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  • Meringue Pie Recipe

    Meringue Pie Recipe

    meringue pie recipe

    Meringue Pie Recipe (Easy 6-Inch Pie for Two)


    If a whole 9-inch lemon meringue pie always leaves you with three-quarters of a pie going stale on the counter, this small lemon meringue pie recipe is the fix. It’s scaled down to fit a 6-inch pan, so you get a full pie experience — crisp buttery crust, silky-tart lemon filling, and a cloud of toasted meringue — without the leftovers problem. It’s also genuinely easier to get right than a full-size pie, because a smaller batch of filling cooks and sets more evenly, and a smaller meringue is less prone to weeping.
    This recipe is written for home bakers who want a dependable, from-scratch lemon meringue pie, not a shortcut version with instant pudding. Every step below explains what to look for, so even if you’ve never made meringue before, you’ll know exactly when it’s ready.

    Why You’ll Love This Small Lemon Meringue Pie

    ⦁ Perfectly portioned for two to four people, with no half-eaten pie in the fridge for a week.
    ⦁ Uses simple pantry staples — no condensed milk shortcuts or instant filling mixes.
    ⦁ Built-in tips prevent the two most common lemon meringue pie problems: weeping and shrinking.
    ⦁ Ready in under 2 hours, including chilling time.

    What You Need for This Small Lemon Meringue Pie Recipe

    Here’s a quick look at what goes into each component. Exact measurements are in the recipe card further down, along with the full instructions.

    For the Crust

    ⦁ All-purpose flour, salt, and a touch of sugar for a crisp, slightly sweet base.
    ⦁ Cold unsalted butter, cut into small cubes — cold butter is what makes the crust flaky.
    ⦁ Ice water, added a tablespoon at a time until the dough just comes together.

    For the Lemon Filling

    ⦁ Granulated sugar, cornstarch, and a spoonful of flour to thicken the filling and help it hold a clean slice.
    ⦁ Fresh lemon juice and zest — fresh is worth it here, since bottled juice tastes noticeably flatter.
    ⦁ Egg yolks, which give the filling its rich, custardy texture (the whites are saved for the meringue).
    ⦁ A little butter, whisked in at the end for shine and a smoother mouthfeel.

    For the Meringue

    ⦁ Egg whites at room temperature, which whip up taller and more stable than cold ones.
    ⦁ Cream of tartar, to stabilize the egg whites and help prevent weeping.
    ⦁ Granulated sugar, added gradually so the meringue turns glossy instead of grainy.

    How to Make a Small Lemon Meringue Pie

    Step 1: Make and Blind Bake the Crust

    Step 1: Make and Blind Bake the Crust
    Cut the cold butter into the flour mixture until it looks like coarse, pea-sized crumbs — you should still see small flecks of butter, since those are what create flaky layers in the oven. Add ice water just until the dough holds together when you squeeze it; too much water makes a tough crust. Chill the dough, then roll it out, fit it into your pan, and blind bake it (with pie weights) until it’s light golden all over, including the bottom. A fully baked crust is what keeps this pie from turning soggy.

    Step 2: Cook the Lemon Filling

    Whisk the sugar, cornstarch, flour, and salt together before adding any liquid — this prevents lumps. Cook the mixture over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon and starts to bubble gently. Temper the egg yolks by whisking in a little of the hot mixture first, then stir them back into the pan and cook for two more minutes. The filling is ready when it’s thick enough to hold a line when you drag a spoon through it.

    Step 3: Whip the Meringue

    Beat the room-temperature egg whites with cream of tartar until foamy, then add the sugar one tablespoon at a time. Keep beating until the meringue holds stiff, glossy peaks that stand straight up when you lift the beaters. If the meringue looks dull or grainy, it needs more time — this step can’t be rushed.

    Step 4: Assemble, Bake, and Cool

    Pour the hot filling into the baked crust right away, then immediately spread the meringue over the top while the filling is still hot. Make sure the meringue touches the crust all the way around the edge — this seals in the filling and is the single biggest factor in preventing shrinkage. Bake just until the peaks turn golden, then cool the pie fully before slicing so the filling has time to set.

    Expert Tips for a No-Weep Meringue

    ⦁ Whip the egg whites to true stiff peaks — the meringue should stand up straight and not flop over when you lift the beaters.
    ⦁ Dissolve the sugar fully; rub a bit of meringue between your fingers, and it should feel smooth, not gritty.
    ⦁ Always spread meringue over hot filling, never over a cooled or chilled filling.
    ⦁ Seal the meringue to the crust on all sides — any exposed filling edge is where shrinking starts.
    ⦁ Avoid making meringue pie on a very humid day if possible, since humidity encourages weeping.

    Common Mistakes to Avoid

    ⦁ Skipping the blind bake, which leads to a soggy, undercooked bottom crust.
    ⦁ Not cooking the filling long enough, which results in a pie that won’t slice cleanly.
    ⦁ Using cold or under-whipped egg whites, which produces a flat, weepy meringue.
    ⦁ Refrigerating the pie before the meringue has cooled slightly at room temperature, which can cause condensation.

    Ingredient Substitutions

    This table can help if you’re missing an ingredient or want a slightly different result.

    IngredientPossible SubstituteEffect on Result
    Fresh lemon juiceBottled lemon juiceStill works, but flavor is slightly flatter and less bright
    Unsalted butter (crust)Cold vegetable shorteningFlakier crust with a milder flavor
    CornstarchAll-purpose flour (use double the amount)Filling sets softer and slightly less glossy
    Cream of tartar1/2 teaspoon lemon juiceSimilar stabilizing effect on the meringue
    Granulated sugar (meringue)Superfine sugarDissolves faster for a smoother, glossier meringue

    Variations to Try

    ⦁ Graham cracker crust: swap the pastry crust for a pressed graham cracker crust for a no-fuss, no-blind-bake option.
    ⦁ Berry swirl: dot the filling with a spoonful of raspberry jam before adding the meringue for a fruity twist.
    ⦁ Whipped cream topping: skip the meringue entirely and top the chilled pie with lightly sweetened whipped cream instead.
    ⦁ Key lime version: replace the lemon juice and zest with lime juice and zest for a small key lime meringue pie.

    Serving Suggestions

    Serve this pie well chilled, sliced into wedges with a warm knife (wipe it between cuts for clean slices). A few curls of lemon zest on top make a nice finishing touch, and it pairs well with a cup of tea or coffee for an afternoon treat.

    How to Store and Freeze

    Cover the pie loosely and refrigerate for up to 3 days. The meringue is at its best on the first and second day, since it will slowly weep a little moisture over time — this is normal for meringue-topped pies. Meringue does not freeze well, so this pie isn’t a great candidate for freezing once assembled. If you’d like to prep ahead, the baked crust can be made up to 2 days in advance and stored at room temperature in an airtight container.

    Troubleshooting

    ProblemLikely CauseFix
    Meringue weeps (watery beads)Egg whites under-whipped or filling not hot enoughWhip to full stiff peaks; spread meringue on hot filling right away
    Meringue shrinks from the crustMeringue was spread on a cooled filling, or didn’t touch the edgesAlways seal meringue to the crust all the way around while filling is hot
    Soggy bottom crustCrust wasn’t fully blind bakedBake the empty crust until golden all over, including the base, before filling
    Filling is runny after chillingFilling wasn’t cooked long enough on the stoveBake the empty crust until golden all over, including the base, before filling

    Frequently Asked Questions

    Why is my lemon meringue pie runny?

    This almost always means the filling wasn’t cooked long enough. It needs to visibly thicken and gently bubble on the stove — if it still looks thin when you remove it from the heat, it won’t set properly once cooled.

    Can I make this small lemon meringue pie ahead of time?

    You can bake the crust up to 2 days ahead and store it at room temperature. The filling and meringue, however, are best made and baked the same day you plan to serve the pie, since the meringue softens over time.

    Can I use bottled lemon juice instead of fresh?

    Yes, in a pinch. The pie will still set correctly, but the flavor will be noticeably less bright than with fresh lemon juice and zest.

    Can I make this recipe in a regular 9-inch pie pan?

    This recipe is scaled for a 6-inch pan. To make a standard 9-inch pie, roughly double all of the ingredients and expect a slightly longer bake time for the crust and meringue.

    Why did my meringue turn watery on top after a day in the fridge?

    A little weeping over time is normal for meringue-topped pies, especially in humid conditions. To minimize it, make sure the meringue was fully whipped to stiff peaks and spread over hot filling, and serve the pie within a day or two.

    Related Recipes on iwannabake.com

    ⦁ Small Batch Lemon Bars
    ⦁ Homemade Lemon Curd From Scratch
    ⦁ Small Batch Key Lime Pie
    ⦁ No-Weep Meringue: Tips for Any Meringue Pie
    ⦁ Small Batch Chocolate Chip Cookies

    Slice of small lemon meringue pie with golden toasted meringue on a white plate
    iwannabake.com

    Meringue Pie (Easy 6-Inch Pie for Two)

    A small, from-scratch lemon meringue pie with a buttery crust, silky-tart lemon filling, and fluffy toasted meringue. Perfectly portioned for two to four servings — no leftovers to worry about.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Course: Basics, Dessert
    Cuisine: American
    Calories: 290
    Ingredients Method Notes

    Ingredients
      

    Crust
    • 3/4 cup (95g) all-purpose flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon granulated sugar
    • 5 tablespoons (70g) cold unsalted butter, cubed
    • 2–3 tablespoons ice water
    Lemon Filling
    • 2/3 cup (135g) granulated sugar
    • 2 tablespoons (16g) cornstarch
    • 1 tablespoon (8g) all-purpose flour
    • Pinch of salt
    • 3/4 cup (180ml) water
    • 2 large egg yolks (reserve the whites for the meringue)
    • 1/3 cup (80ml) fresh lemon juice, about 2 medium lemons
    • 1 teaspoon lemon zest
    • 2 tablespoons (28g) unsalted butter
    Meringue
    • 2 large egg whites, room temperature
    • 1/4 teaspoon cream of tartar
    • 1/4 cup (50g) granulated sugar
    • 1/2 teaspoon vanilla extract

    Method
     

    1. 1. Make the crust: In a bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
      2. Roll the chilled dough on a lightly floured surface and fit it into a 6-inch pie or tart pan. Trim and crimp the edges, then prick the bottom all over with a fork. Chill for another 15 minutes.
      3. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights (or dried beans). Blind bake for 15 minutes, remove the weights and parchment, then bake 5–8 minutes more until light golden all over. Set aside to cool slightly. Reduce the oven to 350°F (175°C).
      4. Make the filling: In a saucepan, whisk together the sugar, cornstarch, flour, and salt. Whisk in the water until smooth. Cook over medium heat, whisking constantly, for about 5 minutes, until thickened and just starting to bubble.
      5. Whisk about 1/4 cup of the hot mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, whisking constantly, until very thick. Remove from heat and stir in the butter, lemon juice, and lemon zest until smooth.
      6. Pour the hot filling into the baked crust immediately.
      7. Make the meringue: Beat the egg whites and cream of tartar on medium speed until foamy. Increase the speed and add the sugar one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.
      8. Spread the meringue over the hot filling, making sure it touches the crust edge all the way around to seal it in. Swirl or peak the top with the back of a spoon.
      9. Bake at 350°F (175°C) for 10–12 minutes, until the meringue is golden brown.
      10. Cool the pie on a wire rack at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.

    Notes

    ⦁ Room-temperature egg whites whip to a taller, more stable meringue than cold ones.
    ⦁ Cook the filling until it’s very thick before removing it from the heat — an under-cooked filling won’t set and will make the pie runny.
    ⦁ Spread the meringue while the filling is still hot; this is what prevents shrinking and weeping.
    ⦁ For best texture, serve the pie the same day or the day after it’s made.
  • Hummingbird Cake

    Hummingbird Cake

    small batch hummingbird cake

    If you love the idea of hummingbird cake but don’t want to bake a giant three-layer cake for two people, this small batch hummingbird cake was made for you. It has everything that makes the classic version so beloved — ripe banana, crushed pineapple, warm cinnamon, and toasted pecans — baked into one modest 8-inch pan and topped with tangy cream cheese frosting. No leftovers sitting on the counter for a week, just one perfectly moist cake sized for a small household.
    This recipe is fully tested and written for reliability, not just speed. You’ll get exact measurements, visual cues for doneness, and answers to the questions that come up most when bakers try hummingbird cake for the first time.

    What Is Hummingbird Cake?

    Hummingbird cake is a Southern American cake made with mashed banana, crushed pineapple, cinnamon, and pecans, traditionally finished with cream cheese frosting. Unlike a typical banana cake, it uses oil instead of butter, which keeps the crumb dense, moist, and tender for days. The fruit does double duty here — pineapple adds gentle acidity and moisture, while banana adds natural sweetness and structure, so the cake needs very little added fat to stay soft.

    Why You’ll Love This Small Batch Hummingbird Cake

    • Scaled down to one 8-inch pan, so there’s no half-used can of pineapple or extra cake going stale.
    • Uses one bowl for the batter and one bowl for the frosting — minimal cleanup.
    • Naturally sweetened by real banana and pineapple, so it never tastes overly sugary.
    • Stays moist for days thanks to oil-based batter, not butter.
    • Nut-free option included for anyone with allergies or preferences.

    Ingredient Substitutions

    Small batch baking sometimes means working with what’s already in your kitchen. Here are substitutions that actually work in this recipe, without wrecking the texture.

    Slice of small batch hummingbird cake with cream cheese frosting and chopped pecans on a white plate
    IngredientSubstituteNotes
    Vegetable oilMelted coconut oil or canola oilKeeps the crumb equally moist
    PecansWalnuts, or omit entirelyOmit for a nut-free cake; texture stays the same
    Crushed pineappleFinely chopped fresh pineappleDrain well to avoid a soggy cake
    Brown sugarGranulated sugar + 1 tsp molassesKeeps the same moisture and flavor
    Cream cheese frostingSimple vanilla glazeBest if serving the cake the same day

    Expert Tips for the Best Hummingbird Cake

    • Use very ripe, spotty bananas. They mash more easily and add more natural sweetness, which is a big part of this cake’s flavor.
    • Drain the pineapple thoroughly. Press it in a fine-mesh strainer or between paper towels — excess liquid is the most common cause of a dense, gummy cake.
    • Toast the pecans for 5 minutes in a dry skillet before adding them. It deepens their flavor and adds welcome crunch against the soft crumb.
    • Only frost once the cake is fully cool. Warm cake will melt the cream cheese frosting and make it slide right off.
    • Fold, don’t stir. Overmixing the batter after adding the flour develops gluten and can make the cake tough instead of tender.

    Common Mistakes to Avoid

    • Skipping the pineapple drain step, which leads to a soggy, dense cake that never fully sets in the middle.
    • Using cold cream cheese and butter for the frosting, which leaves lumps no amount of beating can smooth out.
    • Opening the oven door in the first 20 minutes of baking, which can cause the cake to sink slightly in the center.
    • Overbaking while chasing a perfectly clean toothpick — a few moist crumbs is exactly what you want; a fully clean toothpick usually means the cake is already past its best texture.

    Recipe Variations

    • Hummingbird cupcakes: divide the batter into 8 to 9 lined muffin cups and bake for 16 to 18 minutes.
    • Hummingbird bundt-style loaf: bake in a small loaf pan for about 40 to 45 minutes, adjusting for your pan size.
    • Coconut hummingbird cake: fold 2 tablespoons of shredded coconut into the batter and sprinkle toasted coconut over the frosting.
    • Nut-free version: simply omit the pecans from the batter and topping; the cake holds together perfectly without them.

    Serving Suggestions

    This cake is rich enough to serve on its own with a cup of coffee or tea, but it also pairs nicely with a small scoop of vanilla ice cream for dessert. Because the crumb is already moist and the frosting is tangy, it doesn’t need much else — a light dusting of extra cinnamon or a few pecan halves on top is all it takes to make it feel special.

    How to Store Small Batch Hummingbird Cake

    Room temperature: Because of the cream cheese frosting, this cake is best stored in the refrigerator rather than at room temperature.

    Refrigerator: Store covered in an airtight container for up to 5 days. Let slices sit at room temperature for about 15 minutes before serving for the best texture.

    Freezer: Freeze unfrosted cake, well wrapped, for up to 2 months. Thaw overnight in the refrigerator, then frost before serving. Frosted slices can also be frozen individually; thaw in the fridge and bring to room temperature before eating.

    Slice of small batch hummingbird cake with cream cheese frosting and chopped pecans on a white plate

    Frequently Asked Questions

    Why is it called hummingbird cake?

    The name is believed to come from the cake’s sweetness, which is thought to be irresistible enough to attract hummingbirds, similar to how they’re drawn to sugary nectar. It originated in Jamaica and became popular in the American South in the 1970s.

    Can I make this cake without pecans?

    Yes. Simply leave the pecans out of the batter and skip the topping. The banana and pineapple provide plenty of moisture and flavor on their own, so the texture won’t suffer.

    Can I use fresh pineapple instead of canned?

    Fresh pineapple works well as long as it’s finely chopped and well drained. Canned crushed pineapple is more consistent in moisture, which is why it’s used here, but ripe fresh pineapple is a fine substitute.

    Why did my hummingbird cake turn out dense?

    Dense hummingbird cake is almost always caused by excess liquid, usually from pineapple that wasn’t drained well enough, or from overmixing the batter after the flour is added. Measuring the flour by weight also helps avoid this.

    Can I double this recipe for a bigger cake?

    Yes, this recipe doubles well for a 9×13-inch pan or two 8-inch round layers. Increase the baking time to about 35 to 40 minutes and check with a toothpick for doneness.

    More Baking Recipes You’ll Love

    If you enjoyed this small batch hummingbird cake, you’ll love these other recipes from Iwannabake.com:

    Slice of small batch hummingbird cake with cream cheese frosting and chopped pecans on a white plate
    iwannabake.com

    Small Batch Hummingbird Cake

    A moist small batch hummingbird cake made with banana, pineapple, cinnamon, and toasted pecans, topped with tangy cream cheese frosting. Baked in one 8-inch pan, just the right size for a small household.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Servings: 9 squares
    Course: Dessert
    Cuisine: American, Southern
    Calories: 260
    Ingredients Method Notes

    Ingredients
      

    • 1 cup (125g) all-purpose flour
    • 1/2 tsp baking soda
    • 1/2 tsp ground cinnamon
    • 1/4 tsp salt
    • 1/2 cup (100g) granulated sugar
    • 1/4 cup (50g) packed light brown sugar
    • 1/3 cup (75ml) neutral oil
    • 1 large egg, room temperature
    • 1/2 tsp vanilla extract
    • 1/2 cup (120g) mashed ripe banana
    • 1/2 cup (120g) crushed pineapple, drained
    • 1/3 cup (35g) chopped pecans, toasted, plus extra for topping

    Method
     

    1. 1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
      2. Whisk flour, baking soda, cinnamon, and salt in a medium bowl.
      3. In a large bowl, whisk sugar, brown sugar, and oil. Add egg and vanilla; whisk until smooth.
      4. Stir in mashed banana and drained crushed pineapple.
      5. Fold in dry ingredients until just combined, then fold in toasted pecans.
      6. Pour into prepared pan and bake 28–32 minutes, until a toothpick comes out with a few moist crumbs.
      7. Cool in the pan 15 minutes, then transfer to a wire rack to cool completely, about 45 minutes.
      8. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
      9. Spread frosting over the cooled cake, top with extra pecans, slice into 9 squares, and serve.

    Notes

    ⦁ Drain the crushed pineapple well to avoid a dense, soggy cake.
    ⦁ Store frosted cake in the refrigerator for up to 5 days.
    ⦁ Freeze the unfrosted cake, well wrapped, for up to 2 months.
    ⦁ For a nut-free version, omit the pecans from the batter and topping.
     
    Slice of small lemon meringue pie with golden toasted meringue on a white plate
    iwannabake.com

    Meringue Pie (Easy 6-Inch Pie for Two)

    A small, from-scratch lemon meringue pie with a buttery crust, silky-tart lemon filling, and fluffy toasted meringue. Perfectly portioned for two to four servings — no leftovers to worry about.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Course: Basics, Dessert
    Cuisine: American
    Calories: 290
    Ingredients Method Notes

    Ingredients
      

    Crust
    • 3/4 cup (95g) all-purpose flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon granulated sugar
    • 5 tablespoons (70g) cold unsalted butter, cubed
    • 2–3 tablespoons ice water
    Lemon Filling
    • 2/3 cup (135g) granulated sugar
    • 2 tablespoons (16g) cornstarch
    • 1 tablespoon (8g) all-purpose flour
    • Pinch of salt
    • 3/4 cup (180ml) water
    • 2 large egg yolks (reserve the whites for the meringue)
    • 1/3 cup (80ml) fresh lemon juice, about 2 medium lemons
    • 1 teaspoon lemon zest
    • 2 tablespoons (28g) unsalted butter
    Meringue
    • 2 large egg whites, room temperature
    • 1/4 teaspoon cream of tartar
    • 1/4 cup (50g) granulated sugar
    • 1/2 teaspoon vanilla extract

    Method
     

    1. 1. Make the crust: In a bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
      2. Roll the chilled dough on a lightly floured surface and fit it into a 6-inch pie or tart pan. Trim and crimp the edges, then prick the bottom all over with a fork. Chill for another 15 minutes.
      3. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights (or dried beans). Blind bake for 15 minutes, remove the weights and parchment, then bake 5–8 minutes more until light golden all over. Set aside to cool slightly. Reduce the oven to 350°F (175°C).
      4. Make the filling: In a saucepan, whisk together the sugar, cornstarch, flour, and salt. Whisk in the water until smooth. Cook over medium heat, whisking constantly, for about 5 minutes, until thickened and just starting to bubble.
      5. Whisk about 1/4 cup of the hot mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, whisking constantly, until very thick. Remove from heat and stir in the butter, lemon juice, and lemon zest until smooth.
      6. Pour the hot filling into the baked crust immediately.
      7. Make the meringue: Beat the egg whites and cream of tartar on medium speed until foamy. Increase the speed and add the sugar one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.
      8. Spread the meringue over the hot filling, making sure it touches the crust edge all the way around to seal it in. Swirl or peak the top with the back of a spoon.
      9. Bake at 350°F (175°C) for 10–12 minutes, until the meringue is golden brown.
      10. Cool the pie on a wire rack at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.

    Notes

    ⦁ Room-temperature egg whites whip to a taller, more stable meringue than cold ones.
    ⦁ Cook the filling until it’s very thick before removing it from the heat — an under-cooked filling won’t set and will make the pie runny.
    ⦁ Spread the meringue while the filling is still hot; this is what prevents shrinking and weeping.
    ⦁ For best texture, serve the pie the same day or the day after it’s made.
  • Creamy Pasta Without Heavy Cream

    Creamy Pasta Without Heavy Cream

    creamy pasta without heavy cream

    Creamy Pasta Without Heavy Cream (Ready in 25 Minutes)

    You want a bowl of rich, creamy pasta tonight, but there’s no heavy cream in the fridge. Good news: you don’t need it. This creamy pasta without heavy cream leans on butter, whole milk, and good parmesan to build a sauce that clings to every noodle, and it comes together in about 25 minutes with ingredients most kitchens already have.
    This isn’t a thin, watery stand-in for “real” alfredo. The starchy pasta water is doing the heavy lifting here, binding the butter and cheese into a glossy sauce that tastes just as indulgent as a cream-based version, minus the extra trip to the store.

    Why This Creamy Pasta Works Without Heavy Cream

    Heavy cream gets sauce credit it doesn’t fully deserve. What actually makes a pasta sauce feel creamy is emulsification: fat (butter or oil) and starchy liquid (pasta water) blending into something smooth instead of separating into puddles of grease.
    In this recipe, butter supplies richness, milk adds body and a touch of sweetness, and parmesan brings salt, savoriness, and natural thickening power. A splash of reserved pasta water ties it all together into a sauce that coats a fork instead of pooling at the bottom of the bowl.

    Ingredients You’ll Need

    Here’s what goes into this creamy pasta without heavy cream. Exact amounts are in the recipe card further down.
    ⦁ Pasta – short shapes like penne, fusilli, or rigatoni hold sauce well
    ⦁ Unsalted butter – for a rich, smooth base
    ⦁ Garlic – fresh cloves, minced
    ⦁ Whole milk – stands in for the cream
    ⦁ Parmesan cheese – freshly grated, for flavor and thickening
    ⦁ All-purpose flour – just a small amount, to help the sauce thicken
    ⦁ Salt and black pepper – to season
    ⦁ Reserved pasta water – the secret to a silky texture
    ⦁ Fresh parsley (optional) – for color and freshness

    Ingredient Substitution Table

    Don’t have something on hand? These swaps keep the sauce creamy and balanced.

    IngredientSubstituteNotes
    Whole milk2% milk or unsweetened plant milkSauce will be slightly less rich but still creamy
    ParmesanPecorino Romano or Grana PadanoPecorino is saltier, so cut back on added salt
    ButterOlive oilFlavor shifts slightly savory; sauce is a bit thinner
    All-purpose flourCornstarch (half the amount)Whisk into cold milk first to avoid lumps
    Fresh garlic1/2 tsp garlic powderAdd directly to the butter, no sautéing needed

    How to Make Creamy Pasta Without Heavy Cream

    Cook the pasta

    Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, about 1 minute less than the package directs, since it will finish cooking in the sauce. Before draining, scoop out and set aside at least 1 cup of pasta water.

    Build the base

    While the pasta cooks, melt butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and whisk constantly for a minute; this removes the raw flour taste and helps the sauce thicken later.

    Add the milk

    Slowly pour in the milk while whisking, so it blends smoothly instead of forming lumps. Let the mixture simmer gently for 3 to 4 minutes, stirring often, until it starts to thicken and coats the back of a spoon.

    Melt in the cheese

    Lower the heat and stir in the parmesan a handful at a time, letting each addition melt before adding more. This keeps the sauce smooth instead of clumpy.

    Combine and finish

    Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss everything together, adding more pasta water a little at a time until the sauce clings to the noodles rather than sitting at the bottom of the pan. Season with salt and pepper, top with parsley, and serve right away.

    Expert Tips for the Creamiest Sauce (No Cream Needed)

    ⦁ Use room-temperature milk. Cold milk poured into a hot pan is more likely to separate or take longer to thicken.
    ⦁ Grate your own cheese. Pre-shredded parmesan is coated in starch to prevent clumping in the bag, which stops it from melting smoothly into a sauce.
    ⦁ Don’t skip the flour step. Cooking the flour in butter for a full minute removes the raw, pasty taste before the milk goes in.
    ⦁ Salt the pasta water generously. It’s your only chance to season the noodles themselves, and it also helps the starchy water thicken the sauce later.
    ⦁ Keep the heat moderate once cheese is added. High heat can cause parmesan to seize into stringy clumps instead of melting smoothly.

    Common Mistakes to Avoid

    ⦁ Adding cold cheese straight from the fridge in one big handful, which causes clumping instead of a smooth melt.
    ⦁ Boiling the sauce hard after the cheese goes in; this breaks the emulsion and can make it grainy.
    ⦁ Forgetting to reserve pasta water before draining. Tap water will not thicken the sauce the same way.
    ⦁ Overcooking the pasta before adding it to the sauce, which leads to mushy noodles once they finish cooking in the skillet.

    Variations to Try

    ⦁ Lemon black pepper: add lemon zest and extra cracked pepper for a brighter, peppery version.
    ⦁ Chicken and spinach: stir in cooked, sliced chicken breast and a handful of baby spinach at the end.
    ⦁ Spicy version: add 1/4 teaspoon red pepper flakes with the garlic.
    ⦁ Extra vegetables: peas, sautéed mushrooms, or roasted broccoli all work well folded in at the end.
    ⦁ Herb butter twist: swap half the butter for garlic-herb butter for a more savory finish.

    Storage and Reheating Instructions

    Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken significantly once chilled, which is normal.
    To reheat, warm gently in a skillet over low heat with a splash of milk or water, stirring frequently until the sauce loosens back up. Reheating in the microwave works too; use 50% power and stir every 30 seconds to prevent the sauce from separating.

    Can You Freeze This Pasta?

    Dairy-based sauces can separate when frozen and thawed, so this dish is best enjoyed fresh or refrigerated rather than frozen. If you do want to freeze it, freeze the sauce on its own (without the pasta) in an airtight container for up to 1 month, then thaw overnight in the fridge and whisk gently over low heat, adding fresh pasta water to bring it back together.

    Troubleshooting: Why Isn’t My Sauce Creamy?

    ⦁ Sauce is grainy: the cheese likely melted too fast over high heat. Lower the heat and stir in cheese more slowly next time.
    ⦁ Sauce is too thin: simmer it a little longer before adding the pasta, or stir in an extra tablespoon of parmesan.
    ⦁ Sauce is too thick or clumpy: whisk in reserved pasta water, a tablespoon at a time, until it loosens.
    ⦁ Sauce separated into oily pools: this usually means it boiled too hard after the cheese was added. Remove from heat and whisk in a splash of cold pasta water to bring it back together.

    Frequently Asked Questions

    Can I use milk instead of heavy cream in pasta?

    Yes. Whole milk thickened with a small amount of butter and flour, plus starchy pasta water, creates a sauce with a similar richness and body to a cream-based sauce, using far less fat.

    What can I use instead of heavy cream in pasta sauce?

    Butter and milk, cream cheese thinned with milk, Greek yogurt off the heat, or evaporated milk are all common substitutes. This recipe uses the butter-and-milk method because it’s the most pantry-friendly and produces a consistent, glossy texture.

    Is this creamy pasta recipe vegetarian?

    Yes, as written it’s vegetarian. To make it vegan, use plant-based butter, unsweetened plant milk, and a vegan parmesan alternative.

    Can I make this pasta gluten-free?

    Yes. Use your favorite gluten-free pasta and substitute the all-purpose flour with an equal amount of cornstarch or a 1:1 gluten-free flour blend.

    How do I make the sauce even thicker?

    Let it simmer a minute or two longer before combining with the pasta, or stir in an extra tablespoon or two of grated parmesan once the heat is off.

    More Easy Recipes You’ll Love

    Looking for your next weeknight recipe? Check out these related dishes on iwannabake.com:
    ⦁ One-Pot Garlic Butter Pasta
    ⦁ Small Batch Pasta for Two
    ⦁ Easy Baked Mac and Cheese Without Heavy Cream
    ⦁ Creamy Garlic Parmesan Chicken
    ⦁ Simple Weeknight Dinner Ideas

    Bowl of creamy pasta without heavy cream topped with parmesan and cracked black pepper
    iwannabake.com

    Creamy Pasta Without Heavy Cream

    A quick, rich pasta sauce made with butter, milk, and parmesan instead of heavy cream. Ready in about 25 minutes with pantry staples.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 servings
    Course: Main Course
    Cuisine: Italian-American
    Calories: 420
    Ingredients Method Notes

    Ingredients
      

    • 12 oz (340 g) pasta (penne, fusilli, or rigatoni)
    • 3 tbsp unsalted butter
    • 3 cloves garlic, minced
    • 2 tbsp all-purpose flour
    • 2 cups (480 ml) whole milk
    • 1 cup (100 g) parmesan cheese, freshly grated
    • 1/2 to 3/4 cup reserved pasta water
    • 1/2 tsp salt, plus more to taste
    • 1/4 tsp black pepper
    • 2 tbsp fresh parsley, chopped (optional)

    Method
     

    1. Instructions
      1. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
      2. In a large skillet, melt butter over medium heat. Add garlic and cook 30 seconds, until fragrant.
      3. Whisk in flour and cook for 1 minute, stirring constantly.
      4. Slowly whisk in milk. Simmer 3–4 minutes, stirring often, until slightly thickened.
      5. Reduce heat to low. Add parmesan gradually, stirring until melted and smooth.
      6. Add drained pasta and 1/2 cup pasta water. Toss to coat, adding more pasta water as needed for a silky consistency.
      7. Season with salt and pepper. Garnish with parsley and serve immediately.

