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Brownie+Cookie=Easy Brookie Recipe

Modified: Jul 25, 2025 · Published: Jan 9, 2023 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

The title says it all. This is a classic combination of two favorites - a fudgy brownie is teamed with a chocolate and butterscotch chip cookie all in one pan. This is a great recipe for a beginner baker because they learn to make two different recipe at once.

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

Ingredients

Brownie Layer

Photos read left to right.

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

Chocolate and Butterscotch Chip

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

Photos read left to right.

Back row: egg, flour, light brown sugar. Middle Row: unsalted butter, chocolate and butterscotch chips. Front Row: vanilla, baking soda, molasses, salt.

Size large eggs are used
Canola oil is used because it is a neutral flavored oil
The Cocoa can be natural or Dutch. The Dutch cocoa gives a deeper color
Unsalted butter is listed but salted butter can be used by reducing the salt to ¼ teaspoon.
Dark brown sugar gives the chewiest textured cookie top. If all you have is light brown sugar, as I did whisk 1 tablespoon molasses to the melted butter to make dark brown sugar. More information can be found in Three Easy Sugar Fixes and Sugar The Sweetest Part of Baking.

Instructions

Brownie Layer

Cocoa and flour in a strainer to be sifted.

Step 1. Because cocoa is often lumpy ad for the best mix, sift together the cocoa and the flour on a piece of wax paper or parchment paper.

Step 2. The flour and cocoa sifted.

Step 3. Whisk the flour and cocoa together.

Step 4. Place all of the ingredients for the brownie layer in the bowl at once.

Step 5. Initially beat on low to bring ingredients together, then raise to medium until completely mixed.

Step 6. Pour into the prepared pan and smooth out. Set aside.

Cookie Layer

Step 1. Melt the butter. Cool to lukewarm.

The molasses is whisked into the melted butter.

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

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

Egg, butter, brown sugar and vanilla in mixing bowl

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

Step 5. Mix on medium until combined.

The flour is added to the liquid ingredients.

Step 6. Add the flour mixture to the mixing bowl.

Step 7. Mix on low to combine then raise to medium to mix more completely. Some flour will, most likely, stick to the sides of the bowl. Scrap down.

Step 8. Mix completely.

Step 8. Add the chips.

Step 9. Mix in on low.

Step 10. To keep the top layer from sinking into the bottom layer, using a spoon, scoop the cookie batter on top of the brownie layer.

Step 11. Cover the brownie layer completely with the scooped batter.

Step 12. Smooth out the cookie layer. The easiest way is to use a small offset spatula.

Step 13. The Baked Brookie on a cooling rack.

Variations

Use any chips you like. Use all chocolate or all butterscotch.
Nuts of any kind, preferably toasted, are a great add in. If using all nuts use 1 cup chopped up. If using chips and nuts use ½ cup each.
Dried fruit such as cranberries, raisins, chopped apricots, etc. can be added.
Any add ins you prefer can be used. If using all one, use 1 cup. If using two, use ½ cup each.

Equipment

An offset spatula is perfect for smoothing out batter as the handle is above the blade. They come in large and small. This is the smaller version.

Storage

These store well, covered for 4 or 5 days at room temperature.

A Perfectly Easy Basic Muffin Mix

Modified: Nov 27, 2025 · Published: Jan 4, 2023 by Helen S Fletcher · This post may contain affiliate links · 36 Comments

You're going to love this basic muffin recipe because it's so variable. While this recipe uses chocolate chips and raisins, anything from fruit to veggies (think carrot, zucchini) can be used.

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

Muffins are one of the easiest treats to make with a few dry ingredients in one bowl and wet in another. After combining, stir in the add ins, fill the paper cups and into the oven they go. Baking doesn't get much more simple or inviting.

Be sure to check out the Best of All Strawberry Muffins, the Crumb Topped Orange Date Muffins, as well as the Easy PBJ Muffin, Blueberry Crumb Muffins with it's Brown Sugar Almond Crumb topping, the over the top Double Chocolate Truffled Muffins as well as the Crunchy Topped Apple Muffins.

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Why You'll Love This Recipe

The recipe is perfectly balanced
You can sub in anything you want.
It's super easy.
Just substitute any add in's you desire.
It can be made in a variety of sizes and baking times are included for all of them
You probably have the ingredients in your pantry

Ingredients for Basic Muffin Mix

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

All photos read left to right.

Back Row: granulated sugar, all-purpose flour, milk. Middle Row: salt, baking powder, vanilla, eggs. Front Row: softened butter.

Ingredients for Chocolate Chip Raisin Muffins

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

Left to Right: raisins and chocolate chips

See the recipe card for quantities.

Substitutions

10 to 12 ounces of fruit, nuts, chocolate chips or a combination of almost anything can be added to the basic muffin mix. Fruit such as blueberries and cranberries are best added frozen so they don't discolor the batter and turn it gray. A teaspoon or two of spices can be added as can the zest of one orange, two lemons or a couple of limes are great additions.

Top with crumbs, sanding or Swedish Pearl sugar.

The combinations are endless.

Step by Step Instructions

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

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

The butter and sugar are creamed until light.

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

Step 3. Add one egg and beat until combined. In reality, the mixture will curdle. This usually happens and will be fixed later. Add the second egg and mix well. More curdling will probably occur..

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

Step 4. Add the flour and milk alternately, starting and ending with the flour. Add ⅓ of the flour and mix on low. The batter will come together at this point.

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

Step 5. Add the vanilla to the milk. Add half of the milk to the batter and beat on low. When completely mixed, add ½ of the remaining flour and mix on low.

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

Step 6. Next add the remaining milk, blending well. Last, add the rest of the flour and mix to get a smooth batter, scraping down several times.

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

Step 7. In the meantime, soak the raisins in really hot water to plump them. After soaking, squeeze all the water out of them and set aside.

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

Step 8. Add the chocolate chips and plumped raisins to the batter. Mix well, scraping several times to make sure the add ins are evenly distributed.

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

Step 9. Line 8 Texas size muffin cups with paper liners. (I used Texas muffin cups.) Fill the cups ¾ full. Bake as directed. Sprinkle with sanding sugar if desired.

Storage

These store for a couple of days well covered.

They can also be frozen before baking. Thaw in the refrigerator overnight and bake as called for adding a few minutes.

Last, they can be baked and frozen, well wrapped, for several months. Thaw at room temperature. Heat for 10 minutes at 350°F for just baked muffins.

Expert Tips

By portioning out the muffins in their paper liners and refrigerating overnight before baking, they take on a more professional look. The crowns are taller and they have that "just bought from a bakery" look.

Chilling the muffin batter overnight allows the starches in the flour to absorb more moisture from the eggs and liquids. This results in the starches swelling allowing more gluten to form, improving the consistency of the batter allowing for higher crowns, and a more moist tender, taller muffin. This will improve any muffin recipe, not just this one.

Other Recipes You'll Love

If you love this Perfectly Easy Basic MuffinMix 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 in 📝 comments below. I appreciate each of you being here!

Dulce de Leche Cookies - Your Way

Modified: May 16, 2025 · Published: Dec 19, 2022 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

Dulce de Leche is an easily made filling of sweetened condensed milk that has been heated in the oven until thick, creamy, and deeply browned. It is perfect for these buttery pecan shortbread sandwich cookies.

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

These melt in your mouth cookies don't even have to be rolled out. While looking like they might be a challenge, they are easily made.I've provided several ways to finish the cookies from simple to extravagant - all elegant looking as if they came from a bakery.

I am using the recipe from David Lebovitz Dulce de Leche. I tested several methods and this seems to be the fastest and the best.

Want more sandwich cookies? Try the Milano cookies, Langue de Chat, Peanut Butter Sandwich Cookies, Mexican Chocolate Brownwies or the Viennese Whirls.

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Recipe Ingredients

Pecan Cookies

Ingredients for the pecan shortbread cookies arranged on a marbletop.

Left to Right.

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

Cookie Finishes

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

Left to Right:

Back Row: Chocolate, Sanding sugar. Front Row: Shortening and Toasted Pecans.

Pecans are toasted to bring out their maximum flavor. Be sure to cool them before processing.
Unsalted butter is used for the purest flavor.
Powdered sugar gives a softer texture to the cookie than would granulated sugar. Cookies made with powdered sugar have that melt-in-your-mouth quality.

See recipe card for quantities.

Variations

A salted version can be made by adding sea salt to taste to the sanding sugar and pecans. Salt can also be added to the plain cookie finished with sanding sugar.

Step-by-Step Instructions

Dulce de Leche

There are differences between sweetened condensed milk. Some are thicker, some thinner so the time it takes to caramelize the milk may take longer or shorter. You'll judge when it's done by the color and thickness. The really neat thing is if it isn't thick enough to use as a filling after it's cooled just put it back in the oven with the waterbath and bake it some more.

Step 1. Different brands of condensed milk have different thicknesses. Eagle brand is consistently thicker than most so I use it for this. If a thinner condensed milk is used, the baking time will increase.

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

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

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

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

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

Step 4. The water bath will get very hot. For ease of moving and for safety, place the water bath on a rimmed baking sheet.

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

Step 5. Cover the bowl tightly with aluminum foil to keep the condensed milk creamy while it thickens. Fill the bottom container with hot water at least halfway up the bowl. Bake for 2 hours or more until dark and very thick.

Step 6. Dark brown Dulce-de-leche cooked down to a thick consistency.. Cool completely before using. If it is at all lumpy when you stir it, smooth it out by whisking.

Pecan Shortbread Cookies

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

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

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

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

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

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

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

Step 4. Process to mix the powdered sugar and salt into the flour/pecan mix.

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

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

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

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

The mixture is beaten and the dough is finished.

Step 8. Mix until the dough comes together.

Step 9. Divide the dough in half.

Each half of the dough is rolled into a log.

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

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

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

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

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

Finishing the Cookies

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

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

Milk chocolate in a bowl and shortening in a bowl.

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

Milk chocolate and shortening are melted in a small bowl.

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

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

Step 4. Pair the cookies for size. Dip the tops in chocolate. Leave plain, top with a pecan half or with the sugar-pecan mix.

Dulche de leche pipied on the bottom of the cookies

Step 5. Pipe the dulche de leche on the bottom of the cookies. Place the tops on and press down lightly to evenly distribute the filling.

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

Step 6. Tray of all the finished cookies. Left to right: With sanding sugar, plain, chocolate and pecan, plain chocolate and with the sugar-pecans.

Recipe FAQs

What are the storage requirements for leftovers?

These may be held at room temperature for several days.

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

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

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

I have made them the cookies are small because they are so rich. If you want bigger cookies, just make the cookie roll larger in size. The cookies don't spread much in the oven so they will be just a bit bigger than the size of roll.

Expert Tips

Piping the dulce de leche onto the cookie makes it much easier. I used a #3 plain tip. Lacking a pastry bag, cut the corner off of a heavy plastic bag and use that.

When dipping the top of the cookies, make sure the bowl of chocolate is small and narrow so the chocolate remains deep and not spread out.

Other Delicious Cookies to Consider

Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down. Star ratings help people discover my recipes online. Your support means a great deal to me. Thank you.

Super Fast and Easy Brioche Rolls

Modified: Nov 5, 2025 · Published: Dec 12, 2022 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

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

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

The dough can be made up to 3 days ahead before shaping. The baked rolls can be frozen for several months well wrapped.

Brioche is a base recipe that can be used in many different ways, both sweet and savory. It is an enriched bread meaning it is made with eggs, butter, and cream. I have used it for the Raspberry Mascarpone Tarte Tropezienne, Glazed Lemon Twists in 60 Second Brioche, Lemon Gooey Butter Cake in a Brioche Crust and Twice Baked Brioche - A Breakfast Treat.

If you're looking for a couple of other fast and easy dinner rolls, check out Outback Steakhouse Bread, and the super easy Pumpkin Dinner Rolls Two Ways.

Ingredients

Photos read left to right.

Back Row: unsalted cubed butter, eggs, bread flour. Middle Row: water, sugar . Front Row: instant yeast, salt, cream, sugar for starter.

Butter - unsalted butter is used. The butter is cut into small pieces and must be kept cold before using.

Eggs - size large are used.

Bread flour is used for its high protein count which allows a higher rise. Because this dough includes a lot of eggs, butter and cream, it is a slow riser. The bread flour assists in the rising.

Instant Yeast is used for a quick start to the sponge.

See recipe card for quantities

Instructions

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

Step 1. Remove 3 tablespoons of bread flour from the measured amount.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Step 9. The ingredients are processed continuously until a batter is formed - about 25 to 30 seconds. Do not stop the processor until completely mixed.

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

Step 10. Place the batter in a bowl or container sprayed with a non-stick baking release to rise. Place plastic wrap directly on top of the batter. Cover the bowl and mark the time on it. Let it rise until doubled, 2 to 3 hours. Stir down and refrigerate overnight.

An Easy Way to Clean the Processor

The food processor is one of the most useful pieces of baking equipment in a kitchen. As a former consultant to Cuisinarts, I learned a lot of the ins and outs of this machine. Food Processor Tips When Baking is where I share some of them. Below is one of the most useful.

The majority of the batter has been removed from the processor

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

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

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

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

Step 3. Remove the blade and bowl from the processor and scoop out the rest of the batter with a rubber spatula.

Shaping the Brioche Rolls

The dough will be very easy to work. Because it is enriched with eggs, butter and cream, it has no elasticity. It is important to work the dough cold.

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

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

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

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

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

Step 3. Firmly pinch the sides together.

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

Step 4. Turn the roll over and place on a work surface. Lightly flour the surface if needed. Cup your hand over the top side of the roll.

the cupped hand completely encloses the roll.

Step 5. Enclose the roll completely under your cupped hand. With light to medium pressure, rotate the roll clockwise or counter clockwise until the roll is a smooth ball.

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

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

Step 7. Spray the brioche molds or Texas muffin cups with a non-stick baking release. Place the rolls in them, cover with a tea towel and let rise until almost doubled about 2 to 3 hours.

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

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

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

The rolls are finished with a sprinkling of sesame seeds.

Step 10. Finish the rolls with a sprinkling of sesame seeds.

Variations

Since this is a base recipe, it can be varied endlessly. Here are some that I like.

Cheesy Brioche - Add 6 ounces (170 grams or 1 ½ cups) of any hard cheese such as cheddar, asiago or parmesan to 1 basic recipe of brioche at the end of incorporating the butter.

Lemon Brioche – Depending upon how lemony you want it, add the grated rind of 1 to 2 large lemons (2 to 3 tablespoons) with the flour.

Orange Brioche – Again depending upon how orange you want it, add the grated rind of 1 or 2 medium to large oranges with the flour.

Herbed Brioche – any single herb or combinations of herbs, fresh or dried may be added. 1 to 2 teaspoons for dried or 1 to 2 tablespoons if fresh.

Brioche Sugar Buns – After the final egg wash, sprinkle with Swedish Pearl Sugar . Lemon or orange can be added to the dough as above.

Storage

The beauty of these is they can be made ahead at several points.

After the dough is made and risen, it has to be refrigerated to shape the rolls. It can wait up to three days before shaping.

After baking, the rolls can be well wrapped (individually is best) and frozen up to two months. Unwrap and thaw them at room temperature. Heat at 350°F for about 10 to 15 minutes to give them that "just baked" taste.

Top Tips

Keep the processor running until the dough, which is more like a batter, is completely mixed. The machine has a tendency to stall if turned off and then turned back on because of the consistency of the dough.
A sponge is used when the yeast needs to be increased without adding additional dried yeast. This is particularly important for rich doughs that use eggs, butter, sugar, and/or cream. These slow the growth of the yeast so there needs to be a way of speeding it up without imparting a "yeasty" taste. So a bit of flour, water and dried yeast is mixed together. As it sits, the yeast is activated and many, many more yeast cells are formed giving the dough a head start to the rising process.
It is important to keep the dough cold while shaping it. Because of the large amount of butter, the dough can soften fairly easily. To prevent this, after portioning out the rolls, keep them refrigerated and shape one at a time.
These take longer to rise after shaping because they are cold and the dough contains a lot of inhibitors.
If you're wondering where the title "Sixty Second Brioche" comes from, it takes about that much time in the processor. Fast, very fast!
When applying the egg wash, do not let it run down the side of the pan. Just keep it on the roll.
The size of the brioche tin I use is 3 ½" wide x 1 ½" deep.

Bajadera - A No Bake Cookie Bar

Modified: Jul 25, 2025 · Published: Dec 5, 2022 by Helen S Fletcher · This post may contain affiliate links · 15 Comments

You will love this concept because it is a no bake cookie bar and the layering adds a sophistication not often seen in this type of cookie. But the real surprise is that it is not too sweet but intensely flavored.

Bajadera (Bah-ya-deh-ra) has been in existence since the early 1900’s having been a specialty of the Kraš Confectionary Company in Zagreb Croatia.

It was named after an oriental dancer, and its shape and the unique layering make Bajadera one of the most popular sweet treats in Croatia, Serbia, Bosnia, and Macedonia, all of whom claim it today.

Be sure to check out the Mexican Chocolate Brownies for a quick treat.

Ingredients

All ingredients are listed left to right.

Top Row: Petit Beurre Cookies, granulated sugar, water. Bottom Row: unsalted butter, semisweet chocolate, toasted hazelnuts.

Petit Beurre Cookies - can be the ones in last week's blog or they can be purchased online as well as some specialty food shops featuring European items.
Unsalted butter is used for clarity of taste.
Hazelnuts are toasted to intensify the flavor.
Semisweet Chocolate - I use Callebaut Callets professionally and at home. They look like chocolate chips but aren't. I don't recommend using chocolate chips.

Chocolate Glaze

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

See recipe card for quantities of ingredients.

Instruction

Hazelnuts on a tray ready to be toasted.

Step 1. Hazelnuts ready to be toasted. For a quick and easy way to remove the skins, see Hazelnut Gianduja Cake. Cool the nuts completely before processing

Step 2. Line an 8x8 inch square pan with a piece of parchment paper 8x16 inches letting the excess hang over the sides.

Step 3. Melt the chocolate in a double boiler over simmering water or at half power in the microwave. Set aside.

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

Step 4. Place half the nuts and half the cookies in a processor bowl.

Step 5. Process the cookies and nuts as finely as possible being careful not to turn them to a paste.

Step 6. Transfer them to a mixer bowl. Repeat with the second half of the cookies and nuts. Set aside.

Step 7. Place the water and sugar in a medium saucepan. Stir to combine.

Step 8. Bring the syrup to a boil.

Step 9. Wash down the sides of the pan with a brush dipped in cold water. Alternatively, a tight fitting lid can be placed on top for 3 minutes.

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

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

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

Step 11. Pour the syrup over the cookie and nut mixture in the mixing bowl. Beat on low to combine completely. It may be soft at this point, but will firm up as it cools.

Step 12. Divide the dough in half - about 410 grams or 14 ⅓ ounces each piece. Remove ½ cup, 100 grams or 3 ½ ounces from one piece and add it to the other piece.

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

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

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

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

The chocolate bottom layer is pressed firmly into the pan.

Step 14. Press half the chocolate dough firmly in the bottom of the prepared pan. If it is at all soft, freeze for 5 minutes to keep the layers from dipping into each other.

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

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

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

Step 16. Press the plain dough firmly over the chocolate base. Freeze for five minutes if it is at all soft. Repeat with the chocolate and plain layer as above. Do not freeze the plain layer after it is pressed onto the top.

Chocolate Glaze

Chocolate and shortening in a bowl for the top glaze.

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

The chocolate and shortening are melted and stirred together.

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

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

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

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

Step 20. Tilt the pan from side to side and up and down to distribute the glaze evenly, making sure to get into the corners. Refrigerate overnight.

Releasing and Cutting the Bars

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

Step 21. Hold a hair dryer set on high close to the pan with the No Bake Cookie Bar to heat the sides so the cookie can release cleanly. Go around the entire pan to heat all the sides. Be careful not to melt the chocolate.

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

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

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

Step 23. To cut the bars cleanly, heat a knife under very hot water. Dry immediately on a paper towel. Melt through the chocolate layer and cut straight down. Pull the knife out at the bottom. Do not pull it out at the top or the bar will be smeared with chocolate. Do not use a sawing motion. Repeat the heating and drying for each cut.

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

Step 24. The bars, still on the paper are cut 4 down and 7 or 8 across. These are very rich and small bars are ideal.

Substitutions

All almonds or half almonds may be used. Toast the nuts as for hazelnuts.

Storage

The bars may be stored at room temperature for several days or refrigerated for longer storage. Bring to room temperature before serving.

Expert Tips

Be sure to toast the nuts and cool them for the best, most intense flavor. This can be done days ahead.
Combining chocolate with a bit of shortening such as Crisco ensures a smooth finish that reduces the chance of a grey or mottled finish to the glaze which is caused by the chocolate becoming untempered. Oil and butter should not be used because they will not set up firmly at room temperature.

French Butter Cookies - Petit Beurre

Modified: May 27, 2025 · Published: Nov 28, 2022 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

These French Butter Cookies, Petit Beurre, are simple, buttery, crisp, barely sweet but addictive, easily made and last indefinitely.

While these cookies are wonderful on their own they are also used in the no bake Bajadera cookie bar from Serbia or Croatia, both of whom claim it. I'll be posting those next week.

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

To get the requisite crispness these cookies are leavened with Ammonium Carbonate also known as baker’s ammonia. Baking powder can be substituted but the cookies won’t be as crisp. They also benefit from being baked ahead and stored in an air tight container where they will last for weeks.

Traditionally, these cookies have little extensions at each corner called "ears" and wavy edges. For the sake of expediency I omit the "ears" and use a pastry cutter when cutting the cookies. Plain edges are fine also.

For more information on baking the best cookies see Cookie Tips for the Best Cookies. Another European Cookie that is naturally gluten free and great is the Viennese Lemon Valentines Cookie.

Ingredients

All ingredients are listed left to right.

Back Row: all-purpose flour, milk. Middle Row: unsalted butter, granulated sugar. Front row: ammonium carbonate, vanilla, salt.

Butter - Unsalted European butter with its higher fat content is best here since these depend upon butter for their flavor.
Ammonium Carbonate - Also known as Baker's Ammonia is used for the crispest cookies and crackers. While baking powder can be used the cookies won't be as crisp.

A Bottle of ammonium carbonate or baker's ammonia

See recipe card for quantities

Instructions

All-purpose flour,salt and ammonium carbonate or baking powder are placed in the bowl of a food processor

Step 1. Flour, salt, and ammonium carbonate are placed in the bowl of a processor.

The butter pieces are distributed over the flour in the bow of the processor

Step 2. Cold, cut up butter is placed over the flour in the bowl of the processor.

The butter is cut in until it is indistinguishable.

Step 3. The ingredients are processed until the butter is indistinguishable.

Step 4. The milk and vanilla are combined in a cup.

The milk and vanilla are poured over the ingredients in the processor

Step 5. The milk and vanilla are poured over the ingredients in the food processor.

The mixture will process into large clumps.

Step 6. The dough will process in large clumps first. Scrape down and continue processing, rearranging if needed to form a ball. It may take a bit before it does.

The dough has been processed into a ball at this point.

Step 7. The dough processed into a ball (mostly). The dough should be quite cold and ready to roll. If not, chill until cold but not hard.

The dough is out of the processor and on the work surface.

Step 8. The dough is out of the processor and placed on the work surface.

Step 9. The dough is brought together and flattened into a round. Although the dough can be rolled all at once it is easier if divided in two.

The flattened dough is placed between two pieces of waxed paper.

Step 10. The round is placed between two pieces of waxed paper to be rolled out. Look at this post of cut out cookies for technique photos and why I prefer waxed paper to parchment or anything else.

The dough is rolled between waxed paper and rolled about ⅛" thick

Step 11. Roll the dough between two pieces of waxed paper to about ⅛"thick. Place it on a tray and refrigerate or freeze before cutting.

Step 12. Cut into rectangles 1 ¼ x 2 ½ inches. Freeze again before transferring to baking pans. Bring dough scraps to room temperature and re-roll as necessary.

Lifting the frozen cookie off the waxed paper with an offset spatula

Step 13. Lift the frozen cookies off the waxed paper with an offset spatula. The cookies don't spread much so place them about 1" apart.

The cookies are pricked 4 or 5 times down the legnth of the cookie before baking.

Step 14. Prick the cookies with a fork four or five times down the length of the cookie.

Step 15. Tray of baked cookies on a tray.

Equipment

Pastry Wheel is used to make the traditional wavy edges as in the opening photo.

Storage

These cookies should be made ahead and stored in an airtight tin where they will last indefinitely.

Top Tip

Ammonium Carbonate or Baker's Ammonia is used as their leaving agent in Europe whenever a crisp cookie or cracker is desired. Be aware the smell is very strong - this is what is used to bring people who have fainted to so don't take a whiff. While some of the smell may permeate the kitchen while the cookies bake, no hint will be left in the cookies or the kitchen.

