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Muffaletta Bread

Modified: Sep 16, 2025 · 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, and The Story of No-Knead Bread and Me.

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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: Jul 25, 2025 · 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. While not Orange, one of my best cakes is definitely My Best Banana Cake 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.

Beating Sugar and Egg Whites

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: Aug 25, 2025 · 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.

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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: Jul 25, 2025 · 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.

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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: Jul 24, 2025 · 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: Dec 15, 2024 · 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 and Banana Pudding with Maple Pecans.

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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 28, 2025 · 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.

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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.

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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: Sep 9, 2025 · 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.

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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.

Check out this recipe

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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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.

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

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

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.

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

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.

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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: Jul 25, 2025 · Published: Oct 24, 2024 by Helen S Fletcher · This post may contain affiliate links · 20 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.

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.

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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 · 30 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: Sep 16, 2025 · 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.

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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: Dec 27, 2025 · 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.

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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: Sep 9, 2025 · 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.

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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.

Other Quick Recipes for You

Orange Almond Tea Cake

Modified: Jul 25, 2025 · Published: Aug 14, 2024 by Helen S Fletcher · This post may contain affiliate links · 24 Comments

This Orange Almond Tea Cake is one of the simplest, easiest cake you'll ever make. Redolent of almond paste and orange rind with few other ingredients, this cake has incredible flavor like no other.

This marvelously moist and flavorful cake was inspired by a recipe from the late Flo Braker’s book, The Simple Art of Perfect Baking - one of the earliest and best books on baking to be found.

A slice of the Orange Almond Tea Cake sits on a white plate with 2 strawberries and the rest of the cut cake is behind it.

Oranges and almonds have an affinity for each other. I first used this flavor combination in my first book, The New Pastry Cook and it remains one of my favorites. I have included a processor version and a mixer version – both work equally well.

Be sure to take a look at How to Make Almond Paste to make your own. There are two recipes. My favorite is the one with the simple syrup.

If you are a lover of almond paste, be sure to check out: Apricot Crumb Coffee Cake, Orange Almond Petit Fours, Almond Macaroons, Blueberry Crumb Muffins, Caramelized Peach Tart, Brandied Chocolate Cherry Almond Garmish, A Quick and Easy Summer Teacake, Twice Baked Brioche, Amaretti Cookies.

And if you're a lover of orange cakes, check out my Orange Pistachio Loaf Cake.

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Why is it called a Tea Cake

A Tea Cake is what it sounds like. In the olden days when the pace of life was a lot slower, afternoon tea was often served. While English tea cakes include buns of some kind, the cake version is usually a single layer of a straight forward cake simply finished which is why it needs to be perfectly balanced and packed with flavor, which this cake is. Now it is, most likely, a snack or dessert cake.

Why You'll Love This Tea Cake

It is super simple and fast to make, especially in the food processor.
The depth of flavor is amazing.
It stays moist for days and days if it lasts that long due to the almond paste
It has only a few ingredients.
It makes a great gift sure to please.

Recipe Ingredients

Ingredients for the Orange Almond Tea Cake include almond paste, granulatedsugar, unsalted butter, eggs, all-purpose flour, baking powder, and orange zest.

FRONT ROW: Baking Powder, unsalted butter

MIDDLE ROW: Almond Paste, orange zest

BACK ROW: All-purpose flour, eggs, granulated sugar

Key Ingredients

The almond paste can be purchased or easily made at home. My post on How to Make Almond Paste - or Not shows you two ways to make it. My preference is the simple syrup method.

Finely grated zest of an orange gives this tea cake a deeply satisfying flavor.

Unsalted butter gives the purest taste and is recommended.

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

Step by Step Instructions

This collage shows the center of the pan being sprayed, lined with parchment, the almond paste, sugar and orange rind in the processor bowl, then processed.

Step 1. Spray the center only of a 9" round cake pan with a non-stick baking release. Step 2. Line it with parchment paper and spray the center of the paper. For a complete explanation of how to bake flat cake layers, please see my post on How to Bake a Flat Cake. Step 3. Tear the almond paste in pieces and place it along with the sugar and orange zest in the bowl of a processor. Step 4. Process until it is very fine.

The second collage shows the butter added to the processor, processed, the eggs added and then processed.

Step 5. Cut the butter into pieces and add it to the processor. Step 6. Process until the butter is completely mixed in. Step 7. Add the eggs. Step 8. Process to incorporate.

The pictures in this collage show the flour added to the processor,mixed in, the cake in the baking tin and the processor with batter still in it.

Step 9. Add all of the flour and baking powder to the processor bowl. Step 10. Process to combine. Step 11. Pour the batter into the prepared pan. Step 12. Some of the batter will want to remain in the bowl.

The last collage shows the batter slung off the processor blade, a spatula loosening the edge of the baked cake, a cake stencil and the stencil powdered sugar on top of the cake.

Step 13. To easily remove the batter, place the top back on the processor and pulse several times. The batter will be slung off the blade. Remove the blade and add the remaining batter to the cake pan. For more really useful information see my post on Food Processor Tips When Baking. Step 14. Using a small, flexible metal spatula go around the edge of the baked cake being careful to keep the spatula to the edge of the pan so it doesn't tear the cake. Release the cake onto a serving dish keeping it upside down. Step 15. For a pretty finish to the top of the cake, a cake stencil can be used. I have a set of Kaiser stencils that can be found on Amazon. Step 16. Place the stencil on top of the cake, dust powdered sugar fairly heavily covering the stencil. Carefully, lift the stencil, leaving only the design on top. A paper doily can also be used. No stencil? Just dust it with powdered sugar.

Recipe FAQS

When were Tea Cakes served?

In the 1840's simple cakes known as tea cakes which were served with tea, hence the name, were served in the afternoons to keep hunger at bay until the dinner meal.

What's the difference between Tea Cakes and regular cake?

Tea cakes are generally more dense than regular cakes and made in single layers.

What are some other versions of Tea Cakes?

The name tea cake is also given to cookies, small cakes, buns or simple sweet rolls.

Storage and Freezing

The cake, without the powdered sugar, can be frozen, wrapped well and kept frozen for several months. Thaw at room temperature, then apply the powdered sugar.

The cake can also be held, covered, for several days at room temperature.

Expert Tips

The cake can be made in a food processor or a mixer.
For the mixer version, follow the same directions as for the processor but in a mixer.
Either purchased or homemade almond paste can be used.
The cake can be served as is or with fresh fruit.

This phots is a down shot of the tart on a lace edged white plate with 2 red strawberries.

More simple but delicious cakes

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

Orange Almond Tea Cake

Helen S. Fletcher

This Orange Almond Tea Cake is probably the simplest, easiest cake you'll ever make. Redolent of almond paste and orange rind, this cake has incredible flavor like no other.

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Cake

Cuisine American

Servings servings

Calories 358 kcal

Ingredients

▢ 1 cup +2 T almond paste (290 grams)
▢ 1 cup granulated sugar (200 grams)
▢ 10 tablespoons unsalted butter, room temperature (140 grams)
▢ 4 large eggs
▢ ½ cup +2T all-purpose flour (85 grams)
▢ ½ teaspoon baking powder
▢ 1 orange zest

Instructions

Preheat the oven to 350 degrees. Spray the center bottom of a 9x2 inch round cake pan. Line the bottom with parchment; spray the center only and set aside.

Processor Method

Place the almond paste, sugar and orange rind in the processor bowl. Process until mealy. Add the butter; process until mixed. Add all the eggs at once and process until smooth. Lastly add the flour mixture and process until completely combined. Pour into the prepared pan, level and smooth the top.

Mixer Method

Place the almond paste and sugar in a mixing bowl fitted with the paddle. Beat until large crumbs form. Add the butter and orange rind beating until well combined. Add the eggs, one at a time and beat until smooth. Combine the flour and baking powder whisking to mix. Add all at once to the above and mix on low just until completely combined. Pour into the prepared pan, level and smooth the top.
Bake for 35 to 40 minutes until a tester comes out clean.
Cool for 15 minutes, release edges and remove from the pan. Place on a rack, bottom side up to cool completely.
Place a stencil or doily on top of the cake and sprinkle with powdered sugar fairly heavily. Carefully remove the stencil or doily to retain the design.

Notes

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

____________________________________________________

The cake can be made in a food processor or a mixer.

For the mixer version, follow the same directions as for the processor but in a mixer.

Either purchased or homemade almond paste can be used.

The cake can be served as is or with fresh fruit.

This cake will keep well at room temperature if covered for 30 or 4 days.

It can also be frozen and then wrapped without the powdered sugar for several months.

If you don't have a stencil or doilie for the powdered sugar decoration, just sprinkle it lightly with powdered sugar. This is a simple, unfussy cake.

Nutrition

Serving: 10servingsCalories: 358kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mgSodium: 54mgPotassium: 119mgFiber: 1gSugar: 29gVitamin A: 458IUVitamin C: 0.2mgCalcium: 69mgIron: 1mg

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

How to Make A S'mores Tart

Modified: Apr 30, 2025 · Published: Aug 5, 2024 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

How to Make S'mores Tart is more than just one more no bake recipe. It comprises some basic baking elements that you can use over and over. The graham cracker crust and the marshmallow cream (creme or fluff whatever you call it) is so simple to make from scratch you'll wonder why you haven't done it before.

The crust can be used in many no bake or baked options, think cheesecake, as a base for mousse cakes or as a part of cold desserts. The marshmallow cream can be sandwiched between cookies, added to hot chocolate and used as a finished on other cakes and pie. It can be spoon on or piped on. In any case it will hold its shape.

A slice of the S'more Tart with it's browned marshmallow topping sits on a brown rimmed plate with a fork and napkin in the background.

As one of the favorites of summer, especially when camping, this easy tart is one you'll want to put on your dessert menu over and over. It's a great way to start getting children interested in the kitchen. Let them try their hand at piping - I can guarantee it will be interesting.

Amazingly, this S'mores Tart is not too sweet which allows all the flavors to come through.

Here are a few cookies that would be fantastic with marshmallow cream sandwiched between them: Peanut Butter Sandwich Cookies (sub for the filling or add it as a second filling), Fudgy Chocolate Cookies with Variations, Very Lemon Butter Crisps, Best of All Spiced Molasses Cookies, Base Recipe for Cookies with 8 variations, Flourless Chocolate Raspberry Cookies with or without the raspberry, Oatmeal Cookies, and while we're at it why not the really fast Cocoa Brownies. And as they say wait there's one more The Café au Lait Tart.

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What's Not to Like About this Recipe

It's another no bake recipe that is quick and easy.
Simple ingredients are used so there's no chasing something down.
It's super kid friendly as long as the sugar syrup is supervised.
How neat would it be to make your own marshmallow?
Because it is not overly sweet all the flavors of the milk chocolate, graham cracker crust and marshmallow cream come through.

Variations

I know traditional S'mores don't include nuts but I think they are perfect in this tart. Don't like peanuts? Use toasted pecans....or a nut you do like.

Stir rice krispies into the marshmallow cream as soon as it is finished for a quick, low fat version of Rice Krispy Treats. Add nuts, chips, dried fruit, etc. as desired.

Thin the marshmallow cream with a little water and use it to top ice cream.

Recipe Ingredients

Graham Cracker Crust

FRONT ROW: Unsalted Butter

BACK ROW: Graham crackers, powdered sugar

Milk Chocolate Filling

FRONT ROW: Honey roasted peanuts

BACK ROW: Milk chocolate, heavy cream

Marshmallow Cream

FRONT ROW: Water, vanilla extract

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

Key Ingredients

Any plain graham cracker will due but be aware that different brands may take more or less butter to bind them. So start off with ¾ of the butter and if the crumbs don't stick together well when a small amount is pressed between your fingers, add the rest.

Powdered sugar is used to avoid a grainy textured crust.

Milk Chocolate is the traditional choice for S'mores. I use Trader Joe's Pound Plus Milk Chocolate for it's depth of flavor and caramel overtones. Any good milk chocolate will due though. I don't recommend milk chocolate chips or Hershey's milk chocolate.

Honey Roasted Peanuts are a great addition as I believe any nut would be - salted or unsalted. Other nuts such as toasted pecans would be great or use the nut of your choice or omit it.

Corn Syrup seems to be a problem with some people. 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.

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

Step by Step Instructions

Graham Cracker Crust

Graham crackers and powdered sugar are in a processor bowl, processed to crumbs, butter is added and the crust is ready to press in.

Step 1. Crush the graham crackers between your hands and place them and the powdered sugar in the bowl of a processor. Step 2. Process to make fine crumbs. (If you aren't using a processor, place the crackers in a plastic bag and roll over them with a rolling pin to crush them. Put them in a bowl with the powdered sugar and continue as in the directions.) Step 3. Add ¾ of the melted butter to the processor. Step 4. Pulse the machine until all the crumbs are uniformly moistened. Take a small amount crumbs and squeeze them between your fingers. If they hold firmly together you're done. If they don't add the additional butter.

This collage shows the tart pan, the loose crumbs around the inside edge of the pan, the crumbs being pressed into the side of the pan and the sides completed.

Step 5. Spray a 9x1" tart pan with a removable bottom with a non-stick baking release. Steo 6. Arrange ⅔ if the crumbs around the inside edge of the tart pan. Step 7. With your hand or a measuring cup, press the crumbs very firmly against the side of the pan. Step 8. Go around a second time to make sure they are evenly pressed in.

The final crust collages shows the remainder of the crumbs evenly distributed on the bottom of the pan, pressed in solidly, peanuts in a processor, then placed on top of the crust.

Step 9. Distribute the remainder of the crumbs evenly over the bottom of the pan. Step 10. Press them firmly into the shell. Step 11. Place the nuts in the processor (no need to clean it) and pulse to coarsely chop them. Step 12. Spread the nuts evenly over the crust.

Milk Chocolate Filling

This collage shows the milk chocolate cut into small pieces, the filling ingredients in a sauce pan, melted together and poured into the crust.

Step 13. Chop the chocolate so it will melt uniformly. Step 14. Heat the cream until steaming hot but not boiling. Add the chocolate and submerge it under the cream. Let it sit for a few minutes to melt the chocolate. Step 15. Whisk the mixture until it is smooth and no lumps remain. Be sure to get into the edges of the pan. Step 16. Pour it into the crust. Set aside for the chocolate to firm up. To speed it along, place it in the refrigerator.

Marshmallow Cream

Step 17. Place the egg whites and vanilla in the bowl of a mixer. Step 18. Beat just until very soft peaks form. Then start adding the sugar as called for a little at a time. When the whites form soft peaks, reduce the speed of the mixer to it's lowest point and keep moving them around. Do not turn the machine off while making the syrup or the texture of the whites will change and they could become unusable. Step 19. In the meantime as the whites are beating, put the water, corn syrup and sugar in a smallish saucepan. Bring it to a boil and continue cooking until the temperature reaches 245°F.

