turn it into bakers sugar which is very fine, allowing it to become incorporated with the eggs much easier, better, and faster. The eggs should be room temperature. If you forget to take them out ahead of time, just put them in hot water while you get everything else ready.

When I wrote my first book, The New Pastry Cook, I struggled mightily with getting the melted butter folded into the batter. Despite having a wonderful French pastry chef instruct me, my butter always ended up on the bottom of the baked cake, making a rubbery, dense, unattractive and unwanted layer.

What I ended up doing was to take some of the completed batter and add it to the butter. By whisking the two vigorously, they became emulsified. That was added back to the majority of the batter and quickly folded in. That solved the main reason this cake was thought to be difficult.

This cake can be dry and dense if the flour is folded in too forcefully or too long. Fold the first half of the flour in about ¾ of the way, then add the remainder. A very light touch is needed here. Emulsify the butter and fold it in.

Genoise can be made months ahead, frozen, wrapped really well, and held in the freezer awaiting the final assembly.

Lemon Soaking Syrup

There are several reasons for using a soaking syrup. The most important is to add flavor, either to intensify the main flavor or to add another dimension. The second reason is to add moisture.

It is added to this Triple Lemon Cake to maximize the lemon flavor.

The Lemon Topping

If you love lemon meringue pie, you'll love this “filling”. The lemon is intense but not biting. It is added as the top layer of the cake and on the sides as the glue to keep the crumbs in place.

The filling needs to be refrigerated, preferably overnight to firm up.

Cake Crumbs for the Finish

Using cake crumbs to finish the outside of a cake is a very “bakery” thing to do, especially since there are often cake trims or leftover cake around. Simply tear the cake into pieces and add them to the processor. Pulse to make crumbs.

This works for any plain cake. If not needed immediately, store in the freezer for later.

Swiss Meringue

While there are three basic types of meringues, I chose the Swiss meringue for this cake because I wanted a denser meringue – sort of marshmallowy.

The egg whites and sugar are heated together in the mixing bowl and then whipped to hold peaks. Piping or spooning them over the exposed lemon topping will prevent it from crusting over.

Alternatively, in place of the meringue, use fresh fruit as one of my readers suggested.

Why This Recipe Works

Three of the four component parts of this cake can be made ahead so it is ready when you are.
The genoise can be made ahead and frozen for months. The top can be sliced off and the genoise can be soaked.
The lemon topping can be made a week ahead and refrigerated.
The cake can be assembled the day before and held in the fridge.
It is not only a show stopper - it's one of the best lemon cakes you'll ever make.

Recipe Ingredients

Lemon Topping

FRONT ROW: Lemon juice, unsalted butter

MIDDLE ROW: Lemon zest, cornstarch, egg yolks

BACK ROW: granulated sugar, water

Genoise

FRONT ROW: Granulated Sugar, unsalted butter

BACK ROW: Lemon zest, eggs, cake flour

Lemon Soaking Syrup

Lemon juice, granulated sugar

Swiss Meringue

Granulated Sugar, egg whites

Important Ingredient

Baker's Sugar is very fine granulated sugar. To make is go to my post Three Easy Sugar Fixes. This is important anytime you are dissolving sugar such as cream, meringues, or anything in general.
Cake Flour is used for its low protein count which adds to the softness of the cake. Since there is no sour cream, buttermilk or anything else in this cake to help soften it, I highly recommend using the cake flour.
Two lemons are needed as both the juice and zest are used.

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

Step by Step Instructions

Lemon Topping

Step 1. Whisk together the sugar and cornstarch. Step 2. Place the water, sugar/cornstarch mixture, egg yolks, lemon juice, lemon zest and salt in a saucepan. Place over medium heat and, whisking constantly, bring the mixture to a boil. Boil for 1 minute. It will be very, very thick. Remove from the heat. Step 3. Add the butter and allow it to melt. Whisk it into the lemon topping. Remove it to a bowl, cover the top with film and let it come to room temperature. Refrigerate overnight.

Genoise Cake

Step 5. Combine the the eggs, sugar and lemon zest to the mixing bowl. Beat until very, very thick , almost white and the mixture falls in ribbons from the beater. Step 6. Fold in half of the flour about ¾ of the way. Add the remainder of the flour and fold in. Step 7. Add about 1 cup of the batter to the melted butter. Whisk vigorously to form an emulsion. Pour the emulsion back into the main batter and fold in. Pour the batter into the prepared pan, smoothing as necessary. Step 8. Bake the cake as called for. Cool it in the pan.

This collage shows the cake being released, out of the mold, turned upside down and the top sliced off.

Step 9. To release the cake, go around the inside edge with a small, flexible metal spatula. Make sure the spatula stays to the side of the pan and not the side of the cake. Remove the side. Step 10. After the cake is released.....Step 11. turn it upside down and place it on a cake board. Step 12. Slice about a scant ½" off the top of the cake. Set aside.

This collages shows the cake slice in the processor, processed to crumbs, the cake soaked and the lemon topping on.

