Category: Pastries & Sweets

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Apple Cinnamon Muffins

These muffins are a nice change of pace from more common muffin flavors, and they are so pretty you’re sure to get lots of compliments. They’re great with Sunday brunch or as a midnight snack!

Ingredients

  • 1 Large Sweet Apple (e.g. Fuji, Gala, Red Delicious)
  • 1-1/4 cup Whole Milk
  • 3 tbsp. Melted Butter or Margarine
  • 1 tsp. Vanilla Extract
  • 1 Large Egg
  • 2 cups All-Purpose Flour
  • 1/2 cup White Sugar
  • 1 tbsp.  Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Ground Cinnamon
  • 1/2 cup Brown Sugar
  • 2 tbsp. White Sugar
  • 1/2 tsp. Ground Cinnamon

Directions

  1. Pre-heat oven to 400 degrees.
  2. Line a cupcake tin with paper cupcake liners. (This should make about 12 in a standard-sized cupcake tin.)
  3. Combine milk, melted butter or margarine, vanilla extract, and egg in a large bowl and whisk to combine.
  4. In a separate bowl, mix together flour, 1/2 cup white sugar, baking powder,salt, and 1 tsp. cinnamon.
  5. Add dry ingredients to wet ingredients and mix very gently with a spoon until just combined. (Do NOT over-mix.) Your batter should be very lumpy.
  6. Spoon batter into prepared cupcake tin until each is about 2/3 full.
  7. Quarter unpeeled apple and remove core. Slice each quarter into roughly triangular wedges about 1/8-inch thick. (If you want to get technical, they’re really more like isosceles trapezoids, not triangles. But, I digress.)
  8. Insert 3-4 apple slices parallel to one another, peel-side-up, into the batter of each muffin.
  9. Combine brown sugar, 2 tbsp. white sugar, and 1/2 tsp cinnamon in a small bowl and mix until well combined.
  10. Spoon sugar mixture over the top of each muffin, evenly distributing between each one.
  11. Wipe any drips or sugar from around the edges of the tin with a damp paper towel.
  12. Bake in pre-heated oven for about 20 minutes until cooked through.
  13. Remove muffins from tin and transfer to a cooling rack.
  14. Serve while still warm.
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Easy Éclairs

Éclairs do take a little time to make, but they are completely worth the effort. This classic French recipe is made a wee bit easier by using instant pudding for the filling, but that doesn’t detract from the taste or texture in the least. And this ganache style frosting — c’est magnifique! 

Ingredients

Pastry

  • 1/2 cup Butter or Margarine
  • 1 cup Water
  • 1 cup All-Purpose Flour
  • 1/4 tsp. Salt
  • 4 Large Eggs

Filling

  • 1 package Instant Vanilla Pudding Mix*
  • 1-1/2 cups Whole Milk
  • 1 cup Whipping Cream

Ganache Frosting

  • 1 cup Whipping Cream
  • 3/4 cup Unsweetened Cocoa Powder
  • 1/4 cup White Sugar
  • 1/2 tsp. Vanilla Extract
  • 2 cups Powdered Sugar

*Any instant pudding mix will work well. Just be sure to select one that calls for 3 cups of milk, and you’re all set!

