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Autographed Copies of Craving Cookies Available

Modified: Apr 20, 2026 · Published: Dec 6, 2021 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

I'm happy to be able to share a limited number of my new book Craving Cookies available to be autographed. It makes a wonderful gift for any baker, whether just learning or seasoned. Please go to my Virtual Classes to order. When you click on purchase, you will see the page Order Summary. Click on how you want to pay, and it will send you to another page that starts with Email. Just go down the line and fill out all the information, and you will be able to purchase the book or books. Be sure to fill in the quantity you want on the top of the Order Summary page.

After paying for the book, please go to [email protected] and leave an email with the name and address of the person to whom the book should be mailed. Also, include the name of the person to whom you would like it autographed.

If you order in the next week to ten days, the book should arrive in time for in person giving or through the mail.

So if you're thinking of giving a book as a gift, this makes it a little more special. They are limited, so it's first come, first serve.

Thanks to all of you who have purchased the book. I hope you are enjoying it.

Enjoy these other cookie recipes!

Tropical Shortbread Cookies

Brookie Recipes

Orange Date Bread Pudding

Modified: Jul 25, 2025 · Published: Nov 29, 2021 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Orange Date Bread Pudding came about as a result of a bread pudding I was asked to make at the restaurant. I found it to be bland and not too exciting which to be perfectly frank, I find with a lot of bread puddings.

So, I decided to alter the situation and for some reason oranges and dates came up. It is a favorite combination of mine and it really works in this bread pudding. I use the oranges two different ways to enhance the flavor. I use the zest but also my candied orange peel. It takes no time at all to use my recipe for the peel but you need to make it at least a day ahead. You can also use purchased candied oranges but the texture will be a bit different.

The dates add a natural sweetness as well as some texture. While they come chopped, I prefer to used medjool dates that are whole and chop them. They are sweeter and are more moist.

The Importance of the Bread for the Orange Date Bread Pudding

One of the main reasons bread puddings can be rather bland is the type of bread used. While it is true that any stale bread is a candidate, the more flavorful the bread the better the result.

To that end, I remembered I had some of my Pillowy Soft Dinner Rolls in the freezer and they did the trick. Brioche, Challah, or a good homemade bread works well here. The bread should be cut into ¾” to 1” cubes for best results.

Whatever bread is used, it should be cut into cubes and needs to be moderately dried so it can accept the liquid in which it is soaked. If the bread is too fresh, it will turn to mush and that is not desirable. I usually place the bread cubes on a rimmed pan and allow them to dry overnight, turning them several times. They can also be dried in a 350°F oven but should be watched so they don’t become croutons. That’s not the aim here.

Soaking the Bread

Recipes often ask for milk and heavy cream. It’s easier to just use half and half for the entire amount.

There is no hard and fast rule as to how long the bread soaks. It depends upon how moist or dry the bread was to begin with. Dense breads will take longer and softer breads will take less time. But the bread needs to soak all the way through without turning to mush. I also try not to use crumbs because they can’t hold a shape and contribute to mushiness.

Bread Puddings are quick to make. I prefer them as individual servings and use Texas muffin cups as molds.

The wonderful thing about this Orange Date Bread Pudding is that the ingredients are guides. A little less or a little more won’t alter the outcome.

Hard Sauce

Hard Sauce is the traditional finish to bread pudding and I have used it for the Orange Date Bread Pudding. It basically just booze, powdered sugar, butter and vanilla. Substitute water or milk if you choose.

Orange Date Bread Pudding

½ pound bread (225 grams, 8 ounces or 6 cups)
½ cup dates, chopped (70 grams or about 2 ½ ounces)
½ cup candied orange peel (preferably mine) [85 grams or 3 ounces]
1 ¾ cup half and half
½ cup packed brown sugar (100 grams or 3 ½ ounces)
2 large eggs, beaten
1 tablespoon vanilla
Zest of 1 small orange
¼ teaspoon salt

Cut the bread into ¾” to 1” cubes and moderately dry it. This could take a couple of hours or overnight depending upon the density of the bread. Stir several times to make sure it is drying evenly. Or, dry it in the oven as mentioned above.

Preheat the oven to 350°F. Spray the 6 Texas muffin cups with a non-stick baking release. Set aside.

Cut the dates and set aside. This is more easily done with a pair of scissors than a knife.

Dice the orange rind in about ¼” pieces. Mix these with the dates. Set aside.

Place the bread cubes in a large bowl. Combine the eggs, half and half, brown sugar, vanilla, orange rind and salt. Pour it over the bread cubes. Push the cubes under the liquid. In reality, they will keep popping up to the top, so stir frequently to make sure they are getting uniformly soaked.

When most of the liquid is gone, stir in the dates and candied orange rind.

Fill the muffin cups almost to the top. I got 5 filled as described and then one that was only ⅓ full. But they are rather skimpy if you divide it between 6 cups.

Bake for 30 to 35 minutes until set and a cake tester comes out clean. They will be golden brown.

Hard Sauce for the Orange Date Bread Pudding

1 cup powdered sugar (130 grams or about 4 ½ ounces)
2 tablespoons really soft butter (30 grams or 1 ounce)
1 teaspoon vanilla
1 tablespoon of brandy, rum or whiskey
¼ teaspoon nutmeg

Stir all together until smooth. Adjust the thickness by adding more powder sugar if too loose or a bit of water or milk if too tight.

The sauce can be made ahead. Cover directly with plastic wrap and refrigerate. Warm in a convection over or over low heat to return it to a saucy state. Do not overheat or the it may break. This Orange Date Bread Pudding may be made ahead and refrigerated. Cover them with foil and place in a 350° oven for 10 to 15 to warm through.

Orange Date Bread Pudding with Hard Sauce on the side.

Thanksgiving Recipes from Breakfast to Dessert

Modified: Jul 3, 2025 · Published: Nov 18, 2021 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Cranapple Pie with a Pleated Crust ready to eat.

Looking for Thanksgiving Recipes? Here are some suggestions to get you from Breakfast to Dinner. I've pulled together a list I thought you might enjoy this year.

Happy Thanksgiving to all. And then we're off to the Christmas holidays.

COFFEECAKES/BREAKFAST & BRUNCH

Chocolate Cranberry Quick Bread is all it promises. Keep a loaf in the freezer for a quick treat

Cinnamon French Toast with Orange Sauce for Five Make Ahead Breads for Easter

Stuffed Cinnamon Bread French Toast with Orange Sauce is a breakfast or brunch treat like no other. The sauce is a variation of my recipe for crepe suzette.

A Belgium waffle on a plate with a fruit compote and stacks of waffles in the background.

Belgian Waffles with Berry Compote comes to you via the Food and Wine Festival at Epcot in Disney World many years ago. It's as good now as it was then.

Scones with Strawberry Cranberry Jam - The scones are always welcome, but the Strawberry Cranberry Jam is an easily made topping that really sets these apart.

BREADS/ROLLS

Pillowy Soft Dinner Rolls are exactly what a Thanksgiving dinner needs to soak up the gravy.

The Story of No Knead Bread and Me is my version of this favorite. Make it, freeze it, enjoy it on Thanksgiving.

Cream Biscuits - For a change of pace, these would be great and really, really easy. Freeze, defrost and warm.

Cinnamon Bread for Make Ahead Breads for Easter

Cinnamon Raisin Bread - This is my favorite anytime bread.

SIDE DISHES

Honey Roasted Vegetables are the perfect side dish for this holiday.

Cranberry Fresh Pineapple Relish is loved by people that don't even like cranberries.

PIES AND TARTS

Chocolate Cranberry Curd Tart is the runaway favorite for these Thanksgiving Recipes. One look and you can see why!

Cranberry Pie with a Pleated Crust - this crust is the easiest way to make a pie.

Boston Cream Pie - A pie in name only, this is wonderful any time of the year.

Lemon Meringue Pie - Everyone's favorite American Pie

DESSERTS

Updated Pumpkin Mousse Torte is a perennial favorite that features a light pumpkin mousse with all the flavors of pumpkin pie.

Apple Crisp Cheesecake is an unusual take on a cheesecake, but worth every minute spent on it.

I hope you enjoy these Thanksgiving recipes as much as we do.

If you enjoyed these, try our peach recipes!

Cranberry Pecan Streusel Coffee Cake

Modified: Apr 2, 2023 · Published: Nov 1, 2021 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Cranberry Pecan Streusel Coffee Cake shouts out fall. My love of cranberries is known to those that follow the blog. I can hardly wait until they appear in the market.

While this is an easily made coffee cake, the one thing that makes it stand out when mixing is how the batter becomes very, very cold and stiff after the frozen cranberries are added.By freezing the cranberries, they are easily chopped by pulsing them in a processor. This is done at the last minute so they don’t juice too much.

Because the batter is so cold and stiff, this Cranberry Pecan Streusel Coffee Cake takes almost twice as long to bake since it had to come to room temperature in the oven before the baking starts. So don’t be impatient. The wait is worth it.

Pecan Streusel

¾ cup brown sugar (150 grams or 5 ⅓ ounces)
3 tablespoons flour
1 teaspoon cinnamon
3 tablespoons butter, cut up and cold
¾ cup pecans, finely cut (85 grams or 3 ounces)

Place the sugar, flour, cinnamon in a processor bowl. Pulse several times to mix. Add the cold butter and process until it starts making crumbs. Some butter may not be incorporated. That's fine. Add the pecans and pulse several times until they are finely cut in. Refrigerate until needed.

Cranberry Pecan Streusel Coffee Cake

1 – 12 ounce bag fresh cranberries (340 grams)
1 large orange
2 cups all-purpose flour (280 grams or 10 ounces)
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar (200 grams)
½ cup unsalted butter, room temperature (114 grams, 4 ounces or 1 stick)
2 eggs
½ cup sour cream (114 grams or 4 ounces)
2 teaspoons vanilla

Preheat the oven to 350°F. Line the bottom of a 9 x 2 inch square cake pan with parchment paper. Spray with a non-stick baking release and set aside.

Place the cranberries on a rimmed baking sheet and pick over them for any mushy ones. Freeze the cranberries until rock hard.

Grate the zest of the orange and set aside.

Combine the flour, baking powder, and salt. Set aside.

Cream the sugar, butter, and orange until light and fluffy. Add the vanilla, mixing well, Scrape down and add the eggs one at a time.
Beat until light and completely combined. If the mixture curdles, and it probably will, raise the speed of the mixer to bring it back together. If that doesn’t do it, adding the flour in the next step will.

Add the flour in three parts and sour cream in two alternately, starting and ending with the flour mixture.

Add half the sour cream.

Continue alternating with the second additon of flour, then the rest of the sour cream, ending with the last of the flour.

Last, place the cranberries in a food processor

and pulse to coarsely chop.

Add to the batter and mix just until well combined. The batter will be very firm at this point because of the frozen cranberries. After you have mixed by machine, be sure to mix by hand a few times to incorporate any unmixed batter on the bottom and sides.

Spoon the batter in the prepared pan.

Spread it out evenly.

Top with the reserved pecan streusel.

Because the batter will be almost frozen from the cranberries this takes longer than normal to bake. Bake for 50 to 60 minutes until a tester comes out clean. Cover the top loosely with foil if it starts to brown to quickly.

Yield: 1 9” Cranberry Pecan Streusel Coffee Cake – about 9 servings

If you enjoy this coffee cake, you may want to take a look at these.

Candied Cranberries
Chocolate Cranberry Curd Tart
Chocolate Cranberry Quick Bread

Raspberry Ripple Coffee Cake

Cinnamon Bun Apple Pie

Modified: Mar 15, 2023 · Published: Oct 25, 2021 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

I first saw this Cinnamon Bun Apple Pie on King Arthur’s site and was intrigued by the top crust. It’s a fun way to finish an apple pie.

October brings apple picking season, and I remember all of us going to an apple orchard to pick our own on many occasions. We had a great time sitting on the back of the wagon that drove us out to the orchard to start picking. The first year, I got carried away, and we came home with over a bushel of apples. That was the year I learned all of the different things you could do with apples. Figuring out what to make with 1 ½ bushels of apples is daunting, but really good eating, for sure.

The other thing I remember is the most beautiful sunset I have ever seen. I can still see it in my mind's eye. The deep pinks, lavenders and hints of red were so brilliant and a site I will never forget. It was the perfect end to a wonderful family day.

Which Apples to Use

When making apple pies, sweet as well as tart apples make the most interesting combination taste-wise. Firm apples are best since they keep their sliced shape and look great when the pie is cut.

There are many different kinds of apples, and grocery stores seem to carry a lot of them. But in my area, I still can’t get Northern Spy Apples, which I think makes one of the best apple pies ever. We used them at the bakery. They’re not too sweet and not as tart as Granny Smiths. They take to the long baking without getting mushy.

So, lacking my fav, I have moved on to a combination of apples. I always use Granny Smith adding Pink Ladies, and/or Galas when making the Cinnamon Bun Apple Pie. All of these produce a pie with distinct but softly baked sliced apples.

Other apples that fare well are Braeburn, Honey Crisp which are only available in the Fall, Jonagold which are a mix of Jonathan and Golden Delicious, Jazz and Ginger Gold.

The Cinnamon Bun Top Crust

I’m using my tried and true American Pie Crust. The Cinnamon Bun top crust is made by rolling out the top crust, sprinkling it with cinnamon and sugar, then rolling it up jellyroll style. After chilling, the roll is sliced and rolled between wax paper to flatten it, forming the top crust.

The Sugar

This is the trickiest part of making apple pies. Many things affect the sweetness of apples, including how long they have been in storage, whether white granulated sugar or brown sugar is used, additional items in the filling and personal taste. I give a range of sugar and suggest you start with the lowest amount. After the apples, spices, thickener and sugar have been sitting for 20 or so minutes, you taste a slice or two. While not conclusive, it will give you an idea of whether to add a bit more sugar or not.

Remember this pie has sugar and cinnamon in the top crust.

Preparing the Filling for the Cinnamon Bun Apple Pie

I have seen a couple of suggestions for keeping the apples from turning brown while rolling out the crusts. Some people use lemon juice, and the worst suggestion I have seen is covering them with water. Water will leach out some of the apple flavor. It can also help mush the apples.

I have never understood this obsession with keeping the apples from discoloring in a pie. It doesn’t change the taste of the apple, although I will admit it doesn’t look great in a salad, but for a pie that will be brown when fully baked, who cares if they start out that way. Besides, if you mix the spices, thickener, and sugar together, add them to the sliced apples letting them sit while rolling out the crust, they will be brown anyway from the spices.

I don’t know about you, but I have never baked an apple pie, nor seen one, where the apples are white after baking.

If you have ever baked or seen a pie where the top crust is domed up with a big empty space before you get to the filling, the reason may be how the apples were sliced. If they are big and chunky, the pie is most likely to have this dome. However, by slicing the apples thinly, they compact better as they are baked, and the top crust adheres to the apples.

Thickener

Apples don’t exude a lot of juice like a berry pie. I have always used flour to thicken my apple pies, but recently I taught a Perfect Pie class on Zoom. One of the thickeners I used was Instant ClearJel which thickens without cooking as well as when cooked. In King Arthur’s recipe, they used Instant ClearJel as part of their thickener. Since I knew students probably had this, I tried it in my pie, and it worked really well. So, as did they, I give you a choice of thickeners. If you use ClearJel make sure it is the Instant variety.

Pie Plate

I prefer a 9” glass pie plate for this Cinnamon Bun Apple Pie because I can see if the bottom crust is browning properly.

Ingredients

American Pie Crust, for a double crust pie
About 6 cups of apples*
½ to ⅔ cup granulated or brown sugar (100 grams to 130 grams or 3 ½ ounces to 4 ½
4 ½ ounces)
¼ cup all-purpose flour (35 grams or 1 ¼ ounces)
Or
2 tablespoons all-purpose flour (17 grams or ⅔ ounce)
2 tablespoons instant ClearJel (13 grams or a heavy ½ ounce)
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup undiluted, frozen apple juice concentrate, thawed
2 tablespoons brandy, optional
1 tablespoon vanilla

*About 3 pounds of apples

Instructions

Prepare the Pie Crust for a two crust pie as instructed, and divide it into approximately ⅔ and ⅓ portions. Flatten them into rounds, wrap in plastic wrap and chill until firm. Better yet, make it up to 3 days ahead and store in the refrigerator. Freeze for longer storage.

Draw an 11” circle on a piece of parchment and set aside.

Combine ¼ cup sugar, granulated or brown with 1 tablespoon cinnamon. Melt 1 tablespoon butter. Set aside.

Assembly

Roll the smaller top crust into a rectangle about 9 x 11 inches. Brush with the melted butter, leaving about ½” at one of the shorter ends uncovered. Spread the filling evenly over the dough, avoiding the unbuttered edge. Moisten the unbuttered edge with water. Roll up tightly, jelly roll style sealing the moistened edge by rolling is back and forth a few times to enlarge the roll to 10”. Refrigerate while preparing the rest of the pie. Keep the larger piece of dough refrigerated until needed.

Peel, core and slice the apples thinly. Place them in a large bowl.

