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Fudgy Brownie Cookies

by 19 Comments

These Brownie Cookies are fudgy, chewy and have the crackly top we all love. It's the best parts of a rich and chocolatey brownie, in a single cookie. I mean, sign me up!

a stack of brownie cookies

If you're chocolate lover like me, these cookies are just the thing for you! They're decadent, rich and intense and basically everything you want in a brownie cookie.

I tested these cookies a few times to get them perfectly fudgy and chewy and I'm happy to share that they are just that!

If you like chocolate or cookie recipes, try out this Texas Sheet Cake, this rich and decadent Chocolate Sheet Cake, these amazing Stuffed Carrot Cake Cookies, and these Raspberry Lemon Cookies!

a bitten brownie cookie on a pan with 4 in the background
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Ingredients to make these

  • Brown sugar
  • White sugar
  • Large eggs
  • Dark chocolate
  • Unsalted butter
  • Instant coffee powder
  • Dutch cocoa powder
  • Chocolate chips
  • Vanilla extract
  • Salt
  • All-purpose flour
  • Baking powder

See recipe card below for quantities.

Instructions

  1. Whisk eggs and sugar in a large bowl with a hand or stand mixer for 5 minutes until sugar is mostly dissolved. Test by rubbing it between your fingers; it should feel smooth.
  2. Melt butter, chocolate, and instant coffee powder in a saucepan or microwave, stirring frequently to prevent burning. Remove from heat.
  3. Stir cocoa powder into the hot butter and chocolate mixture, then let it cool slightly.
  4. Mix the cooled chocolate mixture into the eggs and sugar until smooth, then stir in vanilla.
A bowl with brownie cookie batter, flour and chocolate chips
  1. Fold in flour, salt, and baking powder and chocolate chips until just combined. Avoid over-mixing.
Cookies scooped onto a baking sheet
  1. Cover the dough and chill for 20–30 minutes until firm enough to scoop. Scoop dough onto a lined baking sheet, spacing scoops 2 inches apart.
  1. Bake at 350°F for 10–12 minutes, depending on your desired texture: 10 minutes for gooey, 12 minutes for firmer cookies.
  2. Let cookies cool completely to set before storing them in an airtight container.
6 Brownie cookies in a pan

Storage

Cool down and store these cookies in an airtight container at room temperature for up to 2 weeks.

Tips to make these cookies

  • Refrigeration time: You want to refrigerate the cookie batter just until it's scoopable, about 20-30 minutes. If you refrigerate it longer, the dough will slightly dry out and the cookies won't be as shiny.
  • Beating the sugar and eggs: Make sure the beat it long enough to dissolve the sugar into the eggs. This helps to achieve the crackly and shiny top on the cookies. Rub the mixture between your fingers to feel if it's still grainy.
  • Don't over-mix the batter: After adding the flour, mix just until the batter is combined and you can't see any flour. Overmixing will make the cookies cakier and tougher.
  • Good quality chocolate: Since this recipe uses a lot of chocolate, I recommend using the best quality you can get as the cookies will only be as good as the chocolate used. It does make a difference.
fudgy brownies on a pan

FAQ

What if I don't have Dutch processed cocoa powder?

You can use regular cocoa powder but the chocolate flavour won't be as deep and intense. They'll also be lighter in color.

I don't like coffee, can I skip it?

The coffee is added to intensify the chocolate flavour and add depth. The flavour of the coffee itself isn't detectable. However, you may omit it if you prefer. It won't change the cookies overall.

Looking for other recipes like this? Try these:

a bitten brownie cookie on a pan with 4 in the background

Brownie Cookies

These Brownie Cookies are fudgy, chewy and have the crackly top we all love. It's the best parts of a rich and chocolatey brownie, in a single cookie. I mean, sign me up!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Brownie, Chocolate, Cookie
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cookies
Author: Nabeah Wahab

Ingredients

  • ¾ cup white granulated sugar (150g)
  • ¼ cup brown sugar (50g)
  • 2 large eggs, room temperature
  • ⅓ cup unsalted butter, melted (74g)
  • ⅓ cup dutch cocoa powder (25g)
  • 200 g dark chocolate
  • ¾ cup all-purpose flour (103g)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon instant coffee powder
  • ¾ teaspoon vanilla extract
  • ½ cup chocolate chips dark/semi/milk - your choice (90g)

Instructions

  • In a large bowl, beat together the eggs and sugars with a hand mixer or stand mixer for about 5 minutes, until the sugar is almost all dissolved into the eggs. Test: rub some between two fingers and it shouldn’t feel grainy.
    ¾ cup white granulated sugar, ¼ cup brown sugar, 2 large eggs, room temperature
  • In a bowl or saucepan, combine the butter, chocolate and instant coffee powder and melt it in the microwave or on the stove. Make sure to stir it to prevent it from burning. Take it off the heat.
    ⅓ cup unsalted butter, melted, 200 g dark chocolate, ¾ teaspoon instant coffee powder
  • Add in the cocoa powder to the butter and chocolate mixture while it's still hot. Let it cool slightly.
    ⅓ cup dutch cocoa powder
  • Add it into the egg and sugar mixture and beat until completely combined and stir in vanilla.
    ¾ teaspoon vanilla extract
  • Add in the flour, salt, baking powder and chocolate chips. Fold it in until just combined. Make sure not to over-mix.
    ¾ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon salt, ½ cup chocolate chips
  • Cover the dough and refrigerate until it just slightly firms up to be able to scoop into cookies. About 20-30 minutes. Don't leave it in the fridge for too long as the dough will kind of dry out and the cookies won't come out as shiny. Preheat the oven to 350℉ while the cookie dough is in the fridge.
  • Scoop the dough onto a lined baking sheet using a 1.5 tablespoon cookie scoop, placed around 2 inches apart.
  • Bake for 10-12 minutes until the bottom and edges are set. For more gooey/fudgy cookies, bake for around 10 minutes. For cookies that are a bit more set, bake for around 12 minutes. After taking them out of the oven, I like to bang, or drop the pan on the counter. This helps the cookies crack a little bit more.
  • As the cookies cool, after a few hours, the cookies will set up more.
  • Let the cookies cool and store in an airtight container.

Banoffee Cake Recipe

by Leave a Comment

This Banoffee Cake is made up of a soft and moist banana cake which is covered in a thick layer of dulce de leche and slices of fresh banana sandwiched between whipped cream.

banoffee cake slice in a white plate

What is Banoffee Cake?

I absolutely love banoffee pie and the combination of all the flavours together. The dulce de leche, bananas, and the whipped cream!!! This cake encapsulates all those flavours and is basically a banoffee pie in cake form.

The cake itself is moist, rich and infused with banana flavour - perfectly balanced. Not too sweet, which is a bonus! The dulce de leche adds a deep and caramel-y flavour, while the sliced bananas add some freshness and textural difference! And of course, it's all topped off with whipped cream and a little drizzle of some more dulce de leche.

If you like this recipe, you'll love this Chocolate Sheet Cake, these Italian doughnuts - Bomboloni, these delicious Stuffed Carrot Cake Cookies and this Earl Grey Cake!

banoffee cake slice in a white plate
banoffee cake slice in a white plate
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Ingredients

  • Unsalted butter
  • Neutral oil
  • Brown sugar
  • White sugar
  • Large eggs
  • Buttermilk
  • Bananas
  • All-purpose flour
  • Baking soda & powder
  • Salt
  • Cinnamon powder
  • Vanilla extract
  • Dulce de Leche
  • Heavy cream (whipping cream)

See recipe card below for quantities.

banoffee cake slice in a white plate

Dulce De Leche

Dulce De Leche is a popular caramel-like confection popular in Latin America, the Philippines, France and Poland. It's enjoyed as a topping on desserts, or as a filling - and eaten alone as well! It's basically milk and sugar thats slowly cooked over low heat and caramelized into a thick sauce.

You can find it in a lot of grocery stores or specialty stores. If you can't find it at all, you can make it yourself using the sweetened condensed milk method by boiling it for 2-3 hours in a large pot of water.

How to make it:

Fill a large pot with water and place the condensed milk can in it. Make sure the water is at least 2 inches above the to top of the can.

Bring to a boil and then lower the heat to a simmer. If the water level reduces, make sure to add more and keep it above 2 inches - it can get dangerous if there's not enough water. The pressure in the can might cause it to explode, which can injure you.

After 3 hours, gently remove the can and let it cool completely before opening it or moving it much. Again - this is important as to prevent the can from potentially bursting on you.

banoffee cake slice in a white plate

Instructions

  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper. Beat butter, oil, and sugars in a large bowl until light and fluffy.
  2. Add eggs, mix well, then stir in mashed bananas and buttermilk. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Gradually add to the wet ingredients and mix gently until just combined.
  3. Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick comes out clean. Cool completely.
  4. Whip heavy cream with powdered sugar and vanilla until slightly stiff peaks form.
  5. Spread a layer of dulce de leche over the cooled cake, add banana slices, then top with whipped cream.
  6. Drizzle more dulce de leche on top, slice, and enjoy!

Hint: I don't recommend warming up the dulce de leche before spreading it on the cake. It helps prevent the bananas from sliding too much when you place them on it.

banoffee cake slice being taken out of the pan

Substitutions

  • Buttermilk - You can make your own buttermilk by removing 1 ¼ tablespoon of the milk and replacing it with the same amount of vinegar. Stir and let it sit for 5-10 minutes to thicken.
  • Dulce de Leche - You can use caramel if you don't have this! Or you can make your own by boiling a can of sweetened condensed milk in a large pit of water for 3 hours.

Equipment

I recommend using a 9x13 pan for this recipe. This pan is the one I use and recommend!

Storage

Store the cake in an airtight container in the fridge for up to a week!

Freezing: After baking and cooling the cake, wrap the unfrosted cake with plastic wrap and freeze for up to 3 months. Make sure it's covered properly, with no unexposed areas.

