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Neapolitan Butter Cookies

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

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

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

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

Trader Joe's Freeze Dried Strawberries for Neapolitan Butter Cookies

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

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

Neapolitan Butter Cookies

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

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

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

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

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

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

Assembly

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

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

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

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

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

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

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

Baked and unbaked Neapolitan Butter Cookies

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

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

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

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

If you enjoyed these other cookies you might enjoy are:

Holiday Cookies
Baci di Dama
Pfeffernusse

Easy Decorated Shortbread Cookies

Part 2: Mincemeat Cream Cheese Danish

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

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

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

Mock Puff Pastry

For how to photo’s go cherry calzone post.

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

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

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

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

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

Fillings for the Mincemeat Cream Cheese Danish

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

Cheese Filling

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

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

Set aside.

Assembly of Mincemeat Cream Cheese Danish

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

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

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

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

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

Cutting side strips for Mincemeat Cream Cheese Danish

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

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

Brush the braid with the beaten egg and

Brushing Mincemeat Cream Cheese Danish with egg

sprinkle generously with sanding sugar if using.

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

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

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

Additional reading you might enjoy includes:

A Discussion of Laminated Doughs
Time to Make Mincemeat

Mincemeat Tarts

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

These Mincemeat Tarts concentrate on three finishes for the minature tarts

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

A Brief History of Mince Pies

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

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

Modern Mincemeat

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

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

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

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

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

Mincemeat Tart Filling

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

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

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

Pastry for Mincemeat Tarts

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

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

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

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

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

slightly over the top edge.

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

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

Preventing bowling of shell for Mincemeat Tarts

Mincemeat Tartlets

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

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

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

To Top with Crumbs

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

To top with Viennese Whirl Cookies

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

If Finishing with Ganache or Whipped Cream

Pastry shells filled and topped for Mincemeat Tarts

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

Baking the Tartlets

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

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

Dark Satin Ganache

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

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

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

Whipped Cream Topping

This is not pictured above.

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

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

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

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

To Store and Serve:

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

These tarts can sit at room temperature for several days.

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

Cookie Tips for The Best Cookies

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

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

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

Piping stiff doughs

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

Uniform Piped Cookies

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

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

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

These Murbteig cookies were cut out using the wax paper technique

Stamped Cookies

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

To Keep Cookies from Excess Spreading

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

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

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

Why Double Pan

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

More Cookies to a Tray

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

Best Pans to Bake Cookies

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

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

All Important Butter

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

Measuring Equipment

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

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

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

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

Uniform Drop Cookies

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

Numbers and Sizes of Disher/Scoopers

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

Cutting Nuts

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

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

Using a Food Processor

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

Numbers and Sizes of Disher/Scoopers

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

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

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

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

Why I use Vollrath disher/scoopers

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

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

Sunny Side Up Apricot Pastries

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

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

Sarah Bernhardts - A Macaroon Like No Other

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

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

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

The History of Sarah Bernhardts

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

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

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

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

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

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

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

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

Almond Macaroons

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

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

Parchment over Template for Sarah Bernhardts

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

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

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

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

Chocolate Truffle Filling for the Sarah Bernhardts

For How to Pictures go here.

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

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

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

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

Piped and unpiped macaroons for Sarah Bernhardts

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

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

Finishing the Sarah Bernhardts

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

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

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

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

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

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

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

Yield: 35 Sarah Bernhardts

Other Cookies To Consider:

Langue de Chat

Tropical Shortbread Cookies

French Macarons with Chocolate Raspberry Filling

Levain Style Chocolate Chip Cookies

Reine de Saba Cake with Candied Cranberries

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

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

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

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

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

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

Candied Cranberries

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

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

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

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

Pour over the cranberries in the steamer.

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

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

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

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

Leave the cranberries in the uncovered pan to cool completely.

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

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

Reine de Saba Cake

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

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

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

Whisk together the flour and baking soda. Set aside.

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

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

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

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

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

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

Amaretto Soaking Syrup

⅓ cup amaretto liqueur
2 tablespoons water

Combine the ingredients and set aside.

Reine de Saba Filling

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

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

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

Chocolate Custard for Reine de Saba Cake

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

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

Fold in the remainder.

Assembly

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

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

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

Store in the freezer.

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

Candied Cranberries

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

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

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

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

Candied Cranberries

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

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

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

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

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

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

See Reine de Saba Cake with Candied Cranberries.

Herbed Cheese Bread

Modified: Jul 13, 2025 · Published: Nov 2, 2020 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

This Herbed Cheese Bread is a great example of why I love to bake bread. Baking bread is infinitely variable and always interesting. [Read more...]

White Chocolate Mocha Cheesecake

Modified: Apr 14, 2023 · Published: Oct 29, 2020 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

This indulgent White Chocolate Mocha Cheesecake is exceptional. White chocolate, coffee and an ingredient no one will guess impart a creamy luxuriousness with a flavor that lingers after the last bite. I modeled this cheesecake after the top layer of the Tri-Chocolate Pate that also uses Maderia as its undetectable, but most important flavoring.

[Read more...]

Brie and Bacon Tart

Modified: Jul 25, 2025 · Published: Oct 19, 2020 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

This Brie and Bacon Tart was sold from our take out shop. The combination of brie, bacon and caramelized onions is hard to beat. Unlike a quiche, I have used a combination of low fat cottage cheese and plain yogurt as well as eggs for the liquid. Not only does it reduce the calories from cream which is usually used, but this combination allows the flavors to come through since the cottage cheese/yogurt mix does not coat your tongue as does cream.

The Crust

Any non sweet crust can be used such as the pâte brisée which I use here, an American Pie crust would work well as would the pasta frolla, one of my favorite savory crusts. It has to be prebaked before adding the tart ingredients.

Carameled Onions

Caramelizing onions is an easy way to add depth of flavor with sweetened the onions. After they have been cut, it’s a simple matter of combine a bit of butter or oil in a saute pan with the onions. Even though I know that onions are mostly water, I am still amazed every single time that I start with a large pile and end up with very little. But that very little is packed with flavor and a little goes a long way. The only caveat here, is to take it low and slow. If the heat is too high, they will brown unevenly and can burn more easily.

If you’re a caramelized onion fan, the good news is you can make a large batch and, after cooling, wrap them in smaller portions and freeze them up to a couple of months. That way you can always have them on hand.

The Brie

There is a difference of opinion in the food world as to whether the rind of the brie is or isn’t edible and therefore should or shouldn’t be removed. It is edible but not always desireable. In this case, I fall in line with removing the rind for the reason that it does not melt when baked as does the cheese. There is an easy way of removing it without cutting it off. I partially freeze the cheese so it is hard on the outside. It is a simple matter of scraping the rind off with the edge of a paring knife.

In order to combine the brie easily with the other ingredients, I freeze it almost solid and grate it so it melts uniformly thoughout the Brie and Bacon Tart.

To Make Ahead

This can easily be made ahead by making the crust, rolling it out and freezing it for several months unbaked and well wrapped. The day before the filling can be made, the bacon fried crispy and both stored in the refrigerator. As mentioned above the caramelized onions can be made several months ahead and stored in the freezer. The brie can be grated a day or two ahead and kept frozen. When it comes time to bake it, simply bake off the crust, layer everything, pour the liquid over, bake and serve.

Ingredients for the Brie and Bacon Tart

Pâte Brisée Crust
7 tablespoons unsalted butter, cut in small pieces and frozen (105 grams or 3 ⅔ ounces)
½ cup +1 tablespoon all purpose flour (85 grams or 3 ounces)
⅓ cup cake flour (40 grams or about 1 ½ ounces)
½ teaspoon salt
1 tablespoons beaten egg
1 teaspoon fresh lemon juice or white vinegar
2 tablespoons ice water

Filling
¾ cup low fat cottage cheese (160 grams or 5 ⅔ ounces)
¾ cup plain yogurt (160 grams or 5 ⅔ ounces)
1 tablespooon cornstarch
¼ to ½ teaspoon salt
½ teaspoon pepper
2 eggs

Additional Ingredients
1 large onion
2 tablespoons butter or oil
¼ pound regular cut bacon (not thick)
8 ounces brie

Pâte Brisée
Using the above ingredients, go here for how to photos.

In a processor bowl fitted with the steel blade, combine the flours and salt; process 5 seconds to mix. Place the frozen butter in a circle over the dry ingredients. Pulse the butter in until it is cut into pieces about the size of large beans. Combine the egg, lemon juice and ice water and pour it in a circle over the ingredients in the processor. Pulse until the mixture lumps together in bits about the size of peas. Do not over-process and especially do not let the pastry form a ball.

Transfer to a piece of plastic wrap, push together into a ball, and flatten into an 8 inch disc. Wrap and refrigerate until very cold before rolling. This can be made up to 3 days prior to using.

When ready to roll the pastry spray the middle only of a 9x¾ inch tart pan with a removable bottom. Set aside.

If the pastry is hard, let it sit at room temperature for a few minutes but it should remain very, very cold. On a lightly floured surface, roll the pastry into a 11 to 11 ½ inch round. Trim to 10 ½ inches.

Place the dough into the tart pan leaving the edges extend about ¼ inch above the rim of the pan. Freeze the crust.

Filling for the Brie and Bacon Tart
Combine the cottage cheese, yogurt, cornstarch, salt and pepper. Beat the eggs to combine and add them to the mixture, whisking all together. If making the day ahead, store, covered, in the refrigerator. When ready to use, stir to combine if the mixture has separated. Yield: 2 cups

Caramelizing the onions -Go here for how to photos.
Peel the onion. Cut the onion in half leaving the root end intact. Slice it iabout ¼ inch thick or slightly thinner.

In a large, heavy skillet, heat the butter or oil and add the onions. Caramelize the onions over medium heat until they are a deep amber brown. Stir often and lower the heat as necessary to ensure they get uniformly colored and prevent overbrowning or burning.

Cool completely. Wrap in plastic wrap if making ahead. Store in the refrigerator or freezer.

Preparing the Brie
Freeze the brie until it is hard on the outside. Use a paring knife to scrape away the rind. Use the point of the knife to scrape the rind off rippled marks.

Be sure to get the edges also.

Cut the brie in 3 pieces and freeze until almost frozen.

If it freezes completely that’s fine. After it has frozen, grated it on the largest hole on a box grateror use the blade with the largest hole for a processor . If it is really hard to grate, let it sit for a few minutes at room temperature Grate only one piece at a time onto waxed paper. Keep the others in the freezer. Place the grated cheese, still on the wax paper, on a baking sheet and put in the freezer while you grate the second piece. Place the second piece on top of the first while you grate the last piece on a third piece of wax paper. Leave them in the freezer until layering.

Cut and Frying the Bacon
I use the regular cut, not the thick bacon for this recipe as it will fry up crisp.

Cross cut the bacon and place in a frying pan. Over medium low heat, fry the bacon until the pieces can be separated into pieces which when crisply fried, will make uniform bacon bits.

Drain on paper towels.

These can be fried, drained, wrapped and refrigerated the day before.

Assembly of the Brie and Bacon Tart
Frozen Crust
Baking Weights
Caramelized Onions
Fried Bacon
Grated Brie

Preheat the oven to 425°F. Place the crust on a parchment lined baking sheet, preferably rimmed. This makes it easier to move the pan in and out of the oven.

Spray a large piece of foil with a non-stick release and place it, sprayed side down on top of the crust. Make sure it is worked into the sides of the crust. Fill it with pie weights or beans to the top of the crust.

Bake for 15 minutes. Remove the foil with the beans by gather the four corners of the foil and lifting it out.

Continue baking for about 10 to 12 minutes more until the crust is lightly browned and baked through.

Cool completely, leaving it in the pan.

Cool the oven to 350°F.

Spread the caramelized onions on the bottom of the crust.

Top with the bacon bits.

Place the grated brie evenly over the bacon.

Pour the liquid carefully, starting at the outer edge and working towards the middle.

Bake for 35 to 45 minutes until just beginning to brown on top and the filling is set. Let rest for 10 to 20 minutes before releasing from the pan and serving.

Yield: Served with a salad this Brie and Bacon Tart serves 4 to 6.

Other savory tarts you might enjoy are:
French Pastry Crust with a Salmon Tart
Torta Rustica
French Onion Tart (one of my favorites)

Asparagus Tart

Versatile Breakfast Cookies

Modified: Feb 18, 2023 · Published: Oct 12, 2020 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

A tray of breakfast cookies with a blue striped glass of milk.

Breakfast cookies were huge in the ‘70’s. They were also called ranger cookies. Basically, the cookies were loaded with fruit, wheat, oats, and nuts providing protein and fiber to keep you going and filled up for a while.

