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Crumbed Baked Cake Donuts Recipe

Modified: May 5, 2026 · 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

Front Row: Salt, granulated sugar,

MIDDLE ROW: Unsalted butter

BACK ROW: Cake flour, brown 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.

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

MIDDLE ROW: Unsalted butter, egg, granulated sugar

BACK ROW: All-purpose flour, brown sugar, milk

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: May 1, 2026 · 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, and my Summer Vegetable 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. Also check out My All Time Favorite Lemon Recipes.

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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 26, 2026 · 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: May 1, 2026 · 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.

Looking for another easy savory recipe? Try these Easy Cheesy Sausage Balls.

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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

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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: Apr 23, 2026 · Published: Apr 16, 2025 by Helen S Fletcher · This post may contain affiliate links · 10 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: Apr 23, 2026 · 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: May 12, 2026 · 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.

For more great Easter recipes, check out A Last Minute Easter Roundup.

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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 stabilizers 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 featuring strawberries or rhubarb? Here are a few to get you going: Simple Strawberry Rhubarb Crisp, Rhubarb Cream Tart with Strawberry Sauce, Strawberry Balsamic Granita, Strawberry Rhubarb Galette and Strawberry Brownies. Also check out, My Favorite Fruit Desserts.

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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: Apr 23, 2026 · 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. You must also try, Truly Amazing S'more Ice Cream Cake.

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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: Apr 29, 2026 · 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.

For more great lemon recipes please go to: Split Lemon Layer Cake,Lemon Strawberry Cake, and the Lemon Meringue Cake. You must also check out My All Time Favorite Lemon Recipes.

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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: May 1, 2026 · 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

If you enjoy indulgent individual desserts, you'll also love these Tiramisu Parfaits.

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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. For more great orange flavored recipes, check out Orange Is An Underrated Flavor In Baking

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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.

_________________________________________________

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

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Muffaletta Bread

Modified: May 1, 2026 · Published: Feb 3, 2025 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

Muffaletta Bread is a simple bread made in a large round loaf and stuffed with a variety of meats and condiments then cut into wedges. It's absolutely perfect for a gathering when the host wants to actually enjoy being with the guests and not stuck in the kitchen getting food ready. This bread is used for the famous New Orleans sandwich of the same name that uses an olive salad, Italian cold cuts and cheeses.

The bread by itself is marvelous and so easy you won't believe it. It takes 5 ingredients and can be made in the processor in a matter of minutes after which it rises, is shaped (I have an easy way to get it into the traditional round shape), and rises again before baking.

A slice Muffaletta Bread layered with meats, cheeses and condiments on a plate with olives and celery.

While the bread can be baked the same day, I strongly suggest you refrigerate it up to three days to develop even more flavor. It can also be baked and frozen so it's ready when you are.

This bread is so easy, it's perfect for a beginning baker or anyone who is hesitant about bread baking.

Other great sandwich breads include: Outback Steakhouse Bread, Sweet and Hot Red Pepper Bread, The Story of No-Knead Bread and Me, Brazilian Cheese Bread and Red Pepper & Olive Bread.

If you are looking for a great savory breakfast idea, try this Easy Eggs Benedict for Mother's Day.

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Why You'll Love this Bread

It's so easy to make a beginner can make it in a matter of minutes.
Since the bread should be round, I'm going to show you a really easy way to shape it.
There are only a few ingredients that may be in your pantry already.
There is no need to knead it as the processor or mixer does it for you.
Bakes into a beautiful golden loaf.
It has a thin, crispy crust with a soft interior that is perfect for holding a stack of meats, cheeses and condiment.
It will lets you be a guest at your own gathering.

Recipe Ingredients

Muffaletta Bread

FRONT ROW: Olive oil, sugar, insant yeast, salt

BACK ROW: Bread Flour, Water

My Sandwich Ingredients

These were the ingredients I used for my sandwich. However, anything you like can be substituted. Just have a variety of meats, cheeses, condiments and dressing. This sandwich can also be made vegetarian.

The meats and cheeses included are or a 9" round of bread: 4 slices each of Swiss, American and pepperjack cheeses, 4 large slices of hickory smoked ham, roast beef and smoked turkey except and 8 slices of hard salami. 3 or 4 Roma tomatoes were used and hot banana peppers covered the bottom slice of bread. Roma tomatoes were used because the juice less. Mustards, flavored or plain mayonnaise, sandwich spreads, durkee, etc, can be used as the dressing.

The sandwich ingredients include Swiss, American, pepperjack cheeses, ham, salami, smoked turkey, roast beef, banana peppers, tomatoes.

FRONT ROW: Swiss Cheese, ham, hard salami, smoked turkey, roast beef

MIDDLE ROW: American cheese

BACK ROW: Pepperjack cheese, hot banana pepper, sandwich dressing, plum tomatoes

Key Ingredients

Bread Flour will ensure you get the highest rise and best texture out of this bread. All purpose can be substituted but the bread won't be quite the same.
The olive oil I used was virgin for the best taste. Vegetable oil or canola can also be used.
The sugar can be omitted if desired. It will take the bread longer to rise but will still be fantastic.
Instant Yeast is used to speed things a long. Although the photos below show the yeast added with the flour, I have recently changed how I handle instant yeast. In my experience, I have found that while gathering the other ingredients, adding instant yeast to whatever liquid is being used softens it enough to increase its rising power and the end product is higher than just adding it to the flour. In the past, on several occasions, I noticed little bumps in the mixed dough and that were unincorporated yeast. I use this method with any recipe using instant yeast. The second time I made this dough I used this method and the dough rose more.

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

Step by Step Instructions

This collage shows the flour, salt and sugar in the bowl of a processor, processed, the water, yeast and olive oil aded,and the dough formed.

Step 1. Add the bread flour, sugar, salt and yeast to the processor bowl. Step 2. Pulse several times to mix the ingredients. Step 3. Combine the water and olive oil and pour over the dry ingredients. Step 4. Process until it mostly forms a ball. The dough should be soft but not sticky. NOTE: Follow these same steps if using a mixer.

The dough is poured out onto a work area, shaped into a ball, put in a bowl to rise and flattened and put in a 9" cake pan to rise.

Step 5. Pour the dough onto a work surface. Step 6. Shape it into a ball. Step 7. Place it in a container or bowl that has been sprayed with a non-stick baking release, turn it over so both sides are coated, cover with plastic wrap and mark the time on it. It will rise in about 2 hours with sugar, 2 ½ to 3 hours without sugar.Step 8. After it has risen, flatten it into a 9" circle and place it in a 9" cake pan that has also been sprayed with the releasing agent.

The dough has been covered in the pan, it has risen, has parmesan cheese on top and has been baked.

Step 9. Cover the dough directly and either let it rise again to bake it immediately or place it in the refrigerator for up to 3 days before baking. Step 10. If the dough has been refrigerated, remove it from the fridge and cover it with a tea towel. Allow it to rise until doubled. Step 11. Preheat the oven and in the meantime, brush the top of the dough with olive oil and sprinkle with parmesan cheese, sesame seeds or leave it plain. Step 12. Bake as directed and cool on a rack before releasing. It can be frozen, well wrapped, for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for 10 minutes.

Assembly of a Sandwich

This collage shows the tomatoes sliced, banana peppers on the bottom of the slice bread, cheese on one layer and roast beef on top of it.

Step 13. Juice the Roma tomatoes by cutting off the top and squeezing the liquid from them. Slice about ¼" thick. Set aside. Step 14. Slice the bread horizontally in half. Spread a thick layer of whatever dressing you are using on the bottom slice of the bread to within ½" of the edge of the bread. Cover with the banana pepper rings. Step 15. I layered the meats and cheeses as follows: Ham, Swiss cheese, salami, American cheese and smoked turkey. Step 15. The layering continued with pepperjack cheese, and roast beef.

The last collage shows the tomatoes covering the roast beef, the top put on the sandwich, paper covering the sandwich and a 10# sack of flour on top to weight the sandwich down.

Step 17. Cover the beef with the sliced tomatoes. Step 18. Spread the underside of the top of the bread with another layer of dressing to within ½" of the edge of the bread and place the top on the tomatoes, dressing side down. Step 19. Cover the sandwich with parchment. Step 20. Place a tray on top of the paper and in that tray place a 10# bag of flour. I used two 10# weight to compress the sandwich in the refrigerator overnight. To serve, let the sandwich come to room temperature, cutting it into as many wedges as desired.

Recipe FAQS

Who invented the Muffaletta Sandwich?

In 1906, a Sicilian, Lupe Salvadore, opened the Central Grocery in French Quarter of New Orleans. The story goes he saw fellow Sicilians buying ingredients for such a sandwich from the French Market and was put off by the mess they were making. So he created the signature olive salad, the key ingredient to a Muffaletta, layered Italian cold cuts and cheeses on the round loaf and a sandwich for the ages was born.

What kind of bread is Muffaletta Bread?

The bread is round and flat, has a lightly crisp crust and is soft inside sort of like focaccia or ciabatta bread.

What category of sandwich is a Muffaletta

It is in the same category as a sub, hero, hoagie or grinder.

Expert Tips

Be sure to juice the tomatoes so they don't leak when the sandwich is compressed,
When layering, alternate cheeses, condiments, meats, and/or vegetables.
By compressing the sandwiches the ingredients all stay together and don't start falling out of the bread. It also makes it easy for the host to enjoy the guests since all that needs to be done is cut and serve.
Make sure to use enough of the dressing to add to the sandwich but keep it within ½" of the edge of the bread so when it is compressed, it doesn't ooze out.

This photos shows a slice of the Muffaletta sandwich on a plate with black olives and celery sticks.

Other Amazing Breads

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

Apple Cinnamon Coffee Cake

Modified: Jul 3, 2025 · Published: Jan 27, 2025 by Helen S Fletcher · This post may contain affiliate links · 30 Comments

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

A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.

One batch of crumbs is divided into the filling and the topping. The cake itself is easily and quickly put together. The hardest thing is waiting the hour plus to be able to eat it.

Other Coffee cakes equally as tempting include: Easier "Danish Pastry Recipe", Irish Apple Cake, Cuccidati Coffee Cake, and the Pina Colada Coffeecake.

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What's With the Pretzels?

There is one unusual ingredient in the crumbs and filling - pretzels. If you saw my post on the (Almost) No Bake Pumpkin Pie, which I hope you have, you'll see the pretzels and pecans used in the crust. Then it was used for flavor. In this instance, the pretzels are used to balance the sweetness of the crumb mixture. Every once in a while you might taste them but they add a depth of flavor that otherwise would not be there.

Why You'll Love This Recipe

It's quick to put together.
The sour cream keeps this coffee cake soft, tender and full of flavor.
The crumbs are over the top.
Crumb lovers will make this their go to recipe.
It cuts beautifully.

Recipe Ingredients

Apple Filling

The filling for the Apple Cinnamon Coffee Cake include, granny smith aopples, flour, brown sugar, unsalted butter, pretzels, pecans, vanilla, salt, and cinnamon.

FRONT ROW: Vanilla, salt, cinnamon

MIDDLE ROW: Unsalted butter, pretzels, pecans

BACK ROW: Granny Smith Apples, all-purpose flour, brown sugar

Apple Cinnamon Coffee Cake

The cake ingredients are baking powder, baking soda, salt, eggs, unsalted butter, granulated sugar, sour cream and milk.

FRONT ROW: Baking powder, salt, baking soda

MIDDLE ROW: Eggs, unsalted butter, milk

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

Important Ingredients

My cinnamon of choice is Korinje cinnamon for its bold but mellow flavor.
I used waffle pretzels. If you use a different pretzel make sure to weigh them as there will, most likely, be more or less in a cup.
Granny Smith Apples are used for their tart flavor.
The milk can be whole or 2%.
Sour Cream is used not only for flavor but because it acts to soften the final prodoct and give it a longer shelf life.
Either dark or light brown sugar can be used but dark adds more flavor.

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

Step by Step Instructions

The Filling

The first collage for the Apple Cinnamon Coffee Cake includes the prezels in the processor, processed to crumbs, the pecans added and chopped.

Step 1. Add the pretzels to the processor bowl. Step 2. Process until very finely ground. Step 3. Add the pecans to the processor. Step 4. Pulse to break them up into coarse pieces.

This collages shows the brown sugar and cinnamon mixed vanilla added, crumbs made for filling and the flour added to the remaining cinnamon sugar.

Step 5. Combine the brown sugar and cinnamon. Add the brown sugar and pretzel/pecan mixture from the processor. Combine completely. Remove ¾ cup, add 2 tablespoons flour from the measured amount. Step 6. Add the vanilla. Step 7. Stir with a fork to moisten everything. Cover with plastic wrap and set aside. Step 8. To the remaining toping, add the rest of the flour and salt, stirring until evenly combined. Melt the butter and set both aside.

Apple Cinnamon Coffee Cake

The collage for the cake shows the dry ingredients sifted together, the sour cream and milk together,the butter in the mixing bowl with the sugar and then creamed.

Step 9. Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside. Step 10. Mix the sour cream and milk together. Set aside. Step 11. Add the granulated sugar and softened butter (72 to 75°F) to a mixing bowl fitted with the scraper or paddle attachment. Step 12. Cream them together until very light and fluffy.

The eggs are added to the mixing bowl and the batter is mixed, the first addition of the flour is incorporated.

Step 13. Add the eggs to the batter. Step 14. Beat on medium and them on high to incorporate them. If they curdle, beat a bit longer. See my post on How to Avoid Curdled Batter. Step 15. Add half the flour. Step 16. Beat on low until all is mixed.

The sour cream/milk is added to the batter and beaten in followed by the remainder of the flour beaten in.

Step 17. Add the sour cream mixture. Step 18. Beat until totally mixed. Step 19. Add the remainder of the flour and blend in to make a smooth, very thick batter.

Half of the batter is spread on the bottom of the pan, the apple mixture is spread on top of the batter and the remainder of the batter is dolloped over the filling.

Step 21. Spray the pan with a non-stick baking spray. Spread half the batter over the bottom of the pan. Step 22. Add the shredded apples to the reserved filling mixture. Step 23. Spread the filling almost to the edges of the pan. Step 24. The batter is very thick so first dollop it over the apple filling.

The remaining batter covers the filling, the top crumbs are added, the unbaked cake in its pan is on a parchment lined half sheet pan and the baked cake is released from the pan.

Step 25. Spread the batter carefully over the filling. Step 26. Add 14 tablesponns of the melted butter to the remaining crumb mixture and toss with a fork until crumbs form. If it is dry, add the remaining butter a little at a time. Do not add more than is needed. Step 27. Place the unbaked coffee cake on a parchment lined half sheet pan. Step 28. After it has baked and cooled, remove the cake from the pan. Transfer to a serving plate.

Recipe FAQS

What is the difference between coffee cake and regular cake?

The main differences are the topping, texture and size. Coffee cakes are usually a bit denser and are topped with crumbs, streusel or powdered sugar as opposed to a frosting. If they are filled, the filling is baked within the cake and they are one layer cakes.

Where did coffee cakes originate?

Germany is given credit for the coffee cake where they are called kaffeekuchen.

Why are they called coffee cakes?

Originally the were served with coffee in Germany. They are often served with coffee or tea in America or as snack cakes.

Expert Tips

Granny Smith apples are the apples of choice for this cake. They are more tart and juice less.
Add the apples to the reserved crumb topping just before spreading them over the batter to prevent them from over juicing.
For the lightest cake, make sure the butter is softened to about 72° to 74°F in order for it to mix well with the sugar and form the necessary air pockets to aid in the rising of the batter. Under creamed or creaming with too cold butter will make a denser cake with a heavy texture resulting in less batter.
Flours can be more or less dry which is why the recipes gives a range of butter needed to make the crumbs for the topping.
Use a fork to incorporate the butter into the dry ingredients for the crumbs. A spoon will not yield crumbs as much as mix the ingredients together.
A cheesecake or springform pan is necessary to remove the cake as it shouldn't be turned upside down to release it or the crumbs can be damaged.
Add ¾ of the butter for the top crumbs initially. If they are dry or don't form crumbs, add additional butter a little at a time. Use only enough butter to make the crumbs. More will make a paste.

This picture shows a slice of the Apple Cinnamon Coffee Cake on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.

Other Interesting Coffee Cakes

If you love this Apple Cinnamon Coffee Cake, it would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Decadent Chocolate Snack Cake

Modified: Apr 23, 2026 · Published: Jan 23, 2025 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

This Decadent Chocolate Snack Cake is a deeply chocolate cake that is simplicity itself. In fact, it doesn't even require a mixer. The basic cake is tiled with chocolate chunks. From there you have options. Top it with the marshmallow cream and stop there or top the marshmallow cream with a caramel drizzle and that is decadence itself.

A partially eaten piece of the Decadent Chocolate Snack Cake sits on a white plate with a fork and bit of marshmallow with the cake in the background and a blue and white fase.

The marshmallow cream is easy to make as is the caramel which can be made ahead and great to have on hand for desserts and ice cream.

This is actually a compilation of parts of three recipes - Double Chocolate Truffled Muffins, Caramel - A Building Block of Pastry, and How to Make a S'Mores Tart.

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About the Caramel

Caramel has an unwarranted reputation of being hard to make. Nothing could be further from the truth. There are two ways to make caramel. The dry method which requires putting sugar into a heavy skillet (think cast iron here) and melting it, then adding butter and cream. Truthfully, I have never been able to do this.

The second way is the way we made it at the bakery and, for me, is much easier and more foolproof as long as the directions are followed. With this method, water, corn syrup and granulated sugar are brought to a boil in a large pot. It needs to be at least 3 times the amount of ingredients as it will boil up really high. This is cooked until the sugar turns a medium brown. Off heat the butter, cream and vanilla are added and then it is cooked to the desired temperature depending upon how it is going to be used.

The big thing with the wet method is to wash down the sides of the pan as described below to make sure no sugar crystals remain. If they do, the caramel can granulate which simply means it becomes grainy and is no longer smooth.

This recipe makes about 2 cups but cutting it down is difficult. It is great on ice cream, pound cakes, bread puddings or just eating it out of the container. It lasts forever in a covered container in the fridge. To soften it, just microwave it briefly and you're ready to go.

This Chocolate Cake....

Uses basic Ingredients that you probably have on hand.
Is packed with flavor and customizable.
Can be made with just the basic cake alone, add the marshmallow cream or make the whole lot including caramel.
Both the marshmallow cream and caramel are easy to make an I'll show you how.
Is a lot easier to make than it looks but nobody needs to know that.

Recipe Ingredients

Caramel

FRONT ROW: Unsalted butter, vanilla extract, corn syrup

BACK ROW: Water, granulated sugar, heavy cream

Chocolate Cake

FRONT ROW: Baking soda, baking powder, instant coffee, salt

SECOND ROW: Vanilla extract, eggs, chocolate chunks

THIRD ROW: Dutch cocoa, sour cream, whole milk

FOURTH ROW: All-purpose flour, canola oil, brown sugar

Marshmallow Cream

FRONT ROW: Water, vanilla extract

BACK ROW: Granulated Sugar, egg whites, corn syrup.

Key Ingredients

The chocolate I use is Callebaut Calets #811. While it looks like chocolate chips it is made like that so it melts easily without any chopping. There are no additives it is pure chocolate. Prior to the calets we used to have to chop 10# blocks. Sometimes at the bakery we would chop 10 blocks at a time. Not fun!
Dutch processed cocoa is important in this recipe for its dark, rich flavor. Switching it out for anything else can adversely effect the outcome since the leavening agents are different for natural cocoa and will not be effective.
Dark or light brown sugar may be used interchangeably. I used dark for this recipe.
Whole milk was also used per the original recipe. I didn't test with any other milk.
Sour cream and oil add to the richness and moistness of the muffin.
Either instant coffee or instant espresso may be used. Both enhance the flavor of the chocolate.
Heavy Cream can also be referred to as 40% cream, meaning that it contains 40% butterfat. It is preferred over whipping cream which has less butterfat. It whips up firmer and needs no stabilizer.
Corn Syrup is the key to a perfect caramel. Clear corn syrup is an invert sugar and, used in the correct proportions, will prevent the caramel from becoming grainy. . There is some confusion between corn syrup and high fructose corn syrup. Karo Corn syrup as found on grocers' shelves, either clear or dark, is 100% glucose (sugar) and is not the same as the high fructose variety used in commercial products. Years ago Karo changed their formula for consumer corn syrup to no longer include the offending high fructose corn syrup. I don't know about other brands.
I use table salt.

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

Step by Step Instructions

Caramel

Step 1. Add the water, sugar and corn syrup to a medium size pan. Step 2. Either cover the pan with a lid and leave it on while boiling the syrup for about 3 minutes or use a pastry brush dipped in cold water to wash down the sides of the pan. This ensures there are no sugar crystals left that can granulate the caramel. Step 3. Remove the lid and bring the syrup to a hard boil. Step 4. Boil the syrup until a deep golden brown.

This collages shows the butter being added to the caramel syrup, then the cream, the mixture brought to a boil to finish, the completed caramel.

Step 5. Remove the pan from the heat and add the butter, stirring until melted. Step 6. Add the cream and the caramel. Step 7. Bring to a boil and cook until 232°F on a thermometer. Step 8. Transfer the caramel to a bowl to cool.

Decadent Chocolate Cake

This collage shows the flour being sifted, the cocoa , baking powder, soda and salt sifted, mixed and the brown sugar added.

