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Individual Italian Tiramisu

Modified: · Published: by · This post may contain affiliate links · 6 Comments

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

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

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

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

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

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Rings or No Rings

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

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

Why You'll Love This Recipe

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

Recipe Ingredients

Sponge Cake

Ingredients for the sponge cake include egg yolks, granulated sugar, cake flour and egg whites.

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

The mascarpone filling for the Individual Italian Tiramisu include Tahitian vanilla, gelatin, egg yolks, mascarpone, water, powdered sugar, and heavy cream.

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 1/2 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.

This collage shows the baked sponge in a half sheet, pan,the cream for the mascarpone filling beaten, the yolks, powdered sugar and vanilla in a mixing bowl and mixed.

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 clear platter with 5 tiramisu,

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.

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,

Individual Italian Tiramisu

Helen S. Fletcher
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. It makes an elegant presentation, 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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 766 kcal

Equipment

  • 8 pastry rings about 3" around x 1 3/4" tall or
  • 8 glasses about the same size

Ingredients

Sponge Cake

  • 6 large eggs, separated
  • 2/3 cup Baker's or granulated sugar divided (130 grams)
  • 3/4 cup + 1T cake flour (100 grams)

Coffee Rum Soak

  • 1 cup +2 T water
  • 2 tablespoons instant coffee or 1 1/2 tablespoons espresso
  • 1/4 cup Meyer's Dark Rum, preferred

Mascarpone Filling

  • 1 teaspoon gelatin
  • 2 tablespoons cold water
  • 3/4 cup heavy cream
  • 2 1/2 cups powdered sugar (200 grams)
  • 4 large egg yolks
  • 1 teaspoon Tahitian vanilla
  • 8 ounces mascarpone cheese

Whipped Cream topping

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar (30 grams)

Instructions
 

Sponge Cake

  • Preheat the oven to 350°F. Line a half sheet pan with parchment paper and spray the paper but not the sides of the pan.
  • With the mixer fitted with the whisk attachment, beat the yolks and 1/3 cup (65grams)sugar in a mixing bowl until very, very light in color (almost white) and very thick.  This took about 8 minutes in my Breville. Other mixers may take more or less time. Remove to a large bowl.
  • In a clean mixing bowl with a clean whisk attachment beat the egg whites and 1/3 cup (65 grams) sugar together until soft peaks form. Beat to medium peaks. This took about 4 minutes in my mixer.
  • Sift the cake flour over the yolk mixture, scoop the whites over the flour and fold everything together.
  • Spread evenly in the prepared pan and bake 13 to 15 minutes. This is a little longer than normal, but the sponge should be a bit dry.
  • This may be made several months ahead, wrapped well and frozen. Thaw at room temperature to use.

Coffee Rum Soak

  • Combine all of the ingredients, stirring well.
  • Brush the sponge with the soak, using all of it. Some will go through to the bottom of the sponge and that is fine.
  • Using a round cutter the size of the ring or glass, cut rounds from the sponge. If your ring or glass is about 2" as was mine, cut very close together (see photo) to ensure you have enough. You will need 2 rounds per tiramisu.

Mascarpone Filling

  • Make sure the mascarpone is room temperature before starting.
  • Fit the mixer with the whisk attachment. Beat the cream until fairly stiff. Remove to another bowl.
  • Without cleaning the bowl or beater, add the powdered sugar, egg yolks and vanilla. Beat until very, very light and fluffy – about 7 to 10 minutes.
  • Add the gelatin to the water in a very small bowl and stir to combine completely.
  • Add the room temperature mascarpone in thirds on low. Combine completely.
  • Heat the gelatin in the microwave just until liquified. Do not let it get really hot. Add it to the mixer and beat it in until it is incorporated.
  • Fold in the whipped cream

Assembly

  • Place one soaked round soaked side up in each container.
  • If using the size ring I did, fill with about 1/2 cup of mascarpone filling. A #8 disher/scooper does a good job. Make sure the disher is leveled off. For other sizes, you want about twice the filling as the soaked round - see the photo.
  • Place another round on top, soaked side down. If using glasses, refrigerate the tiramisu. If using rings, freeze them.
  • They will keep, well covered, in the freezer for a couple of months at this point.
  • Make the chocolate curls. Place a piece of parchment or waxed paper on the table. Use a piece of chocolate that is about 1/3" or more thick. Using a vegetable peeler, "peel" the chocolate over the paper. Refrigerate.
  • To release from the rings, place a tiramisu on the table and go around it with a blow dryer. Push it out of the ring and place it on a parchment covered sheet pan. Place back in the freezer. If using glasses, skip this part and go to the next instruction.
  • In any case if they are in the rings, they should be frozen before proceeding.
  • Whip the cream and powdered sugar to fairly stiff peaks. Place in a piping bag fitted with a #4 or #5 open star tip. Pipe around the edge and in the middle of the tiramisus.
  • Decorate with the chocolate curls. Refrigerate until serving. These may be finished the day before if desired.
  • These will keep for several days in the refrigerator is covered.

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.
_________________________________________________
Please see the Key Ingredients section for more information  
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. 
 

Nutrition

Serving: 8servingsCalories: 766kcalCarbohydrates: 78gProtein: 13gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 335mgSodium: 96mgPotassium: 192mgFiber: 1gSugar: 59gVitamin A: 1706IUVitamin C: 0.4mgCalcium: 123mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Crunchy Topped Apple Muffin Recipe

Modified: · Published: by · 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

Ingredients for the Crunchy Sugar Topping are granulated sugar and butter.

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 3/4 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

A single Apple Muffin covered with a crunchy sugar topping.

Crunchy Topped Apple Muffin Recipe

Helen S. Fletcher
This 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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Course Apple Muffins, Easy to make, Muffins
Cuisine American
Servings 8 large muffins
Calories 536 kcal

Equipment

  • 2 6 well Jumbo muffin tins or
  • 2 12 well regular muffin tins

Ingredients

Apple Muffins

  • 2 cups apples, chopped
  • 1 cup dark brown sugar (200 grams)
  • 2/3 cup oil, canola or vegetable
  • 1 large egg
  • 3/4 cup buttermilk
  • 2 1/2 cups all-purpose flour (350 grams)
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Crunchy Sugar Topping

  • 3/4 cup granulated sugar (150 grams)
  • 2 tablespoons unsalted butter, melted (58 grams)

Instructions
 

Apple Muffins

  • Preheat the oven to 350°F. Line 9 jumbo muffin cups or 16 regular size muffin cups with paper liners. Spray the liners. Set aside.
  • Peel and core the apples. Cut in large chunks and put int he bowl of a processor. Process several times to chop the apples, but keep them in larger pieces. Set aside.
  • Combine the brown sugar, vegetable oil and egg in the bowl of a mixer. Beat to mix completely.
  • Whisk together the flour, cinnamon, baking soda, baking powder and salt. Add it alternately with the buttermilk. 3 additions of flour and 2 of buttermilk are fine. The batter will be very thick.
  • Add the chopped apples and mix in on low just to combine.
  • Fill the muffin cups 3/4 full. For the jumbo muffins a #8 disher/scooper works well.

Crunchy Sugar Topping

  • Pour the melted butter over the sugar and mix with a fork making sure all of the sugar is coated.
  • Add the topping to the muffins filling the cups.
  • Bale for 25 to 28 minutes until a tester comes out clean.
  • Cool the muffins in their pans for about 10 minutes, then remove them to a cooling rack carefully without turning them upside down.
  • The muffins can be stored covered for several days or wrapped well and frozen for a couple of months. Thaw at room temperature.

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.
_____________________________________________________
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. 
About 2 medium apples are needed to make the 2 cups. 
For more tips on using the food processor see my post Food Processor Tips When Baking.
 

Nutrition

Serving: 8muffinsCalories: 536kcalCarbohydrates: 80gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 31mgSodium: 353mgPotassium: 124mgFiber: 2gSugar: 49gVitamin A: 140IUVitamin C: 1mgCalcium: 70mgIron: 2mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Italian Neapolitan Cookies

Modified: · Published: by · This post may contain affiliate links · 3 Comments

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

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

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

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

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Why these cookies are special

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

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

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

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

Recipe Ingredients

Tri Colored Cake

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

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

MIDDLE ROW: Unsalted butter, almond paste

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

Rum Wash and Jams

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

FRONT ROW: Water, Meyer's Dark Rum

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

Chocolate Frosting

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

FRONT ROW: Instant coffee,corn syrup, vanilla

MIDDLE ROW: Water, Dutch Cocoa

BACK ROW: Powdered sugar

Key Ingredients

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

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

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

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

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

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

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

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

Step by Step Instructions

Tri Colored Cake

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

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

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

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

This collages shows 1/3 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 1/3 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. Brush with 1/3 cup of the rum syrup. 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. Repeat brushing 1/3 cup rum syrup on the remaining two layers 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. Brush with the remaining rum syrup. 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 3/4" 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 1/2".
  • 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 1/3 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.

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.

Italian Neapolitan Cookies

Helen S. Fletcher
These spectacular Neapolitan Cookies and will they might look complicated they are actually 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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Cookies
Cuisine Italian
Servings 32 servings
Calories 252 kcal

Equipment

  • 3 9x13" pans (quarter sheet pans)

Ingredients

Tri Colored Cookie Batter

  • 1 1/4 cups granulated sugar (250 grams)
  • 10 ounces almond paste (280 grams)
  • 1 1/2 cups unsalted butter, softened (340 grams)
  • 6 large eggs
  • 1 tablespoons almond extract
  • 2 1/2 cups all-purpose flour (350 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Red Gel Food Coloring
  • Green Gel Food Coloring

Rum Soaking Syrup

  • 1/2 cup water
  • 1/2 cup granulated sugar (100 grams)
  • 1/4 cup dark rum

Assembly

  • 1/2 cup seedless red raspberry jam
  • 1/2 cup apricot preserves

Chocolate Frosting

  • 1/3 cup water
  • 1 tablespoons corn syrup
  • 1/2 teaspoon instant coffee
  • 1 teaspoon vanilla
  • 1 1/2 cup powdered sugar (200 grams)
  • 1/2 cup cocoa, Dutch preferred (45 grams)

Instructions
 

Tri Colored Cookie Batter

  • Preheat the oven to 350°F. Line 3 9x12 baking pans (quarter sheet pans) with parchment paper. Set aside.
  • Place the sugar in the bowl of a food processor. Cut or tear the almond paste into pieces and add to the processor. Process until the mixture looks like sand.
  • Remove the mixture to a mixing bowl and add the softened butter. Beat until very light.
  • Add the eggs and almond extract and beat until fluffy, scraping several times.
  • In the meantime, whisk together the flour, baking powder, and salt. Set the mixer to low and add the flour mixture to the butter 1/3 at a time, mixing just to combine. The batter will be very thick.
  • Divide the batter into 3 bowls of about 500 grams each. Color one bowl green, one red and leave the third bowl plain.
  • Spread each bowl evenly in one of the three parchment lined baking sheets.
  • Bake for 12 to 14 minutes. They will be barely browned ad a tester will come out clean. Do over bake. The layers will be about 1/2" each thick and dense.
  • Cool each pan completely.

Rum Soaking Wash

  • Combine all the ingredients in a small pan. Bring to a boil. Boil for 2 minutes. Place in a 1 cup measure. If it doesn't measure 1 cup, add water. Cool completely.

Assembly

  • Place the apricot preserves in the bowl of a processor and process until smooth. Set aside.
  • Place the green layer on a quarter sheet cake board upside down. Brush with 1/3 cup of the rum wash.
  • Spread the raspberry jam evenly over the layer.
  • Top with the plain layer, spread with another 1/3 cup of the rum wash, and spread with the apricot preserves.
  • Place the red layer on top and brush with the last 1/3 cup of the rum wash. Wrap the layers in plastic wrap.
  • Place a clean 9x13 or quarter sheet pan on top of the red layer. Place a 10 pound bag of flour in the pan and refrigerate overnight. Two 4 pound bags of flour will work also.

Chocolate Frosting

  • Sift the powdered sugar and cocoa together. Stir together completely.
  • Dissolve the coffee in the water. Add the corn syrup and vanilla, stirring well to incorporate the corn syrup.
  • Add it to the powdered sugar/ cocoa mix. Stir with a spoon until completely combined. Do not be too vigorous with stirring to prevent air bubbles.
  • If the frosting is too loose or runny, sift in a bit more powdered sugar. If it is too thick, add water a teaspoon or so at a time. It should barely run down the sides when applied.
  • Spread it evenly over the top layer. It should run down the sides as seen in the photo. Let it sit at room temperature for several hours to set up.

Cutting the Cookies

  • Trim the sides of the cookies. Measure the short long side. Mine were 8"x11" If yours are the same cut 8 1" srips across the short side and 4 2 3/4" down the long side to make 32 bars. These may be cut in half again to make 64 smaller cookies.
  • Store the cookies in a single layer to prevent marring the finish. They get better as they sit. The cookies will hold for 7 or more days if covered.
  • To make ahead, assemble through layering and weighing down the layers. Do not add the frosting. Wrap well and freeze for a couple of months after they have been weighted down. Thaw in refrigerator if possible. Finish as above.

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.
_________________________________________________
The baked dough is dense and rises to about 1/2".
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 1/3 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.
 

Nutrition

Serving: 32barsCalories: 252kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 58mgSodium: 91mgPotassium: 79mgFiber: 1gSugar: 25gVitamin A: 324IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Orange Macadamia Rolls Recipe

Modified: · Published: by · 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

Ingredients for the Coffee Glaze include water, instant coffee, corn syryp, powdered sugar, macadamia nuts.

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 1/2" 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 3/4". 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.

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.

Orange Macadamia Rolls Recipe

Helen S. Fletcher
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Rising times 2 hours 40 minutes
Total Time 3 hours 45 minutes
Course Sweet Rolls
Cuisine American
Servings 12 rolls
Calories 435 kcal

Equipment

  • 2 6 well jumbo muffins tins

Ingredients

Macadamia Orange Roll Dough

  • 1/2 cup sour cream (114 grams)
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted (90 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 cup milk, warm - whole or 2%
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons instant yeast
  • 2 1/2 cups bread flour (350 grams)

Macadamia Orange Filling

  • 1 cup macadamia nuts (120 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 teaspoon cocoa, Dutch or natural
  • 2 tablespoons orange zest (about 2 navel oranges)

Assembly

  • 2 tablespoons butter, melted (30 grams)

Coffee Glaze

  • 1/2 cup cup macadamia nuts, chopped (60 grams)
  • 1 teaspoon water
  • 1 teaspoon instant coffee
  • 1 teaspoon corn syrup, optional
  • 2 tablespoons milk
  • 1 1/2 cups powdered sugar (200 grams)

Instructions
 

Macadamia Orange Rolls

  • Whisk together everything but the flour in the bowl of a mixer.
  • Fit the mixer with a dough hook if available. Add all the flour at once and beat on low until it comes together. Beat for 4 minutes to develop the gluten.
  • Spray a storage container at least three times as big as the dough with a non-stick baking spray and transfer the dough to the container. Cover the top of the dough with plastic wrap, put a lid on the container or cover with a towel. Mark the time on it. Let rise until doubled.
  • If the room is cool, a proofer may be made by turning the light on in the oven. Place the dough in the oven. Monitor the temperature of the oven after about an hour. It shouldn't get above 78F. If it gets too warm, prop the door open with a wooden spoon.
  • The dough may be used immediately or refrigerated up to 3 days.

Orange Macadamia Filling

  • Preheat the oven to 350°F. Place the macadamia nuts on a tray in a single layer and toast for about 8 to 12 minutes or until medium brown. Cool completely.
  • Zest the oranges and set aside.
  • Place the sugar and cocoa in a processor. Pulse several times to mix.
  • Add the nuts and pulse to coarsely chop.
  • Add the orange rind and pulse very briefly to mix in. Do not let the nuts get too small.

Assembly

  • Roll the dough into a 14" x 13" rectangle.
  • Brush with the melted butter.
  • Spread the orange macadamia mixture evenly over the dough leaving 1/2" without filling at the end of the 14" side.
  • Starting from the 14" side, roll the dough tightly as if a jelly roll. Wet the end of the dough without any filling and pinch the seam together.
  • Place in the freezer to chill for about 30 minutes until cold throughout but not frozen. This will make it much easier to cut.
  • In the meantime, line 8 wells (from the 2 jumbo muffin pans) with paper liners. Lightly spray the liners with a non-stick baking release. Set aside.
  • Remove the roll from the freezer and mark every 1 3/4". There should be 8 rolls. Cut into 8 slices.
  • Lay one slice down so the filling is facing you. Cut it in 4 pieces.
  • 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. Cut each piece in two again. See steps 17 and 18 in the step by step instructions if this is not clear.
  • Randomly fill each of the paper liners with one of the cut rolls. Press the dough lightly into the cup. Repeat with the other 7 rolls.
  • Cover with a tea towel and let them rise for about 2 to 2 1/2 hours or until they just come to the top of the cups. The oven proofer described above can be used here also.
  • Preheat the oven to 350°F. Bake for 20 to 23 minutes until browned and a tester comes out clean.
  • Cool completely, remove the papers and glaze. The rolls can be frozen at this point by individually wrapping them in foil and freezing for a couple of months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil. Cool, glaze and top with the chopped macadamia nuts.

Glazing

  • Toast the nuts as above. Cool completely and coarsely chop. See the post Chopping Nuts - An Easier Way.
  • Mix the water and coffee together. Add the corn syrup and milk and stir all together.
  • Add to the powder sugar. Stir to make a smooth, lump free glaze. Do not be too vigorous with the stirring or there will be a lot of air bubbles.
  • Spoon over one roll. If it is too thin and the glaze runs off too much, add a bit of powdered sugar to tighten it. If too thick, add a few drops of water to loosen it. Spoon glaze over one roll at a time and immediately sprinkle with the chopped nuts. Let the glaze set up.
  • All yeast doughs are best served the same day. However, they may be kept under a cake dome for a day or so.

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.
______________________________________________________
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 using a microplaner rather than a box grater yields a dryer zest.  
The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor so either Dutch or natural can be used.
Almonds can be subbed for the macadamias if needed. Be sure to toast them first. 
The unassembled dough can be held in the fridge for up to 3 days. 
The baked rolls, without the glaze and wrapped individually in foil, can be frozen for several months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil.  Cool, glaze and top with the chopped macadamia nuts.
Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.
 

Nutrition

Serving: 8rollsCalories: 435kcalCarbohydrates: 52gProtein: 7gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 58mgSodium: 134mgPotassium: 156mgFiber: 3gSugar: 29gVitamin A: 355IUVitamin C: 2mgCalcium: 47mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Cranberry Muffins Recipe

Modified: · Published: by · 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, the Really Easy Pumpkin Muffins and Bake Once, Breakfast All Week: My Best Freezer Friendly Muffins.

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

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A Little About Cranberries

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

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

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

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

Recipe Ingredients

Topping

Nutmeg and vanilla make up the topping for the muffins.

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.
A basket of muffins.

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.

This photo shows an open cranberry vanilla muffin sitting on top of more muffins.

Cranberry Muffins Recipe

Helen S. Fletcher
These Cranberry Muffins are a quickly made treat for anytime of the day. Tart and vibrantly red cranberris give a boost of flavor to this tender muffin.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Cranberry Muffins, Easy to make, Muffins
Cuisine American
Servings 16 muffins
Calories 192 kcal

Equipment

  • 2 12 well regular size muffin tins OR
  • 2 6 well Jumbo muffin tins

Ingredients

Topping

  • 3 tablespoons granulated sugar (40 grams)
  • 1 teaspoon nutmeg

Cranberry Muffins

  • 12 ounces cranberries, fresh or frozen
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup unsalted butter, softened (114 grams)
  • 2 large eggs
  • 2 cups all-purpose flour (280 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon vanilla paste or extract

Instructions
 

Topping

  • The cranberries should be picked over to remove any less than good ones. It is easiest to do this on a rimmed baking sheet so they don't roll away. Freeze the until hard.

Cranberry Muffins

  • Preheat the oven to 375°F. Line cupcake wells with paper liners. Set aside.
  • Cream the sugar and butter together until light, scraping down as necessary.
  • Add the vanilla paste or extract, blending well.
  • Add the eggs, beating until combined. The mixture may curdle but this will be taken care of in the next step.
  • In the meantime, whisk together the flour, baking powder and salt. Add the flour and milk alternately, starting and ending with the flour. Three flour and two milk additions are fine.
  • Place the frozen cranberries in the bowl of a processor. Pulse to chop them coarsely. Add them to the batter and mix just until combined. The batter will be very firm and cold at this point.
  • Fill the paper cups almost to the top, pressing the batter down to make sure they are filled well. Sprinkle heavily with the nutmeg sugar.
  • Bake the regular size muffins for about 15 to 18 to minutes or until a tester comes out clean. Bake the Jumbo muffins for 24 to 26 minutes or until a tester comes out clean.
  • Cool about 5 minutes in the pans, then turn them out to finish cooking on a rack.
  • Yield: 15 to 16 regular size muffins or 9 to 10 Jumbo muffins.
  • Store at room temperature for up to 3 days or freeze for longer storage. Thaw at room temperature.

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.
____________________________________________________
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.

Nutrition

Serving: 16muffinsCalories: 192kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 103mgPotassium: 56mgFiber: 1gSugar: 17gVitamin A: 236IUVitamin C: 3mgCalcium: 48mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

(Almost) No Bake Pumpkin Tart

Modified: · Published: by · 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.

For a roundup of recipes like this one, check out Beyond Pumpkin Pie-8 Pumpkin Bakes Worth Making All Season Long.

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Recipe Ingredients

Pretzel Crust

Ingredients for the pretzel crust include, pretzels, unsalted butte, powder sugar and pecans

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

This collage for the Pretzel Crust shows the dry ingredients in the processor bowl, proxessed, the melted butter added and the finished 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 1/8"), 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 3/8").

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.

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

(Almost) No Bake Pumpkin Tart

Helen S. Fletcher
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Tarts
Cuisine American
Servings 10 servings
Calories 422 kcal

Equipment

  • 9" tart pan with removable bottom
  • 1/8" plain piping tip
  • 3/8"open star piping tip
  • Piping bags

Ingredients

Pretzel Crust

  • 3 cups salted waffle pretzels (125 grams)
  • 1/2 cup pecans (60 grams)
  • 1/4 cup powdered sugar (35 grams)
  • 1/2 cup butter, melted (114 grams or 1 stick)

Pumpkin Filling

  • 1 1/2 teaspoons gelatin
  • 1 tablespoon water
  • 3/4 cup heavy cream, cold
  • 1 3/4 cup canned pumpkin
  • 1/3 cup powdered sugar (45 grams)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves

Whipped Cream Decoration

  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar (35 grams)

Instructions
 

Pretzel Crust

  • If using a different shape pretzel it may take more or less of them. It is best to weigh them and then it doesn't matter what shape they are. If you don't have a scale then process the pretzels until they are finely ground and measure 1 1/4 cups.
  • Spray a 9"x1" tart pan with a removable bottom. Set aside. Preheat the oven to 350°F.
  • Combine the pretzels (or pretzel crumbs), pecans and powdered sugar. Process them until they are fine crumbs. Transfer to a bowl.
  • Pour almost all of the butter in and toss with a fork until the crumbs are all coated and they begin to look like crumbs. Take a bit and press it between your fingers. If is sticks together well you don't need extra butter. Otherwise, add it to the crumbs and toss again. If in doubt, use all of the butter.
  • Press half the crumbs (about 160 grams) firmly into the sides of the tart pan. Press the remainder of the crumbs firmly into the bottom of the pan connecting with the crumbs on the side.
  • Bake the crust for 12 to 14 minutes until lightly browned and crisp when cold. Cool completely before continuing.

