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All About Peaches - Summers Sweet Spot

Modified: Aug 1, 2026 · Published: Jul 22, 2021 by Helen S Fletcher · This post may contain affiliate links · 7 Comments

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

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

"What Are Freestone Peaches?

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

What Are Clingstone Peaches?

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

How I Peel My Peaches

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

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

Removing the Pits or Stones

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

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

How to Avoid Oxidizing or Browning

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

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

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

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

Oreo "Tacos" with Strawberry Salsa

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

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

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Caramel Cone Ice Cream ala Häagen-Dazs®

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

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

Easy Chocolate Guinness Cake for Father’s Day

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

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

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

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

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

About Guinness Stout

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

Type of Cocoa

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

Releasing the Chocolate Guinness Cake

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

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

Making Whipped Cream Ahead

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

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

Chocolate Guinness Cake

2 cups all-purpose flour (280 grams or 2 cups)
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup Guinness Stout
1 cup unsalted butter (225 grams, 8 ounces, 2 sticks)
3/4 cup Dutch process cocoa (70 grams or about 2 1/2 ounces)
2 cups granulated sugar (400 grams or about 14 ounces)
2/3 cup sour cream (150 grams or 5 1/3 ounces)
2 large eggs
1 tablespoon vanilla

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

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

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

Liquids mixed for the Chocolate Guinness Cake

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

Guinness mixture added for the Chocolate Guinness Cake

Add the Guinness mixture and beat until combined.

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

Batter for the Chocolate Guinness Cake in pan

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

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

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

Baileys Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar (30 grams or 1 ounce)
1 tablespoon Baileys liqueur

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

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

Chocolate Glaze

For how to photos, please go here

1/2 cup heavy cream
4 ounces semisweet chocolate, chopped

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

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

Glazes for Baked Goods

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

Different finishes on breads yielding different looking rolls.

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

Why Glaze

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

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

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

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

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

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

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

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

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

Applying the Glaze

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

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

Glazes for Baked Goods

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

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

Cream - Same as milk.

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

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

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

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

Egg White – usually applied with lean doughs, the white is beaten till foamy. 1/2 teaspoon water can be added if desired but I usually use it without water. This is perfect used as glue to hold seeds, etc. on during baking. Always apply just before baking.

Egg Yolk – mixing an egg yolk with a 1/2 teaspoon of water and applied just before baking will give a deeply browned crust and the most shine.

Egg with Milk for Glazes for Baked Goods

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

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

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

1 1/2 teaspoons cornstarch
6 tablespoons water, divided

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

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

Other Recipes you Might Like:

Pane Bianco
No Knead Sicilian Olive Bread
Soft Flatbreads

A Quick and Easy Summer Tea Cake

Modified: Jun 8, 2026 · Published: May 27, 2021 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

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

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

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

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

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

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

Simple Syrup

1/2 cup water
1/3 cup + 1T sugar (75 grams or 2 2/3 ounces)
2 tablespoons corn syrup

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

Almond Paste

For how to pictures go here.

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

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

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

Use where almond paste is called for except in cookies.

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

Continue to the tea cake without cleaning the processor bowl.

Yield: 330 grams or about 11 1/2 ounces

Almond Teacake

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

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

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

Mixer Method

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

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

Processor Method

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

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

Assembly

1 cup heavy whipped cream
3 powdered sugar (22 grams or 3/4 ounce)
1/2 cup seedless red raspberry jam
Fresh raspberries as needed

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

Spread the jam over the cake layer.

Pipe the cream on or alternatively spoon it on.

Top with the fresh raspberries.

Store in the refrigerator.

Make Ahead Notes

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

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

Pave d'Amour - The Quintessential Celebration Cake

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

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

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Effortless Tiramasu Inspired Panna Cotta

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

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

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

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

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

Make it as you Please

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

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

Effortless Panna Cotta

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

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

Combine the vanilla, rum and 1/2 cup half and half from the measured amount. Sprinkle the gelatin on top and stir it in. Allow it to sit for 5 or 10 minutes. It takes longer to bloom in milk and in water.