These are easiest rolled very, very thin between wax paper and frozen before easily cutting them with a pastry wheel or just a knife. The holes, made with a fork, are de rigueur.

If using salted butter, reduce the salt to ¼ teaspoon.

More Cookies I Think you Might Like:

Langue de Chat

Tropical Shortbread Cookies

French Macarons with Chocolate and Raspberry Filling

Sarah Bernhardts

French Butter Cookies - Petit Beurre

Helen S. Fletcher

These French Butter Cookies are barely sweet, simple little butter cookies that come from France where they are a much-loved cookie with tea, coffee or as a snack. They are particularly good in recipes calling for crushed cookies.

5 from 4 votes

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Prep Time 40

Cook Time 18

Total Time 58

Course Cookies

Cuisine French

Servings cookies (up to 70)

Calories 36 kcal

Ingredients

▢ 2 cups all-purpose flour (280 grams or 10 ounces)
▢ ½ teaspoon salt
▢ ½ teaspoon ammonium carbonate or baking powder
▢ ½ cup unsalted butter cold (114 grams or 4 ounces)
▢ ½ cup sugar + 2 tablespoons (125 grams or 4 ⅓ ounces)
▢ ⅓ cup milk whole or 2% can be used
▢ 1 teaspoon vanilla

Instructions

Place the flour, salt and ammonium carbonate or baking powder in the processor bowl.
Cut the butter into little cubes and add it to the processor. Process until the butter is indistinguishable.
Add the sugar and process several seconds to mix.
Combine the milk and vanilla; pour it over the ingredients in the processor and process. Scrape down, rearrange in the bowl and continue processing until a ball forms. It may take a bit before it does. It should be quite cold and easy to roll; if not refrigerate briefly to chill it.
Preheat the oven to 350°F / 175°C. Line several baking sheets with parchment paper.
Divide the dough in half (about 300 grams or 10 ½ ounces each). Place one piece between 2 pieces of wax paper and roll ⅛” thick. Place on a baking sheet and freeze for a few minutes so they firm up.
Remove the top piece of paper and measure strips 1 ¼” wide. Cut with a pastry wheel or knife. If the dough becomes soft, return it to the freezer. Cut strips 2 ½” wide in the opposite direction. You will have cookies that are 1 ¼” x 2 ½”. Freeze until hard.
Remove the cookies to baking sheets, placing them about 1” apart. Prick with a fork 4 or 5 times down the long side.
Bake for 13 to 17 minutes until the edges are browned. Cool completely.
Repeat with the second piece of dough, adding the scraps from the first.

Notes

If using salted butter, reduce the salt to ¼ teaspoon

These are easiest rolled very, very thin between wax paper and frozen before easily cutting them with a pastry wheel or just a knife. The holes, made with a fork, are de rigueur.

Nutrition

Calories: 36kcalCarbohydrates: 5gProtein: 0.5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 24mgPotassium: 7mgFiber: 0.1gSugar: 2gVitamin A: 49IUCalcium: 5mgIron: 0.2mg

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

A Thanksgiving Roundup

Modified: Jul 3, 2025 · Published: Nov 19, 2022 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Here are some last minute recipes for Thanksgiving including savory as well as sweet, from side dishes to desserts as well as breakfast treats. Most can be made ahead to save you time.

Pumpkin Dinner Rolls Two Ways

These soft and fluffy Pumpkin Dinner Rolls Two Ways recipe, with its subtle spicing, is an easy peasy recipe that take no time to make but yield great taste. These are perfect served with Thanksgiving dinner or a leftover turkey sandwich. Finishing them Swedish Pearl Sugar turns them into the perfect roll with a cup of coffee or tea in the morning.

Check out this recipe

Smoked Turkey Salad

This quickly made Smoked Turkey Salad, came from my take out shop. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad.

Serve it with cold fresh cantaloupe or watermelon and a piece of good bread and dinner is ready!

Check out this recipe

Dutch Peach Pie

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

Check out this recipe

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

Chocolate Caramel Pecan Tart

This Chocolate Caramel Pecan Tart is a twist on the traditional pecan pie and is the perfect tart to sit next to a pumpkin pie for Thanksgiving. The toasted pecans are sandwiched between a deep chocolate ganache and a homemade caramel which is very easy to make.

Check out this recipe

Apple Fritters with Speculaas Spice

Apple Fritters with Speculaas Spice are a great way to welcome the fall. These warm and crispy treats are only 30 minutes away when you follow this easy recipe. The Speculaas spice used in the batter and for the sugar coating gives a deeper flavor than cinnamon alone and can be used anywhere gingerbread spice is needed.

Check out this recipe

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

No Bake Peanut Butter Bars

These No Bake Peanut Butter Bars fall into the ridiculously easy category and are great for something to do with the kids. A chocolatey crust, insanely delicious, smooth, and creamy filling and a just right chocolate top, make these one of the best bars around.

Check out this recipe

Spice Bars

This recipe for Spice Bars is one of those fantastic treasures where you make the base, press it into a pan, add a few more ingredients to the reserved amount, pour it on top, and bake. It couldn't be easier.

Check out this recipe

Spice bars ready to eat surrounded by spices.

Want more Holiday Recipes? Check out our Holiday Roundup!

Pumpkin Dinner Rolls Two Ways

Modified: Jul 24, 2025 · Published: Nov 14, 2022 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

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.

To make Thanksgiving easier, these golden, soft and fluffy pumpkin rolls can be made ahead and frozen.

A couple of other easy, exceptionally tasty dinner rolls include, Outback Steakhouse Bread and the Super Fast snd Easy Brioche Rolls made in 60 seconds in the processor.

Want more bread recipes, check out Unforgettable Breads to Bake and Share.

Ingredients

Back Row: Flour,milk and canned pumpkin. Second from Back Row: honey, instant mashed potato flakes, egg, butter. Third from Back Row: cloves, salt, ginger, vanilla. Front Row: nutmeg, instant yeast, cinnamon

Milk can be whole or 2%. Milk makes a softer yeast roll that remains soft.
Pumpkin is canned pumpkin but do not accidentally use pumpkin pie filling. They are different.
Instant Mashed Potato flakes are used because they add moisture and softness to the rolls and for this small amount it is a lot easier than cooking and mashing a potato.
Egg is size large
Butter is salted or unsalted. It makes no difference in this recipe. The salt in the recipe doesn't need to be adjusted.
Instant Yeast is specified but if not available and using active dry yeast, increase the yeast to 2 ¼ teaspoons. I use instant yeast in my yeasted recipes because it doesn't require dissolving in liquid and it acts a bit faster. The most important requirement of either yeast is to make sure it does not come in direct contact with salt. Yeast is a living organism and can be killed by contact with salt.
Swedish Pearl Sugar is a special sugar I love to use as a finish to sweet baked goods. It stays bone white and doesn't melt in the heat of the oven. It, of course, adds sweetness but also crunch. It can be found online.

See recipe for exact amounts of ingredients for the Pumpkin Dinner Rolls

Instructions

The milk, butter, honey and potato flakes cooling in the saucepan.

Step 1. The milk, butter, honey and instant mashed potato flakes in a saucepan after being heated together. They should be cooled to room temperature before using.

Step 2. The pumpkin, egg and vanilla in the mixing bowl.

The pumpkin, egg and vanilla mixed together in the mixing bowl.

Step 3: The pumpkin, egg an vanilla are blended together in the mixing bowl.

The milk, butter, honey and potato flakes are added to the egg, pumpkin and vanilla in the mixing bowl.

Step 4. The cooled milk mixture is added to the pumpkin mixture in the mixing bowl.

Step 5. The mixtures in steps 3 and 4 are combined in the mixing bowl.

The flour, spices, yeast, and salt are whisked together before being added to the liquids in the mixing bowl.

Step 6. The flour, spices, salt, and yeast should be whisked together before adding to the liquid in the mixing bowl.

Step 7. The flour with spices and yeast are added to to the mixing bowl.

Pumpkin Dinner Roll dough completely mixed in bowl.

Step 8. The dough is completely mixed and cleans the bowl. It is soft and a bit sticky and that is how it should be.

The Pumpkin Dinner Roll dough in placed in an oiled container to rise. It is covered with plastic wrap and a lid.

Step 9. The dough is place in a container that has been sprayed with a non-stick baking release. It is covered directly with plastic wrap and a lid. It will take 2 ½ to 3 hours to double in bulk. At this point refrigerate the dough for 5 to 6 hours, overnight or up to 3 days before shaping.

Step 10. After chilling, the dough is divided into 10 equal pieces by weight.

The dough rolled into a log with several pieces cut off to make the Pumpkin Dinner Rolls

Step 11. Alternatively, the dough can be rolled into a 10" log and then cut into 10 equal pieces.

The dough for one roll gathered up from the edges of the ball.

Step 12. Take one piece of dough and flatten into a round. Gather the edges and bring them to the center of the dough. Pinch them together so there are no loose ends.

The roll has been turned over to finish the shaping

Step 13. The roll has been turned over so the pinched edges are now on the bottom.

Step 14. The roll is partially covered with a cupped hand for the final shaping.

The roll is completely covered with the palm of your hand.

Step 15. The roll is completely covered with the cupped palm of your hand. It is rotated, with moderate pressure on the roll, counter clockwise in a circle several times to seal the edges under-neath. Repeat the circling until the bottom is even and no edges are sticking out.

Step 16. The shaped dinner roll.

Step 17. Ten Pumpkin dinner rolls on a half sheet tray.

The rolls are covered on a sheet tray to rise

Step 18. The rolls are covered while they rise.

Step 19. The risen dinner rolls that have been brushed with egg wash. Five of them are halfway finished with Swedish Pearl Sugar for breakfast rolls. The easiest way to do this is cup your hand behind the roll and generously apply the sugar getting as far down to the bottom as possible.

Five of the dinner rolls have been finished with Swedish Pearl Sugar.

Step 20. The tray was turn around so the unsugared part is facing you and the Swedish Pearl Sugar is applied again to completely cover the roll. Press the sugar in lightly to make sure that it adheres to the egg wash. Place in a 350°F oven for about 25 minutes.

Step 21. Swedish Pearl Sugar is a specialty baking sugar that adds sweetness as well as crunch to baked goods. It is snow white and doesn't melt in the oven. It is one of my favorite ways to finish sweet breads.

The Pumpkin Dinner and Breakast Rolls are baked on a sheet pan.

Step 21. The Pumpkin Dinner Rolls and the Pumpkin Breakfast Rolls are baked.

See recipe for exact amounts of ingredients.

Substitutions

Sanding sugar can be substituted for the Swedish Pearl Sugar. It will not have the same visual effect but will still be very good.

Storage

These Dinner Rolls can be baked, cooled and frozen. Wrap well and store for several months. Thaw at room temperature and refresh in a 350°F oven for about 10 minutes. The Breakfast Rolls can also be frozen but be especially careful when wrapping as the sugar decor can come off easily.

Top Tips

If mixing other ingredients with flour, whisk them all together before continuing with the recipe. This way they will distribute more evenly throughout the recipe.
Chilling yeast doughs overnight not only helps develop flavor, it makes the dough much, much easier to roll and shape. The dough when worked cold holds it shape better.
A proofer for yeast doughs can be easily made at home by simply putting the yeast dough in a cold oven with the light turned on. Check the temperature of the oven from time to time to make sure it doesn't get higher than 90°F. If it is too hot, prop the door open with a wooden spoon. This method will cut the rising time about in half.

Chocolate Caramel Pecan Tart

Modified: Nov 28, 2025 · Published: Nov 7, 2022 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

The entire tart can be made ahead in steps or can be frozen in its entirety a month ahead making Thanksgiving that much easier.

A few other tarts to spruce up your offerings include: How to Make a S'Mores Tart, the ever popular Chocolate Cranberry Curd Tart, Butter Rum Pecan Tart, Cinnamon Whiskey Apple Tart and the Café au Lait Chocolate Tart.

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Recipe Ingredients

Pâte Sucrée Crust

Pate-sucree-crust ingredients include butter, flour, sugar and egg yolks.

CLOCKWISE: Flour, granulated sugar, egg yolks, unsalted butter

Dark Satin Ganache

BACK ROW: Semisweet chocolate, heavy cream

FRONT ROW: Corn syrup, unsalted butter

Filling

The ingredients for the tart shown are chocolate, cream, butter, corn syrup, and pecans

BACK ROW: Semi Sweet Chocolate, heavy cream

FRONT ROW: Butter, corn syrup and pecan halves

Caramel

BACK ROW: Water, granulated sugar, heavy cream

FRONT ROW: Unsalted butter, vanilla, corn syrup

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

Step by Step Instructions

The completed Pate Sucree Crust ready to be baked

Step 1. The unbaked Pate Sucree Crust ready to be baked.

Step 2. Foil is sprayed prior to lining the unbaked crust.

The foil is flipped over so the sprayed side covers the inside of the crust.

Step 3. The foil is flipped over so the sprayed side is touching the pastry. Fit the foil to the crust.

Step 4. It is important that beans or other weights fill the foil lined crust to the top.

Weighted crust on rimmed baking sheet for easy handling.

Step 5. The weighted crust is placed on a rimmed baking sheet for easy handling in and out of the oven.

The Pate sucree crust is baked in a tart pan with a removable bottom

Step 6. The baked crust after the weights are removed. A crack in the crust may appear if slightly over-baked as it does here. That's fine as long as it doesn't go all the way through to the pan.

Dark Satin Ganache

The Dark Satin Ganache is used in many recipes on this blog. Australia's favorite snack, Lamingtons. See my American take on the Lamington Torte using this ganache.

Filling

Using the ingredients listed in the Recipe Card, go to the Lamington Torte for process shots of the ganache.

Chocolate ganache in the bottom of the baked pate sucree for the Chocolate Caramel Pecan Tart

Step 7. The chocolate ganache covers the bottom of the tart shell. Refrigerate or freeze until the top is just set. Do not let it get solid. Reserve the remainder of the ganache. Keep it at room temperature.

Toasted pecan halves cover the chocolate ganache

Step 8. Pecan halves cover the chocolate ganache. Press them in lightly so they adhere to the ganache.

Caramel Layer

Using the ingredients listed in the Recipe Card, go to Caramel A Building Block of Pastry for process shots.

Step 9. Freshly made caramel is poured over the pecans with the resultant air bubbles popping up.

Using a toothpick to break the air bubbles on the caramel layer of the Chocolate Caramel Pecan Tart

Step 10. Breaking the air bubbles on the caramel layer with a toothpick.

Piping chocolate ganache around the edge of the Chocolate Caramel Pecan Tart

Step 11. Piping an edge around the tart with the reserved chocolate ganache.

Step 12. The Chocolate Caramel Pecan Tart completely edged. Refrigerate to set.

Recipe FAQ's

Why is my caramel runny?

It is important when making caramel to use a candy thermometer or one that will go to at least 350°F. Caramel will be thinner or thicker depending upon the temperature. It will thicken as it cools.

Why are beans used in the pate sucree?

The beans or pie weights keep the bottom flat and the sides from sliding down the side of the tart pan. It is important to line the unbaked shell with foil (do not use parchment paper, it isn't strong enough) that has been sprayed on the side that touches the crust. Fill the pan to the very top with the beans or pie weights. Follow the baking directions given.

Is there more than one way to make caramel

Yes, there is the dry method and the wet method. The dry method melts and browns the sugar in a heavy pan - preferably cast iron. This is tricky, since some of the sugar melts faster than other and it can granulate easily. The wet method adds water to the sugar to make it easier for the sugar to melt and color uniformly.

Why do you have to brown the sugar after melting?

The taste of the caramel depends upon how deep the color of the sugar is. A very light color will not have a lot of taste. The deeper the color the more intense the taste.

Why does caramel become grainy

Caramel can become grainy when even one grain of grain of sugar is not dissolved. Washing down the sides of the pan with a pastry brush and cold water helps remove any grains stuck to the sides of the pan. Another aid is to add corn syrup which is a invert sugar. It is used in candy making to prevent granulation.

Storage

This pecan tart can be made several days ahead and refrigerated. Bring to room temperature to serve. It can also be frozen completely made. After it is made, freeze it, wrap well and store for up to a month. Thaw overnight in the refrigerator.

Expert Tips

The caramel, and chocolate ganache can be made days ahead and stored in the refrigerator.
The pate sucree shell can be made the day ahead and held, covered, at room temperature.
If you don't want to edge the tart with the ganache, finish it with chopped pecans.
If there is any leftover ganache, thin it with a little cream or water and use it as the best chocolate sauce ever.

The completed tart in its pan is finished with a caramel top wreathed in chocolate ganache

Some other tantalizing recipes to consider

Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks! Star ratings help people discover my recipes online. Your support means a great deal to me.

The Easiest Pâte Sucrée Pastry Crust

Modified: Jul 24, 2025 · Published: Nov 1, 2022 by Helen S Fletcher · This post may contain affiliate links · 23 Comments

This Pâte Sucrée Crust, with its sugar and egg yolk, is light, crisp, tender, slightly sweet, and sturdy enough to hold custards, creams, frangipane and curd fillings among others. It is a building block and master pastry for all sweet tarts.

The Pâte Sucrée Crust in a tart pan with a removable bottom ready to be baked.

It can be used for full size tarts as well as mini tarts and is easier than most tart shells to make. Four pantry ingredients is all it takes for this fantastic French crust. The Cinnamon Whiskey Tart, Chocolate Caramel Pecan Tart, and the Peach Curd Tart are all good examples of this tart shell.

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One of Three French Pastry Crusts

There are three main French pastry crusts. Each one has its own particular use. All of them use the same ingredients but the method of putting them together makes the difference.

Pâte Sucrée means sweet dough in French. This shortcrust pastry is a light, tender, crisp, crust that can hold liquid fillings without leaking. It is made of four ingredients, flour, butter, sugar and egg yolk. With this crust the sugar and butter are creamed together, the egg yolks are added and last the flour. It lends itself to sweet fillings such as custards, creams, fruit curds, and frangipagne. This is the perfect crust when you don't want to roll the pastry as I show you below.
Pâte Sablée is the richest of the three pastries and has a reputation for being difficult to use. Sablée means sandy or grainy and this crust has a higher percentage of sugar making for a crumbly texture. Some recipes also use almond or nut flours to enhance the tender, crumbly texture of the pastry similar to shortbread. This pastry uses the creaming method also. Because it is so short, it can be difficult to roll out but using the press in method makes this much easier. This crust is generally used with sweet fillings.
Pâte Brisée is closest to an American pie crust. Brisée means broken and refers to the butter being left in pieces in the pastry. There are two versions of this pastry. The most basic one uses all butter, flour, salt and water. The second is the Pâte Brisée a l'Oeuf which uses and egg along with the water. It is the only pastry of the three to use salt. It is also the only flaky crust among the three that leaves the butter in chunky pieces as opposed to creaming. This pastry is used for savory as well as sweet dishes. The Brie and Bacon Tart, Honey Thyme Apple Tart, and the Individual Apple Crostatas all use the this crust.

Recipe Ingredients

ingredients for the pate sucree, butter, floour, egg yolks and sugar

Clockwise from: Unsalted Butter, All Purpose Flour, Sugar and Egg Yolks

Key Ingredients

All-purpose flour is used for its strength. Eggs and sugar are both tenderizers and with the large amount of butter, the flour has to be able to stand up.
Egg yolks from size large eggs are used. They are the only binder in the crust and contribute a beautiful yellow color to the pastry, as well taste.
Butter - This is a perfect place for European butter with its intensity of taste although I must admit I was out when I made this. Great either way.

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

Step by Step Instructions

The first collage shows the tart tin with a removable bottom, the ingredients - butter, flour, sugar and egg yolk - the flour in the processor and the butter added.

Step 1. This is a 9 x 1 inch tart pan with a removable bottom which makes removing the tart a cinch. Step 2. Cut the butter legnth-wise, then crosswise into smaller pieces. Refrigerate to keep cold. Step 3. Pulse the flour in the food processor several times. Step 4. Distribute the cold butter in a circle over the flour.

The second collage shows the butter being cut into the flour, the sugar added to the processor followed by the egg yolk and the pastry balling up after processing.

Step 5. Process to cut the butter into the flour so that it is indistinguishable. Step 6. Pour the sugar over the flour/butter mixture in the food processor. Pulse several times to mix. Step 7. Add the egg yolks to the food processor. Step 8. Process the ingredients until they form a ball. Rearrange the dough as needed if it isn't forming a ball.

The dough is divided into thirds, a photo with a rope of dough in front of the pan, the rope halfway around the tin and the second rope going around the inside edge.

Step 9. Divide the pastry in half. Divide one half into half again making l large piece and two smaller pieces. Step 10. Spray the center of the tart pan only. Roll one piece of the smaller ball into a 14" rope. Step 11. Place the rope of pastry on one side of the tart pan going a little over halfway around the inside. Step 12. Place the second rope along the other edge making sure the ends overlap by about 1". Press them together firmly.

The fourth collage shows the pastry pressed against the edge of the tin, it is moved out towards the center, the bottom is pressed in and the bottom and edge pressed together.

Step 13. Press the ropes along the sides of the pan. Step 14. Press the bottom edge out towards the center for about and inch. Step 15. Flatten the remaining piece of pastry and press it out to meet the pastry at the edge of the pan. Step 16. Press the side and bottom edges together so no seam shows.

Baking the Crust

The four photos in th is collage show the finished crust, sprayed foil, foil pressed into the crust, the foil filled with beans.

Step 17. With the heel of your hand, press the bottom crust so it is perfectly smooth. Then press down on the top edge of the pan so it is even with the pan. Chill the pastry until very cold or frozen. Place the pan on a baking sheet. Step 18. Spray a large piece of foil with a non-stick baking spray. Step 19. Place the foil, sprayed side down into the pan. Press the edges of the foil against the pastry. Step 20. Fill the shell with pie weights or beans.

The final collage shows the weights being removed from the pastry, the pastry after the beans are removed, the partially baked shell and the completely baked shell.

Step 21. Lift the 4 corners of the foil. Step 21. Remove the weights from the shell. Step 23. A partially or par baked shell that will be filled and baked. Step 24. The fully baked shell ready to fill.

Recipe FAQs

What does Pâté Sucrée mean?

Pâté Sucrée is French for sweet dough that is used for tarts. including fruit tarts and tarts with creamy filling. Although light and crisp in texture, it stays intact for creamy fillings and fruit tarts.

What is the difference between a shortcrust and Pâté Sucrée?

The shortcrust has more butter in the recipe resulting in a more flaky and crumbly baked shell requiring firmer fillings.

What is the difference between and American Pie crust and Pâté Sucrée?

An American pie crust is usually made with shortening, not butter and has no sugar. Pea size pieces of shortening left in the finished dough makes it very flaky and tender. Pâté Sucrée is made with butter and sugar which are creamed together.

Storage

The pâté sucrée crust can be baked immediately filled or unfilled or it can be frozen, well wrapped for several months to use later.

Expert Tips

The pastry is ready to press in as soon as it comes from the processor. If, for any reason it is very soft, refrigerate briefly to firm up. Do not leave it in the refrigerator too long or it will be difficult to work with because of the large amount of butter.
When baking the crust without a filling, be sure to line the shell with foil. It is strong enough to hold the pie weights or beans without breaking when removed. Do not use parchment paper. It can and will break scattering hot pie weights or beans everywhere.
I don't dock my dough (use a fork to make holes in it)for a couple of reasons. It is usually docked to prevent the crust from bubbling up. I haven't found that this dough does that since it is not a flaky dough, which is more prone to bubbles. The other reason I don't is that if you are filling it with a liquid filling, the crust has to be sealed. While this is easily done by brushing the bottom of the crust with a beaten egg white, the white can seal the crust to the pan if it goes through the hole completely.

Love this Pâte Sucrée Crust or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks! Star ratings help people discover my recipes online. Your support means a great deal to me.

The Easiest Pâte Sucrée Crust

Helen S. Fletcher

While most pastry crusts often meet with dread, this is the easiest crust to make. With only four ingredients and using the press in technique this makes an easy, go to crust that is light, crisp, tender, slightly sweet, and sturdy enough to hold custards, creams, frangipane and curd fillings among others. It is a building block and master pastry for all sweet tarts. Of the three main French pastry crusts, the pate sucree is the easiest to make.