    Notes

    ⦁ For an extra-glossy sauce, add the pasta water a little at a time rather than all at once.
    ⦁ Grate the parmesan yourself; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
    ⦁ This sauce thickens as it cools, so serve promptly or thin with a little extra pasta water before serving
  • Homemade Apple Fritters

    Homemade Apple Fritters

    baked apple fritters

    Baked Apple Fritters (No Deep Fryer Needed!)

    These baked apple fritters give you all the cozy, cinnamon-apple flavor of the classic fair-food treat, without a single drop of frying oil. They’re soft and cake-like on the inside, lightly golden on the outside, and finished with a sweet vanilla glaze that soaks into every bite. If you’ve been searching for baked apple fritters that actually taste like the real thing, this recipe is the one to bookmark.
    This recipe uses a simple batter you stir together in one bowl, fresh diced apples, and a hot oven instead of a pot of oil. That means less mess, less cleanup, and a dessert you can pull together on a weeknight without babysitting a fryer. Below you’ll find the full ingredient list, step-by-step instructions, a printable-style recipe card, and answers to the most common questions about making apple fritters at home.

    Why You’ll Love This Baked Apple Fritters Recipe

    ⦁ No deep fryer, no hot oil splatters, and no oil smell lingering in your kitchen.
    ⦁ One bowl, one baking sheet — cleanup takes minutes.
    ⦁ Ready in about 35 minutes, start to finish.
    ⦁ Soft, moist crumb studded with real cinnamon-spiced apple pieces.
    ⦁ A simple glaze that sets into a light, crackly shell.

    Ingredients for Baked Apple Fritters

    Here’s what you’ll need. Exact measurements are in the recipe card near the bottom of this post.

    For the Fritter Batter

    ⦁ All-purpose flour
    ⦁ Granulated sugar
    ⦁ Baking powder
    ⦁ Ground cinnamon and a pinch of nutmeg
    ⦁ Salt
    ⦁ 1 large egg
    ⦁ Whole milk
    ⦁ Unsalted butter, melted and slightly cooled
    ⦁ Vanilla extract
    ⦁ 2 medium apples, peeled, cored, and diced small

    For the Glaze

    ⦁ Powdered sugar
    ⦁ Milk
    ⦁ Vanilla extract

    How to Make Baked Apple Fritters

    Prep the Apples

    Peel, core, and dice your apples into small, roughly quarter-inch pieces. Smaller pieces bake through evenly and are easier to scoop and shape. Toss the diced apples with a spoonful of the cinnamon-sugar mixture from the batter — this pulls out a little extra moisture and boosts the apple flavor in every bite.

    Mix the Batter

    Whisk the dry ingredients together in a large bowl: flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk the egg, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should look thick and slightly lumpy, similar to a scoopable muffin batter, not a smooth pancake batter. Overmixing at this stage is the number one reason baked fritters turn out tough, so stop as soon as you no longer see streaks of flour.

    Fold in the Apples

    Gently fold the diced apples into the batter with a spatula. The batter will look chunky and a little unevenly distributed — that’s exactly right.

    Shape and Bake

    Scoop rounded mounds of batter onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon so it bakes into a fritter shape rather than a tall dome. Bake in a preheated 375°F (190°C) oven for 18 to 20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

    Glaze While Warm

    Let the fritters cool on the pan for about 5 minutes, then whisk together the powdered sugar, milk, and vanilla until smooth. Dip the top of each warm fritter into the glaze, or spoon the glaze over the top. Set them on a wire rack for a few minutes so the glaze can set into a light, crackly coating.

    Expert Tips for Perfect Baked Apple Fritters

    ⦁ Use a firm, slightly tart apple. Soft apples like Red Delicious turn mushy and release too much liquid as they bake.
    ⦁ Dice the apples small. Large chunks stay hard in the center and can make the fritters fall apart when you flatten them.
    ⦁ Don’t skip flattening the mounds. Because these are baked, not fried, they won’t spread on their own the way a scoop of cookie dough might.
    ⦁ Bring your egg and milk to room temperature before mixing. Cold dairy can make the melted butter clump instead of blending in smoothly.
    ⦁ Glaze the fritters while they’re still warm. The glaze soaks in slightly and sets into a thin, shiny coating instead of sitting on top like frosting.

    Common Mistakes to Avoid

    ⦁ Overmixing the batter, which develops gluten and leads to a dense, tough fritter instead of a tender one.
    ⦁ Using apples straight from the fridge without patting them dry, which adds extra moisture and can make the centers gummy.
    ⦁ Making the mounds too large. Oversized fritters often brown on the outside before the center finishes baking.
    ⦁ Skipping the parchment paper, which can cause the glazed bottoms to stick to the pan.

    Ingredient Substitutions

    These swaps have all been tested and work well if you’re missing an ingredient or baking for dietary needs.

    IngredientPossible Substitute
    Apples (Honeycrisp or Gala)Granny Smith, Braeburn, or Fuji apples
    All-purpose flourWhite whole wheat flour (slightly denser texture)
    Whole milkAny dairy-free milk, such as oat or almond milk
    Unsalted butterNeutral oil, like avocado or vegetable oil
    Granulated sugarLight brown sugar (adds a deeper, caramel note)
    Ground nutmegA pinch of ground cloves or allspice

    Variations to Try

    ⦁ Apple Cider Fritters: replace the milk in the batter with apple cider for a stronger apple flavor.
    ⦁ Caramel Apple Fritters: drizzle warm caramel sauce over the glaze just before serving.
    ⦁ Cinnamon Sugar Fritters: skip the glaze and toss the warm fritters in a bowl of cinnamon sugar instead.
    ⦁ Mini Fritter Bites: scoop smaller mounds and reduce the bake time to 12 to 14 minutes for a bite-sized, snackable version.

    Storage and Freezing Instructions

    How to Store Baked Apple Fritters

    Store cooled fritters in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Glazed fritters can get slightly sticky in the fridge, which is normal.

    Can You Freeze Apple Fritters?

    Yes. Freeze the baked fritters without glaze in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze just before serving for the best texture

    How to Reheat

    Warm fritters in a 300°F oven for about 8 minutes, or in the microwave for 15 to 20 seconds, to bring back that fresh-baked softness.

    Troubleshooting

    Why are my baked apple fritters dense or heavy?

    This usually means the batter was overmixed, or the baking powder is old and has lost its strength. Stir just until the flour disappears, and check that your baking powder is within its expiration date.

    Why did my fritters turn out soggy in the middle?

    Apple pieces that are cut too large release liquid slowly as they bake, leaving the center underdone. Dice the apples small and make sure your oven is fully preheated before baking.

    Why did my glaze slide right off?

    The fritters were likely still too hot. Let them cool for a full 5 minutes first so the glaze sets on the surface instead of melting through.

    Frequently Asked Questions

    Are baked apple fritters healthier than fried ones?1

    Baked fritters use only a few tablespoons of butter total, compared to a full pot of oil for frying, so they contain noticeably less fat per serving while keeping a similarly soft, tender texture.

    What is the best apple for apple fritters?

    Firm, slightly tart apples like Honeycrisp, Gala, or Granny Smith hold their shape best during baking and balance the sweetness of the glaze.

    Can I make the batter ahead of time?

    It’s best to bake the batter right after mixing, since the baking powder starts working immediately. If you need to prep ahead, dice the apples and measure the dry ingredients the night before, then mix everything together just before baking.

    Can I make these fritters without eggs?

    Yes. A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) works as a substitute and keeps the fritters tender.

    Related Recipes You’ll Love

    If you enjoyed this recipe, these baking guides from iwannabake.com are worth trying next:
    ⦁ Small Batch Apple Muffins
    ⦁ Baked Apple Cider Donuts
    ⦁ 2 Banana Banana Bread
    ⦁ Small Batch Cinnamon Rolls
    ⦁ Why Is My Banana Bread Dry? (And How to Fix It)

    1. ↩︎
    Glazed baked apple fritters cooling on a wire rack with a bowl of cinnamon apples in the background
    iwannabake.com

    Baked Apple Fritters

    Soft, cinnamon-spiced apple fritters baked instead of fried, then topped with a sweet vanilla glaze. Ready in about 35 minutes with simple pantry ingredients.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 18 minutes
    Total Time 35 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Calories: 165
    Ingredients Method Notes

    Ingredients
      

    • 2 cups (250g) all-purpose flour
    • 1/3 cup (65g) granulated sugar
    • 2 1/2 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 large egg, room temperature
    • 2/3 cup (160ml) whole milk, room temperature
    • 3 tablespoons unsalted butter, melted and cooled
    • 1 teaspoon vanilla extract
    • 2 medium apples, peeled, cored, and diced small (about 1 1/2 cups)

    Method
     

    1. 1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
      2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
      3. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
      4. Pour the wet ingredients into the dry ingredients and stir just until no streaks of flour remain. The batter will be thick.
      5. Gently fold in the diced apples.
      6. Scoop 1/4-cup mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Flatten each mound slightly with the back of a spoon.
      7. Bake for 18 to 20 minutes, until golden on top and a toothpick inserted in the center comes out clean.
      8. Let the fritters cool on the pan for 5 minutes.
      9. Whisk the powdered sugar, milk, and vanilla together until smooth. Dip or spoon the glaze over the warm fritters.
      10. Let the glaze set for a few minutes on a wire rack before serving.

    Notes

    ⦁ Use a firm, tart apple such as Honeycrisp, Gala, or Granny Smith for the best texture.
    ⦁ Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
    ⦁ Freeze unglazed fritters for up to 3 months; thaw and glaze before serving.
  • Crusty Cranberry Nut No-Knead Bread

    Crusty Cranberry Nut No-Knead Bread

    no-knead cranberry walnut bread

    No-Knead Cranberry Walnut Bread

    There is nothing quite like pulling a loaf of crusty, golden bread out of the oven, and this no-knead cranberry walnut bread makes it almost impossible to get wrong. The crust shatters when you slice into it, the crumb is soft and chewy, and every bite is dotted with tart cranberries and toasted walnuts. Best of all, you don’t need a stand mixer, kneading skills, or hours of active work — just a bowl, a spoon, and a little patience while the dough rises overnight.
    This recipe is built on the classic no-knead bread method that home bakers have relied on for years, adapted here with dried cranberries and walnuts for a loaf that feels perfect for fall and winter baking, holiday breakfasts, or simply upgrading your everyday sandwich bread. If you’ve been searching for a no-knead cranberry walnut bread recipe that actually works on the first try, this is the one to bookmark.

    Why This Recipe Works

    ⦁ The long, slow rise (12–18 hours) does the work that kneading normally would, developing gluten with almost no effort from you.
    ⦁ A hot Dutch oven traps steam around the dough, giving the loaf a bakery-style crust without any special equipment.
    ⦁ Toasting the walnuts before mixing them in deepens their flavor so they don’t taste flat against the tart cranberries.
    ⦁ The dough comes together in one bowl in about 10 minutes, so the hands-on time is genuinely minimal.

    Ingredients You’ll Need

    This recipe makes one round loaf, about 12 slices. Exact measurements are listed in the recipe card below, but here’s what you’ll be working with:
    ⦁ 3 cups (375 g) all-purpose flour
    ⦁ 1 3/4 teaspoons fine salt
    ⦁ 1/2 teaspoon instant yeast
    ⦁ 1 1/2 cups (355 ml) cool water
    ⦁ 3/4 cup (85 g) dried cranberries
    ⦁ 3/4 cup (85 g) walnuts, roughly chopped and lightly toasted
    ⦁ Extra flour or cornmeal, for dusting

    Ingredient Substitutions

    This bread is forgiving. Use the table below if you need to swap an ingredient based on what’s in your pantry.

    IngredientPossible SubstituteNotes
    Dried cranberriesRaisins, dried cherries, or dried blueberriesUse any dried fruit of similar size; no need to soak
    WalnutsPecans or omit entirelyToast nuts first for the best flavor
    All-purpose flourBread flourBread flour gives a slightly chewier crumb; use the same amount
    Instant yeastActive dry yeastUse the same amount, but dissolve in the water for 5 minutes first
    Dutch ovenHeavy oven-safe pot with a lidAny tightly-lidded, oven-safe pot works; a cast-iron pot browns best

    How to Make No-Knead Cranberry Walnut Bread

    Below is the quick overview of the method. Full ingredient amounts and printable instructions are in the recipe card near the bottom of this article.

    Mix the dough

    1. Mix the dough
      Stir together flour, salt, and yeast, then add cool water and mix just until no dry flour remains. Fold in the cranberries and walnuts. The dough should look shaggy and wet, not smooth — that’s normal for no-knead bread.

    Let it rise, low and slow

    Cover the bowl and leave it at room temperature for 12 to 18 hours. This is the step that replaces kneading. You’ll know it’s ready when the surface is bubbly, the dough has roughly doubled, and it looks loose and webby.

    Shape and proof

    Fold the dough into a rough ball on a floured surface, let it rest briefly, then shape it into a tight round. A second rise of 1 to 2 hours gives the loaf its final structure before baking.

    Bake in a hot Dutch oven

    Baking covered for the first 30 minutes traps steam and creates that crackly, crisp crust. Removing the lid for the final 15 to 20 minutes lets the crust turn deep golden brown.

    What the Dough Should Look Like

    After mixing, the dough will be sticky, rough, and almost batter-like in places — resist the urge to add more flour. After the long rise, it should have visibly doubled, feel airy when you lift the bowl, and hold together in stretchy strands when you pull a spoon through it. If it still looks tight and smooth after 18 hours, your kitchen is likely too cold, and it needs more time.

    Expert Tips for the Best Crust and Crumb

    ⦁ Use a kitchen scale for the flour if you have one — measuring by volume is the most common source of a dense loaf.
    ⦁ Let the Dutch oven preheat fully for the full 30 minutes; a pot that isn’t hot enough won’t give you that crackling crust.
    ⦁ Score the dough confidently in one quick motion right before it goes into the pot, so the loaf expands evenly as it bakes.
    ⦁ Cool the bread completely before slicing — this can be the hardest tip to follow, but it protects the texture of the crumb.

    Common Mistakes to Avoid

    ⦁ Skipping the first long rise, which leaves the dough under-developed and the crumb dense.
    ⦁ Using a cold kitchen without adjusting the rise time, which slows fermentation significantly.
    ⦁ Adding raw walnuts straight from the bag — toasting them first makes a noticeable difference in flavor.
    ⦁ Slicing into a warm loaf, which can make the crumb gummy instead of tender.

    Variations to Try

    ⦁ Orange-Cranberry Walnut Bread: add 1 tablespoon of orange zest to the dough for a bright, citrusy note.
    ⦁ Cinnamon Cranberry Bread: add 1 teaspoon of ground cinnamon along with the flour.
    ⦁ Seeded Crust: brush the shaped loaf with water and roll it in oats or sesame seeds before baking.
    ⦁ Herbed Version: swap the cranberries and walnuts for rosemary and pecans for a savory take on the same base dough.

    Serving Suggestions

    This loaf is delicious on its own with a smear of salted butter, but it also holds up well as a base for sandwiches, especially with turkey, brie, or sharp cheddar. Toasted slices make an excellent match for soups and stews, and it’s a lovely addition to a holiday breadbasket alongside honey or fruit preserves.

    How to Store and Freeze

    Store the cooled loaf at room temperature, cut-side down on a cutting board or in a paper bag, for up to 3 days. Avoid storing it in plastic if you want to keep the crust crisp, since plastic traps moisture and softens it. For longer storage, slice the bread and freeze it in an airtight bag for up to 3 months; pull out individual slices and toast them straight from the freezer.

    Troubleshooting

    My dough didn’t rise much overnight.

    This is almost always a temperature issue. If your kitchen is below 68°F, the rise will take longer — give it a few extra hours rather than moving to the next step early.

    My crust turned out soft instead of crisp.

    This usually means the Dutch oven wasn’t fully preheated, or the lid was removed too early. Make sure the pot heats for the full 30 minutes and keep the lid on for the entire first half of baking.

    My loaf spread out flat instead of holding its shape.

    A flat loaf typically means the dough was under-proofed at the shaping stage or handled too gently when forming the round. Shape it firmly, with enough tension on the surface to hold its structure through the second rise.

    Frequently Asked Questions

    Can I use fresh or frozen cranberries instead of dried?

    Dried cranberries are best here because they hold their shape and won’t add extra moisture to the dough. Fresh or frozen cranberries release liquid as they bake and can make the crumb dense and gummy, so they are not recommended for this recipe.

    Do I really need a Dutch oven?

    A Dutch oven is what creates that shatter-crisp crust, because the lid traps steam around the dough as it bakes. If you don’t have one, any heavy, oven-safe pot with a tight-fitting lid will work in its place.

    Can I speed up the rise if I don’t have 12 to 18 hours?

    The long, slow rise is what builds flavor and structure in no-knead bread, so it isn’t a step to skip. If you’re short on time, you can shorten the rise to about 8 hours by increasing the yeast to 3/4 teaspoon, though the flavor will be slightly less developed.

    Why did my loaf turn out dense or flat?

    A dense loaf almost always means the first rise wasn’t long enough, or the dough was resting somewhere too cold. Look for a dough that has visibly doubled and is full of bubbles before you shape it; if it isn’t there yet, give it more time rather than moving on.

    Can I add orange zest or spices?

    Yes. A tablespoon of orange zest, a teaspoon of cinnamon, or a pinch of ground cardamom all pair beautifully with the cranberries and walnuts, and can be folded in at the same step as the fruit and nuts.

    Related Recipes on Iwannabake.com

    If you enjoyed this recipe, you may also like:
    ⦁ Classic No-Knead Bread Recipe for Beginners
    ⦁ Small Batch Brownies for When You Don’t Want a Full Pan
    ⦁ Banana Bread Without Eggs
    ⦁ 2 Banana Banana Bread
    ⦁ Why Did My Cookies Spread? Common Baking Problems Explained

  • Pumpkin Bread Recipe

    Pumpkin Bread Recipe

    small batch pumpkin bread

    Small Batch Pumpkin Bread Recipe (One Loaf, Extra Moist)

    If your pumpkin bread cravings hit hard but you don’t want two loaves taking over your counter, this small batch pumpkin bread recipe is for you. It makes one 8×4-inch loaf — just enough for a small household, a weekend treat, or a cozy fall snack without a freezer full of extras.
    This recipe uses simple pantry staples, comes together in one bowl, and doesn’t require a mixer. The result is a moist, tender crumb with warm pumpkin spice flavor in every slice, and a texture closer to a rich cake than a dry, crumbly quick bread.

    Why This Small Batch Pumpkin Bread Recipe Works

    Most pumpkin bread recipes are scaled for two loaves, which means measuring in awkward fractions or ending up with more bread than you can eat before it goes stale. This recipe is built from the ground up for a single loaf, so every measurement is easy to follow and there’s no leftover half-can of pumpkin puree guesswork.

    It also solves the most common pumpkin bread complaint: dryness. Using oil instead of butter keeps the crumb soft for days, and a full cup of pumpkin puree (not just a splash) means the bread stays moist without turning gummy.

    Ingredients You’ll Need

    Here’s what goes into this loaf, plus a few notes on why each ingredient matters.
    ⦁ All-purpose flour — the base structure of the loaf
    ⦁ Baking soda and a pinch of baking powder — for a good rise without a domed, cracked top
    ⦁ Pumpkin pie spice (or cinnamon, ginger, nutmeg, and cloves) — for classic fall flavor
    ⦁ Salt — balances the sweetness
    ⦁ Granulated sugar and brown sugar — brown sugar adds moisture and a light caramel note
    ⦁ Neutral oil, like vegetable or canola oil — keeps the crumb soft even after refrigeration
    ⦁ One large egg — for structure and richness
    ⦁ Canned pumpkin puree — not pumpkin pie filling, which is pre-sweetened and spiced
    ⦁ Vanilla extract — rounds out the spice flavor

    Instructions

    1. Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper, leaving overhang on the sides for easy removal.
    2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
    3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the egg and whisk until smooth.
    4. Whisk in the pumpkin puree and vanilla extract until the batter is fully combined and evenly colored.
    5. Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no streaks of flour remain — do not overmix. Fold in add-ins now, if using.
    6. Pour the batter into the prepared pan and smooth the top with a spatula.
    7. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent it with foil after 30 minutes.
    8. Cool the loaf in the pan for 10 minutes, then lift it out using the parchment overhang and let it cool completely on a wire rack before slicing.

    Expert Tips for Baking Success

    ⦁ Measure flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in extra flour and leads to a dense, dry loaf.
    ⦁ Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes the bread tough and rubbery instead of tender.
    ⦁ Check for doneness early. Ovens vary, so start checking at the 45-minute mark. A toothpick with a few moist crumbs (not wet batter) means it’s done.
    ⦁ Let it cool before slicing. Cutting into a warm loaf makes it seem gummy, even when it’s fully baked. Give it at least 20–30 minutes to set.

    Common Mistakes to Avoid

    ⦁ Using pumpkin pie filling instead of plain pumpkin puree, which makes the bread overly sweet and unbalanced.
    ⦁ Overbaking, which is the most common cause of dry pumpkin bread. Pull the loaf as soon as the toothpick test passes.
    ⦁ Skipping the parchment sling, which can cause the loaf to stick or break apart when removing it from the pan.
    ⦁ Adding too many mix-ins, which weighs down the batter and can cause a dense, underbaked center.

    Ingredient Substitutions

    This recipe is flexible. Here are reliable swaps if you’re missing something:

    IngredientSubstituteNotes
    Neutral oilMelted, cooled butterSlightly less moist, but still tender
    Brown sugarExtra granulated sugarLoses a little depth of flavor and moisture
    Pumpkin pie spice1 tsp cinnamon + 1/4 tsp each ginger, nutmeg, clovesSame flavor profile, built from basics
    All-purpose flour1:1 gluten-free baking flourTexture may be slightly denser
    Egg1/4 cup unsweetened applesauceMakes the loaf egg-free and slightly more moist

    Variations to Try

    ⦁ Chocolate chip pumpkin bread: fold in 1/3 cup mini chocolate chips.
    ⦁ Streusel-topped pumpkin bread: sprinkle a mix of brown sugar, flour, and softened butter over the batter before baking.
    ⦁ Cream cheese swirl: dollop sweetened cream cheese over the batter and swirl gently with a knife before baking.
    ⦁ Nutty pumpkin bread: fold in 1/3 cup chopped walnuts or pecans for crunch.

    Storage Instructions

    Store the cooled loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring refrigerated slices to room temperature, or warm them for 10–15 seconds in the microwave, before serving for the best texture.

    Freezing Instructions

    This small batch pumpkin bread freezes well. Wrap the fully cooled loaf (or individual slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature for a few hours, or overnight in the refrigerator, before serving.

    Troubleshooting

    Why is my pumpkin bread dense or gummy?

    This usually means the batter was overmixed, the loaf was underbaked, or the pan was too small for the batter, causing the center to stay wet while the edges set. Stick to an 8×4-inch pan and check doneness with a toothpick before removing it from the oven.

    Why did my pumpkin bread sink in the middle?

    A sunken center is often caused by underbaking, too much leavening, or opening the oven door too early. Avoid checking the loaf before the 30-minute mark, and make sure your baking soda and baking powder are fresh.

    Why is my pumpkin bread dry?

    Dryness is almost always the result of too much flour or overbaking. Spoon and level your flour rather than scooping, and pull the loaf as soon as a toothpick comes out with just a few moist crumbs.

    Frequently Asked Questions

    Can I double this recipe?
    Yes. Doubling the ingredients and baking the batter in a standard 9×5-inch loaf pan works well; expect a slightly longer bake time, closer to 60–65 minutes.
    Can I make this into muffins instead?
    Yes. Divide the batter among 8–9 lined muffin cups and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
    Do I need a mixer for this recipe?
    No. This recipe is designed to be mixed by hand with a whisk and spatula, which also helps prevent overmixing.
    Can I use fresh pumpkin instead of canned?
    Yes, as long as it’s well-drained. Fresh pumpkin puree can be watery, which can make the loaf dense, so press it through a fine sieve or cheesecloth to remove excess liquid before measuring.

    More Recipes You’ll Love

    If you enjoyed this small batch pumpkin bread, here are a few more Iwannabake.com recipes worth trying:
    ⦁ Small Batch Banana Bread
    ⦁ 2 Banana Banana Bread
    ⦁ Banana Bread Without Eggs
    ⦁ Small Batch Chocolate Chip Cookies
    ⦁ Banana Chocolate Chip Muffins

    Close-up of a sliced small batch pumpkin bread loaf with cinnamon sticks and pumpkins in the background
    iwannabake.com

    Small Batch Pumpkin Bread

    A moist, tender small batch pumpkin bread made with warm fall spices. This easy one-bowl recipe makes a single loaf, perfect for small households who don't need two loaves' worth of pumpkin bread.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings: 8 slices (1 loaf, 8×4-inch pan)
    Course: Breakfast, Snack, Dessert
    Cuisine: American
    Calories: 180
    Ingredients Method Notes

    Ingredients
      

    • 1 cup (125g) all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp baking powder
    • 1/2 tsp salt
    • 1 1/2 tsp pumpkin pie spice
    • 1/3 cup (65g) granulated sugar
    • 1/3 cup (65g) packed brown sugar
    • 1/3 cup (80ml) neutral oil (vegetable or canola)
    • 1 large egg, room temperature
    • 1 cup (240g) canned pumpkin puree
    • 1/2 tsp vanilla extract
    • 1/3 cup chocolate chips, chopped walnuts, or pecans

    Method
     

    1. 1. Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper, leaving overhang on the sides for easy removal.
      2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
      3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the egg and whisk until smooth.
      4. Whisk in the pumpkin puree and vanilla extract until the batter is fully combined and evenly colored.
      5. Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no streaks of flour remain — do not overmix. Fold in add-ins now, if using.
      6. Pour the batter into the prepared pan and smooth the top with a spatula.
      7. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent it with foil after 30 minutes.
      8. Cool the loaf in the pan for 10 minutes, then lift it out using the parchment overhang and let it cool completely on a wire rack before slicing

    Notes

    ⦁ Use canned pumpkin puree, not pumpkin pie filling — pie filling already contains sugar and spices, which will throw off the recipe.
    ⦁ Room-temperature egg blends more smoothly into the batter and helps the loaf rise evenly.
    ⦁ For a bakery-style domed top, place the pan on the middle oven rack and avoid opening the oven door during the first 30 minutes of baking.
  • Apple Cinnamon Rolls

    Apple Cinnamon Rolls

    small batch apple cinnamon rolls

    There’s something about the smell of cinnamon rolls baking that instantly makes a kitchen feel like fall, and adding real apple pieces to the mix only makes it better. These small batch apple cinnamon rolls give you soft, pillowy dough wrapped around a buttery cinnamon-apple filling, all finished with a simple cream cheese icing.
    Unlike most cinnamon roll recipes that fill an entire 9×13 pan,1 this one makes just 6 rolls. That means less dough to knead, less filling to prep, and no half-eaten pan of rolls sitting on your counter for a week. It’s the perfect weekend baking project for one or two people, or a smaller family breakfast.

    Why This Recipe Works

    ⦁ Real apple flavor in every bite. Diced apples are cooked down slightly before rolling so they soften into the dough instead of staying raw and watery.
    ⦁ What You’ll NeedGenuinely small batch. Six rolls fit neatly into a small baking dish, so you’re not stuck with leftovers you don’t want.
    ⦁ Soft, enriched dough. A touch of milk and butter keeps the dough tender without needing a stand mixer.
    ⦁ No overnight wait. Many cinnamon roll recipes require refrigerating the dough overnight. This one is ready in about two hours, start to finish.

    What You’ll Need

    The full recipe card below has exact measurements, but here’s what each ingredient is doing:
    ⦁ All-purpose flour – gives the dough enough structure to hold its shape while staying soft once baked.
    ⦁ Instant yeast – speeds up the rise so you don’t need to wait for a sponge to activate separately.
    ⦁ Warm milk and melted butter – these enrich the dough and keep it tender rather than bread-like.
    ⦁ Apples – a firm, slightly tart variety like Granny Smith or Honeycrisp holds its shape best during baking.
    ⦁ Brown sugar and cinnamon – the classic filling base, with brown sugar adding moisture that granulated sugar can’t.
    ⦁ Cream cheese icing – a simple mix of cream cheese, powdered sugar, and milk that sets into a soft, tangy glaze rather than a hard sugar coating.

    Ingredient Substitutions

    IngredientSubstituteNotes
    Instant yeastActive dry yeastDissolve in warm milk for 5-10 minutes before using; rise time may be slightly longer
    Granny Smith applesHoneycrisp or Braeburn applesChoose a firm apple so it doesn’t turn mushy during baking
    Brown sugarGranulated sugar + 1 tsp molassesKeeps the filling moist and deeply flavored
    Cream cheese icingSimple powdered sugar glaze (powdered sugar + milk)Lighter, less tangy finish
    Whole milk2% milk or dairy-free milkDough will be slightly less rich but still soft

    Small Batch Apple Cinnamon Rolls

    Soft, buttery rolls filled with cinnamon-sugar and tender diced apples, topped with a tangy cream cheese icing. This small batch recipe makes just 6 rolls, perfect for a cozy weekend breakfast without a mountain of leftovers.
    Prep time: 30 minutes
    Rise time: 45 minutes
    Cook time: 22 minutes
    Total time: 1 hour 37 minutes
    Servings: 6 rolls
    Category: Breakfast, Dessert
    Cuisine: American

    Ingredients

    For the dough:
    ⦁ 2 cups all-purpose flour
    ⦁ 2 1/4 tsp instant yeast (1 packet)
    ⦁ 2 tbsp granulated sugar
    ⦁ 1/2 tsp salt
    ⦁ 1/2 cup warm whole milk (about 110°F)
    ⦁ 2 tbsp unsalted butter, melted
    ⦁ 1 large egg
    For the apple cinnamon filling:
    ⦁ 1 medium Granny Smith apple, peeled and finely diced
    ⦁ 2 tbsp unsalted butter, softened
    ⦁ 1/3 cup brown sugar, packed
    ⦁ 1 1/2 tsp ground cinnamon
    ⦁ 1/4 tsp ground nutmeg
    For the cream cheese icing:
    ⦁ 2 oz cream cheese, softened
    ⦁ 1/2 cup powdered sugar
    ⦁ 1-2 tbsp milk, as needed
    ⦁ 1/4 tsp vanilla extract

    Instructions

    1. Activate the dough. In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm milk, melted butter, and egg. Stir with a spatula, then knead by hand on a floured surface for about 5 minutes until the dough is smooth and slightly tacky.
    2. Let it rise. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 30-35 minutes, until roughly doubled in size.
    3. Prepare the apple filling. While the dough rises, cook the diced apple with 1 tablespoon of butter in a small skillet over medium heat for 3-4 minutes, just until slightly softened. Remove from heat and let cool.
    4. Mix the cinnamon sugar. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
    5. Roll out the dough. Punch down the risen dough and roll it into a 9×12-inch rectangle on a floured surface.
    6. Fill and roll. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, then scatter the cooked apple pieces evenly across the surface. Starting from a long edge, roll the dough tightly into a log.
    7. Slice. Using a sharp knife or unflavored dental floss, slice the log into 6 equal rolls.
    8. Second rise. Arrange the rolls cut-side up in a greased 8-inch baking dish. Cover and let rise for another 15-20 minutes while you preheat the oven to 350°F (175°C).
    9. Bake. Bake for 20-22 minutes, until the rolls are golden brown and the centers are set but still soft.
    10. Ice and serve. Let the rolls cool for 10 minutes. Meanwhile, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the warm rolls before serving.