Combine the sugar, thickener of choice, cinnamon and nutmeg. Whisk to combine. Stir into the apples.

Combine the concentrate, brandy if using and vanilla. Stir into the apple filling. Set aside while rolling out the bottom crust.

Preheat the oven to 375° F.

Cinnamon Bun Apple Pie Top Crust

Cut the chilled cinnamon bun roll into ½” slices. There should be 20 slices. Place them evenly on top of the parchment circle. Place a piece of wax paper on top of them and flatten them with the palm of your hand. Roll them out to cover the circle but keep them inside as much as possible. Refrigerate while finishing the pie. There may be some gaps but that is fine. Those will be the vents.

Roll the ⅔ portion as in the American Pie Crust Tutorial. Place it into a pie plate. Pour the apple filling into the crust.

Remove the wax paper from the cinnamon bun top and, using the parchment paper and place it over the apples.

Trim the crusts so they are even if necessary. I find this easiest to do with scissors. Moisten the bottom edge of the crust and press the top and bottom together. Tuck them under and flute the edges. You can see a couple of open spaces that will serve as vents.

Place the pie on a parchment lined, rimmed baking sheet.

Covering the fluted edges

While most edges of the pie crust are covered about half way through baking, I find this to be tricky because everything is really hot. So, I cover my edges immediately when everything is cold and easy to handle.

Tear off 3 pieces of foil. Spray them with a non-stick baking release. Place them over the edges of the pie crust pressing them in lightly.

Bake for 45 minutes. Remove the foil from the edges with a pair of tongs. Bake for another 35 to 40 minutes until the crust is browned and the juices of the pie bubble up and out.

Cool to at least lukewarm before serving.

If you enjoyed this Cinnamon Bun Apple Pie, you might also like these:

Cinnamon Raisin Bread
Thickeners As Used In Baking and Pastry
Cranapple Pie with a Pleated Crust

Rum Raisin Rolls - A Long Ago Memory

Modified: Aug 25, 2025 · Published: Oct 7, 2021 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Rum Raisin Rolls on a plate with a cup of tea and an iced roll in the background

These Rum Raisin Rolls are inspired by such rolls I ate long, long ago at a restaurant long forgotten in a place I know not of. It was before our first son was born and I would sometimes meet my husband after he shot an assignment. It was the most-free I can remember being. Just married, no children and a world to travel.

The restaurant served these as part of a bread basket with dinner. I was entranced by a sweet roll in a basket of dinner rolls and remember eating them and asking for more. I remember them as being rather dense. To add more flavor to the dough I use brown sugar and enhance it with molasses. While I have attempted many renditions of these Rum Raisin Rolls over the years without success these are, without a doubt, one of the best rum rolls I've made. But often when you work from a long-ago memory, it’s like chasing an elusive dream.

Then one day I awoke determined to make Rum Raisin Rolls. While these are not exactly what I remember, they are a great stand in. These are not too sweet and filled with chopped raisins that release an amazing amount of flavor that whole raisins cannot. The filing is put together a little differently than most. Combining the rum-soaked raisins with brown sugar and a touch of butter makes a filing where the sugar doesn’t fall out of the roll when shaping and everything but the raisins melt into the dough.

These Rum Raisin Rolls can be finished with a Rum glaze or not – they are wonderful either way.

I also wanted to tell you about how using milk in the powdered sugar glaze makes a beautiful, shiny finish.

While the dough can be made three days ahead, I make the filling shortly before assembling the rolls. I don’t want the sugar to liquify because that can cause it to leak out.

Be sure to check out the German Chocolate Sweet Rolls, as well as the Twice Baked Brioche - A Breakfast Treat and the Marvelous Variable Kolache.

Rum Raisin Rolls

⅞ cup milk (1 cup less 2 tablespoons)
6 tablespoons butter (90 grams or 3 ounces)
¼ cup brown sugar (50 grams or 1 ¾ ounces)
2 tablespoons mild molasses
1 egg
3 ¼ cups all-purpose flour (454 grams or 16 ounces)
2 teaspoons instant yeast
1 teaspoon salt
⅔ cup raisins (75 grams or 2 ⅔ ounces)
3 tablespoons dark rum
½ cup brown sugar
2 tablespoons butter (30 grams or 1 ounces)

Heat the milk to a simmer. Remove it from the heat and add the butter, ¼ cup brown sugar and molasses. Pour it into the bowl of a mixer and cool to lukewarm.

Whisk in the egg.

Attach the dough hook to the mixer. Combine the flour, yeast and salt. Add it to the bowl with the liquid and mix on low to bring it together. Raise it slightly and beat for about 3 to 4 minutes until it is smooth. The dough will be more of a batter.

Scoop it into a container at least twice as big as the batter; cover with plastic wrap. Add the time and let it rise until double, deflate it and, keeping it covered, refrigerate overnight.

Assembly

Coarsely chop the raisins.

Combine the raisins and the dark rum. Simmer until the liquid is gone. Add the butter to melt it. Last, add the brown sugar and stir until a paste is formed. Set aside to cool completely. If you want it to cool faster, spread it out in a thin layer. It will cool while you roll the dough.

Spray 10 Texas muffin cups with a non-stick baking release. Set aside.

Deflate the dough and roll it into a 10x15 inch rectangle. Dot the dough evenly with the rum raisin mixture to within ½” of the far edge. Brush this far edge lightly with water.Roll up tightly from the 15” side and pinch the seam closed. Mark the dough into 1 ½' slices.

I use a dressmakers ruler to make it easier. The slide can be adjusted. These can be found at fabric stores.

Place a long piece of thread or dental floss under the dough, bring it up and criss cross the ends on top. Cut into slices by quickly pulling on each side. Place them in the sprayed Texas muffin cups and flatten them slightly.Cover and let rise until doubled, 60 to 90 minutes or until almost doubled and light.

Preheat oven to 350 degrees and bake for 18 to 22 minutes. Cool in the pan for 5 minutes. Turn out and turn upright. Cool an additional 10 minutes. Glaze with rum topping.

Rum Glaze

1 ½ cups powdered sugar
2 tablespoon dark rum
1 tablespoon milk

Combine and stir until smooth and thick. Add more powdered sugar if too thin or more liquid if too thick.

Cool slightly and drizzle with the glaze. Isn't that glaze gorgeous. Remember milk will make it shine, water dulls the glaze.

Yield: 10 rolls

To Make Ahead: These may be made, cooled, wrapped tightly and placed in a freezer proof bag without the glaze. To use: Wrap in foil from the frozen state and heat in a 350 degree oven for 20 to 30 minutes.

Note: If you don't want to use the rum in the glaze, substitute lemon juice or just use more milk.

Chocolate Coffee No-Bake Cheesecake

Modified: Mar 24, 2023 · Published: Aug 30, 2021 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

This Chocolate Coffee No-Bake Cheesecake is perfect for the last days of summer as children start returning to school, activities pick up, time is even important and the lazy days of summer are gone. Nothing could be easier than this no-bake cheesecake.

You will notice there are no eggs and no sugar in this recipe. Since eggs need to be cooked or baked, they are omitted. The sweetening is provided by the condensed milk.

I served this with my Salted Caramel Sauce which turned out to be the perfect finish.

[Read more...]

Weighing Ingredients Using the Tare/Zero on a Scale

Modified: Jul 25, 2025 · Published: Aug 23, 2021 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Weighing Ingredients using the Tare/Zero on a Scale is key to ensuring the best outcome when baking. Anyone who has followed my blog for any time, even briefly, knows that I am all for updating recipes and techniques. All you have to do is take a look at the Croissant, 60 Second Brioche, or Cake Pan Prep to see what I’m talking about. It’s what I do and love sharing.

But I’ve just about had it with the “shortcuts” being pushed out as the latest, most wonderful way to bake with little effort and especially as a way to cut down the dishes used.

Many recipes don’t require much effort, or dishes or time. Quick breads are, well, quick. Basically the dry ingredients go in one bowl and the wet ones in another. Add the wet to the dry, whisk them together – you don’t even need a mixer in most cases – pour into a prepared pan and into the oven it goes. Two bowls, a whisk and a few measuring cups and spoons.

So what is the problem with a few dishes? Don’t most of us have dishwashers nowadays? So who cares if you use dishes. Stick ‘em in the dishwasher and walk away. Just don’t forget to turn it on at night or whenever you choose. No dishwasher, clean as you go is my motto. That's what I do at the restaurant.

Buying a Scale

When buying a scale, try to find one that goes to 10 pounds. Make sure it has a unit button or something similar that will allow you to weigh at least in grams or ounces. It also need to have a tare/zero often seen as t/z so the scale can be brought to zero.

Scales are relatively inexpensive nowadays. i usually buy mine at Walmart where they cost about $19.00. Not much to make sure the ingredients are consistent every time.

Weighing Ingredients Using a Scale

The word tare refers to bringing the scale to zero after a bowl is put on it. What brought this all on is “reverse taring” when weighing. Taring or zeroing is used to exclude a measurement from the total weight given by the scale. Most commonly, this function is used to negate the weight of the container on the scale. If you put a bowl on the scale, hit tare, and then fill the bowl with an ingredient, the scale will only display the weight of the ingredient in the bowl. It will not include the weight of the empty bowl. Empty the flour into another bowl. To add another ingredient to a container on the scale, just hit the tare/zero button before adding it. The scale will go to zero, add the ingredient and the weight of the ingredient will show up. Here I have added cocoa to the bowl.As you can see only the cocoa is weighed, not the flour that was previously in the bowl. The button can also be referred to as a zero button. My scale has a t/z on it for tare or zero.

Add the cocoa to the bowl with the flour.

Add any other ingredients to this bowl as called for, just don’t exceed the total weight of the scale.

Reverse Taring

With the new rage – reverse taring- one is to put the bag of flour, sugar or whatever on the scale. Press the tare or zero button. The scale will go to zero. Say you want to weigh 125 grams. With the mixer running you are to pick up the bag and add the flour or sugar to the mixer. Replace it on the scale and the weight you added to the mixer will show. If you didn’t guess right, you have to do it again. Too much flour or sugar? Well sorry, you already mixed it in.

Here’s the problem they aren’t talking about. If you take too long, the scale turns off and you have lost the weight you added to the mixer so you won't know how much is being used. Additionally, if you add too much you have to fish it out. And don’t forget, you have the watch the scale and move quickly so it doesn’t turn off.

Here is a tic-tock showing this. It is by far the dumbest idea I have seen when it comes to baking. It shows the person adding flour several times to the mixer. Then a bottle of milk is on the scale and the person does the same thing. She pours some milk in while the mixer is running, puts it back on the scale, gosh she needs some more so she picks it up again and adds more. If you notice, she is not even looking at the weight on the scale.

In the video she is seen complaining that if you do it the regular way, you have to keep taking the mixer bowl and paddle off the mixer, weigh an ingredient in it and then reattach everything to mix it. Of course, she is totally upset trying to scrape the mixture off the paddle.

Who does this?

Mise en Place

You will notice in most of my blogs I show the ingredients at the beginning of the list. Each is in a separate bowl. This is called mise en place – a French word meaning “everything in its place”. In other words, if you prep all the ingredients in their own container you won’t forget anything. This is the absolute best way to bake, especially if you are new to baking or are prone to jumping around the ingredient list to measure.

Ideally, you would prep your ingredients in the order listed. That way there is less room for error. After I have prepped my ingredients I count them. There is a running joke in my house that I may not have the right ingredients but I sure have the correct number!

Best Way to Prep Ingredients

I absolutely think this is the best way to bake. Do I do it, not always. If a recipe tells me to combine the dry ingredients, I measure one ingredient at a time and place it in a bowl. Let’s take flour, sugar, cocoa, spices, baking powder, and salt. I would weigh the flour in a bowl and place it in another bowl as I did above. I would then weigh the sugar in the original bowl and pour it into the bowl with the flour. Ditto with the cocoa. Then the baking powder, spices and salt would be added then all whisked together. I have used 2 bowls, a couple of measuring spoons and a whisk. Not much to insure all the measurements are correct.

By weighing ingredients using a scale, if I over weigh, it is simple to just remove enough to correct the weight in the original bowl and then add it to the other ingredients. By weighing one ingredient on top of another if too much is weighed some has to be removed. Often some of the other ingredients below in the bowl come out with it.

This is the procedure we followed at the bakery. I follow it at home and at the restaurant – where by the way, I do my own dishes because I don’t have a dishwasher.

As an advocate of scales for over 30 years, I am delighted to see they are catching on. Now all we have to do is use them correctly.

I wonder how many recipes will turn out badly using the reverse method before people realize this is a fallacy. I hope not many. Especially since they are going to have to scrape off all that batter on the paddle!

If you liked Weighing Ingredients Using the Tare/Zero on a Scale, see:

Measuring for Baking
Flour as Used in Baking
How to be a Better Baker

Tuscan Vegetable Stew

Modified: Jul 3, 2025 · Published: Aug 16, 2021 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Tuscan Vegetable Stew comes via one of the Lettuce Entertain You restaurants in Chicago. It was years and years ago and which restaurant I can’t honestly remember. What I do remember is this incredible stew. It is so very easy, quick to make, low in fat and calories and amazing in every way.

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Blueberry Lemon Pizza in a Brioche Crust

Modified: Jul 24, 2025 · Published: Aug 9, 2021 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Blueberry Lemon Pizza is fantastic for breakfast, brunch, or anytime of the day including dessert. You can’t miss with a brioche crust, blueberries, lemon and mascarpone cheese. If mascarpone isn’t your first choice, cream cheese can be substituted.

This very accommodating crust can be made, baked, and frozen or the crust can be shaped in the pan, frozen and baked off when you need it. The blueberries can be made and refrigerated days ahead. There is also a reduced balsamic drizzle that can be reduced days ahead. It listed as optional but I encourage you to drizzle it on as it makes a world of difference when you taste it. If in doubt, just drizzle it on a small piec

Since the crust is the only part that needs to be baked, this is a really easy treat for those that love Danish or fruited coffeecakes.

I found that the mascarpone filling in the Blueberry Lemon Pizza was very flat so I added a bit of salt which brought the flavor up.

Looking for more blueberry ideas? Try the Blueberry Crumb Coffeecake, the Blueberry Poke Cake, or the Blueberry Pizza in a Brioche Crust (yes, the 60 Second Brioche one).

Brioche Pizza Crust

½ teaspoon instant yeast
1 tablespoon warm water (105 to 115 degrees)
Pinch of sugar
1 cup + 2 tablespoons bread flour (155 grams or 5 ¼ ounces)
1 ¾ teaspoons sugar
¼ teaspoon salt
6 tablespoons butter* (85 grams or 3 ounces)
1 egg, room temperature
1 egg yolk
2 tablespoons light cream or half and half, room temperature

*The butter has to be refrigerator cold for the processor method.

It should be softened for the mixer method

You will need a 12” pizza pan for the finished pizza.

In a small bowl, place 2 tablespoons of flour from the measured flour above, the yeast and a pinch of sugar. Stir in 1 tablespoons of warm water. Cover with film and allow to double in bulk – about 15 to 20 minutes.

Processor Method

In a food processor fitted with the steel blade, place the remaining flour, salt and sugar.

Process 5 seconds to mix.

Cut the cold butter into small pieces and place in a circle over the dry ingredients.

Place the butter, in a circle over the flour mixture.

Process until the butter is indistinguishable in the mixture, about 20 seconds.

Scrape down and process 20 seconds more. Place the eggs in a circle over the dry ingredients, pour the cream over the eggs, and add the sponge, also in a circle.

Process approximately 25 seconds until the ball which initially forms breaks down into a creamy, evenly dispersed batter in the processor bowl. Do not stop processing until this batter is formed, as the motor may stall when you try to restart it.

For an easy way to clean the blade place it back in the processor and pulse it several times. The centrifugal force will throw most of the dough off.

The batter will be very sticky and that is as it should be. Remove it from the processor bowl and place in a sprayed bowl. The batter has very little elasticity and is easily managed with a large plastic bowl scraper.

Cover securely with plastic wrap directly on top of the batter and cover with a towel. Let rise at room temperature 2 ½ to 3 hours, longer if the room is cool until doubled in bulk. Stir down with a spoon, re-cover with plastic wrap and refrigerate overnight. The dough may or may not rise again in the refrigerator. It doesn’t make a difference.

Mixer Method

If you use the mixer method, a stand mixer should be used. A hand mixer doesn't have the power to mix the dough.

All the ingredients are the same. The butter should be softened for this method.

Place the flour, sugar and salt in the mixer bowl.After the sponge is ready, add it in 3 or 4 pieces to the dry ingredients.

Add the eggs and half and half.Mix with the dough hook to bring the dough together.
Then mix for 3 minutes to knead the dough

Switch to the paddle and add the butter 1 to 2 tablespoons at a time. Mix until each addition has been mixed into the dough.
Scrape the bowl often to get all of the butter incorporated. Continue until all of the butter has been used.

Place the dough in a container that has been sprayed and let it rise until doubled. Stir down and refrigerate for up to 3 days.

