RECIPES

Beginner’s Guide to French Macarons

Posted on by Nanda Mohammad

This is an in-depth beginner’s guide to homemade French macarons. This post includes a kitchen-tested recipe, plus plenty of success tips, descriptions, overview of techniques, list of tools, and links to my favorite macaron resources and other recipes on the web.

Today’s recipe uses the French method. You need 5 ingredients.

Step-By-Step Photos: How to Make French Macarons

Making superfine sugar:

Zero out your scale, weigh your egg whites, cover, and refrigerate them for 24 hours. Bring to room temperature before using.

Now add your superfine sugar in 3 additions and beat until stiff glossy peaks form . What are stiff peaks? After several minutes of mixing in all the sugar, the egg whites will form stiff glossy peaks. This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can literally turn the bowl upside down and the egg whites will not move or spill out

Now you can add your optional gel food coloring. It’s important to add gel food coloring to the egg whites directly, instead of the finished macaron batter. (Finished macaron batter more easily deflates.) Fold the coloring in very slowly. You can also beat in the food coloring with your mixer on a low speed.

Set your stiff egg whites aside.

Sift the almond flour and confectioners’ sugar together in a large bowl. The bigger the bowl, the more room you have for the macaron batter, and the easier it will be to manage. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.

Sifting guarantees a nice light texture.

In 3 separate additions, begin slowly folding in the beaten egg whites in a circular motion. I always eyeball the amount.

After only 1 addition, the batter will be very thick and dry:

The batter will begin to loosen up after you add the 2nd and 3rd addition:

After that 3rd addition of egg whites, you’re at the macaronage stage. You need to keep folding and deflating air until you reach the perfect consistency.

It’s best to go very slow so you don’t accidentally overmix.

Spoon the macaron batter into your piping bag fitted with your piping tip.

Just eyeball it! I promise no one will be offended by uneven macaron circles.

Do not let them sit out for longer than they need to because they could begin to deflate.

It’s hard to tell in the photo, but these circles are no longer tacky on top and are ready to bake:

Bake at 325°F (163°C) for 13 minutes. All ovens are different and the actual temperature inside your oven may not match what the display reads

Macarons Are Done Baking When…

As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger (careful, it’s hot). If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done. Basically, bake until the macarons don’t move around when touched.

After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. I usually halve my recipe for vanilla buttercream. You can spread the frosting on the underside of half of your macarons with a knife or you can use a piping bag/tip. Just use the same round tip you used for the macaron batter.

French Macarons

  •  Prep Time: 1 hour (plus aging egg whites)
  •  Cook Time: 13 minutes
  •  Total Time: 1 hour, 30 minutes
  •  Yield: about 40 shells; 20 sandwiched macarons

Description

Review this page, video, troubleshooting, and success tips and follow the recipe precisely for crisp, chewy, delicate French macaron cookies. Have fun with fillings! I provide some filling ideas in the recipe notes. We strongly recommend using gram measurements, but see recipe note if you do not have a kitchen scale.

Ingredients

  • 100g egg whites (usually between 3–4 large egg whites)
  • 1/4 teaspoon (1g) cream of tartar
  • 1/2 teaspoon extract such as vanilla, almond, coconut, etc. (optional)
  • 80g superfine sugar (aka caster sugar, see note)
  • 1–2 drops gel food coloring (optional)
  • 125g almond flour
  • 125g confectioners’ sugar 
  • desired macaron filling (some options listed in notes)