Step 9. Sift the flour into a large bowl. Step 2. Sift the cocoa, baking powder, baking soda and salt over the flour. Step 11. Whisk to combine the ingredients completely. Step 12. Add the brown sugar. I find the easiest way to mix in the sugar is by using my hands. This enables me to squish out any lumped up sugar.

The coffee and vanilla are combined, the coffee mixture, milk, eggs and oil are mixed in a separate bowl, then added to the dry ingredientss to make the batter.

step 13. Combine the vanilla and coffee, stirring well. Set aside. Step 14. In a separate bowl, combine the milk, eggs, oil and coffee mixture. Step 15. Whisk together to blend completely. Step 16. Add to the dry ingredients and mix with a spoon. Do not use a whisk, the batter is very thick.

The batter is poured into a square pan, the chocolate chunks weighed out, distributed over the batter and the baked cake.

Step 17. Line the bottom of a 9x9" square pan with parchment paper. Spray the paper and the sides of the pan. Pour the batter into the pan. Step 18. Using chocolate chunks, Step 19. distribute them over the batter. Step 20. Bake as directed and cool.

The last collage shows the syrup boiling for the marashmallow cream, the egg whites, sugar and vanilla in a mixing bowl, beaten marshmallow cream and piped onto the cake then drizzled with caramel.

Step 21. Add the water, sugar and corn syrup to a saucepan and bring to a hard boil. Step 22. Place the egg whites, sugar and vanilla in a mixing bowl. Step 23. When the syrup reaches 230°F, start beating the whites to the soft peak stage. If they reach the soft peak stage before the syrup has boiled to 246°F, lower the speed to low and keep the mixture moving. Do not turn off the mixer. When the syrup is the correct temperature, raise the mixer to medium and slowly pour the syrup between the beater and the side of the pan. Raise the speed of the mixer to high and beat until lukewarm and very stiff. Step 24. Place the marshmallow cream into a piping bag and pipe onto the cake. Alternatively, just spoon it on. Drizzle with caramel. I divided the cake so you could see it as the basic cake and then continued on to add the marshmallow cream and caramel.

Recipe FAQS

What is a snack cake?

Usually, it is a simple one layer cake that can be cut off and eaten as a snack.

Is Marshmallow Cream the same as Marshmallows?

Basically yes. There is a difference in the amount of the ingredients and temperature for marshmallows.

Where does the name marshmallow come from?

Originally made from the mallow plant that grows wild in the marshes of Asia and Europe, it has been brought to America. The name is made from the area in which it grows and the from the plant.

Expert Tips

Make sure to pay attention to the degrees specified in the caramel and marshmallow cream. Over cooking either one will alter its texture.
Don't over mix the cake batter. Use a spoon or rubber spatula and just mix until everything is combined.
Use the chunk chocolate for the best finish to the top the cake.
When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a larger pan or the ingredients will spread out too much making it difficult to use the thermometer.
Do not under beat the marshmallow cream or it will not hold its shape.

More Easy Recipes that You Will Love

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.

Orange Chiffon Cake

Modified: Sep 16, 2025 · Published: Jan 13, 2025 by Helen S Fletcher · This post may contain affiliate links · 33 Comments

Orange Chiffon Cake is one of the easiest cakes to make. It is light and airy, deeply flavored and basically takes two steps to make. I'm going to show you an easier way to whisk the egg whites and sugar that is hassle free and doesn't require the slow addition of sugar to the egg whites.

One of my readers Sue had this to say about this recipe "I made this cake three times - once to test the recipe and two more to make a cake and cupcakes. I followed it exactly, and weighed the flour and sugar. Each time, it was ***PERFECT***
Thank you, Helen for sharing this recipe and most importantly great instructions"

A slice of Orange Chiffon Cake on a white plate with strawberries and the cake in the background.

The cake can be made in an angel food pan or in layers as I did for the Orange Cranberry Cake. It can be served plain with just a dusting of powdered sugar, add some macerated fresh fruit or finished with an orange glaze. It's ideal for an impressive looking cake with a lot fewer calories than most.

This is one cake that should definitely be in your repertoire.

If you love anything orange be sure to check out my Orange Pistachio Loaf Cake and Orange Is An Underrated Flavor In Baking. While not Orange, one of my best cakes is definitely My Best Banana Cake Recipe.

And if you prefer a fruity cupcake, check out my Strawberry Surprise Cupcake Recipe.

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What is a Chiffon Cake

There are several classifications of cakes and one of them is the foam cake such as my Perfectly Easy Angel Food Cake, or my Lemon Butter Sponge Cake. These cakes depend, in part or in whole, on whipped egg whites to provide the volume of the finished item after baking. The egg whites make a foam that are folded together with the flour portion of the recipe. Some recipes may also use baking powder as an aid, but the essential thing is the beaten egg whites.

Chiffon cakes are very easy to make. They have oil in them which automatically contributes to a moist cake. The lack of flavor from the vegetable or canola oil allows whatever the cake is flavored with to come to the front and be the predominant flavor. They also have baking powder as an assist to rising which makes them easier than recipes that depend completely on the air in the whipped egg whites.

You simply mix everything but the egg whites and sugar together and then separately, the whip the egg whites and sugar then fold them together.

A Newer, Easier Way of Beating Egg Whites & Sugar

Here's the part you're going to love. Traditionally, egg whites are beaten to the soft peak stage and then the sugar is added a tablespoon at a time. However, there is a more modern way to combine them. Simply combine the egg whites along with the sugar and cream of tarter, if using, in a clean mixing bowl fitted with a clean whisk attachment. Beat until the desired consistency.

Use baker's sugar if possible as it will dissolve better and faster than regular granulated sugar - see my post Three Easy Sugar Fixes which tells you how to make brown sugar, powdered or confectioners sugar, and superfine or baker's sugar at home. Baker's sugar is a finer grind of granulated sugar but not powdered sugar which contains cornstarch.

If folding beaten egg whites into a recipe they should be beaten to a medium consistency. If they are beaten too stiffly they will lose a lot of the air beaten in because it will take longer with more effort to fold in completely without what I refer to as "clouds" or unfolded whites in your finished recipe .

Why You'll Love this Recipe

It's really easy. If you can separate an egg you have it made.
There are basically two steps. Beat the yolk with everything but the whites and sugar then fold together.
The whites and sugar can be beaten together from the start, eliminating the need to spoon the sugar in gradually.
The cake stands tall and elegant if made in an angel food pan but can also be used for layer of a cake.
The cake needs only a sprinkling of powdered sugar or a simple orange glaze to finish it.

Variations

The orange zest and juice can be changed to lemon zest and juice.
A great combination is to use a chocolate glaze such as my Dark Satin Ganache as used in the Boston Cream Pie. In this case I would use half of it.
Serve it with sweetened fruit or macerate the fruit in Amaretto.

Recipe Ingredients

Orange Chiffon Cake

FRONT ROW: Cream of Tarter, vanilla extract, orange zest, baking powder, salt.

MIDDLE ROW: Egg yolks, egg whites, granulated sugar

BACK ROW: Orange Juice, cake flour, vegetable oil

Orange Glaze Ingredients

The ingredients for the Orange Glaze are powdered sugar, orange zest, orange juice, lemon juice and butter.

FRONT ROW: Unsalted butter, orange zest, orange juice, lemon juice

BACK ROW: Powdered sugar.

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

Step by Step Instructions

The first collage shows the dry ingredients being sifted into the mixing bowl, then mixed with the liquid ingredient, the egg whites, sugar and cream of tarter in a mixing bowl, then beaten.

Step 1. Sift the cake flour, 1 cup of sugar, baking powder and salt into a mixing bowl fitted with the paddle attachment. Mix briefly to combine. Step 2. Add the oil, egg yolks, juice, orange zest and vanilla. Mix for about 2 minutes to combine completely. Step 3. In a clean mixing bowl fitted with the whisk attachment, add the egg whites, remaining sugar and cream of tarter. Step 4. Beat on low to combine, raise the speed to medium and beat until foamy, then raise to high and beat until medium peaks form.

This collage shows the beaten egg whites in the bowl with the flour mixture, a plastic spatula in the middle of the whites, turning the bottom mixture to the top and the finished mix.

Step 5. Pour the egg whites over the flour/egg mixture. Step 6. To fold in, plunge a plastic spatula into the center of the whites going all the way to the bottom of the bowl. Step 7. Scoop up some of the bottom mixture, bringing it to the top and turn it over onto the whites. Step 8. Turn the bowl about an eighth of a turn each time and repeat this, making sure you get to the bottom of the bowl each time until the two are mixed together.

The batter is poured into an angel food pan, and baked, it is cooled upside down and released by going around the side of the pan with a small spatula.

Step 9. Pour the batter into an ungreased angel food pan and smooth the top. Step 10. Bake as directed. Step 11. Cool the orange chiffon cake upside down. If the pan doesn't have feet on it, hang the pan on a soda or beer bottle to cool. Step 12. To release the cake, place a small flexible metal spatula between the cake and the edge of the pan. Go around the rim of the pan, keeping the spatula on the metal rim, not the cake. Release the cake around the tube in the same manner.

The last collage for the chiffon cake shows the bottom being released with a metal spatula, the ingredients for the glaze in a bowl, mixed and poured over the cake.

Step 13. To release the cake from the bottom, place a metal spatula between the metal bottom and the cake. Go around the bottom and turn the cake onto a cake board or serving dish. Step 14. Combine all of the glaze ingredients in a bowl. Step 15. Mix the ingredients together with a spoon. Do not use a whisk as it can make air bubbles in the glaze. Step 16. Pour the glaze over the cake letting the glaze run down the sides.

Recipe FAQS

Why are angel food and chiffon cakes baked in an ungreased pan?

An angel food cake pan is very tall. If it were to be greased or prepared in any way the cake could slide down the side during baking as the side sets faster than the middle. The cake could lose some of it height losing its airy, light quality which is the point of these cakes.

What is the difference between an angel food and chiffon cake?

The angel food cake is made of only egg whites, sugar, flour, salt, flavoring and cream of tartar. Air whisked into the whites is the only leavening agent. Chiffon cakes have all of the above plus egg yolks, baking powder, and oil. They both used beaten egg whites.

Why is it called a chiffon cake?

Because it is light and airy like chiffon.

Who invented the chiffon cake?

Harry Baker, a caterer in 1927, invented the cake and kept the recipe to himself until he sold it to Betty Crocker in 1948.

Storage and Freezer Instructions

The cake can be stored at room temperature, covered for several days. It can also be baked and frozen, without the glaze, and well wrapped, for several months. Thaw, unwrapped at room temperature. Glaze after it come to room temperature.

Expert Tips

Navel Oranges are the best for zesting as their skins are thicker and their juice is often sweeter. Three medium size oranges will yield the zest and juice needed for both the cake and the glaze.
This cake, simply finished with powdered sugar is lower in fat that those with frosting and filing.
Using superfine or baker's sugar with the egg whites allows the sugar to dissolve faster than with regular granulated sugar.
Do not beat the whites and sugar to stiff peaks. They don't fold well into the flour mixture.
Folding the two mixtures together should be done with as few strokes as possible to keep the air in the mixture.
Cool the cake completely before releasing.
The three extra egg yolks can be thrown into scrambled eggs or used for Lemon Curd.

The bottom picture shows a slice of the chiffon cake with strawberries on a white, lace edge plat with the cut cake in the background, a blue napkin and a coffee cup in the background.

Other Easy Cakes You're Sure to Love

If you love this Orange Chiffon Cake It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.

Cinnamon Filled Buttermilk Scones

Modified: May 1, 2026 · Published: Jan 6, 2025 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Think of these fantastic Cinnamon Filled Buttermilk Scones as sconewiches. Two currant scones are stuffed with a brown sugar and cinnamon filling (think cinnamon rolls) finished with a vanilla glaze. Much quicker than even Cinnamon Bread, these are the perfect touch of sweetness after the holidays.

A plate of 6 Stuffed Buttermilk Scones on a blue rimmed plate with a multi colored napkin in the background.

To make this recipe even more inviting, these scones can be frozen before or after baking so they are ready anytime you are.

There's also a couple of tips in here to speed things along and make them even easier to get into the oven.

A couple of other tasty sweet breads include the Apple Cinnamon Coffee Cake, Breakfast Scones, Lemon Sugar Buns, and the Carrot Cake Baked Doughnuts.

If you want more easy holiday recipes, check out Recipes for a Stress-Free Thanksgiving Morning.

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English or American Scones?

Funny you should ask. I always thought one was made with eggs and one wasn't. Evidently not! It seems that, at least nowadays, the recipes are fairly interchangeable. Americans tend to incorporate more add-ins while the English prefer their clotted cream and jam. Personally, I'd take either one.

Why You'll Love This Recipe

They're packed with cinnamon and sugar and who doesn't love that?
They have all the characteristics of cinnamon rolls without all the waiting.
Easy does it with a few tips to make them even easier.
They can be frozen either before baking or after making scones on a
moment's notice.

Variations

This is a basic recipe so any add-ins can be used.....or omitted.
Add the zest of a lemon or orange to the dough for a bit of zing.
Sprinkle chopped, toasted nuts on top of the glaze before it dries.
If adding fruit, frozen is my choice because it doesn't discolor the dough as much as fresh which juices more.
Any dried fruit is a great addition, such as dried cherries, apricots, blueberries or figs, dates or raisins. And don't forget the chocolate chips, minis are great here.
Spices such as cinnamon, nutmeg, ginger, and/or cloves can be added to the dough for a spiced version.

Recipe Ingredients

Scones

FRONT ROW: Baking powder, granulated sugar, salt

MIDDLE ROW: Unsalted butter, currants

BACK ROW: All-purpose flour, buttermilk

Cinnamon Filling

FRONT ROW: Cinnamon, unsalted butter

BACK ROW: Brown Sugar

Vanilla Glaze

The glaze ingredients consist of powdered sugar, unsalted butter, milk, and vanilla.

FRONT ROW: Milk, vanilla, unsalted butter

BACK ROW: Powdered sugar

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

Step by Step Instructions

The first collage shows the currants soaking in water, the dry ingredients in the mixing bowl, mixed and the cut up butter added.

Step 1. If using the currants, cover them in the hottest water available while prepping the remaining ingredients. Step 2. Add the dry ingredients to the mixing bowl. Step 3. Whisk them together. Step 4. Fit the mixer with the paddle and add the cold, cubed butter.

This collages shows the butter cut into the flour mixture, the buttermilk added, the dough formed and the currants added.

Step 5. Beat until the butter is in pea size chunks. Step 6. Add the buttermilk. Step 7. Mix until the batter comes together Step 8. Squeeze all of the water out of the currants. They should be moist but not wet. This is important so the dough does not become wet.

The third collages sows the scone dough on the table, formed into a round and divided in two, a cake pan on top of the dough and the dough shaped into a round.

Step 9. Pour the dough onto a work area and knead it several times to bring it together into a smooth ball. Step 10. Divide it in half and shape each half into a round. Working with one ball at a time, sprinkle the surface with a little flour and flour the top. Step 11. Place a 9" round cake pan on top of the dough Step 12. Press down firmly, rotating the pan around to form a circle of dough the size of the pan. If it isn't big enough, simply pat it out to size.

Thios collage shows the butter spread on the bottom round, the cinnamon sugar on top, the edges of the dough wet and the top round on,

Step 13. Spread the melted butter over the bottom round to within ½" of the edges. Step 14. Mix the brown sugar and cinnamon together and spread over the butter. Step 15. Wet the edges of the uncovered dough. Step 16. Roll out the second piece of dough into a 9" round and place it over the cinnamon.

The last collage shows the round marked into 4 with one quarter removed, the unbaked scones on the tray, then baked and glazed.

Step 17. Mark the filled scones into quarters. Freeze them at this point until firm but not rock hard. This makes it easier to cut and keeps the filling inside. Cut each quarter in half or thirds. These are very rich so thirds might be a better option. Chill or freeze briefly so they go into the oven cold. Step 19. Bake until browning. Step 20. Mix all of the ingredients for the vanilla glaze together until smooth. Drizzle or cover the scones with the glaze. Allow to sit at room temperature for a couple of hours for the glaze to firm up.

Recipe FAQS

What is the secret to good scones?

Use cold butter and cut it in leaving pea size pieces to make a flaky dough. The dough should be soft and a bit tacky but not wet. Mix only until it begins to hold together, then knead it by had several times to bring it together and shape into a round.

What makes a moist scone?

Buttermilk or sour cream are keys to tender scones.

Do scones use eggs?

Some do, some don't. Eggs will make a more cake like scone, the lack of them, all things being equal, makes a tender, moist scone. There is no right or wrong.

Storage and Freezing

The scones may be frozen two ways. If freezing before baking, my choice, freeze the entire marked round. Do not cut them. To cut and bake, thaw them slightly until firm but not hard and cut each quarter into 2 or 3 pieces. Place on a parchment lined baking sheet and bake in a preheated oven as called for.

Expert Tips

All of the ingredients should be cold. The cold butter should be cut into the flour in lima bean size pieces (bigger than pea size) to produce a flaky scone. The buttermilk should be cold also.
Do not over mix or over handle the dough. Mix it until it just comes together and then knead a few times by hand to bring it together into a smooth ball.
Freeze the assembled rounds before cutting until firm but not hard. This will make cutting them easier and the filling will stay inside. If cut when first assembled, some of the filling falls out.
Refrigerate or freeze the cut scones until cold but not frozen before baking.
Cream or milk makes a glaze that dries with a low gloss. Water dries flat and isn't as pretty.
Dark or light brown sugar may be used. The dark will add more flavor.
It is most important to squeeze all the water from the soaked currants. They should be moist but not wet or the texture of the dough will change.

A scone with a bite out of it sits on a blue rimmed plate with a colorful napkin behind it and more scones behind that.

Other Quickly Made Breads

If you love these Cinnamon Filled Buttermilk Scones, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Homemade Breakfast Stromboli

Modified: May 1, 2026 · Published: Dec 28, 2024 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Homemade Breakfast Stromboli - what's not to love about a fantastic, easy to make bread enclosing, scrambled eggs, bacon, hash browns, 2 cheeses and red peppers? I sure don't know. It bakes up perfectly and cuts into beautiful slices with the filling intact.

3 slices of Homemade Breakfast Stromboli sit on a wite plate with a mug and the remainder of the roll in the background.

I have used my super flavorful and easy Homemade Pizza Dough which turned out to be one of my biggest posts this year. Everyone loves it! It goes together in minutes, rises really fast but still has tons of flavor and can be used in multiple ways.

Stromboli can be filled with almost anything as long as it isn't a wet filling. It can be packed with meats and cheeses, just veggies, whatever you want for any time of the day or any occasion.

Other Italian inspired recipes include: Stuffed Focaccia, International Flatbreads, Stuffed Italian Bread - Pane Bianco, Italian Calzones, and the Muffaletta Bread. Asparagus Season is Here makes a great accompaniment. Another impressive breakfast recipe is the Easy Eggs Benedict for Mother's Day.

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Why You'll Love This Recipe

After the ingredients are prepped, it's super easy and fast to get into the oven.
As long as the ingredients aren't wet, this can be made and refrigerated overnight.
The pizza dough can be made up to 3 days ahead and refrigerated. It is far easier to roll out and fill if it is cold.
After the initial rise of the pizza dough, the stromboli never rises again. After filling, it goes straight into the oven.
It can be served as is or with a sauce such as taco sauce, marinara, even ranch if that's your go to.

How to Easily Make Bite-size Bacon

When I want bite-size pieces of bacon, I simply cut ¾" to 1" strips vertically as shown. When fried in a skillet, they reduce to the perfect size. Be sure to fry these until they are crispy so they don't become soggy in the stromboli.

Bacon cut vertically to make bite-size pieces when fried.

Recipe Ingredients

Pizza Dough

FRONT ROW: Instant yeast, olive oil, salt

BACK ROW: All-purpose flour, semolina flour, water

Homemade Breakfast Stromboli Ingredients

Ingredients for the Homemade Breakfast Stromboli are cheddar cheese, red peppers, pepper jack cheese, pizza dough, eggs, hash brown potatoes, and bacon.

FRONT ROW: Cheddar Cheese, roasted red peppers, pepper jack cheese

MIDDLE ROW: Pizza Dough

BACK ROW: Eggs, hash brown potatoes, bacon

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

Step by Step Instructions

The photos in this first collage are the pizza dough rolled out, the cheddar cheese spread on, topped with the fried hash brown potatoes which are topped with the scrambled eggs.

Note: Before starting the bacon and hash browns should be cooked until crisp and the eggs scrambled. Everything should be completely cooled before rolling out the dough. The cheeses need to be shredded. The jarred peppers should be dried well between paper towels.

Step 1. Roll the dough into into a 10" x16" rectangle on a lightly floured board. It will be easiest to do if the dough is cold. The 16" side should be in front of you. Step 2. Mark off 3" on the far end of the dough. There should be no ingredients on this part as the filling will push forward as it is rolled. Spread the shredded cheddar cheese evenly to within 1" of each end. Step 3. Top the cheese with the hash brown potatoes. Step 4. Add the scrambled eggs.

This collages shows the red peppers, bacon and pepperjack cheese being added and the dough being rolled up.

Step 5. Add the red peppers. Step 6. Top with the bacon. Step 7. Finish with the pepper jack cheese. Step 8. Fold the 1" exposed side dough over the filling. Wet the end of the roll with water. Roll the filled dough up tightly all the way to the end. Seal the end of the dough by pinching it together.

The last collage shows the finished roll, the roll transferred to a parchment lined baking pan and scored, afterwhich it is egg washed, vents cut on top and double panned.

