Cheesecake Thumbprint Cookies

Last Updated July 9, 2024

I like cookies.  I like cheesecake.  What happens when you put them together?  These Cheesecake Thumbprint Cookies! Think buttery Graham cracker cookies with a creamy, dreamy cheesecake center.

You know what's great about this recipe?  Besides being delicious, of course, is that it calls for one sleeve of graham crackers.  Boxes of Graham crackers usually come with 3 sleeves. Graham cracker crusts for pies usually call for 2 sleeves. What to do with the remaining sleeve if you don’t want to eat it? Make these Cheesecake Cookies! They look more time consuming to make than they really are, it's pretty straightforward.  So let's get to it! 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Cheesecake Thumbprint Cookies

Makes about 20-24 cookies

Ingredients:

For the Graham Cookies

• 1 1/4 cups / 135g (1 sleeve) finely crushed regular or any flavor graham crackers

• 3/4 cup / 90g all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 cup / 113g butter, softened, or 85g oil

• 1/2 cup / 100g brown sugar

• 1 egg white

For the Cheesecake Filling

• 3 ounces / 85g cream cheese, softened

• 1 egg yolk

• 1/4 cup / 50g sugar

• 1 teaspoon / 5g vanilla extract

• 2 teaspoons lemon zest, optional

• Powdered sugar or cocoa powder for sprinkling, optional

Directions:

Oven 350°F / 177°C.  Line a cookie sheet with parchment paper or silicone mat.  

Make the Graham Cookies

1. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.  

2. In the bowl of a stand mixer beat butter or oil with brown sugar. Beat in egg white. Add mixture to graham cracker mixture and mix until combined.  

3. Using a spoon or small cookie scoop, scoop a generous tablespoon worth of dough onto prepared cookie sheet. If dough seems too soft to easily hold its shape, add a bit more flour. Repeat until all the dough has been scooped onto the cookie sheet, evenly spaced at least 1” apart. Gently roll each piece into a ball.

Make the Cheesecake Filling

1. In the clean bowl of a stand mixer, beat cream cheese until smooth. Add sugar, egg yolk, vanilla, and zest; beat until smooth.

2. Press your thumb into each cookie to make a deep well; fill with cream cheese mixture. 

3. Bake 8-11 minutes or until the filling is just set.  

Jenny's Notes:

• Try these out with different flavors of graham crackers! I like making these with chocolate graham crackers, see picture!

• Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe.

• You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven.

Yield 20-24

Author Jennyblogs

Prep time

45 Min

Cook time

11 Min

Total time

56 Min

Print

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Chocolate Cheesecake Cookies

Chocolate graham cracker thumbprint cookies filled with a cream cheese filling.

Ingredients

For the Graham Cookies

• 1 1/4 cups / 135g (1 sleeve) finely crushed regular or any flavor graham crackers
• 3/4 cup / 90g all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup / 113g butter, softened, or 85g oil
• 1/2 cup / 100g brown sugar
• 1 egg white

For the Cheesecake Filling

• 3 ounces / 85g cream cheese, softened
• 1 egg yolk
• 1/4 cup / 50g sugar
• 1 teaspoon / 5g vanilla extract
• 2 teaspoons lemon zest, optional
• Powdered sugar or cocoa powder for sprinkling, optional

Instructions

Make the Graham Cookies

1. Oven 350°F / 177°C. Line a cookie sheet with parchment or silicone mat.
2. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.
3. In the bowl of a stand mixer beat butter or oil with brown sugar. Beat in egg white. Add mixture to graham cracker mixture and mix until combined.
4. Using a spoon or small cookie scoop, scoop a generous tablespoon worth of dough onto prepared cookie sheet. If dough seems too soft to easily hold its shape, add a bit more flour. Repeat until all the dough has been scooped onto the cookie sheet, evenly spaced at least 1” apart. Gently roll each piece into a ball.

Make the Cheesecake Filling

1. In the clean bowl of a stand mixer, beat cream cheese until smooth. Add sugar, egg yolk, vanilla, and zest; beat until smooth.
2. Press your thumb into each cookie to make a deep well; fill with cream cheese mixture.
3. Bake 8-11 minutes or until the filling is just set.

Notes

• Try these out with different flavors of graham crackers! I like making these with  chocolate graham crackers, see picture!
• Regular  sugar can be substituted for the brown sugar with a slightly different texture for the  cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe.
• You can fill the  cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven.

Nutrition Facts

Calories

111.78

Fat

6.07 g

Sat. Fat

3.44 g

Carbs

13.46 g

Fiber

0.31 g

Net carbs

13.15 g

Sugar

8.41 g

Protein

1.29 g

Sodium

108.74 mg

Cholesterol

21.56 mg

Nutritional information is approximate, based on 1 cookie.

https://jennyblogs.com/blog/2018/6/13/chocolate-cheesecake-cookies

thumbprint cookies, cheesecake cookies, cheesecake, graham cracker cookies

dessert, cookies

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Leek and Morel Mushroom Phyllo Pies

Last Updated July 8, 2024

Handheld, light and flaky phyllo pies with a savory mushroom, leek, and parmesan filling. Seasonal and satisfying.

My favorite way to make these is with morel mushrooms, but these can also be made with other mushrooms, such as white or brown button mushrooms. Morel mushrooms are a delicacy where I’m from in Michigan, and definitely not available year round or in all places.

Morel Mushrooms

I've hunted for morel mushrooms with my family for as long as I can remember. Apparently it's not as common outside of the mitten and non-Michiganders sometimes think we're crazy.

There are two main types, that I know of anyway, black and white.  The season for blacks is just before the white, usually end of April to mid May, and the whites start mid May to the end of May, all depending on the weather.  After you pick the mushrooms it's best to soak them in salt water for a bit to clean them and evict any bugs. When I was younger my mom would throw out the mushroom water in the woods in the hopes that more morel mushrooms would grow. That never happened. However, we do have a spot or two in our woods that always have white morels.

Some years you can barely find any morel mushrooms, just a handful, best enjoyed lightly breaded in flour and fried in butter. Other years you find plenty, and when you’ve had your fill of them fried, you can start to use them in other dishes. 

These phyllo pies, my friends, are an absolutely delightful way to eat morels. They can be a bit fussy to make, but they’re worth it.

Phyllo plays an important part in these, it is the vessel that transports all the lovely mushrooms, leeks, and cheese to your mouth. I’m aware you can make your own homemade phyllo dough, but for most of us simple folk, it’s absolutely fine to use store-bought phyllo dough.  I've never made phyllo and don't have plans to. To you die hards out there that make it at home, my hat is off to you. In the meantime, I'm going to stroll over to my freezer and pull out some phyllo. Whew, hard work.  

Leeks vs. Wild Leeks

If you’re lucky enough to live in an area where morel mushrooms grow, chances are you might also have wild leeks available to you. Wild leeks, also known as ramps or spring onions, are small onion-like greens that grow plentiful in the woods. They’re quite small when compared to their regular leek counterparts, but have a wonderful smell and taste. While you’re out foraging for morel mushrooms, you might as well pick some wild leeks, too. Pull from the bottom to be able to pull up the whole white onion-looking root.

If you don’t have or prefer to use wild leeks, 1 regular leek from the store will do the trick.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Drizzle and Dip

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Leek and Morel Mushroom Phyllo Pies

Makes about 12 pies

Ingredients:

• 2 Tbsp / 28g oil

• 4 garlic cloves, minced

• 1 medium store-bought leek or about 12 wild leeks/ramps (about 3 cups / 270g), finely chopped

• 1 shallot or 1/2 small onion, diced

• 4 Tbsp / 56g butter or oil

• about 5 cups / 375g chopped morel mushrooms, or other kind of mushrooms

• 1/4 cup / 60g milk

• 1/2 cup / 65g grated parmesan cheese

• salt and pepper, to taste

• 1 16 oz. package phyllo pastry sheets, thawed

• melted butter or olive oil for brushing phyllo dough

Directions:

How to fold the phyllo pies

Oven 350°F / 177°C.  Line two sheet pans with parchment paper.  

1. In a large saucepan, heat oil.

2. Add garlic, leeks, and onion and sauté until tender onions are translucent and garlic fragrant.

3. Add butter and mushrooms, cook until the liquid released from mushrooms has mostly evaporated; add milk and cook until the mixture is thick, just a few minutes. 

4. Remove from heat and add cheese, mixing just until melted. Salt and pepper to taste. Allow to cool slightly while you prepare the phyllo dough.

5. Remove phyllo pastry from plastic, unroll, and set aside the first two sheets to work with; cover remaining sheets with a slightly damp cloth to prevent them from drying out and becoming brittle.  

6. Working quickly so the sheets don't dry out, brush the top side of one sheet with a bit of butter or oil and lay the second sheet on top. Cut the layered sheets lengthwise in thirds, so you will know have 3 long strips. 

7. Now for the fun "flipping" part.  (See photo above for reference.) Working with the first strip, spoon a small amount of filling, about 1 Tbsp, in the top corner.  Take that corner and fold it down until the tip reaches the opposite side; the filling should now be covered.  Next flip it straight down, the top should be level again. Fold again, taking the filled corner to the opposite side.  The dough should be kept taught through all this, but not so taught it rips.  Continue flipping/folding until the end of the strip. Use a dab of butter or oil to stick the end of the strip to the pie, if desired.  Place on pan, tucked side down, and repeat until all the filling or all the phyllo pastry has been used up.  Wrap any remaining phyllo tightly in plastic wrap and refrigerate until next use.

8. Brush the tops of the pies with butter or oil and bake for 20-25 minutes, or until golden.       

Jenny's Notes:

1. Store-bought leeks differ greatly from “wild leeks” in size. You may also know wild leeks by the name of ramps or spring onions.

2. Give your phyllo dough ample time to thaw. Cold or frozen phyllo will crack as you try to unroll it, and can mess up your slicing and folding/flipping of the pies.

3. If your phyllo is brittle or cracking, it probably got dried out. Keep phyllo dough in its plastic until absolutely necessary, then once opened keep under a damp towel. Once you start working with some of the sheets, move quickly so they won’t dry out. No need to panic, just don’t dawdle.

Yield 24 servings

Author Jennyblogs

Prep time

1 H & 15 M

Cook time

25 Min

Total time

1 H & 40 M

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Leek and Morel Mushroom Phyllo Pies

Flaky phyllo hand pies stuffed with a leek, morel mushroom, and cheese filling.

Ingredients

• 2 Tbsp / 28g oil
• 4 garlic cloves, minced
• 1 medium store-bought leek or about 12 wild leeks/ramps (about 3 cups / 270g), finely chopped
• 1 shallot or 1/2 small onion, diced
• 4 Tbsp / 56g butter or oil
• about 5 cups / 375g chopped morel mushrooms, or other kind of mushrooms
• 1/4 cup / 60g milk
• 1/2 cup / 65g grated parmesan cheese
• salt and pepper, to taste
• 1 16 oz. package phyllo pastry sheets, thawed
• melted butter or olive oil for brushing phyllo dough

Instructions

1. Oven 350°F / 177°C. Line two sheet pans with parchment paper.
2. In a large saucepan, heat oil.
3. Add garlic, leeks, and onion and sauté until tender onions are translucent and garlic fragrant.
4. Add butter and mushrooms, cook until the liquid released from mushrooms has mostly evaporated; add milk and cook until the mixture is thick, just a few minutes.
5. Remove from heat and add cheese, mixing just until melted. Salt and pepper to taste. Allow to cool slightly while you prepare the phyllo dough.
6. Remove phyllo pastry from plastic, unroll, and set aside the first two sheets to work with; cover remaining sheets with a slightly damp cloth to prevent them from drying out and becoming brittle.
7. Working quickly so the sheets don't dry out, brush the top side of one sheet with a bit of butter or oil and lay the second sheet on top. Cut the layered sheets lengthwise in thirds, so you will know have 3 long strips.
8. Now for the fun "flipping" part. (See photo above for reference.) Working with the first strip, spoon a small amount of filling, about 1 Tbsp, in the top corner. Take that corner and fold it down until the tip reaches the opposite side; the filling should now be covered. Next flip it straight down, the top should be level again. Fold again, taking the filled corner to the opposite side. The dough should be kept taught through all this, but not so taught it rips. Continue flipping/folding until the end of the strip. Use a dab of butter or oil to stick the end of the strip to the pie, if desired. Place on pan, tucked side down, and repeat until all the filling or all the phyllo pastry has been used up. Wrap any remaining phyllo tightly in plastic wrap and refrigerate until next use.
9. Brush the tops of the pies with butter or oil and bake for 20-25 minutes, or until golden.

Notes

Store-bought leeks differ greatly from “wild leeks” in size. You may also know wild leeks by the name of ramps or spring onions.

Nutrition Facts

Calories

102.58

Fat

5.01 g

Sat. Fat

1.98 g

Carbs

11.88 g

Fiber

0.81 g

Net carbs

11.05 g

Sugar

0.34 g

Protein

2.62 g

Sodium

158.93 mg

Cholesterol

7.2 mg

Nutritional information is approximate, based on 1 phyllo pie

https://jennyblogs.com/blog/2018/1/12/leek-and-morel-mushroom-phyllo-pies

phyllo pies, hand pies, morel mushroom, leeks

appetizers, snacks, sides

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Have you ever gone morel mushroom hunting?  Tell me about your adventures in the comments below! :)

Pappa al Pomodoro

Last Updated August 14, 2024

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I remember clearly the first time I ate Pappa al Pomodoro.  It was DELICIOUS, and at the time I had absolutely no idea what it was.  I had recently arrived in Italy for the second time in my life, and my friends took me to a local pizzeria.  The owner, who knew my friends by sight, brought us each a little plate of this red...mush...with olive oil drizzled on top.  I took one bite, might have closed my eyes and had a Ratatouille moment, then wasted no time in devouring the rest. The flavors seemed such ordinary everyday ingredients, but each took their turn on the tongue, twirling and waltzing together in such harmony as to become a dish not quickly forgotten, and leaving the palate wanting more.  One of my friends can't have gluten, and asked if any of us wanted her mush.  "Really, there's gluten in this?  That stinks, I'm sorry you can't try it...I'll TAKE IT."  Actually, the rest of us probably split it, I don't really remember.  

After this first encounter, I needed to know what that magical substance was.  What is it called?  What are the ingredients? How do you make it?  I'll save you all my searching and wondering: Pappa al pomodoro has a base of bread, tomatoes, and broth, and where there are tomatoes there is usually basil, and round it out with some garlic and good extra virgin olive oil.  That's it!  And I bet, you probably have all or most of those ingredients on hand.  

You can think of it like a very simple tomato soup, but you just add a bunch of bread to thicken it up. Haha honestly, I’m still working on a way to describe this that doesn’t make it sound weird. It’s just one of those things you have to try to believe how simply and deliciously wonderful it is.

Pappa al Pomodoro is a traditional Tuscan "poor" dish, and once I knew what it was, saw it everywhere on restaurant menus around Florence.  It's normally eaten as a primo piatto, or first course, but I like to make it the MAIN course.  At home, of course, away from the overly inquisitive eyes of the Italians.  The genius of it is, it uses stale bread, reducing food waste.  Hence it being a "poor" dish, in which the Tuscans back in the day found tasty ways to recycle every food bit. 

Toscana in Cucina: The Flavours of Tuscany

If you've been to Tuscany and tried Pappa al Pomodoro, hopefully this recipe will bring a bit of its exuberance back into your life.  If you've never tried it, give this recipe a go for a taste of Tuscany!  Because the ingredients are simple and each flavor really shines through, I recommend being a little extra picky on the quality and freshness of ingredients you use.  (But, I'll give you some cheats, see "Jenny's Notes" below.)

Pro tip:  As you're pronouncing "pappa" really lay on those p's.  If you say it too quickly, your Italian friends or Italian wanna-be friends might think you're talking about the Pope, whom they call "Papa."  And a tomato Pope, at that, because, ya know, pomodoro means "tomato."  :)

Recipe adapted from the cookbook "Toscana in Cucina The Flavours of Tuscany."  Click on the Amazon link for more delicious Tuscan dishes, with recipes in both English and Italian!  