Many of the modern versions of breakfast cookies feature peanut butter. While I like a peanut butter cookie, or a PBJ sandwich I’m not in the same league as my husband, son and grandson. They can eat peanut butter straight out of the jar or on anything handy. It’s more of an occasional indulgence for me.

Canola oil, applesauce and brown sugar all help keep the cookie soft and moist. Reducing the sugar and using whole grains keeps them on the healthier side without reducing the flavor.

One of the best thing about this cookie is its versatility Don’t care for all whole wheat flour? Use white whole wheat which isn’t as strong tasting, use half whole wheat and half all purpose flour or all purpose flour, although you will lose some the the more healthy benefits. The fruits and nuts can be changed out to those you most favor, just keep the measurements the same. Wheaties, Total or any flake cereal can be used.

While these Breakfast cookies are about 4 ½ inches and 3 ounces each, they can certainly be made smaller. Just use a smaller disher/scooper or spoon and reduce the baking time. But I’ll bet you end up eating two.

These not too sweet Breakfast cookies are super easy to make and are great if you aren’t big on breakfast or simply don’t have time. You can grab ‘em and go or sit and eat – either way they make an enjoyable start to the day. They’re especially good with a glass of cold milk.

Versatile Breakfast Cookies

¾ cup raisins*
¾ cup shredded, sweetened coconut (50 grams or 1 ¾ ounces)
¾ cup whole wheat flakes, crushed (45 grams or 1 ½ ounces)
¾ cup oatmeal** (60 grams or 2 ounces)
¾ cup walnuts, coarsely chopped (85 grams or 3 ounces)
2 cups whole wheat flour (280 grams or 10 ounces)
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar (200 grams or 7 ounces)
½ cup canola oil
½ cup unsweetened applesauce
2 eggs
2 teaspoons vanilla

*If the raisins are dry, soak them in really hot water while you make the dough. I did not add weights as they will differ if they are moist enough to use without soaking or if they were soaked and squeezed dry.

**I used old fashioned oatmeal, quick would probably be fine.

Preheat the oven to 350°F. Line three baking sheets with parchment paper.

If the raisins have been soaked, squeeze all the water from them. Combine the, coconut, wheat flakes, oatmeal and walnuts. Set aside.

Whisk the flour, cinnamon, nutmeg, cloves, baking soda, and salt together. Set aside.

Wet ingredients mixed for Breakfast Cookies

In the bowl of a mixer, combine the brown sugar, oil, applesauce, eggs and vanilla. Beat to combine. Add the flour mixture, followed by the fruit and nuts and raisins. Let the dough rest for about 10 minutes so any excess liquid will be absorbed by the flour and cereals.

Using a # 10 disher/scooper or ⅓ cup measure, scoop out the dough. Stagger the cookies 4 to a baking sheet. Flatten them to about ¼”deep with a rubber spatula. The cookie will be about 4" wide.

Double Pan. Bake for 13 to 15 minutes. Cool completely. Store in a covered container.

Yield: 12 - 4 ½” Breakfast Cookies

Other recipes you might enjoy include:

Cookie Pops
S’Mores Revisited
The Importance of a Base Recipe in Baking

Time to Make Mincemeat

Modified: Apr 14, 2023 · Published: Oct 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

This Mincemeat is meatless and easily made. Coming from England, it essentially consists of cutting up a lot of fruit and letting it age with citrus, spices, rum, and brandy. As the years have gone by, the meat has been removed and almost anything goes as far as what fruits to include. This is my version, but by far not the only one. You can tell it comes from long ago, when spices and alcohol were used as preservatives. [Read more...]

Cuccidati Coffeecake

Modified: Apr 2, 2023 · Published: Sep 27, 2020 by Helen S Fletcher · This post may contain affiliate links · 11 Comments

Cuccidati Coffeecake came about because of my love of this Italian cookie. When I was researching cookies for my cookie book, a co-worker told me about Cuccidati cookies. I have loved them ever since.

The dough for this coffeecake is a delight to work with. However, it is very soft and needs to be worked really cold to keep it rolled out to the dimensions called for and to spread the filling out without stretching it.

The look of the cut coffeecake is achieved by cutting the filling topped dough into strips and then arranging them in the pan so they stand up in a circle. When the Cuccidati Coffeecake is cut the filling is vertical instead of the normal horizontal. It’s like magic!

Pronounced “Koo-cha-dot-ee”, this coffeecake features the same filling as in the cookies – figs, raisins and dates, almonds, walnuts, lemon and orange zest with just a touch of honey, rum and cinnamon. Buy the moistest mission black figs and raisins you can find. Pitted medjool dates round out the trio of fruits.

Every part of this recipe can be made up to three days ahead and refrigerated which is ideal if you’re short on time. The baked coffeecake can also be frozen. I particularly love that it stays moist for days and is perfect with a cup of coffee or tea.

Cuccidati Coffeecake Dough

¼ cup butter (½ stick, 60 grams or 2 ounces)
¼ cup sugar (50 grams or 1 ¾ ounces)
¼ cup water
½ teaspoon salt
½ cup sour cream (114 grams or 4 ounces)
1 large egg
1 teaspoon vanilla
2 cups all purpose flour (280 grams or 10 ounces)
1 teaspoon instant yeast

Cut the butter into pieces and place it in a small saucepan along with the sugar, water and salt. Heat until the butter is melted. Remove from the heat and let it sit until it is lukewarm. When it comes to temperature, whisk in the sour cream, followed by the egg and vanilla.

Add the flour and yeast to the bowl of a mixer. Mix it to combine them.

Add the liquid and beat on low until it comes together. Knead on medium or whatever setting your machine suggests for 3 minutes, rearranging after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get beaten. The dough will be very soft and more of a batter.

Place it in a greased bowl or container, cover with plastic wrap and mark the time on it. Allow it to rise until doubled, about 1 ½ to 2 hours.

After it has risen, punch it down, re-cover it and refrigerate overnight or up to 3 days so the butter can firm up. It will probably rise again in the refrigerator and that is fine.

Cuccidati Coffeecake Filling

6 ounces Mission black figs, stems cut off (170 grams)*
¼ cup raisins (40 grams or 1 ⅓ ounces)
¼ cup pitted Medjool dates (50 grams or 1 ¾ ounces)
¼ cup slivered almonds, toasted (30 grams or 1 ounces)
¼ cup walnuts (30 grams or 1 ounces)
3 tablespoons honey
2 tablespoons dark rum
1 teaspoon cinnamon
Zest from ½ orange
Zest from ½ lemon

*I used moist figs and raisins but if yours are really dry, place the figs in a small pan. Cover with hot water. Simmer for about 10 to 15 minutes until plumped. Add the raisins for the last few minutes to plump them also. Drain very well. Squeeze out any excess water before processing.

Soaking raisins for Cuccidati Coffeecake filling

If the figs do not need to be rehydrated, cover the raisins with very hot water and let them sit while gather the remaining ingredients.

Place the almonds and walnuts in the bowl of a processor. Process them until finely ground. Squeeze the excess water from the raisins and add them and all of the remaining ingredients including the figs and dates to the processor. Process until a spreadable paste forms. Add water, a tablespoon at a time or less, if necessary, but keep it thick. Refrigerate up to a week if not using.

Bring to room temperature to use.

Crumb Topping

Go here for how to photos.

½ cup unsalted butter, softened (114 grams, 4 ounces or 1 stick)
⅓ cup granulated sugar (65 grams or 2 ¼ ounces)
⅓ cup packed dark-brown sugar (65 grams or 2 ¼ ounces)
¾ teaspoons ground cinnamon
¼ teaspoon salt
1 ½ cups cake flour (190 grams or 6 ⅔ ounces)

Combine the butter and both sugars in a mixer. Cream until very light. Combine the cinnamon, salt and flour; add all at once and beat on medium just until large crumbs form. Scrape down the sides and the bottom for unincorporated flour. Mix briefly.

Do not over mix or you will end up with a really thick cohesive mixture. Store the crumbs in the refrigerator while you make the cake or up to 3 days covered.

Cuccidati Coffeecake Assembly

Line a 9x3 inch cheesecake or springform pan with parchment paper. Spray the paper and sides of the pan with a non-stick release. Set aside.

Yeast dough
Cuccidati Filling, room temperture and spreadable
1 egg, well beaten
Crumb Topping
Powdered sugar

Note: The dough is very soft and it is easiest to roll out and fill if it is almost frozen. Return it to the freezer anytime it becomes too soft to work.

Turn the dough out and deflate it. Roll it into a rectangle, approximately 8x6 inches. Freeze until quite firm but not frozen.

Roll dough into a 10 ½ x13 inch rectangle. Place it on a parchment lined baking sheet. If it has become soft, return it to the freezer to firm up.

Spread the filling evenly over the dough.

Cut it into seven 1 ½ inch strips from the 10 ½ inch side. It is easiest to do this with a pizza cutter.

Roll one piece into a tight coil. Place it in the middle of the pan.

Take another strip of dough and place it next to the end of the coiled dough and roll it loosely around the coil. Continue in this manner until the dough is completely used. Don’t be concerned about the area between the strips of dough. It will all come together.

Press down lightly to fill the pan. Cover and let rise until doubled, about 1 to 1 1/1 hours.

Preheat the oven to 350°F.

Brush the egg wash on top of the coffeecake. Distribute the Crumb Topping evenly. Press down lightly.

Bake for 30 to 35 minutes until the crumbs are golden brown and a tester comes out clean. If the middle humps up during baking, just press it down with a pot holder when it comes from the oven. Cool. Go around the edge of the pan with a spatula.

Remove the Cuccidati Coffeecake from the pan. Turn it over to remove the parchment paper. Turn it right side up.

To serve, dust with powdered sugar.

The coffeecake will last several days when well covered and kept at room temperature. Or it can be frozen without the powdered sugar and well wrapped for several months. Thaw at room temperature. To freshen, wrap in foil, leaving an opening at the top. Heat the oven to 350°F and warm for about 20 minutes. Dust with powdered sugar when cool.

I think you might also like these:

New York Style Crumb Cake
Pina Colada Coffee Cake Apricot Crumb Coffee Cake

Apricot Crumb Coffee Cake

Raspberry Ripple Coffee Cake

Fig Stuffed Anise Sweet Bread

Mincemeat Cream Cheese Danish

Apple Crisp with a Difference

Modified: Jul 28, 2025 · Published: Sep 21, 2020 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

Apple Crisp is a very easy classic quick dessert especially good when the new apple crop arrives in the fall. Often served with ice cream, this version features a Cinnamon Whiskey Sauce.

[Read more...]

Macadamia Golden Syrup Tart

Modified: Jul 13, 2025 · Published: Sep 14, 2020 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

This Macadamia Golden Syrup Tart comes to us from Australia and contains two of my favorite ingredients – macadamia nuts and golden syrup. I fell in love with macadamia nuts when a neighbor would bring them back from Hawaii in various forms. [Read more...]

Twice Baked Brioche - A Breakfast Treat

Modified: Apr 23, 2026 · Published: Sep 7, 2020 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

Twice Baked Brioche is a wonderful way to use a loaf of stale brioche, although for the life of me I don’t know who would keep brioche that long. So, I just used day old brioche and pretended it was stale. Also known as Bostok, this breakfast treat was created by a clever baker who had too much brioche on his hands. Lucky for us! [Read more...]

Chocolate Truffle Raspberry Curd Tart

Modified: Jan 21, 2023 · Published: Aug 31, 2020 by Helen S Fletcher · This post may contain affiliate links · 21 Comments

This elegant Chocolate Truffle Raspberry Curd Tart is actually really easy to make. While it’s true there is no baking, the raspberry curd does have to be made ahead, even a week or better yet, make it and freeze it.

[Read more...]

Levain Style Chocolate Chip Cookies

Modified: Mar 17, 2023 · Published: Aug 24, 2020 by Helen S Fletcher · This post may contain affiliate links · 22 Comments

These Levain Style Chocolate Chip Cookies are a new twist on an old favorite. While baking professionally for over 30 years, I thought I’d seen just about every chocolate chip cookie around. But this is definitely a new one.

This huge 6 ounce chocolate chip cookie is the brainstorm of Pam Weekes and Connie McDonald who own Levain Bakery in New York. There's a great video of them making their wares at Levain Bakery Youtube. New York is called the big apple. They like to do everything in a big way and these cookies are no exception.

While they haven't given out their recipe there have been versions of it on the internet. Serious Eats has a version as well as several others.

Basically, these over sized monster cookies use the same ingredients as most chocolate chip cookies but in different proportions. They are mixed as a normal cookie. One of the things I learned a while ago while working on cookies was the more you load them up with add ins, the less they spread.

