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Gluten Free Fruit and Nut Muffins

Modified: May 1, 2026 · Published: Feb 14, 2022 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Gluten Free Fruit and Nut Muffin recipe can be altered by changing the fruit and/or nuts used. Almost any combination will work.

There is a term in baking called the muffin mix which refers to mixing the wet and dry ingredients separately and then combining them. It’s as easy as that.

I originally found this recipe in The Butter Book which is an online baking course from The French Pastry School. Information about it can be found here. They use metrics in their recipes. I kept the metrics but also added volume and ounces as I normally do. I made minor changes to the recipe.

What I like about the recipe is that it doesn’t use a commercial GF flour substitute. In the past I have found that some work, some don’t. I have used King Arthur’s Measure for Measure substitute with success but I am frustrated by the fact you have to buy directly from them and the shipping charges are often as much or more than the cost of the product.

Gluten Free Flour Mix

This recipe uses white rice flour which is pretty standard as well as cornstarch which isn’t. When I first read the recipe, I thought it might have a starchy taste but it doesn’t and it works well. The one item that is necessary in almost all GF mixtures is xanthan gum. Xanthan gum takes the place of gluten in flour by binding the ingredients together.

White rice flour is readily available on grocer’s shelves. Xanthan gum can be found online.

Curdled Mixture

While it’s true these are easy to make there is one place that can cause concern. Often when combining eggs or liquid after creaming butter and sugar together, the mixture will break or curdle. However, there’s and easy fix when this happens. One of two things can be done. Raise the speed of the mixer. This sometimes solves the problem or lessens it. The easiest way though is to add the flour mixture which will bring everything back together in a smooth, homogenous batter.

Oftentimes, when making a cake, the liquid and flour are alternated to keep the batter from curdling always starting and ending with the flour.

Fresh or Frozen Fruit

I like to use frozen fruit in my muffins because it disperses better without smooshing. One really neat trick I learned was to place the frozen fruit in a plastic bag and then crush it with your hand or a meat tenderizer before adding it to your batter.

Freezing Heavy Cream

Modified: Aug 8, 2025 · Published: Feb 10, 2022 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

Freezing Heavy Cream isn't something I thought of but I'm really glad someone did.

During my last zoom class we had a discussion about cream - mainly 40% and heavy cream.

I have a post on cream and about this very thing.

Freezing Cream

But what wasn’t added at the time, because I didn’t know about it, was that cream can be frozen, thawed and used as though it was just purchased.

I can’t take credit for this find. David Lebovitz mentioned freezing the cream on his blog.

I had wanted to test this for a while and my chance came when my husband came home with 3 quarts of heavy cream instead of 3 pints one day. At first, I couldn’t figure out what I was going to do with all the extra cream when I remembered David’s post. So, I put two of them into the freezer.

For the class on the Valentines’ Chocolate Caramel Truffle Heart Tart, a lot of cream was needed since it had to made it 3 times. At the time, we were experiencing a fierce snowstorm. Everything was closing and everyone was staying inside as suggested.

Did it Work?

Here was my chance. I thawed the cream and it worked perfectly with David's instructions: "Before using it, give it a really good shake as the butterfat can settle to the bottom of the container and it may need to be re-emulsified. Then you’re good to go. You can use it for any baking application. And it can be whipped as well; it may appear a bit grainy at first, but sweetening it will smooth it out. But do make sure you’ve incorporated the butterfat completely, as watered down cream won’t whip."

So, if you ever find yourself with too much heavy cream, just pop it in the freezer where it'll wait until you need it.

Valentine's Day Dessert

Modified: Mar 17, 2023 · Published: Feb 7, 2022 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

Valentine's Day Desserts? How did we get here so fast? I remember as a young child thinking 30 was old and as I approached 30 how I thought 80 was young.

Instead of one dessert this year, I have a selection of indulgent desserts from which to choose. I'll bet you'll be tempted by more than one.

Tortes and Cakes

Amaretto Truffle Torte - Comprised of a Reine de Saba base, caramel, roasted hazelnuts and a chocolate ganache infused with Amaretto it is as sleek and sophisticated as a torte can be. This can be made days or even weeks ahead if desired. My preference is to make the fudgy Reine de Saba base ahead of time and assemble the torte a few days ahead, storing in the fridge. Bring it to room temperature to serve.

This deeply dark Chocolate Strawberry Ruffle Cake is filled with an intense strawberry buttercream that only gets better as it sits. The cake if finished in a dark chocolate ganache, chocolate ruffles that are easier to make than they seem, and chocolate dipped strawberries. Everything you need for Valentine's Day.

Gluten Free Turtle Cake is naturally gluten free. There is no special flour or ingredients used.....and no one can tell it's GF unless you tell them. A deeply chocolate cake, homemade caramel that we used at the bakery, toasted pecans and a chocolate drizzle add up to a wonderfully decadent Valentine's Day dessert.

Gluten Free Turtle Cake with Salted Caramel

Updated Ultimate Chocolat e Fudge Cake is another GF offering. Unlike so many flourless cakes, this is almost creamy in consistency. It's a simple cake, easily made and especially good served with creme anglaise, raspberry or caramel sauce.