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Pappa al Pomodoro

Serves about 6-8

Ingredients:

• 6 Tbsp / 84g olive oil

• 3 cloves garlic, peeled and crushed

• crushed red pepper flakes, to taste

• 1 lb. / 500g ripe tomatoes, peeled and chopped

• several fresh basil leaves, plus more for the garnish

• 4 cups / 950g vegetable broth

• 10 oz / 300g stale artisanal bread, sliced thinly (breads made with just water, flour, yeast work best)

• extra virgin olive oil, for drizzling

• salt and pepper, to taste

Directions:

1. Heat oil in a large pan over medium-low heat and add garlic, cooking until sizzling and fragrant, ensuring it doesn't burn.  Add a bit of crushed red pepper, then the tomatoes and basil.  

2. Bring to a simmer; after a few minutes add the broth.  

3. Season with salt and pepper to taste, then add the bread.  

4. Cook for 15 minutes, stirring occasionally.  

5. Remove the pan from the heat and leave covered for about an hour.  

6. When ready to serve, stir gently and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.  

Buon appetito! 

*Wine Pairing from Toscana in Cucina: Muraccio - Parrina DOC Rosso - La Parrina, Albinia (Grosseto) 

Jenny's Notes:

• Also super delicious with grated parmesan on top…

• I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with simple ingredients: flour, water, salt yeast, or at least as simple as possible. Enriched breads, or those made with milk/eggs/oil, aren't the kind of bread you want to use for this kind of recipe. Nor is the sliced sandwich bread with preservatives ideal. You could look for a good ciabatta, baguette, or other rustic bread.

• To make this recipe simple, the bread should ideally be sliced or torn into chunks BEFORE it goes completely stale. Trying to slice a solid loaf of stale bread is not fun. However, should this happen, it is still possible to make this recipe work. You can add the bread in one big chunk to the pot. You will want to be a bit more proactive in stirring and making sure it stays submerged as much as possible, flipping if necessary, so it has time to soften and break up. If at the end of the hour there are still some chunks, they should be soft enough where you can break them up with a spoon.

• If you find chunks of bread, particularly of crust, still present after the hour is up, and you can't seem to get them to break up, an immersion blender can be used in a pinch. It changes the texture a bit (makes it a bit creamier/pastier), which isn't ideal, but I have done this before and it was still very good! You may want to consider using a different kind of bread the next time.

• You could also use chicken or beef broth, but vegetable seems to be most commonly called for in Italian recipes.

• This freezes well for quick meals, simply bring to room temperature and heat before serving!

• I do confess I've made this once very much modifying the freshness rule, and to my surprise it didn't turn out half shabby. Just promise me one thing. Make this the real way before going for the modified version. What follows is for emergency situations only. ;)

1. 1/2 tsp garlic powder instead of garlic cloves

2. 16 oz jar tomato sauce, tomato purée, or can of diced tomatoes instead of 1 lb. tomatoes (I've used sauces with grilled eggplant and even olives added to them for a twist.)

3. Plain ol' water instead of broth. You'll probably need to add extra salt and pepper, though.

Yield 6-8 servings

Author Jennyblogs

Prep time

25 Min

Cook time

15 Min

Inactive time

1 Hour

Total time

1 H & 40 M

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Pappa al Pomodoro

A classic Tuscan "poor man's" dish that utilizes stale bread, tomatoes, garlic, basil, and a generous drizzle of extra virgin olive oil. Serve as a main dish or side.

Cook modePrevent screen from turning off

Ingredients

• 6 Tbsp / 84g olive oil
• 3 cloves garlic, peeled and crushed
• crushed red pepper flakes, to taste
• 1 lb. / 500g ripe tomatoes, peeled and chopped
• several fresh basil leaves, plus more for the garnish
• 4 cups / 950g vegetable broth
• 10 oz / 300g stale artisanal bread, sliced thinly (breads made with just water, flour, yeast work best)
• extra virgin olive oil, for drizzling
• salt and pepper, to taste

Instructions

1. Heat oil in a large pan over medium-low heat and add garlic, cooking until sizzling and fragrant, ensuring it doesn't burn. Add a bit of crushed red pepper, then the tomatoes and basil.
2. Bring to a simmer; after a few minutes add the broth.
3. Season with salt and pepper to taste, then add the bread.
4. Cook for 15 minutes, stirring occasionally.
5. Remove the pan from the heat and leave covered for about an hour.
6. When ready to serve, stir and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.

Notes

Also super delicious with grated parmesan on top…

I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with simple ingredients: flour, water, salt yeast, or at least as simple as possible. Enriched breads, or those made with milk/eggs/oil, aren't the kind of bread you want to use for this kind of recipe. Nor is the sliced sandwich bread with preservatives ideal. You could look for a good ciabatta, baguette, or other rustic bread.

To make this recipe simple, the bread should ideally be sliced or torn into chunks BEFORE it goes completely stale. Trying to slice a solid loaf of stale bread is not fun. However, should this happen, it is still possible to make this recipe work. You can add the bread in one big chunk to the pot. You will want to be a bit more proactive in stirring and making sure it stays submerged as much as possible, flipping if necessary, so it has time to soften and break up. If at the end of the hour it has set there are still some chunks, they should be soft enough where you can break them up with a spoon.

If you find chunks of bread, particularly of crust, still present after the hour is up, and you can't seem to get them to break up, an immersion blender can be used in a pinch. It changes the texture a bit (makes it a bit creamier/pastier), which isn't ideal, but I have done this before and it was still very good! You may want to consider using a different kind of bread the next time.

You could also use chicken or beef broth, but vegetable seems to be most commonly called for in the Italian recipes I've seen.

This freezes well for quick meals, simply bring to room temperature and heat before serving!

Nutrition Facts

Calories

298.55

Fat

18.68 g

Sat. Fat

2.61 g

Carbs

28.07 g

Fiber

2.95 g

Net carbs

25.1 g

Sugar

6.06 g

Protein

5.88 g

Sodium

892.31 mg

Cholesterol

0 mg

Nutritional information is approximate; based on 6 servings.

https://jennyblogs.com/blog/2018/4/12/pappa-al-pomodoro

pappa al pomodoro, Tuscan recipe, Italian recipe, Florentine recipe, stale bread

Main, side

Italian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Peanut Butter Pie with Chocolate Whipped Cream

Last Updated August 14, 2024

Let me take a gander at what you're thinking, probably something like, "OH! PEANUT BUTTER PIE? I love peanut butter pie! So good! But I already have a recipe for peanut butter pie. Why do I need this recipe? Wait, don't YOU already have a recipe up on this blog for peanut butter pie??"

Well, you'd be right about one thing, this is not my first recipe up for a peanut butter pie. But let me tell you, they each have their own merited place. For example, the Peanut Butter Pie with Chocolate Whipped Cream has a shortbread crust, creamy peanut butter filling, topped with chocolate whipped cream.  

This peanut butter pie has a chocolate crust, an ultra creamy peanut butter mascarpone filling topped with flowing chocolate ganache. The chocolate ganache envelopes the peanut butter filling in a tender embrace...still with me? Ok let's stop dreaming and comparing peanut butter pies and MAKE one!  

Nutter Butter Pie

Not a fan of chocolate and peanut butter together? Neither is my mom.  That's ok, we can still be friends. And because of that, why not head over to this Nutter Butter Pie instead? No chocolate there! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from what megan's making.

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Serves 8-12

Ingredients:

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread

• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips

• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream

• 8 oz / 227g mascarpone or cream cheese, room temperature

• 1 cup / 250g peanut butter

• 1/2 cup / 100g sugar

• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips

• 1 Tbsp / 14g butter

• 1/2 cup / 118g heavy whipping cream

Directions:

Oven 325°F / 163°C.  Ungreased 9in / 23cm pie dish.  

Make the Chocolate Crust

1. In a food processor combine chocolate grahams, butter, and chocolate chips.  Pulse until the mixture is uniformly fine crumbs.  Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon. 

2. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant.  Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat the whipping cream until stiff peaks form.  Transfer to another bowl if using a stand mixer and set aside.

2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.  

3. Carefully fold the whipped cream into the peanut butter mixture in three or four parts.  

4. Spoon the filling over the cooled crust and smooth the top.  Refrigerate to set.  

Make the Chocolate Ganache

1. Place the chocolate and butter in a small bowl.  Heat the cream in a small saucepan over low heat, just until simmering.  The moment you see bubbles remove from heat and pour over chocolate and butter.  Let sit for 1 minute to melt the chocolate, then whisk briskly until smooth and shiny.  

2. Pour over chilled pie.  If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.  (The rest can be disposed of with a spoon and a mouth.  But I don't need to tell you that.)  

3. Chill for 3-4 hours or overnight until set.  

Jenny's Notes:

• If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.

• I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.

• Top with chocolate chips or chocolate shavings as desired!

Yield 8-12

Author Jennyblogs

Prep time

1 Hour

Cook time

8 Min

Inactive time

3 Hour

Total time

4 H & 8 M

Print

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Chocolate cookie crust, whipped mascarpone peanut butter filling, and chocolate ganache to top.

Cook modePrevent screen from turning off

Ingredients

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread
• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips
• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream
• 8 oz / 227g mascarpone or cream cheese, room temperature
• 1 cup / 250g peanut butter
• 1/2 cup / 100g sugar
• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips
• 1 Tbsp / 14g butter
• 1/2 cup / 118g heavy whipping cream

Instructions

Make the Chocolate Crust

1. Oven 325°F / 163°C. Ungreased 9in / 23cm pie dish.
2. In a food processor combine chocolate grahams, butter, and chocolate chips. Pulse until the mixture is uniformly fine crumbs. Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon.
3. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant. Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat whipping cream until stiff peaks form. Transfer to another bowl if using a stand mixer and set aside.
2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
3. Carefully fold whipped cream into peanut butter mixture in three or four parts.
4. Spoon filling over cooled crust and smooth top. Refrigerate to set.

Make the Chocolate Ganache

1. Place chocolate and butter in a small bowl. Heat cream in a small saucepan over low heat, just until simmering. The moment you see bubbles remove from heat and pour over chocolate and butter. Let sit for 1 minute to melt chocolate, then whisk briskly until smooth and shiny.
2. Pour over chilled pie. If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.
3. Chill for 3-4 hours or overnight until set.

Notes

If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.Top with chocolate chips or chocolate shavings as desired!

Nutrition Facts

Calories

791.91

Fat

62.46 g

Sat. Fat

30.79 g

Carbs

54.43 g

Fiber

3.89 g

Net carbs

50.53 g

Sugar

37.64 g

Protein

12.12 g

Sodium

502.22 mg

Cholesterol

110.56 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/3/15/peanut-butter-pie-with-chocolate-ganache

best peanut butter pie, PB pie, mascarpone peanut butter pie, chocolate ganache, cookie crust, cream cheese peanut butter pie, no bake

Dessert, Pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Ganache Coconut Cream Pie Bars

Last Updated October 8, 2024

Oh my gosh! Ganache. Yes, coconut cream pie is delicious.  So are Almond Joys and Mounds.  So why not put them together, add a shortbread crust, put them in the slightly less formidable to cut bar form instead of pie, and voila: Ganache Coconut Cream Pie Bars. 

These bars are slightly involved, but the end product is very worthwhile.  Not to mention, you can make an 8x8 pan worth of bars, or 9x13!  I almost always go the 9x13 route.  This has become a favorite for Christmas, my mom's birthday, and just about any occasion that a little creamy coconut and chocolate is welcome.  As what seems to be turning into a trend, I failed to get any kind of decent photo of the inside, so for now, (or maybe forever...once these are cut into you'll understand why photos never get taken) please enjoy the photos of the whipped cream and toasted coconut topping.  If you'd like an idea of what bliss you're getting in to, take a peak over at Willow Bird Baking, from whom I adapted the recipe, and see her beautiful photos! 

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Ganache Coconut Cream Pie Bars

Makes about 20 servings

Ingredients:

For the Shortbread Crust

• 1 cup (2 sticks) / 226g cold butter

• 2 cups / 240g all-purpose flour

• 1/2 cup / 100g sugar

For the Ganache

• 1/4 cup + 2 Tbsp / 87g heavy whipping cream

• 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips

For the Coconut Cream Filling

• 6 cups / 1,422g unsweetened coconut milk or milk of choice

• 4 eggs

• 1 1/2 cups / 300g sugar

• 2/3 cup / 73g cornstarch

• 1/2 tsp / 2.5g salt

• 1 1/2 cups / 150g flaked unsweetened coconut

• 1/2 tsp / 2.5g coconut extract

• 1/2 tsp / 2.5g vanilla extract

For the Whipped Cream Topping

• 2 cups / 464g heavy whipping cream

• 1/2 cup / 100g sugar

• 1 tsp / 5g vanilla extract

• 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

Directions:

Oven 350°F / 177°C.  Ungreased 9x13in / 23x33cm baking dish.

Make the Shortbread Crust

1. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor.  Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan. 

2. Bake for 18-22 minutes until lightly golden-brown.  Set aside to cool.  Leave oven on for toasting the coconut.

Make the Ganache

1. While the crust is baking, prepare the ganache.  Place the chocolate in a medium bowl and the cream in a small saucepan.  Over medium-low heat, bring the cream to a simmer.  You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.  

2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate.  Whisk until completely smooth.  

3. Once the crust is finished and partly cooled, pour ganache evenly over crust.  Place in fridge to set.   

Toast the Coconut

Place the 1/2 cup coconut for the topping in a shallow baking dish.  Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes.  Remove and let cool.

Make the Coconut Cream Filling

1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan. 

2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil.  This can take anywhere from 15-35 minutes, depending on your stove.

3. Once thickened, remove from heat and stir in coconut and both extracts.  

4. Remove crust from fridge and pour filling over crust.  Place back in fridge to set, 2-4 hours.  

Make the Whipped Cream Topping

1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.

2. Spoon over chilled bars, or pipe.  Finish with toasted coconut.  Store in fridge.  

Jenny's Notes:

• Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache!

• If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded.

• For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully.

• If a 9x13 pan of coconut cream heaven seems daunting to you, it's super easy to halve this recipe for a 8x8 or 9x9in pan!

• These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

Yield 20

Author Jennyblogs

Prep time

1 H & 45 M

Cook time

32 Min

Total time

2 H & 17 M

Print

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Ganache Coconut Cream Pie Bars

Shortbread crust, a thin layer of ganache, classic coconut cream pie filling, all topped with fresh whipped cream and toasted coconut.

Cook modePrevent screen from turning off

Ingredients

For the Shortbread Crust

• 1 cup (2 sticks) / 226g cold butter
• 2 cups / 240g all-purpose flour
• 1/2 cup / 100g sugar

For the Ganache

• 1/4 cup + 2 Tbsp / 87g heavy whipping cream
• 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips

For the Coconut Cream Filling

• 6 cups / 1,422g unsweetened coconut milk or milk of choice
• 4 eggs
• 1 1/2 cups / 300g sugar
• 2/3 cup / 73g cornstarch
• 1/2 tsp / 2.5g salt
• 1 1/2 cups / 150g flaked unsweetened coconut
• 1/2 tsp / 2.5g coconut extract
• 1/2 tsp / 2.5g vanilla extract

For the Whipped Cream Topping

• 2 cups / 464g heavy whipping cream
• 1/2 cup / 100g sugar
• 1 tsp / 5g vanilla extract
• 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

Instructions

Make the Shortbread Crust

1. Oven 350°F / 177°C. Ungreased 9x13in / 23x33cm baking dish.
2. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor. Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan.
3. Bake for 18-22 minutes until lightly golden-brown. Set aside to cool. Leave oven on for toasting the coconut.

Make the Ganache

1. While the crust is baking, prepare the ganache. Place the chocolate in a medium bowl and the cream in a small saucepan. Over medium-low heat, bring the cream to a simmer. You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.
2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate. Whisk until completely smooth.
3. Once the crust is finished and partly cooled, pour ganache evenly over crust. Place in fridge to set.

Toast the Coconut

1. Place the 1/2 cup coconut for the topping in a shallow baking dish. Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes. Remove and let cool.

Make the Coconut Cream Filling

1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan.
2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil. This can take anywhere from 15-35 minutes, depending on your stove.
3. Once thickened, remove from heat and stir in coconut and vanilla extracts.
4. Remove crust from fridge and pour filling over crust. Place back in fridge to set, 2-4 hours.

Make the Whipped Cream Topping

1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.
2. Spoon over chilled bars, or pipe. Finish with toasted coconut. Store in fridge.