    Recipe Notes

    ⦁ Pre-cooking the apples for a few minutes keeps them from releasing too much moisture into the dough while baking.
    ⦁ Dental floss makes cleaner slices than a knife, since it won’t squash the rolled dough.
    ⦁ The dough should feel tacky but not sticky to the touch. If it sticks heavily to your hands, add flour 1 tablespoon at a time while kneading.

    What the Dough Should Look Like

    After kneading, the dough should be smooth, elastic, and spring back slowly when poked. It should feel soft but hold its shape, not spread out flat on the counter. After the first rise, it should have visibly doubled and feel airy and light when pressed.

    Common Mistakes to Avoid

    ⦁ Milk that’s too hot. Milk above 120°F can kill the yeast, preventing the dough from rising. Aim for warm, not hot, similar to bathwater.
    ⦁ Skipping the apple pre-cook. Raw diced apple releases too much liquid during baking, making the rolls soggy in the center.
    ⦁ Rolling the dough too loosely. A loose roll leads to rolls that unravel and bake unevenly. Roll firmly but gently from the start.
    ⦁ Overbaking. Rolls continue to set as they cool. Pull them out when the tops are golden and the centers look just set.

    Variations to Try

    ⦁ Caramel apple rolls – drizzle warm caramel sauce over the icing for an extra layer of flavor.
    ⦁ Pecan apple rolls – sprinkle 2 tablespoons of chopped pecans over the filling before rolling for added crunch.
    ⦁ Maple icing – replace the vanilla extract with 1/2 teaspoon maple extract and a tablespoon of maple syrup for a fall-forward glaze.
    ⦁ Spiced version – add 1/4 teaspoon ground cloves or allspice to the cinnamon sugar for a deeper spice flavor.

    Storage and Freezing

    At room temperature: Store leftover rolls in an airtight container for up to 2 days. Warm briefly before serving for the best texture.
    In the fridge: Iced rolls will keep for up to 5 days in an airtight container in the refrigerator. Let them come to room temperature or microwave for 15-20 seconds before eating.
    In the freezer: Freeze the unbaked, sliced rolls (before the second rise) in a freezer-safe dish, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then let rise at room temperature for 45-60 minutes before baking as directed. Baked, unfrosted rolls can also be frozen for up to 2 months and reheated in the oven.

    Troubleshooting

    My rolls didn’t rise.
    This is usually caused by yeast that’s expired or milk that was too hot and killed the yeast. Check the expiration date on your yeast and make sure your milk feels warm, not hot, to the touch.
    My rolls are dense instead of fluffy.
    This often means the dough wasn’t kneaded long enough, or too much flour was added during kneading. The dough should stay soft and slightly tacky.
    The filling leaked out during baking.
    Make sure the apples are well-drained after cooking and that the dough log is rolled tightly before slicing.
    Can I make the dough ahead of time?
    Yes. After the first rise, shape and slice the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking.
    What’s the best apple to use for cinnamon rolls?
    A firm, slightly tart apple like Granny Smith holds its shape well during baking. Honeycrisp is a good alternative if you prefer a sweeter filling.

    Frequently Asked Questions

    Can I double this recipe?
    Yes, this recipe doubles well. Use a 9×13-inch baking dish instead of an 8-inch dish to fit all 12 rolls with enough room to rise.
    Do I need a stand mixer?
    No. This dough comes together easily by hand with about 5 minutes of kneading.

    Can I make the dough ahead of time
    Yes. After the first rise, shape and slice the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking.
    What’s the best apple to use for cinnamon rolls?
    A firm, slightly tart apple like Granny Smith holds its shape well during baking. Honeycrisp is a good alternative if you prefer a sweeter filling.

    You Might Also Like

    ⦁ Small Batch Cinnamon Rolls
    ⦁ 2 Banana Bread
    ⦁ Small Batch Muffins
    ⦁ Banana Bread Without Eggs
    ⦁ Small Batch Chocolate Chip Cookies

    \

    Small batch apple cinnamon rolls topped with cream cheese icing in a baking dish
    benbaker0078

    Small Batch Apple Cinnamon Rolls

    Soft, buttery cinnamon rolls filled with real diced apples and cinnamon-sugar, topped with a tangy cream cheese icing. This small batch recipe makes just 6 rolls, so you get all the cozy fall flavor without a giant pan of leftovers.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 22 minutes
    Total Time 1 hour 37 minutes
    Servings: 6 roll
    Course: Breakfast, Dessert
    Cuisine: American
    Calories: 310
    Ingredients Equipment Method Notes

    Ingredients
      

    Dough
    • 2 cups all-purpose flour
    • 2 1/4 tsp instant yeast (1 packet)
    • 2 tbsp granulated sugar
    • 1/2 tsp salt
    • 1/2 cup warm whole milk (about 110°F)
    • 2 tbsp unsalted butter, melte
    • 1 large egg
    Apple Cinnamon Filling
    • 1 medium Granny Smith apple, peeled and finely diced
    • 2 tbsp unsalted butter, softened
    • 1/3 cup brown sugar, packed
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    Cream Cheese Icing
    • 2 oz cream cheese, softened
    • 1/2 cup powdered sugar
    • 1-2 tbsp milk, as needed
    • 1/4 tsp vanilla extract

    Equipment

    • Mixing bowl
    • Rolling Pin
    • 8-inch baking dish
    • Small skillet
    • Sharp knife or unflavored dental floss

    Method
     

    Make the Dough
    1. 1. In a large bowl, whisk together the flour, instant yeast, sugar, and salt
    2. 2. Add the warm milk, melted butter, and egg. Stir with a spatula, then knead by hand on a floured surface for about 5 minutes until the dough is smooth and slightly tacky.
    3. 3. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 30-35 minutes, until roughly doubled in size.
    Prepare the Filling
    1. 1. While the dough rises, cook the diced apple with 1 tablespoon of butter in a small skillet over medium heat for 3-4 minutes, just until slightly softened. Remove from heat and let cool.
    2. 2. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
    Assemble and Bake
    1. 1. Punch down the risen dough and roll it into a 9×12-inch rectangle on a floured surface.
    2. 2. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, then scatter the cooked apple pieces evenly across the surface.
    3. 3. Starting from a long edge, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, slice the log into 6 equal rolls.
    4. 4. Arrange the rolls cut-side up in a greased 8-inch baking dish. Cover and let rise for another 15-20 minutes while you preheat the oven to 350°F (175°C).
    5. 5. Bake for 20-22 minutes, until the rolls are golden brown and the centers are set but still soft.
    Ice and Serve
    1. 1. Let the rolls cool for 10 minutes.
    2. 2. Meanwhile, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth.
    3. 3. Drizzle the icing over the warm rolls before serving.

    Notes

    ⦁ Pre-cooking the apples for a few minutes keeps them from releasing too much moisture into the dough while baking.
    ⦁ Dental floss makes cleaner slices than a knife, since it won’t squash the rolled dough.
    ⦁ The dough should feel tacky but not sticky. If it sticks heavily to your hands, add flour 1 tablespoon at a time while kneading.
    ⦁ For make-ahead rolls, refrigerate the sliced, unrisen rolls overnight, then let sit at room temperature for 30-45 minutes before baking.
  • Eggless Vanilla Mug Cake Recipe (Ready in Just 5 Minutes!)

    Eggless Vanilla Mug Cake Recipe (Ready in Just 5 Minutes!)

    Sometimes you just want a small slice of cake without turning on the oven, dirtying five bowls, or committing to a full-size dessert. That’s exactly why this eggless vanilla mug cake has become a favorite in my kitchen. It’s soft, fluffy, perfectly sweet, and made completely without eggs — so it’s a great option if you’re out of eggs, have an allergy, or simply want a fast, foolproof treat.
    This microwave mug cake comes together in under 5 minutes using ingredients you probably already have in your pantry. No mixer, no oven, no waiting around — just stir, microwave, and enjoy warm vanilla cake straight from the mug.

    Why You’ll Love This Eggless Vanilla Mug Cake

    ⦁ Ready in 5 minutes — mix and microwave, no oven needed
    ⦁ Completely eggless, perfect for allergies or when you’re out of eggs
    ⦁ Single-serving, so there’s no leftover cake tempting you all week
    ⦁ Made with simple pantry staples
    ⦁ Easy to customize with chocolate chips, fruit, or frosting

    Ingredients You’ll Need

    Here’s a simple breakdown of everything that goes into this recipe, along with easy substitutes:

    IngredientQuantityNotes / Substitute
    All-purpose flour4 tbsp (30g)Use gluten-free flour blend if needed
    Granulated sugar2 tbsp (25g)Brown sugar works too, for a richer taste
    Baking powder1/4 tspDo not skip — this helps it rise
    SaltA small pinchBalances the sweetness
    Milk3 tbspAny dairy or plant-based milk
    Oil (vegetable/melted butter)2 tbspMelted butter gives a richer flavor
    Vanilla extract1/2 tspUse pure extract for best flavor

    How to Make Eggless Vanilla Mug Cake

    1. In a microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until well combined.
    2. Add the milk, oil (or melted butter), and vanilla extract. Stir well until the batter is smooth with no dry lumps.
    3. Scrape down the sides of the mug so everything is evenly incorporated.
    4. Microwave on high for 60–90 seconds, checking at the 60-second mark. Cooking time varies by microwave wattage.
    5. Let the mug cake rest for 1–2 minutes before eating — it will continue to set as it cools slightly.
    6. Top with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of chocolate sauce, and enjoy warm.

    Tips for the Perfect Mug Cake

    ⦁ Use a tall, microwave-safe mug (at least 12 oz) so the batter has room to rise without overflowing.
    ⦁ Don’t overcook — an overcooked mug cake turns rubbery. Start checking at 60 seconds.
    ⦁ Whisk the dry ingredients well before adding wet ingredients to avoid flour pockets.
    ⦁ Every microwave is different, so adjust cooking time in 10-second increments after the first try.

    Variations You Can Try

    ⦁ Chocolate Chip Mug Cake: Fold in a tablespoon of chocolate chips before microwaving.
    ⦁ Berry Mug Cake: Add a few fresh or frozen blueberries to the batter.
    ⦁ Nutella Swirl: Drop a spoonful of Nutella into the center of the batter before cooking.
    ⦁ Funfetti Mug Cake: Stir in a tablespoon of rainbow sprinkles for a birthday-style treat.

    Frequently Asked Questions

    Can I make this mug cake without a microwave?
    Yes — bake the batter in a small oven-safe ramekin at 350°F (175°C) for about 12–15 minutes, or until a toothpick comes out clean.
    Why is my mug cake dense or rubbery?
    This usually happens from overcooking. Microwaves vary in power, so always start checking at the 60-second mark.
    Can I double the recipe?
    Yes, but use a larger mug or two separate mugs, since doubling the batter in one mug can cause overflow.
    Is this recipe vegan?
    It can be made vegan by using a plant-based milk and oil instead of butter.

    Final Thoughts

    This eggless vanilla mug cake proves that a warm, comforting dessert doesn’t need to be complicated or require a long list of ingredients. Whether you’re craving something sweet after dinner or need a quick treat for one, this recipe delivers every time. Give it a try, and don’t forget to experiment with the fun variations above!

    eggless vanilla mug cake in a white mug topped with sprinkles

    Eggless Vanilla Mug Cake

    A soft, moist single-serving vanilla cake made without eggs, ready in the microwave in just 5 minutes.
    Print Recipe Pin Recipe
    Prep Time 3 minutes
    Total Time 5 minutes
    Servings: 1 mug cake
    Course: Dessert
    Cuisine: American
    Calories: 310
    Notes

    Notes

    This eggless vanilla mug cake proves that a warm, comforting dessert doesn’t need to be complicated or require a long list of ingredients. Whether you’re craving something sweet after dinner or need a quick treat for one, this recipe delivers every time. Give it a try, and don’t forget to experiment with the fun variations above!
  • banana bread with 2 bananas

    banana bread with 2 bananas

    Moist Banana Bread with 2 Bananas (One-Bowl Recipe)

    Introduction

    You bought a bunch of bananas with good intentions, and now two of them are sitting on the counter covered in brown spots. Good news: you don’t need a full bunch of overripe bananas to make a great loaf. This banana bread recipe is built specifically around 2 bananas, so you get a moist, tender crumb without waiting for more fruit to ripen. It comes together in one bowl, needs no mixer, and bakes into a loaf that tastes even better the next day.
    This version leans on a few small adjustments — a touch more butter and a spoonful of sour cream or yogurt — to make up for using fewer bananas than a typical recipe, so the texture stays soft instead of dry or dense.

    Why This Banana Bread With 2 Bananas Works

    ⦁ Extra fat (butter + sour cream or yogurt) replaces the moisture a third banana would normally add.
    ⦁ Melted butter, not softened, means no mixer and no creaming step — just whisk and stir.
    ⦁ Resting the batter for 10 minutes before baking lets the flour hydrate for a more even crumb.
    ⦁ A low-and-slow bake (325°F/165°C)1keeps the center from drying out before the edges are done.

    Tips for the Best Moist Banana Bread

    ⦁ Use bananas with brown or black speckled skins — they’re sweeter and mash more easily.
    ⦁ Don’t overmix once the flour goes in; stir just until no dry streaks remain to avoid a tough, gummy loaf.
    ⦁ Test doneness with a toothpick in the very center — a few moist crumbs are fine, wet batter is not.
    ⦁ Let the loaf cool in the pan for 10 minutes, then finish cooling on a rack so the bottom doesn’t turn soggy.
    ⦁ In a hurry? Ripen bananas fast by baking them (skin on) at 300°F/150°C for 15–20 minutes until soft.

    Storage & Freezing Instructions

    ⦁ Room temperature: wrap tightly and store up to 3 days.
    ⦁ Refrigerator: up to 1 week in an airtight container.
    ⦁ Freezer: wrap sliced pieces individually and freeze up to 3 months; thaw at room temperature or microwave 20–30 seconds.

    Recipe FAQs

    Can I use only 2 bananas instead of 3?

    Yes — this recipe is designed for exactly that. The added butter and sour cream (or yogurt) make up for the missing moisture, so the loaf still turns out soft and tender.

    Why is my banana bread dense or gummy?

    The most common cause is overmixing after the flour is added, which develops too much gluten. Stir just until the streaks of flour disappear.

    Can I make this without eggs?

    Yes. Substitute each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes).

    Can I add nuts or chocolate chips?

    Absolutely — fold in 1/2 cup chopped walnuts, pecans, or chocolate chips right before pouring the batter into the pan.

    Ingredients

    Ingredient Group Name: Wet Ingredients
    ⦁ 2 medium ripe bananas, mashed (about 3/4 cup)
    ⦁ 1/2 cup unsalted butter, melted and slightly cooled
    ⦁ 2 large eggs, room temperature
    ⦁ 1/4 cup sour cream or plain yogurt
    ⦁ 3/4 cup granulated sugar
    ⦁ 1 teaspoon vanilla extract
    Ingredient Group Name: Dry Ingredients
    ⦁ 1 3/4 cups all-purpose flour
    ⦁ 1 teaspoon baking soda
    ⦁ 1/2 teaspoon salt
    ⦁ 1/2 teaspoon ground cinnamon (optional)
    ⦁ 1/2 cup chopped walnuts or chocolate chips (optional)

    Instruction Group Name: Make the Batter

    1. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
    2. In a large bowl, whisk the mashed bananas, melted butter, eggs, sour cream, sugar, and vanilla until smooth and combined.
    3. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a spatula just until no dry streaks remain — do not overmix.
    4. Fold in the walnuts or chocolate chips, if using. Let the batter rest for 10 minutes at room temperature.

    Nutrition (per slice, approximate)

    Calories215 kcal
    Carbohydrates30 g
    Protein3 g
    Fat9 g
    Saturated Fat5 g
    Sugar16 g
    Fiber1 g
    Sodium220 mg
    Sliced moist banana bread loaf made with 2 bananas on a wooden board

    Moist Banana Bread with 2 Bananas

    A soft, moist banana bread made with just 2 ripe bananas, one bowl, and no mixer — ready to bake in about an hour.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Servings: 8 slices
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Calories: 215
    Ingredients Method Notes

    Ingredients
      

    Wet Ingredients
    • 2 medium ripe bananas, mashed (about 3/4 cup)
    • ½ cup unsalted butter, melted and slightly cooled
    • 2 large eggs, room temperature
    • 1/4 cup sour cream or plain yogurt
    • 3/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    Dry Ingredients
    • 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon (optional)
    • 1/2 cup chopped walnuts or chocolate chips (optional)

    Method
     

    Make the Batter
    1. 1. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
    2. 2. In a large bowl, whisk the mashed bananas, melted butter, eggs, sour cream, sugar, and vanilla until smooth and combined.
    3. 3. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a spatula just until no dry streaks remain — do not overmix.
    4. 4. Fold in the walnuts or chocolate chips, if using. Let the batter rest for 10 minutes at room temperature.
    Bake the Loaf
    1. 1. Pour the batter into the prepared pan and smooth the top with a spatula.
    2. 2. Bake for 50–60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil after 35 minutes if the top is browning too quickly.
    3. 3. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

    Notes

    For a lighter crumb, swap 1/4 cup of the flour for 1/4 cup rolled oats. Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze sliced for up to 3 months.
  • Chewy Chocolate Chip Cookies

    Chewy Chocolate Chip Cookies

    chewy chocolate chip cookies

    A soft, chewy, bakery-style chocolate chip cookie recipe with golden-brown edges, a gooey center, and pools of melted chocolate in every bite — no chilling required and no flat cookies.

    Why You’ll Love This Recipe

    If you’ve ever pulled a batch of chocolate chip cookies out of the oven only to watch them spread into thin, crispy discs, this recipe fixes that for good. These cookies come out thick, chewy, and loaded with chocolate every single time — with crackly tops, caramelized edges, and centers that stay soft for days.
    This is the chocolate chip cookie recipe I keep coming back to on I Wanna Bake because it’s fast (no dough chilling), uses pantry staples, and is nearly impossible to mess up. Whether you’re baking for a weeknight craving or a holiday cookie tray, this is the one to bookmark.
    ⦁ Ready in about 25 minutes, start to finish
    ⦁ No chilling time required
    ⦁ Thick, chewy texture with crisp edges
    ⦁ One bowl, no mixer required
    ⦁ Freezer-friendly cookie dough

    The Secret to Thick, Chewy Cookies

    Three small choices separate a chewy bakery-style cookie from a flat, crispy one:

    1. Melted butter, not softened. Melted butter adds moisture and creates a denser, chewier crumb than creamed softened butter.
    2. More brown sugar than white sugar. Brown sugar’s molasses content keeps cookies soft and adds a deeper caramel flavor.
    3. A slightly higher flour-to-fat ratio. This keeps the dough thick enough that the cookies hold their shape instead of spreading thin.

    Ingredient Notes

    Full measurements are in the recipe card below — here’s what matters for each ingredient:
    ⦁ Butter: Melted and slightly cooled, not hot, or it will scramble the egg.
    ⦁ Sugars: A mix of brown and white sugar gives the best chew-to-crisp balance.
    ⦁ Egg + extra yolk: The extra yolk adds richness and chew without extra liquid.
    ⦁ Flour: Spoon and level it — packed flour makes dense, dry cookies.
    ⦁ Chocolate: Chopped chocolate bars or a mix of chip sizes create better pooling than uniform chips alone.
    ⦁ Cornstarch (optional): A tablespoon keeps cookies extra soft and tender.

    How to Make Chewy Chocolate Chip Cookies

    Step 1: Mix the wet ingredients

    Whisk melted butter with brown sugar and white sugar until smooth. Add the egg, extra yolk, and vanilla, and whisk again until the mixture looks glossy and slightly thickened.

    Step 2: Add the dry ingredients

    Sprinkle the flour, baking soda, cornstarch, and salt over the wet mixture. Fold gently with a spatula just until a few streaks of flour remain.

    Step 3: Fold in the chocolate

    Add the chopped chocolate and fold until just combined. Overmixing at this stage can toughen the cookies, so stop as soon as everything is evenly distributed.

    Step 4: Portion and bake

    Scoop generous rounds of dough onto a lined baking sheet, spacing them a few inches apart. Bake until the edges are set and golden but the centers still look slightly underdone.

    Step 5: Cool on the pan

    Let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack. This short rest finishes cooking the centers while keeping them soft.

    Tips for Perfect Cookies Every Time

    ⦁ Don’t overbake: pull cookies out when the centers still look slightly soft — they firm up as they cool.
    ⦁ Use a kitchen scale for the flour if you have one; it’s the most common reason cookies turn out inconsistent.
    ⦁ Press a few extra chocolate chunks on top of each dough ball before baking for a bakery-style finish.
    ⦁ If your cookies spread too much, the butter was likely too warm — let the dough rest for 10 minutes and try again.

    Variations to Try

    ⦁ Brown Butter Version: Brown the butter first and let it cool slightly for a nuttier, deeper flavor.
    ⦁ Salted Chocolate Chip Cookies: Sprinkle flaky sea salt on top right after baking.
    ⦁ Nutty Twist: Fold in ½ cup of chopped toasted walnuts or pecans with the chocolate.
    ⦁ Stuffed Cookies: Press a chocolate truffle or caramel candy into the center of each dough ball before baking.

    Storage and Freezing

    Store baked cookies in an airtight container at room temperature for up to 5 days. To freeze baked cookies, layer them between parchment in a freezer-safe container for up to 3 months.
    To freeze the dough, scoop portions onto a tray, freeze until solid, then transfer to a freezer bag. Bake frozen dough balls straight from the freezer, adding 1–2 extra minutes to the bake time.

    Frequently Asked Questions

    Why are my chocolate chip cookies flat?

    Flat cookies usually mean the butter was too warm or melted completely into a liquid, the dough wasn’t measured accurately, or the baking sheet was still hot from a previous batch.

    Do I need to chill the dough?

    No — this recipe is designed to skip chilling thanks to melted (then cooled) butter and a flour ratio that holds its shape. Chilling for 30 minutes will deepen the flavor further if you have time.

    Can I use all brown sugar or all white sugar?

    You can, but the texture will change. All brown sugar makes cookies softer and chewier; all white sugar makes them thinner and crisper.

    How do I know when the cookies are done?

    The edges should look set and lightly golden while the centers still appear slightly underbaked and puffy. They’ll continue cooking on the hot pan after you take them out of the oven.

    Stack of chewy chocolate chip cookies with melted chocolate chunks on a cooling rack

    The Best Chewy Chocolate Chip Cookies

    Thick, chewy, bakery-style chocolate chip cookies with golden edges and gooey centers. No chilling required — ready in 25 minutes.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 11 minutes
    Total Time 25 minutes
    Servings: 18 cookies
    Course: Dessert, Snack
    Cuisine: American
    Calories: 195
    Ingredients Method Notes

    Ingredients
      

    • ¾ cup unsalted butter, melted and cooled 5 minutes
    • ¾ cup packed light brown sugar
    • ¼ cup granulated sugar
    • 1 large egg, plus 1 large egg yolk, room temperature
    • 2¼ cups all-purpose flour, spooned and leveled
    • 1 tablespoon cornstarch (optional, for extra softness)
    • ½ teaspoon fine sea salt
    • 1½ cups chopped chocolate or chocolate chips, plus extra for topping
    • Flaky sea salt, for finishing (optional)

    Method
     

    1. 1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
    2. 2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
    3. 3. Whisk in the egg, egg yolk, and vanilla extract until well combined.
    4. 4. Sprinkle the flour, baking soda, cornstarch, and salt over the wet mixture. Fold gently with a spatula until just a few streaks of flour remain.
    5. 5. Fold in the chopped chocolate until evenly distributed, being careful not to overmix.
    6. 6. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing 3 inches apart. Press a few extra chocolate pieces on top.
    7. 7. Bake for 10–11 minutes, until the edges are golden and set but the centers still look slightly underdone.
    8. 8. Let the cookies cool on the baking sheet for 5 minutes, then sprinkle with flaky sea salt if using and transfer to a wire rack to cool completely.

    Notes

    ⦁ For thicker cookies, chill the shaped dough balls for 30 minutes before baking.
    ⦁ Store in an airtight container at room temperature for up to 5 days.
    ⦁ Dough can be frozen for up to 3 months; bake straight from frozen, adding 1–2 minutes to the bake time.
  • High-Protein Chocolate Chip Cookies (Bakery-Soft!)

    High-Protein Chocolate Chip Cookies (Bakery-Soft!)

    Why These High-Protein Chocolate Chip Cookies Actually Work

    High-Protein Chocolate Chip Cookies (Bakery-Soft!)

    If you’ve ever bitten into a “healthy” cookie and immediately regretted it, I get it. Most protein cookies taste like sweetened cardboard. These don’t. This recipe swaps in Greek yogurt, a touch of protein powder, and a smart butter-to-oat-flour ratio to keep that classic bakery-style chew — soft in the middle, slightly crisp at the edges, and loaded with pools of melted chocolate.
    Search interest in high-protein desserts has exploded over the past year as more home bakers look for treats that fit into a balanced diet without sacrificing flavor. This recipe is built for exactly that: a cookie you’d bake for the flavor alone, that just happens to pack roughly 8 grams of protein per serving.

    Ingredients You’ll Need

    Here’s what goes into the dough, and why each ingredient earns its place:

    • Vanilla or unflavored whey/casein protein powder — casein gives a softer texture, whey gives a lighter one
    • Oat flour + all-purpose flour — the oat flour adds moisture so the cookies don’t turn dry or gritty
    • Plain Greek yogurt — the secret to that soft, bakery-style chew
    • Unsalted butter, melted and slightly cooled — for rich flavor and crisp edges
    • Brown sugar + a little granulated sugar — brown sugar keeps cookies moist and chewy
    • One large egg — for structure and richness
    • Baking soda, sea salt, and vanilla extract — for lift, balance, and flavor
    • Semi-sweet or dark chocolate chips — don’t skimp here, this is a chocolate chip cookie first

    Full quantities are in the recipe card at the end of this post.

    How to Make High-Protein Chocolate Chip Cookies

    1. Cream the wet ingredients

    Whisk the melted butter with both sugars until smooth, then beat in the egg, Greek yogurt, and vanilla extract until fully combined and slightly glossy.

    2. Mix the dry ingredients separately

    In a second bowl, whisk together the oat flour, all-purpose flour, protein powder, baking soda, and salt. Whisking the dry ingredients separately keeps the protein powder from clumping.

    3. Combine — don’t overmix

    Fold the dry mixture into the wet mixture with a spatula just until no streaks of flour remain. Overmixing activates gluten and can make protein-powder doughs tough.

    4. Fold in the chocolate chips

    Stir in most of the chocolate chips, saving a small handful to press onto the tops of the dough balls before baking for that bakery-style look.

    5. Chill the dough

    Chill for at least 30 minutes. This step matters more in protein cookies than regular ones — it firms up the dough so the cookies hold their shape instead of spreading thin.

    6. Scoop and bake

    Scoop into balls, space them on a lined baking sheet, and bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone.

    7. Cool on the pan

    Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll continue to set as they cool, so resist the urge to move them too soon.

    Tips for Best Results

    ⦁ Weigh your flour if possible — too much oat or protein flour is the #1 cause of dry, crumbly protein cookies.

    ⦁ Use a cookie scoop for even sizing so every cookie bakes at the same rate.

    ⦁ Slightly underbake — protein cookies firm up a lot as they cool, so pull them while the centers still look soft.

    ⦁ Room-temperature Greek yogurt blends in more smoothly than cold.

    ⦁ Press extra chocolate chips on top right after baking for that bakery-display look.

    How to Store High-Protein Chocolate Chip Cookies

    Store cooled cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 10 days. To freeze baked cookies, layer them between parchment in a freezer-safe container for up to 3 months and thaw at room temperature. You can also freeze the raw dough balls and bake straight from frozen, adding 1 to 2 extra minutes to the bake time.

    Frequently Asked Questions

    Can I taste the protein powder in these cookies?

    Not if you use a good-quality vanilla or unflavored protein powder and don’t over-measure it. The brown sugar, butter, and chocolate chips mask any protein-powder flavor.

    Can I make these without protein powder?

    Yes — replace the protein powder with an equal amount of additional oat flour. The cookies will be slightly lower in protein but just as soft.

    Why did my protein cookies turn out dry?

    This almost always comes down to too much flour or protein powder, or overbaking. Spoon-and-level your dry ingredients (or weigh them) and pull the cookies while the centers still look a little underdone.

    Can I use a different protein powder?

    Whey, casein, and most plant-based blends all work. Casein will give you the softest, chewiest texture since it absorbs more liquid.

    How much protein is in each cookie?

    Around 8 grams per cookie, depending on the protein powder brand you use — see the nutrition table in the recipe card below.

    More Recipes You’ll Love

    Pair this post with internal links to related recipes on iwannabake.com to boost time-on-site and topical authority, for example:
    ⦁ Classic Brown Butter Chocolate Chip Cookies
    ⦁ High-Protein Banana Bread
    ⦁ No-Bake Protein Energy Bites
    ⦁ Soft-Baked Oatmeal Cookies

    Instructions (WPRM Instructions Field)

    StepInstructions
    1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    2In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth.
    3Beat in the egg, Greek yogurt, and vanilla extract until fully combined.
    4In a separate bowl, whisk together the oat flour, all-purpose flour, protein powder, baking soda, and salt.
    5Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined — do not overmix.
    6Fold in 2/3 of the chocolate chips, reserving the rest for topping.
    7Cover the dough and chill in the refrigerator for at least 30 minutes.
    8Scoop the dough into 14 balls and place on the prepared baking sheet, spaced 2 inches apart. Press the reserved chocolate chips on top.
    9Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone.
    10Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

    High-Protein Chocolate Chip Cookies

    Soft, chewy chocolate chip cookies made with Greek yogurt and protein powder — about 8g of protein per cookie with zero chalky taste.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 11 minutes
    Total Time 56 minutes
    Servings: 14 cookies
    Course: Dessert, Snack
    Cuisine: American
    Calories: 142
    Ingredients Notes

    Ingredients
      

    • 1 cup oat flour Dry Ingredients
    • ½ cup all-purpose flour Dry Ingredients
    • 1/3 cup vanilla protein powder (whey or casein) Dry Ingredients
    • 1/2 tsp baking soda Dry Ingredients
    • 1/4 tsp sea salt Dry Ingredients
    • 1/4 cup unsalted butter, melted and slightly cooled Wet Ingredients
    • 1/3 cup brown sugar, packed Wet Ingredients
    • 2 tbsp granulated sugar Wet Ingredients
    • 1 large egg Wet Ingredients
    • 1/4 cup plain Greek yogurt Wet Ingredients
    • 1 tsp vanilla extract Wet Ingredients
    • 3/4 cup (130g) semi-sweet chocolate chips, divided Mix-Ins

    Notes

    For a softer, chewier texture, use casein protein powder instead of whey.
    To make these without protein powder, substitute an equal amount of additional oat flour.
    Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months.
  • Pistachio Kunafa Chocolate Bars (The Viral Dubai Chocolate Bar Recipe)

    Pistachio Kunafa Chocolate Bars (The Viral Dubai Chocolate Bar Recipe)

    If your social media feed has been flooded with videos of people cracking open a thick chocolate bar to reveal a gooey pistachio-kunafa filling, you’ve met the Dubai chocolate bar, and yes, you can make it at home. This pistachio kunafa chocolate bar recipe combines crisp shredded filo pastry, creamy pistachio spread, and a rich chocolate shell for a texture experience that’s part crunch, part gooey, and entirely addictive.
    It’s one of the biggest baking trends of the year, with kunafa-based desserts seeing a huge spike in popularity online. The good news: you don’t need a trip to Dubai or a fancy pastry kitchen to make it. Just a handful of ingredients and about 30 minutes of hands-on time.