Instructions

  1. Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.
  2. Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.
  3. Add cream of tartar and extract (if using) to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. This takes a few minutes of beating. At first the egg white and cream of tartar mixture will be foamy, then the bubbles will begin to tighten and the beaters will leave tracks as the egg whites build volume. Once they begin leaving tracks, you likely have soft peaks. Stop beating. Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form. (This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can turn the bowl upside down and the egg whites will not move or spill out.) Using a rubber spatula, slowly and gently fold the food coloring (if using) into the egg whites.
  4. Sift the almond flour and confectioners’ sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.
  5. Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition. After you add all of the egg whites, pay very close attention to the consistency of your macaron batter. Continue folding the batter (which deflates air) until it thins out into the consistency of honey. What’s a more helpful cue is the figure 8 test. Drop the macaron batter off of your spatula in the form of a figure 8. The figure 8 should take no more than 10 seconds to sink back into itself. If it takes less, your batter was overmixed and is too thin. If it takes longer, continue slowly folding the batter to deflate more air, then perform the figure 8 test again. It’s best to go very slow so you don’t accidentally overmix.
  6. Spoon the macaron batter into a piping bag fitted with a medium round piping tip, The macaron batter is very drippy, so transferring to the piping bag can be messy.
  7. Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. I usually pipe little mounds—see video tutorial above. The piped macaron batter flattens out. Bang the pan a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles.
  8. Let the piped macarons sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.” Do not let them sit out for longer than they need to because they could begin to deflate.
  9. Meanwhile, preheat the oven to 325°F (163°C).
  10. Bake for 13 minutes. As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger (careful, it’s hot). If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done. Basically, bake until the macarons don’t move around when touched.
  11. Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. The macaron shells may stick to the parchment paper/baking sheet if you try to remove them too early. If this is happening, let them cool on the baking sheet a little longer before removing.
  12. After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. You can spread filling with a knife or pipe it using the same round tip you used for the macaron batter.
  13. You can eat right away or, as some professionals prefer, cover and refrigerate them 12-24 hours so the macarons and flavors can mature. Bring to room temperature before serving. (I usually just serve them right away!)

Tiramisu Recipe

Posted on by Nanda Mohammad

Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a lightly sweetened mascarpone cream.This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I’ve ever tried.

In 2019, I received a cookbook called Happiness is Baking. This cookbook includes Maida Heatter’s favorite recipes with the foreword written by Dorie Greenspan. I, unsurprisingly, immediately fell in love with the newest addition to my cookbook shelves. This book is a collection of 100 foolproof and classic desserts including cookies, cakes, muffins, pies, tarts, and more that range from simple everyday cookies to outrageously indulgent chocolate soufflé cake.

Her tiramisu is unbelievable and I’m honored to share it with you. This is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream. Nothing triumphant comes for free, so expect a fair amount of prep work. This recipe requires several bowls and a couple mixing techniques, but it’s nothing you can’t handle.

Her tiramisu is unbelievable and I’m honored to share it with you. This is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream. Nothing triumphant comes for free, so expect a fair amount of prep work. This recipe requires several bowls and a couple mixing techniques, but it’s nothing you can’t handle.

Overview: How to Make Tiramisu

  1. Whisk espresso and Grand Marnier. Grand Marnier makes this a boozier tiramisu because there is alcohol in both the coffee mixture and the mascarpone cream. Grand Marnier’s flavor is great in this dessert, but you can skip it if desired. If you don’t have espresso, purchase espresso powder and follow the measurements in the recipe Notes.
  2. Dip half of the ladyfingers in the espresso mixture. Ladyfingers soak up a lot of liquid within 1 second, so make it a very quick dunk. You don’t want them overly saturated and soggy, because as the tiramisu chills, they’ll soften up underneath all the cream.
  3. Line dipped ladyfingers in bottom of pan. If needed, cut some ladyfingers to fill in any empty spaces.
  4. Beat mascarpone and rum together. Use quality mascarpone. I like BelGioioso brand (not sponsored—truly what I always use).
  5. Gently cook egg yolks and sugar. Egg yolks are a main ingredient in tiramisu. Use a double boiler or makeshift bowl/saucepan double boiler to cook egg yolks and sugar together.
  6. Beat egg yolks into mascarpone cream mixture.
  7. Whip heavy cream and vanilla extract into medium peaks.
  8. Fold whipped cream into mascarpone cream mixture 
  9. Beat the egg whites and salt together until foamy, then slowly pour in sugar and beat until stiff peaks form.
  10. Fold egg white mixture into mascarpone cream mixture.
  11. Layer half of the cream mixture on top of the ladyfingers. 
  12. Dip and layer remaining ladyfingers.
  13. Top with remaining cream mixture, then chill for for 2–3 hours. 
  14. Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened or dutch-process cocoa powder. Use a sifter. This is a classic finishing touch to the entire tiramisu dessert.
  15. Chill overnight. You can chill it for up to 1 day, so it’s a great make-ahead dessert recipe.