Directions

  1. Preheat oven to 420 degrees.
  2. Line two baking sheets with parchment paper. Set aside.
  3. In a medium-sized saucepan, heat butter or margarine and water over medium-high to high heat until boiling.
  4. Remove from heat, and add flour and salt.
  5. Mix together until well combined and pulling away from the sides of the saucepan into one large lump.
  6. Place flour mixture in a large bowl or stand mixer.
  7. Stir flour mixture while adding eggs, one at a time, beating until smooth after each egg.
  8. Put dough into a pastry bag and pipe onto prepared baking sheets in about 12 strips, approximately 1-1/2 inches by 4 inches each.
  9. Bake in preheated oven for 15 minutes.
  10. Reduce heat to 325 degrees, and bake for another 15-20 minutes, until pastries are golden brown and sound hollow when you tap on them.
  11. Remove from oven and transfer to a baking rack to cool.
  12. In a large bowl or stand mixer, combine pudding mix, milk, and whipping cream.
  13. Beat for 2-3 minutes until firm and fluffy.
  14. Cover and refrigerate.
  15. In a small bowl, blend together cocoa powder and white sugar with a fork or small whisk until well combined and all of the lumps are out of the cocoa.
  16. In a small saucepan, heat whipping cream over medium-high heat until almost boiling.
  17. Remove whipping cream from heat and add cocoa mixture, whisking until smooth.
  18. Add vanilla and whisk to combine.
  19. Slowly add powdered sugar while whisking, and continue whisking until completely smooth.
  20. Keep ganache frosting warm.
  21. By now, your pastry should be completely cooled. Pierce the end of each pastry with a long, thin knife, pushing the knife almost to the end, and wiggling it to create an easy path for the filling.
  22. Fill a pastry bag with chilled vanilla filling and attach a long, thin tip.
  23. Insert the tip deeply into the end of each pastry and fill, drawing the tip back toward the hole you made at the end of each pastry as you go.
  24. Return each pastry to the cooling rack after they are filled, leaving space between each one.
  25. Stir warm ganache frosting again until smooth.
  26. With a large tablespoon, spoon ganache over the top of each pastry, allowing any excess to drip below the baking rack.
  27. Refrigerate to set frosting.
  28. Store in the refrigerator in a sealed container, and enjoy within one day for the best texture. (Who am I kidding? These will be gone tout de suite!)

Sneaky Trick: Put a layer of parchment paper under your baking rack before frosting your éclairs to catch any dripping ganache. If you’re a little short on ganache, this will allow you to rescue some of the unused portion that drips through the baking rack, warm it, and re-use it. (Or, you can just snack on it while your éclairs are chilling in the refrigerator.)

 

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Mermaid-Style Lemon Poppyseed “Muffins”

This is a great copycat recipe for the Lemon Poppyseed Muffins at the world’s most prolific coffee chain. (You know the one I’m talking about; it starts with an “S”, and rhymes with “tarbucks”.) But, let’s face it: This is not really a muffin — it’s a freakin’ cupcake. Nevertheless, they are quite tasty with a shot or two of espresso!

Ingredients*

  • 3/4 cup White Sugar
  • 1/2 cup Butter or Margarine, softened
  • 2 Large Eggs
  • 2 tsp. Lemon Extract
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1-1/2 cups All-Purpose Flour
  • 2/3 cup Whole Milk
  • 6 drops Yellow Food Coloring
  • 2 tbsp. Poppyseeds

*If you’re in a hurry, or don’t bake very much, you can get away with using any commercially available lemon cake mix and just add the poppyseeds. It’ll be our little secret.

Directions

  1. Preheat oven to 350 degrees.
  2. Line a cupcake tin with 12 paper liners (or more if you’re using cake mix instead of this recipe.)
  3. In a large bowl or stand mixer, beat sugar, butter or margarine, eggs, and lemon extract together until smooth and creamy.
  4. Mix together flour, baking powder, and salt.
  5. Add flour mixture to batter, alternating with cold milk, and beat until well combined.
  6. Add yellow food coloring and poppyseeds, and beat at medium speed for two minutes.
  7. Spoon batter into the prepared muffin cups until about 3/4 full (about 1/3 cup.)
  8. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
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Chocolate Chocolate Chocolate Cookies

If you’re a chocolate lover, this will be your new favorite cookie! It’s a simple variation on a traditional recipe, but this small change makes a big difference. Sweet, creamy, and oh so chocolately — Get ready to pour the milk!

