Continuing the discussion from 🍰 Recipe Collections: Delicious Desserts (Part 2) - #500 by Amethyst.
Previous discussions:
2 Likes
Sunflower Cupcakes
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 12-14 cupcakes
Ingredients:
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
5 cups (600g) confectioners’ sugar
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract
salt, to taste
yellow, orange, & green food coloring (I use AmeriColor Gel Coloring)*
chocolate sprinkles
12-14 baked and cooled cupcakes
Directions:
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add 5 cups confectioners’ sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
Spoon 3/4 cup of frosting into a separate bowl. Stir in green food coloring. This will be for the leaves.
Tint the remaining frosting with yellow and orange food coloring to obtain desired sunflower color. See my note below for what I used.
Fill piping bag with leaf tip + yellow frosting. If you have a second leaf tip, fill a 2nd bag with leaf tip + green frosting.
Pipe or spread a circle of frosting in the center of the cupcake. My cupcake centers are about 1.25 inches in diameter. Dip into chocolate sprinkles.
See video above for a visual of this step. (It’s hard to explain perfectly!) Start on the outer edge of the cupcake. Pipe yellow petals all the way around, lifting the piping tip in an upwards direction. Pipe a second layer closer to the center/on top of the first layer. Pipe a third layer of petals right against the center of the sunflower. Pipe any additional petals to fill any gaps, then pipe a couple green leafs on the edges.
Refrigerate cupcakes until ready to serve. Cupcakes are fine at room temperature for a few hours, as long as they have been refrigerated for a couple hours after frosting/assembling. (The time in the refrigerator helps the petals hold their shape before serving.)
Cover leftover cupcakes and store in the refrigerator for up to 5 days.
Notes:
Food Coloring: To get the exact colors in these photos, use AmeriColor Gel Food Coloring. For the golden yellow, use 3 drops of the “lemon yellow” color mixed with 1 drop of the “orange” color. For the green leaves, 1-2 drops of “leaf green.”
Success Tips for Buttercream Sunflowers:
Take your time. Pipe slowly because this isn’t a race! It definitely takes a couple of tries to find your rhythm.
Begin outside. Always start piping the sunflower petals on the outside edge. Adding layers of petals inside creates a realistic depth.
Have fun. This is the main thing—just have fun. Each of your sunflower cupcakes will look better than the last. Practice makes perfect, I promise.
Recipe courtesy of Sally’s Baking Addiction.com
2 Likes
The Best Cowboy Cookies Recipe
Prep Time: 30 minutes
Cook Time: 11 minutes
Inactive Time: 10 minutes
Total Time: 51 minutes
Yield:
Directions:
1 cup (227 grams) unsalted butter, melted until browned.
1 and 1/2 cups (319 grams) light brown sugar, packed
1/2 cup (99 grams) granulated sugar
2 large eggs at room temperature
1 large egg yolk at room temperature
2 and 1/2 teaspoons pure vanilla extract
2 and 1/3 cups (270 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 and 3/4 cups (156 grams) old-fashioned oats
3/4 cup (60 grams) sweetened flaked coconut
1/2 cup (64 grams) pecans, roughly chopped plus more for decorating
12 ounces (340 grams) semi-sweet chocolate chips
1 teaspoon flaky sea salt, optional
Directions:
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don’t worry if they look a little separated here.
Whisk in the eggs and yolk, beating until well combined. About 45 seconds. Whisk in the vanilla.
In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
Fold the dry ingredients into the wet ingredients, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball so they have room to spread.
Bake, one sheet at a time, in a preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center.
Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired.
Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Recipe courtesy of Baker by Nature.com
3 Likes
Cinnamon Cookies
Total: 2 hr (includes chilling time)
Active: 40 min
Yield: 24 cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 cup solid shortening, such as Crisco
1 1/2 cups sugar
1/4 cup molasses
1 large egg
Directions:
Preheat the oven to 350 degrees F.
On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger.
Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.
Recipe courtesy of Food Network.com
2 Likes
Blackberry Oatmeal Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 36 cookies
Ingredients:
1 cup butter, softened to room temperature
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups flour + 2 TBSP flour divided
1/2 tsp baking soda
1 tsp salt
3 cups quick oats
1 cup white chocolate chips
1 cup blackberries quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)
Directions:
Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
Combine the 1 1/4 cups of flour, baking soda, and salt in a separate bowl and then add to the creamed mixture, mixing just enough to combine.
Gently mix in the oats and white chocolate chips.
Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn’t do that step this time around, and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.
Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325. Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes:
HOW TO MAKE THE BEST OATMEAL COOKIES:
After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!
Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a Cookie Scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked, but they will continue to bake on the cookie sheet for a couple more minutes, so that’s ok!
NOTES: If you want the cookies to be more purple, you can skip the beginning of step 3 and just add the blackberries straight to the cookie dough.
Also, if your cookies spread too much, you may need to add some more flour to the dough or you can even chill the dough for about an hour before scooping the cookies – that will help to avoid flat cookies as well. When I make cookies, I usually do a quick test batch of 2-3 cookies to make sure they are spreading the way that I want them to before baking all of them!
WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?
You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using quick oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. Old-fashioned oats will make the cookies a little bit chewier. You can even use a combination of both types if you’d like!