This Ultimate Chocolate Fudge cake is gluten free and easy to make. It is finished with a chocolate glaze and served with a Vanilla Creme Anglaise — Ultimate Chocolate Fudge Cake (Gluten Free)

A Pie and a Tart

Chocolate Strawberry Pie - This is one of the fastest, easiest, most delicious pies around. The bottom of a blind baked pie shell is covered in chocolate ganache. Fresh strawberries cover the chocolate, and more chocolate covers the strawberries. MMMM, all those chocolate covered strawberries!

This unusual Chocolate Truffle Raspberry Curd Tart features a raspberry curd along with the chocolate truffle filling. This is a no bake tart that is perfect as a Valentine's Day Dessert.

Stuffed Focaccia

Modified: Sep 11, 2023 · Published: Jan 31, 2022 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

This Stuffed Focaccia is a snack, an instant sandwich or a meal baked in a simple, yet deeply flavored to make bread. Make ahead steps allow you to bake this when you're ready. Wet ingredients go into dry ingredients, mix, let rise and you're ready to fill and bake - or pop the dough into the fridge for up to three days before stuffing it.

A slice of Stuffed Focaccia over flowing with vegetables.

Almost anything can be used for the stuffing as long as it is not wet. Roasted vegetables are a favorite because they can be taken on picnics, bicycle trips, hikes or trips and not spoil as can meat stuffings.

Other unusual breads to tempt you include: Buttermilk Flatbreads, International Flatbreads, and Homemade Pizza Dough.

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Why this Stuffed Focaccia works

The original recipe for Stuffed Focaccia came from the The Great British Bake Off Big Book of Baking.

I like to use bread flour with yeast because it has the strength to retain the heights to which the dough can rise. All-purpose flour can be used, it just may not rise quite as high.

Be sure when mixing the dry ingredients together you don’t pour the salt directly on top of the yeast. Salt is one of the few things that can kill yeast. I have recently read posts that contradict this but, since it so easy, I stay with the separate is best rule.

One of the things I’ve noticed when mixing lean yeast doughs in my stand mixer is that the very top of the dough often doesn't get mixed well. So, I stop beating half way through and turn the dough upside down so the top is on the bottom and all gets mixed equally.

This dough is amazingly soft and pliable. It’s wonderful to work with. When it is completely mixed, it will clean the sides and bottom of the bowl.

While it can be used immediately after it has risen at room temperature, the flavor is better if it is refrigerated overnight or up to 3 days.

The Vegetables

Cut the vegetables a bit larger than you want them when roasted. They will shrink when roasting because the water will be drawn out concentrating the flavor.

When roasting a lot of different veggies at once on a sheet tray, don’t mix them. Line them up so that if one vegetable gets done first, it can be removed without getting mushy or overdone. The rest can then be returned to the oven and finished.

Red and yellow pepers as well as red onions, cut and seasoned before roasting.

There is no right or wrong when it comes to the vegetables used. This stuffed focaccia uses red and yellow peppers, red onions, tomatoes, marinated artichokes, calamata olives, pepperoncini, and feta – decidedly Greek.

Zippy Garlic Oil

I almost always have a small jar of this in my fridge. It’s a quick flavor enhancer to many things, meat, poultry, vegetables, garlic bread – just about anything.

It’s a simple oil to make, olive oil or canola oil, smashed garlic cloves and hot red pepper flakes simmered for at least 5 minutes, then cooled. Sounds simple enough and it is. However, the garlic needs to be removed after about an hour. The oil should not be stored in the fridge with the garlic in it due to the possibility of botulism forming from the garlic. But if the garlic is heated to at least 140°F and the garlic is removed, it should be fine. Alternatively, make it as you need it.

Choice of Filling

Fillings for Stuffed Focaccia are what you like. Just don’t use really wet ingredients. I’m not keen on meat because of it’s obvious need to be refrigerated after a few hours. But it is strictly up to you.

For instance, it would be easy to do a southwestern stuffed focaccia using roasted peppers, yellow squash, zucchini, red onions, drained salsa so only the solids remain, and hot pepperjack cheese. How good does that sound?

Cheese is used not only as a great flavor addition but it helps to bind the ingredients together.

While this sounds like it has a lot of moving parts, almost all of it can be done ahead,making the final assembly quick and easy.

The focaccia is also great by itself as a bread with no stuffing.

Another great flatbread is the Buttermilk Flatbread with it's plethora of uses.

Recipe Ingredients

Focaccia Dough

Ingredients for the dough include, bread flour, water, yeast, olive oil and salt.

Ingredients read left to right.

FRONT ROW: Yeast, olive oil, salt

BACK ROW: Bread flour, water

Vegetable filling ingredients

The filling ingredients are red onion, yellow and red pepper,tomatoes, feta cheese, artichokes, olive oil, olives, pepperoncini, salt and pepper.

Ingredients read left to right.

FRONT ROW: Salt, pepper

SECOND ROW: Olive oil, calamata olives, pepperoncini

THIRD ROW: Roma tomatoes, feta cheese, marinated artichokes

BACK ROW: Red onion, yellow pepper, red pepper

Zippy Olive Oil

COUNTERCLOCKWISE: Hot pepper flakes, olive or canola oil, garlic cloves

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

Step by Step Instructions

Focaccia Dough

Collage of making the dough - flour and water, additional ingredients, mixing, rising.

Step 1. Mix the water and flour in the bowl of a mixer. Step 2. Add the yeast, salt and, olive oil. Step 3. Beat on low until the dough comes together, then raise to medium and beat until the dough is smooth and cleans the bowl. Step 4. Place the dough in a container sprayed with a non-stick baking release, cover it with film, place the lid on and mark the time.