Step 9. The finished roll is turned seam side down. Step 10. It is placed on a parchment lined half sheet pan and scored into 1" slices. Do not go all the way through the dough. Egg wash the roll twice. Cut several vents in the top. Step 12. Cool briefly if serving immediately.

Recipe FAQS

What is a stromboli?

It is a yeast dough, usually a pizza dough, filled with an assortment of meats, vegetables, eggs, whatever is desired and tightly rolled up and baked. It can be served with or without a sauce.

Isn't that the same as a calzone?

While they can both be made with the same ingredients, calzones are a hand pie where the filling is placed on a round of dough which is turned over the filling and baked.

Where did the Stromboli come from?

An Italian immigrant in Philadelphia invented it, as legend has it, to feed hungry coal miners who wanted something filling and portable they could take to work.

Where did the name come from?

It is named after the volcanic island of Stromboli off the coast of Sicily. It was inspired by the name of a movie "Off the Island of Stromboli".

Storage and Reheating

Store leftovers in the refrigerator. To reheat wrap each slice in foil. Poke a 1 in hole in the top and heat at 350°F for about 10 to 15 minutes.

The stromboli can also be made ahead and frozen if desired. For a whole roll, thaw in the fridge, then warm in a 350°F oven for 20 to 25 minutes on a parchment lined baking sheet. If it's whole it doesn't need to be wrapped.

Expert Tips

Have all the ingredients prepped and cooled. The bacon and hash browns should be fried crisp, the eggs scrambled, the jarred red peppers drained and patted dry and the cheeses shredded.
After it is filled and rolled up, score it into the desired number of pieces without going through the dough. This will make cutting it easier after baking.
Make sure to keep the bottom 3" of dough clean without any filling. The filling will push down as it rolls and fill in the empty space. Otherwise some of the filling is bound to get pushed out of the dough. Each side should have a 1" margin to allow it to be folded over the ingredients to keep them inside the roll.
Roll it tightly to avoid any air spaces.
It is baked immediately without rising.
Double pan so the bottom doesn't overbake before the rest of it baked.

More Tempting Savory Dishes

If you love this Homemade Breakfast Stromboli, It would be hugely helpful and so helpful it if you would take a moment to leave a rating below. Thank you.

Easier "Danish Pastry" Recipe

Modified: Apr 23, 2026 · Published: Dec 22, 2024 by Helen S Fletcher · This post may contain affiliate links · 17 Comments

This Easier "Danish Pastry" Recipe replaces the traditional laminated Danish pastry with my really easy 60 Second Brioche coupling it with the Viennese Braid technique which is equally easy to make. This Chocolate Raspberry Braid combines these two to produce a very professional looking finished pastry worthy of the name Danish Pastry. It's packed with flavor, perfectly balanced and indulgent.

This is perfect for anytime you want to make a great impression or for festive holidays. Since it can be done in its entirety, frozen, thawed and warmed, it is just the thing for an early morning breakfast, brunch, afternoon break or really anytime.

A slice of Easier Danish Pastry sits on a silver cake server with the braid in the background.

In my first book, "The New Pastry Cook", I used this filling with croissant pastry. When I started to think about what to do with Brioche pastry, this came to mind immediately. I used a cooked filling instead of raspberry jam because the jam has a tendency to leak out when it is in the oven. However, I have included instructions if you want to use jam instead.

Brioche is a very versatile basic recipe for both sweet and savory. These recipes will get you started: Super Fast and Easy Brioche Rolls, Orange Bread Pudding, Twice Baked Brioche - A Breakfast Treat, Glazed Lemon Twists with Brioche, Lemon Gooey Butter Cake in a Brioche Crust, and a Blueberry Lemon Pizza in a Brioche Crust.

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A Word About Brioche

I could never understand the need to beat Brioche for 15 or20 minutes as so many recipes state. That can literally burn out a mixer. Whether you make in the processor with my 60 second version or in a mixer, it just doesn't need to beat that long. If using a mixer, 4 or 5 minutes max is all it needs.

Yes, it is one of the most enriched doughs to be made, heavy with eggs and butter but it has yeast which will make it rise. While the gluten in the flour needs to be activated by beating, it's just like other yeast doughs. Also, using bread flour like I do in this recipe, gives the yeast a boost. The only thing I can think of is it might be a carry over from the days it was created when mixers weren't around and this was done by hand.

I learned my brioche from a wonderful French pastry chef. This is much more of a batter than a dough. Because it is a slack dough it can't be kneaded by hand. To shape it, it must be refrigerated overnight to firm up the butter and make it easy to roll. Additional flour should never be added. To do that would ruin the texture as well as the taste. There are many versions of brioche but this one is the most delicious, best and fastest I've seen.

Recipe Ingredients

Filling Ingredients

Ingredients for filling the Chocolate Raspberry Braid Recipe inlcude frozen strawberries, brandy, lemon juice sugar and minute tapioca.

Clockwise starting with the Raspberries, granulated sugar, lemon juice, brandy and minute tapioca.

Brioche Ingredients

Ingredients for brioche include yeast, sugar, bread flour,, salt, butter, eggs and half and half.

FRONT ROW: Instant yeast, salt, sugar and a pinch of sugar

MIDDLE ROW: Water, half and half and bread flour

BACK ROW: Unsalted butter, eggs

Chocolate Filling

Left to Right: Semisweet Chocolate, unsalted butter

Important Ingredients

Frozen Red Raspberries are thawed and used for the filling. The liquid is saved for other uses.
Instant yeast is best to work with the large amount of butter and sugar.
Unsalted butter is used for it pure butter taste.
Size Large Eggs are important to providing enough liquid to the recipe.
The Chocolate is #811 Callebaut Callets. They look like chocolate chips but are pure semisweet chocolate.
Minute tapioca is used because it thickens without becoming bouncy and it allows the item to be frozen and thawed in its original condition. Cornstarch breaks down if frozen and then thawed.

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

Step by Step Instructions

Brioche

Please see 60 Second Brioche to make the dough. This needs to be done the day before and refrigerated overnight. It can be held in the fridge up to 3 days before using.

Raspberry Filling

Step 1. Thaw the raspberries very well. Place them in a strainer or sieve and drain them very well. This can take a couple of hours or you can press down on them with a spoon. Step 2. Place them in a sauce pan with the brandy, lemon juice, sugar and tapioca. Place over medium heat ad bring to a full boil, stirring constantly. Cook for 1 minute. Cool completely, cover and chill overnight, Step 3. Alternatively, to chill the filling quickly, spread it in a half sheet pan and cover the top with plastic wrap. It will be ready use by the time you prepare the rest of the recipe. If in doubt, place the pan in the fridge. Step 4. Remove the chilled dough and roll it into a 10 ½" x 14" rectangle on a lightly floured surface. This should be done fairly quickly as the dough will soften. Place it on a baking sheet with the 10" side vertical to the cookie sheet (not a half sheet pan as the sides need to be open). Chill or freeze it briefly to continue.

This collage shows the rolled out dough on a cookie sheet, measuring in 3" on the top and bottom of the same side and a ruler laid on the dough where it should be marked.

Step 5. Trim the edges to straighten them. In the photo above, I have not placed it on the cookie sheet, but moved it after I cut it. It is best to trim it on the cookie sheet so it doesn't get out of shape. This step facilitates moving it in and out of the fridge or freezer without getting it out of shape if it gets too soft to work. Step 6. Without cutting through the dough, mark it 3" in from the edge on top. Step 7. On the same side of the dough, mark it 3" in on the bottom. Step 8. Lay a ruler between the two marks and mark a line straight down. Again, do not cut through the dough. Repeat on the other side of the dough leaving a 4" center strip of dough unmarked.

This collage shows the butter and chocolate melted together, then spread done the center of the dough, the raspberry on top of the chocolate and the side of thedough being marked in 1" increments.

Step 9. Combine the chocolate and butter in a small bowl. Heat it in the microwave on half power or over hot water and stir to mix together. Cool. Step 10. Spread it down the center of the dough. Chill briefly to set the chocolate. Step 11. Spread the raspberry filling over the chocolate. Step 12. Mark, but do not cut through every inch down the side of the dough on both sides.

The fourth collage shows the braid being cut up to the filling, completely cut on both sides, the first cut folded over at the top on the right and several strips folded over on the left.

Step 13. Cut the 1" pieces up to the center fillings. Step 14. All of the strips of dough should be cut on both sides. Step 15. Start the braid by bringing the first strip on the left side over the filling, pointing it down slightly. Brush the tip with water. Step 16. Continue down the braid, folding the strips over making sure the edges are brushed with water to ensure they adhere to each other.

The last collage shows the bottom of the braid with the last two strips laid out, the left folded over, the finished braid, and then brushed with egg wash and sprinkled with sliced almonds.

Step 17. Fold the nest to the last strip of down down, leaving the bottom left and right strip. Step 18. Fold the left strip straight across, brush with water and fold right strip straight across also. Step 19. Chill it just until firm enough to transfer to a half sheet pan lined with parchment paper. This is how it should look when completed. Cover it with a tea towel and let it rise until doubled. Step 20. When ready for the oven, brush it lightly with a beaten egg and sprinkle it with sliced almonds. Double pan and bake as directed.

Recipe FAQS

What is the name of a Danish Pastry Braid

Wienerbrød – Danish Pastry Braid.

What is the difference between braided doughs and Danish Braids

Regular braided dough uses strands of dough that are rolled into long strips and then braided with 3,4 5 or more strips by intertwining them. Danish braids are made from one piece of dough which is cut from the sides at 1" intervals and then folded over the filling from the left and then the right so there is no intertwining and the pastry remains flat.

From where does Brioche come?

Brioche is one of the prized French breads. It can be made into bread loaves, rolls, used in pastries both sweet and savory. It is an enriched dough using eggs and a considerable amount of butter.

Expert Tips

When making the brioche, the eggs and butter should be cold.
The sponge is used to form a dough of optimum gluten development because rich doughs can take a long time to rise. Yeast is a microorganism. It is able to use carbohydrates to develop and produce carbon dioxide that makes the bread dough rise. By using a sponge the number single cell living organisms is increased dramatically cutting the time need to rise as well as baking up higher doughs.
Due to the high butter content of the dough, it needs to be worked cold. Moving it in and out of a fridge or freezer makes it easy to work with.
A thick raspberry jam can be used instead of the cooked filling by keeping it about a ½" from the top and bottom of the dough. This should help contain the leaking problem.
Make sure to wet the edges of the dough when braiding it so they don't pop up when baking.

This photo of the baked Chocolate Raspberry Brioche Braid shows the braid on a platter with a pale green napkin next to it and a stack of plates and a cup and saucer next to it.

More Elegant Pastries for You

If you love this Easier Danish Pastry Recipe, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Individual Italian Tiramisu

Modified: May 1, 2026 · Published: Dec 16, 2024 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

This Individual Italian Tiramisu is not to be missed. It's the same one we serve at the restaurant and I have made thousands of these since I put them in the dessert line. This is the perfect dessert to finish out the holidays or the year. It makes an elegant presentation and everyone likes their own personal dessert. It's extravagant and beautiful but most important you'll savor every bite of the light as air filling and the intense coffee rum sponge. You're gonna love those oooohs and ahhhhs when you serve them.

An Individual Italian Tiramisu sits on a cream colored plate and dark beige and silver trim with a cup of tea and a plater of tiramisu in the background,

With the sponge cake made, it's all downhill since there is no baking after that. The beauty of these Individual Italian Tiramisu is they can be frozen weeks ahead and just thawed to be served.

There are two ingredients that set this recipe apart - dark rum along with the coffee wash for the sponge and Tahitian vanilla. Madagascar vanilla will not impart the same flavor. Read the Key Ingredients section regarding where to purchase this. (I am not an affiliate for this.

Here a are a few other show stoppers: Individual Banana Caramel Tart with Rum Pastry Cream and Praline. Sweet Cherry Calzones with Amaretti Crumble, Hazelnut Meringues with Raspberry Mascarpone Mousse, Banana Pudding with Maple Pecans, and Peach Mousse with Cinnamon Crunch.

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Rings or No Rings

Professional bakers use rings with no bottoms for many pastries. They are easy to use and release and can be used for all sorts of molded desserts. They are often used with mousses as well as other desserts and pastries. The ones I use are almost 3" wide and 2" in depth. There are a multitude of different sizes but try to stay as close to this size as possible.

Alternatively, these can be made in clear glasses so the layering shows. Just adjust the size of the sponge rounds and amount of mascarpone according to the size of the glasses.

Why You'll Love This Recipe

While this looks elegant and complicated, I'm going to show you every step along the way and it is way easier than it looks. There's a newer way to incorporate the sugar into the egg whites included in this recipe.
The sponge consists of only eggs, sugar and cake flour. It doesn't get much easier.
Once the sponge is made the rest is downhill as there is no more baking - just some mixing and assembling.
The fact they can be frozen a month ahead is a fantastic time saver when you're busy with the rest of the cooking.
It's packed with flavor and is incredible tasting.
There will be almost enough egg whites to make my Perfectly Easy Angel Food Cake that requires no folding in of the flour. Easy is the word here.
While not normally an ingredient, I use just a touch of gelatin to ensure the mascarpone layer sets. When you make hundreds of these, the last thing you want is a filling that wobbles.

Recipe Ingredients

Sponge Cake

FRONT ROW: Egg yolks, baker's or granulated sugar

BACK ROW: Cake Flour and egg whites

Coffee-Rum Wash

The sponge wash includes, water,dark rum and coffee.

FRONT ROW: Dark Rum, instant coffee

BACK ROW: Water

Mascarpone Filling

FRONT ROW: Tahitian vanilla, gelatin

MIDDLE ROW: Egg yolks, mascarpone, water,

BACK ROW: Powdered sugar, heavy cream

Whipped Cream Finish

The whipped cream top includes powdered sugar and heavy cxream.

LEFT TO RIGHT: Powdered sugar, heavy cream

KEY INGREDIENTS

The eggs should be size large. They don't have to be room temperature. Just break and use.
Baker's sugar is preferred over granulated. It can be easily made by going to my post, Three Easy Sugar Fixes.
My preference for rum is Meyer's Dark Rum for maximum flavor. If you don't want to buy a whole bottle, it comes in small airline bottles which is perfect for this recipe. Also, if you want the flavor but not the alcohol, heat the rum and light it on fire. That will burn off the alcohol and only the flavor will be left.
Instant coffee is one of the most important ingredients in the wash. Espresso can be used but reduce it to 1 ½ tablespoons so it doesn't overpower the rest of the ingredients.
Mascarpone came to us from Italy and is technically a cheese. It is often compared to cream cheese but it is much lighter, smoother and personally, I don't think they taste alike. Both are good and have their uses but don't use cream cheese in this recipe. It can be pricy in grocery stores and cheese shops but Trader Joe's has 8 ounce cartons which is what you need very reasonably.
Powdered sugar is important for the filling. Most recipes call for granulated but the filling has the tendency to gritty from the sugar. Powdered sugar solves that problem.
Tahitian Vanilla is one of the most important ingredients to the flavor of this tiramisu. Madagascar won't impart the same flavor. Tahitian vanilla can be very expensive. At the restaurant, we have paid up to $400.00 a gallon. However, Tahitian Natural Vanilla Flavor comes from Papua New Guinea and is the very same thing as that which is listed as pure but is much less expensive. While 4 ounces of the pure goes from $18.99 to $33.95, the Papua New Guinea costs $10.99 for 4 ounces. I was apprehensive about making the switch but we could detect no difference in the taste - just the price. For the PNG version go to Olive Nation. Again, I am not an affiliate for this product.

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

Step by Step Instructions

Sponge

Step 1. Combine the egg yolks and half of the sugar (65 grams) in a mixing bowl fitted with the whisk. Step 2. Start beating on medium and raise the speed to high as the ingredients come together. Beat until the mixture is very light in color and thick. Step 3. Clean the bowl and the beater. Place the egg whites and sugar in the bowl. Step 4. Beat the whites until they start to show the marks from the whisk and form peaks. Do not over beat. The whites should hold their shape but not be really firm.

In this picture the flour is sifted over the egg yolks, the whites are on top of the flour, they are folded together and the batter is fiinished,

Step 5. Sift the flour over the egg yolk mixture. Step 6. Pile the egg whites on top. Step 7. Fold the mixture together by plunging a rubber spatula into the center of the mixture going to the bottom of the bowl. Scoop up some of the mixture, push the spatula to the edge of the bowl, bringing it to the top and turn it over the top. In the meantime, turn the bowl an eighth of a turn and repeat until the mixture is folded together. This will keep the air in the yolks and whites allowing the sponge to rise. Do not stir together or the sponge can deflate. Step 8. Continue in this manner until the ingredients are one.

Mascarpone Filling

The mascarpone must be room temperature to be folded in. If it is cold, the mixture may curdle.

Step 9. Spread the sponge evenly in a parchment lined half sheet pan and bake as directed. Step 10. Fit the mixer with the whisk attachment. Whip the cream for the filling to the soft stage as seen in the photograph. Remove to a bowl. Step 11. Without cleaning the bowl, place the egg yolks, powdered sugar and Tahitian vanilla in the bowl of a mixer. Step 12. Beat until very light and increased in volume.

The gelatin is combined with the water, the mascarpone is added to the beaten yolk mixture, the gelatin is liquifed and added to the mascarpone mixture.

Step 13. Add the gelatin to the cold water in a very small bowl, mixing completely. Step 14. Add the mascarpone to the beaten yolk mixture. Step 15. Beat on low until completely mixed. Step 16. Liquify the gelatin briefly in the microwave so it is about room temperature but completely liquid. Add it to the mascarpone mixture.

This collage shows the cream being added to the mascarpone mixture and folded in, the rum and coffee wash for the sponge mixed and being brushed on.

Step 17. Add the reserved cream to the mascarpone. Step 18. Fold it in completely. Set aside. Step 19. Combine the warm water, coffee and rum. Step 20. Brush the entire amount evenly over the sponge. Some will soak through - that's as it should be.

The fifth collage shows the soaked sponge being cut with a round cutter, 3 molds filled with the bottom sponge, a tray of 6 molds and 2 glasses filled with the mascarpone filling and the top sponge on top.

Step 21. Cut rounds out of the soaked sponge the size to fit your mold. Step 22. Line the bottom of the molds, soaked side up. Step 23. Fill the molds with the mascarpone filling. Step 24. Add another round of soaked sponge, soaked side down. If in molds that will freeze, freeze them. If in glasses, refrigerate.

Finishing

The last collage shows a tiramisu being released from a mold using a hair blower, chocolate shavings, the tiramisu topped iwth whipped cream and the shavings added.

Step 25. To easily release the tiramisu, place one on the table and go around it with a hair blower. Then simply push them out. They an also sit at room temperature for 5 to 10 minutes, but they don't always come out as smoothly. Step 26. To make the shavings, select any bar chocolate that is thicker such as Trader Joe's pound plus which is what is pictured. Place a piece of parchment on the table to catch the shavings. To make the shavings in dark or milk chocolate, hold the room temperature chocolate by the wrapper or wrap foil around the part you will hold. Simply use a vegetable peeler and peel off the shavings. Do not pick the up at this point. Place them in a small pan or plate, still on the paper, and refrigerate to get them cold and set. Step 27. Whip the cream and powdered sugar for the topping, until fairly stiff. Place it in a piping bag with a #4 or #5 open star tip and pipe a mound around the top of the tiramisu. Step 28. Top with the shavings. If they are cold, they an be picked up, otherwise use a spoon. Refrigerate. If making ahead and freezing, omit the whipped cream topping and shavings. Leave in the molds and freeze. The day of or day before serving, release and finish as above.

Recipe FAQS

What kind of cheese is mascarpone

While classified as a cream cheese, it is made with cream while American cream cheese is made with cream and milk. It is a fresh cheese and isn't aged so it has a limited shelf life.

Is rum the only liquor that can be used with tiramisu

No, Amaretto, Kahlua, Marsala are just a few that can be used.

Why do Europeans not refrigerate eggs?

When eggs are laid they have a protective coating on them that keeps the yolks and whites safe. In America, the eggs are washed before selling and that removes the coating which is why they have to be refrigerated to be safe.

Expert Tips

Make sure the mascarpone is at room temperature before adding it to the egg yolk mixture.
Don't use too high a speed on the mixer when beating in the mascarpone or it can curdle.
This recipe uses raw egg yolks. I have seen methods of "making them safe" but I have never found them unsafe. I have baked professionally for 35 years and even longer than that if you count the years before I became a professional and never once in that time have I had a rotten egg or a problem with eggs. And if you think about it, Americans have gone bonkers over runny egg yolks. At least mine stay cold! But if you are concerned then don't make this recipe.
When beating egg whites to be folded in, keep them pliable. If they are beaten too stiff, they won't fold in smoothly and a lot of air will be lost because of the time it takes to get the batter smooth without lumps of unmixed whites. See the photo above for the sponge cake. This same rule holds for whipped cream when folding it in.
Brush all the liquid on the sponge layers. It is important to the final flavor.

A Few More Individual Desserts

If you love these Individual Italian Tiramisu, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Crunchy Topped Apple Muffin Recipe

Modified: Sep 16, 2025 · Published: Dec 9, 2024 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This super Crunchy Topped Apple Muffin Recipe is not only super easy and fast but one of the best muffins around. The key to these wonders is lots of apples and a really crunchy sugar topping that isn't exactly a crumb but a close cousin you're sure to love.