The mascarpone, rum, and egg yolk mixture as well as the whipped cream:

The mascarpone, rum, and egg yolk mixture as well as the whipped cream:

he whipped egg white mixture and the final mascarpone cream mixture:

Let’s layer:

Tiramisu

  •  Prep Time: 45 minutes
  •  Cook Time: 0 minutes
  •  Total Time: 12 hours
  •  Yield: serves 12

Description

Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.

Ingredients

  • 1 cup (240ml) very strongly prepared espresso, warm or room temperature*
  • 5 Tablespoons (75ml) Grand Marnier (optional)
  • 40–45 ladyfingers*
  • 16 ounces (about 2 cups; 450g) mascarpone, cold
  • 2 Tablespoons (30ml) dark rum
  • 4 large pasteurized eggs, separated*
  • 1/2 cup (100g) granulated sugar, divided*
  • 2 cups (480ml) heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • unsweetened natural or Dutch-process cocoa powder 

Instructions

  1. You need a large 9×13-inch baking pan dish with at least a 12-14 cup capacity. Set aside and have ready to go!
  2. Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
  3. Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl for a few seconds, just to combine. Do not overmix. Set aside.
  4. Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heatproof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl.  Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
  5. Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
  6.  Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
  7. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
  8. Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you’re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.
  9. Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
  10. Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A  small metal serving spatual is helpful for removing the slices.

And Lastly Enjoy And Have Fun With It!

The Best Sugar Cookies

Posted on by Nanda Mohammad

With crisp edges, thick centers, and room for lots of decorating icing, I know you’ll love these soft cut-out sugar cookies.

This is my flagship recipe for cut-out sugar cookies. I’ve made them at least 38577 times (imagine all the butter),

Overview: How to Make Sugar Cookies with Icing

  1. Make cookie dough. You only need 7 or 8 ingredients. With so few ingredients, it’s important that you follow the recipe closely. Creamed butter and sugar provide the base of the cookie dough. Flour and egg give the cookies structure, and vanilla extract adds flavor. I almost always add a touch of almond extract for additional flavor and highly recommend that you try it too! Baking powder adds lift, and salt balances the sweet. So many *little ingredients* doing *big jobs* to create a perfect cookie.
  2. Divide in two pieces. Smaller sections of dough are easier to roll out.
  3. Roll out cookie dough. Roll it out to 1/4 inch thick.
  4. Chill rolled-out cookie dough. Without chilling, these cookie cutter sugar cookies won’t hold their shapes. Chill the rolled-out cookie dough for at least 2 hours or up to 2 days.
  5. Cut into shapes. Any cookie cutters works.
  6. Bake & cool. Depending on size, the cookies take about 11–12 minutes.

Have a little flour nearby when you’re rolling out the cookie dough. Keep your work surface, hands, and rolling pin lightly floured. This is a relatively soft dough.

How Thick Do I Roll Sugar Cookies?

These sugar cookies remain soft because they’re rolled out pretty thick. Roll out the cookie dough to about 1/4 inch thick or just under 1/4 inch thick. Yes, this is on the thicker side and yes, this produces extra thick and soft cookies.

Favorite Royal Icing: This royal icing is my preferred sugar cookie icing because it’s easy to use, dries within a couple of hours, and doesn’t taste like hardened cement. (It’s on the softer side!) I make it with meringue powder. Meringue powder takes the place of raw egg whites, which is found in traditional royal icing recipes. It eliminates the need for fresh eggs, but still provides the same consistency. You can find meringue powder in some baking aisles, most craft stores with a baking section, and online. The 8-ounce tub always lasts me a good while.