The last collage shows the marshmallow cream beaten stiff, piped onto the tart, browned with a blow torch or mini torch and removed from the shell and transferred to a serving plate.

Step 21. Increase the egg whites to medium low. Pour the syrup slowly into the whites. After all the syrup is in, increase the speed of the mixer to medium and then medium high and beat until it is very stiff and holds sharp peaks. Allow it to cool. Step 22. Fit a piping bag with a ½" or ¾" plain tip and pipe "kisses" all the way around the outer edge. Keep moving inward until the tart is completely covered. Don't want to pipe? Spoon it on and make pretty swirls with the back of the spoon. Step 23. Using a small blow torch or propane tank, lightly toast the marshmallow to color them. Step 24. Remove the side of the tart pan. To take it off the bottom, slide a metal spatula between the bottom of the tart and the tart pan. Go all around the tart. Slide it off onto a serving dish.

Recipe FAQS

Why are they called S'Mores?

The first recipe was found in the Girl Scouts of America Handbook published in 1927. The term s'more is first found the 1938 guide “Recreational Programs for Summer Camps,” by William Henry Gibson. It is a contraction of "some more".

Where did marshmallows come from?

Ancient Egyptians. It was only eaten by gods and royalty because it was deemed so special as early as 2000 BC.

How did marshmallow get its name?

The marshmallow was originally made from the mallow plant (Athaea officinalis) that grows wild in marshes....hence marsh mallow.

Expert Tips

When adding the butter to the crumbs withhold about a quarter of it. Different graham crackers absorb more or less butter. More can always be added. If it does become too wet, add more crumbs.
Press the crumbs into the pan very firmly or it will crumble when cut.
For the best cuts as seen in the photos of the completed tart, use a hot, dry knife. Run the knife under really hot water and quickly wipe it dry. Cut straight down on the tart, do not use a sawing motion.
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 large pan or the ingredients will spread out too much making it difficult to use the thermometer.
Chopping the chocolate helps to melt it quickly and evenly. Whisk it smooth but don't be too enthusiastic or there will be a lot of air bubbles.

This photo shows the S'Mores Tart partially eaten with the fork on the plate.

More Lucious Tarts

If you love this S'Mores Tart, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

Homemade Ice Cream Sandwiches

Modified: Jul 25, 2025 · Published: Jul 29, 2024 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

So here is the promised Homemade Ice Cream Sandwich that will take you through a hot summer and almost make you forget about it. Two chocolate cookies sandwich a filling of Caramel Brickle Ice Cream dripping of caramel and crunchy from the brickle.

The cookies can be made ahead and stored for several days in an airtight container as can the ice cream. Leaving only sandwiching and freezing them.

Three Ice Cream Sandwiches on a white plate with multi colored glasses and napkins behind.

Hopefully the ice cream in the freezer just waiting for the chocolate cookies. These cookies are amazing. Deeply chocolate and buttery they stay firm but edible when frozen or as the ice cream begins to soften.

While I have suggested filling these with a home made ice cream, purchased ice cream of your choice can also be used. Just soften the ice cream by microwaving it for 10 to 15 seconds until spreadable (do not liquify it). Line a 9x9" pan as below, spread the ice cream into a smooth layer and proceed as in the directions.

Other no churn ice creams from this site, include: No Churn Peach Swirl Ice Cream, Double Chocolate No Churn Ice Cream, and No Churn Nutella Ice Cream omitting the vodka.

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Recipe Ingredients

The ingredients for the chocolate cookies are flour, cocoa, powered sugar, unsalted butter salt and vanilla extract.

FRONT ROW: Salt, vanilla extract

MIDDLE ROW: Unsalted butter

BACK ROW: All-purpose flour, powdered sugar, Dutch cocoa

Key Ingredients

Powdered sugar makes a more tender cookie than granulated sugar. The lack of eggs further intensifies the taste.

Dutch cocoa is preferred for its deeper taste and darker color. However, natural cocoa may be used also. My post Cocoa Fundamentals discusses everything cocoa.

All-purpose flour gives strength to the cookie without making it hard.

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

Step by Step Instructions

The first collage for the Ice Cream Sandwiches is a bowl of dry ingredients whisked, butter, sugar and powdered sugar in the bowl of a mixer, mixed and flour added to bowl.

Step 1. Whisk together the flour, cocoa, powdered sugar and salt. Set aside. Step 2. Combine the butter and vanilla in a mixing bowl. Step 3. Beat until creamy. Step 4. Add the flour mixture.

This collage shows the cookie dough made, formed into a rectangle, placed between waxed paper and rolled out.

Step 5 Beat the mixture on low at first then on medium until completely brought together. Chill if the dough is too soft to roll out. Divide the dough in half (about 375 grams each piece) Step 6. Shape the dough into a rectangle. The size doesn't matter. Step 7. Place between two large pieces of waxed paper. Cut Out Cookies using the Wax Paper Technique Step gives you the ins and outs of why I prefer wax paper over anything else. Step 8. Roll into a 10x10" square. Remove the top piece of paper but keep it on the bottom piece. I rolled one piece of dough at a time and took it through to the end before I rolled the second piece.

This collage shows the edges of the dough being trimmed, the trimmed dough, the dough being marked into squares and a bamboo skewer.

Step 9. Use a ruler to trim the edges of the dough. Step 10. Trim the dough on all 4 sides into a 9x9" square. Step 11. Using a ruler mark the dough into 3" squares. Press the ruler down through the dough but do not go through it. Step 12. A bamboo skewer is perfect for making the holes.

The fourth collage shows the cookies marked and the holes made in them, on a baking sheet, baked and the Caramel Brickle Ice Cream in a pan.

Step 13. After the square has been marked, make a series of holes in the cookies as shown. This will keep the cookies flat while baking. Freeze until hard. Step 14. Remove from the freezer and break the cookies apart. Place the cookies on a baking sheet. Double Pan them before baking so the bottoms don't get over baked. Step 15. Cool the cookies on the pan before baking. They will seem soft but will firm up as they cool. The cookies can be stored in an airtight container for several days if desired. Step 16. When the cookies are cooled, pair them. Pull the ice cream from the freezer at this point.

The last collage shows the foil been turned down from the edges, it is cut into 9 squares, one square is place on the bottom of the cookie, the top cookie is added.

Step 17. Pull down the foil from around the edges of the ice cream. Step18. Cut it into 9 squares. Step 19. Place an ice cream square on top of the cookie. Step 20. Place the top cookie on. Freeze the cookies at this point.

Recipe FAQS

Why do ice cream sandwiches get soggy?

The cookie absorbs the liquid from the melting ice cream. However, if a firm but not hard recipe for the cookie is used, it is less likely to happen.

How do you cut ice cream for ice cream sandwiches?

If using bought ice cream, soften it enough to spread it into a 9x9" square pan that has been lined with foil. Microwaving it briefly (about 10 to 15 seconds) in the paper container will do it. Don't liquify it or it will change the texture. Freeze hard. Pull down the sides of the foil and cut it into the desired number of portions or use a round cookie cutter if using round cookies.

Do I have to use chocolate cookies?

No. Any cookie, chocolate chip, oatmeal, pecan cookies, etc. will all do.

Storage

After the cookies are sandwiched, freeze hard. Wrap each cookie individually in foil. They can be stored for a month or so. Eat directly from the freezer, allow a few minutes for the ice cream to soften if too hard.

This picture features 3 completed ice cream sandwiches on a table.

More Homemade Ice Creams

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

Homemade Ice Cream Sandwiches

Helen S. Fletcher

Homemade Ice Cream Sandwiches feature 2 Chocolate cookies sandwiched with a filling of Caramel Brickle Ice Cream dripping of caramel and crunchy from the brickle for this ice cream treat.

No ratings yet

Print Recipe Pin Recipe

Prep Time 55

Freezing time 1

Total Time 1 55

Course Ice Cream

Cuisine American

Servings sandwiches

Calories 450 kcal

Ingredients

▢ 2 ½ cups all-purpose flour (350 grams)
▢ ½ cup cocoa (45 grams)
▢ ¾ cup powdered sugar (90 grams)
▢ ¾ teaspoon salt
▢ 1 ½ cups unsalted butter (285 grams)
▢ 2 teaspoons vanilla extract (McCormick's if fine)
▢ Caramel Brickle Ice Cream

Instructions

Chocolate Cookies

Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper and set aside.
Sift together the flour, cocoa, sugar, and salt. Set aside.
Beat the butter and vanilla until creamy. Add the flour mixture, beating until combined. Chill the dough if it is too soft to roll.
Roll half the dough (about 390 grams each) into a 10x10 inch rectangle about ¼” thick between wax paper (see why I prefer wax paper in Cut Out Cookies Wax Paper Technique)
Trim the edges to make a 9x9 inch square. With a ruler mark 3 across and 3 down for 9 squares. Press the ruler to the bottom of the markings but do not go through the dough. Prick each cookie as shown to keep it from baking unevenly. Freeze hard. Repeat with the second half of the dough.
Remove from the freezer and break the squares apart. Place on the prepared baking sheets. There will be 18 squares.
Double pan to prevent over browning of the bottom of the cookies and bake 14 to 16 minutes very firm. They will continue to firm up as they cool. Cool completely. At this point they can be stored in an airtight container for days until needed.

Assembly

Pair the cookies for size. Turn the bottom cookie upside down. Set aside.
Remove the ice cream from the freezer. Pull down the foil from around the edges.
Cut into 9 equal portions - about 2 ¾" each.
Place one square of ice cream on the bottom cookie. Place the second cookie on top.
Freeze hard. Wrap each one in foil and store in the freezer for up to a month.

Notes

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

_______________________________________________________

If you're using the Caramel Brickle Ice Cream, have it in the freezer if you want to eat these right away.

The chocolate cookies, being shortbreads, are great by themselves and will hold in an airtight container for a week ready to use when you are.

Dutch cocoa is preferred as it gives a deeper color and taste. Natural will also work.

Powdered sugar used in cookies makes a more tender cookie than granulated sugar.

Nutrition

Serving: 9sandwichesCalories: 450kcalCarbohydrates: 39gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 200mgPotassium: 120mgFiber: 3gSugar: 10gVitamin A: 945IUCalcium: 21mgIron: 2mg

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

No Churn Caramel Brickle Ice Cream

Modified: Jul 25, 2025 · Published: Jul 26, 2024 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

No Churn Caramel Brickle Ice Cream is one of those unbelievably fast and fantastic recipes that comes together in minutes. Four ingredients make up this ice cream treat that no one will believe you whipped up.

Scoops of Caramel Brickle ice cream in a white dish on a gray plate.

This is the first part of two recipes that will make up the Ice Cream Sandwiches next week. So get a head start make this and store it in the freezer in the 9x9" pan ready for the chocolate cookies that will sandwich it.

Don't be afraid of making the caramel sauce. It is super easy and once you taste it, it will be hard to go back to bought. The fact you need to make it ahead is one less thing to do for the ice cream.

Other quick ice creams to consider are: Individual Baked Alaskas, Caramel Hot Fudge Sundae, and the Double Chocolate No Machine Ice Cream,

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Why This Recipe Works

It's easy. Don't be intimidated by making the caramel sauce. It's super easy and so much better than the bought stuff.
It's delicious.
No one will believe you made this.
Perfect by itself or in the Ice Cream Sandwiches.
It's a make ahead recipe and who doesn't love those during the summer?
It won't heat up the kitchen.

Variations

By omitting the caramel and brickle you will have a very basic ice cream. Add vanilla or another flavor as desired.

Add ½ to ¾ cup of nuts, chips, fruit, etc that you like. Swirl fruit purees though out. Broken up cookies and candy work well also.

Recipe Ingredients

Caramel

FRONT ROW: Unsalted butter, corn syrup, vanilla extract

BACK ROW: Water, granulated sugar, heavy cream

Caramel Brickle Ice Cream

FRONT ROW: Caramel, brickle

BACK ROW: Condensed Milk, heavy cream

Key Ingredients

Condensed Milk should be used. Do not confuse it with evaporated milk, they are two different things.

Heavy Cream should be used for its higher fat content. Regular whipping cream will not whip up as thick so the texture of the ice cream will be lighter.

Brickle is the toffee inside of a Heath bar and can be purchased in the baking aisle with chocolate chips. Heath English Toffee Bits and Skor makes them. You can also make your own with my Salted Macadamia Rum Toffee.

Homemade Caramel Sauce is in a league by itself. Very easy to make and so much better than a bought one.

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

Step by Step Instructions

The first collage shows a 9x9 inch square pan being covered on the bottom with foil, the foil is then put inside the pan, the cream whipped and the condensed milk added to it.

Step 1. Turn a 9x9 inch pan upside down and shape a large piece of foil around it. Turn the corners in to square the foil. Step 2. Carefully remove the pan shaped foil and turn the pan over. Place the foil inside the pan and seat it well into the corners. Step 3. Whip the cream to medium stiff peaks. Step 4. Add the condensed milk to the cream. Fold the two together.

The last collage shows the brickle being added to the cream.

Step 5. Add the brickle to the cream mixture. Step 6. Fold the brickle in and spread it evenly into the prepared pan. Step 7. if the caramel is made ahead and cold, microwave very briefly to return to a syrup stage and pour it over the ice cream. Step 8. Swirl the caramel in. Do not over swirl as you want the caramel to be obvious.

Recipe FAQS

What does "no churn" mean?

It simply means no ice cream machine is need to make it. It is very easy and can be made in minutes.

How can no churn ice cream be made softer.

Several things can be done so it doesn't freeze like a block of ice. First, don't beat the cream to really stiff peaks. Secondly, a tablespoon or two of alcohol such as vodka or any flavor you desire can be added to deter the freezing.

Can you use something besides condensed milk.

No, the recipe will not work without it. All condensed milk is sweetened. In addition to adding sweetness to the ice cream, it is a substitute for the custard often used in regular ice cream.

Expert Tips

When whipping the cream, do not take it to the stiffest point. By whipping it to the medium stage, it will help prevent the ice cream from becoming rock hard in the freezer.
However, if you have taken the cream too far, simply let the frozen ice cream sit on the counter for 5 or so minutes to soften.
A tablespoon or two of vodka or any other alcohol will help keep the ice cream soft.

The photo is of the ice cream in a white bowl on two gray plates.

Other Summer Desserts to Tempt You

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

Easy Pina Colada No Bake Cheesecake

Modified: Jan 1, 2025 · Published: Jul 20, 2024 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

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

The Caramelized Pineapple Sauce that goes along with it is the final touch to a quick and easy dessert. This sauce can also go on pound cake, ice cream, or just eat it by te spoonful.

Ever wonder where they come from? The first cheesecakes are thought to be from Samos in Ancient Greece where they were served at weddings. A far cry from modern cheesecakes, these consisted of wheat flour, pounded cheese and honey. Along the years, it has been refined and remade and today it's at the top of the list of favorite desserts.