Ingredients

  • 1 cup (2 sticks) Butter or Margarine, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Brown Sugar
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs
  • 2 cups All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup White Chocolate Chips
  • 1 cup Chopped Walnuts, Pecans, or Macadamia Nuts

Directions

  1. Preheat oven to 375 degrees.
  2. Line two baking sheets with foil, and set aside.
  3. In a large bowl or stand mixer, blend together butter or margarine, sugar, brown sugar, vanilla, and eggs until smooth.
  4. Add flour, cocoa, baking soda, and salt, and blend until well combined.
  5. Add semi-sweet chocolate chips, white chocolate chips, and nuts.
  6. Mix until chips and nuts are well distributed throughout the dough.
  7. Spoon generous tablespoons of dough onto cookie sheets, leaving space between each spoonful. (Note: This recipe should make 24 large cookies, plus a little dough left over for eating raw. Yum!)
  8. Bake in preheated oven for 12-14 minutes.
  9. Gently slide foil and cookies off of baking sheet and onto a cool surface (like a counter-top or large cutting board) immediately after removing from oven.
  10. Allow to cool (if you can wait that long!) before removing from foil with a thin spatula.
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Buckeyes

I was introduced to these by a friend’s mother when I was just twelve years-old, and have loved them ever since. They’re like the freshest, richest, most decadent peanut butter cup you’ve ever tasted. This recipe makes about sixteen Buckeyes, and it’s an easy recipe to double, or even triple. Be careful though: It’s easy to eat the entire batch!

Ingredients

  • 3/4 cup Creamy Peanut Butter
  • 1/4 cup Butter or Margarine (softened)
  • 1/2 tsp. Vanilla Extract
  • 2 cups Powdered Sugar
  • 2/3 cup Semi-Sweet Chocolate Chips
  • 2 tbsp. Shortening

Directions

  1. In a large bowl or stand mixer, blend together peanut butter, butter or margarine, vanilla, and powdered sugar.
  2. Mix until completely combined into a large, slightly crumbly lump.
  3. Line a baking sheet with parchment paper or foil, and lightly spray with cooking spray.
  4. Roll dough into round balls, about 1-inch in diameter, and place on prepared baking sheet.
  5. Refrigerate balls for at least 30 minutes.
  6. In a small saucepan, melt chocolate chips and shortening on medium heat, stirring frequently.
  7. When completely melted and smooth, remove saucepan from heat.
  8. Remove baking sheet from refrigerator, and dip balls into melted chocolate. Use a toothpick to remove them if the chocolate it too hot.
  9. Return balls to baking sheet, and reserve remaining chocolate. Refrigerate for at least 20 minutes.
  10. Re-heat chocolate if needed. Remove baking sheet from the refrigerator and dip the balls into melted chocolate a second time.
  11. Return balls to baking sheet and refrigerate for at least 30 minutes.
  12. Serve, taste, and vow that you will never buy another plastic-wrapped peanut butter cup again!
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Best Ever Banana Nut Bread

They say when life gives you lemons, you should make lemonade. But, what do you do when life gives you brown bananas? Bake banana bread, of course! With a hint of spice and an abundance of nuts, this recipe is hearty enough to pair with a strong cup of coffee, and so scrumptious that these loaves will disappear fast, leaving only a few tasty crumbs behind. Go bananas!

Ingredients

  • 3 Large Bananas
  • 1-1/4 cups White Sugar
  • 1/2 cup Butter or Margarine, softened
  • 2 Large Eggs
  • 1/3 cup Whole Milk
  • 1 tsp. Vanilla Extract
  • 2-1/2 cups All-Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 tsp. Ground Allspice
  • 1 cup Walnuts, coarsely chopped

 