    Why This Recipe Works

    • No oven required for the filling, just a quick toast of the kunafa (shredded filo) pastry in butter.
    • Only 6 core ingredients, most available at any grocery store or Middle Eastern market.
    • Make-ahead friendly, bars keep beautifully in the fridge or freezer.
    • Fully customizable, swap pistachio for hazelnut spread, or drizzle with white chocolate for a marbled look.

    Equipment

    • Silicone chocolate bar mold (or a lined 8×8-inch pan for a slab version)
    • Double boiler or microwave-safe bowl
    • Offset spatula or spoon

    Step-by-Step Instructions

    1. Toast the kunafa pastry

    Melt the butter in a skillet over medium heat. Add the finely chopped kunafa pastry and toast, stirring constantly, until deep golden brown and fragrant, about 5–7 minutes. Let cool slightly.

    2. Make the filling

    In a bowl, combine the toasted kunafa, pistachio spread, tahini (if using), and a pinch of salt. Mix until every strand is coated. The mixture should be thick but spreadable.

    3. Temper and mold the chocolate

    Melt your chocolate gently in a double boiler or microwave in 20-second bursts, stirring between each. Stir in the coconut oil for shine. Pour a thin layer into your mold, tilting to coat the sides and base evenly. Chill for 5–10 minutes until set.

    4. Add the filling

    Spread the pistachio-kunafa filling evenly over the set chocolate layer, leaving a small border around the edges.

    5. Seal the bars

    Pour the remaining melted chocolate over the filling, spreading to cover completely and seal the edges. Tap the mold gently on the counter to release air bubbles

    6. Chill and unmold

    Refrigerate for at least 1 hour, or until fully set. Pop the bars out of the mold, top with crushed pistachio or flaky salt if desired, and slice.

    Storage Tips

    Store the bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. Let sit at room temperature for 5 minutes before serving for the best texture, the shell stays crisp while the filling turns irresistibly gooey.

    Recipe Variations

    • Hazelnut version: Swap pistachio spread for chocolate-hazelnut spread for a Nutella-inspired twist.
    • White chocolate shell: Use white chocolate instead of milk chocolate for a striking contrast against the green pistachio filling.
    • Vegan option: Use dairy-free chocolate and check your pistachio spread’s ingredient label.
    • Mini bars: Use a mini candy mold to make bite-sized versions, perfect for gifting.

    Nutrition (approximate, per bar)

    NutrientAmount
    Calories320 kcal
    Fat22 g
    Carbohydrates26 g
    Sugar18 g
    protein5
    sodium45 mg

    Frequently Asked Questions

    What is kunafa pastry, and where can I find it?

    Kunafa (also spelled knafeh) is a shredded phyllo/filo dough traditionally used in Middle Eastern desserts. Look for it in the frozen section of Middle Eastern grocery stores, or online. If you can’t find it, finely shredded phyllo dough works as a substitute.

    Can I make this without a chocolate mold?

    Yes, line an 8×8-inch pan with parchment paper, layer as directed, chill, then lift out and cut into bars once fully set.

    Why is my chocolate shell not glossy?

    Untempered chocolate can look dull or streaky. Adding a small amount of coconut oil helps, but for a professional glossy finish, look up a quick chocolate tempering guide before you start.

    Can I use store-bought pistachio spread?

    Absolutely, it’s the easiest option. Just check that it’s a thick, spreadable consistency; thin versions may need a bit more toasted kunafa mixed in to firm up.

    More Trending Recipes You’ll Love

    Pair this with other trending bakes on I Wanna Bake, try our cruffin recipe, biscoff-stuffed cookies, or classic sourdough for more of what’s hot in baking this year.

    Did you make these pistachio kunafa chocolate bars? Tag us or leave a comment below — we’d love to see your version!

    Pistachio Kunafa Chocolate Bars (Dubai Chocolate Bar Recipe)

    Crispy toasted kunafa pastry mixed with pistachio cream, layered inside a rich chocolate shell — the viral Dubai chocolate bar you can make at home.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Chill time 1 hour
    Total Time 1 hour 30 minutes
    Servings: 8 bars
    Course: Dessert, Snack
    Cuisine: Middle Eastern-inspired, Fusion
    Calories: 320
    Notes

    Notes

    Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 2 months. Let sit at room temperature 5 minutes before serving for the best crisp-and-gooey texture.
  • Welcome to I wanna bake

    Welcome to I wanna bake

    Welcome to i wanna bake website:
    This is my blogging website, where i post weekly new techniques of Baking
    i am so fond of trying new items
    In this website, we will learn how to mastery the baking
    i have Published so many Articles you can visit my blogs and learn step-by-step how to bake different types of cookies and make things.
    You can check out my Latest Published Mastery blogs by following Links:

    1: Cinnamon Tart

    2: Buffalo Chex Mix

    3: Watermelon Slice Cookies


    4: Pecan Lace Sandwich Cookies

    5:Pumpkin-Spice-Rugelach

    6: Root-Beer-Float-Meringue-Cookies

  • How to Make Pie Crust Roses

    How to Make Pie Crust Roses


    Today, I bring you part two in my pie crust embellishment series.  This one is probably my personal favorite: roses!  These look really impressive, but as was the case with leaf borders, they’re deceptively easy to make.

    Seriously, all this takes is 5 circles cut out of a pie crust, a few drops of water, two cuts, and a little finessing. You can use the roses on their own, or you can add some leaves, vines, and/or different-sized roses to add an extra level of fanciness. I’ve also tried using colored sugar to make my roses red and my leaves green with some success.

    Once again, I’ll urge you to use homemade pie crust for this, but if you’re pressed for time or just don’t feel like dealing with it, you can use store-bought pie crust just fine. You might need an extra roll if you’re making a full arrangement with leaves and vines like I did, but you might be able to get by with just one if you’re careful with your scraps.

    For Pie Crust Roses You will need the following ingredients/supplies:

    • ½ recipe sweet pie crust or 1 roll store-bought pie crust (you will need more for the bottom crust)
    • heavy cream (optional)
    • decorating or colored sugar (optional)
    • circular cookie cutter or drinking glass
    • sharp knife
    • waxed or parchment paper

    Line a cookie sheet or large plate with waxed paper and set it aside.

    On a lightly-floured surface, roll out your pie crust until it’s about ⅛”-¼” thick.

    Cut 5 circles of crust for each two roses you will need (I like to use 4 or 5 roses, so 10-15 circles). Dust off as much flour as possible. You can use any excess dough to make leaves and vines.

    Dip your finger in some water and wet the top of one circle of dough.

    Place another circle on top of the wet part and gently press it down, overlapping approximately ⅓ of the first circle.

    Repeat the process with the remaining three dough circles until you have a chain 5 circles long.

    Starting from the end closest to you, roll the dough circles up into a tube. When you reach the end of the roll, wet the end of the last dough circle before pressing it against the roll to seal it.

    Using a sharp knife, slice off one end of the roll a little bit off-center. The piece you cut off should be a bit more than a third of the width of the entire roll.

    Repeat on the other side of the roll. Stand your two pieces up on their cut ends and gently flare the petals.

    Carefully transfer your roses to the lined cookie sheet and refrigerate them for at least half an hour before use.

    Meanwhile, gather together any remaining crust scraps and mush them together. Roll the ball into a rope about as thick as a pencil. The rope will likely break as you go, but that’s ok. You can either pinch the pieces back together or use them separately for different branches of vine.

    Refrigerate your vine pieces long enough to prevent them from stretching and tearing too much when you place them.

    When you’re ready to assemble your pie, take everything out of the fridge. First, arrange your vines as you like.

    If you are adding a leaf border, add it on now so that you can adjust your vine as needed.

    Now place your roses. I like to put them at the ends of the vines, but really, it’ll look nice as long wherever you place them.

    Finally, add in some extra leaves to fill out your design and cover more of the pie filling (here are a few different examples).

    Put the pie back in the fridge while your oven preheats. This will help maintain the shapes of your crust pieces. If they’re too warm, they will melt and burn.

    Mini Rose Crust Pie

    When your oven gets up to temperature, take the pie out again and brush the top crust with heavy cream.  Adjust the pieces as needed, as they will inevitably shift during this part.  Sprinkle with decorating sugar if you want a little sparkle and crunch (or used colored sugar if you want to try something different).

    Bake the pie as directed, checking after 30 minutes to make sure the roses and leaves aren’t browning too quickly. If they are, cover the browning parts of the crust with foil for the remainder of the baking time.

    That’s all there is to it. Now go forth and decorate some pies!

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    How to Make Pie Crust Roses

    How to Make Pie Crust Roses

    A step-by-step tutorial for making beautiful rolled pie crust roses that look impressive but only take 5 circles of dough and a few minutes to make. Perfect for dressing up any two-crust pie
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Total Time 50 minutes
    Servings: 6
    Course: Basics, Tips and Techniques
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • ½ recipe sweet pie crust or 1 roll store-bought pie crust
    • heavy cream for brushing (optional)
    • decorating sugar or colored sugar (optional)

    Method
     

    Make the Roses
    1. Line a cookie sheet or large plate with waxed or parchment paper and set aside
    2. On a lightly floured surface, roll out the pie crust to about ⅛ to ¼ inch thick. Cut 5 circles of dough for every 2 roses you need — plan on 4 or 5 roses total so cut 10–15 circles. Dust off as much excess flour as possible. Save any scraps for leaves and vines
    3. Dip a finger in water and wet the top of one circle of dough. Place a second circle on top overlapping approximately one third of the first circle and press gently to adhere
    4. Continue wetting and overlapping until all 5 circles are connected in a chain
    5. Starting from the end closest to you, roll the chain of circles up tightly into a tube. When you reach the end, wet the last circle before pressing it against the roll to seal
    6. Using a sharp knife, slice off one end of the roll slightly off-center — the piece you cut off should be just over one third of the total width of the roll. Repeat on the other end. You will have two rose pieces
    7. Stand each piece up on its cut end and gently flare the petals outward with your fingers
    8. Carefully transfer the roses to the lined sheet and refrigerate for at least 30 minutes before using
    Make the Vines (Optional)
    1. Gather remaining crust scraps and press together into a ball. Roll into a rope about as thick as a pencil. It may break as you roll — pinch pieces back together or use them separately as different vine branches
    2. Refrigerate the vine pieces until firm enough to handle without stretching or tearing
    Assemble and Bake
    1. When ready to assemble the pie, remove all pieces from the fridge. Arrange the vines on top of the filled bottom crust first, then add any leaf border, then place the roses at the ends of the vines or wherever desired. Fill in gaps with extra leaves
    2. Return the pie to the fridge while the oven preheats — keeping everything cold helps the shapes hold during baking
    3. When the oven is ready, remove the pie and brush the top crust with heavy cream. Gently adjust any pieces that shifted. Sprinkle with decorating or colored sugar if desired
    4. Bake the pie according to your pie recipe directions. Check after 30 minutes — if the roses or leaves are browning too quickly, cover those areas loosely with foil for the remainder of the bake time

    Notes

    Keep all crust pieces cold at every stage — warm dough will lose its shape, melt together, and burn during baking. Refrigerate roses, vines, and leaves before placing on the pie and again after assembly while the oven preheats. Colored sugar can be used to make roses red and leaves green for a more realistic look. You may need an extra roll of store-bought crust if making a full arrangement with roses, vines, and leaves
  • Unicorn Poop Cookies

    Unicorn Poop Cookies

    Unicorn Poop Cookies Another week, another cookie. Can anyone really blame me, though? I can’t think of anything more satisfying than a soft, sweet cookie (ok, maybe a warm slice of pie, but it’s a close competition). For an added dose of fun, here’s a cookie that’s so full of cinnamon, butterscotch, and rainbows that it might as well be unicorn poop.

    As I keep telling you, this Land o’ Lakes cookie recipe is endlessly adaptable.  I’ve turned it into Frankenstein’s Monster cookies and bad day cookies previously, and I don’t expect to stop at unicorn poop, either.  Basically, if you can conceive of a flavor combination, there’s a good chance this cookie can accommodate it.  For this particular recipe, I decided to add some of these rainbow chocolate chips and a bag of butterscotch chips I bought on an impulse (apparently I’m doing a lot of impulse grocery shopping lately), and to throw in a healthy dose of cinnamon for good measure.  I also used all brown sugar and no granulated to complement the butterscotch and cinnamon.  Finally, I used some homemade vanilla extract (tutorial coming soon).  This is totally optional, but I do think that the homemade stuff has a pleasant scent and flavor that lends itself really well to this particular cookie.

    This goes counter to everything I believe about drop cookies, but these cookies ended up being better small and a few days old. Normally, my preference is for cookies as big as your face right out of the oven, no contest whatsoever. These cookies proved to me that there is, in fact, a place for little drop cookies, and that it is possible for a cookie to taste better when it’s had some time to sit. (I think the flavor may blend together better with time, but I have no concrete evidence to support that conjecture.) This makes them ideal for make-ahead party treats, or for mailing to distant relatives and friends.

    As a final note, the unicorn in the photo was salvaged from a bag of broken unicorns given to me by my sister-in-law (she knows me well, apparently). Now it’s found new life as a cookie model. Let’s raise a cookie to unicorn rehab!

    You will need the following ingredients:

    Unicorn Poop Cookies For the cookies:

    • 4½ cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1 Tbsp. ground cinnamon
    • 1½ cups (3 sticks) unsalted butter, softened
    • 2½ cups brown sugar
    • 1 Tbsp. vanilla extract
    • 2 large eggs, at room temperature
    • 1 package (12 oz.) butterscotch chips
    • ½ cup rainbow chocolate chips

    For baking ambiance:

    I made an ’80s pop station on Pandora seeded with the Bangles.  It was heavy on the bubbly, girly sounds of the decade-perfect for mixing up some rainbow unicorn poop.

    Let’s get baking!

    Preheat your oven to 375°F and line cookie sheets with foil or grease them.

    In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon until uniform. Set aside.

    In a large mixing bowl, cream together the butter and sugars until smooth (I usually do this with a spoon, but you can use an electric mixer if you prefer).

    Add in the vanilla and eggs and stir or beat until fully-incorporated.

    Approximately ⅓ at a time, stir the dry ingredients into the wet ingredients until they are fully-incorporated. I find it easier to do this part with my bare hands, as this dough is thick enough to break wooden spoons (I’ve lost two like this so far).

    Stir in the butterscotch chips and rainbow chocolate chips until they are evenly distributed throughout the dough.

    Using a cookie scoop or tablespoon measuring spoon, form the dough into small balls. Arrange them on the cookie sheets at least 1″ apart.

    Bake the cookies for 10-14 minutes, turning the cookie sheets once after about 6 minutes, or until the edges just start to brown and the tops look dry.

    Leave the cookies to cool for about 5 minutes on the cookie sheets, then remove them to cooling racks to cool as long as you can hold out.

    Enjoy!

    Unicorn Poop Cookies

    Unicorn Poop Cookies

    Soft, chewy drop cookies loaded with butterscotch chips, rainbow chocolate chips, and a generous dose of cinnamon. So full of flavor and color they could only be unicorn poop — and they taste even better a few days later
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 14 minutes
    Total Time 29 minutes
    Servings: 48
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 4½ cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tbsp ground cinnamon
    • 1½ cups unsalted butter, softened (3 sticks)
    • 2½ cups brown sugar, packed
    • 1 tbsp vanilla extract
    • 2 large eggs, room temperature

    Method
     

    1. Preheat oven to 375°F. Line cookie sheets with foil or lightly grease them
    2. In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon until uniform. Set aside
    3. In a large mixing bowl, cream together the butter and brown sugar until smooth. Use a spoon or electric mixer
    4. Add the vanilla extract and eggs and stir or beat until fully incorporated
    5. Add the dry ingredients in three additions, stirring after each until fully incorporated. The dough is very thick — mixing with your hands at this stage is easier and safer than risking a broken wooden spoon
    6. Stir in the butterscotch chips and rainbow chocolate chips until evenly distributed throughout the dough
    7. Using a cookie scoop or tablespoon, form the dough into small balls and arrange on the prepared cookie sheets at least 1 inch apart
    8. Bake for 10–14 minutes, rotating the cookie sheets once after about 6 minutes, until the edges just start to brown and the tops look dry
    9. Cool on the cookie sheets for 5 minutes then transfer to a wire rack to cool completely

    Notes

    These cookies are unusually good small and a few days old — the cinnamon, butterscotch, and vanilla flavors meld together beautifully over time, making them ideal for make-ahead party treats or mailing to friends. The dough is very thick and can break wooden spoons — switch to mixing by hand when adding the dry ingredients. Store in an airtight container at room temperature for up to 1 week
  • Turn Your Pies Into Works of Art with These Easy Floral Crust Tutorials

    Turn Your Pies Into Works of Art with These Easy Floral Crust Tutorials

    Happy Pi Day! In honor of one of my favorite nerd holidays (and my two-year wedding anniversary), I’m wrangling together my three decorative pie crust tutorials in one post for easy access.

    The tutorials below work great for any two-crust pie.  All of these decorations will turn out just fine with store-bought pie crust, but here’s my favorite sweet pie crust recipe if you’d like to step it up a bit.  For savory pie, try this recipe.  If you need a pie recipe, I’ve got you covered.  Without further ado, let’s make some pie!

    Add a Leaf Border

    A leaf border is a simple way to dress up the edge of your pie crust and hide any ugly, ragged edges of your bottom crust.  You can make your leaves using a leaf-shaped cookie cutter, or you can get creative with a circle-shaped cutter, a glass, or any round object and a knife.  See the full tutorial right here.

    Make a Vine of Roses

    Want to know a secret?  The gorgeous pie crust you see above was beyond easy to make.  If you can roll out and cut circles out of a pie crust, you can do this.  Follow along using this tutorial and impress everyone with your next-level top crust skills.

    Make a Poinsettia

    Looking for a way to wow everyone at your next holiday party?  Add an edible poinsettia to the top of your pie, and your mission will be accomplished.  Check out this tutorial to find out how it’s done.

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  • Povitica- Croatian Walnut Bread

    Povitica- Croatian Walnut Bread

    Povitica- Croatian Walnut Bread Is anyone else as obsessed with the Great British Bake Off as I am? After finding it on Netflix, I tore through a season in about 3 days. It has all the fun food information that any cooking show has (perhaps a bit more than some), with none of the catty nonsense of the American varieties.

    In one episode, the contestants had to make povitica, a sweet, spiralled loaf of bread with walnut filling, with limited instructions. Povitica or potica (pronounced “po-vi-TEET-sa or po-TEET-sa”) is a sweet bread of Croatian origin, with similar versions made throughout Eastern Europe. (Interestingly, a few bakeries in Cleveland serve versions of this too. Who knew?) Like most of the contestants, I had never heard of this bread before. That said, I was entranced by its awesome swirls of sweet, walnutty filling and paper-thin bread. Since then, I’ve been obsessed with figuring out how to make it.

    I found a few different versions, but I relied most heavily on this one from Saveur.  Their directions say to roll the dough out to only 10″ by 4″, but the suggestion in the comments that it should be 4′ instead made me feel a little better.  Mine ended up being about 16″ by 36″, though it probably could have been a tad bit thinner.  I added an egg wash to make the top nice and shiny (and because that’s how they did it on my new favorite show).  I also added some cocoa powder to the filling at the very last minute and made a quick icing for the top.  The whole process was a bit nerve wracking, but it actually wasn’t all that hard, just time-consuming.  I was pretty happy with all the swirls it yielded when all was said and done.

    I’m not sure I was entirely sold on the cocoa powder, but it still tasted good. If I were to do it again, I might add a little more sugar to the filling because it turned out a tiny bit bitter (unsweetened cocoa powder has a tendency to do that). I’m also looking forward to trying this with different types of fillings. If you have any ideas, let me know in the comments!

    Povitica- Croatian Walnut Bread You will need the following ingredients:

    For the dough:

    • ¾ cup milk, heated to 115°F
    • 4 Tbsp. granulated sugar
    • 1 packet active dry yeast (I used fast-acting, but it doesn’t have to be)
    • 4 Tbsp. (½ stick) butter, melted
    • ½ Tbsp. Kosher salt
    • 1 egg
    • 2½ cups all-purpose flour

    For the filling:

    • 1 cup walnuts, toasted
    • ½ cup granulated sugar
    • 2 Tbsp. milk
    • 4 Tbsp. (½ stick) butter
    • 2 tsp. ground cinnamon
    • 2 Tbsp. unsweetened cocoa powder (optional, not pictured)
    • 2 egg whites

    For the topping:

    • 1 egg white
    • 1 cup powdered sugar
    • 1 Tbsp. milk

    For baking ambiance:

    I didn’t have anything on this time because the process is done in spurts over several hours and I was doing things all over the place in between, but had I listened to anything, it probably would have been Three Dog Night.  Mama Told Me (Not To Come) has been stuck in my head for days now, so that’s a sure sign that it’s been too long since I broke this one out.

    On your mark…get set…BAKE!

    First, you’ll need to toast your walnuts. Spread them in a single layer on a cookie sheet and bake them for 5-10 minutes at 350°F, or until they turn slightly darker in color and start smelling nice and fragrant. Set them aside to cool.

    Next, heat your milk to approximately 115°F in a small saucepan. I like to use a candy thermometer to ensure that the temperature is right, but if you don’t have one, just heat the milk until it is warm to the touch but not scalding, and definitely not boiling at all.

    Here’s my candy thermometer setup

    Pour approximately half of the warm milk into a stand mixer bowl or other large bowl and stir in 1 tablespoon of the sugar until it is dissolved. Sprinkle the yeast on top, and let it sit for 10 minutes, or until it looks foamy (mine took a little longer because it was probably a little old).

    Add in the remaining milk and sugar, as well as the melted butter, Kosher salt, and egg, and beat the mixture until combined.

    Add in the flour, ½ cup at a time, until you have a sticky ball.

    I used the paddle attachment to get to this point, then switched to the dough hook to further work the dough until it was a smooth ball. When you reach this stage, grease a large bowl and put the dough ball inside, turning it once to coat it. Cover it with plastic wrap or a kitchen towel and leave it in a warm place to rise until doubled in size, about an hour.

    While your dough is doing its thing, prepare your filling. Combine the walnuts, sugar, milk, butter, cinnamon, and cocoa powder in a food processor and process until it forms a paste.

    Mmmm, nut paste

    In a medium bowl, beat the egg whites until stiff peaks form. I was skeptical about this step when I first read about it, but it turns out that it is worthwhile because it makes your filling easier to spread.

    Gently fold the walnut paste into the egg whites until well-combined.

    When your dough is ready, cover your work space with a clean sheet (not the polar fleece kind) and sprinkle the sheet lightly with flour. I used my coffee table for this because my usual piece of counter was not big enough. Whatever surface you use, keep in mind that the dough will need to be roughly 16″ wide by 36″ long when all is said and done.

    Place the dough ball in the center of the sheet and lightly sprinkle the top with flour. Roll out the dough until it is roughly 16″ wide by 36″ long. If you can get it longer, that is even better, but this is as big as I could get mine to stretch. Eventually, you will need to gently stretch the dough with your hands, being very careful to avoid tearing it.

    Ideally, the dough should be thin enough to see your hand through when at its full size.

    Now that your dough looks like Cassandra from Doctor Who, Spread the filling evenly over the top of it using a pastry brush.  I decided at the last minute to add cocoa powder to mine, so I sprinkled that on top after spreading the filling, but that step is unnecessary since you should have already mixed it into your walnut paste by now.

    Now comes the fun part, and the whole reason we used a sheet in the first place: turning this sheet of dough into a rope. First, start the roll by hand by gently rolling the edge of the long side of the dough inward. Once your roll is maintaining its position on its own (it will want to unroll itself in the very beginning), slowly lift the edge of the sheet to roll the dough the rest of the way.

    I was amazed at how well this worked. Gravity did most of the work, and the sheet helped to keep the roll uniform, which is tricky for a roll of this length.

    When your dough is fully transformed into a rope, use your hands to gently stretch it a bit longer. Start from the middle and work your way outward. This is also your chance to slightly tighten the coil if your roll turned out a little loose.

    Now grab your prepared loaf pan. Place one end of the rope against one edge of the pan and carefully coil the the remainder next to and on top of it. It’s ok to leave a little space around the edges, as the loaf will expand a bit.

    Cover the loaf with plastic wrap or a kitchen towel and leave it to rise in a warm place for about an hour, until you are satisfied with its size (I’d say “until doubled,” but mine didn’t quite double, so use your best judgement). Now is a good time to preheat your oven to 350°F, since the heat from the oven will help the loaf to rise (just don’t put the pan in or on the oven).

    In a small bowl, beat one egg with with a little water (about a tablespoon) until foamy. Brush the egg wash over the loaf using a pastry brush.

    Bake for 15 minutes, then reduce the temperature of your oven to 300°F and bake for 45 minutes more.  Start checking the loaf for doneness 5-10 minutes early.  An instant-read thermometer should read 190°-200°F when it’s done (just try to stick it in in an inconspicuous area).  Remove the loaf from the oven and allow it to cool completely in the pan.  This is a very heavy hunk of bread, and it needs the extra structure to hold it up while it is cooling.

    When your povitica is cooled (or when you just can’t wait any longer like me), carefully lift it out of the pan by the parchment paper, then remove the paper.

    In a small bowl, stir together the powdered sugar and milk until smooth. Pipe or drizzle the icing on top in any design you choose.

    Now all that’s left to do is slice and enjoy the swirls!

    Povitica- Croatian Walnut Bread

    Povitica — Croatian Walnut Bread

    A stunning Eastern European sweet bread with paper-thin dough rolled around a rich walnut, cinnamon, and cocoa filling, coiled into a loaf and drizzled with icing. Impressive swirls on every slice and easier than it looks
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 1 hour
    Total Time 2 hours
    Servings: 12
    Course: Bread, Dessert, Breakfast
    Cuisine: Croatian, Eastern European
    Ingredients Method Notes

    Ingredients
      

    For the Dough
    • ¾ cup whole milk, heated to 115°F
    • 4 tbsp granulated sugar
    • 1 packet active dry yeast
    • 4 tbsp unsalted butter, melted (½ stick)
    • ½ tbsp Kosher salt
    • 1 large egg
    • 2½ cups all-purpose flour
    For the Walnut Filling
    • 1 cup walnuts, toasted
    • ½ cup granulated sugar
    • 2 tbsp whole milk
    • 4 tbsp unsalted butter, melted (½ stick)
    • 2 tsp ground cinnamon
    • 2 tbsp unsweetened cocoa powder (optional)
    • 2 egg whites
    For the Icing
    • 1 egg white (for egg wash)
    • 1 tbsp water (for egg wash)
    • 1 cup powdered sugar
    • 1 tbsp whole milk

    Method
     

    Toast the Walnuts
    1. Preheat oven to 350°F. Spread the walnuts in a single layer on a cookie sheet and toast for 5–10 minutes until slightly darker and fragrant. Set aside to cool completely
    Make the Dough
    1. Heat the milk in a small saucepan to approximately 115°F — warm to the touch but not scalding. Pour about half the warm milk into a large bowl or stand mixer bowl and stir in 1 tablespoon of the sugar until dissolved. Sprinkle the yeast on top and let sit for 10 minutes until foamy
    2. Add the remaining milk and sugar, melted butter, Kosher salt, and egg. Beat until combined
    3. Add the flour ½ cup at a time, mixing until a sticky ball forms. Switch to a dough hook and knead until the dough is smooth and elastic
    4. Place the dough in a greased bowl, turn once to coat, cover with plastic wrap or a towel, and leave in a warm place to rise until doubled, about 1 hour
    Make the Walnut Filling
    1. While the dough rises, combine the toasted walnuts, sugar, milk, melted butter, cinnamon, and cocoa powder in a food processor. Process until the mixture forms a paste
    2. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the walnut paste into the egg whites until well combined. The egg whites make the filling easier to spread over the thin dough
    Roll and Fill
    1. Lay a clean sheet or large cloth on your work surface and sprinkle lightly with flour. Use a large flat surface — the dough will need to reach approximately 16 inches wide by 36 inches long
    2. Place the risen dough in the center of the sheet and lightly flour the top. Roll out as thinly as possible, then gently stretch with your hands until the dough is roughly 16 by 36 inches. Ideally it should be thin enough to see your hand through it. Be very careful not to tear it
    3. Spread the walnut filling evenly over the entire surface of the dough using a pastry brush
    4. Begin rolling by gently rolling the long edge of the dough inward by hand. Once the roll holds its shape, slowly lift the edge of the sheet to use gravity to roll the dough the rest of the way into a long rope. Gently stretch the rope from the middle outward to lengthen it slightly and tighten any loose areas
    Shape, Rise, and Bake
    1. Line a loaf pan with parchment paper. Place one end of the rope against one edge of the pan and coil the remainder next to and on top of it, leaving a little space around the edges for expansion
    2. Cover with plastic wrap or a towel and leave to rise in a warm place for about 1 hour until noticeably puffed. Preheat oven to 350°F near the end of the rise — the warmth helps the loaf rise but do not place the pan in or on the oven yet
    3. Beat the egg white with 1 tablespoon of water until foamy. Brush gently all over the top of the loaf
    4. Bake at 350°F for 15 minutes, then reduce the temperature to 300°F and bake for another 45 minutes. Begin checking for doneness 5–10 minutes early — an instant-read thermometer inserted into an inconspicuous spot should read 190–200°F
    5. Remove from the oven and cool completely in the pan — this is a very heavy loaf and needs the pan's support while cooling
    Ice and Serve
    1. Once fully cooled, carefully lift the loaf out of the pan using the parchment paper and remove the paper
    2. Stir together the powdered sugar and milk until smooth. Drizzle or pipe over the top of the loaf in any design you like
    3. Slice and reveal the swirls. Store in an airtight container at room temperature for up to 3 days

    Notes

    Make sure your milk is at approximately 115°F before adding the yeast — too hot will kill the yeast and the dough will not rise. The dough needs to be stretched very thin, almost translucent, for the best swirls. Work slowly and gently to avoid tearing. A clean bedsheet or large cloth makes rolling the rope much easier — gravity does most of the work. If the cocoa powder makes the filling too bitter for your taste, add an extra tablespoon of sugar to balance it. The loaf must cool completely in the pan before removing or it may collapse

  • Grasshopper Whoopie Pies

    Grasshopper Whoopie Pies

    Grasshopper Whoopie Pies — Mint Chocolate Cream Filled Cookie Sandwiches

    These grasshopper whoopie pies combine rich chocolate cookies with a fluffy mint marshmallow cream filling. Easy homemade recipe using fresh mint — ready in under 2 hours. Perfect for mint chocolate lovers

    This plant attempts to strangle all of its neighbors, climbing all over my windowsill garden, wrapping itself around my other plants, and rooting itself in other pots.  Clearly, it needed to be taken down a peg.  This imperative to stop the tyrant is what inspired this week’s creation.  Giving the mint a haircut meant that I would have a sudden influx of fresh mint to work with.