Step 13 Tear the slice of cake into pieces and place it in the food processor. Step 14. Pulse until crumbs form. Step 15. Wash the cake with the lemon soak. Step 16. Remove the topping from the refrigerator and break it up with a spatula. Aggressively whisk it until it is smooth. Spread about ⅔ of the lemon topping is spread on top of the cake.

This collage shows the side of the cake coated with the lemon topping and the edge being cleaned, the crumbs being applied to the side of the cake, the top and sides coated with crumbs and a new thermometer used in the next step.

Step 17. Spread a thin layer of the reserved lemon topping on the side of the cake. Remove any that falls on the cake board or serving plate. Step 18. Edge the top of the cake within and inch or so towards the center of the cake with the cake crumbs. Apply the remainder to the side of the cake. It is easiest to make them stick by pressing them into the sides with a flat spatula. Step 19. Coat the sides evenly all around the cake. Step 20. This is a new thermometer that has a silicone stirring attachment so that you can stir the product while it is being temped. I use it for the sugar syrup in the next step. It made my life so much easier. It is an Efeng Digital Candy Thermometer Spatula and can be found in multiple places online. I am not an affiliate for this product.

Swiss Meringue

Step 21. Whisk the sugar and egg whites in the bowl of a mixer or in the top of a double boiler. Step 22. Place the whisked egg whites over simmering water and stirring constantly, heat to 130°F. Step 23. Beat the meringue until very, very stiff. Step 24. Fit a pastry bag with a #8B or #9B tip and starting at the inside edge of the crumbs on top of the cake, cover the seam with the meringue. Continue on into the center. Make sure the entire top is covered so it doesn't crust over. Another option is to fill the center top with fruit. Red raspberries and blueberries would be perfect for their smaller size.

Recipe FAQS

What can be done to make a Genoise moist?

Two things. Fold the flour in quickly and gently so the beaten eggs don't fall. Secondly, make an emulsion when adding the butter by taking a small amount of the batter and add it to the cooled, melted butter. Whisk vigorusly to make an emulsion and then fold it back into the main amount of batter.

How to bake a cake with a flat top?

See my post on How to Bake a Flat Cake or Cake Pan Prep. The important thing is to prepare the pan correctly. At the bakery we sprayed the center of the pan only with a non-stick baking release, then placed a parchment round the size of the pan on top and sprayed the center of the paper only. DO NOT PREPARE THE REST OF THE PAN IN ANY WAY. No butter, no butter and flour. As the cake bakes, the sides will set first. If there is no grease on the sides of the pan, it will stick and not fall as the center of the cake gets baked. There is a deeper explanation in post. It also helps to have a balanced recipe.

Do sponge cakes use baking powder?

Technically, they do not. Sponge cakes achieve their height by beating eggs, either whole eggs, egg yolks and/or egg whites with sugar until very, very light in color and look almost cloud like. It is the air beaten in that causes the cake to rise. The tricky part is folding in the flour without knocking out the air. Some recipes include baking powder as an insurance that the cake will rise, especially for novice bakers.

Expert Tips

Folding the ingredients is extremely important when a recipe is leavened only by air. If the air is knocked out, the cake will be dense and dry. To fold, add the required amount of flour to the beaten egg mixture and gently plunge a rubber spatula to the bottom of the bowl. Scoop up some of the egg mixture and bring it to the top of the bowl turning it over the flour. Turn the bowl about an ⅛ of a turn and repeat until about ¾ of the flour is incorporated. Add the remainder of the flour and repeat very gently but quickly folding all of the flour in. Continue as in the directions.
I've noticed lately with the egg shortage, that some of the cartons have more smaller eggs than usual. If you ever have to use a different size egg, they can be easily weighed when separating. The yolk weighs 17 grams in a large egg and the white 32 grams which equals 49 grams for the egg. The remainder is the shell. We weighed all of our eggs at the bakery to ensure the correct amount.
Baker's sugar is key to dissolving quickly and thoroughly when beating either creaming or beating with egg whites. It can be used cup for cup (200 grams in a cup) anywhere you need granulated sugar. I have seen it in the grocery store but it is much less expensive to make it yourself by processing granulated sugar it in small batches.

This picture shows a slice of the Triple Lemon Cake with the cake on the bottom, the lemon topping and the Swiss meringue finish sitting on a gray, gold rimmed plate.

More Cakes to Enjoy

Love this Triple Lemon Cake? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Hot Cross Buns Revisited

Modified: Aug 25, 2025 · Published: Mar 3, 2025 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Hot Cross Buns are a treat associated with Lent and Easter although I make them all year long because they are so good. These buns are packed with flavor from the cinnamon, cloves and nutmeg as well as currants and a bit of molasses that deepens the flavor of the already spectacular buns.

By double egg-washing the buns before they go into the oven they get high gloss finish that makes them appear as though they have been shellacked. Although the normal finish is a white cross, they are equally good without it.

Four Hot Cross Buns sit on an Irish plate with a white background and decorated with little bees and flies.