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

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

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

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

Finishing the Panna Cotta

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

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

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

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

Strawberry Cake - A Little Slice of Heaven

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

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

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

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

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

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

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Why You'll Love this Recipe

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

Recipe Ingredients

White Cake

BACK ROW: Cake flour, milk, granulated sugar

MIDDLE ROW: Unsalted Butter, egg whites

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

Strawberry Buttercream

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

MIDDLE ROW: Unsalted Butter

FRONT ROW: Milk, almond extract

Amaretto Wash

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

LEFT TO RIGHT: Water, amaretto, granulated sugar

Whipped Cream Frosting

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

LEFT TO RIGHT: Powdered sugar, vanilla, heavy cream

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

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

Step by Step Instructions

White Cake

The egg whites, 1/4 cup milk, vanilla and almond extracts are in a bowl.

Step 1. Combine 1/4 cup milk, egg whites, vanilla and almond extracts.

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

Step 2. Whisk the ingredients together and set aside.

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

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

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

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

The mixture is beaten for 1 1/2 minutes until light.

Step 5. Beat on medium for 1 1/2 minutes.

Step 6. Add 1/3 of the liquid.

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

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

Two baked layers of the White Cake with golden tops.

Step 9. The two baked layers with golden tops.

Amaretto Wash

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

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

The amaretto has been added to the syrup.

Step 2. Add the amaretto and cool.

Strawberry Buttercream

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

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

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

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

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

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

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

Whipped Cream Finish

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

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

The cream is whipped to medium stiff peaks.

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

Assembly

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

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

The Strawberry buttercream is spread on the bottom layer.

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

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

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

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

The sides are covered with about 2/3 of the remaining whipped cream. The last of the cream is placed on top of the cake.

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

A cake comb to finish the sides of the cake.

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

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

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

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

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

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

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

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

Step 10. To finish the cake, fit a pastry bag with a 1/2" open star pastry tip. Fill it with the reserved whipped cream and pipe a wreath around the top of the cake.

Recipe FAQ's

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

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

What is a high ratio cake?

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

Why is cake flour used?

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

Is heavy cream really necessary?

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

Storage and Make Ahead

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

Expert Tips

If you want to see if other cakes can be mixed as high ratio cakes, It is important to remember that a cup of granulated sugar or brown sugar is 200 grams or 7 ounces, all-purpose flour is 140 grams or 5 ounces and cake flour is 125 grams or about 4 3/4 ounces. The flours are unsifted when weighed.
Gel colors are preferred to liquid food coloring. It takes more liquid coloring to obtain the same color as gel coloring and adds liquid to the medium which may or may not make a difference.
Either 2% or whole milk can be used.
To obtain flat layers of cake both the recipe and the cake pan prep is important. For more information, see Cake Pan Prep or How to Get a Flat Cake Layer.

Other Luscious Strawberry Recipes to Enjoy

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Easy Eggs Benedict for Mother's Day

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

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

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Chocolate Orange Macarons

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

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

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Coconut Cream Cake - The Perfect Easter Dessert

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

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

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

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

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

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Why this cake succeeds

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

Recipe Ingredients

White Chiffon Cake

Ingredients read left to right.

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

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

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

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

Pastry Cream Ingredients

Ingredients read left to right.

Back Row: Egg yolks, granulated sugar, milk

Middle Row: Water, vanilla extract, flour

Front Row: Gelatin

Filling Ingredients

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

Ingredients read left to right

BACK ROW: 3 layers white chiffon cake

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

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

Substitution

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

Step-by-Step Instructions

Pastry Cream

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

White Chiffon Layers

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

The flour mixture beaten in the mixing bowl.

Step 2. The batter will the fairly thick.

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

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

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

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

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

About 1/4 of the beaten egg whites are added to the batter.

Step 6. Stir in about 1/4 of the beaten whites into the batter.

The remaining whites are folded into batter.

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

The finished cake batter is divided between three pans.

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

Three layers of chiffon cake cooling in pans.

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

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

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

Filling and Assembly

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

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

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

Whipped cream in bowl with pastry cream.

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

The pastry cream and whipped cream folded together.

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

Step 5. Add the coconut to the filling.

One layer of cake is placed on a cake board.

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

Half of the filling spread over the cake layer.

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

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

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

Whipped cream covering the sides of the cake.

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

The top of the cake is covered with whipped cream.

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

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

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

Step 12. Place the coconut on a tray.

The sides of the cake are covered with coconut.

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

The top of the cake is covered with coconut.

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

What is the origin of Coconut Cake?

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

What kind of cake is used for Coconut Cake?

Yellow cake or white cake is traditional.

What is the traditional frosting?