Before I leave you with the recipe, let me suggest some useful sugar cookie tools. These are the exact products I use and trust in my own kitchen:

  • Food Coloring
  • Piping Tips/Squeeze Bottle
  • Piping Bag
  • Couplers
  • Cookie Cutters

Soft Cut-Out Sugar Cookies

  •  Prep Time: 40 minutes
  •  Cook Time: 12 minutes
  •  Total Time: 3 hours (including chilling)
  •  Yield: 24 3-4 inch cookies

Description

With crisp edges, thick centers, and room for lots of decorating icing, I know you’ll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you’d like to make dozens of cookies for a large crowd, double the recipe.

Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour, plus more as needed for rolling and work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)*

For Decorating

  • Royal Icing
  • Assorted sprinkles

Instructions

  1. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
  2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until the mixture is light and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should be soft. If it seems too soft and sticky for rolling, beat in 1 more Tablespoon of flour.
  3. Divide the dough in half. Place each portion on a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough to about 1/4-inch thickness. Use a bit more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.
  4. Lightly dust one of the rolled-out dough portions with flour. (This prevents sticking.) Place the second rolled-out dough portion, still on the parchment paper, on top of the first. Cover the dough tightly and  refrigerate it for at least 2 hours and up to 2 days.
  5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  6. Carefully remove the top piece of dough from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Gather the scraps, reroll, and continue cutting until all the dough is used. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you reroll.) Repeat with the second piece of dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
  7. Bake for 11–12 minutes or until the edges of the cookies are very lightly browned and set. If your oven has hot spots, rotate the baking sheets halfway through bake time. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
  8. Decorate the cooled cookies with royal icing. Feel free to tint the icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to help speed up the icing setting.

And Lastly enjoy and have fun with it!

S’mores Cookie Bars

Posted on by Nanda Mohammad

Graham cracker and brown sugar cookie dough sandwiches a thick layer of marshmallow creme and plenty of chocolate chips in these undeniably delicious s’mores cookie bars.

It’s like… why not just eat a s’more? Do we really need a cookie bar that’s s’mores flavored? The answer is yes. Real s’mores, in all their sticky, messy, campfire-fresh glory are obviously a special treat. But here we get to enjoy those same exact flavors in convenient travel-friendly form and with a thicker, softer graham cracker base. We don’t even need a crackling campfire to set the ambiance! A win-win-win.

4 Layers to Love in These S’mores Bars

Graham Cracker Cookie Bar

Marshmallow Creme (store-bought “Fluff” or homemade)

Chocolate Chips

Graham Cracker Cookie Bar

Just so you are extra prepared, let me show and explain how these treats come together. To make these s’mores cookie bars, start with a basic butter-based cookie dough but swap some of the flour with graham cracker crumbs. Spread 2/3 of the graham cracker cookie dough into the bottom of a pan—it will seem like a very thin layer, but the cookie bar portion puffs up in the oven. Top with marshmallow creme, chocolate chips, and then the rest of the graham cracker cookie dough. Have you ever made homemade marshmallow creme before? It’s like making swiss meeingue buttercream only without the butter. Gently cook egg whites, sugar, and cream of tartar together before whipping with vanilla extract. It’s similar to traditional “7 minute frosting”, but doesn’t contain corn syrup or water. And it tastes even creamier and fluffier than store-bought Fluff

BAKEE

This dessert is always fun for summer cookouts and parties

S’mores Cookie Bars

  •  Prep Time: 15 minutes
  •  Cook Time: 25 minutes
  •  Total Time: 3 hours (includes cooling)
  •  Yield: 16 bars

Description

Graham cracker and brown sugar cookie dough sandwiches a thick layer of marshmallow creme and plenty of chocolate chips in these undeniably delicious s’mores cookie bars. Feel free to use store-bought or homemade marshmallow creme. See recipe note if using homemade.

Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softended to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow cream)

Instructions

  1. Preheat oven to 350°F (177°C). Line an 8-inch square baking pan or 9-inch sqare baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
  2. In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed, about 3 minutes.  Add the egg and vanilla extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed. Mixture may appear curdled and that’s ok.
  3. Whisk the flour, graham cracker crumbs, baking powder, and salt together in a medium bowl. Pour the flour mixture into the wet ingredients and then beat on medium speed until combined.
  4. Press/spread 2/3 of the graham cookie dough into prepared pan. (Doesn’t have to be exact, just eyeball it.) It will be a thin layer and the dough is sticky, so use your hands if needed. Spread the marshmallow creme evenly on top. This will be tricky since the marshmallow creme is sticky, but do the best you can to get an even layer. Layer chocolate chips evenly on top. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips, as pictured and shown in the video above. You won’t have enough dough to make one single layer, so some chocolate chips/marshmallow will be exposed.
  5. Bake the bars for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack. Cool bars completely.
  6. Lift the bars out using the parchment paper overhang on the sides. Cut into squares.