So I made my perfect chocolate chip cookie but reduced the flour, omitted the shortening, used half the fat and way upped the walnuts and chocolate chips. An overabundance of these makes a really large, fat cookie with very little spread.

In an effort to keep these gooey inside, I noticed some of the recipes really shorten the baking time but this only produces an under baked cookie with a raw middle which is not gooey. There’s a big difference between the two.

I used bread flour as I do in my normal chocolate chip cookie and conducted a little test by baking half of them immediately upon mixing, and I shaped the other half into balls, wrapped them in plastic wrap and refrigerated them overnight to see if they would bake up differently. If you are going to keep them overnight, remember to weigh and wrap the before chilling. The dough is much too stiff to shape when cold.

The test was interesting. Both were really good and gooey. The difference was in the height of the cookies. The freshly baked one flattened just a little more than the refrigerated cookie.

The cookie on the left was freshly baked and is 4", the one on the right was refrigerated overnight and then baked. It is 3 ¾". The only difference is the height of the cookies. Both of the cookies lost 7 grams or ¼ ounce when baked, so they are pretty much still 6 ounces - huge.

Definitely double pan these Levain Style Chocolate Chip Cookies or they will over brown.

This recipe makes 8 cookies – that is not a misprint, it really makes 8 huge, gooey, fat, chocolate chip cookies that are really, really good. I do agree with Stella in that they are best the day they are made, preferably eaten when just cooled a bit and the chocolate chips are not set but melty. The cookies can always be made smaller, just reduce the baking time.

Levain Style Chocolate Chip Cookies

2 cups bread flour (280 grams or 10 ounces)
1 teaspoon baking soda
1 teaspoon salt
½ cup butter* (114 grams or 4 ounces)
¾ cup brown sugar (150 grams or 5 ⅓ ounces)
½ cup granulated sugar (100 grams or 3 ½ ounces)
2 teaspoons vanilla
2 large eggs
2 ½ cups chocolate chips (425 grams or 15 ounces)
2 cups walnuts (225 grams or 8 ounces)**

*The butter should be softened to about 72°F. It should not be overly softened.

**If the nuts are omitted increase the chocolate chips by 225 grams or 8 ounces

For how to photos for Chocolate Chip Cookies

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.

Whisk together the bread flour, baking soda and salt. Set aside.

Cream the butter, both sugars, and vanilla together in a mixing bowl. Add the eggs. Add the flour mixture followed by the chips and the walnuts, beating long enough to incorporate them completely.

Using a bowl scraper, turn the dough over in the bowl to make sure there are equal amounts of chips and nuts at the bottom. If not, use the scraper, to turn the dough from the outer edges into the center to finish mixing.

Unbaked Leavain Style Chocolate Chip Cookie

Weigh 8 pieces 170 grams or 6 ounces each. Shape them into loose balls, but do not compact them. Do not flatten them.

If baking immediately, place 4 on a tray. If resting overnight, wrap each ball separately in plastic wrap and refrigerate.

If baking immediately double pan and bake for 18 to 20 minutes until golden and mostly set. If they wiggle just a little in the center and that is fine. They’ll finish baking on the tray outside of the oven.

If baking from the refrigerator bake for 22 to 24 minutes..

Yield: 8 giant Levain Style Chocolate Chip Cookies cookies.

Revisiting No-Bake Sweets

Modified: Jul 13, 2025 · Published: Aug 17, 2020 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

These No-Bake Sweets come to you as a result of a convulted week. As we all know, things don't always work out the way you would like them to. For sure, they didn't this week. [Read more...]

Date Nut Bread

Modified: Apr 23, 2026 · Published: Jul 2, 2020 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Date Nut Bread is a dense, mildly sweet, deeply brown bread filled with walnuts and dates in the quick bread category which doesn't require yeast. It's interesting that this bread is a cousin to Boston Brown Bread. The major differences are the dates, nuts, and whole wheat flour in this one as opposed to raisins, no nuts and rye flour in the Boston version. Both use buttermilk and molasses for the sweetener.

Slices of Date Nut Bread on a plate with walnut halves and dates around it.

As well as being quick to make, this bread holds for days at room temperature and also freezes for a couple of months.

Another great really quick bread is the Traditional Irish Soda Bread which also uses buttermilk. It differs from the American version and is worth a look.

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Why this Date Nut Bread is so easy to make

While it does require a few ingredients not necessarily found in all pantries, it is easy and quick to make either in the food processor, a mixer or with a whisk. If you're new to baking techniques in a food processor, Food Processor Tips for Baking will show you great ways of using this magic machine.
As a quick bread it is just that. Leavened by baking soda, there are basially two steps to mixing the bread. It doesn't get much easier than that.
Walnuts are the traditional nut in this bread as the Middle East and parts of Europe are replete with them. However, another nut can be substituted if desired - pecans coming to mind first. Walnut halve are best to use here as they don't get too small when processed. If using a mixer or mixing by hand, cut the nuts in large pieces first. Chopping Nuts a Quicker Way shows you a fast way to accomplish this. You may never chop them any other way again.
Buttermilk is a great way to ensure a moist baked product. The Beauty of Baking with Buttermilk will make you a believer for sure.

Steamed or Baked, Round or Loaf

Traditionally this bread, as well as Boston Brown Bread, is steamed. Steaming can be done on top of the stove or in the oven. However, when testing this, I found there was little to no difference (and a lot safer) if it was simply baked, avoiding the mess of steaming with its racks and simmering water.

Often made in cans that have been washed from canned fruit or baked beans, this is just as good baked in a loaf pan as you see above. Baking them in cans is a great way to gift people. Wrap the rounds in plastic wrap and then a decorative paper for a gift anyone would enjoy.

The loaf version, is the perfect bread for making sandwiches. Ham and Cheese, cream cheese or pulled pork are excellent fillings. Serve with a side of baked beans and you have a quick, delicious lunch or dinner.

Recipe Ingredients

Ingredients for the Date Nut Bread include buttermilk, walnuts, molasses, whole wheat flour, cornmeal, all-purpose flour, salt, dates and baking soda.

Ingredients read left to right.

FRONT ROW: Salt, dates, baking soda

SECOND ROW: Whole Wheat flour, Cornmeal, All-purpose flour

BACK ROW: Buttermilk, walnuts, molasses

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

Step by Step Instructions

Date Nut Bread first collage includes dry ingredients in processor, wet ingredients in processor, dates and nuts over mixed batter, all mixed

Step 1. Place the flours, baking soda and salt in the bowl of a food processor. Pulse several times to mix. Step 2. Add the molasses and buttermilk and process to mix. Step 3. Place the whole dates and walnut halves over the batter. Pulse several times to cut into large pieces. Do not over process or the dates and walnuts will be too small. Step 4. Everything is mixed.

Collage 2 shows the batter in the pan and baked, as well as the 4 empty cans and a round for the can drawn on parchent paper.

Step 5. Pour the batter into the prepared loaf pan. Step 5. After about 10 to 15 minutes release the pan onto a cooling rack and cool upside down. Step 6. Make sure the four 15 to 16 ounce cans are dry. Step 8. Draw the bottom of a can on parchment paper. Cut out 4 circles. Spray the cans well including the bottom. Line each with a parchment round to ensure it will release easily.

Collage 3 shows a can filled ⅔ with batter, 3 cans for the oven, 4 covered cans in a steamer, baked and steamed bread

Step 9. If using the cans, fill them ⅔ full. Step 10. Cover the cans with foil tightly. These cans are bound for the oven. Step 11. These cans are covered with foil and placed in a large pot with several inches of water to steam. Step 12. The Date Nut Bread on the left has been steamed while the one on the right has been baked. The steamed one is a bit darker but they are both the same as far as taste and texture. So it just comes down to your choice.

To mix in mixer.

Cut the dates and nuts in pieces. Mix according to the instructions above.

To mix by hand.

Cut the dates and nuts into pieces. Whisk the ingredients together in a large bowl following the instructions above.

Recipe FAQs

What should I do if the dates aren't pitted?

Pitting the dates is really easy. Just cut it open and remove the pit. It will come right out without a problem.

What are the white dots on a date? Are they safe to eat?

Date contain a lot of sugar. In fact, there is date sugar which is usually found in natural food stores. It is usually less refined. Dates white white dots on them are safte to eat.They are simply crystalized sugar.

Should dates be refrigerated?

Dates can be kept in an air-tight container an stored at room temperature or refrigerated up to 6 months, and frozen for up to 1 year.

Expert Tips

Use whole dates and walnut halves and process with a few pulses. Do not over process or they will become too small for taste and texture.
Get the batter into the containers as soon as it is mixed and into to oven or steamer.
The cans shown are from 15 ounces cans of fruit. Wash them well (I run them through the dish washer) and make sure they are completely dry.
The parchment paper round on the bottom of the cans or loaf pan will ensure the bread will pop out in tact.
If steaming, be very careful when removing the cans from the steamer. If you have canning equipment, the tongs can be helpful here to lift the cans out. Cool them for 10 to 15 minutes and turn them out. Cool completely.

Three rounds of date nut bread are on a plate. One is plain, one has bleu cheese and pear slices and the third has butter on it.

More delicious quick breads

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

Easy Skillet Turtle Brownies

Modified: Jul 25, 2025 · Published: Jun 24, 2020 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

Skillet Brownies with vanilla ice cream on white and orange plates.

These Skillet Turtle Brownies are a fun way to make a decadent turtle brownie. The caramel is made using purchased caramels melted with cream and butter in a 10 inch cast iron skillet or other heavy skillet. After the caramel has been made in the skillet, a simple brownie batter is whisked together and poured over the caramel. No need to break out the mixer.

If you’re looking for something to do with the children or grandchildren, this is a perfect project with a little help from their elders.

These are great alone or perfect with a scoop of vanilla ice cream. Either way, if they are at room temperature it is best to warm them slightly in the microwave in order to soften the caramel.

I know it's summer and we're getting too hot, but it's never too hot for turtle brownies and ice cream for me.

Caramel and Pecans for Skillet Turtle Brownies

11 ounces purchased caramels, unwrapped (I used one package of Kraft Caramels)
½ cup heavy cream
2 tablespoons unsalted butter
2 teaspoons vanilla
1 cup pecan halves

Preheat the oven to 325°F / 163°C.

Place the caramels in a cast iron skillet or other heavy oven proof skillet*. Add the cream and butter. Place over low heat and cook until the caramels are melted. Remove from the heat, add the vanilla and whisk until smooth. Spread evenly on the bottom of the pan. Sprinkle the pecan halves over the caramel and set aside.

*If you don't have a 10” oven proof skillet, make the caramel in a saucepan. Pour it into a 10” round pie plate or a 9x9” square pan. Proceed as above.

Cool to let the caramel set up in the bottom of the pan. Set aside.

Brownie Layer for Skillet Turtle Brownies

1 ⅓ cup packed light or dark brown sugar (265 grams or 9 ⅓ ounces)
1 cup all purpose flour (140 grams or 5 ounces)
½ cup natural cocoa (60 grams or 2 ounces)
¾ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, melted (90 grams or 3 ounces)
4 eggs, lightly beaten
¼ cup heavy cream
6 ounces chocolate chips (170 grams)
Vanilla ice cream, optional

In a medium bowl whisk the sugar, flour, cocoa, baking soda, and salt together. Set aside.

In another bowl, combine the butter, eggs, and cream. Add the chocolate chips and stir into the dry ingredients. Spoon over the caramel. Smooth the top.

Bake for 35 to 45 minutes until just set.

Serve warm with or without ice cream for the best Skillet Turtle Brownies ever!

Yield: 10 to 12 servings

Storage: Store at room temperature

If you liked this recipe, you might want to try one of these:

Warm Chocolate Lava Cake with Bailey's Sauce

Decadent Chocolate Snack Cake

Brownie+Cookie=Brookies Recipe
L'Opera Ice Cream Cake

A Trio of Super Simple Side Salads

Modified: Jun 5, 2025 · Published: Jun 19, 2020 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

Greek Tomato Salad with tomatoes, feta, basil, red onion, calamata olives

This Trio of Super Simple Side Salads is the definition of casual, effortless eating. This week, I went back into my files, and I am serving up three side salads made for the hot days of summer. Lots of fresh vegetables from farmers' markets make these not only easy but also good for you.

All of these side salads came from my take out shop and illustrate the timelessness of good, solid recipes. These are as pertinent today as they were then, and I still make them at home.

Great with grilled meat, fish, or sandwiches, you'll be out of the kitchen in no time. All of these recipes can be cut in half if desired. Since we are empty nesters, I do just that for the two of us, with delicious left overs!