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

Expert Tips

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

Chocolate Raspberry Truffle Cake

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

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

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Belgian Waffles with Berry Compote

Modified: Aug 25, 2025 · Published: Feb 25, 2021 by Helen S Fletcher · This post may contain affiliate links · 16 Comments

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

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

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

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

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

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

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

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

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

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

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

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

Belgium Waffles

2 1/2 cups all purpose flour (350 grams or 12 1/3 ounces)
2 tablespoons granulated sugar (25 grams or 1 ounce)
1 teaspoon active dry yeast
1 1/2 cups water
1/2 cup milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
1/2 cup butter, melted (114 grams, 4 ounces or 1 stick)

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

Liquid ingredients being poured into dry ingredients

Pouring batter into waffle iron for Belgium Waffles

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

Berry Compote and Whipped Cream

1 tablespoon cornstarch
1 tablespoon red wine vinegar
1/2 cup apple, orange or cranberry juice
1/4 cup sugar (50 grams or 1 3/4 ounces)
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries
OR
1 – 1 pound bag of frozen mixed berries as they are
1 cup 40% or heavy cream, optional
1/4 cup powdered sugar (30 grams or 1 ounce), optional

Cornstarch and red wine for Belgium Waffles

Cornstarch and red wine vinegar for Belgium Waffles

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

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

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

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

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

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

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

Coconut Cream Pie with a Difference

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

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

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

The coconut is toasted to bring out the full flavor.

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

Pastry Cream

For how to photos, go to All About Pastry Cream

1 teaspoon unflavored gelatin
1 tablespoon cold water
1 1/3 cup milk
4 large egg yolks
1/2 cup sugar (100 grams or 3 1/2 ounces)
3 tablespoons all-purpose flour (40 grams or 1 1/2 ounces)
1 teaspoon vanilla extract

Soften the gelatin in the water and set aside.

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

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

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

Yield: 2 cups

Single Pie Crust for the Coconut Cream Pie

For how to pictures go to American Pie Crust Tutorial

1 3/4 cups sifted cake flour (6 1/3 ounces or 180 grams)
1/3 cup sifted all purpose flour (scant 1 1/2 ounces or 40 grams)
3/4 teaspoon salt
6 tablespoons butter, cut into pieces and frozen until hard (90 grams or 3 ounces)
3 tablespoons shortening (like Crisco) frozen and cut into pieces (45 grams or 1 1/2 ounces)
2 tablespoons beaten egg
1 teaspoon lemon juice
5 tablespoons water, chilled and divided

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

Combine the egg, lemon juice and water. Pour it in a circle over the processor contents. Pulse until it forms clumps. Pour out onto a lightly floured work surface. Push the clumps together into a ball. Knead 4 or 5 times for form a dough. Pat into a circle about 1/2 inch thick. Wrap in film and refrigerate a minimum of 2 hours or overnight.

Preheat the oven to 425 degrees.

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

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

Cool completely before assembling.

Assembly

2 cups sweetened, shredded coconut (170 grams or 6 ounces)
1 cup 40% cream
3 tablespoons powdered sugar (22 grams or 3/4 ounce)
Pastry Cream, chilled

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

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

Meringue for the Coconut Cream Pie

For How to pictures go to Lemon Meringue Pie

4 egg whites from above
1/2 teaspoon cream of tarter
1 cup sugar (200 grams or 7 ounces)

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

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

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

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

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

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

You might also enjoy:
Lemon Meringue Pie
Lemon Meringue Cake

Beef Stroganoff Soup with Wine and Cheese Bread

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

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

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

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

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

Wine and Cheese Baguettes

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

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

Buerre Manie

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

Beef Stroganoff Soup

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

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

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

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

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

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

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

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

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

Buerre Manie

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

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

Conchas - A Mexican Sweet Bread

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

Five Mexican sweet rolls, Conchas with different toppings.

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

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

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

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

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

Thank you Mexico!

Conchas

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

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

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

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

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

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

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

Topping for the Conchas

1/2 cup butter, softened (114 grams, 4 ounces or 1 stick)
2/3 cup granulated sugar (135 grams or 4 3/4 ounces)
1 cup all-purpose flour (140 grams or 5 ounces)
1 teaspoon vanilla

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

Assembly

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

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

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

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

Cover and let rise until almost doubled.

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

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

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

Yield: 12 Conchas

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

Note: I would like to thank Adrianna of A Cozy Kitchen whose recipe I adapted. I think my decorations cracked more than they should have because I took the topping all the way to the very bottom of the rolls. My suggestion is to keep them about 1/4 to 1/3 inch above the bottom of the roll.