The graham cracker-coconut crust can be used without baking but I highly recommend that you bake it so it stays firm even if refrigerated for several days.

If you've always wanted to know how to make a cheesecake, this is the easiest and best around. If you're looking for more summer recipes go to my post Summer Roundup of Sweet and Savory. Another incredible cheesecake is the Easy Lemon Cheesecake Bread Pudding.

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Why You'll Love this Recipe

It's super easy for little effort.
It's an easy dessert that's perfect when you don't want the oven on for hours.
It tastes incredible and like you have spent the day making it.
It's rich flavor is very balanced both sweet and a bit tart from the sauce.
It's simple but elegantly sophisticated.
Perfect after barbecue.

Substitutions

If you don't wish to use alcohol, add the gelatin to ¼ cup water and increase the coconut extract to 1 tablespoon.

Recipe Ingredients

Coconut Graham Cracker Crust

The ingredients for the cheesecake crust are powdered sugar, unsweetened coconut, unsalted butter and graham crackers.

BACK ROW: Powdered sugar, unsweetened coconut

FRONT ROW: Unsalted butter, graham crackers

Cheesecake Filling

The filling ingredients include powdered sugar,coco lopez, heavy cream, coconut extract, cream cheese, crushed pinapple, Malibu Rum, and gelatin.

BACK ROW: Powdered sugar, coco lopez, heavy cream

MIDDLE ROW: Coconut extract, cream cheese, crushed pineapple

FRONT ROW: Malibu rum, gelatin

Caramelized Pineapple Sauce

For the caramelized pineapple, fresh pineapple chunks, golden syrup, brown sugar and unsalted butter are used.

BACK ROW: Fresh Pineapple chunks, golden syrup

FRONT ROW: Brown sugar (light or dark), unsalted butter

Cream of Coconut

Do not confuse this with coconut milk – they are vastly different. One cannot be substituted for the other. There are several brands and the one above it the one I use.

I have seen it have a heavy white semisolid mixture at the top of the can with a dark, translucent liquid at the bottom. When whisked together it becomes an off white liquid. There might even be a few shreds of coconut. It can also be just the translucent liquid. Either is fine as long as it is cream of coconut.

Golden Syrup

Lyle's Golden Syrup is a staple in English Baking and I can tell you it’s amazing. I can literally eat it by the spoonful. It can be used where ever corn syrup or honey is used and it's great on pancakes and waffles. It can be easily found online or stores that sell international items and brings a taste that substitutes simply can’t. However, if you have to substitute I have seen clear corn syrup used.

Malibu Rum

This is a popular, combination of Caribbean rum with coconut liqueur. It can be bought in small airline or single serve bottles that can be found in some grocery stores or liquor stores for sure. The bottle contains ¼ cup which is perfect for this recipe. If you can't find it, use 3 tablespoons light rum, 1 tablespoon water and 2 teaspoons coconut extract.

The Coconut

Unsweetened coconut, also known as dessicated coconut is important in this crust. Without the sweetening it is just pure coconut that has a more impactful flavor.

Powdered Sugar

Powdered sugar is used because it will dissolve instantly into the other ingredients. Granulated sugar has the chance of remaining grainy.

Cream Cheese

Low fat cream cheese can be substituted if desired. Either should be room temperature when used.

Crushed Pineapple

Canned crushed pineapple is used in the filling of the cheesecake. It should be drained and squeezed dry before adding to the rest of the ingredients.

Fresh pineapple should not be used because there is an enzyme in it that prevents gelatin from setting.

Whipped Heavy Cream

Heavy cream refers to cream that has at least 35% fat as opposed to regular whipping cream that has about 30%. The heavier fat content makes a thicker whipped cream that doesn't water out after beating and needs no stabalization.

While I don't normally like to whip cream in the processor because it doesn't become very light, it is perfect in this application. The lack of air in the whipped cream adds to the smooth, velvet, dense texture of the cheesecake.

Caramelized Pineapple

For this, fresh pineapple is used for it's taste. It is important to use somewhat under ripe pineapple so it doesn’t turn to mush when caramelizing.

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

Step by Step Instructions

Coconut Graham Cracker Crust

A cheesecake pan consisting of a rim and a removable bottom.

Step 1. Spray a 9x3 inch a cheesecake pan with a removable bottom with non-stick baking spray. A springform pan can also be used. Set aside.

Unsweetened coconut is spread in a single layer on a baking sheet.

Step. Preheat the oven to 350°F. Spread the unsweetened coconut in a single layer on a baking sheet. Keep it together so stray strands don't burn.

Step 3. Toast the coconut for about 5 minutes, stir and toast until the coconut is a golden brown. Cool.

The graham crackers and powdered sugar are in the bowl of a processor.

Step 4. Process the graham crackers and powdered sugar to make crumbs.

The coconut has been processed with the graham crackers to make crumbs.

Step 5. Add the toasted coconut to the processor and pulse several times to combine them. Remove to a bowl.

Butter added to the crumbs to make the crust.

Step 6. Add the melted butter to the crumbs and mix with a fork to form larger crumbs.

The crumb crust is pressed evenly in the pan.

Step 7. Press the crumbs evenly into the bottom of the pan and bake for 10 to 12 minutes until lightly browned.

The edge of the crust has pulled away slightly from the pan.

Step 8. The edge of the crust will, most likely, pull away slightly from the pan which can allow the liquid cheesecake to run down it.

A spoon is used to seal the crust back to the edge of the pan after baking.

Step 9. Press the crust that has pulled away back to the edge of the pan with the back of a soup spoon. At the bakery, we referred to this as "spooning the crust".

The crust is sealed to the edge of the pan.

Step 10. The edge is sealed tightly again so no liquid can slip down the opening.

Cheesecake Filling

The gelatin is placed in water to soften or bloom.

Step 1. Place the gelatin in Malibu rum or water to bloom or soften.

The water has been absorbed by the gelatin and is a solid mass.

Step 2. Stir immediately to make sure all of the gelatin is wet making a gelatinous blob.

The cream of coconut has been whisked to bring it together in a bowl.

Step 3. Whisk the coco lopez together to make sure it is completely combined. Measure 1 cup.

The heavy cream has been whipped in a processor bowl.

Step 4. Add the cream to the processor bowl and process until whipped and thick. Remove to a large bowl.

The cream cheese and powdered sugar are in the processor bowl.

Step 5. Without cleaning the processor bowl, add the cream cheese and powdered sugar. Process until smooth, scraping to make sure there are no lumps left.

The remaining ingredients have been added to the processor and processed until smooth.

Step 6. Heat the gelatin (either in the water or Malibu rum) in the microwave just long enough to liquify it. Add this, the cream of coconut, and coconut extract. Process until smooth, scraping several times.

The pineapple is added to the filling and the whipped cream in a bowl.

Step 7. Add the cream cheese mixture and pineapple which has been squeezed dry to the whipped cream and fold everything together.

The filling has been poured over the crust.

Step 8. Pour the mixture over the coconut-graham cracker crust and refrigerate at least 6 hours or overnight.

Caramelized Pineapple Sauce

The butter, golden or corn syrup and brown sugar are in a saute pan.

Step 1. Place the butter, brown sugar and golden or corn syrup in a saute pan large enough to hold the pineapple.

Step 2. Bring the mixture to a rolling boil. Skim the foam from the sauce.

The fresh pineapple is added to the syrup.

Step 3. Add the fresh pineapple to the syrup and continue cooking at a boil until the sauce reduces and coats the pineapple.

The caramelized pineapple is in a serving glass with a spoon beside it.

Step 4. Serve slightly warm along side the cheesecake.

Recipe FAQ's

Is cheesecake best baked or unbaked?

They are two different desserts. The former is denser due to added ingredients such as sour cream and eggs and is usually baked in a water bath. The unbaked cheesecake is usually lighter in texture with fewer ingredients and depends upon gelatin to set it. Neither is better than the other. They are both delicious.

Should I leave the cheesecake in its pan?

Yes, since either baked or unbaked the cheesecake needs to chill in the refrigerator to firm it up. It should be released after setting up.

Why do baked cheesecakes crack in them middle?

There can be several reasons. It could be the recipe. It could be baked too long. Normally, they are taken out of the oven when they are slightly jiggly and then cooled to room temperature before being refrigerated to set up competely. If they are put directly into the refrigerator, they may also crack.

Expert Tips

When adding gelatin to anything, the mixture to which it is added should be room temperature to ensure it combines smoothly. If a mixture is cold and the gelatin is introduced, it can become stringy and not set up.
Two kinds of pineapple are used. Fresh pineapple for the sauce and canned crushed pineapple for the filling. Fresh pineapple has an enzyme that prevents gelatin from setting up.
Under ripened fresh pineapple should be used for the sauce to keep it from becoming mushy when cooked.
The Malibu Rum can be bought in small airline or single serve bottles in grocery or liquor stores which are perfect for this cake.
5 whole graham crackers can be processed to make the crumbs.

Finished cheesecake on a round plate edged in gold.

More Inviting Cheesecakes

If you love this Easy Pina Colada No Bake Cheesecake or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the 📝 comments below. I appreciate you reading this post!

Hot Hot Fudge Sauce

Modified: Jul 28, 2025 · Published: Jul 18, 2024 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

This shiny, luxurious, midnight dark Hot Hot Fudge Sauce is just in time to make the easiest dessert around list. While the basic hot fudge sauce is always welcome, I upped the ante by adding a touch of coffee and cayenne pepper, two ingredients that always give a boost to chocolate. I almost forgot to tell you this can be made in about 20 minutes including measuring, cooking and clean up.

A bowl of vanilla ice cream covered with the Hot Hot Fudge Sundae Sauce.

The coffee is subtle and the cayenne is not noticeable until you swallow. Then a tingle hits the back of your mouth. Of course if you are into more heat, double the amount.

And don't stop at serving it with ice cream. Think, chocolate fondue with fresh fruit or cubes of cake, as a topping for a brownie sundae, dress up a plain pound cake with this liquid black gold sauce.....or do what I do, eat a spoonful all by itself. When cold or room temperature, it's like the best chocolate truffle you'll ever eat.

There are other recipes on my site that use pepper of some kind to add flavor and a surprise. Chocolate Spice Olive Oil Biscotti uses coffee. black pepper and cayenne to add a kick to this cookie, Strawberry Balsamic Black Pepper Granita is another really quick summer pick up as well as Strawberry Balsamic Jam or try the Caramel Hot Fudge Brownie Sundae for and easy treat.

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Why You'll Want to Make This Sauce

Just a few ingredients and minutes of your time for the best sauce around.
It's thick like caramel and richer than chocolate sauce.
It tastes exactly like liquid fudge.
It's the perfect sauce for vanilla ice cream, topped with whipped cream.

Recipe Ingredients

Ingredients for the Hot Hot Fudge Sauce are heavy cream, Golden syrup, brown sugar, Dutch cocoa, semisweet chocolate, unsalted butter, vanilla extract, instant coffee and cayenne pepper.

FRONT ROW: Cayenne pepper, instant coffee, vanilla extract

MIDDLE ROW: Dutch Cocoa, Lyle's Golden syrup, unsalted butter

BACK ROW: Brown sugar, semisweet chocolate, heavy cream

Key Ingredients

Brown Sugar is used for depth of flavor. Granulated can be substituted in the same amount if desired.

Lyle's Golden Syrup from England has so much more flavor that corn syrup. It imparts a carmel flavor and is one of my favorite ingredients. It can often be found in shops that sell European ingredients and online. It comes in squeeze bottles or tins.

Dutch Cocoa is preferred for the dark, rich flavor is brings. The cocoa helps thicken the sauce. It will not be it's typical really thick sauce without it.

Heavy Cream is best. I've seen the recipes using condensed milk or evaporated milk but I encourage you to use heavy cream for the cleanest most chocolaty, fudgey taste. It makes all the difference.

Callebaut SemiSweet Callets #811 is my chocolate of choice. Although they look like chocolate chips they are pure chocolate.

Using McCormick's Imitation Vanilla Extract is perfect here. An expensive pure vanilla will be a waste here due to the intensity of the final taste. For an in depth look at vanilla in all it's forms see my post The Making of Vanilla.

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

Step by Step Instructions

Step 1. Place all the ingredients except the vanilla in a 2 quart saucepan. Step 2. Place over low heat and, stirring constantly, bring the ingredients together. Step 3. Raise the heat to medium low, bring the hot fudge sauce to a boil, stirring all the time. Boil for 3 minutes. It will be very thick. Stir in the vanilla and pour it into a container. Cool completely, cover and refrigerate where it will keep for weeks.

Recipe FAQS

How is Hot Fudge Sauce different from chocolate sauce?

It is thicker and much richer. At room temperature it will be firm. It needs to be warmed to use.

Can chocolate chips be used for the chocolate?

Yes, but pure chocolate yields the best taste.

Should I use pure vanilla extract?

No, McCormick's Imitation vanilla is perfect here. The expense of the pure vanilla will be lost in the intensity of the finished sauce.

Expert Tips

The most important thing is to keep the heat on low and keep stirring. There is a lot of chocolate and cocoa which can easily burn if left unattended. Be sure to stir into the edges of the pan.
Once everything is in liquid form, the heat can be raised to medium low to get it to boil.

The bottom pictures shows the vanilla ice cream covered with the hot hot fudge sauce in a bowl on a beige plate with a brown napkin and spoon.

A Few Summer Desserts

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

Blueberry Crumb Muffins

Modified: Aug 25, 2025 · Published: Jul 10, 2024 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

These Blueberry Crumb Muffins are topped with a Brown Sugar Almond Crumb that make them irresistible. Tender cake-like muffins, loaded with blueberries and crumbs, they are easily one of the best muffins you'll ever make and one of the easiest.

Four Blueberry Crumb Muffins sit on a white lattice plate with colored napkins and a yellow placemat.

There are two types of blueberries, each being high in antioxidents: Wild and cultivated. The wild blueberries flourish by themselves and survive high in the glacial soils of Maine and Eastern Canada. They are about half the size of the cultivated ones. They are mostly sold frozen. I was lucky enough to find them at Sam's recently and snatched them up on sight. They are my preferred blueberry.

Cultivated blueberries are bred, planted and harvested around the world. They are sold fresh and frozen and are about twice as big as the wild ones.

In any case, the blueberries should be used frozen for ease of folding in as well as avoiding that dreaded gray look when baked.

Other Blueberry recipes for your enjoyment include: An easy Blueberry Crumb Coffee Cake, an intensely flavored Lemon Blueberry Cake, and a surprise dessert the Blueberry Lemon Pizza in a Brioche Crust.

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Why You Want to Make this Recipe

It's super simple to make and will have you out of the kitchen in no time.
Most of the ingredients can probably be found in your pantry.
They are packed with flavor and taste incredible.