4.58 from 7 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Pastry

Cuisine French

Servings servings

Calories 106 kcal

Equipment

9x1" tart pan with removable bottom

Ingredients

▢ 1 ¼ cup all-purpose flour (175 grams)
▢ ½ cup unsalted butter, cold and cut into small pieces (114 grams)
▢ ¼ cup granulated sugar (50 grams)
▢ 2 large egg yolks

Instructions

Have a 9”x1” tart pan with a removable bottom for the tart handy.
Place the flour in the bowl of a processor. Pulse several times.
Place the cold butter over the flour and process until the butter is indistinguishable.
Pour the sugar over the mixture and process briefly to mix in.
Add the yolks and process until the crust comes together in a ball. This may take a bit. Reorganizing the pastry in the processor helps. If your processor is a smaller one, divide the mixture in half and process each half separately. Join the two pieces together by kneading them a few times.
Divide the dough in half (about 180 grams).
Divide one half in half again (about 90 grams).
Roll one of the smaller pieces of dough into a 14" rope that will go a little over halfway around the inside of the tart pan.
Repeat with the second half, overlapping the edges of the dough. Press the edges together so no line appears.
Press the pastry into the edges of the pan.
Press the dough about 1" into the bottom of the pan towards the center.
Flatten the remaining half of the dough and place it in the center of the pan. Press it out to join the edge dough. Join these completely so there is no line that can be seen.
To partially bake the shell, freeze the crust until hard. Preheat the oven to 375°F. Tear a piece of foil about 13" long and spray one side of it with a non-stick baking release. Line with the crust with the foil, sprayed side down. Fill the pan to the top with pie weights or with beans.
Bake for 20 minutes, remove the weights carefully by grasping all four corners of the foil and lifting out. Return the crust to the oven and bake for about 5 minutes more until about two thirds done baked. It should not be completely baked but should be firm.
To completely bake the crust, follow the above instructions and bake until golden brown, about 8 to 10 minutes more.

Notes

The pastry is ready to press in as soon as it comes from the processor. If, for any reason it is very soft, refrigerate briefly to firm up. Do not leave it in the refrigerator too long or it will be difficult to work with because of the large amount of butter.
When baking the crust without a filling, be sure to line the shell with foil. It is strong enough to hold the pie weights or beans without breaking when removed. Do not use parchment paper. It can and will break scattering hot pie weights or beans everywhere.
I don't dock my dough (use a fork to make holes in it)for a couple of reasons. It is usually docked to prevent the crust from bubbling up. I haven't found that this dough does that since it is not a flaky dough, which is more prone to bubbles. The other reason I don't is that if you are filling it with a liquid filling, the crust has to be sealed. While this is easily done by brushing the bottom of the crust with a beaten egg white, the white can seal the crust to the pan if it goes through the hole completely.

Nutrition

Serving: 16servingsCalories: 106kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 2mgPotassium: 15mgFiber: 0.3gSugar: 3gVitamin A: 210IUCalcium: 6mgIron: 1mg

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

A Cranberry Orange Muffin

Modified: Aug 25, 2025 · Published: Oct 26, 2022 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

These Cranberry Orange Muffins are a variation of the Cranberry Vanilla Muffins which are equally good. Cranberries team up well with other fruits especially orange and nowhere better than in these muffins.

One of my most favorite things about Fall is cranberries arriving around the middle of October and this is a perfect recipe to use them in. Other recipes featuring cranberries on my blog you might want to try are, Cranapple PIe, Chocolate Cranberry Curd Tart and Cranberry Pecan Streusel Coffee Cake. My Basic Muffin Mix allows you to tailor your muffins to your preferences. For sure see another fall favorite my Really Easy Pumpkin Muffins.

Recipe Ingredients

Ingredients for A Cranberry Orange Muffin including flour, cranberries, eggs, sugar, milk, orange zest, baking powder, vanilla and almond extract.

From Left to Right. Back Row: All-purpose flour, cranberries. Middle Row: Butter, eggs, granulated sugar, milk. Front Row: orange zest, baking powder, vanilla extract, almond extract, salt.

Cranberries can be fresh or frozen. If fresh are used, freeze them until hard.
Milk can be whole or 2%.
Eggs are size large.
Orange Zest. A microplaner is best for obtaining the zest. A medium to large orange will yield the amount needed.
Butter can be salted or unsalted for this recipe.

Instructions

Butter and sugar in the bowl of a mixer.

Step 1. Butter and granulated sugar in a mixing bowl.

Butter and sugar creamed in the mixing bowl.

Step 2. The butter and sugar creamed together.

The vanilla and almond extracts as well as the orange zest is added to the creamed mixture.

Step 3. The vanilla and almond extracts along with the orange zest are added to the creamed mixture.

The extracts and orange zest added to the creamed sugar and butter.

Step 4. The extracts and zest added to the creamed mixture.

Step 5. One egg at a time is beaten into the batter.

After the eggs are are added, the batter will look curdled.

Step 6. After both eggs are added the batter will most likely look curdled. That will be fixed in the next step.

The flour, baking powder and salt in a bowl to be mixed.

Step 7. The baking powder and salt to be mixed with the flour.

The first addition of flour to the mixture in the bowl.

Step 8. The first third of flour added to the mixing bowl. The flour will be added alternately with the milk.

Step 9. The first third of the flour mixed in.

The first half of the milk added to the mixing bowl.

Step 10. The first half of the milk added.

The finished batter after three additions of flour and 2 of milk.

Step 11. The finished batter after 3 additions of flour alternating with 2 of milk.

Frozen cranberries in the food processor.

Step 12. The frozen cranberries are placed inside a food processor.

The cranberries are pulsed in the processor until chopped into smaller pieces.

Step 13. The frozen cranberries are pulsed in the processor to make smaller pieces.

Step 14. The cranberries are added to the batter in the mixing bowl.

Step 15. The muffins are filled ¾ full. This applies to either the mini, regular or Texas size muffins.

Sanding sugar is sprinkled on top to add crunch.

Step 16. Sanding sugar is sprinkled liberally on top to add a bit of crunch.

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

Variations

The number of muffins will increase if adding either of these.

2 cups of Mini chocolate chips can be added. Chocolate, cranberries and orange are a great combination.
1 cup of any coarsely chopped nuts can be added. For extra flavor toast the nuts at 350°F for 7 to 10 minutes depending upon the nut. Cool before chopping.

Storage

These muffins can be stored for several days at room temperature or frozen for longer storage. Thaw at room temperature.

Top Tips

Freezing the cranberries before adding them to the batter keeps the batter from turning that dreaded gray color from fruit juices. Chopping them in the food processor and immediately adding them to the batter and filling the muffin tins keeps the color vibrant and inviting.

To use or not to use paper liners? The muffins bake up softer and stay more moist if paper liners are used. If they are baked directly in sprayed pans, they brown much faster and the outside of the muffins are sturdier.

Pumpkin Cake Donut Recipe

Modified: Sep 9, 2025 · Published: Oct 10, 2022 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

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.

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

This old fashioned cake doughnut recipe was inspired by another fall favorite, Apple Cake Doughnuts and the Carrot Cake Baked Doughnuts which I'm sure you'd enjoy also. All of the cake donuts including the are baked and not fried including the Crumbed Cake Baked Donuts Recipe. There's a great discussion on my post, Fried or Baked Doughnuts.

Crumb Topping Ingredients

Ingredients for the crumb topping on the Pumpkin Cake Donuts

Back Row: flour, brown sugar. Front Row: sugar, butter, salt

Crumb Topping Instructions

Softened butter,brown and granulated sugars and salt in a mixing bowl.

Step 1. Butter, brown and granulated sugars, salt in a mixing bowl

Butter, sugars and salt creamed in mixing bowl for the Pumpkin Cake Donuts

Step 2. The butter, sugars and salt creamed together.

Add the flour to the creamed mixture and mix to get crumbs

Step 3. Add the flour all at once and mix on medium to form crumbs. Don't over-mix or it will become a paste. Refrigerate until needed.

Pumpkin Cake Donut Ingredients

Sugar, flour, eggs, oil, pumpkin puree, spices, baking powder, baking soda,salt and vanilla for the pumpkin cake donuts.

Front Row: vanilla, baking soda. Third Row: ginger, oil, pumpkin puree, nutmeg. Second Row: salt, cloves, baking powder, cinnamon. Front Row: vanilla, baking soda.

Pumpkin Cake Donut Instructions

Cake donut pan sprayed with a non-stick baking release

Step 1. Spray 2 cake donut pans with a non-stick baking release and set aside. Alternatively, spray a 12 well, regular size muffin tin. Set aside.

Flour, baking powder, baking soda,spices and salt for the Pumpkin Cake Donut batter

Step 2. The dry ingredients for the pumpkin batter. Whisk together.

The oil, eggs, sugar, pumpkin puree and vanilla in a mixing bowl for the Pumpkin Cake Donut Recipe

Step 3. The oil, eggs, brown sugar, pumpkin puree and vanilla in the mixing bowl.

Step 4. Pumpkin batter mixed.

Crumbs covering the bottom of a cake donut pan.

Step 5. The crumbs from above are divided between the 12 cake donut wells.

The pumpkin batter piped over the crumbs.

Step 6. Spoon or pipe the batter over the crumbs. It is easier to pipe the batter using a piping bag or heavy plastic food bag with the tip cut off.

Step 7. If using a muffin tin, place the crumbs on the bottom and fill about ¾ full.

Baked Pumpkin Donut Cake Recipe donuts on a cooling rack

Step 8. Baked cake donuts cooling on a rack before dusting with powdered sugar.

Storage

These will keep for several days at room temperature. The powder sugar may need to be replenished. For longer storage, freeze without the powdered sugar. Thaw at room temperature and then powder sugar.

Top Tip

If you don't have the cake donut pan, a regular size muffin tin will do. It will take a few minutes longer to bake because of the depth. Both will make 12.

Gateau Breton

Modified: Jul 25, 2025 · Published: Oct 3, 2022 by Helen S Fletcher · This post may contain affiliate links · 15 Comments

Gateau Breton is destined to become one of your favorites. An easily made butter pastry sandwiches a fruit filling that can be served for breakfast, as a great dessert, a snack or, if you’re like me, just have a piece whenever.

This marvelous French pastry comes from the Brittany region of France; which is known for its butter and sea salt. Interestingly enough, unlike most pastry recipes, salted butter is preferred over unsalted for this recipe, particularly salted European Butter.

Prune Filling

Ingredients for the filling include prunes, rum, butter, powdered sugar and vanilla.

BACK ROW: Prunes, powdered sugar.

MIDDLE ROW : Vanilla, water, dark rum.

FRONT ROW: Butter

Instructions

Step 1. The prunes and water are placed in a small saucepan.

Step 2. Prunes and water boiling.

The prunes are cooked until just a little liquid is left in the pan

Step 3. The prunes are cooked until just a little water is left in the pan.

Step 4. The prunes are mashed with a fork while they are hot.

Step 5. The remainder of the filling ingredients are added to the mashed prunes.

Step 6. The finished filling.

For a complete list of ingredients and amounts please see the recipe card.

Pastry for Gateau Breton

BACK ROW: Flour

MIDDLE ROW: Butter and egg yolks,

FRONT ROW: Sugar

Salted Butter - European style salted butter is preferred such as Kerrygold or Plugra. It's used for it's higher fat content and it's intense flavor since the pastry is very butter forward.
Egg yolks - size large are used

For a complete list of ingredients and amounts please see the recipe card.

9" round cake pan lined with parchment paper

Step 1. Line an 8" round cake pan with parchment paper. Spray the bottom and sides of the pan with a non-stick baking release. Set aside.

9" circle drawn on a piece of parchment paper

Step 2. Draw an 8" circle on parchment paper. Turn it upside down and set it aside. Preheat the oven to 350°F.

Step 3. Cut butter in small pieces and keep refrigerated until needed.

Egg yolk covered with film and refrigerated until needed

Step 4. Reserve one egg yolk, covered and refrigerated.

Combine the flour and sugar in the bowl of the processor

Step 5. Place the flour and sugar in the bowl of the processor. Pulse several times to mix.

Butter added to flour mixture in processor

Step 6. Refrigerated butter is added to the processor.

Step 7. The butter is processed until it is indistinguisable. Do not let it form a ball.

Step 8. Five eggs are added to the processor.

Step 9. The pastry for the Gateau Breton is processed to mix completely. Be sure to scrape down and rearrange as needed until it comes together. Remove from the processor.

Step 10. Divide the dough in half and shape each half into a disc. Place one disc in the bottom of the pan. If it is too soft, refrigerate briefly to firm it up slightly.

Pressing the dough into the bottom of the pan

Step 11. Cover the disc with plastic wrap and press the dough evenly into the bottom of the pan. Remove the plastic wrap.

Spread the cooled filling to within ¾ inch of the sides of the pan

Step 12. Spread the filling to within ¾" of the edge of the pastry.

Place the second disc of pastry in the middle of the circle on the parchment paper. Cover with waxed paper and roll out to fit the circle.

Step 13. Place the second half of the pastry in the middle of the circle drawn on the parchment paper. Place parchment paper or wax paper over the pastry and roll it out to fit the circle. Flip the paper over so the bottom is on top and refrigerate until firm but not hard.

Step 14. Moisten the edge of the pastry with water.

Step 15. Place the top crust over the filling. The edges of the top and bottom are pressed together. Make a cross hatch design on the top and brush with the egg wash.

Step 16. Bake the Gateau Breton for 50 to 55 minutes until the top is a medium brown. Cover loosely with foil if it is browning too quickly. Cool to lukewarm. Go around the edges of the pan with a small metal spatula and turn out. Cool completely on a rack.

NOTE: If the pastry is very soft coming from the processor, chill it just until firm enough to press in and roll out. Do not let it get completely hard or the large amount of butter in the pastry will make it difficult to roll out.

Variation

Substitute dried apricot for the prunes if desired.

Storage

The pastry will keep for at least 5 days at room temperature if kept covered.

Hazelnut Gianduja Cake

Modified: Jul 25, 2025 · Published: Sep 26, 2022 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

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.

Hazelnut Gianduja Cake is modeled on a European style Gianduja Torte featuring a hazelnut butter sponge, washed with a coffee syrup and finished with an almost cloud like chocolate hazelnut buttercream. The cake is rich but not overwhelming sweet, which is one of the reasons European cakes often differ from American cakes.

The buttercream recipe for this cake is based upon the Viennese Buttercream used for the Dobos Torte. A few quick turns in the processor and the buttercream is light in texture, smooth and intense. It's amazingly simple and literally melts on your tongue.

Ingredients

Hazelnut Butter Sponge

Back Row: Egg whites, flour, egg yolks, sugar. Middle Row: Sugar, ground hazelnuts, butter. Front row: vanilla, baking powder

Cake flour is used because it is a softer flour with a lower protein count that will make a very tender cake.
Hazelnuts are often sold with dark brown skins still attached. There is an easy way to remove them. Toasting the hazelnuts will bring out more flavor.
Baking Powder is added to insure the cake layers rise evenly
Large Eggs should be used to ensure the correct amount of liquid and fat are added
Baker's Sugar is preferred over granulated sugar because it is going to be used with beaten egg whites. Baker's sugar dissolves more easily and faster because it is more finely ground. It's easily made in a food processor. However, granulated sugar can also be used.
Vanilla can be pure or Baker's imitation vanilla which, as noted in Cook's Magazine recently, was chosen over pure vanilla in a blind taste test. An earlier taste test also chose McCormick's imitation vanilla over pure vanilla. Either is fine if using imitation vanilla. For more information on flavorings, go here.
Unsalted Butter can be American or European

Coffee Syrup

Water
Granulated Sugar is fine since it will be dissolved in boiling water.
Instant Coffee or Espresso
Kahlua or other coffee flavored liqueur

Hazelnut Gianduja Cake Buttercream and Decor

Semisweet chocolate - My chocolate of choice is Callebaut 811 semisweet chocolate callets, which are 54.5%. This is found easily online. Higher fluidity chocolates will not work as well here as they will make the buttercream too loose.
Unsalted Butter - American or European
Heavy Cream - sometimes referred to as 40% cream
Kahlua or other coffee flavored liqueur
Vanilla - imitation is fine since the chocolate, nuts and Nutella are predominant flavors
Powdered Sugar
Nutella - right out of the bottle
Toasted Hazelnuts

See recipe card for quantities.

Instructions for Hazelnut Butter Sponge

Most hazelnuts are bought with the skins on. They should be toasted until deep golden brown and fragrant.

Toasted hazelnut in mixer bowl to be skinned.

Hazelnuts straight out of the oven are skinned easily by placing them in the bowl of a mixer and mixing on medium for several minutes to remove the skins.

Separate the hazelnuts from the skins. As you can see some skins stubbornly cling to a few of the nuts but that's fine. Cool completely before proceeding.

Place the nuts in the food processor and process until finely ground. Be careful not to over process or they can turn into a paste.

Ground hazelnuts, flour and baking powder in the food processor

Place the flour and baking powder in the processor with the hazelnuts. Process to further pulverize the nuts as fine as possible and mix the ingredients. Set aside.

Egg yolks, sugar and vanilla in mixing bowl

Place the egg yolks, sugar and vanilla in the mixer bowl fitted with the whisk attachment.

Egg yolks, sugar and vanilla beaten until very light and the mixture ribbons

Beat the mixture until very, very light and the mixture forms a ribbon as it drops from the whisk.

Egg whites beaten to stage just before adding the sugar

Place the egg whites in a clean bowl with a clean whisk. The egg whites should be beaten to the point the whisk attachment starts forming lines. Add the sugar a bit at a time and beat to the soft peak stage.

Add one half the flour/nut mixture over the egg whites

Pour the beaten egg yolks over the whites. Add half of the flour/nut mixture over the beaten egg whites. Fold in about ¾ of the way. Add the remaining flour/nut mixture and fold in.

About a cup of the sponge layer in a bowl

Place about a 1 cup of the sponge in a medium size bowl.

Add the melted butter and whisk in competely

Add the melted butter and whisk in until the butter is completely blended in the the mixture is emulsified. Return this to the main amount of batter in the bowl and fold in.

Unbaked layers of hazelnut butter sponge

Divide the batter between 3 prepared pans. Bake until the layers spring back when lightly touched and a tester comes out cleanly. Do not overbake.

Coffee syrup adds another layer of flavor the the Hazelnut Gianduja Cake

Back Row: Sugar, water. Front Row: Instant Coffee, Kahlua

Water and sugar in small pan for Coffee Syrup

Place the water and sugar in a small saucepan to make a simple syrup.

Water and sugar boiling. Wash down the sides of the pan

When the syrup comes to a rolling boil, wash the sides of the pan down with a pastry brush dipped in cold water to remove any sugar crystals.

Dissolve the coffee in the Kahlua.

Coffee syrup made for the Hazelnut Gianduja Cake

Add the coffee/Kahlua mixture to the simple syrup. Cool completely.

Hazelnut Gianduja Cake Buttercream

Back Row: Cream, semisweet chocolate, nutella. Middle Row: Unsalted butter. Front Row: Kahlua, powdered sugar, vanilla

Melted chocolate in processor bowl for the buttercream

Melt the chocolate over hot water or in the microwave at half power. Cool slightly and place in the bowl of a processor.

Place the butter over the chocolate in the processor

Place the cut up butter, which has been out of the refrigerator for 30 minutes over the chocolate.

Process the butter and chocolate together

Process the chocolate and butter together.

Remaining buttercream ingredients added to processor

Add the remaining ingredients to the processor and process until smooth, scraping down once or twice.

The finished buttercream is very light and smooth but will hold its shape.

Hazelnudt Gianduja Cake Decor

Chocolate ground for decor for Hazelnut Gianduja Cake

Semisweet chocolate coarsely ground in the processor for the cake decor.

Hazelnuts coarsely ground for Hazelnut Gianduja Cake

Hazelnuts coarsely ground in processor for deco. Combine and place in the freezer until needed.

Assembly

Turn the frozen cake layers upside down, remove the parchment paper and brush each one with ⅓ of the coffee syrup.

Chocolate Hazelnut Buttercream spread on bottom layer of cake

Spread ½ cup buttercream over the bottom layer of the cake. Repeat with the second layer.

Third layer of Hazelnut Gianduja Cake placed on

Place the third layer on, coffee side down.

Hazelnudt Gianduja Cake finished with buttercream

Finish the sides of the cake with a thin layer of buttercream. Reserve about ⅔ cup of buttercream and use the rest to finish the top.

Mark the top of the Hazelnut Gianduja Cake

Mark the top of the cake in a 6" circle.

Decor applied to edge and sides of the cake

Chocolate-Hazelnut decor added to the edges and sides of the cake.

Finished Hazelnut Gianduja Cake on turntable

The inner edge of the top of the cake piped with the reserved buttercream.

Hint: To easily remove the last of the buttercream from the processor bowl and blade, go the Food Processor Tips When Baking

Substitutions

If hazelnuts aren't your thing, then substitute blanched almonds, toasting them as are the hazelnuts. Or, half almonds and half hazelnuts can be used.

If you don't want to use the Kahlua, substitute water in the same amount and double the instant coffee.

Equipment

Scale
Measuring spoons, cups
Bowls
Rimmed baking sheet
Mixer with bowl and whisk attachment
3- 9x2" round baking pans
Offset spatulas
Rubber spatula
Food Processor and scraper
Small saucepan
Pastry Brush
Double boiler or microwave

Storage

The Hazelnut Gianduja Cake can be kept, covered, at room temperature for 4 to 6 hours and then refrigerated. It can also be made in its entirety and frozen. Defrost in the refrigerator, covered if possible, overnight.

Top tip

When working with sponge cakes, it is best to freeze the layers before filling and finishing the cake. It makes them much more stable and the resulting look of the cake much better.

FAQ

Can all-purpose flour be used instead of cake flour? It can but the resulting cake will not be as tender. The cake flour has a lower protein count which makes it softer which is why it is important to some cakes.

Can anything be substituted for the Nutella? Go to Dobos Torte - A Hungarian Speciality and use the Chocolate Buttercream in that recipe.

Why is there baking powder in this sponge? I didn't think sponge cake used a leavening agent. Normally they don't. However, the addition of the butter in this sponge can cause the sponge layers to bake up shorter. This is especially true for novice bakers who are just learning the technique of folding ingredients together. The addition of the baking powder is an aid to getting the right outcome.

Why emulsify the butter with a small amount of cake batter? Melted butter added to a sponge or genoise cake can cause problems if folded in by itself. Because the butter is heavy, it immediately sinks to the bottom of the mixing bowl if added by itself. It is difficult to fold it in completely without knocking much of the air out of the batter resulting in a rubbery layer at the bottom of the baked cake layers. By removing a small amount of the batter and whisking the butter into it, the butter becomes one with the sponge batter making it much easier to return to the main amount of batter and fold it in.

What does Gianduja mean? The word Gianduja refers to a combination of chocolate and hazelnuts. It comes from the Piedmont district in Italy. It was created in 1806 i Turin as a way to reduce the amount of cocoa used in making chocolates. In today's world, white, milk or dark chocolate can be used.

Is Gianduja the Same as Nutella? They both share hazelnuts but in addition to hazelnuts, Nutella's ingredients include sugar, palm oil, skim milk, , cocoa, lecithin, and vanillan. So no, it is not the same.

Are Hazelnuts the same as Filberts? Yes, in America hazelnuts are referred to as Filberts. The same nut is referred to as Hazelnuts in Europe and that name is most commonly used.

Yeast as it Relates to Bread

Modified: Apr 20, 2026 · Published: Sep 19, 2022 by Helen S Fletcher · This post may contain affiliate links · 17 Comments

Yeast is a primary ingredient in many breads. This white paper is a comprehensive discussion of the types of yeasts, it's uses, lean and rich doughs, preferments, temperatures, proofing and making a proofer, the structure of doughs, finishes, storage, how much to use, and more.

What is Yeast

Yeast cells are single cell living organisms that are a part of the fungi group. Approximately 15 million are in one pound of compressed yeast. One of the oldest living organisms, dating back to the Egyptians, it continues to help mankind make bread and beer. Hieroglyphs show Egyptians 5,000 years ago in bread bakeries and making beer - maybe not the beer we know, but beer nevertheless. Both of these were dependant upon yeast, just as they are today. But it was Louis Pasteur who proved that living yeast is necessary for fermentation.

The yeast most often used today is Saccharomyces cerevisiae which translates in Latin to “sweet fungi of beer.” There are 1,500 strains of yeast that have been identified but that is just 1% of the strains believed to exist but are not yet named.

The yeast we use for baking is a domesticated wild yeast that manufacturing has stabilized and made 200 times stronger than it was in the wild. Plant scientists decide which characteristics of wild yeast are desirable and put them on a diet of cornsyrup to make them reproduce. When they reproduce to the desired degree, they are filtered, dried, packaged and shipped off to market.

The ability of yeast to rise is affected by food, moisture, the right acid balance (pH) and a temperature between 70 and 100 degrees. However, for the best taste the dough should rise at the lowest temperature so it can develop flavor.

While the correct amount of sugar will enhance yeast development, too much of it will either slow it down or kill it off. Salt should never be mixed directly with yeast. Salt is necessary to slow down the development of the yeast.

Dough heavy in sugar or fat (think eggs, butter) is a very slow riser. To compensate for this a sponge is often used. These will be discussed later in the article. The optimum amount of sugar, without using a sponge, is no more than ¼ cup per 3 cups of flour. There are basically two types of yeast dough: Rich and lean. A rich dough is a sweet dough and is, as you can guess, one that is heavy in sugar and fat. A lean dough is low in sugar and fat. Each of these is treated differently when it comes to yeast.