There is a marvelous article regarding the history of Hot Cross Buns on wikipedia that you might enjoy. These are soft but dense and while the cross can be made of a flour and water paste which is baked onto the top of the bun, these are finished with a flavored white icing.

Some other sweet breads include: Conchas - A Mexican Sweet Bread, Swedish Cardamom Yeast Rolls, My Easter Bread and Brandied Chocolate Cherry Almond Garmisch.

NOTE: This recipe is completely updated with a new recipe and new photos, new step-by-step photos ans instructions in this new format. I think you will enjoy this new version.

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What Makes These Hot Cross Buns Special

These are so easy to make. The liquid ingredients are combined, the flour and spices are combined in a mixing bowl and the two are blended together.
The buns have a deeper flavor than most that are made with a simple sweet dough due to the molasses that have been incorporated
Potatoes, in the form of mashed potatoes or flaked instant mashed potatoes make a soft dough that has a longer shelf life.
This recipe uses the instant mashed potatoes to cut out making mashed potatoes and speed things along.
I used currants but raisins can be substituted. Whole Foods has small containers of currants.

Recipe Ingredients

Hot Cross Bun Dough

Ingredients for the Hot Cross Buns include currants, milk, unsalted butter, molasses, granulated sugar, instant mashed potatoes, eggs, vanilla, bread flour, instant yeast, salt, cinnamon, cloves, nutmeg.

FRONT ROW: Cinnamon, nutmeg, table salt

SECOND ROW: Unsalted butter, vanilla, instant yeast, cloves

THIRD ROW: Granulated sugar, eggs,molasses, instant mashed potato flake

BACK ROW: Currants, bread flour, milk

Vanilla Icing

Ingredients for the icing are powdered sugar, butter, vanilla and milk

FRONT ROW: Milk, unsalted butter, vanilla

BACK ROW: Powdered sugar

Key Ingredients

Bread flour is important as it allows the buns to rise higher. All-purpose can be substituted if necessary. See my posts on Flour as Used In Baking, The Frustrating Facts about Measuring Flour and Measuring for Baking.
I love adding currants because they are smaller than raisins and more of them can dot the dough. It is important that both currants and raisins soak in really hot water to soften them before adding them to the dough.
Molasses adds a depth of flavor to the buns that brown sugar doesn't.
Instant mashed potato flakes are important to the texture of the dough.
Instant yeast is recommended but active dry yeast can be used. It will take a bit longer to rise.

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

Step by Step Instructions

The first collage for the Hot Cross Buns shows the currants soaking, the butter and milk hating, the rest of the liquid ingredients added to the milk, and the flour and spices.

Step 1. Cover the currants in really hot water. Let them soak while the rest of the recipe is prepared. Step 2. Heat the milk and butter to melt the butter. Cool in the bowl of a mixer. Step 3. Add the molasses, sugar, potato flakes, eggs, yeast, and vanilla. Mix all together. Step 4. Add the salt, cinnamon, cloves, and nutmeg to the flour. Whisk to combine.

This collages shows the flour added to the liquid ingredients, the dough mixed, the currants added and the finished dough in a storage container.

Step 5. Add the flour mixture to the liquid in the mixing bowl. Step 6. Beat on medium until it comes together and then for 4 minutes. Step 7. Drain the currants and squeeze all of the water from them. It is important to get the water out so the dough is not too wet when completed. Mix to incorporate the currants throughout the dough, Step 8. Spray a storage container at least twice, preferably 3 times as big as the dough.

The dough in the storage container is covered with film, the lid is put on and the time marked, the dough divided into 12 pieces and 3 balls at the first stage for shaping.

Step 9. Cover the top of the dough with film. Step 10. Place the lid on the container and mark the time on it. Let it rise until doubled. At this point I refrigerate it overnight or up to 3 days to develop more flavor. It also makes it easier to shape the rolls. It may or may not rise again. That's inconsequential. Step 11. After the dough has risen, divide it into 12 pieces, about 90 grams each. Step 12. Shape each piece into a rough round. Pull the sides up from the round and squeeze them together.

Here the rolls are roughly rounded, a hand is cupped over them and they are rolled into perfect rounds.

Step 13. Roll into rough between your hands. Step 14. To make perfect rounds like they do professionally, place the roll on the work surface and cup your hand around it. Step 15. Cover the roll loosely with your complete hand and, applying a bit of downward pressure on the roll, rotate it clockwise or counter clockwise 5 or 6 times until a perfect ball is shaped.

The last collage shows the rolls risen, baked, the vanilla glaze made and the traditional white cross made with the glaze on the rolls.

Step 17. After shaping the rolls allow them to rise for about 2 hours (3 hours if the dough has been refrigerated. Step 18. Whisk an egg until the yolk and white are completely combined. Brush the rolls with the egg wash while the oven is preheating. For deepest shine, brush it again just before going into the oven. Bake as directed. Cool completely. Step 19. Mix all the ingredients for the Vanilla Glaze gently with a spoon. Using a whisk incorporates a lot of air bubbles. There are a few in the glaze above but stirring gently will remove them. The glaze should be fairly thick so it doesn't spread too much when applied. Step 20. Using a small spoon, apply the glaze in one direction and then the other, making a cross.

