Ingredient: pure vanilla extract

Melt-in-Your-Mouth Pecan Pie Cookies

Pecan Pie Cookies

My Peach Crumble Pie Cookies were so popular that I decided to make a Pecan Pie version. These buttery little tarts have a sweet, gooey pecan filling that’s the perfect contrast to the tender shortbread crusts. They taste like autumn and Thanksgiving in a cute little pie. They also make a delightful addition to your Christmas cookie platter or cookie box. Make sure to use good quality butter, so your shortbread crusts will be melt-in-your-mouth delicious.

Print Recipe
 Melt-in-Your-Mouth Pecan Pie Cookies
Tender, buttery shortbread crusts filled with sweet, gooey pecan pie filling in a cute mini size
Course Dessert
Keyword cookies, pecan, shortbread
Servings
cookie tarts
Ingredients
Shortbread Crusts
Pecan Filling
Course Dessert
Keyword cookies, pecan, shortbread
Servings
cookie tarts
Ingredients
Shortbread Crusts
Pecan Filling
Instructions
Shortbread Crusts
  1. Lightly spray a 12-serving muffin pan* with nonstick spray. (I had no problems releasing the cookies from the pan, but you can also line the muffin cups with 2-inch parchment circles for a foolproof release. I don't recommend cupcake liners since the cookies will stick to the ridges of the liners.)
  2. In a medium-size bowl, whisk together the flour, baking powder and salt until well blended.
  3. In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy. Mix in the flour mixture on low speed or by hand, just until combined.
  4. Press generous tablespoon size (about 20g each) portions of dough into the bottoms and 1/4-inch up the insides of the muffin pan cups with a pastry tamper dipped in flour. You can also use the bottom of a flat shot glass. Set aside in the refrigerator while you prepare the pecan filling.
Pecan Filling
  1. Preheat the oven to 350ºF (180ºC). In a medium-size saucepan, combine the pecans, butter, brown sugar and maple syrup over medium heat. Bring to a simmer and let the mixture bubble gently for 2 minutes. Remove the pan from the heat and stir in the heavy cream, cinnamon and salt. Return the pan to the heat and let the mixture bubble gently on low heat for 2 more minutes. Stir in the vanilla and let the mixture cool to lukewarm.
  2. Top the cookie crusts evenly with the pecan filling mixture. Bake until the cookies are set and the topping is golden brown and bubbly, about 14-16 minutes. Cool the cookies completely in the pan. Once cool, remove the cookies from the pan by running a small offset spatula or paring knife around the inside perimeter of the muffin cups to loosen them.
Recipe Notes

*To find the 12-serving  muffin pan I used, click here.

Orange Chocolate Chip Scones

Orange Chocolate Chip Scones

These Orange Chocolate Chip scones have everything I love in a scone. They have buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and added some tangy orange icing which took them over the top. They’re so good you won’t be able to eat just one!

Print Recipe
 Orange Chocolate Chip Scones
Tender orange-scented scones studded with mini chocolate chips and topped with a tangy orange icing
Course Breakfast, Brunch
Keyword orange chocolate chip, scones
Servings
scones
Ingredients
Scones
Icing
Course Breakfast, Brunch
Keyword orange chocolate chip, scones
Servings
scones
Ingredients
Scones
Icing
Instructions
Scones
  1. Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
  3. In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract.
  4. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed and there are no dry bits of flour left. Do not over mix.
  5. Scoop** 1/4 cup size rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.
Icing
  1. In a medium-size bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon of orange juice until well combined. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
  2. Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer. Serve the scones warm or at room temperature.
Recipe Notes

* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.

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

Honey Caramel Popcorn

Honey Caramel Popcorn

Autumn is my favorite time of year to make caramel popcorn. That’s when the weather start to get cooler and we love curling up in a blanket with some snacks to watch a movies. Honey Caramel Popcorn has a buttery, sweet, earthy flavor that brings back memories of past fall seasons. It’s easy to make and fun to share. I added roasted almonds to mine but you can use your favorite nuts or leave them out if you wish.

If you want to share your Honey Caramel Popcorn, place it in food safe treat bags. I created some free printable labels that you can add to your treat bags. To get the free printables, click here.

