Tag: dessert

Easy Orange Creme Brulee
February 11, 2023

Easy Orange Creme Brulee

Easy Orange Creme Brulee is one of our favorite winter desserts. I start this dessert by stirring together a rich egg and orange-flavored cream mixture. Then, I bake or steam ramekins of this mixture until they’re fully cooked. Finally, I use a kitchen torch to …

dessert
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by Sharon
Apricot and Almond Granola Bars
January 20, 2023

Apricot and Almond Granola Bars

Apricot and Almond Granola Bars are one of our favorite sweet treats. I start these bars by mixing together oats, almonds, sunflower seeds, and dried apricots. Then, I stir them together with butter, sugar, and maple syrup. Next, I bake the bars until they’re nice …

dessert
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by Sharon
Peppermint White Chocolate Biscotti
December 19, 2022

Peppermint White Chocolate Biscotti

Peppermint White Chocolate Biscotti are one of our favorite Christmas treats. I start these cookies by stirring together an easy biscotti batter. Then, I bake the biscotti and slice them into thin strips. Finally, I dip them into melted white chocolate and crushed candy canes. We like these biscotti for several reasons. First of all, I like that I can make these scrumptious biscotti in just about one hour. Secondly, I love that these are so fun and festive. Truly, nothing gets me more in the mood for the holidays then Christmas baking. And, lastly, we all love the sweet white chocolate and the zesty peppermints.

The Equipment I Used

  • A Food Scale- For perfect biscotti, be sure to weigh your flour and sugar.
  • An Electric Mixer- I used an electric mixer to make my biscotti dough. You could also stir it up with a spoon.
  • A Baking Sheet- Use a shiny baking sheet with low sides.
  • Parchment Paper- Line your baking sheet with parchment paper.

The Ingredients Needed for Peppermint White Chocolate Biscotti

  • Flour- Use all-purpose flour. I always use King Arthur brand flour.
  • Butter-Use unsalted butter. I always use Kerry Gold Irish butter.
  • Extracts- I used almond and vanilla extracts. For more peppermint flavor, use peppermint extract.
  • Chocolate Chips- For dipping the chocolate, use white chocolate chips.
  • Vegetable Shortening- Use this to stir into the chocolate so that it will cling to the cookies. I used the Crisco brand.
  • Peppermints- You’ll need crushed up candy canes or peppermints.

How I Made my Cookies

  • First, I mixed up the biscotti batter. It’s important to cream together the butter and sugar well.
  • Then, I formed the dough into loaves and baked them.
  • Next, I sliced the loaves into biscotti.
  • Finally, I dipped the ends of the biscotti into the melted chocolate and rolled them in peppermints.

If you like candy canes, you need to try these sweet and yummy Peppermint White Chocolate Biscotti.

Peppermint White Chocolate Biscotti
Peppermint White Chocolate Biscotti
Peppermint White Chocolate Biscotti

Peppermint White Chocolate Biscotti

White Chocolate chip biscotti dipped in white chocolate and crushed candy canes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 30 cookies
Calories 140 kcal

Ingredients
  

  • 3 cups all purpose flour (360g)
  • 1 tsp. each baking powder and salt
  • 8 tbsp. unsalted butter (112g), softened
  • 1 cup granulated sugar (200g)
  • 3 large eggs, at room temperature
  • 1 tsp. each almond and vanilla extracts
  • ¾ cup white chocolate chips

For the Biscotti Topping:

  • 1 cup white chocolate chips
  • 2 tsp. vegetable shortening
  • 1 cup peppermints or candy canes, crushed

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a bowl, sift together the flour, baking powder, and salt.
  • In the bowl of an electric mixer, with the paddle attachment on, cream the butter and sugar together until just combined. Add the eggs and extracts and beat until well combined. Then, add the sifted ingredients and beat just until no streaks of flour remain. Stir in the chocolate chips.
  • Line a baking sheet with parchment paper. Divide the dough into four balls, and then shape them on the baking dish into four loaves, about three inches wide and an inch high. Bake for 27 to thirty minutes, or until the edges turn light brown.
  • Slice the loaves into slices, about ¾ of an inch thick. Let them cool on a wire rack.
  • For the Biscotti Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Place the cookies on a wax paper lined pan. Dip the cookies into the chocolate. Then, dip the cookies into the crushed candy canes. Let the chocolate harden before serving.