Let the cake come to room temperature before frosting it!

Tips to make this Banoffee Cake

  • Room temperature ingredients: Make sure to take out the eggs and buttermilk beforehand. This helps the ingredients (like eggs) incorporate better, forming an emulsion and results in a better finished product.
  • Don't over-mix the batter: Mix until the batter is *just* combined. Mixing it too much may lead to a gummy and dense cake, as the gluten has been developed too much.
  • Frosting the cake & serving: I recommend keeping the cake in the pan and serving it in it. It's easier to frost the cake this way as the bananas layered on the dulce de leche will end uo sliding off the cake.

FAQ

Can I use frozen bananas?

Yes! Thaw them first and drain any excess liquid before mashing and using in the recipe. You can replace some of the buttermilk with the excess banana liquid as well!

Can I make this cake ahead of time?

Absolutely! Bake the cake and let it cool completely. Cover and store at room temperature for up to 1 day or refrigerate for up to 3 days. Add the toppings just before serving.

What can I substitute for buttermilk?

You can make your own buttermilk by removing 1 ¼ tablespoon of the milk and replacing it with the same amount of vinegar. Stir and let it sit for 5-10 minutes to thicken.

banoffee cake slice in a white plate

Looking for other recipes like this? Try these:

banoffee cake slice in a white plate

Banoffee Cake

This Banoffee Cake is made up of a soft and moist banana cake which is covered in a thick layer of dulce de leche and slices of fresh banana sandwiched between whipped cream.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Banana, Cake, Caramel
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 12 -16
Author: Nabeah Wahab

Ingredients

  • ½ cup unsalted butter (112g)
  • ¼ cup neutral oil (56g)
  • ¾ cup white granulated sugar (150g)
  • ¼ cup brown sugar (50g)
  • 3 large eggs
  • 1 ¼ cup mashed bananas, 3 large (317g)
  • 1 ¼ cup buttermilk (295ml)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon powder
  • 2 ½ cup all purpose flour (345g)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Topping

  • 1 can dulce de leche - 300ml
  • 1 ¼ cup heavy cream (295ml)
  • ½ teaspoon vanilla extract
  • 5 tablespoon powdered sugar, to taste
  • 3-4 bananas, sliced

Instructions

  • Preheat the oven to 350F and line a 9x13 pan with parchment.
  • In a large bowl, beat together the butter, oil and both sugars until light and pale, a minute or two.
    ½ cup unsalted butter, ¼ cup neutral oil, ¾ cup white granulated sugar, ¼ cup brown sugar
  • Crack in the eggs and beat until well combined. Lightly mash the bananas and stir them in and add in the vanilla.
    3 large eggs, 1 ¼ cup mashed bananas, 3 large, 1 teaspoon vanilla extract
  • Add in the buttermilk and mix until well incorporated.
    1 ¼ cup buttermilk
  • In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
    1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon powder, 2 ½ cup all purpose flour, ½ teaspoon salt
  • Add the dry ingredients to the wet and gently mix until it's just combined. Do not over mix.
  • Pour the batter into the prepared baking pan evenly and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
  • Let the cake cool completely.
  • Whip the heavy cream until it slightly thickens. Add in the powdered sugar and vanilla extract and beat until it forms slightly stiff peaks.
    1 ¼ cup heavy cream, 5 tablespoon powdered sugar, to taste, ½ teaspoon vanilla extract
  • Evenly spread around ½ a can of the dulce de leche in a generous layer. Place the banana slices on the dulce de leche.
    1 can dulce de leche - 300ml, 3-4 bananas, sliced
  • Spread the whipped cream on top of the bananas in an even layer and top it off with some more drizzled dulce de leche!
  • Cut and enjoy!

Apple Pie Cinnamon Rolls

by Leave a Comment

These Apple Pie filled Cinnamon Rolls are super soft, fluffy and easy to make! Combined with all the flavours of apple pie and cinnamon rolls - and of course, topped off with a delicious cream cheese frosting.

A cut apple pie cinnamon roll, on a white plate

I love a desserts—even more when it's a two in one! It's like if apple pie and cinnamon rolls had a baby. These rolls would be the baby. They're so soft and pillowy - thanks to my tried and tested, foolproof cinnamon roll dough recipe!

apple pie cinnamon roll in a white plate
cinnamon rolls in a pan

The brown sugar filling is spiced with cinnamon, nutmeg, ginger which encapsulates my favourite apple pie filling. It cooks down beautifully with the apples, while still leaving a bit of a bite to them.

If you love cinnamon rolls in any form, try out these Raspberry Lemon Rolls, and these soft and crunchy Dutch Cinnamon Rolls - Zeeuwse Bolus!

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Why this recipe works

These rolls turn out super soft and fluffy using my Cinnamon Roll dough recipe I shared last year. It's been loved by so many people and truly is one of the best I've tried. Totally worth all the time spent perfecting it!

The first time I tested this recipe, I coated the apples with the sugar and spices before adding it to the rolls - as you would with regular apple pie.

This resulted in the filling becoming liquidy as I was slicing the rolls and was just super hard to manage. As the rolls proofed before baking, the filling was literally seeping out. Which is due to a process called osmosis, where the sugar draws water out of the apple and makes it all liquidy.

So to make it easier I added all the spices to the brown sugar—as you would with regular cinnamon rolls—and just tossed the apples with some lemon juice. Spread the apples on top of the sugar mixture and roll it up! Wayyy less leakage and the filling remained on the INSIDE, where we want it.

unfrosted apple pie cinnamon rolls in a pan

Ingredients

  • Egg
  • Granulated white sugar
  • Butter
  • Buttermilk (or use substitute below)
  • Yeast
  • All-Purpose Flour
  • Salt
  • Brown sugar
  • Spices - cinnamon nutmeg, ginger
  • Apples
  • Lemon juice
  • Heavy cream (or whipping cream)
  • Cream cheese
  • Powdered sugar
  • Milk

See recipe card below for quantities.

Make the dough

  1. Combine the warm buttermilk, yeast and ½ teaspoon of sugar and let it sit for 5-10 minutes until foamy and bubbly.
  2. In a large bowl, whisk together the sugar and egg. Then stir in the melted butter.
  3. Add in the yeast mixture and mix until combined.
  4. Gradually mix in the flour and salt, kneading until smooth and elastic where it passes the windowpane test - can be stretched thin enough to see light through it, without tearing. Let the dough rise in an oiled bowl until doubled (1.5-3 hrs).

Filling, assemble & bake

  1. Mix the brown sugar, cinnamon, nutmeg, ginger, and salt in a bowl. Toss the diced apples with lemon juice and set aside.
dough rolled out and covered with cinnamon spiced sugar and chopped apples
  1. Punch the dough down and roll it out on a floured surface into a rectangle about 16x14". Spread an even layer of butter over the dough, then sprinkle and press the cinnamon sugar mixture into the surface. Layer the apples evenly on top.
apple pie cinnamon rolls cut and placed in pan
  1. Roll into a log - along the length. Cut into 12 pieces using floss, thread or a serrated knife, and place in a greased 9x13" pan. Let rise until doubled (1-1.5 hrs).
apple pie cinnamon rolls in a pan
  1. Pour warm cream over rolls and bake at 345°F for 20-25 mins. Cool slightly.
cinnamon rolls with frosting, in a pan
  1. Beat cream cheese, butter, powdered sugar, and warm milk until smooth. Optional: Add lemon zest for brightness. Spread over slightly warm rolls. Store airtight for 2 days or refrigerate up to a week.

Hint: Don't be tempted to add more flour to the dough. It's designed to be higher hydration and kind of sticky/tacky - which ultimately results in super soft rolls!

Substitutions

  • Buttermilk - If you don't have it on hand, don't worry! Simply take 1.5 cups of milk (354mL) and remove 1.5 tablespoon (22ml) of the milk from it. Replace it with 1.5 tablespoon (22ml) of vinegar, stir and let it sit and thicken for 5-10 minutes.

Variations

  • Spices - Feel free to add YOUR favourite apple pie spices or additions you love in your apple pie!
  • Frosting - You can omit the frosting if you'd like or even replace it with a caramel sauce if you prefer. Or even a caramel cream cheese frosting!
    • Caramel frosting - add a couple tablespoons of caramel to the cream cheese frosting and mix until combined!

Storage

Store these in an airtight container at room temperature for up to two days. If stored in the refrigerator, they can last up to 5 days to a week.

You can also freeze baked rolls for up to three months, in an airtight container or bag.

cinnamon rolls in a pan, a side angle

Top Tip

  • Use Room Temperature Ingredients: This helps the dough to mix more evenly and rise properly. Make sure your egg, butter, and buttermilk are all at room temperature before you start.
  • Knead the dough enough: The dough should be kneaded until it’s smooth and tacky. It might stick to your hands initially, but it should come off cleanly when you pull your fingers away. Use the windowpane test to check if the dough is ready: stretch a piece of dough thin enough to see light through it without tearing.
  • If kneading by hands: The dough may be a bit too sticky to work with. Try not to add too much flour to it because this will impact the softness because there will be a lower hydration. Try not to add more than ¼ cup or 69g.
a torn-into cinnamon roll on w white plate with apples in the background

FAQ

What can I use if I don't have buttermilk?

If you don’t have buttermilk, you can make a substitute by taking the same amount of milk, take out 1.5 tablespoon of milk and warm it up to 100℉ (not any hotter). Add in 1.5 tablespoon of vinegar and let it sit for a little bit and then mix in the yeast. It'll be lumpy but don't worry, that's what you need. 

Why is my dough not rising?

If your dough isn’t rising, it could be due to a few reasons:

- The yeast may be expired or not properly activated.

- The buttermilk might have been too hot or too cold. If too hot, the yeast is dead.

- The rising environment may be too cold. Try placing the dough in a warm, draft-free area.

Can I make the rolls ahead of time and bake the next day??