Collage of focaccia with dough in bottom of pan, filling in, sides tucked under and focaccia risen.

Step 5. Divide the dough in half and place half in the bottom of a sprayed baking dish. Push it out to cover the bottom and extend up the sides. Step 6. Layer the filling in. Step 7. Roll the second piece of dough out to about 10x10 inches. Place it on top and tuck the sides underneath by pulling the under dough toward you while slipping the top dough down the side. Step 8. The focaccia has risen and is ready to bake.

Step 9. After the dough has risen, dimple it deeply by pressing your finger tips down the legnth of the dough. Brush heavily with olive oil. Step 10. Bake the focaccia until deeply browned.

Recipe FAQs

What is the difference between focaccia and pizza dough?

Not much. Focaccia has a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread.

Why is dough dimpled just before going into the oven?

The dimples give the dough texture and keeps it rising too much in the oven. They also hold the olive oil and encase it in the dough.

Should bread flour or all-purpose flour be used for focaccia?

The best focaccia is made with high-protein bread flour but all-purpose will work also.

A hefty slice of focaccia sits on a light gray plate with veggies tumbling out.

A Few Other Breads to Tempt you

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

Corrections to Craving Cookies

Modified: Jan 6, 2023 · Published: Jan 28, 2022 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

While no one likes to make a mistake, they sometimes do happen in books. I found one in Rose Levy Beranbaum's book, "The Cake Bible". When I contacted her, she said there were several and pointed me to a correction page on her site. There were 29 - and she had several editors. I was also told by someone in publishing, that all books have errors. This didn't make me feel any better when I found out there were mistakes in this book. Depending upon which edition you received, please check your book and make the following corrections.

Peppermint Meringues, page 48 can fail if the peppermint extract has any oil in it. When I tested the recipe, the extract I used didn’t contain oil. However, now I find that every peppermint extract I look at has some peppermint oil in it. So add the peppermint extract or oil and coloring at the end of beating the meringue stiff. Also, use gel coloring if possible. It’s won’t dilute the meringue as can liquid coloring. My recommendation now is to add whatever flavoring is used at the end of the beating so there can be no problem.

Peppermint Ravioli, page 64 has an incorrect measurement. All of the butter measurements are correct except the last one. The stick butter should say “3 sticks” instead of 1 ½ sticks.

Chocolate Shortbread, page 52 under the Processor Method, adding the sugar has been omitted. The second paragraph should read, “Cut the butter into small pieces. Place them on top of the dry ingredients and process until the butter is indistinguishable. Add the sugar, pulsing in several times. Continue with the remaining instructions. The instructions are correct under the Mixer Method.

PB Cookies, page 19 – makes 40 cookies

Crème De Menthe Patties, page 73 – On the second column of the instructions, second paragraph, the sentence should read, “Otherwise, roll it into a 15” log.” There is only one log. The next paragraph, first sentence, should say “let the log rest at room temperature”. All the rest remains the same.

Classic Birthday Cake Perfection

Modified: Jul 25, 2025 · Published: Jan 25, 2022 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

This is everything a Classic Birthday Cake should be – indulgent, excessive and a cake to remember. This particular cake truly is perfection with its three layers of the easiest, most moist and tender yellow cake filled and finished with a really easy chocolate buttercream.

The entire cake is easy to make, easy to assemble and easy to finish.

While better known for my love of Italian and French buttercreams, this is an American cake and I thought it should have an American buttercream. While this chocolate buttercream is not as dark as some, it is equally intense in flavor.

Both the recipe for the cake and the buttercream have appeared on this blog but never put together as the Classic Birthday cake.

THE CLASSIC BIRTHDAY CAKE

This cake has a light texture, golden crust and stays moist for days. What I love most about making this cake, is how very easy it is to mix. This cake is known as a high ratio cake which simply means it has about an equal amount or more of sugar to flour and is mixed differently than most cakes. It goes together in literally minutes yielding a thick, velvety luxurious batter that bakes into a tender cake that never fails to please.

Make sure the butter is around 72°F to 74°F to mix well with the other ingredients.

The beauty of this cake is its ability to last for days and stay moist and tender.

It is easily scaled up and accepts any number of fillings. For how to photos for yellow cake.

The easiest, least stressful way to fill and finish a cake is to have the layers frozen or nearly frozen. This prevents tearing the tender cake while applying the buttercream. It also allows you to reposition the layers to keep the cake straight on the sides if need be.

SPIRITED CHOCOLATE BUTTERCREAM

While Italian and French buttercreams are butter heavy, American buttercream depends upon powdered sugar as its base. I have seen people scoff at this type of buttercream, but truthfully, it has its place just as do the others. I think that judgement may have been passed when it was typical to use shortening as the fat of choice. Shortening has no flavor and as such, the predominant flavor was whatever extract was added. But it lacked any depth and often left a greasy mouth feel.

I wouldn’t think of taking a cake or cupcakes with one of the European buttercreams to a picnic in the park on a warm or hot summer’s day. But either one would be welcome if finished with American buttercream as it is much less likely to melt.

Fast forward to the era of butter. Nowadays, American buttercream is greatly enhanced by the use of butter. The trick with American buttercream, is to beat it a lot. For one thing, it adds volume and lightness to the buttercream and keeps it from feeling heavy. The second is the use of powdered sugar which dissolves readily with the soft butter.

