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.

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Maple Brown Sugar Madeleines
Course Dessert
Cuisine French
Keyword madeleines, maple
Servings
Ingredients
Maple Brown Sugar Madeleines
Course Dessert
Cuisine French
Keyword madeleines, maple
Servings
Ingredients
Maple Brown Sugar Madeleines
Instructions
Maple Brown Sugar Madeleines
  1. In a medium bowl, sift together flour, baking powder and salt.
  2. In a large bowl, beat eggs, brown sugar and maple extract, on high speed with an electric mixer, until batter is voluminous, light in color and holds its shape when you lift the beater, about 8-10 minutes.
  3. Combine melted butter and maple syrup.
  4. Gently fold the flour mixture into the egg mixture in three additions, alternating with the melted butter. Fold just until combined, being careful not to deflate batter. Make sure to scrape the bottom of the bowl to make sure all flour is combined.
  5. Cover and refrigerate for 30-45 minutes.
  6. Preheat oven to 350ºF. 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**, a spoon or a piping bag. 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 pan for one minute then turn Madeleines out onto a cooling rack to cool completely. Top with maple icing and nuts.
Maple Icing
  1. In a small bowl, whisk together powdered sugar, melted butter, maple extract and one tablespoon of milk. Add additional milk as needed. Stir in a pinch of salt to taste.
  2. Brush icing onto 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.

Pumpkin Cake

Pumpkin Cake

This perfect pumpkin cake brings back so many 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 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.

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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 oven to 325ºF. Line the bottom of an *8-inch round cake pan with **parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, beat sugar, oil, eggs, vanilla and pumpkin purée with an electric mixer, until smooth, about 1 minute.
  4. Slowly add flour mixture. Stir just until combined.
  5. Transfer batter to prepared cake pan. Bake until toothpick inserted in center comes out clean, about 40-45 minutes.
  6. Cool cake in pan for 10 minutes. Remove cake from pan and transfer to a wire rack to cool.
Cream Cheese Frosting
  1. In a large bowl, beat cream cheese and butter together with an electric mixer, until creamy.
  2. Beat in vanilla extract and salt until well combined.
  3. On low speed, beat in powdered sugar.
  4. Beat in heavy cream a little at a time until 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.

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
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 325ºF. 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 45-50 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.

Pineapple Scones with Cream Cheese Icing

Pineapple Scones with Cream Cheese Icing

I had pineapple smoothies two days in a row. There’s something so vibrant and refreshing about pineapple. It feels sunny and tropical. Should scones ever feel sunny and tropical? I’m going to say yes! Scones deserve a summer vacation too. They can take a break from tea parties and coffee shops and enjoy a little sunshine.

You’ll be pleasantly surprised when you experience your first bite of a scone with a burst of pineapple flavor. I immediately thought, “Why isn’t this a thing?” There are probably other pineapple scones out there in the universe, but they’re definitely not well known, like the very popular blueberry scone for example. I’m going to go so far as to say, pineapple scones are better than blueberry scones. There, I said it. (And this is coming from a person who loves blueberries.)

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Pineapple Scones with Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Instructions
Pineapple Scones
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Work butter into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. In a small bowl, whisk together heavy cream, pineapple juice and vanilla.
  5. Stir heavy cream mixture into flour and butter mixture until a shaggy dough is formed.
  6. Fold in pineapple.
  7. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  8. Pat or roll dough into a 7-inch round. Cut dough into 8 wedges.
  9. Place scones about 2 inches apart onto prepared baking sheet. Brush scones with egg wash.
  10. Bake until golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool completely. Drizzle with icing.
Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar and pineapple juice. Whisk until smooth.

Lemon Scones

Lemon Scones

Yellow is the color of happiness and sunshine. These adorable Lemon Scones will bring you a burst of lemony brightness even on the grayest day. The pretty, vibrant yellow sparkling sugar adds a pleasant crunch to the tops. It’s a nice contrast to the soft, tender interior of the scones. These little gems would shine on any breakfast or brunch table. I served them with blueberry jam and green tea, which was so delightful, I’m still smiling.