Pumpkin Filling

  • Add the gelatin to the water in a very small bowl. Stir well to make sure they are completelyl mixed. Set aside.
  • Fit the mixer with the whisk attachment, add the cold cream and whisk until it begins to hold its shape. Set aside.
  • In a medium size bowl, whisk all the remaining ingredients together. Microwave the gelatin for about 5 seconds until it is liquid. Whisk it immediately into the pumpkin mixture.
  • Fold in the whipped cream. Pour into the crust. Spread it out evenly, smoothing the top. Refrigerate overnight to set up.

Releasing the Tart

  • Place the tart on a short can. Gently pull the sides of the tart pan down. If they don't release easily, go around the edges of the pan with a hot hair blower briefly. Place the tart on the table.
  • Place a metal spatula between the bottom of the tart and the metal bottom of the tart pan. Go all the way around to make sure the bottom is free. Transfer to a cardboard cake circle or onto a cake plate.

Decorating the Tart

  • Add the cream and powdered sugar to a mixing bowl fitted with a whisk attachment. Whip to medium peaks.
  • Using a small round pastry tip in a pastry bag ( I used an Ateco 801 which is about 1/8") , fill it with some of the cream, pipe 5 horizontal lines across the tart.
  • Turn the tart 90° so the lines are now vertical. Pipe 5 lines on the diagonal to create a lattice design.
  • Using a 3/8" open star tip (I used an Ateco 825 open star), pipe a wreath around the edge of the tart. Refrigerate until serving.
  • The tart can be made and frozen without the decoration. Leave it in the tart pan, freeze it hard, then wrap it well in foil and freeze for several months.
  • Thaw it in the refrigerator. Follow the instructions above for releasing the tart when thawed. Decorate as called for.
  • The tart should be kept in the refrigerator and will keep for 3 or 4 days.

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.
____________________________________________________
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.
 

Nutrition

Serving: 10servingsCalories: 422kcalCarbohydrates: 35gProtein: 6gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 78mgSodium: 255mgPotassium: 262mgFiber: 4gSugar: 13gVitamin A: 7659IUVitamin C: 2mgCalcium: 58mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Serbian Walnut Cookies Recipe

Modified: · Published: by · 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 3/8" thick between the paper. Remove the top piece of paper. Leaving the dough on the bottom piece of paper, cut 1 1/2" 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 1/8"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

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

Serbian Walnut Cookies Recipe

Helen S. Fletcher
The Serbian Walnut cookies are best made days ahead so the flavor matures.  While these cookies are wonderful sandwiched, they are also quite good on their own.
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Prep Time 45 minutes
Cook Time 16 minutes
Total Time 1 hour 1 minute
Course Cookies
Cuisine American
Servings 24 cookies
Calories 201 kcal

Ingredients

Apricot Filling

  • 3/4 cup apricot preserves
  • 1 1/2 teaspoon gelatin
  • 1 tablespoon cider vinegar

Serbian Walnut Cookies

  • 1 cup walnuts (114 grams)
  • 1/2 cup unsalted butter, softened (114 grams)
  • 1/3 cup + 1 T granulated sugar (75 grams)
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups all-purpose flour (175 grams)
  • 2 cups powdered sugar (260 grams)

Instructions
 

Apricot Filling

  • This filling can be made days in advance and refrigerated.
  • Place the apricot preserves in the bowl of a processor. Process until smooth.
  • Dissolve the gelatin in the vinegar in a very small bowl.
  • Heat the preserves just to a simmer. Remove from the heat. Tear the gelatin into about 6 pieces and immediately add it to the hot preserves. There is no need to liquify it first. The heat will do that. Wait for a minute or two until you can see the gelatin has liquified. Stir it into the preserves. Transfer to a small container and refrigerate until needed.

Serbian Walnut Cookies

  • Preheat the oven to 325°F. Line a couple of baking sheets with parchment paper and set aside.
  • Place the walnuts on a rimmed baking sheet and toast for 7 to 10 minuts until fragrant and slightly browned. Cool completely.
  • When cool, place the walnuts and flour in the bowl of a processor. Process until the nuts are finely ground and instinguishable. Set aside.
  • Place the butter and sugar in the bowl of a mixer. Beat until light.
  • Add the egg yolk and vanilla and beat to combine.
  • Add the flour mixture and beat on low just until completely incorporated. The dough should be good to roll out but if it is too soft, refrigerate briefly. Do not let it get too cold or it will be hard to roll.
  • Place the dough between two large pieces of waxed paper. Make 4 or 5 indentations and then roll the dough to abut 1/4" thick. With a 1 1/2" round cutter, cut the cookies out, keeping them close together
  • Remove the top piece of waxed paper and, keeping the cookies on the bottom pieces of paper, transfer the whole thing to a baking sheet. Freeze until rock hard.
  • When frozen, simply punch them out and place them on a cookie sheet about 5 across and 7 down. Refreeze if necessary.
  • Bake for 15 to 17 minutes from the frozen state until lightly browned and firm. Cool completely. These can be stored in an airtight container before filling for up to a week. The cookies can also be frozen, unbaked, wrapped well and kept for several months. Bake from the frozen state.

Assembly

  • The cookies can be filled or left as single cookies. If sandwiching continue.
  • Sift the powdered sugar into a medium size bowl. Set aside.
  • Stir the filling vigorously to smooth it out. Turn half the cookies upside down and fill with about 3/4 teaspoon apricot filling. Place the tops on the cookies.
  • Allow the filled cookie to set up on a rack overnight to tighten the filling.
  • If finishing with powdered sugar, place a cookie in the powdered sugar, coating both sides and rolling the edges in the sugar. Dust the tops with more powdered sugar.
  • Store in an airtight container for a week or 10 days.

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.
______________________________________________________
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.
For an in depth discussion about cut out cookies, see my post  Cut Out Cookies using the Wax Paper Technique

Nutrition

Serving: 24cookiesCalories: 201kcalCarbohydrates: 34gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 5mgPotassium: 37mgFiber: 1gSugar: 26gVitamin A: 145IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Holiday Roundup - Sweet and Savory

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

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

Pumpkin Dinner Rolls Two Ways
These Pumpkin Dinner Rolls Two Ways with their subtle spicing are an easy recipe that take no time to make but yield great taste. This make ahead, foolproof dough can go from dinner roll to breakfast roll with the addition of one ingredient.
Check out this recipe
Pumpkin Dinner Rolls and Breakfast Rolls out of one recipe
Several slices of Chocolate Cranberry Bread sists on a cream colored plate surrounded by Muffins, cranberries, a teal colored napkin, cup and saucer and a miniature pumpkin gourd.
Chocolate Cranberry Quick Bread Recipe
Quick breads are great because they come together in minutes. This chocolate cranberry version is just the thing to start celebrating the holidays since it can be stashed in the freezer and just thawed.
Check out this recipe
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.
Check out this recipe
A slice of the Torta Rustica displaying the multiple layers of the filling.
Breakfast Scone
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.
Check out this recipe
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.
Check out this recipe
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 in a gold candy box with a star shaped pink ornament with Warm Holiday Wishes written on it and a snowman and gingerbread man on the ornament.
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.
Check out this recipe
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.
Check out this recipe
A slice of Pumpkin Cheesecake Tart on a plate with Rum Caramel Sauce and the tart in the bakground
Squares of Cranberry Pecan Streusel Coffee Cake with cranberries and cinnamon sticks
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.
Check out this recipe
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.
Check out this recipe
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.
Check out this recipe
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.
Check out this recipe
This Riene de Saba cake features 2 layers of chocolate cake with a mousse like filling, topped with candied cranberries
Hot Peppered Pecans
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.
Check out this recipe
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.
Check out this recipe
Pumpkin Cheesecake with Salted Caramel Sauce
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.
Check out this recipe
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.
Check out this recipe
The spectacular Buche de Noel
Mincemeat
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. 
Check out this recipe
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.
Check out this recipe
Cranberry Linzer Tart
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.
Check out this recipe
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.
Check out this recipe
Orange Date Bread Pudding with Hard Sauce drizzled on
Hazelnut Gianduja Cake
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.
Check out this recipe
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.
Check out this recipe
Cranberry Fresh Pineapple Relish
Puff Pastry Crackers
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.
Check out this recipe
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.
Check out this recipe
Really Easy Pumpkin Muffins
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.
Check out this recipe
Pumpkin Muffins on a cooling rack with a blue and yellow cloth and yellow smiley face tea cup,,
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.
Check out this recipe
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.
Check out this recipe
A slice of Tourte Milanese sits on a plate exposing its dramatic yellow, green, red and pink layers.
Cranapple Pie with a Pleated Crust ready to eat.
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.
Check out this recipe
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.
Check out this recipe
This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
Hot Curried Party Mix in a bowl
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.
Check out this recipe
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.
Check out this recipe
Slice of Caramel Apple Tart
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.
Check out this recipe
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.
Check out this recipe
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
Zippy Cheddar Pecan Shortbreads
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
Carrot Cake Cheesecake slice
Cinnamon Bun Apple Pie slice on a plate with the pie plate in the background.
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 Any One Can Make
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
TJ's Cowboy Bark for TJj's Cowbow Bark
Brandied Chocolate Cherry Almond Garmisch
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
Chocolate Raspberry Marzipan Gateau
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: · Published: by · This post may contain affiliate links · 2 Comments

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

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

While I've chosen to show it with the Blueberry Sauce from the Lemonade Cake, a couple of others would be perfect to serve with the warm Lemon Cheesecake Bread Pudding. The Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake would make an ideal accompaniment to this remarkable dessert. Also check out My All Time Favorite Lemon Recipes. Another must try is my No Bake White Chocolate Cheesecake.

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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 3/4" 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 3/4" 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 3/4 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.

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

Lemon Cheesecake Bread Pudding

Helen S. Fletcher
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Bread Pudding
Cuisine American
Servings 6 servings
Calories 481 kcal

Equipment

  • 9x9 square pan or
  • 6 cup Jumbo Muffin Pan or
  • 6 6 ounce ramekins

Ingredients

  • 3/4 pound Brioche or Challah (340 grams)
  • 4 ounces cream cheese, room temperature (114 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon citric acid powder, optional
  • 1/3 cup sour cream (75 grams)
  • 1 cup half and half
  • 1/3 cup lemon juice, freshly squeezed

Instructions
 

  • If the bread is whole, slice abut 3/4" thick. Dry the slices on cooling racks for 4 to 6 hours until stale but not dried out. This can take 4 to 6 hours. Once dried, stack several slices up and cut them vertically. Cross cut them into 3/4" cubes. There should be about 8 cups. Place them in a large bowl. Set aside.
  • Place the cream cheese and sugar in the bowl of a food processor. Process until smooth, scraping as necessary. Be sure to get to the bottom of the bowl and into the edges so there will be no lumps.
  • Add the eggs, lemon zest, vanilla, citric acid, and sour cream processing until smooth.
  • Add the half and half and lemon juice. Process until smooth and all is combined.
  • Pour the liquid mixture over the bread cubes, stirring well to make sure all the bread is coated with the liquid.
  • Let the bread mixture sit for 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. The bread should not be mushy but wet all the way through. Stir several times to make sure the liquid is evenly soaking the bread.
  • Preheat the oven to 350°F.
  • For a single bread pudding, pour the mixture into a 9” square pan that has been very well sprayed with a non-stick baking release.
  • For individual bread puddings:  Use six 6-ounce ramekins or Texas muffin cups.  Spray very well with a non-stick baking release and divide between the ramekins, filling them all the way to the top.
  • Bake 30 to 35 minutes until set and a tester comes out clean.
  • If using the individual ramekins or muffin pans, cool for about 10 minutes and turn out.
  • Serve warm with the one of the following sauces: The Blueberry Sauce from the Lemonade Cake, the Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake
  • Serves 6 individual bread puddings or 6 to 8 from the 9" pan.

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.
_____________________________________________________
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 3/4 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.

Nutrition

Serving: 6servingsCalories: 481kcalCarbohydrates: 47gProtein: 11gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 200mgSodium: 371mgPotassium: 136mgFiber: 0.3gSugar: 20gVitamin A: 1054IUVitamin C: 8mgCalcium: 120mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Apricot Pistachio Italian Biscotti Recipe

Modified: · Published: by · This post may contain affiliate links · 22 Comments

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

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

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

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

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

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

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

Biscotti - What is it?

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

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

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

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

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

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Why You'll Love these Biscotti

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

Variations

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

Recipe Ingredients

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

FRONT ROW: Baking powder, brandy, vanilla

MIDDLE ROW: Eggs, granulated sugar, pistachio nuts

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

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

Step by Step Instructions

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

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

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

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

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

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

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

Step 17. Brush the flour off the roll. Step 18. Place the roll on a parchment line baking sheet and flatten it to about 1/2" 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 1/2" 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

Apricot Pistachio Biscotti

Helen S. Fletcher
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.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Cookies
Cuisine Italian
Servings 40 large cookies
Calories 107 kcal

Ingredients

  • 3/4 cup dried apricots (140 grams)
  • 3 tablespoons brandy or water
  • 2 3/4 cup all-purpose flour (385 grams)
  • 1 1/2 teaspoon baking powder
  • 1/2 cup olive oil, extra virgin preferred
  • 2 tablespoons vanilla extract
  • 1 cup granulated sugar (200 grams)
  • 3 large eggs
  • 1 cup pistachio nuts, whole and halves preferred (114 grams)

Instructions
 

  • Cut the apricots into quarters with a pair of scissors. Combine them with the brandy or water in a small saucepan. Bring to a simmer and let them simmer until the liquid has been absorbed. Set aside to cool while the rest of the recipe is prepared.
  • Combine the flour and the baking powder. Set aside.
  • Combine the olive oil and sugar in a mixing bowl fitted with the paddle attachment.  Beat to mix.  
  • Add the eggs, one at a time just until just mixed.  Add the vanilla.  Mix well.  
  • Add the flour mixture and mix well; add the pistachios and apricots.   Mix well and then chill for several hours.
  • The dough weighs abut 1120 grams.
  • Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  
  • For the larger size biscotti: Divide the dough into 2 pieces (about 560 grams each); roll each piece into a log about 12” inch log.  Place on the baking sheet, spacing well apart.  Flatten the logs to about 1/2 inch deep.   
  • DOUBLE PAN and bake for 35 to 40 minutes until firm.  
  • Cool slightly; cut into 1/2” slices, place on baking sheet and toast for 12 to 16 minutes until lightly browned. When cutting the biscotti, use a regular sharp knife and a sawing motion. Do not cut straight down or the cookies may crack.
  • Yield:  Approximately 33 to 40 biscotti or about 2 pounds.
  • For them mini size biscotti: Divide the dough into 4 pieces of about 280 grams each. Roll each into a 12 inch log.  Place on a parchment lined baking sheet well apart. 
  • Flatten to about 1/2 inch. DOUBLE PAN. Bake for 25 to 28 minutes
  • Cool slightly, cut about 1/2 " thick and toast for 10 to 14 minutes.
  • Yield:  70 to 80 depending upon how they are cut or about 2 pounds.

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.
____________________________________________________
  • 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. 
  • The biscotti can be drizzled with or half dipped in white chocolate after toasting.
  • A softer versions can also be made by simply baking them once. 
  • Any type of dried fruit or nut can be substituted.
  • White chocolate chips can be added for part of the fruit and nuts.
  • Other liqueurs such as Amaretti, or Pernod can be used instead of brandy.
  • It is easiest to cut the biscotti when they are slightly warm.
  • Always use a non-serrated sharp knife and a sawing motion to cut the cookies. 
  • Toast the cookies until they are lightly browned for the best toasted flavor.
  • These last forever in an airtight tin. 
  • These are good for shipping. 
 

Nutrition

Serving: 40 cookiesCalories: 107kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 14mgSodium: 22mgPotassium: 75mgFiber: 1gSugar: 7gVitamin A: 121IUVitamin C: 0.2mgCalcium: 17mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Really Easy Pumpkin Muffins

Modified: · Published: by · 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?

Pumpkin Muffins on a cooling rack with a blue and yellow cloth and yellow smiley face tea cup,,

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. Pumpkin Streusel Coffee Cake is another must try.

For another great muffin recipe, check out my Best Banana Streusel Muffin. Beyond Pumpkin Pie-8 Pumpkin Bakes Worth Making All Season Long.

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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 3/4 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.

Pumpkin Muffins on a cooling rack with a blue and yellow cloth and yellow smiley face tea cup,,

Really Easy Pumpkin Muffins

Helen S. Fletcher
Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils are all that are needed making this a perfect recipe for novice bakers or children.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Muffins
Cuisine American
Servings 12 regular size
Calories 284 kcal

Equipment

  • Regular size muffin tins
  • Jumbo size muffin tins

Ingredients

Pecan Streusel Topping

  • 1/3 cup brown sugar (65 grams)
  • 1/3 cup pecans (40 grams)
  • 3 tablespoons all-purpose flour (20 grams)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, refrigerator cold (28 grams)

Pumpkin Muffins

  • 1/2 cup pecans (58 grams)
  • 1 1/4 cups all-purpose flour (175 grams)
  • 2/3 cup granulated sugar (130 grams)
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup pumpkin puree
  • 1/2 cup canola oil or vegetable oil

Instructions
 

Pecan Streusel Topping

  • Preheat the oven to 350°F. Line 12 regular size or 6 jumbo size muffin cups with paper liners. Set aside.
  • Place the pecans on a baking sheet and toast in the oven for about 5 to 7 minutes until fragrant and slightly browner. Cool completely before using.
  • Cut the cold butter into 6 to 8 pieces. Add all the ingredients to a processor bowl. Pulse to form coarse crumbs. Do not over processor a paste will form. Refrigerate until needed.
  • if making by hand, cut the nuts into very small pieces. Combine everything in a bowl and cut the butter in to make coarse crumbs. Refrigerate until needed.

Pumpkin Muffins

  • Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves in a medium size bowl.  Set aside.
  • Whisk together the egg, milk, pumpkin and oil.  Fold into the flour mixture with a rubber spatula just until no flour is visable. Add the nuts combine with a few strokes. Do not over mix.
  • Spoon into muffin cups a scant 3/4 full.  Divide topping among the muffins.  Lightly press the topping into the muffin so that it adheres.  
  • Bake the regular size muffins for about 15 to 18 minutes or until a tester comes out clean.
    Bake the jumbo muffins for about 25 to 27 minutes or until a tester comes out clean.
  • Cool for about 5 minutes in the muffin pans and then remove them to a cooling rack. When removing the muffins, keep them right side up so the topping isn't disturbed.
  • Store, covered at room temperature for several days or freeze, well wrapped for several months. That at room temperature. They can be freshened by heating for 5 to 10 minutes in a 350°F oven.

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.
_________________________________________________
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.
Here are some suggestions for the leftover pumpkin puree:  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. It can also be frozen for later use.  Thaw in the rerigerator.  

Nutrition

Serving: 12regular size muffinsCalories: 284kcalCarbohydrates: 31gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 22mgSodium: 211mgPotassium: 96mgFiber: 1gSugar: 18gVitamin A: 1690IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

Halloween Cookie Recipe

Modified: · Published: by · 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

Ingredients for the Orange Dough are all-purpose flour, granulated sugar, red and yellow gel colors, and unsalted butter.

FRONT ROW: Red and yellow gel colors, unsalted butter

BACK ROW: All-purpose flour, granulated sugar

Chocolate Dough

The Chocolate dough consists of Cinnamon, instant coffee, vanilla, black cocoa, Dutch cocoa, unsalted butter/ granulated sugar, all-purpose flour, and semisweet chocolate.

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 1/4 to 1/3 black to 3/4 or 2/3 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 + 1/2 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 + 1/2 recipe of chocolate dough is needed. The exact amounts are in the recipe card. Each of these combinations makes 45 cookies.

Orange Dough

The first collage for the orange dough shows the butter cut, in the processor, processed and the sugar added.

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 1/2" 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 1/4" to 1/3" 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

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

Halloween Cookies

Helen S. Fletcher
These Halloween Cookies are easier than they 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. An added bonus is there is no colored icing or piping to apply.
No ratings yet
Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 38 minutes
Course Cookies
Cuisine American
Servings 45 Cookies
Calories 146 kcal

Equipment

  • Food Processor
  • Mini Cookie cutters

Ingredients

Orange Dough - Whole Batch

  • 1 cup unsalted butter (225 grams or 2 sticks)
  • 2 1/4 cups all-purpose flour (315 grams)
  • 1/2 cup granulated sugar (100 grams)
  • Yellow gel food color
  • Red gel food color

Orange Dough - Half Batch

  • 1/2 cup unsalted butter (114 grams or 1 stick)
  • 1 1/8 cup all-purpose flour (155 grams)
  • 1/4 cup granulated sugar (50 grams)
  • Yellow gel food color
  • Red gel food color

Chocolate Dough - Whole Batch

  • 2 ounces semisweet chocolate (60 grams)
  • 1/2 teaspoon instant coffee or espresso
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (280 grams)
  • 1/4 cup Dutch Cocoa (22 grams)
  • 2 tablespoons Black cocoa (11 grams)

Chocolate Dough - Half Batch

  • 1 ounce semisweet chocolate (30 grams)
  • 1/4 teaspoon instant coffee or expresso
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour (140 grams)
  • 2 tablespoons Dutch cocoa
  • 1 tablespoon Black cocoa

Instructions
 

Orange Dough

  • Roll the half batch of which dough goes in the center, cut out the mini cookies, form into a roll and freeze first. Make the opposite color dough for the outside of the cookie while it is freezing. The proceed as below.
  • Both the whole and half batch are made the same. The half batch will go together quicker than the whole batch. The whole batch may stall when processing. Break it apart into smaller pieces and re-process. It will take several minutes to completely mix.
  • The butter should be slightly softened but not as much as when creaming. Cut the butter in pieces as shown in the photos.
  • Place the flour in the bowl of a food processor. Pulse 2 or 3 times to mix
  • Add the butter to the processor and process until it is indistinguishable. Add the red and yellow gel food colorings.
  • Process until the dough comes together in a ball or at least large chunks that are evenly colored. The color should be more intense than desired as some of it will lighten when it is baked. Add more color as necessary.

Chocolate Dough

  • There is no reason to clean the processor between the two doughs. Just wipe it out with a paper towel.
  • Both the full batch and half batch are made the same.
  • The butter should be slightly softened but not as much as when creaming. Cut the butter in pieces as shown in the photos.
  • Place the chocolate in a small bowl and microwave at half power until most of it is melted. Stir and set aside. The rest should melt. If it doesn't in a few minutes, microwave again briefly. The chocolate should be cooled before adding it.
  • Combine the instant coffee and vanilla in a small bowl and set aside.
  • Place the dry ingredients in the bowl of the processor. Pulse several times to mix.
  • Add the butter and process until it is indistinguishable.
  • Add the melted chocolate and vanilla and coffee mixture. Process to form a ball.

Shaping the Cookies

    You need 1 full recipe of the dough for the outside + 1/2 recipe of the opposite color for the inside of the cookie. Please refer to the photos which makes this easy to understand. Each of these combinations makes about 45 cookies.

    • Each cookie takes a larger amount of dough for the outside of the cookie and a smaller amount of the opposite color for the inside.
    • Roll the smaller amount of dough out between wax paper. It doesn't matter how thick it is as long as it doesn't come to the top of the cookie cutter. I rolled mine about 1/4" to 1/3". Chill the dough if it is really soft, otherwise continue.
    • Cut the mini cookies out. Freeze them. When they are hard they will pop out with a gentle push. Make sure they stay frozen. Stack the up as you go along making sure the match perfectly. Once in a stack, push them together to make a solid cookie roll. Freeze solid before proceeding.
    • Shape a rope of the outside dough about 1" to 1 1/2" round the length of the inside frozen cookie roll. Press it onto the side of the frozen cookie roll,. Repeat for the top and other side of the dough using as many ropes as needed to cover it, pressing the ropes together to cover the frozen inside cookie log.
    • Gently turn the whole thing over and cover the bottom with another rope or as necessary. Briefly roll the log to smooth it out.
    • Place it on parchment paper and roll it in the parchment to further smooth it. place it on a baking sheet and chill it if cutting immediately or chill it, wrap it well in foil and freeze for up to 3 months. Thaw overnight in the fridge before preparing for baking.
    • Pour sanding sugar on a piece of parchment paper the length of the log of dough. Beat the egg white until foamy. Very lightly brush it onto the whole of the cookie roll. Roll the log in the sugar.
    • Cut the cookies 1/4" thick and place on parchment line baking sheets. If using a half sheet pan place them 3 across the short side and 5 down the long side.
    • Bake at 350°F for 10 to 12 minutes. Cool on the parchment before removing. Store in an air tight container for 7 to 10 days.