A single Apple Muffin covered with a crunchy sugar topping.

This apple muffin is one that was in the original post Fall Muffins that included the The Really Easy Pumpkin Muffin, Cranberry Muffins and this Apple Muffin. I tweeked this recipe just a bit and it is one of the best muffins I make. The crunchy sugar topping is worth the entire muffin. And, to make it even more attractive, the muffin, with the sugar topping can be frozen. The topping remains as crisp and crunchy as when it came from the oven.

Other muffins you might enjoy are: Double Chocolate Truffled Muffins, Cranberry Orange Muffins and the Blueberry Crumb Muffins.

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Why You'll Love this Apple Muffin Recipe

It's not only super fast - it's super easy and super delicious.
No more cutting apples into small dice. Just throw the apple chunks in a food processor, pulse a couple of times and they're ready. For more tips on using the food processor see my post Food Processor Tips When Baking.
The sugar topping consists of two ingredients mixed with a fork.
It's not the usual apple muffin.
The buttermilk and oil ensure a moist muffin.

Recipe Ingredients

Apple Muffins

Ingredients for the Apple Muffin Recipe include brown sugar, vegetable oil, egg, buttermilk, all-purpose flour, cinnamon, baking soda, baking powder, salt and apples.

FRONT ROW: Salt, cinnamon, baking powder, baking soda

MIDDLE ROW: Brown sugar, egg,apples

BACK ROW: Oil, all-purpose flour, buttermilk

Crunchy Sugar Topping

Granulated sugar, unsalted butter

Key Ingredients

Buttermilk also contributes to moistness. Whole or reduced fat can be used.

Granny Smith Apples are preferred for this recipe as they don't juice as much as other apples. If apples juice a lot in the batter it will thin it out and change the texture. Granny Smiths are also tart and balance out the sugar.

Brown sugar can be dark or light but the dark will impart more flavor.

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

Step by Step Instructions

The first collage shows the apple chunks in a food processor, chopped up, the dry ingredients in a bowl and the brown sugar, oil and egg in the mixing bowl.

Step 1. Peel and chop the apples in large pieces. Place them in the bowl of a processor. Step 2. Pulse them a few times to chop them. Keep them in larger pieces. Step 3. Combine the flour, cinnamon, baking soda and baking powder in a bowl. Whisk them together and set aside. Step 4. Place the brown sugar, oil and egg in the bowl of a mixer.

The second collage shows the brown sugar mixture beaten, the first batch of flour added, and mixed and the first third of milk added.

Step 5. Beat the brown sugar, oil and egg until completely combined. Step 6. Add the first of the flour that alternates with the buttermilk. Always start and end with flour to prevent any curdling of the batter. Step 7. Beat to mix well. Step 8. Add the first of the buttermilk. Three additions of flour and two of buttermilk are fine.

The first addition of milk is beaten in. The final batter is shown, the apples added and mixed in.

Step 9. Beat the milk in on low. The batter will be loose. Step 10. Continue alternating the flour and milk, ending with the flour to form a thick batter. Step 11. Add the chopped apples. Step 12. Mix them in on low just until combined.

The last collage includes the muffins cups filled, the sugar and butter in a bowl, then mixed and topping the muffins.

Step 13. Spray the paper cups with a non-stick baking release. Fill the muffin cups about ¾ full. Step 14. Add the melted butter to the granulated sugar. Step 15. Toss with a fork until all of the is coated and the mixture forms crumbs. Step 16. Top the batter with the crunchy sugar mixture. Pat it down gently. Bake as directed.

Recipe FAQS

How to keep apples from turning brown in recipes?

There are several ways but it doesn't matter. They'll turn brown when baked.

What kind of apples are best for muffins?

Apples that don't juice too much and hold their shape without getting mushy are the best. Sweet apples such as Galas, Pink Ladies, Honeycrisp and Fujis work well as well as the more tart Granny Smiths.

What makes a muffin moist?

Oil and buttermilk or sour cream add to keeping muffins moist.

Expert Tips

Granny Smith apples are best here. They won't juice too much and their tartness will add a counterpoint to the sugar.
Don't worry if they turn brown as they sit. I'm always amused that people obsess over this because they will turn brown as they bake.
Canola oil or vegetable oil are best in this recipe.
I have taken to spraying the paper cups to ensure a clean release from them. It's always disappointing to put the effort into muffins or cupcakes and then have them stick in the paper cups.
Lacking buttermilk, you can remove one tablespoon of regular milk and replace it with vinegar. Let it sit for about 5 minutes. It will start to separate but that's fine.
You will need 2 medium apples for 2 chopped cups.

Several apple muffins in their paper cups are on a cooling rack.

More Amazingly Easy Recipes

Italian Neapolitan Cookies

Modified: May 1, 2026 · Published: Dec 3, 2024 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

These spectacular Neapolitan Cookies come to us from Italy where they represent the color of the Italian flag and are guaranteed to be eaten first on a cookie tray . Also known as Rainbow Cookies here, they look complicated but are, in fact, really easy to make. A single almond paste dough is divided into three bowls and colored red and green with the last bowl left plain. Cementing the layers together are two different jams.

The featured picture shows a two rows on the diagonal of the Neapolitan cookies cut in bars some in the background cut in half and a cup of tea on the side.

These cookies just get better while the sit. The jam, almond paste, and rum wash mellow out so one fantastic flavor graces your palate.

Other European cookies you might enjoy include: Viennese Whirl Cookies, Serbian Walnut Cookies, Pryaniki - Russian Honey Spice Cookies, French Butter Cookies - Petit Beurre, French Macarons with Chocolate Raspberry Filling, and the fantastic German cookie, Murbteig. If you enjoy festive and colorful cookies, you'll love these Irresistible White Chocolate Pistachio Cookies!

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Why these cookies are special

Enhancing the cookie with a rum wash serves two purposes. It adds a depth of flavor to the cookie and secondly, it ensures it will remain moist. By combining the ingredients and bringing them to a boil, the alcohol dissipates leaving only the taste of rum behind.

Besides the wash, which isn't in the original recipe I changed one other important item. Every recipe I have seen finishes the top of these cookies, by simply melting chocolate and spreading on. There's a couple of problems with this.

The chocolate will set up for sure but in most cases it will shatter when you cut them - not a pretty look. It will also quickly get streaked because it isn't tempered.

To overcome this, I have added a deeply chocolate thin frosting to the top that drys well, won't crack, looks better, is easier to put on and most importantly it tastes better.

Recipe Ingredients

Tri Colored Cake

Ingredients for the Neapolitan Cookies include almond paste, granulated sugar, butter, eggs, almond extract, all-purpose flour, baking powder, salt, red and green food coloring.

FRONT ROW: Red and Green Gel coloring, baking powder, salt, almond extract

MIDDLE ROW: Unsalted butter, almond paste

BACK ROW: Granulated sugar, all-purpose flour and eggs

Rum Wash and Jams

The rum wash collage shows water, Meyer's Dark rum, granulated sugar, raspberry and apricot jam.

FRONT ROW: Water, Meyer's Dark Rum

BACK ROW: Seedless red raspberry jam, granulated sugar, jam

Chocolate Frosting

Frosting ingredients include instant coffee, water, vanilla, cocoa, powdered sugar.

FRONT ROW: Instant coffee,corn syrup, vanilla

MIDDLE ROW: Water, Dutch Cocoa

BACK ROW: Powdered sugar

Key Ingredients

The almond paste can be purchased or home made. See my post on How To Make Almond Paste - or Not. It's super simple, works well here and is less expensive than bought.

Gell Food Coloring is important because the colors are stronger. Additionally, less is needed than liquid which can add liquid to the item. Be sure to get a strong color in the raw batter as it can fade somewhat when baking. I used Betty Crocker Gel Colors that are easily obtainable at grocery stores.

The Red Raspberry Jam should be seedless. Just stir it vigorously to loosen it up so it spreads easily.

I've never seen Apricot Jam only Apricot Preserves. The difference between jams and preserves is that jams are smooth with no pieces of fruit in them. Preserves on the other hand do include fruit pieces. To get them perfectly smooth, I run them through my food processor.

Meyer's Dark Rum is my favorite and the one I use. It imparts a deep flavor the lighter ones don't. It is made non-alcoholic by boiling it with the other ingredients. The alcohol evaporates and only the flavor is left. Small airline or individual serving bottles can be purchased which is exactly enough for the recipe.

Dutch Cocoa that is 24 to 25% is the best choice here for a darker, deeper, richer looking taste and finish although natural cocoa can also be used.

The slight amount of Corn syrup insures a shine to the finish frosting.

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

Step by Step Instructions

Tri Colored Cake

The first collage for the Neapolitan Cookies shows almond paste, in a processor with sugar, processed until fine and the almond paste and sugar in the mixer bowl with butter.

Step 1. On the left is the purchased almond paste, on the right the one on my post, How to make Almond Paste - or Not. Both are fine in this recipe. Step 2. Place the sugar and almond paste, cut in pieces, in the food processor, Step 3. Process until the mixture is very fine. Step 4. Place the almond/sugar mixture in a mixing bowl with the 3 sticks of softened butter. For the importance of how much to soften the butter, please see my post on Softened Butter.

This collages shows the creamed butter and sugar misture, the eggs added, the batter curdled and the flour being sifted.

Step 5. Beat the almond/sugar/butter mixture until very light. Step 6. Add the eggs and almond extract. Step 7. Beat until fluffy. It may curdle and that's fine. Step 8. Sift the flour, salt and baking soda together.

This collages shows ⅓ of the flour going into the mixing bowl, mixed, the finished batter and the 3 bowls of red, green and white batter.

Step 9. Mix in ⅓ of the flour mixture at a time. Step 10. The first third of the flour is in. Add the remaining two, one at a time. Step 11. All of the flour has been added. Step 12. Divide the batter into 3, about 500 grams each and color one red, one green and leave one plain.

Step 13. Spread each of the batters in a separate 9x13 pan. Step 14. When ready to assemble the Neapolitans, combine the rum wash ingredients in a small pan and bring to a boil. Boil for 2 minutes. There should be 1 cup of liquid. If there isn't, add water to make up the difference. Step 15. After the layers have been baked and cooled, turn the green one upside down on a cake board. Step 16. Spread the seedless raspberry jam evenly over the layer.

This collages shows the plainlayer on top of the raspberry jam, it is spread with the apricot jam, the red layer is on top and the three layers are wrapped in film.

Step 17. Place the plain layer on top of the raspberry jam. Step 18. Spread the apricot preserves, which have been processed to smooth them out, on top of the cake. Step 19. Place the red layer on top of the preserves. Step 20. Cover the top and sides with plastic wrap.

This collages shows 10 pounds of flour on top of the layers to cement them together, the powdered sugar and cocoa sifted together, whisked, and the liquid for the frosting in a measuring cup.

Step 21. Place a pan or tray on top of the cookies, preferably the same size. Place a 10 pound bag of flour in the tray. Two 4 pound bags work well also. Refrigerate overnight to cement the layers together. 22. Sift the flour and cocoa together in a medium size bowl. Step 23. Make sure they are mixed well. Step 24. Place the water in a measuring cup or bowl. Dissolve the coffee in the water. Add the remaining liquid ingredients and mix well so the corn syrup doesn't sink to the bottom. Remove the layers from the fridge take off the flour, pan and plastic wrap. Pour the liquid over the powdered sugar/cocoa and stir well with a spoon until smooth and completely combined. If it is too runny, sift in a bit more powder sugar to stiffen it up just a bit. You want it to flow. If it is too tight, add water a teaspoon or so at a time.

The last collages shows the frosting in the middle of layers, dripping down the sides, the layers trimmed and then cut into cookies.

Step 25. Pour the frosting in the middle of the cake layer. Step 26. Spread it evenly over the layer allowing it to run down the sides as necessary. Let the frosting set up at room temperature. This may take several hours. Step 27. Trim the edges. I usually end up with 8" by 11". Step 28. Measure the long and short side of the layers. If you have the same measurements I have cut the short side into 8 even pieces of 1" each. Cut the long side into 4 pieces of 2 ¾" each yielding 32 bars or 64 smaller cookies.

This photo shows a plate of the cookies cut into bars with smaller ones in the background along with a cup of tea.

Recipe FAQS

Why are there 2 spellings for the name of the cookie?

The Italian cookie is spelled with an "a" - Neapolitan. The 3 flavored ice cream is spelled with an "o" - Neopolitan. They are not interchangeable.

Can the colors be change?

Yes, but it can't be called a Neapolitan then. The Italian Neapolitan cookie colors are the colors of the Italian flag.

Do these cookie have to contain almond paste?

Yes, that is the defining taste of the cookie. It is also and important ingredient in the dense almond flavored cake.

Expert Tips

The baked dough is dense and rises to about ½".
Make sure to use gel colors to color the dough as the colors are more intense and gels do not add liquid to a dough.
Color the doughs brighter than you want them as they often fade slightly when baking.
These cookies stay moist and taste better the day or so after making.
Stir the powdered sugar/cocoa and liquid ingredients together to avoid air bubbles. If it is too thick, thin with a bit of water, if too thin, sift in a bit of powdered sugar. It should flow over the sides when covering the top.
Pour the boiled ingredients for the rum wash into a 1 cup measure so it will be easy to use ⅓ at a time.
Don't skip the weighting down of the layers. It important as the jams cement everything together so the cookies don't separate.
Process the apricot preserves to smooth them out. There shouldn't be any pieces of fruit when spreading out. It needs to be smooth.

More European Pastries to Consider

If you love these Neapolitan Cookes, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Orange Macadamia Rolls Recipe

Modified: Jan 7, 2026 · Published: Nov 25, 2024 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made. It's basically two steps - mix the liquids and yeast, then add the flour, mix and set it to rise. I can't imagine an easier yeast dough to make. So if you're new or apprehensive about working with yeast, this is the reciope for you

An Orange Macadamia Roll sits on a white plate with a rack of other rolls behind it and a saucer to a coffee cup to the right.

Adding to its allure is the fact that it rolls out with no spring back or coaxing into the size you want. Just roll, fill and shape. This dough can be used wherever a sweet dough is used. I'm betting it will become a favorite!

Be sure to check out the German Chocolate Sweet Rolls, Gibassier - A French Breakfast Treat, and the Swedish Cardamom Sweet Rolls.

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This Orange Macadamia Rolls Recipe:

Is The easiest yeast dough you'll ever work with.
After it's made, it can be refrigerated for up to 3 days before shaping and baking.
The rolls themselves are an indulgent treat that's perfect with morning coffee or tea.
Can be frozen without the glaze for several months.
Is perfect for anyone intimidated by yeast.

Recipe Ingredients

Yeast Dough

The ingredients for the Orange Macadamia Rolls Recipe dough recipe include instant yeast, milk, sugar, salt, eggs, sour cream, unsalted butter and bread flour.

FRONT ROW: Salt, milk, instant yeast

MIDDLE ROW: Unsalted butter, granulated sugar

BACK ROW: Sour cream, bread flour, eggs

Orange Macadamia Filling

The filling ingredients are, toasted madacamia nuts, sugar, orange rind cocoa and unsalted butter.

FRONT ROW: Orange zest, cocoa, unsalted butter

BACK ROW: Toasted macadamia nuts, granulated sugar

Coffee Glaze

FRONT ROW: Water, instant coffee, corn syrup, milk

BACK ROW: Powdered sugar, macadamia nuts

Key Ingredients

The sour cream and milk tenderize the dough making it soft. The milk should be warmed.
Bread flour is a stronger flour that is particularly good when using yeast. It provides a higher rise than all-purpose flour.
Instant yeast is a faster acting yeast than active dry yeast. If using the latter, the dough will take a bit longer to rise.
Macadamia nuts come to us from Hawaii and are a softer, creamier nut. Almonds are a good substitute if one is needed. Be sure to toast either one for maximum flavor.
Navel oranges are better for zesting. Juice oranges don't yield as much. I prefer a microplaner to zest the orange. A box grater doesn't yield as much and the zest is usually wetter.
Either Dutch or Natural Cocoa can be used. It is just for color and won't be tasted. Darkening the filling makes for a better looking roll.
Using milk instead of water in the glaze makes a shinier, prettier finish. Water dries duller.
Powdered sugar dissolves instantly with the milk.

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

Step by Step Instructions

Yeast Dough

This first collages shows the liquid ingredients and salt and yeast in a bowl, whisked together, flour added and the finished dough.

Step 1. Combine the warmed milk, granulated sugar, eggs, sour cream, 6 tablespoons melted butter, salt and the yeast in a mixing bowl. Step 2. Whisk them together. Step 3. Add all of the bread flour. Step 4. Fit the mixer with a dough hook if available and beat on low until until it comes together. Continue to beat the dough for 4 minutes.

Orange Macadamia Filling

This collage shows the dough in a rising container, the macadamaia nuts, sugar and cocoa in a processor bowl, processed and the orange added.

Step 5. Place the finished dough in a container sprayed with a non-stick baking release. Cover the top of the dough with plastic wrap, place the lid on or cover with a tea towel, mark the time on it and let it rise until doubled in bulk. Step 6. Place the toasted macadamia nuts, sugar and cocoa in the bowl of a processor. Step 7. Process until the nuts are coarsely chopped. (I over processed and thought they were too small in the finished rolls). Step 8. Briefly pulse in the orange zest.

Assembly

Before rolling out the dough, use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.

In this collage you see the risen dough, the dough rolled out, buttered, and the filling spread on.

Step 9. After the dough has risen. Step 10. Roll the dough as called for in the recipe. Step 11. Brush with the 2 tablespoons melted butter for the filling. Step 12. Spread the filling evenly over the dough to within ½" of the end. Place a piece of waxed paper over the filling and lightly roll it in.

The first photo in this collage shows the dough rolled up, the seam pinched together, the seam pinched together and the a piece cut in fourths.

Step 13. Roll the dough up tightly. Step 14. Wet the edge of the dough and pinch the seam together. Step 15. Roll the dough over and roll it back and forth a couple of times to seal the seam. Mark the dough every 1 ¾". Step 16. Slice the dough into 8 portions. Turn one portion face up so the filling shows. Cut it into 4 pieces.

This collage shows the rolls turned, cut in half again, the rolls in the muffin pans and then risen.

Step 17. Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Step 18. Cut each half in two again, making 8 slices. Step 19. Place the pieces of dough randomly in the paper cups of a jumbo muffin pan. Press the rolls down in the cups. Repeat with the remaining 7 slices. Step 20. Place the rolls in a warm place and let them rise until they fill the cups. If you need a warm place to let them rise, turn the light on in your oven and place the rolls, covered, in. Use a thermometer and temp the oven from time to time to make sure it doesn't go above 85 to 90 degrees. if it does, use a wooden spoon to keep the door slightly ajar. They should take about 2 hours to rise.

Glazing the Rolls

Powdered sugar glazes can be iffy. They can be dull, somewhat shiny or one ingredient can make them really stand out. Add water to the powdered sugar gives a dull glaze when dried and isn't particularly attractive. Adding milk or cream makes a somewhat shiny glaze. But if you want a glaze that is really shiny and stays that way a bit of corn syrup is the answer. The glaze will dry fairly hard on top, but stay soft underneath. It really makes a difference.

The last collage shows the baked Orange Macadamia Rolls baked, the coffee disolved in the water, added to the powdered sugar and the glaze mixed.

Step 21. The baked rolls from the oven. Step 21. Dissolve the coffee in the water. Step 23. Whisk the coffee, corn syrup and milk together. Pour it into the powdered sugar and stir together until smooth. Don't be too vigorous or you will have a lot of air bubbles. Step 24. Spoon it over the rolls. Sprinkle heavily with the cut macadamias. See the photo below.

Recipe FAQS

Why are they called sweet rolls?

When compared to regular bread dough, sweet roll dough usually has higher levels of sugar, fat, eggs, and yeast. Sweet rolls also usually have a filling inside that can include sugar, nuts, spices and are glazed on top,

What are some examples of sweet rolls?

The most common ones are Cinnamon rolls and Pecan sticky buns. The cinnamon rolls are finished with a powdered sugar glaze and the pecan sticky rolls are released and kept upside down exposing the pecan glaze.

What are the two types of yeast dough called?

Lean and rich. Lean doughs are made of few ingredients with no or little sugar. Rich doughs have butter, sugar, as well as spices and are often filled.

Expert Tips

For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling.
Navel oranges yield the most zest and it is dryer when using a microplane to zest them than a box grater.
The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor.
Almonds can be subbed for the macadamias if needed. Be sure to toast them first.
To make sure the filling adheres to the dough, place wax paper on top of it after it has been distributed over the dough and roll over the paper with a rolling pin.
The unassembled dough can be held in the fridge for up to 3 days.
The assembled rolls can be held in the fridge ovenight. They will take longer to rise because they are cold.
Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.

This photos shows the rolls on a cooling rack having had the coffee glaze spoon over them and topped with chopped macadamia nuts.

More sweet rolls and breads to tempt you

If you love these Orange Macadamia Rolls, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Cranberry Muffins Recipe

Modified: Aug 25, 2025 · Published: Nov 18, 2024 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

This Cranberry Muffins Recipe is quick to make, celebrates the season with their vibrant color and tart taste. While thought of mostly in the fall and around Thanksgiving, this fruit can be used in its frozen form to great advantage as in this recipe.

A borken open Cranberry Vanilla Muffins sits on tp of whole muffins in their papers.

Frozen cranberries are used in this recipe to keep them from coloring the muffins gray and to keep them in large pieces. A 12 ounce bag of fresh cranberries can be frozen until hard or they can be bought frozen.