Recipe Ingredients

Brown Sugar Almond Crumble

Ingredients for the Brown Sugar Almond Cumb are cake flour, brown sugar,almond paste, salt and unsalted butter.

FRONT ROW: Unsalted butter

MIDDLE ROW: Almond paste, salt

BACK ROW: Cake Flour, Brown Sugar

Blueberry Muffins

Muffin ingredients include, all-purpose flour, wheat flour, unsalted butter, sugar, eggs, baking powder, salt, vanill, cardamom, milk and blueberries.

FRONT ROW: Vanilla, baking powder, cardamom, salt

SECOND ROW: Unsalted butter

THIRD ROW: Granulated sugar, eggs, white whole wheat flour

BACK ROW: All-purpose flour, blueberries, milk

I use cake flour for the crumbs as they make a softer, more tender crumb. If using all-purpose flour, the measurement becomes 1 ⅓ cups.
An easily made Almond Paste can be made in a jiffy. There are two ways of making it. Either one is fine for this recipe.
I used a bit of white whole wheat flour to add to the taste of the muffins. Regular whole wheat flour, with its stronger taste, can be substituted. Additionally, 240 grams or 1 ¾ cups of all-purpose flour can be used omitting the whole wheat flour.
I prefer dark brown sugar for this recipe for its more robust taste.

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

Step by Step Photos

The first collage shows the dry ingredients for the brown sugar almond crumble in the processor.

Step 1. Place the brown sugar, cake flour and salt in the processor. Step 2. Process briefly to mix. Step 3. Cut the butter and almond paste into small pieces and place over the dry ingredients. Step 4. Using long pulses at the start and short pulses as it comes together in crumbs, process until the crumbs form. So not over process or it will form a paste. Refrigerate while making the muffins.

This collage shows the butter, sugar and vanilla in the bowl of a mixer, mixed, first egg added and batter formed.

Step 5. Add the butter, sugar and vanilla to a mixing bowl. Step 6. Mix until completely blended. It will not be light or fluffy. Mix 7. Add the first egg. Step 8. Beat on medium until mixed.

This collages shows the last egg has left the batter curdled, the dry ingredients blended, part of the flour in the mixer, part of the milk added to the batter.

Step 9. After adding the second egg the batter, most likely, will be curdled. See my post How to Avoid Curdled Cake Batters for more information. Step 10. Whisk together the dry ingredients. Step 11. Starting and ending with the flour, alternate the flour.... Step 12. ...and milk, beating each time to combine on low. Three additions of flour and 2 of milk work well here. Scrape often.

The last collages shows the finished batter, the blueberries folded in and the muffins on a topped with crumbs.

Step 13. Beat the batter on low until mixed. Step 14. Remove the bowl from the mixer and fold in the frozen blueberries. Step 15. I made these in Texas muffin cups and dropped them with a #8 disher/scooper, about ½ cup each. Because them came out rounded, I flattened them with a spoon. Step 16. Apply as much crumbs as you can, pressing then into the batter. Bake as directed. Cool in the pans for 5 to 10 minutes and then remove them to a cooling rack to prevent them from sweating in the pans as they cool.

Baked Crumb Topping

To bake any leftover crumbs please see my post on Crumb Topping. These are perfect over ice cream, or anywhere a crumb topping is needed but baked first.

Recipe FAQS

Why are blueberries good for you?

They are loaded with antioxidents.

What should you not do when making muffins?

Over mixing can make a tough muffin. If using a mixer, it is best to lower the speed of the mixer when adding the flour.

Can blueberry muffins be frozen

These certainly can for up to 3 months. Freeze them, then place in freezer bags or wrap individually in foil. Thaw at room temperature. Freshen them by placing in a 350°F oven for about 10 minutes after thawing. They taste just baked.

Expert Tips

Use frozen blueberries for a more attractive baked muffin.
Add them while frozen. Do not add them to the mixer.
Use wild blueberries if possible. There will be twice as many berries as those found in the produce department or most frozen blueberries. They are usually sweeter.
The muffins can be be made any size. Fill to about ¾ of the cup and add the crumbs. Just adjust the baking time.
Using disher/scoopers help make muffins the same size.
Home made almond paste is easy to make and is perfect for the Brown Sugar Almond Crumbs.
Dark brown sugar yields a deeper flavored crumb.
Cake flour is used in the crumbs for a lighter crumb.
Lining the muffin tins with paper liners helps keep the crumbs in place.

This photo shows a muffin, topped with powdered sugar broken open in its paper liner.

Other Irresistible Muffins and Quick Breads

(Almost) No Bake Strawberry Pie

Modified: Jul 3, 2025 · Published: Jul 1, 2024 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

The only baking needed for this No Bake Strawberry Pie is about 13 minutes for the crust. The really wonderful thing about this recipe is the fresh strawberry filling thickened with Instant Clear Jel. If you've never used it, it's a game changer. It keeps the fruit fresh without cooking which alters the flavor.....and it's super easy to use.

It's important to use Instant ClearJel and not just plain ClearJel which requires cooking to set.

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

Fresh strawberries are cut into bite size pieces and combined with sugar, instant ClearJel, water and lemon juice, then poured into a vanilla wafer crust for that easy summer dessert you've been looking for. For more information on thickeners see my post, Thickeners as Used in Baking and Pastry.

Other Strawberry desserts you might enjoy include: the elegant Chocolate Strawberry Mousse Torte, Strawberry Verrines, Unbelievable Cheesecake, and the really quick Strawberry Bread. And if your lookin for more recipes like this see my Summer Roundup of Sweet and Savory.

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What is ClearJel

I have found Instant ClearJel on Amazon but many companies are saying it can be used to can with. This is incorrect. It should not be used this way. I buy my Instant ClearJel from Nuts.com where it is more reasonably priced and I know it is the right one. This is not an affiliate link, just information.

Types of ClearJel

There are two types of ClearJel and each has it's own special uses.

ClearJel (sometimes referred to as Cook Type) is activated by heat and liquid. It works well with acidic ingredients, tolerates high temperatures, and doesn't cause pie fillings to weep" during storage. It is especially good if canning pie fillings and is the only thickener recommended by the USDA for home canning. You can also use ClearJel to thicken sauces, stews, pot pies, etc. One downside is that recipes thickened with ClearJel break down if they're frozen and thawed. ClearJel can be substituted in equal parts with tapioca starch, corn starch or arrowroot. Products using ClearJel can be heated twice.

Instant ClearJel is often referred to as the secret ingredient in uncooked recipes. It requires no heat, sets up as soon as it comes in contact with liquid, and is not adjustable. Instant ClearJel is used in uncooked fillings, such as mousses or creamy cake or pie fillings. It needs to be mixed with sugar, then with the wet ingredients, and added to the rest of the filling at once. It is particularly good when used with fresh fruit for pie fillings. While Instant ClearJel can be heated, it is not primarily used this way and can only be heated once. One of its best properties is that it can be used when freezing and thawing.

Why You'll Want to Make this Pie

It's sooo easy to make and beautiful.
Fresh strawberries come through in every bite.
It uses simple ingredients for the most part.
It uses minimal ingredients for maximum flavor.

Recipe Ingredients

Vanilla Wafer Crust

FRONT ROW: Unsalted butter

BACK ROW: Vanilla Wafers (Nilla wafers suggested), powdered sugar

Strawberry Filling

Ingredients for the filling are fresh strawberries, water, granulated sugar, instant clear jel and lemon juice.

FRONT ROW: Granulated sugar, Instant ClearJel, lemon juice

BACK ROW: Fresh strawberries, water

Waterproofing the Crust

Semisweet chocolate and butter to waterproof the crust.

LEFT TO RIGHT: Semisweet chocolate, unsalted butter (white chocolate may be substitued for the dark).

Whipped Cream Finish

Powdered sugar in a small bowl and heavy cream make up the whipped cream wreath.

LEFT TO RIGHT: Powdered sugar, heavy cream.

Variations

Blueberries can be substituted for the strawberries.

Mixed berries such as blueberries, red raspberries, strawberries and blackberries can be used.

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

Step by Step Instructions

Vanilla Wafer Crust

I recommend using Nabisco Nilla Wafers because not all vanilla wafers absorb the same amount of butter. If using another brand, withhold part of the butter and add as needed. You may need more or less.

The crust collage shows the vanilla wafers in the processor bowl, processed, the powdered sugar added and processed.

Step 1. Add the wafers to the processor bowl. Step 2. Process to form crumbs. Step 3. Add the powdered sugar. Step 4. Pulse to blend completely.

The second collage shows the butter added to the crumbs, mixed, in the pie plate and pressed in.

Step 5. Add the butter to the crumbs. Step 6. Toss the crumbs and butter with a fork until the crumbs are uniformly coated. Step 7. Pour them into the pie pan, evening them out. Push the crumbs up the side of the pie plate as well as the bottom. Step 8. Press the crumbs firmly in place by hand or using a measuring cup. Bake as noted.

This collage shows the pie crust on a baking sheet, the dry ingredients mixed and the wet ingredients whisked.

Step 9. Place the pie crust on a baking sheet and bake as directed. This makes it easier and safer to remove from the oven. When it is cool, waterproof the shell with either semisweet or white chocolate melted with a bit of butter and spreading it over the bottom particularly and sides of the shell. This keeps the bottom of the crust from becoming soggy. Chill the shell briefly to set the chocolate while preparing the rest of the recipe. Step 10. Add the Instant ClearJel to the sugar. Step 11. Whisk together. Step 12. Whisk together the lemon juice, water and red food coloring if using.

The final collage shows the strawberry filling in the pie shell, the powdered sugar and cream in a mixing bowl, whipped and piped onto the edge of the strawberry pie.

Step 13. Add the liquid mixture to the dry ingredients for the filling and mix well. Immediately pour over the strawberries making sure all of them are well coated. Pour the strawberry filling into the crust, evening it out. Step 14. Add the powdered sugar to the cream in a mixing bowl. Step 15. Whip the cream until stiff. Step 16. Fit a piping bag with a #5 open star, fill the bag with the cream and pipe a wreath around the edge of the strawberry pie, leaving the center exposed. Chill the pie until serving.

Why is using Instant ClearJel better than cornstarch?

First, there is no need to puree strawberries or cook them with the cornstarch. It's one less step. Also, the ClearJel is just that - a see through clear, shiny mixture that envelopes the strawberries for their best look and taste.

Can cornstarch be used instead of Instant ClearJel.

It can, but that's not this recipe and it won't result in the same clean taste as will ClearJel.

Why use red food coloring?

Using red food coloring enhances the looks of the strawberries. The Instant ClearJel is transparent and can sometimes be seen surrounding the fruit. However, it is completely optional and the pie looks fine without it.

Storage

While it's true that recipes made with Instant ClearJel can be frozen, I don't suggest freezing this strawberry pie. The texture and looks of the pie can be altered when thawed. It is best to eat this pie the day it is made.

Expert Tips

If a food processor isn't available, place the wafers in a plastic bag and crush them with a rolling pin. You may need to do this several times for the amount of the crumbs.
Simply stir in sifted powdered sugar, then add the butter as called for.
Be sure to waterproof the crust. It can become soggy from the filling which is off-putting.
Use either semisweet or white chocolate for the waterproofing.
Make sure the pie plate is sprayed with a non-stick baking release or the crust can stick making it difficult to remove.
Do not use regular ClearJel which is sometimes referred to as Cook Type to differentiate it from the Instant version.
I used Nabisco Nilla Wafers as they are readily available. The amount of butter is geared towards these cookies. Other brands may need more or less butter so I would start with less if using a different brand and increase as needed.

The finished No Bake Strawberry Pie is pictured from above showing off the wreath of whipped cream.

More Easy Summer desserts

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

Peanut Butter Sandwich Cookies

Modified: May 16, 2025 · Published: Jun 24, 2024 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

These Peanut Butter Sandwich Cookies are loaded with peanuts used three ways for the most peanuty cookie ever! A peanut butter cookie is rolled in peanut sugar and filled with a Reeses type peanut butter filling. These are the perfect end to any meal or as a snack.

Four Peanut Butter Sandwich Cookies on a white plate with a brown rim.

This easy to make cookie dough makes great cookies by themselves also. The peanut sugar adds a crunch not usually found in peanut butter cookies. In any case, these are a not-to-be-missed cookie.

Another not to be missed sweet treat is the Mexican Chocolate Brownies.

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What Kind of Peanut Butter to Use

While chunky can be used, a better choice is smooth, commercial peanut butter for both the filling and the cookie. Regular or low fat can be used. Natural or homemade is not the preferred choice here.

Why use Bread Flour in the Cookies

Bread flour is a stronger flour than all purpose. As, such is makes a chewier cookie. The other thing that helps a lot is to put the prepared dough in the fridge overnight. That allows the cookies to more evenly absorb the liquid. All purpose can be used but bread flour is my preferred choice. To learn more about flours see my post Flour as Used in Baking and The Frustrating Facts about Measuring Flour.

Butter, Shortening or Both

Unsalted butter is used for flavor. Shortening (think crisco) is used to stop the cookies from spreading too much which is what will happen when all butter is used. There is some controversy over using shortening.

Historically Crisco was used as a replacement for. It used partially hydrogenated cottonseed oil which was high in trans fats. Trans fats — also called trans-fatty acids raises bad cholesterol and lowers good cholesterol.

From January 24, 2007, all Crisco shortening products were reformulated to contain less than one gram of trans fat per serving. It no longer uses partially hydrogenated oils which were the problem and now uses only hydrogenated oils which are what gives shortening its semisolid consistency and high performance cooking attributes without the trans fats.

While the company touts no trans fats, there is actually .05 grams per serving which allows it to claim there is none. But it is a much better product than was the original.

Used judiciously and in small amounts, I think the benefit is great and use it where no other product is suitable.

Why You'll Love This Recipe

This recipe is really easy. Basically the dry ingredients are combined with the wet ingredients, then shaped.
These sandwich cookies are the most peanut laden cookies around.
The ingredients are probably in your pantry now.
Chocolate is added to the filling to intensify the flavor.
If there are children around, let them help roll the dough into balls.

Recipe Ingredients

Ingredients for the peanut butter cookie are bread flour, baking soda, salt, peanut butter, butter, shortening, granulated sugar, brown sugar, vanilla and eggs.

FRONT ROW: Salt, unsalted butter, vanilla, baking soda

MIDDLE ROW: Eggs, peanut butter, shortening

BACK ROW: Brown sugar, bread flour, granulated sugar

Peanut Sugar

LEFT TO RIGHT: Salted peanuts, granulated sugar.

Chocolate Peanut Butter Filling

Filling ingredients powdered sugar, chocolate peanut butter, butter, vanilla, milk.