Notes

Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache!If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded.For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully.If a 9x13 pan of cream coconut heaven seems daunting to you, it's super easy to halve this recipe for an 8x8 or 9x9in pan!These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

Nutrition Facts

Calories

446.04

Fat

30.59 g

Sat. Fat

21.07 g

Carbs

41.54 g

Fiber

2.52 g

Net carbs

39.02 g

Sugar

26.41 g

Protein

4.58 g

Sodium

152.00 mg

Cholesterol

92.63 mg

Nutritional information is approximate. Based on 20 servings.

https://jennyblogs.com/blog/2018/2/7/ganache-coconut-cream-pie-bars

Coconut Cream pie, bars, shortbread, chocolate ganache, fresh whipped cream, toasted coconut

Dessert, Pie, bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Classic Tiramisù: The Real Deal.

As in, I could just copy and paste the original recipe in Italian, and we could all follow the pretty pictures to make it.  That doesn't sound very reliable to me, so I shall do my best to translate it.  Maybe also not very reliable. My point is, this is a good, sound, Italian written recipe of Tiramisù.  Raw eggs, real mascarpone (pronounced mas-car-pohn-AY no matter what those chefs on Food Network say.  I cry a little on the inside when people insist on saying mars-cah-pone.  There is no R before the C. Mas-car-pone is acceptable, as that would be how to say it in English.  But deep down we all want to be a bit more Italian, no?) no cream cheese involved.  It's so simple, and the ingredients are few. Mascarpone can be quite expensive in the States, which is why many substitute cream cheese, but it is so worth the splurge.  If you do feel the need to use cream cheese, (I don't know, maybe your 3 year-old wants tiramisù for a birthday party of 50??) then maybe don't call it tiramisù, call it something else.  Tiramigiù, maybe.  :)

Just like any replication, it will never be as good as in the place where it was founded and crafted and came to fame.  Some of the best mascarpone will be found here in Italy, and at much cheaper costs.  In fact, it's cheaper than cream cheese. Even if you take the exact same method and make mascarpone in another country, those cows will be different cows, who eat different sustenance, and produce milk that tastes different .  Not to mention if the first time you ever tried tiramisù was on your first trip to Italy, surrounded by cobblestone streets, freshly hung laundry on the corner, magnificent old buildings, and the too-loud Italian conversations and even louder hand gestures whirling about, that is something very hard to replicate in anywhere but Italy.  

That said, this is the best recipe for Tiramisù I have yet found.  No, it's not from a wonderful Italian nonna (grandma) I know from down the street or a recipe handed down for generations in one of my friend's families, but I did listen to a podcast once in Italian where a girl was making tiramisù with a nonna and it was essentially the same as the one I'm about to share with you. That counts, right? Ok, andiamo! (Let's go!) 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Original recipe in Italian or English, with video and step by step photos, on GialloZafferano.

---

Tiramisù

Serves 12-15

Ingredients:

• 220g / about 4 medium eggs, as fresh as you can get them

• 100g / 1/2 cup sugar

• 500g mascarpone

• 300g / about 1 medium package Savoiardi (lady fingers)

• 300g / 1 1/4 cup brewed coffee from a Moka pot or very strong coffee, sweetened to taste and cooled

• Cocoa powder for dusting the top

Directions:

1. Separate the egg yolks from the whites, placing the yolks in the bowl of a stand mixer and setting aside the egg whites, or placing them in two medium bowls if you plan on using an electric hand mixer. 

2. Beat the yolks, slowly adding half the sugar.  

3. When the mixture becomes light and frothy, beat in the mascarpone, a little at a time.  Once all the mascarpone is beat in, you should have a dense and creamy mixture.  

4. Clean the beaters well or transfer mascarpone mixture to another bowl and clean the stand mixer bowl and beater.  Beat the egg whites, slowly adding in the rest of the sugar.  Beat until stiff peaks form.

5. Add one spoonful of the beaten whites to the mascarpone mixture, stirring energetically with a spatula, to begin to lighten it.  Then continue adding the egg whites, folding in delicately one spoonful at a time, until all has been incorporated. 

6. In a 30x20cm / 8x11in pan, spoon about 1/3 of the cream mixture into the bottom and spread evenly.  Place your cold coffee in a shallow bowl or dish.  Dip your savoiardi in the coffee for a few seconds and place in rows over the cream until an even layer has been established.  

7. Spoon another third of cream evenly over the savoiardi and repeat another layer of coffee soaked savoiardi.  Top with the remaining cream and smooth evenly.  

8. Dust with cocoa powder using a sieve and refrigerate for a few hours before serving.             

Buon Appetito!

Jenny's Notes:

• Most grocery stores and supermarkets carry mascarpone and lady fingers in the States, mascarpone being with the cheese or special cheese, lady fingers are in the "imported" section in my local grocery store.

• Remember that in order to beat egg whites there must not be any trace of egg yolk or grease or they won't beat up properly.

• One way to tell if your egg whites have been properly beaten is to hold the bowl upside down. The egg whites shouldn't move. Of course, at this point you should already be confident that your whites are stiff enough so you don't end up with, um, egg whites everywhere. It is possible to overbeat egg whites, so don't over do it or they become dry.

• The Italians making this recipe said they added only 1 tsp of sugar to the coffee, I don't usually add any. If you prefer sweeter desserts, you may decide to add more.

• If you don't have a 30x20cm / 8x11in pan on hand, you can use a 9x13in. Or halve the recipe and use an 8x8in / 20x20cm or 9x9in.

• When dipping the Savoiardi I found 4-5 seconds to be ideal. Any less and the coffee didn't soak all the way through, any more and the cookies became over-saturated and broke. When you start running out of coffee you may need to dip one side of the cookie and then the other to get an even soak.

• Some say it's almost a sin if you cut into the tiramisù if it has been in the fridge for any less than 24 hours. I think it's optimal after just a few hours, and best if eaten within a few days.

• Can be frozen for up to 2 weeks.

Yield 12-15

Author Jennyblogs

Prep time

45 Min

Total time

45 Min

Print

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Classic Tiramisù

Recipe for the classic Italian tiramisù with savoiardi (ladyfingers), mascarpone, raw eggs, and not too much sugar. Translated from Italian.

Cook modePrevent screen from turning off

Ingredients

• 220g / about 4 medium eggs, as fresh as you can get them
• 100g / 1/2 cup sugar
• 500g mascarpone
• 300g / about 1 medium package Savoiardi (lady fingers)
• 300g / 1 1/4 cup brewed coffee from a Moka pot or very strong coffee, sweetened to taste and cooled
• Cocoa powder for dusting the top

Instructions

1. Separate the egg yolks from the whites, placing the yolks in the bowl of a stand mixer and setting aside the egg whites, or placing them in two medium bowls if you plan on using an electric hand mixer.
2. Beat the yolks, slowly adding half the sugar.
3. When the mixture becomes light and frothy, beat in the mascarpone, a little at a time. Once all the mascarpone is beat in, you should have a dense and creamy mixture.
4. Clean the beaters well or transfer mascarpone mixture to another bowl and clean the stand mixer bowl and beater. Beat the egg whites, slowly adding in the rest of the sugar. Beat until stiff peaks form.
5. Add one spoonful of the beaten whites to the mascarpone mixture, stirring energetically with a spatula, to begin to lighten it. Then continue adding the egg whites, folding in delicately one spoonful at a time, until all has been incorporated.
6. In a 30x20cm / 8x11in pan, spoon about 1/3 of the cream mixture into the bottom and spread evenly. Place your cold coffee in a shallow bowl or dish. Dip your savoiardi in the coffee for a few seconds and place in rows over the cream until an even layer has been established.
7. Spoon another third of cream evenly over the savoiardi and repeat another layer of coffee soaked savoiardi. Top with the remaining cream and smooth evenly.
8. Dust with cocoa powder using a sieve and refrigerate for a few hours before serving.

Notes

Remember that in order to beat egg whites there must not be any trace of egg yolk or grease or they won't beat up properly. One way to tell if your egg whites have been properly beaten is to hold the bowl upside down. The egg whites shouldn't move. Of course, at this point you should already be confident that your whites are stiff enough so you don't end up with, um, egg whites everywhere. It is possible to overbeat egg whites, so don't over do it or they become dry.The Italians making this recipe said they added only 1 tsp of sugar to the coffee, I don't usually add any. If you prefer sweeter desserts, you may decide to add more.If you don't have a 30x20cm / 8x11in pan on hand, you can use a 9x13in. Or halve the recipe and use an 8x8in / 20x20cm or 9x9in.When dipping the Savoiardi I found 4-5 seconds to be ideal. Any less and the coffee didn't soak all the way through, any more and the cookies became over-saturated and broke. When you start running out of coffee you may need to dip one side of the cookie and then the other to get an even soak.Some say it's almost a sin if you cut into the tiramisù if it has been in the fridge for any less than 24 hours. I think it's optimal after just a few hours, and best if eaten within a few days.Can be frozen for up to 2 weeks.

Nutrition Facts

Calories

327.99

Fat

20.59 g

Sat. Fat

11.84 g

Carbs

9.97 g

Fiber

0.08 g

Net carbs

9.88 g

Sugar

9.38 g

Protein

3.90 g

Sodium

202.45 mg

Cholesterol

111.33 mg

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2018/1/23/tiramis-the-real-deal

authentic tiramisu, Italian tiramisu, real tiramisu, original tiramisu,

Dessert

Italian

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

I have somehow never managed to get a photo after it has been dug into. And I couldn't take photos before, because, well, Christmas and other events. "Who broke into the dessert early?!?!" I never would've hear the end of it.

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Cinnamon Raisin Swirl Bread

Last Updated August 13, 2024

Nothing is quite as satisfying to make as homemade bread. From the relaxing kneading of the dough, to the mouth-watering aroma that fills the house as the bread bakes, to slicing into a fresh loaf, it’s one of the simple pleasures of life.

Add in a cinnamon raisin swirl and it can be hard to imagine it getting much better. This bread makes for wonderful eating plain, and even better toast. Use it for French Toast or however you best like to use bread!

Note: I used sourdough starter to make the loaves in the pictures. I didn't leave enough time for rising, and thus you can see you the crumb is rather tight and dense. Delicious nonetheless, but know that if you use instant yeast (or sourdough and allow for proper proofing) your loaves should be taller! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from The Kitchn

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Cinnamon Raisin Swirl Bread

Makes 2 9-inch loaves

Ingredients:

• 1 cup / 150g raisins

• 1 cup / 237g hot water

• 1 Tbsp / 10g active dry or instant yeast

• 1 cup / 237g milk

• 4 Tbsp / 56g melted butter or oil

• 2 tsp / 9g salt

• 5 1/2 - 6 cups / 660 - 720g all-purpose flour

• 1/2 cup / 100g sugar

• 1 1/2 Tbsp / 12g cinnamon

• 1 egg

• 2 tsp / 9g water

Directions:

Oven 375°F / 190°C.  2 greased loaf pans, approximately 9 x 5in / 23 x 13cm.  

1. Place raisins in a small bowl with the hot water and let plump for at least 10 minutes.  

2. Drain water from raisins into the bowl of a stand mixer or large bowl.  Set raisins aside.  Sprinkle yeast over the water.  If you're using active dry, let the yeast sit for a few minutes until it starts to foam; if you're using instant, proceed to the next step. 

3. Add milk, butter, and salt to yeast mixture and stir well.  Add 5 cups / 600g of flour, mixing to incorporate. 

4. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary.  At the end, test to see if your dough is ready by performing the window pane test (see notes.)  If not, continue to knead dough until it passes.  

5. Toss raisins with a bit of flour to absorb any residual water.  Add to your dough, and knead until evenly distributed.  If using a stand mixer, you may find this easier to do by hand.  

6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.  

7. Meanwhile, combine the sugar with the cinnamon in a small bowl.  

8. Beat the egg with the 2 tsp water in another small bowl. 

9. When the dough has risen, punch it down and divide into two equal pieces.  Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long. 

10. Brush the dough evenly with some of the egg wash, leaving one narrow end dry; sprinkle with half of the cinnamon sugar mixture.  Starting from the opposite short end, roll dough up and pinch the seam to seal. 

11. Transfer to the loaf pan, placing seam side down.  Repeat with other half of dough.  

12. Cover and let rise until doubled in size, about 30-45 minutes.   

13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C. 

14. Let bread cool 10 minutes before removing from pans and allowing to cool completely.

Jenny's Notes:

• If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again.  

• If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking.  

• Loaves can be frozen for later enjoyment.

Yield 24

Author Jennyblogs

Prep time

1 Hour

Cook time

40 Min

Total time

1 H & 40 M

Print

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Cinnamon Raisin Swirl Bread

Enriched white bread with swirls of cinnamon and plump raisins throughout.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 150g raisins
• 1 cup / 237g hot water
• 1 Tbsp / 10g active dry or instant yeast
• 1 cup / 237g milk
• 4 Tbsp / 56g melted butter or oil
• 2 tsp salt
• 5 1/2 - 6 cups / 660 - 720g all-purpose flour
• 1/2 cup / 100g sugar
• 1 1/2 Tbsp / 12g cinnamon
• 1 egg
• 2 tsp water

Instructions

1. Oven 375°F / 190°C. Grease 2 loaf pans, approximately 9 x 5in / 23 x 13cm.
2. Place the raisins in a small bowl with the hot water and let plump for at least 10 minutes.
3. Drain the water from the raisins into the bowl of a stand mixer or large bowl. Set the raisins aside. Sprinkle the yeast over the water. If you're using active dry, let the yeast sit for a few minutes until it starts to foam, if you're using instant, go ahead and proceed to the next step.
4. Add the milk, butter, and salt to the yeast mixture and stir well. Add 5 cups / 600g of flour, mixing to incorporate. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary. At the end, test to see if your dough is ready by performing the window pane test (see notes.) If not, continue to knead the dough until it passes.
5. Toss the raisins with a bit of flour to absorb any residual water. Add to your dough, and knead until evenly distributed. If using a stand mixer, you may find this easier to do by hand.
6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.
7. Meanwhile, combine the sugar with the cinnamon in a small bowl.
8. Beat the egg with 2 tsp water in another small bowl.
9. When the dough has risen, punch it down and divide into two equal pieces. Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long.
10. Brush the dough evenly with some of the egg wash, leaving one short end free, and sprinkle with half of the cinnamon sugar mixture. Starting from the opposite short end, roll the dough up and pinch the seam to seal.
11. Transfer to the loaf pan, placing seam side down. Repeat with other half of dough.
12. Cover and let rise until doubled in size, about 30-45 minutes.
13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C.
14. Let bread cool 10 minutes in pans before removing and allowing to cool completely.

Notes

If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again. If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking. Loaves can be frozen for later enjoyment! If you really dig raisins, add more than 1 cup! Just be aware, though, if you start to add too many (I would imagine more than 2 cups) then they could start to weigh down your dough, not allowing for a full rise.

Nutrition Facts

Calories

171.35

Fat

2.64 g

Sat. Fat

1.44 g

Carbs

33.09 g

Fiber

1.42 g

Net carbs

31.67 g

Sugar

7.96 g

Protein

4.10 g

Sodium

218.89 mg

Cholesterol

13.56 mg

Nutritional information is approximate. Based on 24 servings or 12 servings per loaf.

https://jennyblogs.com/blog/2018/1/12/cinnamon-raisin-swirl-bread

cinnamon raisin bread, cinnamon raisin swirl bread, cinnamon toast,

Bread, Breakfast, Brunch

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Caramel Cream Pie

Last Updated August 13, 2024

Caramel cream pie is a pie that you should be adding to your pie repertoire ASAP. A homemade buttery pie crust, with a light, creamy, caramel-y filling, topped with more whipped cream and more caramel. Decadent and oh so worth it.

Homemade pies can sometimes feel intimidating, but this one really is not hard to make! You can make your own homemade caramel (I have a recipe for that here, also linked below), or you can rely on a good ol’ can of dulce de leche for absolute ease. I’ve made this pie with both options and it’s absolutely delicious either way.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Shugary Sweets

---

Caramel Cream Pie

Serves 8-12

Ingredients:

For the Crust

• 1 1/3 cup / 160g all-purpose flour

• 1/2 tsp / 2.5g salt

• 4 Tbsp / 56g butter, cold, cut into small pieces

• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce

• 8 oz / 225g cream cheese, room temperature

• 2 1/2 cups / 605g heavy whipping cream

• 1/4 cup / 50g sugar

Directions:

Make the Crust

Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish. 

1. In a medium bowl whisk together flour and salt.  Blend in cold butter using a pastry cutter, fork, or your hands.  You want the butter to end up in small pieces, like peas. 

2. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible.  The dough should be able to hold together in a ball, without being too dry and shaggy or too wet.  Add more water if necessary, 1 tablespoon at a time.  

3. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly.  Place in the fridge for 1 - 48 hours.  

4. After the crust has rested, roll into a circle on a lightly floured surface or silpat.  Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls.  Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.  

5. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork.  Prick the bottom of the crust with a fork.  The crust can also be refrigerated at this point, if needed.  

6. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown.  Cool completely.  

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel.  Set aside.

2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form.  Reserve 1/2 cup for the topping.  Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.  

3. Reserve 1-2 tablespoons of the remaining caramel for the topping.  Spread the rest into the bottom of the crust.  Spread cream cheese mixture over caramel.  

4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Jenny's Notes:

• For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency.  Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough.  You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be.  The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax.  

• If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking.  

• I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter.  If you live in a really dry climate, you might need up to 7.  Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.   

Yield 8-12 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

12 Min

Total time

1 H & 12 M

Print

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Caramel Cream Pie

Flaky, buttery crust, whipped caramel filling, and fresh whipped cream with caramel drizzled on top.

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 1/3 cup / 160g all-purpose flour
• 1/2 tsp / 2.5g salt
• 4 Tbsp / 56g butter, cold, cut into small pieces
• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce
• 8 oz / 225g cream cheese, room temperature
• 2 1/2 cups / 605g heavy whipping cream
• 1/4 cup / 50g sugar

Instructions

Make the Crust

1. Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish.
2. In a medium bowl whisk together flour and salt. Blend in cold butter using a pastry cutter, fork, or your hands. You want the butter to end up in small pieces, like peas.
3. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible. The dough should be able to hold together in a ball, without being too dry and shaggy or too wet. Add more water if necessary, 1 tablespoon at a time.
4. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly. Place in the fridge for 1 - 48 hours.
5. After the crust has rested, roll into a circle on a lightly floured surface or silpat. Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls. Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.
6. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork. Prick the bottom of the crust with a fork. The crust can also be refrigerated at this point, if needed.
7. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown. Cool completely.

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel. Set aside.
2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form. Reserve 1/2 cup for the topping. Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.
3. Reserve 1-2 tablespoons of the remaining caramel for the topping. Spread the rest into the bottom of the crust. Spread cream cheese mixture over caramel.
4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Notes

For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency. Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough. You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be. The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax. If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking. I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter. If you live in a really dry climate, you might need up to 7. Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.

Nutrition Facts

Calories

652.74

Fat

42.84 g

Sat. Fat

26.73 g

Carbs

56.39 g

Fiber

0.54 g

Net carbs

55.85 g

Sugar

40.81 g

Protein

6.75 g

Sodium

437.41 mg

Cholesterol

128.91 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/1/2/caramel-cream-pie

caramel cream pie, butter crust, fresh whipped cream, dulche de leche

Dessert, Pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

And yet, for as many times as I've made this pie, I've yet to get a photo of it sliced. Oh well, there's butter, caramel, and whipped cream, what more do you need to know?

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Fresh Peach Cobbler

Last Updated August 11, 2024

I was really tempted to write, The BEST peach cobbler, because, I've never met a better one, but titles with such descriptives usually drive me away.  I try to call it like it is, and this is a peach cobbler, if I know anything. I get a bit tired of seeing THE BEST everything, ya know? Only one can be right, and the rest are...full of themselves? Fudging? Just trying to get more clicks? All of the above?  

However, in my opinion, this is the best.  Why?  Because it's my mom's peach cobbler.  If you have the privilege of knowing my mom, then I need go no further.  However, if you don't, all you need to know is, she's the greatest, and she knows her way around the kitchen.  I think mom's are born knowing stuff like this.  

Summer is all about picking the fresh produce, eating it, baking with it, and canning with it so you can enjoy the bounty of summer even in the winter months.  Of course, nothing beats fresh food, so I think making as many fruity and vegetable-y dishes as you and your family and friends and neighbors and dog and strangers walking by can eat.  

As a last adieu to summer, before the recipes start reflecting fall, here is the recipe for The. Best. Peach Cobbler.  In all its simplicity and flavors of summer.  

Tips for Blanching Peaches

The amount of time needed to blanch peaches largely depends on how ripe your fruit is. The more ripe, the less time it will need to be blanched.

• For very ripe, even over-ripe peaches, blanch for 30-45 seconds. For more perfectly ripe peaches, about 1 minute is good.

• Sightly under-ripe peaches, 1-2 minutes. Keep in mind that under-ripe peaches, no matter how well you blanch them, will be hard to peel.

A successful peach blanching has the peach skins slopping off easily, without the peach itself having gotten too mushy.

The best method for peeling and slicing blanched peaches that I learned from my mom is as follows: Slice peach in half, you can use your knife to gently pry one half of the peach off the pit. Then peel/slop off skin. Continue to slice into wedges. A ripe peach should come off the pit easily, but if it doesn’t, you can cut it into quarters while still attached to the pit. Smaller pieces will be easier to pry of the pit, if necessary.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama, who has made this since I can remember.

---

Peach Cobbler

Serves about 6 

Ingredients:

• 4 large ripe peaches

• 1/8 tsp nutmeg, for sprinkling, optional

• 1 1/4 cups / 250g sugar

• 3 Tbsp / 42g oil

• 1/2 cup / 119g milk

• 1 cup / 120g all-purpose flour

• 1 tsp / 5g baking powder

• dash of salt

• 1 tsp / 3g cornstarch

• 1 cup / 237g boiling water

Directions:

Oven 375°F / 190°C.     Ungreased 8x8in / 20x20cm baking dish.

Blanch the Peaches

1. Place a large pot of water on the stove and bring to a boil.  While waiting for water to boil, prepare a large bowl of cold/ice water.  

2. Once water is boiling, carefully place all peaches into the water and blanch (cook briefly in boiling water) for about 1 minute.  Remove from water with a slotted spoon or tongs and immediately dunk in ice water to stop the cooking.  

3. Peel and slice peaches; place in bottom of baking dish. Sprinkle with nutmeg.

Make the Cobbler

1. In the bowl of a stand mixer, combine oil and  3/4 cup / 150g of the sugar.  Add milk, flour, baking powder, and salt.  Mix well. Mixture will be thin. Dollop the batter by spoonful over the peaches.

2. In a small bowl, mix together the remaining 1/2 cup / 100g sugar with cornstarch.  Sprinkle evenly over batter in the baking dish.  

3. Finally, pour boiling water over top.  Bake for 45-60 minutes, or until the sides are bubbling and the cobbler topping no longer looks doughy.  

4. Serve warm with a dollop of vanilla ice cream, if desired.

Jenny's Notes:

• The amount of time needed to blanch peaches depends largely on how ripe they are. Very ripe peaches need just 30-45 seconds, perfectly ripe peaches need around 1 minute.

• This recipe is adapted for a 8x8in pan, perfect for a small crowd. Or 1 person. But this is easily doubled for a 9x13in, and then there's enough to go around. Yay! If doubling, blanch the peaches in two batches if you don’t have a big enough pan.

• Skin not coming easily off your peaches? Could be they weren't quite ripe enough. If they're mushy, could be your peaches were overripe or blanched slightly too long.

• Have a different favorite fruit? Go ahead and use it in place of the peaches! This cobbler is very versatile.

• You can use butter in place of oil. I learned from my mom to often use oil in the place of butter simply because of the healthier mono and poly unsaturated fats, versus the mostly saturated fats in butter. Just be aware of what kind of oil you use if you decide to go the "healthier" route, as not all oils are made equally.

Yield 6 servings

Author Jennyblogs

Prep time

45 Min

Cook time

1 Hour

Total time

1 H & 45 M

Print

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Peach Cobbler

A classic summer dessert bursting with fresh peaches and topped with a soft and sugary-crusted cobbler topping, all with a hint of nutmeg.

Cook modePrevent screen from turning off

Ingredients

• 4 large ripe peaches
• 1 1/4 cups / 250g sugar
• 3 Tbsp / 42g oil
• 1/2 cup / 119g milk
• 1 cup / 120g all-purpose flour
• 1 tsp / 5g baking powder
• dash of salt
• 1 tsp / 3g cornstarch
• 1 cup / 237g boiling water

Instructions

Blanch the Peaches

1. Place a large pot of water on the stove and bring to a boil. While waiting for water to boil, prepare a large bowl of cold/ice water.
2. Once water is boiling, carefully place all peaches into the water and blanch (cook briefly in boiling water) for about 1 minute. Remove from water with a slotted spoon or tongs and immediately dunk in ice water to stop the cooking.
3. Peel and slice peaches; place in bottom of baking dish. Sprinkle with nutmeg.

Make the Cobbler

1. In the bowl of a stand mixer, combine oil and 3/4 cup / 150g of the sugar. Add milk, flour, baking powder, and salt. Mix well. Mixture will be thin. Dollop the batter by spoonful over the peaches.
2. In a small bowl, mix together the remaining 1/2 cup / 100g sugar with cornstarch. Sprinkle evenly over batter in the baking dish.
3. Finally, pour boiling water over top. Bake for 45-60 minutes, or until the sides are bubbling and the cobbler topping no longer looks doughy.
4. Serve warm with a dollop of vanilla ice cream, if desired.

Notes

• The amount of time needed to blanch peaches depends largely on how ripe they are. Very ripe peaches need just 30-45 seconds, perfectly ripe peaches need around 1 minute.
• This recipe is adapted for a 8x8in pan, perfect for a small crowd. Or 1 person. But this is easily doubled for a 9x13in, and then there's enough to go around. Yay! If doubling, blanch the peaches in two batches if you don’t have a big enough pan.
• Skin not coming easily off your peaches? Could be they weren't quite ripe enough. If they're mushy, could be your peaches were overripe or blanched slightly too long.
• Have a different favorite fruit? Go ahead and use it in place of the peaches! This cobbler is very versatile.
• You can use butter in place of oil. I learned from my mom to often use oil in the place of butter simply because of the healthier mono and poly unsaturated fats, versus the mostly saturated fats in butter. Just be aware of what kind of oil you use if you decide to go the "healthier" route, as not all oils are made equally.

Nutrition Facts

Calories

352.11

Fat

7.68 g

Sat. Fat

0.63 g

Carbs

69.73 g

Fiber

2.30 g

Net carbs

67.43 g

Sugar

52.46 g

Protein

3.80 g

Sodium

125.34 mg

Cholesterol

0.99 mg

Nutritional information is approximate. Based on 6 servings.

https://jennyblogs.com/blog/2017/9/29/peach-cobbler

peach cobbler, recipe, fresh peaches, the best peach cobbler, summer dessert, how to make peach cobbler, old-fashioned cobbler

Dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Chocolate Chip Brioche Rolls

But why are they so golden? Many thanks to butter and egg wash.

Last Updated August 11, 2024

I've been thinking about you a lot recently.  How sweet you are, how tender you are, how you like to butter me up. Yeah, you're a little soft, but I love that about you. I wake up in the morning hoping you'll want to meet me for coffee. Will you, brioche? Please say yes. Before life hardens you and you become like a rock. But if not, how about your friend? He looks yummy, too - Oh hey. Welcome to my blog! Yep, I'm writing a recipe about brioche, mmm hmmm. No, I was not talking to the brioche. Just eating. Nom nom nom. See? Delicious. Yep. Believe me and make these, and you'll be talking to your brioche, too.  

Brioche is a yeasted, enriched bread or bun. By enriched I mean, rich in butter, with help from sugar and eggs.  The amount of butter in the recipe for brioche must be equal to or more than 20% of the flour weight, but can go up to 100%.  I like to think of brioche in three categories, as called by Peter Reinhart: 

1. Poor man's brioche - consisting of at least 20% butter

2. Middle-class brioche - consisting of around 50% butter

3. Rich man's brioche - consisting of 50-80% butter, or on rare occasion, more!

To find the butter percentage, divide the weight of the butter by the weight of the flour and multiply by 100.  

Butter weight / flour weight x 100 = Butter percentage

For example, let's take the recipe below, which calls for 6 Tbsp butter or 85g by weight, divided by 2 1/2 cups flour or 300g by weight, which equals 0.28.  Multiply 0.28 by 100 and you get 28.  Thus the butter percentage is 28 percent in this recipe.  Poor man's brioche!  

85 / 300 x 100 = 28

If the words ratio, weight, percentage make you glaze over, stay with me. It can be confusing at first, but understanding these concepts can really enhance your baking experience. Think of it as the key that unlocks all recipes and links them together. Instead of blindly following a recipe, always secretly wondering what will happen if you omit an egg, use baking soda instead of baking powder, add less flour or sugar than called for, formulas such as this can help you compare recipes across the board. You’ll start to notice similarities, how textures are affected by the ratio of liquids to flour, fat to flour, etc. Ok, so baking soda vs. baking powder is more in the realm of science, but also helpful! Science and math, who knew?

Are we done yet? No, on to the poor man's brioche!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Soup Addict

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Chocolate Chip Brioche Rolls

Makes 12 rolls

Ingredients:

• 2 1/2 cups / 300g all-purpose flour

• 2 tsp / 6g instant yeast

• 1/3 / 67g cup sugar

• 1 1/2 tsp / 11g salt

• 1/2 cup / 118g milk

• 1/2 cup / 118g buttermilk or sour milk

• 6 Tbsp / 85g butter, room temperature

• 2 eggs

• 1 1/3 cup / 234g chocolate chips or chunks

Directions:

Oven 350°F / 177°C.  Line a baking sheet with parchment paper or silicone mat.

1. In the bowl of a stand mixer fitted with the paddle, mix together flour, yeast, sugar, and salt.  

2. In a small saucepan heat milk and buttermilk until about 105°F / 40°C.  Add to flour mixture and mix until well combined.  

3. With the mixer running, add butter and allow to mix until fully immersed.  Add 1 egg.  

4. Switch to the dough hook and knead on medium speed for 6-8 minutes, until the dough no longer sticks to the sides of the bowl and starts to make a slapping sound against the bowl.  If the dough is still clinging to the sides, add a touch more flour until it no longer sticks.  

5. Mix in chocolate chips just long enough to incorporate.  

6. Transfer dough to a large oiled bowl.  Flip dough so that both sides are now oiled.  Cover with a towel or plastic wrap and allow to ferment in a warm place for about 1 1/2 hours, or until doubled in size.   

7. Place dough on a lightly floured surface and divide into 12 equal pieces.  Roll each piece into a ball and place evenly spaced on the prepared baking sheet.  

8. Beat second egg with 1 tablespoon of water. Use a pastry brush or your fingers to brush each dough well with egg wash. Cover with a towel or plastic wrap and allow to rise for about 1 hour, or until puffed.  

9. Bake for 25-30 minutes, or until golden brown and internal temperature reads about 180°F / 82°C.  

Jenny's Notes:

• If you don’t have buttermilk or sour milk, you can make your own sour milk by adding 1 Tbsp lemon juice or vinegar per 1 cup milk.

• After you've made the dough, you can place the dough in the fridge before the first or second ferment. That way the ferment will happen slowly in the fridge, and you can shape or bake the rolls the next day.  Allow the dough to come to room temperature before rolling or baking, then continue as instructed.

• Use any leftover egg wash for another baking venture or omelette!

Yield 12

Author Jennyblogs

Prep time

55 Min

Cook time

30 Min

Total time

1 H & 25 M

Print

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Chocolate Chip Brioche Rolls

Buttery, soft, sweet, enriched brioche rolls speckled with chocolate chips.

Cook modePrevent screen from turning off

Ingredients

• 2 1/2 cups / 300g all-purpose flour
• 2 tsp / 6g instant yeast
• 1/3 / 67g cup sugar
• 1 1/2 tsp / 11g salt
• 1/2 cup / 118g milk
• 1/2 cup / 118g buttermilk or sour milk
• 6 Tbsp / 85g butter, room temperature
• 2 eggs
• 1 1/3 cup / 234g chocolate chips or chunks

Instructions

1. Oven 350°F / 177°C. Line a baking sheet with parchment paper or silicone mat.
2. In the bowl of a stand mixer fitted with the paddle, mix together flour, yeast, sugar, and salt.
3. In a small saucepan heat milk and buttermilk until about 105°F / 40°C. Add to flour mixture and mix until well combined.
4. With the mixer running, add butter and allow to mix until fully immersed. Add 1 egg.
5. Switch to the dough hook and knead on medium speed for 6-8 minutes, until the dough no longer sticks to the sides of the bowl and starts to make a slapping sound against the bowl. If the dough is still clinging to the sides, add a touch more flour until it no longer sticks.
6. Mix in chocolate chips just long enough to incorporate.
7. Transfer dough to a large oiled bowl. Flip the dough so that both sides are now oiled. Cover with a towel or plastic wrap and allow to ferment in a warm place for about 1 1/2 hours, or until doubled in size.
8. Place dough on a lightly floured surface and divide into 12 equal pieces. Roll each piece into a ball and place evenly spaced on the prepared baking sheet.
9. Beat the second egg with 1 tablespoon of water. Use a pastry brush or your fingers to brush each dough well with egg wash. Cover with a towel or plastic wrap and allow to rise for about 1 hour, or until puffed.
10. Bake for 25-30 minutes, or until golden brown and internal temperature reads about 180°F / 82°C.