Mediterranean Orzo Salad

Pasta salads are among the easiest and tastiest ways to enjoy our love affair with Italian food. Other than cooking the pasta and chopping the veggies, there isn’t a lot more to do. The fact that it holds, wonderfully, in the refrigerator makes this ideal for get-togethers or to take to a potluck.

Orzo is a rice shaped pasta. My husband has never been a big fan of rice, and I remember the first time I served this to him. He thought this was the best rice dish he had ever eaten. I’m not sure to this day if he realizes he isn’t eating rice! I honestly don’t remember telling him differently.

I can’t tell you how much of this we made at the retail shop. It has the perfect balance of pasta, vegetables, and dressing. Whenever I have included this in one of my teaching menus, it is always a huge hit. At one of the classes, students were almost diving over the counter to get more.

1 ½ cups dried orzo
¼ cup chopped sundried tomatoes
½ cup crumbled feta cheese
⅓ cup finely diced red onion
⅓ cup finely diced yellow pepper
⅓ cup finely diced red pepper
⅓ cup finely diced green pepper
3 tablespoons chopped parsley
3 tablespoons coarsely chopped calamata olives
3 tablespoons red wine vinegar
2 tablespoons olive oil
½ teaspoon black pepper
¾ teaspoon salt

Cook the pasta in boiling, salted water. Drain. Rinse the orzo and cool.

Combine the orzo with all but the vinegar, olive oil salt and pepper. Mix well.

Whisk the vinegar, olive oil, salt and pepper together and pour over the orzo and vegetables. Chill to combine flavors.

This can be served room temperature or cold.

Yield: 4 to 6 servings

Epicurean Potato Salad

This potato salad, highlighted with a bit of dill and two different olives, is best made a day or two before, so the flavors can meld. When you drain the olives, be sure to save some of the juice from both, as it is used in the dressing. This recipe uses American Mission Olives in a can. Substituting another black olive will change the flavor of the finished salad.

A small 2.25 ounce can of sliced black olives is perfect for this recipe. For the green olives, I use the pimento stuffed for the color, but it isn't strictly necessary.

“B” potatoes are also known as new potatoes and are just baby big red potatoes. If these are unavailable, use regular size red potatoes and cut them into bite size pieces. Leave the skins on.

3 pounds red “B” or new potatoes
⅔ cup or 6 ounces drained black olives, coarsely chopped*
⅔ cup or 6 ounces drained green olives with pimento, coarsely chopped
⅔ cup onions, finely diced
1 cup mayonnaise
2 tablespoons parsley, finely chopped
2 teaspoons dried dill
1 ½ teaspoon salt
½ teaspoon white pepper
2 tablespoons green olive juice
3 tablespoons black olive juice

Wash the potatoes, cut them in half or quarters, and simmer just until tender – approximately 20 minutes. Do not let them get mushy. Drain well and cool. Add olives and onions.

Whisk together the mayonnaise, parsley, dill, salt, pepper, and olive juices. Toss with the potato mixture and mix carefully so as not to break the potatoes. Chill overnight.

Yield: About 4 ½ pounds or 8 to 10 servings.

Greek Tomato Salad

This super simple side salad was originally posted last year but I wanted to include it for those who may have missed it. If you love tomatoes, there isn't a better way to eat them. How to photos can be seen here.

2 pounds fresh tomatoes, cut into wedges
¼ pound feta cheese
½ small red onion, cut into ½ moons
½ cup calamata olives, halved
2 tablespoons parsley, minced
4 tablespoons basil, cut in chiffonade
½ cup olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup red wine vinegar

Place tomatoes, feta, onions, olives, parsley, and basil in a non-reactive bowl.

Whisk together the olive oil, sugar, salt, and pepper. Slowly whisk in the vinegar to emulsify. Pour over the tomato mixture. Chill.

Yields: 3 pounds

These are literally super simple side salads, and I hope you enjoy them as much as we do.

If you enjoyed these, you might also like:

Savory Tarts, Summers Bounty
Low Fat Fantastic Low Fat Crustless Quiche

Easy Almond Raspberry Tart

Modified: Apr 30, 2025 · Published: Jun 4, 2020 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

A butter crust holds a raspberry jam filling topped with an almond filling of toasted almonds, sugar, butter, eggs, amaretto, almond and vanilla flavoring. It is finished with a dusting of powdered sugar

This Almond Raspberry Tart is a marvelously easy tart I want to share with you. The no-roll crust is made in minutes and is pressed into the pan. Simply wipe out the processor give the filling ingredients a couple spins in the bowl and pour into the parbaked shell.

A quick turn in the oven and your new favorite tart is ready to share.

This was a much loved tart that was served at many a banquet or catering event. Its ease of preparation belies the sophisticated look and taste of the Almond Raspberry Tart.

Press in Pastry for the Almond Raspberry Tart

1 cup all-purpose flour (140 grams or 5 ounces)
¼ cup cake flour (25 grams or 1 scant ounce)
6 tablespoons unsalted butter, cold and cut into small pieces (90 grams or 3 ounces)
3 tablespoons sugar (35 grams or 1 ¼ t ounces)
⅓ teaspoon baking powder
1 egg

Preheat oven to 350 degrees if baking immediately. This crust can be made ahead and frozen unbaked.

Food Processor Method

Dough balled up for the Almond Raspberry Tart

Place the flours and baking powder in the food processor. Process to mix briefly. Place the butter in a circle over the flours. Process until finely cut in. Add the sugar; process briefly. Add the egg and yolk and process until, a ball forms.

Mixer Method

Combine the flours, baking powder, and butter in the mixer bowl. Beat with the paddle attachment until the butter is cut in very finely. Add the sugar; mix briefly. Add the egg; mix on medium speed until it comes together in a ball.

Wipe out the bowl of the processor with a paper towel and set aside.

Pressing in the Tart Shell

Preheat the oven to 350°F. Spray the center bottom only of a 9" tart or quiche pan with a removable bottom with non-stick releasing agent.

Divide the dough into thirds (about 110 grams or about 3 ⅞ ounces).

There should be a very small piece of dough left with which to patch the crust if it cracks while baking. You will probably never need it, but if you don't have it, that will be the one time you need it.

Rope of dough for the Almond Raspberry Tart

Roll one piece into a rope. Lay it against one half of the inside edge of the pan. Repeat with another piece, overlapping the ends slightly. Press the ends together so they become one piece.
Press the ropes into the side of the pan all the way around.

Work some of the pastry on the sides down towards the middle to thin it out.

Pressing dough in for the Almond Rasperry Tart

Flatten the remaining half of the dough into a circle. Place it in the center of the pan. With the side of your hand, press the dough toward the edge. Continue to work the dough toward the seam with your fingers and lastly, seal the seam. Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.

Crust pricked for the Almond Raspberry Tart

Prick the tart bottom with a fork.

Baking the Tart Shell for the Almond Raspberry Tart

Place it on a baking sheet and par-bake for 18 to 22 minutes until lightly browned. If the crust cracked anywhere, use the reserved dough to patch the crack. While the shell is hot from the oven, put small piece of the dough over the crack and, with an offset spatula, smooth it over the crack sealing it. There is no need to do anything else. It will bake with the filling.

Cool before continuing.

Leave the oven turned on.

Filling

⅓ cup seedless raspberry jam or preserves (85 grams or 3 ounces)
1 ¼ cups almonds, whole or slivered (140 grams or 5 ounces)
½ cup sugar (100 grams or 3 ½ ounces)
3 tablespoons unsalted butter, melted (45 grams or 1 ½ ounces)
2 eggs
¼ teaspoon salt
1 ½ tablespoons Amaretto Liqueur
1 teaspoon vanilla
¾ teaspoon almond extract

Spread raspberry jam over partially baked crust. Set aside.

Place almonds on a baking sheet and bake for 7 to 10 minutes, or until deep golden brown and very fragrant, stirring once or twice. Cool.

Melt butter; set aside.

Nuts and sugar ground for Almond Raspberry Tart

In the bowl of a processor combine the almonds and sugar. Process until the nuts are finely ground. (Do not grind while hot or warm as they are very oily and can turn into a paste.) Set aside. Leave oven on.

Eggs added for the Almond Raspberry Tart

Add the remaining ingredients and process to mix.

Baking the Almond Raspberry Tart

Pour the filling for the Almond Raspberry Tart into the shell and bake for 20 to 25 minutes or until the top is golden brown and the filling is set.. Cool. Release from the pan.

To Serve: Sprinkle with powder sugar; cut into 8 to 10 pieces.

To Make Ahead: This tart can be baked, cooled, and then frozen without the powder sugar well wrapped. It can stay in the freezer for several months. Thaw at room temperature to serve.

Storage: Store at room temperature up to 5 days.

Here are a few additional recipes that you might enjoy:

Rhubarb Cream Tart
Snicker-ama

S'Mores Tart

Café au Lait Chocolate Tart

Gibassier - A French Breakfast Treat

Modified: Jan 13, 2023 · Published: May 27, 2020 by Helen S Fletcher · This post may contain affiliate links · 27 Comments

This Gibassier which sits on a white plate is a French breakfast sweet roll in the shape of a fleur de lis.

Gibassier (pronounced zhee bah see ay) is a much loved French breakfast bread that originated in Provence, France. It features orange and anise seed and has a particular shape to replicate the fleur de lis. Anise is a flavor that is as much disliked as it is liked. So if you are not a fan, simply omit it. I was intrigued by this bread when one of my readers asked me about incorporating the butter into the dough. This is a variation of the recipes I found on the web and the one that was sent to me.

Candied orange rind can be hard to find out of season. Either use my candied orange peel which can be made the day before or Trader Joe’s has candied orange slices that can be cut up and used. Failing either of these use dried apricots in place of the candied orange rind. Instead of orange blossom water as is usually called for, I used orange zest. If using my candied orange peel be sure to cut it larger. It is soft and if cut too small will disappear when processed.

Gibassier features a luxuriously soft, brioche type of bread but uses butter and olive oil instead of only butter. It is for that reason that, after making the dough and letting it rise, I deflate it and refrigerate it overnight. It is much easier to shape cold yeast dough, especially if it is soft.

The recipe goes together quickly using the food processor. However, a mixer can also be used. Instructions are given for both.

Gibassier uses Biga, a preferment which needs to be made early in the day or can be made the night before if desired. It gives an extra boost to the rich dough.

When I first saw the unusual shaping I couldn’t figure out how to get the cuts inside of the edges of the dough because of the small size. My first attempt was delicious but didn’t look very good. One blog I read said she cut up a credit card and used that. I don’t have a lot of credit cards and those I have I use so that was out, although I couldn’t quite figure out how that worked. After thinking about it for weeks, I woke up one morning and thought of the perfect tool – a single-edged razor blade. It’s sharp, fits perfectly within the borders of the dough, and is easy to use.

Because this dough is heavy in fat and sugar, it is easy to shape because it doesn’t spring back when rolled out. In other words, it doesn’t fight you. You don’t even need flour to shape them. While the shaping can be intimidating, it’s a breeze and the photos will walk you right through it. If you’re still not convinced, just shape them into rolls but how ever you shape it do try Gibassier.

If you're looking for more sweet rolls to keep you company in the morning or really, anytime of the day try the German Chocolate Rolls, a riff on the German Chocolate Cake, as well as the Glazed Lemon Twists as part of the post 60 Second Brioche. article.

Preferment (Biga)

1 cup bread flour (140 grams or 5 ounces)
½ cup warm milk (about 105°F)
Large pinch of instant yeast

Stir together in a small bowl. It will look shaggy. Knead several times to make a smooth ball. Cover with plastic wrap and let it sit at room temperature for 12 to 18 hours.

Gibassier Dough

2 ¾ cups bread flour (385 grams or 13 ½ ounces)*
6 tablespoons unsalted butter, cold (85 grams or 3 ounces)
½ cup granulated sugar (100 grams or 3 ½ ounces)
2 ½ teaspoons instant yeast
¾ teaspoon salt
Orange zest from l medium navel orange
All of preferment from above
2 eggs
⅓ cup olive oil
¼ cup water
2 teaspoons anise seed
⅔ cup candied orange rind

*If you don't have bread flour use all-purpose flour. However, this should remain a very soft dough.

Processor method

Place the flour in the processor and pulse several times. Cut the cold butter into pieces and arrange in a circle over the flour. Process until the butter is no longer distinguishable.

Add the sugar, yeast, salt, and zest. Pulse to incorporate.

Tear the preferment into pieces and add it processor.

Process to fully incorporate.

Combine the eggs, olive oil, water. Pour over the dry ingredients and process to mix completely. Scrape down and rearrange the dough if necessary. The dough should be very soft. Add water a teaspoon at a time if necessary.