Easy, Elegant Chicken Pot Pie

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

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

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

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

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

Chicken Mushroom Filling

1 large, boneless chicken breast or 2 medium breasts totaling about 1 pound
1/2 cup diced carrots, par cooked
6 tablespoons butter
1/4 cup finely diced shallot (1 large shallot)
1/2 cup diced red peppers
1/2 pound sliced mushrooms*
1/3 cup flour (45 grams or 1 1/2 ounces)
2 cups chicken broth**
1/3 cup cream
1/3 cup white wine
1 tablespoon brandy, optional
1/2 cup frozen peas
1 teaspoon salt
1/4 teaspoon white pepper

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

**A 15 ounce can of chicken broth is about 1 7/8 cups. Just add water to make 2 cups.

Preheat oven to 350°F.

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

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

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

Peel the carrots and cut into 3/4 inch dice. Par cook the carrots in water just until barely soft.

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

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

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

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

Asiago Pastry Crust for the Chicken Pot Pie

For how to photos on how to make the crust.

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

1 1/2 cups flour (210 grams or 7 1/2 ounces)
1/2 cup grated asiago or parmesan cheese (45 grams or 1 1/2 ounces)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup +1 tablespoon butter, cold and cut into pieces (125 grams, 4 1/2 ounces)
5 tablespoons ice water

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

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

In any case, roll the pastry between 1/8" and 1/4" thick. Cut the pastry the size of the top of the dish or casseroles. Leftover pastry can be rolled to about 1/8" and cut into small crackers. Bake until golden brown.

Two Ways of Finishing and Serving

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

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

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

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

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

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

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

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

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

Yield: 4 - 1/4 cup servings.

A Better Kouign Amann

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

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

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

Café au Lait Crepe Cake with Orange Cream Sauce

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

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

French Crepes for the Crepe Cake

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

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

1 2/3 cups all purpose flour (235 grams or 8 1/4 ounces)
1 teaspoon salt
1 cup milk (whole or 2%)
1 1/2 cups water
5 large eggs
1 1/2 tablespoons brandy
3 tablespoons vegetable oil
1 stick of butter for the pan

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

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

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

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

For use in the Crepe Cake, leave them frozen.

Yield: About 24 crepes

Café au Lait Truffle Filling

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

1 1/4 cups 40% cream
1 1/2 tablespoon instant coffee
15 ounces milk chocolate (425 grams)

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

Yield: About 2 1/4 cups

Orange Cream Sauce for the Crepe Cake

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

The slightly tangy sauce compliments the richness of the cake.

6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
1/4 cup 40% cream
1/2 teaspoon cornstarch

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

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

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

Yield: 1 cup

Assembly

Crepes
Café au Lait Truffle Filling
Orange Cream Sauce

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

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

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

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

Wrap in film and refrigerate until completely set.

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

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

European Nut Roll with Three Fillings

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

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

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

[Read more...]

Neapolitan Butter Cookies

Modified: Aug 20, 2026 · 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 1/4 cups granulated sugar (250 grams or 8 3/4 ounces)
2 teaspoons vanilla
1 large egg
2 cups + 3 tablespoons all purpose flour (300 grams or 10 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 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.

Divide the dough into 3 parts about 270 grams or about 9 1/2 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.

Genntly 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.

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.

Baked and unbaked Neapolitan Butter Cookies

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.

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:

If you enjoyed these cookies check out the following ones.

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 3/4 cup all purpose flour (245 grams or 8 2/3 ounces)
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup frozen unsalted butter, cut into small pieces (225 grams or 8 ounces)
1/2 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

1/2 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)
1/4 cup granulated sugar (50 grams or 1 3/4 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 · 10 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 1/2 cup mincemeat.