Notes

If you don’t have buttermilk or sour milk, you can make your own sour milk by adding 1 Tbsp lemon juice or vinegar per 1 cup milk. After you've made the dough, you can place the dough in the fridge before the first or second ferment. That way the ferment will happen slowly in the fridge, and you can shape or bake the rolls the next day. Allow the dough to come to room temperature before rolling or baking, then continue as instructed.Use any leftover egg wash for another baking venture or omelette!

Nutrition Facts

Calories

265.01

Fat

12.95 g

Sat. Fat

7.58 g

Carbs

34.61 g

Fiber

1.96 g

Net carbs

32.65 g

Sugar

13.04 g

Protein

5.38 g

Sodium

439.38 mg

Cholesterol

47.41 mg

Nutritional information is approximate.

https://jennyblogs.com/blog/2017/9/20/chocolate-chip-brioche-rolls

brioche, brioche rolls, poor man's brioche, recipe, chocolate chip brioche, butter

Bread, Breakfast

French

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Pinwheels 3 Ways: Avocado Veggie - Buffalo Chicken - Thanksgiving

From top to bottom: Thanksgiving, Veggie, Buffalo Chicken

Last Updated August 11, 2024

Pinwheels. Also known as veggie rolls, veggie wraps, or veggie roll-ups, (but that just makes me think of fruit roll-ups, yuck. No offense to my fruit roll-up loving friends. Actually, every once in a blue moon I see a fruit roll up and think, hey, that sounds good right about now. Then I walk on. That's the end of the story.)  Or you could just call these tortilla/veggie/cream cheese concoctions for what they are; delicious. That would be fine. And the truth.  

Pinwheels make for a great snack or appetizer, or lunch because it can be hard to stop eating these! They're also very portable, quick, and simple to make, which make them ideal for parties, potlucks, lunch at the office, etc.  

The formula is very easy to get the hang of, think tortillas, cream cheese, and your flavors. Deli meat is easy to roll and adds some protein. Chopped, sliced, or grated veggies, raw or cooked, add some nutrients. Other kinds of cheese are tasty. Spices and herbs add flavor. Tuna and sliced hardboiled eggs could be a very European take on these. The options are endless, feel free to create your own!

Following are some of my favorite pinwheel flavors: Fresh Veggie and Avocado, Buffalo Chicken, and Turkey Cranberry a.k.a. Thanksgiving.  

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipes by Jenny

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Avocado Veggie Pinwheels

Makes about 24 pinwheels

Ingredients: 

Hmm, these photos could use improving upon…

• 4 8-inch or 6 6-inch flour tortillas

• 8 oz / 225g cream cheese, softened

• 1/3 cup shredded carrots, or about 1-2 small carrots

• 1/3 chopped spinach or broccoli

• 1 bunch green onions, chopped

• 1/4 tsp garlic powder

• 1/4 tsp dill weed

• salt and pepper, to taste

• 1/2 cup guacamole

Directions:

1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.  

2. Distribute evenly over tortillas, spreading almost to the edges.  Spread a thick layer of guacamole over cream cheese mixture.  Roll up tightly.  

3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.  

Yield 24

Author Jennyblogs

Prep time

25 Min

Total time

25 Min

Print

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Avocado Veggie Pinwheels

Tortillas slathered with seasoned cream cheese, avocado, and veggies, rolled up and sliced.

Cook modePrevent screen from turning off

Ingredients

• 4 8-inch or 6 6-inch flour tortillas
• 8 oz / 225g cream cheese, softened
• 1/3 cup shredded carrots, or about 1-2 small carrots
• 1/3 chopped spinach or broccoli
• 1 bunch green onions, chopped
• 1/4 tsp garlic powder
• 1/4 tsp dill weed
• salt and pepper, to taste
• 1/2 cup guacamole

Instructions

1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.
2. Distribute evenly over tortillas, spreading almost to edges. Spread a thick layer of guacamole over cream cheese mixture. Roll up tightly.
3. Trim edges and slice into approximately 1 inch slices. Chill until ready to serve.

Notes

All quantities are very approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. The tortilla is your playground.

Nutrition Facts

Calories

68.72

Fat

4.49 g

Sat. Fat

2.11 g

Carbs

5.73 g

Fiber

0.61 g

Net carbs

5.05 g

Sugar

0.50 g

Protein

1.52 g

Sodium

104.65 mg

Cholesterol

9.47 mg

Nutritional information is approximate, based on 1 pinwheel.

https://jennyblogs.com/blog/2017/8/12/veggie-pinwheels

pinwheels, roll ups, veggie rolls, veggie wraps, avocado, buffalo chicken pinwheels, Thanksgiving pinwheels, vegetable wraps, cranberry sauce, appetizer, finger food, snack

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Buffalo Chicken Pinwheels

Makes about 24 pinwheels

Ingredients:

• 4 8-inch or 6 6-inch flour tortillas

• 8 oz / 225g cream cheese, softened

• 1/3 cup / 80g Frank's hot sauce

• 1/2 cup cooked chopped or shredded chicken

• 1 bunch green onions, chopped

• 1/4 cup blue cheese, crumbled, optional

Directions:

1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.

2. Distribute evenly over tortillas, spreading almost to the edges.  Roll up tightly.  

3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.   

Yield 24

Author Jennyblogs

Prep time

15 Min

Total time

15 Min

Print

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Buffalo Chicken Pinwheels

Tortillas slathered in Frank's hot sauce and cream cheese with chicken and green onions, rolled, and sliced for bite size hot wing pinwheels.

Cook modePrevent screen from turning off

Ingredients

• 4 8-inch or 6 6-inch flour tortillas
• 8 oz / 225g cream cheese, softened
• 1/3 cup / 80g Frank's hot sauce
• 1/2 cup cooked chopped or shredded chicken
• 1 bunch green onions, chopped
• 1/4 cup blue cheese, crumbled, optional

Instructions

1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.
2. Distribute evenly over tortillas, spreading almost to the edges. Roll up tightly.
3. Trim edges and slice into approximately 1 inch slices. Chill until ready to serve.

Notes

All quantities are approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. I often use canned chicken for the buffalo chicken. Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things chop, chop. (Literally)

Nutrition Facts

Calories

74.28

Fat

4.60 g

Sat. Fat

2.40 g

Carbs

5.20 g

Fiber

0.30 g

Net carbs

4.90 g

Sugar

0.42 g

Protein

3.02 g

Sodium

177.01 mg

Cholesterol

14.74 mg

Nutritional information is approximate. Based on one pinwheel; includes blue cheese.

https://jennyblogs.com/blog/2017/8/12/veggie-pinwheels

pinwheel, veggie roll up, veggie wrap, buffalo chicken, blue cheese, buffalo chicken wrap, buffalo chicken pinwheel, canned chicken

snack, appetizer

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Thanksgiving Pinwheels

Makes about 24 Pinwheels

Ingredients:

• 4 8-inch or 6 6-inch flour tortillas

• 8 oz / 225g cream cheese, softened

• 1/2 cup cranberry sauce

• 8 oz sliced deli turkey (or leftover Turkey!)

• 1/3 cup chopped spinach, optional

Directions:

1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach.  Distribute evenly over tortillas, spreading almost to the edges.  

2. Layer turkey slices over cream cheese mixture.  Roll up tightly.  

3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.  

Yield 24

Author Jennyblogs

Prep time

15 Min

Total time

15 Min

Print

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Thanksgiving Pinwheels

Tortilla spread with cream cheese, cranberry sauce, and turkey, rolled and sliced for a nostalgic bite-sized taste of Thanksgiving.

Cook modePrevent screen from turning off

Ingredients

• 4 8-inch or 6 6-inch flour tortillas
• 8 oz / 225g cream cheese, softened
• 1/2 cup cranberry sauce
• 8 oz sliced deli turkey (or leftover Turkey!)
• 1/3 cup / 15g chopped spinach, optional

Instructions

1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach. Distribute evenly over tortillas, spreading almost to the edges.
2. Layer turkey slices over cream cheese mixture. Roll up tightly.
3. Trim edges and slice into approximately 1 inch slices. Chill until ready to serve.

Notes

All quantities are approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. Like I said, the tortilla is your playground. I like the spinach, it gives it a nice punch of color. It also makes the roll versatile for Christmas, beautiful red and green!

Nutrition Facts

Calories

79.26

Fat

4.10 g

Sat. Fat

2.05 g

Carbs

8.14 g

Fiber

0.39 g

Net carbs

7.75 g

Sugar

2.56 g

Protein

2.63 g

Sodium

182.60 mg

Cholesterol

14.67 mg

Nutritional information is approximate. Based on one pinwheel; Includes spinach.

https://jennyblogs.com/blog/2017/8/12/veggie-pinwheels

pinwheels, veggie roll ups, Thanksgiving, cream cheese, Thanksgiving pinwheel, Thanksgiving wrap, turkey, cranberry sauce, spinach

snack, appetizer

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Jenny's Notes:

• All quantities are approximate.  You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor.  Like I said, the tortilla is your playground.  

• I like the spinach in the Thanksgiving roll, it gives it a nice punch of color.  It also makes the roll versatile for Christmas, beautiful red and green! 

• I usually use canned chicken for the buffalo chicken. Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things easy.  

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Semlor (Swedish Cardamom Buns)

Last Updated August 11, 2024

Semlor are yeasted Swedish sweet buns filled with marzipan and whipped cream with hints of cardamom.

These buns, as I've read, are traditionally associated with Lent and eaten on Shrove Tuesday, or Fat Tuesday. You could think of them as the equivalent to Polish paczki. If you're thinking, "Wow, thanks, that helps me so much - WHAT is a paczki??" It's similar to a jelly filled doughnut (but better!!) traditionally eaten on Shrove Tuesday and pronounced poonch-key or pawnch-key (it’s much debated). There is quite a large Polish population near where I grew up, including an annual Polka Fest! Plenty of polka-ing and beer to go around. Anyway, Semlor are also eaten in various forms and under other names in other Nordic countries such as Finland, Estonia, Norway, Denmark, Lithuania, Latvia, Iceland, and the Faroe Islands.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from LondonEats

---

Semlor

Makes 10 buns

Ingredients:

For the Cardamom Buns

• 1 cup / 237g milk

• 7 Tbsp / 100g butter

• 2 tsp / 6.3g instant yeast

• 1/4 tsp / 1g salt

• 1/3 cup / 40g sugar

• 1/2 tsp / 1g ground cardamom

• 2 eggs

• 3 1/2 cups / 450g all-purpose flour or bread flour

• 1 tsp / 5g water, milk, or heavy cream

For the Marzipan Filling

• insides of the buns

• 7 oz / 200g marzipan (make your own marzipan here!)

• generous 3/4 cup / 195g milk

• generous 3/4 cup / 195g heavy whipping cream

• powdered sugar, for dusting

Directions:

Make the Cardamom Buns

Oven 390°F / 200°C. 2 baking sheets lined with parchment paper or silpat.

1. Place milk in a small saucepan and heat until milk just begins to simmer.  Remove from heat and add butter, stirring to melt.  Once butter is completely melted and integrated, allow mixture to sit until lukewarm.  

2. Place milk mixture, yeast, salt, sugar, cardamom, and 1 egg in the bowl of a stand mixer fitted with a paddle.  Beat until all ingredients are incorporated.  Switch to the dough hook and add flour slowly on medium-low speed until a soft dough forms.  Continue to beat for several minutes on medium speed.  You should hear the dough slapping the sides of the bowl, sticking only to the bottom.  If the dough is sticking to the sides, add flour gradually until dough no longer sticks.  

3. Turn out onto a lightly floured surface and knead 1-2 minutes more.  Divide dough into 10 equal portions and roll into balls.  Place evenly prepared baking sheets. Cover with a cloth and let rise in a warm place until doubled in size, about 1 hour.   

4. Beat the second egg with the water and use a pastry brush or your hands to evenly brush the buns.

5. Bake for about 15 minutes until golden brown or when internal temperature registers 185-190°F / 85-88°C.  

6. Transfer buns to a cooling rack, cover with a towel, and allow to cool.  

Make the Marzipan Filling

Your filling may look like baby spit-up, too. And that's ok.

1. Once the buns are cool enough to handle, cut out a lid from the top using a small serrated knife. Set the lids aside.  Using a fork, scoop out the inside of each bun and place in a medium bowl.  Crumble/tear with your fingers as best you can.  Add marzipan and milk and work into a smooth paste using your hands or a fork.  

2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks from.  

Assembly

1. Fill the buns evenly with the marzipan mixture. Pipe whipped cream over the filling using a large star tip (1M) or a spoon.  

2. Place the tops on the whipped cream, then dust tops with powdered sugar using a small sieve.  

Jenny's Notes:

• I always knead my dough by hand for a bit after kneading it in a machine. The machine doesn't always do a perfect job and I've had instances before where I kneaded solely in the machine and had a strange dough rise as a result. A few rounds of kneading by hand fixed the problem; the yeast hadn't been distributed evenly when kneaded only by machine.

• If you have a scale you can ensure your buns will be all the same size. Weigh the dough mass, then divide this number by 10. This will give you an idea how much each of the 10 buns should weigh. You don't have to be exact down to the gram, of course, but I would stay within 5 or so grams of this number. Divide the dough mass in 2, then divide each half into 5 equal parts. Then weigh each piece to see how accurate your eye was.

• When you "crumble" the filling into pieces you may notice the dough is moist and hard to crumble, but tear it as best you can into small chunks. When you add the milk and marzipan the pieces will absorb the liquid and eventually come together into a smoothish mass.

• I made my own marzipan for this recipe and used rose water. Rose is a very strong flavor, so go light, but I thought it made for a very unique pairing with almond and cardamom and very "European" tasting. Or, leave out the rose if you're skeptical and you'll still have a lovely cardamom/almond combination.

• "Semlor" is plural, so if you would like to eat only one bun, ask for a "Semla."

Yield 10

Author Jennyblogs

Prep time

1 H & 20 M

Cook time

15 Min

Inactive time

1 Hour

Total time

2 H & 35 M

Print

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Semlor (Swedish Cardamom Buns)

Sweet, yeasted cardamom buns with a creamy marzipan filling and whipped cream topping.

Cook modePrevent screen from turning off

Ingredients

For the Cardamom Buns

• 1 cup / 237g milk
• 7 Tbsp / 100g butter
• 2 tsp / 6.3g instant yeast
• 1/4 tsp / 1g salt
• 1/3 cup / 40g sugar
• 1/2 tsp / 1g ground cardamom
• 2 eggs
• 3 1/2 cups / 450g all-purpose flour or bread flour
• 1 tsp / 5g water, milk, or heavy cream

For the Marzipan Filling

• insides of the buns
• 7 oz / 200g marzipan (make your own marzipan here!)
• generous 3/4 cup / 195g milk
• generous 3/4 cup / 195g heavy whipping cream
• powdered sugar, for dusting

Instructions

Make the Cardamom Buns

1. Oven 390°F / 200°C. 2 baking sheets lined with parchment paper or silpat.
2. Place milk in a small saucepan and heat until milk just begins to simmer. Remove from heat and add butter, stirring to melt. Once butter is completely melted and integrated, allow mixture to sit until lukewarm.
3. Place milk mixture, yeast, salt, sugar, cardamom, and 1 egg in the bowl of a stand mixer fitted with a paddle. Beat until all ingredients are incorporated. Switch to the dough hook and add flour slowly on medium-low speed until a soft dough forms. Continue to beat for several minutes on medium speed. You should hear the dough slapping the sides of the bowl, sticking only to the bottom. If the dough is sticking to the sides, add flour gradually until dough no longer sticks.
4. Turn out onto a lightly floured surface and knead 1-2 minutes more. Divide dough into 10 equal portions and roll into balls. Place evenly prepared baking sheets. Cover with a cloth and let rise in a warm place until doubled in size, about 1 hour.
5. Beat the second egg with the water and use a pastry brush or your hands to evenly brush the buns.
6. Bake for about 15 minutes until golden brown or when internal temperature registers 185-190°F / 85-88°C.
7. Transfer buns to a cooling rack, cover with a towel, and allow to cool.

