These rich, fudgy, coffee scented brownies, with caramel and whipped cream topping are inspired by one of my favorite coffee shop drinks, a caramel latte. I was thinking about how to get the caramel inside the brownies. With some methods, the caramel ends up over baked and chewy. Then I remembered poke cakes from my childhood. You poke holes all over a baked cake and pour whatever you like on top to soak into the holes. It worked beautifully with these brownies. To finish them off, I topped them with fluffy cream cheese whipped cream and a drizzle of caramel.
Caramel Latte Brownies
Rich, moist coffee scented brownies soaked with caramel, topped with fluffy cream cheese whipped cream and drizzled with more caramel.
Preheat your oven to 325ºF. Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
In a large heat safe bowl, melt the butter together with the chocolate, in the microwave or on the stovetop over a pan of barely simmering water. Stir until smooth.
In a small bowl, whisk together the cocoa powder, hot water and espresso powder until smooth.
Whisk the cocoa powder mixture, sugar and salt into the warm melted chocolate mixture until well combined.
Add the eggs, egg yolk and 1 teaspoon of vanilla to the chocolate mixture and whisk until smooth.
Stir in the flour just until combined, scraping the bottom of the bowl as needed.
Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs on it, about 25-28 minutes. Do not over bake. Let cool completely.
Once cool, remove the brownies from the pan and place on a serving platter. Using a chopstick, poke holes in the brownies, about 1 inch apart, to within 1 inch from the edges.
Spread caramel sauce over the surface of the brownies with a small offset spatula.
In a large bowl, beat the cream cheese, powdered sugar and 1/2 teaspoon of vanilla, with an electric mixer, until smooth. Gradually add the heavy cream and beat to stiff peaks.
Spread or pipe the whipped cream onto the brownies. Drizzle with additional caramel sauce.
However your day is going today, it’s about to get better. I can confidently say these lemon muffins are some of the best you will ever taste. Follow the recipe exactly, weigh your ingredients and you’ll be enjoying these soft, tender muffins in no time.
These delightful muffins are perfect for breakfast, brunch or an anytime snack. I love enjoying one with a cup of strawberry or chamomile tea.
Glazed Lemon Muffins
Soft, tender lemon muffins glazed with lemon icing
These cute kitties were created as a special request by someone who grew up playing with Webkinz. Do you remember the Strawberry Cloud Leopard? It was a cute pink Webkinz plushie. The cookies are made of tender, buttery shortbread dough. They get their natural color and flavor from freeze dried strawberries. Mini chocolate chips are added to make the adorable leopard spots. I originally made this cookie dough into hearts for Valentine’s Day but it’s perfect for the Strawberry Cloud Leopards!
To watch the Strawberry Cloud Leopard Shortbread Cookies Instagram video, click here.
Strawberry Chocolate Chip Shortbread Cookies
Tender strawberry shortbread cookies dotted with mini chocolate chips
Pulverize freeze dried strawberries to a powder with a small food processor or a clean spice grinder. Pass through a sieve to strain out seeds.
In a medium bowl, whisk flour, powdered sugar and salt together.
In a large bowl, beat butter until light and fluffy. Add freeze dried strawberry powder and vanilla extract. Beat until well combined.
Add flour mixture and beat just until dough comes together. Fold in mini chocolate chips.
Divide dough into two portions and form into disks. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Line two large cookie sheets with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness. Alternately, you can roll dough between two sheets of parchment paper. Cut cookies into desired shapes. I used a 4-inch cat cookie cutter.**
Place cookies about 2-inches apart onto prepared cookie sheets. To prevent excessive spreading, refrigerate cut cookies for 30 minutes prior to baking, especially if your dough becomes warm as you work with it.
Preheat oven to 325ºF. Bake until cookies are slightly puffed and edges barely start to turn light golden brown, about 12-14 minutes. (Smaller cookies will need a shorter baking time.) Let cookies cool on cookie sheet for 3 minutes then transfer to cooling rack to cool completely. Decorate as desired.
At the Brownie Mischief website, all types of brownies are welcome. We all know and love chocolate brownies. But there are other less common brownies in the universe, that deserve to shine too. Let me introduce you to Strawberry Sweetheart Brownies. These lovely pink creations aren’t strawberry cake or strawberry blondies. They contain white chocolate and they’re made with the same baking method as brownies. When you bake chocolate brownies, you want to be careful not to over bake them, to achieve the rich, fudgy texture. The same is true for these strawberry brownies. When you test for doneness, the toothpick should have a few moist crumbs attached to it. If the toothpick is clean, the brownies have baked too long and will likely be a little dry and cakey, although still edible. So make sure to test for doneness well before the end of the baking time!
The baking temperature for this recipe is 325ºF. I noticed that when baking in a heart shaped cake pan, things tend to bake unevenly because of the shape. So I used a lower temperature to help with even baking. If you don’t have an 8-inch heart shaped cake pan, you can also use an 8-inch round cake pan. To find the cake pan I used, click here.
To watch the Strawberry Sweetheart Brownies Instagram video, click here.
Strawberry Sweetheart Brownies
A heart shaped strawberry brownie made with fresh strawberries topped with strawberry icing.
Preheat oven to 325ºF. Line the bottom of an 8-inch heart shaped cake pan*** with parchment paper. Spray the insides with nonstick spray.
In a large heat safe bowl, melt butter and white chocolate together on the stovetop over a pan of barely simmering water or in the microwave for 20 seconds at time, stirring at each interval. White chocolate overheats easily, so be vigilant.
Add the sugar and salt to the butter mixture and mix until well combined.
Add egg and egg yolks. Whisk until smooth.
Pass strawberry purée through a sieve to remove seeds. Set aside 2 tablespoons of strawberry purée for icing. Add remaining purée to batter. Mix until well combined.
Add extracts and food color. Mix until combined.
Stir in flour until combined, scraping bowl as needed.
Transfer batter to prepared pan. Bake until toothpick inserted in center has a few moist crumbs on it, (not batter), about 25-30 minutes. Do not over bake. Let cool in pan. Remove from pan and top with strawberry icing.
Whisk all icing ingredients together until smooth and well combined.
*To make strawberry purée: Purée clean, hulled and quartered strawberries in a blender or food processor. **To find the food color I used, click here. **To find the heart cake pan I used, click here.
The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!
The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.
Chocolate gingerbread is gingerbread’s elegant sister. It has the warm spices we love in gingerbread combined with the earthy depth of chocolate. Topping this rich, tender loaf with silky cream cheese frosting is the best possible choice to take it over the top. It’s a lovely loaf to enjoy during the holiday season and beyond. Enjoy it with a hot drink for a cozy, comforting winter treat.
I remember my grandma making coffee cakes and sweet muffins for breakfast, along with eggs, sausages, hot coffee and a big pitcher of milk on the table. The older generation really loved their coffee cakes. I’ve noticed that many Millennials and Gen Z’s think coffee cake contains coffee. Maybe some coffee cake does contain coffee, but in general, coffee cake is called that because it’s typically eaten with coffee. A classic coffee cake is usually a subtly sweet cake with cinnamon, crumb topping and maybe some icing. The Apple Crumb Cake recipe I’m sharing with you has the elements of a classic coffee cake, but so much better! The cake is fluffy and soft, the crumb topping is chunky and plentiful, and the apples are perfectly tender. And don’t get me started about the icing!
Why do most of our grandmothers cook and bake so well? Because they’ve had decades of trial and error to perfect their recipes, tweaking them here and there until they’re approved and loved by their families, neighbors and friends. This cake has had its share of trial and error. She has earned her place as a well-loved, delicious, beautiful queen of coffee cakes.
In a large skillet, melt butter over medium heat. Add apples, sugar and cinnamon.
Cook, stirring occasionally, until apples are tender, about 10 minutes. Transfer apples to a bowl and let cool to room temperature.
In a medium bowl, mix flour, brown sugar, sugar, cinnamon and salt.
Work in butter with your fingertips until mixture looks like wet sand. Press together to make 1/2-inch chunks.
Preheat oven to 325ºF. Line a 9-inch cake pan with a removable bottom*, or a 9-inch springform pan, with parchment paper. Wrap the bottom of cake pan with aluminum foil and place pan on a baking sheet.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream butter and sugar, with an electric mixer on medium speed, until light and fluffy.
Beat eggs and vanilla into butter mixture in three separate addition, making sure each addition is incorporated before adding the next.
In a small bowl, whisk milk and sour cream together.
On low speed, mix flour mixture into batter in three separate additions, alternating with milk mixture. Beat just until combined.
Transfer batter to prepared baking pan. Smooth top with a spatula.
Drain any excess liquid from apples. Top cake batter evenly with apples, then topping mixture.
Bake until toothpick inserted into center of cake comes out clean, about 50-60 minutes. Cool cake in pan for 10 minutes. Remove cake from pan and continue cooling.
In a medium bowl, whisk together powdered sugar, melted butter, vanilla, salt and 2 tablespoons of cream. Add additional cream until desired consistency is reached. Drizzle over cooled cake.
I never imagined that I’d ever be posting a peanut butter cookie recipe. There are already crunchy peanut butter cookies, soft ones, chewy ones, and those peanut shaped store bought ones out there. I mean, do we even need another peanut butter cookie recipe? After I tasted this one, it’s a resounding YES! These soft, tender cookies combined with a silky, smooth filling are a new peanut butter experience that I had to share.
The key to getting the soft texture in the cookie, without being dry, is cake flour. So don’t substitute it, because it’s vital to achieve the correct texture. Make sure to weigh your flour for the most accurate results. The second important ingredient is heavy whipping cream. Just a little added to the filling gives it a luxurious, silky texture.
This recipe makes sixteen medium size peanut butter cookies, which will give you eight sandwiches. If you want more, you can double the recipe or make the cookies smaller. Smaller cookies will have a shorter baking time.
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.
In a medium bowl, sift together flour, baking powder and salt.
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.
Combine melted butter and maple syrup.
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.
Cover and refrigerate for 30-45 minutes.
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.
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.
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.
Cool in pan for one minute then turn Madeleines out onto a cooling rack to cool completely. Top with maple icing and nuts.
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.
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.
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.
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.
Peaches and Cream Loaf Cake
Moist, tender peach cake with peach 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.)