Nutrition

Calories: 140kcal
Keyword cookies
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Chocolate Pumpkin Spice Cupcakes
October 17, 2022

Chocolate Pumpkin Spice Cupcakes

Chocolate Pumpkin Spice Cupcakes are one of our favorite desserts. I start this recipe by mixing up an easy chocolate and pumpkin cupcake batter. Then, I make a fluffy and sweet marshmallow frosting. And sometimes I even toast the frosting with a kitchen torch. We …

dessert
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by Sharon
Chai Spiced Honey Cake
September 27, 2022

Chai Spiced Honey Cake

Chai Spiced Honey Cake is one of our favorite fall cakes. I start this cake by beating together a quick and easy cake batter. Then, I bake the cake for just about thirty minutes. After it cools, I either serve it just as it is, …

dessert
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by Sharon
Strawberry Topped Coconut Cake
September 2, 2022

Strawberry Topped Coconut Cake

Strawberry Topped Coconut Cake is one of our favorite summer desserts. I start this cake by baking up a buttery coconut cake. Then, I top the cake with coconut whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole dessert in just a little over an hour. Secondly, I like that I can use all the farm fresh strawberries that are at their peak here in New York. And, lastly, we all love the buttery cake, the fluffy cream, and the sweet strawberries.

The Equipment I Used

  • An Electric Mixer- You’ll need this to make the cake batter.
  • A Food Scale- For perfect baking results, be sure to weigh your flour and sugar.
  • A Sifter- Use this to sift together the dry ingredients.
  • A Pastry Bag- I used a pastry with a star tip to pipe on my whipped cream. But you can just spoon it on.

The Ingredients Needed for Strawberry Topped Coconut Cake

  • Flour- I always use King Arthur Brand flour.
  • Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
  • Buttermilk- Be sure to use whole milk buttermilk, now low-fat.
  • Coconut Flakes- Use unsweetened coconut flakes.
  • Eggs- Use large eggs.
  • Sugar- I always use Domino granulated sugar.
  • Cream- Use heavy cream to make the whipped cream. Don’t use half and half, or light cream.

How I Made my Coconut Cake

  • First, I made the cake batter. Be sure to cream the butter and sugar together for the full five minutes. And be sure to beat in the eggs well. This will entail a lot of scraping down the bowl.
  • Next, I baked the cake. Be sure to bake the cake until a toothpick comes out almost clean.
  • Finally, I topped the cake with the strawberries and cream.

If you like coconut, you need to try this moist and buttery Strawberry Topped Coconut Cake.

Strawberry Topped Coconut Cake
Strawberry Topped Coconut Cake

Strawberry Topped Coconut Cake

A Coconut Butter Cake Topped with Sweetened Strawberries and Coconut Whipped Cream.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • 1 8×4 loaf pan
  • an electric mixer

Ingredients
  

For the Coconut Butter Cake:

  • 1½ cups all-purpose flour (180g)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ cups whole milk buttermilk, room temperature
  • ½ cup unsweetened coconut flakes
  • 8 tbsp. unsalted butter, softened (112g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs, at room temperature
  • 2 tsp. coconut extract

For the Strawberry Topping:

  • 1 quart sliced strawberries
  • 1 tbsp. granulated sugar

For the Coconut Whipped Cream:

  • 1 cup heavy cream
  • 2 tsp. granulated sugar
  • 1 tsp. coconut extract

Instructions
 

  • Begin by making the Coconut Butter Cake: First, Preheat the oven to 350 degrees. Spray the pan with baking spray. Line the bottom of the pan with parchment paper and spray the pan again.
  • Sift together the flour, baking powder, and salt into a bowl and set it aside.
  • Stir the coconut flakes into the buttermilk.
  • In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the coconut extract. Beating well after each addition.
  • Add half the flour mixture, then half the buttermilk. Beat until combined. Add the rest of the flour mixture, and the rest of the buttermilk. Beat until combined. Scrape the bowl down after each addition.
  • Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for ten minutes. Use a knife to loosen the sides of the cake from the pan and remove the cake from the pan. Cool about 15 minutes to serve warm. Or, cool completely, if you prefer. Slice and serve with the Strawberry Topping and the Coconut Whipped Cream.

For The Strawberry Topping:

  • Simply mix together the strawberries and sugar.

For the Coconut Whipped Cream:

  • In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the coconut extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.

