Category: Desserts

Blueberry Crumble Bars

Crumb bars with fruit are classic, rustic bars that are easy to make and so delicious. These Blueberry Crumble Bars happen to be the best I’ve ever tasted! With a tender, almost addicting shortbread crust, the filling is perfectly sweet and blanketed with plenty of crisp crumb topping. They’re perfect to pack in a lunch, take on a family picnic or as an addition to a backyard cookout. Everyone who tries these comes back for seconds!

Print Recipe
 Blueberry Crumble Bars
The best Blueberry Crumble Bars ever! Tender shortbread crust topped with sweet blueberry filling and generous crumb topping by Brownie Mischief
Course Dessert
Cuisine American
Keyword bars, blueberry crumble
Servings
Ingredients
Crumb Topping
Crust
Blueberry Filling
Course Dessert
Cuisine American
Keyword bars, blueberry crumble
Servings
Ingredients
Crumb Topping
Crust
Blueberry Filling
Instructions
Crumb Topping
  1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt until well combined. Work the butter into the flour mixture with your fingertips, until it looks like sand, with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Crust
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, overlapping the ends a couple of inches. These will be handles to lift the bars out of the pan.
  2. In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined. In a large bowl, beat the butter until smooth. Add the flour mixture and beat just until combined.
  3. Press the dough evenly into the baking pan. Bake until the surface looks light golden brown, about 15-20 more minutes. Meanwhile, prepare the filling.
Blueberry Filling
  1. In a large bowl, toss the blueberries with the lemon juice. Mix in the sugar and cornstarch. Pour the blueberry mixture over the warm crust. Top evenly with the crumb topping. Return the pan to the oven and continue baking until the topping is golden brown and the filling starts to bubble, about 28-33 minutes. Let cool completely before removing the bars from the pan. Sprinkle with powdered sugar.

Caramel Apple Blossoms

Caramel Apple Blossoms by Brownie Mischief

Whether you call them apple blossoms, apple dumplings, apple roses or mini apple pies, these are cute, delicious little apple pastries. I made them because I was craving apple pie, but I didn’t have enough apples to bake one. I didn’t invent them, and I don’t know who did, but I’ve had frozen ones and I’ve seen them on restaurant menus. I thought it would be fun to make them, and it was! I could’ve just put some pie dough in muffin cups and made quick little pies, but flower shaped things automatically get extra points for cuteness. And if you know me, you know I love my cute bakes!

Print Recipe
 Caramel Apple Blossoms
Course Dessert
Keyword pastry
Servings
blossoms
Ingredients
Topping
Blossoms
Course Dessert
Keyword pastry
Servings
blossoms
Ingredients
Topping
Blossoms
Instructions
  1. In a medium-size bowl, mix together all of the topping ingredients. Set aside in the refrigerator until ready to use.
  2. In a large bowl, toss the apples with lemon juice. Add the brown sugar, granulated sugar, melted butter, flour, cinnamon and salt to the apples. Stir until well combined.
  3. Line a large baking sheet with parchment paper.
  4. On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out twelve 5-inch blossom shapes*, re-rolling the dough scraps as needed.** Lightly mark a 2-inch circle in the center of each blossom. Make cuts between the petals to separate them, just up to the edge of the center circle. Top each blossom with about 2 generous tablespoons of apples.
  5. Brush the dough petals with egg wash. Form blossoms by lifting and overlapping each petal 1/2-inch in a spiral pattern similar to a rose. Tuck the last petal under. Press the petals together to seal so the filling won't leak.
  6. Top each blossom with a spoonful of topping. Place in the refrigerator to chill for 30 minutes to 1 hour. Don't skip this step. This will help the blossoms keep their shape.
  7. Preheat oven to 375ºF (190ºC). Brush the blossom dough all over with egg wash. Wipe any drips off of the parchment paper. Bake until the crust is golden brown and filling is starting to bubble, about 23-28 minutes. Transfer the blossoms to a cooling rack to cool for a few minutes before serving warm or serve at room temperature. Drizzle the blossoms with caramel sauce.
Recipe Notes

*I used a 5-inch blossom cutter. To find a blossom cutter, click here.