Add the anise seed and pulse several times to distribute.

Last, and the candied orange rind. Pulse briefly to mix. Do not over mix or the rind will be too small.

Weight: About 1095 grams or about 38 ⅜ ounces

Mixer Method

For this method, the butter needs to be just soft, about 72°F. It should not be really soft. Additionally, the orange rind needs to be cut smaller.

Place the preferment in the bowl of a mixer fitted with dough hook. Add the, salt, orange zest, eggs, oil, and water. Mix on low until everything is incorporated.

Combine the flour, sugar, and yeast. Add to the liquid ingredients and mix on low until a soft, smooth dough is formed – abut 3 to 4 minutes.

At this point, add the butter, about 1 tablespoon at a time to the mixer while it is running. Do not add any more butter until the preceding butter is incorporated. Continue adding butter in this manner until it is all in. Add the anise seed and candied orange rind. Mix to distribute them evenly throughout the dough.

Let the dough rise for 2 to 3hours until light and puffy. Deflate the dough, cover it and refrigerate overnight where it may or may not rise again. It doesn’t matter.

Shaping the Gibassier

Line two half-sheet pans with parchment paper.

Turn the dough out. Weigh your dough and do the math. Fourteen rolls should be about 78 to 80 grams each. Roll the dough into a 14” log. Divide the dough into 14 pieces by weight. Roll each piece of dough into a ball by pulling all the edges of the dough into the center.

Turn it over and cup your hand over it. Cover the ball completely with your hand and rotate the ball under your hand to form a smooth ball. Apply downward force as you rotate. Shape all the balls, cover, and refrigerate to make it easier to cut them. Take two or three out at a time so they don’t soften too much.

Take a ball and stretch it out with your fingers to make a rough torpedo shape. Roll it under your hands tapering the ends to smooth it to a 4 ½ to 5 " length. You shouldn't need to add flour to the surface because the oil in the dough will keep it from sticking. Having a bit of tension will make it easier to shape the dough.

Turn it so the best side is up. With the heel of your hand press the top of the dough upward from the middle. Again from the middle of the dough, with the heel of your hand press the dough downward to form a lemon shape. Flatten the ends to match the center. It shoud be abut 2 ½ " high.

With a single edge razor blade, make a cut in the middle of the dough.

Then one to the left.

One to the right.

Along the right side of the top of the dough cut in toward the center about ¾” to 1”.

Again on the other side.

Last cut in the same amount on the right side.

And on the left.

As you pick it up to put it on the sheet pan, stretch it out to enlarge the holes. If you have ever made Fougasse this is the same principle. Place 7 on a tray.

Cover them and allow them to rise for 2 to 2 ½ hours until puffy.

Finishing the Gibassier

Preheat the oven to 350°F.

Traditionally, Gibassier is brushed all over with butter and then covered in granulated sugar after baking. For me, this makes messy eating at best. So I altered that to a sugar finish that goes on before baking stays put afterward.

1 egg, well beaten

While the oven is heating brush 2 or 3 of the rolls with the egg wash and sprinkle heavily with sanding sugar or pearl sugar.

Bake one sheet at a time on the middle rung for 18 to 22 minutes until golden brown and baked through. Watch the bottom of the rolls. If they start over-browning, place another sheet pan underneath the rolls to prevent any more browning.

Serve warm or room temperature.

Yield: 14 Gibassier

Storage: These will keep covered at room temperature for 3 to 4 days

Strawberry Salad with Basil Vinaigrette

Modified: Jul 25, 2025 · Published: May 21, 2020 by Helen S Fletcher · This post may contain affiliate links · 5 Comments

This Strawberry Salad with Basil Vinaigrette is one of my very favorites, especially this time of year when the strawberries are at their best. I thought this would be a great addition to all the bread we've been making.

Basil is my favorite herb and I can never get enough of it. This unusual dressing is one more way to use it.

Spring greens, fresh strawberries, pungent bleu cheese, and chunky pecans make this one of the most flavorful summer salads to be found. The basil vinaigrette dressing originally came from the Missouri Governor's kitchen, although I am embarrassed that I don't remember which governor. This is not only an unusual vinaigrette but one of the best if you love basil.

If the Strawberry Salads are plated individually ahead of time, cover them with plastic wrap and refrigerate until serving. Pass the dressing or serve in individual containers to be added at the table by each person.

Basil Vinaigrette

1 large clove garlic
2 tablespoons sugar
.67 ounce package fresh basil
¼ teaspoon salt
¼ teaspoon pepper
¼ cup apple cider vinegar
½ cup vegetable oil

With the food processor running, drop the garlic down the feed tube. Add the sugar, basil, salt, and pepper.

Ingredients processed for Strawberry Salad

Process to mince finely.

Add the vinegar and process until the basil is finely cut in. Slowly add the oil. This dressing can be stored in the refrigerator for several days.

Strawberry Salad

1 bag mixed greens of your choice
1 cup sliced strawberries
¼ pound blue cheese, crumbled
¼ cups pecans
Basil Vinaigrette (see recipe below

Mix all but the Basil Vinaigrette in a large bowl or plate individually, as in the photograph. This can be done the morning before serving if desired. Cover each plate with plastic wrap and refrigerate until needed. Drizzle with Basil Vinaigrette before serving, or pass the dressing and have each person add what they want.

Yield: 4 servings

A couple of breads to accompany the salad:

Sweet and Hot Red Pepper Bread
Bacon and Cheddar Cheese Popovers
No Knead Bread

If you loved this salad, check out my Mediterranean Orzo Salad.

Spice Bars

Modified: Jul 25, 2025 · Published: May 14, 2020 by Helen S Fletcher · This post may contain affiliate links · 29 Comments

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

The toffee flavored base of the bar is topped with a tender, moist, spicy cake. Don't be put off by the large amount of pepper and spice in the cake. It's amazingly balanced.

Spice bars ready to eat surrounded by spices.

These bars are a variation of one of the most unusual, delicious cakes I have found in recent memory. The recipe, comes from the Australian bakery's book "Bourke Street Bakery, All Things Sweet". While they serve this as a cake Down Under, I cut it into bars. If I still had my bakery it would be front and center in the case.

There is one ingredient that may not be familiar – Golden Syrup. It comes from England and can be found as Lyle's Golden Syrup and Lyle's Golden Dessert Syrup in a squeeze bottle. They are the same thing. If you want to make this and don't have this ingredient, you can substitute half clear corn syrup and half honey or all of one of them.

If you can't get enough of spiced recipes, you might want to take a look at these Hermits with a Lemon Glaze, Gingerbread with Orange Sauce or these Best of all Spiced Molasses Cookies and the Versatile Breakfast Cookies.

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Why You'll Love this Recipe

The bars are boldly flavored and perfectly balanced.
With the exception of the golden syrup, the ingredients are probably in your pantry now.
It's easy to make and uses the crumbs for both the base and the topping.
Any nut can be substituted for the pecans.
Clear corn syrup or honey can be used instead of the golden syrup, but I strongly suggest the golden syrup. It's a game changer.

Recipe Ingredients

Ingredients for the Chocolate Glazed Spice bars include flour, milk,, brown sugar, baking powder, salt, baking soda, pecan, egg, butter, golden syrup, black pepper, cinnamon, nutmeg and cloves

FRONT ROW: Cloves, black pepper and baking powder

SECOND ROW: Baking soda, nutmeg, salt, cinnamon, unsalted butter

THIRD ROW: Pecans, egg, golden syrup

FOURTH ROW: All-purpose flour, milk, brown sugar

Substitutions

Any nut can be substituted for the pecans.
Half clear corn syrup and half honey can be used instead of the golden syrup, or all of one, but I strongly suggest the golden syrup. It's a game changer.

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

Step by Step Instructions

A 9x9" pan is lined with parchment paper allowing overhang on two sides.

Step 1. Line a 9x9 inch pan with a 9x16 inch piece of parchment paper, allowing the paper to overhang on two sides.

The flour, butter, brown sugar and golden syrup are placed in the bowl of a mixer.

Step 2. Place the flour, butter, brown sugar and golden syrup in the bowl of a mixer.

Ingredients are mixed to form fine crunbs.

Step 3. Mix on low to combine ingredients. Raise the speed to medium and mix to form fine crumbs. Do not over mix or a paste can form.

Two and a half cups of crumbs are pressed into the bottom of the pan for the base.

Step 4. Press 400 grams or 2 ½ cups of the crumbs firmly into the bottom of the pan to form the crust. Set aside

The spices are added to the remaining crumbs in the mixing bowl.

Step 5. Add the spices to the remaining crumbs in the mixing bowl.

Step 6. Add the pecans on top of the spices.

Step 7. Whisk together the milk, egg and baking soda.

Step 8. Mix on low to form a batter.

The batter is poured into the prepared pan.

Step 9. Pour the batter into the prepared pan and smooth out if necessary.

Step 10. Bake as directed until a tester comes out clean. The bars will shrink from the sides slightly.

Recipe FAQs

Why use black pepper in a cookie?

Black pepper adds a subtle flavor and depending upon the amount, a bit of a kick. Coarse ground black pepper is best to use.

Can other spices be added or used?

For sure. Just stay within the measurements suggested. In this recipe 4 teaspoons of 4 spices are used including the black pepper. If you want to increase the number of spices used, decrease the amount of of each of the 4 spices so the total number is still 4 teaspoons.

Which are best, spice bars or spice cookies?

They are both delicious, easy to make and great for get togethers where you need to take something.

Storage

These bars will keep well for about 5 to 7 days in an airtight container. For longer storage, freeze the bars. Thaw at room temperature and enjoy!

Expert Tips

Toast the nuts for more flavor. I toast all of the nuts I use in recipes to increase the flavor.
Golden syrup is worth hunting down or ordering. It tastes like caramel and I can eat it by the spoonful. It can be used on pancakes, waffles and french toast, drizzled over ice cream or substituted for clear corn syrup or honey.
Don't skip the black pepper. It doesn't impart a hot sensation but adds a subtle note to the bars. Use coarse ground black pepper for the best result.
The bars can be cut in half again to make a most enjoyable petit four.

Spice bars ready to eat wit spices around it.

More Easy Bars to Enjoy

If you love these Spice Bars or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!

Top Ingredient Substitutions for Baking

Modified: Apr 23, 2026 · Published: May 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

This Top Ingredient Substitutions for Baking article was posted several years ago. Due to the present circumstances, I updated it and thought it would be helpful if you find you are missing a key ingredient. Hopefully, you will find it on this list. [Read more...]

No-Knead Sicilian Olive Bread

Modified: Apr 30, 2020 · Published: Apr 30, 2020 by Helen S Fletcher · This post may contain affiliate links · 24 Comments

This No-Knead Sicilian Olive Bread is the direct descendant of a very popular Middle Eastern appetizer we served a lot at catering events. The combination of calamata olives, orange zest, fennel seeds, rosemary, thyme, hot pepper flakes, and olive oil elevates the bread.

[Read more...]

All American Chocolate Creamsicle Cake

Modified: Apr 23, 2026 · Published: Apr 23, 2020 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

This Chocolate Creamsicle Cake is an updated version of one of the first cakes I made….a lot! As you'll see this recipe was atypical for me but being self-taught it took me a bit to build my confidence before I was able to get into scratch baking and pastry.

Our house was ground zero for every holiday. We also liked to entertain. So there were plenty of desserts that needed to be made. Some were scratch such as Crepes Suzette but one of the favorites was a Dark Chocolate cake with whipped cream filling and a dark, deep chocolate frosting. The atypical part was I used a box cake mix. Before you say Oh no! remember I wasn't versed in baking as I am now. As a matter of fact, I loved it. And it couldn't be more American. Chocolate cake, American Buttercream, and whipped cream – what more could you want?

For this Chocolate Creamsicle Cake, I altered my plain whipped cream by adding orange and vanilla, the key components to a creamsicle. And the cake? Easier than going to the store to get a cake mix. It's what we used to call a dump cake which simply meant exactly what it sounds like – you dump everything into a mixing bowl, mix it for 3 minutes then pour it into the pan. Now you have to admit that's easy. This is also known as a high ratio cake where the sugar is equal to or exceeds the weight of the flour making this technique really easy. Notice I said weight, not volume.

The recipe for the Chocolate Cake is a basic cake. I have seen it everywhere including on my fudge cake recipe with a slight variation. It is moist to begin with and stays that way for days.

Because I didn't want a big Chocolate Creamsicle Cake sitting around for us to eat by ourselves, I turned it into a loaf cake. It's also a simply finished cake which takes only a metal spatula.