Brioche Pizza Shell

Brioche Dough above

Preheat the oven to 400 degrees. Adjust the oven rack to the lowest position. Spray a 12 inch pizza pans or grease lightly.

Lightly flour the surface and roll the dough into a 14 inch circle.

Place the dough in the pan with the excess dough overhanging the rim of the pan.

Turn the excess dough under all the way around so the finished crust comes to the top edge of the pan.

Refrigerate or freeze for a few minutes until firm if it has warmed up. Do not let the crust rise before it goes into the oven.

Place in the oven and bake for 10 to 12 minutes until the top is golden browned. It may have puffed up and if it does, flatten it at this point.

Cover loosely with foil and continue baking until the bottom is also golden brown.

If you are not going to immediately finish the pizza and bake it, slide the crust onto a rack so it doesn't condensate on the bottom. Use when completely cooled or wrap on the pan and freeze up to 3 months.

Blueberry Sauce for the Blueberry Lemon Pizza

Go here for how to photos.

⅓ cup sugar (60 grams or 2 ounces)
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
1 ½ cups fresh or frozen blueberries (340 grams or 12 ounces)

Combine the sugar and cornstarch; stir in the water and lemon juice and mix well. Add the blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking and stirring until thickened, about 1 minutes.

Transfer to bowl, cover with plastic wrap and cool.

This can be made a week ahead and stored in the refrigerator. Bring to room temperature to use.

Balsamic Drizzle, optional

⅓ cup balsamic
1 tablespoon sugar

Bring to a boil and reduce by ½. Store at room temperature if using in the next few days. Or refrigerate if storing longer.

Mascarpone Filling for the Blueberry Lemon Pizza

This is the only part to make at the time of assembly.

8 ounces mascarpone or cream cheese* (225 grams)
¼ cup powdered sugar
1 teaspoon vanilla
Zest of 1 large lemon
⅛ teaspoon salt
1 tablespoons cream

*The mascarpone should be used from the refrigerator. The cream cheese needs to soften a bit.

Place all in the bowl of a mixer and beat until smooth, scraping often

Assembly

Brioche Crust
Mascarpone filling
Blueberry Topping, room temperature (microwave briefly from refrigerator)
Balsamic Drizzle, optional
Lemon Slices

Mascarpone filling on Blueberry Lemon Pizza

Spread the mascarpone filling over the crust.
Top with the Blueberries. Drizzle with the balsamic reduction. Slice the lemons about a scant quarter inch. Cut from one edge to the middle. Twist and lay on top of the Blueberry Lemon Pizza.

All About Peaches - Summers Sweet Spot

Modified: Jul 25, 2025 · Published: Jul 22, 2021 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

Peaches are one of, if not, my favorite fruits. I get excited when I see early Georgia Peaches in the market and I'm disappointed when I see the last of the local peaches leave. I haven't found a way I don't like them. Sweet or savory, baked or unbaked, folded into ice creams or just plain, they are my fruit of choice.

I wish markets would label the peaches as to their variety as they do apples. Red Havens are my favorite but unless I go to my local pick-your-own orchard, I can't find them. But the real culprit with peaches is what type they are - freestone or clingstone. I found this description from Allrecipes to be a good explanation of these two types.

"What Are Freestone Peaches?

What Are Freestone Peaches? Freestone or cling-free peaches refer to fruit where the flesh is not attached to the pit. When you cut or bite into these peaches, you can reach in and easily remove the pit, making them a pleasure to eat out of hand and great for cooking, baking, and canning, since they are easy to prep. Freestone peaches tend to show up later in the season, between mid-June and mid-August.

What Are Clingstone Peaches?

What Are Clingstone Peaches? Clingstone peaches refer to peaches where the flesh is attached to the pit. These peaches are ideal for eating, but less desirable for cooking, baking, or canning projects since they are difficult to prep. Cutting the delicate flesh from the pit can bruise or damage it, leading to browning. Clingstone peaches are usually the first peaches available in the growing season, ripening between mid-May and early June.

How I Peel My Peaches

There are two ways to get the skin off the peach. I use the one that is least damaging to the peach. Peeling the peaches can remove some of the flesh of the peach which is why I don't use this method.

My preferred method is to submerge them in boiling water for several minutes during which time the peel will loosen from the flesh. A quick dip in cold water and the peel comes right off leaving the peach in tact. The one caveat with this method to work is the peach must be ripe.

Removing the Pits or Stones

After peeling the peach, cut through the peach, top to bottom and open up. If the peaches are freestone, the pits can easily be removed. If not, I usually cut the pit or stone out. Otherwise, the peach can be almost destroyed trying to remove it by pulling it out.

There's even a recipe on Kitchn that shares what to do with those pits.

Another one that I am dying to try is from One Ash Homestead. It uses the peels and pits to make Peach Jelly.

How to Avoid Oxidizing or Browning

Peaches, like other fruits will oxidize or turn brown if left uncovered after peeling and slicing. Immediately after peeling and slicing, place plastic wrap directly on top and refrigerate. This usually works for a day or so.

What I like to do is use the boiling water method to skin the peaches, then immediately wrap each one tightly in plastic wrap and refrigerate. This keeps them from browning for several days.

Now after you've peeled the peaches, here's a few ideas for what to do with them!

Dutch Peach Pie
Peach Curd Tart
Peach Swirl No Churn Ice Cream
White Wine Peach Sauce

Oreo "Tacos" with Strawberry Salsa

Modified: Jul 25, 2025 · Published: Jul 12, 2021 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

These Oreo "Tacos with Strawberry Salsa" are a delightful, whimsical dessert that comes to us from season six Top Chef winner, Michael Voltagio of Ink Restaurant in L.A. While I loved the “tacos”, I added more excitement to the strawberry salsa. This is really easy and such fun.

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Caramel Cone Ice Cream ala Häagen-Dazs®

Modified: Jul 25, 2025 · Published: Jul 5, 2021 by Helen S Fletcher · This post may contain affiliate links · 13 Comments

One day, my son brought me this Caramel Cone Ice Cream from Häagen-Dazs®. It instantly became my favorite ice cream. Caramel ice cream, swirled with caramel and then loaded with chocolate sugar cone bits, is better than eating a cone of caramel ice cream. [Read more...]

Easy Chocolate Guinness Cake for Father’s Day

Modified: Jul 30, 2025 · Published: Jun 14, 2021 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

A slice of Guinness Cake sits on a gold and white plate.

This Chocolate Guinness cake is surprisingly easy to make ahead.

I ran across this online recently and put it in my pile to test. There are many versions of this from Nigella Lawson to the New York Times to The Brown Eyed Baker. The majority of the recipes feature a single or double layer cake with cream cheese icing.

Others bake it in a bundt pan which is my favorite and finish the Chocolate Guinness Cake with a chocolate ganache. Because of its rich, dark, intense and interesting flavor, I don’t think it needs anything more but then again, a dollop of Baileys whipped cream can’t hurt nor can ice cream. However, I have included a recipe for the chocolate ganache should you wish to use it.

About Guinness Stout

A word about Guinness Stout. I used the bottled draught stout. It also comes as Extra Stout which I thought might be too bitter. According to Wikipedia, “Guinness is an Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. Guinness's flavour derives from malted barley and roasted unmalted barley. The draught beer's thick creamy head comes from mixing the beer with nitrogen and carbon dioxide.”

Type of Cocoa

While most of the recipes use cocoa, some specify Dutch chocolate, which I prefer for its depth of color and more chocolatey taste. What I found really interesting was that all of the recipes specify baking soda as the leavening agent no matter what cocoa was used. In my blog, Cocoa Fundamentals Natural vs. Dutch, I talk about the two cocoas. Natural cocoa uses baking soda because it is acidic. The process by which Dutch cocoa is made neutralizes it so it uses baking powder to leaven it. To that end, because I use Dutch cocoa, I use baking powder and a bit of baking soda to neutralize the sour cream. If all natural cocoa is used, use all baking soda.

Releasing the Chocolate Guinness Cake

There was talk on a couple of the websites that the cake was difficult to release. I used a trick I learned for the Citrus Pound Cake to ensure that cakes release from a bundt pan. The pan is sprayed with a non-stick baking release and then dusted with fine bread crumbs. The excess crumbs are knocked out. After baking, the cake literally falls out of the pan.

If you want to enjoy the get-together, this cake can be made ahead and frozen. Just thaw on a cooling rack, allowing it to come to room temperature. It can also be made the day or so ahead and kept covered at room temperature.

Making Whipped Cream Ahead

Even the Baileys whipped cream can be made ahead so you won’t miss a thing. Dollop the whipped cream on a parchment or wax paper lined tray and freeze it. When ready to serve, place a dollop of cream on the plate. Allow it to thaw for 5 to 10 minutes, slice the cake and it’s ready to serve.

This Chocolate Guinness Cake is going into my favorite cake file and I hope it goes into yours.

Chocolate Guinness Cake

2 cups all-purpose flour (280 grams or 2 cups)
1 ¾ teaspoon baking powder
½ teaspoon baking soda
1 cup Guinness Stout
1 cup unsalted butter (225 grams, 8 ounces, 2 sticks)
¾ cup Dutch process cocoa (70 grams or about 2 ½ ounces)
2 cups granulated sugar (400 grams or about 14 ounces)
⅔ cup sour cream (150 grams or 5 ⅓ ounces)
2 large eggs
1 tablespoon vanilla

Preheat the oven to 350°F. Spray a 12 cup or smaller bundt pan with a non-stick baking release. Dust the inside with fine bread crumbs. Knock out the excess. Set aside.

Combine the flour, baking powder, and baking soda. Set aside.

Pour the Guinness into a saucepan and add the butter. Heat until the butter's melted. Sift the cocoa into the Guinness and butter to remove any lumps. Whisk in the cocoa and sugar.

Liquids mixed for the Chocolate Guinness Cake

Beat the sour cream with the eggs and vanilla until completely mixed.

Guinness mixture added for the Chocolate Guinness Cake

Add the Guinness mixture and beat until combined.

Add the flour mixture and beat on low just till totally mixed.

Batter for the Chocolate Guinness Cake in pan

Pour the cake batter into the prepared bundt pan. Bake for 40 to 45 minutes or until a cake tester comes out almost clean.

Cool the Chocolate Guinness Cake for about 10 minutes. Place a cooling rack on top of the cake and flip it over so the top is resting on the rack. Cool completely.

The cake can be held at room temperature, well covered for several days or frozen.

Baileys Whipped Cream

1 cup heavy cream
¼ cup powdered sugar (30 grams or 1 ounce)
1 tablespoon Baileys liqueur

The cream should be cold. Place all the ingredients in a mixing bowl. Beat to desired consistency from soft peaks to medium stiff peaks.

This can be made ahead for several days and stored in an airtight container. It can also be dropped in dollops on a parchment or wax paper lined baking sheet and frozen for weeks.

Chocolate Glaze

For how to photos, please go here

½ cup heavy cream
4 ounces semisweet chocolate, chopped

Heat the cream until steaming hot, but do not boil. Submerge chocolate in the hot cream. Let it sit for a few minutes then gently whisk to combine. Let it sit at room temperature to cool and thicken somewhat. Pour it over the top of the cake and let it run down.

Be sure to check out the Warm Chocolate Lava Cake with Bailey's Sauce

Glazes for Baked Goods

Modified: Apr 23, 2026 · Published: Jun 7, 2021 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

Different finishes on breads yielding different looking rolls.

Glazes for Baked Goods demonstrates the different finishes that can be applied to breads and baked goods. Those shiny crusts you see in a bakers window is because the bread, cookies or other products have been glazed or washed as it is also called to look more enticing.

Why Glaze

A very good explanation of what takes place when glazed comes from Cook’s Illustrated. “To create dark, burnished crusts on their loaves, professional bakers brush milk, egg, or water onto the surface of the risen dough before baking. Each of these washes enhances browning by triggering the Maillard reaction, in which carbohydrates and proteins recombine under heat to produce new flavor compounds (and deeper color). But each does it a different way for a slightly different finish.

Milk’s naturally occurring sugars work in conjunction with proteins from the flour. In an egg wash, the egg itself contains proteins necessary for browning. Water, on the other hand, causes some of the starches on the surface of the dough to break down into glucose. Once the water evaporates, the glucose interacts with the flour proteins to create browning.”

While I agree with the explanation in the main, a lot of bakers use a special spray to speed up production. The point is, everyone likes a shiny crust to a lot of breads and baked goods.

While glazes are most often used to enhance the appearance of baked goods, they also can act as glue for seeds, sugars or crumbs.

Rose Levy Beranbaum reminds us in an article in Epicurious, “If using an egg glaze, do not use steam during baking, as it will dull the shine.

Browning/Shine Depend Upon the Dough Underneath – Lean or Rich

No matter what Glazes for Baked Goods are used, it also depends upon what’s underneath the glaze. If the dough is lean (water, flour, yeast and salt) the shine won’t be as intense. These products usually are washed with water or egg white. Rich doughs (milk, flour, yeast, salt, eggs and sugar at a minimum) are great to use with egg, egg yolk, cream or a mixture of egg and cream. More on that below.

But which glaze for what baked goods. What does each do? Are all equal? Here’s some help. There are about 12 glazes and one I haven’t used before but will pass on. I’m going to list these in the order of the shine they will give.

You will see there are dramatic differences and almost no difference. The choice is yours.

Applying the Glaze

Brush on the glazes with a pastry brush. Try not to let it run down the sides onto the parchment paper lining the tray. This is especially true with egg glazes as the can seal the product to the parchment, not allowing them to expand fully.

If the glaze is too thick to go on smoothly, add a bit of water, milk or cream to thin it out but not too much.

Glazes for Baked Goods

Water – Applied just before baking by spritzing or brushing. The water delays a crust forming allowing yeasted breads to expand more before setting. Very little in the way of shine.

Milk – The sugars in the milk aid in browning the crust. Brush on before baking.

Cream - Same as milk.

Olive Oil or other oils such as Garlic Oil - It can be brushed on before and after baking. No shine but used for flavor, especially since garlic, herbs, etc. can be added. It makes a chewy crust.

Flour – while not a glaze, it is often used with bread, especially sour dough bread. It gives a rustic finish or it can be stenciled for a more elegant finish. Provides a chewy crust. Always before baking. Spray the dough very lightly with water and sprinkle with flour.

Melted Butter – this can be applied before or after baking. It softens the crust and adds some browning but not a lot of shine.

Whole Egg – the egg is beaten to mix the white and yolk completely. Adding about 1 teaspoon of water makes it brush on easier. It adds brown color and shine. Normally applied just before baking, there are instances when it is applied twice for a deeper color.

Egg White – usually applied with lean doughs, the white is beaten till foamy. ½ teaspoon water can be added if desired but I usually use it without water. This is perfect used as glue to hold seeds, etc. on during baking. Always apply just before baking.

Egg Yolk – mixing an egg yolk with a ½ teaspoon of water and applied just before baking will give a deeply browned crust and the most shine.

Egg with Milk for Glazes for Baked Goods

Egg with Milk – Combine an egg yolk with a teaspoon or two of milk gives a deeper shine and a softer crust than yolk alone. Apply just before baking.

Egg with Cream – This and the plain egg yolk are the deepest color, almost mahogany, and most shine. It is used for rich doughs and applied just before baking.

Cornstarch – makes a shiny, hard crust. Can be applied before or after baking while the product is still hot. Here is the recipe.

1 ½ teaspoons cornstarch
6 tablespoons water, divided

Whisk the cornstarch with 2 tablespoons of water. Heat the remaining water to a boil and stirin the cornstarch mixture. Simmer until thickened and translucent, about 30 seconds to a minute. Cool to room temperature. Apply just before baking.

Honey or Sweetners - I don’t use these because they generally stay somewhat sticky. Apply after baking.

Other Recipes you Might Like:

Pane Bianco
No Knead Sicilian Olive Bread
Soft Flatbreads

A Quick and Easy Summer Tea Cake

Modified: Jul 30, 2025 · Published: May 27, 2021 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Quick and Easy Tea cake could easily be offered at a high tea service. An easily made cake topped with a smattering of jam, whipped cream and fresh fruit. Any flavor jam and any fruit can be used.

Tea cakes are usually simple, single layered affairs so named because they are served with afternoon tea.

[Read more...]

Pave d'Amour - The Quintessential Celebration Cake

Modified: Jul 30, 2025 · Published: May 17, 2021 by Helen S Fletcher · This post may contain affiliate links · 22 Comments

This Pave d'Amour or Cake of Love is truly a celebration cake made for all the highlights of life. It is one of those recipes that looks daunting but actually isn't. It just requires a schedule and can be done over a number of days or even weeks as desired. While not as fast as some cakes, its complexity is what makes it so special. Since May and June are such celebration months, I'm reintroducing this cake as one of my all time favorites because I think everyone should know about it.

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Effortless Tiramasu Inspired Panna Cotta

Modified: Jul 25, 2025 · Published: May 10, 2021 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

The Italian pudding-like dessert served cold, Panna Cotta, was never my first choice for dessert. When I originally tried it, I thought it tasted like vanilla flavored milk. Probably because it was, just set with gelatin. That does not get my taste buds going.