**If you need to  re-roll your  pie dough scraps, press the scraps together, cover and let rest in the refrigerator for several minutes to help avoid shrinkage.

Maple Brown Sugar Madeleines

Maple Brown Sugar Madeleines

I had tea with with a well mannered hedgehog once on a crisp fall day. He brought me a tiny bouquet of flowers, which I placed in a small jam jar filled with water. He said the delightful maple scent of these Madeleines reminded him of his time in the woods, as a young hoglet. When he had his fill of the delicate little cakes, I wrapped some in a tea towel for his journey home.

As cooler weather approaches, I’m always looking for a little something to enjoy with a warm drink and a good book. Although traditional Madeleines typically remind me of spring, these Maple Brown Sugar Madeleines have a cozy fall feeling. They go well with coffee, tea or hot cocoa. If you want to make them for a friend, make the batter and keep it in the refrigerator. Bake the Madeleines right before your friend arrives.

I used a spherical Madeleine pan to make these maple scented little cakes. The Madeleines made in this pan are a little thicker and fluffier than those made in a traditional oval pan. To find the Madeleine pan I used, click here. You can certainly use a traditional pan if you prefer. Keep in mind that the baking time will be shorter and you will end up with about twice as many.

Print Recipe
 Maple Brown Sugar Madeleines
Course Dessert
Cuisine French
Keyword madeleines, maple
Servings
Ingredients
Maple Brown Sugar Madeleines
Maple Icing
Course Dessert
Cuisine French
Keyword madeleines, maple
Servings
Ingredients
Maple Brown Sugar Madeleines
Maple Icing
Instructions
Maple Brown Sugar Madeleines
  1. In a medium bowl, sift together the flour, baking powder and salt.
  2. In a large bowl, beat the eggs, brown sugar and maple extract, on medium-high speed with an electric mixer, until the batter is voluminous, light in color and holds its shape when you lift the beater, about 8-10 minutes.
  3. Combine the melted butter and maple syrup.
  4. Gently fold the the flour mixture into the egg mixture in three additions, alternating with the melted butter. Fold just until combined, being careful not to deflate the batter. Make sure to scrape the bottom of the bowl to ensure that all of the flour is combined.
  5. Cover and refrigerate for 30-45 minutes.
  6. Preheat the oven to 350ºF (177ºC). Grease a spherical Madeleine pan* with nonstick spray or melted butter. Dust the pan with a light coating of flour. Tap out the excess flour.
  7. Fill the wells of the Madeleine pan with batter 3/4 full, about 2 tablespoons each, using a scoop**or a spoon. (If you're using a traditional oval Madeleine pan, fill 3/4 full, about a generous tablespoon of batter in each.)
  8. Bake until golden brown around the edges and puffed in the center, about 10-12 minutes. (Baking time for oval Madeleine pan will be about 7-8 minutes.) Do not over bake.
  9. Cool in the pan for one minute then turn Madeleines out onto a cooling rack to cool completely.
Maple Icing
  1. In a small bowl, whisk together the powdered sugar, melted butter, maple extract and one tablespoon of milk. Add additional milk as needed until your desired consistency is reached, Stir in a pinch of salt to taste.
  2. Brush icing onto the Madeleines with a pastry brush. Apply nuts to the edges of Madeleines. Serve immediately. Madeleines are best served the day they're baked.
Recipe Notes

*To find the Madeleine pan I used, click here.

**To find the scoop I used, click here.

Blackberry Cornbread

This sweet Blackberry Cornbread is super easy to make. It makes a delicious breakfast, brunch or side dish. It’s so good served with Blackberry Honey Butter. I love baking my cornbread in a cast iron skillet. It gives the cornbread a crisp, rustic crust. You can also use a cake pan if you prefer. (The baking time may vary.) Make sure not to over bake your cornbread since overtaking will dry it out. Use fresh, ripe blackberries when they’re in season. You can also use frozen blackberries or fresh or frozen blueberries. Skip the macerating step if you’re using blueberries or frozen berries.