Print Recipe
 Honey Caramel Popcorn
Honey caramel coated popcorn with roasted almonds
Course Dessert
Cuisine American
Keyword caramel popcorn, snacks
Servings
servings
Ingredients
Course Dessert
Cuisine American
Keyword caramel popcorn, snacks
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 200ºF (95Cº). Line a large baking sheet with nonstick parchment paper or a silicone mat, such as a silpat.* Place the popcorn in an extra-large lightly greased bowl. Wipe out any excess oil or grease with a paper towel.
  2. In a medium-size, heavy bottom saucepan over medium heat, melt the butter, brown sugar, honey, corn syrup and salt together, stirring gently. When the mixture comes to a boil, stop stirring and let the mixture bubble for 5 minutes. Stir in the vanilla and baking soda. The mixture will foam up. Remove from heat.
  3. Carefully pour half of the caramel mixture over the popcorn. Stir gently, then pour the remaining caramel over the popcorn. Stir again. Add the almonds, then stir once more. Transfer the caramel popcorn to the baking sheet, arranging it in an even layer. Bake for about 1 hour, stirring gently every 15 minutes. Remove from the oven and let cool completely. Sprinkle with sea salt to taste if desired.
Recipe Notes

To find my favorite large baking sheets, click here. 

To find a silicone mat, click here.  

Brown Butter Monster Cookie Bars

Brown Butter Monster Cookie Bars

If you’re looking for an easy, delicious and cute Halloween bake, Brown Butter Monster Cookie Bars are perfect for you. These spooky bars are crisp and golden on the outside, buttery, soft and chewy on the inside. They’re loaded with milk chocolate M & M’s and semisweet chocolate pieces which makes these the best Halloween cookie bars ever! I used a chocolate bar broken into pieces, rather than chocolate chips because the chocolate pieces melt into generous, silky pools of chocolate. The fun part is adding the spooky candy eyes. You can even create expressions with sprinkle eyebrows.

Print Recipe
 Brown Butter Monster Cookie Bars
Crisp and golden on the outside, buttery, soft and chewy on the inside with M & M's and chocolate pieces. The best Halloween cookie bars ever!
Course Dessert
Cuisine American
Keyword bars, monster cookie
Servings
bars
Ingredients
Course Dessert
Cuisine American
Keyword bars, monster cookie
Servings
bars
Ingredients
Instructions
  1. In a medium-size light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
  2. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan*** with parchment paper, leaving a couple of inches of overhang.
  3. Whisk together the flour, baking powder and salt in a medium-size bowl until well combined. Set aside.
  4. Add the brown sugar, granulated sugar and vanilla extract to the brown butter and stir until combined. Add the egg and egg yolk and stir vigorously for 1-2 minutes, until smooth and well combined. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently fold the remaining chocolate pieces and the M & M's into the dough.
  5. Press the dough evenly into the baking pan and smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top is set and light golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Add the candy eyes and sprinkles while the bars are still warm. Let the bars cool in the pan.
Recipe Notes

*To find candy eyes, click here.

**To find green sprinkles, click here. Alternately, if you have rainbow sprinkles, you can take the  green ones out to use for your cookies bars if you don't want to purchase green sprinkles.

***To find the 8-inch baking pan I used, click here.

Maple Blueberry Buckle

Maple Blueberry Buckle

A “buckle” is a single layer cake made with fruit. It often has a crumb topping similar to a crumb cake or a coffee cake. My version of a buckle is made with blueberries and maple icing. Although blueberry desserts are typically made when blueberries are in season, this delicious cake can be made year around, because the recipe also works well with frozen blueberries. The maple flavor pairs beautifully with the blueberries and brown sugar in the cake and gives it a cozy autumn feeling.

Print Recipe
 Maple Blueberry Buckle
Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword buckle, cake, maple blueberry
Servings
servings
Ingredients
Crumb Topping
Cake
Icing
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword buckle, cake, maple blueberry
Servings
servings
Ingredients
Crumb Topping
Cake
Icing
Instructions
Crumb Topping
  1. In a medium-size bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.
Cake
  1. Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
  2. In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
  3. In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs into the butter mixture in two separate additions, making sure each one is incorporated before adding the next. Beat in the extracts until combined.
  4. In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in three additions, alternating with the milk mixture. Mix just until combined.
  5. Transfer the batter to the prepared pan. Smooth the top with a spatula. Set aside 1/4 cup (38g) of blueberries. Top the cake batter evenly with the remaining blueberries, then the topping mixture. Top with the reserved blueberries. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Do not over bake. Cool the cake in the pan. Remove the cake from pan and transfer it to a serving platter.**
Icing
  1. In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well combined. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.
Recipe Notes

*To find the 9-inch square cake pan I used, click here.

**To remove the cake from the pan, tilt the cake pan and lift one end of the cake using the parchment paper as a handle. Gently slide the cake onto a serving platter or cutting board. You can also serve the cake directly out of the pan if you prefer.

Apple Cinnamon Mini Muffins

Apple Cinnamon Mini Muffins

These delicious little two-bite muffins are the apple version of my viral Pumpkin Cinnamon Mini Muffins. They have fresh apples in the batter which helps to make them soft and moist. They’re rolled in cinnamon sugar after baking, which gives them a subtle crunch on the outside. These delightful mini muffins have the flavor and texture of cake donuts. They’re perfect on their own, but I love to serve them with caramel sauce for dipping which takes them over the top.