FRONT ROW: Milk, unsalted butter, vanilla

MIDDLE ROW: Peanut butter

BACK ROW: Powdered sugar, semisweet chocolate

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

Step by Step Instructions

The first collages shows a bowl holds the dry ingredients, the sugar, butter, shorting and vanilla in the bowl of a mixer.

Step 1. Whisk together the flour, baking soda and salt in a bowl. Set aside. Step 2. Add the peanut butter, shortening, butter, both sugars and vanilla to the bowl of a mixer. Step 3. Beat until well combined. Step 4. Add the eggs and beat until blended. It may curdle at this point. If it does, raise the speed of the mixer and continue beating. If that doesn't take care of it, the next step will.

The second collage shows the flour added to the wet ingredients, the completed batter, peanuts and sugar in the processor bowl, then processed.

Step 5. Add the dry ingredients and mix completely . Step 6. Beat on low until the dough is completely mixed. If resting in the fridge overnight, transfer to a storage container. Step 7. Place the peanuts and granulated sugar in the bowl of a processor. Step 8. Process until the peanuts are finely chopped. Do not over process and turn it to a paste.

A cookie is rolled in the peanut sugar, the cookies on a sheet tray, double panned and sorted into pairs.

Step 9. Place the peanut sugar in a bowl. Add a rounded cookie, scoop up some of the peanut sugar and a peanut butter cookie and roll them around in your hands so the sugar attaches. Step 10. Here are the steps to the final shaping of the cookie. From left to right, the cookie dropped from a #40 disher/scooper (about 1 ½ tablespoons each). The cookies rolled into balls between your hands. The balls covered in the peanut sugar and finally placed on the parchment then flatted to about ½ " thick or about 1 ½" in diameter. Bake as called for. Step 11. Place the cookies, 3 apart and 4 down on a half sheet pan. Double pan the cookies to prevent the bottoms from over browning. Step 12. Pair the cookies and arrange them bottom side up.

The fina collage shows
the ingrediets for the filling in the mixing bowl, the filling mixed, the filling piped on and the cookies sandwiched.

Step 13. Place all of the filling ingredients except the milk in the bowl of a mixer. Step 14. Beat until smooth, adding the milk a bit at a time until the filling pipeable. Step 15. With a 3 5 open star, pipe or spoon the filling onto the bottom of the cookies to within about ¼"of the edge. Step 16. Place the top cookie on the filling and press down lightly to bring the filling to the edge of the cookies.

Recipe FAQS

What peanut butter should I use?

Commercial creamy works best for these cookies. Natural or homemade not so much.

What if I don't have bread flour?

All purpose flour can be substituted.

Do I have to use the peanut sugar?

No, but the cookies will lack the texture of the crunchy peanut sugar.

Expert Tips

The bread flour is important, but all-purpose can be subbed if necessary.
Chilling the dough overnight makes a better cookie.
The shortening is important to keep the cookies from spreading excessively when baked.
Make sure to pair the cookies before filling for the best looking sandwich cookies.
Use salted peanuts for the peanut sugar to give an extra flavor boost.
These keep well for days in a covered tin.

This picture features several Peanut Butter Sandwich Cookies on a plate with one of them half eaten.

Cookies You're Sure to Like

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

Lemon Strawberry Cake

Modified: Jul 25, 2025 · Published: May 5, 2024 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

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

A slice of the gluten free Lemon Strawberry Cake sits on a white plate with daisies on the table.

This cake started out as a simple lemon cake soaked in lots of lemon syrup for my gluten free son. When I needed a quick birthday cake, I simply added whipped cream and fresh strawberries set with Instant Clearjel. If you haven't used this before, I can almost guarantee you will use again and again. It is so simple and so much better than cooking them down to hold their shape. I'll show you how in the step-by-step photos.

Ingredients that make this gluten free cake

Almond flour is the substitute for flour. My favorite brand of almond flour is Blue Diamond Almond Flour which I buy from Amazon. It comes in 3 pound bags which I keep frozen. What I like is that is is finely ground and scoopable. If yours isn't, just run it through a food processor.

The xanthan gum provides body and structure in baking to gluten free recipes. I have seen this product in my grocery store. Bob's Red Mill has it as well as other brands. Without it cakes tend to cave in from lack of structure and the overall texture is not the same as with flour.

Instant Clearjel is pure magic. There are two kinds of Clearjel. The regular one requires heat to jel but the instant does not. It is mixed with the sugar, water is added and it thickens instantly. Just add the strawberries or other fruit and use as directed. I love using it because fresh fruit retains all of its flavor and color, unlike cooking it to reduce the juices. Products made the instant clearjel can also be frozen.

The last ingredient that adds texture to the cake is yellow cornmeal which can be found on grocery shelves.

Other strawberry recipes to add to your collection include: Chocolate Strawberry Ruffle Cake, Strawberry Bread, and the simple as can be Chocolate Strawberry Pie.

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What Makes This So Interesting

It's so easy. Yes, there are several parts but each one is simple.
For something so easy, it has tons of flavor.
The cake can be made ahead including being soaked and frozen to be finished later.
The cake, in its entirety can be made a day ahead.
A no cook, fresh strawberry topping over whipped cream makes this Lemon Strawberry Cake full fresh flavor.

Recipe Ingredients

Gluten Free Lemon Cake

The ingredients for the Lemon Cake are almond flour, cornmeal. lemon zest, butter, egggs, sugar, baking soda, salt and xanthum gum.

FRONT ROW: Baking powder, salt, xanthun gum

MIDDLE ROW: Butter, eggs, cornmeal

BACK ROW: Almond flour, sugar and lemons

Lemon Soak

FRONT ROW: Unsalted butter

BACK ROW: Lemon juice, granulated sugar

Strawberries and Cream Topping

Ingredients to finish the cake include, fresh strawberries, water, heav cream, sugar, instant clear jel, food coloring and powdered sugar.

FRONT ROW: Granulated sugar, Instant Clearjel, red food coloring (optional) and powdered sugar.

BACK ROW: Strawberries, water, heavy cream

NOTE: Please follow the ingredients on the recipe card as some in the photo are different.

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

Step by Step Instructions

The first collage for the Lemon Strawberry Cake show teh dry ingredients in the food processor,, processed, butter added and all processed.

Step 1. Add the dry ingredients to the bowl of the processor. Step 2. Process to combine them. Step 3. Add the softened butter. Step 4. Process until it comes it comes together.

This collage shows the eggs being added, the batter processed, batter left on the processor blade and then flung to the side of the bowl.

Step 5. Add the eggs to the processor bowl. Step 6. Process until it is completely mixed and forms a ring around the blade. Step 7. Remove as much of the batter as possible with a hard plastic spatula to the prepared pan. Step 8. Put the top back o the processor and process briefly. The remainder of the batter stuck to the blade will be flung to the side of the bowl by centrifugal force of the blade going around at high speed. Remove the blade and scrape out the remainder of the batter. For more tips when using the food processor see my post on Food Processor Tips When Baking.

The third collage shows the batter smoothed int he baking pan, the cake baked and turned upside down, the lemon juice and sugar in a small pan and the butter added.

Step 9. Spread the batter evenly in the pan. Using a small offset spatula makes this easier. Step 10. Bake the cake as called for and turn upside down after briefly cooling. Step 11. Place the lemon juice and sugar for the lemon soak in a small saucepan. Step 12. Add the butter.

This collages hows the lemon soak boiling, then finished int he pan,being brushed on the cake and the cake totally soaked.

Step 13. Bring the soaking syrup to a hard boil. Step 14. Remove it from the heat and let the bubbling subside.Step 15. Brush it on the cake using it all. It will seem like a lot but it's important. Brush the outer sides of the cake also. Step 16. The cake after all of the the lemon soak has been brushed on.

Instant clearjel and sugar in a bowl, whisked with water, red food coloring added and strawberries mixed in.

Step 17. Add the instant clearjel to the sugar. Step 18. Add the water and whisk together. Step 19. Add coloring if it is being used. Step 20. Stir in the strawberries. Set aside.

The last collage shows the cream and powdered sugar in a mixing bowl, it is whipped, spread on the cake and the cake is finished with the strawberries and edged in whipped cream.

Step 21. Add the powdered sugar to the cream in a mixing bowl. Step 22. Whip the cream until stiff. Step 23. Spread half the whipped cream over the cake layer. Step 24. Pile the strawberries about 1 ½" in from the edge. Fit a piping bag with a #5 open star and pipe a wreath around the edge of the cake to finish it.

Recipe FAQS

What is Clearjel made of?

Instant ClearJel is made of a single ingredient: modified food starch. ClearJel is made from corn that has been ground and processed to sort out specific starches with certain sought-after gelling properties.

Is Sure Jell the same as Clearjel?

No. Sure jell is based on pectin which is a different type of thickener.

What is Xanthan gum made of?

Although it sounds like something made in a laboratory it's acutally made from fermented corn sugar that has been broken down by a plant bacteria called Xanthomonas campestri. What remains is dried and turned into a powder known as the food additive xanthan gum.

How do you pronounce Xanthan?

Zan-thun. As with other words starting with an X,they are pronounced as though the X is a Z.

Expert Tips

I use the term "softened butter" where others use room temperature because everyones kitchen is not the same temperature. The ideal temp for creaming butter or mixing in is between 72°F and 74°F. This is where the butter and sugar can beat to their fluffiest.
As unusual as this seems, slightly underbaking this cake is preferable to overbaking.
Make sure to use instant clearjel as the regular will not work here.
It seems like a lot of liquid for one layer of cake but it will absorb it all as there is no flour in this cake.
Make sure to use the measurements for the clearjel thickener on the recipe card as they are different from the ingredients in the photo.

This photo is of a slice of the Lemon Strawberry Cake on a white plate with a daisy in the background and the cake on a serving plate.

Looking for More Luscious Desserts?

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

Homemade Pizza Dough

Modified: Jul 3, 2025 · Published: Apr 30, 2024 by Helen S Fletcher · This post may contain affiliate links · 21 Comments

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

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

I wish I could take credit for this wonder but Erin McDowell came up with this recipe. Fine semolina flour is used which gives the crusts their marvelous flavor.

To say this is easy is an understatement. Quickly made, this pizza dough rolls out like dream without the spring back that is so noticeable in many yeast doughs.

Need some inspiration as to how to top these? See my International Flatbreads featuring Italian, Greek, Southwestern and French toppings. The Summer Vegetable Tart filling works well also. A recent addition to great breads is the Outback Steakhouse Bread which is also one of the easiest and best tasting breads around and don't forget the Homemade Breakfast Stromboli which uses this very dough. English Muffin Bread is one of the easiest, fastest recipes around.

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Why You Need To Make this Recipe

This is the fastest yeast dough I've ever made. It takes minutes to assemble and make and then just 45 minutes to rise.
Despite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one.
The crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make that meal.

Homemade Pizza Crust Ingredients

Ingredients for the Homemade Pizza Crust are all-purpose flour, semolina flour, water, yeast, oil and salt.

FRONT ROW: Instant yeast, olive or canola oil, salt

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

Fine Semolina Flour is normally used for pasta or couscous in Italian and middle eastern recipes. It is golden colored flour and very high in gluten which also explains the quick rise and increased flavor of the dough.

Olive Oil or Canola Oil can be used. Olive oil provides the most taste.

Instant Yeast is preferred but active dry yeast is fine also. As a normal practice, instant or active dry, I add it to the liquid ingredients to give it a head start while I prep the rest of the ingredients. I started doing this because I once made a dough where it had all these tiny bumps all over it. I later realized that was undissolved instant yeast.

The water should be about 90°F for the best results.

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

Step by Step Instructions

To use the food processor, just follow the same steps. Process for 30 seconds are so to knead.

The first collage features the dry ingredients in a bowl, the water, yeast and oil mixed in a cup, then measured and last added tothe dry ingredients.

Step 1. Combine the flour, semolina flour, and salt in the bowl of a mixer. Step 2. Combine the water, oil and instant yeast. Step 3. Mix the liquids and yeast together and let it sit for a few minutes. Step 4. Give the liquids a good mix and pour over the flour in the mixing bowl.

The second collage shows the dough made in the bowl, in a rising container, and covered.

Step 5. Mix slowly with a dough hook if available until all is moistened. Raise the speed to 3 or 4 or as called for by your mixer and beat for 3 minutes. Remove the dough, place the top of the dough in the bottom of the mixer and mix again for a minute. Step 6. Spray the container in which the dough will rise and set aside. Remove the dough and knead it once or twice to make a smooth ball. Place it in the container and flatten it. Step 7. Cover the dough with plastic wrap. Mark the time on top. Step 8. Let it rise until it has doubled in bulk.

This collages shows the dough deflated, thurned out of the container, shaped into a ball and last shaped into an oval.

Step 9. If using later, deflate the risen dough, recover with plastic wrap and store in the fridge for up to 3 days. Step 10. When ready to use, turn out. Here I have turned it out without deflating because I wanted you to see the dough will rise again in the fridge. Step 11. Shape into a round if rolling out into a circle. Step 12. Shape into an oval if rolling into an oval.

The last collage shows the dough rolled out into an oval, the dough pricked with a fork, the dough rolled into a circle and "Pita pockets" that can be made from the dough.

Step 13. Roll the oval into a long oblong. I generally divide the dough into 4ths, using one each for the flatbread or pizza crust. It will be thin. However, any amount of dough can be used. If you like a thick crust, divide into 3, thinner, divide into 5 or 6. Step 14. Prick the dough with a fork. After doing several this way, they seem to rise anyway so I guess it doesn't really matter. Step 15. For a pizza crust, roll a quarter of the dough into circle. Step 16. I discovered that rolling 75 grams of the dough into a 7" round and baking yielded a perfect "pita pocket". After baking, it will be quite high. As you can see it makes a perfect pocket.

Recipe FAQS

Should pizza or flatbread crusts need to be par baked?

Not necessarily but it's a great when topping and finishing baking. By baking the crust halfway through, it only needs to be topped and baked to heat everything through.

What does the oil in the pizza dough do?

The oil helps the crust roll out easily and also keeps the finished crust moist if using a thick crust.

What flour should be used for the crust?

All-purpose flour is fine, adding semolina makes it better. Bread flour because of it's higher protein count is ideal.

Expert Tips

While the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back.
Semolina flour adds a dimension to this dough that other crusts do not have. However, if you can't find it, substitute all-purpose flour in the same amount.
Unbaked or par baked crusts can be frozen. Freeze the crusts until hard and wrap well in foil. They will last for several months. Thaw at room temperature, top and bake.
Sea Salt is ideal but table salt can be substituted by reducing it to 1 ¼ teaspoons.