David Lebovitz recently posted an intriguing Coffee Caramel Panna Cotta that made me think perhaps I was missing something. So, I revisited this Italian specialty. David made caramel using the dry method where the sugar is just melted in a wide pan and brought to a deeply browned color. That is where we parted ways. With no shame at all, I have to tell you I have never been able to do this. I make my caramel pastry this way but it isn’t a good fit for panna cotta. I suppose I could go through the beginning and then just add cream, but this is supposed to be effortless.

So, I opted for using Golden Syrup as my sweetener. As you all know if you have followed the blog for a while, I fell in love with it the first time I used it. It has a caramel like taste that lingers. I also use pure vanilla for this and in fact, I use Tahitian Vanilla just as I do in the Tiramasu that is so loved at the restaurant. But any good vanilla will do. Dark rum, for its intensity of flavor, is a must. If you don't have Golden Syrup sweeten with sugar to taste.

I noticed a lot of recipes use both milk and heavy cream. I opted for half and half to make my life easier.

Make it as you Please

You will notice there is some variance in the measurements for a few ingredients. It depends totally on your taste. Do you like your coffee strong? Weak? In between? How sweet do you prefer? Just follow the basics and make as you wish.

One of the best things about this Panna Cotta is that it can go from elegant to BBQ in a blink of an eye and it’s the perfect easy, cold summer dessert.

Effortless Panna Cotta

1 tablespoon pure vanilla*
1 tablespoon dark rum**
1 to 2 tablespoons instant coffee or espresso powder
1 tablespoon powdered gelatin* (10 grams or a scant ⅓ ounce)
½ cup half and half from the measured amount
⅓ to ½ cup golden syrup*** or sugar to taste
3 cups half and half

*I used Tahitian vanilla
** I used Meyer’s Dark Rum
*** I used Lyle’s Golden Syrup

Combine the vanilla, rum and ½ cup half and half from the measured amount. Sprinkle the gelatin on top and stir it in. Allow it to sit for 5 or 10 minutes. It takes longer to bloom in milk and in water.

In the meantime, combine the golden syrup and remaining half and half. Heat it to take the chill off the cream.

Once the gelatin has softened, microwave or heat it briefly to liquify it. Add it to the half and half and warm the mixture to make sure it is completely combined.

Pour it into serving bowls or cups and let it set up overnight in the refrigerator.

This should be served very cold. It will be softly set but will not keep it’s shape if unmolded.

Finishing the Panna Cotta

½ cup cream
1 to 2 tablespoons powdered sugar
½ teaspoon vanilla
½ teaspoon dark rum, optional
Shaved chocolate

Combine in the bowl of a mixer. Beat until soft to medium peak stage. Spoon a bit of whipped cream onto each of the panna cotta and sprinkle with shaved chocolate.

Refrigerate Panna Cotta. It will keep 3 or 4 days in the refrigerator. Serve cold.

Yield: It depends upon the dishes, but 6 half cup servings are good.

Strawberry Cake - A Little Slice of Heaven

Modified: Jul 30, 2025 · Published: May 3, 2021 by Helen S Fletcher · This post may contain affiliate links · 34 Comments

This Strawberry Cake features the easiest, best white cake you'll ever make teamed with an easy to make American buttercream that actually tastes like a strawberry party in your mouth. The cake comes from my post From 1 Recipe Comes Multiple Cake Layers. It's truly the only cake recipe you'll need for white, yellow, chocolate, marble or citrus layers.

Whip up a cloud of cream and you're almost done. Of course, I include make ahead steps for your convenience.

Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.

The key to the strawberry buttercream is freeze dried strawberries--the kind they sent into space with the astronauts. They form a powder in the processor and are added to the mixing bowl with the rest of the ingredients. That's it. Pretty neat, isn't it?

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Why You'll Love this Recipe

It's easy - everybody likes easy. So easy, I designed this as a zoom class where I wanted to give people a reliable, tested, approachable, go-to recipe.
The white cake is a high ratio cake which, after you gather the ingredients has two basic steps before you bake it. It's actually faster than a box cake to make - and way better tasting.
Much of this cake can be made ahead. The layers can be made and frozen or better yet, they can be filled and frozen. Thaw, covered, overnight in the refrigerator and finish with whipped cream. The entire cake, including the whipped cream finish can also be frozen and thawed in the fridge.
In any case, it's best to make it a day ahead for the freeze dried strawberries to obtain their maximum strawberry taste.

Recipe Ingredients

White Cake

BACK ROW: Cake flour, milk, granulated sugar

MIDDLE ROW: Unsalted Butter, egg whites

FRONT ROW: Almond extract, baking powder, vanilla extract, salt

Strawberry Buttercream

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

MIDDLE ROW: Unsalted Butter

FRONT ROW: Milk, almond extract

Amaretto Wash

Water, amaretto and granulated sugar make up the amaretto syrup.

LEFT TO RIGHT: Water, amaretto, granulated sugar

Whipped Cream Frosting

Whipped cream ingredients include powdered sugar, vanilla and heavy cream.

LEFT TO RIGHT: Powdered sugar, vanilla, heavy cream

Cake Flour is important to the texture and moisture of the baked cake. I don't have a substitute for cake flour.
Freeze Dried Strawberries provide the real taste of strawberries where jam or other attempts to flavor the buttercream don't.
Red Food Coloring is recommended because the buttercream can look off color if it is not added. I recommend gel food colors because they don't add additional liquid to the recipe. It takes a lot more liquid to obtain a good looking red than it does gel coloring.
Heavy Cream is used for its ability to stay intact and not water out as regular whipping cream can. It can also withstand freezing and thawing with no stabalizer.

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

Step by Step Instructions

White Cake

The egg whites, ¼ cup milk, vanilla and almond extracts are in a bowl.

Step 1. Combine ¼ cup milk, egg whites, vanilla and almond extracts.

The milk, whites, almond and vanilla extracts are whisked together in a bowl.

Step 2. Whisk the ingredients together and set aside.

The cake flour,sugar, baking powder and salt are placed in the bowl of a mixer.

Step 3. Place the dry ingredients in a mixing bowl.

The butter and remaining milk are added to the dry ingredients in the mixing bowl.

Step 4. Add the butter and remaining milk to the dry ingredients. Mix until the ingredients are moistened and come together.

The mixture is beaten for 1 ½ minutes until light.

Step 5. Beat on medium for 1 ½ minutes.

Step 6. Add ⅓ of the liquid.

Step 7. Beat on medium for 30 seconds. Repeat twice more.

Step 8. The finished batter is smooth, velvety, and fairly thick. Divide the batter between the two pans.

Two baked layers of the White Cake with golden tops.

Step 9. The two baked layers with golden tops.

Amaretto Wash

Syrup ingredients water and granulated sugar boiling in a small pan.

Step 1. Combine the water and sugar in a small saucepan and bring to a boil. Boil for 1 minute.

The amaretto has been added to the syrup.

Step 2. Add the amaretto and cool.

Strawberry Buttercream

Step 1. Remove the package of dessicate from the strawberries if there is one. Place half of the strawberries and powdered sugar in the processor bowl.

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

Step 2. The strawberries and powdered sugar are processed together to a fine powder. Repeat with the second half of the ingredients.

All of the ingredients for the strawberry buttercream are placed in a mixing bowl and mixed on low to combine.

Step 3. All of the ingredients for the buttercream are place in a mixing bowl and mixed on low to combine.

The mixer is raised to medium and the ingredients beaten until light.

Step 4. The speed is raised to medium and the buttercream is whipped until very light. Red food coloring is added near the end.

Whipped Cream Finish

Whipped cream ingredients, cream, powdered sugar and vanilla, in the mixing bowl.

Step 1. Place the cold cream, powdered sugar and vanilla in a mixing bowl.

The cream is whipped to medium stiff peaks.

Step 2. Start whipping the cream on medium or lower until it starts to thicken. Raise the speed somewhat and beat until medium peaks form.

Assembly

Layers are turned upside down and brushed with the amaretto syrup.

Step 1. Turn the layers over and brush each bottom with half the syrup.

The Strawberry buttercream is spread on the bottom layer.

Step 2. Flip the second layer over so the washed side is on the bottom. Spread the buttercream evenly over the top of the layer.

The top layer is placed, wash side down, on top of the strawberry filling.

Step 3. Flip the remaining layer over and place it washed side down on top of the filling.

Step 4. One third of the whipped cream is set aside for the decoration.

The sides are covered with about ⅔ of the remaining whipped cream. The last of the cream is placed on top of the cake.

Step 5. Using two-thirds of the remaining whipped cream, cover the sides of the cake. Place the remainder on top of the cake. Spread it out evenly.

A cake comb to finish the sides of the cake.

Step 6. Either smooth the sides of the cake with a metal spatula or use the cake comb above to finish them.

The wide side of the cake comb is used to make ridges on the side of the cake.

Step 7. To use the cake comb, select the widest edge and lightly run it along the side of the cake. Remove the excess cream as necessary.

Opening a channel on the bottom of the cake so it can be moved without damage.

Step 8. Make a channel on the bottom of the cake by placing a metal spatula between the bottom of the cake and the cake board. Remove the cream that is attached to the board to clear a space.

Two spatulas are placed, one on each side underneath the cake.

Step 9. Place a spatula underneath each side of the cake. At the shop I called these "lifter-uppers". After the cake is transferred, pull the spatulas out, pressing them down against the surface.

The finished cake with combed sides and a wreath of whipped cream around the top edge.

Step 10. To finish the cake, fit a pastry bag with a ½" open star pastry tip. Fill it with the reserved whipped cream and pipe a wreath around the top of the cake.

Recipe FAQ's

Do I have to comb the sides and pipe the wreath?

Certainly not. Just smooth the sides and place fresh strawberries around the edge of the cake for a decorative finish.

What is a high ratio cake?

The high ration cake is the easiest, fastest way to make a cake where the butter and sugar are creamed. However, every creamed cake cannot be made this way. For a high ratio cake, the weight of the sugar has to match or exceed the weight of the flour for this to work, hence the name, high ratio.

Why is cake flour used?

Cake flour has a very low protein count so it makes a very tender product such as cakes, scones, biscuits, etc. When adding any flour to a cake, it should be done on low speed to keep from activating the gluten and toughening the cake layers. Removing a couple of tablespoons of flour per cup and substituting cornstarch is often suggested as a substitute if using all-purpose flour. But that doesn't really solve the problem because all-purpose flour has more protein and nothing can reduce that.

Is heavy cream really necessary?

Yes. When heavy cream is used for whipping, it doesn't require any stabilization. No gelatin, no cornstarch mixture - nothing. At the bakery, we never stabilized the heavy cream for anything including finishing cakes. The cakes were also frozen and thawed under refrigeration with no deleterious effects.

Storage and Make Ahead

The cake layers can be made six weeks ahead if well wrapped and frozen.
The filled cake can be frozen also, well wrapped for six weeks or so.
If there is room in the freezer, the entire cake can be made and frozen for a couple of weeks. Thaw in the refrigerator at least overnight.
Let the cake sit out for an hour or so to let the filling soften.

Expert Tips

If you want to see if other cakes can be mixed as high ratio cakes, It is important to remember that a cup of granulated sugar or brown sugar is 200 grams or 7 ounces, all-purpose flour is 140 grams or 5 ounces and cake flour is 125 grams or about 4 ¾ ounces. The flours are unsifted when weighed.
Gel colors are preferred to liquid food coloring. It takes more liquid coloring to obtain the same color as gel coloring and adds liquid to the medium which may or may not make a difference.
Either 2% or whole milk can be used.
To obtain flat layers of cake both the recipe and the cake pan prep is important. For more information, see Cake Pan Prep or How to Get a Flat Cake Layer.

Other Luscious Strawberry Recipes to Enjoy

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.

Easy Eggs Benedict for Mother's Day

Modified: Apr 30, 2026 · Published: Apr 29, 2021 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

Easy Eggs Benedict has been updated so a child (with supervision) can make this entire recipe for a Mother’s Day Brunch and what a treat that would be for any mother. Although it it has several steps, all but the Hollandaise Sauce can be made ahead so it's actually very easy to accomplish. It gives both child and mother a wonderful experience.

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Chocolate Orange Macarons

Modified: May 8, 2023 · Published: Apr 5, 2021 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

These chewy Chocolate Orange Macarons were inspired by candied orange rinds dipped in chocolate. Stiffly whipped egg whites, powdered sugar, almonds, and cocoa form perfect circles of chewy chocolate cookies that are naturally gluten-free. Then, sandwich two of these macarons with a chocolate-orange ganache that literally melts in your mouth. It is impossible to eat just one of these.

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Coconut Cream Cake - The Perfect Easter Dessert

Modified: Jul 30, 2025 · Published: Mar 29, 2021 by Helen S Fletcher · This post may contain affiliate links · 47 Comments

You won't want to miss this tender, flavorful Coconut Cream Cake with its white chiffon layers filled to the brim with a coconut laden pastry cream and finished with whipped cream and coconut.

Because this is so easy to finish, it was the first cake I taught the staff when they wanted to move from baking to finishing and decorating cakes. It's a no brainer and I can't think of a way to mess this up.

The finished Coconut Cream Cake sits on a gray plate with a flower vase in the background ready to be cut.

The recipe for the white chiffon cake came from a General Mills mailer I received early in the life of my bakery. It is, by far, the lightest, most tender, most moist white cake I've ever found. Because their recipe was made for bakeries, it used dry milk powder in the batter. I kept that in the home version also because I believe it is key to the outcome.

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Why this cake succeeds

One of the best things about chiffon cakes is they are easy to make. While it does require whipping egg whites to fold in, adding a bit of sugar while whipping stabilizes them making it much easier.
Milk is a tenderizer and this cake uses dried milk to keep it moist for days.
Any cake that uses oil will maintain its moistness and keep better than a cake made with butter.
It is almost impossible to mess up the finish. There is no need to get the whipped cream used to finish the cake perfectly smooth because the whole thing is covered with coconut.
Because my pastry cream, unlike most, can be frozen and thawed perfectly, the cake can be made in its entirety and frozen.
The cake layers and pastry cream can be made ahead, frozen, thawed and the cake assembled when convenient.

Recipe Ingredients

White Chiffon Cake

Ingredients read left to right.

BACK ROW: Baker's Sugar, cake flour, water

SECOND FROM BACK ROW: Dry milk, egg whites, granulated sugar, vegetable oil

THIRD FROM BACK ROW: Egg yolks, salt, water, baking powder

FRONT ROW: Cream of tartar, vanilla extract, almond extract

Pastry Cream Ingredients

Ingredients read left to right.

Back Row: Egg yolks, granulated sugar, milk

Middle Row: Water, vanilla extract, flour

Front Row: Gelatin

Filling Ingredients

Ingredients for filling the cake include 3 layers of cake, coconut, powdered sugar, pastry cream and heavy cream

Ingredients read left to right

BACK ROW: 3 layers white chiffon cake

FRONT ROW: Sweetened coconut, powdered sugar, pastry cream, heavy cream

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

Substitution

If you don't have dry milk powder, omit the 1 cup of water and use 1 cup of milk or half and half. Everything else is the same.

Step-by-Step Instructions

Pastry Cream

For step-by-step photos for making the pastry cream, please go to the photos of pastry cream from my book, European Tarts.

White Chiffon Layers

Step 1. Beat the flour, sugar, baking powder, salt, dry milk, vegetable oil, water, egg yolks, and both extracts together in a mixing bowl.

The flour mixture beaten in the mixing bowl.

Step 2. The batter will the fairly thick.

The batter becomes very liquid after the addition of the water.

Step 3. Add the additional water half at a time. The mixture will be more liquid after the additions.

The egg whites are being whipped in the bowl with the whisk leaving a trail in them.

Step 4. Whip the egg whites on medium high until the whisk leaves a distinct trail in them.

Step 5. Gradually add the baker's or granulated sugar and whip the whites until stiff.

About ¼ of the beaten egg whites are added to the batter.

Step 6. Stir in about ¼ of the beaten whites into the batter.

The remaining whites are folded into batter.

Step 7. Fold the remaining egg whites into the batter.

The finished cake batter is divided between three pans.

Step 8. Divide the batter between the three prepared pans.

Three layers of chiffon cake cooling in pans.

Step 9. Cool the layers on a rack before releasing.

The sides of the cake will pull away and the layers will shrink slightly.

Step 10. The cake will pull away from the sides slightly and will fall just a bit. This is normal.

Filling and Assembly

Heavy cream and powdered sugar in the bowl of a mixer.

Step 1. Place the heavy cream and powdered sugar into a mixing bowl

Step 2. Microwave the cold pastry cream for about 30 to 49 seconds to soften it. Whisk until smooth.

Whipped cream in bowl with pastry cream.

Step 3. Add the whipped cream to the softened pastry cream.

The pastry cream and whipped cream folded together.

Step 4. Fold the cream and pastry cream together completely.

Step 5. Add the coconut to the filling.

One layer of cake is placed on a cake board.