Print Recipe
 Apple Cinnamon Mini Muffins
Soft, tender apple mini muffins rolled in cinnamon sugar
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cinnamon, muffins
Servings
muffins
Ingredients
Muffins
Cinnamon Sugar
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cinnamon, muffins
Servings
muffins
Ingredients
Muffins
Cinnamon Sugar
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 in the last step.)
  2. In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, whisk the granulated sugar, brown sugar, oil, egg and vanilla extract together until smooth and well combined. Stir in the puréed apples. Stir in the flour mixture just until combined. The batter will be thick.
  4. Transfer the batter to prepared pan, filling the muffin cups about 2/3 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 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.
Cinnamon Sugar
  1. Whisk the cinnamon and granulated sugar together in a shallow bowl until well combined. Briefly dunk the warm muffins in the melted butter, then roll them in the cinnamon sugar.
Recipe Notes

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

**If your applesauce is very watery, drain the excess liquid before measuring.

Morning Glory Cake

You may have tasted Morning Glory Muffins at your local bakery or coffee shop. They date back to the 1970’s and originated at Nantucket’s Morning Glory Cafe. The original muffins contained carrots, apples, coconut, raisins and nuts. Over the years I’ve tasted many versions of the hearty breakfast muffins with countless variations of nutritious add-ins. I was inspired to make a cake version using fall harvest ingredients. I replaced the coconut with zucchini and omitted the nuts. But you can certainly add in your favorite toasted chopped nuts, such as pecans or walnuts. Whether or not you like raisins, you’ll love the golden raisins I used in this recipe. They’re soaked in juice prior to baking and they taste like juicy little jewels, nothing like traditional raisins. I also added a brown sugar glaze, but the cake is equally delicious without the glaze.

Print Recipe
 Morning Glory Cake
Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Instructions
Morning Glory Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
  2. In a small heat proof bowl, combine the raisins and apple juice, making sure the raisins are submerged. Heat in the microwave for 10-15 seconds until the raisins are plump and hydrated. Set aside to cool to room temperature, then drain the raisins.
  3. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  4. In a large bowl, whisk together the brown sugar, granulated sugar, orange zest, oil, eggs and vanilla until smooth and well combined. Stir in the flour mixture just until combined. Fold in the carrots, apples, zucchini and the drained raisins.
  5. Transfer the batter to the prepared cake pan. Bake until the top is deep golden brown and a toothpick inserted into the center of the cake comes out clean, about 28-35 minutes. Cool the cake in the pan for 10 minutes then turn the cake out and transfer it to a cooling rack.
Brown Sugar Glaze
  1. In a small saucepan over medium-low heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble. Let it bubble gently for 30 seconds, then remove it from the heat. Stir in the heavy cream and salt until smooth. Whisk in the powdered sugar until smooth and well combined. Spread the glaze over the cooled cake.
Recipe Notes

*Wrap the shredded zucchini  in a clean kitchen towel or a sturdy paper towel and squeeze out the excess liquid.

**To find my favorite 8-inch cake pans, click here.

To find parchment cake rounds, click here.

Mocha Pumpkin Spice Bread

Mocha Pumpkin Spice Bread

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, plush version of pumpkin bread has mocha batter swirled through it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this will become your new favorite fall baking recipe.

Print Recipe
 Mocha Pumpkin Spice Bread
Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, loaf, mocha, pumpkin spice
Servings
loaf
Ingredients
Mocha Pumpkin Spice Bread
Chocolate Glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, loaf, mocha, pumpkin spice
Servings
loaf
Ingredients
Mocha Pumpkin Spice Bread
Chocolate Glaze
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
  2. In a medium-size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well combined.
  3. Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, evaporated milk and vanilla extract until smooth and well combined. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  4. Place one cup (237g) of the batter in a separate medium-size bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
  5. Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn the loaf out and continue cooling on a cooling rack.
Chocolate Glaze
  1. Melt the butter, chocolate, and corn syrup together in a medium-size heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly then spoon the glaze over the cooled loaf and let it drip down the sides.
Recipe Notes

To find the 9 x 5 inch loaf pan I used, click here.

Brown Butter Chocolate Oatmeal Cookies

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies are the most nostalgic and comforting cookies. A warm, freshly baked oatmeal cookie is like a hug from your grandmother. For this recipe, I kept the cozy, nostalgic flavor we all love about oatmeal cookies, but enhanced them with toasty, brown butter. I also added dark chocolate, which gives them a bit of decadence and modern sophistication. If you prefer a sweeter cookie, you can use semisweet chocolate instead.