Other Interesting Breads

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

Homemade Pizza Dough

Helen S. Fletcher

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

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 14

Rising Time 45

Course Pizza

Cuisine American

Servings crusts

Calories 409 kcal

Ingredients

▢ 3 ½ cups all-purpose flour (480 grams)
▢ ⅓ cup semolina flour (60 grams)
▢ 1 ½ teaspoons fine sea salt
▢ ⅓ cup olive or canola oil
▢ 1 ½ cups warm water (90° F)
▢ 1 tablespoon instant yeast (9 grams)

Instructions

*If using table salt, reduce to 1 ¼ teaspoons
Fit the electric mixer with a dough hook if available. If using a processor, follow the same steps.
Add the all-purpose flour, semolina flour and salt to the bowl.
Mix the water, oil and yeast together. Let sit for a few minutes. Add it to the flour mixture. Mix on low to moisten the flour. Raise the speed of the mixer to 3 or 4 as your mixer suggests and beat for 3 minutes. Stop the mixer and remove the dough. Turn the topside of the dough to the bottom of the mixer and mix for another minute.
Spray a container at least twice the size of the dough with a non-stick baking release. Set aside.
Remove the dough from the mixer and knead several times. Shape into a round ball. Place it in the sprayed container. Cover with plastic wrap and place the top on the container. Let rise for about 45 to 60 minutes until doubled. Use immediately or place in the fridge up to 3 days.
Preheat the oven to 425°F. Place the oven rack on the lowest rung. Divide the dough into 4 pieces about 230 grams each. For flatbreads roll into a 12" x 6" oval. For pizza crusts roll into a 10" round. Do not let them rise.
To par bake, place them on a parchment lined baking sheet and bake for about 8 to 10 minutes. They most likely will have some really puffed up areas. They should only be about half baked and without much color. Immediately cover with a folded tea towel until cooled. This keeps the crusts pliable. If they are still puffed up, gently deflate them so the crust is even.
These can be cooled, wrapped well in foil and frozen for several months. To use, position the oven rack in the middle. Simply top them as desired, finish with cheese and bake in a 400°F oven for 10 to 15 minutes. If the crusts are frozen when thawed, add addtional time.
Additional sizes are 6 crusts at 155 grams each for 10" x 5" ovals or 8" crusts. 200 grams makes a 12" crust. Last but certainly not least use 75 grams rolled into 6" rounds to make the "pita pockets" .

Notes

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

___________________________________________________________

This is the fastest yeast dough I've ever made. It takes minutes to assemble and make and then just 45 minutes to rise.

Despite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one.

The crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make. Wrap well in foil. They will last for several months. Thaw at room temperature, top and bake.

While the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back when rolled.

Semolina flour adds a dimension to this dough that other crusts do not have. You are looking for fine ground. However, if you can't find it, substitute all-purpose flour in the same amount. Semolina flour can be found in Italian markets, Bob's Red Mill is the brand often found in grocery stores and, of course, Amazon.

Sea Salt is ideal but table salt can be substituted by reducing it to 1 ¼ teaspoons.

Nutrition

Serving: 6crustsCalories: 409kcalCarbohydrates: 62gProtein: 9gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 583mgPotassium: 96mgFiber: 2gSugar: 0.2gCalcium: 13mgIron: 4mg

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

Apricot Crumb Coffee Cake

Modified: Feb 3, 2025 · Published: Apr 1, 2024 by Helen S Fletcher · This post may contain affiliate links · 17 Comments

This Apricot Crumb Coffee Cake is one of the most amazing coffee cakes I have ever made. An almond paste crumb topping teams up with an apricot filling in a rich, 60 Second Brioche that keeps moist for four or five days at room temperature as long as it is covered. You read that right, no 20 minutes beating in the mixer, just a quick 60 seconds in the processor after the ingredients are assembled.

This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.

The apricot filling is actually an easily made pastry filling called lekvar which comes from the Hungarian pastry repertoire known for its extraordinary pastries. Because apricots are light in color, I added a couple of teaspoons of cocoa to it. It doesn't have any effect on the flavor but really makes a dramatic difference in the appearance.

The crumbs are enhanced with almond paste which is also really easy to make at home at a fraction of the price if buying it.

If you love crumb cakes as much as I do, visit the New York Style Crumb Cake, and the Easily Made Raspberry Ripple Coffee Cake or the Easier "Danish Pastry Recipe". And a must make is the Apple Cinnamon Coffee Cake. Just want the crumbs for a favorite cake of yours, see my Crumb Topping post.

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What makes this recipe exciting

Every component of this recipe is really easy to make and can be made ahead. The apricot filling can be made a week ahead, the crumb filling 3 or four days ahead and the brioche up to 3 days ahead.
The brioche is so easy to roll out when it is cold. No spring back when rolling as there is with many yeast doughs.
This is a show stopper of a coffee cake. And while usually served in the morning or early afternoon with coffee or tea, this can be served anytime, anywhere.
The coffee cake lasts at room temperature for days as long as it is covered.
And how can you go wrong with a butter and egg enriched dough encasing an intense apricot filling and finished with almond paste crumbs?

Recipe Ingredients

Brioche

FRONT ROW: Yeast, salt, sugar for the dough, sugar for the sponge

MIDDLE ROW: Water, half and half

BACK ROW: Unsalted butter, eggs and bread flour

Apricot Filling

FRONT ROW: Vanilla, powdered sugar, unsalted butter

BACK ROW: Dried apricots, water

Almond Paste Crumbs

Ingredients for the Almond Crumbs are granulated sugar, cake flour, almond paste and butter.

FRONT ROW: Almond Paste, unsalted butter

BACK ROW: Granulated sugar, cake flour

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

Step by Step Instructions

Brioche Pastry

Please see 60 Second Brioche for Step by Step Pictures. The brioche may be made ahead and refrigerated up to 3 days.

Apricot Filling

The first collage shows the dried apricots in a saucepan with water, the water reduced, the apricots pureed in a processor and cocoa added to the apricots.

Step 1. Place the dried apricots in a small saucepan with the water. Step 2. Bring to a boil and boil until only a small amount of liquid is left. The apricots will be plumped up. Step 3. Place the apricots with whatever water remains and the rest of the ingredients in the bowl of a processor. Process until smooth. Step 4. The cocoa is added to the apricots to deepen their color. This may be made a week ahead and refrigerated covered.

Almond Paste Crumbs

The second collage shows the almond paste over the flour in the bowl of a processor.

Step 5. Place the flour in the bowl of the processor. Tear the almond paste into pieces and place in the processor with the flour. Process until the almond paste is indistinguishable. Step 6. Add the sugar and cold butter. Step 7. Process briefly until it just starts to come together. Switch to pulses and pulse until crumbs form. Do not over process or it will become a solid mass. Step 8. Transfer to a bowl and refrigerate until needed. These can be made days ahead and refrigerated covered.

Assembly

Step 9. Turn the cold brioche out of its container. Step 10. Flatten it and on a very lightly floured surface, roll it into a 20" x 11" rectangle. Roll the pastry so the long side is horizontally in front of you to make it easy to roll up. Step 11. Spread the apricot filling over the brioche to within ½" of the edges. Step 12. Roll it tightly from the 20"side and pinch the bottom seam together very well. Roll it into a 30" cylinder.

This fourth collage shows the cheesecake pan, the filled coffee cake coiled in the pan, then pressed down and a towel covering the pan.

Step 13. Spray a cheesecake or springform pan with a non-stick baking release. Step 14. Starting in the center of the pan, coil the filled brioche around, tucking the end underneath. Step 15. Press the coffee cake down to flatten it and fill the pan. Step 16. Cover the pan with a towel. I normally don't like to cover rising dough or pastry with film. If it comes to the top and needs to go further, it can be restricted by the film. In this case it doesn't matter because it won't get to the top when fully risen.

This can be slow going since everything should be very cold. To help this along, I place the coffee cake on a rimmed pan and place it in the oven with the door shut. I turn the oven on to 350°F for exactly 1 minute. Don't get distracted and forget to turn the oven off. I did once and never left the oven again. Turn the oven off, leave the light on. Check in about an hour to make sure the temperature of the oven has not exceeded about 80 to 85 degrees. If it does, prop the door open with a wooden spoon.

The last collage shows the coffee cake risen, egg washed, crumbs on top and baked.

Step 17. Let the coffee cake rise until doubled. Step 18. Brush the coffee cake with egg wash. Step 19. Cover the egg wash with the almond paste crumbs. Step 20. Bake as directed. Cool it until barely warm and release the sides of the pan.

Recipe FAQS

What is lekvar?

Lekvar is a thick sweetened fruit paste using apricots or prunes as a filling for pastries that won't leak when baked. It is better than jam fillings than can leak. Lekvar is a much loved Hungarian ingredient used in their baking. It is easily made at home.

What is an enriched dough?

Enriched doughs include eggs, sugar and often milk or cream. They are prized for their taste, lightness of the dough and heights to which they can bake.

Why are other names for coffee cakes

According to Wikipedia, "American Coffee cake—also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee." Others refer to coffee breaks taken at work when people would bring cakes to eat while drinking their coffee.

Expert Tips

Every part of this coffee cake can be made ahead. In fact, the coffee cake itself can be made, baked and frozen. Thaw at room temperature and refresh in a 350°F oven, well wrapped in foil, for 20 to 30 minutes.
Any leftover almond paste can be frozen to use later in other desserts.
The brioche should be very cold when working with it. If at any point it starts to become warm, place it on a parchment line baking sheet and refrigerate or freeze briefly to harden the butter again.
A sponge is made for the brioche because the high percentages of fat and sugar in yeast doughs inhibit fermentation. For this reason, most rich yeast doughs are mixed by the sponge method so it gets a head start in the fermentation process by mixing a small amount of yeast, water and flour together. This small amount is allowed to rise and then added to the remaining ingredients allowing the yeast which has multipled many fold to work more quickly.
It is easiest to fill and work if it is rolled out with the long, horizontal side facing you.
Use the oven proofer to speed the rise of the shaped coffee cake. It should double in a couple of hours. If rising at room temperature, it will take at least that long or longer.

More Lucious Coffee Cakes

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

French Onion Tart

Modified: Jul 25, 2025 · Published: Mar 23, 2024 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

With tomatoes practically falling off the vines, this is the perfect time to make a French Onion Tart. When I had the take out shop, this was a huge hit. We also made them in half sheet pans, trimmed the edges, cut them into 1 ½ squares for appetizers. This tart is an example of savory pastries which are as much a part of baking and pastry as sweet.

The crust is as easy to make as falling off a log. While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. After making the dough it needs to rise. After it rises you can punch it down and refrigerate it for the next day. When ready to use, just push it out into the pan and up the sides. I definitely suggest refrigerating it while you prepare the filling as you don't want it to rise at this point. It bakes up beautifully browned and crisp with great flavor.

Fresh basil is essential for this French Onion Tart to come to life. Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor. If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.

If the yeast crust has not been done ahead of time, start it first. I start the onions next since they take a bit of time. The next step is to start prepping the tomatoes, olives, and basil. After the onions are finished, cool them to lukewarm. Assemble, bake, wait a few minutes then cut the French Onion Tart for a phenomenal food experience. This is good, hot, warm or room temperature.

Several other savory tarts you might enjoy are the: Brie and Bacon Tart, Goat Cheese Pesto Tart, and Spanakopita, A Spinach Pie From Greece.

TART CRUST

Combine yeast with water. Stir to dissolve yeast. Add oil. Add the flour and salt to a processor bowl. Process briefly to mix. With the machine running pour the yeast water down the feedtube. Process until a ball forms and then for 30 seconds.

Dump the dough out on a lightly floured board

Knead into a smooth ball. Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled. At this point, it may be refrigerated overnight if desired.

FRENCH ONION TART FILLING

Slice onions thinly into half-moons.

Heat oil in a pan. Add the onions. Turn in the pan to coat onions with oil. Saute over medium heat until deep golden brown.

Caramelized Onions for French Onion tart

Lower heat as onions start to color. It takes approximately 45 to 60 minutes for them to cook. If they get too dry before they are done, add a bit more oil. Cool onions.

Punch dough down. Press dough into the bottom

and up sides of a sprayed 9” quiche pan with removable bottom.

Place in refrigerator while finishing tart.

Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice but do not distort the tomato.

and cut in half.

Cut each half into wedges.

Set aside.

Spread the mustard over bottom of the crust. Sprinkle with basil.Top with onions, then cheese. Arrange tomatoes in a flower pattern.

Sprinkle with olives, ½ teaspoon salt, and ¼ teaspoon pepper.

Bake at 375°F for approximately 40 to 45 minutes until the crust is a medium golden brown. Brush with garlic oil.

If the top appears to have lots of juice, blot with a paper towel.

Sprinkle with parsley just before serving.

Release the tart from the pan by placing it on a fat can. The side should drop down.Transfer to a serving dish with two wide spatulas or pancake turners. Our name for these were "lifter-uppers."

This can be made the day ahead, cooled and refrigerated.

This French Onion Tart should be served warm or at room temperature. To reheat microwave for 20 to 30 seconds per piece. To reheat whole, place in a 375°F oven for about 20 minutes. Brush with garlic oil and sprinkle with parsley before cutting and serving.

If you enjoyed this Savory Tart, see

Goat Cheese Tart

Torta Rustica

International Flatbreads

MORE SAVORY RECIPES

Easy Decorated Shortbread Cookies

Modified: May 27, 2025 · Published: Mar 21, 2024 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

These Easy Decorated Shortbread Cookies came about when I was asked to appear on a TV program to decorate Easter cookies. Many years ago when I had my bakery, decorated cookies were all the rage. The trouble was, I have limited talent in this area so came up with the Painted Cookies technique. And easy it is!

A platter of brightly Decorated Shortbread Cookies for Easter including ducks, flowers and Easter eggs.

I used two techniques - the first is painted cookies, either solid colors or the very simple swirly, marbelized ones. The second is even easier since you simply cover the unbaked cookie with colored sugar and bake. That's it. Easy enough for the kids to help and maybe more fun than coloring Easter eggs. For a naturally gluten free cookie see my Viennese Lemon Valentine's Cookies.

For the ins and outs and the easiest way to roll out the cookie dough see Cut Out Cookies Using The Wax Paper Technique.

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What Makes This Recipe so Intriguing

These easy shortbread cookies require only 3 ingredients. The glaze only 2.
They are incredibly easy to make and decorate.
Packed with flavor under estimates how incredible they are.
The butter gives them a rich flavor, especially if you use European type butter.
These are definitely show stoppers that will have your family and friends think you bought them at a high end bakery.

Recipe Ingredients

Shortbread Cookies

Three ingredients make up the cookies - all-purpose flour, granulated sugar and European butter

FRONT ROW: Unsalted European Butter

BACK ROW: All-purpose flour, granulated sugar

Lemon Glaze

LEFT: Lemon Juice RIGHT: Powdered sugar

Unsalted European butter such as Kerry Gold or Plugra among other brands gives these cookies a deeper flavor that American butter. However, it is important to use unsalted butter here for maximum taste.

Freshly squeezed lemon juice is a must for the glaze. You can squeeze it a day or two ahead and refrigerate it just don't take a shortcut and use bottled lemon juice. I use all lemon juice for a punch of flavor. However, it can be watered down to be less aggressive. It can also be omitted completely and flavored with vanilla, almond or any other extract as your taste dictates.

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

Step by Step Instructions

The first collage shows the shortbreads being made in the processor.

Step 1. Cut the cold butter into pieces and place over the flour in the processor bowl. Step 2. Process until the butter is indistinguishable. Step 3. Add the sugar to the processor. Step 4. Process until it comes together in large pieces. It most likely will not form a ball, that's fine.

This collage shows the dough flattened, rolled out, cookies cut, and on the tray

Step 5. Gather the dough and knead it together. Flatten it into a round. Step 6. Divide the dough in half and roll one half between wax paper to about ¼ to ⅓" thick. Step 7. Cut the cookies out, keeping the cutters as close together as possible. Place the cookies, still on the wax paper on a tray and freeze until hard. When frozen, simply push them out or use a pancake turner to lift them off. Freezing the cookies makes it easy to remove them without the cookies losing their shape and with perfectly clean edges. Step 8. Place the frozen cookies on a cookie sheet and keep them frozen until baking.

Decorating the Cookies

A box of gel colors, glaze mixed in a bowl, dots of color on glaze, and colors swirled in.

Step 9. Be sure to use gel colors instead of the liquid ones as they usually require a lot more to achieve the same colors as the gel. Step 10. Mix the lemon juice and powdered sugar. Stir with a spoon but not too vigorously or a lot of air bubbles will be incorporated. Step 11. Space out dots of various colors on top of the glaze. Step 12. With a bamboo skewer or toothpick, swirl the colors together. Don't over swirl or the colors will be come murkey after just a few cookies. No two cookies will look alike. Additional color can be added at anytime. For a complete tutorial, see Painted Cookies.

The final collage shows a cookie being dipped into the glaze, the glaze dripping off, the finished glazed cookie and a duck covered in yellow sugar crystals.

Step 13. Dip the top of the cookie into the glaze just deep enough to coat it. Step 14. Let the excess glaze drip back into the bowl. If there is still too much glaze on the cookie, very lightly wipe it against the top of the bowl. Step 15. The finished cookie glazed. Step 16. This is the second and easiest way to decorate a cookie. Before baking, heavily sprinkle the cookie with colored sugar crystals. Gently pat them in. For the eye of the duck, I used a mini chocolate chip. Place it on the duck before adding the sprinkles. Bake as called for.

Recipe FAQS

Can another cookie be used?

Sure. Sugar or butter cookies are perfect to decorate as long as they hold their shape when baked.

Do you need to "glue" sprinkles on cookies before baking?

For the cookies above no. Just heavily sprinkle them, pat them very gently onto the cookie and bake. They stick right on.

Does a powdered sugar glaze dry hard?

Yes but it might take a day or so depending upon the weather. While it might appear dry on the top, it can still be wet underneath. After the glaze has dried, the cookies an be stacked in an airtight container for a week or more. They also ship well.

Expert Tips

The cookies can be cut out and frozen for months before baking. They can also be baked and held, unpainted in an airtight container for days before decorating.
Unsalted European style butter has a higher fat content than American butter and as such, imparts a deeper butter flavor into the cookies. I use this butter whenever I made a butter heavy cookie.
Wax paper and freezing the cookies are key to a cookie with clean edges that won't lose their shape. Just cut out the cookies, leave them on the wax paper, place them on a cookie sheet and freeze until hard. Then just pop them out or remove them with a pancake turner and place them on a parchment lined baking sheet.
Lemon juice, water or liqueur makes a somewhat harder glaze than does milk.
Always us gel colors to impart brighter colors and reduce the amount of liquid added to the glaze. It's necessary to use more liquid coloring to obtain the same bright colors than it is to use gel colors.
When swirling the colors for the painted cookies, start with 3 different colors and do not swirl too much in the beginning. Additional colors can be added as you go along. However, at some point, the glaze will become murky looking. At that point start over.
The glaze can be broken down into smaller bowls to use when it is no longer useable. Just cover them with wet towels so they don't skin over. We did this at the bakery when we had hundreds of cookies to glaze.
Be sure to let the painted cookies dry completely before storing them. The tops may appear dry but they can still be wet underneath. The glaze will usually wrinkle up when picked up and shaken a little if wet underneath.
If you have children or grandchildren around let them help. This is a great family project. Just be ready for a bit of a mess that is easily cleaned up.

Four ducks finished in a powdered sugar glaze or colored sugar crystals.

More Great Butter Cookies

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

Easy Decorated Shortbread Cookies

Helen S. Fletcher

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 13

Decorating 45

Total Time 1 13

Course Cookies

Cuisine American

Servings cookies

Calories 111 kcal

Ingredients

Easy Shortbread Cookies

▢ 1 cup unsalted butter, European preferred (225 grams)
▢ 2 ¼ cups all purpose flour (315 grams)
▢ ½ cup granulated sugar (100 grams)

Painted Cookie Glaze

▢ 2 cups powdered sugar (260 grams)
▢ ¼ cup lemon juice or water
▢ 1 teaspoon almond or vanilla extract if not using lemon juice

Instructions

Easy Shortbread Cookies

If using a processor, butter needs to be cold. If using a mixer, butter needs to be softened. Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.

Processor Method

The cold butter needs to be cut into small pieces. Add the flour to the bowl of a processor. Pulse several times to sift. Place the cold, cut up butter in a circle on top of the flour. Process until the butter is indistinguishable. Add the sugar and process until it comes together. It will not form a ball.
It will take some time for the dough to come together. Redistribute the dough in the processor several times to help it along. Using long pulses will help with the mixing. It will form large crumbs that should be poured onto the work surface and kneaded together.

Mixer Method

For this method, the butter needs to be softened. Combine the butter with the sugar in the bowl of a mixer. Beat until light. Add the flour all at once and beat until it comes together to form a solid mass.

Cutting the Cookies

Divide the dough in half. Roll half of it between wax paper to a thickness of ¼ to ⅓ inch. See the post on the Cut Out Cookies Using the Wax Paper Technique for the easiest way. Repeat for the second half.
Cut the cookies into the desired shapes. Leaving them on the wax paper, place them in the freezer until hard. Pop them out or use a spatula to remove them to the parchment lined baking sheets. Freeze or refrigerate
Bake 12 to 15 minutes depending upon the thickness of the cookies until lightly browned. Cool completely before decorating.

Painted Cookie Technique

Make sure the glaze is colored in a bowl just large enough for the largest cookie and your fingers. You do not want the glaze spread out into a large bowl.
Divide the glaze into different bowls. Cover with a wet towel to prevent it from skinning over. Start a new bowl whenever the current one becomes too murky.
Dots of color are added around the perimeter of the bowl and in the middle however you wish. Swirl in a few colors and add more if desired. With a bamboo skewer or toothpick, swirl the colors around in a marbleized fashion.
Holding a cookie upside down by the edges of your fingers, dip it into the glaze making sure the entire top is covered. Allow the glaze to drip back into the bowl. It can drip to one side of the bowl to keep the paint undiluted as long as possible.
Place the cookie on parchment to dry which can take up to a day if it is humid.
After dipping some cookies, more or different colors may be added and swirled in to freshen the paint.
Dry the cookies completely, making sure they are not just dry to the touch and still wet underneath. After drying, drips down the sides can be scraped off with a sharp knife. Store in an airtight tin with paper between the layers.

Sugared Cookies

Prior to baking, heavily cover the cookies with colored sugar and lightly pat into place. Bake as above.
The number of cookies will depend upon the cutters you use and the thickness of the cookies.

Notes

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

- The cookies can be cut out and frozen for months before baking. They can also be baked and held, unpainted in an airtight container for days before decorating.

- Unsalted European style butter has a higher fat content than American butter and as such, imparts a deeper butter flavor into the cookies. I use this butter whenever I made a butter heavy cookie.

- Wax paper and freezing the cookies are key to a cookie with clean edges that won't lose their shape. Just cut out the cookies, leave them on the wax paper, place them on a cookie sheet and freeze until hard. Then just pop them out or remove them with a pancake turner and place them on a parchment lined baking sheet.

- Lemon juice, water or liqueur makes a somewhat harder glaze than does milk.

- Always us gel colors to impart brighter colors and reduce the amount of liquid added to the glaze. It's necessary to use more liquid coloring to obtain the same bright colors than it is to use gel colors.

- When swirling the colors for the painted cookies, start with 3 different colors and do not swirl too much in the beginning. Additional colors can be added as you go along. However, at some point, the glaze will become murky looking. At that point start over.

- The glaze can be broken down into smaller bowls to use when it is no longer useable. Just cover them with wet towels so they don't skin over. We did this at the bakery when we had hundreds of cookies to glaze.

- Be sure to let the painted cookies dry completely before storing them. The tops may appear dry but they can still be wet underneath. The glaze will usually wrinkle up when picked up and shaken a little if wet underneath.

- If you have children or grandchildren around let them help. This is a great family project. Just be ready for a bit of a mess that is easily cleaned up.

Nutrition

Serving: 36cookiesCalories: 111kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 1mgPotassium: 12mgFiber: 0.2gSugar: 9gVitamin A: 158IUVitamin C: 1mgCalcium: 3mgIron: 0.4mg

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

Banana Split Cupcakes

Modified: Jul 24, 2025 · Published: Mar 7, 2024 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Banana Split Cupcakes are based on one of my favorite ice cream treats and are maybe even better. While most banana cakes are heavy, this is a very light cake filled with pineapple and topped with Strawberry Buttercream. A drizzle of chocolate finishes this treat.

A lone Banana Split Cupcake with its vibrant pink strawberry buttercream and drizzled with chocolate sits on a pink rimmed plate.

I made these in Texas muffin cups so they would hold a lot of the pineapple filling. The filling is straight from my The Marvelous Variable Kolache post with multiple fillings. The smaller cupcakes just seemed too small to hold all that goes into these beauties. These would be a perfect picnic bring along.

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Why I Love these Cupcakes

First off, these just look gorgeous and inside there is a surprise.
These taste incredible and are really easy to make.
The banana cake, pineapple filling and strawberry buttercream are balanced so not one flavor dominates.
Make no mistake though, these are boldly flavored for maximum enjoyment.
No time to make them start to finish? The banana cupcakes and pineapple filling can be made ahead.

Why Use Butter and Oil?

Butter and oil are used because they preform different functions leading to this very light, tender cake. The butter adds flavor and fat that adds to the tenderness. The oil contributes to the tenderness and the ability of the cakes to stay moist for more days than butter alone. All butter cakes have a shorter lifespan than cakes made with oil. Buttermilk also contributes to the tenderness and long lifespan.

When I owned my bakery, I originally thought I had to use all butter cakes because the bakery made upscale desserts. I quickly found out they did work for restaurants who often don't serve all of the dessert in one day because they would become dry. So, I switched to cakes that used at least some oil in them. By using oil, it also allows the dominant flavor to come through more strongly.

Need more recommendations for summertime cakes? We have so many you can try!

Recipe Ingredients

Pineapple Filling

FRONT ROW: Lemon juice and cornstarch
BACK ROW: Crushed pineapple and sugar

Banana Cupcakes

Cake flour, sugar, gananas, oil, eggs, buttermilk, salt, baking soda and baking powder make up these tender cakes.

FRONT ROW: Baking soda, salt, baking powder.
SECOND ROW: Unsalted butter
THIRD ROW: Vegetable oil, eggs, buttermilk
BACK ROW: Cake Flour, granulated sugar and bananas

Strawberry Buttercream

I have used this strawberry buttercream with its intense strawberry flavor and smooth texture in several ways including Strawberry Buttercream Frosting as well as Strawberry Cake which is a delightfully light spring and summer treat.

FRONT ROW: Milk, almond extract
SECOND ROW: Unsalted butter
BACK ROW: Powdered sugar, red food coloring and freeze dried strawberries

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

Step by Step Instructions

Pineapple Filling

The first collage shows the cornstarch and sugar in a bowl, added to the crushed pineapple, put into a saucepan and cooked.

Step 1. Mix the sugar and cornstarch together. Step 2. Add it to the well drained crushed pineapple. Step 3. Put everything into a small saucepan. Step 4. Cook over medium heat until the mixture is thick and a spoon run through it leaves a path. Remove from the heat and cool. This can be made a week ahead and stored in the refrigerator

Banana Cupcakes

This collage shows the bananas in the process, processed, oil and buttermilk added to them and the dry ingredients for the cake mixed together.

Step 5. Place the bananas in the processor. Step 6. Process the bananas until smooth. Step 7. Measure 1 cup and add the oil and buttermilk. Mix together. Step 8. Whisk together the dry ingredients for the cake and set aside.

This collage for the Banana Split Cupcakes shows the butter and sugar in a mixing bowl, creamed together, the eggs added and finally the first addition of dry ingredients.

Step 9 Place the butter and sugar in the bowl of a mixer. Step 10. Cream them together until light. Step 11. Add the eggs, one at a time beating until combined completely. Step 12. Add the flour mixture and banana mixture alternately, starting and ending with the flour. Three additions of flour and two of the banana mixture is fine.

This collage shows the first addition of flour mixed in, followed by the addition of the first addition of banana mixture, the batter finished and the baked cupcakes.

Step 13. Mix the first flour mixture on low until completely combined, scraping as necessary if you don't have a scraper attachment. Step 14. Add the first banana mixture and beat until combined. Step 15. Continue alternating until the flour and banana are all in. Step 16. Divide the batter between 9 large or Texas muffin tins lined with paper liners. I used a slightly overfilled #8 scooper to fill them about ¾ full in the left pan. The right pan was filled with the scooper cleaned off. The cupcakes are slightly smaller. I prefer the larger ones to hold the filling.

To fill the Banana Split Cupcakes, a large plain piping tip is used by placing it in th center of the baked cupcake and tunneling out the cupcake. The plugs are shown in the last photo.

Step 17. To tunnel out the cupcakes for the filling, I used a large plain piping tip upside down. Step 18. Press it down in a circular motion to remove the cake. Do not go all the way to the bottom. To remove the cake from the pastry tip, poke it out using the back of a small spoon. Step 19. The initial hole is made. Step 20. Save the plugs removed from the cupcakes for later.

Step 21. Remove a bit more of the cake with a teaspoon to expand the size of the hole. Step 22. Fill the hole with about 1 tablespoon pineapple filling not quite to the top. Step 23. Replace the plug on top. Step 24. Pipe a swirl of strawberry buttercream on top of the cupcake.

Strawberry Buttercream

Visit my post on Strawberry Buttercream for Step by Step photographs.

Recipe FAQS

Can these Banana Split Cupcakes be Frozen?