    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.
    ____________________________________________________
    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.
     

    Nutrition

    Serving: 45cookiesCalories: 146kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 2mgPotassium: 48mgFiber: 1gSugar: 4gVitamin A: 190IUCalcium: 7mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Amazing Pastry Dough Recipe

    Modified: · Published: by · This post may contain affiliate links · 32 Comments

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

    A plate of turnovers featuring the Amazing Pastry Dough Recipe.

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

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

    Apricot and Raspberry Solo Cake and Pastry filling,

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

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    What is Laminated Dough

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

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

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

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

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

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

    Variations

    There are so many ways to fill these turnovers. The Solo fillings are quick and easy but any of the many fillings used in the Marvelous Variable Kolache will work very well. Almost any filling will work as long as it is thick and bake proof. The turnovers are generously filled with 1/4 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 1/2 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 1/2" 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 1/2"x 12 1/2" 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 1/4 cup of the desired filling in the center of the dough about 3/4" 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 1/2 x12 1/2 inch rectangle. Trim to 14 x 12. Step 22. Divide the dough into four 7"x6" rectangles. Step 23. Place 1/4 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 1/2" 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.

    A plate of turnovers featuring the Amazing Pastry Dough Recipe.

    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 minutes
    Cook Time 25 minutes
    Chilling time 1 hour
    Total Time 2 hours 10 minutes
    Course Pastry
    Cuisine American
    Servings 8 servings
    Calories 340 kcal

    Ingredients

    Amazing Pastry Dough Recipe

    • 1 cup unsalted butter (225 grams or 2 sticks)
    • 1 3/4 cups bread flour (245 grams)
    • 3/4 teaspoon table salt
    • 1/2 teaspoon baking powder
    • 1/2 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 3/4" 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 1/2" 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 1/2 half of the pastry.
    • Roll 1/2 of the pastry into a 12 1/2" x 12 1/2" 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 1/4 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 1/2" x 14 1/2" 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 1/4 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 1/2" 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: · Published: by · This post may contain affiliate links · 25 Comments

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

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

    Different ways to shape the Outback Steakhouse Bread are shown.

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

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

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    Perfect for Experienced or Novice Bread Bakers

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

    Recipe Ingredients

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

    FRONT ROW: Cocoa, instant yeast, salt

    MIDDLE ROW: Unsalted butter, molasses, honey

    BACK ROW: Whole wheat flour, bread flour, water

    Key Ingredients

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

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

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

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

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

    Step by Step Instructions

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

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

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

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

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

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

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

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

    Recipe FAQS

    Why is my bread dense?

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

    How can I tell if my yeast is good?

    Stir a teaspoon of yeast and a pinch of sugar into 1/4 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

    Different ways to shape the Outback Steakhouse Bread are shown.

    Outback Steakhouse Bread

    Helen S. Fletcher
    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. This is an uncomplicated mix, rise, shape and bake recipe. Great for experienced as well as novice bread bakers.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Rising and shaping 3 hours 20 minutes
    Total Time 3 hours 40 minutes
    Course Bread
    Cuisine American
    Servings 8 Mini loaves
    Calories 335 kcal

    Ingredients

    • 1 1/3 cups water, warm
    • 2 1/2 teaspoons instant yeast
    • 1/4 cup dark molasses
    • 1/4 cup honey
    • 2 1/3 cups bread flour (330 grams)
    • 1 1/2 cups whole wheat flour (220 grams)
    • 1 tablespoon Dutch-process cocoa
    • 2 teaspoons salt
    • 4 tablespoons unsalted butter, softened (60 grams)

    Instructions
     

    • Spray pans or mold if using.
    • Stir the yeast into the warm water. Add the molasses and honey, stir well. Let sit while you assemble the rest of the ingredients.
    • Add the bread flour, whole wheat flour, cocoa and salt to a mixing bowl.
    • Pour the liquid ingredients over the dry ingredients.
    • Add the softened butter and mix on low until everything is moistened. Raise the speed of the mixer to whatever your machine calls for when kneading and beat for 3 to 4 minutes until the dough is completely mixed. It will be soft and a bit sticky.
    • Spray a container at least twice the volume of the dough and place the dough in it. Cover directly with plastic wrap and put a lid on it if there is one. Mark the time. Let it rise for about 2 hours until doubled in bulk. Either use it immediately or refrigerate for up to 3 days. It will be easier to shape if cold.
    • To shape the dough into a plain loaf, weigh out 140 grams of dough and form it into a log shape. Roll it back and forth under you hands until it is smooth and slightly longer than the pan you are using. Place it in a sprayed pan and flatten it slightly.
    • To shape the dough into a twist. Weight 140 grams of dough and divide it in half (70 grams each). Roll each piece into a rope, slightly longer than the pan. Pinch the two pieces of dough together at the top and twist the ropes together. Place in a sprayed pan, tucking the top and bottom under. Flatten slightly.
    • To Shape the triple roll bread, divide the 140 grams into three balls (about 45 grams each). Roll each piece into a smooth ball and place them in a sprayed pan touching each other. Flatten slightly.
    • If making plain rolls, divide the dough into 12 pieces of 85 grams each. Shape them into round rolls. Place them on a parchment lined baking sheet and let them rise for about 2 hours.
    • Place the pans on a sheet pan and cover with a cloth. Allow to rise until doubled, about 2 hours. About 15 minutes before they are done, preheat the oven to 350°F. Bake about 20 to 25 minutes until lightly colored. A digital thermometer will read 200°F when done. The rolls should be double panned to prevent the bottoms from over browning.

    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.
    ________________________________________________
    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 after the initial mix. 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 that were undissolved.   
    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.
    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. 
    Double Pan the rolls when baking to prevent over browning of the bottoms.
    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.
     

    Nutrition

    Serving: 8servingsCalories: 335kcalCarbohydrates: 61gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 592mgPotassium: 325mgFiber: 5gSugar: 17gVitamin A: 178IUVitamin C: 0.1mgCalcium: 40mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Double Chocolate Truffled Muffins

    Modified: · Published: by · This post may contain affiliate links · 18 Comments

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

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

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

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

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

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

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    So What's Different

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

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

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

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

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

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

    Muffins or Cupcakes?

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

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

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

    How to Fill Muffins or Cupcakes

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

    With a Piping Bag. Fit a piping bag with a plain tip about 1/2" 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

    Ingredients for the truffle fillng are chocolate, heavy cream, sugar, butter and vanilla.

    FRONT ROW: Granulated sugar, butter, vanilla

    BACK ROW: Semisweet or bittersweet chocolate, heavy cream

    Double Chocolate Muffins

    Ingredients for the Double Chocolate Muffins include all-purpose flour, Dutch cocoa, baking powder, baking soda, instant coffee, salt, brown sugar, milk, oil, eggs, sour cream vanilla extract and chocolate chunks.

    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 1/2 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 1/2" 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 1/2 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.

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

    Double Chocolate Truffled Muffins

    Helen S. Fletcher
    Double Chocolate Truffled Muffins is a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The original recipe is in grams so I translated the weights into volume and omitted several of the ingredients in favor of my interpretation. This recipe needs no mixer and it comes together in literally minutes.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Course Muffins
    Cuisine American
    Servings 9 Jumbo muffins
    Calories 745 kcal

    Equipment

    • 2 Jumbo or Texas Muffin Tins
    • Muffin liners

    Ingredients

    Chocolate Truffle Filling

    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter (30 grams)
    • 2 tablespoons granulated sugar (25 grams)
    • 5 ounces semisweet or bittersweet chocolate (140 grams)
    • 1 teaspoon vanilla extract

    Double Chocolate Muffins

    • 1 1/2 cups all-purpose flour (210 grams)
    • 1 cup Dutch cocoa (85 grams)
    • 1/4 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1 teaspoon salt (I use table salt)
    • 1 1/3 cups brown sugar, either dark or light (265 grams)
    • 1/2 cup whole milk
    • 3/4 cup canola or vegetable oil
    • 2 large eggs
    • 1 cup sour cream (225 grams)
    • 1 tablespoon vanilla
    • 1 teaspoon instant coffee or espresso powder
    • 1 cup chocolate chunks (114 grams)

    Instructions
     

    Truffle Filling

    • Heat the cream, butter and sugar together in a small saucepan just until steamy. Do not let it come to a boil.
    • Submerge the chocolate under the cream mixture and let it sit for 3 or 4 minutes. Whisk until smooth, making sure to get into the corners. Using a rubber spatula, go around the edges of the pan and bottom to make sure all of the chocolate is incorporated.
    • Add the vanilla. Cover the surface with plastic wrap and set aside to cool. This can be made days ahead if desired. Refrigerate. When ready to use, bring to room temperature or microwave briefly - just until pipeable. Don't turn it into liquid.

    Double Chocolate Muffins

    • Line 9 jumbo muffin holes or 15 regular size with the paper liners. Set aside. Preheat the oven to 425°F.
    • Sift the flour into a large bowl.
    • Sift the cocoa, baking soda, baking powder and salt on top of the flour. Whisk together to mix well. Add the brown sugar and stir together or simply use your hands to mix it all together.
    • In a very small bowl stir together the coffee or espresso and vanilla until the coffee or espresso is dissolved.
    • In a third smaller bowl, whisk together the milk, canola oil, eggs, sour cream, and coffee mixture.
    • Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well. Do not over mix.
    • With a #8 disher/scooper or a 1/2 cup measure, drop the batter into the paper lined muffin cups for the jumbo muffins. For the smaller ones, fill to abut 1/2" from the top of the paper.
    • Top generously with the chocolate chunks.
    • Bake at 425°F for exactly 6 minutes for the jumbo or 5 minutes for the regular size. Lower the temperature to 350°F and continue to bake for about 20 minutes for the jumbo or about 13 minutes or until a tester comes out clean. Don't over bake the muffins.
    • Cool the muffins.
    • Starting about 1/2" from the edge of a muffin, insert a paring knife slanted towards the middle of the muffin and go all the way around the muffin. Remove the wedge shaped cake and set aside intact.
    • To enlarge the hole for more filling (why wouldn't you?), use a small spoon and scoop out additional cake.
    • Fit a piping bag with a 1/2" tip, fill with the truffle filling and pipe into the hole almost up to the top. Alternately, spoon the filling in. Replace the wedge shape piece pushing it into the filling.

    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.
    _____________________________________________________
    Don't over mix the batter. Use a spoon or rubber spatula and just mix until everythingis combined.
    Get the muffins into 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.
    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.
     

    Nutrition

    Serving: 9muffinsCalories: 745kcalCarbohydrates: 77gProtein: 9gFat: 47gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 82mgSodium: 409mgPotassium: 495mgFiber: 7gSugar: 49gVitamin A: 531IUVitamin C: 0.3mgCalcium: 129mgIron: 5mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Carrot Cake Baked Doughnuts

    Modified: · Published: by · This post may contain affiliate links · 2 Comments

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

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

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

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

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

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    Two Types of Doughnuts

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

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

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

    The doughnut pan or not

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

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

    What makes these so appealing

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

    Recipe Ingredients

    Pecan Filling

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

    FRONT ROW: Melted unsalted butter, vanilla

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

    Carrot Cake Doughnuts

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

    FRONT ROW: Cinnamon, baking soda, honey, salt

    MIDDLE ROW: Vegetable oil, buttermilk, eggs

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

    Cream Cheese Filling

    The cream cheese filling uses unsalted butter, vanilla, cream cheese and powdered sugar.

    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

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

    Carrot Cake Baked Doughnuts

    Helen S. Fletcher
    These Carrot Cake Baked Doughnuts are light, moist doughnuts 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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Doughnuts
    Cuisine American
    Servings 17 doughnuts
    Calories 273 kcal

    Equipment

    • 2 baked doughnut pans
    • 1 or 2 regular size muffin tin if not using doughnut pans.

    Ingredients

    Pecan Topping

    • 1/2 cup pecans (58 grams)
    • 1/4 cup all-purpose flour (35 grams)
    • 1/4 cup granulated sugar (50 grams)
    • 2 to 3 tablespoons unsalted butter, melted (30 grams)
    • 1 teaspoon vanilla extract

    Carrot Cake Baked Doughnuts

    • 1/2 pound carrots, peeled
    • 1 1/4 cup all-purpose flour (175 grams)
    • 1 1/4 cup brown sugar (250 grams)
    • 2 1/2 teaspoons cinnamon
    • 1/3 teaspoon salt
    • 3/4 teaspoon baking soda
    • 2 large eggs
    • 1/4 cup + 1 T vegetable oil
    • 1/4 cup + 1T buttermilk
    • 2 tablespoons honey

    Cream Cheese Frosting

    • 2 tablespons butter, softened (60 grams)
    • 4 ounces cream cheese, softened (114 grams)
    • 1 3/4 cup powdered sugar (225 grams)
    • 1/2 teaspoon vanilla extract

    Instructions
     

    Pecan Topping

    • Place the pecans, flour, and sugar in the bowl of a food processor. Process until everything is finely cut together.
    • Remove from the processor bowl and add 2 tablespoons melted butter. Mix with a fork until it forms crumbs. Add a bit more butter if necessary.

    Carrot Cake Baked Doughnuts

    • Preheat the oven to 350°F.
    • Cut the carrots into 1/2" pieces. Without cleaning the bowl of the processor place them in the food processor and process until very finely cut into very small pieces. Remove from the processor.
    • Without cleaning the bowl, place the flour, brown sugar, cinnamon, salt and baking soda in the processor bowl. Pulse several times to mix.
    • Add the eggs, oil, buttermilk, and honey to the bowl. Process to mix everything well.
    • Return the carrots to the processor and pulse several times to mix everything completely.
    • Spray the baked doughnut pans with a non-stick baking release. Spray 5 muffin cups. If using the pecan topping, add it to the pans first. Make sure the pans are well sprayed or the topping will stick. Spoon the carrot cake mixture almost to the top of the doughnut pans. Fill the muffin tins about 3/4 full.
    • Bake the doughnut pans 13 to 15 minutes until they are set and spring back when lightly touched. Bake the cupcake pans for 15 to 17 minutes.
    • Cool for about 5 minutes. Remove from the molds, turning the doughnuts upside down.
    • This makes about 17 doughnuts.

    Cream Cheese Frosting

    • Combine all in the bowl of a mixer. Beat on low until combined. Raise to medium speed and beat until smooth and the volume increases.

    Finishing the Doughnuts

    • If finishing with cinnamon sugar (combine sugar and cinnamon to taste), coat them immediately while the doughnuts are warm. After a few minutes, repeat the cinnamon sugar.
    • For the cream cheese frosting, fit a pastry bag with a #4 open star tip. Fill the bag with the cream cheese frosting and pipe a swirl into the hole of the doughnut or on top of the ones baked in the muffin cups.

    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.
    _____________________________________________________
    The pans for cake muffins are from Wilton.  They come packed 2 tins (12 muffins) together. Amazon. has the best price I saw.
    The batter should cover the top of the pan enclosing the hole in the center.  I love this because it allows me to put something delicious in the hole instead of glazing them. 
    Standard size muffin tins can also be used.  The yield will be less.
    Cut the peeled carrots into about 1/2 inch slices before processing.
    This seems like a lot of cinnamon, but the doughnut is very balanced in flavor. 
     

    Nutrition

    Serving: 17doughnutsCalories: 273kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 142mgPotassium: 113mgFiber: 1gSugar: 34gVitamin A: 2402IUVitamin C: 1mgCalcium: 39mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Orange Almond Tea Cake

    Modified: · Published: by · 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, check out my Orange Pistachio Loaf Cake and Orange Is An Underrated Flavor In Baking.

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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.

    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.

    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 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Course Cake
    Cuisine American
    Servings 10 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
    • 1/2 cup +2T all-purpose flour (85 grams)
    • 1/2 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.
    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.
    ____________________________________________________
    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: · Published: by · 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. If you loved this s'mores recipe, you must try Truly Amazing S'mores Ice Cream Cake.

    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

    The ingredients for the graham cracker crust are graham crackers, powdered sugar and butter.

    FRONT ROW: Unsalted Butter

    BACK ROW: Graham crackers, powdered sugar

    Milk Chocolate Filling

    Three ingredients make up the milk chocolate filling. Milk chocolate, heavy cream and peanuts.

    FRONT ROW: Honey roasted peanuts

    BACK ROW: Milk chocolate, heavy cream

    Marshmallow Cream

    Ingredients for the marshmallow cream include granulated sugar, water, corn syrup, egg whites and vanilla.

    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 3/4 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 3/4 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 2/3 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

    Marshmallow cream shows the liquid ingredients in a saucepan, the egg whites and vanilla in the bowl of a mixer, the egg whites ready for the sugar syrup, the sugar syrup boiling.

    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 1/2" or 3/4" 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.

    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.

    How to Make A S'mores Tart

    Helen S. Fletcher
    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Total Time 1 hour
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 464 kcal

    Equipment

    • 9x1" tart pan with removable bottom
    • Thermometer

    Ingredients

    Graham Cracker Crust

    • 1 1/3 cups graham cracker crumbs (170 grams)
    • 1/3 cup powdered sugar (34 grams)
    • 10 tablespoons unsalted butter (140 grams)

    Milk Chocolate Filling

    • 12 ounces milk chocolate (340 grams)
    • 1 cup heavy cream
    • 1/2 cup peanuts or other nuts, optional (60 grams)

    Marshmallow Cream

    • 3 tablespoons water
    • 2/3 cup corn syrup
    • 1/3 cup granulated sugar (65 grams)
    • 2 large egg whites (64 grams)
    • 2 teaspoons vanilla extract

    Instructions
     

    Graham Cracker Crust

    • Place the graham crackers and powdered sugar in the processor bowl and process to make crumbs. If not using a processor, put the crumbs in a plastic bag and roll over them with a rolling pin to make the crumbs. Continue as below.
    • Add 3/4 of the butter and pulse until the crumbs are evenly coated. Press a small amount of crumbs between your fingers to make sure it will stick together firmly. If not, add the remainder of the butter.
    • Spray the 9x1" tart tin with a non-stick baking release. Arrange 2/3 of the crumbs evenly along the inside edge of the pan. Using your hand or a measuring cup, press the crumbs firmly into the side of the pan.
    • Place the remainder of the crumbs evenly on the bottom of the pan and press in firmly. Set aside.

    Milk Chocolate Filling

    • Without cleaning the processor bowl, add the nuts and pulse to chop coarsely. Distribute evenly over the crust. Set aside.
    • Put the cream in a saucepan and bring to a simmer. Do not boil. Remove it from the heat. Submerge the chocolate under the cream for a few minutes.
    • Stir, or gently whisk the mixture together until the chocolate is completely melted and the mixture is combined. Make sure to get into the edges of the pan.
    • Pour it into the shell and let it set up at room temperature or speed it along by refrigerating it.

    Marshmallow Cream

    • In a small saucepan, bring the water, cornsyrup and 1/4 cup (50 grams) of sugar to a boil. Continue to boil hard until a candy thermometer reaches 245°F.
    • In the meantime, place the egg whites and vanilla in a clean mixing bowl fitted with a whisk. Beat the egg whites to the soft peak stage.  
    • Slowly add the remaining sugar and return to the soft peak stage.  If the whites get done before the syrup, reduce the speed to the lowest and keep mixing.  Do not turn the mixer off.
    • When the syrup comes to temperature, raise the speed of the mixer to medium and slowly drizzle it into the whites.  Turn the mixer to high and beat until thick and lukewarm.   
    • Fit a piping bag with a 1/2" to 3/4" plain tip and pipe "kisses" around the outer edge of the tart. Continue piping moving in towards the center until it is completely covered. Not into piping? Spoon on the marshmallow cream and make pretty swirls with the back of a spoon.
    • With a small blow torch or a propane tank, lightly toast the topping.
    • To make perfect slices, heat the knife under really hot water, dry it quickly and slice straight down. Do not use a sawing motion.
    • Store the tart in the refrigerator. But serve it at or near room temperature.

    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.
    ___________________________________________________
    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.
    Store in the refrigerator but serve at or near room temperature.
     

    Nutrition

    Serving: 12servingsCalories: 464kcalCarbohydrates: 50gProtein: 5gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 47mgSodium: 120mgPotassium: 170mgFiber: 2gSugar: 41gVitamin A: 583IUVitamin C: 0.1mgCalcium: 37mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Homemade Ice Cream Sandwiches

    Modified: · Published: by · This post may contain affiliate links · 2 Comments

    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.

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

    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 minutes
    Freezing time 1 hour
    Total Time 1 hour 55 minutes
    Course Ice Cream
    Cuisine American
    Servings 9 sandwiches
    Calories 450 kcal

    Ingredients

    • 2 1/2 cups all-purpose flour (350 grams)
    • 1/2 cup cocoa (45 grams)
    • 3/4 cup powdered sugar (90 grams)
    • 3/4 teaspoon salt
    • 1 1/2 cups unsalted butter (285 grams)
    • 2 teaspoons vanilla extract (McCormick's if fine)
    • Caramel Brickle Ice Cream

    Instructions
     

    Chocolate Cookies

    • 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 1/4” 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.
    • While the cookies are freezing, preheat oven to 350°F / 175°C. Line baking sheets with parchment paper and set aside.
    • When the cookies are frozen, 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 3/4" 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.
    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.
    _______________________________________________________
    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: · Published: by · 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 1/2 to 3/4 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

    Caramel ingredients are water, granulated sugar, cream, butter, water and vanilla extract.

    FRONT ROW: Unsalted butter, corn syrup, vanilla extract

    BACK ROW: Water, granulated sugar, heavy cream

    Caramel Brickle Ice Cream

    Ingredients for the Caramel Brickle Ice Cream are condensed milk, heavy cream, caramel, brickle.

    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.

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

    No Churn Caramel Brickle Ice Cream

    Helen S. Fletcher
    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.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Chilling Time 2 hours
    Total Time 2 hours 30 minutes
    Course Ice Cream, No Churn Ice Cream
    Cuisine American
    Servings 8 servings
    Calories 499 kcal

    Equipment

    • Candy Thermometer

    Ingredients

    Caramel Sauce

    • 1/2 cup water
    • 1/4 cup corn syrup
    • 2/3 cup granulated sugar (130 grams)
    • 2 tablespoons unsalted butter (30 grms)
    • 1/2 cup heavy cream
    • 1 teaspoon vanilla extract

    Caramel Brickle Ice Cream

    • 1 1/3 cups heavy cream
    • 2/3 cup condensed milk
    • 2/3 cup toffee bits or brickle
    • 1/2 cup caramel from above

    Instructions
     

    Caramel

    • Using the ingredients listed below, please go to Caramel for step by step pbotos.
    • In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and corn syrup, stirring until combined.  
    • When it begins to boil, wash down the sides of the pan with a brush dipped in cold water
    • Boil until it becomes a deep golden color, swirling the pan so the color is even.
    • Remove from the heat immediately and add the butter, stirring until it is melted.  Stir in the cream and vanilla carefully as it may boil up.  Return the pan to the heat and boil, without stirring, to 218°F. This will happen very quickly after returning to the heat.
    • Pour into a container and let it come to room temperature undisturbed.  

    Store at room temperature for several days or refrigerate if holding longer.    

      Caramel Brickle No Churn Ice Cream

      • Turn a 9x9"square pan upside down. Using a large piece of foil, press it to the shape of the pan. Carefully remove the foil, turn the pan right side up and place the square foil inside the pan, pressing it against the sides and into the corners. Set aside.
      • Whip the cream to medium stiff peaks.  
      • Pour the condensed milk over the cream and fold together.
      • Fold in the brickle and pour into the prepared pan.
      • If the caramel has been refrigerated, microwave very briefly to soften. Do not liquify it. It should remain as a thick sauce.
      • Spread 1/2 cup or more over the the ice cream and fold it in. Don't over fold because you want the caramel to be visable. There will be some sauce left over. Store in the refrigerator or eat it by the spoonful. Your choice.
      • Freeze. This will keep covered in the freezer for a couple of weeks.