Recipe courtesy of Butter With a Side of Bread.com
2 Likes
Crisp Sunflower Cookies
Prep Time: 10 min
Cook Time: 15 min
Yield: 5 dozen
Ingredients:
3/4 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup sweetened shredded coconut
1 cup salted sunflower kernels
Directions:
Preheat oven to 350°. In a bowl, cream shortening, sugars, and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, mixing well between each addition. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture, mixing just until flour is incorporated. Stir in oats, coconut and sunflower kernels.
Drop by teaspoonfuls onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on wire racks.
Notes:
Sunflower Cookies Tips:
How do you store sunflower cookies?
Store Cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep your sunflower cookies longer, you can freeze them for up to 6 months.
Can you use unsalted sunflower kernels instead of salted in sunflower cookies?
Using unsalted sunflower kernels is a great way to reduce the sodium content—but the flavor may not be as robust. There are other ways to make these cookies your own. Omit the coconut if it’s not your thing, or replace it with extra oatmeal (to make them more like these Oatmeal Cookies). Try mixing in raisins, dried cranberries, chocolate or butterscotch chips, toffee bits, or nuts. You can also dip half of each cookie in melted dark or white chocolate.
Where can you find sunflower kernels?
You can find sunflower kernels in your grocer’s snack aisle, or near the nuts and dried fruits. Browse these Fruit-Forward Cookie recipes for your next baking inspiration.
Nutritional Facts:
1 cookie: 98 calories, 4g fat (1g saturated fat), 6mg cholesterol, 69mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.
Recipe courtesy of Taste of Home.com
3 Likes
Butterscotch and Chocolate Chip Cookies Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 18 cookies
Ingredients:
1 cup unsalted butter
1 cup light brown sugar
ÂĽ cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour, spooned and leveled
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
Âľ cup semi-sweet chocolate chips
1 cup butterscotch chips
flaky sea salt for garnish
Directions:
Add the butter to a medium-sized saucepan or small skillet set over medium heat. Stir continuously with a rubber spatula. The butter will melt and then begin to bubble and become quite foamy. Keep stirring. Look for the following signals before removing the pan from the heat: the foam will start dissipating, there will be a nutty and intensely buttery smell, and the butter will turn an amber color.
Remove the pan from the heat and immediately transfer the butter into another bowl. Set aside to cool for 5-10 minutes.
Add the cooled, browned butter, brown sugar, and white sugar to a stand mixer bowl fitted with a paddle attachment. Beat at medium speed for a couple of minutes until combined.
Add the eggs and vanilla extract and beat for a few more minutes until pale and combined.
Combine the flour, baking powder, baking soda, and Kosher salt in a medium bowl, then add the dry ingredients to the wet ingredients. With the electric mixer on low speed, mix until combined.
Add the chocolate chips and butterscotch chips, and mix until they are evenly distributed throughout the cookie dough, with the mixer still on the lowest speed.
Cover the bowl with plastic wrap and put in the refrigerator to chill for an hour or up to 24 hours.
When ready to bake the cookies, preheat the oven to 350ÂşF and line two cookie sheets with parchment paper.
Use a cookie or ice cream scoop and scoop out balls of cookie dough (about the size of a golf ball) and place them on the cookie sheets, leaving about an inch between them.
Put the cookie sheets on your oven’s middle rack and bake for 10-12 minutes. The cookies are done when the edges are set and golden brown. The middle can look slightly under-baked if you want a softer cookie. If you want a crisper cookie, bake the batch a minute or so longer until the centers appear set.
Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes.
While still warm, add a few chocolate and butterscotch chips to the top of each cookie, along with a sprinkling of flaky sea salt. Serve and enjoy!
Notes:
For a cookie with a chewy center, bake for 10 minutes. For a crisper cookie, bake for 12 minutes.
Use the spoon and level method of measuring your flour. Use a spoon to fluff up and scoop your flour into a dry measuring cup, then use the straight edge of a knife to level or scrape off any excess.
Always preheat your oven before placing the cookies inside. Preheating ensures that the cookies start baking at the correct temperature, which affects their texture and appearance.
Ovens can have temperature variations, so it’s a good idea to use an oven thermometer to verify that the temperature is accurate. If your oven tends to run hot or cold, you can adjust the temperature accordingly.
The placement of your cookie sheets or baking pans on the oven racks can impact the cookies. Typically, it’s best to use the middle rack for even heat distribution. If you are baking multiple sheets simultaneously, rotate them halfway through baking for even results.
Try to make your cookie portions as uniform in size as possible. This ensures that all the cookies bake at the same rate, so you don’t end up with some undercooked and others overcooked.
Recipe variations:
Add a half cup of chopped Roasted Pecans or other roasted nuts.
Substitute white chocolate chips, dark chocolate chips, or chocolate chunks for the semi-sweet chocolate chips.
Expert tips and tricks:
For a cookie with a chewy center, bake for 10 minutes. For a crisper cookie, bake for 12 minutes.
Use the spoon and level method of measuring your flour. Use a spoon to fluff up and scoop your flour into a dry measuring cup, then use the straight edge of a knife to level or scrape off any excess.
Always preheat your oven before placing the cookies inside. Preheating ensures that the cookies start baking at the correct temperature, which affects their texture and appearance.
Ovens can have temperature variations, so it’s a good idea to use an oven thermometer to verify that the temperature is accurate. If your oven tends to run hot or cold, you can adjust the temperature accordingly.
The placement of your cookie sheets or baking pans on the oven racks can impact the cookies. Typically, it’s best to use the middle rack for even heat distribution. If you are baking multiple sheets simultaneously, rotate them halfway through baking for even results.
Try to make your cookie portions as uniform in size as possible. This ensures that all the cookies bake at the same rate, so you don’t end up with some undercooked and others overcooked.
Recipe FAQs:
Why do I need to chill the cookie dough?
Chilling the dough allows the ingredients to meld and the flavors to intensify. This can result in a richer and more complex taste in the finished cookies. Also, the dough won’t spread as much during baking, resulting in cookies with thicker centers and crispier edges.
Can I freeze unbaked cookie dough?
Scoop the dough into individual cookie dough balls using a cookie scoop. Place the balls on a baking sheet or tray lined with parchment paper or a silicone baking mat, not touching each other.
Put the tray in the freezer and let the dough firm up for about 1-2 hours. This prevents them from sticking together when you store them. Once the dough balls are frozen, transfer them to an airtight container or a resealable freezer bag. Cookie dough can typically be stored in the freezer for up to 3 months.
Can you bake frozen cookie dough balls?
When you’re ready to bake, there’s no need to thaw the dough. Preheat your oven, place the frozen dough balls on a baking sheet, and bake as directed. You may need to add a minute or two to the baking time, but keep an eye on them to avoid overbaking.
How to store:
Butterscotch and Chocolate Chip Cookies are best served while they are still warm. Any leftovers should be stored in an airtight container at room temperature and will stay fresh for up to a week.
Nutritional Facts:
Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 145mg | Potassium: 118mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Calcium: 38mg | Iron: 1mg
Recipe courtesy of Grits and Pine Cones.com
1 Like
Oatmeal, Apple, Cinnamon Chip Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 5 – 6 dozen
Ingredients:
1 cup butter, softened
1 1/4 cups dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon nutmeg, ground
1/2 teaspoon cloves or allspice
2 1/4 cups quick-cooking oatmeal
1 1/2 large Granny Smith apples, peeled and diced small (eat the other 1/2 or use 2 medium)
1 bag cinnamon chips, 10 oz.
1 1/2 cups chopped walnuts
glaze or white chocolate for garnish
Directions:
Heat oven to 350 degrees. Prepare cookie sheets with parchment paper.
In a mixer bowl, cream butter and brown sugar for about 2 minutes. Beat in egg and vanilla.
Sift flour, cinnamon, nutmeg, cloves, baking soda, and salt. Mix flour mixture into creamed mixture just until blended.
Add oatmeal, apples, cinnamon chips, and walnuts till blended.
Scoop dough onto cookie sheets 2 inches apart. Bake for 10-12 minutes until edges are light brown.
Let cool a few minutes and remove to a cooling rack to cool completely.
Drizzle with melted white chocolate or with a powdered sugar glaze. I used melted white chocolate, and it was delicious… Enjoy!
Recipe courtesy of Just a Pinch.com
1 Like
Waffle Cone Crunch Cookies
Ingredients:
For the cookies:
1 cup salted butter, softened
1ÂĽ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
2Âľ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
2 tablespoons sour cream
For the frosting:
½ cup salted butter, softened
3 cups powdered sugar
3 to 4 tablespoons heavy cream
2 teaspoons vanilla extract
For the waffle cone crunch:
Âľ cup crushed waffle cone pieces
1½ tablespoons melted butter
1 tablespoon granulated sugar
½ teaspoon cinnamon
Pinch of salt
Directions:
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs, vanilla extract, almond extract, and sour cream. Mix until combined.
Add the flour, cornstarch, and baking powder. Mix just until a soft dough forms.
Scoop the dough into 2-tablespoon portions and place 2 inches apart on the prepared baking sheets.
Gently flatten each dough ball.
Bake for 7 to 8 minutes, or until the edges are set and the centers still appear slightly underbaked. Do not allow the tops to brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, reduce the oven temperature to 325°F.
Toss the crushed waffle cone pieces with the melted butter, sugar, cinnamon, and salt until evenly coated.
Spread onto a parchment-lined baking sheet and bake for 6 to 8 minutes, stirring once halfway through. Cool completely.
For the frosting, beat the butter until creamy. Add the powdered sugar and vanilla extract. Mix in enough heavy cream to create a fluffy, spreadable frosting. Beat for 2 to 3 minutes until light and smooth.
Frost the cooled cookies generously with the vanilla frosting.
Sprinkle the waffle cone crunch over the frosting and gently press it into the frosting so it adheres.
Notes:
FAQ’s:
Can I use ice cream cones instead of waffle cones?
Waffle cones work best because they have a richer flavor and sturdier texture, but regular sugar cones can be used if needed.
Can I make the cookies ahead of time?
Yes. The cookies can be baked a day in advance and frosted before serving.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze the cookies?
Yes. Freeze the unfrosted cookies for up to 2 months and frost after thawing.
Can I make the waffle cone crunch ahead of time?
Absolutely. The crunch can be prepared a few days ahead and stored in an airtight container until ready to use.
Recipe courtesy of Life and Sprinkles.com
1 Like
Ultimate Bakery Style Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 13 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 3 minutes
Yield: 9 cookies
Ingredients:
1 cup cold, unsalted butter (cut into small cubes)
1/2 cup white sugar
1 cup firmly packed light brown sugar
2 large eggs
3 cups White Lily All-Purpose Flour*
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1 teaspoon salt
1 (12-ounce) bag semi-sweet chocolate chips
1 (10 to 12-ounce) bag mini semi-sweet chocolate chips
flaky/kosher salt
Directions:
Combine the cold, cubed butter, white sugar, and brown sugar in a large bowl and use a mixer to combine - 3 to 5 minutes - or until completely mixed. Add the eggs, one at a time, beating well after each addition.
In another large bowl, measure 3 cups of White Lily All-Purpose flour by spooning the flour into a dry measuring cup and leveling it off before adding it to the bowl. Add the baking soda, cornstarch, and 1 teaspoon salt and whisk to combine.
Add the dry ingredients to the butter/sugar mixture all at once. Mix until just combined. Do not overmix. Add the chocolate chips and mix until just combined. Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 400°F and line a light colored cookie sheet with parchment paper.
After the dough has chilled, use a food scale to measure out 6 ounces of dough for each cookie. Place 2 to 3 dough balls 6 to 8 inches apart on the prepared pan and sprinkle with a generous pinch of course or flaky salt. Bake for 12 to 15 minutes, or until the cookies are golden brown around the edges and just set. Allow the cookies to cool on the pan for 5 minutes before moving the entire piece of parchment, with the cookies on it, to a wire rack to cool. Work in batches to bake the remaining dough, being sure to keep it refrigerated until it gets baked.
Store the cookies in an airtight container for up to 3 days. For warm cookies, microwave for about 15 seconds to reheat.
Notes:
White Lily All-Purpose Flour is important to the success of this recipe because of its low protein content. If you can’t find it in your area, be sure to check out the blog post for this recipe, which suggests an acceptable replacement.
Can you use another flour? Yes. If you can’t find this brand, I’d recommend using 1 1/2 cups of another brand of all-purpose flour and 1 1/2 cups of cake flour to produce a blend that will more closely resemble the protein content of White Lily.
Nutritional Facts:
Calories: 923kcal | Carbohydrates: 107g | Protein: 11g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 414mg | Potassium: 527mg | Fiber: 7g | Sugar: 63g | Vitamin A: 728IU | Calcium: 86mg | Iron: 7mg
Recipe courtesy of Southern Bite.com
1 Like
Butter Pecan Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chilling time + post-baking cooling time: 50 minutes
Total Time 1 hour 12 minutes
Yield: 18 cookies
Ingredients:
12 tablespoons unsalted butter, room temperature, cut into tablespoon portions
1 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 Âľ cups all-purpose flour, regular or gluten-free measure-for-measure flour blend
1 teaspoon baking soda
1 cup chopped pecans
Flaky sea salt to top (optional)
Directions:
Place 8 tablespoons of butter in a small light colored saucepan or skillet set over medium heat. The light color makes it easier to see when the butter has browned so it does not burn. Heat butter until it melts, stirring to move the butter around.
Continue to stir and heat the butter until it is golden brown, foaming, and begins to smell nutty. It should take about 5 minutes. Add the brown butter to a large mixing bowl (along with any solid particles in the bottom of the pan).
Melt the remaining 4 tablespoons of butter (do not brown it) and add it to the bowl with the browned melted butter. Allow to cool for 5 minutes.
Add the light brown sugar to the mixing bowl and whisk to combine. Add the egg and vanilla extract and whisk until well combined.
In a separate bowl, mix together the flour and baking soda. Add the dry ingredients to the wet and mix until no large lumps remain. The dough is thick. Fold in the pecans; mix just until the pecans are evenly distributed. Do not overmix.
Cover the bowl with plastic wrap and transfer the cookie dough to the refrigerator to chill for 30 minutes. While the dough chills, preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.
Once the dough is completely chilled, scoop out 2 tablespoon-sized cookie dough balls onto prepared baking sheets with 2 inches in between (the cookies will spread). We recommend using a 2 tablespoon medium cookie scoop for this.
Press down each ball of cookie dough with the flat-bottomed glass so it is no thicker than ½-inch.
Bake the cookies for 12-14 minutes or until the edges are just set (do not overbake).
Sprinkle lightly with flaky sea salt (if using) on the tops of the cookies while the cookies are still warm.
Allow the baked cookies to fully cool on the cookie sheet and then transfer them to an airtight container.
Notes:
Browning butter. This is easy but needs to be monitored so it doesn’t change from browned butter to burnt butter. This can happen quickly. Use a light colored pan or skillet. Stir constantly. As soon as the foaming subsides and you can see dark particles in the bottom of the pan, remove it from the heat and pour into the mixing bowl.
How to Store:
Store in an airtight container at room temperature for up to 3-5 days. Baked cooled cookies can also be frozen for up to three months. Thaw in the refrigerator and allow to come to room temperature before eating for best flavor.
Nutritional Facts:
Calories: 204kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 69mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
Recipe courtesy of Boulder Locavore.com
1 Like
Levain Bakery Rocky Road Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 8 cookies
Ingredients:
1 cup Cold Butter (cut into cubes)
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
1/2 cup Unsweetened Cocoa Powder
1 cup Cake Flour *
1 1/2 cups All-Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 3/4 cups Semi-Sweet Chocolate Chips
2 cups Mini Marshmallows
3/4 cup Cashews (roughly chopped)
Directions:
Preheat oven to 410 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar and mix for at least 4 minutes, or until light and creamy.
Add eggs and vanilla and mix for 1 minute longer.
Fold in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Add chocolate chips, marshmallows, and cashews.
Roll into 5- to 6-ounce balls. Place on a parchment paper-lined baking sheet. I suggest using a light-colored baking sheet.
To make them look extra gourmet…place a few chocolate chips and marshmallows on the tops of the cookies and lightly press into the top.
Bake for 9-11 minutes. When you remove the cookies from the oven, one tip is that the marshmallows have a tendency to melt if the marshmallows are on the edge of the cookie dough. When you remove the cookies from the oven, you will need to take a small brownie spatula to press the edges towards the center of the cookie. This helps to shape the rocky road cookie as it cools.
Let the cookies rest for 15 minutes to allow them time to set up before removing from the baking sheet.
Notes:
This recipe calls for a mix of cake flour and all-purpose flour, so you will use a total of 2 1/2 cups of flour in this recipe. The cake flour has a lower gluten content, which helps to create a more tender, softer texture. If you don’t have cake flour, you can substitute all-purpose flour.
Tips for making Levain Bakery Rocky Road Cookies:
Start with Cold Butter, cut into small cubes. This may sound counterintuitive to what we have been taught about cookie baking. The key is to warm the butter just enough by mixing it for 4 minutes with the brown sugar and sugar. This will allow the butter and sugar to become creamy, which creates a smooth texture. The cold butter helps the cookie to keep its shape while baking.
Use High-Quality Cocoa Powder. This is the star ingredient, so use a good quality unsweetened cocoa powder.
Use a mix of Cake Flour and All-Purpose Flour. When I first set out to create a Levain Bakery Copycat Cookie Recipe, I wanted to get their cookie texture just right. The cake flour has a lower gluten content, which helps to create a more tender, softer texture. If you don’t have cake flour, you can substitute all-purpose flour.
Use Mini Marshmallows. One tip is that the marshmallows have a tendency to melt if the marshmallows are on the edge of the cookie dough. When you remove the Rocky Road Chocolate Marshmallow Cookies from the oven, you will need to take a small brownie spatula to press the edges towards the center of the cookie. This just shapes the rocky road cookie as it cools.
Use Cashews or Almonds. At Levain Bakery in New York City, they use cashews in their Rocky Road Cookies, so we wanted to do the same. I love how the cashews don’t overwhelm the cookie but give it a nice salty crunch to offset the sweetness of the marshmallows. Since Rocky Road is usually made with almonds, feel free to substitute almonds in the cookies.
To make your cookies look extra GOURMET, roll them into balls and then place a few additional chocolate chips and marshmallows on the top of the cookies. Just gently press the chocolate and marshmallows into the top of the cookie so that when you remove the chocolate marshmallow cookies from the oven, you can see the chocolate and marshmallows.
Bake at a High Heat. This is the signature of my Levain Bakery Cookie Recipes and is an important step. You want to crank up the heat, which allows the cookies to basically keep from spreading. It holds them in place and allows the cookies to get a nice, crispy edge and a gooey center.
Let your Chocolate Rocky Road Cookies REST. These cookies need time to set up. Allow at least 10-15 minutes to set up on the cookie sheet before removing them.
Recipe courtesy of Modern Honey.com
Cowboy Coffee Cake (Buttermilk Coffeecake)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 18 servings
Ingredients:
2 ½ cups flour
1 ½ cups brown sugar
½ teaspoon salt
â…” cup butter
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
1 â…“ cups buttermilk; sour milk can be used
2 eggs beaten
½ cup nuts, chopped
cooking spray
Directions:
Preheat the oven to 350° and spray a 9″ X 13″ cake pan with cooking spray.
cooking spray
In a large bowl, combine flour, brown sugar, and salt.
Cut the butter into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs; set aside ½ cup of crumbs.
Add the baking powder, baking soda, cinnamon, and nutmeg to the remaining crumb mixture and stir to combine.
Mix the well-beaten eggs into the buttermilk. Dump the egg mixture into the dry mixture all at once and stir until well combined. Pour batter into prepared pan.
Add chopped nuts to the remaining crumbs and mix until combined. Sprinkle on top of cake batter and bake 25-35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool a bit and serve warm.
Notes:
Use cold butter or margarine. You don’t want the butter to be too warm when you cut it into the dry ingredients.
If you don’t have a pastry cutter, there are several ways you can cut the butter into the flour. MasterClass has a great article that explains 5 ways to do this. This is the first thing I have made since I bought my pastry cutter, and I found it was good to start the process, and I finished it with my hands. Oftentimes I find that the best kitchen tools I have are my hands.
While the recipe in the cookbook calls for the cake to bake for 35-40 minutes, we have found that our cake bakes in more like 25-30 minutes.
How to tell when cake is done:
The cake will spring back when touched, and no indentation will remain.
The edges will start to brown.
A toothpick inserted into the center of the cake will come out clean.
The edges of the cake will start to pull away from the sides of the pan.
Your nose knows; it will start to smell fragrant.
Storage:
Store cake in an airtight container at room temperature. Just like any cake, this is better the first few days and will start to dry out the longer you have it. It can be stored in the refrigerator if you prefer your cake to be chilled.
Nutritional Facts:
Calories: 236kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 228mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 267IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 1mg
Recipe courtesy of Mindy’s Cooking Obsession.com
Prairie Apple Cake
Ingredients:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon ground coriander
3/4 teaspoon salt
2 eggs
7 apples, use an assortment of types
1/4 cup raisins
1 tablespoon brandy
2 tablespoons lemon juice
1/2 cup melted butter
1 1/2 teaspoon cinnamon sugar
Directions:
Mix and chop together with a fork the flour, brown sugar, baking powder, coriander, salt, and eggs, until you have a rough mass of dough which will become your topping. Peel and thinly slice the apples, place them in a buttered 9" pie dish, and sprinkle them with the raisins. Sprinkle the fruit with the brandy and lemon juice, then cover with the topping. Pour the melted butter over all and sprinkle with cinnamon sugar. Bake at 375 for 30 minutes.
Serve warm with a scoop of vanilla ice cream or a cloud of whipped cream. If there are any leftovers, this cake makes an excellent breakfast or lunchbox surprise.
Recipe courtesy of Food52.com
Blackberry Cream Cheese Crumb Cake
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 2 hours, 5 minutes
Yield: serves 10
Ingredients:
Cake:
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar, divided
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature
1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
Crumb Topping:
1/3 cup (67g) packed dark or light brown sugar
1/2 cup (63g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons ground cinnamon
3 Tablespoons (43g) unsalted butter, cold and cubed
Optional Icing:
3/4 cup (90g) confectioners’ sugar
1 and 1/2 Tablespoons (22ml) milk, heavy cream, or lemon juice
1/2 teaspoon pure vanilla extract (skip if using lemon juice)
Directions:
Preheat oven to 350°F (177°C). Grease a 9-inch or 10-inch springform pan.
Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) On medium speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and beat until completely combined. Using a rubber spatula or wooden spoon, fold in the blackberries. Batter is thick.
Spread the batter into the prepared pan. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and remaining 1/4 cup granulated sugar together until creamy and combined. Spoon and spread over cake batter. It’s a thick cream cheese topping, so do your best to spread around—doesn’t have to be perfect.
Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork (or even with your hands) until the mixture resembles pea-sized crumbs. Sprinkle evenly over cream cheese layer.
Bake the cake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out *mostly* clean. (A few moist crumbs are fine.) Halfway during bake time (about 30 minutes), tent a piece of aluminum foil over the cake to help prevent over-browning around the edges.
Cool cake for at least 30 minutes before removing the sides of the springform pan and slicing and serving. During this time, you can make the icing by whisking the icing ingredients together until smooth. Add more milk/cream/lemon juice to thin out if needed. Drizzle icing over cake while it’s still warm.
Cover and store leftover cake at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes:
Freezing Instructions: Bake the cake as directed, cool completely, then freeze for up to 3 months (with or without the icing). Thaw overnight in the refrigerator, then bring to room temperature to serve or you can slightly warm by baking at 300°F (149°C) for 15 minutes. Drizzle icing on cake, if it’s plain, before serving.
Sour Cream: If you don’t have sour cream, you can use plain regular or Greek yogurt instead.
Other Berries or Add-Ins: You can skip the blackberries to leave this cake plain. You can also replace the blackberries with cranberries, blueberries, raspberries, halved and pitted dark sweet cherries, chopped strawberries, or even peeled and chopped peaches. Use 1 heaping cup of fruit. If using frozen fruit, do not thaw. Feel free to replace with other add-ins such as 1 cup of chocolate chips, raisins, or chopped nuts.
Can I Make This with Other Berries?
Yes, absolutely! You can replace the blackberries with cranberries, blueberries, raspberries, halved and pitted dark sweet cherries, chopped strawberries, or even peeled and chopped peaches. Use 1 heaping cup of fruit. If using frozen fruit, do not thaw. Feel free to replace with other add-ins such as 1 cup of chocolate chips, raisins, or chopped nuts.
Recipe courtesy of Sally’s Baking Addiction.com
Banana Bundt Cake with Brown Sugar Glaze
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 14 servings
Ingredients:
Cake:
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 â…” cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 Âľ cups mashed very ripe bananas, approx 4 bananas
1 cup sour cream, I used light
Brown Sugar Icing:
ÂĽ cup unsalted butter, cut into cubes
½ cup brown sugar, packed
2 tablespoons milk
ÂĽ teaspoon pure vanilla extract
Âľ cup powdered sugar
ÂĽ cup chopped toasted walnuts or pecans
Directions:
Cake:
Preheat oven to 350°F. In a large bowl, combine flour, baking soda and salt. Set aside.
With a hand mixer or stand mixer fitted with a paddle attachment, beat butter until smooth and creamy.
Add sugar and beat for another minute at medium speed, scraping down the bowl as necessary. Add vanilla, then beat in 1 egg at a time. Mix in bananas (the mixture might curdle; that’s ok).
Add half of the dry ingredients, sour cream, and then the remaining dry ingredients, mixing between each addition.
Thoroughly grease a 12-cup bundt pan and add the batter to the pan. Rap the pan on the counter a couple times (to remove air bubbles), then smooth out the top. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean. Loosely cover the cake with foil if it starts to get dark (this was around 30 minutes for me). Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely.
Icing:
In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.
Add vanilla, whisking to combine. Add powdered sugar ÂĽ cup at a time, whisking vigorously, until you reach your desired consistency. The icing will start to firm up quickly so have the cake cooled and ready. Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.
Notes:
Bonus: the glaze also acts like glue if you choose to garnish your cake with chopped walnuts or pecans.
Nutritional Facts:
Calories: 463kcal | Carbohydrates: 65g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 271mg | Potassium: 176mg | Fiber: 1g | Sugar: 41g | Vitamin A: 685IU | Vitamin C: 2.6mg | Calcium: 42mg | Iron: 1.5mg
Recipe courtesy of Celebrating Sweets.com
Peach Pie
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings
Ingredients:
1 premade pie crust – or make your own
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1/2 cup granulated sugar
1/2 cup brown sugar
ÂĽ cup all-purpose flour
Pinch of ground nutmeg
Pinch of cinnamon
1 egg – beaten with a tablespoon of water
Directions:
Preheat your oven to 400 degrees.
In a large bowl, add peaches, lemon juice, both sugars, salt, nutmeg, cinnamon, and flour, and toss together until peaches are well coated.
Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
Fill pie dough with peach filling.
Roll out remaining dough and add to the top of the peach filling in a full sheet or in a lattice pattern
Brush the top of the pie crust with egg wash and sprinkle with sugar.
Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.
Notes:
To make peeling easier, blanch the peaches in boiling water for a minute, or until the skins loosen a bit, then transfer them to ice water; once they’ve cooled, drain and peel them.
The hardest part about making pie is the crust, but when you use a premade crust, the process is pretty much effortless. Simply combine all the filling ingredients and transfer them to the pie crust. Of course, if you want to use a homemade pie crust, you can do that too!
Peach Pie is traditionally a double-crust pie, so you’ll need another layer of crust over the top of the filling. If you want to continue with the effortless theme, you can just put a full sheet of pie dough over the top. If you’re feeling fancy, cut the dough into strips and weave it into a lattice pattern over the top of the pie. It’s easier than you think and it looks impressive!
FAQ’s:
How do you thicken Peach Pie filling?
I like flour for thickening Peach Pie filling because I think it has a better mouthfeel than pie filling that uses cornstarch. If you’re more of a cornstarch person, you can use that instead! Some people use tapioca or arrowroot powder, but I’ve never tried those myself.
Can I use a canned peach filling for this recipe?
You can, but fresh is so much better for flavor! Just let the peaches get in season and trust me – you’ll notice a flavor difference right away.
What is the difference between peach pie and cobbler?
It’s all in the crust. A peach pie has a crust, while a cobbler really doesn’t have a separate crust for the top and bottom portions.
What are the best peaches for pies?
There are several varieties that you can use. One of the best peach varieties to make a homemade peach pie is freestone peaches. However, use what you have!
Can I use frozen peaches?
You bet. Just be sure that you let them thaw all the way so that you’re getting out any extra liquid. If you don’t, the peaches will release a lot of liquid in the pie while it’s baking and you’ll have a mess on your hands.
Do you have to peel peaches for pie?
That’s up to you! You can leave the peaches with the skin on if it doesn’t bother you (or rub them gently with a paper towel to remove the fuzz only), or you can peel them, which is definitely the most popular way to do it. To make peeling easier, blanch the peaches in boiling water for a minute, or until the skins loosen a bit, then transfer them to ice water; once they’ve cooled, drain and peel them.
Nutritional Facts:
Calories: 268kcal | Carbohydrates: 51g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 113mg | Potassium: 192mg | Fiber: 2g | Sugar: 35g | Vitamin A: 397IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
Recipe courtesy of All Things Mamma.com
Key Lime Coconut Yogurt Cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 12 servings
Ingredients:
For the cake:
½ cup plain yogurt or Greek yogurt
1 cup granulated sugar
3 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
grated lime zest from 1 medium-size lime
½ cup neutral-flavored oil, sunflower, grapeseed, or canola oil
½ cup sweetened shredded coconut
For the glaze:
ÂĽ cup fresh lime juice
Âľ cup of powdered sugar
Ingredients:
Preheat the oven to 350ËšF (175ËšC). Spray a deep (2-inch) 8-inch round cake pan with baking spray; rub the inside surface of the pan with a paper towel to cover evenly with the spray. Line the bottom of the pan with parchment paper. Set aside. In a large bowl, combine the yogurt, sugar, and eggs. Stir until smooth and well blended.
Add the flour, baking powder, salt, and zest, mixing to just combine.
Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. Add the coconut and stir to combine.
Pour the batter into the prepared pan.
Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake.
Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
Combine the lime juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently brush/pat the glaze all over the cake. Just keep going over the top and sides of the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired. The cake can also be garnished with quartered Key limes, blackberries, and fresh mint as in the pictures above. Enjoy!
Notes:
Café Tips for making this Key Lime Coconut Cake:
Some readers have asked how I measure flour. There are several different techniques, so I thought that I’d take a minute to discuss this. Years ago (like 100 years ago, when I was learning to cook), the universal method was to scoop up the flour, tap the cup a bit (to remove any air pockets), and then level the surface with a knife. In later years, the “correct” method changed to scooping up the flour with a separate scoop, filling the measuring cup with flour to overflowing and then leveling the surface with a knife. The reason for this change in techniques was so the flour wouldn’t be so compacted and result in extra flour (which could, in turn, result in inferior baked goods). Personally, I use a combination of the two methods. I use a fork or a whisk to stir and “lighten up” my flour before scooping and leveling. I find this is easier but gives similar results to the double scooping and leveling technique.
Even though this is called a “Key” lime cake, you can use regular limes with delicious results. I did use little key limes to garnish this cake along with blackberries and fresh mint leaves. A simple garnish of powdered sugar is also nice.
This Key Lime Coconut Cake recipe calls for yogurt. I’ve used both Greek yogurt and regular yogurt for this recipe with good results. If you don’t have yogurt and you’re dying to make this cake, buttermilk will also work, as will sour cream.
Be sure to let the cake cool for 10 minutes before inverting and brushing with the glaze. This short cooling time gives the cake time to “set” a bit so it won’t collapse or fall apart when removed from the pan.
The bottom of this cake becomes the top when the cake is finished and served. This gives the top and sides a beautiful golden crust.
Brush the lime glaze on slowly and use it all. Some of it will drip off, but most will be absorbed by the cake and will form the delicious candy-like glaze.
This recipe calls for a 2-inch deep, 8-inch pan. Not all 8-inch pans are that deep. If you don’t have an 8-inch pan that’s at least 2 inches deep, use a 9-inch pan so that the cake doesn’t overflow the pan.
I love this OXO baking 8-inch pan and all the OXO Good Grips baking pans. They’re a really nice, textured non-stick finish, are super sturdy, and come through the dishwasher beautifully!
Nutritional Facts:
Calories: 274kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 41mgSodium: 126mgPotassium: 129mgFiber: 0gSugar: 26gVitamin A: 60IUVitamin C: 1.5mgCalcium: 47mgIron: 1mg
Recipe courtesy of The Cafe Sucrefarine.com
Summer Stone Fruit Bread Pudding
Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 6 servings
Ingredients:
16 ounces Challah or Brioche bread
1 3/4 cups whole milk
1/2 cup half & half
3 tablespoons butter, unsalted
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, ground
1/2 cup + 6 Tsp firmly packed brown sugar, divided
1/4 cup rum or rum extract
3 large eggs, beaten
4 - 5 ripe stone fruit, peeled, pit removed, cut into segments and halved.
Directions:
Can do ahead of time: If the bread is not stale, cut it into cubes, place it on a large cookie sheet, and put it into a 200-degree F oven for 45 to 60 minutes until it’s dried.
Preheat the oven to 350 degrees. F. Combine the milk, half and half, vanilla extract, cinnamon, 1/2 cup brown sugar, and rum in a large saucepan over medium heat until the brown sugar is thoroughly dissolved. Whisk occasionally. Do not let the milk boil.
Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold it together to coat all of the bread.
Don’t add all the milk mixture at once so it doesn’t get too soggy. Pour most of it in, combine, and add more if needed.
Add the beaten eggs.
Fold in the diced fruit. Make sure all of the bread is coated.
Divide the mixture between the 6 compartments of a lightly greased large muffin tin or you can use a 9 x 9 baking dish. Bake for 40 minutes.
After 40 minutes, remove from the oven and sprinkle 1 tsp brown sugar over each serving. Return to the oven for 10 minutes or until it’s done to your liking.
Remove from the oven and let rest for 5 to 10 minutes. Serve warm with ice cream or whipped cream.
Recipe courtesy of Just a Pinch.com
Peach Blueberry Cobbler
Prep Time: 15 mins
Total Time: 1 hr 30 mins
Yields: 6 - 8 serving(s)
Ingredients:
For the filling:
4 cups peaches, sliced 1/8th to 1/4" thick
3 cups blueberries
1/2 cup granulated sugar
3 Tbsp. cornstarch
1/2 lemon, juiced and zested
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
Pinch kosher salt
For the topping:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup (1 stick) butter, cold
2/3 cup buttermilk
Directions:
Preheat oven to 375°. In a large bowl, toss together peaches, blueberries, sugar, cornstarch, lemon juice, zest, vanilla, cinnamon, and a large pinch of salt. Let sit at least 10 minutes.
Meanwhile, make topping: In another large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to cut into the flour until pea-sized. Add buttermilk and stir until just combined.
Pour fruit filling and all juices into a 9” x 13” pan. Drop large spoonfuls of topping all over. Bake until top is golden and peaches can be pierced easily with a knife, about 45 minutes. Let cool 15 minutes before serving.
Notes:
To peel or not to peel.
When it comes to the peaches, you can peel them or leave the skin on depending on preference—it’s completely up to you. We like leaving them on for texture and to preserve some of the peach’s natural juices that can get lost when peeling. But, if you’re not a fan, feel free to peel them!
Can I use frozen fruit?
Absolutely! If you don’t have fresh, seasonal peaches or blueberries, then frozen is your next best option. Just let the fruit thaw out first, then you’ll be ready to go.
Serving ideas.
Is cobbler even complete without a generous amount of vanilla ice cream loaded on top? We think not. Add a scoop of homemade Vanilla Ice Cream and a sprinkle of cinnamon to really take this dessert over the top, or leave it plain if you’d prefer a less decadent treat.
Recipe courtesy of Delish.com