Yes, you can prepare the rolls ahead of time. Roll and cut the rolls as instructed and place in the baking pan. Cover and leave out at room temp for 30 minutes. Then place in the fridge overnight, covered TIGHTLY. You don't want them to dry out. 2-3 hours before baking, take them out and let them come to room temp and rise a bit more. Once they've risen (like touching each other in the pan), bake as instructed!

Can I freeze the cinnamon rolls?

Absolutely! After baking the rolls, don't frost them. Place them in an airtight container or bag and freeze for up to 3 months. When ready to eat, heat them in the microwave until warm and soft. Or reheat in the oven at 350 for 5-10 minutes or until fully defrosted, and warm.

frosted cinnamon roll sin a pan

Looking for other recipes like this? Try these:

A cut apple pie cinnamon roll, on a white plate

Apple Pie Cinnamon Rolls

These Apple Pie filled Cinnamon Rolls are super soft, fluffy and easy to make! Combined with all the flavours of apple pie and cinnamon rolls - and of course, topped off with a delicious cream cheese frosting.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Apple, Apple Pie, Cinnamon, Cinnamon Rolls, Cream Cheese, Fall, Holiday, Rolls
Prep Time: 45 minutes
Cook Time: 25 minutes
Resting Time: 3 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 12 rolls
Author: Nabeah Wahab

Ingredients

Dough

  • 1 large egg room temp
  • ¼ cup sugar (50g)
  • ⅓ cup butter, melted (74g)
  • 1½ cup buttermilk*1 - 354mL warmed- 100℉
  • 2¼ teaspoon instant yeast
  • 4 cups all-purpose flour (552g)
  • ¾ teaspoon salt

Filling

  • 3-4 tablespoon butter, softened (42-56g)
  • 1 cup brown sugar (200g)
  • 2½ tablespoon ground cinnamon powder
  • ¼ teaspoon ground nutmeg
  • ⅛ tsp ground ginger
  • ⅛ teaspoon salt
  • 2 cups chopped apples (250g)
  • 1 tablespoon lemon juice
  • About ¾ cup - heavy cream, warmed - for pouring on top before baking (185mL)

Frosting

  • 4 oz cream cheese, softened
  • 2 tablespoon butter (28g)
  • ¾ cup powdered sugar, sifted (104g)
  • 1-2 tablespoon milk warmed
  • a bit of lemon zest optional

Instructions

  • Warm up the buttermilk to 95-100℉. Sprinkle in ½ teaspoon of sugar and the yeast and mix well. Let rest for 5-10 minutes until the mixture is foamy and bubbly.
  • In a large mixing bowl or the bowl of a stand mixer, whisk together the sugar and egg. Mix in the melted butter.
  • Once yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients. Mix until combined
  • Add the flour and salt and knead until a smooth, tacky dough forms. It will stick to your hands when you touch it but when you pull your fingers away, it'll come off clean, wont stay. This will take 10-20 minutes by hand and 4-6 minutes with a stand mixture. But don't use time as a reference. Take a piece of the dough and stretch it out until its thin enough to see light through it without breaking. If it breaks, knead it for a few more minutes until it passes this window pane test.
  • Once kneaded, place the dough in an oiled bowl and cover. Let it rest in a warm place until it rises, about double in size. Depending on your climate and temperature, it can take anywhere from 1.5-3 hours.

Filling

  • In a medium bowl, combine the brown sugar, cinnamon, nutmeg, ginger and salt.
  • Cut and toss the apples with the lemon juice and set aside.
  • Once the dough as risen, punch it down and turn it out onto a floured surface. Roll out the dough into a large rectangle, about 16x14" wide.
  • Smear the butter all over the dough using a spatula. It should be a pretty even layer. Sprinkle the cinnamon sugar all over the buttered surface and spread evenly with your hands. I like to use a rolling pin to press the sugar into the dough by rolling it in.
  • Spread the chopped apples in an even layer over the sugar.
  • Roll up the dough on the long side, into a long log and pinch the bottom edge to seal it. Using a serrated knife/unflavoured dental floss/sewing thread, cut the log into 12 even pieces.
  • Butter or line a 9x13 inch pan and place the rolls in it, evenly spaced. Cover the pan and leave it to rest until the rolls are doubled and touching each other- about 1-½ hours. (Preheat the oven to 345℉ when the rolls are almost done rising)
  • Once the rolls have risen, warm up the heavy cream and pour all over evenly. Bake for 20-25 minutes. Take out and let them cool slightly.

Make the Frosting

  • While the rolls are baking, make the cream cheese frosting.
  • In a medium bowl, beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until combined. Pour in a tablespoon of warm milk and mix together. It should be a slightly thick frosting. If you need some more milk, add some more
  • Optional step- I like to add a little bit of lemon zest to brighten up the frosting. Mix thoroughly.
  • Smear the frosting evenly all over the warm rolls and serve.
  • Place the rolls in an airtight container for a couple days or up to a week in the fridge.

Notes

*1- Buttermilk: I usually don't have buttermilk on hand so my favourite way is to get the same amount of milk, take out 1.5 tablespoon of milk (22mL) and warm it up to 100℉. Add in 1.5 tablespoon of vinegar and let it sit for a little bit and then mix in the yeast. It'll be lumpy but don't worry, that's what you need. 
 

Easy Texas Chocolate Sheet Cake (Funeral Cake)

by Leave a Comment

This Texas chocolate sheet cake with buttermilk is perfect for serving a large crowd! It's a soft and tender cake, covered with hot chocolate glaze or fudge and topped with pecans! It's moist, fudgy, chocolatey and so simple and quick to make!

It's my favourite thing to make when my sweet tooth is acting up, especially since it comes together so quick, with relatively low effort! It's not too sweet and perfectly balanced, perfect for a quick craving fix. My other recipes like this rich and decadent Chocolate Sheet Cake and Olympic Chocolate Muffins also hit just the spot!

a slice of texas chocolate sheet cake being lifted from a pan
a slice of texas chocolate sheet cake being lifted from a pan

This recipe is the Austin, US edition of my Formula 1: Dine to Survive series where I make popular foods from all the Grand Prix host countries and cities! Some of my favourites are these Dutch Zeeuwse Bolus (Cinnamon rolls), Azerbaijani Qutab (stuffed flatbread).

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Why is it called a Texas sheet cake? Or funeral cake?

There isn't really a solid answer for this but many say it's because the recipe was introduced in a Texan newspaper! Or that the size of the cake (which is huge) resembles the size of the Lone Star State (Texas- which is also huge!). You take your pick.

texas sheet cake in a pan, cut into pieces

It's called a sheet cake because it's made in a sheet pan - a half sheet pan or 13x18" to be precise. Many also make it in a jelly roll pan which has a smaller surface area but allows for a thicker cake.

Now, it's also occasionally called a Texas funeral cake because it was (or is) served at funerals. People tend to want something sweet when they're sad or down and want a little pick me up and this sweet dessert can provide a sense of comfort during a time of grieving by doing just that. It's also perfect to feed a large crowd, depending on how small or large you cut the slices - and is super easy to make.

texas sheet cake in a pan, cut into pieces

Ingredients

  • Unsalted butter
  • Natural cocoa powder (not dutch)
  • Boiling water
  • White sugar
  • Brown sugar
  • Neutral oil
  • Eggs
  • Buttermilk
  • Vanilla
  • Salt
  • All purpose flour
  • Baking soda
  • Pecans

See recipe card for quantities.

Substitutions

  • Pecans - Use any nuts you prefer instead of pecans. You can also omit them
  • Buttermilk - If you don't have buttermilk, simply remove about a tablespoon of the milk and add a tablespoon of vinegar or lemon juice to the milk. Mix and let it sit for a few minutes to curdle and thicken up.
a slice of texas chocolate sheet cake in a white plate, being cut into with a fork

Variations

  • Cinnamon - some people like to add about ½-1 teaspoon of ground cinnamon
  • Instant coffee powder - for a more deeper chocolate flavour, add ½ teaspoon of instant coffee to the boiling water!
  • More frosting - if you would like a thicker layer of frosting on the cake, I recommend multiplying all the ingredients by 1.5
  • Make it sweeter - taste the frosting after adding the powdered sugar. If you'd like it sweeter, gradually add in more powdered sugar, about ½ cup more.

Equipment - the pan

I recommend using a half sheet pan for this recipe. It's a 13x18" pan which helps make a large and relatively thin cake. It also bakes the cake faster because of the increased surface area!

You can also use a jelly roll pan, which is 10x15". It's smaller than the half sheet one and will result in a slightly thicker cake, if you prefer that instead. Keep in mind, the baking time will slightly increase so keep an eye on it around the 15 minute mark.

a slice of texas chocolate sheet cake in a pan

Storage

Store the cake at room temperature, tightly wrapped in plastic wrap or in an airtigh container for 3-5 days or 1-2 weeks in the fridge! It keeps super well and stays moist throughout.

a slice of texas chocolate sheet cake in a white plate

Top Tip

  • Grease pan and dust with cocoa powder: Instead of using parchment, doing this allows the cake to release easily, but also add a little extra flavour boost with the cocoa powder at the bottom
  • Using good quality cocoa powder: The quality of your cocoa powder will affect the overall taste of the cake so I recommend using the best quality you're able to get!

FAQ

I don't have buttermilk, can I use something else?

You can make a buttermilk substitute by removing a tablespoon of the milk and replace it with vinegar or lemon juice. Stir and let it sit for a 5-10 minutes to thicken and curdle.