And lastly enjoy and have fun with it

Blueberry Cream Cupcakes

Posted on by Nanda Mohammad

These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season.

If you’re looking for a blueberry and vanilla-forward cupcake recipe, with a hint of lemon, and a big fluffy cloud of whipped frosting on top, you’ve landed in the right place.

Grab These Ingredients

The process for making these cupcakes is straightforward. Whisk together dry ingredients, whisk together wet ingredients, and then combine the two. You don’t need a mixer for this batter! Gently fold in the blueberries.

The process for making these cupcakes is straightforward. Whisk together dry ingredients, whisk together wet ingredients, and then combine the two. You don’t need a mixer for this batter! Gently fold in the blueberries.

Lemon Whipped Cream Cheese Frosting

 This light and fluffy whipped cream cheese frosting flavored with fresh lemon is simply *chef’s kiss* on these blueberry cream cupcakes.

With just the right amount of sweetness balanced with the tangy cream cheese and zingy lemon, you’ll be looking for more reasons to make this frosting.

Here’s what you need:

  • Heavy Cream (Cold)
  • Cream Cheese
  • Confectioners’ Sugar
  • Lemon Zest + Juice
  • Vanilla Extract

Start by whipping the cold cream, just like you do for making homemade whipped cream. Once you have stiff peaks, transfer the whipped cream to another bowl.

Next, beat the cream cheese until smooth and creamy (no lumps!), then add the rest of the ingredients. With a spatula, gently fold the whipped cream into the cream cheese mixture. Go slowly—you don’t want to deflate the whipped cream too much.

You can pipe the whipped cream cheese frosting on the cupcakes, or simply dollop and spread it on top. I like to add a few fresh blueberries and a little sprig of fresh mint for an easy garnish.

That’s it, you’re done! Light and sweet blueberry cupcakes with a fluffy cloud of cream on top. The hint of lemon is like the sunshine cutting through that cloud. 😉

Blueberry Cream Cupcakes

  •  Prep Time: 25 minutes
  •  Cook Time: 20 minutes
  •  Total Time: 3 hours
  •  Yield: 15 cupcakes

Description

These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season.

Ingredients

Cupcakes

  • 1 and 2/3 cups (209g) all-purpose flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large egg whites*
  • 1/4 cup (60g) sour cream or plain yogurt*
  • 3/4 cup (180ml) whole milk*
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
  • 1 and 1/3 cups (about 186g) fresh blueberries

Whipped Lemon Cream Cheese Frosting

  • 1 cup (240ml) heavy cream, cold
  • 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/3 cups (160g) confectioners’ sugar
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • optional: fresh blueberries and mint, for garnish

Instructions

  1. Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
  3. In a medium bowl, whisk the melted butter and sugar together. Mixture will be gritty. Whisk in the egg whites, sour cream, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Batter should be creamy and mostly smooth; a few small lumps are OK. With a spatula, gently fold in the blueberries.
  5. Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
  6. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before topping.
  8. Make the frosting: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out. Transfer the whipped cream to a medium bowl.
  9. In the same bowl used for the whipped cream (no need to wash it), beat the cream cheese on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract and beat until smooth, about 2 minutes. Add the whipped cream to the cream cheese mixture and gently fold together with a spatula just until combined. Do not overmix.
  10. Frost cooled cupcakes. You can use a piping bag and tip to pipe the frosting on, or spread it on with an icing spatula or knife. I used piping tip ateco 808  Garnish cupcakes with fresh blueberries and/or mint, if desired.
  11. Serve immediately or store in the refrigerator until ready to serve. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

And lastly enjoy and have fun with it!