Recipe FAQS

Why are these called Hot Cross Buns?

These buns, typically served during Easter, commemorate the crucification of Christ. The white cross represents the crucifixion of Jesus, the spices represent the spices used to embalm him with the sweetness and risen yeast representing the resurrection. They are often served warm.

Why are currants and raisins soaked before using?

Currants and raisins are often really dry and need to be plumped up by soaking them in hot water, liqueurs, fruit juices, etc. to release their full flavor and sweetness and add moisture to them so they don't bake up hard.

Why does it take sweet doughs longer to rise?

Enriched doughs using eggs and/or sugar, molasses, honey, any type of sweetener slows the yeast down which is why it is best to used instant yeast which works faster.

Storage and Freezing

While yeast products are best eaten the day they are made, these rolls are good for a couple of days stored covered at room temperature. For longer storage, freeze the baked rolls well wrapped for up to 3 months without the vanilla glaze. Thaw them at room temperature. To freshen, place the buns on a baking sheet close together. Cover the sheet with foil tightly. Make a hole in the center of the foil. Heat the buns in a 350°F oven for about 10 to 15 minutes. Cool completely, make the glaze and finish the buns.

Expert Tips

Bread flour is used with yeast because its high protein content allows for greater gluten development. The higher the protein in the flour, the greater the gluten development and the higher the product rises.
While all-purpose flour can be used, the buns will be more compact.
I add instant yeast to the liquid used because I have had some unincorporated yeast into the dough. It also gives it a head start to working immediately.
I found currants at Whole Foods in their bulk department.
Instant mashed potatoes can be found in boxes or also in individual packages that are smaller. Just make sure they aren't seasoned or are flavored with garlic or anything else. Potatoes have an affinity with yeast, increasing the softness and rise.
If you don't have a scale, roll the dough into a 12" log and cut 1" pieces to get close to the scaled measurement.

This last photograph of the Hot Cross Buns is on a white plate decorated with bees and flowers with more buns in the background on a cooling rack.

More Luscious Yeast Rolls for Your Enjoyment

Love these Hot Cross Buns? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Banana Bread Bread Pudding

Modified: Jul 25, 2025 · Published: Feb 24, 2025 by Helen S Fletcher · This post may contain affiliate links · 1 Comment

This Banana Bread Pudding with its sweet taste of bananas is my tribute to New Orleans and Mardi Gras. It starts with a really easy two step banana bread soaked in a spiced custard and baked. The Bourbon Pecan Sauce that accompanies the bread pudding is a marvel in itself. What could be more NOLA than bananas and bourbon?

The Banana Bread Bread Pudding sits in a white bowl covered with the bourbon pecan sauce on a yellow and white background.

This is homey comfort food at its best and is great for brunch, dessert, or anytime really. Serve warm (pop it in the microwave) with the rich sauce studded with toasted pecans for a delicious treat.

Other wonderful bread puddings include: Easy Lemon Cheesecake Bread Pudding, Orange Bread Pudding, Orange Date Bread Pudding,

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What Makes This Bread Pudding Special

The homemade banana bread is super easy. It doesn't even require a mixer - just a bowl, a whisk, a few measuring utensils and it's ready to go in a matter of minutes.
Because the bread is wonderfully moist when freshly made, it need to by dried out either by cubing it and leaving it out all night or putting it in the oven for a few minutes.
Here again, no mixer. The custard gets whisked together, poured over the cubed bread and after a brief soak into the oven it goes.
The sauce is equally as easy with everything but the pecans combined in a saucepan and after a quick 1 minute boil it's done.
That's it! Warm, luscious, homey bread pudding with a wonderful difference.

Recipe Ingredients

Banana Bread

FRONT ROW: Baking soda, salt, vanilla, baking powder

MIDDLE ROW: The nuts are omitted for this recipe. Granulated sugar, eggs, bananas

BACK ROW: Buttermilk, cake flour, vegetable oil

Banana Bread Bread Pudding

The ingredients for the bread pudding include cubed banana bread, half and half, eggs, brown sugar, cinnamon, vanilla, and nutmeg.

FRONT ROW: Cinnamon, vanilla, nutmeg

MIDDLE ROW: Eggs, brown sugar

BACK ROW: Cubed banana bread, half and half

Bourbon Pecan Sauce

FRONT ROW: Half and Half, corn syrup

MIDDLE ROW: Unsalted Butter

BACK ROW: Dark Brown sugar, bourbon, toasted pecans

Key Ingredients

Cake flour makes the best banana flavor yielding a firm but tender loaf. All purpose flour can be used if necessary but will change the texture somewhat. For more information on the different flours, see my post Flour as used in Baking.
Dark brown sugar is preferred for it's stronger flavor. Light may be substituted if necessary.
Half and half or half heavy cream and half milk can be used in both the bread pudding and the Bourbon Pecan Sauce.
Make sure to toast the pecans for the sauce. It makes a difference.
A small bottle of bourbon is all that is needed for this recipe. It holds 4 tablespoons which is the most that will be needed.
If you are adverse to corn syrup the brown sugar can be increased. The corn syrup is an inverse sugar that will keep the sauce from granulating. Using it ensures a smooth sauce that stays that way.
The bananas for the bread should be heavily spotted and really ripe for the most flavor in the bread.