Looking for other recipes like this? Try these:

a slice of texas chocolate sheet cake in a white plate

Texas Chocolate Sheet Cake

This Texas chocolate sheet cake with buttermilk is perfect for serving a large crowd! It's a soft and tender cake, covered with hot chocolate glaze or fudge and topped with pecans! It's moist, fudgy, chocolatey and so simple and quick to make!
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Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Chocolate cake, Pecans, Sheet Cake
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24 slices
Author: Nabeah Wahab

Ingredients

  • ⅓ cup unsalted butter (74g)
  • ⅔ cup natural cocoa powder (54g)
  • 1 cup boiling water (236ml/g)
  • 1 cup white granulated sugar (200g)
  • ¾ cup brown sugar + 2 tbsp (175g)
  • 2 large eggs
  • ½ cup neutral oil (97g=125mL)
  • 1 cup + 1 tablespoon buttermilk* (250mL)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (276g)
  • ½ teaspoon salt
  • 1 teaspoon baking soda

Frosting

  • ½ cup unsalted butter (112g)
  • 3 tablespoon natural cocoa powder (15g)
  • 6 tablespoon milk
  • 1 ¾ cups powdered sugar, (add about ½ cup (60g) more if you want it sweeter) (215g) (add about ½ cup more if you want it sweeter)
  • pinch of flakey salt
  • ½ cup chopped toasted pecans (75g)

Instructions

  • Preheat the oven to 350F. Grease a 13x18" baking tray with butter and dust with an even layer of cocoa powder. Shake off the excess, and set aside.
  • Roughly chop the pecans. Heat up a pan with 1 tablespoon butter over medium heat, and add the pecans. Stir and toast until fragrant, nutty and they start to brown. Remove from heat and set aside.
  • Melt butter in a saucepan over medium heat and sift in the cocoa powder. Whisk it together until smooth and pour in the boiling water. Place back on stove on medium and heat until it comes to a boil. Remove and let it cool down a bit.
  • In a large bowl, beat together both sugars and the oil. Beat in the eggs until pale in colour, about 2-3 minutes. Add in the buttermilk and vanilla and combine.
  • Pour the butter and cocoa powder mixture into the egg mixture and beat until completely combined.
  • Mix together the flour, salt and baking soda in a small bowl and add to the wet ingredients. Beat until JUST combined. Don't overmix it.
  • Pour and spread the batter evenly onto the baking tray. Bake for 15-20 minutes or until a toothpick inserted comes out clean and is springy to the touch.
  • While the cake is baking, make the frosting. Combine the butter, cocoa powder, and milk in a saucepan (I use the one from before) and place over medium heat. Cook until the butter melts and the mixture starts to slightly thicken a bit, while stirring. Remove from heat and whisk in the powdered sugar and salt until smooth. Mix in the pecans.
  • While the cake is still warm, pour over the chocolate glaze and spread evenly.
  • Cut into even slices and enjoy!

Qutab - Azerbaijani Stuffed Flatbread

by 2 Comments

This Qutab is perfect item for a savoury breakfast or a snack. Stuffed flatbread, filled with a deliciously spiced beef mixture, cannot go wrong. And thankfully, it's really simple to make!

Qutab stacked on each other and the top one folded and held with one hand

Qutab is a popular Azerbaijani stuffed flatbread, traditionally filled with a variety of ingredients like meat, fresh herbs, or cheese. With its thin exterior and deliciously seasoned filling, it's often enjoyed during breakfast! Or even a snack, you do you boo.

I'm making a meat version but another really popular version is with greens. Some add feta or a similar cheese as well. I definitely want to try that one out next!

This recipe is for the Azerbaijan edition of my Formula 1: Dine to Survive series! I make popular foods from all the Grand Prix host countries and you should definitely check out the rest! These Dutch Cinnamon Rolls (Zeeuwse Bolus) are amazing! One of my recent favourites has been these Bomboloni (Italian donuts), which are so soft and pillowy, and filled with a delicious pastry cream! And check out others like Hungarian Langos, Machboos from Bahrain and British Victoria Sponge Cake!

Qutab stacked on each other
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Ingredients

  • All-purpose flour
  • Water
  • Yeast
  • Salt
  • Sugar
  • Minced beef
  • Grated onion
  • Cilantro
  • Pomegranate molasses
  • Black pepper
  • Red chilli powder
  • Turmeric powder

See recipe card below for quantities.

Instructions

  1. Activate yeast with warm water and sugar; let it sit for 5-10 minutes. Mix flour, sugar, and salt in a bowl. Add the yeast mixture and mix until the dough forms.
  1. Knead the dough until smooth, then let it rest for 1 hour. If the dough is too sticky when kneading, sprinkle some more flour.
  1. Combine minced meat, grated onions (liquid squeezed out), pomegranate molasses, spices, and cilantro in a bowl. Mix well.
  1. Divide the dough into 8 balls and roll each into a thin circle. Spread 1-2 tablespoons of meat filling on half of each circle, then fold and seal the edges.
  1. Spread 1-2 tablespoons of meat filling on half of each circle, then fold and seal the edges.
  1. Heat a skillet over medium heat, brush with oil or butter, and cook each Qutab for a few minutes on both sides until golden and crispy. Brush with some oil or butter. Serve warm with yogurt or sour cream.

Substitutions

  • Meat - instead of beef, you can use any minced meat!
  • Pomegranate molasses - use pomegranate seeds. These are traditionally used but I don't have them on hand as often.

Equipment

I like using a large cast iron skillet like this one. You can also use a large non stick skillet or pan.

Storage

The Qutab are best enjoyed fresh and warm. But you can store them properly covered in an airtight container or bag, in the fridge for about 4-5 days. Warm them up on a skillet, toaster oven, airfryer.

Top Tip

  • Rest the Dough: Allowing the dough after rolling into balls helps it become more elastic and easier to roll out thin, without it shrinking back.
  • Taste the filling: After mixing in all the spices into the meat, take a little bit of the mixture and cook it in a pan. Taste and adjust the seasoning.
  • Serve Fresh: Qutab is best enjoyed fresh off the skillet. Serve with yogurt or sour cream for added creaminess and tang.
  • Sealing the Edges: Make sure to press down firmly to seal the edges to avoid the filling leaking during cooking. Crimping with a fork or using a ravioli cutter ensures a tighter seal and gives the Qutab a neat finish

FAQ

Can I freeze them?

Yes! Par cook them - so cook them but take them off the heat before they're done cooking or before they become golden. Let them cool and place in airtight, freezer safe bags or containers and freeze for up to 3 months. Heat and cook on a skillet till it's golden brown and serve!

I don't like/have beef. Can I use some other meat?

Absolutely! You can use any minced meat you'd like. You can also add organ meat if desired.

Can I make Qutab without yeast?

Yes, you can make Qutab without yeast by omitting it from the dough. The result will be slightly less fluffy, but the dough will still be pliable and delicious. You may need to let the dough rest a little longer to ensure it’s easy to roll out.

Looking for other recipes like this? Try these:

Qutab stacked on each other

Qutab - Azerbaijani Stuffed Flatbread

Qutab is a popular Azerbaijani stuffed flatbread, traditionally filled with a variety of ingredients like meat, fresh herbs, or cheese. With its thin exterior and deliciously seasoned filling, it's often enjoyed during breakfast!
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Course: Breakfast
Cuisine: Azerbaijan
Keyword: flatbread, Meat
Prep Time: 1 hour
Cook Time: 25 minutes
Resting Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 8 flatbreads
Author: Nabeah Wahab

Ingredients

Dough

  • 3 cups - all-purpose flour (414g)
  • 1 teaspoon - yeast
  • 285 g - warm water
  • ½ tablespoon - sugar
  • 1 ½ teaspoon - salt

Meat Filling

  • 10 oz - minced meat (283g)
  • 2 - small onions grated and squeezed (113g)
  • ½ teaspoon - black pepper
  • ¼ teaspoon - turmeric powder
  • ¼ teaspoon - red chilli powder
  • 1 ½ tablespoon - pomegranate molasses
  • 1 ½ teaspoon - salt
  • 1 ½ tablespoon - onion juice (squeezed from the onions)
  • 3 tablespoon - chopped cilantro

Instructions

  • Combine the warm water, a pinch of sugar and yeast in a cup and let it rest for 5-10 minutes or until a little frothy or smells yeasty.
  • Combine the flour, sugar and salt in a large mixing bowl. Add in the yeast mixture and mix with a wooden spoon until the dough slightly comes together.
  • Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.
  • Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.
  • Combine the meat, onion (squeezed to remove liquid), pomegranate molasses and spices in a bowl and mix with your hands until thoroughly combined. Set aside.
  • Turn out the dough onto a floured surface and divide the dough into 8 balls and keep covered as you work with one at a time. Cover the dough with some flour as well as the surface and roll with a rolling pin. You should get a large, thin circle. If it sticks as you roll it out, sprinkle some flour and continue.
  • Take 1-2 tablespoon of the meat filling and spread over half of the circle, leaving about ½ inch from the sides empty. It should be an even, kind of thin layer of the mixture. Fold the other half over, creating a half circle, and press down the edges to seal. You can crimp the edges with a fork, and/or cut the excess with a knife or ravioli cutter wheel.
  • Heat up a large pan or cast iron skillet over medium heat. Brush some oil or butter on the surface.
  • Place the Qutab on skillet and cook for a few minutes on each side until golden and crispy. Repeat with all.
  • Remove from skillet and brush with additional oil or butter if desired.
  • Serve fresh with some yogurt or sour cream!

Rich & Moist Chocolate Sheet Cake Recipe

by 21 Comments

This chocolate sheet cake is so moist and rich and the decadent, intense chocolate flavour is to die for. It's topped off with a luscious, deep chocolatey frosting and it's super easy to make!

a slice of chocolate cake in a white plate

Sometimes you just want a slice of chocolate cake but making a whole layer cake and decorating it, is just too much work. In comes this sheet cake- it comes together so quick and all you need to do for frosting is smear it evenly and you're done!

And did I mention it takes almost no effort at all? It's made in one bowl and could not get easier! But the flavour and looks will definitely impress anyone, so let's get started!