A quick look around my blog and you'll see cranberry recipes abound. From cranberry curd in the Chocolate Cranberry Curd Tart, to Chocolate Cranberry Quick Bread, the not to be missed Cranberry Fresh Pineapple Relish, the refreshingly light Orange Cranberry Cake, as well as the frozen Riene de Saba Cake with Candied Cranberries, Cranberry Orange Muffins as well as Crunchy Topped Apple Muffins and the Really Easy Pumpkin Muffins.

And if you are looking for more holiday breakfast inspiration, check out Recipes for a Stress-Free Thanksgiving Morning.

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A Little About Cranberries

Cranberries are older than the recorded history of America. Indians ate them as well as using them for medicine and clothing dye.

While they are often seen in water, they do not grow in water. They grow very close to the ground which needs to be sandy, acidic soil with a high water table which is called a bog. Cranberries are harvested by flooding the bogs, where the berries are separated from the vines and float to the top of the water. Pumps and conveyors send the berries into trucks to be transported for processing.

In 1917, Elizabeth Lee, a cranberry farmer sold her canned sauce under the name "Bog Sweet." Later, she joined forces with Marcus Urann of Massachusetts who had started his company in 1912. Together they formed the company that became known as Ocean Spray. Today this is the largest cranberry growers organization in the United States.

There are several interesting articles on cranberries including, The Cranberry Story , Cranberry Facts, and Where Tradition Meets Innovation,

Recipe Ingredients

Topping

Nutmeg, granulated sugar

Cranberry Muffins

The ingredients for the Cranberry Vanilla Muffins are cranberries, granulated sugar, unsalted butter, eggs, all-purpose flour, baking powder,salt, milk and vanilla paste.

FRONT ROW: Salt, baking powder, vanilla paste

MIDDLE ROW: Eggs, butter, granulted sugar

BACK ROW: All-purpose flour, frozen cranberries, milk

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

Step by Step Instructions

The first collages hows the nutmeg and sugar, the sugar and butter in a mixing bowl then creamed and the vanilla paste added and all of that is mixed.

Step 1. Combine the sugar and nutmeg. Set aside. Step 2. Place the softened butter and sugar in the bowl of a mixer. Cream them until light. Step 3. Add the vanilla paste. Step 4. Beat together until completely mixed.

The second collages shows the eggs added to the mixing bowl, mixed, flour added and the resulting batter.

Step 5. Add the eggs to the batter. Step 6. Beat until combined on medium speed. If the mixture curdles, which is might, raise the speed to high and beat until mixed. If is remains curdled, don't worry about it. It will be corrected in the next step. See my article How to Avoid Curdled Cake Batter for more information. Step 7. Add the first of the alternating flour and milk.I ususally add 3 portions of flour to 2 portions of milk. Always start and end with flour to prevent curdling. Step 8. Beat on low to mix.

This collages shows the milk being added, the finished batte, the frozen cranberries in the processor and then processed.

Step 9. Add the first of the alternating milk. Beat on low to mix. Step 10. Continue with two more portions of flour to one more of milk. Step 11. Put the frozen berries in the processor bowl. Step 12. Use long pulses to coarsely chop them. They will make a terrible racket.

The last collage shows the chopped berries in the batter, mixed in, portioned into paper lined muffin cups, and cooking on a cooling rack.

Step13. Pour the chopped cranberries into the batter. Step 14. Mix on low, scraping well to distribute the cranberries. Step 15. Fill the paper muffin liners almost to the top. Sprinkle heavily with the nutmeg sugar. Step 16. Bake as directed, cool on a cooling rack.

Recipe FAQS

Where do cranberries grow?

A common misunderstanding is that cranberries grown in water. They do not. They grow on vines close to the ground in sandy, acidic soil that has a high water table known as a bog. When it is time to harvest them, the bog is flooded, the berries are freed from their vines and float to the top of the water where they are gathered and taken away for production.

Are cranberries considered healthy?

Yes. They are high in antioxidents and lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

What do you cook or bake with cranberries?

Cranberries are used for relishes, chutneys, sauces in quick breads, preserves, stuffings, in salads, stuffings with pork and chicken, cranberry crisps, muffins, cakes, drinks, cheesecakes, pies, tarts, bars, cookies, coffeecakes and more.

Expert Tips

The softened butter should be about 75°F to blend well with the sugar.
The cranberries need to be frozen hard before processing. Use immediately, do not let them thaw.
The batter will be very cold and firm. When filling the cups, press the batter down into them to make sure they are filled well. Fill almost to the top.
Bake them immediately so the cranberries do not start to melt.

More Delectable Cranberry Recipes

If you love these Cranberry Muffins, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

(Almost) No Bake Pumpkin Tart

Modified: Apr 22, 2026 · Published: Nov 11, 2024 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

I don't know how to make an easier dessert than this No Bake Pumpkin Tart. It takes almost no time and can be made by seasoned bakers as well as beginning bakers with ease. If time is your problem, this is your dessert.

A light as air intensely flavored pumpkin mousse sits in a pretzel crust which is one of the best of it's kind I have found. I know I will be using it again and probably more than once. It just has more flavor than a graham cracker crust. The saltiness of the pretzels lingers just a bit after the bite is gone. The almost refers to the crust being baked for 12 to 14 minutes.

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

The tart is just sweet enough so that all of the spices and flavor come through. The pumpkin mousse is borrowed from the favorite Updated Pumpkin Mousse Torte. The light as a feather mousse is a pouf of pumpkin and spices that just float away with each bite. I can't imagine anything more perfect for the end of a traditional Thanksgiving dinner which is anything but light.

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Recipe Ingredients

Pretzel Crust

FRONT ROW: Powdered sugar, pecans

BACK ROW: Salted Waffle Pretzels, unsalted butter

Pumpkin Tart Filling

Ingredients for the pumpkin filling include gelatin, heafy cream, caanned pumpkin, powdered sugar, vanilla, salt, cinnamon, ginger, nutmeg and cloves.

FRONT ROW: Nutmeg, ginger, vanilla, salt

MIDDLE ROW: Gelatin, cinnamon, water, cloves

BACK ROW: Powdered sugar, pumpkin puree (canned), heavy cream

Whipped Cream Decoration

Whipped cream and powdered sugar decorate the tart.

Powdered sugar and heavy cream

Key Ingredients

The Pretzels can be a bit tricky to measure depending upon the shape of them. The volume measurement I give is for the waffle pretzels I used. This is where a scale comes in. It doesn't matter the shape and how much room they take up in a measuring cup - the weight is always the same.

Canned Pumpkin is used but be sure not to get pumpkin pie filling. The pumpkin puree usually comes in a 15 ounce can and the pumpkin pie filling is about 30 ounces or twice as large. If you made the Really Easy Pumpkin Muffins and froze the leftover pumpkin you can use it in this recipe. It will, most likely be a bit watery but it doesn't matter. Just thaw it and bring it to room temperature. Whisk it before using.

Always dissolve the gelatin in cold liquid - in this case water. Add the gelatin to the water and make sure to use a very small bowl as there is less than 2 tablespoons when mixed. Set aside and then microwave for about 5 seconds to liquify it.

Heavy cream should be used. Regular whipping cream will not hold up as well. The cream should be very cold when whipped. It should be slightly firmer than the soft peak stage and just begin to hold its shape when folded together with the pumpkin mixture. For use as the decoration, it should be about a medium peak but not to the stiff peak stage.

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

Step by Step Instructions

Pretzel Crust

Step 1. Place the pretzels, pecans and powdered sugar in the bowl of a processor. Step 2. Process until fine crumbs form. Step 3. Transfer the crumbs to a bowl and add the melted butter. Step 4. Toss with a fork to make sure all the crumbs are moistened and the mixture starts to form crumbs.

The crumbs are lining the side of the tart pan, they are pressed against the sides, the remainder are poured into the bottom of the pan and pressed in flat.

Step 5. Take the specified amount of crumbs and arrange them evenly and loosely around the edge of the pan. Step 6. Press them firmly against the rim of the pan. Step 7. Pour the remainder of the crumbs in the bottom of the pan and spread them evenly over the bottom. Step 7. Press them firmly against the bottom of the pan and firmly agains the crumbs on the rim of the pan. Bake as directed.

Pumpkin Filling

This collages shows the cream whipped, the pumpkin and spices in a bowl, the gelatin added and the finished filling,

Step 9. Add the gelatin to the water and stir to completely mix. Set it aside. Whip the cream until it starts holding its shape. Set aside. Step 10. Place the remainder of the ingredients in a large bowl and whisk them together. Step 11. Heat the gelatin in a microwave for 4 to 5 seconds until liquid. Add it to the pumpkin ingredients and whisk together immediately. Step 12. Fold the cream into the pumpkin ingredients. Pour it into the baked crust and smooth the top. Refrigerate several hours or overnight before continuing.

Releasing the Tart

To release the tart from its shell, place is on a short can of anything, slide the rim down, place the tart on the table and slide a metal spatula between the bottom of the tart and the bottom of the tart pan, the released tart is placed on a cake board.

Step 13. Place the tart on a short can. Step 14. Slide the rim down to the table. Step 15. Place a metal spatula between the tart and the bottom of the tart pan that is sitting on. Go around the bottom to loosen the crust. Step 16. Place the tart on a cake board or cake plate.

Decorating the Tart

The tart is decorated with whipped cream piped horizontally on top, the tart is turned 90° so the lines are vertical, another set of lines is piped in a lattice design and the edges are finished with a wreath of cream

Step 17. With a small, plain tip, (I used an Ateco 801 which is about ⅛"), pipe 6 lines of cream horizontally from edge to edge. Step 18. Turn the tart 90° so the lines are now vertical. Step 19. Pipe a second set of lines diagonally across the tart forming a lattice design. Step 20. Finish the edges with a wreath of cream around the edge of the tart (I used an Ateco 825 open star which is about ⅜").

Recipe FAQS

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

The pumpkin pie is made in a pie pan which is slanted on the side and usually about 2" or more deep. The pumpkin tart is made in a tart pan that is usually shallow but can be deeper. Both have fluted side. The tart pans usually have removable sides.

Is pumpkin pie filling the same as canned pumpkin?

No. The pumpkin pie filling has ingredients added to the puree to be used by pouring into a pie shell. It generally weighs about 30 ounes. Canned pumpkin is only pumpkin puree. It usually comes in 15 ounce cans.

Why does the color of pumpkin puree differ from can to can of the same brand?

While pumpkin puree is specified on the label, kabocha squash, which is also known as Japanese pumpkin, is also used as it is very much like pumpkin. They are interchangeable in baking.

Expert Tips

The tart can be frozen for several months, without the decoration, if kept in the tart pan and wrapped well in foil. Thaw in the refrigerator and decorate up to 1 day ahead of serving. Serve directly from the fridge.
Heavy cream is preferable as it needs no stabilization. At my bakery, we froze cakes finished with whipped heavy cream, as well as filled and decorated with no problem when thawed. See my post on Salvaging Over Whipped Cream, Heavy Creams The Work Horse of Creams, as well as Freezing Cream.
This tart uses canned pumpkin puree. There is some confusion between pumpkin puree and pumpkin pie filling. The pumpkin puree is just that and usually comes in 15 ounce cans. The pumpkin pie filling has additional ingredients so all that is need is a crust. It usually comes in 30 ounce cans. Also, if you made the Really Easy Pumpkin Muffins and froze the leftover puree you can use that. I used frozen puree. It will be a little looser but that is fine.
Make sure to use a very small bowl to soften the gelatin. There will be only about 2 tablespoons.

The bottom photo shows the pumpkin tart on a white lace plate on a blue background with gourds and the whole tart.

More Holiday Desserts

If you love this Almost No Bake Pumpkin Tart, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Serbian Walnut Cookies Recipe

Modified: Nov 5, 2024 · Published: Nov 7, 2024 by Helen S Fletcher · This post may contain affiliate links · 23 Comments

These melt-in-your-mouth Serbian Walnut Cookies are also known as Vanilice and were quite the surprise to me. When I first saw the recipe, I thought it was just another butter cookie, but the toasted ground walnuts give these cookies quite a boost. While in the West we use pecans because they are indigenous to the Americas, walnuts are used in the Balkans because they are plentiful.

Not fond of walnuts? Use pecans or any other nut of your choice.

Rows of plain and powdered sugar Serbian Walnut Cookies on the diagonal are shown

The dough is really easy to roll and a joy to work with. I took liberties with the apricot preserves which are also customary. I wanted to boost the flavor of the jam and did so by adding a bit of cider vinegar along with some gelatin to tighten it.

The cookies are best made days ahead so the flavor matures. While these cookies are wonderful sandwiched, they are also quite good on their own. Usually shown finished in powdered sugar, I found they are even better without. The flavor of the cookie and the jam come through much better.

Other "nutty" cookies you might enjoy are Germany's beloved Zimtsterne, Italy's famous Baci di Dama and America's own Pecan Bars.

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Why these are sooooo easy to love

These are so easy to make. The cookies are of the shortbread type.
European cookies usually have less ingredients than many American cookies and these are no exception.
The dough is easy to work with and rolls out right from the mixer.
Making the cookies a few days ahead allows the flavors to meld.
The cut out, unbaked cookies can be frozen and baked when needed.

Recipe Ingredients

Apricot Filling

The ingredients for the filling are apricot preserves, gelatin and cider vinegar.

FRONT ROW: Gelatin, cider vinegar

BACK ROW: Apricot preserves

Serbian walnut cookies

Ingredients for the cookies include unsalted butter, egg yolk, granulated sugar, vanilla, all-purpose flour and walnuts.

FRONT ROW: Unsalted butter

MIDDLE ROW: Egg yolk, granulated sugar, vanilla

BACK ROW: All-purpose flour, walnuts

Key Ingredients

The walnuts or pecans, if using need to be toasted for the best flavor. Toasting any nut will bring out the best in them.

The unsalted butter should be softened to cream well with the sugar. The reason I don't use the term room temperature because Alaska most likely has a colder room temp than say, New Mexico. The ideal temp for the butter is 72°F to 75°F. I have seen colder, lower temperatures suggested but the butter doesn't cream as well - it looks more like sand. There is an post you might enjoy on American Butter vs. European Butter.

McCormick's Imitation Vanilla is fine here as the nuts take over the taste. See my post on The Making of Vanilla for an indepth discussion of pure vs. imitation.

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

Step by Step Instructions

The collage for the apricot filling icludes the apricot jam in the processor, processed, brought to a simmer in a saucepan and the gelatin being added.

Step 1. Place the apricot preserves in the bowl of a processor. Step 2. Process until smooth. Step 3. Transfer to a small saucepan and bring to a simmer. Step 4. Add the gelatin to the vinegar in a very, very small bowl while the preserves are coming to a simmer. When the preserves are ready, take the gelatin out of the bowl. It will be a solid mass as in the picture. Tear it into small about 6 pieces and put them in the hot preserves immediately where they will melt. There is no need to liquify them first. Whisk them in and cool.

The second collage shows the filling in a container, the walnuts and flour in the processor bowl, processed and the butter and sugar in a mixing bowl.

Step 5. Transfer the filling to a small container and refrigerate. Step 6. Place the toasted nuts and flour in a processor bowl. Step 7. Process until the nuts are so finely chopped they are as one with the flour. Step 8. Place the softened butter and sugar in the bowl of a mixer.

The butter and sugar are creamed, the egg yolk and vanilla are added,mixed in completely and the flour is added.

Step 9. Cream the butter and sugar until light. Step 10. Add the vanilla and egg yolk. Step 11. Beat on medium to bring everything together. Step 11. Add the flour.

The first picture in this collage hows the dough mixed, formed into a round, placed between waxed paper, then rolled out and the cookies cut.

Step 13. Mix the dough until it comes together completely. Step 14. Place it on a large piece of waxed paper and shape it into a round. Step 15. Place a second piece of paper on top and indent the dough with a rolling pin 4 or 5 times. Step 16. Roll the dough about ⅜" thick between the paper. Remove the top piece of paper. Leaving the dough on the bottom piece of paper, cut 1 ½" round cookies out. Cut the cookies close together. Keeping the cookies on the bottom piece of waxed paper, transfer them to a baking sheet and freeze them hard. Pop them out and place on a parchment line baking sheet. Bake as directed. See Cut Out Cookies using the Wax Paper Technique for complete information on freezing the cut out cookies and removing them to a baking sheet.

The last collage shows the cookies baked on a baking sheet, the filling on the middle of the bottom cookie, spread out and the top cookie on.

Step 17. Keeping the cookies on the bottom piece of waxed paper, transfer them to a baking sheet and freeze them hard. Pop them out and place on a parchment line baking sheet. Bake as directed. See Cut Out Cookies using the Wax Paper Technique for complete information on freezing the cut out cookies and removing them to a baking sheet. Step 18. Stir the filling vigorously to smooth it out and place a dollop on the upturned bottom of each cookie. Step 19. Spread it out to within about ⅛"of the edge. Step 20. Place the top on each cookie.

Recipe FAQS

How so you get clean edges on cut out cookies?

Place the dough between waxed paper. Roll it out as called for. Chill, but don't freeze the dough. Cut straight down with the cutter and don't twist it. Cut out all the cookies at once.

Why do my cookies get out of shape?

Because the dough is too soft. Cut the cookies out as in the question above. Leaving the cookies on the bottom piece of paper, transfer the whole thing to a baking sheet and freeze them until rock hard. Then simply, poke them out, place them on a parchment lined baking sheet and bake as called for.

How do I keep my cut out cookies from spreading in the oven?

First use a recipe meant for cut out cookies. These usually won't spread out of shape. My Painted Cookies, Murbteig Pastry or Shortbread Cookies are good examples. After following the freezing instructions above, make sure they go into the oven frozen.

Expert Tips

Always toast the nuts. Untoasted nuts just don't have the punch that a few minutes in the oven gives them.
Make sure the nuts are completely cooled before using them. I generally toast the whole bag, re-bag it, mark it and put it in the freezer. That way, I don't have to wait for them. We used to toast 30# boxes of nuts at a time at the bakery and freeze them.
Always make sure if the nuts are to be finely ground, that flour or sugar is put in the processor with them so they don't turn into a paste - unless of course you are making a nut butter.
Make sure the cookies go into the oven very cold or frozen. Although I don't believe these would go out of shape, I do this with any cut out cookie.

Serbian Walnut Cookies on a grey tray with plain and powdered sugar cookies and a mug on it.

More Yummy Cookies

If you love this Serbian Walnut Cookies Recipe, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Holiday Roundup - Sweet and Savory

Modified: Dec 6, 2024 · Published: Nov 4, 2024 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

With Thanksgiving, Christmas and all the rest of the holidays just around the corner, here are some ideas to start you thinking about them. This roundup includes sweet as well as savory and some of the most popular recipes of the season.

Be sure to see the Cookie Roundup of 45 Cookies and Bars where you're sure to find a new cookie or two for the season.

Pumpkin Dinner Rolls Two Ways

These Pumpkin Dinner Rolls Two Ways with their subtle spicing are an easy recipe that take no time to make but yield great taste. This make ahead, foolproof dough can go from dinner roll to breakfast roll with the addition of one ingredient.

Check out this recipe

Pumpkin Dinner Rolls and Breakfast Rolls out of one recipe

Several slices of Chocolate Cranberry Bread sists on a cream colored plate surrounded by Muffins, cranberries, a teal colored napkin, cup and saucer and a miniature pumpkin gourd.

Chocolate Cranberry Quick Bread Recipe

Quick breads are great because they come together in minutes. This chocolate cranberry version is just the thing to start celebrating the holidays since it can be stashed in the freezer and just thawed.

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Torta Rustica - A Savory Italian Pastry

This Torta Rustica belongs in your repertoire when it comes to savory dishes. Layers of spinach filling, red peppers, artichokes and provolone are enclosed in an Italian butter pastry that is foolproof and so distinctive on its own. It's very accommodating and can be eaten hot, warm, or at room temperature for brunch, lunch or dinner.

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A slice of the Torta Rustica displaying the multiple layers of the filling.

Breakfast Scones - An Easy Morning Treat

Sausage and cheese highlight these breakfast scones. To turn these Breakfast Scones into a breakfast sandwich make an egg omelet adding peppers, onions, or anything else you want. The scones can be made and frozen ahead of time.

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Orange Cranberry Cake - A Holiday Specialty

This spectacular Orange Chiffon Cake is filled with cranberry curd and chocolate ganache then finished with whipped cream. The filled cake without the finish can be frozen then finished the day before.

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An Orange chiffon Cake is filled with cranberry curd and chocolate. The cake is finished with whipped cream and julienned candied orange zest

Salted Macadamia Rum Toffee

This Salted Macadamia Rum Toffee is simply a matter of adding a few ingredients at a time and taking the mixture to a stated temperature. Stir in a couple of more ingredients and pour it into a prepared pan. In a matter of minutes, it’s cool and ready to finish.

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Pumpkin Cheesecake Tart with Caramel Rum Sauce

The Pumpkin Cheesecake Tart has a graham cracker crust that is pressed in and filled with a cream cheese mixture alternated with a pumpkin mixture which are swirled together. The baked tart can be frozen if made ahead. The simple Caramel Rum Sauce can be made weeks ahead and refrigerated.

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A slice of Pumpkin Cheesecake Tart on a plate with Rum Caramel Sauce and the tart in the bakground

Cranberry Pecan Streusel Coffee Cake

This Cranberry Pecan Streusel Coffee Cake is a breeze to make and is tart from the cranberries balanced by the pecan streusel.