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

Step by Step Instructions

Banana Bread

This collage shows the bananas for the bread pureed in the food processor, the eggs, buttermilk and vanilla added and processed and the flour, baking powder, baking soda and salt whisked together.

Step 1. Puree the bananas in a food processor. Step 2. Add the buttermmilk, eggs, oil, and vanilla. Step 3. Process to mix everything. Step 4. Whisk together the cake flour, sugar, baking soda, baking powder and salt.

This collage shows the flour being whisked into the liquid ingredients, poured into a 9x5 loaf pan, the banana bread baked and then cubed for the pudding.

Step 5. Pour the liquid ingredients into a large bowl and whisk in the dry ingredients. Step 6. Pour the batter into the prepared loaf pan. Step 7. Bake as directed and cool. Step 8. Slice the bread and then cube it in about 1" pieces.

Banana Bread Bread Pudding

This collages shows the cubed bread on a try to dry out, the eggs beaten for the custard, the brown sugar, vanilla and spices added tot he eggs,and the mixture whisked.

Step 9. Place the cubed bread on a tray and either allow it to dry overnight, turning it once or twice or place it in a 200°F oven for 20 minutes or so turning it once. Cool if using the oven. The bread should be dry on the outside but still somewhat soft inside. Step 10. Whisk the eggs in a bowl. Step 11. Add the brown sugar, vanilla and spices. Step 12. Whisk everything to mix completely.

The cream is added to the egg/sugar mixture, the poured over the bread cubes, the pudding is poured into and 8x8 dish, and baked.

Step 13 Add the half and half, stirring well. Step 14. Pour over the bread cubes in a large bowl. Let it sit until the bread absorbs most of the custard mixrure. The time will depend upon how dry the bread was. Step 15. Pour into the prepared pan. Step 16. Bake as directed.

Bourbon Pecan Sauce

Step 17. Place the brown sugar, butter, cream and bourbon in a medium saucepan. Step 18. Bring to a rolling boil and boil for 1 minute. Step 19. Pour the hot sauce into a boil to cool. Step 20. Add the toasted pecans. Cool and store at room temperature for a couple of days or refrigerate for longer storage.

Recipe FAQS

Why are the bananas darkly spotted?

When the skin is darkly spotted as in the photo above, they will be the sweetest, softest and the most banana flavored. When they are firm and all yellow or tinged with green they are not fully ripened yet.

How can bananas be ripened quickly?

Keep the bananas attached together in a bunch to ripen them quickly. Bananas produce ethylene gas and the more bananas the more gas which is what ripens them. Close the top of the bag securely and place it on a sunny window sill or somewhere warm.

Why is bread dried out for bread puddings?

Fresh bread of any kind is usually rather soft. Stale bread can still be soft. If the bread is too soft it will turn to mush when soaked in the custard. So the bread needs to be dried to some extent, not like croutons but dried on the outside and still a bit soft on the inside of the cubes. It will then absorb the custard and not fall apart.

Storage and Serving

The bread pudding can sit at room temperature for several hours but should be refrigerated after that. The bourbon pecan sauce can sit at room temperature for several days.

Serve the bread pudding warm and warm the sauce also if it is too stiff. The easiest way is to warm the sauce first and then put each piece in the microwave briefly, add a bit of sauce and enjoy!

Expert Tips

Make sure to cube the banana bread and dry it so it can soak up most of the custard.
However, don't let it turn to mush in the custard.
Use really ripe (not black) bananas for the most intense taste
When making the bourbon sauce, if not using the corn syrup, replace it with ¼ cup or 50 grams of brown sugar.
Either half heavy cream and half milk or all half and half work for the custard. Half and half can also be substituted for the cream in the bourbon pecan sauce.
If the alcohol in the bourbon is a problem, it will burn off when the sauce is boiled. The taste remains but not the alcohol.
Do not let the sauce boil more than a minute - two at the most or it will become very hard and reduce too much

A portion of the Banana Bread Bread Pudding is in a white bowl with a spoon on a yellow and white background.

Looking For a Few More Ideas?

Love this Banana Bread Bread Pudding It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Orange Pistachio Loaf Cake

Modified: Jul 25, 2025 · Published: Feb 19, 2025 by Helen S Fletcher · This post may contain affiliate links · 26 Comments

Orange Pistachio Loaf Cake is one of those easy recipes you'll make over and over. This cake is absolutely bursting with flavor having been soaked in a shiny orange honey syrup embedded with pistachios. The cake itself is moist and has a velvety texture close to a pound cake but not as dense. There is so much flavor in this loaf cake there is no need for icing.

Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.

The oranges, pistachio and honey are redolent of Greek and Middle Eastern flavors. The cake itself is perfect for a novice baker as each step is timed out making this near foolproof.

This truly is a cake not to be missed.

If you love orange flavored recipes, here are a few more: Crumb Topped Orange Date Muffins, Orange Bread Pudding, Orange Chiffon Cake, and the Orange Almond Teacake.

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Why this cake works

It's super easy to make
There is a lot of orange zest to bring out the flavor.
The cake is soaked from the top and bottom to ensure the flavor of the soaking syrup goes all the way through.
Anyone can make this since each step is timed out and it is near impossible to fail with this.
It's gorgeous as well as really good.

Let's Talk Baking Pans

All baking pans are not created equal. Different materials absorb and retain heat differently. See my Post on Baking Pans.

I have used a heavy aluminum loaf pan which takes a bit longer to bake than thinner pans of aluminum. Glass on the other hand, requires the temperature of the oven to be lowered by 25°F since it retains more heat making a hotter pan.

It is important to test the cake about 10 minutes before the stated time to make sure the cake will not over bake.

Recipe Ingredients

For the Loaf Cake

FRONT ROW: Pistacho Nuts, baking powder, salt, baking soda

MIDDLE ROW: Unsalted butter, eggs, sour cream

BACK ROW: Cake flour, granulated sugar, oranges for their zest

For the Honey Orange Syrup

The ingredients for the Honey Orange Soaking Syrup include orange juice, lemon juice, unsalted butter, granulated sugar and honey.

FRONT ROW: Granulated sugar, honey

MIDDLE ROW: Unsalted butter

BACK ROW: Lemons, same oranges from above for their juice

Important Ingredients

Cake flour is used because it is a low gluten flour that adds tenderness to the cake. All purpose flour can be substituted but the results may not be the same.
Baking powder and baking soda are both used as leavening agents but the soda also neutralizes the acidity of the sour cream. Even though it is a small amount it is important to the final outcome.
Sour cream adds moisture to the cake as well as tenderizes it.
The large amount of orange zest from the 2 large oranges ensures the flavor comes through.
The same two oranges provide the juice for the honey orange syrup.
Lemons add a bit of acidity to the syrup and compliment the orange juice.

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

Step by Step Instructions

Orange Pistachio Loaf Cake

The first collages shows the pan with a sling made of foil, the butter and sugar in a mixing bowl, mixed and the first egg added ot the mixture.

Step 1. Make a sling for the baked caked by lining a 9x5" loaf pan with a double thickness of aluminum foil on the longer side. Make sure it extends over the edge of the pan. Spray the pan and foil with a non-stick baking release. Set aside. Step 2. Place the butter and sugar in the bowl of a mixer. Step 3. Beat for 1 minutes on medium speed. Step 4. Add the first egg.

This collage shows the egg beaten in to the butter mixture, the last egg and orange zest added to the bowl and mixed and the flour, baking powder, baking soda and salt in the bowl.

Step 5. Beat for 30 seconds on medium speed. Repeat with the second egg. Step 6. Add the last egg and the orange zest. Step 7. Beat as before. Step 8. Sift the cake flour, baking powder, baking soda, and salt together.

The first of the flour is beaten in, the first of the sour cream is added, beaten in and the second batch of flour is added.

Step 9. Add the first of 3 additions of flour and beat on low speed for 30 seconds. Step 10. Add half the sour cream. Step 11. Beat on low for 30 seconds. Step 12. Add the second addition of the flour and beat as before. Beat in the last of the sour cream.

The last additon of flour and the pistachios are beaten in, poured into the prepared pan and baked.

Step 13. Add the last of the flour along with the coarsely chopped pistachios (see my post on Chopping Nuts - A Quicker Way). Step 14. Beat on medium for 30 seconds. Step 15. Pour into the prepared loaf pan. Step 15. Bake as directed, tenting with a piece of foil to prevent excessive browning on the top. Use a cake tester to make sure the middle of the cake is baked through.

This collage shows a skewer making a hole in the cake, the cake with lots of holes, the first half of the syrup poured on and the finished cake in the pan.

Step 17. After the cake cools for 5 or 10 minutes poke holes almost to the bottom of the cake all over. A wood skewer is perfect for this. A toothpick is not long enough. Step 18. Make sure there are a lot of holes so the soak can go through. Step 19. Immediately pour half of the hot honey orange syrup over the cake and allow it to soak in completely. This should take about 10 minutes or so. Step 20. Pour the remaining syrup over the cake and immediately sprinkle with the remaining pistachios. To ensure they stick to the syrup, press them lightly into the syrup with the back of a spoon. Cool completely in the pan. Remove the cake using the sling. Lay the foil flat and lift the cake onto a serving platter.

Honey Orange Syrup

The last collage shows the ingredients for the Honey Orange soaking syrup less he honey in a saucepan, brought to a boil, removed from the heat and the honey added.