Mincemeat Tart Filling

1 batch mincemeat
1/2 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 1/4 cups all purpose flour (175 grams or 6 ounces)
1/3 cup + 1 tablespoon cake flour (50 grams or 1 3/4 ounces)
1/4 cup granulated sugar (50 grams or 1 3/4 ounces)
1/2 teaspoon baking powder
1/2 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 1/2” 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 1/4" 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

1/2 cup heavy cream
10 tablespoons unsalted butter (150 grams or 5 1/3 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
1/3 cup powdered sugar (40 grams or 1 1/2 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 1/2” 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 3/4 teaspoons	0.375
60	1 tablespoon	0 .5
50	4 teaspoons	0.625
40	1 1/2 tablespoons	0.75
30	2 1/4 tablespoons	0.1.125
24	3 tablespoons	1.5
20	3 1/2 tablespoons	1.875
16	1/4 cup	2
14	1/3 cup	2.375
12	1/3 + cups	2.875
10	3/8 cup	3.25
8	1/2 cup	3.75
6	5/8 cup	4.75
5	3/4 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 3/4 teaspoons	0.375
60	1 tablespoon	0 .5
50	4 teaspoons	0.625
40	1 1/2 tablespoons	0.75
30	2 1/4 tablespoons	0.1.125
24	3 tablespoons	1.5
20	3 1/2 tablespoons	1.875
16	1/4 cup	2
14	1/3 cup	2.375
12	1/3 + cups	2.875
10	3/8 cup	3.25
8	1/2 cup	3.75
6	5/8 cup	4.75
5	3/4 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

2/3 cup almond flour (100 grams or 3 1/2 ounces)*
3/4 cup granulated sugar (150 grams or 4 1/3 ounces)
2 large egg whites
1/2 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 1/2” 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.

1/2 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 5/8 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 1/4" 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
1/2 cup water
1 3/4 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)
1/3 cup flour (45 grams or 1 1/2 ounces)
1/3 teaspoon baking soda
3/4 cup butter, softened (170 grams, 6 ounces or 1 1/2 sticks)
1/3 cup sugar (100 grams or 3 1/3 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

1/3 cup amaretto liqueur
2 tablespoons water

Combine the ingredients and set aside.

Reine de Saba Filling

6 ounces of semisweet chocolate
1/2 cup milk
4 egg yolks
2/3 cup sugar (130 grams or 4 1/2 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 1/4 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 1/2 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
1/2 cup water
1 3/4 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 2/3 ounces)
1/2 cup +1 tablespoon all purpose flour (85 grams or 3 ounces)
1/3 cup cake flour (40 grams or about 1 1/2 ounces)
1/2 teaspoon salt
1 tablespoons beaten egg
1 teaspoon fresh lemon juice or white vinegar
2 tablespoons ice water

Filling
3/4 cup low fat cottage cheese (160 grams or 5 2/3 ounces)
3/4 cup plain yogurt (160 grams or 5 2/3 ounces)
1 tablespooon cornstarch
1/4 to 1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs

Additional Ingredients
1 large onion
2 tablespoons butter or oil
1/4 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 9x3/4 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 1/2 inch round. Trim to 10 1/2 inches.

Place the dough into the tart pan leaving the edges extend about 1/4 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 1/4 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 · 10 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 1/2 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

3/4 cup raisins*
3/4 cup shredded, sweetened coconut (50 grams or 1 3/4 ounces)
3/4 cup whole wheat flakes, crushed (45 grams or 1 1/2 ounces)
3/4 cup oatmeal** (60 grams or 2 ounces)
3/4 cup walnuts, coarsely chopped (85 grams or 3 ounces)
2 cups whole wheat flour (280 grams or 10 ounces)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar (200 grams or 7 ounces)
1/2 cup canola oil
1/2 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 1/3 cup measure, scoop out the dough. Stagger the cookies 4 to a baking sheet. Flatten them to about 1/4”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 1/2” 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: Oct 3, 2026 · Published: Oct 6, 2020 by Helen S Fletcher · This post may contain affiliate links · 18 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.

Mincemeat, isn’t on the top of everyone’s list, but I will be using it later this year with a couple of different toppings that may change your mind.

It is important if you are going to use Mincemeat to start it now. It's important to give this at least a couple of months for the best flavor.

If you’re into keeping the past alive this is the perfect way to do it. In years gone by, Mincemeat was made of a large quantity of different raisins. It could be me, but raisins are pretty much raisins, so I reduced those and used a variety of dried fruits I particularly like. If you want to change out some of the fruits, just keep the general amounts the same.

All the measurements are based on fruit that has been cut. The fruit should be cut about the size of the raisins. It is easiest to do this with scissors. If the fruit starts sticking, rinse the scissors in cold water and use them wet.