Make the Marzipan Filling

1. Once the buns are cool enough to handle, cut out a lid from the top using a small serrated knife. Set the lids aside. Using a fork, scoop out the inside of each bun and place in a medium bowl. Crumble/tear with your fingers as best you can. Add marzipan and milk and work into a smooth paste using your hands or a fork.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks from.

Assembly

1. Fill the buns evenly with the marzipan mixture. Pipe whipped cream over the filling using a large star tip (1M) or a spoon.
2. Place the tops on the whipped cream, then dust tops with powdered sugar using a small sieve.

Notes

I always knead my dough by hand for a bit after kneading it in a machine. The machine doesn't always do a perfect job and I've had instances before where I kneaded solely in the machine and had a strange dough rise as a result. A few rounds of kneading by hand fixed the problem; the yeast hadn't been distributed evenly when kneaded only by machine.If you have a scale you can ensure your buns will be all the same size. Weigh the dough mass, then divide this number by 10. This will give you an idea how much each of the 10 buns should weigh. You don't have to be exact down to the gram, of course, but I would stay within 5 or so grams of this number. Divide the dough mass in 2, then divide each half into 5 equal parts. Then weigh each piece to see how accurate your eye was.When you "crumble" the filling into pieces you may notice the dough is moist and hard to crumble, but tear it as best you can into small chunks. When you add the milk and marzipan the pieces will absorb the liquid and eventually come together into a smoothish mass.I made my own marzipan for this recipe and used rose water. Rose is a very strong flavor, so go light, but I thought it made for a very unique pairing with almond and cardamom and very "European" tasting. Or, leave out the rose if you're skeptical and you'll still have a lovely cardamom/almond combination.

Nutrition Facts

Calories

436.24

Fat

19.78 g

Sat. Fat

10.76 g

Carbs

56.25 g

Fiber

1.82 g

Net carbs

54.43 g

Sugar

18.41 g

Protein

9.08 g

Sodium

149.19 mg

Cholesterol

84.19 mg

Nutritional information is approximate. Based on one semla.

https://jennyblogs.com/blog/2017/7/29/semlor-swedish-cardamom-buns

semla,semlor,cardamom buns,marzipan filling,swedish buns, yeasted bread, sweet buns

bread, breakfast, dessert

Nordic

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Refrigerator Dill Pickles

Last Updated August 11, 2024

Summertime calls for watermelon, lemonade, ice cream, swimming, and cook outs.  And every quintessential cookout will have something to cook outside, usually meat and vegetables in some form.  (I know we're all thinking hamburgers, bratwursts, and hotdogs, but hey, there are some other weird traditions out there, too.)  And if you're cooking out, you're going to need buns and condiments.  And the best condiment award goes to....pickles!!

Not only does it have the best taste (opinion), but it stands alone.  As in, if you eat a pickle, no one will think twice.  But if we see you munching on a romaine lettuce leaf or slurping on a spoonful of ketchup, well, you might get some stares.  Of course, this is coming from someone who doesn't like hamburgers and once ate a romaine sandwich.  As in, onion, ketchup, mustard, and pickles sandwiched between to Romaine lettuce leaves.  Mmmmm.  Yeah, it was weird.  But I was so hungry, and hamburgers were the only option, I rather enjoyed it.  That's now on the worldwide webs.  Maybe I should change my heading to be: "Jenny, the girl who eats condiments like a main dish." Don't worry I won't, only you, my seven followers, are now privy to this information.  Haha.  

Back to pickles.  Now that we have remembered how great pickles are, did you know they are super easy to make at home?  Yes they are, and now you know that too.  Boil some water, throw some ingredients in a jar, chop up some cucumbers, stick them in the fridge, and voila!  Pickles.  

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from my mama

---

Refrigerator Dill Pickles

Makes about 24 spears/servings

Ingredients:

• 3 1/2 cups / 830g water

• 1 1/4 cups / 296g white vinegar

• 1 Tbsp / 12g sugar

• 1 Tbsp / 17g salt

• 1 tsp / 2g turmeric, optional

• 4 cups or about 2-3 large cucumbers, cut into slices, spears, or shape of choice

• 2 cloves garlic

• 2 heads fresh dill

• 1 tsp red chili flakes, mustard seeds, or celery seeds, optional

Directions:

1. Stir together water, vinegar, sugar, and salt in a large saucepan.  Place over medium-high heat and bring to a boil.  Remove from heat and allow to cool completely. 

2. In a large glass jar or container, 4-quart or larger, arrange garlic, dill, cucumbers, and any spices you choose to use.  Pour the cooled liquid over the cucumbers, discarding or saving any leftover for another use.  Top with lid, sealing well, and refrigerate.  

3. They will start to taste pickle-y the next day, but for optimum flavor refrigerate at least 3 days before consuming.  

Jenny's Notes:

• I recommend making this recipe once as is to get an idea of the flavor profile, then play around to make it your own!

  1) If you like more bread & butter or sweet style pickles, up the sugar

  2) If you love dill, use more dill

  3) Add sliced onions or bell peppers

  4) Add more red pepper flakes or other hot pepper for more spice

  5) Really, add whatever suits your fancy. The garden is your playground.

• The turmeric is for color, not so much flavor, to get that idyllic yellow pickle.  However, if you could care less about having a yellow pickle or don’t enjoy turmeric, leave it out!  I for one don't think the turmeric is very obvious in this recipe, but it's detectable if you really think about it.  

Yield 24

Author Jennyblogs

Prep time

15 Min

Cook time

10 Min

Inactive time

72 Hour

Total time

72 H & 25 M

Print

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Refrigerator Dill Pickles

Classic dill pickles made in your refrigerator in just 3 days.

Cook modePrevent screen from turning off

Ingredients

• 3 1/2 cups / 830g water
• 1 1/4 cups / 296g white vinegar
• 1 Tbsp / 12g sugar
• 1 Tbsp / 17g salt
• 1 tsp / 2g turmeric, optional
• 4 cups or about 2-3 large cucumbers, cut into slices, spears, or shape of choice
• 2 cloves garlic
• 2 heads fresh dill

Instructions

1. Stir together water, vinegar, sugar, and salt in a large saucepan. Place over medium-high heat and bring to a boil. Remove from heat and allow to cool completely.
2. In a large glass jar or container, 4-quart or larger, arrange garlic, dill, cucumbers, and any spices you choose to use. Pour the cooled liquid over the cucumbers, discarding or saving any leftover for another use. Top with lid, sealing well, and refrigerate.
3. They will start to taste pickley the next day, but for optimum flavor refrigerate at least 3 days before consuming.

Notes

I recommend making this recipe once as is to get an idea of the flavor profile, then play around to make it your own! 1) If you like more bread & butter or sweet style pickles, up the sugar2) If you love dill, use more dill3) Add sliced onions or bell peppers4) Add more red pepper flakes or other hot pepper for more spice5) Really, add whatever suits your fancy. The garden is your playground.The turmeric is for color, not so much flavor, to get that idyllic yellow pickle. However, if you could care less about having a yellow pickle or don’t enjoy turmeric, leave it out! I for one don't think the turmeric is very obvious in this recipe, but it's detectable if you really think about it.

Nutrition Facts

Calories

10.04

Fat

0.04 g

Sat. Fat

0.01 g

Carbs

1.91 g

Fiber

0.20 g

Net carbs

1.72 g

Sugar

1.09 g

Protein

0.25 g

Sodium

276.95 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on one pickle spear.

https://jennyblogs.com/blog/2017/7/21/refrigerator-pickles

dill pickles, refrigerator pickles, homemade pickles

condiment, snack

American

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---

Pistachio Cake with Honey Vanilla Buttercream

Last Updated August 10, 2024

Pistachios remind me of Christmas.  In fact, just this morning I had my first pang of "I miss Christmas," which usually hits me around July.  My family rarely eats/buys/uses pistachios, but we always have bowls of them out for Christmas.  It's tradition.  Beyond that, I never thought too much of cooking or baking with them because they were only ever around when we were already over inundated with food.  And yes, they are expensive and you may have to shell them.  

Then I went to Europe where pistachio gelato is the best flavor and the line up of pastries always includes pistachio right next to the chocolate and vanilla.  Pistachio was this flavor, this nut, that I had not tapped into.  And I've only just started.  Oh the thrills!  This cake was a light bulb of "What have I been missing out on!?" My poor family and friends, all these years and I didn't make this for them.  How selfish of me.  Selfish no more, here is the recipe so you can revel in the glory with me!

This cake is fluffy, light, with a wonderful, nutty pistachio flavor that is not overbearing. It has a slight elegance to it, something about being more than 2 layers and the white frosting.

The cake ingredients are fairly standard aside from the pistachios. If you have pistachio flour ready-made available to you, you can save yourself step. Maybe try Amazon, you can find anything online these days! If not, pistachios should be readily available, and you can make pistachio flour yourself by grinding them for a few seconds in a food processor. I don’t have a food processor in Italy, so I get by with an electric coffee grinder which works great!

The frosting is a light and creamy, not-too-sweet cooked frosting. Ever since the first time I’ve made a cooked frosting, the raves come pouring in about how it’s the best frosting they’ve ever eaten. Between cooked frostings and Italian meringue buttercream, I’ve rarely looked back at the traditional American buttercream that is mostly sugar. It has its place, but it seems the general consensus between anyone who has tried some of my cakes and cupcakes that a not-too-sweet frosting is GREATLY appreciated. Give the cooked frosting below a try and see if you don’t fall in love with it!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joanne eats well with others

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Pistachio Cake with Honey Vanilla Buttercream

Makes 1 three layer 6-inch round cake. Serves about 8

Ingredients:

For the Pistachio Cake

• 1/2 cup / 63g shelled pistachios

• 1 1/4 cups / 164g cake flour

• scant 1/2 cup / 47g all-purpose flour

• 1 1/2 tsp / 7g baking powder

• 1/2 tsp / 2.5g baking soda

• 1/2 tsp / 2.5g salt

• scant 1/2 cup / 100g oil

• 3/4 cup / 150g sugar

• 1 1/2 tsp / 7g vanilla extract

• 1 egg

• 3/4 cup / 178g ice water

• 1 egg white

• 1/4 tsp cream of tartar

For the Honey Vanilla Buttercream

• 3/4 cup / 150g sugar

• 3 Tbsp / 20g all-purpose flour

• 3/4 cup / 178g milk

• 3 Tbsp / 44g heavy whipping cream

• 3/4 cup / 170g butter, cubed

• 1 tsp / 5g vanilla extract

• 2 Tbsp / 42g honey

Directions:

Oven 350°F / 177°C.  Grease and line the bottoms of three 6-inch cake rounds with parchment paper.

Make the Pistachio Cake

1. Place the pistachios in a food processor and pulse until coarsely chopped.  Set aside 2 tablespoons.  Continue to pulse remaining pistachios until finely ground, like flour in texture.  

2. In a medium bowl, whisk together pistachio flour, cake flour, all-purpose flour, baking powder, baking soda, and salt.  

3. In a normal bowl or bowl of a stand mixer, beat together oil, sugar, and vanilla.  Add egg and beat until just combined.  

4. With the mixer on low, add the pistachio flour mixture to the batter in three additions, alternating with the ice water, beginning and ending with pistachio flour mixture.  After each addition mix until just combined.  

5. In another medium bowl, beat the egg white with cream of tartar until soft peaks form, about 3-4 minutes.  Gently fold the egg white into the cake batter, starting with just a spoonful to lighten the batter, then continue on with the rest.  

6. Pour batter into prepared cake pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.  Allow cakes to cool in pans for 10 minutes, then flip onto a wire rack to cool completely while you make the buttercream.  Remove parchment paper from bottoms.  

Make the Honey Vanilla Buttercream

1. In a medium saucepan, whisk together sugar and flour.  Add milk and cream and place over medium heat, stirring frequently, until mixture boils and thickens, about 5-10 minutes.  

2. Once thickened, pour mixture into a bowl of a stand mixer.  Beat on high until cool, 8-10 minutes.  Reduce speed to medium low and add butter, piece by piece, until fully incorporated.  Increase speed and beat a few minutes, until light and fluffy.  Beat in vanilla and honey.  

Assembly

Use a serrated knife to level off the top of the cakes.  Cut off just as much as necessary to make the top of the cake level and flat.  If you prefer domed cakes, leave one layer uncut for the top. Place one leveled layer on desired serving plate, cut side down.  Generously spread frosting over top and place second layer on top, again cut side down.  Top with more frosting.  Finish with top layer, domed side up if desired.  Frost the whole cake.  Top with remaining 2 tablespoons chopped pistachios.   

Jenny's Notes:

• For an 8 - 9in / 20-23cm 3 layer cake, double this recipe.  

• If your buttercream seems too thin or soupy after you've added the butter, stick it in the fridge for a few minutes, then rewhip.  Most likely it has not cooled down enough to stabilize.

• These layers are not overly thick, so don't worry if the amount of batter in the pans seems low or they don't rise very high, you still made it right! Once all three layers are stacked on top of one another, it makes for a nicely high, but not towering, 6 inch round cake.

• If you don’t have 3 6-inch pans, it is easier to split the batter in two and bake in two pans, instead of 3. You then have the option of making a two layer cake, or cutting each layer in two for a four layer cake.  

Yield 8 servings

Author Jennyblogs

Prep time

1 H & 25 M

Cook time

30 Min

Total time

1 H & 55 M

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Pistachio Cake with Honey Vanilla Buttercream

3 layer moist pistachio cake with a light and fluffy cooked honey vanilla buttercream frosting.

Cook modePrevent screen from turning off

Ingredients

For the Pistachio Cake

• 1/2 cup / 63g shelled pistachios
• 1 1/4 cups / 164g cake flour
• scant 1/2 cup / 47g all-purpose flour
• 1 1/2 tsp / 7g baking powder
• 1/2 tsp / 2.5g baking soda
• 1/2 tsp / 2.5g salt
• scant 1/2 cup / 100g oil
• 3/4 cup / 150g sugar
• 1 1/2 tsp / 7g vanilla extract
• 1 egg
• 3/4 cup / 178g ice water
• 1 egg white
• 1/4 tsp cream of tartar

For the Honey Vanilla Buttercream

• 3/4 cup / 150g sugar
• 3 Tbsp / 20g all-purpose flour
• 3/4 cup / 178g milk
• 3 Tbsp / 44g heavy whipping cream
• 3/4 cup / 170g butter, cubed
• 1 tsp / 5g vanilla extract
• 2 Tbsp / 42g honey

Instructions

Make the Pistachio Cake

1. Oven 350°F / 177°C. Grease and line the bottoms of three 6-inch cake rounds with parchment paper.
2. Place the pistachios in a food processor and pulse until coarsely chopped. Set aside 2 tablespoons. Continue to pulse remaining pistachios until finely ground, like flour in texture.
3. In a medium bowl, whisk together pistachio flour, cake flour, all-purpose flour, baking powder, baking soda, and salt.
4. In a normal bowl or bowl of a stand mixer, beat together oil, sugar, and vanilla. Add egg and beat until just combined.
5. With the mixer on low, add the pistachio flour mixture to the batter in three additions, alternating with the ice water, beginning and ending with pistachio flour mixture. After each addition mix until just combined.
6. In another medium bowl, beat the egg white with cream of tartar until soft peaks form, about 3-4 minutes. Gently fold the egg white into the cake batter, starting with just a spoonful to lighten the batter, then continue on with the rest.
7. Pour batter into prepared cake pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans for 10 minutes, then flip onto a wire rack to cool completely while you make the buttercream. Remove parchment paper from bottoms.

Make the Honey Vanilla Buttercream

1. In a medium saucepan, whisk together sugar and flour. Add milk and cream and place over medium heat, stirring frequently, until mixture boils and thickens, about 5-10 minutes.
2. Once thickened, pour mixture into a bowl of a stand mixer. Beat on high until cool, 8-10 minutes. Reduce speed to medium low and add butter, piece by piece, until fully incorporated. Increase speed and beat a few minutes, until light and fluffy. Beat in vanilla and honey.