Step 21. Combine all of the syrup ingredients except the honey in a small saucepan. Step 22. Bring it to a boil and boil hard for 3 to 5 minutes to reduce it slightly. Step 23. Remove it from the heat. Step 24. Stir in the honey. This can be made towards the end of the baking but should remain hot to pour over the cake.

Recipe FAQS

Why is it called a loaf cake?

Loaf cakes are baked in the same rectangular pan as a loaf of bread - hence the name.

What are loaf cakes usually made of?

Loaf cakes can be regular cakes made in the retangular pan or they can be more like quick breads that are not as sweet as quick breads.

Are loaf cakes hard to make

No, they are among the easiest cakes to make. Many of them have simple frostings or glazes and some have none.

Expert Tips

You will need 2 large oranges or 3 medium size ones. Navel oranges are the best for zesting and navel orange juice is sweeter. Juice oranges don't usually produce much zest.
Using a microplaner instead of a box grater produces more zest and it is usually much more fluffier and not compact and wet.
This cake is a bit heavier due to the size and the amount of syrup in the cake. The doubled aluminum foil makes it easy to remove from the pan when it is cool without damaging it.
A thin wooden skewer is perfect to make the holes in the cake. It is long enough to reach almost to the bottom of the cake.
Do not go all the way to the bottom. You want the syrup to stay in the cake.
No matter what cake you are baking, check about 10 minutes before the time mentioned in case the pan makes a difference or the oven is running hot.

This photo of the Orange Pistachio Loaf Cake features 3 slices of cake on a white dish with the rest of the cake, blue printed napkins in the background with a cup of tea.

Other Yummy Easy Cakes

Love this Orange Pistachio Loaf Cake? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Viennese Lemon Valentines Cookies

Modified: Sep 19, 2025 · Published: Feb 10, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

These Viennese Lemon Valentines Cookies are a European cookie that are a cinch to make using the food processor. They are a delightfully chewy cookie equally fantastic plain or glazed. A few ingredients, a quick turn in the processor and the dough is ready to be rolled and cut into shapes. These are a natural for Valentines Day, although they could be cut into any shape. Naturally gluten free, the cookies use almond flour.

In keeping with the holiday, they are a perfect vehicle for using the Painted Cookie technique which I have used below. The cookies can be finished with an elegant, sleek white glaze or fancied up with sanding sugar (below).

Red and White glazed heart shaped Viennese Lemon Valentines Cookies on a white plate with blue edges.

Let's face it – all cookies are good but there are definite differences between European and American Cookies.

Some other cut European cookies you're sure to enjoy include: Serbian Walnut Cookies, Sable Breton, Baci di Dama, and the fabulous Murbteig Pastry.

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While American cookies can have an ingredient list that is daunting, European cookies generally have fewer ingredients but they are manipulated a hundred different ways. The cookies usually contain butter, flour, egg yolk as opposed to whole eggs, and flavoring. Leavening such as baking powder and baking soda are rarely used favoring baker's ammonium instead if using anything at all. Almonds, pistachios, walnuts and hazelnuts are used but peanuts and pecans will be found in American cookies as they are indigenous to the Americas.

Almond paste is a popular ingredient and is instantly recognizable. European cookies often feature a lot of ground nuts. Salt, while a staple in American cookies, is not used in most European Cookies.

Only a few ingredients are needed.
It's super easy to make.
These few ingredients pack a wallop of taste.
They ship really well.
The Viennese Lemon Hearts keep well in an airtight container, actually getting better as they sit.

Recipe Ingredients

The ingredients for the Viennese Lemon Cookies are ground almond flour, granulated sugar, lemon zest, egg yolks and almond extract.

FRONT ROW: Lemon Zest, egg yolks and almond extract

BACK ROW: Finely ground almond flour, granulated sugar

Lemon Glaze

FRONT ROW: Lemon Juice, red gel food coloring

BACK ROW: Powdered sugar

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

Step by Step Instructions

Step 1. Place the almond flour in the processor and pulse several times to make sure no lumps remain. Step 2. Add the sugar and the lemon zest. Process to incorporate them. Step 3. Add the egg yolks and process until throroughtly mixed. Step 4. The dough will not ball up.

This collages shows the dough shaped into a flat round, placed between waxed paper,rolled out and a tray of heart cookies

Step 5. Remove the dough from the processor and shape into a flat round. Step 6. Place between two large pieces of waxed paper and indent the dough several times to help in rolling it out. Step 7. Roll the dough about ¼" thick, turning it over and straightening the paper on the bottom. Step 8. Cut out heart shaped cookies and place them on a parchment lined baking sheet. Bake as directed being careful to not over bake the cookies.

The last collages shows a bamboo skewer, the glaze in a bowl with the red gel, the glaze swirled with the bamboo skewer to marbelize it and a tray of glazed cookies.