Mincemeat

3/4 cup raisins, dark or light (114 grams or 4 ounces)
1/2 cup black mission figs, chopped (75 grams or 2 2/3 ounces
1/2 cup medjool dates, seeded and chopped (75 grams or 2 2/3 ounces)
1/2 cup dried apricots, chopped (75 grams or 2 2/3 ounces)
1/2 cup dried bing cherries, chopped (75 grams or 2 2/3 ounces)
3/4 cup candied orange rind, chopped (114 grams or 2 1/2 ounces*
Zest of 1 large orange
Zest of 1 large lemon
1/3 cup packed dark brown sugar (65 grams or 2 1/4 ounces)
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon cloves
1/3 cup honey
1/4 cup dark rum**
1/4 cup brandy**

* The weight of this will vary depending upon the candied orange peel used. I used our candied orange peel recipe, which I made a week or so in advance.

**For a non alcoholic version, either heat the rum and brandy to evaporate the alcohol or substitute apple juice.

Place the raisins and chopped fruit in a large bowl. Mix in the orange and lemon zest.

Combine the brown sugar and spices, blending together. Add the spice mixture to the fruit and mix well.

Whisk the honey, rum and brandy together. Pour over the fruit and spices and stir together until completely combined.

Place in a covered container. It can sit at room temperature several days or it can be refrigerated indefinitely. Turn it upside down every few days to soak the fruit evenly.

If it starts looking dry, add additional rum or brandy.

Yield: Approximately 3 cups.

Other traditional desserts you might enjoy include:

Orange Bread Pudding
Make Ahead Cranberry Linzer Tart
Lamington Torte

Mincemeat Cream Cheese Danish

Mincemeat Tarts

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

1/4 cup butter (1/2 stick, 60 grams or 2 ounces)
1/4 cup sugar (50 grams or 1 3/4 ounces)
1/4 cup water
1/2 teaspoon salt
1/2 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 1/2 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 1/2 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)*
1/4 cup raisins (40 grams or 1 1/3 ounces)
1/4 cup pitted Medjool dates (50 grams or 1 3/4 ounces)
1/4 cup slivered almonds, toasted (30 grams or 1 ounces)
1/4 cup walnuts (30 grams or 1 ounces)
3 tablespoons honey
2 tablespoons dark rum
1 teaspoon cinnamon
Zest from 1/2 orange
Zest from 1/2 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.

1/2 cup unsalted butter, softened (114 grams, 4 ounces or 1 stick)
1/3 cup granulated sugar (65 grams or 2 1/4 ounces)
1/3 cup packed dark-brown sugar (65 grams or 2 1/4 ounces)
3/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups cake flour (190 grams or 6 2/3 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 1/2 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 1/2 inch strips from the 10 1/2 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.

A slice of the Chocolate Truffle Raspberry Curd Tart sits on a lace edged white plate with a few red raspberries and the tart in the background.

Posting during summer is difficult for me as a baker. Everywhere I look, there is no bake this and no bake that. I thought all of that was solved with air conditioning. Guess not.

A simple chocolate graham cracker crust has a thin ribbon of chocolate raspberry truffle filling topped with a crimson layer of Raspberry Curd wreathed in swirls of whipped cream. If you’re not photographing every step, it can be made in no time. Even better, it can be made a couple of days ahead and held in the refrigerator or frozen for longer storage. I can’t do much better for a summer dessert.

Raspberry Curd Tart Filling

This is made exactly like the lemon curd using the ingredients below and substituting the raspberry juice for the lemon juice in the lemon curd. Go here for how-to photographs. This should be made at least the day before or up to a week ahead. It can also be frozen for several months. Thaw in the refrigerator before using.

In the original post there is a photo with raspberry jam in it. I have omitted the photo because I omitted the jam and didn't want anyone to be confused by it.

12 ounce bag of unsweetened, frozen raspberries, completely thawed* (340 grams)
1 teaspoon water
1/2 teaspoon gelatin
2 whole eggs
3 egg yolks
1/2 cup raspberry juice
2 tablespoons lemon juice
1/3 cup granulated sugar (65 grams or 2 1/4 ounces)
1/2 cup unsalted butter, cold, cut into 8 to 10 pieces (114 grams, 4 ounces or 1 stick)
Red Food coloring

*Thaw the raspberries until they are room temperature. Place a strainer over a bowl and add the thawed raspberries. Use only the juice if possible. If there isn’t quite enough, gently press the pulp through the strainer, leaving the seeds behind. Add the 2 tablespoons lemon juice and set aside.

Dissolve the gelatin in the water. Set aside.

In a medium size bowl, whisk the eggs and yolks together. Whisk in the raspberry and lemon juice. Pour it through a strainer into the top of a double boiler. Stir in the sugar and add the butter.