Types of Yeast

Baker’s yeast, like baking powder and baking soda, is used to leaven baked goods. Baking powder and baking soda react chemically to produce the carbon dioxide that makes the baked goods rise. Yeast, however, does not cause a chemical reaction. Instead, the carbon dioxide it produces in the form of bubbles is the result of the yeast literally feeding on the dough causing the dough to rise until killed by heat.

Today, there are a variety of yeasts offered but the two most important used by home bakers are instant or active dry yeast. All the others are variations of these two. While it was necessary in the past to dissolve active dry yeast in water, it can now be added directly to the dry ingredients as instant yeast is. If you are unsure your active dry yeast is still active, dissolve it in a ¼ cup warm water with ½ teaspoon sugar. In about 10 minutes or so it should bubble up to the ½ cup measure.

Active Dry Yeast

According to King Arthur Flour, Active Dry Yeast is considered slower to get going but eventually catches up to the instant yeast which is a quicker starting yeast. Fleischmann’s and Red Star are the two most prevalent active dry yeasts in the super markets. They come in 3 packets and in jars as well as vacuum packed.

Because active dry yeast is subjected to extremely high temperatures to dry out cake yeast and form the granules, many of its cells are destroyed in the process.

Because the outer cells are dead, this yeast must be dissolved in a warm liquid to activate the living cells in the center.

Instant Yeast

Instant Yeasts referred to as Instant, Rapid Rise, Bread or Pizza yeast are processed to 95% dry matter but are dried more gently resulting in every dried particle is living and active. The yeast can be added directly to the dry ingredients without first proofing it in water. However, if both salt and yeast are added to the same bowl as the flour, they should be put on opposite sides of the bowl until mixed as salt in direct contact will kill the yeast.

SAF instant yeast is the leader among instant yeasts although Fleishman’s is on many grocer’s shelves. SAF is produced in France by the LeSaffre company who is the largest producer of yeasts in the world. Red Star also has a large share.

Although today’s active dry yeast and instant yeast can be used interchangeably, it is a common practice to use about ¼ less instant yeast than active dry yeast by artisan bread bakers. It is also not recommended to use the same amount of instant yeast as active dry in a bread machine as the machines use a higher temperature to raise the dough. If using instant yeast in a bread machine reduce it by about 25% to avoid the dough over-rising and then collapsing.

General Guide to Purchasing Yeast

Thanks to www.asweetpeachef.com for this.
“Granted, purchasing yeast can be a confusing process due to different manufacturers not using the same names for their products or using the same names for different types of yeast. That being said, here’s a general guide to purchasing yeast using popular labeling and product instructions:

Cake (Moist) – traditional live yeast; needs to be dissolved in water
Active Dry – traditional dry yeast; needs to be dissolved usually with sugar
Instant – contains small amount of yeast enhancer; does not need to be dissolved
Bread Machine – exactly the same as Instant but in a different package
Rapid-Rise – larger amount of yeast enhancers and other packaging changes to the granules; does not have to be dissolved”

How Much Yeast to Use

This chart from Red Star Yeast.

It includes cake yeast which is rarely found but I left it in as a comparison.

To use instant yeast in place of active dry yeast, 1 ¾ teaspoon of instant yeast is used in place of 2 ¼ teaspoons of active dry yeast.

Flour		Dry Yeast		Cake Yeast
cups*	packages (¼ oz)	grams	teaspoons	ounces**
0-4	1	7	2+¼	⅔ (⅓ of a 2oz. cake)
4-8	2	14	4+½	1+⅓ (⅔ of a 2oz. cake)
8-12	3	21	6+¾	2
12-16	4	28	9	2+⅔ (1+⅓ of a 2oz. cake)
16-20	5	35	11+¼	3+⅓ (1+⅔ of a 2oz. cake)

However, the amount of yeast to use can be altered by whether the recipe is a a lean or rich dough. Rich doughs that include sugar, eggs and butter require more yeast than lean doughs consisting of water, flour, salt, and yeast.

According to Red Star, if the ratio of sugar to flour is more than ½ cup sugar to 4 cups flour, an additional 2 ¼ teaspoons of yeast per recipe is needed.

If too much yeast is used, the bread can rise too quickly, resulting in not much flavor and it can become misshapen when baked.

Storage

Depending upon how often you use yeast, it can be stored in the refrigerator or in the freezer for longer storage. Packages of active dry yeast contain 2 ¼ teaspoons per pack.

Instant yeast comes in a jar or, in larger amounts, in vacuum packages. I usually buy the larger package and transfer the yeast to an airtight container and store it in the freezer.

A smaller container is kept in the refrigerator for everyday use and refilled from the freezer as necessary.

Working with Yeast Dough

Because so many different factors go into yeast dough rising, it is difficult to give definite times. If the room is cold, it will take longer, if it is too warm, it will go faster.

Also making a big difference the amount of yeast used. Artisan breads generally use smaller amounts of yeast for longer rising dough so it develop more flavor. American types of loaf breads are prone to using more yeast for a quicker rise, especially if ingredients other than flour, water, salt and yeast are used.

Sweet doughs invariably use more yeast per cup of flour.

There is a temptation by some bread bakers to use more yeast for a quicker rise. The problem with that is it produces CO2, alcohol and organic acids at a much faster rate. Acid, such as the alcohol produced, weakens the gluten in the dough causing it not to rise well. In other words, too much yeast will cause the opposite of a quick rising dough.

You can always cut back on the yeast, which will cause the dough to rise slower creating a very strong gluten structure to support a good rise in the oven. Allowing dough to rise overnight with a small amount of yeast will product a superior loaf.

One of the things that can greatly alter the rising time is how frequently you make bread. If you bake a lot of yeast products, there will be wild yeast in your kitchen which will aid in the rising of your products. If you bake infrequently with yeast, very little will be in your kitchen so it may take longer for your dough to rise.

While King Arthur gives some guidelines for how much yeast to use, if you are a beginner, I suggest following a dependable recipe. A basic dough using only flour, water, salt and possibly a bit of oil or sugar is fine to leave out on the counter for an all day countertop rise. These include baguettes, focaccia, and pizza doughs.

Any product that uses dairy should be refrigerated for a slow rise. I usually make my sweet dough the day before I want to shape and bake it as it is easier to handle that way. The dough won’t be as springy when rolling and will shape much easier. I allow it a first rise at room temperature, punch it down and then transfer it to the refrigerator.

Dough Structure

The structure of the dough can be affected by many things. If it is a lean dough, the amount of water in the dough will give it a tight structure or an open, holey one. Baguettes have a tighter finished structure using less water than does ciabatta, which can be so wet as to be difficult to manage for the best open structure when baked. It’s sort of like trying to manage a wiggly blob when shaping.

Sweet dough will always have a tighter structure due to the ingredients, including the liquid.

Also the liquid used in the dough will make a difference. Yeast loves potato water and literally gobbles it up.

In the past, the instructions for loaf breads at the time were to keep adding flour while kneading the dough until it no longer stuck to the board. It invariably ended up with too much flour in it. The lack of hydration is what made the dough stale so quickly. Later I discovered that the dough, lean or sweet, should be soft which does not necessarily equate to sticky although it sometimes does.

While some people take great pride in hand kneading their bread to perfection, I am not one of them. I simply don’t have the time nor the desire. So I use my heavy duty mixer and a dough hook to knead my dough. I do knead it by hand for a minute or so to smooth it out before putting them to rise.

In any case, the kneaded dough should pass the windowpane test. A small piece of dough is stretched thinly with your fingers until you can see through it. If it breaks or will not stretch thinly enough, knead it some more until it does.

The Flavor in Bread

The flavor of bread can be controlled by three things. The flour used, the amount of browning during baking and the flavor built up during fermentation.

Pre-ferments

There are several reasons for wanting to increase the amount of organisms in your dough without adding additional yeast. Among them are rich doughs. A lot of sugar, eggs, milk or cream will slow the ability of the dough to rise. However, loading up these doughs with lots of yeast can lead to a “ yeasty taste” and can actually be counterproductive. So a sponge is often used to introduce more living yeast cells into the dough without increasing the amount of yeast.

A sponge consists of a small amount of flour, some yeast, water and sometimes a pinch of sugar are mixed together. They are then covered and allowed to rise until doubled. Since yeast is a living organism, you can see how when the sponge has risen, you have just increased enormously the number of live organisms ready to help raise a rich dough.

Lean dough often depend upon variations of this theme under the names, bigas (Italian), levains (French) Poolish, a liquid starter or sometimes they are just called starters. They all do the same thing, which is to allow very little yeast to be used. These often ferment for several hours or overnight introducing more flavor into the dough.

Another pre-ferment is to save a piece of dough from a batch made the day before and add it to the new batch of dough.

King Arthur Flours has a wonderful discussion on preferments that help clarify the confusing differences among all the different types. It is so important, I have included the entire discussion here.

“A preferment is a preparation of a portion of a bread dough that is made several hours or more in advance of mixing the final dough. The subject of preferments is one that can cause immense confusion among bakers. The variety of terminology can bewilder even the most experienced among us. Words from foreign languages add their contribution to the complexity.

A preferment is a preparation of a portion of a bread dough that is made several hours or more in advance of mixing the final dough. The preferment can be of a stiff texture, it can be quite loose in texture, or it can simply be a piece of mixed bread dough. Some preferments contain salt, others do not. Some are generated with commercial yeast, some with naturally occurring wild yeasts. After discussing the specific attributes of a number of common preferments, we will list the benefits gained from their use.

chef
pâte fermentée
levain
sponge
madre bianca
mother
biga
poolish
sourdough
starter

These terms all pertain to preferments; some are quite specific, some broad and general. The important thing to remember is that, just as daffodils, roses, and tulips all are specific plants that fall beneath the heading of “flowers,” in a similar way the above terms all are in the category of “preferments.” Let’s examine several of the terms listed in more detail.

Pâte fermentée, biga, and poolish, are the most common preferments which use commercial yeast. As such, we can place them loosely in a category of their own. We place sourdough and levain in a separate category.

pâte fermentée
Pâte fermentée is a French term that means fermented dough, or as it is occasionally called, simply old dough. If one were to mix a batch of French bread, and once mixed a portion were removed, and added in to a new batch of dough being mixed the next day, the portion that was removed would be the pâte fermentée. Over the course of several hours or overnight, the removed piece would ferment and ripen, and would bring certain desired qualities to the next day's dough. Being that pâte fermentée is a piece of mixed dough, we note that it therefore contains all the ingredients of finished dough, that is, flour, water, salt, and yeast.

biga
Biga is an Italian term that generically means preferment. It can be quite stiff in texture, or it can be of loose consistency (100% hydration). It is made with flour, water, and a small amount of yeast (the yeast can be as little as 0.1% of the biga flour weight). Once mixed, it is left to ripen for at least several hours, and for as much as 12 to 16 hours. Note that there is no salt in the biga. Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full batch of dough, the biga, lacking salt, is made as a separate step in production.

poolish
Poolish is a preferment with Polish origins. It initially was used in pastry production. As its use spread throughout Europe it became common in bread. Today it is used worldwide, from South America to England, from Japan to the United States. It is by definition made with equal weights of flour and water (that is, it is 100% hydration), and a small portion of yeast. Note again the absence of salt. It is appropriate here to discuss the quantity of yeast used. The intention is not to be vague, but it must be kept in mind that the baker will manipulate the quantity of yeast in his or her preferment to suit required production needs.

For example, in a bakery with two or three shifts, it might be suitable to make a poolish or any other preferment and allow only 8 hours of ripening. In such a case, a slightly higher percentage of yeast would be indicated in the preferment. On the other hand, in a one-shift shop, the preferment might have 14 to 16 hours of maturing before the mixing of the final dough. In this case the baker would decrease the quantity of yeast used. Similarly, ambient temperature must be considered. A preferment that is ripening in a 65°F room would require more yeast than one in a 75°F room.

sourdough and levain
The words sourdough and levain tend to have the same meaning in the United States, and are often used interchangeably. This however is not the case in Europe. In Germany, the word sourdough (sauerteig) always refers to a culture of rye flour and water. In France, on the other hand, the word “levain” refers to a culture that is entirely or almost entirely made of white flour. While outwardly these two methods are different, there are a number of similarities between sourdough and levain. Most important is that each is a culture of naturally occurring yeasts and bacteria that have the capacity to both leaven and flavor bread. A German-style culture is made using all rye flour and water.

A levain culture may begin with a high percentage of rye flour, or with all white flour. In any case, it eventually is maintained with all or almost all white flour. While a rye culture is always of comparatively stiff texture, a levain culture can be of either loose or stiff texture (a range of 50% hydration to 125% hydration). With either method, the principle is the same. The baker mixes a small paste or dough of flour and water, freshens it with new food and water on a consistent schedule, and develops a colony of microörganisms that ferment and multiply. In order to retain the purity of the culture, a small portion of ripe starter is taken off before the mixing of the final dough. This portion is held back, uncontaminated by yeast, salt, or other additions to the final dough, and used to begin the next batch of bread.

One important way in which a sourdough and levain are different from pâte fermentée, biga, and poolish, is that the sourdough and levain can be perpetuated for months, years, decades, and even centuries. When we make a preferment using commercial yeast, it is baked off the next day. We then begin the process again, making a new batch of preferment for the next day’s use. It would be tempting to say the pâte fermentée can be perpetuated, since each day we simply take off a portion of finished dough to use the following day. This is not actually the case. We could not, for example, go on vacation for a week and come back to a healthy pâte fermentée, whereas we could leave our sourdough or levain culture for a week or more, with a minimum of consequences.

During the initial stages in the development of a sourdough or levain culture, it is common to see the addition of grapes, potato water, grated onions, and so on. While these can provide an extra nutritional boost, they are not required for success. The flour should supply the needed nutrients for the growing colony. Keep in mind, however, that when using white flours, unbleached and unbromated flour, such as those produced by King Arthur® Flour, are the appropriate choice. Vital nutrients are lost during the bleaching process, making bleached flour unsuitable.

How does the baker know when his or her preferment has matured sufficiently and is ready to use? There are a number of signs that can guide us. Most important, it should show signs of having risen. If the preferment is dense and seems not to have moved, in all likelihood it has not ripened sufficiently. Poor temperature control, insufficient time allowed for proper maturing, or a starter that has lost its viability can all account for the problem.

When the preferment has ripened sufficiently, it should be fully risen and just beginning to recede in the center. This is the best sign that correct development has been attained. It is somewhat harder to detect this quality in a loose preferment such as a poolish. In this case, ripeness is indicated when the surface of the poolish is covered with small fermentation bubbles. Often CO₂ bubbles are seen breaking through the surface.

There should be a pleasing aroma that has a perceptible tang to it. Take a small taste. If the preferment has ripened properly, we should taste a slight tang, sometimes with a subtle sweetness present as well. The baker should keep in mind that a sluggish and undeveloped preferment, or one that has gone beyond ripeness, will yield bread that lacks luster, and suffers a deficiency in volume and flavor.

There are a number of important benefits to the correct use of preferments, and they all result from the gradual, slow fermentation that is occurring during the maturing of the preferment:

Dough structure is strengthened. A characteristic of all preferments is the development of acidity as a result of fermentation activity, and this acidity has a strengthening effect on the gluten structure.
Superior flavor. Breads made with preferments often possess a subtle wheaty aroma, delicate flavor, a pleasing aromatic tang, and a long finish. Organic acids and esters are a natural product of preferments, and they contribute to superior bread flavor.
Keeping quality improves. There is a relationship between acidity in bread and keeping quality. Up to a point, the lower the pH of a bread, that is, the higher the acidity, the better the keeping quality of the bread. Historically, Europeans, particularly those in rural areas, baked once every two, three, or even four weeks. The only breads that could keep that long were breads with high acidity, that is, levain or sourdough breads.
Overall production time is reduced. Above all, to attain the best bread we must give sufficient time for its development. Bread that is mixed and two or three hours later is baked will always lack character when compared with bread that contains a well-developed preferment. By taking five or ten minutes today to scale and mix a sourdough or poolish, we significantly reduce the length of the bulk fermentation time required tomorrow. The preferment immediately incorporates acidity and organic acids into the dough, serving to reduce required floor time after mixing. As a result the baker can divide, shape, and bake in substantially less time than if he or she were using a straight dough.
Rye flour offers some specific considerations. When baking bread that contains a high proportion of rye flour, it is necessary to acidify the rye (that is, use a portion of it in a sourdough phase) in order to stabilize its baking ability. Rye flour possesses a high level of enzymes compared to wheat flour, and when these are unregulated, they contribute to a gumminess in the crumb. The acidity present in sourdough reduces the activity of the enzymes, thereby promoting good crumb structure and superior flavor. “

Proofing

Proofing can refer to activating the yeast in warm water or allowing the dough to rise as we use it in home baking. Professional bakers use the term fermentation when it comes to allowing the dough to rise either shaped or unshaped. It’s a little less confusing that way.

Yeast dough requires time, temperature and humidity to rise. Between the initial rise of the dough to the final rise of the shaped dough, there can be 3, 4 or more. Professionals use proofers to manage these requirements. At the bakery, I had a proofing box, which held sheet pans of products. At the bottom of the proofer was a container to hold water. The temperature could be set as desired. This can be easily duplicated at home with an oven.

In the summer, I have no problem with yeast dough rising, even the rich ones. However, in the winter, my kitchen is cold and it can take an eternity to get the dough to rise. So, I make a proofer in my oven. Just place a 9x13 inch pan of hot water in the bottom of the oven about 10 minutes before you are ready for the dough to rise.

This can be the first time or after shaping and setting it to rise before baking. Put your bread in the oven and close the door. I generally remove the water after about 30 minutes. Just make sure the temperature stays between 80 and 90 degrees. You don’t want the dough to rise too rapidly or to over ferment. Remove the product before preheating the oven for baking.

A second way is to use the light in the oven. Simply turn the light on slightly before, or even when you put the product in the oven. No water is necessary. Close the door and monitor the temperature. If the oven gets too hot, prop the door open slightly to maintain the temperature.

Important Temperatures for Breads

Above 50 degrees to activate the yeast
90 to 100 degree water to proof yeast
80 to 90 degrees to proof the dough
139 degrees the yeast is killed

Cold water should be used if making dough in a processor as the speed of the blade is about 30 miles an hour. This heats the dough. If warm water is used, the dough can become overheated.

Lukewarm water or liquid can be used in breads made in a mixer to give them a start on rising.

Baking the Finished Product

Knowing a few things about the final process, will help give you the loaf you are looking for.

Make sure the oven is completely preheated before putting the bread in. If it is a lean bread, the temperature is usually fairly high. For sweet breads, the temperature is lower as the dough usually contains butter, sugar or honey and possibly milk or cream, making it ripe for burning at high temperatures. I double pan any sweet bread, or bread with a lot of butter, chocolate, honey, cornsyrup, etc. This slows the heat to the bottom of the bread so that, when finished, the bottom is about the same color as the top of the bread.

Creating Steam in your Oven - I don’t usually create steam in the oven when I bake sweet breads. But often do for lean breads where I want a crusty finish. The steam should only last about 8 minutes. Professional ovens have steam injectors so it is easy to give it several bursts of steam to obtain a crusty finish. There are several ways to create steam.

Water - A pan, such as a 9x13 inch pan, can be put in the bottom of the oven and filled with several cups of hot water.
Ice Cubes can be added to the pan instead of water. This has the advantage of not having to pull out a pan of really hot water from the oven after about 8 minutes.
Misting – Another method is to use a mister and spray the oven every 2 minutes for the first 8 minutes of baking. Some people spray the interior of the oven before putting the product in to bake. I don’t favor this one, as I once blew out the oven light which was a mess to clean up.

Slashing the Tops

Some breads require the tops to be slashed just before they go into the oven. It is important not to slash too deeply. About ½" is about as deep as the cut should go. This can be done with a single edge razor blade or a curved razor called a lame. Whatever you use, it has to be very sharp, so it doesn’t pull the bread but makes a clean cut.

Washes

Breads, lean or rich, often have some kind of wash applied just before going into the oven so the finished product will have a better finish or add to the crispness.

Water - Brushing the crust with water will add to the crispness of the baked crust. A mister is perfect here to give an even coat of water.
Whole Egg gives a shiny bronze finish. Make sure the egg is completely beaten.
Egg White Wash – Here again it is very important to beat the white well. This will give a transparent, very shiny finish.
Egg Yolk Wash – This gives a very deep brown finish with a soft crust. I like to use this on sweet breads.
Milk Wash – This gives a soft, not so shiny finish to the crust.
Cream added to egg yolk – Add about 1 tablespoon cream per egg yolk. This gives the deepest of mahogany brown finishes with a beautiful sheen. I use this on sweet breads.
Butter – Melted butter can be brushed on a loaf before going into or after removing from the oven. It will soften the crust with a dull finish.

Go here to see the different finishes.

Storing Baked Breads

Most baked breads freeze well. If frozen, they benefit from a few minutes in a 350 degree oven to return them to their original goodness.

Thaw the bread at room temperature. Place it in the oven. It is impossible to give times because there are so many types and sizes of bread. Larger loafs may take 20 minutes or so, smaller rolls 10 minutes. You only want to warm them not bake them so just feel them to see if they are warm or not.

Apple Fritters with Speculaas Spice

Modified: Aug 25, 2025 · Published: Sep 12, 2022 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

Apple Fritters with Speculaas Spice are sure to become a fall favorite. There's a speedy version of an Apple Cake Doughnut and a Carrot Cake Baked Doughnut that can be yours in about 30 minutes. Warm and crisp, they comes together easily using a few pantry ingredients, a bowl, a whisk, and a few measuring utensils.

The liquid used can be milk, water or beer. I like to use beer because it makes a lighter fritter and gives a bit more lift to the batter. That's pretty much it.

Fall Spices are often added to the batter as well as to the sugar in which the fried apple fritters are finished. I use Speculaas spice which is a combination of eight or more spices used in the German cookie of the same name. It has a deeper profile than just cinnamon alone. It can be used anywhere gingerbread spice is called for. An easy homemade version is included in the apple fritter recipe.

There's a speedy version of an Apple Cake Doughnut and a Carrot Cake Baked Doughnut which can be yours in about 30 minutes.

Ingredients

Back row: sugar, flour, beer. Middle row: vanilla, egg, salt, diced apple. Front row: baking powder, Speculaas spice

Apple Fritter with Speculaas Spice Batter

Granny Smith Apple - these give the most apple taste to the fritters. The apples can be peeled or not. I don't.
Egg will bind the ingredients, give crispness and color.
Beer, water or milk - the beer or water makes a crisper apple fritter. If using beer, use a light beer such as Stella Artrois.
All-Purpose Flour is best to use here
Baking powder provides the lift and lightness
Speculaas spice - recipe below
Vegetable oil - I use canola oil but any vegetable oil, except olive oil, can be used.

Speculaas Spice Ingredients - woody, spicy, warm, and sweet.

TOP ROW: Cinnamon, cloves, ginger, nutmeg

BOTTOM ROW: Anise Seed, ground, cardamom, ground coriander, white pepper

Substitutions

The apple fritters can be finished with granulated sugar, cinnamon sugar, or powdered sugar if desired.
Cinnamon or another spice can replace the Speculaas spice.

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

Step by Step Instructions

Speculaas Spices and Sugar

Step 1. Put all the spices in a jar.

Step 2. Put the lid on the jar and shake vigorously to mix the spices.

Step 3. Granulated sugar and speculaas spice.

Step 4. Sugar and spice mixed together for speculaas sugar to finish the fritters.

Apple Fritters

Step 1. Beat the egg in a medium size bowl.

Step 2. Add the vanilla, mix well.

Step 3. Add the beer to the batter, mixing in completely. Milk or water may be substituted.

Step 4. Whisk the dry ingredients into the wet ingredients.

Step 5. Batter without the apples mixed.

Step 6. Add the apples to the batter.

Step 7. Batter completed with apples. Ready to fry.

Step 8. Heat about 1 ½ inches of oil in a pan or skillet to 350°F.

Step 9. The apple fritters should be fried in vegetable oil about 2 minutes on each side until they are golden brown.

Step 10. Drain on paper towels.

Step 11. Immediately add the fritters to a bowl of speculaas sugar. Make sure the fritter is very warm or hot or the sugar will not stick to it.

Step 12. Roll the fritter around until completely coated in the sugar.

Recipe FAQs

What is an apple fritter batter made of?

A batter of egg, flour, beer or other liquid, a leavening agent, sugar and flavorings encase apples either in rings or cut into pieces and deep fried. They are then rolled in sugar, or a flavored sugar.

What makes a fritter?

There are various types of fritters but all are deep fried. They can be plain fritters of deep-fried chou paste or a yeast dough. Generally they can be small pieces of meat, seafood, vegetables, or fruit coated in or stirred into a batter and deep fried. The pieces used in the fritter

How to keep fritters crispy?