Assembly

1. Use a serrated knife to level off the top of the cakes. Cut off just as much as necessary to make the top of the cake level and flat. If you prefer domed cakes, leave one layer uncut for the top. Place one leveled layer on desired serving plate, cut side down. Generously spread frosting over top and place second layer on top, again cut side down. Top with more frosting. Finish with top layer, domed side up if desired. Frost the whole cake. Top with remaining 2 tablespoons chopped pistachios.

Notes

For an 8 - 9in / 20-23cm 3 layer cake, double this recipe. If your buttercream seems too thin or soupy after you've added the butter, stick it in the fridge for a few minutes, then rewhip. Most likely it has not cooled down enough to stabilize.

These layers are not overly thick, so don't worry if the amount of batter in the pans seems low or they don't rise very high, you still made it right! Once all three layers are stacked on top of one another, it makes for a nicely high, but not towering, 6 inch round cake.

If you don’t have three 6-inch pans, it is easier to split the batter in two and bake in two pans, instead of 3. You then have the option of making a two layer cake, or cutting each layer in two for a four layer cake.  

Nutrition Facts

Calories

619.89

Fat

36.67 g

Sat. Fat

13.98 g

Carbs

68.16 g

Fiber

1.40 g

Net carbs

66.76 g

Sugar

42.85 g

Protein

6.57 g

Sodium

500.72 mg

Cholesterol

77.11 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2017/6/23/pistachio-cake-with-honey-vanilla-buttercream

cake,layer cake,pistachio flour,pistachio,roux,cooked frosting,buttercream,honey vanilla

dessert, cake

American

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Very Chocolate Cherry Brownies

Last Updated August 10, 2024

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

We bakers like to stick to the four main food groups: Chocolate, chooooocolate, chocolat, and cioccolato.  Although we no longer believe, as the Aztecs did, that chocolate is a gift from the gods nor do we throw away the golden goblet once the chocolate drink has been consumed (haven't you heard about recycling?! Sheesh), we'll take it for its taste and possible health properties.  I say possible because it hasn't been scientifically proven yet.  But we know in our hearts, right?  So, let's make some Very Chooooocolate brownies.  And throw in some cherries because it's just about cherry season and I grew up in a cherry town.  National Cherry Festival, anyone?  

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Double Chocolate Cherry Brownies

Makes about 9-12 brownies

Ingredients:

• 6 Tbsp / 85g butter

• 1 1/3 cup / 225g chopped bittersweet or semisweet chocolate bar, or chips

• 3/4 cup / 150g sugar

• 1 tsp / 5g vanilla extract

• 2 eggs

• 1/3 cup / 40g all-purpose flour

• 2/3 cup / 115g bittersweet or semisweet chocolate chips

• generous 1/2 cup / 110g dried cherries

Directions:

Oven 350°F / 177°C.  Grease an 8x8in / 20x20cm square pan.

1. Melt the butter in a medium saucepan over low heat.  Add the chocolate and stir continuously until the chocolate is melted and the mixture is smooth. 

2. Remove from the heat and add sugar and vanilla.  Beat in the eggs, one at a time.  

3. Add the flour and stir vigorously for about a minute, until the batter turns from grainy to glossy, and starts to pull away from the edges of the pan.  Add chocolate chips and cherries.

4. Pour into prepared pan and bake for 25-30 minutes, or until center isn't quite set or a toothpick inserted near the center comes out mostly clean.  

Jenny's Notes:

• If using semisweet chocolate I prefer to reduce the sugar to 125g or about a generous 1/2 cup. 

• Don't over-bake brownies!  In my opinion, brownies are always better off on the dense, slightly under-baked side than dry or crispy.  

• Nut fan?  Add 1/2 cup walnut, pecans, or your nut of choice! 

Yield 9-12 servings

Author Jennyblogs

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

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Double Chocolate Cherry Brownies

Dense, fudgy, double chocolate brownies loaded with chocolate chunks and tart dried cherries.

Cook modePrevent screen from turning off

Ingredients

• 6 Tbsp / 85g butter
• 1 1/3 cup / 225g chopped bittersweet or semisweet chocolate bar, or chips
• 3/4 cup / 150g sugar
• 1 tsp / 5g vanilla extract
• 2 eggs
• 1/3 cup / 40g all-purpose flour
• 2/3 cup / 115g bittersweet or semisweet chocolate chips
• generous 1/2 cup / 110g dried cherries

Instructions

1. Oven 350°F / 177°C. Grease an 8x8in / 20x20cm square pan.
2. Melt the butter in a medium saucepan over low heat. Add the chocolate and stir continuously until the chocolate is melted and the mixture is smooth.
3. Remove from the heat and add sugar and vanilla. Beat in the eggs, one at a time.
4. Add the flour and stir vigorously for about a minute, until the batter turns from grainy to glossy, and starts to pull away from the edges of the pan. Add chocolate chips and cherries.
5. Pour into prepared pan and bake for 25-30 minutes, or until center isn't quite set or a toothpick inserted near the center comes out mostly clean.

Notes

If using semisweet chocolate I prefer to reduce the sugar to 125g or about a generous 1/2 cup. Don't over-bake brownies! Brownies are always better off on the dense, slightly under-baked side than dry or crispy. Nut fan? Add 1/2 cup walnut, pecans, or your nut of choice!

Nutrition Facts

Calories

387.92

Fat

20.18 g

Sat. Fat

11.93 g

Carbs

54.18 g

Fiber

2.66 g

Net carbs

51.53 g

Sugar

45.56 g

Protein

3.67 g

Sodium

82.56 mg

Cholesterol

61.64 mg

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2017/6/16/very-chocolate-cherry-brownies

dried cherry brownies, double chocolate cherry brownies, fudgy dense chocolate brownies, chocolate chip brownies, best ever brownies, favorite brownies

dessert

American

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Chia Persimmon Pudding

Last Updated August 10, 2024

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I had never eaten a persimmon before living in Italy.  I probably couldn't have even picked it out from a line up of fruit.  But if you asked me, of course I would want to try a persimmon!  I had heard good things about them, especially the elusive "persimmon pudding."  

I used to go the market several times a week for my fruit and vegetables, one of my favorite weekly errands.  It was a large market, the ground floor of the Mercato Centrale if you’ve been there, with lots of vendors, but there was this dear old man that always had the best tomatoes and lettuce.  He would say "Ciao, bella," shake my hand, and always round the price down for me.  He also had this habit of sneaking in a fruit or vegetable that I hadn't ordered.  Whether that was a sweet gesture or a marketing strategy, I may never know.  One day, after getting my usual tomatoes, I arrived home to find this strange object that looked curiously like an orange tomato, but was most definitely not.  So....squishy and lacking that earthy, pungent, tomato vine smell.  After a little research, I found I had in my possession a kaki!  Okay, now what is a kaki?  

After a little more research, I found that kaki is what the Italians call persimmons. Sweet, mysterious persimmons.  Now...how to eat it?  I quickly realized they are like jelly on the inside when ripe, and it's only the skin that holds it together.  If that skin breaks, you have a real mess if you weren't prepared with a bowl or your mouth beneath it.  I ate that first one in hurry, before it all dripped from my hands onto the floor. 

From then on I bought them in packs and beautiful things happened, including various versions of persimmon pudding.  Below is a raw and vegan version of the Persimmon Pudding.  Makes for a great dessert, snack, or breakfast!  Kaki on.  

Recipe adapted from Blissful Basil.

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Chia Persimmon Pudding

Serves 4

Ingredients:

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice

• generous 1/2 cup / 90g chia seeds

• 3 Tbsp / 60g maple syrup or honey

• 2 tsp / 9g vanilla extract

• 1/2 tsp / 1g cinnamon

• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons

• 1/4 tsp cinnamon

Directions:

*Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.  

You’ll need 4 small (about 12 oz), clear glasses or bowls.

Make the Chia Pudding

1. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.  

2. Cover and refrigerate overnight or at least 8 hours.  

Make the Persimmon Pudding

1. Remove the stems from the persimmons and place in a food processor or blender.  Add the cinnamon and blend until smooth.  

2. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass.  Top with a scant 1/4 cup Chia Pudding.  Repeat layers until both puddings are gone.  Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Jenny's Notes:

• You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

• Persimmons are a great source of vitamin A, vitamin C, and high in fiber.  

Yield 4

Author Jennyblogs

Prep time

15 Min

Inactive time

8 Hour

Total time

8 H & 15 M

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Chia Persimmon Pudding

Layers of spiced coconut milk chia pudding and juicy persimmons are a simple, vegan, dairy-free, gluten, raw, etc. dessert, breakfast, or snack.

Cook modePrevent screen from turning off

Ingredients

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice
• generous 1/2 cup / 90g chia seeds
• 3 Tbsp / 60g maple syrup or honey
• 2 tsp / 9g vanilla extract
• 1/2 tsp / 1g cinnamon
• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons
• 1/4 tsp cinnamon

Instructions

Make the Chia Pudding

1. *Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.
2. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.
3. Cover and refrigerate overnight or at least 8 hours.

Make the Persimmon Pudding

1. You’ll need 4 small (about 12 oz), clear glasses or bowls.
2. Remove the stems from the persimmons and place in a food processor or blender. Add the cinnamon and blend until smooth.
3. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass. Top with a scant 1/4 cup Chia Pudding. Repeat layers until both puddings are gone. Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Notes

You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

Nutrition Facts

Calories

266.73

Fat

9.61 g

Sat. Fat

2.90 g

Carbs

43.72 g

Fiber

12.46 g

Net carbs

35.76 g

Sugar

25.11 g

Protein

4.73 g

Sodium

12.43 mg

Cholesterol

0.00 mg

Nutritional information is approximate.

https://jennyblogs.com/blog/2017/5/10/chia-persimmon-pudding-vegan

vegan, raw, no bake, chia pudding, persimmon pudding, dairy free, gluten free, refined sugar free

dessert, pudding

American

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Enjoy your Kaki Pudding!

Homemade Marzipan

Last Updated: August 10, 2024

Marzipan!  That weird almond dessert that no one seems to really talk about in America, but people rave about in Europe. It really should catch on in the US, because:

1. It tastes like almonds and is delicious

2. It's easy to make

3. It's fun to work with and versatile

 It can be used as filling or toppings of baked goods, and it can also be colored and molded into shapes or rolled out and used to cover cakes in a fondant fashion. Fondant has it's place, but I would rather eat a marzipan covered cake any day over a fondant cake.  

You may have seen almond paste sold in stores, and although almond paste and marzipan are made from the same ingredients, they are not usually equal. This depends on what part of the world you call home.  In many European countries the terms marzipan and almond paste are interchangeable, in other parts, such as the US, they are different products. If they are different, as in the US, marzipan is smoother, sweeter, made with egg whites and sometimes rose water, whereas almond pasted is less sweet and has a coarser texture.  When I first started dabbling in marzipan, I used almond paste as a base to make marzipan, but now I prefer to make it from scratch.

It's so simple, as you can see for yourself!

This post may contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from La Cuochina Sopraffina

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Marzipan

Makes about 280g of marzipan, or about 10 oz. 

Ingredients:

• 125g / 1 1/3 cup almond flour or almonds

• 125g / 1 cup powdered sugar

• 1 egg white (about 30g)

• 6 drops almond extract

• 3 drops rose water, optional

Directions:

1. If using whole almonds, place in a food processor and process until finely ground.   

2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms.  If the consistency is too thin, add more powdered sugar.  

3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds.  Wrap tightly in plastic wrap and refrigerate until needed, or freeze.  

Jenny's Notes:

• This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients.  As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio.  

• If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.   

Yield 10

Author Jennyblogs

Prep time

10 Min

Total time

10 Min

Print

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Homemade Marzipan

Marzipan is a versatile and tasty European almond sweet, often paired with chocolate, molded into fruit shapes, or used to cover cakes in place of fondant. Gluten and dairy free.

Cook modePrevent screen from turning off

Ingredients

• 125g / 1 1/3 cup almond flour or almonds
• 125g / 1 cup powdered sugar
• 1 egg white (about 30g)
• 6 drops almond extract
• 3 drops rose water, optional

Instructions

1. If using whole almonds, place in a food processor and process until finely ground.
2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms. If the consistency is too thin, add more powdered sugar.
3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds. Wrap tightly in plastic wrap and refrigerate until needed, or freeze.

Notes

This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients. As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio. If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.

Nutrition Facts

Calories

131.15

Fat

7.44 g

Sat. Fat

0.57 g

Carbs

14.21 g

Fiber

1.86 g

Net carbs

12.35 g

Sugar

11.43 g

Protein

3.51 g

Sodium

6.80 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 10 servings.

https://jennyblogs.com/blog/2017/5/3/homemade-marzipan

marzipan, almond paste, European sweets, marzipan fruit, fondant, gluten-free, dairy-free, raw

dessert

European

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Lemon Cream Tart

Last Updated August 10, 2024

I've been on a French kick recently. This past Christmas I was gifted "The Art of French Classics" by Jacquy Pfeiffer. At first glance it seemed detailed, confusing, and lengthy. Second glance didn't get much better. This was not the type of book you would use to whip up a batch of cookies or bake a cake for dessert tonight. No, this book was going to require time, diligence, patience, determination, and careful reading.  

I decided to dissect this book by my favorite method: list making. Simple and efficient. I started employing this method when I was 13. My mom had bought me a cake mix cookbook by Betty Crocker, and I was thrilled to have my own cookbook to go through and cook all on my own.  Most of those recipes I would shudder at now (they're not completely from scratch, haha!!), but I wanted to make everything in there. Well, almost. Which is where the list came in. I wrote down every recipe I wanted to make, referencing the page numbers. When I had made a recipe, I would put a check mark by it. Much easier to glance at one page (or two or three, there were too many recipes I wanted to make!) than to go through the book every time. And oh so satisfying to make that little check mark. But, I am a nerd when it comes to baking, so you can take this as more of an anecdote than a recommendation.  :)

After initially being intimidated from reading “The Art of French Pastry” and applying my list method, I realized it wouldn’t be so difficult to make a lot of these recipes, after all. Some recipes, yes, which include making puff pastry, choux pastry, and various pastry creams and caramel all for one magnificent cake, but if French cuisine was easy we would all be making cream puffs, croissants, and eclairs everyday now, wouldn’t we? But to my pleasant surprise many of the recipes were quite manageable. This book helps you master some basic techniques that then become easier because you use them often for many of the recipes.

One of the simpler, but nonetheless delicious recipes from the cookbook is this Lemon Cream Tart. Everyone should have a good lemon tart in their repertoire. Someone once asked me, after learning I liked to bake, if I could make a good lemon tart. I had made good lemon tarts before, but sometimes I lack confidence that even if I like something, will it live up to other people's tastes buds? Until I find the recipe, that is. Then I know the search is over, although I will always be open to trying new things. I hung on to my current lemon tart recipe, but I felt like I could do better. A recipe that would be reliable, and deliver that over-the-top creamy, lemony zing. I found it in this recipe, oh yes.  

You’ll notice in my photos that the lemon tart is decorated with meringues and candied orange peels. The recipe does not include those because I feel that for the time spent making them, they don’t add significantly to the eating experience and are more for the wow factor. Don’t get me wrong, they’re yummy, but meringues do require a certain technique (mine unfortunately cracked a bit) and candying orange peel requires 10 days. So. I more than encourage you to get the book and try out those recipes yourselves, and especially the others, like the croissants, palmiers (my absolute favorite recipe from the cookbook), the brioche variations, eclairs, and on and on! Or, if all this seems a bit ambitious to you, gift the book to your favorite baking enthusiast and have them make them for you. :)

A quick tip when approaching seemingly complicated recipes like this one: break it down. Although this recipe may seem lengthy and entailed, it's actually simpler than it seems, especially if you separate it into a "crust" day and a "filling" day.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from “The Art of French Pastry” by Jacquy Pfeiffer.

---

*Note:  Make the pâte sablée at least one day ahead as it needs to rest overnight in the refrigerator; two nights is ideal.    

Lemon Cream Tart

Serves 8-12

Ingredients:

For the Pâte Sablée

• 6 Tbsp / 97g butter

• 1/4 tsp / 1g salt

• 1 cup + 1 Tbsp / 145g all-purpose flour

• 3 Tbsp / 18g almond flour

• 1/2 cup / 55g powdered sugar

• 1/4 tsp / 1g vanilla extract

• 2 egg yolks

For the Lemon Cream

• 1 cup / 200g sugar, divided

• 5/8 cup / 140g lemon juice

• pinch of salt

• 3 eggs + 1 yolk

• zest of half a lemon

• 14 Tbsp / 192g butter, softened and cut into cubes

• candied lemon peel, toasted nuts, or meringues for decoration, optional

Directions:

Make the Pâte Sablée (2-3 Days Ahead of time)

1. In the bowl of a stand mixer, add butter, sea salt, and all-purpos flour. Mix on low speed just until crumbly.  Over-mixing will activate gluten in flour and make for a tougher crust. Add almond flour and powdered sugar, mixing until just combined.  Add vanilla and egg yolks on medium speed until just combined.  