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Lemon Scones
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Instructions
Lemon Scones
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar.
  3. Work butter and lemon zest into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. Stir in heavy cream and lemon juice until a shaggy dough is formed. If your dough seems too dry, you can add 1-2 more tablespoons of heavy cream.
  5. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  6. Pat or roll dough into an 8-inch round, about 3/4-inch thick. Cut out rounds using a 2" or 2 1/4" inch round cutter.**
  7. Place scones about 2 inches apart on prepared baking sheet. Brush scones with heavy cream. Sprinkle generously with sparkling sugar.
  8. Bake until edges are golden brown, about 16-19 minutes.
  9. Cool completely on a wire rack. Decorate with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, heavy cream and enough lemon juice to form a stiff icing.
  2. Transfer icing to a piping bag or a plastic zip bag. Snip off the tip of the bag. Pipe lines in a spoke pattern onto the scones.
Recipe Notes

*To find the sparkling sugar I used, click here.

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

Lavender Shortbread Sandwich Cookies with Honey Buttercream

Lavender Shortbread Sandwich Cookies with Honey Buttercream

Lavender and honey go so well together. Bees know it, fairies know it, princesses know it. The flavor combination is so delightful in these cookies, that I decided to share them with you. In addition to delicious, compatible flavors, these cookies have a divine texture combination. The shortbread cookies have a tender, melt-in-your-mouth texture. Together with the silky, smooth honey buttercream, they’ll make you feel fancy and regal. You’ll hold your head up higher, ring for your tea and declare that you do indeed deserve fine things!

Some people are nervous about baking with lavender because they don’t want their baked goods to taste like soap or perfume. That can be a concern if the lavender flavor is too pronounced. However, if you don’t use enough you won’t be able to taste it at all. There’s a fine balance. If you use the right amount, it will taste pleasant and have sweet undertones. I used two teaspoons of culinary lavender in these cookies, but you can adjust the amount to your tastes. You can start out with one teaspoon, bake a small sample of dough and taste it, to customize the flavor.

Speaking of tasting, my grandmother always said, “taste as you go.” This is also helpful when making the honey buttercream. Typically, when making other flavors of buttercream, you add more powdered sugar if your buttercream is too thin. In this case, adding more powdered sugar can make the buttercream too sweet. Once you have added the amount of honey that tastes good to you, you can add a little cornstarch if you need to stiffen it up a bit.

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Lavender Shortbread Sandwich Cookies with Honey Buttercream
Tender lavender scented cookies with silky honey buttercream filling
Keyword cookies
Servings
Ingredients
Lavender Shortbread Cookies
Honey Buttercream
Keyword cookies
Servings
Ingredients
Lavender Shortbread Cookies
Honey Buttercream
Instructions
Honey Buttercream
  1. In a medium bowl, beat butter and sugar together until smooth. Add honey, one tablespoon at a time until desired sweetness and consistency is reached.
  2. Mix in a pinch of salt to taste.
  3. Mix in cornstarch, if necessary, to firm up buttercream. *See notes below.
Recipe Notes

*The addition of cornstarch helps to firm up buttercream without adding additional sweetness.

To find culinary lavender, click here.

Blackberry Oatmeal Cookies

Blackberry Oatmeal Cookies by Brownie Mischief

We’ve all heard our parents telling their childhood stories of walking miles to school and suffering worse hardships than we ever had to. My mom used to tell me stories like that, but she had a sense of humor, so her stories were always fun to listen to. She used to tell me about her friend’s mother, who would make big, delicious oatmeal cookies. My mom would trade her baloney sandwich nearly every day to get one of those cookies from her friend. She reminisced about those cookies so much, that I set out to make her some when I learned to bake. She and my grandmother would taste test batch after batch of my cookies over the years. I have probably baked enough oatmeal cookies to circle the earth. Okay that’s an exaggeration, but seriously I have baked quite a few. Of all the oatmeal cookies I’ve baked, these are one of my favorites!