Try to keep whatever is being coated or stirred into the batter free of as much moisture as possible. The prepared fritters can be refrigerated until cold and then deep fried which keeps them from absorbing as much oil.

Storage

Fritters of any kind are best eaten immediately or within a few hours of making as is any deep fried item. To store any remaining, cover loosely with plastic wrap and keep at room temperature until the next day.

Apple Fritters are in a white bowl with rippled edges sitting on a multi-colored plate.

Other Top of the Stove Treats

Perfectly Easy Angel Food Cake

Modified: Jul 25, 2025 · Published: Sep 5, 2022 by Helen S Fletcher · This post may contain affiliate links · 20 Comments

This Perfectly Easy Angel Food Cake is fat free and the fastest, loftiest, most tantalizing Angel Food Cake recipe to be found. It's a standout among homemade angel food cakes.

If you struggled with the getting the egg whites just right and then watched them deflate as you folded the flour in, that's all in the past. Why? Because this is not your Betty Crocker angel food cake since there is no folding in of the flour. It’s all done in the mixer and if you don’t believe it, just give this recipe a whirl. It's absolutely foolproof and you won't be disappointed. Follow the photos so your mixture looks the same and your on your way.

With no fat and only a few ingredients, this is an ideal treat for anyone on a low fat diet. While it can be iced, it's perfect as is.

A couple of other really easy cakes to make include the Orange Almond Tea Cake, Lemon Strawberry Cake, and the Quick and Easy Summer Tea Cake. And be sure to check out My Best Banana Cake Recipe for a truly fantastic cake.

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Why this Recipe is Different

An Angel Food Cake is not made like most cake recipes. There is no chemical leavening agent such as baking powder or baking soda. Air beaten in is the only leavening agent and it does a fantastic job when properly incorporated.

The main difference between this recipe for Angel Food Cake and the traditional method is there is no folding the flour in at the end. This is the step that often deflates the beaten egg whites removing much of the air.

To help with this, processing the sugar to make it finer will help dissolve it in the egg whites faster. If the sugar is not processed, it will just take a bit longer to make sure the sugar is dissolved in the whites.

However, it is important when initially adding the sugar to beat the whites until they are glossy, high in the bowl and stiff as in Step 7. If it is not, continue beating on high until they are. It is equally important to add the flour/sugar mixture at the end on low and in fourths and beat only until mixed in. The mixture should remain very high and very thick as in Step 10.

The photos will guide you in each step to insure your cake comes out like the one in the photo above.

Ingredients

Top Row: Baker's Sugar, Egg Whites. Middle Row: Salt, Vanilla Extract, Cake Flour. Bottom Row: Almond Extract, Cream of Tartar

Baker's Sugar is very finely ground granulated sugar. It dissolves faster and more completely when used with egg whites or when creaming with butter, yolks or eggs. While it can be difficult and/or expensive to find in grocery stores or online it is easily made at home.
Egg whites can be freshly separated from the yolks or can be accumulated over time and frozen. If frozen, thaw in the refrigerator for a day or two until completely liquid. There are different opinions as to whipping them at room temperature or cold. Because the air bubbles created when whipping stay tighter when beaten cold, I used this method at the bakery and recommend it.
Cake Flour is used because it contains less gluten than other flours such as pastry, all-purpose or bread flour and yields a very tender cake. It is important to sift it as little lumps don't incorporate well in the finished batter.
Cream of tartar is an acid that helps stabalize the egg whites. Lacking it, lemon juice or white vinegar can be used since they are both acidic. Neither will affect the taste after baking.
Vanilla and Almond extracts - This is a favorite flavor combination I used at the bakery. However, all of either one can be used if preferred. Check the ingredient list to make sure there is no oil in the flavoring. If there is, the flavoring must be added at the end of the beating.
Salt - A bit of salt helps elevate the flavor of the cake.

See recipe card for quantities.

Instructions

Step 1. An Angel Food Tube Pan is about 4" deep, has a removable bottom and legs extend from the top. The tube in the middle allows the heat to come up and bake the cake from the middle as well as the outside.

Step 2.The pan should not be prepared in any way. Do not butter or spray it.

Step 3. Granulated sugar processed to make baker's sugar.

Egg whites and flavorings in mixing bowl for Angel Food Cake

Step 4. Egg whites, vanilla and almond extracts, in the mixing bowl.

Step 5. Egg whites whipped to the soft peaks stage and ready to add the sugar. The whites should be very high and thick but not stiff.

Blend half the sugar, salt and cream of tartar together.

Adding sugar gradually to the whipped egg whites

Step 6. Adding a heaping spoon of ½ the sugar mixture at a time to the egg whites. Beat 10 to 15 seconds after each addition. Repeat until all of the sugar is gone.

Half the sugar added for the Angel Food Cake

Step 7. Half the sugar added to the egg whites. They will be very glossy, high in the bowl and stiff. If they don't look like this, keep beating until they do.

Step 8. Sift together the remaining sugar and cake flour to be added.

Step 9. Sugar/flour mixture being added in four additions on low speed. Beat just until flour mixture is incorporated each time.

Step 10. All of the sugar/flour mixture added. The mixture will be very high and very thick.

Step 11. Perfectly Easy Angel Food Cake mixture in the pan.

Step 12. Mixture smoothed out.

Cooling and Releasing

Step 13. After baking, it is important to cool the cake upside down so it retains it height. If the Angel Food Cake pan has feet on it, simply turn it upside down. If not, hang it on a bottle.

Releasing the Angel Food Cake from the pan

Step 14. After the Angel Food Cake has cooled, use a small, flexible,metal spatula to go around the tube in the middle. Tall isn't it? Over 4 inches of perfection!

Step 15. Release the outer edge of the cake with the metal spatula. Make sure to keep the spatula pressed against the edge of the pan and not the cake.

Step 16. After removing the side, go under the bottom of the cake to release it.

Hint: The key to a perfect Foolproof Angel Food Cake is beating the whites to the correct consistency at each stage. If they are initially under beaten, it will be difficult for them to attain the lofty heights needed for this cake since the air beaten in is the only leavening agent. Beating to the soft peak stage is important.

Variations

Citrus Angel Food Cake: Grate the zest from 1 lime, 1 lemon and 1 orange. Process half of the sugar at a time. Add the zest to the second half of the sugar and use as called for.

Chocolate Angel Food Cake: Add ⅓ cup sifted cocoa to the flour. Since coffee enhances the flavor of chocolate, add 1 teaspoon instant coffee dissolved in the almond and vanilla flavoring. Use these where called for in the base recipe.

Equipment

Angel Food Cake Pan
Scale
Measuring Cup and spoons
Strainer or Sifter
Mixer with whisk attachment
Rubber Spatula
Small metal spatula

Storage

The cake will last for three or four days kept covered. It can also be baked and frozen. Thaw at room temperature.

Top tip

When adding the sugar/flour mixture to the egg whites, make sure the mixer is on low and beat only until each addition is incorporated.

Perfectly Easy Angel Food Cake

Helen S. Fletcher

This Perfectly Easy Angel Food Cake requires no folding in of the flour making it as easy as it gets. Couple that with a high rising, super moist cake and all the problems with making an Angel Food Cake in the traditional manner disappear.

4 from 4 votes

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Cake

Cuisine American

Servings servings

Calories 204 kcal

Ingredients

▢ 2 ½ cups sugar, divided (500 grams)
▢ 14 large egg whites (440 grams)
▢ 1 teaspoon vanilla extract 
▢ 1 teaspoon almond extract 
▢ 1 ½ cups sifted cake flour (150 grams)
▢ 1 ¼ teaspoon salt 
▢ 1 ½ teaspoons cream of tarter

Instructions

Please note that the flour should be sifted BEFORE measuring if not weighing to give the correct measurement. Just sift the flour directly into a 1 and a ½ cup measure to overflowing. Sweep off the excess with the back of a table knife.
Preheat the oven to 350°F..
Have the angel food pan ready but do not prepare it in any way. Do not butter or spray it. To obtain its full height, the cake needs to cling to the side of the pan. Set aside.
Place the sugar in a food processor and process for 30 to 60 seconds until more finely ground. Regular granulated sugar can be used but make sure to beat it long enough to dissolve the sugar.
Place the egg whites, vanilla and almond extracts in a mixer bowl. Fit the mixer with a whisk attachment. Beat on medium high just to a soft peak stage.
Blend half the sugar (1 ¼ cups, 250 grams), salt and cream of tarter. Gradually add a heaping tablespoon at a time to the egg whites. Beat 10 to 15 seconds after each addition. Repeat until all of the sugar has been added. They will be very glossy, high and stiff in the bowl. If they are not, continue beating on high until they are.
Sift together the remaining half of the sugar and the flour. Set the mixer to low speed and add to the egg whites in four additions. Beat just until the flour mixture is incorporated each time. The mixture will retain most of its height and be very thick. Do not overbeat.
Pour the batter into cake pan and smooth out with a spatula.
Bake for 35 to 40 minutes until risen, nicely browned and a tester comes out clean. Don’t over bake. Cool upside down in the pan. If the Angel Food Pan doesn't have feet, hang the pan on a bottle.
When cold, go around the tube and the edge of the pan with a flexible spatula. Release the rim of the pan.
Release the bottom of the cake with a spatula and turn it out onto a cake board. Turn it right side up to serve.

Notes

I'll admit 14 egg whites is a lot and what, you ask, do I do with 14 egg yolks left over. If you google "what to do with extra egg yolks", there are plenty of suggestions.

Egg yolks can also be frozen for several months if they are weighed and 10% sugar is whisked in to keep them from gelling in the freezer and becoming hard. A close measurement would be ¼ teaspoon sugar per large egg yolk which weighs 17 grams. For the 14 large egg yolks, whisk together 1 tablespoon plus ½ teaspoon sugar. Thaw in the refrigerator overnight or until completely thawed.

At the bakery, we bought frozen egg yolks and frozen egg whites. The yolks contained the 10% sugar as called for above. When we used them, we did not deduct the sugar in the egg yolks from the recipe we were using. We simply used them as egg yolks and never had a problem.

Nutrition

Serving: 14servingsCalories: 204kcalCarbohydrates: 46gProtein: 5gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 0.04mgSodium: 262mgPotassium: 64mgFiber: 0.3gSugar: 36gVitamin A: 1IUVitamin C: 0.01mgCalcium: 5mgIron: 0.2mg

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

Best Plum Dumplings

Modified: May 1, 2026 · Published: Aug 29, 2022 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

These Best Plum Dumplings come from many countries in Europe have a version of Plum Dumplings from Hungary, Croatia, Serbia, Czech Republic, and Germany. A potato enriched dough is wrapped around an Italian prune plum then briefly boiled and coated in butter browned bread crumbs. Perfect with pork or kielbasa or alone for breakfast these plum dumplings can be eaten, warm or cold.

Italian prune plums are in the markets briefly around the end of August and the beginning of September. They are small, purple and sweet when ripe and are the same plums from which prunes are made, hence the name.

Sugar cubes can be found in the sugar section of stores and come in little boxes.

Ingredients

Plum Prep

Italian Prune Plums
Sugar cubes

Back row - Italian Blue Plums. Front row - Sugar Cubes

Potato Dough

BACK ROW: Mashed potatoes, all-purpose flour.

FRONT ROW: Butter, eggs, salt

Bread Crumb Garnish

Back row - Left, breadcrumbs, brown sugar. Front,butter

Butter
Bread Crumbs
Light or Dark Brown Sugar

See recipe card for quantities.

Instructions

Plum Prep

Cut the plums in half from stem end to bottom. Remove the seeds.

Replace the seed of the plum with a cube of sugar

Replace the seed with a cube of sugar. Alternatively, add a teaspoon of granulated sugar. Set aside.

Mashed Potato Dough

Flour, salt and butter in mixing bowl for Plum dumplings

Place the flour, salt, and butter cubes in a mixing bowl.

Butter cut in until indistinguishable.

Add mashed potatoes.

Beat until the potatoes are completely mixed in.

Add Egg.

Mix well to complete Mashed Potato Dough for the Plum Dumplings.

Assembly

Cut into 16 - 4" squares.

Place a plum in the center of a square. Bring one corner up and over the plum.

Bring the opposite corner of the square over the top of the plum.

Take the left corner up and over the plum.

Bring the right corner up and over to completely cover the plum

Bring the last corner up and over to completely cover the plum.

Pinch all of the corners together to seal the plum dumpling

Pinch all of the edges together to seal the plum dumpling.

Rolling between hands

Finished Plum Dumpling

Melt the butter in a large skillet or saute pan.

Add the breadcrumbs and brown over low heat. Stir frequently so they don't burm.

Browned breadcrumbs

Removed from the heat and add the brown sugar. Stir to incorporate it completely. Set aside.

Frozen or room temperature plum dumplings

Plum dumplings ready to be cooked. Bring 6 to 8 quarts of water to a boil.

Plum dumplings in boiling water rising to the top of the pan when they are done.

Cooked plum dumplings in breadcrumbs.

Ready to eat plum dumplings

Hint: Watch the breadcrumbs carefully and stir frequently. They have a tendency to over-brown or burn quickly.

Storage of the Best Plum Dumplings

After shaping, these plum dumplings can cooked immediately or frozen for several months. After cooking, these can be left out at room temperature of hours but they should be stored in the refrigerator overnight.

Top tip

There is no difference in the dough when using freshly mashed potatoes or instant mashed potatoes. The instant potatoes just makes it faster and easier. Since different brands have different reconstituting instructions, it is important to follow the directions on the box. Do not use the butter, salt or any other ingredient suggested. Use only the water and potato flakes.

If you enjoy savory recipes, you'll also love these Easy Cheesy Sausage Balls!

A Peach Roundup

Modified: Nov 19, 2022 · Published: Aug 22, 2022 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Peach Roundup is one last chance to use the last of the summer peaches before they disappear for another year. There is literally something for everyone in this peach roundup from soup, to pizza to a pie and a tart and a quick bread. Pick your favorite and head out to the store for a favorite summer fruit.

Dutch Peach Pie

Check out this recipe

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

Peach Amaretto Jam

This Peach Jam is the perfect recipe if you've never made jam before. This is a refrigerator or freezer jam that doesn't require canning with the large pot of boiling water and all that comes with it.

Check out this recipe

Chilled Peach Soup

Peach Soup is a chilled dessert soup perfect for the summer months. Peaches, dry white wine, and honey make this a fast and easy make ahead dessert.

Check out this recipe

No Churn Peach Swirl Ice Cream

This No Churn Peach Swirl Ice Cream is so easy it only takes 4 ingredients. It satisfies the love of ice cream and peaches. If using pureed fresh peaches instead of the Peach Jam, make sure they are very ripe for the best flavor.

Check out this recipe

Peach Pizza

This eye-catching Peach Pizza with its juicy peaches coupled with a rich, buttery, French pâte brisée crust and tangy goat cheese filling, is the perfect dessert for everything from a bbq to a sit down dinner.

Check out this recipe

Want more Fall recipes? Try these Thanksgiving Recipes!

Chilled Peach Soup

Modified: Jul 25, 2025 · Published: Aug 21, 2022 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Chilled Peach Soup has an affinity with white wine and peaches making this a very interesting dessert. The two naturally go together along with amaretto, honey and vanilla.

Preparing the Peaches

To learn more about the different types of peaches and an easy method of peeling them that takes only the skin, leaving the flesh intact check out all about peaches.

Because peaches vary in sweetness, start with ⅓ cup sugar. After the soup is blended, taste it for sweetness. Add the additional sugar if necessary.

This Chilled Peach Soup couldn't be an easier dessert to make ahead - and perfect for the end of the peach season.

Looking for another soup or two: Try Easy Light Chicken Soup or Tuscan Vegetable Stew - both really easy, quick and more important loaded with flavor and fresh veggies.

Chilled Peach Soup

Helen S. Fletcher

Peach Soup is a chilled dessert soup perfect for the summer months. Peaches, dry white wine, and honey make this a fast and easy make ahead dessert.

No ratings yet

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Prep Time 15

Cook Time 20

Total Time 35

Course Soup

Cuisine American

Servings servings

Calories 318 kcal

Ingredients

Instructions

Bring a large pot of water to a boil. Add the peaches and blanch them for 3 to 4 minutes until the skin comes off easily. As soon as they are done, run cold water over them and peel the skin off. Cut them in half and remove the seed. Set aside.
Place all ingredients in a medium size sauce pan and bring to a boil. Add the peaches, cut side down. Bring to a boil, reduce the heat, and simmer the peaches until they are very soft.
Place the peaches in a blender or food processor and blend or process until they are completely smooth. Remove to a bowl.
Add the liquid to the blender and blend it. Combine the two. Store in the refrigerator.

Notes

This can be made days ahead and refrigerated. Stir before serving as it will separate. Serve this with Amaretti cookies and a small scoop of vanilla ice cream in the middle of the soup in each bowl if desired.

Nutrition

Calories: 318kcalCarbohydrates: 46gProtein: 1gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 25mgPotassium: 254mgFiber: 2gSugar: 41gVitamin A: 367IUVitamin C: 5mgCalcium: 20mgIron: 1mg

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

Individual Island Baked Alaska

Modified: Jul 25, 2025 · Published: Aug 15, 2022 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

Individual Island Baked Alaska takes the best of both states for this easy, make ahead ice cream treat. The island part takes its flavors from Hawaii. Toasted coconut and macadamia nuts are folded into ice cream, then scooped into Texas muffin tins. A pineapple foam adds a touch of tartness to balance out the sweet meringue.

The Alaska part emulates the snow-covered state with a snow white meringue enclosing the ice cream. Lightly toasting the meringue highlights the swirls of the décor. While meringues can sometimes be finicky, following the steps below will help ensure success.

Tucked away in the freezer, Island Baked Alaska is the perfect dessert for the end of a summer meal.......or any meal for matter.

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Ingredients

Coconut Macadamia Ice Cream

Vanilla Ice Cream purchased
Toasted Coconut
Macadamia Nuts

Coconut Graham Cracker Base

Powdered Sugar
Sweetened Coconut Flakes
Butter
Graham Crackers

Meringue

Granulated Baker's Sugar
Egg Whites
Cream of Tartar

Pineapple Foam

Fresh pineapple - cleaned and chunked
Granulated Sugar
Dark Rum - Meyer's Dark Rum
Instant Clearjel thickens without heat. It's particularly good added directly to fresh fruit a little at a time to thicken it. This post about Thickeners and on how to use it is a great source of information. Make sure to use the instant variety. The regular Clearjel will not work here.

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

Recipe Instructions

Coconut Macadamia Ice Cream

Step 1. Toast the coconut and macadamia nuts. Cool before using. Use this method to quickly cut the macadmias.

Softened ice cream for island Baked Alaska

Step 2. Soften ice cream slightly before stirring in the coconut and macadamia nuts.

Coconut Macadamia ice cream scooped into muffin tins

Step 3. Scoop into six Texas muffin tins using a #6 disher/scooper. Alternatively, measure ⅔ cup for each hole. Freeze until the tops are very firm but not completely frozen throughout.

IStep 4. ngredients for the coconut graham cracker base mixed together.

Meringue

For more information please see my post on Meringue Shells.

Whipping egg whites to the soft peak stage

Step 1. Whip the egg whites and cream of tartar to the soft peak stage before adding sugar.

Step 2. Slowly add sugar about a tablespoon at a time. Beat 10 to 15 seconds before adding additional sugar.

Stiffly beaten egg whites ready to pipe onto ice cream

Step 3. Meringue ready to pipe when it is very stiff and glossy.

Dot of meringue on work surface to secure ice cream

Step 4. Fit a piping bag with a ⅜" or ½"open star pastry tip. Pipe a small dot of meringue on the work surface.

Step 5. Place one frozen ice cream on top of the meringue to hold it in place while being piped.

Step 6. Pipe from the bottom up to the top edge, leaving about ¼" of the base unpiped. This will make it easier to transfer it without marring the decor. Freeze until hard.

Step 7. Pipe meringue on top connecting it to the side edges. Freeze until hard.

Propane and butane tanks to brown the meringue

Step 8. Use either a propane tank or butane tank to brown the frozen meringue.

Pineapple Foam

Step 9. This is a to your taste recipe meaning you add the sugar and rum to whatever amount of pineapple you have. Combine all but the Instant Clearjel. Stir well. Add half of the Clearjel directly into the mixture. Stir well. Wait for about 5 minutes. If the foam needs to be thicker, add a bit more.

Helpful Hint: Humidity makes it difficult to beat meringue to stiff peaks. Finish the Island Baked Alaska on a dry day with low humidity.

Substitutions

Any ice cream can be used for these. Actually any additives can be substituted for the coconut and macadamia nuts although it may not be an Island baked Alaska. Additionally, the meringue can be flavored with a teaspoon of whatever you like added at the very end of the beating.

Equipment

Scale
Measuring cups, spoons
Assorted bowls
Sheet pans
Food processor
Texas muffin tin - 6 cup
Mixer
Piping bag
Piping tip - ⅜" to ½"
Propane or butane tank
Freezer space for Muffin tin

Storage

These must be stored in the freezer.

Top tip

Use a generous amount of meringue to finish each of the baked Alaskas. If you're not into piping, just spoon it on and swirl it with the tip of the spoon.

Hello Dolly Cookies

Modified: Feb 3, 2025 · Published: Aug 8, 2022 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

Hello Dolly Cookies are a really easy version of the Hello Dolly bars. Other names for the same bars are Magic Bars or 7 Layer bars. This recipe is beyond simple – just stir the ingredients together, drop and bake. That's it! These chewy cookies make a great take along for getting out and about as they pack easily or tuck into a pocket.

These are great to make in the summer since they only require a bowl, a spoon and a few measuring utensils. A short bake and they're done. Make ahead makes them even better.

Want to try something a little different? Check out Pryaniki - Russian Honey Spice Cookies or the Decadent Chocolate Snack Cake.

Ingredients

Just measure the ingredients above, stir, drop and bake. In a few minutes the cookies are done.

A special note about the sweetened condensed milk. When testing this cookie I found that different brands of sweetened condensed milk have different thicknesses. The one that woks the best is Eagle Brand. The looser condensed milks will require more graham cracker crumbs to tighten up the liquid and stop the cookies from spreading.

Graham Cracker Crumbs - If using graham cracker cookies, you will need to crush them between your hands and place them in a food processor. Process to make crumbs. Alternatively, the cookies can be placed in a plastic bag and crushed with a heavy pan or rolling pin to make uniform, fine crumbs.

Cutting the Pecans - for an easier way to cut the nuts.

See recipe card for quantities.

Instructions

Place the chips, coconut, and nuts in a large bowl. Sprinkle the graham cracker crumbs over and mix well.

Condensed milk poured over dry ingredients

Pour the condensed milk over the mixture.

Stir so everything is evenly coated. It will be a very, very thick mixture.

With a #40 disher/scooper or about 2 tablespoons, drop the cookies 3 across and 4 down on the baking sheet.

With the back of a flat pancake turner or a glass, press the Hello Dollie Cookies about ½ inch flat

Scooting the cookie off the back of a spaula

If they stick, which they probably will, they are easily scraped off with a table knife. Alternatively, just flatten with moist fingers.

Hint: Before putting the cookies in the oven to bake, be sure to double pan them.

Equipment

Scale or measuring cups (scale preferred)
Large bowl
Sturdy spoon to mix
#40 disher/scooper or tablespoon measure
Flat Metal spatula
Table knife
Baking trays lined with parchment paper
Cooling Rack

Storage

These Hello Dolly Cookies are great freshly baked, these cookies are even better if stored for a day in a covered container. They will soften slightly and the flavors will come together. They will last for about 5 days in the container.

Top tip

All condensed milk is sweetened. Evaporated milk is not but it is not the same product. Be sure to used sweetened condensed milk.

Hello Dolly Cookies

Helen S. Fletcher

Hello Dolly Cookies are quickly made and require no mixer or involved ingredients. Just stir together, scoop, bake, cool and eat. A perfect project with kids.

No ratings yet

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Prep Time 20

Cook Time 14

Total Time 34

Course Cookies

Cuisine American

Servings cookies

Calories 149 kcal

Ingredients

▢ 1 cup semisweet chocolate chips (170 grams or 6 ounces)
▢ 1 cup butterscotch chips (170 grams or 6 ounces)
▢ 1 cup sweetened coconut flakes (85 grams or 3 ounces)
▢ 1 cup chopped pecans or walnuts (114 grams or 4 ounces)
▢ 1 cup graham cracker crumbs (114 grams or 3 ½ ounces)
▢ 14 ounce can Eagle Brand Sweetened Condensed Milk

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
Place the chips, coconut, and nuts in a large bowl. Sprinkle the graham cracker crumbs over and mix well.
Pour the condensed milk over the dry ingredients and stir so everything is evenly coated. It will be a very, very thick mixture.
With a #40 disher/scooper or about 2 tablespoons, drop the cookies 3 across and 4 down on the baking sheet.
With the back of a flat pancake turner or moistened fingers, press the cookies about ½ inch flat.
If they stick, which they probably will, they are easily scraped off with a table knife.
Bake for 13 to 15 minutes, just until set. They will not have a lot of color but that is how it should be.
Cool and store in an airtight container up to 5 days.