    Whoopie pies lie in the intersection of cake and sandwich cookies.  The cookies have a cake-like consistency, but the dough (or is it batter…) is more like a wet cookie dough.  I gathered inspiration from several different recipes for these grasshopper whoopie pies.  I started with this recipe for the cookies, changing only the flour, and I used this recipe and this recipe as starting points for the filling.  If I were to make any after-the-fact adjustments, I might add some confectioner’s sugar to the filling to make it a bit stiffer (more like frosting), chill the dough before scooping, and use a cookie scoop to make the cookies more uniform.

    Ingredients for Grasshopper Whoopie Pies

    For the cookies:

    • 2 cups all-purpose flour
    • 2 1/4 cups cake flour
    • 1 cup unsweetened cocoa powder
    • 1 tsp. salt
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1 cup butter, softened
    • 2 cups granulated sugar
    • 2 eggs
    • 2 tsp. vanilla extract
    • 1 1/2 cups milk

    For the filling

    • 1/2 cup mint syrup (see how to make this here), or crème de menthe if you so desire
    • 1 cup loosely-packed mint leaves
    • 2 cups heavy cream
    • 3 cups mini marshmallows

    How to Make Grasshopper Whoopie Pies — Step by Step

    Step:1  prepare your mint syrup.  You will want to start this at least 8 hours in advance to allow enough time for the mint leaves to infuse the syrup fully.

    Step:2 Preheat your oven to 350°F and prepare your cookie sheets.  I line mine with aluminum foil, shiny side down, so I don’t have to clean them, but you may also use parchment paper or grease them.

    In a medium bowl, whisk together the flours, cocoa powder, salt, baking powder, and baking soda.

    Cream the butter and sugar in a large mixing bowl.

    Step:3 Beat in the eggs and vanilla extract.

    Step:4 Stir half of the dry ingredients into the wet ingredients.  While I was beating the wet ingredients with an electric mixer, I suggest using a spoon or rubber spatula for the dry ingredients because they will quickly get EVERYWHERE if you mix them too fast.

    Mix in the milk.  (You can go back to the electric mixer for this part.)

    Stir in the rest of the dry ingredients.  Your dough/batter should be thick and hold its shape.

    Step:5 As mentioned earlier, you might want to refrigerate your dough for an hour or so to make it easier to shape.  Drop your dough by rounded tablespoons onto your cookie sheets.  Do your best to make them round and slightly flat so that they will be easier to match when you are assembling your sandwiches.  This recipe should make approximately 50 cookies.

    Step:6 Bake the cookies for 10 minutes.  Let them cool for 5 minutes on the cookie sheets, then remove them to cool on a wire rack.  Make sure they cool completely before you assemble them, or they will melt your filling.

    Step:7 While your cookies are cooling, begin to prepare the filling.

    Place the mint leaves in a medium saucepan and gently crush them with the back of a spoon.  Pour 1 cup of heavy cream into the saucepan and stir.

    Step:8 Heat the cream and mint over medium heat until it just begins to boil.  Remove the cream from the heat, cover, and steep for 15 minutes.

    Strain the mint leaves out of the cream and return it to the saucepan.

    Step:9 Add the marshmallows to the cream and return them to medium heat.  Heat until the cream starts to foam and remove the mixture from the heat.  Whisk or stir until the marshmallows are completely dissolved.

    Step:10 Pour the cream and marshmallow mixture into a heat-proof bowl and whisk in the mint syrup and enough green food coloring to create the proper shade of green.  Allow the mixture to cool completely.

    Step:11 Once your mint marshmallow cream has cooled, whip the remaining cup of cream (be sure to keep it cold) until soft peaks form.  Pour in the mint marshmallow cream and continue to whip the mixture until it is of piping consistency.  If you would like a stiffer filling, this is the point at which you would add in some confectioner’s sugar.

    Pour your filling into a piping bag or gallon resealable plastic bag.  Place the bag in the freezer for 20 minutes (do not leave it in there too long or strange things might happen to the cream).

    Once your cream has chilled, cut a small hole in one corner.

    Step:12 Lay your cookies out on wax paper.  Pipe filling onto half of the cookies and sandwich those with the rest of the cookies.

    These keep best individually-wrapped in the fridge.  Enjoy!

    Pro Tips for Perfect Grasshopper Whoopie Pies

    Use a cookie scoop — uniform sized cookies sandwich together perfectly. Mismatched sizes make assembly frustrating and messy Cool cookies completely — even slightly warm cookies will melt your filling instantly Do not over freeze the filling — exactly 20 minutes firms it to perfect piping consistency. Any longer changes the cream texture Steep the mint properly — a full 15 minute steep with the pan covered extracts maximum mint flavor from the leaves Use gel food coloring — liquid food coloring adds too much moisture and changes filling consistency. Gel gives vibrant color with tiny amounts Make mint syrup the night before — 8 hours minimum infuse time gives the deepest mint flavor

    Frequently Asked Questions
    What does grasshopper flavor mean in desserts?
    Grasshopper flavor refers to the combination of chocolate and mint — named after the classic grasshopper cocktail which mixes crème de menthe and chocolate liqueur. In desserts it means rich chocolate paired with cool refreshing mint.

    Q: Can I make grasshopper whoopie pies without fresh mint?
    Yes. Replace the fresh mint leaves and mint syrup with 1½ teaspoons of peppermint extract added directly to the whipped cream filling. The flavor will be slightly sharper but still delicious.

    Q: Can I make whoopie pies ahead of time?
    Yes. Bake the cookies up to 1 day ahead and store in an airtight container at room temperature. Make the filling on the day you plan to serve and assemble just before serving for the best texture and presentation.

    Check Out Other blogs:

    Grasshopper Whoopie Pies -Mini- Chocolate-Home Making -Easy Recipe -Mastery In Baking - Beginner To Pro

    Grasshopper Whoopie Pies

    Fudgy chocolate cake-cookies sandwiched with a fluffy mint marshmallow cream filling — where cake meets cookie meets candy bar.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 8 hours 40 minutes
    Servings: 25 whoopie pies
    Course: Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    For the Cookies
    • 2 cups all-purpose flour
    • 2¼ cups cake flour
    • 1 cup unsweetened cocoa powder
    • 1 tsp salt
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 cup butter, softened
    • 2 cups granulated sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 1½ cups milk
    For the Filling
    • ½ cup mint syrup (or crème de menthe)
    • 1 cup fresh mint leaves, loosely packed
    • 2 cups heavy cream, divided
    • 3 cups mini marshmallows

    Method
     

    Make the Cookies
    1. Prepare your mint syrup at least 8 hours ahead to allow the mint leaves to fully infuse
    2. Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper, foil shiny side down, or lightly grease them
    3. In a medium bowl, whisk together the all-purpose flour, cake flour, cocoa powder, salt, baking powder, and baking soda. Set aside
    4. In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy
    5. Beat in the eggs and vanilla extract until well combined
    6. Using a rubber spatula, stir in half the dry ingredients — avoid an electric mixer here or the dry ingredients will go everywhere. Mix in the milk, then stir in the remaining dry ingredients. The dough should be thick and hold its shape
    7. Refrigerate the dough for about 1 hour for easier shaping and more uniform cookies
    8. Drop dough by rounded tablespoons onto prepared cookie sheets, spacing 2 inches apart. Gently flatten each one slightly — even rounds are easier to sandwich. Makes approximately 50 cookies
    9. Bake for 10 minutes. Rest on the sheet for 5 minutes, then transfer to a wire rack. Cool completely before filling or they will melt the cream
    Make the Filling
    1. Place the fresh mint leaves in a medium saucepan and gently crush with the back of a spoon. Pour in 1 cup of heavy cream and stir
    2. Heat over medium until the cream just begins to boil. Remove from heat, cover, and steep for 15 minutes
    3. Strain out the mint leaves and return the cream to the saucepan. Add the marshmallows and heat over medium, stirring, until they are completely dissolved. Pour into a heatproof bowl
    4. Whisk in the mint syrup and a few drops of green food coloring. Allow to cool completely to room temperature
    5. Whip the remaining 1 cup of cold heavy cream to soft peaks. Pour in the cooled mint marshmallow cream and continue whipping to piping consistency. For a stiffer filling, add a few tablespoons of confectioner's sugar at this stage
    6. Transfer filling to a piping bag or zip-lock bag and place in the freezer for 20 minutes. Do not over-freeze
    Assemble
    1. Snip a small corner off the piping bag. Lay cookies flat-side up on wax paper
    2. Pipe filling generously onto half the cookies, then press the remaining cookies on top to form sandwiches
    3. Individually wrap each whoopie pie and store in the refrigerator

    Notes

    Make the mint syrup at least 8 hours before baking — overnight is easiest. Chilling the dough before scooping and using a cookie scoop gives you more uniform, evenly-matched cookies. For a stiffer filling that holds its shape better, whisk in 2–3 tablespoons of confectioner’s sugar before piping. Store individually wrapped in the fridge for up to 3 days
  • Beer Pretzels with Cheese Dip

    Beer Pretzels with Cheese Dip

    Beer Pretzels with Cheese Dip — Soft Homemade Beer Pretzel Bites Recipe

    It’s the final week of Comfort Food Month!  To end the month in a manner fitting with the spirit, I decided to bring you a treat that hits a few different comforts: soft beer pretzels and beer cheese dip.  We’ve got chewy bread, gooey cheese, salt and spices, and a hint of beer.  What more could you need?

    I’ve known about this phenomenon for awhile, but since I’m really not into beer, I hadn’t tried it until my husband decided to give Applebees’ Brew Pub Pretzels with Beer Cheese Dip a try.  We were both skeptical, but our apprehension was washed away in a sea of fluffy pretzels and cheddar cheese.  Man, they are good!  We haven’t been to Applebee’s in some time now due to a frustrating experience involving a cup of potato soup we didn’t order but still ended up paying for (it was supposed to be beer cheese dip, actually), but the pretzels and cheese are still on my mind from time to time.  I’ve been saying for a long time that I would try to recreate this appetizer, and now I’ve finally gotten around to it.

    I kluged together two different pretzel recipes for this: Alton Brown’s Homemade Soft Pretzels and Taste of Home’s Soft Beer Pretzels.  As I mentioned earlier, I’m not much of a fan of beer, so I reduced the volume to 8 ounces and added 4 ounces of water to make up the difference.  There was a hint of beer aftertaste, but I didn’t notice it right away.  This was right up my alley, but if you want to taste the beer a bit more, you can use the full 12 ounces.  It also works out well because the cheese dip calls for 4 ounces of beer, so you can make the whole thing with one bottle.  I used a bottle of Great Lakes Dortmunder Gold that I bought at Trader Joe’s, since they allow you to buy them by the bottle rather than by the six pack.  Feel free to experiment with whatever beer you prefer (and if there are any that you think would lend themselves particularly well to pretzels and cheese, by all means please let me know because I am beer illiterate).

    My original plan was to make twisted pretzel sticks, but that turned out to be a no-go (this time, anyway).  I’ve always had a bit of trouble with pretzel dough, and this time was no exception.  The dough is very soft and sticky, so it was nearly impossible to get my pretzel sticks to stay straight in transit from the flat surface they were resting on to the baking soda bath and back again in one piece.  I ended up throwing out the first pile of pretzel mush that came out of the baking soda bath and just cut my pretzel dough into nuggets moving forward.  Thankfully, this was successful (and hey, everyone likes bite-sized food, right?).  It even gave me enough confidence to make a handful of small, regular-shaped pretzels, which turned out ok.  If you have any tips on making pretzels keep their shape without tearing your hair out, please share your wizardry with me!

    I’ve included a seasoning blend in the recipe that you can sprinkle on top of the pretzels, but if you prefer traditional, salted soft pretzels, they’ll taste great too.  I tried it both ways, and I can’t really say which I preferred.  Seasoning measurements are really meant to represent that you should use an equal amount of each seasoning in the blend, so you may need more or less depending on how many pretzels you have.  Again, feel free to experiment if you have the urge.

    I will admit that the pretzels take a long time to make and are a bit of a pain, but don’t let this make you skip the dip!  The dip is the complete opposite story.  I was able to make it during commercial breaks while half watching The Mick (thankfully, both the show and the dip don’t require particularly rapt attention).  There are a few variables you can play with to make the flavors suit your tastes: beer choice, cheese choice, and seasonings.  I used the rest of the Dortmunder Gold I had saved from the pretzels, but you’re not tied to using the same beer in both recipes if you don’t want.  I used my new favorite cheese, Double Gloucester with onion and chive, but any melty cheese will do (think Cheddar family).  Finally, I stuck with the familiar and seasoned with onion and garlic, but this dip would lend itself well to cayenne pepper, paprika, or even a little bit of hot sauce.  Just go with what you like, and you (probably) can’t go wrong

    Why You Will Love These Beer Pretzels

    Better than Applebee’s — seriously

    Authentic soft pretzel texture — baking soda bath gives real pretzel flavor

    Bite sized and crowd friendly — perfect for sharing at parties

    One bottle of beer — used in both the pretzels and the dip

    Completely customizable — change the beer, change the cheese, make it your own

    You will need the following ingredients:

    Ingredients for Beer Pretzels with Cheese Dip

    Ingredients for Beer Pretzels with Cheese Dip

    • 8 oz. beer of choice
    • 4 oz. water
    • 1 Tbsp. granulated sugar
    • 1 packet active dry yeast
    • 2 tsp. Kosher salt, plus more for finishing
    • 2 oz. unsalted butter, melted
    • 22 oz. all-purpose flour
    • 10 cups water
    • ⅔ cup baking soda
    • 1 egg yolk
    • 1 Tbsp. water
    • 1 tsp. ground mustard (optional)
    • 1 tsp. onion powder (optional)
    • 1 tsp. garlic powder (optional)

    For the dip:

    • 2 Tbsp. unsalted butter
    • 2 Tbsp. all-purpose flour
    • 1 cup milk
    • 4 oz. beer
    • 2 tsp. brown mustard
    • ¼ tsp. onion powder
    • ¼ tsp. garlic powder
    • pinch of salt (optional)
    • 7 oz. Double Gloucester cheese, grated

    Ingredient Notes:

    Beer choice: Any lager or amber ale works well. One 12oz bottle covers both the pretzels and the dip perfectly.

    Cheese choice: Any melting cheese from the cheddar family works. Double Gloucester with onion and chive adds incredible flavor. Avoid pre-shredded cheese — always grate fresh for smoother melting.

    Less beer flavor: Use 8oz beer and 4oz water for the pretzels as written. For stronger beer flavor use the full 12oz beer.

    Equipment You Will Need

    Stand mixer with dough hook (or large bowl for hand kneading)

    Large wide pot (for baking soda bath)

    2 large baking sheets

    Parchment paper

    Slotted spoon

    Small saucepan (for cheese dip)

    Whisk


    For baking ambiance:
    I decided to give everyone a break from my glam binge (for now), and instead put on some Stevie Wonder this week.  It was a nice change of pace, and I would recommend his music to anyone who has ears.  Seriously, his voice is made of melted caramel (or any other silky, smooth indulgence you prefer).



    Let’s get baking!


    How to Make Beer Pretzels with Cheese Dip

    Step:1

    Heat the beer and water to lukewarm.  In the bowl of a stand mixer, dissolve the sugar in the beer and water and sprinkle the yeast on top.

    Step:2 Let the yeast stand until creamy, about 5 minutes.

    Stir in the Kosher salt and melted butter until well–combined.

    Step:3 Using a dough hook, stir in the flour until the mixture is smooth.  Increase the mixer’s speed to medium and let it knead the dough until it pulls away from the side of the bowl, about 5 minutes.  If you are doing this by hand, oil your work surface and hands to prevent sticking.

    I found the consistency of the dough to be similar to oobleck, so my usual method of greasing the mixing bowl and putting the dough back into it wasn’t going to work (waaay too sticky).  Instead, I greased a second bowl, then dumped the dough into that and turned it to coat.  I’d suggest doing the same.

     Step:4 Cover the bowl and leave it to rise in a warm place until doubled in size, about 50-55 minutes. Pro tip: heat your oven to 200°F, then turn it off and put the bowl inside.  The poor man’s proofing drawer works like a charm.

    Step:5 When the dough has risen, preheat the oven to 450°F.  Line cookie sheets with parchment paper and grease the paper.  Set aside.

    Step:6 In a large, wide pot, whisk the baking soda into the 10 cups of water and bring to a rolling boil.

    While the oven is preheating and the water is getting up to a boil, turn the dough out onto a lightly-greased work surface.

    Step:7 Cut the dough into 4 pieces, then cut each piece into another 4 pieces (you’ll have 16 in total).  Roll one piece of dough into a log approximately 1″ thick.

    Cut the log into 1″-2″ pieces, then repeat the process with the remaining dough.  If you are running out of space, transfer the nuggets temporarily to the greased cookie sheets.

    Step:8 When the baking soda bath is boiling furiously, drop 4 pretzel nuggets at a time into the water.  Leave them in there for only 30 seconds, flipping them once halfway through.  Don’t skip the flip, as it ensures that both sides of the nuggets get pre-treated.

    Step:9 Using a slotted spoon, remove the pretzel nuggets to paper towels to drain.  Repeat the process until all of the pretzel nuggets have gotten their time in the baking soda bath.

    Step:10 In a small bowl, beat together the egg yolk and tablespoon of water until smooth.  Brush the tops of all of the pretzel nuggets with egg wash.

    In another small bowl, stir together the ground mustard, onion powder, and garlic powder until well-combined, then sprinkle a light layer on top of the pretzels.  Alternatively, you can sprinkle a layer of Kosher salt on them instead for more traditional soft pretzels.

    Step:11 Transfer the prepared pretzel nuggets to the cookie sheets (you don’t have to leave too much space because they’re not going to grow much during baking).  Bake for 12-14 minutes, or until the tops are a nice golden brown.  This is difficult for me because I usually prefer my baked goods to be a little bit underdone, but you don’t want underdone pretzels (yuck).  Fortunately, most people know what a soft pretzel looks like (here are some visuals if you don’t), so it’s not too hard to see when it’s time to take them out of the oven.

    When they’re done, transfer them to a cooling rack to cool while you make the cheese dip.  This should be just enough time for the danger of mouth burns to be avoided.

     Step: 12 Now, for the dip.  If you haven’t done this already, grate the cheese, then set it aside.

    In a small saucepan, melt the butter over medium heat.  Whisk in the flour until smooth (like we talked about last week, this is called a roux).

    Cook the roux, whisking occasionally, until it browns a little, about 5 minutes.

    Step:13 Now start whisking the roux continuously and simultaneously pour in ¼ cup of the milk.  Keep whisking until a thick paste forms.

    Repeat the process above with the remaining milk, ¼ cup at a time, until it’s all incorporated.

    Next, whisk in the beer, followed by the brown mustard, followed by the garlic powder, onion powder, and salt.

    Step:14 Bring the sauce to a simmer, whisking regularly, and cook until thickened, about 5 minutes.

    Remove the sauce from the heat and either whisk the grated cheese into it, or pour it over the grated cheese and whisk them together.  Normally, I do the former, but this time I did the latter because my saucepan was too small to comfortably whisk the cheese into.  It’ll work about the same either way, so do whatever works for you.  Just be sure to keep whisking until the cheese is fully melted and the dip is smooth.

    Transfer the dip to your serving vessel of choice and serve warm with warm beer pretzels.

    Step:15 Refrigerate leftover dip and store leftover pretzels at room temperature in an airtight container.  The pretzels are best eaten fresh, but you can microwave day-old for about 30 seconds to soften them up a bit.

    Pro Tips for Perfect Beer Pretzels

    1. Do not skip the baking soda bath — this is non-negotiable for real pretzel texture

      2. Flip in the bath — 15 seconds each side ensures even treatment
      3. Grease your parchment paper — pretzel bites will stick without it
      4. Grate your own cheese — pre-shredded cheese contains anti-caking agents that prevent smooth melting
      5. Serve immediately — pretzels are best fresh and warm
      6. Make dip during baking — the 12 minutes baking time is exactly enough time to make the cheese dip

    Common Mistakes and How to Fix Them

    Problem: Dough is too sticky to work with
    Cause: Beer pretzel dough is naturally very soft and sticky.
    Fix: Grease your hands and work surface with oil instead of adding more flour. Extra flour makes dense tough pretzels.

    Problem: Pretzels are pale and not golden brown
    Cause: Baking soda bath was skipped or too short.
    Fix: Always do the full 30 second bath. Make sure water is at a full rolling boil before adding pretzels.

    Problem: Cheese dip is lumpy
    Cause: Cheese was added while sauce was too hot or pre-shredded cheese was used.
    Fix: Remove pan from heat before adding cheese. Always grate fresh cheese.

    Problem: Pretzels lost their shape
    Cause: Dough too soft for twisting or sticks.
    Fix: Make nuggets or bites instead — they taste identical and are much easier to handle.

    Frequently Asked Questions

    Q: Can I make beer pretzels without beer?
    Yes. Replace beer with equal amounts of warm water or non-alcoholic beer. The flavor will be slightly milder but the texture will be identical.

    Q: What beer is best for soft pretzels?
    A light lager or amber ale works best. Avoid very bitter IPAs as the bitterness can overpower the dough. One 12oz bottle is enough for both the pretzels and the cheese dip.

    Q: Why do you boil pretzels in baking soda water?
    The baking soda bath gives pretzels their signature chewy texture, deep brown color, and that distinctive slightly salty pretzel flavor. Skipping it results in plain bread rolls not real pretzels.

    Q: Can I make the dough ahead of time?
    Yes. After kneading, cover the dough and refrigerate overnight instead of doing the room temperature rise. The next day take it out, let it come to room temperature for 30 minutes, then continue from Step 4.

    Q: What cheese works best for beer cheese dip?
    Any cheese from the cheddar family melts well. Sharp cheddar, Double Gloucester, Colby, or Monterey Jack all work beautifully. Avoid hard cheeses like Parmesan as they do not melt smoothly into a dip.

    Q: Can I make full sized pretzels instead of bites?
    Yes. Roll each dough piece into a long rope and shape into a traditional pretzel. Increase baking time to 15 to 16 minutes and watch carefully for the right golden brown color.


    Made these beer pretzels with cheese dip? Leave a star rating below — it helps other home bakers find this recipe and keeps this little food blog going!

    Check Out My Latest New Recopies

    Beer Pretzels with Cheese Dip — Soft Homemade Beer Pretzel Bites Recipe

    Beer Pretzels with Cheese Dip

    Soft, chewy homemade beer pretzel bites with a rich, gooey beer cheese dip — one bottle of beer does it all. Better than Applebee's and ready in under 2 hours
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 24 minutes
    Total Time 1 hour 50 minutes
    Servings: 16
    Ingredients Method Notes

    Ingredients
      

    For the Pretzels
    • 8 oz beer of choice
    • 4 oz water
    • 1 tbsp granulated sugar
    • 1 packet active dry yeast
    • 2 tsp Kosher salt, plus more for finishing
    • 2 oz unsalted butter, melted
    • 22 oz all-purpose flour
    • 10 cups water
    • ⅔ cup baking soda
    • 1 egg yolk
    • 1 tbsp water
    Seasoning (Optional)
    • 1 tsp ground mustard
    • 1 tsp onion powder
    • 1 tsp garlic powder
    For the Cheese Dip
    • 2 tbsp unsalted butter
    • 2 tbsp all-purpose flour
    • 1 cup milk
    • 4 oz beer
    • 2 tbsp brown mustard
    • ¼ tbsp onion powder
    • ¼ tbsp garlic powder
    • 1 pinch salt (optional)
    • 7 oz Double Gloucester cheese, freshly grated

    Method
     

    Make the Dough
    1. Heat the beer and water until lukewarm. In the bowl of a stand mixer, dissolve the sugar in the beer and water, then sprinkle the yeast on top
    2. Let the yeast stand until creamy, about 5 minutes. Stir in the Kosher salt and melted butter until well combined
    3. Using a dough hook, stir in the flour until smooth. Increase speed to medium and knead until the dough pulls away from the sides of the bowl, about 5 minutes. If kneading by hand, oil your surface and hands to prevent sticking
    4. Grease a second bowl, transfer the dough into it, and turn to coat. Cover and leave in a warm place to rise until doubled in size, about 50–55 minutes. Pro tip: heat your oven to 200°F, turn it off, then place the bowl inside
    Shape & Boil
    1. When the dough has risen, preheat the oven to 450°F. Line cookie sheets with parchment paper and grease the paper. Set aside
    2. In a large wide pot, whisk the baking soda into 10 cups of water and bring to a rolling boil
    3. Turn the dough out onto a lightly greased surface. Cut into 4 pieces, then cut each piece into 4 more (16 pieces total). Roll each piece into a log about 1 inch thick, then cut into 1–2 inch nuggets
    4. Drop 4 pretzel nuggets at a time into the boiling baking soda bath. Leave for 30 seconds, flipping once halfway through. Do not skip the flip
    5. Remove with a slotted spoon and drain on paper towels. Repeat until all nuggets are done
    Bake the Pretzels
    1. Beat the egg yolk and 1 tablespoon of water together until smooth. Brush the tops of all pretzel nuggets with egg wash
    2. Mix together the ground mustard, onion powder, and garlic powder and sprinkle lightly over the pretzels. Alternatively, sprinkle with Kosher salt for a traditional finish
    3. Transfer to prepared cookie sheets. Bake for 12–14 minutes until tops are a deep golden brown. Transfer to a wire rack to cool while you make the dip
    Make the Cheese Dip
    1. Grate the cheese and set aside. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth to form a roux
    2. Cook the roux, whisking occasionally, until it browns slightly, about 5 minutes
    3. Whisking continuously, pour in ¼ cup of milk at a time until all the milk is incorporated and a smooth sauce forms
    4. Whisk in the beer, then the brown mustard, garlic powder, onion powder, and salt
    5. Bring to a simmer and cook, whisking regularly, until thickened, about 5 minutes
    6. Remove from heat and whisk in the grated cheese until fully melted and smooth. Transfer to a serving bowl and serve warm alongside the pretzels
    Storage
    1. Refrigerate leftover dip in an airtight container. Store leftover pretzels at room temperature in an airtight container. Microwave day-old pretzels for about 30 seconds to soften

    Notes

    Do not skip the baking soda bath — it gives pretzels their signature chewy texture and golden color. Always grate your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting. For stronger beer flavor in the pretzels, use the full 12 oz of beer and skip the water. One 12 oz bottle of beer is enough for both the pretzels and the dip. Make the cheese dip during the 12–14 minute baking time — the timing works out perfectly.
  • Thor’s Mint Chocolate Baked Alaska

    Thor’s Mint Chocolate Baked Alaska

    Thor’s Mint Chocolate Baked Alaska — Showstopping -Three Layer Dessert Recipe

    Why You Will Love This Mint Chocolate Baked Alaska

    Three incredible layers — chocolate cake, peppermint ice cream, toasted meringue all in one dessert Completely beginner friendly — no single step is difficult when taken one at a time Make ahead design — ice cream and cake made day before, assembled and baked day of serving Shortcut friendly — store bought ice cream and box cake mix work perfectly Showstopper presentation — guaranteed to impress at any dinner party or celebration Science is delicious — the meringue insulates the ice cream so it stays frozen through oven baking

    Thor’s Mint Chocolate Baked Alaska — Showstopping Three Layer Dessert Recipe

    The Marvel Cinematic Universe (MCU) baking series is trucking right along, even in the face of a minor setback.  This week’s post was originally supposed to be based on Iron Man 2, but I’ve decided to delay that recipe due to the seasonal availability of the fruit I plan to use.  To make up for it, I’ve jumped ahead to my one of my favorite superheroes: Thor!

    I remember being super psyched for this movie when it came out, and I was not disappointed.  Admittedly, the CGI is a little weird at times, but I still stand by the mighty Thor.  On a related note, I’m really into the recent Thor comic book series and subsequent Mighty Thor line.  Beautiful artwork, accessible story lines, and a female Thor.  What’s not to like?  I’d definitely recommend it if you’re into comic books.

    But I digress. According to the IMDB summary of the movie, “The powerful but arrogant god Thor is cast out of Asgard to live amongst humans in Midgard (Earth), where he soon becomes one of their finest defenders.” After intruders break into (what amounts to) the royal vault with the help of Loki, Thor reignites the ancient conflict between the Asgardians and the frost giants of Jotunheim. As punishment for his arrogance, Odin declares Thor unworthy and sends him to Midgard to learn his lesson. There, he meets and befriends scientists Jane Foster, Eric Selvig, and Darcy Lewis, who help him to develop a sense of humility in his human form. Through a selfless act, Thor regains his worthiness and is again able to wield his hammer (as well as fly, summon lightning, etc.). Soon after, when Thor returns to Asgard, he chooses to destroy the Bifrost (rainbow bridge) in order to save Midgard from destruction, severing his link to his human friends in the process.

    There’s a lot going on in this movie, so I knew I needed to bake something that had a lot going on. I landed on baked Alaska pretty quickly. Aside from it being a somewhat over the top dessert, it conveniently has three layers that can represent the three realms (there are nine total) that are represented in the movie. The chocolate cake base represents Midgard (Earth), the peppermint ice cream represents Jotunheim, and the meringue layer represents Asgard. I decided to add a rainbow arc across the top of the meringue to represent the Bifrost. Josh and I even went so far as to destroy it with Mjolnir:

    While I pulled recipes together from a couple different places, I didn’t make too many changes to the actual recipes themselves.  For the ice cream, I opted for peppermint extract instead of fresh mint leaves.  I’ve tried it with the mint leaves before and didn’t think it had sufficient flavor.  For the cake, meringue topping, and baking instructions, I looked to my trusty copy of Joy of Cooking.  I added some instant coffee granules to the chocolate Genoise sponge cake recipe to accent the chocolate flavor a bit (and as a nod to the scene in the movie where Thor smashes his mug in appreciation of his coffee).  I also colored a small portion of the meringue rainbow so that I could add some thematic decoration to the top.  Other than that, the recipes are mostly as written.

    I’m not going to lie, this is definitely a “dirty every kitchen tool and dish you own” kind of dessert. If you make all of the components from scratch, you will need something to churn your ice cream with, a large bowl, a 9″ cake pan, a rimless baking sheet, an electric mixer, various sizes of saucepans, and several mixing bowls, among other usual kitchen bits and bobs. You can definitely use store-bought ice cream and cake from a box instead. I wouldn’t judge you for shortcutting this a bit. However, while this takes a lot of time and tools, none of the steps are particularly difficult. If you take your time and pay close attention to what you are doing, you can recreate this baked Alaska, no sweat.

    Ingredients for Thor’s Mint Chocolate Baked Alaska

    For the peppermint ice cream:

    • 2 cups heavy cream
    • 1 cup whole milk
    • ⅔ cup granulated sugar
    • ⅛ tsp. salt
    • 6 egg yolks
    • ½-1 tsp. peppermint extract, to taste
    • green food coloring (optional)

    For the coffee chocolate Genoise sponge cake:

    • 2 Tbsp. unsalted butter
    • ¼ cup + ½ Tbsp. cake flour
    •  unsweetened cocoa powder
    • 1 Tbsp. instant coffee granules
    • 3 large eggs, room temperature
    • ½ cup granulated sugar
    • ½ tsp. vanilla extract

    For the soft meringue topping:

    • 2 Tbsp. cornstarch
    • 2 Tbsp. granulated sugar
    • ⅔ cup water
    • 8 egg whites, room temperature
    • 1 tsp. vanilla extract
    • ½ tsp. cream of tartar
    • 1 cup powdered sugar
    • gel food coloring in rainbow colors (optional)

    Equipment You Will Need

    Ice cream maker with bowl frozen at least 12 hours ahead 9 inch round cake pan Large mixing bowl (for molding ice cream) Plastic wrap Stand mixer with whisk attachment Rimless baking sheet (or rimmed sheet used upside down) Fine mesh strainer Rubber spatula 12 inch piping bag with small star tip Clean paintbrush (for rainbow decoration) Large skillet (for double boiler setup)

    How to Make Mint Chocolate Baked Alaska — Step by Step

    Step:1

    The first component to make is the ice cream.  You will need an ice cream maker of some sort (I use this handy gadget).  If you are using the one I use, be sure to freeze the bowl for at least 12 hours before you plan to churn your ice cream.