Most of the time when you see fruit added to an oatmeal cookie, it’s dried fruit, like raisins or cranberries. That’s mostly because if you just dump fruit into your cookie dough, the fruit releases water, leaving soggy spots in your cookies. To solve that issue, for this recipe, I macerate the blackberries before baking. The purple blackberry juice that’s released from the berries is used to make a beautiful lilac icing to drizzle over the cookies.

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Blackberry Oatmeal Cookies
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Brown Butter
Macerated Berries
Oatmeal Cookies
Icing
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Brown Butter
Macerated Berries
Oatmeal Cookies
Icing
Instructions
  1. In a small, light colored saucepan, melt 1/2 cup butter over medium heat, stirring occasionally, until dark golden and fragrant. You will see brown particles sink to the bottom. Keep a close eye on it. It can go from toasted to burned very quickly.
  2. Remove from heat and immediately transfer brown butter, including the brown particles, to a small bowl. Refrigerate until solid, about one hour.
  3. Place blackberries in a medium bowl. Sprinkle with granulated sugar and toss to coat. Let sit for 30 minutes until berries release their juices.
  4. Drain blackberries and reserve the juice.
  5. Preheat oven to 350ºF. Line two large cookie sheets with parchment paper.
  6. In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
  7. In a large bowl, beat brown butter, softened butter and brown sugar until light and fluffy.
  8. Add eggs and vanilla extract in three separate additions and beat until well combined.
  9. Stir in flour mixture just until combined.
  10. Stir in oats until combined.
  11. Gently fold in blackberries.
  12. Scoop 1/4 cup sized portions of dough, about 2 inches apart, onto prepared cookie sheets. *I used a #16 2 ounce scoop.
  13. Bake until cookie tops are set and edges are golden brown, about 13-15 minutes.
  14. Transfer to a cooling rack to cool completely.
  15. Pass reserved blackberry juice through a sieve to remove seeds.
  16. In a small bowl, whisk together powdered sugar, heavy cream and one tablespoon reserved blackberry juice until smooth. Add more blackberry juice, a little at a time, until desired consistency is reached.
  17. Drizzle icing over cooled cookies.
Recipe Notes

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

Brioche Cinnamon Buns

Brioche Cinnamon Buns

I can honestly say that cinnamon buns are one of my favorite foods ever!!! Yes, this statement required three exclamation points. Bring on the cinnamon buns, cinnamon rolls and cinnamon twists. I love them all. I’m especially fond of this recipe because it never disappoints. The brioche dough is soft, fluffy and easy to work with. I love that it contains cornstarch, which is a decades old secret to tender dough. I chose this recipe to share with you because you’ll have a very high chance of success with it. Yeast can be moody, but she’s always in a good mood when I make these buns.

I topped these cinnamon buns with cream cheese icing, but you can top them with fruit, nuts, honey or a simple vanilla glaze instead. They’re amazing topped with peaches and cream too.