Step 6. Place one layer of cake on a cake board to cake plate.

Half of the filling spread over the cake layer.

Step 7. Spread half of the filling to within a half inch of the side of the layer.

Three layers of cake with 2 layers of filling to be finished.

Step 8. Place the second layer on the cake and repeat filling it. Top with the last layer of cake. At this point it can be finished immediately although it will be much easier to freeze the cake first.

Whipped cream covering the sides of the cake.

Step 9. Cover the sides of the cake with whipped cream.

The top of the cake is covered with whipped cream.

Step 10. Spread the remainder of the cream on top of the cake.

The sides of the cake are smoothed with a bench scraper.

Step 11. Smooth the sides of the cake using a bench scraper or a straight sided metal spatula.

Step 12. Place the coconut on a tray.

The sides of the cake are covered with coconut.

Step 13. Cover the sides of the cake with coconut. The easiest way to do this is the place the cake on the palm of your left hand. Scoop up some of the coconut from the tray and press it lightly onto the side of the cake.

The top of the cake is covered with coconut.

Step 14. Press coconut lightly onto the top of the cake.

What is the origin of Coconut Cake?

This marvel of a cake comes from the South. They loved cakes and this is one of their specialities.This cake has been part of Southern traditions for over 100 years. While there are many variations, the cake's main attraction is sweetened coconut - and lots of it.

What kind of cake is used for Coconut Cake?

Yellow cake or white cake is traditional.

What is the traditional frosting?

A traditional Southern coconut cake is finished with a 7 minute cooked frosting that is similar to a light version of marshmallow. However, I have seen cream cheese, which I find too heavy as well as whipped cream and in some cases buttercream.

Expert Tips

To ensure cake layers come out flat and not raised in the middle, please see my post on Cake Pan Prep.
Cake flour makes the lightest most tender cake and is important in this recipe due to the low protein count. The gluten doesn't toughen up when mixed as it can in all-purpose and even pastry flour due to their higher protein count.
Always incorporate flour into a cake on low to prevent activating the gluten.
Freezing the cake after assembly will make it infinitely easier to frost and finish. The pastry cream filling can make for a wiggly cake when applying the whipped cream and coconut.
Most any oil will due. I use canola oil but even a light olive oil is fine. I don't favor a stronger olive oil because they will interfere with the taste. A cake made with oil will retain its moistness far longer than one made with butter.
When cooled, the cake pulls away slightly from the side and falls ever so slightly. This is how it should be.
Baker's sugar, which is finely ground sugar but not powdered sugar, is the best for whipping with egg whites. It can be easily made at home. It can be found on my post Three Easy Sugar Fixes.

Chocolate Raspberry Truffle Cake

Modified: Apr 23, 2026 · Published: Mar 18, 2021 by Helen S Fletcher · This post may contain affiliate links · 15 Comments

This Chocolate Raspberry Truffle Cake was not only one of our most popular wedding cakes, it was also enjoyed as a groom’s cake. Consisting of four layers of chocolate cake, two layers of raspberry jam and one layer of chocolate truffle, it stands tall and stately.

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Belgian Waffles with Berry Compote

Modified: Aug 25, 2025 · Published: Feb 25, 2021 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

This Belgian Waffles with Berry Compote blog was posted years ago. Sometimes it is fun to revisit recipes I had forgotten about, and this is one of them. It came directly from the International Food and Wine Festival at Epcot when we visited Disney World in Florida ten years ago.

The runaway favorite was the Belgian Waffles with Berry Compote. Belgian waffle makers have been around for years, but what is put into them is not always Belgian waffles. Some recipes refer to any recipe made in a Belgian waffle iron, which makes deeper waffles as Belgian waffles.

However, authentic Belgian waffles contain yeast. These waffles were crisp on the outside and very tender and light on the inside. What differentiates the Belgian waffle from a regular waffle is the depth of the waffle. They are deeper, so hold more compote or syrup than a regular waffle.

Although I hadn't heard of it at the time I wrote the article, years ago, but a sprinkling of Belgian Pearl Sugar adds a great crunch and finish to the waffles. Belgian Pearl sugar is chunky, white, sugar that doesn't melt under heat. It is larger than Swedish Pearl Sugar, but oh so good as a finish!

I initially thought egg whites were beaten and folded into the batter. Ugh! But these actually have two surprise ingredients that make them what they are – yeast and beer. So these become not just easy to make, but ridiculously easy!

All you need is a big bowl, a whisk and some measuring cups. The dry ingredients go into the bowl and the wet ones are poured on top. A few turns of the whisk and they are done. Making these perfect for a morning brunch is the fact they have to be refrigerated overnight. In the morning, all you have to do is heat up the waffle iron and pour the batter in.

The batter will have a grayish tinge the next day and will have a sweet but faint twang to it, which is as it should be. The yeast and beer give them a sourdough taste which is fantastic.

The berry compote is just as easy and can be made while the waffles are finishing or it can be made ahead and reheated. Fresh or frozen fruit can be used. I generally use a frozen berry mix found in my grocers' freezer. It is so much less expensive than the fresh fruit.

At the festival, these were served with sweetened whipped cream. I have made that an option here.

This is the official Belgian Waffles recipe from Disney, and I can't tell you how many times we returned for one more of these waffles. I am happy to be able to relive that event at home now because these truly are a different take on waffles.

I have included some links to other blogs featuring yeasted Belgian Waffles. None of them contain beer, but I think it adds to the crispness just as a beer batter for fried food does.

Belgium Waffles

2 ½ cups all purpose flour (350 grams or 12 ⅓ ounces)
2 tablespoons granulated sugar (25 grams or 1 ounce)
1 teaspoon active dry yeast
1 ½ cups water
½ cup milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
½ cup butter, melted (114 grams, 4 ounces or 1 stick)

Place the flour, sugar and yeast in a large bowl. Mix them together and make a well in the center. Set aside.

Liquid ingredients being poured into dry ingredients

Pouring batter into waffle iron for Belgium Waffles

Beat all of the remaining ingredients together and pour into the well. Whisk, just until blended. Do not worry about small lumps – they will disappear as it rests. Cover with plastic wrap and refrigerate overnight. To make the waffles: Bring the batter to room temperature. Ladle into the waffle maker and cook according to the manufacturers directions. Serve warm with berry compote and whipped cream if desired.

Berry Compote and Whipped Cream

1 tablespoon cornstarch
1 tablespoon red wine vinegar
½ cup apple, orange or cranberry juice
¼ cup sugar (50 grams or 1 ¾ ounces)
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries
OR
1 – 1 pound bag of frozen mixed berries as they are
1 cup 40% or heavy cream, optional
¼ cup powdered sugar (30 grams or 1 ounce), optional

Cornstarch and red wine for Belgium Waffles

Cornstarch and red wine vinegar for Belgium Waffles

Frozen Fruit Directions
Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.

Place the frozen fruit in a saucepan along with the sugar. Heat to thaw the fruit. When it is thawed and juiced, add the cornstarch mixture. Bring to a boil and cook for 1 to 2 minutes until slightly thickened. Cool to warm and serve.

Fresh Fruit Directions
Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.

Combine the fruit juice, sugar and lemon juice in a saucepan. Bring to a simmer. Add the cornstarch mixture along with the blueberries and blackberries. Cook 1 to 2 minutes until slightly softened. Add the strawberries and stir to combine. Remove from the heat and fold in the raspberries. Cool to warm and serve.

Whipped Cream
Combine the cream and powdered sugar. Whip to the chantilly stage which is just thickened and holding its shape.

Other variations for Belgian Waffles can be found at:
https://cooking.nytimes.com/recipes/1016179-simple-yeasted-waffles
https://www.foodnetwork.com/recipes/ina-garten/overnight-belgian-waffles.html
https://smittenkitchen.com/blog/2013/05/essential-raised-waffles/- interesting background here.

If you enjoyed these waffles here are some others:
Stuffed Cinnamon French Toast with Orange Sauce
Heavenly French Toast with Blueberry Compote
Cream Biscuits

Coconut Cream Pie with a Difference

Modified: Dec 7, 2024 · Published: Feb 19, 2021 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

A meringue topped coconut cream pie in a glass pie pan with plates and forks beside it.

This is a Coconut Cream Pie with a difference. It has a great crust, lightened pastry cream filled with toasted coconut but instead of oodles of whipped cream topping, I have switched it to a meringue which I think allows the filling, which is the star of the dish, to stand out.

The coconut is toasted to bring out the full flavor.

I love whipped cream, but it often coats your taste buds minimizing other flavors. It also doesn’t hurt that by substituting the meringue the calories and fat are reduced. See what you think.

Pastry Cream

For how to photos, go to All About Pastry Cream

1 teaspoon unflavored gelatin
1 tablespoon cold water
1 ⅓ cup milk
4 large egg yolks
½ cup sugar (100 grams or 3 ½ ounces)
3 tablespoons all-purpose flour (40 grams or 1 ½ ounces)
1 teaspoon vanilla extract

Soften the gelatin in the water and set aside.

In a small saucepan, heat the milk until very hot but not boiling. Whisk the egg yolks and sugar together in a non-reactive bowl. Whisk in the flour. Add the hot milk slowly, whisking well and scraping the pan with a rubber spatula to make sure all of the egg yolk mixture is incorporated.

Strain into the top of a double boiler, whisking constantly, heat until very hot and beginning to thicken. Remove the top of the double boiler and place directly over heat. Whisk constantly until it comes to a boil; cook for 1 minute. Remove from the heat; add the vanilla. Tear the gelatin into small pieces and stir into the hot liquid until it is completely dissolved. There is no need to liquefy it, the heat of the mixture will do this for you.

Transfer to a bowl. Place plastic wrap directly on the surface of the pastry cream, poke a few holes in it. Cool to room temperature and then and chill at least 6 hours or overnight.

Yield: 2 cups

Single Pie Crust for the Coconut Cream Pie

For how to pictures go to American Pie Crust Tutorial

1 ¾ cups sifted cake flour (6 ⅓ ounces or 180 grams)
⅓ cup sifted all purpose flour (scant 1 ½ ounces or 40 grams)
¾ teaspoon salt
6 tablespoons butter, cut into pieces and frozen until hard (90 grams or 3 ounces)
3 tablespoons shortening (like Crisco) frozen and cut into pieces (45 grams or 1 ½ ounces)
2 tablespoons beaten egg
1 teaspoon lemon juice
5 tablespoons water, chilled and divided

Place both flours and the salt in the processor bowl. Pulse several times to mix. Place the butter and shortening evenly over the flour and pulse until the butter and shortening are in pea size pieces.

Combine the egg, lemon juice and water. Pour it in a circle over the processor contents. Pulse until it forms clumps. Pour out onto a lightly floured work surface. Push the clumps together into a ball. Knead 4 or 5 times for form a dough. Pat into a circle about ½ inch thick. Wrap in film and refrigerate a minimum of 2 hours or overnight.

Preheat the oven to 425 degrees.

On a lightly floured surface, roll out to a circle approximately 13 inches. Place in the pie pan and fit into corners. Cut the overhang an even 1 inch all the way around. Tuck the crust under and flute the edges.

To bake blind, freeze for 30 or more minutes until hard. Spray a large piece of foil with a non-stick baking release Place it, sprayed side down, on top of the crust. Fill it to the top with beans or pie weights. Bake for 20 minutes with the weights. Remove them by bringing the four corners of the foil together and lifting out. Return to the oven and bake for approximately 13 to 15 minutes more until lightly browned and set.

Cool completely before assembling.

Assembly

2 cups sweetened, shredded coconut (170 grams or 6 ounces)
1 cup 40% cream
3 tablespoons powdered sugar (22 grams or ¾ ounce)
Pastry Cream, chilled

Preheat the oven to 350°F. Spread the coconut in a single layer on a rimmed baking sheet. Bake for 5 to 10 minutes until a medium brown, stirring several times so it evenly browns. Cool.

Combine the cream and powdered sugar in mixing bowl; beat until stiff. Fold into, along with the coconut into the pastry cream. Spread it evenly into the cooled, baked crust.

Meringue for the Coconut Cream Pie

For How to pictures go to Lemon Meringue Pie

4 egg whites from above
½ teaspoon cream of tarter
1 cup sugar (200 grams or 7 ounces)

Place the oven rack on the most bottom rung. Preheat the oven to broil.

Place the egg whites and cream of tarter in a mixing bowl. Beat until soft peaks begin to form. Gradually add the sugar. Beat to really stiff peaks. Place in a piping bag fitted with a large open star (#8 or 9 open star) and pipe the meringue into swirls onto the filling starting at the inside edge of the crust, making sure you are attaching it to the crust. Fill any empty places with small stars of meringue.

Pipe more meringue on top of the already piped meringue until it is all used. Alternately, just spoon it on and make swirls with the spoon making sure you are attaching it all the way around to the crust.

At home I use a small pastry torch to brown the meringue. The important thing is to hold it about a foot away and keep it moving to avoid burning the meringue. You can see a lot of pastry torches, sometime called Creme Brulee torches.

Alternatively. place the oven rack to the most bottom rung. Preheat the oven to broil on high. Set the pie on a rimmed baking sheet and into the oven for about 1 minute and 15 seconds or until lightly browned. Watch it carefully as the top most peaks of the crust will burn quickly. Cool completely before cutting. Store in the refrigerator.

Makes a 9" Coconut Cream Pie or 10 to 12 servings

You might also enjoy:
Lemon Meringue Pie
Lemon Meringue Cake

Beef Stroganoff Soup with Wine and Cheese Bread

Modified: Apr 7, 2024 · Published: Feb 1, 2021 by Helen S Fletcher · This post may contain affiliate links · 15 Comments

Beef Stroganoff Soup is one of my favorite beef dishes. At the take out shop, it filled a crepe and we would serve it in a huge Portobello mushroom and now in this soup. This soup takes all the components of this entrée and turns them into a delicious, easy to make soup.

As the beef tenderloin used in the entrée would be a waste in the Beef Stroganoff soup, I have substituted beef stew meat, well trimmed. The mushrooms and onions are here as well as the brandy. Each person stirs in their own sour cream.

My husband cheered every time I made this. He will eat anything I make and always tells me it’s good – even if I have reservations. Keep in mind not everything works perfectly the first time – so re-do’s are necessary. However, he was really vocal and enthusiastic about this soup going back to get seconds.

If you can't get enough soup, try the Easy Light Chicken Soup called Spoo or the Tuscan Vegetable Stew - both incredibly easy and tasty.

Wine and Cheese Baguettes

This Wine and Cheese Baguette is the perfect accompaniment to the Beef Stroganoff Soup. Swiss cheese and white wine provide the basis for this silken textured baguette.

Serve this with a green salad and the Wine and Cheese Baguettes for a memorable meal. To make matters even better, this is good the day it is made but like stew, even better the second day.

Buerre Manie

The buerre manie is basically an uncooked roux which is just butter and flour mixed together in equal proportions. Whereas the roux is cooked first, the buerre manie is added at the end to thicken. It needs to be cooked several minutes after adding to make sure the flour is cooked. I keep this in the freezer for a quick fix when I need it.

Beef Stroganoff Soup

1 medium onion
2 tablespoons vegetable oil
1 ¼ quarter pounds beef stew meat, well trimmed
Coarse ground pepper as needed
3 to 4 tablespoons flour
2 cups beef broth (canned is fine)
2 cups water
½ cup red wine (I use Cabernet Sauvignon)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon salt
½ pound mushrooms* (225 grams or 8 ounces)
¼ cup brandy
2 tablespoons red wine vinegar
Sour Cream for garnish

*I used white button mushrooms, but any mushroom would be good. Your choice!

Dice the onions and place in a Dutch oven with the oil. Cook until just browning. Remove when they are done.

In the meantime, sprinkle the meat liberally with pepper. Dredge in the flour, shaking off any excess. After the onions are removed, add another tablespoon or two of oil and brown the meat, in batches if necessary. Do not crowd or the meat will steam instead of brown. Remove the first batch to the bowl with the onions. Add more oil if necessary. Remove the second batch of meat to the bowl.

Add the beef stock and bring to a simmer. Scrape all of the browned, caramelized bits from the bottom of the pan. When they are all scraped up, return the meat and onions to the pan, adding the tomato paste, water, red wine, thyme and salt. Bring to a boil, reduce heat and simmer, uncovered for about 45 minutes.

While the meat is cooking, stem and slice the mushrooms. Set aside.

After about 45 minutes, test the meat to see if it is getting tender. If so, add the mushrooms, brandy and red wine vinegar. Continue simmering until the meat is tender. At this point, add the buerre manie, below, one tablespoon at a time, stirring in and cooking for several minutes. When it reaches the desired thickness, cook for several minutes to make sure there is no taste of flour.

Correct the salt and pepper for the Beef Stroganoff Soup if necessary.

When ready to serve, pass sour cream so each person can add a dollop to their soup, stirring it in.

Buerre Manie

4 tablespoons butter, softened
4 tablespoons flour
Mix together well. Store in refrigerator or freezer for longer storage.

My love of soup and bread is well known and one of these days I'd love to write a book on the subject.