    In a medium bowl, whisk the egg yolks until smooth. Set aside.

    Whisk together the heavy cream, milk, sugar, and salt in a medium saucepan and bring to a simmer. Cook, whisking constantly, until the sugar is completely dissolved (about 5 minutes).

    Step:2

    Pour approximately a third of the hot cream mixture into the egg yolks, whisking quickly the whole time, until smooth.

    Whisk in the remaining cream mixture until smooth and return the mixture to the saucepan.

    Heat the mixture over medium heat, stirring continuously, until it is thick enough to coat the back of a spoon.

    Stir in the peppermint extract and food coloring (if using) until fully-incorporated.

    Step:3

    Strain the ice cream base through a fine-mesh strainer into a heat-proof bowl and leave it to cool to room temperature on the counter.

    When the ice cream base is approximately room temperature, press a layer of plastic wrap directly onto the surface (this prevents it from forming a skin) and refrigerate for at least four hours.

    When you are ready to churn your ice cream, first prepare the bowl you will mold your baked Alaska in. Line the inside of the bowl with plastic wrap so that it is completely covered and the plastic wrap hangs over the edge about an inch.

    Take your ice cream base out of the fridge and remove the plastic wrap. Churn according to your ice cream maker’s directions.

    Scrape the ice cream into the prepared bowl and smooth the top with a spatula. Place the bowl in the freezer to harden the ice cream for at least four hours.


    While the ice cream is hardening, make the cake layer. Preheat your oven to 350°F and line the bottom of a 9″ cake pan with parchment paper. Melt the butter in a small saucepan and set aside.

    Step:4

    In a medium bowl, whisk together the cake flour, cocoa powder, and coffee granules until well-mixed and aerated.

    Fill a large skillet approximately halfway with water and bring it to a simmer. In a medium, heat-proof bowl, whisk together the eggs and sugar.

    Place the bowl inside the skillet of simmering water and whisk continuously until the egg mixture is warm to the touch.

    Remove the bowl from the water and transfer the mixture to a stand mixer. Beat with the whisk attachment until it approximately triples in volume (about five minutes). When you pull the whisk out of the egg mixture, a continuous ribbon of egg should stream into the bowl.

    Sprinkle a third of the flour mixture across the top of the bowl and gently fold it in with a rubber spatula until it is fully-incorporated. Repeat twice with the remaining flour.

    Reheat the melted butter and transfer it to a glass measuring cup or small bowl. Pour approximately ¾ cup of the cake batter into the hot butter and fold them together until smooth.

    Scrape the butter batter mixture back into the remaining batter and fold together until well-combined.

    Scrape the cake batter into the prepared cake pan and bake for about 15 minutes, or until the cake begins to pull away from the edge of the pan and the top springs back when lightly pressed in the middle (the dark spot on the cake below is from me testing it too soon and leaving a dent).

    Leave the cake to cool in the pan for 10 minutes, then run a sharp knife around the edge and flip it out onto a cooling rack (remove the parchment paper from the bottom in the process). Allow to cool completely.

    When the cake is cool and your ice cream has hardened, it’s time to stuff it into the bowl with the ice cream. Mine was about ½” too big in diameter, so I just carefully squished it in and it worked out fine. If yours is much bigger than that, you might need to trim the edge a little to fit into the bowl. Regardless, at this point, press the cake, top facing the ice cream, into the bowl.

    Return the bowl to the freezer while you prepare the meringue topping.

    Step:5

    Preheat your oven to 450°F and line a rimless baking sheet with parchment paper. If you don’t have a rimless baking sheet, you can try using a regular cookie sheet upside down (veeeery carefully), or you can just serve it off the cookie sheet.

    Prepare a 12″ piping bag with a small start tip (I used a Wilton #21) and fold the edge over.  Place the bag inside a tall drinking glass to keep it standing up.  Using a clean paint brush, carefully paint 2-3″ stripes of food coloring in each color of the rainbow inside the bag up to the edge of the coupler or tip.

    In a small saucepan, stir together the cornstarch, granulated sugar, and water.

    Bring the mixture to a boil over medium heat, stirring quickly and continuously. Cook for 15 seconds to form a thick paste, then remove the saucepan from the heat and cover it.

    Using a stand mixer with whisk attachment, beat the egg whites until they are foamy.

    Step:6

    Add the vanilla extract and cream of tartar and beat on medium speed until soft peaks form.

    Reduce the mixer’s speed to the lowest setting and add in the powdered sugar 1 tablespoon at a time, making sure that the sugar gets fully-incorporated after each addition.

    Increase the mixer’s speed to high and beat until stiff, glossy peaks form.

    Reduce the mixer’s speed to the lowest setting again and add in the cornstarch paste 1 tablespoon at a time as you did with the powdered sugar. Increase the speed to medium and beat for 10 seconds.

    Fill the piping bag you prepared earlier approximately halfway with the meringue topping and twist the top shut.

    Remove your ice cream and cake from the freezer and carefully turn it out onto your rimless baking sheet. This is best done with two people if you have an extra helper around.

    Remove the plastic wrap from the top and discard.

    Step:7

    Spread the remaining meringue all over the ice cream and cake, making sure that it is fully-attached to the parchment paper. You don’t want any holes. Swirl the meringue decoratively with a spatula or knife. This not only looks nice, but gives the meringue more surface area, which helps to insulate the ice cream underneath (yea for science!).

    Squeeze meringue out of the piping bag until it starts to come out rainbow. Pipe an arc of rainbow swirls across the top of the baked Alaska.

    Pipe another row of swirls on either side of the first to use up the remaining meringue (it will run out of color, but it still looks nice either way).

    Step:7

    Bake for 5 minutes, watching carefully the whole time. Remove the baked Alaska from the oven as soon as the peaks are browned.

    If you used a rimless baking sheet, you can carefully slide the baked Alaska onto a serving platter. Serve immediately and freeze leftovers in airtight containers.

    Enjoy!

    Frequently Asked Questions

    Q: What is a baked Alaska?
    A baked Alaska is a classic dessert consisting of ice cream placed on a cake base and completely covered in meringue which is then briefly baked in a very hot oven. The meringue acts as insulation keeping the ice cream frozen while the outside browns in the oven.

    Q: How does the ice cream not melt in the oven?
    The thick layer of meringue surrounding the ice cream acts as an insulator. Meringue is mostly air which is an excellent insulator against heat. As long as the meringue completely seals the ice cream with no gaps and the baking time is kept to just 5 minutes the ice cream stays frozen inside.

    Q: Can I use store bought ice cream instead of homemade?
    Absolutely. Use any good quality peppermint ice cream. Soften it slightly then pack it firmly into your plastic wrap lined bowl and refreeze until completely hardened before assembling. This shortcut saves hours without sacrificing any of the wow factor.

    Q: Can I make baked Alaska ahead of time?
    You can assemble the unbaked baked Alaska up to 2 days ahead and keep it in the freezer. Add the meringue coating and bake on the day you plan to serve it. Never bake it ahead — serve immediately from the oven.

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    Thor’s Mint Chocolate Baked Alaska - Easy Baking Tips -Mastery Guide For Baking- Pro Tips For Beginner Bakers

    Thor’s Mint Chocolate Baked Alaska

    A showstopping three-layer dessert inspired by Thor — chocolate Genoise
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 20 minutes
    Total Time 9 hours 20 minutes
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    For the Peppermint Ice Cream
    • 2 supa heavy cream
    • 1 sup whole milk
    • ⅔ cup granulated sugar
    • ⅛ tsp salt
    • 6 egg yolks
    • ½–1 tsp peppermint extract, to taste
    For the Coffee Chocolate Genoise Sponge Cake
    • 2 tbsp unsalted butter
    • ¼ cup + ½ tbsp cake flour
    • unsweetened cocoa powder
    • 1 tbsp instant coffee granules
    • 3 large eggs, room temperature
    • ½ cup granulated sugar
    • ½ tsp vanilla extract
    For the Soft Meringue Topping
    • 2 tbsp cornstarch
    • 2 tbsp granulated sugar
    • ⅔ cup water
    • 8 egg whites, room temperature
    • 1 tsp vanilla extract
    • ½ tsp cream of tartar
    • 1 cup powdered sugar

    Method
     

    Make the Peppermint Ice Cream
    1. If using a standard ice cream maker, freeze the bowl for at least 12 hours before churning
    2. In a medium bowl, whisk the egg yolks until smooth. Set aside
    3. In a medium saucepan, whisk together the heavy cream, milk, sugar, and salt. Bring to a simmer and cook, whisking constantly, until the sugar is fully dissolved, about 5 minutes
    4. Slowly pour about one third of the hot cream mixture into the egg yolks, whisking quickly the whole time. Whisk in the remaining cream mixture, then return everything to the saucepan
    5. Heat over medium, stirring continuously, until thick enough to coat the back of a spoon
    6. Stir in the peppermint extract and green food coloring if using. Strain through a fine-mesh strainer into a heatproof bowl and cool to room temperature
    7. Press plastic wrap directly onto the surface of the ice cream base and refrigerate for at least 4 hours
    8. Line a large bowl completely with plastic wrap, letting it hang over the edges by about 1 inch. Churn the ice cream base according to your ice cream maker's directions, then scrape into the prepared bowl. Smooth the top and freeze for at least 4 hours until hardened
    Make the Chocolate Genoise Sponge Cake
    1. Preheat oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper. Melt the butter in a small saucepan and set aside
    2. In a medium bowl, whisk together the cake flour, cocoa powder, and instant coffee granules until well mixed and aerated
    3. Fill a large skillet halfway with water and bring to a simmer. In a heatproof bowl, whisk together the eggs and sugar. Set the bowl over the simmering water and whisk continuously until the mixture is warm to the touch
    4. Transfer to a stand mixer and beat with the whisk attachment until the mixture approximately triples in volume, about 5 minutes. When you lift the whisk, a continuous ribbon of batter should fall back into the bowl
    5. Sprinkle one third of the flour mixture over the batter and gently fold in with a rubber spatula until fully incorporated. Repeat twice with the remaining flour
    6. Pour about ¾ cup of the batter into the hot melted butter and fold together until smooth. Scrape the butter mixture back into the main batter and fold until well combined
    7. Scrape batter into the prepared cake pan and bake for about 15 minutes, until the cake pulls away from the edges and the center springs back when lightly pressed
    8. Cool in the pan for 10 minutes, then run a knife around the edge, flip onto a wire rack, and peel off the parchment. Cool completely
    Assemble the Baked Alaska
    1. Once the cake is completely cool and the ice cream is fully frozen, press the cake top-side down into the bowl on top of the ice cream. It should fit snugly — if the cake is slightly too big, carefully trim the edges. Return the bowl to the freezer while you make the meringue
    2. Preheat oven to 450°F. Line a rimless baking sheet with parchment paper. If you only have a rimmed sheet, use it upside down very carefully
    Make the Meringue Topping
    1. Optional rainbow decoration: prepare a 12-inch piping bag with a small star tip. Using a clean paintbrush, paint 2–3 inch stripes of each rainbow color inside the bag up to the tip edge. Set aside in a tall glass
    2. In a small saucepan, stir together the cornstarch, granulated sugar, and water. Bring to a boil over medium heat, stirring quickly and continuously. Cook for 15 seconds until a thick paste forms. Remove from heat and cover
    3. In a stand mixer, beat the egg whites until foamy. Add the vanilla extract and cream of tartar and beat on medium speed until soft peaks form
    4. Reduce to the lowest speed and add the powdered sugar one tablespoon at a time, making sure each addition is fully incorporated. Increase to high speed and beat until stiff, glossy peaks form
    5. Reduce to the lowest speed again and add the cornstarch paste one tablespoon at a time. Increase to medium and beat for 10 seconds
    Toast and Serve
    1. Fill the prepared piping bag halfway with meringue and twist the top shut
    2. Remove the ice cream and cake from the freezer and carefully turn it out onto the prepared baking sheet. Remove and discard the plastic wrap
    3. Spread the remaining meringue all over the ice cream and cake, ensuring it is fully attached to the parchment paper with no gaps or holes. Swirl decoratively with a spatula — this adds surface area and helps insulate the ice cream underneath
    4. Pipe an arc of rainbow swirls across the top using the prepared piping bag, squeezing until the colors appear. Add additional rows of swirls on either side to use up the remaining meringue
    5. Bake for 5 minutes, watching the entire time. Remove from the oven as soon as the meringue peaks are golden brown
    6. Carefully slide onto a serving platter if using a rimless sheet. Serve immediately. Freeze any leftovers in airtight containers

    Notes

    Freeze your ice cream maker bowl at least 12 hours ahead — overnight is easiest. The ice cream base also needs at least 4 hours to chill before churning, and another 4 hours to harden after. Plan this as a two-day project for the best results. You can shortcut this recipe by using store-bought peppermint ice cream and a boxed chocolate cake — no judgment. Make sure the meringue fully covers the ice cream with no gaps; this insulates it from the oven heat. Watch the oven closely during the final 5-minute bake — it goes from perfect to over-browned very quickly.

  • Pomegranate Lime Tart

    Pomegranate Lime Tart

    Pomegranate Lime Tart – Mastery Guide For Baking – Pro Tips – Easy Baking For Beginners

    Back in July, my husband and I went to a barbecue at his research advisor’s house.  Naturally, I had to bake something.  His advisor and his wife had thoughtfully given us a PieBox with a pie plate and a tart pan as a wedding gift, so something delivered in that box was the natural choice (it really is a useful and fun thing, you should get one if you transport baked goods frequently).  Since I’d never made a tart before, I decided to take the new tart pan for a spin for this particular bakeventure.

    As I often find myself doing, I adapted this recipe from Joy of Cooking‘s Lemon Tart recipe.  In this instance, I substituted limes for lemons and used a 50/50 mix of fresh lime juice and pomegranate juice for the liquid.  I found that it was easiest to prepare all of my ingredients ahead of time as if I were on a cooking show.  That way, my filling didn’t have to sit and wait on the counter while I separated eggs and zested and juiced limes.

    As you will soon see, there was a bit of a mishap with this tart (read: it turned out fugly).  Unlike in last week’s case, I had some added motivation to make it work.  Funny how needing to bring something to a party in a few hours can force you to be creative with your decorating.  Hopefully this serves as an example of what you can do with an ugly dessert, some whipped cream, and some fruit.

    You will need the following ingredients:

    For the tart:

    • 1/2 recipe sweet pie crust, or 1 roll store-bought pie crust
    • 1 cup granulated sugar
    • 1 stick butter, cut into cubes
    • 8 egg yolks (yes, you read that right, you need 8 egg yolks)
    • 1/4 cup fresh lime juice
    • 1/4 cup pomegranate juice
    • 1 Tbsp. grated lime zest

    For decoration:

    • 8 oz. whipping cream
    • 3 Tbsp. confectioner’s sugar
    • 2 packets crystallized lime
    • green food coloring (optional)
    • Fruit for decorating, such as raspberries, star fruit, and/or pomegranate seeds (optional)
    • candied lime slices for decorating

    For baking ambiance:

    With all the classic rock I’ve been baking to lately, I decided it was time for a change of pace.  I chose some jazz a la Charles Mingus, one of the greatest jazz bassists of all time.  If you haven’t heard of him (and if you’re into jazz), I recommend checking out one of his many records.

    Now we bake!

    Prepare and refrigerate your pie crust if you’re making it from scratch (see here for the recipe I use).  I added the zest of one lime to a full batch of crust, then froze the half of it I wasn’t using.

    Preheat your oven to 425°F.

    Roll out your pie crust and fit it into a 9″ tart pan, trimming the crust flush with the edge of the pan. As you can see, mine broke in transit, so I patched it. This turned out to be a huge mistake because the filling leaked out of the crack while baking and stuck to the edge of the tart pan. When in doubt, re-roll it out.

    Prick the bottom of the crust all over with a fork, line it with aluminum foil, and weigh it down with pie plates or a 9″ round cake pan that fits snugly inside.

    Bake the crust for 15 minutes, then remove the cake pan and foil and bake for another 5-10 minutes. The edges should be somewhat browned. Remove from the oven and set aside. Reduce the oven temperature to 350°F.

    Now prepare the filling. Fill a large frying pan with 1″ of water and bring it just to a simmer.

    In a medium, heat-proof bowl, stir together the sugar and butter cubes. Place the bowl in the simmering water and stir the sugar and butter until the butter melts completely.

    Remove the bowl from the water (CAREFULLY!) and whisk in the egg yolks until they are fully-incorporated.

    Whisk in the pomegranate and lime juices and return the bowl to the simmering water. Continue to whisk the mixture slowly, occasionally scraping the sides of the bowl, until it thickens and sticks to the side of the bowl when you swirl it.

    Remove the bowl from the water and whisk in the lime zest.

    Carefully pour the filling into the prepared crust and bake for 25 minutes, or until the center looks set when you shake the pan.

    Leave the tart to cool completely on a cooling rack. If you need to take it somewhere the same day like I did, you can refrigerate it after about an hour of cooling. Don’t remove the edge of your tart pan until the tart is fully-cooled.

    Now, let’s talk decorations. As mentioned above, my filling leaked out of my crust and stuck to the pan. Unfortunately, when I tried to separate the edge of the pan, it ripped off most of the edge of the crust.

    This is a dessert that only a mother could love, and as its mother, I had a really hard time loving it. But don’t despair! There is still hope if you find yourself with a pastry disaster. To put some lipstick on this pig, I decided to add some lime-flavored whipped cream, a border of raspberries, and a candied lime slice in the middle (though the candied lime was always part of the plan). I also had a pomegranate and a star fruit on standby, but chose not to use those because a) I didn’t want it to look too busy, and b) I didn’t have the time to seed a pomegranate before the barbecue.

    To make the whipped cream, chill a stand mixer bowl or other mixing bowl and your beater(s) or whisk. Pour 8 ounces of cold whipping cream into the bowl and mix, starting on low speed and increasing to medium as it thickens, until the cream starts to hold soft peaks. At this point, add in the powdered sugar and crystallized lime packets. Whip the cream until it is the desired consistency. If you’d like, you can stir in some green food coloring at this point.

    Load your whipped cream into a pastry bag or gallon-sized, resealable plastic bag fitted with a large star pastry tip (if you don’t have one, you can just snip a 1/2″ hole in the corner of the bag). Pipe stars in concentric circles, starting at the outer edge and working your way in. Fill in any gaps with smaller stars. If you’re not into piping, you can also spread the whipped cream over the top of the tart with a spatula. If you go this route, I suggest adding some extra decorative fruit, such as star fruit slices or more candied lime slices, to pretty it up a bit.

    To finish it off (and hide the glaring lack of edge crust), I added a border of fresh raspberries. This may seem obvious, but I feel compelled to note that you should definitely remove your tart from the bottom of the tart pan and transfer it to the plate you plan to serve it on before you do this (for obvious reasons). Add a candied lime slice (or other fruit) in the center, and you’re done! Crisis averted! Now revel in the ooos and aaaahs you’ll receive once everyone tries a slice of your deliciously rich pomegranate lime tart!

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    Pomegranate Lime Tart - Mastery Guide For Baking -Pro Tips - Easy Baking For Beginners

    Pomegranate Lime Tart

    A silky, tangy curd tart made with fresh lime juice and pomegranate juice in a buttery pastry shell, topped with lime whipped cream and fresh fruit. Elegant, impressive, and easier than it looks
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 2 hours 20 minutes
    Servings: 8
    Course: Dessert
    Cuisine: American, French
    Ingredients Method Notes

    Ingredients
      

    For the Tart
    • ½ recipe sweet pie crust, or 1 roll store-bought pie crust
    • 1 cup granulated sugar
    • ½ cup unsalted butter, cut into cubes (1 stick)
    • 8 egg yolks
    • ¼ cup fresh lime juice
    • ¼ cup pomegranate juice
    • 1 tbsp fresh lime zest
    For the Decoration
    • 8 oz heavy whipping cream, cold
    • 3 tbsp confectioner's sugar
    • 2 packets crystallized lime
    • green food coloring (optional)
    • fresh raspberries, star fruit, or pomegranate seeds (optional)
    • candied lime slices for decorating (optional)

    Method
     

    Prepare the Crust
    1. Prepare your pie crust from scratch and refrigerate until ready to use, or use store-bought. If making from scratch, add the zest of one lime to the dough for extra flavor
    2. Preheat oven to 425°F. Roll out the pie crust and fit it into a 9-inch tart pan, trimming the crust flush with the edge of the pan. If the crust tears or cracks, re-roll rather than patching — a patched crack will allow filling to leak during baking
    3. Prick the bottom all over with a fork. Line with aluminum foil and weigh down with pie weights, a 9-inch cake pan, or oven-safe plates
    4. Bake for 15 minutes, then remove the weights and foil and bake for another 5–10 minutes until the edges are lightly browned. Remove from the oven and set aside. Reduce oven temperature to 350°F
    Make the Filling
    1. Fill a large frying pan with about 1 inch of water and bring just to a simmer. In a medium heatproof bowl, stir together the sugar and butter cubes. Set the bowl over the simmering water and stir until the butter is completely melted
    2. Carefully remove the bowl from the water. Whisk in the egg yolks until fully incorporated
    3. Whisk in the lime juice and pomegranate juice. Return the bowl to the simmering water and whisk slowly, occasionally scraping the sides, until the mixture thickens and clings to the side of the bowl when you swirl it
    4. Remove from the water and whisk in the lime zest
    5. Carefully pour the filling into the prepared crust. Bake at 350°F for 25 minutes, or until the center looks set when you gently shake the pan
    6. Cool completely on a wire rack before removing the outer ring of the tart pan. If needed, refrigerate after 1 hour of cooling to speed the process
    Make the Whipped Cream & Decorate
    1. Chill your mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and beat starting on low speed, increasing to medium as it thickens, until soft peaks form
    2. Add the confectioner's sugar and crystallized lime packets and continue whipping to the desired consistency. Stir in a drop or two of green food coloring if desired
    3. Transfer the tart to your serving plate before decorating. Load whipped cream into a piping bag fitted with a large star tip (or snip a ½ inch hole in a zip-lock bag). Pipe stars in concentric circles starting from the outer edge and working inward. Alternatively, spread with a spatula
    4. Add a border of fresh raspberries around the edge, a candied lime slice in the center, and any additional fruit decoration as desired. Serve immediately or refrigerate until ready to serve

    Notes

    If your pie crust cracks when fitting it into the tart pan, re-roll it rather than patching — a patched crack will allow the filling to leak and stick to the pan during baking. Prepare all filling ingredients in advance before starting — egg yolks, lime juice, zest, and pomegranate juice all measured and ready — so the filling does not have to wait while you prep. Do not remove the outer ring of the tart pan until the tart is fully cooled or the edges may break. If the tart edges crack or break during unmolding, generous whipped cream and fresh fruit can cover any imperfections beautifully
  • Product Review: Wilton Color Swirl Decorating Set

    Product Review: Wilton Color Swirl Decorating Set

    Product Review: Wilton Color Swirl Decorating Set / Lets Explore/ New Product

    I had been eyeing this gimmicky tool for my last few trips to Michael’s, so when I got a 30% off coupon in the mail, I decided it was time to give it a shot.

    The kit contains the interlocking coupler, six 16″ disposable piping bags, and two large Wilton tips (1M and 1A).  This means that you have enough supplies to try this twice, since each color of frosting goes in a different bag.  The list price is $7.99, so I got the whole thing for $5.59 plus tax.  A regular large coupler is $1.99, each tip is $1.49, and a pack of 12 of the same bags is $5.49, for a grand total of $7.72 (if you were only buying half a package of decorating bags) before discount, so the convenience cost is nominal.  The coupler is, of course, larger than standard, but it’s really not large enough to take up all that much space.

    I have not tried making a three-color swirl by using a regular coupler with three bags or putting three colors of frosting in the same bag, but I’m guessing this tool makes it easier than that. All you have to do is insert each of the three interlocking coupler pieces into a separate decorating bag, snip the tips, fill the bags with frosting, connect the interlocking pieces (in order because they only fit one way), put a tip on it, and screw the outside piece on. Once you get the swirl started, it’s easy to pipe onto anything you want. Obviously this is best suited to working with cupcakes because you have to use the larger tips, which are going to make larger decorations, but you could also use it for larger decorations on cakes.

    If you have smaller hands or suffer from arthritis, this tool might not work for you, particularly with the suggested 16″ decorating bags. It takes strong and consistent pressure to squeeze the frosting out, and the three bags together are quite bulky. My hands are on the smaller side and I was able to manage, but it took some getting used to, and the precision of my swirls probably suffered from having to work with such a large cluster of bags. Of course, you could put less frosting in each bag, but then you’ll be constantly refilling, and will run the risk of running out in the middle of a swirl.

    I was able to use this with 12″ decorating bags as well. You can’t fit as much frosting (obviously), but for small projects it is convenient. I’ve also tried it with both stiff buttercream frosting (the red, white, and blue cupcakes) and cream cheese frosting (the mini cake below), and both worked very well. This might be tough to use with royal icing, but I don’t really see why you would want to.

    One small issue I found was that the frosting can leak around the inner coupler piece. This wasn’t a problem, as the ring makes a decent seal, but I could see it leaking a small amount of frosting, particularly if you cut too big of a hole in your piping bag.

    All in all, I found this to be a clever tool that is convenient and fun to use. If you don’t frost many cakes or cupcakes, it might not be for you, but for the price and relative small size (compared to other kitchen tools), it’s really a low-risk investment. If anyone else has bought and used one of these, I’d love to see your results!

    Please note that I paid for this product with my own money and did not receive any compensation from Wilton for this review, nor am I affiliated with them in any way.  I simply wanted to try this coupler to satisfy my own curiosity and to share my results with other curious bakers.

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    Easy Home Baking/ Mastery Guide For Baking

  • How to Make Sweet Pie Crust

    How to Make Sweet Pie Crust

    Sweet Pie Crust !
    Two weeks ago, I brought you savory pie crust.  This week, let’s take a look at sweet pie crust.  Once again, this recipe is made much easier with a food processor.  I usually use this pie crust as-is without any additions to let the flavor of the filling stand out (and because it tastes sort of like a sugar cookie).  In this instance, I’ve used grated lemon zest to complement an apple lemon pie I make in the summer, but you could substitute spices, other citrus zest, or anything else you like as long as it’s not too wet.

    For Sweet Pie Crust You will need the following ingredients:

    • 1 3/4 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 10 Tbsp. butter
    • 3 Tbsp. cold heavy cream
    • 1 large egg yolk
    • zest of 1 lemon (optional)

    Start out by cutting your butter into 1/2″ cubes. Put your butter cubes in a resealable plastic bag and freeze it for at least half an hour. If you are planning on making a lot of pies, you can cut your butter in advance and save it in pre-portioned baggies in the freezer for when you’re ready to use it.

    Once your butter is sufficiently frozen, combine the flour, sugar, and lemon zest (or your seasoning of choice) in a food processor or stand mixer. If you don’t have either of those, you can still do this, but it will be much more difficult. Pulse the dry ingredients together to mix them. Add the butter and pulse until your mixture is the consistency of coarse sand.

    Add in the egg yolk and heavy cream. Pulse until the dough just begins to come together. It will still be pretty crumbly. You may need to work it with your hands a little to make it hold together.

    Form your dough into two discs and wrap them in plastic wrap.

    Refrigerate the dough for at least an hour, or freeze up to two months. When you are ready to use the dough, roll it on a lightly floured surface and fit it to the baking dish of your choice.

    Do you have any delicious sweet pies you plan to make with this crust? Share in the comments!

    How to Make Sweet Pie Crust

    Sweet Pie Crust

    A buttery, sugar cookie-style pie crust made easily in a food processor. Perfect for fruit tarts, cream pies, and any sweet filling. Makes two crusts and freezes beautifully
    Print Recipe Pin Recipe
    Prep Time 13 minutes
    Total Time 1 hour 45 minutes
    Servings: 2
    Course: Basics, Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 1¾ cups all-purpose flour
    • ½ cup granulated sugar
    • 10 tbsp unsalted butter, cut into ½ inch cubes and frozen
    • 3 tbsp cold heavy cream
    • 1 large egg yolk
    • zest of 1 lemon (optional)

    Method
     

    1. Cut the butter into ½ inch cubes, place in a resealable bag, and freeze for at least 30 minutes. If baking often, keep pre-portioned bags of butter cubes in the freezer ready to go
    2. Combine the flour, sugar, and lemon zest or other seasoning of choice in a food processor or stand mixer. Pulse to mix the dry ingredients together
    3. Add the frozen butter cubes and pulse until the mixture resembles coarse sand
    4. Add the egg yolk and cold heavy cream. Pulse until the dough just begins to come together — it will still look fairly crumbly. Work it briefly with your hands if needed to help it hold together
    5. Divide the dough into two equal portions and form each into a disc. Wrap tightly in plastic wrap
    6. Refrigerate for at least 1 hour before using, or freeze for up to 2 months. When ready to use, roll out on a lightly floured surface and fit into your baking dish

    Notes

    Keeping the butter as cold as possible is the key to a flaky, tender crust — do not skip the freezing step. You can substitute the lemon zest with other citrus zest, cinnamon, nutmeg, or any dry flavoring that complements your filling. Avoid anything too wet as it will affect the dough texture. This crust tastes similar to a sugar cookie on its own, so it pairs well with fruit fillings, custard tarts, and cream pies. Dough discs can be frozen for up to 2 months — thaw overnight in the refrigerator before rolling
  • New York Crumb Cake Recipe

    New York Crumb Cake Recipe

    New York Crumb Cake Recipe — Easy Homemade Entenmann’s Style Coffee Cake

    I’ve been thinking a lot about my grandparents lately, and all the little things that remind me of them.  From to the kitchen stash of sweetener and jelly packets pilfered from restaurants to afternoon Wheel of Fortune and Jeopardy, there are some things that always trigger happy childhood memories.  Of all the things that scream grandparents to me, crumb cake is in the top 10 of the list.  I can’t ever remember a time when mine didn’t have an Entenmann’s Crumb Coffee Cake on the kitchen counter next to the sink.  We had always referred to it simply as “coffee cake,” but I later learned that there are, in fact, several varieties of cake which can be called coffee cake.  No gathering was complete without a cup of coffee for the adults and a square of that sweet, buttery goodness for everyone.

    I followed the recipe exactly, so I’m not going to repost the ingredients list here (but I will still gather them together for your viewing pleasure).  You can find the full recipe here.  This post is designed more to help you through the steps visually, as there are few changes I would make to this recipe.  In the future, I might use buttermilk instead of regular milk to add some moisture to the somewhat dry cake, but other than that, this is a pretty spot-on crumb cake.  While it may be easier (and more nostalgic) to go to the grocery store and buy that Entenmann’s Crumb Coffee Cake, this recipe is actually really easy and fun.