Homemade Strawberry Cake

Posted on by Nanda Mohammad

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.

This strawberry cake completely blew me away. After years of mediocre from-scratch strawberry cakes, my expectations were pretty low. It was time to taste test my efforts. Biting into the first pastel-pink forkful was the moment of truth…

I cried tears of joy. Or were those actual tears because I just dirtied every dish with all this strawberry cake recipe testin

I cried tears of joy. Or were those actual tears because I just dirtied every dish with all this strawberry cake recipe testin

How to Pack REAL Strawberry Flavor Into Cake

  1. Puree fresh strawberries.
  2. Reduce down on the stove.
  3. Let cool.
  4. Stir into cake batter.

Puree 1 pound of ruby red strawberries. You’ll need a food processor or blender for this step, and again when you make the frosting.

Take that strawberry puree—don’t add anything else to it—and reduce it down on the stove. This, my friends, is where all the magic happens. Like I mention above, you want a lot of concentrated flavor within a little amount of liquid.

You’ll begin with 1 cup of hot pink puree and reduce down to 1/2 cup. After 30 minutes, it will be very thick and very red. Add this thick and highly concentrated strawberry flavor to your cake batter, instead of the thinner strawberry puree.

The reduced strawberry puree will go into the cake batter. No need to strain the seeds first—they disappear when the cake is baked.

Because the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day.

Strawberry Cake Batter

This vanilla-flavored cake proved to be the best jumping-off point for a strawberry cake. I kept the majority of the recipe the same, but I removed some of the wet ingredients to make room for 1/2 cup of reduced strawberries. The cake is light, springy, soft, and fluffy.

The reduced strawberry puree will tint the cake batter a lovely pastel pink and, if you want, you can add a small drop of pink or red food coloring to brighten that hue. Not necessary, of course. (I added a single drop of pink gel food coloring.) Expect a velvety and slightly thick cake batter.

  • No artificial strawberry flavor.
  • Nothing from a box.
  • Just pure strawberries.

The Strawberry Frosting

You can taste the fresh strawberry flavor in the baked cake, but the flavor is REALLY brought out when you combine it with strawberry frosting. Like strawberry cake, strawberry frosting has always left me feeling a little defeated. Fresh strawberries were the issue. The frosting would always curdle from the added moisture. And no amount of fresh strawberries could get me the strawberry flavor I craved. Instead of settling for artificial strawberry flavoring, I took a trick! Grab some freeze-dried strawberries, grind them up, and mix that magic dust into the frosting.

Instead of a thicker strawberry buttercream, I used my silky cream cheese frosting recipe. Added in the freeze-dried strawberry “dust” and milk and was left with a frosting so pink, Barbie would be jealous!

Homemade Strawberry Cake

  •  Prep Time: 1 hour, 30 minutes
  •  Cook Time: 25 minutes
  •  Total Time: 6 hours (including cooling)
  •  Yield: serves 10-12

Description

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add it to the best white cake batter.

Ingredients

Strawberry Puree

  • 1 pound (454g) fresh strawberries, rinsed and hulled

Cake

  • 2 and 1/2 cups (295g) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g/ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree (from step 1)
  • optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

  • 1 cup (about 25g) freeze-dried strawberries*
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, 
  • 3 cups (360g) confectioners’ sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Make the reduced strawberry puree first, and let cool: In a blender or food processor, puree the fresh strawberries. You should have a little more than 1 cup (about 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to 1/2 cup (about 135g). This usually takes around 25–35 minutes, but could take longer depending on your pan or the ripeness of your strawberries. Remove from heat, pour into a heat-safe bowl, and cool completely before using. I always make the reduced puree the day before so it has plenty of time to cool down. Cover and refrigerate overnight. Allow it to come back to room temperature before adding to the cake batter.
  2. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  3. Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Whisk in the room-temperature reduced strawberry puree and food coloring (if using), making sure there are no lumps at the bottom of the bowl. The batter should be slightly thick. Pour the batter evenly into the prepared cake pans. 
  5. Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. Set aside.
  7. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy. Taste, then beat in a pinch of salt if the frosting is too sweet. Cover and refrigerate it for 1 hour before using. Yields about 3 cups (720g) of frosting.
  8. Assemble and frost: First, level the cakes: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 3/4–1 cup (180–240g) of frosting in an even layer on top. Top with the second layer, upside down, and spread 1 cup (240g) of frosting all over the top and sides in a very thin layer to make a crumb coat. Run a bench scraper  around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with the remaining frosting. Before slicing, refrigerate the cake for at least 20 minutes to set the frosting and help the cake keep its shape when slicing—it could slightly fall apart without time in the fridge. 
  9. Cover leftover cake tightly and store in the refrigerator for up to 5 days. If the cake has been in the refrigerator for more than 4 hours, take it out 2 hours before serving so it can mostly come to room temperature.