If, for any reason, you are not into orange and chocolate together, omit the orange rind in the filling and simply use plain whipped cream. But do keep the chocolate fudge frosting. It is literally like eating a piece of fudge.

All American Chocolate Cake

¾ cup + 2 tablespoons all-purpose flour (120 grams or about 4 ½ ounces)
⅓ cup Dutch cocoa, sifted (30 grams)
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sugar (200 grams or 7 ounces)
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon instant coffee or espresso powder
⅔ cup water

Preheat the oven to 350°F. Line a 9x13" baking pan or quarter sheet pan with parchment. Spray the center only with non-stick spray.

Whisk together the flour, cocoa, baking powder, salt, baking soda, and sugar in the bowl of a mixer.

Add the sugar, eggs, oil, vanilla, coffee or espresso, and water. Beat on low for 3 minutes. Scrape as needed. The batter will be very liquid.

Cake in pan for Chocolate Creamsicle Cake

Pour into the prepared pan and even out by tilting the pan.Bake for 15 to 18 minutes until a tester comes out clean.

Cool in the pan. Go around the edge with a small flexible spatula and turn the cake out onto a cake board.

Freeze before ontinuing or for up to a couple of months if well wrapped.

When ready to use, cut into 3 - 4" wide pieces.

Creamsicle Filling

1 ¼ cup heavy cream
⅓ cup powder sugar, sifted (45 grams or1 ½ ounces)
1 teaspoon vanilla
Zest of 1 large orange

Place the cream, powder sugar, and vanilla in a mixing bowl. Beat until fairly stiff. Add the orange rind and beat until stiff.

Place one layer on a cake board and spread half of the filling over the layer. Place a second cake layer on top and spread with the remaining filling. Top with the third layer. Press down lightly. Clean the sides of any excess filling. At this point it looks like a double ice cream sandwich..

Freeze completely. It can be wrapped and kept frozen for several months if desired. The cake is frozen to make it easier to finish. It is very wiggly if not frozen.

When ready to finish, make the frosting.

Chocolate Fudge Frosting

½ cup unsalted butter, softened (114 grams or 4 ounces)
4 ounces semisweet chocolate, melted (114 grams)
2 ½ cups powder sugar, sifted (325 grams or about 11 ½ ounces)
¼ cup cocoa, sifted, Dutch preferred (28 grams or 1 ounce)
2 tablespoons cream or milk, or as needed

Place all ingredients except the cream or milk in the bowl of a mixer and beat until combined. Add the cream or milk as needed to obtain a spreadable frosting.

Frost the sides and top. Refrigerate to allow the loaf to thaw. Cut with a hot dry knife. Just run the knive under the hottest tap water, dry it quickly and let it melt through the frosting, then cut straight down through the cake into slices. Repeat for each slice.

If you liked this cake, you might want to try one of these:

Black Forest Torte Revisited
Coconut Cream Cake
Lemon Meringue Cake

Quick Easy Versatile Rugelach Bars

Modified: Jul 25, 2025 · Published: Apr 16, 2020 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

Rugelach Bars are stacked on a decorative plate.

These Rugelach Bars came about as a result of the cookie for the book. This is just an easier, quicker version of this special cookie.

The pastry used for Rugelach Bars is easy to make and just as easy to roll out with no need to chill the dough first if made in the food processor. Two pieces of pastry sandwich a filling of jam, walnuts, cinnamon, and sugar. Any jam or any nut can be used. If the jam or preserves have pieces of fruit, it should be processed or blended to make it smooth.

Always on the lookout for a new flavor, I found this Red Plum jam recently. It worked well with the walnuts. However, as I said before, any flavor jam and any nut can be used for the filling.

I hand chopped my walnuts into medium pieces. They shouldn't be too fine.

Cutting through the top pastry before baking makes it easier to cut after baking.

Rugelach Bar Pastry

2 ¼ cups all-purpose flour (315 grams or about 11 ounces)
½ teaspoon salt
1 cup unsalted butter, cold (225 grams, 8 ounces or 2 sticks)
8 ounces cream cheese, cold (225 grams or 1 package)
¼ cup sour cream (56 grams, about 2 ounces)

Processor Method

Place the flour and salt in the bowl of a processor. Pulse several times to mix.

Cut the butter and cream cheese into small pieces and place over the flour. Dollop the sour cream over.

Pulse until the pastry looks crumbly but sticks together when pressed. It should not form a ball.

Mixer Method

For this method, have the butter and cream cheese is barely softened. Place them, along with the sour cream, in the bowl of a mixer and beat until completely combined. Whisk together the flour and salt. Add to the creamed mixture and beat on low until crumbly.

Yield: About 820 grams

Assembly of Rugelach Bars

Preheat the oven to 375°F. Spray a 9x13 inch pan or a quarter sheet pan with a non-stick spray and set aside.

1 ¼ cups walnuts (140 grams or 5 ounces)
Pastry from above
1 cup red plum jam or any flavor jam*
1 ½ tablespoons granulated sugar
1 ½ teaspoons cinnamon
1 egg white, beaten
Sanding sugar as needed

*Whatever you like can be used. If using preserves, puree them in a processor or blender first.

Toast the walnuts (or whatever nut is used) for 7 to 10 minutes depending upon the size of the nuts. Cool completely. Chop them coarsely.

Pour the dough onto the work surface. Push it together and knead it several times to bring it together.
If it is too soft to roll easily, refrigerate it to firm it up. Divide the dough in half about 410 grams or 14 ⅓ ounces. Roll one piece into a 9 ½ x 13 inch rectangle. Roll the second piece into a 9 x12 ½ inch piece. Refrigerate this piece.

Place the larger piece of dough into the bottom of the sprayed pan. Press the edges about ¼" up the sides of the pan.

Bake for 25 minutes until lightly browned and baked through. It may appear cracked but that is fine. Cool the crust.

I did not press my dough up the sides of the pan. It shrank slightly. Pressing it slightly up the sides of the pan should take care of the shrinkage.

Spread the jam over the crust.

Top with the toasted walnuts.

Combine the granulated sugar and cinnamon together and sprinkle over the nuts

Place the refrigerated piece of dough over the top. Let it warm up slightly. Press it gently over the nuts and make sure it adheres to the sides of the pan.

Whisk the egg white and brush the pastry lightly with the egg white. Sprinkle well with sanding sugar.

Cut through the top piece of dough only into 6 or 7 across and 4 down or whatever size you wish.

Bake for 35 to 40 minutes until golden brown. Cool about 10 minutes then go around the edges with a metal spatula to release them. Cut the bars following the marks on top. Clean the knife between cuts. Cool completely.

Yield: 24 to 28 bars.

Storage: Store at room temperature for up to a week in a covered tin.

If you like this recipe, you might want to try one of these:
Updated Lemon Bars
Hermit Bars
No Bake Peanut Butter Bars

Easy Baking with Pantry Ingredients

Modified: Jan 6, 2023 · Published: Apr 2, 2020 by Helen S Fletcher · This post may contain affiliate links · 15 Comments

Here are nine Easy Baking recipes from past blogs that use pantry ingredients you hopefully have on hand. I tried to find something for every time of the day, every type of recipe and every taste.

With Easter around the corner, many of these can be made ahead and stored in the freezer to add to an easy brunch, lunch or dinner. [Read more...]

The Story of No-Knead Bread and Me

Modified: Jul 13, 2025 · Published: Mar 26, 2020 by Helen S Fletcher · This post may contain affiliate links · 10 Comments

No-Knead Bread took the bread baking world by storm when Jim Lahey introduced a truly revolutionary method of making bread at home in his 2008 book My Bread which made it easy for anyone to make bread. [Read more...]

Baking Information to Keep You Company

Modified: Jul 25, 2025 · Published: Mar 20, 2020 by Helen S Fletcher · This post may contain affiliate links · 29 Comments

This is a hard time for many of us. A naturally gregarious people have been sequestered and cut off from each other. It's hard. But it needn't be depressing.

Almost everyone I know seems to be cleaning in these early days. I'm not sure what that says about my friends but be that as it may, it's not a bad idea. I'm doing some of that too. I have two pieces of furniture I have been trying to treat with Liquid Gold forever and this just might be my chance.

[Read more...]

Cut Out Cookies Using the Wax Paper Technique

Modified: Jul 25, 2025 · Published: Mar 12, 2020 by Helen S Fletcher · This post may contain affiliate links · 20 Comments

Cut out cookies are always the most time consuming to make but they are most often, the prettiest. They can be challenging depending upon the dough used and how the cookies are rolled and cut. But they needn't be if you use the technique below.

I have seen a variety of methods to roll out these cookies. Flouring the work surface is always present but this method, especially if a lot of flour is used, is something I don't do. The unincorporated flour stays on the bottom of the cookie when baked. Additionally, if the cookie dough is soft, it can be problematic to get the cookies onto the baking sheet without distorting the shapes.

Parchment Paper

Rolling dough between parchment paper is recommended a lot on the internet. While I couldn't bake without this kitchen staple, I never use it for rolling cut out cookies. Parchment paper is a chemically treated, cellulose-based paper that is non-stick making it perfect for lining baking sheets and pans for easy removal. It's a durable paper that is heat and water-resistant. It also used for the French cooking technique called "en papilliote" where food is enclosed in parchment and baked. The term "en papilliote" means to cook in paper.

But I don't use it for cut out cookies. I find the very strength and thickness of the paper and the fact it is not translucent makes it difficult to roll the cookies without excessive wrinkling of the bottom sheet or being able to see how the rolling is going.

Parchment paper can be found in grocery stores in rolls. Kitchen shops and the internet also sell it cut in half sheets and various size parchment circles used to line cake pans.

Plastic Bags or Plastic Wrap

The problem with plastic bags is they are usually too small to be effective. The problem with plastic wrap is it is hard to get it and keep it straight without severe wrinkling.

Wax Paper

So that brings us to wax paper. Wax paper is coated with a very thin layer of paraffin. It is water-resistant, but not heat-proof, so it should never be used as a liner for baking sheets and pans. But it is the perfect vehicle for rolling the dough for cut out cookies because it is translucent and flexible. Placing the dough between two sheets of wax paper enables you to see what is going on when you are rolling. Is one side too thick or one end to thin?

In addition, because the paper is thin and flexible, running your hand over the top piece of paper allows you to feel for thick or thin spots and correct them. But there is a definite technique for the perfect cut out cookies.

The same pieces of paper can be used as long as there are no tears in it. If it is wrinkled when itis turned over, just smooth out the wrinkles whe the paper is replaced over the dough. If there are, the paper needs to be replaced.

One thing that can happen when rolling between paper, is the dough stalls and refuses to move out when rolling. The chances of that happening are reduced if the steps below are followed.

One of the other things I find wax paper is perfect for rolling dough to a certain size or shape. Simply draw a pattern on the wax paper, preferably with a heavy marker such as a black sharpie. Keep this side of the paper up so it doesn't touch the dough. You can now see where you need to roll to keep it within that shape.

Wax paper can be found on the shelves of grocery stores. It comes in a roll.

1. Divide the dough into several portions. it is easier to roll smaller pieces of dough than to try to get it done all at once.

2. Tear off two large pieces of wax paper. I usually use about 18" to 20" pieces. It is better to have too much than too little. Position the paper so the long side is vertical or going away from you.

3. Place the dough on the bottom piece of paper.

4. Place the top piece of paper on the dough. Flatten the dough with either the rolling pin or the palm of your hand.

5. Roll the dough from the center away from you. Turn the paper around so the unrolled portion is nearest you.

6. Roll away from you again. Roll side to side also.

7. Carefully remove the top piece of wax paper by keeping it very close to the dough. If the paper is pulled straight up, the dough can stick to it especially if it is soft and tear away. Keeping the paper close helps alleviate this.

8. Note the wrinkled dough. It can be much worse than this if the dough is soft. Replace the paper, making sure it is smooth.

9. Flip the dough over keeping it between the wax paper. Remove the paper as above. Replace the paper smoothing out any wrinkles it may have. Roll the dough out from the ends and sides.

10. Repeat removing the top paper, replacing it flipping the dough, removing the bottom paper, replacing it and smoothing out any wrinkles every 3 or 4 times you roll the dough or if the dough stalls and won't move out anymore. Roll to the desired thickness.

Wax Paper Technique for Perfect Cut Out Cookies

The cookie dough should be of rolling consistency. If it has been refrigerated and is very hard, rest it at room temperature until it is firm, but not hard. Should it be really soft, refrigerate to firm it up. If at any point, the dough becomes overly soft, refrigerate or freeze it, on the paper, briefly to firm it up.

I have numbered the steps to make it easy to follow. Don't be put off by the number. They go very fast and having done it a couple of times, it will become second nature and go quickly. Writing this post made me think about what I was doing, but in reality, it's very simple.