Print Recipe
Brioche Cinnamon Buns
Course Breakfast, Brunch
Servings
cinnamon buns
Ingredients
Brioche Dough
Filling
Cream Cheese Icing
Course Breakfast, Brunch
Servings
cinnamon buns
Ingredients
Brioche Dough
Filling
Cream Cheese Icing
Instructions
Brioche Dough
  1. In a small bowl, whisk warm milk and yeast together. Whisk in eggs and vanilla until well combined.
  2. In the bowl of a standing mixer fitted with a dough hook, mix flour, cornstarch, sugar and salt on low speed until combined.
  3. Keeping mixer at low speed, gradually add milk mixture. Continue mixing on low until dough comes together.
  4. Increase speed to medium. Add butter, a few pieces at a time, making sure each addition is incorporated before adding more.
  5. Continue mixing on medium speed until dough is smooth and stretches easily, about 10 minutes.
  6. Shape dough into a ball and transfer to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2-2 hours.
Assembly and Baking
  1. Line a 9"x13" pan with parchment paper.
  2. In a small bowl, combine brown sugar, cinnamon and salt.
  3. On a lightly floured surface, roll dough into a 12"x 16" rectangle.
  4. Spread softened butter evenly onto dough to within 1/2 inch of the edges. Sprinkle brown sugar mixture over butter.
  5. Starting at a long end, roll dough tightly into a log. Trim off 1/2 inch of uneven ends.
  6. With seam side down, slice log into 12 equal sections or 9 equal sections for large buns. Place rolls in prepared baking pan.
  7. Cover with plastic wrap. Let rise again in a warm place until doubled, about 1 hour.
  8. Heat oven to 350ºF. Remove plastic wrap. Bake until golden brown, about 25-30 minutes.
  9. Let cool 20 minutes. Top with cream cheese icing.
Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add vanilla bean paste and salt. Beat until combined.
  3. Gradually add powdered sugar and beat until well combined.
  4. Beat in milk, a little at a time, until desired consistency is reached.
Recipe Notes

*To find the yeast I used, click here.

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

***To find the vanilla bean paste I used, click here.

To find the baking pan I used, click here.

Strawberries & Cream Tarts

Strawberries & Cream Tarts

May is when I get to pull out all of my summery recipes. These pretty little Strawberries & Cream Tarts remind me of a summer day. The kind of day when you’re outside enjoying the sunshine and you’re craving a cool, refreshing dessert. This strawberry cream filling alone is so delicious that I could just eat the entire bowl with a spoon. But since I’m extra, I had to create an aesthetic dessert with it.

I used my favorite tart shells for this recipe, but this would also be delicious with those little pre-made graham cracker pie crusts if you want to take a shortcut. The reason I love this tart crust recipe so much though, is that it actually tastes delicious. Once, a few years ago, I purchased a beautiful, small fruit tart from a famous bakery. The fruit was vibrant and glistening and the pastry cream filling was sweet and silky. Now we need the sound of a mic drop, because the tart crust was hard and flavorless, like cardboard! Ever since then, I knew I would settle for nothing less than a delicious tart crust.

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Strawberries & Cream Tarts
Course Dessert
Keyword strawberry, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Strawberry Cream Filling
Course Dessert
Keyword strawberry, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Strawberry Cream Filling
Instructions
Tart Crust
  1. In a bowl, whisk together flour, powdered sugar and salt. Set aside.
  2. Work in butter and egg yolk with a pastry blender or with your fingers, until pea size pieces are formed.
  3. Add ice water, one tablespoon at a time, until dough comes together.
  4. Form dough into a disc. Wrap in plastic and refrigerate for one hour.
  5. On a lightly floured surface, roll dough to 1/8-inch thickness
  6. Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans.*
  7. Dock the bottoms of pie crusts with a fork. Freeze for 30 minutes.
  8. Heat oven to 375ºF. Place tart pans on a large baking sheet.
  9. Line tart shells with six 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights.)
  10. Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
  11. Transfer to cooling rack to cool completely.
Strawberry Cream Filling
  1. Purée strawberries in a blender or small food processor. Pass through a mesh sieve to remove large seeds.
  2. In a medium saucepan, heat strawberry purée and sugar over medium heat, stirring until sugar is dissolved. Transfer to a medium bowl.
  3. Meanwhile, place 3 tablespoons water into a small bowl. Sprinkle gelatin powder over the top of water. Let sit until water is absorbed, about 5 minutes.
  4. Pour gelatin mixture into warm strawberry purée mixture and stir until fully incorporated.
  5. In a large bowl, beat cream cheese until smooth.
  6. Add extracts and beat until combined.
  7. Add strawberry purée mixture a little at time and whisk until well combined
  8. In a medium bowl, beat heavy whipping cream with an electric mixer at high speed until stiff peaks form.
  9. Fold whipped cream into strawberry mixture.
  10. Spoon into cooled tart shells. Smooth tops with a small offset spatula. Refrigerate for two hours. Garnish with sliced, fresh strawberries.
Recipe Notes

*To find the tart pans I used, click here.