This buttercream is lighter in color than most you see on a Classic Birthday Cake. I did this purposefully because I feel that really dark, chocolatey buttercreams can overtake the delicate yellow cake. I think the balance between the cake and the filling is why so many people love this cake.

If the buttercream is too stiff to spread well, add a little cream or milk and mix again.

How to photos for this Spirited Chocolate Buttercream. If you want to undercoat the cake and finish it cleanly on the sides this is for you.

THE OPTIONAL CAKE LAYER WASH

Sponge Cakes, including the French Genoise cake layers are often washed with a flavored water or syrup. They have a tendency to be dryer because they don’t contain much butter, if any. The wash adds moisture.

But that isn’t the only reason to use one. While this cake is extremely moist, I use and Amaretto wash to infuse the layers with more flavor. I’m particularly fond of doing this and use this technique with a lot of my cakes.

I once saw someone exclaim that their cakes don’t need a wash or syrup because they are moist by themselves which is fine. But, more moist and more flavorful is always better.

I know it’s popular in this country to keep any kind of alcohol away from children. I grew up in a European family where small amounts of wine were given to us on celebratory occasions as young children. Christmas and Easter were huge with family coming in from all over. My grandfather had a smoke house and we had slow roasted pig or lamb on many of these occasions. The food was incredible.

I mention this because the small amount of alcohol used in many of my recipes will not affect a child in the least. Their cough syrup has more alcohol than anything I suggest. I know many people do not partake of wine or spirits because of religious or other reasons. All of this is fine. Either omit the wash or flavor it with a non-alcoholic flavoring. By the way, most extracts state alcohol as the first or second ingredient.

CUTTING THE CLASSIC BIRTHDAY CAKE

So now you’ve made the cake and it’s time to cut it. But you want the slices to be as pretty as the finished cake. A couple of tips will help you get that look.

Hopefully, the cake is room temperature.

First, take the cake back to the kitchen. Run the knife under really hot tap water, quickly wipe dry with a paper towel and let the knife almost melt through the top layer of buttercream, then cut straight down.

Second, do not pull the knife back up through the cake. When you get to the bottom of the cake, pull the knife straight out. This prevents cake from sticking to the knife and messing up the top and layers as you bring it out.

Repeat rinsing the knife and drying it for every cut.

Easy Light Chicken Soup Called Spoo

Modified: Sep 20, 2023 · Published: Jan 17, 2022 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

Spoo is a light, easy to make chicken soup with carrots, zuchinni, snow peas, carrots, yellow squash, and red peppers.

This easy, light chicken soup called Spoo is a family joke. It came about one day many years ago. I had been sidelined with a really bad cold that kept me in bed for a couple of days. When I finally returned to the kitchen, I was hungry but I wasn’t ready to go to the store. So I had to find something to make with ingredients on hand.

Spoo was the result of this adventure. The name came about when my son asked me what I had made. In an ill-fated attempt at sarcasm, instead of soup, Spoo came out. So Spoo it was and so it is.

This updated chicken vegetable soup is a really quick to cook and is very light and flavorful in the vein of an oriental soup. Low fat, low calorie, this is an entire meal of meat, pasta and vegetables. The important thing is not to overcook the vegetables. They should remain crisp. The ingredients are straight forward but if you have a chance, purchase mini tortellini. I couldn’t find them this time but they are easier to eat in the soup.

Why, you ask, is this the first post of the year. I don't know about you but after the holidays, I always eat light for the first few weeks or a month. After all the cookies, food, eggnog and merrymaking, I tend to hole up with some of my favorite, light food and plan my year.....which never seems to go the way I plan!! After promoting Craving Cookies, a hectic last quarter at the restaurant, changing the look of the blog, the holidays, the food, etc, etc., I want a simple, satisfying meal in a bowl. Something easy where I don't have to do too much or spend a lot of time. And this easy, light chicken soup fit the bill perfectly. I thought you might enjoy it also.

I'll be back with a show stopping Classic Birthday Cake soon.

Three Appetizers for an Instant Party

Modified: May 1, 2026 · Published: Dec 27, 2021 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

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

In our party-giving years we often had last minute get-togethers that didn’t require a lot of intricate preparation. A variety of appetizers and drinks were all that were required for a memorable evening.

When I opened my take-out shop, I put all of these on the catering menu plus more. But these are the easiest by far and all can be made ahead.

These Three Appetizers make a good variety for any occasion and are as good today as they were then.

ARTICHOKE CROUSTADES

These little toasts are great all by themselves. I always make extra just to have leftovers. The bread used for these is important. When I had my take-out shop, I tested several breads to see what worked the best. Pepperidge Sourdough Sandwich bread is the one that worked best for us. However, there are many more sourdough sandwich breads nowadays. Just use a sourdough bread for it's firm consistency.

I use a 2"x1 ½" oval cutter and can get 4 croustades out of one piece. The near end pieces yield less. The prepared croustades freeze beautifully before baking. They can be baked straight from the freezer in about 10 to 12 minutes. These are good hot or room temperature.