If you like this recipe, try out my other cake recipes like these viral Olympic Village Double Chocolate Muffins, or this delicious Victoria Sponge Cake, Earl Grey (London Fog) Cake, this amazing Carrot Cake! And we can't forget this decadent Chai Sticky Toffee Pudding!

a slice of chocolate sheet cake being lifted from a pan

This recipe is based on my chocolate cake recipe (which I need to post on this website, but haven't yet) and with a few extra changes, I've made it super rich and moist! The frosting recipe is based on the one from Kitchn!

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a side picture of slice of chocolate cake

Ingredients

Cake

  • Granulated sugar
  • All-purpose flour
  • Salt
  • Baking powder & soda
  • Dutch processed cocoa powder
  • Buttermilk
  • Eggs
  • Full fat sour cream
  • Instant coffee powder
  • Boiling water
  • Dark chocolate
  • Vanilla extract

Frosting

  • Melted butter
  • Cocoa powder
  • Milk
  • Instant coffee powder
  • Powdered sugar

See recipe card below for quantities.

chocolate cake in a pan

Equipment

I use this 9x13 pan which is perfect for this recipe!

Storage

Store this cake at room temperatures in an airtight container for 4-5 days, or a week or two in the fridge.

You can also freeze it after baking when it cools down. Cover it with cling wrap and place in an airtight freezer-safe bag and freeze for up to 3 months. Let it thaw before frosting!

chocolate cake in a pan

Top Tip

  • Don’t Overmix: When combining the wet and dry ingredients, don't over-mix the batter. Stir until just combined to prevent a dense or tough cake.
  • Mix the chocolate well: When you add the hot water to the chopped chocolate, mix it well to melt the chocolate and then add it to the rest of the ingredients, whilst it's still hot.

FAQ

I don't have buttermilk. What can I use?

You can take ⅔ cups of milk and remove 2 teaspoons of milk. Replace that with 2 teaspoons of vinegar or lemon juice. Stir and let it rest for a few minutes until it curdles and thickens.

What’s the purpose of the instant coffee in the recipe?

Instant coffee enhances the chocolate flavor without making the cake taste like coffee. It brings out the richness of the cocoa and chocolate.

Can I use a different type of chocolate?

Yes, but for the best results, stick to dark chocolate. Milk chocolate will result in a sweeter cake, while semi-sweet can be a good middle ground.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.

chocolate cake on a white plate, with a glass of milk in the back

Looking for other recipes like this? Try these:

a slice of chocolate sheet cake being lifted from a pan

Chocolate Sheet Cake

This chocolate sheet cake is moist and rich with a decadent, intense chocolate flavour. It's topped off with a luscious, chocolate frosting.
5 from 7 votes
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Course: Dessert
Cuisine: American
Keyword: Baking, Cake, Chocolate, Sheet Cake
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Author: Nabeah Wahab

Ingredients

  • 1 ¾ cup + 2 tablespoon white granulated sugar (375g)
  • 1 ¾ cup - all purpose flour (242g)
  • ¾ cup - dutch cocoa powder (82g)
  • 1 ½ teaspoon - baking soda
  • 1 ½ teaspoon - baking powder
  • ¾ teaspoon - salt
  • 1 teaspoon - vanilla extract
  • 2 - large eggs
  • ⅔ cup - buttermilk
  • ½ cup - neutral oil (118ml)
  • ½ cup - sour cream (123g)
  • 1 teaspoon - instant coffee powder
  • 3 oz - dark chocolate
  • 1 cup - boiling water (236ml)

Frosting

  • ¼ cup - unsalted butter (56g)
  • 3 ½ tablespoon - cocoa powder
  • 3 tablespoon - whole milk, warmed
  • ¼ teaspoon - instant coffee powder
  • 1 ¼ - ½ cup - powdered sugar (adjust according to taste)

Instructions

  • Preheat the oven to 350F and line a 9x13" pan with parchment paper.
  • Combine the sugar, flour, cocoa powder, salt, baking powder and baking soda in a large mixing bowl.
    1 ¾ cup + 2 tablespoon white granulated sugar, 1 ¾ cup - all purpose flour, ¾ cup - dutch cocoa powder, 1 ½ teaspoon - baking soda, 1 ½ teaspoon - baking powder, ¾ teaspoon - salt
  • Add in the eggs, buttermilk, sour cream, oil and vanilla extract and give it a light whisk.
    2 - large eggs, ⅔ cup - buttermilk, ½ cup - neutral oil, ½ cup - sour cream, 1 teaspoon - vanilla extract
  • In a small bowl, combine instant coffee powder, chopped chocolate and boiling water. Whisk until smooth and the chocolate is melted.
    1 teaspoon - instant coffee powder, 3 oz - dark chocolate, 1 cup - boiling water
  • Add the mixture to the rest of the ingredients and mix until just combined.
  • Pour into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out with a few crumbs.
  • Remove from oven and let it cool completely.
  • To make the frosting, mix the melted butter, cocoa powder and instant coffee powder in a large bowl.
    ¼ cup - unsalted butter, 3 ½ tablespoon - cocoa powder, ¼ teaspoon - instant coffee powder
  • Mix in the warm milk until smooth. Beat in the powdered sugar slowly, with a hand mixer/stand mixer/whisk, until the frosting is smooth.
    3 tablespoon - whole milk, warmed, 1 ¼ - ½ cup - powdered sugar
  • Spread the frosting evenly on the cake and sprinkle with some flakey salt if desired.
  • Cut into even pieces and enjoy!

Stuffed Carrot Cake Cookies

by 14 Comments

These stuffed carrot cake cookies are chewy and made with fresh carrots and spices! AND they're filled with cream cheese frosting. Perfect if you love carrot cake, because why not have them in cookie form as well?

a stack of stuffed carrot cake cookies

They're soft and chewy and have a gooey cream cheese filling in the middle. It's literally a carrot cake condensed into a cookie. Top if off with some flakey salt, and it's game over.

I LOVE the flavour of carrot cake. Especially the raw batter. I first posted a cookie version of these cookies back in 2020 when I first started out my page on instagram.

I kind of experimented a stuffed version last year, but finally locked down and perfected these. It took MANY many tries to get the texture right but it was so worth it.

Here are some more amazing cookie recipes you'll love! My Vanilla Raspberry Cookies, the best Oatmeal Chocolate Chip Cookies, the most lemony Lemon Crinkle Cookies, and a Lemon Cookie with Raspberry Curd! They're definitely worth a try!

a stuffed carrot cake cookie in half, stacked
a stack of stuffed carrot cake cookies
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Recipe Testing

My first batch had way too little butter (½ cup) and the cookies were very cakey and puffy. Definitely not it.

My second batch had ¾ cups of butter but the butter to flour and sugar ratio was off. There was too much butter and the cookies spread way too much and the filling completely oozed out and stuck to the pan.

Then I increased the flour and sugar content and the cookie itself was promising but still didn't have that kind of chewy texture I was looking for. And the filling would move all the way down to the bottom of the cookie and leak out a bit.

With all these batches, the filling contained a 2 tablespoons of butter. Which I found was one of the biggest reasons the filling ended up oozing out. There was simply too much fat where it just melted while baking.

I tried a few versions with cornstarch or an egg yolk in the filling to help it set. It helped it set but it was too firm. Especially when it cooled down. I wanted a melt in the mouth feel with the filling. The egg yolk version of the filling baked like a cheesecake and tasted AND has the texture of a cheesecake so that was a no go.

Then I tried out just cream cheese and sugar, and VOILA! It worked! No more filling leaking out! I also increased the sugar and butter to improve the texture and finally landed on the perfect recipe!

carrot cake cookies on a pan, lined with brown parchment paper

Ingredients

  • Unsalted butter
  • Brown sugar
  • White sugar
  • Egg and egg yolk
  • Vanilla extract
  • Fresh grated carrots
  • Spices - cinnamon, nutmeg, ginger
  • Baking powder & soda
  • Salt
  • All-purpose flour
  • Cream cheese

See recipe card below for quantities.

Equipment

I highly recommend using a cookie scoop to get even sized cookies and to make cookie scooping easier!

I also use a large cookie tray to bake the cookies, to allow them to cook evenly with even airflow and bake many at one time.

Storage & Freezing

Since they contain cream cheese, you want to store them in an airtight container in the fridge, for up to a week.

You can also freeze the cookies once they've cooled after baking in an airtight container. Thaw a few hours before eating or warm up in an airfryer or toaster oven.

carrot cake cookies on a pan, lined with brown parchment paper

Top Tip

  • Cool down the butter: Before using, make sure to let the butter sit for a bit to cool down after you melt it. Using too warm butter can lead to greasy cookies
  • Remove the moisture from the carrots: Squeezing out the liquid in the carrots prevents excess moisture in the cookies and which would make them too soft and wet.
  • Don't overmix: Once the dough is just combined and there aren't anymore flour streaks, stop mixing. Too much mixing will make the cookies tough and dense.
  • Filling temperature: Make sure the cream cheese balls aren't too frozen solid while the cookie dough is still soft. Baking it that way can lead to a crater around the filling as the cookies bake and cool because the cookies dough was warmer than the filling and cooked before the filling could come to temperature and melt inside.
  • Seal the cookies well: Make sure to seal the cookie from the bottom after adding in the cream cheese. This helps prevent the filling from leaking as it bakes.
carrot cake cookies on a pan, lined with brown parchment paper

FAQ

Why did the filling leak?

The cookies probably weren't sealed well from the bottom and the filling managed to seep out whilst baking.

It could also be because the filling wasn't chilled enough and melted before the cookie was able to bake.

Can I add nuts to the dough?

Of course! Just chop a handful of them kind of small and mix them in the dough, along with the carrots.