1. If using multiple cutters, place them as close together as possible, touching is best. If using a single cutter, place it as close as possible to the previous cutter to get the maximum amount of cut out cookies.

2. Place the paper, with the cut out cookies, on a baking sheet and freeze hard. This only takes a few minutes.

3. When frozen, push the cookies up using the bottom piece of paper. They will pop right out. If they soften too much at any point, freeze them again.

4. Place them on a parchment-lined baking sheet as you remove them and bake as directed. I usually let mine soften a bit before baking especially if finishing with sanding sugar to make sure it sticks. They can also be baked directly from the freezer by adding a few minutes to the baking time called for in the recipe.

5. Combine all the scraps from the first roll-outs. Follow the above steps for more cookies.

A good example of cut out cookies on my blog is the Tropical Shortbread Cookies. I have since used the frozen cookie method of transferring them to the baking sheets.

If you have never used this technique, I hope you do. If you have used parchement before, I encourage you to try wax paper. I think you will find it much easier.

Irresistible French Beignets - A Weekend Treat

Modified: Aug 25, 2025 · Published: Mar 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

French Beignets have often seemed out of reach for the home baker but nothing could be further from the truth. These are amazingly easy and a special treat on weekends when time is more available for most of us.

The most famous French Beignets can be found at Café de Monde in New Orleans. They serve a plateful with coffee, café au lait or chicory coffee if you are among the stout-hearted. When we visited New Orleans, years and years ago, my daily treat was to stop by the café for this irresistible treat.

This recipe is an adaptation of one from Chef Billy Parisi. The dough is so easy to make and even easier to shape. I just patted mine out without rolling after which I popped them in the oil fry briefly. While most people recommend a lot of oil to deep fry, I have found shallow frying, where not so much oil is used, is just as good. Since I don't fry a lot, I hate to waste a lot of oil. As long as the French beignets will float in the oil, that is enough. Usually about ¾".

There isn't anything special about this recipe, I'll bet you have the ingredients on hand. This is such a special treat on a lazy Saturday or Sunday. I used to buy the Café du Monde French beignet mix when my boys were at home. We always had a special brunch on Sundays. I would have loved to have had this recipe then.

Be sure to use a thermometer to make sure the oil is at 350°F and no higher so the beignets cook all the way through.

One last thing

This recipe makes a lot and it isn't easy to cut down. Although I didn't try it because I thought of it after frying these, I think you could freeze the cut French beignets, thaw them just to the point of room temperature and pop them in the oil. That way if you can't figure out what to do with 24 to 36 they can be thawed and fried on the spur of the moment. If anyone does this, please let us know how it turns out. Don't fry them frozen because the temperature of the oil will fall dramatically.

French Beignets

1 cup warm water (95° to 100°F is about right)
2 ¼ teaspoons active dry yeast (1 package, 7 grams or ¼ ounce)
⅓ cup + 1 tablespoon granulated sugar (80 grams total, scant 3 ounces)
⅔ cup milk*
1 large egg + 1 yolk
3 tablespoons unsalted butter, melted (45 grams or 1 ½ ounces)
1 ½ teaspoon salt
4 ⅓ cups all-purpose flour (630 grams or 22 ounces)
Canola oil or vegetable oil for frying, as needed
Powdered sugar, as needed

*I used 2% milk, but whole milk will work as well.

Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water. Add 1 tablespoon of the measured sugar and whisk all together. Let it for about 10 minutes until it is very bubbly on top. Whisk the mixture.

When the yeast is activated, add the remaining sugar, milk, eggs, and butter. Whisk all together.

Place the bowl on the mixer fitted with a dough hook if available. Add the flour, then the salt. Mix on low until the dough comes away from the side of the bowl, although it will still be attached to the bottom. That is fine.

Dough for French Beignets finished in mixer

Once it comes together, continue beating for about 2 minutes to knead it. I stop my mixer at 2 minutes to scrape the dough at the top of the dough hook down into the rest of the dough because it never gets mixed in well if you don't. Continue mixing for another minute or so.

Cover the dough, mark the time, and let it rise until doubled or a bit more. I transferred my dough to a glass bowl so you could more easily see it. You don't have to, just cover the top of the mixing bowl.

While the dough is rising, prepare the frying station. Place the oil in the pan but do not turn the heat on yet. Place a couple of layers of paper towels on a baking sheet. Prepare a second sheet in the same way. Sift powdered sugar into a large bowl.

After the dough has risen, turn it out onto a floured surface. At this point, put about ¾" oil into a heavy pan with high sides such as a Dutch oven. Place it over low heat to start coming to 350°F. If it reaches that point before you are finished cutting the beignets out, remove it from the heat. Do not let it get hotter.

French Beignet dough cut with pizza cutter

Just pat the dough out with your hands to ½" thick. Cut it into squares the size you want. A pizza cutter works really well here.

Frying the French Beignets

Return the oil to 350°F if it isn't there.

Place the beignets, by batches, in the oil carefully so they don't touch. Fry for about 1 ½ minutes per side until deeply golden brown. Don't under fry or they will be raw in the middle. If they are browning too quickly, reduce the heat slightly but keep it close to 350°F.

Remove the French beignets with tongs or a slotted spoon and place them on paper towels.

Add more beignets to the oil.

While the next batch is frying, pop the beignets, while hot, into the powdered sugar, shake off the excess and place them in the second baking sheet on paper towels.

Continue in this manner until all are fried. When they are all done and just warm, pop them back into the powdered sugar again because the first sugar will have been somewhat absorbed as you can see.

These should be served warm. They are best the same day but can be warmed for 10 to 15 seconds in a microwave or for a couple of minutes in a 350°F oven.

Special Note: See the last paragraph of the article for a note about freezing them.

If you liked this recipe, you might want to look at these:

Stuffed Cinnamon French Toast with Orange Sauce

Cream Biscuits

Fresh as a Daisy Doughnuts
Scones with Cranberry Strawberry Ja
Fall Muffins
Bacon and Cheddar Cheese Popovers

Food Processor Tips When Baking

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

A food processor has played an important part in my life shortly after I decided that food, particularly baking and pastry, would be my life's interest and profession. Very early on in my career, I became a consultant to Cuisinart when it was being introduced to American kitchens.

Carl G. Sontheimer brought the first food processor over from France where it was a tool used by professionals in restaurants. He saw the great potential it had for the home cook and developed his prototype in the garage of his home. The rest, as they say, is history. The original Robo Coupe of France became Cuisinart of America. As Cuisinart grew into a company of home kitchen equipment, it also produced an amazing magazine, "The Pleasures of Cooking". I refer to it as the National Geographic of cooking magazines. It had no advertising, large, beautifully shot photos including how-to photos and, of course, featured recipes using the Cuisinart.

At the time, I was writing for food magazines. I developed my recipe for Croissant cutting the time from days to hours with astounding results. I submitted an article to Cuisinart for their consideration. They not only bought the article but invited me as their guest to a large, prestigious food show in San Francisco to demonstrate my recipe. It was an amazing time. As a result of those few days, Carl invited me to spend time in their test kitchen. A few days became two weeks. After that, I became a consultant to the company.

When I surfed the net looking at what others were saying about this valuable piece of equipment, what I found was everyone made nut-butters, hummus, pesto, mayonnaise, pureed everything and chopped meat. But all too often, the articles used the stainless steel or "S" blade, ignoring the slicing and shredding blades. While these additional blades are not used much at all in baking, there are a ton of uses in cooking. But this is a baking blog.

Many different food processors

When I worked with Cuisinart there was one food processor. It didn't take long for another to come along and then another, etc.etc. Today there are many different brands as well as sizes. Because I use a 14 cup Custom Cuisinart, that is the one I am going to talk about. However, much of this information can be used no matter the machine.

There are also mini processors but they don't have the functionality that the large ones have. I use one for some personal spice blends I make because really small amounts don't work in a processor.

What Comes with the Food Processor

Most processors come with a bowl, top, sleeve, and pusher. A shredding blade, as well as a slicing blade, and a stem on which to place them, is also included. Some include a plastic blade as well.

Blades for Using a Food Processor When Baking

The "S" blade, sometimes referred to as a knife blade because of its ability to cut like a knife is the most used blade. It chops, purees, mixes and is the most used attachment. It's extraordinarily fast and extraordinarily sharp. This blade is used to make sauces, vinaigrettes, mayonnaise as well as salsa's, the aforementioned hummus, pesto, nut-butters, and chopping.

Shredding Disc for Using a Food Processor for Baking

The shredding disc is attached by a stem. It sits at the top of the bowl. It makes quick work of shredding vegetables and can be used wherever a grater is needed. It's great for shredding firm cheese as long as they are cold or partially frozen.

The slicing disc is also attached by a stem and sits at the top of the bowl. It slices veggies as well as some cheese and meat.

The plastic blade, that looks like the ends of the "S" blade has been cut off is supposed to be used for kneading yeast dough. I don't use this one since I don't see any difference if I use the "S" blade to mix and knead the dough.

Hard plastic spatula for Using a Food Processor for Baking

Hard Plastic Spatula. It's important to use this spatula when scraping down the sides. Do not use a softer rubber or plastic spatula as the blade will cut into these.

Cleaning Tool

This tool is used to clean the inside of the S blade or the plastic dough blade. When you turn the blade over, you will see a lot of food gets trapped. By inserting this tool, the food can easily be removed and the inside of the blade kept clean.

Useful Tips for using the Food Processor

This model Cuisinart has an on, and an off/ pulse mode. Each of these has its uses.

On mode is used when pureeing, and mixing. This mode keeps the machine running continuously and only stops when off is pressed. If pureeing, it should be run continuously until the desired smoothness is obtained. Depending upon what you are pureeing, it may never be quite as smooth as a blender. Mixing is another thing completely. If using a processor other than this one, check your manual for how much the bowl will hold.

Off/Pulse turns the machine off or allows you to pulse items to control the chopping or the action in the bowl. For instance, if it is being used to chop items, you can control the size by how long you pulse, for a short time or longer, which will vary depending upon the size you want and the item being chopped. Pulsing also helps distribute the ingredients before they form a mass that is too heavy to respond to pulsing.

All parts of the processor, except the base, can be cleaned in the dishwasher. (I am speaking of the Cuisinart here). Be sure to place the "S" blade bottom down so the water can penetrate inside the blade to clean it. I protect the blade so no one gets accidentally cut by placing the sleeve over the blade when washing in the machine. It also holds it in place so it can't move around.

Stalling – If the machine stalls at any point, turn it off immediately. Do not try to keep using is since this will burn out the motor. Just turn it off, let it rest briefly and then resume whatever you were doing.

Keeping the S blade from falling out when you are emptying the bowl is easy. Hold the bowl with the blade in it in either hand. Place the middle finger of your hand into the shaft of the blade from the bottom and hold it in place. The bowl can now be turned upside down and the blade won't fall out.

Cleaning food off the Blade - This is especially helpful with some dough, batters, or thicker mixtures. When the contents of the bowl have been emptied, there is always some left on, under and around the blade as well as the bowl. It can be a lot or a little, depending upon what it was used for. By putting the blade back in the processor if it was taken out, or just returning the bowl with the blade to the base just pulse it two or 3 times and the centrifugal force will fling the remains to the side of the bowl. Just remove the now clean blade, and scrape out the remainder.

Food on and around the blade.

The blade has been cleaned by pulsing it several times.

The blade has been removed and the bowl scraped out.

Clean processor bowl for Using a Food Processor When Baking

Replacing the S blade – If a lot of hard products such as parmesan, ice, nuts, or anything hard is chopped a lot using the S blade, it can become dull. The blades can't be sharpened but new blades can be purchased, at least with the Cuisinart. While the base of a processor will last almost forever, the blade will not.

Overloading the machine- My work bowl is marked with a line to show me the maximum amount of liquid the bowl will hold. If yours isn't, make sure the ingredients don't go over the top of the blade. Too much liquid in the bowl will cause it to leak out through the shaft making a mess you don't want to have to clean up.

Specific Notes on using Ingredients

Bread - I use the food processor to make yeast bread, both sweet and savory. Although I have heard a lot of reasons for not using the "S" blade for bread, I disagree and have been using it for both the mixing and kneading since I've had one. The plastic blade with the cut off ends is included for making bread but doesn't do the job. I initially mix the ingredients and then process for 30 seconds to knead using the "S" blade. Some doughs will ball up and go around and around in the bowl when kneading them. Others that are softer or more like batter will not ball up but can be kneaded for 30 seconds also. Because of the high speed of the food processor, the bread will be kneaded in much less time than the normal 3 to 4 minutes in a mixer.