1 loaf Pepperidge Farm Sandwich Bread or other sandwich bread, prepared as above
Olive Oil as needed
¾ cup artichoke quarters, well drained (not marinated)
⅔ cup grated asiago cheese (Parmesan may be substituted)
4 ounces cream cheese, room temperature (⅓ less fat is fine
¼ cup mayonnaise
¼ teaspoon cayenne
⅓ teaspoon salt
Paprika as needed

Preheat oven to 350 degrees. Using a 2 x 1-½” oval cutter (or anyone you wish) cut ovals out of the bread slices. Place on a parchment lined cookie sheet and brush with olive oil. Bake 7 to 10 minutes until lightly browned.

In the meantime, place the remaining ingredients, except the paprika, in a food processor and process until smooth. Place in a pastry bag fitted with a #9B tip. Pipe dip onto croustade and bake for about 8 minutes. Place paprika in a very fine sifter and dust the top of the croustades.

Make Ahead: These can be made and frozen, bake for about 10 to 12 minutes at 350°F. They are good, from the oven or at room temperature.

Yield: 24 croustades

SPICY MEATBALLS

These Spicy Meatballs were a must have appetizer at many of our parties. The beauty of this, aside from how good they are, is the fact, the whole recipe can be made and refrigerated a few days or even frozen for a few weeks. They taste better made a few days ahead. Just heat and serve..

Meatballs
1 pound ground beef (I use 10% fat)
½ pound hot pork sausage (I use Rice’s Hot Sausage)
½ cup milk
½ cup bread crumbs
½ teaspoon salt

Preheat oven to 325 degrees.

Combine all of the above and shape into small balls. The number you get depends upon the size of the balls. Place on a foil lined, sprayed jelly roll pan and bake for about 20 minutes or until cooked through. You can turn them half way through if you wish. Cool.

Spicy Meatball Sauce
¾ cup packed brown sugar
½ cup vinegar
½ cup water
6 whole cloves
1 tablespoon dry mustard

Combine all of the ingredients in a saucepan. Bring to a simmer and simmer for about 5 minutes. Cool. Place the meatballs in the sauce and store in the refrigerator for 2 to 3 days or freeze up to two months.

If frozen, thaw in the refrigerator overnight.

Place in a saucepan to heat. Serve in a chafing dish.

Yield: Depends upon how big you make the balls

SESAME SALMON WITH APRICOT GINGER DIP

Appetizers just don’t get easier than this one and out of the three appeitizers this is the easiest. I can’t tell you the number of parties at which these appeared. The salmon is gorgeous sitting on a platter with the zippy, much requested, apricot ginger dip.

Side of Salmon
White Sesame Seeds
Black Sesame Seeds

Preheat oven to 350 degrees.

Cut salmon into 1 ¼” cubes. Toast the white seeds in a 350 degree oven for 7 to 10 minutes until golden.

Combine white and black sesame seeds in a ratio of ⅔ white to ⅓ dark. Coat the salmon cubes in seeds on all sides. These can be covered and refrigerated a day ahead.

Place on baking sheet and bake for 8 to 10 minutes. Cool; refrigerate.

Apricot Ginger Sauce
¾ cup apricot preserves
2 tablespoons fresh ginger
2 tablespoons cider vinegar
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon black pepper
2 cloves garlic

Place in processor and process until smooth. This may be made days ahead and stored in the refrigerator.

To Serve: This can be served cold or at room temperature. Place sauce in serving container. Surround with cubes of salmon stuck with toothpicks. Dip the salmon in the sauce.

Yield: Depends upon how big the salmon is.

I hope you enjoy these three appetizers as much as our clients and we did. They insure an enjoyable time for you as well as your guests since they are all make ahead.

If you love easy party appetizers, you'll also love these Easy Cheesy Sausage Balls.

Orange Cranberry Cake - A Holiday Specialty

Modified: Jul 25, 2025 · Published: Dec 13, 2021 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

Orange Cranberry Cake is one example of my love of cranberries. Their tartness allows them to be paired with sweet items perfectly. As oranges and cranberries go so well together, I decided this year to come up with a light but intense cake with depths of flavor that also looks stunning. Of course, that required a bit of chocolate also.

Orange Chiffon Cake

The orange chiffon cake is as light as a feather. It is delicious on its own and can be baked in a tube pan, loaf pan or bundt pan if you want a more simple version. We paired this at the bakery with a passion fruit buttercream for an unusual flavor combination for wedding cakes. As with all chiffons, it is easy, easy to make. Basically, all the ingredients except the egg whites and a portion of the sugar are mixed in one bowl. While the egg whites are beaten with the sugar to the soft peak stage.

The most important thing to watch with this cake is to make sure your egg whites are not overbeaten. Eight to ten minutes later the layers are done. They will be very thin and that is how they should be. These can be frozen for assembly later if desired. I realize most people don't have 5 cake pans. If you don't see yourself using multiple cake pans very often, consider buying 9" foil cake pans that are disposable. Although I generally don't spray the sides of the pans, if these are rippled or crimped, spray well.

The Cranberry Filling can be made a week ahead of time. If tasted separately, it seems tart. But every other component in this cake is sweet, and the tartness is the perfect foil to cut the sweetness.

The Dark Satin Glaze

Can also be made a week ahead of time and refrigerated. In any case, it has to be made a day or two ahead to allow it to be spreadable. It can be left on the countertop if holding it for a short time. When ready to use, microwave it in short spurts of about five seconds. It should be spreadable but not liquid.

The Hazelnut Soaking Syrup

Lends a depth of flavor to the cake that would otherwise be very good, but not outstanding. (Modesty has always been my shortcoming when it comes to something I've created that I love!)