Raspberry Rose Shortbread Cookies

I don’t think I’ve ever created a recipe that delighted all of my senses as much as these cookies. If you decide to embark on this journey, you’ll start with your sense of smell. Whether you purchase dried rose petals or make them yourself, they’re pleasantly fragrant. I used dried rosebuds, but you can also use dried rose petals. To find dried rose petals, click here. To find dried rosebuds, click here. I pinched the calyx and stem off of the rosebuds to avoid large crunchy bits in the cookies, then I crushed the roses with a mortar and pestle. You can also place them in a plastic bag and roll over them gently with a rolling pin. Your sense of hearing will be satisfied with the crunching of the delicate, dried rose petals. Next, you’ll use your sense of touch to experience the fun rolling cookie dough into balls and maybe even trigger some childhood memories.

The finished cookies have a rustic, almost shabby chic look with their cracks, rose-speckled dough and beautifully imperfect dried roses. You’ll gaze at your beautiful handiwork. And of course, you’ll sample a warm cookie, before you’re supposed to. The cookies will taste tender and slightly sweet with a hint of rose. I like a more subtle rose flavor in my baked goods. But if you prefer a stronger rose flavor, feel free to add a small amount of rose water to your dough. Start with 1/8 teaspoon or 1/4 teaspoon, because a little goes a long way.

If you’re like me, you’ll taste a spoonful of the raspberry ganache because you can and should. Speaking of the raspberry ganache, please use a good quality white chocolate! In some recipes, it’s fine to use white chocolate chips or candy melts if you prefer, but NOT this one. In my humble, yet educated opinion, you should never use chocolate chips to make ganache. I studied chocolate in culinary school with a master chocolatier. I never use chocolate chips for ganache because they contain stabilizers that keep them from melting completely, which prevents you from having the smoothest ganache possible. They also contain less cocoa butter and tend to have a waxy mouth feel.

For this recipe, when it comes to butter, you should also be a little bit picky for successful baking. Low quality butter tends to contain more water and your cookies may spread too much. So make sure to use good butter. Your butter should be room temperature, but not warm. If the butter is shiny, it’s too warm. Don’t try to speed up the softening of butter with your microwave. That’s not a hack, in spite of what you may hear on the internet. Microwaves heat unevenly and will potentially melt your butter. The best way to speed up the softening of your butter is to simply cut it into cubes. By the time you get the rest of your ingredients ready, the butter should be soft enough to use. My last, but most important success tip, is to weigh your ingredients. U.S. Imperial weights are shown in parenthesis on the recipe.