60 Second Brioche

Wine and Cheese Baguettes

Brioche finished in the processor.

Wine and Cheese Bread finished and balled up.

Butter should be refrigerator cold or frozen if cutting into flour unless otherwise instructed. Room temperature or softened butter will not yield the same results. Cold or frozen butter is necessary for pie crusts or laminated dough where it is left in larger pieces, but it also can be cut in so finely it is indistinguishable when using for other dough that is usually creamed such as shortbreads, press in crusts, cakes, etc.

Croissant

Cakes – Generally I prefer to make cakes in a mixer. However, there are exceptions.
Orange Almond Teacake.

Cheesecakes - I used to make my cheesecakes in a mixer, but the processor beats any other method. They are creamy beyond imagination and so, so easy to make.
Sour Cream Cheese Cake
Unbelievable Cheese Cake Update

Cold ingredients – should be used unless otherwise specified. This includes cold or frozen butter and cold water when making yeast doughs. The processor creates heat when continuously run. Consequently, room temperature butter makes for pasty pie crusts or laminated dough. When making bread, cold water should be used since the bread will heat up when mixing. If warm water is used in the beginning, it can overheat the bread causing it to rise too fast and change the texture when finished.

Cutting butter into flour becomes super easy when using a food processor. The butter should be cold or frozen depending upon the recipe and cut into small pieces. It is then pulsed into the desired size, larger, irregular chunks for laminated dough, pie crusts or pate brisee or it can be cut in until it is indistinguishable such as making shortbread cookies or Updated Lemon Bars. (see Pie and Pastry crusts below)

Murbteig is a very special German cookie.
Updated Lemon Bars

Flour in Bowl.Butter in the bowl.

Butter cut in.

Grinding Grain - I use my processor to grind oatmeal to a powder when making gluten-free recipes.

Nuts – The one thing that I believe processors don't do well is chop nuts. However, if you do want to chop them then toast them first. Cool them completely. Chop small batches at a time, pulsing in 1second bursts. Empty the bowl into a strainer to sift out the really fine powdery nuts if using for decoration. Nut-butters – toast the nuts, cool and place in the food processor. Process continuously, stopping to scrape down the sides until they are pureed. Any nut will do. If the nut butter is too thick, add a bit of vegetable oil along with honey, sweetener or sugar if desired. Another option is to shred the nuts using the shredding blade. Simply pack them in the feed tube and, with the machine on, push them through in one fell swoop.

However, if you are chopping nuts to a fine powder, the processor is your tool. In this case, add some of the flour or sugar from the measured amounts in the recipe to keep the nuts from turning into a paste. If no flour or sugar is being used, pulse the nuts to break them up into really small pieces and then pulse them to the desired fineness.

Tropical Shortbreads

Pie and Pastry Crusts are really easy to make in a processor. The cold butter is cut into the flour followed by the liquid being poured down the feed tube or simply over the ingredients in the bowl. The key is to not let the mixture ball up. Keep it loose and bring it together after it has been removed from the processor.

American Pie Crust Tutorial
Peach Pizza featuring the French crust Pate Brisee

The liquid in the butter/flour mixture.

Pulsed to form large crumbs.

Poured onto the work surface.

Pushed together.

Shaped into a round.

Redistribute the contents and scraping down. Redistributing the contents of the processor is sometimes necessary for even mixing. If it is liquid, stir it. A heavy dough, such as bread or cookies should be torn apart in 3 or 4 pieces and placed around the blade in a circle and processed again. This also works if the ingredients don't move anymore while processing.

The bowl of a food processor should be scraped down just as when using a mixer.

Superfine sugar – When making meringues, angel food cake, or anywhere where the sugar needs to dissolve completely, superfine sugar should be used. It can easily be made by taking regular granulated sugar and processing it briefly. This works great and is easily done. I keep a jar of superfine sugar in my pantry so I don't have to do it every time I need some. If you have leftover vanilla bean pods bury them in the sugar for a wonderfully scented vanilla sugar.

Whipped Cream – technically the food processor whips cream but it is much denser than whipped cream in a mixer because it can't aerate mixtures as can a mixer. It can mix, chop, and puree, but it can't whip. Pour 1 ½ cup heavy cream in the bowl of the processor. Add ⅓ cup powdered sugar (45 grams or 1 ½ ounces) and 1 teaspoon vanilla which is optional. Process to the desired peaks. However, be very careful not to overprocess or you will have sweetened butter.

Cream and sugar in the bowl.

Whipped to soft peaks.

Cream beaten to soft peaks on a spoon.

Stiffly whipped cream.

Stiff cream on a spoon.

Sky High Salted Caramel Chocolate Pie

Modified: Jun 14, 2026 · Published: Feb 19, 2020 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

This Sky High Salted Caramel Chocolate Pie is a make-ahead, no-bake chocolate pie. It's super easy with intensely deep, layered flavors of coffee and brandy which enhance the chocolate. It can be frozen in part or as a finished dessert. The really neat thing about this pie is that, when cut, it forms its own sauce as the salted caramel layer slowly oozes out to form a puddle around the base.

A slice of Sky High Chocolate Pies sits on an orange and white plate.

I used a meringue on this pie instead of whipped cream which is good but the meringue allows the chocolate to come through better. My one tip here is to use baker's sugar or superfine sugar. It's hard to find in grocery stores but can be easily made at home - see my post Sugar-The Sweetest Part of Baking. I usually keep a jar of this fine sugar just for meringues or when beating sugar into egg whites, such as an Angel Food cake. It dissolves into the egg whites faster and easier.

The salted caramel can be omitted from this chocolate pie if you want to simplify it, but I highly suggest using it. It brings a sophistication to an otherwise basic dessert.

Salted Caramel Sauce

Using the measurements below, please see the how-to photos for caramel sauce.

⅓ cup water
1 ½ cup sugar (300 grams or 10 ½ ounces)
¼ cup light corn syrup
¾ cup 40% or heavy cream
¼ cup unsalted butter (30 grams or 1 ounce)
1 teaspoon fine sea salt, or to taste
1 tablespoon vanilla

In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and corn syrup. Bring to a boil, stirring until it comes to a boil. Wash down the sides with a brush dipped in cold water. Boil until it becomes a deep golden color.

Remove from the heat immediately and add the cream very carefully as it will boil up furiously. If the cream clumps up, put the pan over the heat again and heat over low, stirring constantly, until it is smooth. Stir in the butter, salt, and vanilla. Pour into the filling and refrigerate to set.

Note: This can be made ahead and held at room temperature several days or refrigerated for 10 days or so. Before using, microwave it or heat it over very low heat to soften it so it will spread smoothly over the crust.

Chocolate Crumb Crust

1 ⅓ cups graham cracker crumbs (buy them in crumbs or run the crackers through a food processor) (170 grams or 6 ounces)
¼ cup cocoa (22 grams or 1 scant ounce)*
½ cup unsifted powdered sugar (65 grams or 1 ¾ ounces)
1 stick unsalted butter, melted (114 grams or 4 ounces)
*Either plain or Dutch cocoa can be used.

Spray a 9" standard pie pan with non-stick spray. Set aside

Sift the cocoa and powdered sugar into a medium-size bowl.

Add the crumbs and mix together.

Crumbs in pie pan for Chocolate Salted Caramel Pie

Add butter and toss with a fork until crumbs are completely coated.

Crumbs pushed to the edges of the pie pan

Pour the crumbs into the center of the pie pan. Even it out.

Push about ⅔ of the crumbs to the edges of the pan. Press them evenly against the sides extending the sides about ½" above the edge of the pie pan.

Using a dry measure as an assist, spread the remaining crumbs evenly over the bottom and press them in. Set aside.

Chocolate Pie Filling

3 tablespoons cream
½ teaspoon coffee
2 tablespoons butter (30 grams or 1 ounce)
½ cup sugar (100 grams or 3 ½ ounces)
5 ounces semisweet chocolate (140 grams)
2 tablespoons brandy
⅔ cup cream

In a small saucepan, combine the 3 tablespoons of cream, coffee, butter, and sugar. Heat until the butter is melted.

Wash the sides of the pan down with cold water. Bring to a simmer. Remove from the heat.

Add the chocolate, stirring until it is melted and smooth.

Add the brandy and pour it into a large bowl so it can cool to lukewarm.

Transfer to a bowl to cool.

Cover directly with film to prevent a skin from forming.

In the meantime, whip the cream just to very soft peaks. Fold it in by thirds until smooth.

Fold it in by thirds until smooth.

Pour into the pie shell and refrigerate until firm.

Meringue

6 egg whites from above (200 grams or 7 ounces)
¾ teaspoon cream of tarter
1 cup sugar (200 grams or 7 ounces)

There are two ways of browning the meringue. If you are using the oven place the oven rack to the most bottom rung. Preheat the oven to broil. Otherwise use a blow torch.

Place the egg whites, cream of tartar and all of the sugar in a mixing bowl. Beat until soft peaks begin to form. Beat to really stiff peaks.

Meringue piped on for Sky High Chocolate Pie

Place the meringue in a piping bag fitted with a #8 or 9 open star tip and pipe the meringue onto the chocolate filling starting at the inside edge of the crust. Then pipe in concentric circles upward towards the middle. Pipe more meringue on top of the already piped meringue until it is all used. Alternately, just spoon it on.

Smooth out the meringue using a metal spatula.

If browning in the oven, place 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 meringue can burn quickly.

If using a blow torch, which I did, hold it about 6 inches away and move it back and forth until it browns the meringue. Turn the Sky High Salted Caramel Chocolate Pie and continue browning the meringue. Refrigerate several hours before cutting.

Cutting the Pie

To easily cut the pie, warm the edge of the pie pan with a hair blower on high. Warming the crust slightly will help it come out neatly. One other thing, run your knife under really hot water, shake it off and cut through the meringue. As you can see above, the meringue cuts really smoothly.

Serving the Sky High Chocolate Pie

One last thought. This is very rich so it will easily serve 10 to 12.

Note:

This Sky High Salted Caramel Chocolate Pie can be assembled and frozen for a month. The pie can also be frozen without the meringue if desired. Thaw in the refrigerator to serve.

Raspberry Mascarpone Tarte Tropezienne

Modified: Apr 23, 2026 · Published: Feb 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 9 Comments

There's a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan. It's worth the read and I encourage you to take a look. However, I don't use her recipe. I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. [Read more...]

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Neapolitan Butter Cookies

Assembly

Mock Puff Pastry

Fillings for the Mincemeat Cream Cheese Danish

Cheese Filling

Assembly of Mincemeat Cream Cheese Danish

A Brief History of Mince Pies

Modern Mincemeat

Mincemeat Tart Filling

Pastry for Mincemeat Tarts

Mincemeat Tartlets

To Top with Crumbs

To top with Viennese Whirl Cookies

If Finishing with Ganache or Whipped Cream

Baking the Tartlets

Dark Satin Ganache

Whipped Cream Topping

To Store and Serve:

Piping stiff doughs

Uniform Piped Cookies

Cookie Tips For the Best Cut Out Cookies

Stamped Cookies

To Keep Cookies from Excess Spreading

Why Double Pan

More Cookies to a Tray

Best Pans to Bake Cookies

All Important Butter

Measuring Equipment

Mixing Cookie Doughs

Uniform Drop Cookies

Numbers and Sizes of Disher/Scoopers

Cutting Nuts

Using a Food Processor

Why I use Vollrath disher/scoopers

The History of Sarah Bernhardts

Almond Macaroons

Chocolate Truffle Filling for the Sarah Bernhardts

Finishing the Sarah Bernhardts

Candied Cranberries

Reine de Saba Cake

Amaretto Soaking Syrup

Reine de Saba Filling

Assembly

Candied Cranberries

The Crust

Carameled Onions

The Brie

To Make Ahead

Ingredients for the Brie and Bacon Tart

Versatile Breakfast Cookies

Cuccidati Coffeecake Dough

Cuccidati Coffeecake Filling

Crumb Topping

Levain Style Chocolate Chip Cookies

Why this Date Nut Bread is so easy to make

Steamed or Baked, Round or Loaf

Recipe Ingredients

Step by Step Instructions

To mix in mixer.

To mix by hand.

Recipe FAQs

Expert Tips

More delicious quick breads

Date Nut Bread

Equipment

Ingredients

Instructions

Notes

Nutrition

Caramel and Pecans for Skillet Turtle Brownies

Brownie Layer for Skillet Turtle Brownies

Mediterranean Orzo Salad

Mediterranean Orzo Salad

Ingredients

Instructions

Nutrition

Epicurean Potato Salad

Epicurean Potato Salad

Ingredients

Instructions