Conchas - A Mexican Sweet Bread

Modified: Aug 25, 2025 · Published: Jan 25, 2021 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

Five Mexican sweet rolls, Conchas with different toppings.

Conchas are a not overly sweet roll often served at breakfast with coffee or hot chocolate in Mexico. While I will admit I haven’t thought of Mexico terms of sweet bakery items, these sweet rolls definitely made me rethink. Also known as Pan Dulce and Sweet Bread this buttery yeast dough is flavored with cinnamon, vanilla and anise.

Named for the sea shell, Conchas have a decorative finish that is easy to make although it looks challenging and what is even more special, the finish can be as colorful as Mexican tiles or left white.

When I researched this recipe, I found a reference to anise, one of my favorite flavors. So, in addition to cinnamon and vanilla, I added anise for an unusual flavor combination that dances in your mouth.

The recipe for Conchas couldn’t be easier or more straight forward. Mix the wet ingredients, mix the dry ingredients and combine them. That’s it.

I’m always excited to find a new recipe, new flavors or something I didn’t know about. I hope you will be as happy as I am to have found these.

Thank you Mexico!

Conchas

4 cups all-purpose flour (560 grams or 19 ⅔ ounces)
1 ¾ teaspoon instant yeast*
2 teaspoons ground cinnamon
½ cup melted butter (114 grams, 4 ounces or 1 stick)
½ cup granulated sugar (100 grams or 3 ½ ounces)
1 cup milk
2 large eggs
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon anise extract, optional

Fit the mixer with a dough hook if available. Combine the butter, sugar, milk, eggs, salt, vanilla, and anise extracts in the bowl of the mixer. Whisk to break up the eggs.

Add the flour all at once, beating on lowest setting until combined. Raise the speed slightly and beat for 3 to 4 minutes until the dough is smooth and soft.

Spray a container at least twice the size of the dough with a non-stick baking release. Place the dough in the container and cover. I place plastic wrap directly on top and then cover with a towel or lid. Mark the time and let rise for an hour or so until doubled.

Because this dough is heavy in butter, sugar and eggs it can be a slow riser, especially if the room is cool. I put mine in the oven with the light turned on to ensure a warm environment.

After it has risen, you can continue or deflate the dough and refrigerate overnight. The dough may or may not rise again but it doesn’t matter either way. I find rich doughs much easier to shape if they are cold.

Divide the dough into 12 pieces about 90 grams or 3 ounces each. Shape into rounds, placing the on a parchment paper lined baking sheet.

Topping for the Conchas

½ cup butter, softened (114 grams, 4 ounces or 1 stick)
⅔ cup granulated sugar (135 grams or 4 ¾ ounces)
1 cup all-purpose flour (140 grams or 5 ounces)
1 teaspoon vanilla

Place all the ingredients in the bowl of a mixer and beat until smooth.

Assembly

Shaped Rolls
Topping, above
Cocoa, optional
Gel Food Coloring as needed, optional
1 egg white, opitonal
Sanding sugar, optional

Divide the topping into 2 or more portions if coloring. Color each piece using cocoa for brown. Use gel food coloring of your choice. Knead the coloring into each piece of dough.

Using a #40 disher/scooper portion out 12 balls for the topping. Alternatively use 2 tablespoons of dough per roll. Flatten one piece into a thin round between the palms of your hands. If it isn't large enough to cover the roll, put it on the work surface and flatten it with your fingers. Drape it over the roll. Pat it lightly in place.

With a knife, cut grooves in the topping in the shape of a clam shell or any other design you like.

Cover and let rise until almost doubled.

If using the sanding sugar, beat the egg white until foamy. Very lightly brush onto the decoration and immediately cover with sanding sugar.

In the meantime, preheat the oven to 350°F. Double Pan and bake for 20 to 22 minutes until lightly golden brown. Cool.

Alternative decoration: If you don't feel like making the topping, brush the rolls with beaten egg white after they have risen and sprinkle heavily with sanding sugar or Swedish Pearl sugar. Bake as directed.

Yield: 12 Conchas

Storage: Best eaten the same day, these can be held at room temperature for a day

Note: I would like to thank Adrianna of A Cozy Kitchen whose recipe I adapted. I think my decorations cracked more than they should have because I took the topping all the way to the very bottom of the rolls. My suggestion is to keep them about ¼ to ⅓ inch above the bottom of the roll.

Easy, Elegant Chicken Pot Pie

Modified: Jul 25, 2025 · Published: Jan 18, 2021 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

This Easy, Elegant Chicken Pot Pie is a notch above most pot pies. Large pieces of roasted chicken breast augmented with carrots, shallots, red peppers, bella mushrooms, and peas in a very low fat sauce of chicken broth, white wine and brandy.

The asiago crust on top is one of my favorites perfect for this dish. By not enclosing the entire pie in crust, the flavor is all there without the calories.

This Chicken Pot Pie is especially welcome this time of year for it’s robust warmth, deep flavor and straight forward method of putting it togeher. In fact, both the filling and the crust can be made a day or two ahead, refrigerated, and assembled just before serving.

Add a salad and a dessert and you have an instant party!

Chicken Mushroom Filling

1 large, boneless chicken breast or 2 medium breasts totaling about 1 pound
½ cup diced carrots, par cooked
6 tablespoons butter
¼ cup finely diced shallot (1 large shallot)
½ cup diced red peppers
½ pound sliced mushrooms*
⅓ cup flour (45 grams or 1 ½ ounces)
2 cups chicken broth**
⅓ cup cream
⅓ cup white wine
1 tablespoon brandy, optional
½ cup frozen peas
1 teaspoon salt
¼ teaspoon white pepper

*Any mushrooms can be used. I used Baby Bellas, portobellos, chanterelles and white or button musrooms. If using portobellos be sure to remove the dark gills on the underside. There should be about 4 cups of raw mushrooms.

**A 15 ounce can of chicken broth is about 1 ⅞ cups. Just add water to make 2 cups.

Preheat oven to 350°F.

Line a rimmed pan with foil. Spray the foil and place the chicken on it. Rub it lightly with oil.

Bake for 20 to 30 minutes until it registers 165°F. Cool. This may be done several days ahead if desired. Keep refrigerated.

Cut the chicken in large dice. There should be about 2 cups of chicken. Set aside.

Peel the carrots and cut into ¾ inch dice. Par cook the carrots in water just until barely soft.

Melt 2 tablespoons butter in a sauce pan and add the shallots and pepper. Cook just until slightly softened. Add the mushrooms and cook until tender; remove to a bowl including any juice. Add the carrots and peas.

Melt remaining butter to the pan; add the flour and whisk constantly until it comes together. Add all of the stock, cream, wine and brandy at once; whisk constantly until it comes to a boil. Reduce heat and simmer for 3 minutes, stirring constantly. Remove from the heat; add the mushrooms and liquid, chicken, vegetables, salt, pepper Stir well. Correct the seasonings if necessary.

Cool and refrigerate. To quick cool, pour the filling onto a rimmed pan, cover with film and cool for 30 o 40 minutes, then refrigerate.

The filling can be made the day or two ahead if desired.

Asiago Pastry Crust for the Chicken Pot Pie

For how to photos on how to make the crust.

The asiago crust on top is the perfect accompaniment and by not enclosing the entire pie in crust, the flavor is all there without the calories. I love this crust because it doesn’t shrink when baked.

1 ½ cups flour (210 grams or 7 ½ ounces)
½ cup grated asiago or parmesan cheese (45 grams or 1 ½ ounces)
½ teaspoon salt
¼ teaspoon cayenne pepper
½ cup +1 tablespoon butter, cold and cut into pieces (125 grams, 4 ½ ounces)
5 tablespoons ice water

Place the flour, cheese, salt and pepper in the bowl of a processor fitted with a steel blade. Process briefly to mix. Circle the butter over the dry ingredients and process until mealy. With the processor running, add the ice water and process until it forms a ball.

I used individual casseroles for my Chicken Pot Pie but it could be made in on large dish if desired.

In any case, roll the pastry between ⅛" and ¼" thick. Cut the pastry the size of the top of the dish or casseroles. Leftover pastry can be rolled to about ⅛" and cut into small crackers. Bake until golden brown.

Two Ways of Finishing and Serving

Chicken Pot Pie Filling
Crusts, rolled and cut
1 egg, well beaten, optional

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

There is a slow way and a faster way of putting this together and baking (or not),

1.Place the crusts on a parchment line baking sheet. In either case brush the crusts with the beaten egg if using.

The first and my favorite is to bake the cut out crust or crusts at 400°F for about 20 minutes until golden brown. While the crusts are baking, heat the filling. When the crusts are baked, fill individual cassertoles or 1 dish with the hot filling and top with a crust.

I like this method because it is faster, it's neater, and the crust is crisper.

2.Divide the filling among individual casseroles or place it one dish.Top with the unbaked crust brushed with egg wash if using.

Bake for about 35 to 45 minutes until the filling is bubbly and the crust is golden brown.

Because the crust is baked in the sauce it is not as crisp.

Yield: 4 - ¼ cup servings.

A Better Kouign Amann

Modified: Jul 24, 2025 · Published: Jan 11, 2021 by Helen S Fletcher · This post may contain affiliate links · 21 Comments

Two Kouign Amann — Left: English Muffin ring, Right: 3x2" ring

A Better Kouign Amann revises this pastry for a better outcome. My first post on Kouign Amann was in September, 2016. There you will find the how to photos and a lot more information on this superb pastry. [Read more...]

Café au Lait Crepe Cake with Orange Cream Sauce

Modified: Jul 30, 2025 · Published: Dec 28, 2020 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

This Café au Lait Crepe Cake with Orange Cream Sauce is my way of sending out a bad year and welcoming in a better New Year. I wanted to do something special to reward all of us for doing our part and sticking it out. Every part of this can be made ahead. It can also be assembled ahead and refrigerated or frozen.

French Crepes for the Crepe Cake

This is actually an easy cake to make. The crepes are a bit time consuming if you use one pan at a time but they can be made ahead and frozen. Because the crepes are so delicate, the cake is easier to put together if the crepes are frozen. Please read my post on All Purpose French Crepes for a complete rundown on this French specialty with how to photos.

I used an 8” non stick pan to make these. The crepes themselves will be about 7”. Have hand a stack of parchment paper or wax paper cut into 9” squares with which to stack the crepes as they come from the pan.

1 ⅔ cups all purpose flour (235 grams or 8 ¼ ounces)
1 teaspoon salt
1 cup milk (whole or 2%)
1 ½ cups water
5 large eggs
1 ½ tablespoons brandy
3 tablespoons vegetable oil
1 stick of butter for the pan

Place all but the stick of butter in a food processor (by batches if necessary). If by batches, whisk together in a large bowl after processing. Let rest for 1 hour at room temperature or overnight in the refrigerator.

Over medium heat, swipe the pan with the stick of butter for the first crepe and every 4 or 5 after that. Ladle about 2 tablespoons or 1 liquid ounce of batter into the middle of the pan. Quickly swirl the pan around to cover the bottom and about ¼” up the side.

Brown on one side for about a minute or so, flip the crepe and brown the other side. The first side of the cooked crepe is always the best looking.

Stack between paper as soon as it is done. Cool to room temperature. If not using immediately, wrap in plastic wrap and store in the refrigerator for a few days or place in a freezer bag and freeze for a month or so.

For use in the Crepe Cake, leave them frozen.

Yield: About 24 crepes

Café au Lait Truffle Filling

The Café au Lait filling is from a line of truffles I designed some time ago. It calls for milk chocolate but semisweet could be substituted. This can be made a week ahead and refrigerated. Bring to room temperature to use. It needs to be very soft but not liquid.

1 ¼ cups 40% cream
1 ½ tablespoon instant coffee
15 ounces milk chocolate (425 grams)

Heat the cream and coffee until steaming. Do not boil. Submerge the chocolate below the cream. Let sit 4 to 5 minutes. Stir to incorporate chocolate, whisking gently towards the end to remove any lumps. Pour into a storage container and bring to room temperature. Refrigerate overnight or up to several weeks. Bring to room temperature to fill the crepe cake.

Yield: About 2 ¼ cups

Orange Cream Sauce for the Crepe Cake

The Orange Cream Sauceis a variation of the sauce for Crepes Suzette and was first featured in the Stuffed French Toast blog where you will find the how to photos. This can be made days ahead and refrigerated. Serve at room temperature.

The slightly tangy sauce compliments the richness of the cake.

6 tablespoons unsalted butter
½ cup sugar
½ cup orange juice, freshly squeezed
¼ cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
¼ cup 40% cream
½ teaspoon cornstarch

Melt butter in a saucepan. Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened.

Add the orange liqueur and brandy; boil another 2 minutes to return to thickness. In the meantime whisk the cream and cornstarch together.

Remove the orange mixture from the heat and let the boiling subside. Add the cream mixture; return to heat and, stirring constantly, bring back to a boil and cook for 2 minutes. Cool completely and store in the refrigerator.

Yield: 1 cup

Assembly

Crepes
Café au Lait Truffle Filling
Orange Cream Sauce

Remove the crepes from the freezer. They may seem stuck together, but if you lift the paper under the crepe you should be able to slowly pull it away. Also, after you get one side lifted, insert your hand under the crepe and it should pop off the stack.

Place one crepe on a serving plate or cake board. If the crepes are at all moist, place a paper towel on top of them and press down to remove the moisture.

Place one heaping tablespoon of the Café au Lait Truffle filling in the center of the crepe. Without delay, spread the it out to the edges, covering it entirely. Because the crepes are frozen and the filling is chocolate it will set up rapidly.

Place another crepe on top of the filling and repeat the filling all the way to the top. Leave the top crepe plain.

Wrap in film and refrigerate until completely set.

When ready to serve, you can place a doilie on top and sprinkle it heavily with powdered sugar, Carefully remove the doilie.

To serve, slice the Café au Lait Crepe Cake into about 12 servings. The servings may look small but the cake is very rich.

European Nut Roll with Three Fillings

Modified: Jul 24, 2025 · Published: Dec 21, 2020 by Helen S Fletcher · This post may contain affiliate links · 43 Comments

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

This European Nut Roll with Three Fillings is a recipe long in my family. My parents were from the former Yugoslavia and every household had their own version of the nut roll. Nut rolls are especially popular during holidays and celebrations in Central Europe.

[Read more...]

Neapolitan Butter Cookies

Modified: May 8, 2023 · Published: Dec 14, 2020 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

Three flavors in one cookie - Chocolate, Vanilla and Strawberry make up this Neapolitan Butter Cookie

These Neapolitan Butter Cookies are three flavors in one and so unusual, I decided to throw one more cookie at you for the holidays.

Originated by Amy Hoan avid baker in Canada there are myriad variations on Instagram. These are a simple butter cookie that goes together without effort and is easy to shape. The dough itself is a breeze to work with right out of the mixer. You can vary the flavors by substituting other powders for the cocoa and strawberry.

Trader Joe's Freeze Dried Strawberries for Neapolitan Butter Cookies

To obtain the strawberry powder, I processed freeze dried strawberries in the processor. However, be sure to remove the package of desiccant that is in the package. I failed to do that once and when I saw the shreds of paper in the powdered strawberries I had to throw the whole batch out. If you process the whole package, store the leftover powder in an airtight container with the desiccant to keep it dry. Trader Joe’s has these and other flavors.

It is important not to over bake these Neapolitan Butter Cookies or they lose the balance of flavors. The bottoms should be barely browned. The cookies will have crisp edges and soft centers.

Neapolitan Butter Cookies

1 cup butter, softened (225 grams, 8 ounces or 2 sticks)
1 ¼ cups granulated sugar (250 grams or 8 ¾ ounces)
2 teaspoons vanilla
1 large egg
2 cups + 3 tablespoons all purpose flour (300 grams or 10 ½ ounces)
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons freeze dried strawberries or raspberries, powdered
2 tablespoons cocoa*
Red food color, optional**
Sanding Sugar or granulated sugar as needed

*Any cocoa will due but there are color variations. Black cocoa is what I used and it gives the darkest color of all the cocoas. Dutch cocoa would be next and natural cocoa gives the lightest brown. For a deeper understanding of the types of cocoa, please see Cocoa Fundamentals Natural vs. Dutched.

** The use of red food coloring is optional but the cookies will look drab without it.

Preheat the oven to 350°F. Line two baking sheets with parchment and set aside.

Combine the butter, sugar and vanilla in the bowl of a mixer. Beat just to combine. Add the egg and mix until blended.

Whisk together the flour, baking powder, baking soda and salt. Add to the butter mixture and beat on low speed until everything is incorporated.

Assembly

Divide the dough into 3 parts about 270 grams or about 9 ½ ounces each. Return one batch to the mixing bowl and add 2 tablespoons of strawberry powder. After the powder is mixed in add red food color to get a vibrant red. (Some of it will bake out so it needs to be darker going into the oven.) Remove to a bowl.

Wipe the mixer out with a paper towel if needed. If a bowl scraper is used to remove the dough, it should be clean enough to continue.