    Why You Will Love This New York Crumb Cake

    Thick crumb topping — generous ratio of crumb to cake just like the New York original Ready in 45 minutes — faster than driving to the store Simple pantry ingredients — nothing fancy required Perfect for any occasion — breakfast, brunch, dessert, or afternoon snack Makes 12 generous squares — great for feeding a crowd Better the next day — flavors deepen overnight making it perfect for make ahead

    Ingredients for New York Crumb Cake Recipe

    • see the original recipe for the measurements
    • Don’t forget your baking ambiance!  This bakeventure was all about nostalgia and grandparents, so pick whatever reminds you of your grandparents (mine were partial to Frank Sinatra and anything with Spanish lyrics).

    Preheat your oven to 325°F.

    Grease a 9″x13″ baking pan (I used cooking spray and it came out fine). Drop a small handful of flour in the pan and tilt it around until the whole thing is covered. Throw out the excess.

    Melt your butter and set it aside to cool.

    Whisk together 1½ cups of the flour, the granulated sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, vanilla, and canola oil (I won’t tell anyone if you substitute with a different oil). Fold the dry ingredients into the wet ingredients just until you have a lumpy batter. Don’t over-mix it because it will make your cake tough (click on the images below to see them larger).

    Spread the cake batter as evenly as possible in the prepared pan. The consistency is more like a wet, stretchy cookie dough, so this will be a little difficult. Just do your best to make sure it’s not too thick or thin anywhere and that it makes it all the way to the edges.

    In another bowl (or the same one you used for the dry ingredients for the cake), stir together the remaining 2½ cups flour, the brown sugar, and the cinnamon. In this instance, it’s not particularly crucial to break up clumps of brown sugar unless they’re bigger than a large pea.

    Pour the melted butter over the mixture and fold it in with a rubber spatula until it forms large crumbs. You can’t really screw this part up (aside from perhaps under-mixing) because you can always crumble it a bit with your hands later.

    Sprinkle the crumbs over the cake batter to cover it as evenly as possible. Try not to leave any bald patches.

    Bake the cake for 10 minutes, turn the pan around, then bake for another 10 minutes. Test it for doneness by sticking a toothpick in the center. If the toothpick comes out clean, it’s done. If not, bake the cake for another 3-5 minutes, being sure to watch it like a hawk to keep it from burning.

    Remove the cake from the oven and allow it to cool completely on a trivet (or whatever else you use to keep hot things from burning your surfaces). When it’s cool to the touch, sprinkle it with powdered sugar.

    Slice it into squares with a sharp knife and enjoy!

    P.S. Happy belated Grandparents Day!



    Frequently Asked Questions
    Q: What is the difference between crumb cake and coffee cake?
    Coffee cake is a broad term for any cake meant to be served alongside coffee. Crumb cake specifically refers to a style with a thick streusel or crumb topping. New York crumb cake is a specific regional style of coffee cake known for an exceptionally thick and chunky crumb topping in a ratio that almost equals or exceeds the cake layer itself.

    Q: Why is my crumb topping not chunky?
    The most common cause is butter that was too hot when mixed into the flour and sugar. Hot butter creates a paste rather than crumbs. Let your melted butter cool for at least 5 minutes before mixing. Also use your hands to press the mixture into large irregular chunks before sprinkling over the batter.

    Q: Can I make crumb cake without a 9×13 pan?
    Yes. You can use two 8×8 inch pans for the same recipe. Reduce baking time slightly and start checking for doneness at 15 minutes. A 9 inch round springform pan also works but yields a thicker cake with a smaller surface area.

    Q: Can I make the crumb topping ahead of time?
    Yes. Mix the crumb topping and store it covered in the refrigerator for up to 24 hours before using. The cold butter actually helps the crumbs maintain their chunky texture. Bring to room temperature for 10 minutes before sprinkling.

    Q: Why do you rotate the pan during baking?
    Most home ovens have hot spots — areas that run slightly hotter than others. A 9×13 inch pan is large enough that one end can bake faster than the other. Rotating the pan halfway through ensures even browning and doneness across the entire cake.

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    Crumb Cake

    New York Crumb Cake

    A buttery, generous-crumbed New York style crumb cake inspired by the classic Entenmann's coffee cake. Easy to make from scratch and perfect for a nostalgic weekend breakfast or afternoon treat
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings: 12
    Course: Breakfast, Brunch, Dessert
    Cuisine: American
    Method Notes

    Method
     

    Make the Cake
    1. Preheat oven to 325°F. Grease a 9×13 inch baking pan with cooking spray, add a small handful of flour, tilt to coat, and discard the excess
    2. Melt the butter and set aside to cool
    3. In a large bowl whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl whisk together the egg, milk, vanilla, and canola oil
    4. Fold the dry ingredients into the wet ingredients just until a lumpy batter forms. Do not overmix or the cake will be tough
    5. Spread the batter as evenly as possible in the prepared pan, making sure it reaches all the edges. The consistency is thick and stretchy — just do your best
    Make the Crumb Topping
    1. In a bowl stir together the flour, brown sugar, and cinnamon. No need to break up small clumps of brown sugar unless they are larger than a pea
    2. Pour the melted butter over the mixture and fold with a rubber spatula until large crumbs form. Break up any overly large pieces with your hands if needed
    3. Sprinkle the crumbs evenly over the cake batter, covering it completely with no bare patches
    Bake and Finish
    1. Bake for 10 minutes, rotate the pan, then bake for another 10 minutes. Test with a toothpick in the center — if it comes out clean the cake is done. If not, bake for another 3–5 minutes watching closely
    2. Remove from the oven and cool completely on a wire rack or trivet
    3. Once fully cooled, dust generously with powdered sugar and slice into squares with a sharp knife

    Notes

    Do not overmix the cake batter — fold just until combined for the most tender crumb. For a slightly more moist cake substitute buttermilk for the regular milk. The crumb topping should form large chunky crumbs; if it seems too fine work it briefly with your hands. Store covered at room temperature for up to 3 days
  • Spiced Apple Pie

    Spiced Apple Pie

    Spiced Apple Pie Recipe — Easy Homemade Apple Pie with Pie Spice

    Spiced Apple Pie recipe in Apple season is upon is, so naturally that means it is the season of pie. If you ever wonder how to make Apple Pie Spice at home with Basic Recipe there you go,  Josh and I went apple picking on the last weekend of August and came home with a paltry 18 pounds of Earligold and Jonamac apples.

    Most of the Earligolds went into apple sauce for canning, but I made sure to save most of the Jonamacs for pie.  I don’t like Jonathan apples very much, but I can’t seem to get enough of every hybrid which includes Jonathan in its pedigree because it adds just the right amount of tartness.  Jonagold (a cross between Jonathan and Golden Delicious) are my absolute favorite hands-down, but these Jonamacs (Jonathans crossed with Macintosh) were pretty awesome too.

    This apple pie is inspired by Green Apple Pie in The Lost Art of Pie Making Made Easy.  The original lemony version is also excellent, but this variation just screams fall.  I used this spice blend, but if you don’t feel like getting the other spices, you can just use cinnamon.  It will still be delicious.

    You will need the following ingredients For Spiced Apple Pie Recipe:

    For the pie:

    • 1 recipe sweet pie crust or 1 box of store-bought pie crust
    • 7 cups peeled, cored, and chopped apples of choice (this took me 9 Jonamac apples, which was about 3 pounds)
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3 Tbsp. all-purpose flour
    • 1 Tbsp. apple pie spice (or just cinnamon if you like it the old-fashioned way)
    • heavy cream for brushing the top crust (optional)
    • decorating sugar (optional)

    For baking ambiance:

    For optimal baking conditions, this pie needs some funky background music.  I know I’ve suggested it before, but I am bound to suggest it again and again.

    Now get ready for the ultimate apple pie experience!

    Prepare your pie crust if you feel like making it and separate it into two discs, with one slightly larger than the other. Let it chill for at least at hour in the fridge before rolling it out. If it gets too warm, it will break and you will be sad.

    Pro Tips For Apple Pie Spiced Recipe:

    1.When you’re ready to start, preheat your oven to 375°F.

    2.Peel, core, and chop your apples and put them in a large mixing bowl.
    It really doesn’t matter if they brown (the spices will make them look brown anyway), so I wouldn’t bother with putting lemon juice on them.

    3.In a separate small bowl, stir together the brown and white sugars, flour, and pie spice, breaking up any large clumps of brown sugar you find.

    4.Stir the sugar and spice mixture into the apples until all the apples are well-coated.

    Now that your pie crust has had plenty of time to chill, take 1 disc out of the fridge and roll it out on a well-floured surface (again, I’m going to plug a silicone baking mat because I’m madly in love with mine).  Carefully transfer the crust to your pie plate of choice.  My favorite is this 9″ deep dish pie plate from Bennington Potters.

    5.Pour the apple filling into the crust. If your pie plate is smaller than mine, just carefully pile the apples up in the middle. They’ll shrink during baking.

    6.Now roll out your remaining crust disc. I chose to lattice the top (I’ll try to post about this process in the future when it’s less than a million and one degrees in my kitchen), but you could also use a solid top crust as long as you remember to vent (cut slits in) it.

    I will confess that this next step is not something I normally do, but I wanted to try it this time because I’ve seen it suggested in several sources. Brush the top crust lightly with heavy cream, then sprinkle it with decorating sugar (I’ve done the sugar before, and it’s turned out well both times). I think the crust turned out a little browner and shinier with the addition of the heavy cream. If you have a tried and true crust wash, I’m all ears.

    Bake the pie for an hour, or until the crust is nicely browned and the filling bubbles. The edges of my pie browned quickly, so I covered them with some aluminum foil approximately halfway through baking.

    I’m not sure it helped all that much, but it at least helped with my peace of mind.

    Now comes the hard part: waiting for this badboy to cool. I know your first thought is probably to eat it while it’s hot (it is mine), but you’ll be better off letting it cool because it will make the pie less soupy and easier to serve. Enjoy!


    Frequently Asked Questions:



    Question#1 : what spices go in apple pie
    Answer: Classic apple pie uses cinnamon, nutmeg, allspice, and ginger. You can use a premixed apple pie spice blend or just cinnamon alone for a simpler flavor
    Question#2:
    what is apple pie spice made of ?
    Answer: Apple pie spice is a blend of cinnamon, nutmeg, allspice, and sometimes cardamom or cloves. You can buy it premixed or make your own by combining these spices at home.


    Question#3: where to buy apple pie spice ?

    Answer : Apple pie spice is available in the spice aisle of most grocery stores including Walmart, Target, and Whole Foods. You can also order it online through Amazon or grocery delivery apps.

    Question#4: how to make apple pie spice mix ?

    Answer:
    Combine 3 tablespoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon allspice, and half a teaspoon cardamom. Mix well and store in an airtight jar for up to 6 months.

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    Spiced Apple Pie Recipe — Easy Homemade Apple Pie with Pie Spice

    Spiced Apple Pie Recipe

    4 from 1 vote
    A warmly spiced homemade apple pie ││ with a flaky buttery crust and ││ perfectly seasoned apple filling
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course: Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 7 cups peeled chopped apples
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3 tbsp  all-purpose flour
    • 1 tbsp  apple pie spice (or just cinnamon if you like it the old-fashioned way

    Method
     

    1. Step 1: Preheat oven to 375°F. ││ Prepare your pie crust and ││ refrigerate for 1 hour. ││ ││ Step 2: Peel, core, and chop ││ apples into a large mixing bowl.
    2. In a separate small bowl, stir together the brown and white sugars, flour, and pie spice, breaking up any large clumps of brown sugar you find.
    3. Stir the sugar and spice mixture into the apples until all the apples are well-coated.
    4. Now that your pie crust has had plenty of time to chill, take 1 disc out of the fridge and roll it out on a well-floured surface (again, I’m going to plug a silicone baking mat because I’m madly in love with mine).  Carefully transfer the crust to your pie plate of choice.  My favorite is this 9″ deep dish pie plate from Bennington Potters.
    5. Pour the apple filling into the crust. If your pie plate is smaller than mine, just carefully pile the apples up in the middle. They’ll shrink during baking.
    6. Now roll out your remaining crust disc. I chose to lattice the top (I’ll try to post about this process in the future when it’s less than a million and one degrees in my kitchen), but you could also use a solid top crust as long as you remember to vent (cut slits in) it.
    7. Bake the pie for an hour, or until the crust is nicely browned and the filling bubbles. The edges of my pie browned quickly, so I covered them with some aluminum foil approximately halfway through baking.
    8. Now comes the hard part: waiting for this badboy to cool. I know your first thought is probably to eat it while it’s hot (it is mine), but you’ll be better off letting it cool because it will make the pie less soupy and easier to serve. Enjoy!

    Notes

    Jonamac or Jonagold apples work │
    │ best. Cover pie edges with foil │
    │ halfway through baking to prevent │
    │ over-browning.
  • Chocolate Cherry Cake

    Chocolate Cherry Cake

    Chocolate Cherry Cake with Molasses Cream Cheese Frosting – Pro Mastery Guide For Baking – Beginner To Pro – Best Tips For Baking

    We’re finally at the end of the summer birthday season, with Josh’s birthday being last week. Naturally, I wanted to go all out for his birthday cake. Chocolate was a given since it’s his favorite, and I’ve had cherries on my mind since the start of cherry season, so it made sense to me to put them together. Josh had also mentioned that he liked cream cheese frosting better than traditional buttercream last time I made it, so I figured I might as well put them all together for one super-decadent cake.

    I started with the same chocolate cake that I used for the unfortunate Chocolate Raspberry Upside Down Mini Cakes since that part actually turned out well.  Once again, the cake didn’t disappoint.  I added 8 ounces of cherries to the batter because I didn’t want to add too much liquid, but if I were to do this again, I would probably use 16 ounces instead to up the cherry flavor (I’ve made this change in the ingredients listed below and on the PDF recipe).

    The cherry filling is the filling I use for cherry pie, but a bit thicker. I drained off the excess liquid so that it didn’t soak all the way through the cake. If you plan to eat it all right away, you might be able to add the extra liquid if you feel it really needs some extra cherry flavor (I wouldn’t blame you there).

    The one thing I wasn’t totally thrilled with was the molasses cream cheese frosting (adapted from the recipe for cream cheese frosting in Joy of Cooking).  Don’t get me wrong, it is delicious on its own, and I’ve used it before on my Kentucky Derby Winner’s Circle Cupcakes to great avail.  I just didn’t think it worked all that well with the chocolate and cherry combination.  Additionally, it was somewhat difficult to pipe because the occasional chunk of cream cheese would get stuck in the smaller piping tips.  If I were to do it all over again, I might use my favorite Magnolia frosting recipe (chocolate or vanilla would be good).  Keep those points in mind when deciding how to decorate your own.

    You will need the following ingredients For Chocolate Cherry Cake

    For the cake:

    • 1 1/2 cups sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 eggs
    • 1 tsp. vanilla extract
    • 1 cup milk
    • 1 Tbsp. lemon juice
    • 1/2 cup cocoa powder
    • 1 cup boiling water
    • 2 1/2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 16 oz. cherries, chopped and drained

    For the cherry filling:

    • 8 oz. cherries, fresh or frozen (thawed)
    • 1/4 cup sugar
    • 1 1/2 Tbsp. cornstarch

    For the frosting:

    • 12 ounces cream cheese, cold
    • 7 Tbsp. unsalted butter, softened
    • 2 Tbsp. molasses
    • 3 tsp. vanilla extract
    • 6 cups powdered sugar
    • food coloring of choice (optional)

    For baking ambiance:

    It doesn’t take much to start a song in my head; in this case, picking up a bag of frozen cherries started “Cherry Bomb” by The Runaways, so I picked Joan Jett for this one (welcome to the strange inner workings of my mind).  I’m more of a Blackhearts person, but anything Joan Jett will do.

    Now that you’ve got the vocal stylings of Cherie Currie stuck in your head too, let’s get baking!

    Preheat your oven to 350°F. Grease and flour or line the bottoms of two 9″ cake pans with parchment paper.

    In a stand mixer bowl or other large mixing bowl, cream together the butter and sugar until they’re fluffy.

    Beat in the vanilla, then the eggs, until the mixture is smooth.

    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Sour the milk by pouring the lemon juice into it. The milk will curdle, which is gross, but trust me, this will all work out.

    Add the some of dry ingredients and sour milk alternately to the wet ingredients until they are all incorporated and the batter is homogeneous.

    In a separate bowl, stir the cocoa powder into the boiling water until it looks like instant hot chocolate.

    Beat the liquid chocolate into the cake batter until the batter is smooth, being sure to scrape the sides and bottom of the mixing bowl.

    Divide the batter between your two cake pans.

    Sprinkle half of the chopped, drained cherries (make sure you squeeze out as much liquid as possible) on top of each pan of batter. Using a rubber spatula, gently fold the cherries into the batter.

    Bake the cakes for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes sit for 15 minutes, then carefully run a sharp knife around the edges to loosen them from the pans. Remove the cakes from the pans and let them cool completely on cooling racks.

    While the cakes are cooling, prepare the cherry filling. Put the remaining cherries into a medium saucepan and heat them over low heat until they release enough juice to almost cover themselves.

    In a small bowl, stir together the sugar and cornstarch. Whisk the mixture into the cherries and bring it all to a boil.

    Reduce the heat to medium and simmer the cherries until the sauce thickens. It should be almost like jelly, and when you scrape a spoon across the bottom of the pan, it should take a few seconds for the cherries to fill in the gap.

    Let the cherry mixture cool completely. When the cakes and cherry filling are completely cool, prepare the frosting.

    Beat the cream cheese, butter, molasses, and vanilla extract with a stand mixer or in a large mixing bowl with a hand mixer until it is just combined.

    Add the powdered sugar 1/2 cup at a time, beating after each addition until the frosting is smooth. Be sure to scrape the sides and bottom of the bowl occasionally.

    At this point, color your frosting if you want to.  I used Wilton gel colors.

    Your cakes should be cool by now.  If they have risen in the center like mine did, carefully level them with a knife.  You might want to take this opportunity to “test” your cake (read: eat its hat).

    Place one cake on a serving plate or cardboard cake board (these are actually pretty nice). Fill a piping bag or a resealable plastic food storage bag with approximately 1 cup of the frosting. Cut the corner to make a 1/2″ opening. Pipe a “dam” around the edge of the cake to hold your filling in.

    Carefully spread the filling inside the dam.

    Carefully spread the filling inside the dam.

    Put the remaining cake on top of the frosting and filling.

    At this point, frost the cake however you’d like. I put a shell border around the bottom and some stars around the top edge, then wrote Happy Birthday on top. Perhaps not my best work, but I thought it came out pretty nice. If you try this cake, I’d love to see your pictures!

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    Chocolate Cherry Cake with Molasses Cream Cheese Frosting - Pro Mastery Guide For Baking - Beginner To Pro - Best Tips For Baking

    Chocolate Cherry Cake with Molasses Cream Cheese Frosting

    A rich, decadent chocolate layer cake studded with fresh cherries, filled with thick cherry pie filling, and frosted with a molasses cream cheese frosting. The ultimate birthday cake for chocolate and cherry lovers
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Total Time 2 hours 15 minutes
    Servings: 12
    Course: Basics, Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    For the Chocolate Cherry Cake
    • 1½ cups granulated sugar
    • ½ cup unsalted butter, softened (1 stick)
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 cup whole milk
    • 1 tbsp lemon juice
    • ½ cup unsweetened cocoa powder
    • 1 cup boiling water
    • 2½ cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • 16 oz fresh or frozen cherries, chopped and drained
    For the Cherry Filling
    • 8 oz fresh or frozen cherries, thawed if frozen
    • ¼ cup granulated sugar
    • 1½ tbsp cornstarch
    For the Molasses Cream Cheese Frosting
    • 12 oz cream cheese, cold
    • 7 tbsp unsalted butter, softened
    • 2 tbsp molasses
    • 3 tsp vanilla extract
    • 6 cups powdered sugar
    • gel food coloring of choice (optional)

    Method
     

    Make the Cake
    1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans or line the bottoms with parchment paper
    2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract, then the eggs one at a time, until the mixture is smooth
    3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the lemon juice into the milk and set aside — it will curdle slightly, creating a quick sour milk
    4. Alternately add the dry ingredients and the sour milk to the butter mixture in several additions, mixing until just combined and the batter is smooth
    5. In a small bowl, stir the cocoa powder into the boiling water until smooth and dissolved like hot chocolate. Beat the chocolate mixture into the cake batter, scraping the sides and bottom of the bowl
    6. Divide the batter evenly between the two prepared cake pans. Sprinkle half the chopped, well-drained cherries over each pan. Using a rubber spatula, gently fold the cherries into the batter
    7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 15 minutes, then run a knife around the edges, remove from pans, and cool completely on wire racks
    Make the Cherry Filling
    1. Place the cherries in a medium saucepan over low heat. Cook until they release enough juice to almost cover themselves
    2. In a small bowl, stir together the sugar and cornstarch. Whisk into the cherries and bring to a boil
    3. Reduce to medium heat and simmer until the sauce thickens to an almost jelly-like consistency — when you scrape a spoon across the bottom of the pan it should take a few seconds for the cherries to fill back in
    4. Remove from heat and allow to cool completely before assembling the cake
    Make the Frosting
    1. Beat the cold cream cheese, softened butter, molasses, and vanilla extract together until just combined
    2. Add the powdered sugar ½ cup at a time, beating after each addition until smooth. Scrape down the sides and bottom of the bowl occasionally. Add gel food coloring if desired
    Assemble the Cake
    1. If the cake layers have domed in the center, carefully level them with a serrated knife
    2. Place one cake layer on a serving plate or cake board. Fill a piping bag or zip-lock bag with about 1 cup of frosting and pipe a dam around the outer edge of the cake layer
    3. Spread the cooled cherry filling evenly inside the dam
    4. Place the second cake layer on top. Frost the outside of the cake as desired — a shell border around the base and stars around the top edge work beautifully. Refrigerate until ready to serve

    Notes

    Squeeze as much liquid as possible out of the chopped cherries before folding them into the batter — excess moisture can affect the bake. The cherry filling should be thick enough to hold between the layers without soaking into the cake; drain off any excess liquid before spreading. The molasses cream cheese frosting is delicious on its own but the author notes that a classic chocolate or vanilla buttercream may pair better with the chocolate cherry combination. If using cream cheese frosting, keep it cold until just before piping as it softens quickly. Store finished cake covered in the refrigerator for up to 3 days
  • Brownies in a Hotel Microwave

    Brownies in a Hotel Microwave

    How To Make Brownies In A Hotel Microwave/ Easy Baking Tips / Pro Guide / Mastery Tips For Beginners

    Last week, Josh and I went to Boston for a conference. In anticipation of my impending separation from my beloved oven, I came up with a challenge for myself: bake brownies using only things that could be found at or around the hotel. I did buy a bag of brownie mix (after all, there’s usually a good chance that you can find a CVS, grocery store, or convenience store somewhere near your hotel), but everything else I used could feasibly be found in the hotel. The availability of some items, like the banana, will most likely be determined by whether your hotel offers free breakfast or not, but hey, I managed to make brownies from a kludge of things, so I’m going to choose to suspend some disbelief here.

    I tried two different versions of this recipe so I could give you some different ideas based on different potential ingredients. One version used banana in place of the egg called for in the brownie mix recipe. I was able to hoard some individual butter packets while out to dinner (grandma would be proud), but the banana theoretically could have replaced both the egg and the oil at the same time.

    The second version used a single-serve mayonnaise packet I saved from a sandwich in place of the oil and the egg (since that’s all mayonnaise really is). (Dunkin Donuts also had these mayonnaise packets near the sweetener packets, so you don’t have to rely on the possibility of having a packet tucked into your pre-wrapped sandwich to try this.) I know it sounds gross, but you couldn’t taste either oddball ingredient in the final product because chocolate is a pretty overpowering flavor.

    Unfortunately, this probably won’t work for you if your hotel room doesn’t have a microwave.  You could try using a hairdryer (anyone who watches Cutthroat Kitchen has probably seen this done before), but I can’t comment on the efficacy of this method.  We had a pretty sweet setup this time with a microwave and a mini-fridge, so my life was pretty easy.

    Aaah, modern convenience.

    I didn’t have access to the whole music collection while away, but my Boston-inspired suggestion would be Aerosmith, also occasionally know as “the Bad Boys from Boston.”  For this one, I’d suggest going with whatever you can get your hands on given hotels’ questionable internet connections and your own likely-to-be-limited space.

    Here are the ingredients for the first version:

    • 2 butter packets, melted (approximately 1 Tbsp. total)
    • 1/2″ piece of banana, the riper the better
    • 1/4 packet of brownie mix
    • just enough water to reach desired consistency (from 1 tsp. to 1 Tbsp.)
    • candy of choice (optional)

    Melt the butter in a paper cup or mug. This took about 20 seconds for me. Now cut off about 1/2″ of the banana and mash it in the butter with a fork (this was a little difficult with the plastic fork I had, but it worked eventually) until you don’t see any more large chunks.

    Stir in 1/4 of the packet of brownie mix (I just eyeballed this, it’s not the end of the world if it’s not exact). It should already be looking mostly like brownie batter, albeit a bit thick.

    Now add a tiny bit of water at a time to thin the batter to the proper consistency. If you add too much water by accident, just add a little more brownie mix to make up for it.

    Finally, chop up your candy bar and stir as much as desired into the mix. Microwave the mix for 90-150 seconds, checking after 90 seconds for doneness, and then every 30 seconds thereafter. A fork stuck into the center should come out clean and the brownie should be firm to the touch (but be careful, it’s hot). If you use the candy, keep in mind that it’s going to still look liquidy on top because of the melted candy guts. which may rise to the surface.

    It doesn’t look too pretty but, it actually tastes pretty good.

    Now here are the ingredients for the second version:

    • 1/4 packet of brownie mix
    • 1 mayonnaise packet
    • enough water to reach desired consistency (1 Tbsp. to 3 Tbsp.)
    • candy of choice (optional)

    This version is even easier. Pour 1/4 of the packet of brownie mix into your paper cup or mug and stir in the mayonnaise packet. The mixture should be crumbly.

    Add in water a tiny bit at a time until the consistency is right (thick, but stirrable).

    Add your candy at this point (I didn’t use it for this one). Microwave for 90-150 seconds, checking after 90 seconds and then again every 30 seconds thereafter. A fork inserted in the center of the brownie should come out clean.

    Now that I’ve tried it two different ways, I can definitively say that this is the most ridiculous way to make brownies I’ve ever seen. Of course, you could probably just buy a brownie wherever it is you can get a packet of brownie mix, but this is a fun and silly activity that’s sure to kill some time and leave you with a surprisingly tasty, warm brownie. Enjoy my harebrained scheme!

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    How To Make Brownies In A Hotel Microwave- Easy Baking Tips - Pro Guide - Mastery Tips For Beginners

    Hotel Microwave Brownie — Banana Version

    A single-serve mug brownie made with hotel room staples — brownie mix, butter packets, and a bit of banana in place of egg. Surprisingly tasty and ready in under 3 minutes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 2 minutes
    Total Time 6 minutes
    Servings: 1
    Course: Dessert, Snack
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 2 packets butter (approximately 1 tbsp total), melted
    • ½ inch ripe banana
    • ¼ packet brownie mix
    • 1–3 tsp water, as needed
    • candy bar of choice, chopped (optional)
    • ¼ packet brownie mix
    • 1 packet mayonnaise (single serve)
    • 1–3 tbsp water, as needed
    • candy bar of choice, chopped (optional)

    Method
     

    1. Pour approximately one quarter of the brownie mix packet into a paper cup or mug
    2. Stir in the mayonnaise packet until the mixture is combined — it will be crumbly at first
    3. Add water a tiny bit at a time, stirring after each addition, until the batter is thick but stirrable
    4. Stir in chopped candy if using
    5. Microwave for 90 seconds, then check — a fork inserted in the center should come out clean. Continue in 30-second intervals if needed

    Notes

    Mayonnaise is simply oil and egg, so it works perfectly as a substitute for both in brownie mix. You cannot taste it in the finished brownie — chocolate is too overpowering. Single-serve mayo packets can often be found near condiment stations at Dunkin Donuts or similar spots, not just in pre-wrapped sandwiches
  • Captain America’s Shield Cookies

    Captain America’s Shield Cookies

    Captain America’s Shield Cookies !
    Happy Independence Day in advance! If you’re looking for a fun and tasty holiday dessert with some added nerd cred, look no further! I bring you slice and bake cookies that look like Captain America’s shield! (So many exclamation points! Excitement! Yea!) After all, who better to grace your holiday dessert table than America’s most patriotic fictional character?

    Ok, I’m admittedly not that much of a Captain America fan, but I can still appreciate the craftsmanship of a shield made octional) Earth.  I appreciate it so much, that I decided it was time to make a (substantially less resilient) version out of cookie dough.  The process used is very similar to that for making my Watermelon Slice Cookies (also a great choice for a summer gathering).  In fact, I used the same recipe from Taste of Home for the dough, substituting vanilla extract for the almond extract because I just like it better.

    This cookie is a bit more involved than the watermelon cookie because it has more layers. Since I didn’t have a template to work with, I measured each layer relative to the others to achieve the right look (this will become clearer when you see the pictures below). If I were to make these again, I’d probably trim the overlapping edges of each layer of dough so that each concentric ring is more uniform. Where the layers overlap, there tends to be a bit of a bulge. The cookies are still pretty impressive, but they’d look a bit more professional with just the one simple, additional step.

    Using plastic wrap to store and roll out the dough pieces definitely makes this whole process easier. If you form your dough pieces into rectangles as wide as the intended length of your dough roll, then neatly wrap them in plastic wrap before chilling, you’ll be able to lengthen them with a rolling pin while still wrapped up. No need for flour, no worries about changing the width. It also helps to be able to roll each layer together for measurement purposes before sticking them together more permanently. Seriously, try it. You’ll thank me later.

    These cookies do take quite a bit of waiting time, so plan ahead if you need them for a specific date. As with many baked goods, none of the individual steps are very difficult, as long as you are careful. Keeping the dough cold at all times will help maintain its shape, and making sure that your dough pieces are of uniform thickness will ensure that the rings of your shields are regular (as you can see from the pictures, I was a little lazy in this area, and my finished product paid the price in lopsidedness). Just take your time, pay attention to each step, and you’ll have enviously patriotic and nerdy cookies before you know it!

    You will need the following ingredients For Captain America’s Shield Cookies

    For the cookies:

    • 2 cups all-purpose flour
    • ¼ tsp. baking powder
    • ⅛ tsp. salt
    • ¾ cup (1½ sticks) butter, softened (here’s a tutorial on softening butter for those who forgot to plan ahead)
    • ¾ cup granulated sugar
    • 1 large egg
    • ½ tsp. vanilla extract
    • red and blue food coloring

    For baking ambiance:

    I’m really not sure what got the idea in my head, but I had a serious urge to listen to the Eurythmics for this bakeventure.  Their ’80s synth is delightful and catchy.  Admittedly, they have nothing to do with Captain America or cookies, but that didn’t stop me, and it shouldn’t stop you either.

    Let’s get baking!

    Whisk together the flour, baking powder, and salt in a medium bowl.

    In the bowl of a stand mixer or other large mixing bowl, cream together the butter and sugar.

    Add in the egg and vanilla extract and beat the mixture until it is well-combined.

    Working in batches (I used two), slowly mix in the dry ingredients until they are fully-incorporated. Be sure to scrape the bottom and sides of the bowl so you don’t miss anything.

    Reserve ½ cup of the dough, then split the remaining dough in half. Place each piece of dough in a separate bowl. In one of the larger pieces of dough, make a well with your finger in the center and squeeze 15 drops of red food coloring into it.