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Super Fast and Easy Brioche Rolls

These updated, super-fast, and easy Brioche Rolls are the perfect complement to any special dinner and never more so than during the holidays. When I say super easy, I mean super easy. Just a quick turn in a food processor and the dough is are ready to rise.

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

Pumpkin Mousse with a graham cracker crust, cheesecake layer topped with pumpkin mousse finished with a wreath of whipped cream

Pumpkin Mousse Torte Recipe

Pumpkin Mousse Torte is an easily made dessert that can be made ahead and frozen. This was, without question, the most popular dessert we made for the fall months including Thanksgiving. A crumb crust, cheesecake layer topped with a light, but intense pumpkin mousse soon became everyone's favorite.

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Reine de Saba Cake with Candied Cranberries

This frozen Reine de Saba cake is the perfect dessert for a busy schedule as the entire thing can be done a month ahead. If you do freeze it ahead, keep it in the pan so the filling doesn’t get smooshed.

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This Riene de Saba cake features 2 layers of chocolate cake with a mousse like filling, topped with candied cranberries

Hot Peppered Pecans

These pecans are a standout. Heat Alert - they are hot!! So if you don't favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there. These make a great gift for anyone who loves snacks.

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Three Appetizers for an Instant Party

These Three Appetizers including spicy meatballs, artichoke croustades and sesame salmon are all make-aheads that allow you to enjoy your guests.

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Pumpkin Cheesecake with Salted Caramel Sauce

This Pumpkin Cheesecake is highlighted by an out of this world Salted Caramel sauce. As if that weren't enough it is easy to put together with all the flavors of the season.

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Buche de Noel

The Buche de Noel is a spectacular extravaganza from France. While it looks complicated, it can be done over several weeks. I have posted a schedule. Buche de Noel translates to Yule Log. It is basically a jelly roll with the ends cut off and decorated to look like a tree trunk lying on the ground.

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Time to Make Mincemeat

This modern Mincemeat is meatless and easily made. Coming from England, it essentially consists of cutting up a lot of fruit and letting it age with citrus, spices, rum, and brandy. It is important if you are going to use Mincemeat to start it now.

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Make Ahead Cranberry Linzer Tart

Cranberry Linzer Tart with its bright deep red, vibrant, cranberry filling is a variation of the Viennese Linzer Tart with raspberry filling. The spiced Linzer pastry is a perfect partner with the cranberries. It is best made ahead so the flavors can blend making this a natural for the holiday season. It can also be baked and frozen until needed.

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Salmon Wellington cut open to expose the filling on a plate

Salmon Wellington with Lemon Asparagus Risotto Cakes

These are particularly good for entertaining as they must be frozen solid - so you can make them a month in advance, wrap well and tuck away in the freezer. By freezing them solid, the salmon won't overcook in the time it takes to bake the puff pastry. It makes a perfect entrée for entertaining.

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Orange Date Bread Pudding

Dates and oranges used two ways make this a great winter dessert when so many fruits are not back until spring. Easily made, these are perfect for a casual or formal dinner.

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Orange Date Bread Pudding with Hard Sauce drizzled on

Hazelnut Gianduja Cake

This Hazelnut Gianduja Cake is the perfect celebration or holiday cake and the updated methods and instructions make it completely approachable and doable for the home baker. The cake recipe consists of several component parts and three of the four can be made ahead. Actually, the entire cake can be made ahead and refrigerated or frozen if desired.

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Cranberry Fresh Pineapple Relish

Cranberries, fresh pineapple and a hint of orange made this one of the most popular recipes from my take out shop and we featured it every year for Thanksgiving. I still do. I think if you try it, it will become one of your traditions also.

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Puff Pastry Crackers

I don't know about you, but last minute everything seems to happen at my house and these Puff Pastry Crackers take care of that. With little time to plan or think ahead, it makes it difficult sometimes when your guests expect something a bit out of the ordinary.

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Apple Crisp Cheesecake

This Apple Crisp cheesecake is perfect for Thanksgiving. It can be frozen and thawed for several days in the refrigerator, or for a day at room temperature with no harm.

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A slice of the Apple Crisp Cheesecake sits on a tan oplate with a fork on the plate and a napkin in the background.

Two chocolate truffles on a silver serving dish.

Chocolate Chocolate Truffles

At the bakery we were known for our chocolate. These Chocolate Chocolate Truffleswere the same ones we made - hundreds and hundreds that were hand dipped.

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Really Easy Pumpkin Muffins

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Pumpkin cake donuts on a plate with a cup of tea.

Pumpkin Cake Donut Recipe

This quick, easy Pumpkin Cake Donut Recipe doesn't get any faster. With no yeast to wait for, these are ready in no time. They stay fresh for days. No cake donut pan? No problem. There's a work around below.

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Tourte Milanese

I came across Tourte Milanase years ago. It’s a spectacular tour de force. And, as with most spectaculars, it requires a bit of preparation to get it finished. But when it’s done and you cut into it, the striking layers of green, red, pink and white are dramatic.

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A slice of Tourte Milanese sits on a plate exposing its dramatic yellow, green, red and pink layers.

Cranapple Pie with a Pleated Crust

This Cranapple Pie was one of of the favorite dessert combinations at the bakery. This pie uses a galette style crust which is a usually freeform and finished in one piece, without an upper crust. This leaves the filling exposed and makes a beautiful presentation.

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Mini Pineapple Upside Down Cakes

Dazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America's favorite cakes.

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This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.

Hot Curried Party Mix

The greatest thing about these is how easy they are to prepare. Be sure to make this Hot Curried Party Mix a minimum of one day ahead – a week is better. Stored in an airtight container, this will last a month, if you can keep out of it.

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Caramel Apple Tart

Caramel Apple Tart is everything you would want in an apple dessert. Full of apples, spices, brown sugar and brandy, it's covered with walnut streusel and caramel. This was a fall favorite with my clientele at the bakery.

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Scone with Cranberry Strawberry Jam on a plate

Scones with Cranberry Strawberry Jam

The scones are easily made and the jam requires no canning if kept in the refrigerator or freezer. The combination of the cranberries and strawberries makes a sweet-tart topping for the scones, toast, biscuits, or pancakes and waffles. A jar of the jam makes a perfect hostess gift.

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Brown Butter Tarts

These make a stunning finish to a meal. Not to big but loaded with flavor these Brown Butter Tarts feature an easy press in crust, brickle (think toffee) filling and a unbelievable brown butter topping. The best part is that these can be frozen for a couple of months.

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These individual Brown Butter Tarts feature a butter crust filled with brickle bits and a browned butter filling. They are lightly dusted with powdered sugar and served with caramel sauce

Cheddar Pecan Shortbreads

They are perfect for the holidays as they can be kept in an airtight tin for weeks or in the freezer, unbaked for months. This makes a lot which is good because they are eaten quickly. These make a great gift also.

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Carrot Cake Cheesecake

This unusual carrot cake consists of two layers of carrot cake sandwiched with a creamy cheesecake and finished with the traditional cream cheese frosting.

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Cinnamon Bun Apple Pie

This is a fun apple pie with the top crust made to look like cinnamon buns. The use of undiluted frozen apple juice concentrate ups the flavor.

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European Nut Roll with Three Fillings

Nut rolls are especially popular during holidays and celebrations in Central Europe. This yeast dough is the easiest dough of its kind I have ever worked with. When you roll it out there is absolutely no recalcitrance or spring back. I recommend you make the dough a day, or several days, ahead and work it cold. It truly is a joy.

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A rich yeast dough is filled three ways one each with almond, poppyseed and walnuts

A slice of Lemon Glazed Lemon Twists made with Sixty Second Brioche

Super Fast and Easy 60 Second Brioche

The title, "60 Second Brioche" (pronounced BREE-ohsh) comes from my article title as it appeared in Bon Appetit Magazine. While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around.

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TJ's Cowboy Bark

Easy, quick and absolutely delicious. How can you go wrong with oreos, peanuts, almonds, toffee bits and pretzels. Sweet and salty all at once.

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Brandied Chocolate Cherry Almond Garmisch

Garmisch is another wonderful yeasted coffeecake as only the Germans can make them. Superb bakers, their products not only look beautiful but are luxurious tasting. The original filling was walnuts and while delicious, the chocolate cherry almond filling adds a note of excitement.

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Chocolate Raspberry Marzipan Gateau

This Chocolate Raspberry Marzipan Gateau is a prime example of French baking. Many of the component parts of this Marzipan Gateau can be made well ahead, in fact all of them. Assembly is quick and easy.

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Updated GF Ultimate Chocolate Fudge Cake

This Ultimate Chocolate Fudge Cake naturally gluten free and is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming.

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This Ultimate Chocolate Fudge cake is gluten free and easy to make. It is finished with a chocolate glaze and served with a Vanilla Creme Anglaise

Five Mexican sweet rolls, Conchas with different toppings.

Conchas - A Mexican Sweet Bread

Conchas are a not overly sweet roll often served at breakfast with coffee or hot chocolate in Mexico. Also known as Pan Dulce and Sweet Bread this buttery yeast dough is flavored with cinnamon, vanilla and anise.

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Easy Lemon Cheesecake Bread Pudding

Modified: Jul 30, 2025 · Published: Oct 28, 2024 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This spectacular Lemon Cheesecake Bread Pudding is based on the Lemon Cheesecake I make at the restaurant. It is extremely popular and very unusual. This version of a bread pudding is very quick and easy to make. The ingredients take a few turns in the processor, are poured over the bread cubes, and into the pans it goes. Not much work at all for this uncommon bread pudding.

The Lemon Cheesecake Bread Pudding is shown partial opened up with a blubeberry sauce dripping down it on a white plate,

While I've chosen to show it with the Blueberry Sauce from the Lemonade Cake, a couple of others would be perfect to serve with the warm Lemon Cheesecake Bread Pudding. The Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake would make an ideal accompaniment to this remarkable dessert. Also check out My All Time Favorite Lemon Recipes.

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Why you'll love this recipe

It's really easy and quick to make. This bread pudding can be in the oven baking in about 30 minutes.
The ingredients are all readily available with the exception of the citric acid which is optional.
There is no water bath needed for this dessert.
This is packed with lemon flavor with lemon zest, lemon juice and citric acid which adds a bit of the tartness that make lemons so appealing.
These can be made ahead and frozen, thawed and reheated for a quick dessert.

Recipe ingredients

Ingredients for the Lemon Cheesecake Bread Pudding include brioche bread, cream cheese, granulated sugar, citric acid, eggs,lemon zest,vanilla, sour cream, half and half and lemon juice,

FRONT ROW: Lemon juice, lemon zest, vanilla

MIDDLE ROW: Granulated sugar, sour cream, cream cheese

BACK ROW: Bread, eggs, half and half

Key Ingredients

Either Brioche or Challah that has been purchased work well in this recipe.

Citric Acid powder is used to add the tartness of lemons to the bread pudding. It can be omitted if desired but it does up the flavor. While not commonly found on store shelves it can be found on line including Amazon or just google "food grade citric acid powder" for more choices. Make sure you get food grade.

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

Step by Step Instructions

The first collage shows a stack of bread slices cut vertically then cut into cubes, sugar and cream cheese in a processor bowl and processed.

Step 1. Slice the bread about ¾" thick if the loaf is whole. Dry the slices until it feels stale but not dry. This can take 4 to 6 hours depending upon the bread. I place mine on cooling racks so both sides can dry at once. Once dried, stack several slices up and cut them vertically. Step 2. Cross cut them into about ¾" cubes. There should be about 8 cups. Set aside. Step 3. Place the cream cheese and sugar in the bowl of a processor. Step 4. Process until completely mixed. Scrape down and into the corners of the processor bowl to make sure it is all combined.

The eggs,,lemon zest, vanilla, sour cream and citric acid are added to the processor bowl.

Step 5. Add the eggs, lemon zest, vanilla, sour cream and citric acid to the processor bowl. Step 6. Process until smooth, scraping as necessary. Step 7. Add the half and half and lemon juice. Process again to complete the mixture.

The mixture is poured over the bread cubes, it has soaked in and then it is poured into a square pan orinto individual cups.

Step 9. Pour the liquid over the bread cubes making sure to stir it well so the liquid is contacting all the cubes. Step 10. Let it sit 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. Stir several times to make sure it is evenly soaking. The bread should not be mushy. Step 11. Spray a 9" pan with a non-stick baking spray and pour the mixture into the pan. Step 12 . Or, for individual servings, spray six 6-ounce ramekins or a Jumbo Muffin tin with a non-stick baking spray and divide the mixture between the cups filling them all the way to the top. Bake for 30 to 35 minutes or until a tester comes out clean. They will most likely rise during baking but will deflate as they cool.

Recipe FAQS

What constitutes bread pudding

A custardy base is combined with stale, cut up bread to which many different ingredients can be added depending upon what is wanted. The bread should be soft having absorbed the custard.

How do you know when the bread pudding is done baking?

There are a couple of ways. One, insert a cake tester in the middle of the pudding. If it comes out clean it is done. The second method is to press the center of the bread pudding and if liquid comes up it needs to bake longer.

When was bread pudding first made?

English cooks in the 11th century repurposed stale bread. In later centuries it became known as "poor man's pudding" because food was scarce at times and the pudding was made only with boiling water sugar and spices. Today's version is much richer with eggs, milk or cream, spices and any number of additions.

Expert Tips

The bread used should be stale but not hard or completely dried out. While any bread can be used, Brioche and Challah are often used for their taste.
The liquid base can be made in a mixer by following the same steps as for the food processor. Make sure the cream cheese is at room temperature so it mixes without lumps.
If another type of bread is used, it may require more or less liquid so add ¾ of the half and half first. If the bread is not completely coated, stir in the rest of the half and half.
While citric acid powder is listed as an ingredient, it can be omitted.

A whole single bread pudding with blueberry sauce on a white plate with a yellow napkin and spoon,

Other scrumptious desserts

If you love this Lemon Cheesecake Bread Pudding, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Apricot Pistachio Italian Biscotti Recipe

Modified: May 1, 2026 · Published: Oct 24, 2024 by Helen S Fletcher · This post may contain affiliate links · 22 Comments

These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots. An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. I've made them in a large size as well as mini's which are perfect with a cup of coffee or tea on a cookie tray.

A round doilie covered tray holds large and mini Apricot Pistachio Biscotti.

The use of olive oil instead of butter or other oil keeps these very Italian. Extra virgin olive oil will give the best taste. The apricots are also soaked in brandy to keep them moist when baking. If brandy isn't an option, water can be substituted.

By quartering the apricots and using whole and half pistachios, it makes them very visible adding to the appeal of this unique biscotti.

Be sure to check out the Chocolate Spice Olive Oil Biscotti for another cookie of the same type. The spice mixture comes from the Honey Diamonds which are an unusual cookie in there is no shortening. They are also diametrically opposed in texture to the biscotti as they are very soft. Also, Double Panning the cookies while they bake prevent them from over browning or burning. It is a technique I use for a lot of cookie recipes and one I think you might find interesting.

Other Italian Cookies you'll love include: Italian Neapolitan Cookies, Baci di Dama, and Cuccidati.

If you are looking for more holiday baking ideas, check out Kick-Start Your Holiday Spirit: Cookies & Breads to Bake Now.

Biscotti - What is it?

The word “biscotti” is derived from the Latin word “bis,” meaning “twice,” and “coctus,” meaning “cooked,” referring to the fact that the dough is baked twice to create a hard, dry texture, according to Bruno of the Biscotti Company.

Biscotti is an ancient Roman cookie that accompanied soldiers on their missions much like hardtack as they were made with flour, water, and sometimes honey or nuts - a far cry from the modern version - and I daresay a better version.

In time, the biscotti traveled to varied parts of Europe and came to the town of Prato in Tuscany where their version included almonds and was served with sweet dessert wine like Vin Santo. It is still often served in this manner, especially high end Italian restaurants.

Fast forward to today where it is a traditional Italian cookie that is crunchy, dry and oblong in shape. To achieve this they are baked twice which dries them out and gives them a long shelf life.

Modern biscotti have morphed into lightly sweetened cookies with any number of add ins including dried fruits, nuts, chocolate, citrus and can be plain or dipped in chocolate. They can be big or little, chocolate or not and almond flour can be substituted for wheat flour to make them gluten free in some recipes.

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Why You'll Love these Biscotti

They are super easy to make.
This cookie lasts forever because it has been dried out.
The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy.
Softer versions can also be made by simply baking them once.

Variations

Any type of dried fruit or nut can be substituted.
White chocolate chips can be added for part of the fruit and nuts.
Another liqueur such as Amaretti, or Pernod can be used instead of brandy
The cookies can be drizzled with or half dipped in melted white chocolate after toasting.

Recipe Ingredients

Ingredients for the biscotti include olive oil, all-purpose flour, dried apricots, egggs, granulated sugar, pisacio nuts, baking powder, brandy, and vanilla.

FRONT ROW: Baking powder, brandy, vanilla

MIDDLE ROW: Eggs, granulated sugar, pistachio nuts

BACK ROW: Olive Oil, all-purpose flour and dried apricots.

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

Step by Step Instructions

This collages shows the dried apricot being cut with scissors, the apricots being heated with brandy, a bowl with flour and baking powder and the olive oil and sugar in a mixing bowl.

Step 1. The easiest way to cut dried fruit is with scissors. Cut the apricots into quarters so they remain visable. Step 2. Place the cut apricots in a small saucepan with the brandy or water. Bring to a simmer over medium low heat and simmer until the liquid is gone. Step 3. Combine the flour and baking powder and set aside. Step 4. Combine the olive oil and sugar in a mixing bowl.

The olive oil and sugar beating in the mixer, eggs are added and beaten in and the flour mixture is added.

Step 5. Beat the olive oil and sugar until combined. Step 6. Add the eggs and beat to mix completely. Step 7. Mix in the vanilla and brandy or water. Step 8. Add the flour.

This collage shows the batter mixed, the apricots and pistachios added, the batter completed and a portion rolled into a log.

Step 9. Blend in the flour. Step 10. Add the apricots and pistachio nuts. Step 11. Mix the fruit and nuts in on medium low. The dough will be a bit sticky. Refrigerate for several hours to make it more workable. Step 12. Divide the dough into 2 to 4 pieces depending upon if you are making the large or mini size. On a floured surface, roll either of the logs into into 12" logs.

Flour is being brushed off the flattened roll, the roll is placed on a parchment lined baking sheet, large and small cookie rolls on a tray, and the try is double panned.

Step 17. Brush the flour off the roll. Step 18. Place the roll on a parchment line baking sheet and flatten it to about ½" deep. Step 19. The large and small flatten rolls are placed on the sheet. Step 20. Double Pan the baking pan by placing a second baking sheet under the one holding the logs.

The rolls are baked, sliced, on a baking sheet and baked,

Step 21. Bake the logs as directed. Cool slightly. Step 22. Using a non-serrated sharp knife and a sawing motion cut the logs into about ½" slices. Step 23. Place them on a parchment lined baking sheet. Step 24. Bake as directed for the second time to toast them.

Recipe FAQS

How are biscotti served?

Because they are a dry cookie, in Italy they are served as a dessert with Vin Santo wine into which they are dunked. Outside of Italy they are often served with coffee or tea. For an elegant dessert, serve biscotti alongside fresh fruit, gelato, or a simple drizzle of melted chocolate.

What is the best way to cut biscotti?

A serrated knife is essential to cutting the dry biscotti so the edges don't fall off.

Why are biscotti so dry?

Originally, they were meant to last on long trips for travelers or soldiers. Romans bragged that their biscotti would last forever - in a way they did. They are still a much loved cookie.

A tray of biscotti, large and mini sit on a doilie.

More Cookies to Enjoy

If you love these Apricot Pistachio Biscotti, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you

Really Easy Pumpkin Muffins

Modified: Sep 15, 2025 · Published: Oct 21, 2024 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils, a whisk and, a rubber spatula are all that are needed. Combine the dry ingredients in one bowl, the liquid ingredients in another, mix them together, plop them in the cups and into the oven they go. A few minutes later - hot Pumpkin Muffins - perfect for breakfast, brunch or anytime of the day. And they freeze well. What more can you ask of a muffin?

This is the perfect recipe for a beginning baker or to make with a child. And what memories that will create!

Leftover pumpkin puree

This is always a question that is asked. Here are some suggestions: Pumpkin Dinner Rolls Two Ways where one simple ingredient changes these from a dinner roll to a breakfast roll, super easy, quick and delicious Pumpkin Cake Donuts, and Pumpkin Cheesecake with Salted Caramel Sauce and the ever popular Updated Pumpkin Mousse Torte which removed the uncooked egg yolks in favor of a safer but no less fantastic dessert with the mousse sitting on top of a cheesecake layer.

For another great muffin recipe, check out my Best Banana Streusel Muffin.

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Why you'll love these

These muffins use pantry ingredients.
They can literally be made in 20 minutes or less if you toast the pecans ahead.
They are not too sweet and are perfect anytime of the day.
I can't even tell you how simple these are to make.
Last but not least, they taste incredible.

Recipe Ingredients

Pecan Streusel Topping

Ingredients for the streusel are brown sugar, toasted pecans, all-purpose flour, cinnamon, and unsalted butter.

FRONT ROW: Cinnamon, unsalted butter

BACK ROW: All-purpose flour, brown sugar, toasted pecans

Pumpkin Muffins

The muffin ingredients include all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, toasted pecans, an egg, milk, pumpkin puree and oil .