Place a second portion of dough in the mixing bowl and add the cocoa powder. Blend in completely.

It is easiest to scoop one flavor all at once then put them together. Wash the disher/scooper in between.

Using a #100 disher/scooper, or about 2 teaspoons each, scoop each of the doughs and line them up on a baking sheet. Cover each batch with film as you go along so they don’t dry out.

Place one of each color before you.Gently push them together so they are one. Roll them between the palms of your hands to form a ball.

Roll the ball in the sugar and place on a baking sheet.

Baked and unbaked Neapolitan Butter Cookies

These cookies will spread considerably so place about 3 across and 4 to 5 down on a baking sheet. Below is an unbaked cookie next to the baked cookie.

Bake for 10 to 13 minutes. The white part will barely be brown and they will be slightly soft in the middle. Do not over bake.

I’m not sure why this is necessary, but as the cookies come from the oven, bang the pan on a counter to flatten them. I did with one pan and I didn’t with the other – it didn’t make a big difference.

Yield: About 26 Neapolitan Butter Cookies. Store in a covered container at room temperature for 4 to 5 days.

If you enjoyed these other cookies you might enjoy are:

Holiday Cookies
Baci di Dama
Pfeffernusse

Easy Decorated Shortbread Cookies

Part 2: Mincemeat Cream Cheese Danish

Modified: Jul 24, 2025 · Published: Dec 10, 2020 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

A slice of the Mincemeat Cream Cheese Danish sits on a white plate with a cofee cup and the uncut danish in the background.

This Mincemeat Cream Cheese Danish combines the best of several countries. This easily made braid is extraordinarily beautiful and tastes every bit as good as it looks.

Mock Puff Pastry

For how to photo’s go cherry calzone post.

1 ¾ cup all purpose flour (245 grams or 8 ⅔ ounces)
¾ teaspoon salt
½ teaspoon baking powder
1 cup frozen unsalted butter, cut into small pieces (225 grams or 8 ounces)
½ cup cold sour cream (114 grams or 4 ounces)

Place the flour, salt and baking powder in the bowl of a processor or a mixer. Place the butter over the flour and process with pulses or beat with a mixer until the butter is cut in but leaving pea size pieces of butter.

Add the sour cream and pulse until the dough is equally moistened. In the processor it will look rather like sand. In the mixer it will come together in clumps. Either case is fine.

Pour out onto a work surface and push together to form a cohesive mass. Shape into a rectangle and roll into a 16x8 rectangle on a lightly floured surface. Brush off any loose flour. Bring the bottom to the middle of the dough. Bring the top down to the middle and fold in half. This is a book fold. Turn one quarter to the right. Repeat.

Wrap in film and refrigerate up to 2 days or place in a freezer bag and freeze for several months. Thaw in the refrigerator overnight before using.

Fillings for the Mincemeat Cream Cheese Danish

½ cup mincemeat filling, processed briefly to reduce the size of the fruit. It does not have to be pureed but should be more cohesive.

Cheese Filling

6 ounces cream cheese, softened (170 grams)
¼ cup granulated sugar (50 grams or 1 ¾ ounces)
1 tablespoon flour
1 teaspoon vanilla
1 egg yolk

Place all in the bowl of a processor and process until smooth, scraping down once or twice.

Set aside.

Assembly of Mincemeat Cream Cheese Danish

Mock Puff Pastry
Mincemeat filling
Cheese filling
1 egg, well beaten
Sanding sugar, optional

If at any time the dough starts to soften, place it on a baking sheet and refrigerate or freeze until it is cold.

Roll the dough for the Mincemeat Cream Cheese Danish into a 10x14 inch rectangle.

With the back of a knife, lightly mark the top and bottom 3” in from the14" side. Draw a line connecting the two. Do not cut through the dough. Repeat on the opposite side. Place the dough on a piece of parchment the size of the baking sheet.

There will be a 4” section marked off in the middle. Spread the mincemeat filling over this section. Top with the cheese filling. Place in refrigerator or freezer to firm up if necessary before continuing.

Cutting side strips for Mincemeat Cream Cheese Danish

Cut the sides of the dough into 1” horizontal strips, just up to the line on both sides of the filling.

Starting at the top, fold the left strip of dough over the filling and slightly downward. Brush the tip with water and cross the right strip over it. Continue in this manner until you reach the bottom. Fold the last two strips of dough straight across to seal the braid.

Brush the braid with the beaten egg and

Brushing Mincemeat Cream Cheese Danish with egg

sprinkle generously with sanding sugar if using.

Freeze the pastry while preheating the oven for about 10 minutes but do not let it freeze throughout.

Preheat the oven to 350°F. Double Pan. Bake for 40 to 45 minutes,until deeply browned covering the top lightly if it browns too much.

Note: This Mincemeat Cream Cheese Danish can be assembled and frozen before or after baking. If frozen before baking thaw in the refrigerator overnight. Bake from the refrigerator.

Additional reading you might enjoy includes:

A Discussion of Laminated Doughs
Time to Make Mincemeat

Mincemeat Tarts

Modified: Jul 24, 2025 · Published: Dec 7, 2020 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

These Mincemeat Tarts concentrate on three finishes for the minature tarts

This Mincemeat is nothing like the original combination of minced meat, dried fruits, suet and tons of spices born out of the necessity to preserve meat, without salting, curing, smoking or drying it in days long gone by.

A Brief History of Mince Pies

According to Walker’s Shortbread History of Mince Pies, “As with many traditional recipes, especially the ones we make and enjoy around big holidays or life events, mince pies are steeped with tradition and customs. Mincemeat would often be made on stir-up Sunday along with the Christmas pudding, the last Sunday before Advent. Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months.

To spread the joy, it was tradition in England that each member of the family gave the mixture a stir, while making a wish. And if you wanted to be ensure good health and happiness in the upcoming year, you should eat one mince pie every day for the Twelve Days of Christmas, from Christmas Eve until the 5th of January.”

Modern Mincemeat

Today’s modern Mincemeat is a boozy, sweet, fruit filling for tarts and pies as well as a variety of other desserts. While mincemeat often plays a supporting role in an American apple pie, the English mincemeat pie is a two bite pie and in keeping with that tradition, I have made small tarts with different finishes including one topped with chocolate ganache and one finished with a cookie.

I found a small tartlet tin that is perfect for the size of Mincemeat tarts I wanted to make. They worked beautifully as you can see. I have no idea why they are called egg tart pans. However, these have to be washed by hand or they turn a funny brownish color. I use an easy press in dough for the shells. This same dough will make perfect shrink proof crusts when baked empty.

Because I made my mincemeat in February, I added brandy or rum from time to time to keep it moist. Well, by the time I was ready to use it, it was a pretty heady mixture for sure. So to tame it, I combined it with apple juice and brown sugar and cooked it until the liquid left was syrupy. I particularly like the mixture because it doesn’t boil up over the top of the tarts when baked.

If you’re new to mincemeat or a seasoned pro, there’s plenty here to pick from. So make one or make all and start your own Christmas tradition.

Be sure to watch for Part 2 this week which is a Cheese and Mincemeat Danish. If making this Danish, reserve ½ cup mincemeat.

Mincemeat Tart Filling

1 batch mincemeat
½ cup apple juice
Brown sugar to taste, optional

In a medium saucepan, combine the mincemeat and apple juice. Add brown sugar to taste. Bring to a boil and simmer until the liquid is syrupy. Cool completely before using.

This can be done days ahead and refrigerated. Bring to room temperature to use.

Pastry for Mincemeat Tarts

1 ¼ cups all purpose flour (175 grams or 6 ounces)
⅓ cup + 1 tablespoon cake flour (50 grams or 1 ¾ ounces)
¼ cup granulated sugar (50 grams or 1 ¾ ounces)
½ teaspoon baking powder
½ cup unsalted butter, cold (114 grams or 4 ounces)
1 large egg
1 large egg yolk
1 teaspoon vanilla
1 teaspoon water

In a processor fitted with the steel blade, place the flours, sugar, and baking powder. Pulse several times to mix.

Cut the cold butter into small pieces and place in a circle over the dry ingredients. Process for 20 to 30 seconds until the butter in indistinguishable in the mixture.

In a small bowl, mix the egg, egg yolk, vanilla. And water together with a fork. Pour this over the ingredients in the processor. Process for 15 to 20 seconds until the pastry forms a ball.

Spray 25 – 2 ½” tart shells lightly with a non-stick baking release. Drop a #70 disher/scooper or 1 slightly rounded tablespoons of pastry into three or four shells at a time. Flatten them evenly to cover the bottom of the shell. Press the pastry up the sides of the tins

slightly over the top edge.

Flatten the pastry with the heel of your hand even with the top of the tin.

Last, square off the bottom edge of the pastry by pressing it evenly against the tin.

Preventing bowling of shell for Mincemeat Tarts

Mincemeat Tartlets

Preheat the oven to 375°F. Place the shells on a half sheet pan. 24 will fit on a pan if they are staggered.

Using a #40 disher/scooper or a scant 2 tablespoons, fill each pastry shell, spreading the filling evenly just below the top of the shell.

Top with crumbs or pipe a Viennese Whirl on top or leave plain. If you are finishing these several ways, reduce the amount of crumbs or dark satin ganache.

To Top with Crumbs

For the recipe on how to top with cumbs. Cover lavishly with crumbs, pressing them into the filling lightly.

To top with Viennese Whirl Cookies

Make the Viennese Whirl Cookie. Pipe a cookie on top of the tarts leaving about ¼" of the edge open. You will have batter left over, use it to make the cookies.

If Finishing with Ganache or Whipped Cream

Pastry shells filled and topped for Mincemeat Tarts

Fill the shells as directed. Do not finish the tops in any way.

Baking the Tartlets

Bake for 22 to 24 minutes or until the pastry shells, crumbs or Whirls are a medium brown.

Cool in their tins and release by turning upside down. I turned them out in my hand. Make sure you press the crumb side down firmly in the palm of your hand to keep them in place.

Dark Satin Ganache

½ cup heavy cream
10 tablespoons unsalted butter (150 grams or 5 ⅓ ounces)
1 tablespoon light corn syrup
8 ounces semisweet chocolate (225 grams)

Heat the cream, butter, and corn syrup until very hot, but do not boil. Submerge he chocolate under the cream for several minutes. Whisk very gently until smooth. Do not be too enthusiastic or air bubbles will form.

Spoon a scant tablespoon of ganache over each of the plain baked mincemeat tartlets. Rotate the tarts to fill the top or use an offset spatula to spread the ganache. Refrigerate to set. Serve at room temperature.

Whipped Cream Topping

This is not pictured above.

1 cup heavy cream, cold
⅓ cup powdered sugar (40 grams or 1 ½ ounces)
1 teaspoon vanilla

Combine the ingredients in the bowl of a mixer fitted with the whisk attachment. Beat on medium until it thickens and then beat on high until stiff.

Pipe onto tartlets with a ½” B tip several hours before serving. Refrigerate but serve at room temperature.

If you haven't made mincemeat tarts this is the perfect time to start a new Christmas tradition in your house. And there's no better way than to start with your very own mincemeat.

To Store and Serve:

The Crumb Topped Mincemeat Tarts should be lightly dusted with powdered sugar before serving.

These tarts can sit at room temperature for several days.

To Make in Advance: Finish them with crumbs or the Viennese Cookie. Bake the tarts as called for. Glaze them with the ganache after they are baked. Freeze them. Thaw in the refrigerator. Serve at room temperature.

Cookie Tips for The Best Cookies

Modified: May 8, 2023 · Published: Nov 30, 2020 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

These Cookie Tips come during cookie baking season to help you get your best cookies ever, but they are good all year long. These are things I’ve thought of while making cookies myself. Some are old, some new, but I hope you will find a few that will help. These Peppermint Ravoli Cookies are an ideal example of a perfect cookie with a surprise inside.

Save some chips or add ins until the last of the cookies are being dropped. Often, add ins at the end of the dough are sparse. Holding a couple of tablespoons out will solve this problem. Just stir them in at the end and finish dropping.

Piping stiff doughs

This cookie tip is especially helpful if you are piping a heavy dough that is rather stiff and is hard to push out. Place in a microwavable container only as much dough as you a pipe at once and microwave it very briefly – 5 to 10 seconds for a half filled bag. Do not soften too much, or it will change the texture of the cookies. Chill the cookies before they are baked. We used this technique with the Anise Swirls to great advantage at the bakery. One other thing, don't fill your piping bag too much. The fuller it is, the more difficult it is to pipe.

Uniform Piped Cookies

If piping cookies, keep them uniform in size by making templates. Draw circles on parchment, preferably with a sharpie or other dark marker. Place the parchment in a baking pan and top it with another piece of parchment. Pipe the cookies. REMOVE THE TEMPLATE. (This is the part I always forget until I have to retrieve the cookies from the oven, so I can use it again.)

I mark my templates for whatever I used them and store them to be used again. I store mine between 2 half sheets corrugated baking pads to keep them flat. They can also be rolled up. Just try not to fold them if at all possible, or they won’t lie flat when you need them.

See Cut Out Cookies using the Wax Paper Technique. The photo below is for Murbteig Cookies from my childhood.

These Murbteig cookies were cut out using the wax paper technique

Stamped Cookies

If making stamped cookies, shape the raw dough slightly smaller than the finished unbaked cookie since stamping it will cause it to spread slightly, as for these Lemon butter Crisps.

To Keep Cookies from Excess Spreading

Cookies heavy in butter should be chilled before going into the oven to prevent them from spreading too much. This is especially important if you want them to retain their shape.

Cookies spread more on pans coated with non-stick baking sprays or butter so use parchment paper instead. The cookies will release, but will not spread as much.

These Chocolate Dipped Sweet and Salty Butter Cookies are a good example of not spreading. The recipe is designed for little spreading, and the chilled rolls are cut and immediately baked.

Why Double Pan

Here is another cookie tip when using brown sugar, honey, molasses, dark corn syrup, chocolate or cocoa. They will bake up better if they are double panned. This slows the heat to the bottom of the cookies, so they won’t burn before the cookies are baked so the cookies will take a few more minutes to bake. Below are the Chocolate Spice Olive Oil Biscotti.

More Cookies to a Tray

To get more cookies on a tray, flag or stagger them. (There is no recipe for these.)

Best Pans to Bake Cookies

Light colored aluminum baking sheets that are not thin do the best job of uniformly baking cookies. Dark baking sheets and pans absorb more heat than light colored ones and brown products too quickly, often before the insides are done.

I use half sheet pans at home and line them with parchment paper. Pictured below are quarter sheet, jelly roll, and half sheet baking pans. For more information on sheet pans.

All Important Butter

There are three posts on this blog relative to butter, including how to soften butter without over doing it. Please see American Butter vs. European Butter, Better Butter for Baking, and Softened Butter

Measuring Equipment

One cookie tip that is often overlooked is the need to carefully measure, just as any baking does. To that end, I will mention my strongest recommendation that ingredients be weighed. Volume measurements are not as accurate, which is why I list ingredients in grams and ounces as well as volume. Scales are very inexpensive now and should be in any kitchen where someone bakes.

However, dry measures without a lip and wet measures with a lip, as well as measuring spoons are also necessary. A simple scale is all that is needed.

If a butter and sugar mixture curdles or breaks when adding the eggs, raise the speed of the mixer. If that doesn’t work, adding the flour will, so there is no need to be concerned.

Mix the flour in on low to keep the gluten from activating, creating a dense cookie.

Uniform Drop Cookies

For uniform drop cookies use disher/scoopers. These are used widely in professional kitchens to make sure cookies are the same size and bake evenly. Often called cookie scoops, they come in a number of sizes. Below is a chart. I find my most used dishers/scoopers for cookies are numbers 100, 70, 60, and 40. For monster cookies I use #40. The larger the number of the disher/scoopers the smaller the amount it will hold.

Numbers and Sizes of Disher/Scoopers

Numbers and Sizes of Disher/Scoopers
Number of disher/scooper	Approx. Tablespoon or Teaspoons or cups	Fluid Ounce
100	2 teaspoons	0.25
70	2 ¾ teaspoons	0.375
60	1 tablespoon	0 .5
50	4 teaspoons	0.625
40	1 ½ tablespoons	0.75
30	2 ¼ tablespoons	0.1.125
24	3 tablespoons	1.5
20	3 ½ tablespoons	1.875
16	¼ cup	2
14	⅓ cup	2.375
12	⅓ + cups	2.875
10	⅜ cup	3.25
8	½ cup	3.75
6	⅝ cup	4.75
5	¾ cup	6.0
4	1 cup	8.0

Cutting Nuts

Often I have to buy nuts that are whole, halves or halves and pieces which are larger than I want for cookies.

By and large, unless I am pulverizing nuts, I don’t like to use the processor to cut nuts. They inevitably have a lot of powdered nuts, which aren’t the same as nuts cut by hand. But I also don’t like cutting nuts by hand. Picky – I know. So the solution I found was after toasting and cooling to lay the nuts in a single layer. Then take a meat tenderizer or small pan or skillet and just whack ‘em. Not small enough? Hit ‘em again. So fast and perfect for cookies.