Print Recipe
Raspberry Rose Shortbread Cookies
Rose petal shortbread cookies filled with white chocolate raspberry ganache
Course Dessert
Servings
cookies
Ingredients
Cookies
Filling
Course Dessert
Servings
cookies
Ingredients
Cookies
Filling
Instructions
Cookies
  1. Preheat oven to 350ºF. Line two large baking sheets with parchment paper
  2. In a large bowl, beat butter until smooth, with an electric mixer.
  3. Add crushed rose petals and beat on low speed until combined.
  4. Add powdered sugar, vanilla extract and salt. Beat until well combined, about 1-2 minutes.
  5. Beat in flour in two additions, on low speed, just until combined.
  6. Roll dough into 1 1/4 inch balls. Place on prepared baking sheets, about 2 inches apart.
  7. Bake for 7 minutes, then remove from oven. Press indentations into each cookie with the flat top of a 1-inch diameter bottle cap, to form wells.
  8. Return cookies to oven and continue baking until edges are light golden brown, about 5-7 more minutes.
  9. If the wells in the cookies lose definition, press again with bottle cap while cookies are still hot on the baking sheet.
  10. Transfer cookies to a cooling rack to cool completely.
Filling
  1. Purée raspberries in a blender or small food processor. Pass through a mesh sieve to strain out the seeds.
  2. Place raspberry purée in a small saucepan. Bring to a boil over medium heat. Turn down heat and simmer until purée is reduced by half, about 5-7 minutes.
  3. Transfer purée to a small bowl and set aside.
  4. Place chopped white chocolate in a medium microwave safe bowl.
  5. In a small saucepan, heat heavy cream over medium heat to a simmer, just until bubbles form around the edges of the pan. Stir in raspberry purée and heat just to a simmer again. Do not boil.
  6. Pour cream mixture over white chocolate. Let sit for 2 minutes, then stir with a spatula until smooth.
  7. Let ganache cool until slightly thickened. Spoon about 1/2 teaspoon into the well of each cookie. Ganache will continue to firm up as it sits.
  8. When ganache in cookies has firmed up, decorate with dried rosebud or rose petals, if desired.
Recipe Notes

*To find dried rose petals, click here.

**To find dried rosebuds, click here.

Blueberry Earl Grey Tarts

Blueberry Earl Grey Tarts

These Blueberry Earl Grey Tarts have three individual components, which, when combined together, are absolutely delicious. I experimented with each separate component of this recipe until I perfected them individually. The tart crust is flaky and tender, yet sturdy enough to hold the filling. The filling is just sweet enough for my sweet tooth and the whipped cream has just enough Earl Grey flavor.

This recipe makes enough whipped cream to cover the entire tops of the tarts or you can be like me and try to be artistic and avant-garde with your whipped cream. To make the Earl Grey infused whipped cream, use your favorite Earl Grey tea, whether it’s loose leaf tea or a teabag. We don’t discriminate here. All forms of tea are welcome! I do have a favorite Earl Grey tea. If you want to check it out, click here. The tea will make your whipped cream a dull pale yellow. This issue is purely aesthetic. I added a tiny bit of violet gel food color which brightens the whipped cream. You can add more if you want a lavender shade.

Print Recipe
Blueberry Earl Grey Tarts
Course Dessert
Keyword blueberries, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Blueberry Filling
Earl Grey Whipped Cream
Course Dessert
Keyword blueberries, tarts
Servings
4-inch tarts
Ingredients
Tart Crust
Blueberry Filling
Earl Grey Whipped Cream
Instructions
Tart Crust
  1. In a large bowl, whisk together flour, powdered sugar and salt.
  2. Work in butter and egg yolk, with a pastry blender or with your fingers, until pea sized pieces are formed.
  3. Add ice water one tablespoon at a time until dough comes together.
  4. Form dough into a disc. Wrap in plastic wrap and refrigerate for one hour.
  5. Roll dough to 1/8-inch thickness on a lightly floured surface.
  6. Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans
  7. Dock the bottoms of tart crusts with a fork. Freeze for 30 minutes.
  8. Heat oven to 375ºF. Place tart pans on a large baking sheet.
  9. Line tart shells with 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights)
  10. Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
Blueberry Filling
  1. Set aside 1/2 cup blueberries. Combine the remaining 3 cups blueberries, sugar, corn starch and lemon juice in a medium saucepan.
  2. Simmer over low heat until blueberries are softened and sauce is thickened, about 5 minutes.
  3. Stir in the reserved 1/2 cup of blueberries during the last minute of cooking.
  4. Remove from heat and let cool completely.
Earl Grey Whipped Cream
  1. Combine heavy cream and tea in a small saucepan.
  2. Heat just until bubbles form around the edges.
  3. Transfer to a small bowl, cover with plastic wrap and let cool.
  4. Pass through a sieve to strain out tea leaves or remove tea bag if using.
  5. Cover surface with plastic wrap and place in refrigerator to chill.
  6. Transfer chilled cream to a large bowl. Whip with an electric mixer until thickened.
  7. Add powdered sugar and food color in separate additions and continue whipping at high speed until stiff peaks are formed.