Looking for other recipes like this? Try these:

a stack of stuffed carrot cake cookies

Stuffed Carrot Cake Cookie

These stuffed carrot cake cookies are chewy and made with fresh carrots and spices! AND they're filled with cream cheese frosting. Perfect if you love carrot cake, because why not have them in cookie form as well?
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Cookie, Cream Cheese, Fall, Fall recipe
Prep Time: 35 minutes
Chill Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 12 cookies
Author: Nabeah Wahab

Ingredients

  • ⅔ cup - unsalted butter, melted* (149g)
  • ¾ cup - brown sugar (150g)
  • 7 tablespoon - white sugar (88g)
  • 1 - large egg
  • 1 - large egg yolk
  • ¼ teaspoon - baking powder
  • ¾ teaspoon - baking soda
  • 1 teaspoon - ground cinnamon
  • ¼ teaspoon - ground nutmeg
  • ⅛ teaspoon - ground ginger powder
  • ½ cup - finely grated carrots (60g)
  • ½ teaspoon - salt
  • 1 ¾ cup - all purpose flour (241g)

Filling

  • ¾ cup - cream cheese, room temp (168g)
  • ¼ cup - sugar (50g)
  • ½ teaspoon - vanilla extract

Instructions

  • Melt the butter and let it cool down. Add it to a large bowl and whisk in both sugars. Add in the egg and yolk and whisk until combined.
  • Place the grated carrots in a paper towel and squeeze out all the excess moisture and discard (or drink) the juice. Add the carrots to the mixture and mix.
  • Mix in the salt, cinnamon, nutmeg and ground ginger.
  • Add in the baking powder, baking soda and mix until combined.
  • Add the flour and mix with a spatula until just combined. Don't over mix it, stop once you don't see anymore streaks of flour.
  • Scoop the cookies using a 1.5" or 2" wide cookie scoop and place on a tray or in a large container. Cover and refrigerate for 1.5-2 hours.
  • During this time, beat together the cream cheese, sugar and vanilla until smooth. Portion into the same amount of balls as the cookies and place in the freezer until the outside solidifies.
  • Preheat the oven to 350F.
  • Take each cookie and using your thumbs, make a well in the middle and widen and deepen it until the cookie is mostly flattened out.
  • Place the cream cheese in the middle and close the cookie around it, making sure it's sealed well and has a bit more of the cookie dough on the bottom side. Repeat with all and place on a large baking pan lined with parchment paper, with at least 2 inches of space between each cookie.
  • Bake for about 12-14 minutes, until the bottom is golden and the edges are set. They'll look underbaked but they will continue cooking from the residual heat from the pan. Hit them with some flakey salt right out of the oven and let them cool on the pan for 15 minutes before transferring to a cooling rack. They'll be puffy out of the oven, but will deflate as they cool.

Notes

*measured, then melted. 

Homemade Cookies and Cream Ice Cream

by Leave a Comment

Cookies and cream ice cream (aka oreo ice cream) is truly a classic flavour and for good reason! This homemade version is perfect—it's creamy, luxurious, and loaded with Oreo chunks.

two scoops of cookies and cream ice cream in a container

I don't know many people who would say no a scoop of oreo ice cream. It's been wildly popular for nearly 50 years and it's still going strong!

The best thing about making ice cream at home: control. You can change it up according to YOUR taste and truly make it your own. Wish there were more cookie chunks in your ice cream?

Well, now you can add as many as you like! And the cookie chunks are my favourite part of the flavour.

If you'd like to check out more ice cream flavours, I made this amazing Lemon Raspberry ice cream and Saffron ice cream (Akbar Mashti). Let me know if you have any ice cream flavour requests!

two scoops of cookies and cream ice cream in a container, one is in a cone
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Ingredients

I recommend using good quality ingredients as the ice cream is really only as good as the ingredients themselves!

  • Whole milk
  • Heavy cream - or called whipping cream in Canada (33%)
  • Sugar
  • Egg yolk
  • Corn syrup
  • Skim milk powder
  • Vanilla extract
  • Oreos - or any copycat cookies (I used a regular store brand)
  • Salt

See recipe card below for quantities.

a scoop of oreo ice cream

Custard Base

Instead of a usual custard base or creme anglaise, which uses multiple egg yolks, I'm using just one yolk. I find the taste is less 'eggy' and the flavours are cleaner.

Yolks act like a stabilizer and thickener in ice creams, making it creamy and smooth. The single yolk provides some of those textural benefits, while also resulting in a cleaner flavour. I've also added skim milk powder and corn syrup to improve the texture of the ice cream as well.

The skim milk powder improves the texture, it works to prevent ice crystals from forming in the ice cream.

The corn syrup helps to lower the freezing point of the ice cream and makes it more scoop-able. Technically sugar can be used for this but to get the same results, you need to use sugar in a higher quantity, which often makes it too sweet and messes with the flavour.

Making the Ice Cream

  1. Whisk egg yolk with ⅓ of the sugar and corn syrup until pale and light.
  1. In a sauce pan over medium flame, heat the cream, milk, skim milk powder, and the rest of the sugar until hot. Don't bring to a boil.
  1. Gradually whisk in some of the hot milk into the egg mixture. Make sure to whisk constantly as you add it in, or else the eggs can scramble. Then stir in the salt.
  1. Add the mixture back to the sauce pan and cook the mixture until it reaches 170-175°F, then cool it in an ice bath. Add in the vanilla extract. Chill the mixture in the fridge for at least 4 hours or overnight.
  • Make sure not to let the mixture come to a boil.
  • I recommend chilling the mixture overnight
  1. Churn in an ice cream machine, adding the crushed cookies in the last 5 minutes. Transfer to a container and freeze for 4 hours before serving.
two scoops of cookies and cream ice cream in a container

Equipment - Ice cream machine

This ice cream recipe is made for an ice cream maker or machine. I haven't tried it out without one so I can't say for sure, if it would turn out the same without.

I use the Cuisinart ICE-70C and I've had great results with it. It also has a gelato and sorbet function! I'm sure any ice cream machines you have on hand will work.

Storage

Store the ice cream in an airtight freezer-safe container for up to a week or two. The recipe doesn't use any extra stabilizers so it's best consumed fresh.

You can also make the ice cream base and freeze it in a freezer-safe resealable bag, with as much air sqeezed out as possible. Thaw before use (it should still be very cold, don't let it warm up) and use an immersion blender or blender to blend it together.

two scoops of cookies and cream ice cream in a container

Top Tip

  • Don't scramble the eggs: When adding hot milk to egg yolks, do it slowly and whisk continuously to prevent curdling. This technique ensures a smooth and creamy base.
  • Chill the base- for flavour and texture: After chilling overnight, the ice cream base temperature should be about 34°F or 1°C. This helps make sure the ice cream churns faster—leading to smaller ice crystal formation. Which results in smoother, creamier ice cream. If possible, place the base in the freezer for about half and hour to an hour before churning, to ensure it's as cold as possible. Just make sure there are no frozen solids.
  • Don't crush the cookies too much: There won't be as many big chunks in the ice cream and it'll look way darker because of the small cookie crumbs. But if you prefer it that way, by all means!
  • Don't over churn: Since the base is made with a good amount of fat, similar to over whipping heavy cream, over churning it can cause it to essentially turn into butter and split. It'll result in a grainy and greasy ice cream. I usually churn for 25-30 minutes. If you notice the sheen on the surface of the ice cream, once it's done churning, it won't be too noticeable.

FAQ

Can I use a different type of milk or make it dairy-free?

Yes, you can substitute non dairy milk such as oat milk, etc. However, the texture and creaminess might vary from the original recipe. You want to find a milk with the same fat % as the dairy milk and the same with cream.

Can I make this without Oreos?

Yep. You can use any cookies you want!

How do I know the ice cream is churned enough?

Once the ice cream is thickened and the consistency is almost that of a soft-serve. It'll lose it's sheen - so the surface looks dry. The temperature should be somewhere between -6℃ to -10℃ (21.2°F — 14°F)

Can I make this without an ice cream maker?

This recipe is designed for an ice cream maker so I can't say with certainty. However, a method would be to freeze it in a large container and mix the mixture every 30 minutes until frozen. This will stop it from freezing as a block but there may still be some ice crystals in it.

Looking for other recipes like this? Try these:

two scoops of cookies and cream ice cream in a container

two scoops of cookies and cream ice cream in a container

Homemade Cookies and Cream Ice Cream

Cookies and cream ice cream (aka oreo ice cream) is truly a classic flavour and for good reason! This homemade version is perfect—it's creamy, luxurious, and loaded with Oreo chunks.
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Course: Dessert
Cuisine: American
Keyword: Cookie, Cream Cheese, Ice cream, Oreos
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling & Churning: 8 hours 30 minutes
Total Time: 8 hours 55 minutes
Servings: 4 to 8
Author: Nabeah Wahab

Ingredients

  • 400 ml - whole milk
  • 400 ml - heavy cream
  • ½ cup - white granulated sugar 100g
  • 1 - large egg yolk
  • 2 tablespoon - skim milk powder
  • 2 tablespoon - corn syrup 40g
  • ¼ teaspoon - salt
  • ½ teaspoon - vanilla extract
  • 14 - crushed oreo cookies or more if you like

Instructions

Make Ice Cream Base

  • Freeze the ice cream insert according to manufacturers instructions. I do anywhere from 12-24 hours.
  • Whisk together a ⅓ of the sugar, the yolk and corn syrup until pale, light and thick.
  • Combine the milk, cream, skim milk powder and the rest of the sugar in a sauce pan and heat over medium high until hot. It shouldn’t come to a boil.
  • Slowly pour about a half cup of the hot milk into the whipped yolks while constantly whisking to make sure the yolk doesn’t scramble. Whisk in another half cup and the salt.
  • Pour the mixture back into the pan and place over medium heat. Heat the mixture until it reached 175F, whisking most of the time. You don't want the mixture become lumpy. Don't let it come to a boil.
  • Immediately chill the base by placing the pot in an ice bath (a large bowl full of ice water) and whisk. Once it comes to room temperature, mix in the vanilla extract and pour the base into an airtight container or a leak proof resealable bag with as much air pushed out as possible.
  • Chill in the fridge for 4 hours minimum or overnight for best results.