Using a Food Processor

If you use a food processor when baking, my Food Processor Tips When Baking has a lot of information that is useful. I was a consultant to Cuisinart when the company was fairly new. I learned a lot then and have developed more tips since. I’ll bet you’ll learn at least a thing or two.

Numbers and Sizes of Disher/Scoopers

Modified: Jul 25, 2025 · Published: Nov 26, 2020 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Dishers/scoopers or cookie scoops, are all designed for portion control. From scooping mash potatoes or cookies, they yield a set amount.

The interesting thing is the higher the number the smaller the disher/scooper. Below is a chart that gives the number, the amount in tablespoons, teaspoons or cups and the fluid ounces.

Numbers and Sizes of Disher/Scoopers
Number of disher/scooper	Approx. Tablespoon - Teaspoons - cups	Fluid Ounce
100	2 teaspoons	0.25
70	2 ¾ teaspoons	0.375
60	1 tablespoon	0 .5
50	4 teaspoons	0.625
40	1 ½ tablespoons	0.75
30	2 ¼ tablespoons	0.1.125
24	3 tablespoons	1.5
20	3 ½ tablespoons	1.875
16	¼ cup	2
14	⅓ cup	2.375
12	⅓ + cups	2.875
10	⅜ cup	3.25
8	½ cup	3.75
6	⅝ cup	4.75
5	¾ cup	6.0
4	1 cup	8.0

Why I use Vollrath disher/scoopers

Ever since I owned the bakery I have used the brand Vollrath disher/scoopers. They have two different lines. There is the stainless steel ones that are pictured and a l line that features colored handles that have a thumb press as opposed to the squeeze handle.

The original intent with the colored handles was to connect a color to a size. So, instead of calling for a #20 you would call for the color of the handle.

Sunny Side Up Apricot Pastries

Modified: Jul 24, 2025 · Published: Nov 23, 2020 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

You might recognize Sunny Side Up Apricot Pastries if you own “Baking with Julia” by Julia Child. Michel Richard, the consummate baker contributed the recipe. These are a playfull French pastry featuring puff pastry, pastry cream and apricots. The finished pastries look just like sunny side up eggs. I told you he is the consummate baker! [Read more...]

Sarah Bernhardts - A Macaroon Like No Other

Modified: Apr 3, 2023 · Published: Nov 16, 2020 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

Sarah Bernhardt cookies feature a macaron base with a chocolate ganache filling,dipped in chocolate and finished with gold leaf

While originally referred to as a petit four, Sarah Bernhardts can be a cookie or a dessert, depending upon the size. I have seen the various things used as fillings, from buttercream to ganache. I have used the truffle filling I made at the bakery. Every fall, we would make these melt in your mouth Chocolate Chocolate Truffles with their rich, velvety filling, only to take them off as the weather warmed.

The History of Sarah Bernhardts

Named after the premier French actress of the day, Sarah Bernhardt was not only known for her talent, but also her eccentricity.

Here is an excerpt from the digitized version of A Macaroon Called Sarah Bernhardt from The Times’s print archive, referring to the history of Sarah Bernhardts

“At the height of her astounding career, the actress Sarah Bernhardt had received every honor and award possible, including Oscar Wilde's lasting appellation, “the Divine Sarah.” But if legend be believed, one of the most treasured rewards of her eccentric life was a small chocolate macaroon she enjoyed on her first trip to Denmark.

But her fondest memory of that grand tour was the chocolate macaroon confection she tasted in Copenhagen: a plump, chewy puff of macaroon topped with dark chocolate and hand‐dipped in melted chocolate. So vocal was she in her praise of these traditional petitsfours of Denmark that the people named them in her honor, and they are still called Sarah Bernhardts.”

The article itself decries the ability of the home baker to make these elegant confections, they are actually very easy. Each step can be completed at different times, making this an easy fit into anyone’s schedule.

Sarah Bernhardts should be stored in the refrigerator but served at room temperature. They would make an outstanding presentation to any cookie tray.

The size can be adjusted up or down, just alter the baking time of the macaroons. To keep the macaroons sized evenly, make a template by drawing 1 “circles spaced about 1 inch apart on a piece of parchment paper with a sharpie, so the outline is very dark. They should be 5 across and 7 down on a half sheet of parchment.

I finished mine with flecks of edible gold leaf that really brings these alive visually. There are various sizes of the sheets as well as how many are in a package.

Almond Macaroons

⅔ cup almond flour (100 grams or 3 ½ ounces)*
¾ cup granulated sugar (150 grams or 4 ⅓ ounces)
2 large egg whites
½ teaspoon almond extract

*Almond flour makes the best macaroons, but almonds can also be used. If almonds are used, place them in the food processor with the sugar and process until the almonds are powdered. Sift them through a strainer. Process any nuts that remain in the strainer. Repeat as necessary.

Parchment over Template for Sarah Bernhardts

Preheat the oven to 300°F. Place the template in a half sheet pan and cover with a plain piece of parchment paper. Set aside.

Combine the almond flour and sugar in the bowl of a processor or mixer. Process to combine. Add the egg whites and almond extract and process or mix until a paste forms.

Fit a piping bag with a ½” tip. Fill the bag with the macaroon paste and pipe it just within the edge of the circles on the template. Flatten the points. Let stand for 30 minutes.

Bake for about 20 minutes until they just start to color. Leave them on the tray and cool completely. These can be made and stored in a covered tin for a week or so before continuing on.

Chocolate Truffle Filling for the Sarah Bernhardts

For How to Pictures go here.

½ cup cream
2 tablespoons unsalted butter (28 grams or 1 ounce)
2 tablespoons sugar (25 grams)
5 ounces semisweet chocolate (140 grams)
1 teaspoon vanilla

Heat cream, butter and sugar until the butter is melted, and the sugar is dissolved. The mixture should be very hot, but not boiling. Submerge the chocolate under the cream and let sit for 4 or 5 minutes. Whisk gently until smooth. Add vanilla.

To use at once, pour it into a rimmed baking sheet, cover the top with plastic wrap and let it sit at room temperature until it sets up. If it is too soft to pipe and hold a shape, refrigerate briefly until it can be piped.

If making up to a week ahead, pour into a container, cover the surface with film and chill store in the refrigerator. Bring to room temperature to pipe. Follow the instructions above if it gets too soft.

Piped and unpiped macaroons for Sarah Bernhardts

Fit a pastry bag with a ⅝ inch tip. Fill the bag of the truffle mixture. Pipe a kiss shaped mound in the center on top of each macaroon about 1” high and within about ¼" from the edge. Gently push the tip of the kiss down slightly.

Place in the freezer to harden. If not finishing within a day or so, place these in a covered container and keep them frozen for a month or so until time to finish.

Finishing the Sarah Bernhardts

4 ounces semisweet chocolate (114 grams)
1 tablespoon shortening* or cocoa butter
Gold Leaf, optional

*Crisco or other white plastic shortening. Do not use butter because the coating will stay soft.

Combine the chocolate and shortening in a short, wide mouth glass or other small container and microwave at 50% power for 1 minute. Stir to mix. If the chocolate isn’t completely smooth, microwave for 10 seconds at a time. Do not let it get too hot.

The short, wide glass makes it easier to dip the Sarah Bernhardts in this small amount of chocolate.

Remove the Sarah Bernhardts from the freezer. Dip the macaroons upside down to cover the kisses, just short of their bottoms. Hold the macaroon over the chocolate and let the excess chocolate drip off. The chocolate finish should cover the kiss but not touch the macaroon. The fact they are frozen will stop the chocolate from running. If the kisses start to warm, pop them back into the freezer.

Allow the chocolate finish to harden and the kisses to defrost inside. Using tweezers, take a small piece of gold leaf and lay it on the chocolate. If the gold leaf sticks to the tweezer, use a tooth pick or cake tester to lower it gently onto the chocolate.

These should be stored in a covered container in the refrigerator for up to a week or ten days. Serve at room temperature. They can stay at room temperature for 6 hours or so.

Yield: 35 Sarah Bernhardts

Other Cookies To Consider:

Langue de Chat

Tropical Shortbread Cookies

French Macarons with Chocolate Raspberry Filling

Levain Style Chocolate Chip Cookies

Reine de Saba Cake with Candied Cranberries

Modified: Jul 30, 2025 · Published: Nov 9, 2020 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

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

I found a version of this Reine de Saba Cake going through my very old files, ostensively to clean them out. It’s funny how many never make it to the waste can. It was called an ice cream cake, but the filling isn’t really ice cream. By whatever name, it’s very, very good.... and easy!

As good as the cake is as a stand alone, I felt it needed a little bit of a bump up. So, it lingered on my desk and in my mind until I thought of pairing it with my favorite fall fruit, cranberries. Cranberries are only one of three fruits indigenous to America. When I had my bakery, the staff would not let me put all my cranberry recipes on the fall menu. I was usually held to three. But I had them everywhere, muffins, cheesecake, tarts, cake fillings, and cranberry curd. There isn’t much I won’t put them in. See the end of this blog for some other ideas.

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

The Reine de Saba cake is one of my favorites and I use it as a base in other recipes such as the Chocolate Strawberry Mousse Torte.

Candied Cranberries

12 ounce bag of fresh cranberries
½ cup water
1 ¾ cup sugar (350 grams)

Place the cranberries in a rimmed baking sheet and pick over the cranberries. Discard any that aren't plump and perfect.

Prepare a steamer by placing a rack on the bottom of a pot or pan into which the bowl of the cranberries will fit. I use an 11” wide by 3“ deep braising pan with straight sides and a lid. I put a cake cooling rack on the bottom and set a 9” round cake pan with the cranberries in it on the rack.

Bring the water and sugar to a full boil. Wash the sides of the pan down with cold water.

Pour over the cranberries in the steamer.

Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup.

Add water to the bottom pan just below the cranberries. Cover the pan.

Bring the water to a simmer and keep it at a low simmer for 15 minutes. Do not let the water boil as the berries may pop and you want to keep them as whole as possible.

Remove the pan from the heat. Remove the plate with a pair of tongs.

Leave the cranberries in the uncovered pan to cool completely.

If making these in advance, store the cranberries in the syrup in the refrigerator.

If the syrup is too thin to glaze the cranberries, pour the syrup into a small saucepan. Make sure you pour off all of the syrup. Bring it to a boil and cook to a temperature of 220°F. Cool completely. I usually do this a day or two ahead of serving. Pour the syrup over the cranberries and stir gently to coat them. Refrigerate. Serve at room temperature.

Reine de Saba Cake

Please go here for how to photo for the moose, using the ingredients listed below.

6 ounces semisweet chocolate (170 grams)
⅓ cup flour (45 grams or 1 ½ ounces)
⅓ teaspoon baking soda
¾ cup butter, softened (170 grams, 6 ounces or 1 ½ sticks)
⅓ cup sugar (100 grams or 3 ⅓ ounce)
3 eggs

Preheat the oven to 350°F. Spray the center of two 9" round cake pans. Line with parchment circle and spray the center only. Set aside.

Whisk together the flour and baking soda. Set aside.

Melt chocolate over a double boiler or at half power in the microwave.

Cream the butter and sugar on medium. Add one egg, beat well on low and then add half the chocolate. Beat to incorporate the chocolate completely. Add the remaining egg followed by the chocolate and finally the flour mixture.

Divide the batter equally between the two pans (abut 280 grams or 10 ounces each).

Bake for about 12 to 15 minutes until a cake tester comes out with a few moist crumbs.

Cool; release, remove parchment and turn right side up.

These layers can be made a day ahead, wrapped well and stored at room temperature or they can be frozen for a month or so.

Amaretto Soaking Syrup

⅓ cup amaretto liqueur
2 tablespoons water

Combine the ingredients and set aside.

Reine de Saba Filling

6 ounces of semisweet chocolate
½ cup milk
4 egg yolks
⅔ cup sugar (130 grams or 4 ½ ounces)
1 cup heavy cream

Melt the chocolate in the top of a double boiler or in the microwave at half power. Set aside

Whisk the egg yolks to combine. Add the milk. Strain them into a saucepan to remove the chaleze. Whisk in the sugar and place over medium low heat. Heat, stirring constantly, until the mixture starts to thicken and the mixture leaves a path on the back of a spoon or spatula when the finger is drawn through it. Do not bring to a boil.

Chocolate Custard for Reine de Saba Cake

Add the melted chocolate to the custard, stirring until smooth. Cool completely, stirring from time to time.

Whip the cream to soft peaks. Stir about ¼ of the cream into the chocolate to loosen it.

Fold in the remainder.

Assembly

2 layers Reine de Saba, thawed if frozen
Amaretto Syrup
Chocolate Filling

Place a cake layer, bottom side up, into a 9x3 inch cheesecake pan. Brush with half the Amaretto Syrup. Spread ½ of the filling over the layer (about 315 grams or about 11 ounces). Place the second cake layer on top of the filling, bottom side up. Brush with the remaining Amaretto syrup. Spread the remaining filling on top, smoothing it. Freeze until hard. This may be done a month ahead and held in the freezer well covered.

Release the cake by heating the edges with a hair blower on high. Slide the rim down. Transfer the cake to a cake board or serving plate with two pancake turners, one on each side.

Store in the freezer.

Heat a knife by running it under really hot water and quickly drying it. Re-heat and dry the knife for each cut. Cut the Reine de Saba into pieces and serve with the Candied Cranberries. This is best if it sits for about 5 to 10 inutes before serving.

Candied Cranberries

Modified: Sep 17, 2025 · Published: Nov 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

A word of explanation. This is part of a recipe that is to be posted later. I was putting this part in the new technique section I am building which is meant as a reference and not to be published on it's own. It wasn't to go out so obviously my lack of technical ability popped up again.

The Reine de Saba Cake mentioned at the end of this post is a marvelous cake and really easy since it is frozen. I will move the publication date up to Monday.

The Candied Cranberries are wonderful this time of year. They are my favorite fruit and I use them many ways. These are great as a dessert sauce, especially good with chocolate. Also great on ice cream.

Candied Cranberries

12 ounce bag of fresh cranberries
½ cup water
1 ¾ cup sugar (350 grams)

Place the cranberries in a rimmed baking sheet and pick over the cranberries. Discard any that aren't plump and perfect.

Bring the water and sugar to a full boil. Wash the sides of the pan down with cold water.Pour it over the cranberries. Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup. Add water to the bottom pan just below the cranberries. Cover the pan. Bring the water to a simmer and keep it at a low simmer for 15 minutes. Do not let the water boil as the berries may pop and you want to keep them as whole as possible.

Remove the pan from the heat. Remove the plate with a pair of tongs.

Leave the candied cranberries in the uncovered pan to cool completely.

If making these in advance, store the cranberries in the syrup in the refrigerator.

See Reine de Saba Cake with Candied Cranberries.

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The Importance of the Bread for the Orange Date Bread Pudding

Soaking the Bread

Hard Sauce

Orange Date Bread Pudding

Hard Sauce for the Orange Date Bread Pudding

COFFEECAKES/BREAKFAST & BRUNCH

BREADS/ROLLS

SIDE DISHES

PIES AND TARTS

DESSERTS

Pecan Streusel

Cranberry Pecan Streusel Coffee Cake

Which Apples to Use

The Cinnamon Bun Top Crust

The Sugar

Preparing the Filling for the Cinnamon Bun Apple Pie

Thickener

Pie Plate

Ingredients

Instructions

Assembly

Cinnamon Bun Apple Pie Top Crust

Covering the fluted edges

Rum Raisin Rolls

Assembly

Rum Glaze

Buying a Scale

Weighing Ingredients Using a Scale

Reverse Taring

Mise en Place

Best Way to Prep Ingredients

Brioche Pizza Crust

Brioche Pizza Shell

Blueberry Sauce for the Blueberry Lemon Pizza

Balsamic Drizzle, optional

Mascarpone Filling for the Blueberry Lemon Pizza

Assembly

"What Are Freestone Peaches?

What Are Clingstone Peaches?

How I Peel My Peaches

Removing the Pits or Stones

How to Avoid Oxidizing or Browning

About Guinness Stout

Type of Cocoa

Releasing the Chocolate Guinness Cake

Making Whipped Cream Ahead

Chocolate Guinness Cake

Baileys Whipped Cream

Chocolate Glaze

Why Glaze

Browning/Shine Depend Upon the Dough Underneath – Lean or Rich

Applying the Glaze

Glazes for Baked Goods

Why You'll Love this Recipe

Recipe Ingredients

White Cake

Strawberry Buttercream

Amaretto Wash

Whipped Cream Frosting

Step by Step Instructions

White Cake

Amaretto Wash

Strawberry Buttercream

Whipped Cream Finish

Assembly

Recipe FAQ's

Storage and Make Ahead

Expert Tips

Other Luscious Strawberry Recipes to Enjoy

Strawberry Cake - A Little Slice of Heaven

Equipment

Ingredients

White Cake

Strawberry Cake Buttercream

Amaretto Wash

Whipped Cream Frosting

Assembly of the Strawberry Cake

Instructions

White Cake:

Strawberry Cake Buttercream: