🍰 Recipe Collections: Delicious Desserts

[Amethyst]

Honey Cake Recipe

Prep: 15 minutes
Cook: 40 minutes
Total Time: 55 minutes
Servings: 10 servings

Ingredients:

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup butter softened to room temperature
2/3 cup honey
4 large eggs at room temperature (see notes)
1 teaspoon vanilla extract
3 tablespoons orange juice (elevates honey flavor)
1 pinch orange zest
1/3 cup sliced almonds for cake top

Directions:

Preheat the oven to 350℉ and generously grease an 8" or 9" round cake pan or springform pan with non-stick cooking spray, baking spray, or butter.

Whisk the flour, baking powder, salt, and baking soda in a small bowl.

In a separate bowl, cream the butter and honey together for 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition and scraping the bowl as necessary.

Gradually add in the flour mixture, beating until just combined. Stir in the orange juice and zest until the batter is almost smooth. It will be thick but soft.

Transfer the batter to the prepared pan, smooth the surface and sprinkle with sliced almonds. Bake for 40-45 minutes or until a knife inserted into the center comes out clean and the top feels springy to the touch. (In my oven, the cake is done ta 38 minutes, so begin checking at about 35 minutes). Cover the cake loosely with foil if the top or the almonds begin to overly brown.

Remove the cake from the oven and let it cool in the pan for 20 minutes before slicing.

Notes:

Room Temperature Butter: For the best cake texture use butter that has been softened to room temperature, but not too soft. Optimum temperature for room temperature butter is 64°F. If it’s warmer than that, the butter is too soft and will make the cake too greasy, which means it won’t rise as well.

Room Temperature Eggs: The easiest and safest way to bring refrigerated eggs to room temperature is to add them to a large bowl, cover them with warm tap water, and let them soak for 5 minutes. Dry the eggs, and they are ready to use.

Storing the Honey Cake: Leftovers will keep refrigerated for about 4 days. Warm gently before serving.

Nutritional Facts:

Calories: 327kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 383mg | Potassium: 92mg | Fiber: 1g | Sugar: 19g | Vitamin A: 686IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

Recipe courtesy of 31 Daily.com

[Amethyst]

Chocolate Covered Strawberry Cupcakes

Prep Time: 40 minutes
Cook Time: 22 minutes
Total Time: 3 hours (includes cooling)
Yield: 15 cupcakes

Ingredients:

Chocolate Cupcakes:

1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (42g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120ml) buttermilk*, at room temperature
1/2 cup (120ml) hot coffee or hot water

Chocolate Ganache Topping:

6 ounces (170g) semi-sweet chocolate, finely chopped
2/3 cup (160ml or 5.3 ounces) heavy cream

Strawberry Buttercream Filling:

1/2 cup (about 12–13g) freeze-dried strawberries*
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar, sifted
2 Tablespoons (30ml) heavy cream
1/2 teaspoon pure vanilla extract
salt, to taste
optional garnish: sliced fresh strawberries or sprinkles

Directions:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.

Make the cupcakes: Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined.

Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.

Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before assembling.

Make the chocolate ganache: Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.

With a metal spoon or small silicone spatula, very slowly stir until the chocolate has melted and the mixture is smooth. Ganache is thin. The finer you chop the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once the ganache mixture is smooth, transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.

Make the strawberry buttercream filling: As the ganache cools and thickens, make the filling. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/4 cup. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set aside.

Fill the cupcakes: Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped.

Spoon or pipe strawberry buttercream inside each carved-out cupcake—use however much frosting will fit. (I use either a teaspoon measuring spoon or a Wilton piping tip #12 to fill cupcakes. Usually, you can fit between 1–2 teaspoons of frosting in each.)

Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.

Top with ganache: With a knife or small icing spatula, spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer, so it sets as a thick fudge-like topping. Garnish with fresh strawberry slices or sprinkles, if desired.

Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a Cupcake Carrier for storing and transporting decorated cupcakes.

Notes:

Make Ahead & Freezing Instructions: Bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. Strawberry buttercream and chocolate ganache can be prepared the day before too. Cover each and refrigerate overnight.

After refrigerating, the buttercream will be stiff. Beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. The ganache will be nice and thick. If needed to thin out, spoon ganache into heatproof bowl and place over a pot of simmering water.

Stir constantly until thinned out. Unfrosted, unfilled cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling and serving.

Strawberry Buttercream: See the separate post on how to make the Strawberry Buttercream. You can read all the details about the frosting in that blog post. The freeze-dried strawberries are the secret; do not use fresh or frozen. Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. If you can’t find freeze-dried strawberries at the store, you can Purchase Them Online or try Strawberry Whipped Cream instead.

Cupcakes Sinking: The cupcakes may look like they’re sinking in the center while they’re baking, but they should pop back up by the time baking is finished. It doesn’t matter all that much if they sink a bit in the center, though, because we’re cutting out the middles and filling them with cream.

Buttermilk vs. Sour Cream: I tested these cupcakes both ways. Made with buttermilk, they have the best flavor, but can be a little soft and sticky, so slightly more difficult to cut and fill (I recommend a quick chill in the refrigerator before cutting and filling, to make them a bit easier to work with). Made with sour cream, they have a sturdier crumb, but the chocolate flavor isn’t as strong. You can also try using half of each, if you happen to have both!

Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let it sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you don’t drink coffee, you can use hot water. For a deeper and richer flavor, though, use coffee (regular or decaf, but make sure it’s black with no sugar or cream). You can either brew it in a coffee maker or make instant coffee.

Chocolate for Ganache: Real, quality chocolate is ideal for ganache to set properly. I use the 4-ounce baking bars found in the grocery store baking aisle, such as Ghirardelli or Baker’s brands. You’ll need 1.5 of the 4-ounce bars to yield 6 ounces. If you can’t find those, you can use 170g (about 1 cup) of high-quality semi-sweet chocolate chips.

For a finishing touch, I love to top these cupcakes with a strawberry heart. Watch This Video for how to cut strawberries into hearts. I rounded off the top of the heart and cut each into thin slices to top the cupcakes. A simple but elegant garnish! You could also top the ganache with sprinkles before it sets, or add a chocolate-dipped strawberry.

Recipe courtesy of Sally’s Baking Addiction.com

[Amethyst]

Grapefruit-Poppy Seed Loaf

Active Time: 25 mins
Total Time: 2 hrs 55 mins
Servings: 8

Ingredients:

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 Tbsp. fresh grapefruit juice, plus 1 Tbsp. grated grapefruit zest (from 1 large grapefruit), divided, plus more as needed
2 Tbsp. poppy seeds, plus more for garnish
1 1/4 cups powdered sugar

Directions:

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line the bottom and sides of the pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, grapefruit zest, and 3 tablespoons grapefruit juice in a large bowl until combined. Stir the flour mixture into the egg mixture until just combined. Fold in poppy seeds.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent over-browning.

In the final 10 minutes of baking, stir together 4 tablespoons of grapefruit juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush grapefruit mixture over warm bread. Let cool completely, about 1 hour and 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon grapefruit juice in a small bowl until combined. If needed, gradually whisk in more grapefruit juice, 1/2 teaspoon at a time, until the desired consistency is reached. Drizzle over the loaf. Garnish with more poppy seeds and grapefruit zest.

Recipe courtesy of Southern Living.com

[BryWisteria]

I don’t think I’ve ever had a grapefruit loaf cake before - this looks yummy!

[Amethyst]

I hadn’t seen anything like it before either! It seemed perfect for Imbolc! Glad you like it!

[Amethyst]

Rosemary & Lavender Lemon Curd “Tassies”

Makes about 2 cups.

Ingredients:

½ cup fresh lemon juice
Zest of 2 medium lemons
3 large eggs
¾ cup organic cane sugar
Pinch of salt
4 4-inch stems of fresh rosemary
A teaspoon of dried lavender buds
5 tablespoons butter

Directions:

Put butter in a small saucepan on low heat. Once the butter is melted, add your rosemary and lavender. Let it infuse on the lowest setting for an hour. Strain herbs from butter. Set butter aside.

In a large bowl, whisk together the eggs, sugar, lemon juice, zest, and salt until frothy and light.

Pour the mixture into a medium saucepan and place over medium-low heat. Stir constantly, until the curd thickens, about 5-7 minutes or so. When you can run your spoon through, and it leaves a clear path without running back together in the pan, remove it from the heat.

Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.

Then turn the heat to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.

When the curd is cooked, allow it to cool on the counter to room temperature before refrigerating overnight, or for at least 4 hours. This will allow the curd to fully thicken to its proper consistency.

Once cool, spoon into small pre-baked mini-tarts and adorn with blossoms of rosemary and lavender.

Notes:

Then this mixture is put in a saucepan on low to medium heat to thicken and cook. Slowly stirring, watch for when the consistency of the curd becomes thick enough that it holds its shape and doesn’t run back together with you a put a spoon through. Once ready, your infused butter is added and gently stirred until melted. In a few minutes, a beautiful creamy curd appears.

This is cooled for a few hours so that the curd takes on a thicker, even creamier consistency, and is then spooned into prebaked golden tarts. I used store-bought mini-tarts because I wanted their perfect sun-like appearance, but of course, you can use homemade pastry or even a shell of buttered nuts and seeds

From Gather Victoria:

*Long associated with the sun, butter has long been served at Brigid’s Feast. Legend tells that when Brigid was sent to help the dairymaids churn butter, she prayed for abundance, and the butter doubled. This she took and fed to the poor. Today, people still leave out butter as a special gift to Brigit for Imbolc so that she will bless them with prosperity and abundance.

Eggs (with their golden round orbs) have long been symbols of fertility and new life, and the lemon’s bright, fresh yellow is the color of spring. Add to this the purifying and protective powers of rosemary and lavender, herbs both sacred to the sun, and you’ve got some sweet treats I’m sure will please her taste buds and help spread her sweet warmth over the wintry land.

And that’s why these Lemon Curd Tassies are the perfect offering. Buttery rich, lemony fresh, and suffused with the aromatic herbaceous notes of rosemary and lavender, they’re brimming with the magic of the sun. A perfect addition for any Imbolc celebration right?*

Recipe courtesy of Gather Victoria.com

[Amethyst]

Mini Tart Shells Recipe

Prep Time: 20 minutes
Cook Time: 14 minutes
Chilling: 2 hours
Total Time: 34 minutes
Servings: 22

Ingredients:

3 cups All-purpose flour (430 grams)
1/8 tsp salt
1 1/4 cup powdered sugar (160 grams)
3 egg yolks (or use 1 large egg and1 teaspoon milk)
2 tsp vanilla bean paste or vanilla extract
2 sticks unsalted butter, at room temperature (226 grams)room temperature butter

Directions:

Tart Shell Dough Recipe:

Sift flour(3 cups/430 grams) and salt(1 /8tsp). Set aside.

In the mixer fitted with a petal attachment beat unsalted, room temperature butter (2 sticks, 226 grams) and powdered sugar (1 cup and 1/4 cup) until smooth. In a small dish whisk together egg yolks (3 egg yolks) and vanilla bean paste or vanilla extract (2 tsp). Gradually beat egg yolk mixture into the creamed butter. Scrape the bowl few times as needed.

On the low speed, gradually add flour mixture to butter mixture. Mix until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours

Shape and Bake Mini Tart Shells:

Preheat oven to 350F.

Place mini tart shell molds onto a baking sheet. Spray with a no-stick spray, set aside.

Take out the chilled dough, and cut it in half. Let it soften for 5 minutes. Roll it out between 2 sheets of parchment or use Dough EZ Mat. Roll it out using 1/8-inch thick.

Cut out as many rounds as you can. Gather scraps and re-roll. Shape the tarts as shown in the picture tutorial/video. Use a fork to prick the bottom of the shells. Chill unbaked tarts for 15 minutes.

Bake at 350F for 12-14 minutes until golden around the edges.
TIP: My mini tart molds are about 3 inches across at the opening. I used a 3.5-inch cutter to cut out my rounds.

Let cool for 10-15 minutes before removing tarts from the molds. Turn the mold upside down and tap it firmly onto your work surface to release the shell.

Let the tarts cool before filling.

Notes:

CAN I FREEZE MINI TART SHELLS DOUGH? Wrap the dough well in a food wrap and freeze in a ziploc bag for up to 3 months.

CAN BAKED TARTS BE FROZEN FOR LATER? Absolutely. Freeze baked tarts in a container, not in a Ziploc bag. As a matter of fact, I always have some in the freezer. They saved many dinner parties. They defrost quickly and can be filled with whipped cream, fruit, custard, ganache, etc.

DO I HAVE TO USE 3 EGG YOLKS? I like using three egg yolks as it produces tender dough. However, if you don’t have three egg yolks, you can use one whole large egg, and in case the dough is too crumbly, you can add 1 tsp of milk.

See Also: Chocolate Tart Shell Recipe

Tart Molds on Amazon.com

Recipe courtesy of Hanielas.com

[Amethyst]

Cupid’s Crunch Bark Bars

Ingredients:

1 bag dark Ghirardelli melting wafers
½ cup peanut M&Ms, plus ¼ cup more for topping (a mix of whole and chopped)
1 waffle cone, crushed
About ½ cup marshmallow fluff (or to taste)
1 bag white Ghirardelli melting wafers
Oil-based pink food coloring
Valentine’s Day sprinkles

Directions:

Line an 8-inch square pan with parchment paper, leaving a little overhang for easy removal.

Melt the dark chocolate wafers according to the package directions. Pour the melted chocolate into the prepared pan and smooth it into an even layer.

While the chocolate is still warm, sprinkle the ½ cup of peanut M&Ms and the crushed waffle cone pieces evenly over the top. Gently press them into the chocolate so they set in place.

Drizzle the marshmallow fluff over the chocolate layer. If it’s too thick to drizzle, microwave it for a few seconds to loosen it up. Let the pan sit at room temperature for about 5 to 10 minutes so the base can slightly set.

Melt the white chocolate wafers and stir in pink food coloring until you reach your desired shade. Pour the pink chocolate over the first layer and spread it out gently.

Finish with Valentine’s sprinkles and the remaining ¼ cup of peanut M&Ms on top. Transfer the pan to the fridge and chill for about 15 minutes, or until fully set.

Lift the bark out using the parchment, let it come to room temperature, and slice into thick, chunky bars.

Notes:

Can I use regular chocolate chips instead of melting wafers?

You can, but melting wafers set smoother and firmer. Chocolate chips may stay softer and won’t slice as cleanly.

Can I use regular chocolate chips instead of melting wafers?

You can, but melting wafers set smoother and firmer. Chocolate chips may stay softer and won’t slice as cleanly.

How do I keep the marshmallow fluff from sticking to everything?

Microwave it for a few seconds and use a lightly greased spoon or spatula to drizzle it more easily.

Does this need to stay refrigerated?

It’s best stored in the fridge so the layers stay firm, especially if your kitchen is warm.

How long do these bars last?

Stored in an airtight container in the fridge, they stay fresh for about 5 to 7 days.

Can I make these ahead of time?

Yes. They’re perfect for prepping a day or two before a party or holiday.

Can I swap the peanut M&Ms for something else?

Absolutely. Try regular M&Ms, chopped pretzels, mini marshmallows, or even heart-shaped candies.

Do I have to color the white chocolate pink?

No, but the pink adds that Valentine’s feel. You can leave it white or use red, purple, or even swirl colors.

Can I freeze them?

Yes. Freeze in a sealed container for up to a month. Let them sit at room temperature before slicing.

Recipe courtesy of Life and Sprinkles.com

[Amethyst]

Red Velvet Sugar Cookies Bars

Yield: 8 squares
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons unsweet­ened Dutch processed cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
6 tablespoons unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon red food coloring
1 recipe Small Batch Cream Cheese Frosting

Directions:

Preheat oven to 350F degrees. Line a 9x5 loaf pan with parchment paper.

In a large bowl, whisk together the flour, cocoa, salt, and baking soda.

In another large bowl, beat together the sugar and butter until light and creamy, about 2-3 minutes.

Beat in the egg, vanilla, and food coloring until smooth, about 1 minute.

Gradually beat in the flour mixture until a dough forms (do not overmix).

Spread the dough evenly into the pan with an offset spatula (it will be slightly sticky). Bake about 20-25 minutes or until the edges start to pull away and a toothpick comes out of the center clean. Cool completely before topping with cream cheese frosting.

Recipe courtesy of Homemade in the Kitchen.com

[Amethyst]

Blackberry Oatmeal Cookies

Servings: 18 cookies

Ingredients:

Brown Butter:

1/2 cup (4oz or 113g) unsalted butter

Macerated Berries:

2 cups (about 8-10 oz or 227-283g) fresh blackberries. Cut large berries in half
2 tablespoons (25g) granulated sugar

Oatmeal Cookies:

1 3/4 cups (7 7/8 oz or 223g) all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 cup (4 or 113g) unsalted butter, softened
1 1/4 cups (8 3/4 oz or 250g) packed brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups (10 oz or 283g) quick oats, not instant oats

Icing:

3/4 cup (3 oz or 85g) powdered sugar, sifted
1 tablespoon heavy cream
2-3 tablespoons reserved juice from blackberries

Directions:

In a small, light colored saucepan, melt 1/2 cup (4 oz or 113g) of butter over medium heat, stirring occasionally, until deep golden and fragrant. Keep a close eye on it. It can go from toasted to burned very quickly. When you see brown particles form, remove from the heat and immediately transfer the butter, including the particles, to a small bowl.

Refrigerate until solid, about one hour.

Place the blackberries in a medium-sized bowl. Sprinkle with granulated sugar and toss to coat. Let sit for 30 minutes until the berries release their juices.

Drain the blackberries and reserve the juices.

Preheat oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.

In a separate medium-size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the brown butter, softened butter, and brown sugar until light and fluffy.

Add the eggs and vanilla extract in three separate additions and beat until well combined.

Stir in the flour mixture just until combined. Stir in the oats just until combined. Gently fold in the blackberries.

Scoop 1/4 cup-sized portions of dough, about 2 inches apart, onto the prepared cookie sheets. *I used a #16 2-ounce scoop.

Bake until the cookie tops are set and the edges are golden brown, about 13-15 minutes. Transfer the cookies to a cooling rack to cool completely.

Pass reserved blackberry juice through a sieve to remove the seeds.

In a small bowl, whisk together the powdered sugar, heavy cream, and one tablespoon of the reserved blackberry juice until smooth. Add more blackberry juice, a little at a time, until the desired consistency is reached. Drizzle the icing over the cooled cookies.

Recipe courtesy of Brownie Mischief.com

[Amethyst]

Sparkle Sweetheart Cookies

Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour, 45 minutes
Yield: 32 cookies

Ingredients:

3 cups (375g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
2 ounces (57g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract*
3/4 cup (150g) sanding sugar, pink and red or assorted colors*
32 chocolate hearts, unwrapped*

Directions:

Whisk the flour, baking powder, and salt together until combined. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30-60 minutes and up to 3-4 days.

If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking, because the dough will be quite hard and the cookies may not spread.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Pour sanding sugar into a bowl or, if using multiple colors, a few separate bowls.

Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten.

Bake the cookies for 12-13 minutes or until very lightly browned on the edges.

Remove from the oven and allow to cool on the baking sheets for 5 minutes. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.

Cookies will stay fresh covered at room temperature for 1 week.

Notes:

Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (without sanding sugar coating) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in sanding sugar. Bake as directed.

Almond extract adds a wonderful flavor to the cookies, but you can leave it out if desired. No need to replace with anything.

I find sanding sugar sprinkles at my regular grocery store. You can usually find them in the baking aisle. I like the Wilton brand.

Recipe courtesy of Sally’s Baking Addiction

[Amethyst]

Orange Sugar Cookies

Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
Yields: 24 cookies

Ingredients:

Cookie Dough:

⅔ cup butter
¾ cup sugar
½ tsp dried grated orange peel
½ tsp orange extract
1 egg
4 tsp milk
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
Sugar Topping:

½ cup sugar
1 tsp fresh orange zest

Directions:

Preheat oven to 375°F and line a baking sheet with parchment paper.

Cream together sugar, butter, orange peel, and vanilla extract.

Add egg and mix, then add milk and mix well.

Add flour, baking powder, and salt to the creamed mixture and mix well.

In a small bowl, mix sugar and orange zest together.

Shape dough into balls and roll balls in sugar, orange zest mixture until fully coated.

Place the cookie dough balls on a cookie sheet and flatten into a disk using the bottom of a cup.

Bake for 6-8 minutes.

Notes:

Dip the cup in the extra orange sugar mixture before pressing it onto the cookie dough balls to keep it from getting sticky!

Switch up the flavor. Swap lemon zest and lemon extract for lemon cookies, or you could even try grapefruit or a combo of a variety of citrus fruits!

Don’t over-bake. You can make these cookies soft, and if you leave them in the oven too long, they’ll get crispy.

Freeze baked cookies safe airtight zipper bag with as much air as possible removed, then store in the freezer for up to three months. Pull individual cookies out of the freezer and let them thaw on the counter until they’ve come to room temp before eating.

Substitute 1/2 tsp fresh orange zest for the grated orange peel in this recipe.

Nutritional Facts:

Calories: 127kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 68mg, Potassium: 42mg, Fiber: 0.3g, Sugar: 10g, Vitamin A: 169IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 1mg

Recipe courtesy of Play Party Plan.com

[Amethyst]

Soft Cream Cheese Cookies with Nutella Glaze

Prep Time: 3 hours, 30 minutes
Cook Time: 13 minutes
Total Time: 3 hours, 45 minutes
Yield: 36 3-inch cookies

Ingredients:

3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon almond extract

Nutella Glaze:

2 cups (240g) confectioners’ sugar
1/3 cup (100g) Nutella
1/4 cup (60ml) heavy cream or milk
1 teaspoon pure vanilla extract
pinch salt
optional: 1/2 cup (60g) chopped hazelnuts for garnish

Directions:

Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and beat until the mixture is fluffy and combined, about 1 minute.

Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.

Generously flour your hands and rolling pin. Divide the dough into 2 equal parts. Roll each portion out on a lightly floured piece of parchment paper or silicone baking mat to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 2 hours and up to 2 days.

Once chilled, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. (I like these Heart Cookie Cutters.) Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.

Arrange cookies on baking sheets 3 inches apart. Bake for 12-13 minutes until very lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

I like to decorate the cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the Nutella glaze. If you’d like to do it that way, place the cooled cookies back on baking sheets.

Make the glaze: In a medium bowl using a handheld mixer or stand mixer fitted with a whisk attachment, beat all of the ingredients together on medium-high speed until creamy and smooth, about 2 minutes. Taste. Add another pinch of salt if frosting is too sweet. Spread on each cooled cookie, then decorate with hazelnuts, if desired. Nutella glaze will set at room temperature after 3-4 hours and even quicker in the refrigerator, about 1 hour.

Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes:

Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature.

You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour.

Roll out the dough as directed in step 4, then chill the rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.

Notes:

Does This Nutella Glaze Set?

Like royal icing, this Nutella glaze sets on top of the cookies. It doesn’t dry super hard, but it will set enough to make for easy stacking + storing, + transport.

Where Else Could I Use this Glaze?

Oh, the Nutella possibilities! This Nutella glaze would also be delicious on muffins, donuts, shortbread, waffles, chocolate Pop-Tarts, or even drizzled on chocolate chip scones.

Do You Have a Nut-free Option?

Yes, instead of Nutella glaze, you could decorate these cream cheese cut-out cookies with easy cookie icing, chocolate buttercream, or traditional royal icing. This dough would be perfect for decorating Valentine’s Day cookies, too!

Recipe courtesy of Sally’s Baking Addiction.com

[Amethyst]

Lemon Poppy Seed Cookies

Prep Time: 30 minutes
Cook Time: 30 minutes
Waiting Time: 1 hour
Total Time: 2 hours
Servings: 10 cookies

Ingredients:

For the cookies:

150 g (⅔ cups) Unsalted butter, room temperature
150 g (¾ cups) Granulated sugar
Zest of 1 lemon
1 tablespoon Lemon juice, freshly squeezed
1 Egg room temperature
1 teaspoon Vanilla extract
190 g (1½ cups) All-purpose flour
30 g (⅓ cups) Poppy seed
1 Teaspoon Salt
1 Teaspoon Baking soda

For the Lemon glaze:

90 g (¾ cups) Powdered sugar
1 tablespoon Lemon juice, freshly squeezed

Directions:

Lemon Poppy Seed Cookies:

Zest 1 large organic lemon and massage the zest into the granulated sugar.

With an electric hand mixer, cream room temperature butter with the lemon sugar for a few minutes until light and fluffy.

Mix in the egg, lemon juice, and vanilla, just until combined.

Mix the flour, poppy seed, salt, and baking soda together, then add the mixture to the wet ingredients. Fold them together with the help of a rubber spatula.

Prepare 2 baking pans with parchment paper.

Divide the dough into 10 equal balls (using a digital scale is handy or use an ice cream scooper) and place them onto the parchment paper, leaving enough space between them to be able to spread. I recommend baking max 5 cookies per baking sheet. Chill them for an hour.

Pre-heat oven to 175 C / 347°F (no fan).

After one hour of chilling time, bake the cookies for 15 minutes.

Let the lemon cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.

Lemon glaze:

Mix the freshly squeezed lemon juice and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.

Apply the glaze on top of the lemon poppy seed cookies with the help of a piping bag or spoon. Then sprinkle the cookies with some lemon zest and poppy seeds.

Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes:

Ingredient Notes:

Measure your ingredients with a digital scale for accuracy.

Use room temperature ingredients, e.g., egg and butter.

Technique Notes:

Make sure you read my Expert Tips section to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.

Do not overmix the dough when adding the dry ingredients. Only fold it until thoroughly combined.

Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.

Try not to overbake your lemon cookies if you prefer them fudgy and gooey.

For the glaze, if it is too thick, add more lemon juice. If it is too thin, add more powdered sugar.

Expert Tips For Making Lemon Poppy Seed Cookies:

1. For the best flavor, use only freshly squeezed lemon juice and the highest-quality vanilla extract (or vanilla bean paste). Avoid using lemon extract, which overpowers and gives a false lemon flavor.

2. When combining the dry ingredients, sift the flour and baking soda first to avoid unwanted lumps in the batter.

3. Pay close attention to when to switch from an electric hand mixer to a rubber spatula. Using a mixer to combine the wet and dry ingredients can result in overmixing and excessive gluten development, resulting in dry, cakey cookies.

4. Never skip preheating your oven. Preheating ensures the correct oven temperature throughout baking, giving you the best results within the given time-frame.

5. If you prefer super gooey over crispy lemon poppy seed cookies, you can reduce the baking time to slightly underbake them. ]

6. If the cookies spread too much during baking, use a large cookie cutter when they come out of the oven to apply circular movements and tighten the shape back into a perfectly round shape.

Ingredient Substitutions:

For gluten-free cookies, replace all-purpose flour with a suitable gluten-free alternative, such as almond flour. Refer to my Flour Guide for more alternatives and their best uses in baking.
To make your lemon poppy seed cookies vegan, substitute regular butter with a dairy-free version and use an Egg Replacement.

While it is possible to modify your lemon poppy seed cookie ingredients to make them gluten-free, vegan, or dairy-free, other ingredient adjustments might be necessary to maintain the ideal balance of flavors and textures.

Nutritional Facts:

Calories: 258kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 351mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Recipe courtesy of Spatula Desserts.com

[Amethyst]

Red Velvet Lava Cake

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:

Lava Cake:

3 eggs
4 tbsp (60g) sugar
4 oz (120g) white chocolate
1/2 cup (110g) butter
5 tbsp (50g) flour
2 tbsp (16g) unsweetened cocoa powder
pinch of salt
1 tbsp (15g) red food coloring
Cream Cheese Topping (optional):

3.5 oz (100g) cream cheese, room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1/2 cup (120g) whipping cream, chilled

For decorating:

fresh berries, optional
powdered sugar, optional

Directions:

Preheat oven to 400°F (200°C). Grease with butter 4 – 8oz (230g) ramekins and dust with sugar or flour.

Melt chocolate and butter over a bain-marie until smooth. Meanwhile, beat the eggs with sugar and salt using a whisk or mixer until thick and light yellow. Add melted chocolate and mix well. Add red food coloring and mix to combine.

In a bowl, mix flour with cocoa powder and salt, and add it gradually to the chocolate mixture. Pour batter into the prepared molds.

Bake for 14-16 minutes until the edges are firm, and the center is still soft.

Prepare the cream cheese frosting:

While the cakes are baking, prepare the frosting if used for decoration. In a bowl, add cream cheese and mix until smooth for a few seconds. Add powdered sugar and vanilla extract and mix until combined. Add chilled whipping cream and mix until stiff peaks form.

Remove the cakes from the oven and let them cool slightly for 3-4 minutes. Run a sharp knife completely around the inside edge of the molds and invert onto plates.

Decorate as desired, either sprinkle powdered sugar on top or top with cream cheese frosting and fresh raspberries or strawberries. Serve immediately.

Nutritional Facts:
Serving: 1 lava cake Calories: 710kcalCarbohydrates: 50.4gProtein: 10.8gFat: 53.9gSaturated Fat: 32.6gCholesterol: 249mgSugar: 37.2g

Recipe courtesy of Home Cooking Adventure.com

[Amethyst]

Crustless Lemon-Honey Cheesecake

YIELD: Makes 8 servings

Ingredients:

1 1/2 cups - plain 2% Greek yogurt
1 cup - non-fat cream cheese
1 tsp. - vanilla
1/4 cup plus 1 T - honey
3 - egg whites, (9 T if using the kind in a carton)
1/4 cup - arrowroot starch or cornstarch
1 T - lemon zest
1/4 cup - lemon juice

Directions:

Preheat oven to 350°F.

Whisk together yogurt and cream cheese in a large bowl. Add remaining ingredients and mix until all ingredients are incorporated. It will look thin and watery, but that’s ok.

Pour mixture into a greased 8-by-8-inch circle pan (springform is best). Bake in a preheated oven for 40 minutes. Remove from oven.

Chill in fridge overnight, or for at least 8 hours.

After chilling, cut into 8 slices and serve. Store leftovers in the fridge.

Recipe courtesy of Honey.com

[Amethyst]

Chocolate Cherry Cake Recipe

Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 8

Ingredients:
1 box devil’s food cake mix
1 21 oz can cherry pie filling
2 eggs
1/4 cup vegetable oil
1/4 cup milk
1 teaspoon almond extract
1 cup sugar
1/3 cup evaporated milk
5 tablespoons butter
1 cup semi-sweet chocolate chips
1/2 teaspoon almond extract

Directions:

Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick cooking spray.

Mix eggs, cake mix, oil, milk, and almond extract.

Fold cherry pie filling into the batter.

Pour batter into a greased baking pan.

Bake 30-35 minutes.

For Ganache: In a small saucepan bring sugar, evaporated milk and butter to a boil for one minute.

Remove from heat and add chocolate chips and almond extract.

Mix until smooth and pour over the cake while the cake and ganache are still warm.

Let ganache set and cool before serving.

Notes:

Don’t have devil’s food cake mix, use chocolate instead.

Have a nut allergy in your house, use vanilla extract instead of almond extract.

Be sure to pour ganache over the cake while the cake is still slightly warm. This helps it spread evenly.

How to store Chocolate Cake with Cherry Pie Filling:

This cherry cake will stay good at room temperature for 2-3 days and in the refrigerator for about one week.

To freeze, let completely cool and then wrap in plastic wrap and foil. It will stay good in the freezer for 2 months.

FAQs

Why is my cherry cake dry?

The can of cherry pie filling should keep this cake very moist. If your cake is dry, you might have baked it too long.

Can I make this cake into a layer cake?

Yes, you can make this into a layer cake by using 2 8-inch round pans. Make sure to grease the pans.

Do I have to use cherry pie filling?

The cherry pie filling pairs really well with the chocolate cake. You can substitute with canned blueberry pie filling or strawberry filling.

Can I make this into a chocolate cherry dump cake?

This can be made into a dump cake by adding two cans of cherry pie filling into a baking dish and adding the cake mix on top. Add ¾ cup melted butter over the cake mix. Bake at 350 degrees F. for 50-60 minutes.

Nutritional Facts:

Calories: 616kcal | Carbohydrates: 77g | Protein: 6g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 64mg | Sodium: 540mg | Potassium: 363mg | Fiber: 3g | Sugar: 55g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 4.1mg

Recipe courtesy of Food Lovin Family.com

[Amethyst]

Chocolate Hand Pies

Prep Time: 2 hours, 45 minutes
Cook Time: 18 minutes
Total Time: 4 hours
Yield: 14 3-inch hand pies

Ingredients:

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
2 Tablespoons (24g) granulated sugar
1 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, very cold and cubed
1/2 cup (120ml) cold milk or heavy cream, plus more as needed*
egg wash: 1 egg beaten with 1 Tablespoon (15ml) milk or heavy cream
optional: 2 Tablespoons coarse sugar for topping

Filling:

one 4-ounce bar (113g) semi-sweet chocolate, coarsely chopped*
1/2 cup (120ml) heavy cream*
optional: 2 Tablespoons (31g) creamy peanut butter

Topping:

2 ounces (57g) semi-sweet chocolate, coarsely chopped*
1 teaspoon canola or vegetable oil
optional: 1 Tablespoon (16g) peanut butter

Directions:

Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15-20x until coarse crumbs form. Alternatively, you can use a large bowl and pastry cutter.

Slowly drizzle in the cold milk or cream while pulsing (or stirring). After all the milk or cream is added, the dough should look slightly shaggy and be a little soft. If it’s too dry, add another Tablespoon of milk or cream.

Try not to overwork the dough. Divide the dough in half and form each into 1-inch thick discs. Wrap each disc tightly in plastic wrap and refrigerate for 2 hours and up to 5 days.

On a floured work surface (you can “flour” with cocoa powder too!), carefully roll out each pie dough with a rolling pin. Cut into heart shapes (using a 3-inch heart cookie cutter). Re-roll any scraps. Refrigerate the hearts as you prepare the filling. (I make room and refrigerate them on 2 baking sheets.)

Make the filling: Place chopped chocolate into a large bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from the heat, then pour over the chocolate.

Stir gently and slowly using a wooden spoon until the ganache is smooth. Stir in peanut butter, if using. Allow it to cool for 15 minutes. During this time, it will slowly thicken.
Preheat the oven to 400°F (204°C).

Remove the hearts from the refrigerator. Arrange on 2 large baking sheets if you haven’t done so already. Brush the edges of half of the hearts with egg wash. Add a spoonful of filling on top of half of the hearts. Top with another heart (lightly stretch the top heart slightly if needed to cover).

Press down the top edges to seal, then use a fork to crimp the sides to completely seal. Brush the top of each hand pie with egg wash. Top with coarse sugar, if desired.

Bake the hand pies for 15-18 minutes, just until the edges are set. The tops of the hand pies may look a little soft. Allow to cool for 10 minutes before drizzling with chocolate and serving.

Chocolate drizzle: Melt the chopped chocolate and oil (and peanut butter, if using) together in the microwave in 20-second increments, stirring after each until completely melted. You can also melt in a double boiler if you have one. Drizzle over pies.

Cover and store leftover hand pies at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes:

Make Ahead Instructions: The chocolate pie dough can be made ahead of time and refrigerated for up to 5 days or frozen for up to 3 months. Allow to thaw overnight in the refrigerator before using. The hand pies can be prepared through step 5 and refrigerated for up to 2 days before baking. Bake hand pies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Temperature Matters: I suggest whole milk, half-and-half, or even heavy cream for the pie dough. Make sure it is ice cold.

Quick tip: Place the heart shapes in the refrigerator so they stay cold as you prepare the hand pie filling.
Chocolate: For the filling and topping, the chocolate used should be pure chocolate. Not chocolate chips. Pure chocolate produces the best tasting—and the best texture—for both. Pure chocolate is typically sold in 4-ounce bars in the baking aisle. Look for Baker’s brand, Ghirardelli, Lindt, Nestlé, etc.

Heavy Cream: Chocolate ganache is made with heavy cream/heavy whipping cream. Alternatively, you can use 1/2 cup sour cream or crème fraiche. Instead of heating the sour cream or crème fraiche separately, melt either with the 4 ounces of chocolate in a double boiler until melted and combined. I find the best-tasting ganache is with heavy cream.

Quantity: This chocolate dough yields 2 9-inch pie crusts.

Recipe courtesy of Sally’s Baking.com

[Amethyst]

Strawberry Shortcake Cheesecake Bars

Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Servings: 9 servings

Ingredients:

Strawberry compote:

1 ½ cups 200g fresh hulled quartered strawberries
2 tablespoons 25g granulated sugar
2 teaspoon 5 corn starch
2 teaspoon 10ml lemon juice

Crumb topping:

½ cup 71g all-purpose flour
2 tablespoons 25g granulated sugar
1 tablespoon 15g packed light brown sugar
3 tablespoons 42g salted butter, melted (or use unsalted butter and add a pinch of salt)
1 tablespoon powdered freeze-dried strawberries
(NOTE: for this recipe, you’ll need about ⅓ cup or 10g of freeze-dried sliced strawberries that you will grind into a powder)

Crust:

1 ½ cups 170g Digestive biscuits/crackers crumbs (from about 10 biscuits)
2 tablespoons 30g packed dark brown sugar
4 tablespoons 56g unsalted butter, melted

Cheesecake filling:

9 oz (250g) brick cream cheese, softened
⅓ cup 65g granulated sugar
1 teaspoon 5ml pure vanilla extract
1 large egg at room temperature
2 oz 56ml pure white chocolate, melted and cooled
⅔ cup 160ml chilled strawberry compote
2 teaspoons 6g all-purpose flour
1 teaspoon freeze-dried strawberry powder

Directions:

Make the strawberry compote. Combine strawberries and sugar in a small sauce pot and cook for 3 minutes until softened but not mushy. Combine corn starch with lemon juice in a very small bowl and stir together to make a slurry. Add it to the strawberries and mix it in. Cook until it just starts to boil and thickens right up. Pour it out into a clean bowl and set it aside to cool completely. Refrigerate until thoroughly chilled.

Line an 8x8-inch square pan with parchment paper on all sides, leaving a 2-inch overhang so you can easily remove it later. Preheat your oven to 350°F.

Make the crumb topping. Combine flour, granulated sugar, and brown sugar in a medium bowl and mix well so there are no lumps of brown sugar. Add the cooled melted butter and mix first with a spoon to combine, and then blend with your fingertips until it forms clumps. Set it aside for 10 minutes to dry up a bit (this makes it easier to break up into crumbs). Scatter the crumbs on a lined baking sheet, breaking up any large clumps, and bake for about 15 minutes until lightly golden, tossing halfway through. (NOTE: You can bake these crumbs at the same time as you bake the crust.

Transfer to a wire rack to cool completely, then place them in a bowl. Add 1 tablespoon of freeze-dried strawberry powder and toss to coat. Set aside.

Make the crust. Place digestive biscuits and brown sugar in the bowl of a food processor and pulse until broken down to fine crumbs. Add the melted butter and pulse until evenly combined, and it looks damp. Alternatively, you can crush the biscuits in a sealed plastic bag using a rolling pin or heavy pot and combine them with the brown sugar and melted butter in a bowl.

Press the crumbs evenly into the bottom and about ½-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry. Reduce oven temperature to 325°F.

Make the cheesecake filling. Add cream cheese, sugar, and vanilla to the bowl of the same food processor and pulse until very smooth and creamy. You can also use a hand mixer. Add the egg and pulse until combined. Add the white chocolate and process until smooth again, then add the strawberry compote, freeze-dried strawberry powder, and flour and process until smooth.

Pour it over the pre-baked crust, spreading it out evenly and popping any air bubbles that you see. Bake for 20-25 minutes until it is set and feels firm to the touch.

Transfer pan to a wire rack and, while it’s still warm, sprinkle most of the crumbs evenly over top and press them in gently (you will have more than you need, so save some for topping after it’s baked). Replace the pan in the oven for just 3 minutes to set the crumbs a bit.

Don’t leave it in for longer, or the strawberry powder will darken and lose its brightness. Transfer to a wire rack to cool completely, top with extra crumbs, and then refrigerate for 2 hours before slicing.

Notes:

Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft.

Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.

Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content, and it will be difficult to blend smoothly unless there is sugar present to bind the water.

Use a room-temperature egg. A cold egg will not incorporate as smoothly

Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture, which will create air pockets that can lead to cracking.

Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.

Don’t overheat the crumbs. The strawberry powder is very heat-sensitive and it the color will fade if it is exposed to heat for too long.

Recipe courtesy of Scientifically Sweet.com

[BryWisteria]

@Amethyst

Strawberry Shortcake Cheesecake Bars

Yum! I love how bright and colorful these bars are. Very pretty!