Print Recipe
 Blackberry Cornbread
Sweet cornbread studded with ripe blackberries
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword blackberry, cornbread
Servings
Ingredients
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword blackberry, cornbread
Servings
Ingredients
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8” cast iron skillet* or an 8” round cake pan.
  2. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  3. In a separate bowl, whisk together the eggs, sour cream, oil and melted butter until smooth. Add the egg mixture to the flour mixture. Mix just until combined. A few lumps are okay. In a small bowl, gently toss one 1 cup (136g) of the blackberries with 1 tsp of flour. Gently fold the berries into the batter.
  4. Transfer the batter to the skillet. Top with the remaining blackberries. Bake until the top is golden brown and toothpick inserted into the center comes out clean, about 35-43 min. Let cool in the pan 10 min. Serve with Blackberry Honey Butter** or honey if desired
Recipe Notes

*To find an 8-inch cast iron skillet, click here.  

**To find the Blackberry Honey Butter Recipe, click here.

 

Perfect Pumpkin Cake

Pumpkin Cake

This Perfect Pumpkin cake brings back memories. The tender, moist texture reminds me of the pumpkin cake bars I used to make in junior high. I got the treasured bar recipe from an old children’s cookbook. I lent the cookbook to a neighbor and never saw the book or the recipe again. Through trial and error, I came up with this perfectly spiced, soft fluffy cake, which I think is even better! It’s so delicious it doesn’t need frosting, but the classic pairing with cream cheese frosting takes it over the top.

Print Recipe
 Perfect Pumpkin Cake
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Instructions
Pumpkin Cake
  1. Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan* with parchment paper**. Grease and flour the insides.
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  3. In a large bowl, beat the sugar, oil, eggs, vanilla and pumpkin purée with an electric mixer or by hand with a whisk, until smooth and well blended. Stir in the flour mixture, just until combined.
  4. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 38-43 minutes. Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer to a cooling rack.
Cream Cheese Frosting
  1. In a large bowl, beat the cream cheese and butter together with an electric mixer, until creamy. Beat in the vanilla extract and salt until well combined. On low speed, beat in the powdered sugar. Keeping the mixture at low speed, beat in the heavy cream a little at a time until your desired consistency is reached. Stir with a spatula to smooth out any bubbles.
Recipe Notes

*To find the cake pan I used, click here.

**To find the parchment rounds I used, click here.

Harry Potter Inspired Pumpkin Pasties

Pumpkin Pasties

Even though the weather is warm where I live at the moment, I’m dreaming about all the delicious fall treats I’ll be baking this year. Let’s look forward to cool, crisp weather, the smell of pumpkin or apples baking, and sipping a warm mug of something spicy while we wait for our bakes to come out of the oven.

Inevitably, every fall, the Harry Potter movies come on at my house and it’s nice to have some popcorn and sweet treats to enjoy while watching the movies. And these Harry Potter Inspired Pumpkin Pasties are perfect for that! If you’ve read the Harry Potter books, you may remember the Pumpkin Pasties being mentioned. There are many interpretations out there, but I imagined them to be crispy and flaky on the outside with a sweet pumpkin filling. I included a delicious flaky pie crust recipe here, but feel free to use store bought pie dough if you want to streamline the process. I sprinkled mine with raw turbinado sugar before baking which provides a sweet delicious crunch. You can also use maple sugar or sparkling sugar. To find the sugar I used, click here. And as a magical touch, I added some edible gold star glitter. To find the edible gold stars, click here.

Print Recipe
 Pumpkin Pasties
Harry Potter inspired sweet pumpkin filled hand pies
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
Instructions
Pie Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until evenly dispersed throughout.
  2. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  3. Mix the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
  4. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough! Form the dough into two disks. Cover with plastic wrap and refrigerate at least two hours or up to overnight.
Pumpkin Filling
  1. In a medium-size bowl, mix together the pumpkin purée, sugar, egg, heavy cream, cinnamon, ginger and nutmeg until well combined.
Assembly
  1. Preheat the oven to 400ºF (200ºC). Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut the dough into twelve 5-inch* rounds, re-rolling the scraps as needed. Place the dough rounds a couple of inches apart onto the prepared baking sheets.
  3. Place about 2 tablespoons of filling on each round, leaving a half-inch border. Apply egg wash to the edges of the rounds.
  4. Fold the dough over and press the edges together. Crimp the edges with a fork. If any filling oozes out, wipe it up with a paper towel or it will burn.
  5. Brush the pasties with egg wash. Cut a half-inch slit into the top of each pastie. Sprinkle with coarse sugar.
  6. Bake until golden brown, about 18-20 minutes. Transfer to a cooling rack.
Recipe Notes

*To find a 5-inch round cutter, click here.