      Notes

      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. It can mixed with the condensed milk.  
      All condensed milk is sweetened.  There is also a low fat version but I haven't tried it.  
      The brickle can be sold with or without chocolate.  It really doesn't matter which you use.
      There will be a bit of caramel left over.  It is impossible to reduce it any further.   Just refrigerate it to use elsewhere or drizzle it on the ice cream  when eating it.
      Don't forget this will be used next week in the ice cream sandwiches.  Just sayin'. 
       

      Nutrition

      Serving: 8servingsCalories: 499kcalCarbohydrates: 53gProtein: 4gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 98mgSodium: 82mgPotassium: 158mgSugar: 53gVitamin A: 1184IUVitamin C: 1mgCalcium: 118mgIron: 0.1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Easy Pina Colada No Bake Cheesecake

      Modified: · Published: by · 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 and my No Bake White Chocolate Cheesecake.

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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 1/4 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 1/4 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.

      The sauce is brought to a rolling boil.

      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!

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

      Easy Pina Colada No Bake Cheesecake

      Helen S. Fletcher
      What if I told you this cool, creamy 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 be whipped up in the processor in a matter of minutes.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 45 minutes
      Chilling time 6 hours
      Total Time 6 hours 45 minutes
      Course Dessert
      Cuisine American
      Servings 14 servings
      Calories 515 kcal

      Ingredients

      Coconut Graham Cracker Crust

      • 1 cup unsweetened coconut (40 grams)
      • 2/3 cup graham cracker crumbs (85 grams)
      • 1/2 cup powdered sugar (65 grams)
      • 6 tablespoons unsalted butter, melted (85 grams)

      Cheesecake Filling

      • 1 cup cream of coconut
      • 1 tablespoon gelatin
      • 1/4 cup Malibu Rum or water
      • 1 cup heavy cream
      • 16 oz. cream cheese (454 grams)
      • 1 cup powdered sugar (130 grams)
      • 2 teaspoons coconut extract
      • 8 oz can crushed pineapple

      Caramelized Pineapple

      • 3 tablespoons unsalted butter (45 grams)
      • 1/3 cup golden or corn syrup
      • 3 tablespoons brown sugar, packed (25 grams))
      • 3 cups fresh pineapple chunks

      Instructions
       

      Coconut Graham Cracker Crust

      • Preheat the oven to 350°F. Spray a 9x3 inch cheesecake pan (or springform pan) with a non-stick baking release. Set aside.
      • Spread the coconut on a baking sheet, making sure to push the eges together so there are no stray pieces of coconut that can burn. Toast for about 5 minutes until medium brown. Stir and toast briefly if needed. Cool.
      • If using whole graham crackers, break them into pieces and process them to make crumbs.
      • Add the toasted coconut and powdered sugar to the processor bowl and process to make crumbs. Remove to a bowl.
      • Add the melted butter to the crumbs and mix with a fork until completely combined. Press evenly into the bottom of the pan.
      • Bake for 10 to 12 minutes until lightly browned. If the crust has pulled away from the side of the pan, using a soup spoon, press it against the side of the pan so there is no gap. Set aside.

      Cheesecake Filling

      • Have all the ingredients except the cream at room temperature.
      • If you don't wish to use alcohol, add the gelatin to 1/4 cup water and increase the coconut extract to 1 tablespoon.
      • Pour the contents of the cream of coconut into a bowl and whisk to combine completely. Measure 1 cup for the recipe.
      • Stir the gelatin into the Malibu rum or water. Set aside.
      • Whip the cream in the processor fitted with the S blade until fairly stiff. Remove to a large bowl.
      • Without cleaning the processor bowl, add the cream cheese and powdered sugar. Process until smooth, scraping down as necessary.
      • Micowave the gelatin briefly to liquify it completely. Pour this along with the cream of coconut and coconut extract into the processor. Process to mix.
      • Pour the contents of the processor over the whipped cream in the bowl.. Squeeze all of the liquid from the crushed pineapple and add it to the bowl. Fold all together and pour it over the crust. Smooth it out. Refrigerate to set, about 6 hours or overnight.
      • Release by heating the sides of the pan with a hair dryer on high. See my Lemonade Cake with Blueberry Sauce. for complete instructions and photos. Keep the cake refrigerated until serving.

      Caramelized Pineapple Sauce

      • Place the butter, golden syrup or corn syrup and brown sugar in a skillet large enough to hold the pineapple.
      • Bring the mixture to a rolling boil. Skim off the foam. Add the pineapple chunks and return to a boil. Continue to cook until the sauces reduces and coats the pineapple.
      • Serve warm over the cheesecake. The sauce can be made ahead and refrigerated for up to a week. Warm when serving.

      Notes

      Lyle's Golden Syrup is a staple in English baking and I can tell you  it’s amazing.  It can be used wherever corn syrup or honey are used and it's great on pancakes and waffes.  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.
      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.
      Five whole graham crackers can be processed into crumbs if not using purchased crumbs. 
      If you don't wish to use alcohol, add the gelatin to 1/4 cup water and increase the coconut extract to 1 tablespoon.

      Nutrition

      Serving: 14servingsCalories: 515kcalCarbohydrates: 51gProtein: 4gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 71mgSodium: 154mgPotassium: 172mgFiber: 3gSugar: 46gVitamin A: 935IUVitamin C: 5mgCalcium: 61mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

       

      Hot Hot Fudge Sauce

      Modified: · Published: by · 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.

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

      Hot Hot Fudge Sauce

      Helen S. Fletcher
      This luxurious, midnight dark Hot Hot Fudge Sauce takes about 20 minutes from start to clean up. I upped the ante by adding a touch of coffee and cayenne pepper, two ingredients that always give a boost to chocolate.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Total Time 20 minutes
      Course Ice Cream
      Cuisine American
      Servings 8 servings
      Calories 253 kcal

      Ingredients

      • 1/2 cup heavy cream
      • 1/4 cup Lyle's Golden Syrup or corn syrup
      • 1/3 cup dark brown sugar (65 grams)
      • 1/4 cup Dutch cocoa (22 grams)
      • 5 ounces semisweet chocoalte (140 grams)
      • 2 tablespoons unsalted butter (30 grams)
      • 1/2 teaspoon instant coffee
      • 1/8 teaspoon cayenne pepper
      • 1 teaspoon vanilla extract

      Instructions
       

      • Combine all but the vanilla in a 2 quart saucepan. Place over medium low heat and, stirring constantly, bring to a boil. Boil for 3 minutes.
      • Remove from the heat and stir in the vanilla. Cool to room temperature.
      • Store in the refrigerator for a couple of weeks.
      • To use: Microwave on half power just until pourable, stirring often. Use as desired.

      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.
      ________________________________________________
      • 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.
      • 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. Regular Corn syrup can be substituted.
      • 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. Natural cocoa can be subbed.
      • 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  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. 
       

      Nutrition

      Serving: 8servingsCalories: 253kcalCarbohydrates: 29gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 25mgSodium: 16mgPotassium: 186mgFiber: 3gSugar: 24gVitamin A: 328IUVitamin C: 0.1mgCalcium: 35mgIron: 2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Blueberry Crumb Muffins

      Modified: · Published: by · 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. For more great muffin recipes, check out Best Banana Streusel Muffin and The Only Muffin Recipes You'll Ever Need.

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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 1/3 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 3/4 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 1/2 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 3/4 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

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

      Blueberry Crumb Muffins

      Helen S. Fletcher
      These tender Blueberry Crumb Muffins are topped with a Brown Sugar Almond Crumb that make them irresistible. Loaded with blueberries and crumbs, they are easily e one of the best muffins you'll ever make.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 35 minutes
      Total Time 1 hour 5 minutes
      Course Muffins
      Cuisine American
      Servings 8 muffins
      Calories 675 kcal

      Equipment

      • Texas Muffin Tins or another size if preferred.

      Ingredients

      Brown Sugar Almond Crumble

      • 1 1/2 cups cake flour (180 grams)
      • 2/3 cup dark brown sugar (130 grams)
      • 4 ounces unsalted butter, cold (114 grams or 1 stick)
      • 3 ounces almond paste (85 grams)
      • 1/4 teaspoon salt

      Blueberry Crumb Muffins - please note the *substitutions at the end of the ingredient list

      • 1/2 cup unsalted butter, softened (114 grams or 1 stick)
      • 1 cup granulated sugar (200 grams)
      • 2 large eggs
      • 2 teaspoons baking powder
      • 1/2 teaspoon salt
      • 1/2 teaspoon cardamom, optional
      • 1 teaspoon vailla extract
      • 1 1/3 cup all-purpose flour* (180 grams)
      • 1/2 cup white whole wheat flour** (60 grams)
      • 1/2 cup milk, whole or 2%
      • 2 1/2 cups blueberries, frozen preferred
      • *1 3/4 cups all-purpose flour can be substituted (240 grams)
      • ** 1/2 cup regular whole wheat flour can be used (60 grams)

      Instructions
       

      Brown Sugar Almond Crumble

      • Place the dry ingredients in the processor bowl and pulse several times to mix.
      • Cut the cold butter and almond paste into small pieces. Add to the processor bowl and pulse to form large crumbs starting with long pulses and then short as the crumbs come together. Do not over process or a paste will form. Refrigerate while preparing the muffins. These can also be made days in advance and refrigerated or stored in the freezer.

      Blueberry Crumb Muffins

      • Preheat the oven to 350°F. Line the muffin tins with paper liners. The tins can be sprayed with a non-stick baking release also, but the liners do a better job of keeping the crumbs in place. Set aside.
      • Place the butter, sugar, and vanilla in the bowl of a mixer. Beat until well combined.
      • Add the eggs, one at a time, beating until completely incorporated. After the second egg is added the mixture will probably curdle. Scape well after each addition. The next step will take care of that.
      • Whisk the flours, baking powder, and salt together.
      • Add the flour and milk alternately on low speed, starting and ending with the flour. Three additions of flour and 2 of milk work well here.
      • Remove the bowl from the mixer and fold the frozen blueberries into the batter. Use immediately. The batter will be stiff from the frozen blueberries.
      • Fill the Texas muffin cups: Use a #8 disher/scooper or about 1/2 cup for each muffin. They should be about 3/4 full.
      • Generously top with the Brown Sugar Almond Crumbs, pressing them into the batter. There will probably be left over crumbs. Freeze them for another use.
      • Bake about 35 to 38 minutes for the Texas muffin cups or until a tester comes out cleanly.

      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.
      ________________________________________________
      If using regular muffin pans, use a #16 disher scooper or about 1/4 cup, top with crumbs and bake for about 25 to 30 minutes until a tester comes out clean.  There will be about 15 muffins.
      Use frozen blueberries for a more attractive baked muffin.
      Fold the blueberries in while frozen. Do not add them to the mixer. The batter will be very stiff.
      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 made any size. 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. 

      Nutrition

      Serving: 8muffinsCalories: 675kcalCarbohydrates: 96gProtein: 10gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 109mgSodium: 359mgPotassium: 207mgFiber: 4gSugar: 53gVitamin A: 826IUVitamin C: 5mgCalcium: 146mgIron: 2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      (Almost) No Bake Strawberry Pie

      Modified: · Published: by · 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 and my Fresh Strawberry Recipes That Work.

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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

      The vanilla wafer crust uses vanilla wafers, powdered sugar and unsalted butter.

      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.

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

      (Almost) No Bake Strawberry Pie

      Helen S. Fletcher
      Looking for that spectacular summer pie with practically no work?  Well, this No Bake Strawberry Pie is it! Easy, delectable and made in minutes, this will have you out of the kitchen in no time.
      5 from 4 votes
      Print Recipe Pin Recipe
      Prep Time 45 minutes
      Total Time 45 minutes
      Course Pie
      Cuisine American
      Servings 10 servings
      Calories 474 kcal

      Ingredients

      Vanilla Wafer Crust

      • 60 vanilla wafers (215 grams)
      • 1/4 cup powdered sugar (30 grams)
      • 6 tablespoons unsalted butter, melted (90 grams)

      Waterproofing the Crust

      • 4 ounces semisweet or white chocolate (114 grams)
      • 1 tablespoon unsalted butter or shortening

      No Bake Strawberry Filling

      • 6 cups fresh strawberries (2 poundds or 910 grams)
      • 3 tablespoons Instant ClearJel
      • 1/2 to 3/4 cup granulated sugar (100 to 150 grams)
      • 2/3 cup water
      • 1/3 cup lemon juice
      • Red food coloring, optional

      Whipped Cream Wreath

      • 1 cup heavy cream
      • 1/4 cup powdered sugar (35 grams)

      Instructions
       

      Vanilla Wafer Crust

      • Preheat the oven to 350°F. Spray a 9" standard pie plate with a non stick baking release. Set aside.
      • Place the vanilla wafers in the bowl of a food processor. Process to make crumbs. There should be 2 cups. Add the powdered sugar and pulse to mix in.
      • Remove to a bowl and add the butter tossing with a fork to coat all of the crumbs.
      • Pour into the pie plate and press the crumbs up the side of the plate as well as the bottom. The sides should be a bit thicker than the bottom. Bake for 13 minutes. It will be lightly browned and firm up when cooled. Cool completely.

      Waterproofing the Crust

      • Combine the white or semisweet chocolate and butter or shortening. Microwave briefly to melt or place over simmering water to melt.
      • Coat the sides and bottom of the crust with the chocolate. Refrigerate until needed.

      No Bake Strawberry Filling

      • Wash and pat the strawberries dry. Remove the tops and cut into bite size pieces.
      • Whisk together the Instant ClearJel and sugar in a large bowl.
      • Mix the water and lemon juice together and add it to the dry ingredients. Add the red food coloring at this point if using. Whisk together and immediately pour over the strawberries. Stir to coat all the strawberries and distribute the liquid ingredients.
      • Pour into the prepared shell and even the filling out. Set aside.

      Whipped Cream Wreath

      • Combine the cream and powdered sugar in the bowl of a mixer. Whip until stiff peaks form.
      • Fit a piping bag with a #5 open star tip and add the cream. Pipe a wreath around the edge of the pie.
      • Refrigerate until serving. This is best served the day it is made.

      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.
      ___________________________________________________
      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.
      Place the pie crust on a rimmed baking sheet to make it easier to remove from the oven when hot.
       

      Nutrition

      Serving: 10servingsCalories: 474kcalCarbohydrates: 56gProtein: 4gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 49mgSodium: 155mgPotassium: 260mgFiber: 3gSugar: 37gVitamin A: 611IUVitamin C: 54mgCalcium: 40mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Peanut Butter Sandwich Cookies

      Modified: · Published: by · This post may contain affiliate links · 5 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.

      Two more not to be missed sweet treat is the Mexican Chocolate Brownies and the Irresistible White Chocolate Pistachio Cookies. And check out this roundup of recipes 12 Desserts For That Special Father.

      [feast_advanced_jump_to]

      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

      The ingredients for the peanut sugar are peanuts and granulated 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 1/2 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 1/2 " thick or about 1 1/2" 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 1/4"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.

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

      Peanut Butter Sandwich Cookies

      Helen S. Fletcher
      These Peanut Butter Sandwich Cookies are loaded with peanuts used three ways for the most peanuty cookie ever and are the perfect end to an all American barbecue.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 55 minutes
      Baking time 16 minutes
      Total Time 1 hour 11 minutes
      Course Cookies
      Cuisine American
      Servings 20 sandwiched cookies
      Calories 507 kcal

      Ingredients

      Peanut Butter Cookies

      • 2 1/2 cups bread flour (350 grams)
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup peanut butter (225 grams)
      • 1/2 cup unsalted butter (114 grams)
      • 1/2 cup shortening (114 grams)
      • 3/4 cup granulated sugar (150 grams)
      • 3/4 cup brown sugar, light or dark (150 grams)
      • 2 teaspoons vanilla
      • 2 large eggs

      Peanut Sugar

      • 3/4 cup salted peanuts (100 grams)
      • 1/3 cup granulated sugar (65 grams)

      Chocolate Peanut Butter Filling

      • 1 cup peanut butter (225 grams)
      • 1/3 cup unsalted butter (75 grams)
      • 2 cups powdered sugar (260 grams)
      • 5 ounces semisweet chocolate (150 grams)
      • 2 teaspoons vanilla
      • 4 to 5 tablespoons milk as needed

      Instructions
       

      Peanut Butter Cookies

      • Preheat the oven to 350°F if baking immediately.  Line several baking sheets with parchment.  Set aside.
      • Whisk the flour, baking soda, and salt together in a bowl.  Set aside.  
      • Beat the peanut butter, butter, shortening, sugars, and vanilla in a mixing bowl until well combined.  
      • Add the eggs and beat well.  It may curdle at some point.  If it does, raise the speed of the mixer and continue beating.  
      • Add the flour and beat until everything is completely combined.
      • Place in a container and refrigerate overnight.
      • When ready to bake, remove from the refrigerator and room temp for about 20 minutes to make the cookies easier to shape.
      • Drop the cookies with a #40 disher/scooper (about 1 1/2 tablespoons). Roll the cookie between your hands into a smooth ball. Roll in the peanut sugar by scooping some of the sugar and the ball and roll between your hands so the sugar adheres to the cookie.
      • Place the balls 3 across and 4 down on a parchment lined baking sheet. These will spread quite a bit. Press the balls down lightly with the palm of your hand to about 1/2" thick or 1 1/2" in diameter.
      • Bake for 13 minutes, turn the sheet and bake for 3 to 4minutes more. They will be puffy but will fall as they cool. Don't over bake them. They will be crisp after cooling but will soften after filling.

      Peanut Sugar

      • Combine the peanuts and sugar in the bowl of a processor. Process until the peanuts are finely chopped. Remove to a bowl.

      Chocolate Peanut Butter Filling

      • Combine all but the milk in the bowl of a mixer. Mix until it come together. If too stiff to pipe, add the milk a little at a time.
      • Pair the cookies for size and shape. Place the cookies, bottom side up, keeping the pairs together. With a #5 open star tip, pipe the filling onto the bottom cookie to within about 1/4" of the edge. Place the top cookie on the filling and gently press down to take the filling to the edge.
      • Let the cookies set up and dry for several hours then place them in an airtight tin where they will last for days.

      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.
      _________________________________________________
      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.
      These can be made smaller by using a smaller disher/scooper.  Reduce the baking time.
      The cookies can be made without filling and stored in an airtight container for a week before filling.
      The peanut butter cookies great by themselves.

      Nutrition

      Serving: 20cookiesCalories: 507kcalCarbohydrates: 56gProtein: 11gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 40mgSodium: 289mgPotassium: 296mgFiber: 3gSugar: 36gVitamin A: 271IUCalcium: 36mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Lemon Strawberry Cake

      Modified: · Published: by · 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.

      [feast_advanced_jump_to]

      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

      The ingredients for the lemon soak are lemon juice, sugar and butter.

      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 1/2" 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.

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

      Lemon Strawberry Cake

      Helen S. Fletcher
      This amazing Lemon Strawberry Cake is naturally gluten free which makes it a treat for almost anyone and despite its sophisticated look it's really easy to pull off.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 40 minutes
      Finishing 45 minutes
      Total Time 1 hour 45 minutes
      Course Cake
      Cuisine American
      Servings 12
      Calories 599 kcal

      Ingredients

      Lemon Cake

      • 2 large lemons, zested and juiced
      • 2 1/2 cups almond flour (250 grams)*
      • 3/4 cup yellow cornmeal (115 grams)
      • 1 cup granulated sugar (200 grams)
      • 1 1/2 teaspoons baking powder
      • 1 teaspoon xanthan gum
      • 1/4 teaspoon salt
      • 14 tablespoons unsalted butter, softened (205 grams)
      • 3 large eggs

      Lemon Soaking Syrup

      • 1/3 cup fresh lemon juice from above
      • 3/4 cup granulated sugar (150 grams)
      • 5 tablespoons unsalted butter

      Strawberry and Cream Topping

      • 1 quart strawberries
      • 1/2 cup granulated sugar (100 grams)
      • 4 teaspoons instant clearjel
      • Red food coloring, optional
      • 1/4 cup cold water
      • 1 1/2 cups heavy cream
      • 1/3 cup powdered sugar (45 grams)

      Instructions
       

      Lemon Cake

      • Preheat the oven to 350°F.  Line the bottom of a 9x2” round cake pan with parchment.  Spray the paper and sides of the pan with a non-stick baking release.  Set aside.
      • If not weighing the almond flour, stir and spoon it before lightly spooning it into the cup. I encourage you to weigh for the best results.
      • Zest the two lemons and squeeze the juice for the lemon soak.
      • Combine the almond flour, cornmeal, granulated sugar, baking powder, xanthun gum, salt and lemon zest in the bowl of a processor.  Process to combine the ingredients and grind the almond flour and cornmeal smaller.  
      • Add the softened butter and process until it comes together.
      • Add the eggs and process until the batter circles the steel blade and the batter is completely mixed..
      • Remove as much of the batter as possible with a hard plastic spatula. Replace the top on the processor and process briefly to sling the batter to the side of the bowl and off the blade. Remove the blade and add the batter to the pan. Smooth the top of the batter.
      • Place the pan on the center rack of the oven and bake for 35 to 40 minutes until a tester comes out cleanly. Slightly underbaked is preferable to overbaking.
      • Cool the baked cake in the pan for about 15 minutes. Turn the cake out onto a cooling rack leaving it upside down. Place a piece of waxed paper under the cooling rack.

      Lemon Soaking Syrup

      • While the cake cools in the pan, combine the lemon juice, sugar and butter in a small saucepan.  Bring to a boil and brush or spoon onto the cake, including the sides, using all of it.  Allow the sauce to soak in if it pools or puddles on top.
      • Cool the cake completely.

      Strawberries and Whipped Cream Topping

      • Wash the strawberries and dry them. Cut them into medium size pieces.  Set aside. 
      • Whisk the Instant Clearjel and sugar together in a large bowl.  Whisk in the water.  If using the food coloring, add it now. If the liquid seems overly stiff, add a bit of water to dilute it. Add the strawberries and stir to coat all of them.  Set aside.
      • Combine the whipped cream and powdered sugar in the bowl of a mixer.  Beat until stiff peaks just start to form.  
      • Top the cake with half of the whipped cream.  Place the strawberries about 1 to 1 1/2 inch inside the top edge of the cake.  
      • Place the remainder of the cream in a piping bag fitted with a # 5 open star tip and pipe around the edges of the cake, enclosing the strawberry filling.
      • Refrigerate until serving. This may be made the day before. Remove from the fridge while having dinner or a bit before serving.

      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.
      _______________________________________________________
      The cake can be made ahead including being soaked and frozen to be finished later. Freeze the cake layer, wrap well in foil and freeze for several months.  Thaw to use.
      The cake, in its entirety can be made a day ahead.
      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. 

      Nutrition

      Serving: 12sevingsCalories: 599kcalCarbohydrates: 56gProtein: 9gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 123mgSodium: 187mgPotassium: 205mgFiber: 5gSugar: 42gVitamin A: 1010IUVitamin C: 47mgCalcium: 124mgIron: 2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Homemade Pizza Dough

      Modified: · Published: by · 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 1/4 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.

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

      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 minutes
      Cook Time 14 minutes
      Rising Time 45 minutes
      Course Pizza
      Cuisine American
      Servings 6 crusts
      Calories 409 kcal

      Ingredients

      • 3 1/2 cups all-purpose flour (480 grams)
      • 1/3 cup semolina flour (60 grams)
      • 1 1/2 teaspoons fine sea salt
      • 1/3 cup olive or canola oil
      • 1 1/2 cups warm water (90° F)
      • 1 tablespoon instant yeast (9 grams)

      Instructions
       

      • *If using table salt, reduce to 1 1/4 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.
      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.
      ___________________________________________________________
      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 1/4 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: · Published: by · This post may contain affiliate links · 21 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

      60 Second Brioche includes unsalted butter, eggs, bread flour, yeast, sugar, salt, and half and half.

      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

      The apricot filling uses dried apricots, water, vanilla, powdered sugar and butter.

      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

      The third collage shows the assembly of the parts. The brioche out of the refrigerator, rolled out, spread with the apricot filling, rolled up and the seam pinched together.

      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 1/2" 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.
      This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.

      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.

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

      Apricot Crumb Coffee Cake

      Helen S. Fletcher
      This Apricot Crumb Coffee Cake with its almond paste crumb topping teams up with an apricot filling in a rich, 60 Second Brioche that keeps moist for four or five days, covered, at room temperature.
      5 from 6 votes
      Print Recipe Pin Recipe
      Prep Time 1 hour 15 minutes
      Cook Time 1 hour
      Rising 2 hours
      Total Time 4 hours 15 minutes
      Course Coffee Cake
      Cuisine American
      Servings 12 servings
      Calories 545 kcal

      Equipment

      • 9x3" Cheesecake or springform pan

      Ingredients

      Brioche

      • 3/4 cup unsalted butter (170 grams or 1 1/2 sticks)
      • 1 teaspoon active dry yeast
      • 3 tablespoons warm water
      • Pinch granulated sugar
      • 2 1/4 cup bread flour (315 grams)
      • 1 1/2 tablespoons granulated sugar
      • 1/2 teaspoon salt
      • 3 large eggs, room temperature
      • 1/4 cup half and half or light cream

      Filling

      • 3/4 pound dried apricots
      • 1 cup water
      • 5 tablespoons butter (75 grams)
      • 1/2 cup powdered sugar (65 grams)
      • 1 1/2 teapoons vanilla
      • 2 teaspoons cocoa, optional

      Almond Paste Crumb Topping

      • 1 cup cake flour (125 grams)
      • 1/2 cup almond paste (125 grams)
      • 2/3 cup granulated sugar (130 grams)
      • 1/2 cup unsalted butter (114 grams)

      Assembly

      • 1 large egg, well beaten

      Instructions
       

      Brioche

      • Cut the butter into small pieces by cutting the stick in half lengthwise, the cutting it into half inch pieces. Place it back in the refrigerator to keep cold.
      • Make a sponge by dissolving the yeast and pinch of granulated sugar in the 3 tablespoons warm water. Add 3 tablespoons flour from the measured amount of 2 1/4 cups flour. Stir together to completely mix the ingredients. Cover with film and set aside to double or more while preparing the rest of the ingredients.
      • In the processor bowl fitted with the steel blade, place the remaining flour, salt and sugar.  Process 5 seconds to mix.  
      • Place the cold butter in a circle over the flour. Process the butter until it is indistinguishable, about 20 seconds. Scrape down and process about 5 seconds more.
      • Place the eggs in a circle over the dry ingredients, pour the cream over the eggs, and add the sponge, also in a circle. Process approximately 20 to 25 seconds until the ball which initially forms breaks down into a creamy, evenly dispersed batter in the processor bowl.  Do not stop processing until the batter is formed, as the motor may stall when you try to restart it. If the ball doesn't break down, that's fine as long as everything is mixed well.
      • The batter will be very sticky and that is as it should be.  Remove from the processor bowl and place in an ungreased bowl.  The batter has very little elasticity and is easily managed with a large plastic pastry scraper.  Cover securely with plastic wrap and allow to rise until double in bulk about 2 to 2 1/2 hours.  Stir down and refrigerate overnight.  It may or may not rise again and that is fine.  Punch down and use as directed. It can stay in the refrigerator for up to 3 days before using.

      Apricot Filling

      • Place the apricots and water in a small saucepan and bring to a boil. Reduce to a simmer and, stir frequently until most of the water is gone.
      • Place the apricots and remaining ingredients, except the cocoa, in a processor bowl and process until smooth.  Set aside to cool.  Stir the cocoa in. This may be made a week ahead and stored in the refrigerator. Remove to room temperature before using.

      Almond Paste Crumb Topping

      • Place the flour and almond paste (either home made or bought) in the bowl of a processor. Process until the almond paste is indistinguishable.
      • Add the sugar and butter and process until it begins to form crumbs. Switch to pulses and pulse only until large crumbs form. Remove them to a bowl and refrigerate until needed.

      Assembly

      • Spray a 9x3" cheesecake or springform pan with a non-stick baking spray. Set aside.
      • Remove the brioche from the refrigerator, punch down, pat into a rectangle on a lightly floured surface and roll into a 20x11 inch rectangle so the long horizontally in front of you to make rolling up easier.
      • Spread the filling evenly over the brioche within 1/2" of the edges. Roll up tightly from the 20"side and pinch the seam securely together. Roll and gently stretch it until it is 30" long. If it is very soft at this time, coil it up on a parchment line baking sheet and chill to firm up. Do not let it freeze.
      • Starting in the middle of the pan, coil the roll around towards the outer edge of the pan.  Press it down to flatten and fill the pan.
      • Cover with a towel and let rise until doubled in bulk. Because everything is cold, this could take 4 to 4 1/2 hours to rise. This step can be sped up by placing the covered coffee cake on a rimmed baking sheet and placing in the oven. Turn the oven on to 350°F for exactly 1 minute. Turn the oven off. Leave the light on in the oven and check back in about an hour. Make sure the oven is no hotter than about 85 to 90 degrees max. If it is, prop the door open with a wooden spoon. The coffee cake should be risen in about 2 hours or so.
      • Remove the cake from the oven and heat it to 375°F.
      • When the coffee cake is full risen, brush it with the beaten egg and distribute the almond paste crumbs evenly over the brioche.
      • Bake for 45 to 55 minutes until the top is browned. A tester is difficult here because the filling stays moist and clings to the tester. Truth to tell, I turned one into concrete before I figured it out. If the top begins to brown too quickly, tent it with foil.
      • Cool until barely warm and release the cake. Dust with powdered sugar to serve
      • Store covered at room temperature for up to 4 days. It can also be made and frozen, without the powdered sugar for several months well wrapped. Thaw completely at room temperature. Refresh by wrapping in foil, leaving a small hole in the top, for about 5 to 30 minutes.

      Notes

      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.
      ___________________________________________________________
      For additional information see my post, 60 Second Brioche  and How to Make Almond Paste or Not.
      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. 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.
      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.
       

      Nutrition

      Serving: 12servingsCalories: 545kcalCarbohydrates: 65gProtein: 8gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 127mgSodium: 170mgPotassium: 432mgFiber: 3gSugar: 36gVitamin A: 1867IUVitamin C: 0.3mgCalcium: 60mgIron: 2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      French Onion Tart

      Modified: · Published: by · This post may contain affiliate links · 4 Comments

      Finished-Slice-1-of-1-400x265

      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, Spanakopita, A Spinach Pie From Greece, Summer Vegetable Tart and 13 Savory Recipes Made For Summer.

      TART CRUST

      Crust ingred.
      Yeast Dissolving in water
      Oil in Yeast/water
      Dry Ingredient in processor
      Pouring down feed tube
      Balled up in processor

      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

      Out of processor (1 of 1)
      Balled up on table
      Dough in bowl

      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

      Tart ingredients
      cutting onion in half

      Slice onions thinly into half-moons. 

      Sliced in half
      Pile of Sliced onions
      Onions browning

      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.

      Onions browning 4
      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.

      Crust in pan

      Punch dough down.   Press dough into the bottom

      Pressing Crust in
      Pressing Crust up sides

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

      Crust Pressed in for French Onion Tart

      Place in refrigerator while finishing tart.

      Juicing Tomato for French Onion tart

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

      Tomatoes cut in half (1 of 1)

      and cut in half.

      Cut each half into wedges.

      Cutting tomatoes
      Pile of Tomatoes, cu

      Set aside.

      Dijon on
      Basil on
      Onions on
      Cheese on
      Tomatoes on

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

      Tomatoes on whole tart

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

      S&P
      Brushing oil on crust

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

      Blotting Baked Tart

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

      Sprinkle with parsley just before serving.

      Parsley on French Onion Tart
      Tart on can
      Lifter uppers transferring tart

      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.

      Finished French Onion Tart

      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

      A slice of the French Onion Tart showing the tomatoes and olives in the yeasted crust with a sprig of basil.

      French Onion Tart

      Helen S. Fletcher
      A yeast crust is spread with grainy Dijon mustard and layered with Guyere cheese, deeply caramelized onions, calamata olives, roma tomatoes and fresh basil for an unbelievable taste treat.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 45 minutes
      Cook Time 45 minutes
      Total Time 1 hour 30 minutes
      Course Entree tart
      Cuisine French
      Servings 6 servings
      Calories 313 kcal

      Ingredients

      Tart Crust

      • 1/2 teaspoon yeast
      • 2/3 cup water (100 degrees)
      • 1 teaspoon olive oil
      • 1 teaspoon salt
      • 1 1/2 cups all-purpose flour (210 grams)

      Tart Filling

      • 1 lb Spanish Onions (454 grams)
      • 3 tablespoon olive oil
      • 4 teaspoon plain or grainy dijon mustard
      • 4 ounces grated Guyere cheese (114 grams)
      • 1 lb roma or plum tomatoes or any small tomato (454 grams)
      • 7 kalamata olives, seeded/halved
      • 1 tablespoon shredded fresh basil or more to taste
      • Coarse black pepper to taste
      • salt as needed
      • garlic oil as needed
      • 2 tablespoon minced parsley

      Instructions
       

      Tart Crust

      • Combine yeast with water.  Stir to dissolve yeast.  Add oil. Add the flour and salt to a processor bowl.  Process briefly to mix. With the machine running, pour the yeast water down the feedtube.  Process until a ball forms and then for 30 seconds.
      • Dump the dough out on a lightly floured board. Knead into a smooth ball. Place in a sprayed bowl, turn to coat both sides, cover with plastic wrap and let rise until doubled.  At this point, it may be refrigerated overnight if desired.

      Tart Filling

      • Preheat oven to 375 degrees. Slice onions thinly into half-moons. Heat oil in a pan.  Add the onions.  Turn in the pan to coat onions with oil. Sauté over medium heat until deep golden brown.
      • Lower heat as onions start to color.  It takes approximately 45 to 60 minutes for them to cook. If they get too dry before they are done, add a bit more oil. Cool onions.
      • Punch dough down.   Press dough into the bottom and up sides of a sprayed 9” Quiché pan with removable bottom. Place in refrigerator while finishing tart.
      • Cut tops off tomatoes. Squeeze the tomatoes to remove most of the juice, but do not distort the tomato and cut in half. Cut each half into wedges. Set aside.
      • Spread the mustard over the bottom of the crust. Sprinkle with basil. Top with onions, then cheese.  Arrange tomatoes in a flower pattern.
      • Sprinkle with olives, ½ teaspoon salt, and ¼ teaspoon pepper. Bake at 350°F for approximately 40 to 45 minutes until the crust is a medium golden brown.  Brush with garlic oil.
      • If the top appears to have lots of juice, blot with a paper towel. Sprinkle with parsley just before serving.
      • Release the tart from the pan by placing it on a fat can.  The side should drop down. Transfer to a serving dish with two wide spatulas or pancake turners.  Our name for these were "lifter-uppers." This can be made the day ahead, cooled and refrigerated.

      Notes

      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.

      Nutrition

      Serving: 6servingsCalories: 313kcalCarbohydrates: 35gProtein: 9gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 630mgPotassium: 355mgFiber: 3gSugar: 5gVitamin A: 971IUVitamin C: 18mgCalcium: 171mgIron: 2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
      Print Friendly, PDF & Email

      MORE SAVORY RECIPES

      Easy Decorated Shortbread Cookies

      Modified: · Published: by · 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

      The ingredients for the lemon glaze are lemon juice and powdered sugar.

      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 1/4 to 1/3" 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.

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

      Easy Decorated Shortbread Cookies

      Helen S. Fletcher
      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.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 13 minutes
      Decorating 45 minutes
      Total Time 1 hour 13 minutes
      Course Cookies
      Cuisine American
      Servings 36 cookies
      Calories 111 kcal

      Ingredients

      Easy Shortbread Cookies

      • 1 cup unsalted butter, European preferred (225 grams)
      • 2 1/4 cups all purpose flour (315 grams)
      • 1/2 cup granulated sugar (100 grams)

      Painted Cookie Glaze

      • 2 cups powdered sugar (260 grams)
      • 1/4 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 1/4 to 1/3 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.
      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. ___________________________________________________________
        • 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: · Published: by · 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.

      If you love fun cupcakes, you'll also love this Strawberry Surprise Cupcake Recipe and my Amazing Boston Cream Cupcakes. Also check out this roundup of recipe 12 Desserts For That Special Father.

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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

      The ingredients for the pineapple filling are crushed pineapple, sugar, lemon juice and cornstarch.
      • 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.

      The strawberry buttercream is made with powdered sugar, freeze ddried strawberries, butter, almond extract and red food coloring.
      • 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 3/4 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.

      The tunnels in the cupcakes are enlarged, filled with pineapple filling, the plugs replaced and swirls of pink strawberry buttercream are piped on top.

      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 1/2", #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.

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

      Banana Split Cupcakes

      Helen S. Fletcher
      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.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 40 minutes
      Cook Time 25 minutes
      Total Time 1 hour 5 minutes
      Course Cake, Cupcakes, Snack
      Cuisine American
      Servings 9
      Calories 1015 kcal

      Equipment

      • Large Texas Muffin Cups

      Ingredients

      Pineapple Filling

      • 1 1/2 cups crushed pineapple, very well drained
      • 1/2 cup granulated sugar (200 grams)
      • 2 teaspoons cornstarch
      • 2 teaspoons lemon juice

      Banana Cupcakes

      • 1 1/2 cups cake flour (210 grams)
      • 1 teaspoon baking soda
      • 3/4 teaspoon baking powder
      • 1/4 teaspoon salt
      • 1 cup banana puree
      • 1/3 cup buttermilk
      • 1/3 cup oil
      • 1/2 cup unsalted butter, softened (114 grams or 1 stick)
      • 1 1/4 cups granulated sugar (250 grams)
      • 2 large eggs

      Strawberry Buttercream

      • 3 cups freeze dried strawberries (from 2 -1.2 ounce packages
      • 2 1/3 cups powdered sugar (300 grams)
      • 3/4 cup unsalted butter, softened (170 grams -1 1/2 sticks)
      • 3/4 teaspoon almond extract
      • Red food color, optional
      • semisweet chocolate as needed

      Instructions
       

      • Line 9 large Texas muffin cups with cupcake liners. Set aside
      • Preheat the oven to 350°F.

      Pineapple Filling

      • This will make more than you need. The extra filling is great on toast, a bagel (especially with cream cheese also), as an ice cream topping (loosen it with a bit of water) or as a topping for anything.
      • Whisk the sugar and cornstarch together.
      • Combine all the ingredients in a small saucepan. Stirring constantly, bring to a boil and boil about one minute until a spoon drawn through it leaves a wide trail that does not fill in. Cool. This can be made a week ahead and refrigerated.

      Banana Cupcakes

      • Combine the flour, baking soda, baking powder and salt. Whisk to combine. Set aside.
      • Place the bananas in the bowl of a processor or blender and puree until smooth. Add the buttermilk and oil, whisk together and set aside.
      • Cream the butter and sugar until combined. Add the eggs one at a time, mixing well.
      • Alternately add the flour and banana mixture, starting and ending with the flour.
      • Fill the 9 cupcake liners about 3/4 full. A #8 disher/scooper makes this easy.
      • Bake for about 25 to 30 minutes until a tester comes out cleanly or they spring back when lightly touched. Cool completely.

      Assembly

      • See photos for the easiest way to do this.
      • Using a large pastry tip upside down in the middle of the cake, core out the center. Save the plug just removed. Widen the hole a bit more with a teaspoon.
      • Fill the hole generously with the pineapple filling and replace the plug on top. Set aside.

      Strawberry Buttercream

      • Place half the strawberries and half the powdered sugar the the bowl of a processor. Process until the strawberries are one with the powdered sugar. Repeat with the second half.
      • Combine all of the ingredients except the food coloring in the bowl of a mixer. Beat on low to combine. Raise the speed to medium and beat until lightened. Add the food coloring as desired.
      • Using a #6 or 1/2" open piping tip, finish the cupcakes with a swirl of buttercream.
      • Melt a little semisweet chocolate at half power in a microwave. Dip a spoon in the melted chocolate and wave it over the iced cupcakes.
      • The cupcakes can be stored for 3 days at room temperature or frozen for up to a month.

      Notes

      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.    
      I used the term softened butter where others refer to room temperature butter because some rooms are too cold or too warm.  The ideal temperature for butter  to be creamed is 72°F.                                                                                                  
      The bananas should be fairly ripe as seen in the photograph.  
      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. There will be extra filling. The extra filling is great on toast, a bagel (especially with cream cheese also), as an ice cream topping (loosen it with a bit of water) or as a topping for anything.
      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.  You will need 2 -1.2 ounce packages.  
      A few drops of red food coloring enhances the color after the buttercream is mixed.  This is optional.
      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. 
      Using a 1/2", #6 open star piping tip will give your cupcakes a professional look.  Otherwise,  feel free to spoon it on in swirls. 
      The cupcakes be stored at room temperature, covered for  days or freeze for longer storage.  
       

      Nutrition

      Serving: 1cupcakeCalories: 1015kcalCarbohydrates: 166gProtein: 5gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 244mgPotassium: 1219mgFiber: 10gSugar: 130gVitamin A: 894IUVitamin C: 969mgCalcium: 53mgIron: 18mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Amazing Banoffee Pie Recipe

      Modified: · Published: by · This post may contain affiliate links · 13 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!

      [feast_advanced_jump_to]

      Why you'll love this recipe

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

      Recipe Ingredients

      Vanilla Wafer Crust

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

      FRONT ROW: Vanilla Wafers

      BACK ROW: Butter, powdered sugar

      Toffee Filling

      Ingredients for the toffee filling include condensed milk, brown sugar, butter, vanilla, corn syrup and bananas.

      FRONT ROW: Butter, vanilla, corn syrup

      BACK ROW: Condensed milk, brown sugar, bananas

      Chocolate Mousse

      Chocolate mousse ingredients include, butter, corn syrup, heavy cream, chocolate, and brickle pieces.

      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 2/3 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

      The vanilla wafer crust for the Banoffee Pie is made from crushed vanilla wafers, with melted butter to make crumbs and then pressed into a 9x3" cheesecake pan.

      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 2/3 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.

      More Pies for Your Pleasure

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

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

      Amazing Banoffee Pie Recipe

      Helen S. Fletcher
      My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. Easy to make, easier to eat!!
      3.67 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 15 minutes
      Chilling 4 hours
      Total Time 4 hours 45 minutes
      Course Pie
      Cuisine English
      Servings 12 servings
      Calories 592 kcal

      Equipment

      • 9x2 cheesecake or springform pan
      • Small (6 quart or so) heavy bottom saucepan

      Ingredients

      Vanilla Wafer Crust

      • 2 cups vanilla wafer crumbs (215 grams)
      • 1/4 cup powdered sugar (35 grams)
      • 6 tablespoon unsalted butter (90 grams)

      Toffee Filling

      • 4 tablespoons unsalted butter (60 grams)
      • 1/3 cup light brown sugar (65 grams)
      • 2 tablespoons corn syrup
      • 12 ounce can condensed milk
      • 1 teaspoon vanilla
      • 3 medium bananas

      Chocolate Mousse

      • 1 cup heavy cream, divided
      • 2 tablespoons clear corn syrup
      • 2 1/2 tablespoons unsalted butter (35 grams)
      • 5 ounces semisweet chocolate (140 grams)
      • Brickle as needed

      Coffee Whipped Cream

      • 2 teaspoons instant coffee, more or less to taste
      • 1 teaspoon vanilla extract
      • 1 1/4 cup heavy cream
      • 1/4 cup powdered sugar (35 grams)

      Instructions
       

      Vanilla Wafer Crust

      • Spray a 9x3" cheesecake pan or springform mold with a non-stick baking spray. Set aside.
      • Place the vanilla wafers and powdered sugar in the bowl of a processor. Process to make crumbs.
      • Remove to a bowl and add the melted butter.  Stir with a fork until all of the crumbs are uniformly coated.
      • Press the crumbs evenly and firmly into the bottom of the pan.   

      Toffee Filling

      • Place he butter, sugar, and corn syrup into a heavy saucepan, over a low heat, stirring all the time until the sugar has dissolved and it comes to a rapid boil
      • Add the condensed milk and bring back to a rapid boil for about a minute or two, whisking all the time until thickened and golden. Remove from the heat and add the vanilla.
      • Spread the toffee over the base and bring to room temperature. This may be made a day or two ahead and refrigerated if desired. Bring to room temperature before adding the bananas.

      Chocolate Mousse

      • Combine 1/2 cup cream, cornsyrup and butter in a small saucepan.  Heat until the butter melts cut do not let it boil.  It should be steamy hot but not boiling.  
      • Remove from the heat and submerge the chocolate.  Wait for 2 minutes the gently whisk until smooth.  Set aside at room temperature until thickened.  This may take several hours.  
      • This may be made several days ahead and refrigerated. Bring to room temperature to use.
      • Whip the remaining 1/2 cup cream to medium stiff peaks and fold into the chocolate mixture.  
      • Slice the bananas thickly and cover the toffee. Press them into the toffee lightly.
      • Spread the chocolate mousse layer over the bananas.
      • Sprinkle heavily with the brickle and refrigerate to set.

      Coffee Whipped Cream

      • Dissolve the coffee in the vanilla. Add all of the ingredients to the bowl of a mixer. Beat on medium until it begins to thicken, then raise it a bit higher and beat until stiff peaks form.
      • Fit a piping bag with a #6 open star tip and pipe a wide border around the edge of the pie.
      • Store the pie in the refrigerator for a day or two. Set it out at room temperature for 20 to 30 minutes before serving for the best taste.

      Notes

      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 is given in their recipes.
      *****************************************************
      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 2/3 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. 
       

      Nutrition

      Serving: 12seringsCalories: 592kcalCarbohydrates: 60gProtein: 5gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 131mgPotassium: 354mgFiber: 2gSugar: 47gVitamin A: 1121IUVitamin C: 4mgCalcium: 129mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Mini Pineapple Upside Down Cakes

      Modified: · Published: by · 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.

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

      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.

      For more delicious summer cake ideas, check out Easy Summer Cakes.

      [feast_advanced_jump_to]

      Why you want to make this recipe

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

      Variations

      • Different fruits can be substituted. Canned apricots, fresh plums pitted and sliced in half, sliced apples, and fresh peaches are a few.
      • Sprinkle pecans or coconut over the butter before adding the brown sugar.
      • For a spiced version, add 1/2 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 1/2 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.

      More individual desserts to enjoy

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

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

      Mini Pineapple Upside Down Cakes

      Helen S. Fletcher
       Fruity, gooey, and caramelly these Mini Pineapple Upside Down Cakes are one of America's favorites.  The two step yellow cake is tender, featherlight, stays moist for days and is effortless to make and topped with a caramelized pineapple slice and cherry. 
      5 from 4 votes
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 30 minutes
      Total Time 1 hour
      Course Individual cake
      Cuisine American
      Servings 6 cakes
      Calories 529 kcal

      Equipment

      • 6 Eight ounce ramekins (225 grams)

      Ingredients

      Pineapple and Brown Sugar

      • 9 tablespoons unsalted butter, melted (135 grams)
      • 3/4 cup light brown sugar, packed (150 grams)
      • 6 slices canned pineapple
      • 6 maraschino cherries

      Featherlight Yellow Cake

      • 2 large egg yolks
      • 1/2 cup milk
      • 3/4 teaspoon almond extract
      • 1/2 teaspoon vanilla extract
      • 1 1/4 cups cake flour (150 grams)
      • 3/4 cup granulated sugar (150 grams)
      • 2 teaspoons baking powder
      • 6 tablespoons butter, softened

      Instructions
       

      Pineapple and Brown Sugar

      • Preheat the oven to 350°F.
      • Place the pineapple slices between several layers of paper towels. Press down to blot dry. Change the paper until the pineapple is dry. Blot the cherries lightly so as not to destroy their shape.
      • Place 1 1/2 tablespoons melted butter in each ramekin. Brush it up the sides of the ramekins making sure to cover the sides well.
      • Add 2 tablespoons packed brown sugar to each ramekin. Top with a pineapple slice and cherry in the hole of the pineapple. Set aside.

      Featherlight Yellow Cake

      • Make sure the butter is very soft. It shouldn't be runny or melty but about 73°F.
      • In a small bowl, whisk together the egg yolks, 2 tablespoons milk, almond, and vanilla extracts. Set aside.
      • Place the dry ingredients in the bowl of a mixer. Mix on low for 30 seconds to blend.
      • Add the butter and remaining milk. Mix on low speed just to moisten the dry ingredients. Increase the speed to medium and beat for 2 minutes.
      • Add half of the egg mixture and beat for about 30 seconds. Repeat with the other half.
      • Add about 1/2 cup batter to each of the ramekins. Spread flat.
      • Bake for 28 to 33 minutes until golden brown and a tester comes out clean. When you test make sure to skewer only the cake. Do not go to the bottom of the ramekin.
      • Cool 5 to 10 minutes and release the cakes.
      • Place a small flat dish on top of the ramekin. Flip it over and carefully remove the hot ramekin. I used a folded kitchen towel over the ramekin to remove it.
      • Remove the cake from the dish with a pancake turner and place it on a cooling rack.
      • Serve it warm or at room temperature.

      Notes

      There is always an abundance of photos to guide you in the post.
      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 is given in their recipes.
      *****************************************************
      Be sure to blot the pineapple very dry or the extra moisture will seep into the cake while baking altering the baked cake texture and possibly making it wet. 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.  Alternatively, use a non-stick baking spray and spray well.  
      Either whole or 2% milk can be used in the cake. 
      These are made in 6 - 8 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.
      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 soft peaks form. 
      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 if desired.
      For a spiced version, add 1/2 teaspoon cinnamon and nutmeg to the cake batter. 
      Fresh pineapple slices can be used.  Blot it as for canned pineapple.
       

      Nutrition

      Serving: 6cakesCalories: 529kcalCarbohydrates: 72gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 124mgSodium: 252mgPotassium: 108mgFiber: 1gSugar: 53gVitamin A: 815IUCalcium: 144mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Traditional Irish Soda Bread

      Modified: · Published: by · This post may contain affiliate links · 8 Comments

      Traditional Irish Soda Bread is possibly the easiest, fastest bread to make. No yeast, no mixer, no rising - just a bowl, a rubber spatula and a few measuring utensils and in about 10 minutes or less you have a delicious loaf of rustic bread ready for the oven. This is considered a quick bread and quick it is. For more quick breads see my Quick Bread Category.

      Slices of Traditional Irish Soda bread are on a lace edged white plate with the loaf and butter behind.

      The basic Traditional Irish Soda Bread consists of five ingredients and differs from the American version as it has no eggs, butter or sugar. It is a dense, moist, hearty bread thanks to an abundance of buttermilk. The Beauty of Buttermilk in Baking is an in-depth discussion of this important ingredient.

      The addition of currants or raisins, caraway seed, and orange rind adds flavor notes that fit perfectly with this rustic bread.

      [feast_advanced_jump_to]

      Why you'll love this recipe

      • It's super easy to make. A bowl, a rubber spatula and a few measuring ingredients are all that are required to make the bread.
      • Due to the combination of all purpose flour and whole wheat flour, the bread has a depth of flavor by itself. Adding currants, caraway seeds, and orange rind add even more flavor.
      • This rustic bread requires no shaping skills or involved techniques.
      • It's great served on it's own with butter or cream cheese or as a great side to soup, chili or stew.
      • It's the perfect foil for a ham and cheese or better yet a corned beef and swiss cheese sandwich.
      • This soda bread lasts for days on the kitchen counter or can be frozen to enjoy later.

      Recipe Ingredients

      Ingredients for the Traditional Irish Soda Bread ionclude whole wheat and all purpose flour, buttermilk, currants, orange rind, baking soda, caraway seed, and salt.

      FRONT ROW: Salt, caraway seed and baking soda

      MIDDLE ROW: Currants, orange for rind

      BACK ROW: Whole wheat flour, all purpose flour and buttermilk

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

      Step by Step Instructions

      The first collage includes a bowl of dry ingredients, mixed, currants separated in the flour and the caraway seed and orange rind.

      Step 1. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a large bowl. Step 2. Whisk them together. Step 3. The currants were super moist and in a clump. Separate them by rubbing them with the flour to break them up. If raisins are being substituted, soak them first in hot water and squeeze them out completely before adding to the dry ingredients. Step 4. Mix in the currants and orange rind.

      This collage shows the buttermilk added, mixing it in, mixed in the bowl, and shaped.

      Step 5. Pour the buttermilk over the ingredients. Step 6. Using a rubber spatula, mix in the buttermilk using a folding motion. Step 7. The dough is very sticky and I don't recommend mixing it by hand. The spatula does a great job. Step 8. Turn the dough out onto a lightly floured surface and shape into a ball. Transfer to a parchment lined baking sheet. Bake as directed.

      Recipe FAQs

      What's the difference between traditional and American soda bread?

      Traditional soda bread has only five ingredients, flour, whole wheat flour, salt, baking soda and buttermilk. The American version features egg, butter and sugar.

      Why is it called soda bread?

      It is called soda bread because it is leavened with baking soda. When the baking soda mixes with the buttermilk, it causes the bread to rise.

      What causes soda bread to come out dry after baking?

      Dryness is most often caused by the lack of buttermilk. The dough should be very wet and sticky. Buttermilk naturally helps keep items moist.

      Expert Tips

      • Be sure to use buttermilk or if that is not on hand, substitute milk. Remove 1 tablespoon milk for every cup and add 1 tablespoon lemon juice or white vinegar. Let it sit while the rest of the recipe is prepared. As it sits it will curdle which is fine.
      • See my post on Baking Powder vs. Baking Soda for more information on these two leavening agents.
      • For a basic loaf, just omit the currants, caraway seed, and orange rind.
      • Although the dough may be made with only all-purpose flour, it will not have the depth of flavor as that made with part whole wheat flour.
      • If using raisins instead of currants, be sure to soak them in very hot water while the rest of the ingredients are gathered. Squeeze them very dry before adding them to the flour. Mix them in as for currants.
      • I don't cut a cross in this bread as is traditional because the loaf becomes mis-shapen no matter how shallow the cut.
      Another photo of the bread shows the bread on a white lace edged plate with a napkin, the loaf behind it and a stick of butter.

      More Quick Breads to enjoy

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

      Slices of Traditional Irish Soda bread are on a lace edged white plate with the loaf and butter behind.

      Traditional Irish Soda Bread

      Helen S. Fletcher
      Traditional Irish Soda Bread is possibly the easiest, fastest bread to make. No yeast, no mixer, no rising - just a bowl, a rubber spatula and a few measuring utensils and in about 10 minutes or less you have a delicious loaf of bread ready for the oven.
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 50 minutes
      Course Bread
      Cuisine Irish
      Servings 12
      Calories 188 kcal

      Ingredients

      • 2 cups all-purpose flour (280 grams)
      • 1 3/4 cups whole wheat flour (245 grams)
      • 1 1/2 teaspoons baking soda
      • 1 1/2 teaspoons salt
      • 3/4 cup currants or raisins
      • 1 tablespoon caraway seed
      • 1 teaspoon orange rind
      • 2 cups buttermilk

      Instructions
       

      • If using raisins instead of currants, soak them in hot water. Squeeze them very dry when using. Grate the orange rind and set aside.
      • Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
      • Combine both flour, the salt and baking soda in a large bowl.
      • Add the currants or raisins to the dry ingredients. Rub them together with the flour. The currants may take a bit more effort to separate them if they are stuck together.
      • Mix in the caraway seed and orange rind into the rest of the ingredients.
      • Pour the buttermilk over and using a rubber spatula with a folding motion, combine the buttermilk and dry ingredients completely.
      • Lightly flour your work surface and shape into a ball. Place on the parchment paper.
      • Bake for 45 to 50 minutes until a tester comes out clean.
      • Cool the bread on a rack.
      • The bread may be stored at room temperature in a plastic bag for several days or it can be frozen for longer storage. Thaw it on the counter. Refresh in a 350°F oven, wrapped in foil with a hole left at the top for about 20 minutes.

      Notes

      There is always an abundance of photos to guide you in the post
      As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. 
      Be sure to use buttermilk or if that is not on hand, substitute milk by remove 1 tablespoon milk for every cup and add 1 tablespoon lemon juice or white vinegar. Let it sit while the rest of the recipe is prepared. As it sits it will curdle which is fine.
      For a basic loaf, just omit the currants, caraway seed, and orange rind.
      Although the dough may be made with only all-purpose flour, it will not have the depth of flavor as that made with part whole wheat flour.
      If using raisins instead of currants, be sure to soak them in very hot water while the rest of the ingredients are gathered. Squeeze them very dry before adding them to the flour. Mix them in as for currants.
      Make sure to use baking soda not baking powder. 
      I don't cut a cross in this bread as is traditional because the loaf becomes mis-shapen no matter how shallow the cut.
       

      Nutrition

      Serving: 12servingsCalories: 188kcalCarbohydrates: 38gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 474mgPotassium: 217mgFiber: 3gSugar: 8gVitamin A: 77IUVitamin C: 1mgCalcium: 67mgIron: 2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      No Bake Mini Chocolate Caramel Tarts

      Modified: · Published: by · This post may contain affiliate links · 4 Comments

      These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day consists of a chocolate press in crumb crust, homemade caramel and the same truffle filling used in our Chocolate Chocolate Truffles so popular at the bakery. These six tarts can also be made ahead.

      An individual Chocolate Caramel Tart on a white background with raspberries.

      You won’t believe how easy the basketweave is to make. It gives such a sophisticated and elegant appearance to this special dessert and you don't need to be a professional to pull it off. Everyone will think you bought it at an upscale bakery.

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      Other Special Valentine's Day Treats

      Chocolate Strawberry Mousse Torte

      Nutella Fudge Hearts

      No Bake Chocolate Raspberry Truffle Tarts

      Chocolate Truffle Raspberry Curd Tart

      Tropical Shortbread Cookies

      Painted Cookies

      Individual Italian Tiramasu

      Why You Need to Make this Recipe

      • They are so easy to make and it looks so professional.
      • These can be made ahead and held in the fridge or frozen and thawed. te
      • The basketweave is simply straight lines made with a basketweave tip.
      • If you're not into piping, just pour the warm ganache over the caramel.
      • Everyone loves an individual dessert made just for them.
      • Valentine's Day is ideal for showing love wit a special dessert.
      • Last, but not least, they taste amazing!

      Recipe Ingredients

      Caramel

      Ingredients for homemade caramel are water, sugar, cream, unsalted butter vanilla, and corn syrup.

      FRONT ROW: Unsalted butter, vanilla and corn syrup

      BACK ROW: Water, sugar and heavy cream

      Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy.

      The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online.

      Crumb Crust

      Ingredients for the chocolate crumb crust are graham cracker crumbs, unsalted butter, powdered sugar and cocoa.

      FRONT ROW: Powdered Sugar, cocoa

      BACK ROW: Graham Cracker Crumbs, unsalted butter

      Chocolate Truffle Filling

      The Chocolate Truffle Filling includes semisweet chocolate, heavy cream,unsalted butter, vanilla and sugar.

      FRONT ROW: Unsalted butter, vanilla, granulated sugar

      BACK ROW: Semisweet chocolate, heavy cream

      Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy.

      The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online.

      Either Dutch cocoa or natural cocoa can be used but the Dutch cocoa will give a deeper color to the crust. When it comes to cocoas my article Cocoa Fundamentals Natural vs. Dutched tells you all about it.

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

      Step by Step Instructions

      Please see my Caramel - A Building Block of Pastry post for step by step photos as well as a great deal of information on the subject.

      The first collage for the Chocolate Caramel Tarts shows the dry ingredients for the crust in the processor, processed, the butter added to the crumbs and pressed into the side of the tart pan.

      Step 1. Place the dry ingredients in the processor bowl. Step 2. Process to mix completely. Step 3. Pour into a bowl and add the melted butter. Mix with a fork until the crumbs are well coated with the butter. Step 4. Press 35 grams firmly along the sides of the each tart pan.

      This collage shows the bottom of the crust in the pan, the pans filled with caramel, the liquid ingredients for the caramel in a saucepan followed by the chocolate and vanilla.

      Step 5. Press 15 grams into the bottom of the pan. Step 6. Fill with about 3 tablespoons of caramel. Step 7. Place the cream, sugar and unsalted butter in a sauce pan for the caramel and bring it to a simmer, about 180°F. Make sure it is steaming but do not boil. Step 8. Add the chocolate and vanilla and submerge them under the hot cream. Let it sit for a few minutes for the chocolate to melt.

      Collage 3 shows the truffle mixure whisked smooth, filling the tarts,laid out on a tray and the first horizontal line piped onto the tart.

      Step 9. Stir until the chocolate is completely combined with the cream mixture. Make sure you get into the corners of the pan. If using a whisk, do not whisk hard or air bubbles can be incorporated. Step 10. Pour 2 tablespoons ganache on top of each caramel layer leaving about 1/8 to 1/4 inch for the basketweave. Chill the tarts until the chocolate layer is firm. Step 11. Lay out the remainder of the truffle filling on a clean sheet tray. Cover with plastic wrap and leave at room temperature to set up but still be able to be piped. Step 12. To start the basketweave, fill a piping bag fitted with a basketweave tip with the reserved chocolate truffle and pipe about 4 horizontal lines from one side to the other.

      The tart is being piped with a basketweave finish. The tart is turned 90 degrees and a second set of horizontal lines, is drawn, this is repeated one more time and then the edge is finished.

      Step 13. Turn the tart 90° so the previous horizontal lines are now vertical in front of you. Step 14. Pipe a second set of 4 horizontal lines across the vertical ones. Step 15. Turn the tart 90° again so you are always piping horizontally. Pipe one last set of 4 lines across the vertical ones. This will close up any of the ganache below from showing. Step 16. Finish the edge of the tart by piping a ribbon around it or any other finish you wish. Refrigerate or freeze until needed. Thaw in the refrigerator, preferably covered overnight.

      To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off.

      Recipe FAQs

      Why is caramel runny

      Depending upon the use of the caramel, the temperature can register from 215°F for caramel sauce to 315° for hard caramels. It is important to use a thermometer and take the caramel to the correct temperature. My post, Caramel - A Building Block of Pastry tells you all about it.

      How can I make leftover caramel thinner for a sauce

      Depending upon the amount left over add cream to the existing caramel and heat it together. Add cream a bit at a time to thin it out. Remember, it will thicken up at room temperature or when cold.

      What is a chocolate truffle

      A chocolate truffle is a candy made with a base of chocolate and cream and other ingredients such as sugar and butter. See my post on Chocolate, Chocolate Truffles. Truffles can be made with dark, milk or white chocolate and flavored many ways.

      Expert Tips

      • These six tarts are made in 3 1/2" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed.
      • Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips.
      • Press the crumbs firmly into the tart pans so they don't crumble when released..
      • Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder.
      • A basketweave tip can be found wherever pastry tips are sold.
      • If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself.
      • The key to piping is to apply even, steady pressure to the bag.
      • It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape.
      • The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip.
      • Leave the excess truffle mixture at room temperature to use the next day. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe.

      Storage and Freezing Instructions

      The tarts can be made ahead and stored in the refrigerator for at least five days. Be sure to cover them, as chocolate easily picks up any odors in the fridge.

      They can also be frozen up to a couple of months. Freeze the tarts on a tray uncovered until hard. Wrap well afterwards. To thaw, place them in the refrigerator overnight.

      To Serve

      Serve at room temperature to let the full flavor of the chocolate and caramel come through. Raspberry Sauce along with a few fresh rashperries or caramel sauce drizzled on the plate complete the presentation.

      This shot of the Chocolate Caramel Truffle Tarts shows a forkful of the tart with a cut tart in the back ground with a few red raspberries.

      For Your Chocolate Pleasure

      If you love these No Bake Mini Chocolate Caramel Tarts, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thanks. I appreciate your help.

      An individual Chocolate Caramel Tart on a white background with raspberries.

      No Bake Mini Chocolate Caramel Tarts

      Helen S. Fletcher
      These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day are not only easy, they can be made ahead. The basketweave design on top is so easy, you won't believe it. Everyone will swear these came from a bakery - and they did mine!
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 50 minutes
      Chilling time 4 hours
      Total Time 4 hours 50 minutes
      Course Dessert
      Cuisine American
      Servings 6 tarts
      Calories 1241 kcal

      Equipment

      • 6 3 1/2" tart pans with removable bottoms
      • Candy Thermometer
      • # 48 basketweave piping tip
      • Disposable piping bag

      Ingredients

      Caramel - this can be made ahead

      • 1 cup water
      • 1 1/4 cups granulated sugar (250 grams)
      • 1/2 cup corn syrup
      • 1 cup heavy cream
      • 4 tablespoons unsalted butter (60 grams)
      • 2 teaspoons vanilla

      Chocolate Crumb Crusts

      • 1 1/3 cups graham cracker crumbs* (140 grams)
      • 3 tablespoons cocoa, dutch preferred (17 grams)
      • 1/4 cup powdered sugar (30 grams)
      • 10 tablespoons unsalted butter, melted (145 grams)
      • *If using whole graham crackers, process them to make crumbs.

      Chocolate Truffle Filling

      • 1 cup heavy cream
      • 4 tablespoons unsalted butter (60 grams)
      • 1/4 cup granulated sugar (50 grams)
      • 10 1/2 ounces semisweet chocoalte (300 grams)
      • 1 teaspoon vanilla

      Instructions
       

      Caramel

      • There will be more caramel than needed but it can't cut down further. Add a bit of cream and heat it with the caramel for a delicious caramel syrup.
      • Place the water, sugar and corn syrup in a 2-quart saucepan.  Stir over heat until the sugar is dissolved completely.  Bring to a boil; wash the sides of the pan down with a natural bristle pastry brush dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.
      • Off heat, immediately add the butter and stir until it is melted.  Pour the cream in all at once and stir.  If some of the cream lumps up don’t worry.
      • Return to medium high heat and bring to a boil.  Boil to 235°F on a candy thermometer.
      • Cool in the pan.  Do not stir at this point.  Allow to come to room temperature.  Refrigerate for longer storage.

      Chocolate Crumb Crusts

      • Either Dutch or natural cocoa can be used. The Dutch cocoa will make a darker crust, which is why I recommend it but either is fine.
      • Sift the cocoa and powdered sugar together in a medium bowl. Add the graham cracker crumbs and whisk together. .  Add butter and toss with a fork until crumbs are completely coated. 
      • Spray the center of the tart shells.  Press 35 grams around edges (about 1/4 cup loosely packed) and 15 grams (about 2 tablespoons) in the bottom.
      • If the caramel was made ahead and is not spreadable, microwave briefly to soften it. Spread 2 tablespoons in the bottom of each tart. Set aside.

      Chocolate Truffle Filling

      • In a medium saucepan, bring the cream, butter and sugar to a simmer over medium heat.  Whisk gently to make sure butter is melted and sugar is dissolved.  If it is not, reduce heat and continue whisking until all is mixed and mixture is very hot, but not boiling - about 180 degrees on a candy thermometer.  
      • Remove from heat;  Submerge the chocolate under cream mixture and let sit for about 5 minutes. Stir with a rubber spatula to incorporate most of chocolate. Change to a   whisk and whisk gently to smooth out remaining chocolate but not so enthusiastically that you form a lot of air bubbles.
      • Using a rubber spatula, go around all the bottom edges of the pan to make sure all of the chocolate is incorporated.  This is extremely important when finishing the tart. If there are even teeny tiny lumps, it will not bode well as they will stick in the piping tip.
      • Pour 2 tablespoons of chocolate truffle filling over the caramel. Place in refrigerator to set up for several hours or overnight.  
      • Lay out the remainder of the filling in a rimmed pan. Place plastic film directly over the filling and leave at room temperature for several  hours or overnight.  It needs to be soft enough to pipe but firm enough to hold its shape. If it becomes too firm, place it in a 200°F oven very briefly to soften it
      • Fit a pastry bag with a #48 basketweave tip.  Starting at the top of the tart, pipe 4 straight lines from left to right about 1/2 inch apart.  Turn the tart 90° (1/4 turn) and, again, starting at the top pipe another set of straight lines left to right 1/2 inch apart.  Lastly, turn another 90° (1/4 turn) and pipe the last set of lines.  You will now have the basketweave design. 
      • Last, finish the edges of the tart with a ribbon design or another of your choice. Refrigerate to set.
      • To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off.
      • To Serve:  Place in the cooler to firm up briefly if making ahead.  Store in the refrigerator; but serve at cool room temperature.  This can be made several days ahead as long as it is protected from odors in the refrigerator or it freezes well if covered.  

      Notes

      There is always an abundance of photos to guide you in the post.
      As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. 
      These six tarts are made in 3 1/2" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed.
      Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips.
      Either Dutch or natural cocoa can be used.   Dutch is preferred for its darker color.
      Press the crumbs firmly into the tart pans so they don't crumble when released.. 
      Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder.
      A #48 basketweave tip can be found wherever pastry tips are sold. 
      If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself. 
      The key to piping is to apply even, steady pressure to the bag. 
      It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape. 
      The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip. 
      Leave the excess truffle mixture at room temperature to use. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe. 
      If you're not into piping, simply pour the chocolate truffle filling to the top of the caramel filled shells.  It will taste every bit as good.  
       

      Nutrition

      Serving: 6servingsCalories: 1241kcalCarbohydrates: 121gProtein: 7gFat: 84gSaturated Fat: 51gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 183mgSodium: 175mgPotassium: 442mgFiber: 6gSugar: 102gVitamin A: 2241IUVitamin C: 0.5mgCalcium: 117mgIron: 4mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Buttermilk Flatbreads

      Modified: · Published: by · This post may contain affiliate links · 15 Comments

      Buttermilk Flatbreads are just the thing when you're looking for a quick, tasty, bread with only 5 ingredients. A type of fry breads found in many cultures, these require no oven - just a few minutes in a skillet. The beauty of these, besides being fast and easy is they can be used in a multitude of ways and are endlessly customizable by adding cheese and herbs to the dough.

      With the Super Bowl just around the corner, they would be sensational with my Make Ahead Chili Party

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

      They're fantastic with a bowl of chili, simply dipped in a spicy salsa, use as a base for individual pizzas, as a stand in for pitas with Gyros, or folded over and filled for a sandwich as well as being used as a wrap. Or, cut them into quarters, brush with a little oil and toast them in a 350°F oven until lightly browned and crisp.....and you have almost instant pita chips.

      Be sure to check out my International Flatbreads, my other version at Soft Flatbreads, Homemade Pizza Dough and Homemade Breakfast Stromboli stuffed with bacon, eggs, cheeses, red peppers and hash brown potatoes and for the easiest, fastest delicious bread check out the English Muffin Bread.

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      Why You'll Love these Flatbreads

      • This recipe has only 5 ingredients that are probably in your pantry now. No buttermilk, there's a substitute for that.
      • These are fast. The dough takes literally seconds to make in the processor. After a short rise, they are ready to shape and fry with no additional rise.
      • They can be made ahead and frozen for months well wrapped. Thaw and heat wrapped in aluminum foil for a few minutes and there ready to go!
      • There are so many uses for these, they'll become a staple in your kitchen.
      • They are very customizable. Just add cheese and/or spices to vary them according to your taste.
      • Having a fresh, warm bread on hand can perk up any meal.

      Recipe Ingredients

      Ingredients for the buttermilk flatbreads include flour, yeast, salt, oil and buttermilk

      FRONT ROW: Salt, vegetable oil, instant yeast

      BACK ROW: Bread flour, buttermilk

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

      Step by Step Instructions

      The first collage for the Buttermmilk Flatbreads shows the ingredients in the food processor, then mixed, rolled into a ball and put in a covered bowl to rise.

      Step 1. Place all of the ingredients in the bowl of a processor. Step 2. Process for about 30 seconds until it comes together. Step 3. Remove the dough from the processor and form into a ball. Step 4. Spray a container with a non-stick baking spray and place dough in it. Turn the dough over so it is coated with the spray. Cover the bowl and let it rise until doubled. To speed up the rising, place the bowl in you oven with the light turned on. The heat of the light makes the oven a great proofer.

      This collage shows the dough has risen, it is divided into six balls which are flattened and shows one flatten ball.

      Step 5. Remove the cover from over the dough. Step 6. Divide the dough into six equal sized balls about 75 grams each. Step 7. Flatten the balls slightly, cover them while you go to the next step. Step 8. Take one flattened ball and place it in front of you.

      The last collage shows the flattened ball rolled into an 8" circle, all of them are placed on a plate with paper between them, one in the frying pan with lots of bubbles on top and the last picture is flatbread fried on the second side.

      Step 9. Roll one flatbread at a time into an 8" circle. It will be thin. Step 10. Stack them on top of each other with paper in-between. Step 11. Heat the frying pan on medium. Add about a teaspoon or two of oil even if it is nonstick to help with the browning. They may be fried in a dry pan but the color and softness are better with the oil. Fry for about 1 to 1 1/2 minutes until speckled on the bottom. It may or may not form big bubbles on top. Step 12. Flip it over and repeat the frying process. You do not need to oil the pan again for the second side. But add oil each time a new flatbread goes into the pan. Stack them up with paper between them.

      Recipe FAQS

      How do you keep flatbreads warm for a party?

      Place them on a parchment lined baking sheet. Cover with foil tightly and keep them warm on the lowest setting of your oven or in a warming drawer.

      What can you eat with flatbreads?

      There are so many things it is hard to list them all. Use the fried flatbread as a base for an individual pizza, using pizza sauce, toppings you like, top it with cheese and heat it all together in a 450°F oven until the cheese melts.

      Do you have to use buttermilk?

      Buttermilk is used for its taste as well as adding softness to the fried breads. But no you don't. Plain yogurt, thinned with a bit of milk, can be used as well as regular milk that has been soured. Just remove 1 tablespoon of milk and replace it with 1 tablespoon of lemon juice or white vinegar. Wait a few minutes until it becomes thicker and can separate slightly.

      Storage

      After they are cool, place them in a plastic bag. These remain soft and keep well for a couple of days at room temperature. 

      For longer storage, freeze them individually, stack them together and either wrap well in foil and/or place in a freezer bag. They will keep for several month.

      To use from the freezer, it is best to thaw them first. Wrap loosely in foil. Preheat the oven to 350°F and heat them for 8 to 10 minutes. Be careful of the steam coming out of the foil when they are unwrapped

      Expert Tips

      • All-purpose flour can be substituted for the bread flour.
      • These can be made in a mixer following the same directions as for the processor.
      • Flavor these as you wish by adding grated cheese and/or herbs of your choice.
      • Serve the flatbreads warm for the best taste and texture.
      This final photo shows the flatbreads folded up on a white tray placed on a colorful runner with 2 glasses in the background.

      Other Flatbreads You'll Enjoy

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

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

      Buttermilk Flatbreads

      Helen S. Fletcher
      Buttermilk Flatbreads are just the thing when you're looking for a quick, tasty, bread with only 5 basic ingredients doesn't go in the oven, is endlessly changeable and versatile.
      5 from 5 votes
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Rising Time 1 hour
      Total Time 1 hour 20 minutes
      Course Bread
      Cuisine American
      Servings 6 flatbreads
      Calories 200 kcal

      Ingredients

      • 1 3/4 cups bread flour (250 grams)
      • 1 1/2 teaspoons instant yeast
      • 3/4 teaspoon salt
      • 2 tablespoons vegetable oil, plus additional for frying
      • 3/4 cup buttermilk

      Instructions
       

      • Place all of the ingredients in the bowl of a processor or mixer.
      • Process for 30 seconds or until it comes together. I may not form a ball, that's fine. It may take longer in a mixer.
      • Remove the dough from the container and shape into a ball. Spray a container with non-stick baking spray, placing the dough in it. Turn the dough over so it is coated on top. Cover the container, mark the time on it and let it rise in a warm place. It should double in about an hour or so. See the notes for making and easy proofer.
      • Divide the dough into 6 pieces about 75 grams each and roll them into balls. Flatten the balls.
      • Using very little flour if any, roll each ball into an 8" circle. They don't have to be perfect and they will be very thin. Place them on a plate with paper between them. Continue for the remaining 5 balls. They do not rise again.
      • Heat a skillet on medium. Add a teaspoon or two of oil. Place one of the flatbreads in the pan and fry for about 1 to 1 1/2 minutes on each side. Stack them together with paper between them and cover with a tea towel if cooling. Otherwise, serve at once.

      Notes

      Please see the Step by Step Photos above.
      This recipe has only 5 ingredients that are probably in your pantry now. No buttermilk, here's a substitute for that. Use regular milk, whole or 2%.  Remove 1 tablespoon and replace it with 1 tablespoon lemon juice or white vinegar.  Plain, unsweetend  yogurt, thinned with a bit of milk may also be substituted. 
      These are fast. The dough takes literally seconds to make in the processor. After a short rise, they are ready to shape and fry with no additional rise. 
      They can be made ahead and frozen for months well wrapped. Thaw and heat wrapped in aluminum foil for a few minutes and there ready to go!
      There are so many uses for these, from pizza bases to sandwiches to wraps, they'll become a staple in your kitchen.  They go from breakfast (think a bacon, egg and cheese sandwich by folding them over or use as a wrap) to a snack (Cut into wedges and serve with salsa or guacamole for dipping) to dinner (pizzas, as an accompaniment to chili or other dishes).
      They are very customizable. Just add cheese and/or spices to the dough to vary them according to your taste.
      Having a fresh, warm bread on hand can perk up any meal.
      These are fast. The dough takes literally seconds to make in the processor or mixer. After a short rise, they are ready to shape and fry with no additional rise. To speed the rising along, place the covered dough container in the oven with the light on.  The light will provide enough heat to assist in the rising.  Check it to make sure it doesn't exceed  75° to 80° F.
      They can be made ahead and frozen for months well wrapped. Thaw and heat wrapped in aluminum foil for a few minutes and there ready to go!
      They are very customizable. Just add cheese and/or spices to vary them according to your taste.
      Having a fresh, warm bread on hand can perk up any meal.
       
       

      Nutrition

      Serving: 6flatbreadsCalories: 200kcalCarbohydrates: 29gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 3mgSodium: 324mgPotassium: 106mgFiber: 2gSugar: 2gVitamin A: 50IUVitamin C: 0.01mgCalcium: 41mgIron: 0.4mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Zimtsterne - German Cinnamon Stars

      Modified: · Published: by · This post may contain affiliate links · 13 Comments

      Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with four ingredients, these cookies are fat free and go together in minutes. Germany is famous for its maravelous baking such as Murbteig Pastry, a lemon butter cookie with endless variations and Pfeffernusse cookies, those delightful powdered sugared "peppernuts" as they are known.

      As with some European cookies, Zimtsterne cookies are finished with a snow white meringue that is baked with the cookie. It forms a crispy finish to an otherwise softer textured cookie.

      White, star shaped cinnamon Zimtsterne cookies are flowing fro a container surounded by holiday ornaments.

      Four ingredients including almond flour make up the cookie and the frosting. One of the best things about this cookie is the longer they sit in an airtight tin, the better they taste. As with most spice heavy cookies, they need time to mellow. Honey Diamonds are another example of a spice rich cookie.

      The amount of cinnamon may seem like a lot, but it mellows as they sit.

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      Variations

      Hazelnut flour can be substituted for the almond flour.

      Recipe Ingredients

      Four ingredients make up Zimtsterne, almond flour, powdered sugar, cinnamon and egg whites.

      FRONT ROW: Cinnamon, egg whites

      BACK ROW: Almond flour, powdered sugar

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

      Step by Step Instructions for Zimtsterne

      This collage shows the almond flour and cinnamon in a large bowl, mixed together, egg whites in mixing bowl and powdered sugar being added.

      Step 1. Add the cinnamon to the almond flour in a large bowl. Step 2. Whisk together completely. Step 3. Add the egg whites to the mixing bowl. Beat until soft peaks for. Step 4. Slowly add the powdered sugar to the beaten egg whites.

      The second collage shows the egg whites beating, the egg whites finished beating, 3/4 cup whites removed and the almond flour mixture being added to the mixing bowl.

      Step 5. Beat the egg whites for up to 8 minutes until very, very thick. Step 6. They will not reach the firm stage but will have increased. They will fall off the beater in a thick stream. Step 7. Remove 3/4 cup for the frosting. Set aside. Step 8. Add the almond/cinnamon mixture to the egg whites and fold in by hand.

      This collage shows the completed dough, the dough rolled between waxed paper, the top paper removed and a star cutter on the dough.

      Step 9. Mix the dough completely. It will be very thick. Step 10. Flatten the dough and place it between waxed paper. Roll to about 1/3". Step 11. Remove the top piece of paper. Step 12. Cut the cookies out with a star shaped cutter. I used a 2 1/4" cutter but smaller sizes would work well also.

      The last collage shows a dollop of meringue on a cookie, a pointed offset spatula, the meringue covering the cookie and a round moon shaped cookie.

      Step 13. Apply about 1/2 teaspoon of the reserved meringue on top of the cookie. Step 14. The easiest way to do this is to use an offset spatula with a pointed end. Step 15. Push the meringue from the center to the edges of the cookie. Step 16. Applying the meringue takes a bit of patience and time. Lacking those, simply cut out round "moons" and cover those.

      Recipe FAQS

      What does the name Zimtsterne mean?

      It is German for Cinnamon star.

      What is the origin of Zimtsterne?

      While the origin is unclear, it is first mentioned in the mid 16th century being attributed to Swabian region of Germany. Because cinnamon was very expensive only the very rich or royalty enjoyed these cookies.

      When are these served?

      Zimtsterne is one of the favorite Chistmas cookie in Germany. They are also served at other holidays.

      Expert Tips

      • While really easy to make, it is important to beat the meringue sufficiently to increase the volume and to get it as thick as possible.
      • By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
      • Use whatever size cutter you want.
      • While the star is the traditional shape of the cookie, other shapes can be used.
      • Because the dough is very thick when mixing is finished, the almond flour and cinnamon should be whisked to combine so they are evenly distributed when mixed.
      • These cookies should be dried for about 24 hours to look their best.
      • Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
      • The cookies should be aged a couple of days before eating. The amount of cinnamon may seem excessive but after storing it will become less strong.
      The photo of the Zimtsterne shows a single cookies surrounded by Christmas decorations.

      More European Cookies to Enjoy

      If you love these Zimtsterne or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!

      White, star shaped cinnamon Zimtsterne cookies are flowing fro a container surounded by holiday ornaments.

      Zimtsterne - German Cinnamon Stars

      Helen S. Fletcher
      Zimtsterne star shaped cookies are one of Germany's favorite Christmas cookies. Naturally gluten free with few ingredients, these cookies are fat free and go together in minutes.
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 45 minutes
      Drying Time 1 day
      Total Time 1 day 45 minutes
      Course Cookies
      Cuisine German
      Servings 30 cookies
      Calories 103 kcal

      Equipment

      • Star shaped cookie cutter
      • Pointed offset spatula

      Ingredients

      • 3 1/4 cups almond flour or meal (370 grams)
      • 3 tablespoons cinnamon
      • 3 large egg whites (100 grams)
      • 2 cups sifted powdered sugar (225 grams)

      Instructions
       

      • Line several baking sheets with parchment paper.
      • Whisk the almond or hazelnut flour and cinnamon together completely. Set aside.
      • Place the egg whites in the bowl of a mixer and beat until soft peaks form. Slowly add the powdered sugar and beat for about 8 minutes. This will not form stiff peaks, but it will be very thick and fall from the beater in thick ribbons.
      • Remove 3/4 cup of the meringue for the frosting. Set aside.
      • Fold the almond flour/cinnamon mixture into the remaining meringue completely.
      • Flatten the dough into a round and place between waxed paper. Roll out about 1/3" thick.
      • Cut the cookies into stars or moons and place on the parchment lined baking sheets about 1 1/2" apart to make finishing them easier. Re-roll the scraps and make more cookies.
      • Drop about 1/2 to 3/4 teaspoon of the reserved meringue in the middle of the cookie. Push it out to the edges, covering the cookie completely. The easiest way I have found to do this is to use a small offset spatula with a pointed end.
      • Let the cookies dry at room temperature for about 24 hours.
      • Preheat the oven to 225°F. Place the cookies on the lowest rack in the oven and bake for 20 to 25 minutes until baked through. The meringue should stay as white as possible.

      Notes

       
      All of my recipes include Step by Step photos to guide you.  
        • While really easy to make, it is important to beat the meringue sufficiently to increase the volume and to get it as thick as possible.
        • By working the dough between waxed paper, the dough rolls out without using additional powdered sugar which can caramelize when baked.
        • Use whatever size cutter you want.
        • While the star is the traditional shape of the cookie, other shapes can be used.
        • Because the dough is very thick when mixing is finished, the almond flour and cinnamon should be whisked to combine so they are evenly distributed when mixed.
        • These cookies should be dried before baking for about 24 hours to look their best.
        • Place the cookies on the lowest rung of the oven. The meringue should remain as white as possible even after baking.
        • The cookies should be aged a couple of days before eating. The amount of cinnamon may seem excessive but after storing it will become less strong.
        • These cookies will last for weeks in an airtight container.  They only get better.  

      Nutrition

      Calories: 103kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.002gSodium: 6mgPotassium: 9mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 0.03mgCalcium: 34mgIron: 1mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      SPRINGERLE COOKIES RECIPE: TRADITIONAL GERMAN ANISE COOKIES

      Modified: · Published: by · This post may contain affiliate links · 13 Comments

      These traditional Springerle cookies are a classic German Christmas cookie made with anise, baker's ammonia, and finely carved designs from Springerle molds or rolling pins as seen below. The dough is different from most cookies, and the 48-hour drying period is what helps the beautiful designs stay sharp when baked. I'll show you exactly how to make Springerle cookies with crisp detailed impressions and the traditional white tops and golden bottoms.

      Springerle Cookies on a mustard colored plate with a springerle rolling pin and mold in the background.

      Springerle Cookies originated in the German province of Swabia in the 15th century. Originally made to honor Church Holy Days, they have become a much loved anise flavored Christmas cookie and are often used as Christmas tree ornaments. They are one of my favorite cookies both for eating and hanging on my tree.

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      Why these Springerle work

      • There are several ingredients and steps that make these cookies bake up with their designs intact where others don't.
      • I use the original leavening agent, baker's ammonia or hartshorn.  It bakes up lighter and crisper than baking powder which is often used in America. It can be found online. I don't recommend baking powder. I have found the designs can lose their shape as the cookies rise more.
      • Because there is no fat in Springerle, except for the egg yolks, it is more like a firm cake than what we usually think of as a cookie.   It is also mixed differently than most cookies.  A whole egg meringue is made into which the flour and flavoring is added.
      • Using cake flour helps keep the cookies a bit softer after baking.  But these are not meant to be soft. 

      Why do Springerle Cookies Need to Dry

      After rolling and imprinting the designs on the dough, the cookies are cut apart between the lines around the cookies. I use a fluted cutter but a pizza cutter works well. Both work better than a knife. At this point the cookies are placed on parchment lined sheet pans or cookie sheets to dry for 48 hours to dry (that is not a misprint) and set the designs firmly so they don't disappear when baked..Your kitchen will smell marvelous!

      How to Use Springerle Molds and Rolling Pins

      Two springerle rolling pins with impressions and two cookie molds.

      Special rolling pins with various carvings, as well as molds are used to imprint the cookie dough.  The oldest known springerle mold carved with an Easter Lamb is from Switzerland and was carved from wood in the 14th century. They can be found online.

      Just make sure the designs are deep so they make a good impression on the cookies.

      Instead of using flour when pressing in the designs, I use powdered sugar so there isn't a heavy presence of flour when the cookie is bitten into.

      When pressing in the designs place the rolling pin with the dividing line between the cookies on the bottom of the dough. Roll upward applying enough pressure to make sure the carvings are marking the dough.

      More European Cookies for your Enjoyment

      There are many more European cookies on my site including Germany, Denmark, France, Italy, and the Balkans each bringing the flavors and techniques of their country.

      • Murbteig Pastry - Delicate lemon butter cookies form Germany.
      • Sienna Lace - Two delicate spiced lacy cookies are sandwiched with chocolate.
      • Chocolate Spice Olive Oil Biscotti - perfect with tea or coffee.
      • Kifle - A fantastic sour cream pastry is wrapped around a walnut filling.
      • Almond Macaroons - A naturally gluten free cookie half dipped in chocolate.
      • French Macarons with Chocolate Raspberry Filling - What else is there to say?
      • Sarah Bernhardts - A gorgeous naturally gluten free cookie with a macaron base, topped with a kiss of chocolate ganache, dipped in chocolate and finished with gold leaf.
      • Sablé Breton  - One of the most simple cookies but with a big wallop of flavor, this cookie comes from the Brittany region of France with its wonderful butter and sea salt, both used in this cookie.
      • French Butter Cookies, Petit Buerre are simple, buttery, crisp, barely sweet but addictive, easily made and last indefinitely.
      • Zimtsterne or German Cinnamon Stars are meringue based and held together with ground nuts.

      The Most Beautiful Springerle

      A virtual friend of mine Sally BR of Bewitching Kitchen is an artist in the kitchen. While she blogs about food in general, it is her cookies, pastries and breads that are standouts. Here are a couple of pictures she sent of my Springerle cookies beautifully painted. Do check out her blog, she's amazing.

      Springerle cookies press out and baked.

      These are the cookies pressed in from molds. They are baked and perfectly white.

      These are the Springerle cookies painted.

      These are the same cookies gorgeously painted. If these had small holes made in the cookies prior to baking, they would make stunning, keepsake tree ornaments to be treasured tied with gold cord.

      Springerle Ingredients

      The ingredients for the Springerle are flour, sugar, ansie exract, and baker's ammonia.

      FRONT ROW: Anise extract, eggs, ammonium carbonate (Baker's Ammonia)

      BACK ROW: Cake flour, granulated sugar

      Ammonium Carbonate (Baker's Ammonia) is used in Europe as the leavening agent that shows up most in their cookies. It is easily found online at Amazon and Lorann Oils. When the bottle is opened do not take a whiff. This is the same stuff that is used to bring around someone who has fainted. While the smell is strong, it dissipates completely when baked. No hint of the smell or taste is left. Baking powder can be substituted but the results are not quite the same.

      Granulated sugar is used in this recipe. When researching, I found quite a few of the recipes using powdered sugar. When I tested both ways, the granulated sugar cookies held the shape of the cookie and their shape and design better.

      Cake Flour is used for a slightly softer cookies. 2 1/4 cups all-purpose flour can be substituted for the cake flour. They will weigh the same at 315 grams.

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

      Step by Step Instructions

      The first collage for Springerle shows the eggs in the mixing bowl, the eggs beaten, the ammonia and anise extract mixed and the the egg mixture beaten.

      Step 1. Place the eggs in the mixing bowl fitted with the whisk attachment. Step 2. Beat until pale yellow. Step 3. Combine the anise extract and ammonia and add to the eggs. Step 4. Add the sugar a bit at a time, as when making meringue. Beat until the mixture is very light, has increased in volume and is thick.

      Collage 2 shows the first addition of flour, the mixed in, the second addition of flour and the finished dough.

      Step 5. Remove the whisk attachment and insert the paddle. This is a heavy, sticky dough so I wouldn't use the scraper paddle. Add half the flour to the egg mixture. Step 6. Incorporate the flour completely. Step 7. Add the remaining flour. Step 8. Beat on low until completely mixed. The dough will be rather sticky. This is as it should be. Do not add more flour.

      The third collage shows the dough wrapped in plastic wrap, placed between waxed paper, rolled out with the end cut off and the pieces of dough place on the sides to even out the dough.

      Step 9. Gather the dough together and knead it a few times into a rectangle. Step 10. Place it in plastic wrap and chill for a couple of hours to firm it up to make it easier to roll. Step 11. As much as I try, I don't always roll the dough into a perfect rectangle. So, cut off the bottom. Step 12. Place the dough around the edges to make a rectangle. Press them together, place the waxed paper on top and roll to make a rectangle about 3/8" thick and a little wider than the width of the springerle rolling pin if using one.

      The fourth collage shows the dough dusted with powdered sugar and rolled out, the springerle rolling pin on the bottom of the dough, the dough with the impressions on it, and then dusted off and cut.

      Step 13. After the dough is rolled out, dust lightly with powdered sugar. Step 14. Place the rolling pin with the dividing line between the cookies on the bottom of the dough. Step 15. Roll upward apply enough pressure to make sure the carvings are marking the dough. Step 16. Divide the cookies between the lines on the dough using a fluted pastry cutter or a knife. As you can see, I preferred the knife as I thought the cutter dragged the dough and didn't make a good cut. Freeze to firm up.

      The last collage shows the cut cookies, between wax paper, bottom side up, one strip of cookies, a tray of cut cookies, one cookie with a hole in it for a tree ornament

      Step 17. When the cookies are firm, keeping them between the waxed paper, turn them upside down. Step 18. Peel back the paper on one stripe and simply break them apart. Step 19. Place them about and inch apart on a baking sheet. Let dry for 48 hours at room temperature. Bake as directed. Step 20. If using them for ornaments, make a hole in the top of each cookie before baking. Make sure the dough is cleaned off the hole on the backside. I used the tip of an instant read thermometer to make these holes. Reroll the scraps to make more cookies.

      Springerle Molds

      This collage shows the springerle mold, the mold dusted with powdered sugar, covered with dough, and turned upside down.

      Step 1. This is my wooden mold. Step 2. Dust it with powdered sugar. I don't like to use flour because I feel it can clog up the fine details since it is heavier. Step 3. Make sure the dough is cold and firm. Roll the dough out and make sure it covers the entire mold, including the edges. Press it firmly into the mold. I run my rolling pin lightly over it. Step 4. Turn the mold upside down and press lightly on it to make sure it is getting into the crevices.

      The cookie as it comes from the mold. The finished cookie which is trimmed and brushed to remove the powdered sugar.

      Step 5. Turn the mold over and carefully remove the cookie. Step 6. Trim the cookie and brush off the powdered sugar. Dry and bake as directed.

      Recipe FAQs

      What does Springerle mean in German?

      Springerle means "little knight" or "little jumper" which some people think refers to jumping horses on the molds or rolling pins.

      How is the rolling pin or mold cleaned?

      Use a stiff brush such as a toothbrush to scrub as much as you can from the carving. Then rinse it under water, scrubbing to remove any stubborn dough. Pat dry and then allow to dry completely at room temperature. This is easily done by standing it up in a sturdy container. Store it in a cool, dry place.

      Can anise seeds be used to flavor the dough?

      Yes. Some recipes dust the work surface with anise seeds and place the rolled out dough on top. When the springerle rolling pin is pressed into the dough and rolled the cookies pick up the seeds on the bottom.

      Why are the Springerle cookies dried?

      Drying allows the surface of the cookie to form a “crust” which helps set the impression during the baking process. If they are not, the designs can be lost when baking.

      Storing the Cookies

      While many recipes suggest storing the cookies for weeks, I think this only works if uou are using them as ornaments.

      If the intention is to eat them, I store mine in an airtight container for a week to 10 days. If they become too hard, a piece of plain bread can be put in the container to soften them a bit. Change the bread as needed.

      Expert Tips

      • The cookies should bake so the top remains white or almost white while the bottom is a golden brown.
      • To test to see if they are done, break a baked one open to make sure there is no doughy center.
      • It is important to dry the cookies so the designs will be set when they are baked. In fact, the designs can be seen more clearly even before going into the oven.
      • The cookies will rise from the bottom. Mine are never evenly risen.
      • These are not a soft cookie. They are firm the first few days and get harder as they are stored. They are perfect with a cup of coffee or tea.
      • To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.
      • I prefer powdered sugar instead of flour for dusting the molds are sprinkling over the dough before rolling the designs on. It is easier to brush off and even if all of it isn't removed it tastes better than baked flour.
      • Freezing the dough after impressing and cutting it makes it easier to keep the shape without stretching it.
      • Cake flour is preferred for a cookie that stays a bit softer longer. 2 1/4 cups all-purpose flour can be substituted if need be. The weight remains the same.

      A platter of springerle with a springerle rolling pin and mold in the background

      More Cookies to Enjoy

      If you love this Springerle or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in the comments below. Thank you and I appreciate each of you being here!

      Springerle Cookies on a mustard colored plate with a springerle rolling pin and mold in the background.

      Traditional Springerle Cookies

      Helen S. Fletcher
      With no shortening in Springerle Cookies, it is a combination of a cookie and a cake. The drying time before baking is to dry the top of the cookie so the design becomes prominent. This anise flavored German cookie is great to eat as well as to use for tree ornaments.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 40 minutes
      Drying Time 2 days
      Total Time 2 days 40 minutes
      Course Cookies
      Cuisine German
      Servings 28 cookies
      Calories 73 kcal

      Equipment

      • Springerle rolling pin or molds optional

      Ingredients

      • 2 large eggs
      • 1 cup granulated sugar (200 grams)
      • 1/4 teaspoon ammonium carbonate or baker's ammonia
      • 2 teaspoons anise extract
      • 2 1/2 cups cake flour (315 grams)* see substitution below
      • Powdered sugar, as needed
      • *2 1/4 cups all-purpose flour can be substituted. The weight remains the same.

      Instructions
       

      • Line a baking sheet or two with parchment paper. Set aside
      • Fit the mixer with the whisk attchment.
      • Add the eggs to the bowl.
      • Beat until pale yellow.
      • Stir the ammonium carbonate (baker's ammonia) into the anise extract. Mix it into the eggs completely.
      • Add the sugar gradually and beat on high for abut 5 to 8 minutes until very thick, light in color.
      • Switch to the paddle attachment and incorporate half the flour. Add the remaining flour and mix well. The dough will be somewhat sticky at this point and will not completely come together.
      • Remove the dough to a work surface and knead together briefly to make a cohesive rectangle. Wrap it in plastic wrap and refrigerate for an hour or to which will make it easier to roll out.

      Using a Springerle Rolling Pin

      • Roll between waxed paper into a rectangle about 3/8" thick. If your roll out looks less than a rectangle, see the photos on how to fix it. If the dough is warm at this point, refrigerate or freeze still between waxed paper just to firm up a bit.
      • When ready, remove the top piece of waxed paper only and sprinkle lightly with powdered sugar. Place the rolling pin with the dividing line between the cookies on the bottom of the dough. Roll upward applying enough pressure to make sure the carvings are marking the dough. Divide the cookies between the lines on the dough using a fluted pastry cutter or a knife. As you can see, I preferred the knife as I thought the cutter dragged the dough and didn't make a good cut. Freeze to firm up.
      • For the final step, turn the cookies over and pull back the waxed paper on one strip of cookies. Remove the cookies and break along the cut line to divide them. Place them on the parchment line sheets about 1" apart. Reroll any scraps and make more cookies.
      • Let the cookies dry for 48 hours to allow the patterns on the cookies to set before baking.
      • Preheat the oven to 325°F. Double Pan and bake for about 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.

      Using Springerle Molds

      • For the molds, roll the pastry out as above. Cut pieces that will completely cover the mold. Sprinkle the mold with powdered sugar. Press the dough firmly into the mold.
      • To insure a good relief on the cookie, turn them mold upside down and press it on the table.
      • Turn it upright and very carefully remove the cookie from the mold. Trim the edges and place it on the parchment paper. Dry as above.
      • If using the Springerle for ornaments, make a hole in the top of each one. I found the pointed tip of an instant thermometer was perfect for this. Remove any excess dough on the back of the hole.
      • Let them dry at room temperature for 48 hours.
      • Preheat the oven to 325°F. Double Pan and bake for abut 15 to 20 minutes depending upon the thickness. The cookies should stay as white as possible with the bottoms, which will have risen, a golden brown. Don't be concerned if they do not rise evenly. I don't think mine every have and it doesn't really show.
      • To check to see if they are baked through, remove one cookie and break it open to make sure there is no unbaked dough.
      • Yield: 24 to 28 cookies with rerolls.
      • Store the cookies in an airtight container. These are not a soft cookie. They are firm the first few days and get harder as they are stored. They are perfect with a cup of coffee or tea. To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.

      Notes

      Ammonium Carbonate (Baker's Ammonia) is used in Europe as the leavening agent that shows up most in their cookies. It is easily found online here and here. When the bottle is opened do not take a whiff. This is the same stuff that is used to bring around someone who has fainted. While the smell is strong, it dissipates completely when baked. No hint of the smell or taste is left. Baking powder can be substituted but the results are not quite the same.
      Granulated sugar is used in this recipe. When researching, I found quite a few of the recipes using powdered sugar. When I tested both ways, the granulated sugar cookies held the shape of the cookie and their shape and design better.
      Cake Flour is used for a slightly softer cookies. 2 1/4 cups all-purpose flour can be substituted for the cake flour. They will weigh the same at 315 grams. 
      The cookies should bake so the top remains white or almost white while the bottom is a golden brown.  The cookies will rise from the bottom. Mine are never evenly risen.
      To test to see if they are done, break a baked one open to make sure there is no doughy center. 
      These are not a soft cookie. They area very firm the first week to 10 days and get harder as they are stored. They are perfect with a cup of coffee or tea.
      To soften them a bit, store them with a piece of bread, changing it as need to keep it fresh. They'll last a long time in an airtight tin.
      I prefer powdered sugar instead of flour for dusting the molds and sprinkling over the dough before rolling the designs on. It is easier to brush off and even if all of it isn't removed it tastes better than baked flour. 
      Freezing the dough after impressing and cutting makes it easier to keep the shape.
       

      Nutrition

      Serving: 28gCalories: 73kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 13mgSodium: 5mgPotassium: 16mgFiber: 0.3gSugar: 7gVitamin A: 20IUCalcium: 4mgIron: 0.2mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

      Holiday Roundup

      Modified: · Published: by · This post may contain affiliate links · 10 Comments

      From outstanding desserts to breads, a soup, snacks, gifts and more, you're sure to find something new to add to your holidays. Because I know your days are as filled as mine with things to do, the majority of these recipes can be made in whole or in part ahead of time.

      Orange Cranberry Cake - A Holiday Specialty
      Orange chiffon cake, Cranberry curd and chocolate ganache enclosed in white as snow whipped cream...and it can be made ahead.
      Check out this recipe
      An Orange chiffon Cake is filled with cranberry curd and chocolate. The cake is finished with whipped cream and julienned candied orange zest
      Raspberry Ripple Coffeecake on a white plate with a cup of tea.
      Raspberry Ripple Coffeecake
      If you're looking for a really easy, quick to make, great tasting, crumb topped coffee cake this Raspberry Ripple Coffee Cake is it. A simple cream cheese batter mixes up in minutes for a cake that is perfect anytime of the day.
      Check out this recipe
      The spectacular Buche de Noel
      Buche de Noel
      The Buche de Noel is a spectacular extravaganza from France and is one dessert, among many, of their gifts to the world of food. And what a gift it is! While it looks complicated, it can be done over several weeks.
      Check out this recipe
      Mincemeat Tarts
      A Christmas tradition in England, mincemeat tarts are the perfect ending to a holiday meal and could become your next tradition.
      Check out this recipe
      Mincemeat Tartlets
      Slice of Caramel Apple Tart
      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
      Check out this recipe
      Cranberry Pecan Streusel Coffee Cake
      This Cranberry Pecan Streusel Coffee Cake shouts out fall.  The tartness of the cranberries is tempered by the streusel in this easily made treat.
      Check out this recipe
      Squares of Cranberry Pecan Streusel Coffee Cake with cranberries and cinnamon sticks
      Two Chocolate Trufles on a silver server.
      Chocolate Chocolate Truffles
      At the bakery we were known for our chocolate. These Chocolate Chocolate Truffles were the same ones we made - hundreds and hundreds that were hand dipped. The secret is to freeze the fillings first making coating them so much easier to initially coat.
      Check out this recipe
      European Nut Roll with Three Fillings
      This European Nut Roll with Three Fillings is a recipe long in my family.  Every household had their own version.  Nut rolls are especially popular during holidays and celebrations in Central Europe.
      Check out this recipe
      A rich yeast dough is filled three ways one each with almond, poppyseed and walnuts
      Orange Date Bread Pudding with Hard Sauce drizzled on
      Orange Date Bread Pudding
      Bread puddings are a favorite this time of year and this is a standout among them. Easy to make, easier to eat!
      Check out this recipe
      Chocolate Cranberry Quick Bread Recipe
       I don’t know about you, but the last thing I want to do is think about on a holiday is making a big breakfast. What if this Chocolate Cranberry Quick Bread is stashed in the freezer waiting to add to the festive feeling?
      Check out this 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.
      Super Fast and Easy Brioche Rolls
      These don't get any easier than my 60 second method of making brioche in the food processor...and they can be made ahead and frozen.
      Check out this recipe
      Two Brioche Rolls are on a plate with a jar of jam.
      Double Chocolate Mousse Cake
      Double Chocolate Mousse Cake
      Both white chocolate and dark chocolate mousse team up with a deeply chocolate, yet light textured chocolate chiffon cake. The Double Chocolate Mousse Cake is beautiful, light and easy to make and while full of flavor is not overwhelming sweet.
      Check out this recipe
      Reine de Saba Cake with Candied Cranberries
      This frozen Reine de Saba 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.
      Check out this recipe
      This Riene de Saba cake features 2 layers of chocolate cake with a mousse like filling, topped with candied cranberries
      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.
      Check out this recipe
      Beef Stroganoff Soup with Wine and Cheese Bread
      This soup takes all the components of this entrée including red wine and brandy and turns them into a delicious, easy to make soup that only gets better made ahead,
      Check out this recipe
      Beef Strogonoff Soup
      Finished Baguettes
      Wine and Cheese Baguettes- A Favorite bread
      Wine and Cheese Baguettes are one of my all-time favorite breads. This bread couldn't be easier to make with the help of a food processor. While gorgeous to look at this bread actually tastes of the white wine and swiss cheese.
      Check out this recipe
      Dobos Torte - An Hungarian Speciality
      Dobos Torte is a Hungarian multilayered cake consisting of anywhere between 6 to 11 layers of spongecake filled with an intense, but super light, chocolate buttercream made like no other I have seen.  Traditionally it is topped with hard caramel fans.  Since no one ever ate the caramel and it was a pain to make and cut, I changed it to chocolate!
      Check out this recipe
      Finished photo
      Cranberry Fresh Pineapple Relish
      Cranberry Fresh Pineapple Relish
      This quick to put together Cranberry Fresh Pineapple Relish will keep in the refrigerator for a week, so make it ahead of time so you have one less thing to do on the day of the get together.
      Check out this recipe
      Hot Curried Party Mix
      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. It also makes a fantastic gift.
      Check out this recipe
      Hot Curried Party Mix in a bowl
      Hot Peppered Pecans
      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. Packaged up with a pretty bow and they make a great gift.
      Check out this recipe
      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.
      Check out this recipe
      Puff Pastry Crackers
      Cranberry Orange Muffins in three sizes, mini, regular and Texas on a gray plate with a red napkin.
      A Cranberry Orange Muffin
      A Cranberry Orange Muffin recipe features the flavors of fall fruit and is quickly made featuring fresh or frozen cranberries and orange zest.  A great recipe for beginner bakers. 
      Check out this recipe
      Stuffed Cinnamon French Toast and Orange Sauce
      Two pieces of cinnamon bread filled with an orange cream stuffing are dredged in an egg mixture with a few additions to spark it up served with an Orange Cream Sauce borrowed from Crepes Suzette.
      Check out this recipe
      The finished French Toast arranged in a circle on a plate with the fruit and Orange Sauce in the center on top.
      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.
      Check out this recipe

      Want more Ideas for the Holidays? Try these Thanksgiving Recipes!

      Viennese Whirl Cookies

      Modified: · Published: by · This post may contain affiliate links · 4 Comments

      These Viennese Whirl Cookies come to you from......England. I was surprised also. It seems they were thought to look like something that came from Vienna. Whatever was thought about them, they are a stunningly delicious, melt in your mouth cookie with only four ingredients for the basic cookie.

      A plate of Viennese Whirls with strawberry and chocolate filling in front of gift boxes.

      While the traditional English version is filled with buttercream and raspberry jam, I've upped the ante with a Strawberry Chocolate filling that will wow you!

      This entire cookie is so easy to make, you won't want to miss it.

      If you love sandwich cookies, here are a few more: Peanut Butter Sandwich Cookies, Dulce de Leche Your Way, and the Milano cookie of your dreams Langue de Chat.

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      Why This Recipe is for You

      • Soooo easy to make.
      • 4 ingredients for the cookie that are most likely in your pantry.
      • The Viennese Whirls are good by themselves and extraordinary when sandwiched - your choice.
      • The Strawberry buttercream is great to fill a cake or top cupcakes and it actually tastes like strawberries unlike those made with jam.
      • These last a while if kept in an airtight tin.
      • They can be frozen for longer storage.

      Importance of Double Panning

      Double panning refers to placing one pan on top of another to slow down the bottom of cookies or baked goods becoming overly browned before the rest of the item is baked through. It is especially important when using brown sugar, molasses, honey, corn syrup, light or dark, chocolate and a lot of butter .

      See the photos below to see the differences. For more information on double panning, please see my post.

      Variations

      • A lemon version can be made by adding the zest of a large lemon plus 3/4 teaspoon citric acid (optional) to the butter and sugar when creaming. The citric acid can be found online. It adds a tartness to the cookies to emulate the taste of whole lemons.
      • And the zest of a small orange for an orange version.
      • For a citric version, add a teaspoon of lemon zest, orange zest and lime zest for an unusual flavor.
      • There's a killer mincemeat filling that makes a delicious filling

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

      Recipe Ingredients

      Viennese Whirl Cookies

      Ingredients for the Viennese Whirls are, flour, powdered sugar, butter and vanilla.

      FRONT ROW:  Unsalted butter, vanilla

      BACK ROW:  Cake flour, powdered sugar

      Filling Ingredients

      Filling ingredients include, freeze dried strawberries, chocolate, heavy cream, red food coloring, butter, powdered sugar, almond extract, and milk.

      FRONT ROW:  Almond extract, milk, powdered sugar

      MIDDLE ROW:  Red food coloring, unsalted butter

      BACK ROW:  Freeze dried strawberries, chocolate, heavy cream

      Freeze Dried Strawberries can be found in stores or online. Trader Joe's has them as well as other freeze-dried fruit at the best prices I have found.

      I don't prefer chocolate chips.  My chocolate of choice is Callebaut #811 Semisweet Callets. They look like chocolate chips but are pure chocolate that can be used where any good chocolate is needed.

      Heavy Cream is higher in fat content than those marked whipping cream. It is great to use wherever a recipes specifies.

      Step by Step Instructions

      Draw a template on parchment paper using a 1 3/4" round cookie cutter or whatevet size you want, spaced about 1" apart. Place a second piece of paper on top. Fit a piping bag with a 38" open star tip.

      Collage 1 shows the butter, powdered sugar, vanilla, those ingredients mixed, flour added, batter finished.

      Step 1. Place the butter, powdered sugar and vanilla in the bowl of a mixer. Step 2. Cream together until light. Step 3. Add all of the flour. Step 4. Beat on low until completely combined.

      The second collage shows the batter in a bowl, the batter warmed to make it easier to pipe, the piped cookies on a baking sheet and the baked cookies.

      Step 5. If the batter is too stiff to pipe, place only as much as can be piped at once in a microwave safe bowl. Step 6. Microwave 4 or 5 seconds to soften. Repeat, with 3 more seconds if necessary. Do not get it too soft or the cookies won't keep their shape. Step 7. Pipe the cookies into whatever shape you desire. Step 8. Double Pan and bake the cookies. Cool them on the pan.

      The third collages shows the tops of two cookies, one baked on a single baking sheet, the other on a double pan, the bottoms of the cookies one dark, one lighter, cream heated and chocolate added to the hot cream.

      Step 9. The left cookie was baked on a single pan, the right cookie on a double pan. Step 10. The bottom of the left cookie is noticeably darker than the right cookie which was double panned. Step 11. Heat the cream until it is steamy but not boiling. Step 12. Add the chocolate to the hot cream.

      The chocolate is submerged under the cream, the cream and chocolate are whisked until smooth, the chocolate is spread on a pan, then covered with plastic wrap.

      Step 13. Submerge the chocolate under the hot cream. Let it sit for 3 or 4 minutes. Step 14. Whisk gently until completely mixed. Don't be too enthusiastic or air bubbles will be incorporated. Step 15. To quick cool the ganache, spread it on a rimmed baking sheet. Step 16. Cover it with plastic wrap until it is pipable.

      Strawberry Buttercream

      Please see the how to photos on my Strawberry Buttercream Frosting post.

      Assembly

      The final collage shows the bottom of the cookies piped with strawberry buttercrem, with chocolate gaache and finished cookies.

      Step 17. Match the individual cookies for size. Turn them upside down. Pipe the strawberry buttercream in one of two ways, either as a ring around the outer edge or fully covering the cookie. Step 18. Fill the open center of the ring with the chocolate ganache. Step 19. Or, pipe the chocolate ganache directly on top of the cookie completely covered with the strawberry buttercream. Step 20. Place the top cookie on the filled cookies.

      Recipe FAQS

      What makes Viennese Whirls melt in your mouth?

      The powdered sugar. Cookies made with powdered sugar have this quality whereas cookies made with granulated sugar are more firm.

      What should I do if the batter is too stiff to pipe?

      Microwave only the amount that will be piped at once for 3 to 5 seconds in the microwave. Do not get too soft or they won't hold their shape. 

      What other fillings can be used?

      All chocolate, mincemeat is a great filling, just process it to smooth it out, any jam you wish, any flavor of buttercream you wish.

      Expert Tips

      • Use a small open star B tip about 3/8" for the best look when piping the strawberry buttercream or the chocolate ganache.
      • For a list of piping tips see my post on Lange de Chat.
      • If the pastry is too hard to pipe, microwave only the amount you will use immediately for 3 to 5 seconds to soften it. Repeat if necessary but be careful not to get it too soft or the cookie will not hold its shape.
      • The butter for these cookies should be softer than usual to aid with the piping.
      • Be sure to double pan to prevent the over browning of the bottoms and to make sure the tops are evenly browned.
      • Pair the cookies for size prior to filling for the best looking cookies.
      This photos shows the cookies on a white plate with holly berries and a red ball.

      If you love these Viennese Whirl Cookies or any other recipe on my website, please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!

      A plate of Viennese Whirls with strawberry and chocolate filling in front of gift boxes.

      Viennese Whirl Cookies

      Helen S. Fletcher
      These are a stunningly delicious, melt in your mouth cookie with only four ingredients for the basic cookie. While the traditional English version is filled with buttercream and raspberry jam, I've upped the ante with a Strawberry Chocolate filling that will wow you.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 40 minutes
      Cook Time 15 minutes
      Total Time 55 minutes
      Course Cookies
      Cuisine English
      Servings 16
      Calories 319 kcal

      Ingredients

      Viennese Whirl Cookies

      • 1 cup unsalted butter, softened* (225 grams)
      • 1/2 cup powdered sugar (65 grams)
      • 2 teaspoons vanilla
      • 1 3/4 cup cake flour (225 grams)

      Strawberry Filling

      • 1 cup freeze-dried strawberries (34 grams)
      • 7/8 cup powdered sugar (100 grams)
      • 1/4 cup unsalted butter (58 grams)
      • 1/4 teaspoon almond extract
      • 1 or 2 tablespoons milk
      • Red food coloring, optional

      Chocolate Ganache

      • 3/4 cup heavy cream
      • 170 grams semisweet chocolate (not chocolate chips)

      Instructions
       

      Cookies

      • *The butter should be very soft. Softer and usual.
      • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
      • Cream the butter and powdered sugar until light and creamy. if using citrus zest, add it with the butter and sugar.
      • Add the vanilla or alternate flavoring.
      • Add all of the flour, beating on low to combine.

      Shaping the Cookies

      • Draw a template on parchment paper using a 1 3/4" round cookie cutter or any size you wish. Space them about 1" apart. Place a second piece of parchment on top. Fit a piping bag with a 3/8" open star tip. Set aside.
      • If the batter is too stiff to pipe, place only as much as you can pipe at once in a microwave safe bowl and microwave for 3 to 5 seconds. If still too stiff, repeat using the least amount of time. Do not get it too soft or it will not hold its shape when baked.
      • Pipe the cookies to within about 1/8" of the inside of the circle.
      • Remove the template to use on another baking sheet under parchment.
      • Freeze the tray of cookies for 5 or 10 minutes until hard. Double pan and bake for about 13 to 15 minutes until a light medium brown. Cool completely.

      Chocolate Ganache Filling

      • Place the cream in a small saucepan or use the microwave to heat the cream until steaming hot but not boiling.
      • Submerge the chocolate under the cream and let it sit for several minutes. Whisk to smooth out. Cool it until it can be piped and hold its shape. To quick cool the ganache, spread it out on a sheet tray. Cover it with film.

      Strawberry Buttercream

      • Combine all of the ingredients in a mixing bowl. Beat on low to bring together, then raise the mixer to medium to medium high and beat to lighten and increase the volume.

      Sandwiching the Cookies

      • Pair the cookies for size. Lay them out with the bottoms turned up.
      • Pipe the strawberry buttercream either in a circle, leaving the middle exposed or completely cover the cookie.
      • Pipe the chocolate ganache in the middle of the circle or on top of the cookie completely covered with buttercream. Place the second cookie on top.

      Notes

      • A lemon version can be made by adding the zest of a large lemon plus 3/4 teaspoon citric acid (optional) to the butter and sugar when creaming. The citric acid can be found online. It adds a tartness to the cookies to emulate the taste of whole lemons.
      • And the zest of a small orange for an orange version.
      • For a citric version, add a teaspoon of lemon zest, orange zest and lime zest for an unusual flavor.
      • There's a killer mincemeat filling that makes a delicious filling. 
      • Use a small open star B tip about 3/8" for the best look when piping the strawberry buttercream or the chocolate ganache.
      • For a list of piping tips see my post on Lange de Chat.
      • If the pastry is too hard to pipe, microwave only the amount you will use immediately for 3 to 5 seconds to soften it. Repeat if necessary but be careful not to get it too soft or the cookie will not hold its shape.
      • The butter for these cookies should be softer than usual to aid with the piping.
      • Be sure to double pan to prevent the over browning of the bottoms and to make sure the tops are evenly browned.
      • Pair the cookies for size prior to filling for the best looking cookies. 
      • Store these in an airtight container for up to 7 days.
      • You will have ganache left over.  Add a bit of extra cream, warm it and it makes an excellent sauce for desserts or hot fudge ice cream.
      • These cookies can be made smaller,  just adjust the baking time a bit. 

      Nutrition

      Serving: 16cookiesCalories: 319kcalCarbohydrates: 36gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 44mgSodium: 5mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 522IUVitamin C: 181mgCalcium: 19mgIron: 4mg
      Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!