Step 9. A thin bamboo skewer is perfect for swirling the glaze. Step 10. Divide the glaze in half. Cover the surface of the unused half with plastic wrap to keep it from crusting over. Place 5 dots of food coloring around the edges and in the middle of the glaze. Step 11. Swirl the food coloring to make a pattern. Step 12. Holding the cookie by the edge, place it top side down into the glaze just so it comes to the edge of the cookie. Hold it upside down for several seconds to allow the excess glaze to drip back into the bowl. Place it on parchment to dry. Eventually, the glaze will become all pink. At that point use the second bowl to continue.

Recipe FAQS

Can ground almonds be used instead of almond flour?

If the almonds are combined with the sugar and processed until they are powdered or at the very least very finely ground, they can. However a better texture will be had with almond flour as the processor cannot get them that fine.

Why is the dough rolled out between waxed paper?

Rolling cookie doughs between waxed paper makes it easy to control the dough. Soft cookie doughs are difficult to manage on a floured work surface. By rolling between waxed paper, the cookies can be transferred, still on the waxed paper, to a baking sheet and quickly chilled to continue.

Does the almond flour make the cookies taste on almonds?

Interestingly enough, it doesn't impart much of a flavor. The flour uses blanched almonds which are rather neutral in flavor.

Storage

These cookies last a long time stored in an airtight tin. Even if they are over baked, glazing them will soften the cookie after a day in storage. The unbaked cookies freeze well - just add a couple of minutes more when baking.

Expert Tips

Roll the cookies between waxed paper. See my post on Cut Out Cookies Using the Waxed Paper Technique for more in depth information.
This dough is rather sticky and that is how it should be. Do not add extra almond flour. Reroll the scraps as necessary.
I used a 2 heart cutter for the cookies.
The cookies should not be over baked or they will be hard. Still good but better a bit softer.
Storing these for a couple of days makes them even better.

This photo features 4 of the heart shaped cookies glazed in white with several covered with sanding sugar.

A Few Other European Cookies to Enjoy

Love these Viennese Lemon Valentines Cookies? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Viennese Lemon Valentines Cookies

Helen S. Fletcher

These Viennese Lemon Valentines Cookies are a European cookie that are a cinch to make using the food processor. They are a delightfully chewy cookie equally fantastic plain or glazed.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 9

Glazing 20

Total Time 59

Course Cookies

Cuisine American

Servings cookies

Calories 68 kcal

Equipment

2" heart shaped cookie cutter
Food Processor

Ingredients

Heart Shaped Cookie Ingredients

Glaze Ingredients

▢ 1 ½ cups powdered sugar (200 grams)
▢ 3 tablespoons fresh lemon juice
▢ red gel food coloring

Instructions

Heart Shaped Cookies

For a detailed tutorial on how to make rolling cookies between waxed paper and why I prefer the paper as well as glazing the cookies, please see my posts Cut Out Cookies Using the Waxed Paper Technique and Painted Cookies.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Zest the lemon using a microplaner for best results. Set aside.
Place the almond flour in the processor and pulse several times to make sure there are no lumps.
Add the granulated sugar and lemon zest. Process briefly to mix.
Add the egg yolks and almond extract. Process until thoroughly mixed. The dough will not ball up.
Remove it from the processor and shape it into a flat round.
Place it between two large pieces of waxed paper. Indent the dough several times with a rolling pin to make it easier to roll out,. Roll out about ¼" thick. Turn the waxed paper with the dough over several times to straighten the paper if it wrinkled. Cut the cookies out and place them on parchment lined baking sheets. Re-roll the scraps as necessary.
Bake for 9 to 11 minutes just until barely browned on the edges. Cool completely before glazing.

Glazing the Cookies

Sift the powdered sugar to remove any lumps. Add the lemon juice and stir to combine. Stir somewhat gently to reduce the air bubbles. Divide the mixture in half.
Add the food coloring around the edges of the bowl and in the middle. Swirl the food coloring around until it looks marbelized. See the photos.
Hold a cookie by the edges and dip the top only into the glaze. Hold it above the bowl and let the most of the excess drip back into the bowl. Place on parchment paper to dry. Move around the bowl from time to time for the most interesting finishes.
When the bowl of glaze you are using becomes one color or the swirling is no longer evident, repeat with the second bowl of glaze.
Dry the cookies until the glaze is completely set. This can take several or more hours. Do not rush it.
When the glaze is dry and set, they can be stored in an airtight container almost indefinitely.

Notes

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

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

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Roll the cookies between waxed paper. See my post on Cut Out Cookies Using the Waxed Paper Technique and Painted Cookies for more in depth information.

This dough is rather sticky and that is how it should be. Do not add extra almond flour. Reroll the scraps as necessary.

I used a 2” heart cutter for the cookies.

The cookies should not be over baked or they will be hard. Still good but better a bit softer. If glazing them, the glaze will soften them if they have been over baked.

Storing these for a couple of days makes them even better.

Nutrition

Serving: 36cookiesCalories: 68kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 15mgSodium: 1mgPotassium: 7mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 2mgCalcium: 13mgIron: 0.2mg

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