Pumpkin Cinnamon Mini Muffins

Pumpkin Cinnamon Mini Muffins

My mom had a cupboard in the kitchen containing a few old cookbooks that she rarely used. As a child, I used to enjoy perusing them and looking at the baked treats. Some of the cookbooks were so old, they had black and white photos or even just drawings of the food. The ones with drawings interested me because they often depicted smiling children enjoying the treats.

When I started learning to bake, I found a recipe for French Breakfast Puffs in one of those old books. The title sounded so fancy, but they were really just simple muffins dunked in butter and rolled in cinnamon sugar. I have no idea what the name of the cookbook was or what happened to it, but the delicious muffin recipe stuck around for a while. I’ve tweaked the recipe so many times over the years, and most recently, I added pumpkin to it. These Pumpkin Cinnamon Mini Muffins are one of the best versions I’ve created. The inside texture of the muffins is soft and moist and it contrasts nicely with the slight crunch you get from the cinnamon sugar on the outside. They look so cute too, like little pumpkins, and they definitely make children smile!

To watch the Instagram video of these mini muffins being made, click here.

Print Recipe
 Pumpkin Cinnamon Mini Muffins
Soft, tender pumpkin mini muffins rolled in cinnamon sugar
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Instructions
Muffins
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.* Do not use muffin liners. (The muffins need to form an outer crust. This prevents them from absorbing too much melted butter later in the recipe.)
  2. In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg until well combined.
  3. In a large bowl, whisk together the sugar, oil, egg and pumpkin purée until smooth and well combined. Stir in the flour mixture just until combined. The batter will be thick.
  4. Transfer the batter to the prepared pan, filling the muffin cups about 2/3 full. (I ended up with 22 muffins.)
  5. Bake until toothpick inserted into the muffins comes out clean, about 10-13 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins. Let the muffins cool in the pan for 5 minutes. Turn the muffins out and place on a cooling rack.
Topping
  1. Whisk the sugar and cinnamon together in a shallow bowl until well combined.
  2. Briefly dunk the warm muffins in melted butter, then roll in cinnamon sugar.
Recipe Notes

To find the mini muffin pan I used, click here.

Blueberry Nectarine Cobbler

Many families have an old favorite recipe for cobbler. I’m sharing my dad’s recipe with you and it’s definitely comfort food. It took awhile to get the ingredient amounts right because he never measured them. He used whichever fruit was available and plopped the dough on top haphazardly with a big spoon. But it was always delicious and came from the heart and that’s what mattered.

This recipe is so easy and versatile. Feel free to use peaches instead or use the berries of your choice. Make sure to enjoy it warm with a scoop of vanilla ice cream.

Print Recipe
 Blueberry Nectarine Cobbler
Vintage fruit cobbler
Course Brunch, Dessert
Keyword blueberry nectarine, cobbler
Servings
Ingredients
Course Brunch, Dessert
Keyword blueberry nectarine, cobbler
Servings
Ingredients
Instructions
  1. Preheat the oven to 400ºF (200ºC). Grease a 2 quart baking dish.
  2. In a large bowl, toss the nectarines with the lemon juice. Add the vanilla, brown sugar, cornstarch and cinnamon. Stir gently to combine. Fold in the blueberries.
  3. Transfer the fruit mixture to the prepared baking dish. Bake for 10 minutes.
  4. Meanwhile, in a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces from. Stir in the sour cream and milk just until a shaggy dough forms.
  5. Remove the baking dish from the oven. Top the fruit with 2-tablespoon size portions of dough. Sprinkle the dough with coarse sugar.
  6. Return the baking dish to the oven and continue baking until the topping is deep golden brown, about 25 minutes. Let cool at least 15 minutes before serving, to allow the sauce to thicken.