Directions

  1. Move oven rack down one notch lower than the center, so that the top of your loaves will sit in the middle of the oven.
  2. Preheat oven to 350 degrees.
  3. Place four small aluminum loaf pans* on a baking sheet, and coat with cooking spray.
  4. In a large bowl or stand mixer, mash peeled bananas.
  5. Add sugar, butter or margarine, eggs, milk, and vanilla, and mix until well blended.
  6. Add flour, baking soda, salt, and allspice, and thoroughly blend into wet mixture.
  7. Add 3/4 cup of the chopped walnuts, and stir to incorporate into batter.
  8. Pour batter evenly into prepared loaf pans. Each should be about 3/4 full.
  9. Sprinkle remaining walnuts on the top of the loaves, and gently pat into the batter, just enough to make sure they stick.
  10. Bake in preheated oven for 40-50 minutes, until a knife or toothpick inserted through the center of a loaf comes out clean.
  11. Remove from oven and transfer to a baking rack to cool. Ensure that the loaves have cooled to room temperature before wrapping.

*You can use one large loaf pan instead. Just increase the baking time by about 10 minutes. However, making this recipe in smaller loaves means it’s easier to share!

 

Sneaky trick: Why do I reserve some of the walnuts to sprinkle on the top? First, the nuts on the top of the loaf stay nice and crunchy, and even get a little toasted, adding a great complementary texture to the soft loaf. Second, the visible nuts are a big red flag for anyone who is allergic to nuts or wears loose fitting dentures, preventing them from getting an unpleasant surprise when they bite into a piece. I’m thoughtful like that.

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Easiest. Toffee. Ever.

Who says making candy is difficult? As long as you have a candy thermometer, it’s a piece of cake… uh… candy! This recipe is for a small batch and is easy to scale for larger batches when you need more; just prepare more than one baking sheet. Toffee is great by itself, or as a garnish on a cake, cupcake, or ice cream sundae. Sweet dreams!

Ingredients

  • 1 cup Butter*
  • 1 cup White Sugar
  • 1 pinch Salt
  • 1 cup Semisweet Chocolate Chips
  • 1/2 cup Sliced Almonds

* You can substitute margarine, but your toffee will be more golden than amber. Otherwise it’ll work just fine.

Directions

  1. Line a baking sheet with parchment paper.
  2. In a heavy, medium-sized sauce pan, heat butter, sugar, and salt over medium high heat.
  3. Cook while stirring constantly, until mixture turns amber in color and a candy thermometer reads 285 degrees.
  4. Pour toffee mixture onto prepared baking sheet and allow to spread out over parchment paper. (If it’s stubborn, pick up the baking sheet and tip it to get the toffee to spread.)
  5. Immediately sprinkle chocolate chips over toffee and allow to melt for about two minutes.
  6. Gently spread chocolate over the toffee with the back of a large metal spoon or spatula.
  7. Immediately sprinkle almonds onto chocolate.
  8. Gently press almonds into the chocolate using the bottom of a second baking sheet or the back of a large flat dinner plate. (Do this in as few sections as possible to avoid the chocolate and almonds sticking.)
  9. Place baking sheet in refrigerator for at least 20 minutes to cool.
  10. Remove from refrigerator and break toffee into serving-sized pieces.
  11. Serve immediately, or store in an air-tight container.

 

Sneaky Trick: When breaking the toffee, keep a layer of the parchment paper between your hands and the toffee. This will keep the chocolate from melting on your fingers.

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Mocha Faux Mousse Filling

This isn’t really a mousse, per se, but it has a fantastic, fluffy texture and chocolate and coffee sweetness that is very reminiscent of a traditional chocolate mousse. This makes a tasty cake filling, soft frosting, or is even great inside cream-filled donuts or the Cream Puffs that I posted earlier today… hence the picture! 

Ingredients

  • 2-1/2 cups Whipping Cream
  • 3 tbsp. Cocoa Powder
  • 1/2 cup Powdered Sugar
  • 1-1/2 tsp. Instant Coffee Granules

Directions

  1. Beat whipping cream with a hand mixer or in a stand mixer.
  2. Gradually add cocoa, powdered sugar, and coffee granules while beating.
  3. Feel free to taste frequently as you add the sugar to make sure this has just the right sweetness for whatever you’re using it for. Just turn off the mixer before you stick your finger in, silly.
  4. Continue beating until very stiff, but stop before it turns into sweet, chocolaty butter.