Yes they can either with or without the frosting as you prefer. If freezing, place them on a tray and freeze until hard. Then place them in an airtight container or wrap the tray really well in foil. Freeze for up to a month. Thaw at room temperature.

Can I used cold eggs and butter for the cupcakes?

The short answer is no for the butter. The butter has to be softened to become light and fluffy when creamed with the sugar. It cream best around 72°F. Room temperature eggs are less lightly to curdle the batter when mixed in but that will be corrected with the addition of flour later.

Can the cupcake batter being over mixed?

It sure can. When adding the flour and liquid it is important to mix on low so the gluten in the flour does not become elastic. This is necessary when making bread, but it can change the texture of the cake making it chewy or dense.

Expert Tips

Use a 16 to 20 ounce can crushed pineapple. Make sure to drain the pineapple really well before making the filling or it can be too loose when cooked.
The filling can be made a week ahead and refrigerated.
The cupcakes can be made in their totality several weeks ahead and frozen. Thaw at room temperature.
Be sure to use freeze dried strawberries for the buttercream. They impart a very intense flavor.
A few drops of red food coloring enhances the color after the buttercream is mixed.
If you didn't have time or forgot to soften your butter, put the stick still wrapped on a plate in the microwave. Microwave for 3 to 5 seconds on each side turning the butter one quarter each time. It should be just perfect for creaming around 72°F.
Using a ½", #6 open star piping tip will give your cupcakes a professional look.

This photo of the Banana Split Cupcake show one cut with the filling showing.

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

Amazing Banoffee Pie Recipe

Modified: Jul 13, 2025 · Published: Feb 22, 2024 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, and chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. The name of this English dessert comes from either bananas and toffee or bananas and coffee whipped cream which is often used in place of the plain whipped cream. I think you'll agree, this is one of the easiest, tastiest desserts around.

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

Whatever version is made, condensed milk is a vital ingredient. It is often turned into a caramel (called toffee in England) by either boiling in hot water for several hours or baking in the oven to condense and caramelize. I'm not a fan of boiling the can because it can explode if not kept under water the entire time. While I have baked it as in my Dulce de Leche cookies, it takes hours to caramelize. There is a different, much quicker way to obtain the toffee in this recipe.

Bananas are perfect when baking. Here are a couple of recipes that might interest you: Fruit Basket Cake, Best Two Step Banana Nut Bread. Don't forget we also updated our Lemon Meringue Pie!

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Why you'll love this recipe

There is absolutely no baking.
Many of the parts can be made ahead.
Even with the number of layers, all of them are quick and easy to make.
It tastes amazing and it's not too sweet.
The people I served it to couldn't stop raving about how good it is.

Recipe Ingredients

Vanilla Wafer Crust

The ingredients for the crust are vanilla wafers, powdered sugar, and butter.

FRONT ROW: Vanilla Wafers

BACK ROW: Butter, powdered sugar

Toffee Filling

FRONT ROW: Butter, vanilla, corn syrup

BACK ROW: Condensed milk, brown sugar, bananas

Chocolate Mousse

FRONT ROW: Butter, corn syrup

BACK ROW: Brickle pieces, chocolate, heavy cream

Coffee Whipped Cream

Whipped cream ingredients include heavy cream, powdered sugar, and instant coffee.

FRONT ROW: Instant coffee

BACK ROW: Heavy cream, powdered sugar

Vanilla Wafers - I used the popular Nilla wafers for my crust. Other brands may need more or less melted butter so just start with about ⅔ and add more as needed.

Some Condensed Milk (be sure not to used Evaporated) is thinner than the Eagle Brand. It may need a bit more cooking at the end.

The Banana skin should be almost all yellow with a few small brown spots. Really ripe bananas don't do well here.

Brickle pieces come in plain or with chocolate in them. In the finished photos you will see I used the chocolate brickle pieces. When I had to reshoot the ingredients the only one available were the plain. The ones I used were the Heath Bits O' Brickle English Toffee Bits. Another brand is Skor, but I have not seen that.

The chocolate may look like chocolate chips but it is actually #811 Callebaut semisweet chocolate callets which is pure chocolate.

Heavy Whipping Cream has a higher fat content than regular whipping cream. It holds its shape when whipped without any stabilization even if frozen and then thawed.

Instant Coffee was used. If using espresso, you may want to use less.

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

Step by Step Instructions

Vanilla Wafer Crust

Step 1. Place the vanilla wafers and powdered sugar in a processor bowl. Process to make fine crumbs. Step 2. Add the melted butter. Step 3. Toss with a fork to completely coat the crumbs and form large crumbs. Step 3. Transfer them to a 9x3" cheesecake or springform pan and press them firmly into the pan.

This collage show how to make the toffee by putting the butter, brown sugar, cornsyrup in a heavy pan and bringing it to a boil, add the condensed milk and boil it for 2 minutes.

Step 5. Place the butter, brown sugar and corn syrup in a heavy bottom pan. Step 6. Stirring it constantly bring it to a rolling boil. Step 7. Add the condensed milk and switch to a whisk. Whisk it constantly as it comes to a rapid boil. Boil for 2 minutes until thick and golden brown. The mixture is prone to burning so it is necessary to whisk well, reaching into the corners of the pan.

For this collage, the vanilla is whisked into the hot toffee, spread over the crust and the cream and butter are added to a pan for the chocolate mousse, then melted.

Step 9. Whisk the vanilla into the toffee. Step 10. Pour the toffee over the crust. Let it come to room temperature. Set aside. Step 11. Combine the cream and butter for the chocolate mousse in a 6 quart pan. Step 12. Heat until the butter is melted and the mixture is very hot and steamy but not boiling.

The fourth collage shows the chocolate added to the hot cream, then whisked until smooth, poured into a bowl and covered until cool with whipped cream being added.

Step 13. Submerge the chocolate under the hot cream. Let it sit for several minutes. Step 14. Whisk until smooth. Step 15. Transfer to a small bowl and cover with plastic wrap. Cool to room temperature. Step 16. Whip the cream until soft peaks form. Add it to the chocolate.

this collage, shows the chocolate and cream being folded together, the banana slices on top of the toffee, the mousse cover the bananas, and finally the brickle covering the mousse.

Step 17. Fold the cream and chocolate together. Step 18. Cut the bananas into thick slices and cover the toffee with them. Step 19. Spread the mousse over the bananas. Step 20. Cover the mousse with the brickle pieces. Refrigerate to firm.

The last collage shows the vanilla and coffee for the whipped cream combines, then added to the cream and whipped with it finally being piped onto the banoffee pie.

Step 21. Combine the vanilla and coffee for the coffee whipped cream topping. Step 22. Add them to the heavy cream. Step 23. Whip until stiff. Step 24. Release the pie from the pan and place it on a baking circle or a serving plate. Using a #6 open star tip in a piping bag, fill it with the cream and pipe around the edges of the Banoffee Pie. Refrigerate. For the best taste, room temp it for 20 to 30 minutes.

Recipe FAQs

What was the origin of the Banoffee Pie?

The dessert was invented in Britain at the The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding in 1971.

Why does condensed milk caramelize?

When you add heat to your ingredients, they undergo a chemical reaction known as the “Maillard reaction” when the sugar is cooked to the proper moisture level caramelization occurs. This happens as the mixture becomes a rich brown.

Is it safe to boil a can of condensed milk?

Eagle Brand says no. The tins are not made to withstand high temperatures which is why they can explode unexpectedly.

Expert Tips

Different vanilla wafer crumbs may require more or less butter to bind them. I used Nilla Wafers which work well with the amount of butter I specify. However, if using another brand, start with about ⅔ the butter and add more as needed. You just want them to hold together to form the base.
The bananas should be all yellow preferably. Really ripe bananas, while perfect for banana bread aren't good here.
Heavy cream should be used for its higher fat content.
Store the pie in the fridge but room temp it about 20 to 30 minutes for the best taste.
The coffee can be omitted from the flourish of whipped cream if desired.
Be sure to use real chocolate, not chocolate chips for the mousse.
Most recipes warn against the toffee becoming grainy from the sugar. This concern is alleviated by adding a bit of corn syrup which is an invert sugar and, added in the correct amount, will keep the toffee smooth.
Be sure to use a heavy bottom saucepan to make the toffee filling and stir or whisk constantly as the condensed milk burns quickly.
Either plain brickle or chocolate brickle can be used to top the mousse.

A slice of the Banoffee Pie sits on a white plate with the cut dessert behind it and a fork on a napkin.

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

Mini Pineapple Upside Down Cakes

Modified: Jul 25, 2025 · Published: Feb 12, 2024 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

Dazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America's favorite cakes. These individual cakes are perfect with any number of dinners from a down home barbecue to an upscale dinner party. No more dense cakes. The two step yellow cake is tender, featherlight, stays moist for days and is effortless to make.

Made in eight ounce ramekins, these timeless cakes when flipped over after baking, make an impressive presentation of glistening caramelized fruit over a fluffy cake.

It became popular after an early 20th-century Dole engineer invented a machine that would slice that company's signature product — pineapple — into perfect rings; the first recipe appeared in print in 1923. The Daily Meal has a fascinating read on the origin of this cake.

And here's a fun fact. I'll bet you didn't know April 20th is National Pineapple Upside Down Cake Day. Now you do!

Be sure to check out these other fruit based recipes: Orange Almond Tea Cake, Blueberry Lemon Pizza in a Brioche Crust, Sunnyside Up Apricot Pastries, Roasted Peaches with Amaretti Crisp, Pina Colada Cake, Easy Pina Colada No Bake Cheese Cake, Banana Split Cupcakes and the Plum Crisp.

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Why you want to make this recipe

It's a classic cake which is simple to make and yields great results.
Individual desserts are a great way to say "you are special".
Uses simple ingredients that are probably in your pantry.
Easy to make yet delicious and beautiful.
Simply put, it tastes incredible.
The brown sugar and butter caramelize the pineapple.

Variations

Different fruits can be substituted. Canned apricots, fresh plums pitted and sliced in half, sliced apples, and fresh peaches are a few.
Sprinkle pecans or coconut over the butter before adding the brown sugar.
For a spiced version, add ½ teaspoon cinnamon and nutmeg to the cake batter.
Fresh pineapple slices can be used. Blot dry also.

Recipe Ingredients

Pineapple Ingredients

FRONT ROW: Unsalted butter, maraschino cherries

BACK ROW: Canned Pineapple Slices, light brown sugar

Pineapple Ingredients

The ingredients for the pineapple layer are canned pineapple slices, brown sugar, butter and marachino cherries.

FRONT ROW: Unsalted Butter, maraschino cherries

BACK ROW: Pineapple Slices, brown sugar

Yellow Cake Ingredients

The ingredients for the yellow cake are cake flour, granulated sugar, milk, unsalted butter, egg yolks, baking powder, almond and vanilla extracts.

FRONT ROW: Vanilla extract, almond extract

MIDDLE ROW: Unsalted butter, egg yolks, baking powder

BACK ROW: Granulated sugar, cake flour, milk

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

Step by Step Instructions

The first collage shows the pineapple slices on paper towels, paper towels on top of the slices, butter in the ramekin and brown sugar over the butter.

Step 1. Place the pineapple slices on several layers of paper towels. Step 2. Place several more paper towels on top of the pineapple slices. Press firmly to remove as much liquid as possible. Replace the paper towels and repeat to make sure they are dry. Step 3. Add 1 ½ tablespoons of melted butter to each ramekin. Brush it up the sides of the ramekins. Step 4. Sprinkle 2 tablespoons brown sugar over the butter. If using nuts or coconut, sprinkle it over he butter first, then add the brown sugar.

The second collage shows the pineapple over the brown sugar, the cherry in the pineapple, the liquids in a bowl and the liquids mixed.

Step 5. Place the pineapple over the brown sugar, Step 6. Add a cherry in the hole of the pineapple. Step 7. Combine part of the milk, the vanilla and almond extracts and egg yolks in a small bowl. Step 8. Whisk together the liquids and set aside.

The third collage shows the dry ingredients in a mixing bowl, then mixed, the butter added, and the first addition of liquid.

Step 9. Place the dry ingredients in the bowl of a mixer. Step 10. Mix them together for about 30 seconds. Step 11. Add the softened butter and remaining milk and mix according to instructions to form a batter. Step 12. Add half of the liquid to the batter.

This collage shows the batter mixed, the second addition of liquids, and that batter mixed then poured into 6 ramekins.

Step 13. Mix the batter for 30 seconds. Step 14. Add the last of the liquid. Step 15. Mix another 30 seconds. Step 16. Pour the batter over the pineapple in the ramekins.

The last collage includes the baked cakes, a plate placed over the top of a ramekin, the ramekin turned over and the cake on a plate.

Step 17. Bake the cakes as instructed. Step 18. To release the cakes, place a small plate over the top of the ramekin. Step 19. Flip the plate so the ramekin is now upside down on the plate. Step 20. Pull the ramekin up and away from the cake. Use a pancake turner to transfer the still hot cake to a cooling rack.

RECIPES FAQs

Why is my pineapple upside down cake soggy?

The pineapple needs to be throughly blotted dry or the moisture from the wet pineapple can seep into the cake batter changing the texture and making it wet.

How do I keep the pineapple and the cake from sticking to the pan?

Butter the ramekins all the way up to the top very well. A non-stick baking spray also works very well. Spray the entire container well before adding the melted butter. Release within 5 to 10 minutes.

How long does a pineapple upside down cake last?

It will last 2 days, covered, at room temperature or 4 days in the refrigerator.

Storage Instructions

These mini pineapple upside down cakes are best served warm or at room temperature on the day they are made. They can be made that day and kept at room temperature covered with foil after they cool. To warm, place them, still covered in a 350°F oven for about 10 minutes. Store any leftovers at room temperature for a few days.

Expert Tips

Be sure to blot the pineapple and cherry very dry or the extra moisture will seep into the cake while baking altering the baked cake texture. Change the paper towels as necessary.
Don't press so hard you split the pineapple ring.
Brush the butter all the way to the top of the ramekins so the cakes release easily and completely.
Either whole or 2% milk can be used in the cake.
These are made in 6 eight ounce ramekins with straight sides.
The butter for the cake needs to be very soft but not melted or runny. It should be about 74°F.
The ramekins will be hot but they need to be removed within 5 to 10 minutes of coming from the oven. Start at 5 minutes. I fold a kitchen towel and place it over the ramekin to remove it. See photos above.
Transfer the hot cake to a cooling rack with a pancake turner to finish cooling.
If you want a garnish, serve with rum whipped cream or better yet, Malibu rum which is coconut flavored and delicious. Just add a tablespoon of rum to a cup of heavy cream and a quarter cup of powdered sugar. Whip until fairly stiff.

The bottom photo shows a Mini Pineapple Upside Down Cake cut on a blue and white plate.

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If you love these Mini Pineapple Upside Down Cakes, It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating below. Thank you.

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