And lastly enjoy and have fun with it

Chocolate Chip Cookie Pizza

Posted on by Nanda Mohammad

This chocolate chip cookie pizza is like instant satisfaction: quick to prepare, generously packed with chocolate chips, and always a party hit. With no chilling or individual shaping and barely any cooling, it’s the easiest way to enjoy a big, fresh-baked cookie.

Chocolate chip cookie pizza isn’t anything new or groundbreakin, but it certainly deserves a spot on our dessert tables. Why? It feeds a crowd, uses my soft chocolate chip cookies dough as the base, and is one giant cookie in pizza form! 

You’ll save lots of time by using my soft chocolate chip cookied dough to make today’s cookie pizza instead of individual cookies. There’s no dough chilling or rolling the cookie dough into individual balls. (You don’t need to chill the dough for my choclate chip cookies bars, choclate chips cake, or these giant choclate chip cookies, either.)

We’re simply making the cookie dough and pressing it onto a pan. And since the cookie pizza is a thin layer, it takes a short amount of time to bake and a short amount of time to cool.

Grab these ingredients:

The steps are super simple, including creaming butter and sugars together. You’ll use both white granulated and brown sugar in this recipe. Make sure to start with proper room-temperature butter.

The dough is thick and a bit sticky:

Press the dough onto a greased 12-inch pizza pan. A 12-inch pan or larger works best—avoid anything smaller. Shape the dough into a flat disc about ¾ inch thick, keeping it centered and away from the edges of the pan.

Again—no need to refrigerate the dough before baking! This is a great recipe for baking with kids if they’re in need of a fun project, especially one that delivers instant gratification. (Have you ever tried to bake cookies with a child and then had to tell them they would have to wait 3 hours before they’d be able to eat one? I see you.)

Once the cookie pizza has cooled, have fun decorating it! You have total creative control here—just like a chocolate chip cookies cake, but even bigger. 🙂 Here are a few ways I love to decorate cookie pizzas

Chocolate Chip Cookie Pizza

  •  Prep Time: 10 minutes
  •  Cook Time: 22 minutes
  •  Total Time: 1 hour
  •  Yield: serves 10-14

Description

Easier than rolling individual cookies and no cookie dough chilling. Chocolate chip cookie pizza is perfect for sharing! Decorate with buttercream, sprinkles,whipped cream, and/or serve with ice cream.

Ingredients

  • 2 cups (250g) all-purpose flour 
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • optional for serving: ice cream, vanilla buttercream, sprinkles

Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease your 12-inch or larger pizza pan. (No smaller than 12 inches.)
  2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 3 minutes.Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  4. Add the dry ingredients and beat on low speed until combined. With the mixer running on low, add the chocolate chips. Dough will be thick, soft, and sticky.
  5. Transfer the cookie dough to the pizza pan and flatten out with your fingers until it’s around 3/4 inch thick. You do not want it to reach the edges of the pan; keep it thick and centered.
  6. Bake for 20–24 minutes or until puffed and lightly browned on top. Do not over-bake.
  7. Allow the cookie pizza to cool on the pan set on a cooling rack before garnishing/slicing. While the cookie pizza is still warm, I like to press a few chocolate chips into the top. This is optional and only for looks.
  8. Cover leftovers and store at room temperature for 2–3 days or in the refrigerator for up to 5 days.

And lastly enjoy and have fun with it