Chocolate Turtle Drop Cookies

A chocolate turtle is a confection made with caramel and pecans. The shape resembles a turtle, which is how it got the name. This is my version of a turtle cookie, loaded with plenty of delicious add-ins.

Print Recipe
 Chocolate Turtle Drop Cookies
Chocolate cookies loaded with chopped chocolate, caramel chips, and toffee bits, topped with pecans.
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
  3. In a separate large bowl, cream the butter, granulated sugar and brown sugar together with an electric mixer at medium speed, until light and fluffy.
  4. Beat in the eggs and vanilla in three separate additions, making sure each addition is incorporated before adding the next. Beat in the flour mixture just until combined.
  5. Set aside 20 chunks of the chopped chocolate. Fold the remaining chopped chocolate, the caramel chips and the toffee bits into the dough.
  6. Place twenty 2-inch size portions of dough about 2-inches apart onto the prepared cookie sheets. (I used a #24 portion scoop*)
  7. Top each cookie with a chunk of the reserved chocolate and a pecan half. Bake until the surface of the cookies is set, about 10-11 minutes. Let cool on the baking sheet for 1 minute then transfer to a cooling rack.
Recipe Notes

To find the portion scoop I used, click here.

Peaches and Cream Loaf Cake

Every peach season, I get excited by the abundance of peaches at my local farmers market and I end up buying way too many. So if you’re like me and you have ripe peaches sitting on your counter, turn them into peach purée. I love adding peach purée to my iced tea or adding it to desserts like this moist, tender cake. This is one of my most popular cake recipes on social media, and for good reason. It does not disappoint! To watch the TikTok video, click here.

Print Recipe
 Peaches and Cream Loaf Cake
Moist, tender peach cake with peach cream cheese icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Set aside 2 tablespoons peach purée for icing.
  4. In a large bowl, beat sugar, oil, eggs, remaining peach purée and extracts until smooth.
  5. Add flour mixture and beat just until combined.
  6. Transfer batter to prepared baking pan. Bake until toothpick inserted into center comes out clean, about 38-45 minutes.
  7. Let cake cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely. Spread icing on cooled cake.
Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar, salt, vanilla extract and 1 tablespoon of peach purée. Beat until smooth. Add additional peach purée, if needed, until desired consistency is reached. Fold in diced peaches.

Cherry Cutie Pies

Cherry Cutie Pies

Cherry season is highly anticipated at my house. We love enjoying a bowl of fresh cherries during the summer. We also love fresh cherry desserts. These cute little hand pies are a family favorite. They have the most delicious fresh cherry filling, surrounded with buttery, flaky crust and topped with vanilla icing. The small size makes them perfect for sharing or taking them along in a picnic lunch. I like to make the crust and the filling the day before, which makes them come together quicker on baking day. I decorated mine with bright red maraschino cherries for the photo, but my favorite cherries to top them with are Italian-style maraschino cherries.

Print Recipe
 Cherry Cutie Pies
3-inch cherry hand pies with flaky crust, topped with vanilla icing
Course Dessert
Cuisine American
Keyword cherry, pastry, pie
Servings
hand pies
Ingredients
Pie Crust
Cherry Filling
Icing
Course Dessert
Cuisine American
Keyword cherry, pastry, pie
Servings
hand pies
Ingredients
Pie Crust
Cherry Filling
Icing
Instructions
Pie Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture, creating flat dime size pieces.
  2. In a glass measuring cup, mix the ice water and vinegar together. Sprinkle the liquid over the flour mixture a little at a time, stirring until the dough comes together. You may not need all of the liquid depending on your climate.
  3. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Divide the dough into 2 equal portions and form into disks. Wrap them in plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.
Cherry Filling
  1. In a medium-size saucepan, combine the cherries, sugar and cornstarch. Simmer over low heat, stirring occasionally, until the cherries start to soften and the juices are thickened, about 5 minutes. Transfer the cherries to a bowl. Stir in the almond extract. Set aside to cool completely.
Icing
  1. In a medium-size bowl, whisk together the powdered sugar, meringue powder, 1 1/2 tablespoons (22ml) of milk, the salt and the vanilla extract. Add additional milk as needed to achieve the desired consistency. (If you decide to omit the meringue powder, you'll need less milk.)
Assembly
  1. Preheat oven to 375°F (190°). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll dough to about 1/8-inch (.3cm) thickness. Cut out 20-22 3-inch (7.6cm) rounds. Transfer half of the rounds to a baking sheet, placing them about 2 inches (5cm) apart. Using a slotted spoon, place the filling onto rounds to within 1/2-inch (1.3cm) of the edges. Using a small pastry brush or your finger, apply egg wash to the edges. Top with the remaining rounds. Press the edges to seal & crimp with a fork. Brush the pies with egg wash. Cut a small x in the top of each pie.
  3. Bake until golden, about 18-24 min. Transfer the pies to a cooling rack to cool completely. Brush icing on the cooled pies with a pastry brush. When the icing is almost set, top the pies with pitted cherries if desired.