FRONT ROW: Cloves, baking powder, cinnamon, salt,nutmeg

MIDDLE ROW: Granulated sugar, egg, oil, pumpkin puree

BACK ROW: All-purpose flour, toasted pecans, milk

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

Step by Step Instructions

The first collage shows the streusel processed, transferred to a bowl, the dry ingredients mixed and the liquid ingredients in a bowl

Step 1. Place all of the ingredients for the pecan streusel in the bowl of a processor. Pulse until crumbs form. Step 2. Transfer to a bowl and refrigerate while preparing the rest of the recipe. Step 3. Whisk the dry ingredients to combine them and set aside. Step 4. Place the liquid ingredients in a bowl.

The liquid ingredients have been whisked together, added to the dry ingredients, mixed and the nuts added.

Step 5. Whisk the liquid ingredients together Step 6. Add them to the flour. Step 7. Mix together with a rubber spatula. The mixture will be on the thicker side. Do not over mix. Step 8. Add the toasted pecans.

The streusel and mixed muffins together, the muffins in paper cups, the streusel is added to them.

Step 9. Have the muffin batter and streusel together. Step 10. Fill the paper cups a scant ¾ full. Step 11. Cover the tops of the muffins with the streusel. Step 12. Press it into the muffins lightly to make sure it adheres.

Recipes FAQS

What happens if you over mix muffin batter?

Muffins are part of the family of quick breads such as breads and pancakes made with baking powder or baking soda. The items usually require a couple of bowls and are mixed by hand. If over mixed, the texture can change and they can become dense. Mix the liquid ingredients into the dry ingredients with a rubber spatula and a folding motion only until you can't see any dry flour.

Common mistakes when making muffins or quick breads.

1. Over mixing the batter, 2. Over filling the muffin trays causing the muffins to overflow their cups and now rise straight up. 3. Soggy muffin bottoms can be caused by leaving the muffins in the muffin trays to cool. They should be taken out after about 5 minutes of cooling and put on cooling racks to prevent them from sweating in the trays.

What are the 3 traits of a good muffin?

1. They should be moist. 2. They can be cakey or have an uneven crumb with holes and tunnels throughout the muffin. 3. The muffins should have a peaked or risen crown.

Expert Tips

Toast the nuts for the maximum flavor. Cool completely before using them.
Don't cut the nuts into really small piece. They can be place in the processor first thing and pulsed to chop them coarsely. Remove them and continue to make the streusel.
There will be pumpkin puree left over. What to do with it is always one of the questions I get. See above in the header of the article for some great ideas.
Freeze the extra puree for later. Thaw in the refrigerator.
Don't over fill the muffin cups.
While the muffin cups can be sprayed and the batter added to the without the paper cups, I prefer the paper cups because they help keep the batter from spreading over the top or sticking.
Make sure the butter is cold when making the streusel and refrigerate it while preparing the batter.

A broken muffin on a white plate with a yellow smile cup and muffins in the background

More Quick Breads You'll Enjoy

If you love these Pumpkin Muffins, It would be hugely helpful and so appreciated if you would take a moment to leave a rating below. Thank you.

Halloween Cookie Recipe

Modified: Jul 3, 2025 · Published: Oct 10, 2024 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

These Halloween Cookies are easier than they might appear and add that special touch to his popular holiday. The fact the rolls can be made ahead and frozen at your leisure makes these even more appealing. Just slice and bake for a cookie sure to please. An added bonus is there is no colored icing or piping to apply.

Four Halloween cookies on a white plate wih a glass of milk and several gourds in the background,

I used my simple shortbread recipe because it's not only buttery but really easy to make. Because this is butter forward, European butter is a good choice here. When I first saw this idea on Smitten Kitchen's site I knew I had to try it. Two doughs are used - a full portion of the outer cookie and a half portion of the inner cookie that makes the design.

Be sure to check out the Neapolitan Cookies, substituting orange for the red in the cookie and the Almost Oreo's which I made for another Halloween.

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Why You'll Love This Recipe

It's a stunner of a cookie sure to elicit praise
Everyone will wonder how you got the cookie inside of the cookie
The cookie isn't difficult to make - it just looks that way
It can be made way ahead and frozen, thawed, cut and baked. Or, it can be baked and held in an airtight tin for a week. Either way, it's one less thing to do on Halloween.
Besides their interesting look, they really are tasty.

Variations

The great thing about this recipe is that it can be used for any holiday by changing out the colors and the inside cookie. For instance, white and a green shamrock for St. Patrick's Day, a red heart inside a pink, white or chocolate outer cookie for Valentine's day, a Christmas tree or Santa for Christmas - you get the idea.

Recipe Ingredients

Orange Dough

FRONT ROW: Red and yellow gel colors, unsalted butter

BACK ROW: All-purpose flour, granulated sugar

Chocolate Dough

FRONT ROW: Cinnamon, instant coffee or espresso, vanilla extract

MIDDLE ROW: Black cocoa, unsalted butter, Dutch cocoa

BACK ROW: Granulated Sugar, All-purpose flour, semisweet chocolate

Applying the Sugar

A bowl of sanding sugar and a smaller bowl of egg white on a marble table.

Left to Right: Sanding Sugar and beaten egg white

Key Ingredients

European Butter is a good choice here for it's added butterfat which makes it more "buttery" and a firmer butter. Regular American butter is fine also. In either case it should be unsalted.

Instant Coffee or Espresso adds a depth of flavor to chocolate which I almost always include it in chocolate recipes.

The Vanilla Extract can be McCormick imitation as it is a waste to use pure vanilla in a heavily chocolate or spiced item. See my post on The Making of Vanilla for an indepth discussion of vanilla, the different types, pure or imitation, which imitation and much more.

Black Cocoa is the most extreme Dutch cocoa there is. It's what makes Oreo cookies so black. However, it's best not to use all black cocoa as it can impart a bitter taste. It is usually used ¼ to ⅓ black to ¾ or ⅔ Dutch cocoa for the best effect. There are several online, I use Black Onyx but any good black cocoa is fine.

My preferred chocolate is Callebaut #811 Semisweet chocolate callets. It can be found online.

When using dyes for coloring food, it is best to use Gel Dyes as they are thicker, less runny, and the color are more intense. Also, when using a lot of color such as making the orange which requires both red and yellow, they don't add another liquid to the batter.

Sanding Sugar is a special type of larger sugar crystals that won't melt in heat or cold. They come in different colors and are used for decoration.Be sure to see the recipe card below for the exact ingredients & instructions.

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

Step by Step Instructions

The photographs show each of the doughs being made. The mini orange pumpkins inside the chocolate dough are shown in the step by step photographs. A whole recipe of chocolate dough is needed + ½ of the orange dough. To make the mini chocolate bats inside the orange dough the doughs are reversed but the same technique is followed. A whole recipe of orange dough + ½ recipe of chocolate dough is needed. The exact amounts are in the recipe card. Each of these combinations makes 45 cookies.

Orange Dough

Step 1. The butter should not be rock hard from the refrigerator but slightly softened to the point that it leaves an indentation when your finger is pressed in. It can be cut before or after it is slightly softened. The easiest way to cut the butter is to cut it in half legnthwise. Then cross cut it 8 or 9 times. Step 2. Add the flour to the processor bowl. Add the cut butter. Step 3. Process until the butter is indistinguishable. Step 4. Add the sugar.

Red and Yellow gel dye is added to the processor bowl to make orange, the dough is processed, small pumpkins are cut from the rolled out dough, they are stood up and pressed together.

Step 5. Add red and yellow gel dyes to the ingredients in the processor. Step 6. Process to complete the dough. If it is not orange enough add more dye and reprocess. Step 7. Roll the dough out. The depth doesn't make a difference as long as your cutter is a bit deeper. Cut the mini pumpkins out. Chill the dough in the fridge or freezer. The pumpkins should pop out if you press on them. Step 8. Line them up so they match and press them together so they stick. It is important to do this while they are cold and hard so they don't get out of shape. Press from each end. They should make a solid block of pumpkin shaped dough. Freeze until hard while making the chocolate dough. If using the mini bat cutter, do the same thing.

The dry ingredients are added to the processor bowl, they are processed, the butter is added and processed until indistinguishable.

Step 9. Add the dry ingredients to the processor bowl. Step 10. Process to mix. Step 11. Add the slightly softened butter (see above Step 1). Process until it is indistinguishable.

The chocolate and vanilla mixure is added to the process and the dough is processed, a frozen log of pumpkins is partially enclosed in chocolate dough.

Step 13. Mix the coffee and vanilla together. Melt the chocolate but do not let it get really hot. Cool it if it does. Add these to the dry ingredients. Step 14. Process until the dough mostly forms a ball. Empty the processor and knead the dough into a solid ball. Step 15. Remove the log of frozen pumpkins. Step 16. Shape a rope of chocolate dough about 1" to 1 ½" round the length of the pumpkin roll. Press it onto the side of the pumpkins. Repeat for the top and other side of the dough, pressing the ropes together to cover the pumpkin log.

The partially covered orange pumpkin roll is turned over with a rope of dough in front of it, it is place on top of the exposed pumpkin roll and all is pressed together.

Step 17. Gently turn the chocolate encased pumpkins over. Roll another rope of dough, cutting it to the length of the roll. Step 18. Place the roll on top of the pumpkins. Step 19. Press it down to cover the bottom, pressing the pieces of chocolate dough together. Step 20. Roll the dough back and forth lightly to smooth it out.

The last collage shows the roll of dough in parchment paper, sanding sugar on parchment, the chocolate roll partially covered in sanding sugar and the cookies sliced on a tray.

Step 21. Place the shaped dough at the end of a piece of parchment paper. Roll the shaped dough back and forth gently to further smooth out. Place on a baking sheet and chill until hard if baking immediately or wrap well in several pieces of foil and freeze. Step 22. When ready to bake, place sanding sugar on a large piece of parchment paper. Step 3. Beat the egg white with a fork until broken up and frothy. Lightly brush egg white onto all sides of the cold chocolate roll and roll in the sanding sugar. Step 24. Slice the rolls into ¼" to ⅓" cookies and place on a parchment lined baking sheet. If using a half sheet pan place 3 across and 5 deep on the tray. Bake as directed.

Recipe FAQS

What does the short in shortbread cookies refer to?

"Short" refers to the texture of the pastry or cookie - it has a tender, crumbly texture and will break apart into chunks Wbecause a high volume of fat in the pastry keeps the gluten strands short, creating a flaky or crumbly item.

What is the key ingredient in shortbread?

Unsalted butter. It provides the fat that coats the gluten strands to keep them from stretching - hence short. The higher the fat content, the more crumbly and tender the cookie.

What is the formula for shortbreads?

One, two, three by weight not volume. One part sugar, two parts butter, three parts flour.

Expert Tips

When making the whole batch of dough, it can be a lot for a normal size processor. Be sure to follow the instructions for the butter. Slightly soft but not completely softened. Also, rearrange the dough in the processor if it stalls. It will take several minutes to completely mix it.
Make the orange whole and half recipe of dough first and then the chocolate. No need to clean the bowl in between.
If you don't have black cocoa, just use all Dutch cocoa for the darkest color.
Be sure to work the doughs cold when rolling, cutting and stacking the pumpkins and bats.
Make sure the rolls of pumpkins and bats are frozen when wrapping them in the outer dough.
When applying the sanding sugar, do not use a lot of egg white. A light brushing should be enough for the sugar to stick.
The rolls can be frozen without the sanding sugar, well wrapped, for up to 3 months. Thaw in the refrigerator overnight, then slice and finish with the sugar. Bake as called for.

This photo shows the cookies lined up in rows on a white plate.

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

Some other Cookies for your Consideration

Amazing Pastry Dough Recipe

Modified: Sep 1, 2025 · Published: Oct 3, 2024 by Helen S Fletcher · This post may contain affiliate links · 32 Comments

This truly Amazing Pastry Dough Recipe featuring Fruit Filled Turnovers is a type of easy laminated dough made with sour cream that is a close relative to puff pastry requiring only two turns for a tender, flaky crust enclosing all sorts of goodies sweet and savory. In the past, this has been referred to as Mock Puff Pastry.

A plate of turnovers featuring the Amazing Pastry Dough Recipe.

This pastry is not only easy it is flaky but more tender than normal puff pastry. I have filled mine with the easy but really flavorful prune filling from the Gateau Breton and the Solo Apricot Filling. I usually have a couple of different kinds of their pie and pastry fillings in my pantry as they are so much better than jams or preserves which can leak when heated. The Solo Fillings, which come in different flavors are bake-proof. In the professional world we know that means they will not leak when baked.

The Solo Fillings can be found on Amazon as well a grocery shelves. I haven't used all of them, but those I have I like with the exception of the Almond Filling.

Apricot and Raspberry Solo Cake and Pastry filling,

Here are some other laminated pastries you might enjoy: Sunny Side Up Apricot Pastries, Pithiviers Made With Blitz Puff Pastry, Apple Caramel Hand Pies, Blitz Cronuts and Mille-Feuille (Napoleon Pastry). For a change of pace pastry that's super easy to make to to Easier "Danish Pastry Recipe.

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What is Laminated Dough

Laminated dough (think puff pastry, croissant, cronuts, and kouign amann to name a few) consists of very thin layers of dough alternating with butter. The key with lamination is to keep everything really cold. Really cold butter, and sour cream in this case, water in others will keep the layers separated. In addition the butter needs to be in fairly large pieces before adding the sour cream so the butter pieces stay large. My post on Laminated Doughs has a wealth of information. American vs. European Butter is an indepth look at the differences between the two.

To achieve the desired multi layer of dough and butter, the dough is rolled out and then folded upon itself several times. Usually, the more folds, to a point, the more layers and the flakier the dough.

In the oven, the heat melts the layers of butter creating steam which then pushes the dough up to make the layers that define this type of pastry.

Laminated doughs made with water will be crisper than those made with sour cream but both will rise beautifully as long as the butter does not become one with the dough. If at any time it starts to soften when working with it, place it on a pan lined with parchment and refrigerate or freeze to firm.

This is a fast version that doesn't require butter blocks but still keeps the dough and butter separate. This Sour cream version is a joy to work with, rolls out easily and bakes to many layers as seen in the photo below with only two turns of the dough. Had another one or two been made, there would be even more layers.

Multi-layer of laminated dough baked for the Amazing Pastry Dough Recipe

Variations

There are so many ways to fill these turnovers. The Solo fillings are quick and easy but any of the many fillings used in the Marvelous Variable Kolache will work very well. Almost any filling will work as long as it is thick and bake proof. The turnovers are generously filled with ¼ cup each so jams or preserves won't work here. In addition to those, check out the Apple Carmel Handpies which use Werther caramels and a spiced apple filling.

Recipe Ingredients

Ingredients for the pastry include bread flour, sour cream, unsalted butter, baking powder and salt.

FRONT ROW: Salt, baking powder

MIDDLE ROW: Unsalted butter

BACK ROW: Bread flour, sour cream

Key Ingredients

Unsalted Butter is called for and and I prefer regular American butter when making laminated doughs. This butter stays harder than the higher fat European butter which softens much faster when rolling out.

Bread Flour is used for its stregnth and crispness. All things being equal, I find it rises higher than all-purpose flour and produces a crisper, flakier pastry.

Salt enhances the taste of the baked pastry.

Sour cream sometimes has liquid in it. Make sure to pour that off and only use the firm part.

Fillings for Turnovers

Prune Filling from Gateau Breton - 2 ½ times for 8 turnovers
Pineapple Filling from Kolache - 2 times for 8 turnovers
Apricot Filling from Kolache - 2 times for 8 turnovers
Cream Cheese Filling from Kolache - 2 times for 8 turnovers (may have some left)
Cherry Filling from Kolache - 3 times for 8 turnovers
Fig Filling from Kolache - 2 times for 8 turnovers
Solo Fillings - 2 cans for 8

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

Step by Step Instructions

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, beat 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. Divide the dough in half (about 300 grams each). Roll one half into a 12 ½"x 12 ½" square. Step 15. Using a 6" circle cut 4 rounds out of the dough. Step 16. The cut rounds.

One 6" round is place on the table, filled in the center, the top brought down to cover and the seam sealed with a fork.

Step 17. Place a round of dough on the work table. Step 18. Fill with ¼ cup of the desired filling in the center of the dough about ¾" in from the edges. Wet the edges of the pastry with water. Step 19. Bring the top of the dough down to cover the filling and even with the bottom of the pastry. Step 20. Seal the turnover with the tines of a fork. Chill until cold throughout. When throughly cold, cut vents in the top of the dough and brush with egg wash as seen below.

Pastry rolled to 12"x14",divided into 4, filling placed on one piece and the dough brought down to cover the filling.

Step 21. Roll the second half of the pastry into a 14 ½ x12 ½ inch rectangle. Trim to 14 x 12. Step 22. Divide the dough into four 7"x6" rectangles. Step 23. Place ¼ cup filling, just below the center of the pastry. Wet the edges with water. Step 24. Bring the top of the pastry down, making sure there is at least ½" without filling all around the four sides.

The last collages, shows the filled pastry edges sealed with a fork, brushed with egg wash, vents slit and a baked turnover to illustrate the flaky layers.

Step 25. Seal the seams with the tines of a fork and refrigerate until very cold throughout. Step 26. Remove from the fridge and brush with a beaten egg. Step 27. Cut 2 vents in the top of the turnover. Bake as directed. Step 28. After the turnovers are baked, the rise of the laminated dough can be seen.

Recipe FAQS

Why are these pastries called turnovers?

Because the top of the dough is turned over the filling.

Can this pastry be frozen?

Yes, either just as the pastry, well wrapped in foil and placed in a freezer bag for up to 3 months. Thaw in the refrigerator overnight to use.

What is the French term for laminated dough?

This French laminated dough is also known as pâte feuilletée which means “dough of leaves”. This technique of laminated dough got its start in Vienna, possibly with a little help from the ancient pastries of Morocco.

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.
The fillings are given for 8 pastries. Reduce the amount if using more than one filling.
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.
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.

This photo shows the turnovers on a baking sheet with one opened to see the apricot filling.

More Laminated Pastry Recipes you might enjoy

If you love this Amazing Pastry Dough Recipe, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Amazing Pastry Dough Recipe

Helen S. Fletcher

This truly Amazing Pastry Dough Recipe is a type of easy laminated dough made with sour cream that is a close relative to puff pastry requiring only two turns for a tender, flaky crust enclosing all sorts of goodies sweet and savory

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 45

Cook Time 25

Chilling time 1

Total Time 2 10

Course Pastry

Cuisine American

Servings servings

Calories 340 kcal

Ingredients

Amazing Pastry Dough Recipe

▢ 1 cup unsalted butter (225 grams or 2 sticks)
▢ 1 ¾ cups bread flour (245 grams)
▢ ¾ teaspoon table salt
▢ ½ teaspoon baking powder
▢ ½ cup sour cream, cold (114 grams)
▢ 2 tablespoons water
▢ 1 large egg, well beaten

SEE THE POST FOR FILLINGS AND AMOUNTS

Instructions

Amazing Pastry Dough Recipe

Cut the butter into about ¾" pieces. Keep in the refrigerator until needed. The butter needs to be very cold.
Place the dry ingredients in the bowl of a mixer fitted with the paddle attachment. Mix briefly to combine.
Add the chunks of cold butter. Mix on low to break the butter up but keep it in large pieces.
Add the sour cream and mix to bring it together. Add the water and mix to form large crumbs.
Pour the crumbs onto a work surface. Push the crumbs together to form a block of dough. Knead 3 or 4 times to smooth it out, keeping the butter in large pieces.
Press a rolling pin into the dough about 3 or 4 times several inches apart from top to bottom. These "hills and valleys" will help roll out the dough more evenly,
Sprinkle the surface lightly with flour. Roll the dough to about a 16" x 8" rectangle. If the pastry begins to soften, chill it until firm.
Brush off any flour and fold the top and bottom to the center of the pastry, leaving a ½" channel.
Fold the top over the bottom, creating a book like pastry. Turn the pastry 90° with the fold to the right.
Lightly sprinkle the surface with flour and repeat the rolling and folding. Wrap in plastic wrap and chill until cold through out, overnight or up to 3 days.

For the half moon pastries

With the pastry parallel to the edge of the surface divide the pastry in half (approximately 300 grams). Refrigerate ½ half of the pastry.
Roll ½ of the pastry into a 12 ½" x 12 ½" square. With a 6" round guide (a saucer or cake round is fine) cut 4 rounds out of the pastry. Refrigerate. Repeat with the second half of the pastry. Chilling it also.
Place one round in front of you and fill with ¼ cup of filling of your choice. Wet the edges of the pastry with water and bring the top over the filling matching the edges. Seal with a fork. Refrigerate. Repeat for the other 4 rounds.
When ready to bake, preheat the oven to 375°F. Place 4 cold pastries on a parchment lined baking sheet and brush them with the beaten egg. Cut two vents in each pastry.
It is best to bake one sheet at a time for about 20 to 25 minutes until medium brown. Refrigerate the second tray until baking.
Serve lukewarm or room temperature. These reheat in the microwave for 20 seconds.
Store at room temperature uncovered for a day or two. Do not cover or they will become soggy.