    Knead the dough with your hands until the color is even throughout the dough. Do the same with the ½ cup of dough you put into another bowl, using 10 drops of blue food coloring instead. Leave the third piece of dough plain.

    Form the blue dough into a 3½”-long log and wrap it in plastic wrap.

    Break the red dough and the plain dough into two slightly unequal balls of dough each (the red ones remind me of the ripped out heart from Indiana Jones and the Temple of Doom).

    Flatten each piece of dough into a rectangle that is approximately 3½” wide and wrap them separately in plastic wrap. Don’t skip this step, because it will make the formation process much easier down the road.

    Refrigerate all of your dough packages for 2 hours.  When your dough is nice and firm, very carefully, wrap the smaller red rectangle around the blue cylinder (they should both still be in the plastic wrap at this point).  If it shows any sign of cracking, let it sit at room temperature for a few minutes to soften slightly.  If the rectangle doesn’t quite wrap all the way around, roll it a little bit longer.  Leaving the dough in the plastic wrap at this point both helps to keep the width uniform and makes flouring your dough and rolling pin unnecessary.

    Leaving the red dough wrapped around the blue dough, repeat the step above with the larger rectangle of white dough, then again with the remaining red rectangle. It will look a bit bizarre with all of the layers wrapped in plastic wrap, but you’re really doing this to make the measuring easier. When unrolled, each rectangle should look like the picture below.

    Finally, it’s time to put this roll together! Unwrap the smaller red rectangle first, but leave it sitting on its plastic wrap. Unwrap the blue log and place it on one of the short ends of the red dough. Using the plastic wrap to control the process, carefully roll the red dough around the blue long until its ends join. Gently squeeze/press the red ends together to seal them.

    Repeat the process with the white dough, then again with the remaining piece of red dough.

    Wrap the whole long in plastic wrap and refrigerate it overnight. If you don’t have the time to wait, you can freeze it for 1-2 hours instead (I did this with the watermelon cookies and it worked fine). I created a makeshift tube out of a paper towel tube to help preserve the shake of the log while it chilled, and it worked great. To do this, cut a paper towel tube in half, then split one half lengthwise so that you have two boat-shaped pieces of cardboard. Wrap each piece of cardboard around the dough log so that the edges overlap, then tape them to hold them in place.

    When the roll is nice and firm, preheat your oven to 350°F. It’s best to do the prep work as far away from the hot oven as possible, as it’s easier to work with the dough when it’s colder. Unwrap the dough log, cut off and discard the rough ends, and cut it into 3/16″ thick slices (mine were a bit uneven, and they still turned out ok, so don’t stress out too much about making them perfect). Arrange them on greased or foil-lined baking sheets.

    Roll out the remaining plain dough rectangle to the same thickness as your cookie slices. Using a small, star-shaped cookie cutter, cut out as many stars as you have cookies (I had 16).

    Using the same cookie cutter, cut a blue star out of the center of each cookie. Bake the blue stars separately or discard them.

    Very carefully, insert a white star into the star-shaped hold in each cookie. Press gently around the edges of the cut to seal the pieces together.

    Bake the cookies for 9-11 minutes, or until the they have hardened a bit and are no longer shiny. You don’t want them to brown because it will ruin your carefully-designed color pattern.

    Let the cookies sit for 5 minutes on the cookie sheets, then remove them to cooling racks to cool completely. Serve immediately, or store them in an airtight container.

    Enjoy!

    Captain America’s Shield Cookies

    Captain America’s Shield Cookies

    Slice and bake cookies with concentric red, white, and blue rings and a white star center — just like Captain America's shield. A fun and impressive patriotic treat perfect for the 4th of July or any Marvel fan gathering
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 11 minutes
    Total Time 9 hours 11 minutes
    Servings: 16
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 2 cups all-purpose flour
    • ¼ tsp baking powder
    • ⅛ tsp salt
    • ¾ cup unsalted butter, softened (1½ sticks)
    • ¾ cup granulated sugar
    • 1 large egg
    • ½ tsp vanilla extract
    • red gel food coloring
    • blue gel food coloring

    Method
     

    Make the Dough
    1. In a medium bowl whisk together the flour, baking powder, and salt. Set aside
    2. In a large mixing bowl or stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until well combined
    3. Mix in the dry ingredients in two batches until fully incorporated, scraping the sides and bottom of the bowl as you go
    Divide and Color
    1. Reserve ½ cup of dough and set aside. Divide the remaining dough in half — you will have two larger pieces and one small piece
    2. Color one large piece red by making a well in the center, adding about 15 drops of red food coloring, and kneading until the color is completely even throughout
    3. Color the reserved ½ cup piece blue using about 10 drops of blue food coloring and kneading until uniform. Leave the remaining large piece plain white
    4. Form the blue dough into a log approximately 3½ inches long and wrap tightly in plastic wrap
    5. Divide the red dough into two slightly unequal pieces and the white dough into two slightly unequal pieces. Flatten each piece into a rectangle approximately 3½ inches wide. Wrap each piece separately in plastic wrap
    6. Refrigerate all dough pieces for 2 hours until firm
    Build the Log
    1. Working with everything still in plastic wrap where possible, carefully wrap the smaller red rectangle around the blue log. If the dough cracks let it sit at room temperature for a few minutes to soften slightly. Roll the rectangle a little longer if it does not quite wrap all the way around. Press the ends together gently to seal
    2. Wrap the larger white rectangle around the red-wrapped blue log in the same way, then wrap the remaining red rectangle around that. Keep the dough as cold as possible throughout
    3. Unwrap each layer as you go to permanently attach it — roll each rectangle around the previous layer, using the plastic wrap to guide the process and keep the width uniform. Press the seams together firmly to seal after each layer
    4. Wrap the completed log tightly in plastic wrap. For best results, slide it into a paper towel tube cut lengthwise to help maintain a round shape while chilling. Refrigerate overnight or freeze for 1–2 hours until very firm
    Cut, Star, and Bake
    1. Preheat oven to 350°F. Work as far from the hot oven as possible to keep the dough cold. Unwrap the log, trim and discard the rough ends, and cut into slices approximately 3/16 inch thick. Arrange on greased or foil-lined baking sheets
    2. Roll out the remaining plain white dough rectangle to the same thickness as the cookie slices. Cut out as many small stars as you have cookies using a star-shaped cookie cutter
    3. Using the same cutter, cut a star shape out of the center of each cookie slice. Bake the removed blue stars separately or discard
    4. Carefully press a white star into the star-shaped hole in each cookie. Press gently around the edges to seal the pieces together
    5. Bake for 9–11 minutes until the cookies have hardened slightly and are no longer shiny on top. Do not let them brown — browning will ruin the color pattern
    6. Cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container

    Notes

    Keep the dough cold at every stage — warm dough loses its shape and the rings will blur together. Wrapping dough pieces in plastic wrap before rolling them around each other keeps the width uniform and eliminates the need for flour. For cleaner concentric rings, trim the overlapping edges of each layer before attaching the next one. These cookies take significant chilling time so plan at least one day ahead. Gel food coloring gives more vibrant red and blue than liquid coloring
  • Caramel Apple Cupcakes

    Caramel Apple Cupcakes

    Caramel Apple Cupcakes – Easy Baking Recipe – Home Baking Tips – Mastery Guide For Baking

    Caramel apples may start disappearing from grocery stores soon, but that doesn’t mean that you have to go without until next fall. Today, I bring you the caramel apple in cupcake form! Soft apple cake meets homemade caramel frosting, and together they’ll make you forget about caramel apples entirely.

    Seriously, this cake is ridiculously good.  The recipe is based on this one from Sally’s Baking Addiction, and it’s so good that I found myself thinking that I would eat it without frosting, which is unheard of for me. [Related: you may soon see a muffin based on this recipe coming up.]  I used buttermilk instead of whole milk for added moisture and swapped apple cider syrup for vanilla extract, but left the recipe otherwise unchanged.  I also used Sally’s recipe for caramel frosting, my only change being the omission of salt (if you like salt in your caramel, be my guest to leave it in).

    If you’re scratching your head at the mention of apple cider syrup, I don’t blame you.  I only learned of it recently when King Arthur Flour sent me an email pushing it.  If you like apples, you need this stuff in your life.  You are welcome to buy it and save yourself the time, but it is really pretty easy to make, and only requires one ingredient: unsweetened apple cider.  All you do is boil the cider until it is reduced to about ⅛ its original volume (so if you start with a gallon of cider, you’ll end up with 2 cups of syrup).  Those of you who have been following along this season know that I had plenty of apples to work with, so I made my own cider and then turned it into syrup.  It was so good that I now wish I had even more apples.  Our local orchard is clearing them out now, so we shall see what happens. 

    If you’re scratching your head at the mention of apple cider syrup, I don’t blame you.  I only learned of it recently when King Arthur Flour sent me an email pushing it.  If you like apples, you need this stuff in your life.  You are welcome to buy it and save yourself the time, but it is really pretty easy to make, and only requires one ingredient: unsweetened apple cider.  All you do is boil the cider until it is reduced to about ⅛ its original volume (so if you start with a gallon of cider, you’ll end up with 2 cups of syrup).  Those of you who have been following along this season know that I had plenty of apples to work with, so I made my own cider and then turned it into syrup.  It was so good that I now wish I had even more apples.  Our local orchard is clearing them out now, so we shall see what happens.

    For Caramel Apple Cupcakes You will Need These Ingredients:

    For the cupcakes:

    • 1⅔ cups all-purpose flour
    • 1 tsp. ground cinnamon
    • ½ tsp. baking powder
    • ¼ tsp. baking soda
    • ½ tsp. salt
    • 1 cup brown sugar
    • ½ cup (1 stick) unsalted butter, melted
    • 1 egg, room temperature
    • ¼ cup sour cream, room temperature
    • ¾ cup buttermilk, room temperature
    • ¼ cup apple cider syrup

    For the frosting and decoration:

    • ½ cup (1 stick) unsalted butter
    • 1 cup brown sugar
    • ⅓ cup plus 2 Tbsp. heavy cream, divided
    • 3 cups powdered sugar
    • sprinkles, chopped peanuts, or mini chocolate chips for decorating (optional)

    For baking ambiance:

    At some point over the weekend, Whip It got stuck in my head and would not get out.  Rather than giving in and listening to Devo, I made a compromise and went with the Talking Heads again.  Whatever you choose, don’t give in to tyrant earworms.

    Let’s get baking!

    Preheat your oven to 350°F and line 12 cups of a muffin tin with cupcake wrappers.

    In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until uniform. Set aside.

    Melt the butter and whisk it together with the brown sugar in a large mixing bowl until the sugar is completely dissolved.

    Whisk in the egg, apple cider syrup until smooth.

    Stir in the dry ingredients just until there are no more lumps (do not over-mix).

    Fill the cupcake wrappers approximately ¾ full with batter (it should divide roughly evenly between the 12).  I used the Wilton Perfect-Fill Batter Tip for this, and it made things really easy.

    Bake the cupcakes for 20-23 minutes, or until a toothpick inserted in the center comes out clean, and the tops spring back when pressed lightly with a finger. If the cupcakes feel or sound at all like a sponge being squeezed when you press on them, they’re not quite done. Give them another 2-3 minutes to bake the rest of the way.

    Remove the cupcakes from the muffin tins and leave them to cool completely on a cooling rack before decorating (try not to eat them all before they’re frosted).

    Meanwhile, melt the remaining stick of butter in a small saucepan over medium heat. Whisk in the brown sugar and cup of heavy cream until the sugar is fully dissolved. Bring the mixture to a boil, then let it work its magic for exactly 3 minutes. Remove the caramel from the heat and let it cool at room temperature for 15 minutes (I chose to pour it into the bowl I would use to make the frosting at this point).

    After your 15 minutes are up, add the remaining 2 Tbsp. of heavy cream to the caramel and beat it with an electric mixer until smooth. Beat in the powdered sugar, 1 cup at a time, until it turns into a thick, creamy frosting. Apparently I forgot to photograph this part… sorry.

    When the cupcakes are cool, decorate with frosting as desired. I chose to load it all into a piping bag fitted with a Wilton 1A round tip and make frosting blobs. To do so, squeeze a little frosting about ¼” out of the decorating tip, then press it onto the top of a cupcake right in the middle. Continue to squeeze the decorating bag, without moving the tip, and the frosting will slowly spread outward.

    If you find you are a little off center or your frosting mound is getting a little too tall, you can gently move the tip while you squeeze to nudge the frosting in the right direction (that’s how I ended up with some nice swirls). If they don’t come out nice, fear not! You can just lift off the botched frosting and do it again.

    You can easily serve these as is, or you can decorate the cupcakes with sprinkles, chopped peanuts, mini chocolate chips, or a drizzle of some additional apple cider syrup (mmmmm). Store leftovers (if there someone are any) in an airtight container.

    Enjoy!

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    Caramel Apple Cupcakes

    Caramel Apple Cupcakes

    Soft, moist apple cinnamon cupcakes made with buttermilk and apple cider syrup, topped with a rich homemade caramel frosting. All the flavors of a caramel apple in cupcake form — and somehow even better
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 1 hour 20 minutes
    Servings: 12
    Course: Basics, Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    For the Cupcakes
    • 1⅔ cups all-purpose flour
    • 1 tsp ground cinnamon
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp salt
    • 1 cup brown sugar, packed
    • ½ cup unsalted butter, melted (1 stick)
    • 1 large egg, room temperature
    • ¼ cup sour cream, room temperature
    • ¾ cup buttermilk, room temperature
    • ¼ cup apple cider syrup
    For the Caramel Frosting
    • ½ cup unsalted butter (1 stick)
    • 1 cup brown sugar, packed
    • ⅓ cup + 2 tbsp heavy cream, divided
    • 3 cups powdered sugar
    For Decoration (Optional)
    • sprinkles, chopped peanuts, or mini chocolate chips
    • additional apple cider syrup for drizzling

    Method
     

    Make the Cupcakes
    1. Preheat oven to 350°F. Line 12 cups of a muffin tin with cupcake wrappers
    2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until uniform. Set aside
    3. In a large mixing bowl, whisk the melted butter and brown sugar together until the sugar is completely dissolved
    4. Whisk in the egg and apple cider syrup until smooth. Stir in the sour cream and buttermilk
    5. Add the dry ingredients and stir just until no lumps remain. Do not overmix
    6. Fill each cupcake wrapper approximately ¾ full with batter — it should divide roughly evenly between 12 cups
    7. Bake for 20–23 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. If the tops feel spongy when pressed, bake for another 2–3 minutes
    8. Remove from the muffin tin and cool completely on a wire rack before frosting
    Make the Caramel Frosting
    1. Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and ⅓ cup of the heavy cream until the sugar is fully dissolved
    2. Bring to a boil and let it cook for exactly 3 minutes without stirring. Remove from heat and cool at room temperature for 15 minutes
    3. After 15 minutes, add the remaining 2 tablespoons of heavy cream and beat with an electric mixer until smooth
    4. Beat in the powdered sugar 1 cup at a time until the frosting is thick and creamy
    Frost and Decorate
    1. Once cupcakes are completely cool, load frosting into a piping bag fitted with a large round tip such as a Wilton 1A. Hold the tip about ¼ inch above the center of each cupcake and squeeze without moving the tip — the frosting will spread outward into a mound. Gently nudge the tip to create a swirl if desired
    2. Decorate with sprinkles, chopped peanuts, mini chocolate chips, or a drizzle of extra apple cider syrup if desired
    3. Store in an airtight container at room temperature for up to 3 days

    Notes

    Apple cider syrup is made by boiling unsweetened apple cider until reduced to about ⅛ its original volume — 1 gallon of cider yields about 2 cups of syrup. You can also buy it ready-made. Make sure the butter, egg, sour cream, and buttermilk are all at room temperature before mixing for the best batter consistency. Do not overmix the batter once the dry ingredients are added or the cupcakes will be tough. The caramel frosting must cool for the full 15 minutes before beating or it will not come together properly. If a piped blob goes off center simply lift it off and re-pipe
  • Bear Claws

    Bear Claws

    Bear Claws – Easy Recipe For Bear Claws – Chocolate Bear Claws

    I still plan to conquer puff pastry in the future, but considering the results I got from the store-bought version, I’d have to say that this is definitely one of those instances where the effort you save by buying it pre-made definitely makes up for any slight loss in quality you might notice. The downside is that there doesn’t appear to be any chocolate puff pastry on the market, at least not anywhere I looked. You can make up for this by drizzling melted chocolate on top, like I did, or by mixing a little bit of cocoa powder into some powdered sugar and sprinkling it on top.

    For Bear Claws You Need Following Ingredients:

    • 1 package frozen puff pastry
    • 1/3 cup hazelnut spread (Nutella) or cookie butter (I used Speculoos from Trader Joe’s), plus more for drizzling (optional)
    • 1/4 cup walnuts, chopped (ok, I actually just crushed them with my hands because I didn’t want to clean another knife)
    • 1/2 cup mini chocolate chips
    • powdered sugar (optional)

    For baking ambiance

    This time, I remembered the Weird Al.  Obviously, it made all the difference.  While photographing the steps adds some time, I’d say that putting these together probably took less time than listening to Albuquerque one time through.  Fortunately, I was doing other things in the kitchen while making these, so I was still able to listen to the whole album in all its nerdy, parodic glory.  If you plan to make a day of it, I suggest adding Mandatory Fun, as well.  Particularly if you’re going to be using aluminum foil.

    Now that you’ve gathered your ingredients, put down that box of starving, crazed weasels and let’s get baking!

    Thaw your puff pastry according to the package directions. It should be soft enough not to crack when you unfold it, but still cold. If it gets warm enough to droop and stick to things, put it back in the fridge until it hardens up a bit.

    While your puff pastry thaws, prepare the filling. Stir together the cookie butter or nutella (or both if you’re feeling saucy), crushed walnuts, and chocolate chips in a small bowl. That’s it- it’s ready to use.

    When your puff pastry is ready, lay it out on your work surface (I used a piece of parchment paper for easy cleanup). Cut the puff pastry into rectangles with a pizza cutter or sharp knife. My pastry sheets were roughly 9″ square, so I cut them into six 3″ by 4.5″ rectangles.

    Drop approximately a teaspoon of filling onto one side of each rectangle (vary the amount depending on the size of your rectangles).

    Moisten the edges of each rectangle with a pastry brush or your finger to help them hold together when folded.

    Fold each rectangle in half, gently pressing the edges together to seal them. Make three or four 1/2″ cuts in the long seam to form the toes. Place your finished bear claws on a lined or greased cookie sheet and refrigerate for at least 15 minutes. Do not skip this step! Your pastries might burn or refuse to puff up if they’re too warm to begin with.

    While your pastries are chilling, preheat your oven to 400°F. When it’s ready, bake the bear claws for approximately 20 minutes, or until the tops are puffed and light golden-brown.

    I know this part is hard, but now you have to let your bear claws cool. If you don’t, you will release a flood of boiling-hot lava into your mouth when you bite into one. For once, this is not firsthand knowledge, but I have enough experience with impatient pastry eating to know exactly what’s going to happen. Trust me, it won’t end well.

    You can decorate your bear claws with more hazelnut spread/cookie butter, powdered sugar, or both once they have cooled. To use a drizzle of the spread, spoon 1-2 Tbsp. of hazelnut spread or cookie butter (or, again, both) into a small bowl. Microwave this for 10-15 seconds, watching it like a hawk so it doesn’t explode in the microwave.

    Once it drizzles nicely when poured, give it a good stir and drizzle it over your bear claws. Alternatively (or additionally), sprinkle some powdered sugar over them. Now enjoy the fruits of your labor!

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    Bear Claws- Attempt 2 (The Easy Way)

    Easy Bear Claws with Nutella and Chocolate Chips

    Flaky store-bought puff pastry filled with hazelnut spread or cookie butter, crushed walnuts, and mini chocolate chips — shaped into bear claws and baked golden. Incredibly easy and ready in under an hour
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 55 minutes
    Servings: 12
    Course: Breakfast, Dessert, Snack
    Cuisine: American, French inspired
    Ingredients Method Notes

    Ingredients
      

    • 1 package frozen puff pastry, thawed
    • ⅓ cup hazelnut spread (Nutella) or cookie butter, plus more for drizzling
    • ¼ cup walnuts, roughly chopped or crushed
    • ½ cup mini chocolate chips
    • powdered sugar for finishing (optional)

    Method
     

    Prepare
    1. Thaw the puff pastry according to package directions. It should be soft enough to unfold without cracking but still cold and firm. If it becomes warm enough to droop or stick, return it to the fridge until it firms back up
    2. While the pastry thaws, make the filling. Stir together the hazelnut spread or cookie butter, crushed walnuts, and mini chocolate chips in a small bowl until combined. Set aside
    Shape the Bear Claws
    1. Lay the thawed puff pastry on a lightly floured surface or parchment paper. Using a pizza cutter or sharp knife, cut into rectangles approximately 3 inches by 4½ inches — each standard sheet yields about 6 rectangles
    2. Drop approximately 1 teaspoon of filling onto one half of each rectangle. Adjust the amount based on the size of your rectangles — do not overfill
    3. Moisten the edges of each rectangle with a pastry brush or your finger dipped in water to help them seal
    4. Fold each rectangle in half over the filling and press the edges gently together to seal. Make 3–4 cuts about ½ inch deep along the long sealed edge to form the bear claw toes
    5. Transfer the shaped bear claws to a lined or greased cookie sheet. Refrigerate for at least 15 minutes. Do not skip this step — warm pastry will burn or fail to puff properly
    Bake
    1. Once cooled, decorate as desired. For a drizzle, spoon 1–2 tablespoons of hazelnut spread or cookie butter into a small bowl and microwave in 10–15 second intervals, stirring between each, until it pours smoothly. Drizzle over the bear claws
    2. Dust with powdered sugar if desired. Serve immediately or store in an airtight container

    Notes

    Do not skip refrigerating the shaped bear claws before baking — cold pastry is essential for proper puffing and prevents burning. If you want a chocolate element without chocolate puff pastry, drizzle melted chocolate over the top after baking, or dust with a mixture of cocoa powder and powdered sugar. Cookie butter and hazelnut spread can be used together for an even richer filling. Store leftover bear claws in an airtight container at room temperature for up to 2 days
  • Rock N’ Roll Cookies

    Rock N’ Roll Cookies

    Rock N’ Roll Cookies With Frosted Almond Fingernails – How To Make – Easy Home Baking Tips & Tricks

    These cookies have been in the pipeline since before I started this blog.  As a matter of fact, they were part of the inspiration for the blog.  I was sitting at work one Friday daydreaming wistfully (during my lunch break, of course) about the upcoming weekend and what I wanted to do, and I thought to myself “I wanna bake.”  Since just about any phrase can trigger a spontaneous burst of song in my head, this immediately launched a parody of “I Wanna Rock” by Twisted Sister in my twisted mind.

    Rock N’ Roll Cookies / How To Make / Easy Home Baking Tips & Tricks

    Rock N Roll Cookies with Frosted Almond Fingernails

    These fun rock n roll hand shaped sugar cookies are decorated with painted almond fingernails and royal icing band logos. Perfect for Halloween, music themed parties, and rock music lovers. A creative and delicious baking project for all ages.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 1 hour 45 minutes
    Servings: 24 Cookies
    Course: Dessert, Cookies
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 1 tbsp baking powder
    For the Cookies
    • 3 cups all purpose flour
    • 1/2 tbsp salt
    • 1 tbsp ground cinnamon
    • 1 cup unsalted butter softened (2 sticks)
    • 1 cup granulated sugar
    • 1/4 cup molasses
    • 1 large egg
    • 2 tbsp vanilla extract
    • 1 tbsp bourbon optional
    For the Almond Fingernails
    • 2 cup powdered sugar
    • 1 tbsp vanilla extract
    • 2 tbsp milk plus more as needed
    • 1 gel food coloring of choice
    • 120 sliced almond pieces (5 per cookie)

    Method
     

    1. STEP 1 : Mix Dry Ingredients
      In a medium bowl combine flour, baking powder, salt, and cinnamon. Whisk together and set aside.
    2. STEP 2 : Cream Butter and Sugar
      In a large bowl or stand mixer cream butter and sugar together until light and fluffy. Beat in molasses, egg, vanilla, and bourbon until fully combined.
    3. STEP 3 : Combine Wet and Dry Ingredients
      Add dry ingredients into wet ingredients half at a time. Stir until a soft dough forms.
    4. STEP 4 : Chill the Dough
      Scrape dough onto plastic wrap and shape into a flat rectangle. Refrigerate for at least 1 hour or overnight.
    5. STEP 5 : Prepare Almond Fingernails
      While dough chills select the most nail-shaped almond slices. Sort into sets of five per cookie.
    6. STEP 6 : Make the Royal Icing
      Stir together powdered sugar, vanilla, and 2 tablespoons milk. Add more milk drop by drop until piping consistency is reached. Divide into portions and add gel food coloring to each.
    7. STEP 7 : Paint the Almond Nails
      Spread thin flood consistency icing onto one side of each almond slice using a toothpick. Dry completely on wax paper before adding designs.
    8. STEP 8 : Pipe Designs on Nails
      Once base coat is fully dry pipe designs onto almond nails using piping consistency icing. Allow to dry completely on wax paper.
    9. STEP 9 : Cut and Shape Cookies
      Preheat oven to 350°F. Roll chilled dough on powdered sugar dusted surface. Cut into hand shapes using cookie cutter. Fold middle finger ring finger and thumb inward to form devil horns.
    10. STEP 10 : Bake the Cookies
      Transfer to lined baking sheet. Bake for 10 to 15 minutes until lightly golden. Cool on baking sheet for 5 minutes then transfer to wire rack.
    11. STEP 11: Attach the Fingernails
      Once cookies are completely cool apply a drop of icing to the back of each almond nail. Press onto upward facing fingers first then flip and attach remaining nails. Allow to set completely.

    Notes

    Bourbon substitute:
    Replace bourbon with 1 tablespoon of water or
    leave it out entirely without affecting texture.
    Icing tip:
    Make two separate bowls for each color — one
    piping consistency and one flood consistency.
    Never mix them or your designs will bleed.
    Black food coloring warning:
    Wilton black gel coloring stains everything it
    touches including your tongue and fingers. Use
    sparingly and wash hands immediately.
    Finger cracking tip:
    If cookie fingers crack when shaping simply press
    dough back together gently. Chilling the dough
    thoroughly before shaping reduces cracking.
    Make ahead:
    Dough can be refrigerated overnight. Painted almond
    nails can be made 1 to 2 days ahead and stored
    on wax paper at room temperature.

    This was my divine spark.  What would be more fun than baking every weekend while listening to music?  Doing that, then blogging about it, of course.  Because part of the fun is in sharing your results.  You may not win friends with salad, but you certainly do with sugar.

    I don’t remember the seminal parody anymore, but the idea of rock n’ roll cookies has stuck with me since.  Follow along with me as a we go on yet another rock n’ roll bakeventure!

    You will need the following ingredients:

    For the cookies:

    • 3 cups all-purpose flour
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. cinnamon
    • 1 cup (2 sticks) butter, softened
    • 1 cup granulated sugar
    • 1/4 cup molasses
    • 1 egg
    • 2 tsp. vanilla extract
    • 1 Tbsp. bourbon (optional)

    For the frosted almond fingernails:

    • 2 cups powdered sugar
    • 1 tsp. vanilla extract
    • enough milk to make your icing piping consistency and flooding consistency, approximately 2 Tbsp.
    • food coloring of choice (I suggest gel colors so you don’t have to use as much to achieve more vibrant colors)
    • enough sliced almond pieces for the number of cookies you plan to make (five each)

    For baking ambiance:

    In honor of the inspiration for I Wanna Bake!’s name, I rocked out to Twisted Sister for these cookies.  I dare you not to start headbanging and singing “I Wanna Rock” (or your own version of “I Wanna Bake”) every time you visit this site from now on.  You’re welcome.

    Now that I’ve established a punny mood, we are gonna bake it!

    Start off by mixing together the flour, baking powder, salt, and cinnamon in a medium mixing bowl.

    Next, cream the butter and sugar in a large bowl or a stand mixer.  Once the mixture is homogeneous, beat in the molasses, eggs, vanilla, and bourbon until well-combined.  If you don’t want to use the bourbon (even though rock n’ roll is fueled by booze), you can either substitute water or leave it out entirely.

    Now stir the dry ingredients into the wet ingredients (add half at a time to make the stirring easier).

    Scrape the dough out of the bowl onto a sheet of plastic wrap and wrap it into a flat rectangle (the dimensions are unimportant).  Refrigerate the dough for at least one hour or up to overnight.

    While the dough is chilling, prepare your fingernails.  Pick out the most nail-shaped almond slices (make sure they are also appropriately-sized for your cookie cutter).  Separate them into sets of five.

    Now prepare your icing.  Stir together the powdered sugar, vanilla extract, and milk.  Start with two tablespoons of milk and stir well.  If the icing still provides a lot of resistance when everything is incorporated fully, add more a few drops at a time until it is of piping consistency.  It should still hold its shape, but not be too hard to squeeze through a small hole.

    Separate your frosting into portions for coloring.  For the colors you plan to use as the base coat, add a little bit more milk until it becomes a bit more drizzly (flooding consistency).  If you want to pipe and flood in the same color, you will have to make two separate bowls (the flood icing will smear if you try to pipe it).

    When you are satisfied with the consistency of your icing, add food coloring until you achieve the desired colors.  I used Wilton black icing gel coloring for the black.  It doesn’t taste good on its own, but for the amount I used in the icing, I didn’t taste a difference.  A word of warning: this food coloring will dye everything it touches midnight blue.  Keep this in mind if you are “sampling” your frosting shortly before you plan to interact with people (unless black tongue is the look you’re going for).

    Spread a small amount of flood-consistency icing onto one side of each almond slice with a toothpick.  You could also use a small paintbrush as if you were painting your nails, or just dip the almond slices into the frosting.

    Allow the “painted” almond slices of dry completely on a piece of wax paper.  If they are too wet, your piped designs will bleed into the background, so be sure they are hardened to the touch before you start the next step.

    When the base coat of icing is dry, prepare to pipe on your designs.  Load your piping icing into piping or resealable plastic bags.  Cut as small of a hole as possible in the tip of the bag and try to squeeze some icing out.  It should flow freely, but not make too big of a line.  If you can’t get any out, cut the hold slightly bigger until it works.  This took some trial and error for me, so just be patient and keep trying.  Now pipe your designs (in my case band logos) onto your edible fingernails.  Allow them to dry on the wax paper again.

    By the time you finish the decorations, your dough should be chilled enough.  Preheat your oven to 350°F.  Remove half of the cookie dough from the plastic wrap and roll it out on a surface sprinkled with powdered sugar.  Use a cookie cutter to cut your hand shapes.

    Carefully transfer the cookies to a cookie sheet lined with aluminum foil or parchment paper.  Even more carefully, fold the middle and ring fingers and the thumb inward to form devil horns.  There’s a good chance the fingers will crack off.  If this happens, just do your best to press the dough back together gently at the break.  Chill any scraps and repeat the process with the remaining cookie dough until you are sick of rolling out cookies.

    Bake the cookies for 10-15 minutes, or until they are golden brown.  Let them sit for 5 minutes on the cookie sheet, then remove them to a cooling rack to cool completely.

    When the cookies are cool, it is finally time to apply the press-on nails.  Apply a large drop of icing to the back of each “nail.”  This will serve as your glue.

    Press the nails you want showing onto the fingers facing up.  When they hold their position, flip the cookies over and stick the remaining nails on the other two fingers.  Now lick the frosting from your fingers and admire your handiwork!






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