Place over simmering water and, stirring constantly, bring it to 172°F. Remove it from over the hot water. Immediately tear the gelatin into small pieces and add it to the hot Raspberry Curd, stirring to completely dissolve it. There is no need to liquify it, the hot curd will do that.

Stir in red food coloring as desired. The filling looks rather bleak without it.

Pour it into a storage container, cover the surface with plastic wrap and cool to room temperature. Refrigerate.

Chocolate Graham Cracker Crust

1 1/3 cups graham cracker crumbs (170 grams or 6 ounces)*
1/4 cup cocoa, natural or Dutch (25 grams or 1 scant ounce)
1/2 cup unsifted powdered sugar (55 grams or 2 ounces)
1 stick unsalted butter, melted (114 grams or 4 ounces)

*The same amount of graham crackers can be used as seen below.

With Whole Graham Crackers.

If using whole graham crackers, break them up and place them in the bowl of a food processor.

Process to break them up further and then pulse until they become crumbs. Add the cocoa and powdered sugar, pulsing to mix them evenly.

Remove to a large bowl and pour the butter over the crumbs. Mix with a fork so they are uniformly coated.

With Graham Cracker Crumbs

Mix crumbs, cocoa and powdered sugar together, rubbing between hands until cocoa and sugar lumps are gone. Add butter and toss with a fork until crumbs are completely coated.

Pressing in the crumbs

Spray a 9x 3/4 inch tart pan with a removable bottom with a non-stick release. Place 2/3 of the crumbs (235 grams or 8 1/4 ounces) in the pan.

Evenly distribute them around the sides of the pan.

Press them firmly against the sides.

Pour the remaining crumbs in the bottom of the pan. Spread them out to cover the pan.Press them solidly against the bottom, joining them to the sides. Set aside.

Note: At the shop we used our hands to press in the crusts. However, it might be easier to use a small dry measure for some people.

Chocolate Raspberry Truffle Filling for the Raspberry Curd Tart

1/4 cup 40% cream
1 tablespoon unsalted butter (15 grams or 1/2 ounces)
3 tablespoons seedless red raspberry jam
2 1/2 ounces semisweet chocolate (70 grams)

Heat the cream, butter and jam until steaming and the butter is melted. Do not boil.Whisk gently to make sure the butter is melted and the jam dissolved. If a little of the jam remains, that’s fine.

Raspberry Truffle ingredients heated for the Raspberry Curd Tart

Remove from the heat and submerge the chocolate under the cream. Let sit for 4 to 5 minutes.

Chocolate submerged for Chocolate Truffle Raspberry Tart

Gently whisk to smooth out the chocolate. Using a rubber spatula, go around the bottom edges of the pan to make sure all of the chocolate is melted.

Spread the filling over the bottom of the tart shell.

Chill until set – 10 to 15 minutes should do it.

Finishing the Raspberry Curd Tart

Raspberry Curd in crust for Chocolate Truffle Raspberry Curd Tart

The Raspberry Curd will be very firm. Microwave it for about 45 seconds, stirring to loosen it. Do not over heat it. Pour it over the Chocolate Raspberry Truffle Filling, smoothing it out. Refrigerate it to set it up. Freezing is faster.

Whipped CreamTopping

1 cup heavy cream
1/3 cup unsifted powdered sugar (45 grams or 1 1/2 ounces)
Fresh raspberries

Combine the cream and powdered sugar in the bowl of a mixer fitted with the whisk attachment. Beat on medium until it thickens then raise it to high and beat until stiff.

Release the tart by slipping off the outside ring. Loosen the bottom of the tart by inserting a metal spatula between the bottom of the pan and the tart. It will slip right off.

Whipped cream finish for the Chocolate Truffle Raspberry Curd Tart

Fit a pastry bag with a 1/2 inch open star tip. Fill the bag with the whipped cream and pipe large rosettes around the inside edge of the tart.

Refrigerate until serving. Or freeze if making ahead. Thaw in the refrigerator

To serve: Pile fresh raspberries in the middle. Be sure to show it off before cutting. Serve the Chocolate Truffle Raspberry Curd Tart with several fresh raspberries on each plate.

Serves 8 or more.

If you liked this recipe, be sure to check out the Chocolate Raspberry Truffle Tart, No Bake Mini Chocolate Caramel Tarts and My Favorite Fruit Desserts.

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