Churn Ice Cream

  • After chilling, the ice cream base temperature should be about 34°F or 1°C. This helps make sure the ice cream churns faster—leading to smaller ice crystal formation. Which results in smoother, creamier ice cream.
  • Set up your ice cream machine according to manufacturers instructions and click start. Pour in the ice cream base as it's spinning.
  • Churn for about 20 minutes and then add in the cookie chunks as it's churning. Continue churning for another 5-10 minutes - the ice cream will be a bit thick, and the surface will look a bit dry-shouldn't be too shiny. The temperature should be about -6℃ to -10℃ (21.2°F — 14°F). It'll be kind of like a soft serve consistency.
  • Transfer to a freezer safe container and top with a bit more crushed cookies and cover. Freeze for a minimum of 4 hours to harden up.
  • Scoop, serve and enjoy!

Bomboloni - Italian Donuts

by 5 Comments

These soft and light Italian donuts are fried, then coated with sugar and filled with a delicious Italian pastry cream (crema pasticcera). They're fluffy and bursting with flavour!

bomboloni or italian donuts lined up in a pan

'Bomboloni' comes from the Italian word 'bomba' which means bomb. It means big bomb, which is actually quite fitting. The round shape resembles a bomb and is exploding with the cream inside. In fact, some places in Italy call them 'bombe' (plural for bomb) instead of bomboloni.

This recipe is for my Monza, Italy edition of my Dine to Survive series where I make popular foods from all the Formula 1 Grand Prix host countries. And it's also for celebrating Leclerc and Ferrari's victory in their home race!

Some of my previous Dine to Survive recipes have been Dutch Cinnamon Rolls, Belgian Liege Waffles, Hungarian Langos, British Victoria Cake and more! Check them out, I promise they're amazing!

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What is Bomboloni?

These are traditional Italian donuts, believed to originate in Tuscany. They're super fluffy and soft, made with a dough enriched with eggs, butter and sugar.

A bit of lemon or orange zest is traditionally added to the dough to add some citrusy flavour. It's takes the flavour to a whole new level and is absolutely worth a try.

They're filled with Italian pastry cream, or crema pasticcera, which is light and smooth. It's flavoured with vanilla beans but vanilla extract can be used as well. Some even add a bit of orange or lemon zest for some brightness.

It sounds fancy, but it's quite simple to make. Just make sure to read the instructions properly!

2 bomboloni or italian donuts stacked on a white plate

Ingredients

The Dough

  • Whole milk
  • Yeast
  • Eggs
  • Sugar
  • Vanilla extract
  • Orange or lemon zest
  • Flour
  • Salt
  • Butter

Pastry Cream

  • Egg yolks
  • Sugar
  • Vanilla bean (or vanilla extract/paste)
  • Milk
  • Cornstarch
  • Salt

See recipe card below for quantities.

Making The Dough

The dough is simple to make and is really forgiving! It's a bit of a sticky dough so make sure not to add more flour if it looks sticky.

  1. In a large mixing bowl, mix warm milk, yeast, and a pinch of sugar; let it sit for 5-10 minutes until foamy.
  1. Whisk in the egg, sugar, vanilla, and orange zest. Gradually add flour and salt, and cubes or bits of the softened butter and knead for 4-7 minutes until smooth and slightly sticky.
  1. Let the dough rise in a lightly oiled bowl for about 2 hours, until tripled in size.

The Pastry Cream

Crema pasticcera is the Italian name for pastry cream. This version is lightly flavoured with vanilla and some orange zest, which adds a beautiful delicate flavour. You can substitute the orange zest with lemon or just leave it out entirely.

  1. Whisk egg yolks and sugar until pale, then whisk in the cornstarch until smooth.
  1. Heat the milk and vanilla until small bubbles form, but don't boil. Slowly pour the hot milk into the yolk mixture, whisking constantly. This is to prevent the yolks from scrambling
  1. Cook the mixture over low heat until thickened, then pass it through a sieve. Cover with the plastic wrap touching the surface and refrigerate for 1-2 hours.

Shape, Fry, Assemble

  1. Punch down the risen dough, knead a few times and roll it out to ½ inch thick. Cut into 3.5 cm-wide circles.
  1. Let the dough circles rest for 1-2 hours until doubled in size.
  1. Heat oil to 350°F and gently fry the donuts until golden brown on both sides. Drain on paper towels.
  1. Once cooled, make a small slit in each donut and fill with chilled pastry cream.
bomboloni or italian donuts lined up in a pan

Variations

The world is your pickle when it comes to filling these Bomboloni. You can choose between a variety of fillings and even make flavoured pastry cream!

  • Nutella
  • Jam
  • Biscoff
  • Pistachio cream
  • Chocolate pastry cream
  • I like to add a bit of lemon or orange zest into my pastry cream

Equipment

Here is a few things that will need/will help you make this recipe!

  • Candy thermometer - this will help you reach the proper oil temperature and maintain it as you fry the donuts
  • Piping bag - A piping bag will make piping the pastry cream into the donuts much easier. If you don't have access to one, you can use a ziploc bag and make a small cut on the corner. I like both disposable and reusable ones!
  • Bismark tip - This is a tip specifically made for filling pastries. It's narrow and allows for clean and precise insertion into the donut. If you don't have one, you can simply cut a small hole in the piping bag after filling it with the pastry cream.

Storage

For filled donuts, place in an airtight container and refrigerate for 2-3 days. Reheat in the microwave

Unfilled donuts: Store at room temperature for about 5-7 days in an airtight container. You can also freeze them individually wrapped and thaw and reheat. Fill with the pastry cream before serving.

Pastry Cream: Cover with plastic wrap touching the surface of the cream and store in the fridge for up to 1 week. Whisk to smooth before using.

Top Tip

  • Milk Temperature Matters: Ensure the milk is warmed to 100°F—too hot can kill the yeast, and too cold won’t activate it.
  • Yeast Test: This helps make sure your yeast is alive and active. Doing the test before starting prevents you wasting time and ingredients if the yeast is dead. Test out your yeast in a ⅓ cup of warm water - 100F. Sprinkle a bit of sugar and some yeast. Give it a mix and let it sit for 5-10 minutes until it gets foamy and smells yeasty. If it does, your yeast it alive and ready to use! If not, it's probablt dead or the water was too hot. This helps
  • Windowpane Test: Stretch a small piece of dough. If it stretches until you can see light pass through without tearing, it's ready. This ensures perfect elasticity. If it tears, knead it some more.
  • Tempering the Eggs: When making pastry cream, add hot milk slowly while whisking to avoid scrambling the egg yolks.
  • Keep Oil at 350°F: For perfect frying, maintain the oil temperature at 350°F to ensure the Bomboloni are golden brown without becoming greasy.
  • Sugar While Hot: Roll your Bomboloni in sugar right after frying to ensure the coating sticks properly.

FAQ

Can I use all-purpose flour instead of 00 or bread flour?

Yes, you can substitute all-purpose flour for both 00 and bread flour. The texture will be slightly different - not as light and fluffy.

My dough didn’t rise—what went wrong?

If your dough didn’t rise, the yeast may have been inactive. Make sure the yeast is fresh and the milk is at the correct temperature. Let the dough rise in a warm, draft-free area.

bomboloni or italian donuts lined up in a pan

Looking for other recipes like this? Try these:

bomboloni or italian donuts lined up in a pan

Bomboloni - Italian Donuts

These soft and light Italian donuts are fried, then coated with sugar and filled with a delicious Italian pastry cream (crema pasticcera). They're fluffy and bursting with flavour!
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Course: Dessert
Cuisine: Italian
Keyword: deep fried, Donut, Doughnut, Filled donuts, Pastry cream, Yeast
Servings: 12 donuts
Author: Nabeah Wahab

Ingredients

  • ⅔ cup whole milk, warmed to 100℉ (150ml)
  • 1 tablespoon yeast
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • Zest from 1 orange
  • ⅓ cup granulated white sugar (66g)
  • 207 g 00 flour (you can replace this with all purpose flour)
  • 207 g bread flour (you can replace with all purpose flour)
  • ⅓ cup unsalted butter, softened and cubed* (74g)
  • 1 ½ teaspoon salt

Italian Pastry Cream

  • 1 ⅔ cup whole milk 365g - 354ml
  • 3 large egg yolks
  • 20 g cornstarch
  • 6 tablespoon granulated white sugar 75g
  • pinch of salt
  • ½ to 1 vanilla bean ¾ teaspoon vanilla extract
  • Zest of half an orange (optional)

Instructions

  • In a large bowl, combine the warm milk, a pinch of sugar and yeast. Let it sit for 5-10 minutes or until foamy (if there's no reaction at all, the yeast is most likely dead or the milk is too hot)
  • Whisk in the egg, sugar, vanilla extract and the orange zest.
  • Add in the flour and salt, and scatter the cubed butter over the mixture and knead until the dough is smooth, elastic and tacky. It's a bit of a sticky dough so don't be tempted to add more flour. To see if the dough is kneaded enough, take a bit of the dough and stretch it out until you can see light pass through, without tearing. If it tears, knead it some more.
  • Place in a large, lightly oiled bowl and cover. Rest and let it rise until tripled in size, about 2-3 hours. I turn on my oven for a few minutes and then turn it off and make sure it's just kind of warm - then place the dough in there to rise. Make sure it's OFF.

Pastry Cream

  • Whisk together the yolks and sugar until light and pale. Add in the cornstarch and mix until completely smooth.
  • Combine the milk and vanilla in a saucepan and heat over medium heat until small bubbles start to form. Don't boil. Take off the heat.
  • Slowly pour in the hot milk into the egg mixture to temper, while constantly whisking to prevent the yolks from scrambling. Add in the salt and orange zest if using.
  • Pour the mixture back into the pan and and place over low heat. Cook for 4-6 minutes while whisking constantly. Make sure to not boil it. It'll begin to thicken up and once it's thick enough to coat the back of a spoon without dripping much, it's done.
  • Take off the heat and pass through a strainer, into a container. Cover with plastic wrap touching the surface of the cream and refrigerate for 1-2 hours until completely chilled.