Hazelnuts

They are also referred to as filberts and in the United States come from the northwest. Make sure you buy blanched nuts and they are the devil to skin. If they are not blanched, there are several ways of removing the skins. One is to bring to a boil several quarts of water, depending upon how many nuts you have. Add 2 teaspoons baking soda per quart of water. Add the nuts and simmer for about 5 minutes. The skins should either be left in the water or slip off easily.

The second way is to toast them for about 10 minutes @350 degrees then immediately rub them briskly in clean towels. I prefer the oven method because it doesn't water log the nuts and if using the oven method, they will be toasted at the same time.

Hazelnut and Candied Orange Decor

Last but not least is the hazelnut and chocolate decor as well as the candied orange rind. Although these are all listed as optional, they add a final flourish to the design. I love the candied orange rind and used it in my first book, "The New Pastry Cook". All the parts of this can be made ahead. Here is the recipe for Candied Orange Peel.

To Make Ahead

This entire Orange Cranberry Cake can be enclosed in a cloud of whipped cream and frozen then thawed to serve. However, I prefer to freeze it without the whipped cream so it doesn't get smudged in the freezer (at least my freezer - which always seems to be overpacked!) Using 40% or heavy cream allows this cream to be used with nothing to stabilize it. We used it this way the entire life of the bakery. The cakes were usually frozen after decorating. They would be thawed in the refrigerator, where they would last for days.

Despite the number of steps, all the component parts are easy to make and can be made ahead to ease the holiday food rush.

Schedule to Make the Orange Cranberry Cake

Orange Chiffon Cake Layers now. Freeze them, wrap well and return to the freeze again. Freezing the layers first ensures they will keep their shape.
Candied Orange Rind can be made now. Dry well and then roll in sugar. Store in an airtight container at room temperature. The entire Decor can be assembled weeks ahead.
Cranberry Filling and the Dark Chocolate Ganache can be made a week ahead. Refrigerate.
The Frangelico Syrup can be made a week ahead. Refrigerate.
Assemble the cake with the fillings and freeze it anytime from now to when you finish it. If there is room in your freezer, the cake can be finished with the whipped cream but without the decor. Add the decor at the last minute.
Day or two ahead, finish with the whipped cream while it is frozen. Add the decor at the last minute. Store in the refrigerator. Bring to room temperature to serve.

Cranberry Filling

1 12 ounce bag cranberries, picked over
½ cup sugar (100 grams or 3 ½ ounces)
3 tablespoons water

Place the cranberries in a jellyroll pan and pick over them removing any that seem over the hill. See Cranapple Pie with a Pleated Crust.

Add the water to a saucepan with the sugar then the cranberries.

Bring to a boil over low heat, stirring very frequently until the cranberries start supplying additional liquid as they break.

Cranberries boiling for Orange Cranberry Cake

Lower the heat and cook until thickened, stirring often – about 5 to 10 minutes. A spoon drawn through it should leave a clean trail behind it.

Remove from the heat and transfer to another container. Cover the top directly with plastic wrap.

It can be blended while warm, but not hot. The blender is preferred over the processor as it purees completely. However, a processor is fine. There will simply be tiny, tiny specs of the skin. It won’t change the taste at all. Cool completely before using.

Yield: Approximately 1 ½ cups

Orange Chiffon Cake

1 ¾ cups sifted cake flour (170 grams or 6 ounces)
1 cup sugar, divided (200 grams or 7 ounces)
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup oil
6 large eggs, separated
½ cup orange juice, freshly squeezed
Grated zest of 1 orange
1 ½ teaspoons vanilla
1 teaspoon cream of tarter

Preheat the oven to 325 degrees. Line five 9x2 inch pans with parchment. Spray the centers only. See Cake Pan Prep for How to Get a Flat Layer.

In a mixing bowl fitted with a paddle attachment, combine the flour, ⅔ cup of sugar (135 grams or 4 ¾ ounces), baking powder and salt. Whisk to combine.

Add the oil, egg yolks, juice, zest and vanilla.

Mix for about 1 or 2 minutes until well combined.

In a clean mixing bowl fitted with the whisk attachment, add the egg whites and cream of tarter.Beat until the whisk leaves a trail.

Add the remaining ⅓ cup (65 grams or 2 ounces) of sugar gradually and beat until soft peaks form.

Pour the flour mixture over the egg whites and fold in gently but thoroughly.

In a clean mixing bowl fitted with the whisk attachment, add the egg whites and cream of tarter.Beat until the whisk leaves a trail. Add the remaining ⅓ cup (65 grams or 2 ounces) of sugar gradually and beat until soft peaks form. Pour the flour mixture over the egg whites and fold in gently but thoroughly.

Divide the batter between the 5 pans (160 grams each or 5 ⅔ ounces). Smooth the batter in the pans.

Bake for 10 to 12 minutes or until a tester comes out clean and they spring back when lightly touched. There will be little to no browning. Cool completely. Remove layers from pans and freeze or wrap tightly to use the next day. The layers will be too tender to continue on to assembly.

Dark Satin Ganache
¼ cup 40% or heavy cream
2 tablespoons clear cornsyrup
2 ½ tablespoons butter (35 grams or 1 ⅓ ounces)
5 ounces 58% to 62% semisweet chocolate (140 grams)

See Lamington Torte for how to photographs.