Notes

A special note about the sweetened condensed milk. When testing this cookie I found that different brands of sweetened condensed milk have different thicknesses. The one that works the best is Eagle Brand. The looser condensed milks will require more graham cracker crumbs to tighten up the liquid and stop the cookies from spreading.
Graham Cracker Crumbs - If using graham cracker cookies, you will need to crush them between your hands and place them in a food processor. Process to make crumbs. Alternatively, the cookies can be placed in a plastic bag and crushed with a heavy pan or rolling pin to make uniform, fine crumbs.
Cutting the Pecans -Go here for an easier way to cut the nuts.
Before baking, be sure to double pan them.

Nutrition

Calories: 149kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.005gCholesterol: 5mgSodium: 66mgPotassium: 113mgFiber: 1gSugar: 16gVitamin A: 46IUVitamin C: 0.4mgCalcium: 47mgIron: 1mg

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

No Churn Peach Swirl Ice Cream

Modified: Jul 25, 2025 · Published: Jul 4, 2022 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

This No Churn Peach Swirl Ice Cream came about because I’m an ice cream lover of the first degree. While you can always find vanilla ice cream in my freezer for sundaes or root beer floats, I couldn’t resist adding them to plain vanilla no churn ice cream.

The idea for this Peach Swirl Ice Cream dawned on me when I bought Georgia Peaches to make my Peach Amaretto Jam. I love peach ice cream but it isn’t offered as much as it was in the past. So what could be easier than adding it to an ice cream that takes 10 minutes.

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

How to Keep No Churn Ice Cream Scoopable

The one thing that can be problematic with this type of ice cream is that when frozen it can be rock hard. There’s a couple of things that can be done to avoid this.

First, if the cream is whipped to a really stiff stage, it will freeze hard. Whip it until it is medium firm. The softer the cream is whipped the less hard it will be when frozen. If the cream is whipped to the soft peak stage, it will freeze like soft set ice cream. However, I don't recommend that because it melts really, really fast out of the freezer.

Second, the alcohol in a couple of tablespoons of liquor or liqueur will keep the ice cream scoopable. If all else fails, and you have a rock for ice cream, just leave it out for 15 to 20 minutes and it will soften.

The Peach Swirl

I have used my Peach Jam flavored with Amaretto for my swirl in my No Churn Peach Swirl Ice Creaml. While I highly recommend this step, 1 cup of pureed peaches can also stand in.

If you're into ice cream, take a look at these. The individual Baked Alaska is a complete do ahead, the Magic Shell is the perfect finish to a scoop of ice cream and last but certainly one you will want to make is the Easy Hawaiian Sundae with caramelized pineapple. Last but not least is the Caramel Brickle No Churn Ice Cream.

No Churn Peach Swirl Ice Cream

Helen S. Fletcher

5 from 2 votes

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Prep Time 20

Total Time 20

Course Ice Cream

Cuisine American

Servings cups

Calories 584 kcal

Ingredients

▢ 1 cup peach amaretto jam or 1 cup peeled, pitted, pureed peaches
▢ 2 cups heavy cream
▢ 14 ounce can condensed milk (1 ¼ cups)
▢ 2 teaspoons vanilla bean paste or vanilla extract

Instructions

The jam needs to be made the day ahead and refrigerated.
Whip the cream and vanilla to medium peaks. Do not over-whip.
Pour the condensed milk over the cream and fold in.
Pour half of the mixture into a 2 quart pan such as this 8x8 square pan.
Randomly spoon the jam over the cream.
Top with the remainder of the cream.
Turn the pan 90° and again, randomly spoon the jam over.
With a small spatula or knife, swirl the mixture briefly.
Freeze for about 6 hours minimum. It will take longer in a deeper dish.
Yield: About 6 cups

Notes

The recipe for the Peach Amaretto Jam can be found here.

Nutrition

Calories: 584kcalCarbohydrates: 65gProtein: 8gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 112mgSodium: 121mgPotassium: 351mgFiber: 0.1gSugar: 56gVitamin A: 1424IUVitamin C: 6mgCalcium: 248mgIron: 0.4mg

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

Best of All Strawberry Muffins

Modified: Aug 25, 2025 · Published: Jun 27, 2022 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

These Best of All Strawberry Muffins are not only easy, but the fresh strawberries are used two ways. Strawberry puree is added to the batter to intensify the flavor and the cut strawberries are used for a burst of sweet/tart flavor. This recipe from my bowl and a whisk collection. No mixers are used so this is super easy and a great recipe to make with children.

A full pound of this summertime fruit is used so be sure to pick the ripest, most full of flavor strawberries you can find.

The crumbs are based on the NY Style Crumb Cake which I always made in the mixer. However, I found a quicker, easier way using the processor.

If you're looking for a simple to make summer pie go to the (Almost) No Bake Strawberry Pie. Other muffins you may enjoy are the Blueberry Crumb Muffins with their Brown Sugar Almond Crumb, A Perfectly Easy Basic Muffin Mix and the iresitible, Easy PBJ Muffins. Also check out Fresh Strawberry Recipes That Work.

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Recipe Ingredients

Crumb Topping

FRONT ROW: Salt, granulated sugar

MIDDLE ROW: Unsalted Butter

BACK ROW: Cake Flour and brown sugar

Strawberry Muffins

The Strawberry Muffin ingredients include cut fresh strawberries, cake flour, granulated sugar, baking power, salt, eggs, unsalted butter, strawberry puree, almond extract and red food coloring.

FRONT ROW: Almond extract, baking powder, vanilla extract, salt and red food coloring

MIDDLE ROW: Unsalted butter, granulated sugar, eggs

BACK ROW: Pureed strawberries, cake flour, fresh cut strawberries

Toppings for the Strawberry Muffins

The Crumb Topping is based on the NY Style Crumb Cake which I always made in the mixer. However, I found a quicker, easier way using the processor.

Swedish pearl sugar is made by compressing sugar crystals to form larger, round, particles that won't dissolve in baked goods. It's a wonderful topping for all kinds of pastries and baked items. These pure white, crunchy sugar crystals don’t melt in the oven. But It shouldn’t be confused with Belgian Pearl Sugar which has quite large white crystals and is used in Liege waffles. Both of these can be easily found online.

Sanding sugar is made by drying out sugar syrup, then screening the granules that are left behind. Sanding sugar can be found uncolored which adds sparkle and crunch to baked goods or it is can be found in a wide array of colors.

For much more information on sugar see my post Sugar- The Sweetest Part of Baking.

Why Use Cake Flour

Cake flour has the lowest protein count of all the white baking flours providing a softer texture to the finished item. It is the protein in flour that gives it its strength. Bread flour has a much larger protein count and is most often used with yeast. All- purpose is in the middle. There's more information about flour in my post Flour as Used in Baking.

I specify cake flour when I want to ensure a soft outcome to cake layers, biscuits, scones, or muffins. Lacking cake flour, all-purpose flour can be substituted.

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

Step by Step Instructions

Crumb Topping

Step 1. Place the dry ingredients in the processor bowl. Step 2. Process until mixed. Step 3. Add the cut up butter to the processor. Step 4. Process with pulses to form the crumbs. Do not over process or you will make a paste. Empty into a bowl and store in the refrigerator until needed. These may be made ahead if desi

Strawberry Muffins

This collage shows the dry ingredients in a bowl, mixed, the wet ingredients in a separate bowl and mixerd.

Step 1. Place the dry ingredients in bowl. Step 2. Whisk together. Step 3. In a separate bowl, whisk the eggs. Add the melted butter, strawberry puree, almond and vanilla extracts. Step 4. Whisk together until completely combined.

The second collage shows the red coloring in liquid ingredients, the ingredients mixed, the flour added and the finished batter.

Step 5. Add the food coloring if using. Start sparingly, you can always add more. Step 6. Whisk together to distribute the color. Step 7. Pour the liquid ingredients over the dry ingredients. Step 8. With a rubber spatula, gently fold the ingredients together, adding the cut up strawberries at the end.

The last collage shows a bowl of crumbs and the batter, the batter in a cupcake pan, crumbs on top and last muffins finished with sanding sugar and Swedish pearl sugar.

Step 9. The crumbs and strawberry muffin batter. Step 10. Fill the muffin tin about halfway. Step 11. Cover with the crumbs. Step 12. If using the sanding sugar (top left) or the Swedish pearl sugar, fill the cups about ¾ full and sprinkle heavily with either sugar.

FAQS

Can frozen strawberries be used?

I don't suggest them. They will be too juicy and the pieces will be mushy in the finished muffin.

Will the Strawberry Muffins freeze?

Yes. Just freeze them after baking without the powdered sugar, then wrap each one individually and place in a freezer proof container. Thaw at room temperature and dust with powdered sugar if using the crumb topping.

When making the crumbs, why to people make a paste then pinch it off to make the crumbs?

I have no idea. It seems like a lot of extra work. They are simple to make in a mixer or food processor.

Expert Tips

Make sure the butter is very cold or even partially frozen when making the crumbs in a food processor. If using the mixer, the butter should be softened to cream well. In either case, do not over mix or process or the mixture will become a paste. If that should happen, add a bit more flour and mix or process briefly.
Once you add the liquid ingredients to the dry ones, switch to a rubber spatula and mix the two together with a folding action. Do not mix vigorously. Fold in the fresh strawberry pieces.
If using one of the sugars on top of the muffins, the yield will be less because the pans are filled with more batter.
I like to spray the pans with a non-stick baking spray instead of using paper lines. They come out prettier and more intact.

A whole muffin sits next to an open muffin with a strawberry on a white plate with a blue and white napkin in the background.

More Quick Muffins and Breads

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

Chocolate Peanut Butter Mousse Cake

Modified: Jul 25, 2025 · Published: Jun 20, 2022 by Helen S Fletcher · This post may contain affiliate links · 22 Comments

A slice of chocolate cake, peanut butter mousse glazed in chocolate on a marble plate

This Chocolate Peanut Butter Mousse Cake is absolute proof that sometimes the easiest cake to make is also one of the best. How could you go wrong with a brownie cake layer, peanut butter mousse and an extravagant deep chocolate glaze?

Whether it’s for Father’s Day or another day, this cake is sure to please all chocolate peanut butter fans.

Brownie Cake Layer

If peanut butter is going to be teamed up with a cake layer, what could be better than a brownie turned cake layer. This cake layer is based on my Cocoa Brownies (not to be missed). Really easy and really good.

Peanut Butter Mousse Filling

Peanut butter is much loved and for good reason. My husband, one son and a grandson could live on it. Lighten the filling with a bit of whipped cream and it melts in your mouth. Creamy peanut butter is best here. Don't use natural because it doesn't whip up the same.

Ganache for Chocolate Peanut Butter Mousse Cake

I love this Dark Satin Ganache to finish this cake. The clear corn syrup gives the ganache a shiny finish. Ganaches are basically chocolate and cream, sometimes butter, sugar, and/or corn syrup.

I have seen methods where the cream is heated and then poured over the chocolate in another bowl. Maybe it's my baker's instinct to use as few dishes as possible, but I just add the chocolate to the heated cream, let it sit for a minute and then very gently whisk the chocolate to melt it. One less dish to wash! Don't get over enthusiastic whisking or the finished ganache will have air bubbles.

Also, don't let the cream boil. The resulting ganache will lose its shine if the chocolate gets too hot. When the cream starts steaming, remove it from the heat and add the chocolate.

Southwestern Seafood Tart

Modified: Dec 5, 2025 · Published: Jun 6, 2022 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This savory Southwestern Seafood Tart was a favorite tart from our take-out shop. This is an ideal summer patio lunch or dinner teamed with the super easy Black Bean Salad.

This tart is so beloved by my daughter-in-law Kate that I try to have it on hand when she visits or send it back if my son pops in alone. She tells me she rations it out to make the most of it.

Good warm, room temperature or cold, this is an impressive but easy dinner any time of the year, but particularly during patio times.

Imitation Crab or Surimi

Kitchn recently ran a post on imitation crab and I couldn’t agree more. In fact, this tart does not have the same personality if real crab is used. It is flat. Jessica Harlan wrote in Kitchn, “The packages are not actually crab, but rather surimi, which is minced Alaskan pollack that’s been seasoned with sugar, rice wine, and other flavorings (including a tiny amount of crab and crab extract) to mimic the delicately sweet flavor of king crab or snow crab legs. At around $3 for an eight-ounce package, surimi is far more affordable than crab, it’s got a super-long shelf life, and it’s easy to use and prepare — you can even eat it right out of the bag (something I do quite a bit!).”

Not Fake or Imitation

Surimi is often mislabled as “fake ” or “imitation” seafood when, in reality, there's nothing fake about it. As far as the nutritional value of pollock, like salmon, tuna and cod, it is a good source of lean protein and low in saturated fat. All of these fish are also a good source of vitamin B12, phosphorous, and selenium.

Louis Kemp, one of the companies that makes the imitation crab, has a great article about it. It’s worth a read.

I know there are some people who think the whole idea of imitation anything is bad and I wish they had called it something else. It goes by a bunch of other names including, "crab sticks," “crab delights”, "crab-flavored seafood," “sea legs”, "surimi seafood," "krab," and in Japan it is known as "kamaboko." I’m sure there are more.

It comes in different shapes and sizes and is a fraction of the cost of real crab. I love real crab, but I also love imitation crab. It is great used in salads, spreads, sandwiches, crab cakes, and California rolls any time of the year. In fact, a lot of sushi uses this very product.

Southwestern Seafood Tart Crust

This is an easy press in crust requiring no rolling and almost no time. It can be made in the food processor or the mixer. If using the mixer, it may have to be chilled before it can be pressed in. The crust is completely baked before the filling is added.

A bit of cornmeal and cream cheese are used for added flavor and a bit of texture.

Surimi Filling

This filling can double for a dip if you simply omit the crust. No need to bake it. Just make it and it's ready to go. It’s great with crackers or tortilla chips.

Pepperjack cheese along with cream cheese, salsa, green chiles and jalapeno peppers team up with the imitation crab for a really easy southwestern take on this savory tart.

Blueberry Lemon Poke Cake

Modified: May 17, 2026 · Published: May 23, 2022 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

This Blueberry Lemon Poke Cake (minus the lemon) was an exciting find for me and I think will be for you also. The Blueberry Poke Cake recipe originally appeared in the Washington Post Food Section Voraciously by Jessie Sheehan and I couldn’t have been happier to find it. Unfortunately, they aren't sharing it anymore. A Poke cake is so named because you literally poke holes in it.

This is truly one of the longest posts I've written, but there is so much information to share because I want to make sure your cake brings you the raves you deserve.

Blueberry poke cake is a 9x13" cake that has holes poked in it and filled with a blueberry compote. It is finished with whipped cream and blueberry filling

This cake takes a bit of time but is so stunning when presented cut that it’s worth every minute. One of the fascinating aspects of this dessert is it is not too sweet. It’s perfectly balanced to remember every bite and want more.

Blueberry and blueberry and lemon recipes abound for good reason. Here are a couple more sure to please: Lemon Blueberry Cake, Blueberry Crumb Coffee Cake, and the Blueberry Pizza in a Brioche Crust (yep, the 60 Second Brioche that is the wonder of the brioche world.

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Why You'll Truly Love This Cake

It is gorgeous when cut and everyone will ask how you striped it inside. Tell or don't tell, it's up to you.
As fantastic as it looks, it tastes even better. The cake, filling and whipped cream topping are perfectly balanced making each bite complete.
It can be made ahead and frozen. Just be sure to thicken it with one of the thickeners I use. Cornstarch breaks down when frozen and thawed.

Recipe Ingredients

Blueberry Puree

FRONT ROW: Cornstarch, granulated sugar, lemon juice

BACK ROW: Blueberries, water

Lemon Cake

Cake ingredients are oil,cake flour, buttermilk, lemon, baking powder, eggs, egg yolk, granulated sugar, baking soda, vanilla, unsalted butter, salt.

FRONT SODA: Salt, vanilla extract, unsalted butter, baking soda

MIDDLE ROW: Baking powder, lemon, eggs,egg yolk, granulated sugar

BACK ROW: Oil, cake flour, buttermilk

Whipped Cream Topping

FRONT ROW: Vanilla extract

BACK ROW: Powdered Sugar, heavy cream

The Cake

It’s basically what is referred to as a muffin mix or, in days gone by, a dump cake. Basically, the liquids are mixed and then the flour is dumped in. A quick mix and it's done.
Half oil and half melted butter are used. The oil keeps the cake moist, the butter is for flavor. Buttermilk adds longevity to a cake as well as flavor.
When I wrote about freezing cream in an earlier post, one of my readers mentioned she froze buttermilk also. I tried it and after thawing in the refrigerator for a day or two, I gave it a good shaking and it worked perfectly for this cake.

About the Flour

If you went to the Post recipe there is a discrepancy between the volume of my flour and theirs.I know I'll get a question about this. Since I use 140 grams per cup of flour my volume measurement will be different than those using another method. See my post, The Frustrating Facts about Measuring Flour for more detailed information.
However, the weight of the flour remains the same. 310 grams is 310 grams no matter how it is measured which is why I strongly encourage everyone to
buy a scale.
Cake flour is called for because it makes a softer cake than all-purpose. However, if no cake flour is to be had, use 2 ¼ cups all-purpose flour can be used. The weight remains the same.

Thickening the Puree

Because I was going to place half the cake in the freezer , I changed the thickener originally used. Cornstarch breaks down when frozen and then thawed.
Sweet rice flour is wonderful and easier to use. Don’t confuse it with white rice flour - they are not the same. It can easily be found online or in Asian stores if your grocery story doesn’t carry it. I have a post, Thickeners as Used in Baking and Pastry, that has more information.

Whipped Cream Frosting

I have often been asked about stabilizing whipped cream. This works anywhere whipped cream is called for as a filling, in a filling or as a finish.
I want to share what we did at the bakery. We used heavy cream and powdered sugar. Period. Nothing else – well maybe a bit of extract or liqueur. It was whipped to a spreadable or pipeable consistency and then used as called for. There is no need to use anything else. Products were finished with it and the cream didn’t separate, leak, or become watery. Cakes, tarts and other desserts were frozen with the cream as a filling or frosting and thawed in the refrigerator where they were stable for days.
Using cream that is not marked heavy cream can cause problems. Using the correct cream is the key.
One last note about whipped cream. I have seen where the rage is to whip the cream in the food processor. I love my processor and use it for all kinds of prep but not whipping cream. It never achieves the lightness of being beaten in a mixer or by hand if you are so inclined. It's heavier and tastes closer to butter.

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

Step by Step Instructions

Blueberry Puree

Step 1. Frozen or fresh blueberries can be used. If the berries are frozen, do not thaw them. Mix the sugar and thickener together. Add the water and lemon juice to a medium size sauce pan. Add the blueberries and then the sugar and thickener. Step 2. Place over medium-high heat and, stirring constantly, bring the mixture to a boil if using the cornstarch. If using the sweet rice flour, it will thicken before it boils. If using cornstarch it will have to boil for 1 to 2 minutes. See my post on Thickeners as Used in Baking and Pastry. Remove from the heat and allow to cool to room temperature or chill it in the fridge . Step 3. Add the cooled berries to the bowl of a processor or blender. Step 4. Process to puree as smooth as possible. The blender will make a smoother puree than the processor but both are fine. The puree can be made several days ahead and refrigerated. Warm in the microwave or on the stove top to just barely warm or bring to room temperature.

The Cake

Step 5. Line the bottom of a 9x13x2 inch baking pan with parchment paper letting the paper overhang the edges of the pan. Spray the paper and side of the pan. Set aside. Step 6. Because cake flour is very fine it has a tendency to clump together. These clumps do not always mix in smoothly so it is important to sift before using. Step 7. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Step 8. Add the sugar, oil, butter, lemon zest and vanilla extract to the mixing bowl.

This collage shows the wet ingredients mixed, the eggs and yolk added and mixed and the buttermilk added and mixed.

Step 9. Beat on low to blend them together. Step 10. Add the eggs and yolk. Step 11. Mix the eggs and yolk in completely. Step 12. Add the buttermilk and mix.

Here the flour is added, mixed in, poured into the pan and baked.

Step 13. Add the flour mixture. Step 14. Beat on low to combine completely, scraping as necessary. The batter will be rather on the thin side. Step 15. Pour into the prepared pan. Step 16. Bake as directed.

This collage shows the wooden spoon used to make the holes in the cake, making the holes, filling the holes twice .

Step 17. The ½" smooth handle of a wooden spoon is used to make the holes in the cake. Step 18. Reserve 3 or 4 tablespoons of puree. Immediately upon removing the cake from the oven poke the holes in it using the end of a wooden spoon about ½ inch round. Poke holes almost to the bottom of the cake about 1 inch part - do not go through the cake.. Twist the spoon from side to side for the best holes. After each poke, clean the utensil with a paper towel. Continue until the entire cake has been covered with holes. Sometimes the holes will partially fill back in. Re-poke them. I poked twice to make sure they would hold the most puree. Poking 5 across the 9" side and 7 down the 13" side works well. Step 19. Fill the holes to the very top with the blueberry puree. I found an ice tea or baby spoon works well here. Let the puree settle for about 10 to 15 minutes. Step 20. Repeat twice more, allowing the puree to settle before moving on. Allow to cool completely at room temperature. Cover the top of the cake directly with plastic wrap and refrigerate overnight.

Assembly

Releasing the cake shows a cake board on top of the chilled cake and the pan turned over,the bottom paper removed and the cake turned right side up.

Step 21. After the cake has chilled, Go around the edges of the cake with a small metal spatula. Place a cake board or half sheet pan on top of the cake pan, keeping the plastic wrap in place. Step 22. Turn the pan over. Step 23. Remove the pan and parchment paper. Step 24. Place a second board or presentation platter on the cake and flip back over so the blueberry filled holes are now on top. Remove the plastic wrap.

Step 25. On the both the long and short side of the cake, place toothpicks on the edge of the puree so you will know where to cut for the most dramatic effect. Step 26. Cover the top with the whipped cream whipped to stiff peaks . Step 27. Spoon the reserved blueberry puree over the cream randomly. Step 28. With the tip of a small spatula or knife, swirl the puree. To serve, cut along the toothpick lines to expose the puree.

Recipe FAQS

Why is it called a Poke Cake?

In order to have a cake absorb a liquid throughout, some cakes are poked with a fork or skewer. Poke cakes are different because ½" holes are made throughout the cake and purees, condensed milk, pudding mixes, all kinds of things are poured into the holes. Done correctly, they not only add flavor but when cut make a dramatic appearance.

Why did my filling leak out of the Poke Cake?

It is important to have the filling thick and not to fluid. It is also important not to poke the holes to the bottom of the cake. They should be at least ¼"above the bottom.

Can any cake be turned into a Poke Cake?

Any flavor can be used. The cake should be a butter cake or one that is more substantial in texture than a sponge or genoise cake.

Expert Tips

Please see the information above under the Recipe Ingredients for in depth help.
The cake can be completed and held in the refrigerator for up to 3 days.
Additionally, if the sweet rice flour is used to thicken the puree, the cake can be frozen in its entirety. Place the cake on a cake board. Do not cover. Freeze until hard. Cover well with plastic wrap and wrap several times in foil. Freeze for up to 2 months. Unwrap and thaw in the refrigerator the day before serving.
Bring to room temperature to serve.
In the newspaper comments several people said they were going to make the American flag for the 4^th by putting blueberries in the corner of the cake and strawberries or raspberries to make the horizontal lines. Neat idea!

This photo shows the cake cut with the holes filled with the blueberry puree surrounded with the lemon cake.

More Special Cakes for You

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

Spooning the Crust

Modified: Apr 23, 2026 · Published: May 16, 2022 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

Sealing the Crust to the side of the pan

Spooning the crust is something we did at the bakery which saved many a product when we released it from the pan. This tip will keep your end product looking pristine after releasing it.

Pre-baked crusts can have a gap between the pan the and crust. When a topping is added it can often leak down into that gap making it difficult to release. The technique I came up with at the bakery solves the problem enabling it to be released cleanly and easily.

Where does leaking happen

Cheesecakes, lemon bars and other bar type cookies are good candidates for spooning the crust. I mention it in my latest book, Craving Cookies. It’s simple and effective. Examples of this technique on my blog can be found in Pecan Bars, Updated Lemon bars, Sour Cream Cheesecake and Apple Crisp Cheesecake.

Spooning the Crust fixes that problem

Immediately after the crust is baked or partially baked, use the back tip of a spoon to reattach the crust to the side of the pan by gently pushing the crust back to the edge of the pan. Simply place the tip of the spoon between the gap and the crust. Drag it straight down the edge of the pan with a bit of pressure and the crust will adhere. This will prevent the liquid ingredients from seeping down the pulled away edges of the crust.

Unbaked Crusts

This technique can also be used to make sure a crust is tightly pressed against the side of the pan even if it isn't being baked such as a graham cracker crust.

Updated Lemon Meringue Pie

Modified: Mar 31, 2023 · Published: May 9, 2022 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

This Updated Lemon Meringue Pie came about as a result of a Meringue class I taught recently on Zoom. Two things stood out. The meringue and how the filling is made. This update addresses both of those to make this easier and foolproof.

Please check out the Lemon Meringue Pie recipe.

The Filling

The is the usual filling for a Lemon Meringue Pie but how it is made can stand some modernization. Typically, the water, sugar, cornstarch, and salt are cooked until very thick. At this point, the yolks are tempered by adding the hot liquid to them three times. Then everything is put back in the pan and brought to a boil for 1 minute.

An easier, faster way is to simply put everything but the butter in the pan at the same time and bring to a boil over medium heat, stirring constantly. Add the butter off heat, whisk in and pour into the baked pie shell. Continue as in the blog.

The Meringue for the Updated Lemon Meringue Pie

Weeping or beading as the sugar beads are known can be a problem with Meringue toppings. The meringue sliding off the filling can be another problem. Both of these are easily solved by adding the how and when the meringue is put on the pie.

Several ingredients will make a difference. Baker's sugar or caster sugar is very finely ground sugar. Using this can make the difference between the sugar dissolving in the egg whites are staying undissolved. The undissolved sugar causes the beading.

The second ingredient that can help, especially if the weather is a bit humid is to add ¼ teaspoon cornstarch per egg white. Mix the cornstarch and sugar together before slowly adding to the egg whites. The sugar should be added a spoonful at a time and then beaten for 15 to 20 seconds before adding another spoonful. This will allow time for the sugar to fully dissolve.

An acid in the form of cream of tartar, lemon juice or white vinegar will help stabalize the egg whites. I prefer the cream of tartar because I don't like adding any liquid to the egg whites. Cream of tartar is added ⅛ teaspoon per egg white.

Our Pie to Try Recommendation: Banoffee Pie

Applying the Meringue to the Pie

Once the meringue is whipped to a stiff peak, how it is applied determines if it will slide off the filling or not.

First of all, many recipes tell you to put the meringue on the hot filling. Don't! The filling does not cook from the bottom on a hot filling because the filling isn't hot enough. That is just hooey! After the filling is added to the crust, press plastic wrap onto the top of the filling and allow it to come to room temperature.

It is most important to make sure the meringue is attached at every point to the inside of the crust. As I mention in the post, this is easiest done with a piping bag but spooning it on is fine as long as it is attached to the crust. This will keep it from slipping off the filling or shrinking back.

Browning the Crust

One of the things that will cause beading or weeping is baking the crust to brown it. Any undissolved sugar will form this little brown beads. I put my Lemon Meringue Pie on a sheet pan on the lowest rung of the oven on hi broil. Within minutes, it is beautifully and evenly browned.

The Best of All Spiced Molasses Cookies

Modified: Sep 20, 2023 · Published: May 2, 2022 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

A wreath of molasses cookies sits on a blue and white plate.

These updated cookies really are the Best of All Spiced Molasses Cookies due to the muscavado sugar used. The original recipe with it’s crinkle finish is from “Julia Child and More Company” and has always been one of my favorites.

In order to accommodate the new sugar, I have changed the recipe slightly. These cookies will have crisp edges but will be soft in the centers.

Muscavado Sugar

Several posts ago, I talked about the different sugars used in baking. Among them was one that intrigued me the most - the muscavado dark brown sugar. Also known as Barbados sugar, it's very robust and the least refined raw cane sugar in which all of the molasses is retained.

It comes in a dark and light version with a rich, intense flavor. Muscavado sugar has a wet, sandy texture and has a stronger taste than regular brown sugar due to the increased molasses. Light muscovado sugar is about one sixth molasses, and dark about one third molasses.

It retains the most complex sweetness including the butterscotch flavors in candies and puddings. This sugar is key to the more intense flavor of these Best of All Spiced Molasses Cookies.

Not normally found in most grocery stores, it is available online.

Substitution for Muscavado Sugar

If muscovado sugar is not to be found, substitute the same amount of dark brown sugar and use dark or full flavored molasses. That will get you closest.

Double Pan the Best of All Spiced Molasses Cookies

It is important to double pan these cookies as they feature really dark brown sugar and molasses which tends to over brown the bottoms. Placing one baking sheet on top of another will solve this problem. The cookie on the left was baked on a single pan while the cookie on the right was doubled panned.

Easy to Over Bake

Because these cookies puff up in the oven, it is easy to overbake them. After the initial baking, add a few minutes one or two at a time. They should be puffy, but not wet in the center. Usually 3 to 4 minutes more will do it.

These deeply flavored, richly spiced Best of All Molasses Cookies are extremely satisfying and perfect by themselves or with a cup of tea…..or coffee.

Three Easy Sugar Fixes

Modified: Jul 25, 2025 · Published: Apr 21, 2022 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

Three easy sugar fixes may just get you through that recipe that needs one of these and guess what? You're out! If you saw Monday's post - Sugar, The Sweetest Part of Baking, you know there are many different sugars both dry and liquid. But all that knowledge doesn't help when there isn't any. Any one of these remedies may just help.

BROWN SUGAR

Brown sugar is simply granulated sugar that has been coated in molasses. The darker the sugar, the more molasses and deeper the taste. It’s easy to duplicate at home.

For each cup of light brown sugar, measure 1 cup granulated sugar. Remove 1 tablespoon and substitute 1 tablespoon light or dark molasses. If using weights, weigh 185 grams granulated sugar and add 1 tablespoon molasses.

For dark brown sugar, remove 2 tablespoons sugar and substitute 2 tablespoons molasses.

There is no need to mix the sugar and molasses together. Just add them to the recipe where the brown sugar is called for. If using a scale, weigh 175 granulated sugar (6 ounces) and add 2 tablespoons molasses.

POWDERED SUGAR (CONFECTIONERS SUGAR)

Powdered, confectioners or icing sugar as it is can also be referred to, dissolves instantly in liquid. It is used for quick glazes, frosting for a cake or cookies and in some baked cookies for a softer texture. It can also be used as part of the sugar in meringues.

Place 1 cup of granulated sugar in a blender (do not use a food processor, it won’t work). Add 1 teaspoon cornstarch. The cornstarch will keep the sugar from clumping. Blend until powdered. Because this is lighter than granulated sugar, a cup will weigh 130 grams or 4 ½ ounces.

SUPERFINE SUGAR (BAKER’S SUGAR)

Superfine or Baker’s Sugar is a staple in bakeries. It is simply granulated sugar that has been ground very, very fine so it dissolves quicker and easier. While it can be hard to find in grocery stores, it is a cinch to make at home. Egg whites in particular, especially for meringues, call for superfine or baker’s sugar. It's also very useful when creaming butter and sugar or combining eggs or yolks with sugar

Simply place granulated sugar in a processor bowl and process 10 to 20 seconds until very, very fine. I process a 4 pound bag of sugar and keep it in a container so I have it whenever I need it. That's so much easier than doing it every time.

This weighs 200 grams per cup or 7 ounces, the same as granulated sugar.

Three Easy Sugar Fixes Not Just in a Pinch

These Three Easy Sugar Fixes can be used in a pinch or really anytime. I especially keep a container of Bakers Sugar in my pantry. I noticed this week when shopping that they are selling Bakers Sugar - at really inflated prices.

Sugar - The Sweetest Part of Baking

Modified: Apr 23, 2026 · Published: Apr 18, 2022 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

Sugar, in one form or another is the most used sweetener in a bakery. It is used not only for sweetening, but as a tenderizer, moisturizer and for contributing brown color and a caramelized or baked flavor.

Sugars can be dry powders consisting of fructose, sucrose, glucose, maltose and lactose.

Liquid syrups include, honey, invert sugar, corn syrup, molasses, sorghum, maple syrup, and golden syrup.

While used for sweetening, sugar also provides many functions including their hygroscopic properties which simply means their ability to attract and hold water.

Tenderizing

After the sugar is dissolved, it prevents gluten formation, protein coagulation and starch gelatinization. Sugars delay the formation of structure and as a result they tenderize.

The more sugar that is added, the more delayed structure formation, the more tender the baked good.

Too little sugar in baked goods causes the structure to form too early before it can expand from the heat/steam in the oven. The product will be compact with a peaked and cracked top with little color.

Too much sugar will result in too little structure formation and it either won’t rise or will rise but collapse as it cools. It can cause the product to expand over the edge of a cupcake liner or pan, then collapse in the center.

Sugar Retains Moisture

Retaining moisture can be good or bad, depending upon what is being baked. While desirable in cakes, muffins, quick breads, scones, etc., it can ruin meringue.

The hygroscopic nature of sugar increases the softness and moistness in baked goods. It can also postpone drying out. Syrups such as invert syrup, honey, and high fructose corn syrup add more moistness and prevent drying out longer than dry sugars.

Provides Brown Color

While brown sugars and syrups naturally provide a darker color to baked goods, most sweeteners contribute brown color through the process of caramelization and Maillard browning. Cooked sugar has a caramelized taste. The flavors of Maillard browning are diverse including roasted coffee and cocoa beans, roasted nuts, maple syrup and molasses.

Browning occurs when sugars are heated to a high temperature. Maillard browning is similar but proteins, in addition to the sugars, take part in browning faster and at a lower temperature. Because of the increased protein in bread flour, products made with it will brown faster than those made with all-purpose, pastry or cake flour.

Additional Functions

Sugar assists in leavening because there is air between the irregularly shaped crystals. When dry sugar is added to batters and doughs, air is added. Air is a leavening agent.

Stabalizes Eggs. Beating egg whites, yolks or whole eggs with sugar makes them less likely to collapse. Think angel food, sponge, genoise and anytime butter and sugar or sugar and eggs are beaten until light. The light color is the air that is beaten in. That air expands in the heat of the oven and causes the product to rise.

In the case of meringue cookies or pavlova where egg whites are beaten with sugar to stiff peaks, they are dried out in the oven rather than baked at low temperatures to keep them from expanding and cracking.

Sugar provides food for yeast helping it grow faster. Often times, even in breads,itis added to help the yeast along without simply adding more yeast.

Reduce the iciness and harshness in frozen desserts by lowering the freezing point and holding onto the water preventing ice crystals.

Prevents Microbial Growth at high levels by lowering the water activity which is why the yeast in rich, sweet doughs rise more slowly than lean doughs.

Adds sheen to icings. Syrups, in particular add a glossy sheen to icings and ganache which is why corn syrup is often an ingredient.

Promotes Crisp Crust on Some Baked Goods. When moisture evaporates during baking, a crisp crust will form. Sugar promotes this crispiness as it recrystallizes during cooling. This is particularly noticeable in cookie, brownies and pound cake recipes high in sugar and low in moisture.

Spread in Cookies. The more dissolved sugar in the cookies, the more the cookies will spread. The finer it is, , the more they will spread. Although powdered sugar is a finer grind, the cornstarch helps prevents the spread of cookies.

Sugars for Sugar - The Sweetest Part of Baking — Starting at 12:00 position Muscavado, Demerara, Sanding, Light Brown Sugar, Swedish Pearl Sugar, Dark Brown Sugar, Turbinado, Granulated sugar.

White Sugars

Granulated sugar is a highly-refined, multi-purpose sugar made from sugar cane, sugar beets, or a combination of the two. It has had all of the naturally present molasses refined out of it. Considered a pure sugar, it has been crystallized and centrifuged then sent through a granulator where the crystals are dried, separated, and screened. It is the sugar most commonly used in baking.

Baker’s Sugar – is granulated sugar that is more finely ground, also referred to as superfine sugar, ultra-fine sugar or caster sugar. It is used professionally because it dissolves more easily in recipes and is particularly good for meringues and creaming butter and sugar together.

Caster Sugar – see Baker’s sugar as it is the same thing. The name caster sugar is used in Great Britain and it present or former colonies.

Confectioners sugar is also referred to as powdered sugar . 10X powdered sugar is the most finely powdered. It is used for dusting desserts, frostings, icings, and candy because it provides a smooth consistency. Because it dissolves so easily, it is often used in beverages. Confectioners sugar or powdered sugar contains about 3% cornstarch to prevent it from clumping.

Swedish Pearl Sugar consists of thick, white, opaque, white sugar that retains its shape under the heat of the oven. It is used for decoration as well as texture and taste particularly in Scandinavian baking.

Belgiun Pearl Sugar is the same as Swedish Pearl Sugar but is larger. It is used extensively with Liege Waffles.

Sanding Sugar is used for decoration reflecting light so as to sparkle. It comes in colors as well as clear with large crystal that hold up well to the heat of the oven.

Coarse Sugar has larger crystals than sanding sugar but is used for decoration also.

Sugar Cubes consist of granulated sugar that has been compressed into small squares. In the past it was used to sweeten tea. Often, flowers or other designs were painted on them.

Donut Sugar or Snow Sugar is a specially developed powdered sugar that will not dissolve or melt on baked items. It can be used for decorating donuts, breakfast pastries, fruit tarts, cakes and cookies. This is especially necessary when finishing something that is moist because this sugar will stay white and powdered. It can also finish a frozen product and now melt when thawed. Other names by which it is known are White Snow Sugar, Non-Melting White Donut Sugar, Non-Melting Powdered sugar and Snow White Non-Melting Topping Sugar.

Brown Sugars

Brown Sugar, Dark and Light – Brown sugar is the less refined version of granulated sugar in which some of the molasses has been retained. Less molasses is retained in light brown sugar than in dark brown sugar. It can also be granulated sugar to which molasses has been added back. Brown sugar is more difficult to measure correctly by volume. If measuring this way, always pack the cup. The most accurate way to measure is by weight. One cup of either brown sugar weighs 200 grams. Either brown sugar is also low enough pH for it to be deemed slightly acidic and will activate baking soda when the two are combined.

Demerara Sugar is raw sugar than has been nominally refined. It has large grains, is amber colored and has a subtle molasses flavor. It is often used for topping muffins and scones.

Turbinado Sugar is also minimally refined raw sugar made after the molasses has been spun off from the sugar,. As a result, the crystals are large and golden. Turbinado sugar is finer than Demerara sugar and often used in tea and coffee.

Muscavado Sugar is also known as Barbados sugar is a robust, least refined raw cane sugar in which all of the molasses is retained. It comes in a dark and light version with a rich, intense flavor. Muscavado sugar has a wet, sandy texture and has a stronger taste than regular brown sugar due to the increased molasses. Light muscovado sugar is about one sixth molasses, and dark about one third molasses. It retains the most complex sweetness including the butterscotch flavors in candies and puddings.

Liquid Sugars

Sweeteners such as corn syrup, invert syrups, honey, and molasses prevent moisture loss and also help prevent sugar crystallization. These sweeteners make soft, moist baked goods.

Honey comes in many flavors depending upon where the bees are. It is used as a sweetener in baking and to finish desserts such as baklava.

Molasses, Dark & Light is a thick, dark syrup made by boiling and reducing sugar cane which produces sugar crystals and molasses. There are usually three cycles with each cycle yielding a darker and more bitter syrup. It also comes in mild, the first extraction and dark which is the second. Black strap molasses is the third and the most intense and bitter.

Sorghum syrup was introduced into the south in the early 17th century from Africa with the slave traffic. It has a thinner consistency than molasses and was often used as a drizzle on cakes, biscuits and bread.

Maple Syrup has multiple which vary in flavor and thickness. It is used for both sweet and savory applications including as a flavoring for pies and cookies.

Corn Syrup is made from the starch of corn and contains varying amounts of sugars. It is used in foods to soften texture, add volume, and prevent crystallization of sugar. It come in a clear variety that is enhanced with salt and vanilla and the dark corn syrup that contains molasses.

Golden syrup is a translucent, golden-amber colored, sweet syrup, which was created in London in the 1880s. It is made from white sugar which has been inverted, meaning that the sucrose has been broken down into two simpler sugars, fructose and glucose. Beautifully golden, hence it’s name is has a light caramel flavor. It is used where honey or corn syrup is used and as a syrup over pancakes, waffles, ice cream, etc. (I can eat this by the spoonful all by itself.)

Tourte Milanese

Modified: Jul 3, 2025 · Published: Apr 4, 2022 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

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.

While impressive, it isn’t difficult but time has to be set aside for sure.

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

While I am making the original Tourte Milanese, feel free to switch out ingredients. Don't like spinach? Switch to marinated artichokes or broccoli. Trade the ham for turkey. Cheddar cheese would be good and you can really add excitement with hot pepperjack cheese.

Don’t let the length of the recipe deter you. Much of the prep can be made ahead to speed things along. The tourte can also be assembled and held completely baked or unbaked.

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The Origin

Both the book and the PBS series, Baking with Julia, featured Michel Richard along side Julia Child. It’s as relevant today as it was then. Tourte Milanase is the creation of Michel Richard, a French born pastry chef who was adventurous, jovial and fond of experimentation. Born in France, he became a citizen of the United States. He was known to be open to the many culinary influences of this country with his hybrid French-Californian take on food.

The original recipe featured puff pastry as its crust. But I feel the puff is too light for the hefty filling, so I changed it to one of my favorite savory crusts, pasta frolla as used in the Torta Rustica. A fantastic accompaniment is my post Asparagus Season is Here.

Recipe Ingredients

Pasta Frolla

CLOCKWISE: Cake flour,eggs,salt, cream and unsalted butter.

Omelet Ingredients

The ingredients for the omelet include eggs, parsley, water, chives, salt, pepper, and oregano. The spinach in the photo is not used in the omelet.

I have no idea why I put the spinach in this photo. It is not included in the omelet.

FRONT ROW: Oregano, salt, and pepper

MIDDLE ROW: Parsley, water and chives

BACK ROW: (omit the spinach), eggs.

Spinach Filling

And here is where the spinach goes along with crem, salt, pepper, olive oil, butter, nutmeg, and garlic.

FRONT ROW: Garlic, nutmeg and salt

MIDDLE ROW: Pepper, olive oil and butter

BACK ROW: The spinach, and cream

Additional Items for the Assembly

Additional ingredients for the assembly of the Tourte Milanese are smoked ham, swiss cheese, red pepper and an egg.

CLOCKWISE: Swiss cheese, smoked ham, fire roasted red peppers and an egg

Using the ingredients listed in this recipe, the pasta frolla crust for the Tourte Milanese should be made just before assembly.

For ease of preparation, I used chopped frozen spinach and jarred fire roasted red peppers. For some reason, spinach stays frozen longer than any other vegetable we handled. Thaw a couple of days in the fridge or set it out at room temperature for several hours. Failing everything else, microwave it. It should be very well thawed. Drain in a colander and then squeeze the water out until it is very dry.

The red peppers should be well drained and patted dry or, if using fresh peppers they should be roasted and cooled.

Use your favorite ham as long as it isn’t loaded with water. If the ham has a casing, cut it off.

For the Omelets, I cut the chives and parsley and set them aside. When cooking the eggs, I sprinkled them with the herbs, salt and pepper before I flipped them over. Because they are large and awkward to flip, I cut each in half making it much less intimidating.

The omelets, spinach filling and red peppers can be made the day ahead and refrigerated making this a very manageable entree.

Have the ham and cheese sliced thinly.

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

Step by Step Instructions

The first collage for Tourte Milanese shows the omlets being made, cut in h alf, flipped and cooling.

Step 1. Pour the 5 beaten eggs into a pan and sprinkle with the herbs. Step 2. Cut the omlet in half to make flipping it easier. Step 3. Flip each half over and finish cooking. Step 4. Place them on a parchment lined baking sheet, cover with plastic wrap and allow to cool. This can be done the day before and refrigerated if desired.

The second collage shows the spinach filling being sauteed, the cream added, laid out on a tray to cool and covered with plastic wrap.

Step 5. Saute the spinach for several minutes. Step 6. Add the salt, pepper, nutmeg and cream. Mix quickly so the spinach absorbs the cream. The mixture should not show liquid. Step 6. Pour the spinach onto a rimmed baking sheet to cool. Cover with plastic wrap. This may be done the day before and refrigerated.

This collage shows the dough divided as called for, the bottom crust in the pan and the side crusts also in the pan.

Step 9. Divide the dough in half. Divide one piece in half again, as seen in the top of 9. Roll into two 9" circles. Step 10. Place one circle in the bottom of the well sprayed pan securing it to the edge of the pan. Refrigerate the second round for the top, covering it with plastic wrap. Step 11. For the sides, divide the other half of the dough in 3 equal pieces. Roll each piece into an 11x4" rectangle. As they are rolled, place them against the side of the pan. There will be a 1" overhang. The spray should keep it in place. Step 12 Continue in this manner with the 2 other pieces of dough completing the bottom crust. Join the seams well by pressing firmly together. Set aside.

Collage 4 shows the crust being filled with the egg omlet, spinach, cheese and ham.

Step 13. Place one of the egg omelets on the bottom of the crust. Step 14. Spread half of the spinach filling evenly over the omelet. Step 15. Add half of the cheese on top of the spinach. Step 16. Then half of the ham goes over the cheese.

Collage 5 shows the red peppers being added and the second omelet on top. The crust is folded in to partially cover the omelet and brushed with egg wash.

Step 17. Cover the ham with all of the well drained, patted dry red peppers. Step. 18 Continue layering the the remaining ingredients in reverse order - ham, cheese, and spinach ending with the second omelet on top. Step 19. Turn the overhanging crust over the omelet. Step 20. Brush with egg wash.

The last collage shows the dough cut into a circle, placed on top of the omelet, marked for servings and baked to a medium golden brown.

Step 21. Remove the second circle of dough from the refrigerator and let it warm just slightly so it doesn't crack when added to the pan. Step 22. Place it on top and trim if necessary to make it fit tightly into the side. Step 23. Mark the top, without going through the dough into the desired number of pieces. Brush with egg wash and refrigerate for at least an hour or overnight before baking. Brush with egg wash again. Step 24. Bake until a dark medium brown.

Recipe FAQs

What is a Tourte Milanese?

The Tourte Milanese has a layered filling of vegetables, cheese and ham enclosed in a pastry crust.

What crust is used for the Tourte Milanese?

The original crust was puff pastry as the tourte was designed by Michel Richard, a French chef of note. However, other, more substantial crusts can be used.

Can The Tourte Milanese be made ahead of time?

It sure can. It can be completed, baked or unbaked and refrigerated several days ahead. If baked it should be freshened and warmed before serving or it can be assembled the day before and baked when needed.

Make Ahead and Storage

Both the omelets and spinach filling can be made the day before, covered and refrigerated until needed.
The Tourte Milanese can be made ahead in its entirety and refrigerated up to two days before baking. Make sure the spinach filling and red peppers are drained and dry so they don't add water to the filling.
The tourte can also be baked and refrigerated up to two days ahead. To serve, bring it to room temperature and wrap it completely in foil. Leave a vent hole at the top. Place on a baking sheet to freshen and warm in a 350°F oven for about 30 minutes.
Store any leftovers in the refrigerator.

Expert Tips

When making the crust, make sure the butter is refrigerator cold so the dough doesn't become pasty.
The dough should be able to be rolled immediately, but if it is soft, refrigerate briefly. If left in the cold too long, it will be more difficult to roll due to the butter.
If during any time while rolling the dough, it softens, refrigerate or pop it into the freezer briefly.
All the component fillings should be room temperature or cold when assembling.

Slice of the Tourte Milanese on a plate with a napkin and fork.

Other savory dishes to enjoy

If you love this Tourte Milanese 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. I appreciate each of you being here

Fig Stuffed Anise Sweet Bread

Modified: Aug 25, 2025 · Published: Mar 28, 2022 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Fig Stuffed Anise Sweet Bread is not only beautiful, it has an “how did you do that” look to it. Swirled into an easily made S shape it is a picture of old-world elegance. Not overly sweet, this large loaf of sweet bread is perfect with a cup of tea or coffee.

The shape of this bread is based on the Pane Bianco which is a savory stuffed Italian bread.

The Dough

What I particularly like about this lightly sweetened dough is how luxuriously soft and velvety the dough feels. While slightly sticky when made, an overnight rest in the refrigerator makes it ideal to work. This is really important when it comes to the length to which the dough needs to be rolled. There is none of the dreaded spring-back so prevalent while rolling yeasted doughs. However, it is important to roll it the dimensions called for and pick the dough up from time to time as it will always shrink back slightly.

The anise flavoring is subtle even with the fig filling. If anise is not your cup of tea, it can be flavored with vanilla or orange or lemon rind.

The Fig Filling

I used Mission Figs for this Fig Stuffed Anise Sweet Bread for their depth of flavor in this easy to make filling. Below is just one of the brands available.

The dark figs come with their stems attached. Just cut them off at the top and they are ready to go into the processor. After quickly processing to chop them, the remaining ingredients are added and processed.

I remember when dried fruit was truly dry, always needing to be soaked. But nowadays, much of the dried fruit is moist and so much better and easier to work with. These Mission figs fall into that category. They don’t need to be soaked or otherwise prepared to use.

Shaping and Baking the Fig Stuffed Anise Sweet Bread

Although the shape looks complicated, it's really very easy to do. One long roll, sliced deeply with one side turned down and the up to make the S. That’s it.

I chose to finish the Fig Stuffed Anise Sweet Bread with Swedish Pearl Sugar to give it a bit of crunch. Sanding sugar can be used or it can simply be egg washed.

The Fig Stuffed Anise Sweet Bread is doubled panned when baked. Rich doughs that have egg and sugar can become overly browned on the bottom easily. By placing the pan with the sweet bread on a second pan, it will slow down the heat to the bottom preventing over browning or burning. It will increase the time slightly but the outcome will be much better.

While I have never gotten the hang of decoratively slashing loaves of bread, I do love to shape them and this loaf is appealing in more ways than one.

Chopping Nuts - A Quicker Way

Modified: Jul 25, 2025 · Published: Mar 24, 2022 by Helen S Fletcher · This post may contain affiliate links · 29 Comments

I am updating this post because I found something else that would be helpful when using this technique which is why there are two different nuts shown now.

Chopping Nuts has never been one of my favorite things to do when baking. At the bakery, we would buy whatever size nut we wanted in 30 pound boxes. Since we used most nuts toasted, we would toast the entire box, cool them, and then re-box and store them in the freezer. It worked out wonderfully.

I have no idea why I dislike cutting nuts. Spoiled perhaps? Probably. But whatever the reason, I do. Then I came up with a quicker way. I understand I can buy chopped nuts in small amounts but I am skittish about how long and under what circumstances, the nuts have been stored. They are also really expensive in smaller amounts.

Freezing Nuts

In the fall, when the new nut crops come in, I buy large bags of pecan and walnut halves and large pieces to store in my freezer. These are softer nuts and heavy in oil. They can go rancid fairly fast if not kept cold or frozen. Almonds and hazelnuts are harder and don't seem to become rancid as quickly although they go in the freezer also. I usually buy these whole or in the case of almonds slivered but not sliced.

When I had the bakery, I sourced my nuts from distributors that specialized in selling nuts and kept them refrigerated which ensured they would be good to use anytime of the year.

Chopping Nuts

When I have to chop nuts, I prefer to do it by hand and not in the processor. Because the processor blade whirs around at about 30 miles an hour, it can really pulverize nuts in a hurry. Even if they are pulsed, there seems to be a lot of powder. While I save the powder to use elsewhere, it seems like a waste.

Here's my latest technique.

If the nuts are frozen, let them sit in a single layer on a rimmed baking sheet for a few minutes until thawed. If toasting them, do it before chopping them. Let them cool and then continue.

Place the nuts in a rimmed baking sheet for this technique because they will scatter. Cover the nuts with plastic wrap placed directly on the nuts. This will keep them from flying out of the pan while being smashed. Update:

Hazelnuts on a sheet pan covered with plastic wrap.

Using a meat pounder as seen below or a heavy pan, simply smash them. Continue until they are the size you need.

The hazelnuts have been broken up by pounding with a meat pounder or heavy pan.

This is the meat pounder I use to smash the nuts. A heavy skillet or pan will work. The next two photos were the before to my afters above.

If you gather them up under the cupped palm of your hand and shake them around, the large pieces are easily separated out in case they need to be "chopped" further.

This works for any nut.

Using the Nuts

If using the nuts to add to cookies or a cake, just scoop them up and add where called for.

If using for decoration that will be seen, strain the nuts to remove any powder so the finish will look clean.

That's pretty much it. Quick, easy and no chopping!

The Definitive Bailey's Cheesecake

Modified: Jan 1, 2025 · Published: Mar 15, 2022 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

This Bailey’s Cheesecake, is everything a cheesecake should be - creamy, easy to make and full of flavor. To reinforce the Bailey's flavor, a Bailey's White Chocolate Glaze finishes the cheesecake.

A white chocolate glaze on top of the Bailey's Cheesecake sitting on a dark chocolate crust. The cheesecake sits on a white plate with a fork on the plate.

But the best thing about this cheesecake is that it is super simple and a great place to start if just getting into cheesecakes. Within minutes it will be in the pan and going into the oven.

This cheesecake is based on my Unbelieveable Cheesecake using the same 4 ingredients but water instead of Bailey's.

A few other cheesecakes include the White Chocolate Mocha Cheesecake, Easy Pina Colada Cheesecake and the Triple Chocolate Cheesecake. Another take on cheesecake is the Easy Lemon Cheesecake Bread Pudding.

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Cheesecake Pans vs. Springform Pans

The difference between a cheesecake pan and a springform pan is how the sides are made. The cheesecake pan has a solid rim and a perfectly flat removable bottom. While it requires a different method to release the cheesecake, it is easily and quickly done. The flat removable bottom allows for easy removal of the cheesecake. When we made cheesecakes requiring water baths, we simply wrapped these pans in aluminum foil to keep the water out. Parrish's Magic Pan line has this pan in different sizes.

Parrish's Magic Pan line is the one we used at the bakery. I am still using some that are 30 years old. They last forever, are easier to clean and are reasonably priced compared to others. We used their cake pans, wedding cake pans, and cheesecake pans in different sizes. We literally had 100's of their pans. Here are a couple of sources: Sweet Treat Supply or Charlies Fixtures. Be careful to get the cheesecake pans and not the regular cake pans.

Most springform pans do not have a perfectly flat removable bottom making it more difficult to remove the cheesecake. Also, after years of use or if not stored properly, the spring can get sprung making it unusable.

What is Bailey's?

Baileys is a type of alcoholic liqueur called Irish cream.

While know as just Bailey's, the proper name is Baileys The Original Irish Cream. Irish cream was first developed in 1974 in Ireland. Original Baileys Irish Cream contains Irish dairy cream, Irish whiskey, vanilla and chocolate flavors.

Baileys is designed to be served neat (without ice or mixers) or used as a flavoring in foods like Irish coffee, ice cream toppings, baked goods, and confectionery. The uses of this popular liqueur are endless.

White Chocolate vs. White Coating Chocolate

The glaze is made with White chocolate which is made of cocoa butter, sugar, milk solids, vanilla, and a fatty food additive called lecithin. That's it!

White melting wafers or coating chocolate is made by several companies and can include: Sugar, Palm And Palm Kernel Oil, Nonfat Dry Milk, Whole Milk Powder, Sorbitan Tristearate, Soy Lecithin, Salt, Natural Flavor. As you can see there is no cocoa butter. While they melt, they are not white chocolate and they don't taste like white chocolate.

Melting White Chocolate for the Bailey’s Cheesecake

It can be tricky to melt white chocolate because it seizes easily and quickly if too high a heat is used to melt it.

First, the chocolate needs to be chopped in small pieces. That will allow the heat to melt it more uniformly.

Next, place the Bailey’s in the top of a double boiler or a bowl that fits snuggly into the pan below. Make sure the water beneath it is only simmering, not boiling, and the bottom of the pan doesn’t touch the water. Add the chopped white chocolate. At the first sign of melting, stir gently and constantly until it’s melted. It's ok to use a whisk if you use it to stir very slowly so air bubbles don't form. If in doubt, use a spoon.

While I love the microwave for many things, I don’t like using it to melt white chocolate. It is very finicky and burns really easy. If you asked me why I know this, it’s because I have burned more than once even using half power.

Why You'll Love this Recipe

It is really, really easy to make.
This cheesecake is a great way to get into cheesecakes if new to them.
There are only 4 ingredients in the crust, 4 in the cheesecake and 2 in the white chocolate glaze.
This is so professional looking, everyone will think you bought it.
The Bailey's really comes through in the flavor.
This is one of the best, easiest cheesecakes you'll ever make.

Recipe Ingredients

The Crumb Crust

This is the same crust we used at the bakery for cheesecakes using a chocolate crumb crust.

The ingredients for the Chocolate Crumb Crust are graham crackers, powdered sugar, cocoa and melted butter.

CLOCKWISE: Melted butter, graham crackers, cocoa, powdered sugar

The Cheesecake Filling

The four ingredients for the Bailey's Cheesecake are cream cheese, eggs, granulated sugar and Bailey's liqueur.

FRONT ROW: Granulated Sugar, Bailey's liqueur

BACK ROW: Cream Cheese, eggs

Bailey's White Chocolate Glaze

The ingredients for the glaze are white chocolate and Bailey;s liqueur./

Left to right: White Chocolate (do not use if the ingredients incude palm oil, or other ingredients), Bailey's liqueur

Variations and Substitutions

⅓ less fat cream cheese can be used in place of regular cream cheese.
Any liqueur can be substituted for the Bailey's.
For a plain graham cracker crust, omit the cocoa

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

Step by Step Instructions

Chocolate Crumb Crust

Over the years, I have found there is a distinct difference in how the cheesecake is mixed. When using the processor, it is much easier to mix the cream cheese without lumps. Using the processor also makes a very creamy, but firmer cheesecake that cuts beautifully.

Mixing the filling in a mixer makes a slightly less firm cheesecake that isn't quite the same texture but is also fine.

Step 1. Place the graham crackers, powdered sugar and cocoa in a bowl. Step 2. Whisk together to mix. Step 3. Mix together with a fork. Step 4. Make sure all the ingredients are coated with butter and uniformly mixed.

This collage shows the dry ingredients in a bowl, then mixed, the butter is added and the crumb crust is finished.

Step 1. Place the graham crackers, powdered sugar and cocoa in a bowl. Step 2. Whisk together to mix. Step 3. Add the melted butter. Step 4. Toss the crumbs with a fork and make sure all the ingredients are coated with butter and uniformly mixed.

This collage includes the crumbs poured into the pan, evened out, pressed into the bottom of the pan and the finished crust.

Step 5. Pour the crumbs into the sprayed cheesecake pan. Step 6. Spread them evenly over the bottom. Step 7. Press the crumbs firmly into the bottom of the pan. Step 8. Make sure the crust is pressed up against the sides of the pan.

Bailey's Cheesecake Filling and Glaze

This collage shows half the cream cheese in the processor, processed, the remainder of the cream cheese and sugar in the processor and all processed.

Step 1. Place half the room temperature cream cheese in the processor. Step 2. Process until smooth. Step 3. Add the remainder of the cream cheese and sugar in the processor. Step 4. Process until completely smooth, scraping down as necessary.

This collage shows the eggs being added to the processor, then processed after which the bailey's is added and the mixed cheesecake filling in the pan.

Step 5. Add the eggs to the cream cheese. Step 6. Process to mix. Step 7. Add the Bailey's and process to incorporate. Step 8. Pour over the crust in the pan. Bake as directed, cool to room temperature and chill several hours or overnight until cold.

The baked cheese cake in the pan, releasing the cheesecake by placing it on a can, heating it with a hairdryer and the side falls down, releasing the bottom.

Step 9. The cheesecake baked in the pan. Step 10. Place the cheesecake on a can. Step 11. Using a hair blower on high, go around the outside of the pan to release it. Step 12. Release the bottom using a metal spatula placed between the crust and the metal bottom.

This collage shows the baked cheesecake being lifted with two pancake turners onto a cake board, the white chocolate package and the white chocolate cut up.

Step 13. Place two pancake turners under the bottom of the cake on both sides. Step 14. Lift the cheesecake from the pan bottom to a cake board or serving plate. Step 15. The package of real white chocolate. Do not use white compound. Step 16. Chop the chocolate.

The last collage shows the Bailey's in a bowl over a double boiler, the white chocolate added to the bowl, the finished glaze and the cheesecake topped with the glaze.

Step 17. Place the Bailey's in a bowl over simmering water. Step 18. Add the white chocolate. Step 19. Bring the water to a bare simmer. Do not let it boil or touch the bottom of the bowl. Heat to melt the chocolate. After the chocolate starts to melt, stir it gently to avoid air bubbles in the finish. Step 20. Pour the glaze over the chilled cake and spread it out to the sides. If some drips down the sides, that's fine. Refrigerate to set.

Recipe FAQS

Does Bailey's Cheesecake contain alcohol?

Yes but less than 0.5% by volume which is much lower and liquors.

Can you eat this Bailey's cheesecake if pregnant?

Because of the very low alcohol content and the fact this cheesecake is cooked, it is probably ok, but check with your doctor to make sure.

What other ways can Bailey's be served.

Pour over ice cream, mix into coffee, or enjoy it with ice for other ways to enjoy this liqueur.

Expert Tips

Make cheesecake in a food processor takes this dessert to a whole new level. It is creamier, smoother and more dense. I don't make them any other way now, even at the restaurant. The recipe gives a mixer version also, but if possible use the processor.
One of the best things about this cheesecake is not having to place it in a water bath. The very slow, steady baking makes this extra step unnecessary.
While room temperature cream cheese and eggs are often recommended for cheesecakes, it isn't necessary if using the processor. Just make sure to scrape the bottom and sides from time to time to prevent lumps. If using the mixer, it is helpful to room temperature the cream cheese and eggs as a mixer doesn't have the power of a processor.
Cool the Bailey's cheesecake in it's pan and refrigerate until cold or overnight.
For maximum flavor, allow the cheesecake to sit at room tempoerature 15 to 20 minutes before serving.
This cheesecake freezes extremely well. Freeze it in the pan, without the glaze, well wrapped in several layers of foil for several months. Thaw it in the refrigerator overnight, leaving it covered. If there is condensation on top of the cheesecake, pat it dry with a paper towel. Release it as shown in the step-by-step photos, make the glaze and finish the cheesecake. It can be stored for several days in the fridge

YouTube Video

For over 6 years I was on the local CBS TV station demonstrating a recipe in 4 minutes. It was a challenge much of the time. You can see the last segment I did making this cheesecake without the liqueur. It was a really fun time in my life as you can see.

Other Cheesecakes You're Sure to Love

If you love this Bailey's Cheesecake 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!

Irish Apple Cake

Modified: Jul 25, 2025 · Published: Mar 7, 2022 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

This Irish Apple Cake was the end result of a search for an Irish dessert for St. Patrick’s day.

What I’m excited to share is a wonderfully moist cake filled with apples and topped with a streusel. There are several versions online, mostly without the topping. That is what drew me to this recipe. I love streusels and crumb tops. Gemma Stafford posted this on her blog under the title, “My Mum’s Irish Apple Cake Recipe”. Her opening line is, “It doesn’t get much better than my mum’s Irish Apple Cake recipe” and she couldn’t be more right. Lucky for us!

The Apples

Granny Smith apples are specified for this Irish Apple Cake and I stuck with those. While Gemma’s recipe calls for “one even layer” of apples, I took that to mean a single layer as in most of the other recipes. However, after peeling, coring and slicing 3 apples as called for, I added all of them, in one even layer.

I’m also going to show you a quicker way to core an apple for slicing. After peeling the apple cut it in half from top to bottom. Cut each half in half again making 4 quarters.

Place the knife at an angle just above the seeds and slice down. Once you get the hang of it, it is much faster than scooping out the seed pod.

Irish Apple Cake Layer

I made a few minor changes like using brown sugar instead of granulated in the streusel and a bit more butter to ensure it holds together in the oven. The good news is there is lots of streusel topping.

I felt it was only fitting to use Kerry Gold salted butter if I was going to make this authentic.

The cake itself is cinnamon flavored backed up with vanilla. It’s a snap to put together. Don’t be put off by the relatively small amount of batter when spread in the pan. By the time the apples and streusel are added there is a full 2” layer of cake.

This cake is ideal served anytime of day. We especially liked it in the morning with a cup of tea. It’s not too sweet, the apples are soft but not mushy and the streusel adds one more layer of flavor. For me, this is a perfect coffee cake or snack cake.

The Conclusion

You don’t want to let this Irish Apple Cake go by.

If you like crumb topping as much as I do, take a look at these recipes:

New York Style Crumb Cake

Easily Made Raspberry Ripple Coffeecake

Deep Butter Cake

Apple Crisp with a Difference

Apricot Crumb Coffee Cake

How to Avoid Curdled Cake Batter

Modified: Jul 25, 2025 · Published: Mar 3, 2022 by Helen S Fletcher · This post may contain affiliate links · 20 Comments

Curdled Cake Batter can be alarming but it is easily fixed. Have you ever creamed butter and sugar together into a light fluffy mixture? And then, when eggs are added one at a time or all at once, the light, fluffy mixture breaks down separating into clumps that look like rice in liquid? Depending upon how much butter and sugar have been creamed one or two eggs might not do it. However, the third or fourth cause the dreaded curdling or breaking of the mixture.

Emulsions

Many articles will tell you it’s the temperature of the eggs and butter. When you beat the butter and sugar then add eggs an emulsion is created. Most emulsions occur in baking when fat is suspended in water. Eggs contain water in the whites. However, at some point, the mixture will curdle or break if too many eggs are added because the fat from the butter cannot hold any more water. This won't happen when adding yolks alone, because they don't have water. Since yolks are fat, adding fat to fat isn't a problem.

Avoiding Curdled Cake Batter

Having the butter and eggs around 72° to 74°F helps since adding cold eggs to a warmer creamed mixture can cause the butter to seize breaking into little clumps which isn't curdlig. Covering the refrigerated eggs in hot water while the other ingredients are being assembled will ensure they will be warmed when needed.

Although room temperature ingredients are helpful, I rarely remember and it honestly doesn’t matter.

Remember too much water will cause the curdling also as will not beating the eggs long enough for the water and fat to come together.

Easy Fixes for Curdled Batter

There are basically two ways to fix the problem. The first is to simply raise the speed of the mixer. But this isn’t the best solution because it can ramp up the gluten in the cake batter making it less tender.

The best way to fix curdled cake batter is simply to add the flour and mix on low. It will all come together in a beautifully emulsified batter with no hint of curdling.

At the end of some cake recipes they will add the flour and liquid alternately to the mixture in the bowl, starting and ending with the flour. That's to prevent the mixture in the bowl from curdling. If you added the liquid first, chances are it would curdle, so the flour always goes in first and last.

Recently, I’ve seen a number of articles that suggest adding a couple of tablespoons of flour as the curdling appears. But this isn’t necessary. As you can see by the photos, add all the flour after the eggs have been added and it will come together as if there had been no curdling at all. Just remember to beat on low to medium low.

Lamington Torte

Modified: Jul 25, 2025 · Published: Feb 28, 2022 by Helen S Fletcher · This post may contain affiliate links · 20 Comments

This Lamington Torte is an adaptation of Australia’s much loved snack, Lamington Squares. Traditionally, they are made of sponge cake, dipped in chocolate and rolled in desiccated coconut. The sponge can also be split and filled with whipped cream or jam.

However, in researching this treat, I found that here in the states the cake usually runs to a butter cake. The recipes did stay true to the original powdered sugar icing.

The Cake

I liked the idea, but I am not a fan of sponge cake except in a few instances where nothing else will do. My Lamington Torte consists of four layers of yellow butter cake, raspberry jam filling and a rich chocolate ganache rather than the powdered sugar based icing.

Toasted vs. Burned Coconut

I also use sweetened coconut that is toasted then flattened with a rolling pin so it lies flatter than regular coconut when covering the cake. Toasting coconut is one of those things in baking where you need to be around, as it has to be stirred every few minutes to achieve a luscious deep golden brown. Unless, of course, you go to have lunch in the den with your husband and leave the timer in the kitchen. When you do that this is what your coconut will look like. Don't do this!

Lamington Torte Filling

The fillings are rich so they are spread thinly. The cake is finished in a very thin layer of ganache into which the toasted coconut is pressed. This insures that with every bite you taste all the components whereas either the raspberry or the chocolate could dominate with thicker fillings.

This Lamington Torte is great for beginners since there is no decorating. It isn't necessary for the glaze to be perfect since it will be covered by the coconut. This cake freezes well so can be made ahead.

Following my usual practice, I baked the yellow cake in four layers rather than split two layers. However, if you have only two pans, then split the cake layers.

Lamington Torte

Helen S. Fletcher

This Lamington Torte combines a tender yellow cake with raspberry jam, a dark chocolate ganache and toasted coconut that was inspired by the Lamington Snack cakes so popular in Australia.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45

Cook Time 12

Total Time 57

Course Cakes, Tortes

Cuisine American

Servings servings

Calories 902 kcal

Ingredients

Lamington Torte

Yellow Cake

▢ 4 layers of Yellow Cake
▢ 1 cup Dark Satin Ganache, Recipe Below
▢ ⅔ cup seedless raspberry jam

Dark Satin Ganache

▢ ¼ cup 40% or heavy cream
▢ 2 tablespoons clear cornsyrup
▢ 2 ½ tablespoons butter (37 grams or 1 ⅓ ounces)
▢ 5 ounces semisweet chocolate (140 grams)
▢ 8 ounces sweetened shredded coconut

Instructions

Lamington Torte

Bake the cake in four 9" layers and cool. Alternately, bake in two and slice in half horizontally when cool. This is easiest to do if you freeze the cakes first. Thaw for about 10 minutes and slice.

Dark Satin Ganache

Combine the cream, cornsyrup and butter in a small saucepan.
Heat until the butter melts but 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.

Toasted Coconut

Preheat the oven to 350 degrees. Spread the coconut evenly on a rimmed baking sheet.
Bake for about 8 minutes. With a pancake turner, turn the coconut and return to the oven. Toast for 2 to 3 minutes, then stir again. Repeat until the coconut is evenly browned. Set aside to cool.
When cool, place a piece of waxed paper over the coconut and crush with rolling pin. Stir the coconut, replace the paper and roll over it again to make sure the coconut is uniformly crushed.

Assembly

Place one layer of cake on a cake board or cake plate Spread with a scant ⅓ cup of jam.
Place the second layer of cake on a piece of parchment or waxed paper and top with a scant ⅓ cup of ganache. Place on top of the first layer.
Place the third layer on waxed paper and spread with a scant ⅓ cup jam. Place on top of the ganache layer.
Top with the fourth layer of cake.
Spread a thin layer of chocolate ganache on the sides and top of the cake.
Immediately, press the coconut onto the ganache. Refrigerate at this point to set the ganache. It is easiest to do this by picking the torte up by placing the left hand underneath the board and scooping the coconut in the right hand and pressing it into the ganache.
After the initial refrigeration, the cake can be stored at room temperature.

Notes

The cake may be stored covered at room temperature for several days.

To make ahead:

The cake layers, ganache, and toasted coconut may be made ahead. The cake layers can be frozen for several months, well wrapped. The ganache may be refrigerated a week or ten days ahead or frozen for several months. The coconut can be toasted, bagged and held for a month or so in the pantry.

The filled cake, without the chocolate or coconut finish, may be frozen for several months. Freeze the ganache also. Thaw the cake in the refrigerator. Thaw the ganache at room temperature. Heat it briefly to a spreadable consistency and finish the cake as directed above.

Nutrition

Serving: 14servingsCalories: 902kcalCarbohydrates: 171gProtein: 7gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 11mgSodium: 1190mgPotassium: 262mgFiber: 5gSugar: 105gVitamin A: 132IUVitamin C: 2mgCalcium: 332mgIron: 4mg

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

I visited these blogs in researching this blog. You may find these interesting also.www.joyofbaking.com/Lamingtons.
https://www.marthastewart.com/334313/lamingtons
https://australianfood.about.com/od/bakingdesserts/r/Lamingtons.htm
https://www.davidlebovitz.com/2011/11/lamingtons-recipe-chocolate-coconut-cake/

Chocolate Glazed Bakewell Tart

Modified: Jul 13, 2025 · Published: Feb 21, 2022 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

This Chocolate Glazed Bakewell Tart is an American take on an English dessert that can be found wherever Britannia ruled. It's a popular dessert in the UK, named after the Derbyshire town of Bakewell. It consists of a shortcrust pastry filled with a layer of jam, frangipane, and is usually topped with flaked almonds.

The history of the Bakewell Tart can be found on Tina's Traditional.

This Chocolate Glazed Bakewell Tart is given an American spin with it's chocolate sour cream ganache. The tart itself features a press in pate sucre crust over which a jam or preserves of your choice is spread. A traditional frangipane fills the tart which is baked and glazed when cool.

Pate Sucre Crust

The Pate Sucre Crust is butter rich and easy to make in a processor. Even easier, it can be pressed into the shell so there is no rolling out of the crust.

It should chilled to firm up the butter before partially baking. By baking about two thirds of the way, it will ensure the crust is completely baked when done.

Frangipane Filling

Frangipane is a classic almond flavored cream or pastry. While this recipe uses almond flour, almonds may be ground finely in a food processor and used as well. This is not a cooked cream so it goes together quickly.

Chocolate Sour Cream Ganache

The addition of sour cream to a ganache give it a subtle depth that cream alone doesn't. It's important not to let the sour cream/heavy cream come to a boil or the sour cream may separate.

Here are a few more recipes that you might enjoy -

Cinnamon Whiskey Apple Tart

Chocolate Raspberry Pop Tarts

Double Banana Cream Pie

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