Rectanglar Turnovers

Roll one half of the dough into a 12 ½" x 14 ½" rectangle. Trim to 12" x 14". cut the 12" side into 12" x 6" pieces. Cross cut to 7" x 6". You will have 4 pieces of pastry that are 7"x 6". Refrigerate.
Place ¼ cup filling of your choice slightly below the middle of the pastry. Wet the edges and bring the top of the pastry down over the filling making sure there is about ½" without any filling round the 4 sides. Using the tines of a fork, seal the crust all the way around. Refrigerate.
When ready to bake preheat the oven to 375°F. Place 4 pastries on two parchment lined baking sheets. Brush with the beaten egg and cut 2 vents in each pastry. Bake for 20 to 25 minutes until medium brown. It is best to bake one tray at a time. Refrigerate the second tray until bakiog.
Cool to luke warm . Serve lukewarm or room temperature. These reheat in the microwave for 20 seconds.

Notes

There is always an abundance of photos to guide you in the post above.

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.

____________________________________________________

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.

The fillings are given for 8 pastries. Reduce the amount if using more than one filling.

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.

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.

Nutrition

Serving: 13servingsCalories: 340kcalCarbohydrates: 21gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mgSodium: 262mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 833IUVitamin C: 0.1mgCalcium: 44mgIron: 0.4mg

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

Outback Steakhouse Bread

Modified: May 1, 2026 · Published: Sep 23, 2024 by Helen S Fletcher · This post may contain affiliate links · 25 Comments

This incredibly easy Outback Steakhouse Bread dark with honey, molasses, whole wheat and bread flour has become a staple in my house due to its fantastic flavor and soft texture.

So often bread has a reputation of being finicky or difficult and this is anything but. In my experience, this bread is like no other and a great place to start if bread isn't your thing. Basically you just put everything in the mixing bowl, mix for 3 to 4 minutes and it's done. Bread doesn't get much easier.

Different ways to shape the Outback Steakhouse Bread are shown.

While I free formed the rolls and buns, I used small individual pans to shape the twisted bread and the triple roll bread. Individual bread loaves are a great accompaniment and who doesn't like their own loaf of bread? Before you ask, the pans are made by Tiawudi 6 Pack Mini Loaf Pans, Non-Stick Baking Bread Pan, Carbon Steel Bakeware and can be found online.

Some other favorite yeast breads include: Wine and Cheese Baguettes with their silky texture tasting of both wine and cheese, Sweet and Hot Red Pepper Bread, No Knead Bread, No Knead Sicilian Olive Bread, and Garlic Oregano Cracker Bread which is positively addictive and the Homemade Breakfast Stromboli which is a perfect stuffed bread as well as the Muffaletta Bread which includes a layered sandwich. For one of the fastest and most delicious breads around see English Muffin Bread. Another must try is Brazilian Cheese Bread Recipe.

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Perfect for Experienced or Novice Bread Bakers

This is an uncomplicated mix, rise, shape and bake recipe.
The dough is flexible and can rest in the fridge for up to 3 days after rising before shaping and baking.
Honey and molasses while imparting phenomenal flavor guarantee a soft dough that rises easily.
Shaping it is easy and quick.
Run out of time before shaping and baking? Simply freeze the dough after the first rise. Thaw in the refrigerator, shape and bake as desired.

Recipe Ingredients

Ingredients for the bread are whole wheat flour, bread flour, water, butter, molasses, honey, cocoa ,yeast and salt.

FRONT ROW: Cocoa, instant yeast, salt

MIDDLE ROW: Unsalted butter, molasses, honey

BACK ROW: Whole wheat flour, bread flour, water

Key Ingredients

Cocoa can be natural or Dutch process. While it is only used to deepen the color of the dough, it can omitted but the bread won't look as good. Dutch process cocoa will yield a darker color.

Whole Wheat Flour - Either regular or white whole wheat flour can be used. I prefer the regular for its stronger taste. If using the white cocoa is a must to color it.

Bread Flour is used with its higher gluten percentage that gives more lift to yeasted breads both sweet and non sweet.

Instant yeast is preferable but active dry may be substituted. The rising time will increase.

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

Step by Step Instructions

The first collage shows the yeast on top of the water, the molasses and honey added ,the dry ingredients in a mixing bowl and the butter and liquds added.

Step 1. Add the yeast to lukewarm water. I do this whether the yeast is instant or active dry yeast because I have found it incorporates better. There have been times I have seen the little yeast granules unincorporated. Step 2. Stir in the honey and molasses. Step 3. Add both flours, cocoa and salt to the mixing bowl. Step 4. Add the softened butter.

This collage shows the bread dough beaten, shaped into a ball, put in a container to rise and a log of dough.

Step 5. Fit the mixer with a dough hook if possible. Mix on low until everything is moistened. Raise the speed of the mixer as recommended by your machine and mix for 3 or 4 minutes until the dough forms. It will be soft and a bit sticky. That is how it should be. Step 6. Shape it into a ball. Step 7. Spray a container at least three times as big as the dough with a non-stick baking release and place the dough in the container. Cover directly with plastic wrap and place the lid on. Mark the time on the lid. Allow it to rise and either shape it at once or deflate the dough, recover and refrigerate for up to 3 days. Step 8. Divide the dough into 8 140 gram pieces if using the small individual pans. Shape 140 grams of dough into a log.

Shapes for the bread dough include a single loaf and two ropes of dough forming a twisted loaf

Step 9. Place the log of dough into a sprayed mini pan. Step 10. Divide another 140 gram piece of dough into two pieces of of dough (about 70 grams each) into ropes slightly longer than the pan ou are using. . Step 11. Pinch the ends together at the top. Step 12. Twist them together.

The final collage shows the twisted bread in an individual pan, three pieces of dough and the baked loaves in their pans.

Step 13. Place the twisted loaf in an individual pan that has been sprayed with a non-stick baking release, tucking the ends underneath. Step 14. Divide the called for amount of dough into 3 equal pieces. Step 15. Shape them into balls and place them in a sprayed pan. Press them down to fill the pan. Step 16. Let the baked bread cool for about 10 minutes and then turn out of the pans onto a cooling rack.

Recipe FAQS

Why is my bread dense?

There are several things that can cause this. Not enough liquid. Tacky or slightly sticky doughs make a softer crumb. The second reason is the dough has not be beaten or kneaded enough resulting in under developed gluten in which the dough cannot rise enough. Last, old yeast that has lost some of it's power.

How can I tell if my yeast is good?

Stir a teaspoon of yeast and a pinch of sugar into ¼ cup lukewarm water. Let it sit for about 10 minutes. It should have lots of bubbles on top look foamy and frothy and smell a bit of wheat or beer.

How should yeast be stored?

After opening, keep yeast in the refrigerator for 4 to 6 months. It can also be kept in the freezer indefinitely.

Expert Tips

This is a somewhat sticky dough. Don't add additional flour which will make it dense and not soft.
Beat the dough at least 3 to 4 minutes if using a mixer. Do not under beat or the gluten won't be developed enough and the dough will not be as soft.
I have started adding instant yeast to my water or liquid even though I know most people don't. I notice every once in a while, small granules of instant yeast were showing in risen dough.
I use Grandma's Molasses because it isn't sulphured. If using another, use the dark molasses but not blackstrap.
To make it even tastier, refrigerate the dough at least overnight or up to 3 days. The cold dough is also easier to shape.
Double Pan the rolls when baking to prevent over browning of the bottoms.

Another photo of the finished breads including the twisted, plain, 3 roll, a dinner roll and a bun,

Sweet and Savory Yeast Breads

Double Chocolate Truffled Muffins

Modified: May 12, 2026 · Published: Sep 16, 2024 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

Double Chocolate Truffled Muffins are a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The recipe has been printed in several venues but it is in grams which is a problem for many in America - unfortunately. I have translated the weights into volume and omitted several of the ingredients in favor of my interpretation.

Having said that the cakey part of the muffin is outstanding and so, so easy to make. No mixer is needed and it comes together in literally minutes.

A cut open Double Chocolate Truffled Muffin sits on a plate with a teacup next to it and more muffins in the background.

Just look at that truffle filling in the middle of the muffin. This is not only one of the easiest recipes in my muffin repertoire but is child friendly and a great (but possibly messy) project to make with young ones.

If the muffins are frozen, which they certainly may be, the truffle filling will be more set than it is if eaten fresh. In either case, it is outstanding.

Coffee and vanilla have an affinity for chocolate either separately or together. You can see it used in my Chocolate Raspberry Truffle Cake, German Chocolate Sweet Rolls, Gluten Free Turtle Cake with Salted Caramel, Mocha Kahlua Brownies and my Chocolate Cake to name a few. You'll also enjoy the collection of recipes in 7 Quick Wins for Mother's Day. And if you love muffins, you need to check out The Only Muffin Recipes You'll Ever Need.

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So What's Different

I omitted the additional chocolate chips and chunks in the batter because after baking, they mostly melted and I couldn't find them. I did add the chocolate chunks on top. They are a great topping and look fantastic.

The 1 tablespoon + 1 teaspoon of dry milk powder was omitted because it didn't add anything significant to the recipe and I didn't want everyone to be stuck with a box of milk powder they probably wouldn't use again.

I also used the truffle filling we used at the bakery to make our Chocolate Chocolate Truffles. What could be a better filling and it's a snap to make.

Due to converting to volume there are minor differences in some of the ingredients but they are insignificant and make no difference in the finished muffin.

My muffins did not sit for 30 minutes as did the original ones since they use baking powder. Today's baking powder is double acting. That simply means that half of it starts acting when moisture is added to it and the remainder when it goes into the oven which is why it needs to bake immediately to get the maximum effect. If it sits for any length of time the first half dissipates so half of the rising power is gone.

The muffin on the left was baked immediately, the one on the right waited for 30 minutes before baking. The one on the left will be lighter, the one on the right more dense.

Muffins or Cupcakes?

It's easy to confuse the two when, like this one, it seems more like a cupcake than a muffin. So what's the difference?

Not much! Muffins are sometimes savory or less sweet than a cupcake. They can be topped with crumbs, streusel, powdered or other sugar. The main difference is how they are made. Muffins are the easiest baked items to put together and get into the oven with very little effort.

In most, but not all, cases muffins require no mixer - just a bowl and a whisk. It is referred to as the muffin mix. Even cakes that are referred to as blended use the "muffin mix" method.

How to Fill Muffins or Cupcakes

Cut a hole out of the center of the muffins. Save the removed part. I like to hollow mine out further using a spoon to get more filling into the muffin or cupcake. Spoon or pipe in the filling and replace the top. This is the method I use below.

With a Piping Bag. Fit a piping bag with a plain tip about ½" wide. Fill the piping bag and push the tip into the center of the muffin or cupcake and pipe in the filling. In this case, you don't cut out the center. The downside of this method is you generally don't get as much filling.

Ingredients

Chocolate Truffle Filling

FRONT ROW: Granulated sugar, butter, vanilla

BACK ROW: Semisweet or bittersweet chocolate, heavy cream

Double Chocolate Muffins

FRONT ROW: Baking soda, baking powder, instant coffee, salt

SECOND ROW: Vanilla extract, eggs, chocolate chunks

THIRD ROW: Dutch cocoa, sour cream, whole milk

FOURTH ROW: All-purpose flour, canola oil, brown sugar

Key Ingredients

The chocolate I use is Callebaut Calets #811. While it looks like chocolate chips it is made like that so it melts easily without any chopping. There are no additives it is pure chocolate. Prior to the calets we used to have to chop 10# blocks. Sometimes at the bakery we would chop 10 blocks at a time. Not fun!
Dutch processed cocoa is important in this recipe for its dark, rich flavor. Switching it out for anything else can adversely effect the outcome since the leavening agents are different for natural cocoa and will not be effective.
Dark or light brown sugar may be used interchangeably. I used dark for this recipe.
Whole milk was also used per the original recipe. I didn't test with any other milk.
Sour cream and oil add to the richness and moistness of the muffin.
Either instant coffee or instant espresso may be used. Both enhance the flavor of the chocolate.

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

Step by Step Instructions

Truffle Filling

For step by step photographs see my post on Chocolate Chocolate Truffles

Double Chocolate Muffins

This collage shows the flour being sifted, the cocoa sifted on top, the brown sugar added and the dry ingredients whisked together.

Step 1. Sift the flour into a large bowl. Step 2. Sift the cocoa, salt, baking powder and baking soda over the flour. Step 3. Add the brown sugar to the dry ingredients and mix in completely. I find this easiest to do with my hands. I can squish the lumps of brown sugar that sometimes don't want to blend in. Step 4. Whisk the dry ingredients together.

The coffee and vanilla mixed in a small bowl, the liquid ingredients in a bowl,mixed together and the batter completed.

Step 5. Stir the instant coffee and vanilla together to dissolve the coffee. Step 6. Place the milk, oil, eggs, sour cream and coffee mixture in a separate bowl. Step 7. Whisk to combine. Step 8. Add to the dry ingredients and stir or fold together with a rubber spatula until the batter is completely mixed.

This collage shows the unbaked muffins in a muffin pan, then topped with chocolate chunks, baked and the center being cut out.

Step 9. Drop the batter into paper lined jumbo muffin cups with a #8 disher/scooper or ½ cup of batter into each paper. Setp 10. Top with chocolate chunks. Step 11. Baked muffins in the tins. Step 12. Using a small paring knife, cut down at an angle towards the center about ½" from the edge of the muffin. Go completely around the muffin. Lift out and set aside in tact.

This last collages shows the spoon enlarging the hole for the filling, the hole, the filling in the hole and the top put back on the muffin.

Step 13. Enlarge the hole by scooping out more of the muffin with a spoon. Step 14. The hole as it is completed. Step 15. Pipe the truffle filling into the hole almost to the top. Step 16. Replace the top on the muffin and press it down into the truffle filling so it is even on the top.

Recipe FAQS

What is the worst thing to do when making muffins?

It depends upon the muffin. If using the muffin mix method which is made up of two bowls - one to hold the dry ingredients and one to hold the liquid ones, over mixing can be a problem. The dry and liquid ingredients are whisked in different bowls. They are then combined by stirring together. Just stir or fold together until all the ingredients are mixed. Don't over mix. However, some muffins are made using the creaming method and a mixer. Follow the instructions for whatever one you are making.

Does the cocoa used make a difference?

Absolutely. Dutch cocoa gives makes a darker colored and deeper flavored muffin than natural cocoa. Black cocoa gives even more but the cocoa has to be reduced if subbing for another cocoa as it can produce a bitter flavor.

Are muffins better for you than cupcakes

It depends upon the muffin or cupcake but in general they are since they aren't frosted as are cupcakes.

Storage and Freezing

These muffins keep well at room temperature for a couple of days, covered.

To freeze, wrap each muffin well and freeze up to three months. Thaw at room temperature for about 1 ½ to 2 hours. The texture of the truffle center will be more firm but just as delicious.

Expert Tips

Don't over mix the batter. Use a spoon or rubber spatula and just mix until everything is combined.
Get the muffins in the oven as soon as the pans are filled. Modern baking powder releases its power in two stages - as soon as liquid is added to it during mixing and when heat hits it. You can see it working if you walk away from the batter for a few minutes. When you come back it will be airy. That's the baking powder working.
This muffin starts with very high heat which is reduced after a few minutes and baking continues. Stick with the times given for a very moist muffin.
Use the chunk chocolate for the best finish to the top of the muffins.
Spoon out the cupcake after cutting out the center to get the maximum amount of filling in the muffin.
Regular size muffins can be made following the same instructions only in the smaller pans yielding about 15 muffins.

This picture shows the the muffin cut in half with a cup of tea next to it and more muffins in the background.

More Marvelous Muffins

If you love these Double Chocolate Truffled Muffins, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Carrot Cake Baked Doughnuts

Modified: Apr 23, 2026 · Published: Sep 9, 2024 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

These Carrot Cake Baked Doughnuts are a quick treat for anytime of the day. Light, moist doughnuts are loaded with flavor and have three different finishes or none to choose from. You can serve them as is, with a pecan topping, dipped in cinnamon sugar or fill the hole with cream cheese - your choice.

Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.

Top doughnuts: Plain and with pecan topping. Bottom: Dipped in cinnamon sugar and a plain doughnut filled with cream cheese.

Completely made in the processor, you don't even have to grate the carrots. Just whiz it all together, fill the pans, bake and you're ready to finish them as you choose or not.

Here are a few other quick treats: Pumpkin Cake Doughnuts, Apple Fritters with Speculaas Spice, Apple Cake Doughnuts, A Perfectly Easy Basic Muffin Mix, Crumb Topped Orange Date Muffins, the always popular, Easy PBJ Muffins and the Crumbed Baked Cake Donut Recipe. Also try A Dozen Chocolate Cake Doughnuts.

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Two Types of Doughnuts

There are basically two types of doughnuts although fritters are sometimes considered doughnuts.

Cake Doughnuts are just that. They are often miniature cakes made in doughnut pans as is this recipe. I simply cut down the carrot cake my bakery made and baked it in the doughnut pans. We used the same recipe to make adorable little carrot cake petit fours that people loved.

Yeast Doughnuts use yeast to rise and are generally fried quickly in oil but can also be baked. They are lighter in texture but take longer due to having to rise. There is an interesting article, Baked or Fried Doughnuts which is based on my Fresh as a Daisy Doughnuts.

The doughnut pan or not

There is a special pan for cake doughnuts made by Wilton. It has six doughnut cavities and comes 2 tins to a package. They are most reasonably priced on Amazon. However, if you don't have these or there is extra batter, I just put it in standard size muffin pans and it works fine. See the bottom photo.

The doughnut pan consists of 6 cavaties that makes cake doughnut with a hole in the middle.

What makes these so appealing

Easy is the word made for this recipe.
Flavor packed and fun to make.
Great for beginners to baking.
Fun for children to help with (they can grate the carrots)

Recipe Ingredients

Pecan Filling

The pecan topping for the carrot cake doughnuts is made of granulated sugar, pecans, flour, melted butter and vanilla.

FRONT ROW: Melted unsalted butter, vanilla

BACK ROW: Granulated sugar, pecans, all-purpose flour

Carrot Cake Doughnuts

The doughnuts consist of carrots, all-purpose flour, cinnamon, salt, baking soda, eggs, oil, buttermilk, honey and brown sugar.

FRONT ROW: Cinnamon, baking soda, honey, salt

MIDDLE ROW: Vegetable oil, buttermilk, eggs

BACK ROW: Carrots, all-purpose flour, brown sugar

Cream Cheese Filling

FRONT ROW: Unsalted butter, vanilla

BACK ROW: Cream cheese, powdered sugar

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

Step by Step Instructions

Pecan Topping

The first collage shows the pecans, flour, and sugar in the processor bowl, processed, the melted butter added and the topping made.

Step 1. Place the pecans, sugar and flour in the bowl of a processor. Step 2. Process until very fine. Step 3. Transfer to a bowl and add the melted butter. Step 4. Toss the butter and pecan mixture together to make small crumbs. Refrigerate while preparing the remainder of the recipe.

This collages shows the carrots in the ofod processor, processed, the dry ingredients for the doughnuts in the food processor and processed.

Step 5. Place the cut carrots in the food processor. Step 6. Process until finely cut. Step 7. Without cleaning the processor bowl, add the dry ingredients. Step 8. Process until completely mixed.

The eggs, oil, buttermilk, honey, brown sugar, and flour are added and processed to a smooth batter, the mixture is spooned into the pans and baked.

Step 9. The eggs, oil, buttermilk, and honey are added to the bowl. Step 10. Process to form the batter. Remove to a bowl and stir in the carrots. Step 11. Spoon the batter into the cups filling almost to the top. If you aren't using the pans, these can be made in standard muffin cups. They just won't have the doughnut shape. Step 12. Bake until set. Cool for 5 to 10 minutes and turn out of the pans.

The last collage shows the cream cheese frosting ingredients in a mixing bowl, beaten, pipied into the well of a doughnut and a doughnut finished with cinnamon sugar.

Step 13. Combine the ingredients for the cream cheese filling in a mixing bowl. Step 14. Beat until light and completely combined. Step 15. Fit a bag with a # 3 or 4 star tip and pipe the filling into the hole of a plain doughnut. Step 16. Or roll the outside of the doughnut in cinnamon sugar.

Recipe FAQS

Why are they called cake doughnuts?

They are often small version of cakes or have a cake like texture when baked.

Are cake doughnuts or yeast doughnuts easier to make?

Cake doughnuts are generally easier and faster to make and go from mixer to pan to oven very fast. Yeast doughnuts require rising, rolling out and cutting before frying.

Is a cake doughnut better for you than a yeast doughnut?

It depends upon the batter for the cake doughnut and how it is finished. While the yeast doughnut is usually lighter in texture, it is fried which adds a lot of calories. It can also be finished and filled added more calories.

This photo shows three carrot cake baked doughnuts in muffin tins finished with swirls of cream cheese frosting.

These were made in standard muffin tins.

So Where are the Crumbs?

What if I Don't Have a Donut Pan?

What if I Don't Have?

Recipe Ingredients

Crumb Ingredients

Donut Batter

Step by Step Instructions

The Crumbs

Recipe FAQS

Expert Tips

Other Tasty Treats to Try

Crumbed Baked Cake Donuts Recipe

Equipment

Ingredients

Crumb Topping Ingredients

Donut Batter Ingredients

Instructions

Crumb Topping

Donut Batter

Notes

Nutrition

Why You'll Love this Recipe

Recipe Ingredients

Cream Cheese Crust

For the Filling

Step by Step Instructions

Recipe FAQS

Expert Tips

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What is Enriched Dough?

What is Swedish Pearl Sugar?

Can I Make These a Different Size?

A Little Difference Makes a Big Difference

Why These will Become a Favorite

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