Combine the cream, cornsyrup and butter in a small saucepan. Heat until the butter melts and the mixture just comes to a simmer, but do not let it boil. It should be steamy hot but not boiling.

Remove from the heat and submerge the chocolate. Wait for 2 minutes the gently whisk until smooth. Set aside at room temperature until thickened. This may take several hours.

This may be made days ahead and refrigerated. Bring to room temperature to use. It may have to be microwaved, very briefly to make it spreadable.

Frangelico Soaking Syrup for the Orange Cranberry Cake

½ cup water
⅓ cup sugar (65 grams or 2 ounces)
¼ cup Frangelico liqueur

Add the water and sugar to a small saucepan.

Bring to a boil and boil 1 minute.

Frangelico syrup boiling for the Orange Cranberry Cake

Remove from the heat and add the Frangelico. Cool to room temperature to use.

This may be made a week ahead and refrigerated.

Yields about ¾ cup

Hazelnut Chocolate Decor, optional

Decor ingredients for the Orange Cranberry Cake

2 tablespoons toasted hazelnuts, cooled, optional
2 tablespoons finely chopped chocolate, optional

Place the hazelnuts in the food processor and pulse until finely cut.

Remove and sift the nuts to remove any powder.

Add the chocolate and pulse until finely chopped.

Remove from the processor and sift.

Combine the two. This can be done weeks ahead if desired. Hold in the refrigerator.

Place the hazelnuts in the food processor and pulse until finely cut. Remove and sift the nuts to remove any powder. Add the chocolate and pulse until finely chopped. Remove from the processor and sift. Combine the two. This can be done weeks ahead if desired. Hold in the refrigerator.

Candied Orange Zest, optional - Candied Orange Peel how to pictures.
1 large navel orange
¼ cup water
½ cup sugar (100 grams or 3 ½ ounces)
Additional sugar as necessary

Have several sheets of waxed paper ready. Set aside.

Pare the rind from the orange. Cut away any of the white pith that might have come off with the rind. Collect the rind in a stack and cut into a fine julienne.

Combine the water and sugar in a small saucepan. Bring to a boil. Wash down the sides of the pan with a brush dipped in cold water. Add the rind, reduce the heat to a simmer and cook for 7 to 9 minutes or until the rind is tender and translucent.

Lift out with a fork, letting as much syrup as possible drip back into the pan but work quickly. Place on the waxed paper and separate the individual pieces of rind with two toothpicks. Cool completely. When cool, toss in the additional sugar to coat.

This may be made weeks in advance and stored in an airtight container at room temperature.

If I hadn't eaten all the leftovers, we would have a photo to show you! Told you I love this!!

Assembly – It is easiest to finish this cake if it is very cold or even frozen.
5 layers Orange Chiffon, partially thawed
Frangelico Soaking Syrup
Cranberry Filling, pureed
Dark Satin Ganache
2 ½ cups 40% or heavy cream
1 cup sifted powdered sugar (120 grams or 4 ounces)
1 tablespoon Frangelico, optional or 1 tablespoon vanilla
Hazelnut Chocolate decor
Candied Orange Rind, see below, optional

Brush layers with about 2 ½ tablespoons of Frangelico syrup.

Top one layer with half of the cranberry filling. Spread evenly on the layer.

Brush the second layer with syrup and spread with ½ of the Dark Satin Ganache. Brush the third layer of cake with syrup and top with the remainder of the cranberry filling. Brush the fourth layer of cake with syrup and top with ganache. Top with the fifth layer of cake, brush with syrup.

Cover with plastic wrap and chill or freeze the cake.

Filled Orange and Cranberry Cake encased in plastic wrap.

To Finish

Combine the ingredients in a mixing bowl.

Whip the cream, powdered sugar and Frangelico together to fairly stiff peaks.

The whisk should stand up in the cream.

Finish the sides of the cake with the whipped cream.

Place a large blob of cream on top and spread it evenly over the top. Make sure it covers the cream on the sides of the cake.

Place an offset spatula at the top edge of the cake and move the cream in to the center lifting the spatula up gradually until it is off the cream as you go toward the opposite side.

Comb the sides of the cake or or leave the plain.

Clean the edge of the board with a paper towel wrapped around your finger.

Fill a pastry bag fitted with a number 5 or 6 open starand finish the top with a “running e” design which is continuous circles around the edge.

Sprinkle the “e” with the hazelnut mixture and then with the candied orange rind.

Finishing sprinkling decor on the Orange Cranberry Cake

The bottom can also be finished with the hazelnut mixture.

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.

[Read more...]

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: Jun 14, 2026 · Published: Jun 14, 2021 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

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.

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

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.

Should you wish a chocolate ganache, I have included one at the end of the post.

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: Jun 8, 2026 · 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.

Even better, the almond paste called for can be whipped up in the food processor in the matter of minutes, avoiding the need to spend a small fortune buying it in the store. The almond paste is used for flavor, but just as importantly, for moisture in this cake which is made in a processor - or the mixer. How easy is that? I have a post that gives you two ways to make the almond paste. I prefer the one with the simple syrup because it doesn’t require an egg white. This almond paste would be great for marzipan.

One more thing, the cake freezes beautifully so a great dessert is just minutes away. This teacake goes from an elegant finish to a party or just as easily to the end a barbecue.

Versatile, easy, quick, make ahead and beautiful, what more could anyone ask for? Speaking of versatile add the rind of an orange, or a lemon or mix it up and make a citrus tea cake by adding the rind of all three.