Print Recipe
 Brown Butter Chocolate Oatmeal Cookies
Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces
Course Dessert
Cuisine American
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Instructions
  1. In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside to cool to room temperature.
  2. Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
  3. In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
  4. Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
  5. Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
  6. Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)
Recipe Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.

**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.

Orange Vanilla Cookie Bars

Orange Vanilla Cookie Bars

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

Print Recipe
 Orange Vanilla Cookie Bars
Tender orange flavored cookie bars topped with creamy vanilla bean frosting
Course Dessert
Keyword bars, orange vanilla cookie
Servings
2-inch cookie bars
Ingredients
Orange Cookie Bars
Vanilla Frosting
Course Dessert
Keyword bars, orange vanilla cookie
Servings
2-inch cookie bars
Ingredients
Orange Cookie Bars
Vanilla Frosting
Instructions
Orange Cookie Bars
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  2. In a medium-size bowl, whisk together the flour, cornstarch and salt.
  3. In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using. Beat in the flour mixture just until combined. Do not over mix.
  4. Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired. Frosting
Vanilla Frosting
  1. In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.

Raspberry Iced Pistachio Loaf

Raspberry Iced Pistachio Loaf

This lovely Raspberry Iced Pistachio Loaf is one of the many delicious recipes I shared in my cookbook, “Enchanted Baking.” I’m happy to announce that the cookbook is officially out today! Click here to order. I’m sharing the recipe here on my website as a preview for you to enjoy.

The vibrant colors of this cake look like something out of a fairy tale. Pistachio flour gives a nutty flavor to the cake and the fresh raspberry icing is the perfect sweet-tart addition. This charming loaf is a delightful summer dessert. It’s also a perfect accompaniment to your afternoon tea, whether it’s hot or iced tea.

Print Recipe
 Raspberry Iced Pistachio Loaf
A soft pistachio loaf cake topped with fresh raspberry icing
Course Dessert
Keyword cake
Servings
9 x 5-inch loaf
Ingredients
Pistachio Loaf
Raspberry Icing
Course Dessert
Keyword cake
Servings
9 x 5-inch loaf
Ingredients
Pistachio Loaf
Raspberry Icing
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside.
  2. In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda and salt.
  3. In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is light and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in three separate additions, making sure each one is fully incorporated before adding the next. Beat in the extracts. Then, if using, beat in the food coloring a little at a time until your desired shade is reached.
  4. On low speed, mix in the flour mixture in two additions, alternating with half of the sour cream after each addition. Mix just until combined. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 42-47 minutes. Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
  5. To make the fresh raspberry icing, purée the raspberries together with the lemon juice in a blender or small food processor. Strain the raspberries through a sieve. In a medium-size bowl, whisk together the raspberry purée, powdered sugar, melted butter and a pinch of salt. Spoon the icing over the cooled loaf, letting the icing drip down the sides. Sprinkle with chopped pistachios. Decorate the top with edible flowers or fresh raspberries.
Recipe Notes

*To find my favorite pistachio flour, click here.

Chocolate Hazelnut Crunch Cake

Chocolate Hazelnut Crunch Cake

Baking is considered to be a form of therapy for many people, myself included. It can help relieve stress and help you refocus your mind. Using your senses in a positive way can increase endorphins and we’ve all heard about the way chocolate is known to improve your mood. This Chocolate Hazelnut Crunch Cake is the ultimate baking therapy. Chopping the hazelnut chocolates for this recipe is extremely satisfying. Spreading this luxurious buttercream is so therapeutic. Don’t you love cakes like this, where you can swirl the frosting to your heart’s content?

The contrasting textures of the silky, smooth Nutella buttercream and the crunchy chopped hazelnut chocolates are divine. This soft, moist cake already stands on it’s own, but all of these delicious elements combined take it over the top!

Print Recipe
 Chocolate Hazelnut Crunch Cake
Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts
Course Dessert
Keyword cake, chocolate
Servings
servings
Ingredients
Chocolate Cake
Nutella Swiss Meringue Buttercream
Topping
Course Dessert
Keyword cake, chocolate
Servings
servings
Ingredients
Chocolate Cake
Nutella Swiss Meringue Buttercream
Topping
Instructions
Chocolate Cake
  1. Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined. Stir in the granulated sugar and brown sugar.
  3. n a medium-size bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
  4. Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached, about 18-23 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.
Nutella Swiss Meringue Buttercream
  1. Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved reaches temperature of 160ºF (71°C)

  2. Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature.

  3. Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself. 

  4. When the buttercream is smooth and well combined, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.

Recipe Notes

*To find my favorite 9-inch square baking pan, click here.