Nutrition

Calories: 350kcal
Keyword cake
Tried this recipe?Let us know how it was!
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by Sharon
Blueberry Topped Butter Cake
August 28, 2022

Blueberry Topped Butter Cake

Blueberry Topped Butter Cake is one of our favorite summer desserts. In fact, of all the desserts I’ve made this summer, this is my absolute favorite. I start this dessert by baking up an easy Tahitian vanilla butter loaf cake. Then, I make a sweet …

dessert
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by Sharon
Vanilla Blueberry Swirl Cake
August 15, 2022

Vanilla Blueberry Swirl Cake

Vanilla Blueberry Swirl Cake is one of our favorite summer desserts. I start this cake by mixing up a vanilla cake batter. Then, I fold in blueberries and swirl in blueberry jam. Finally, I serve the cake with ice cream and fresh berries. We like …

dessert
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by Sharon
Sweet Summer Strawberry Shortcakes
August 11, 2022

Sweet Summer Strawberry Shortcakes

Sweet Summer Strawberry Shortcakes are one of my family’s favorite desserts. I start this dessert by baking buttery shortcakes. Then, I split the shortcakes and fill them with sweetened sliced strawberries and vanilla whipped cream. I like this dish for several reasons. First of all, I like that I can make this dessert in just about thirty minutes. Secondly, I like that this dish is fancy enough to serve to company but is easy enough to make on a weekday. Thirdly, I love that this dessert uses our fresh local summer strawberries. And, lastly, we all love the buttery biscuits, billowy whipped cream, and sweet strawberries.

The Equipment I Used

  • A Pastry Blender- I used this to cut the butter into the dry ingredients. You could also use two knives or your hands to do this.
  • An Electric Mixer- I used this to beat my whipped cream.
  • A Biscuit Cutter- I used a four-inch biscuit cutter. I bought mine at Williams Sonoma
  • A Baking Sheet- Use a flat shiny baking sheet
  • Parchment Paper- I use this to line my baking sheet

The Ingredients Needed for Sweet Summer Strawberry Shortcakes

  • Strawberries- Use the best berries you can find. I really prefer organic berries.
  • Butter- I always use Kerry Gold Irish butter.
  • Flour- I used King Arthur Flour.
  • Buttermilk- Use whole milk buttermilk.

How I Made my Strawberry Shortcakes

  • First, I made the shortcakes. It’s important to cut the butter into the dry ingredients until the butter is the size of small peas. Also, be sure to not overmix the dough.
  • Next, I whipped my cream. I like to start my mixer on a low speed. As the cream thickens, I increase the speed.
  • Finally, I carefully split the biscuits and add the berries and the cream.

If you like strawberries, you need to try these divine Sweet Summer Strawberry Shortcakes.

Sweet Summer Strawberry Shortcakes
Sweet Summer Strawberry Shortcakes

Berry Shortcakes with Mascarpone Cream

Shortcake Biscuits filled with strawberries and whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Southern
Servings 7
Calories 435 kcal

Equipment

  • electric mixer

Ingredients
  

For the Biscuits:

  • 3 cups all purpose flour (360g)
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 2 tbsp. granulated sugar
  • 10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
  • 1 cup full fat buttermilk, plus two tablespoons, divided

For the Vanilla Whipped Cream:

  • 1 cup heavy cream
  • 2 tsp. granulated sugar
  • 1 tsp. vanilla extract

To Assemble the Shortcakes:

  • 1 Quart strawberries, sliced, and mixed with 1 tablespoon sugar

Instructions
 

  • Begin by making the Biscuits: Preheat the oven to 425 degrees.
  • In a large bowl, sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Set aside two tablespoons of buttermilk. Using a fork, gradually stir in a cup of buttermilk. Try and stir as little as possible. On a floured board, pat the dough into a one-inch-thick rectangle. Using a four- inch biscuit cutter, cut out biscuits. It's okay to reroll the dough but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Brush with two tablespoons of buttermilk and sprinkle with a tablespoon of sugar. Bake them about 15 minutes or until they're light brown. Let cool completely on a wire rack.
  • For the Strawberries: Mix the strawberries with the sugar.
  • Make the Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. Start on low and gradually increase the speed to high. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on the biscuits.
  • Split the biscuits and layer on the strawberries and vanilla whipped cream.

Nutrition

Calories: 435kcal
Keyword Dessert
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Easy Strawberry and Blueberry Crumble
July 28, 2022

Easy Strawberry and Blueberry Crumble

Easy Strawberry and Blueberry Crumble is one of our favorite summer desserts. I start this dessert by stirring together strawberries and blueberries along with sugar and cornstarch. Then, I mix together a buttery oat and coconut crumble topping. This all gets baked together until it’s …

dessert
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by Sharon