The recipe for this Almond Tea cake is based on my Orange Almond Tea cake. Just omit the orange. For more great summer cake recipes, check out Easy Summer Cakes.

Simple Syrup

½ cup water
⅓ cup + 1T sugar (75 grams or 2 ⅔ ounces)
2 tablespoons corn syrup

Combine the water, sugar and corn syrup in a small saucepan. Bring to a boil and boil for 3 minutes. Remove from the heat and cool. Leftover syrup may be stored in the refrigerator. It is great for soaking cakes with or without adding liqueur or fruit juice to flavor it.

Almond Paste

For how to pictures go here.

1 cup + 2 tablespoons almond meal or almond flour (140 grams or 5 ounce)
1 cup + 2 tablespoons powdered sugar (140 grams or 5 ounces)
3 tablespoons simple syrup from above
1 tablespoon almond extract

Combine the almond flour and powdered sugar in the processor bowl. Process briefly to mix well.

Combine the simple syrup and almond extract. Stir well. Pour over the dry ingredients in the processor in a circle. Process until a ball forms.

Use where almond paste is called for except in cookies.

This can be stored well wrapped at room temperature for a week or so. Store in the refrigerator or freeze for longer storage.

Continue to the tea cake without cleaning the processor bowl.

Yield: 330 grams or about 11 ½ ounces

Almond Teacake

For how to photos, go to the Orange Almond Tea Cake.

1 cup + 2 tablespoons almond paste, packed tightly (290 grams or 10 ¼ ounces)
1 cup +1 tablespoon sugar (215 grams or 7 ½ ounces)
⅔ cup butter, softened (140 grams or 5 ounces or 1 ¼ sticks)
4 eggs
½ cup +2 tablespoons flour (85 grams or 3 ounces)
½ teaspoon baking powder

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

Mixer Method

Place the almond paste and sugar in a mixing bowl fitted with the paddle. Beat until large crumbs form. Add the butter and beat until well combined. Add the eggs, one at a time and beat until smooth. Combine the flour and baking powder, whisking to mix. Add all at once to the above and mix on low just until completely combined. Pour into the prepared pan, level and smooth the top and bake for 35 to 40 minutes until a tester comes out clean.

Cool for 15 minutes, release the edges and remove from the pan. Place on a rack,bottom side up to cool completely.

Processor Method

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

Yield: 935 grams. 1 - 9 inch single layer cake about 2 inches tall.

Assembly

1 cup heavy whipped cream
3 powdered sugar (22 grams or ¾ ounce)
½ cup seedless red raspberry jam
Fresh raspberries as needed

Whip the cream and powdered sugar together to the medium stiff peak stage. Set aside.

Spread the jam over the cake layer.

Pipe the cream on or alternatively spoon it on.

Top with the fresh raspberries.

Store in the refrigerator.

Make Ahead Notes

The cake can be made and frozen, well wrapped, for a couple of months. Thaw at room temperature. Assemble the cake early in the day and refrigerate.

A lice of cake with the whipped cream and raspberries on a lace edged plate with the cake in the background.

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: May 8, 2026 · Published: May 3, 2021 by Helen S Fletcher · This post may contain affiliate links · 36 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?

If you enjoy this recipe, you'll love 7 Quick Wins for Mother's Day roundup of recipes.

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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 · 16 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...]

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Gluten Free Flour Mix

Curdled Mixture

Fresh or Frozen Fruit

Gluten Free Fruit and Nut Muffins

Ingredients

Instructions

Notes

Nutrition

Freezing Cream

Did it Work?

Tortes and Cakes

A Pie and a Tart

Why this Stuffed Focaccia works

The Vegetables

Zippy Garlic Oil

Choice of Filling

Recipe Ingredients

Focaccia Dough

Vegetable filling ingredients

Zippy Olive Oil

Step by Step Instructions

Focaccia Dough

Recipe FAQs

A Few Other Breads to Tempt you

Stuffed Focaccia

Ingredients

Focaccia

Zippy Garlic Oil

Greek Stuffed Focaccia

Instructions

Focaccia

Zippy Garlic Oil

Ingredient Prep

Assembly

Baking

Make Ahead

Notes

Nutrition

THE CLASSIC BIRTHDAY CAKE

SPIRITED CHOCOLATE BUTTERCREAM

THE OPTIONAL CAKE LAYER WASH

CUTTING THE CLASSIC BIRTHDAY CAKE

Classic Birthday Cake Perfection

Ingredients

Yellow Cake

Amaretto Wash, optional

Spirited Chocolate buttercream

Ganache for the Chocolate decorations

Instructions

Yellow Cake - go here for how to pictures

Amaretto Wash, optional

Spirited Chocolate Buttercream - go here for how to pictures

Assembly of the Classic Birthday Cake

Ganache for the Chocolate decorations - Go here for how to pictures

Notes

Nutrition

Easy Light Chicken Soup Called Spoo

Ingredients

Instructions

Notes

Nutrition

ARTICHOKE CROUSTADES

SPICY MEATBALLS

SESAME SALMON WITH APRICOT GINGER DIP

Orange Chiffon Cake

The Dark Satin Glaze

The Hazelnut Soaking Syrup

Hazelnuts

Hazelnut and Candied Orange Decor

To Make Ahead

Schedule to Make the Orange Cranberry Cake

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