 

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Vanilla Cream Puffs

If folks knew how easy it is to make cream puffs, they would eat them every day. Step one: Choux pastry. Step two: Vanilla pudding. Step three: Fill ’em up! I make the filling even easier by using instant pudding, but you can make your filling from scratch if you want to show off. Bonus: You can call these “Bouffée de Creme de Vanille” and people will think you’re very cosmopolitan!

Ingredients

  • 5 oz. Package of Instant Vanilla Pudding Mix*
  • 2 cups Whipping Cream
  • 3/4 cup Whole Milk
  • 1/2 cup Butter or Margarine
  • 1 cup Water
  • 1/4 tsp. Salt
  • 1 cup All Purpose Flour
  • 4 Large Eggs
  • 2 tbsp. Powdered Sugar

Directions

  1. Mix together vanilla pudding mix, whipping cream, and milk, and beat for two minutes.
  2. Refrigerate pudding for at least one hour.
  3. Preheat oven to 420 degrees.
  4. Line baking sheets with parchment paper and set aside.
  5. In a large pot, bring water and butter or margarine to a rolling boil over medium high heat.
  6. Add flour and salt and stir until well combined into a single lump.
  7. Transfer dough to a large bowl or stand mixer.
  8. Beat dough, and add eggs one at a time, blending well after each egg.
  9. Continue beating until smooth.
  10. Use a tablespoon to spoon lumps of batter onto prepared baking sheets.
  11. Bake in preheated oven for 22-24 minutes until golden brown.
  12. Remove from oven and transfer to a cooling rack.
  13. When pastry is completely cool, fill a pastry bag with vanilla pudding.
  14. Pipe pudding inside of cream puffs until full.
  15. Dust with powdered sugar, and serve.

*Not every brand of instant pudding comes with exactly the same weight per box. Select one that calls for three cups of milk, and you’re good to go!

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Soft & Chewy Oatmeal Raisin Cookies

I am usually not a fan of raisins. Maybe I got too many of those little red boxes in my Trick-or-Treat bag from well-meaning (read: old and cranky) neighbors as a child. However, I make an exception for these cookies. These are the only way to eat raisins in my book!

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup White Sugar
  • 1 cup Packed Brown Sugar
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1-1/2 tsp Ground Cinnamon
  • 1 tsp. Allspice
  • 3 cups Quick Cooking Oats
  • 1 cup Golden Raisins
  • 3/4 cup Chopped Walnuts

Directions

  1. In a large bowl or stand mixer, blend together butter or margarine, white sugar, and brown sugar.
  2. Add eggs and vanilla and mix until smooth and creamy.
  3. Add flour, baking soda, salt, cinnamon, and allspice, and mix until well combined.
  4. Add oats, raisins, and walnuts, and mix until well distributed through the dough.
  5. Cover dough and chill for at least one hour.
  6. Preheat oven to 375 degrees.
  7. Cover baking sheets with aluminum foil.
  8. Remove dough from refrigerator and shape into balls, a little over 1-inch thick.
  9. Arrange balls on baking sheet, and gently smoosh* them down with the palm of your hand until about 1/2-inch thick.
  10. Bake in preheated oven for 9-10 minutes, until they just begin to brown.
  11. Remove from oven and immediately transfer to a rack to cool.
  12. Pour the milk!

*Not in the Urban Dictionary sense. Pervert.

 

Feel free to load these up with more or different nuts or dried fruit, or even chocolate chips if you’re not an oatmeal cookie purist. One of my favorite twists on this recipe is to substitute macadamia nuts and chopped pineapple for the walnuts and raisins, with a dash of orange extract. This is a robust cookie dough that can hold a lot of chunky goodness, so be adventurous!

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