Little Strawberry Charlotte

Little Strawberry Charlotte

Meet Little Strawberry Charlotte. She brings romance with her wherever she goes. Whether it’s a tea party, a birthday celebration or a romantic dinner, you’ll gaze at her beauty and sigh. This lovely Charlotte has luscious strawberry mascarpone cream filling layered with lady fingers and topped with fresh strawberries. I used store bought lady fingers to make life easier but you can certainly bake your own if you wish. I typically make this in spring or summer when the weather is warm and strawberries are plentiful. But since my local stores start carrying an abundance of strawberries around Valentine’s Day, I thought it would be a perfect time to make this pretty little Charlotte.

Print Recipe
 Little Strawberry Charlotte
A pretty no-bake dessert layered with strawberry mascarpone cream filling and lady fingers and topped with fresh strawberries.
Course Dessert
Keyword cake, strawberry
Servings
Ingredients
Simple Syrup
Strawberry Charlottte
Course Dessert
Keyword cake, strawberry
Servings
Ingredients
Simple Syrup
Strawberry Charlottte
Instructions
Simple Syrup
  1. Combine the sugar and water in a small saucepan over medium-low heat. Heat and stir until sugar is dissolved. Do not boil.
  2. Remove from heat and transfer to a small shallow bowl or dish wide enough to dip the ladyfingers. Stir in the extract.
Strawberry Charlotte
  1. In a blender or food processor, purée the strawberries. Pass through a mesh sieve to strain out the seeds.
  2. In a medium-size saucepan, combine the strawberry puree and sugar. Cook over medium heat until the sugar is dissolved, about 3-5 minutes. Remove from heat. Set aside two tablespoons of the strawberry purée mixture then cover it and refrigerate until ready to use.
  3. Place the water in a small bowl and sprinkle with gelatin powder. Whisk together and let sit until dissolved, about 5 minutes. Add the gelatin mixture to the warm strawberry purée mixture and whisk until thoroughly combined. Set aside to cool.
  4. In a large bowl, beat the mascarpone cheese with an electric mixer on low speed, until smooth. Add the strawberry purée mixture and the extracts. Beat just until well combined.
  5. In a separate large bowl, whip the heavy cream with an electric mixer on medium-high speed until medium peaks form, being careful not to over whip. Fold the whipped cream into mascarpone mixture.
  6. Slice one round end off of 16 ladyfingers. Dunk them briefly in the simple syrup then line them up along the inner sides of a 7-inch by 3 inch deep springform pan.* Typically you would line them smooth side in facing the filling, but I placed mine smooth side out which gives a smooth look on the outside and it makes removal from the pan easier. (You can also line the bottom of the pan with a cake board** if you don't want to serve the dessert from the base.)
  7. Line the bottom snuggly with ladyfingers, cutting to fit where necessary. Top with half of the filling, about 2 cups. Then top with a layer of ladyfingers, cutting to fit. Top with the remaining filling. Smooth the top with a small offset spatula. Cover with plastic wrap and chill in refrigerator at least 4 hours.
  8. Carefully remove the springform pan ring from the base. Separate the base from the cake board, if using. Garnish with fresh strawberries. Brush the strawberries with reserved strawberry purée mixture. Tie the ribbon around the finished Charlotte.
Recipe Notes

*To find a 7-inch springform pan, click here.

**To find a 7-inch cake board, click here.