Vintage Chocolate Cake with the Best Chocolate Frosting

Dark Chocolate Cake with the Best Chocolate Frosting

If you love chocolate cake, this is the post for you! Chocolate cake is one of the best comfort foods there is. I’ve tasted many over the years, but my all time favorite was one I had growing up. I’ve spent years trying to duplicate it. Most cookbook recipes were either too dry, too dense or too spongey. Some books have some velvety, butter based recipes that use the reverse creaming method, but they don’t have the moist, nostalgic texture I was looking for. I noticed that nearly every chocolate cake recipe on the internet is a variation of the century-old recipe from the Hershey’s Cocoa tin. I think many people have passed it down as a family recipe, each grandmother adding her own personal touch. Even some celebrity chefs have claimed it as their own. It’s an easy, delicious, moist recipe and its popularity is well deserved. You can tweak the flavor additions a bit to make it your own too. It’s a recipe that’s hard to mess up.

The recipe I’m sharing here is my version of the vintage original, adapted over time by my family. I like to use dark or black cocoa powder in this recipe, which makes a rich, dark chocolate cake. The chocolate frosting recipe is one I developed, mostly because I couldn’t find a chocolate frosting recipe that didn’t taste gritty and/or look speckled from the cocoa powder. Swiss meringue buttercream with melted chocolate added is one alternative, but, while it is smooth, silky and perfect for piping, it’s missing that deep chocolate richness. Another option is chocolate ganache. It looks rich and creamy in those viral videos, but it’s a little too rich and overpowering to use as frosting in my opinion.

I think this frosting recipe is the one! it has the best of both worlds and is perfect for a classic chocolate cake. You’ll notice this frosting contains maple syrup. It gives a subtle maple note in the background, but mostly, it helps make the frosting silky and gives it shine.

Print Recipe
Vintage Chocolate Cake with the Best Chocolate Frosting
Course Dessert
Keyword cake, chocolate
Servings
2 layer 6-inch cake
Ingredients
Chocolate Cake
Chocolate Frosting
Course Dessert
Keyword cake, chocolate
Servings
2 layer 6-inch cake
Ingredients
Chocolate Cake
Chocolate Frosting
Instructions
Chocolate Cake
  1. Preheat oven to 350ºF. Grease two 6-inch cake pans and dust with cocoa powder. Line the bottoms with parchment paper.
  2. Sift flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Add sugar and stir to combine.
  3. Combine egg, egg yolk, buttermilk, vegetable oil and vanilla extract in a small bowl. Whisk lightly to combine.
  4. Add egg mixture to dry ingredients and mix on low speed with a handheld electric mixer, until combined. Stop mixer. Scrape sides of bowl with spatula. Turn mixer up to medium speed and beat for 1 minute.
  5. Add hot coffee and stir to combine.
  6. Pour batter into prepared cake pans, dividing batter evenly between the pans. Bake for 25-28 minutes or until a toothpick inserted into the center of the cake comes out clean.
Chocolate Frosting
  1. In a small saucepan over low heat, whisk together maple syrup, water, cocoa powder and espresso powder until smooth. Set aside to cool.
  2. In a large bowl, beat butter, powdered sugar and salt until smooth with an electric mixer
  3. Gradually add cooled maple syrup mixture and beat until combined.
  4. Stir in melted chocolate until well combined.
Recipe Notes

*For smoothest results, use chopped bar chocolate and make sure chocolate is completely melted.  Do not use chocolate chips