2. Scrape dough out onto a sheet of plastic wrap. Press into a 1/2 inch rectangle and wrap airtight in the plastic. Refrigerate overnight.  

The next day:

1. Very lightly grease a tart pan with softened butter. You should barely see the butter on the pan.  If it is over-greased the dough may slip down the side as it is baking.  

2. Remove dough from fridge, unwrap from plastic wrap, and place on a lightly floured surface.  For easier transportation to tart pan, you can roll it out on a floured silpat or piece of parchment paper.  

3. Tap dough with a rolling pin to make sure it's pliable.  If at any point dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing. Roll dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface.  If it is, use a thin spatula to peel it off and re-flour the surface underneath.  Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.

4. At this point your dough should be larger than your tart pan.  Carefully transfer dough to pan. You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan. Press dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so.  Use a knife to trim away any extra dough.  Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.  

An hour later or the next day:

1. Preheat oven to 325°F / 160°C.  

2. Remove crust from fridge and dock (poke holes in) bottom with a fork. This will allow steam to escape evenly during baking.  

3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.

4. Bake for 15 minutes, then remove parchment paper and pie weights. Bake for an additional 5-15 minutes, or until crust begins to evenly color and turn golden. Allow to cool.

Make the Lemon Cream

1. In a small bowl, combine 1/2 cup / 100g of the sugar with lemon juice and salt; whisk until sugar and salt have dissolved.  

2. In a medium bowl, combine remaining 1/2 cup / 200g of sugar with egg yolks and whisk for 30 seconds. Whisk the first lemon juice mixture into this mixture and add zest.  

3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat.  Place lemon mixture over saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so eggs don't scramble. Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.  

4. Remove from heat and strain into a bowl through a fine-meshed sieve. Use a spatula to push mixture through strainer, if necessary. Transfer thermometer to the new bowl.  Allow mixture to cool to 140°F / 60°C, about 5 minutes.  

5. At this point pour mixture into a blender, or leave in bowl if using an immersion blender. Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.  

6. Pour lemon cream filling into baked crust and allow to set for at least 2 hours in refrigerator. Decorate as desired, dust with powdered sugar, or leave as is. 

Buon Appetit!

Jenny's Notes:

• The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.  

Yield 8-12

Author Jennyblogs

Prep time

1 H & 10 M

Cook time

30 Min

Inactive time

15 Hour

Total time

16 H & 40 M

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Lemon Cream Tart

Lemony, creamy, zingy tart with a perfect butter tart crust from Jacquy Pfeiffer's "The Art of French Pastry."

Cook modePrevent screen from turning off

Ingredients

For the Pâte Sablée

• 6 Tbsp / 97g butter
• 1/4 tsp / 1g salt
• 1 cup + 1 Tbsp / 145g all-purpose flour
• 3 Tbsp / 18g almond flour
• 1/2 cup / 55g powdered sugar
• 1/4 tsp / 1g vanilla extract
• 2 egg yolks

For the Lemon Cream Filling

• 1 cup / 200g sugar, divided
• 5/8 cup / 140g lemon juice
• pinch of salt
• 3 eggs + 1 yolk
• zest of half a lemon
• 14 Tbsp / 192g butter, softened and cut into cubes
• candied lemon peel, toasted nuts, or meringues for decoration, optional

Instructions

Make the Pâte Sablée (2-3 Days Ahead of time)

1. In the bowl of a stand mixer, add butter, sea salt, and all-purpos flour. Mix on low speed just until crumbly. Over-mixing will activate gluten in flour and make for a tougher crust. Add almond flour and powdered sugar, mixing until just combined. Add vanilla and egg yolks on medium speed until just combined.
2. Scrape dough out onto a sheet of plastic wrap. Press into a 1/2 inch rectangle and wrap airtight in the plastic. Refrigerate overnight.

The next day:

1. Very lightly grease a tart pan with softened butter. You should barely see the butter on the pan. If it is over-greased the dough may slip down the side as it is baking.
2. Remove dough from fridge, unwrap from plastic wrap, and place on a lightly floured surface. For easier transportation to tart pan, you can roll it out on a floured silpat or piece of parchment paper.
3. Tap dough with a rolling pin to make sure it's pliable. If at any point dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing. Roll dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface. If it is, use a thin spatula to peel it off and re-flour the surface underneath. Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.
4. At this point your dough should be larger than your tart pan. Carefully transfer dough to pan. You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan. Press dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so. Use a knife to trim away any extra dough. Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.

An hour later or the next day:

1. Preheat oven to 325°F / 160°C.
2. Remove crust from fridge and dock (poke holes in) bottom with a fork. This will allow steam to escape evenly during baking.
3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.
4. Bake for 15 minutes, then remove parchment paper and pie weights. Bake for an additional 5-15 minutes, or until crust begins to evenly color and turn golden. Allow to cool.

Make the Lemon Cream

1. In a small bowl, combine 1/2 cup / 100g of the sugar with lemon juice and salt; whisk until sugar and salt have dissolved.
2. In a medium bowl, combine remaining 1/2 cup / 200g of sugar with egg yolks and whisk for 30 seconds. Whisk the first lemon juice mixture into this mixture and add zest.
3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat. Place lemon mixture over saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so eggs don't scramble. Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.
4. Remove from heat and strain into a bowl through a fine-meshed sieve. Use a spatula to push mixture through strainer, if necessary. Transfer thermometer to the new bowl. Allow mixture to cool to 140°F / 60°C, about 5 minutes.
5. At this point pour mixture into a blender, or leave in bowl if using an immersion blender. Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.
6. Pour lemon cream filling into baked crust and allow to set for at least 2 hours in refrigerator. Decorate as desired, dust with powdered sugar, or leave as is.

Notes

The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.  

Nutrition Facts

Calories

496.27

Fat

33.28 g

Sat. Fat

19.43 g

Carbs

38.08 g

Fiber

0.79 g

Net carbs

37.28 g

Sugar

8.06 g

Protein

4.42 g

Sodium

311.86 mg

Cholesterol

197.83 mg

Nutritional information is approximate. Based on 1 serving if sliced into 8 pieces.

https://jennyblogs.com/blog/2017/4/26/lemon-tart

lemon tart, lemon cream, lemon curd, french tart, dessert, lemon bars, Jacquy Pfeiffer

dessert

French

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Coconut Scones

Last Updated August 9, 2024

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Scones come in all different shapes and sizes.  Whether they're flat or fluffy, dry or moist, sweet or savory, round, square, or triangular.  I've never had the honor to eat a real British or Scottish scone, but I have a few favorite recipes that I only hope the real thing could live up to.  

This particular recipe is not too sweet, with only a 1/4 cup sugar aside from the glaze, and lovely with a cup of tea or coffee, although drinking liquids with them isn’t necessary because they are moist enough by themselves.  I always think bright citrus flavors are marvelous in scones, but you can never go wrong with coconut.

If you’re familiar with making biscuits, this recipe is very similar to a biscuit recipe. In fact, you may be wondering what the difference is between a biscuit and a scone. The main differences that I’ve understood, is that scones are a bit drier than biscuits, and biscuits have more acidity and are considered “flaky” where scones might be more described as “crumbly.” This also appears to be much debated, with everyone having their own opinion. I, for one, want my scones to be just as moist and flaky/crumbly as my biscuits. Plus, biscuits are usually just buttery, maybe flavored with some cheese or herbs, or with a touch of sugar to be served as stawberry shortcakes. Scones? So many flavors!

Recipe adapted from Food Network.

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Coconut Scones

Makes about 20

Ingredients:

For the Scones

• 4 1/4 cups / 510g all-purpose flour

• 2 Tbsp / 30g baking powder

• 1 tsp / 5g salt

• 1/4 cup / 50g sugar, plus more for sprinkling

• 2 cups / 160g shredded unsweetened coconut

• 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil

• 1 cup / 237g unsweetened coconut milk

• 4 eggs, lightly beaten

• 1 tsp / 5g coconut extract

• 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional

For the Glaze

• 1 cup / 125g powdered sugar

• 2-3 Tbsp / 30-45g unsweetened coconut milk

• 1/4 tsp / 1g coconut extract

• 1/4 tsp / 1g vanilla extract

Directions:

Oven 400°F / 205°C.  Line 2 baking sheets with parchment paper.

Make the Scones

1. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut.  Add the butter or oil, and beat until mixture is coarse and crumbly.  

2. In another bowl, whisk together milk, eggs, and coconut extract.  Stir into dry ingredients just until moistened.  Do not over mix.  Gently stir in pecans.  

3. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm.  Sprinkle with extra sugar and pecans, if desired.   

4. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.  

Make the Glaze

1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk.  Add more milk to get a drizzling consistency, if needed.  

2. Drizzle over scones while they are still warm.  

Jenny's Notes:

• When you first add the liquid into the flour mixture, you may notice the dough seems too wet/soupy. Let it sit just for a minute or two (great time to prepare your pans), and it will magically thicken. My biscuit recipe is like this too. I always think it’s too wet when I first stop mixing, but then it ends up being fine.

• You might notice I don't always give the weight for measurements less than 1 tsp and never for eggs.  Unless a recipe needs to be very exact (such as plenty of French classics), I find eggs don't need to be weighed.  A little less or extra egg in a recipe like this one is not going to make a world of difference, and the 1/4 of an egg you had to remove to get an exact weight would probably go to waste.  That’s a shame, so I always round the egg measurements or weight to the nearest whole egg.  As far as the teaspoon measurements, I find scales tend to be less precise than an actual teaspoon, unless you have one of those smaller and more precise (to the nearest .001g) scales.

• Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones.  

• An ice cream/cupcake scoop works great to transfer the dough onto the baking sheets.  

• Don't have coconut milk?  Use any kind of milk you have on hand! 

Yield about 20 scones

Author Jennyblogs

Prep time

25 Min

Cook time

16 Min

Total time

41 Min

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Coconut Scones

Moist coconut scones with a coconut glaze and pecans.

Cook modePrevent screen from turning off

Ingredients

For the Scones

• 4 1/4 cups / 510g all-purpose flour
• 2 Tbsp / 30g baking powder
• 1 tsp / 5g salt
• 1/4 cup / 50g sugar, plus more for sprinkling
• 2 cups / 160g shredded unsweetened coconut
• 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil
• 1 cup / 237g unsweetened coconut milk
• 4 eggs, lightly beaten
• 1 tsp / 5g coconut extract
• 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional

For the Glaze

• 1 cup / 125g powdered sugar
• 2-3 Tbsp / 30-45g unsweetened coconut milk
• 1/4 tsp / 1g coconut extract
• 1/4 tsp / 1g vanilla extract

Instructions

Make the Scones

1. Oven 400°F / 205°C. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut. Add the butter or oil, and beat until mixture is coarse and crumbly.
3. In another bowl, whisk together milk, eggs, and coconut extract. Stir into dry ingredients just until moistened. Do not over mix. Gently stir in pecans.
4. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm. Sprinkle with extra sugar and pecans, if desired.
5. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.

Make the Glaze

1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk. Add more milk to get a drizzling consistency, if needed.
2. Drizzle over scones while they are still warm.

Notes

When you first add the liquid into the flour mixture, you may notice the dough seems too wet/soupy. Let it sit just for a minute or two (great time to prepare your pans), and it should thicken.

Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones. An ice cream scoop works great to transfer the dough onto the baking sheets. Don't have coconut milk? Use any kind of milk you have on hand!

Nutrition Facts

Calories

410.68

Fat

29.69 g

Sat. Fat

14.90 g

Carbs

33.36 g

Fiber

3.25 g

Net carbs

30.11 g

Sugar

9.93 g

Protein

5.89 g

Sodium

384.66 mg

Cholesterol

73.64 mg

Nutritional information is approximate. Based on 20 servings and includes pecans.

https://jennyblogs.com/blog/2017/4/18/coconut-scones

coconut scones, moist scones, pecan, coconut, coconut glaze, scones,

breakfast, bread

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Quinoa Coconut Date Rolls

Last Updated August 8, 2024

These little morsels are so named because they are rolled, and no, these will not get you a date nor would I suggest bringing them on a first date.  Not because these aren't scrummy (that’s scrumptious and yummy combined), but because "healthy" baking should always be treated warily.  You must already have a well established relationship with that person, preferably have treated them to some normal sugary delicious desserts so that they understand that you understand what a dessert "should" be, and can trust your taste buds when you then try to sell them on your spinach-spirolina-turmeric-kale-ginger-wasabi-moringa bars that are also dairy-free and refined-sugar free.  Whew, I'm out of breath.  But that relationship is important.  So if I've never eaten anything that you've made before, know that I might distrust you at first, in the most genial way possible.  And you should distrust me, until I gain your trust.  

Also understand what your taste preferences are, and if you don't like healthy desserts, well then, may I ask why are you reading this particular recipe? May I kindly redirect you to this decadent Peanut Butter Brownie Trifle?  Or if you don't like dates, we might have a problem.  But if you like healthy desserts, or are exploring in this arena, then you probably know what you're getting yourself into.  The quinoa provides protein and grains, the almonds provide good fats and more protein, while the dates give sweetness and carbs and coconut brings flavor to the party. 

So now, using your own best judgment, allow me to introduce my friends, the Quinoa Coconut Date Rolls.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Skinny Ms.

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Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

• 1/3 cup / 60g dry quinoa

• 2/3 cup / 158g water

• 1 cup / 160g pitted dates

• 1/2 cup / 70g almonds

• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling

• 2-3 tsp / 10-15g water

• 1/4 cup / 42g chocolate chips, optional

Directions:

1. Combine quinoa and water in a small saucepan over medium heat.  Bring to a boil and reduce heat.  Cover and simmer for 10-15 minutes, until all the water is absorbed.  Set aside to cool completely.  If you already have quinoa made, you'll need about 1 cup.  

2. Place dates in a food processor and blend until they stick together in a ball.  Add the almonds, coconut, and quinoa; pulse until well combined.  Add water, if necessary, until the mixture holds together.  Shape into balls or roll.  Place extra coconut on a plate and roll the rolls around until completely covered in coconut.  

3. *Optional:  Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted.  Drizzle chocolate over rolls.

4. Store in an airtight container for up to a week, or freeze.  

Jenny's Notes:

• For a chunkier roll, process for a shorter period of time.  

• These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!  

Yield 10-12 rolls

Author Jennyblogs

Prep time

25 Min

Cook time

15 Min

Total time

40 Min

Print

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Quinoa Coconut Date Rolls (Vegan)

Nutritious Lara-bar like rolls made with quinoa, dates, coconut, and almonds with optional chocolate drizzle. Great for breakfast, snacks, on the go, and after workouts!

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Ingredients

• 1/3 cup / 60g dry quinoa
• 2/3 cup / 158g water
• 1 cup / 160g pitted dates
• 1/2 cup / 70g almonds
• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling
• 2-3 tsp / 10-15g water
• 1/4 cup / 42g chocolate chips, optional

Instructions

1. Combine quinoa and water in a small saucepan over medium heat. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes, until all the water is absorbed. Set aside to cool completely. If you already have quinoa made, you'll need about 1 cup.
2. Place dates in a food processor and blend until they stick together in a ball. Add the almonds, coconut, and quinoa; pulse until well combined. Add water, if necessary, until the mixture holds together. Shape into balls or roll. Place extra coconut on a plate and roll the rolls around until completely covered in coconut.
3. *Optional: Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted. Drizzle chocolate over rolls.
4. Store in an airtight container for up to a week, or freeze.

Notes

For a chunkier roll, process for a shorter period of time. These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!

Nutrition Facts

Calories

151.00

Fat

7.49 g

Sat. Fat

2.97 g

Carbs

20.79 g

Fiber

3.25 g

Net carbs

17.54 g

Sugar

13.01 g

Protein

3.11 g

Sodium

37.86 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 10 servings and includes chocolate drizzle.

https://jennyblogs.com/blog/2017/4/12/quinoa-coconut-date-rolls

quinoa, coconut, almonds, gluten-free, vegan, dairy-free, refined sugar-free, vegetarian, healthy, nutritious, clean eating, egg-free

snack, breakfast

American

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