Shape, fry & assemble the donuts

  • Punch down the dough and turn over onto a clean work surface. Knead it a few times into a smooth dough. You don't want any air bubbles in it.
  • Roll the dough out until it's ½" thick. Using a cookie cutter or a cup, cut them to about 3.5 inches wide circles. Knead together the dough scraps and repeat until all the dough is used up.
  • Place on a large tray lined with parchment paper and let it rest for 1-2 hours, or until the donuts are tripled in size.
  • Once doubled, cut the parchment paper so each donut is on it's own little square.
  • Add enough oil to a large heavy bottomed pot or a wok, so it's about 3 inches in depth.
  • Heat the oil to 350F, or 176.6℃
  • Pick up the donuts with the parchment, making sure not to touch them so they don't deflate. Place 2-3 in the oil and fry for a few minutes until they're golden brown and flip. Take out the parchment paper.
  • Once golden brown on both sides, take them out and place on a paper towel lined tray to absorb the excess oil.
  • While they're still hot, roll them in the sugar and evenly coat them. Place on a wire rack. Repeat with the rest of the donuts.
  • Once the donuts have cooled down, cut a small slit or hole on the side with a small knife.
  • Whisk the pastry cream a bit until smooth and put in a piping back with a narrow tip (like the bismark tip) or just cut a small hole after filling the pastry bag.
  • Insert the tip in the donut and fill with pastry cream or desired filling.
  • Serve immediately or place in an airtight container and refrigerate for 1-3 days.

Notes

*you can use either salted or unsalted butter

Homemade Raspberry Lemon Ice Cream

by 2 Comments

This raspberry lemon ice cream is bright, lemony and perfectly balanced with a delicious raspberry swirl and bits of frozen raspberry. Made with a rich custard base of egg yolks and cream, it’s incredibly smooth and creamy.

lemon raspberry ice cream in a cone resting in the container of ice cream

I've been obsessed with making ice cream recently. It's so so much better than store-bought and the best part: you can customize it to your liking! And make ANY flavour you want! The possibilities are quite literally, endless.

So of course I'm making my favourite flavour combo into ice cream form. For more amazing recipes with these flavours, check out my Lemon Raspberry Rolls, and Lemon Cookies with Raspberry Curd!

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ice cream being sooped

Custard Base

Instead of a usual custard base which uses multiple egg yolks, I'm using just one yolk. I find the taste is less 'eggy' and the flavours are cleaner.

Yolks act like a stabilizer and thickener in ice creams, making it creamy and smooth. The single yolk provides some of those textural benefits, while also resulting in a cleaner flavour. I've also added skim milk powder and corn syrup to improve the texture of the ice cream as well.

The skim milk powder improves the texture, it works to prevent ice crystals from forming in the ice cream.

The corn syrup helps to lower the freezing point of the ice cream and makes it more scoop-able. Technically sugar can be used for this but to get the same results, you need to use sugar in a higher quantity, which often makes it too sweet and messes with the flavour.

ice cream in a cone, with a scoop in the container

Ingredients

I recommend getting good quality ingredients, as the flavours are going to be much more prominent and make a huge difference!

  • Whole milk
  • Heavy cream/whipping cream
  • Sugar
  • Lemon zest
  • Skim milk powder
  • Corn syrup
  • Lemon extract
  • Egg yolks
  • Salt
  • Raspberries
  • Cornstarch

See recipe card for quantities.

Making the Ice Cream Base

  1. Massage the lemon zest and sugar for a few minutes. It'll be a pale yellow. This helps extract the oil from the skin - enhancing flavour.
  1.  In a sauce pan, heat the cream, milk, skim milk powder, salt and the rest of the sugar until hot. Don't bring to a boil.
  1. In a large bowl, whisk egg yolks with sugar until pale and light.
  1. Gradually whisk in the half a cup of the hot milk into the egg mixture. Make sure to whisk as you add it in, or else the eggs can scramble.
  1. Add the mixture back to the sauce pan and cook the mixture until it reaches 170-175°F, then cool it in an ice bath. Add in the lemon extract.
  1. Place in a bowl with plastic wrap touching the surface of the mixture or place in a leak proof ziploc bag. Chill the mixture in the fridge for at least 4 hours or overnight.

Raspberry Sauce

This is really straightforward to make and you can adjust the sweetness depending on your taste! Make this while the ice cream base is chilling so it has time to cool down as well.

  • In a saucepan, combine the raspberries, sugar, and salt. Cook over medium heat, stirring frequently while mashing the raspberries with a spoon until they break down completely and the mixture becomes liquidy.
  • Once the raspberries are fully broken down, add the cornstarch slurry. Stir continuously and cook for a few more minutes until the sauce thickens to a smooth, saucy consistency but is not too runny.
  • Finally, remove the saucepan from heat and allow the raspberry sauce to cool completely before using.

Churning the Ice Cream

  • After chilling, ensure the ice cream base is around 34°F (1°C), which helps the ice cream churn more quickly and form smaller ice crystals, resulting in a smoother texture. Set up your ice cream machine according to the instructions, start it, and slowly pour in the base while it’s running.
  • Churn for 25-30 minutes until the ice cream becomes thick and stiff, with a slightly dry surface, similar to soft-serve consistency at around -6°C to -10°C (21.2°F — 14°F).
  • Transfer half of the churned ice cream to a freezer-safe container, swirling in a few tablespoons of raspberry sauce and some frozen raspberry bits. Add the remaining ice cream and swirl in more sauce and raspberry bits.
  • Cover and freeze for at least 4 hours until firm. Scoop, serve, and enjoy with extra raspberry sauce if desired!
ice cream in a scoop

Equipment - Ice cream machine

This ice cream recipe is made for an ice cream maker or machine. I haven't tried it out without one so I can't say for sure, if it would turn out the same without.

I use the Cuisinart ICE-70C and I've had great results with it. It also has a gelato and sorbet function! I'm sure any ice cream machines you have on hand will work.

Storage

Store the ice cream in an airtight freezer-safe container for up to a week or two. The recipe doesn't use any extra stabilizers so it's best consumed fresh.

Top Tip

  • Don't scramble the eggs: When adding hot milk to egg yolks, do it slowly and whisk continuously to prevent curdling. This technique ensures a smooth and creamy base.
  • Massage the lemon zest and sugar: This helps extract the oils from the skin (where most of the flavour is) and really enhances the lemon flavour in the ice cream
  • Chill the base: After chilling, the ice cream base temperature should be about 34°F or 1°C. This helps make sure the ice cream churns faster—leading to smaller ice crystal formation. Which results in smoother, creamier ice cream. If possible, place the base in the freezer for about half and hour to an hour before churning, to ensure it's as cold as possible. Just make sure there are no frozen solids.

FAQ

Can I use a different type of milk or make it dairy-free?

Yes, you can substitute non dairy milk such as oat milk, etc. However, the texture and creaminess might vary from the original recipe. You want to find a milk with the same fat % as the dairy milk and the same with cream.

Can I use fresh raspberries instead of frozen for mixing in?

Yes, you can use fresh raspberries. However, freezing them first helps to maintain their texture and makes them easier to mix into the ice cream without becoming mushy.

Looking for other recipes like this? Try these:

lemon raspberry ice cream in a cone resting in the container of ice cream

Lemon Raspberry Ice Cream

This lemon raspberry ice cream is vibrant, citrusy and perfectly balanced with a luscious raspberry swirl. Made with a rich custard base of egg yolks and cream, it’s incredibly smooth and creamy.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Ice cream, Lemon, Raspberry
Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling & Churning Time: 8 hours 30 minutes
Total Time: 9 hours 20 minutes
Servings: 4 to 8
Author: Nabeah Wahab

Ingredients

  • 400 ml - heavy cream
  • 400 ml - whole milk
  • 2 tablespoon - skim milk powder
  • 2 tablespoon - corn syrup (40g)
  • 1 - large egg yolk
  • ¾ cup - granulated white sugar (150g)
  • ¼ teaspoon - salt
  • zest of 2 lemons
  • 2 teaspoon - lemon extract
  • ½ cup - frozen raspberries (to mix in before freezing)

Raspberry Sauce

  • ½ cup - raspberries
  • 3 tablespoon - sugar
  • pinch of salt
  • ½ teaspoon - cornstarch + 1 teaspoon water (for slurry)

Instructions

  • Massage together the lemon zest and sugar for a few minutes to extract the oils.
  • Beat together the egg yolk, ⅓ of the sugar and the corn syrup until light and pale.
  • Combine the cream, milk, skim milk powder, salt and the rest of the sugar in a saucepan and heat over low heat until the the mixture is hot. It shouldn’t come to a boil.
  • Slowly add half a cup of the hot milk mixture into the beaten egg yolk mixture, making sure to stir continuously so the egg doesn't curdle. Add another half cup and do the same.
  • Return the mixture to the pot and over medium-low heat, slowly bring the temperature of the ice cream base to about 175F or 79C. Don't bring it to a boil.
  • Cool down the base by placing the pot in an ice bath and stir until it's room temperature. Mix in the lemon extract.
  • Store the mixture in a leak proof bag or airtight container in the fridge overnight to chill and develop the flavours. Freeze the ice cream insert according to manufacturers instructions. I do anywhere from 12-24 hours.

Raspberry Sauce

  • Add the raspberries, sugar and salt to a saucepan. Place over medium heat and cook for a few minutes and mash the raspberries with a spoon as you stir. The mixture will be liquidy and the raspberries will have completely broken down.
  • Add in the cornstartch slurry. Stir and cook for a few minutes until fairly thickened. It should be saucy consistency but not too runny. It will thicken further as it cools.
  • Take off the heat and let cool.

Churn Ice Cream

  • After chilling, the ice cream base temperature should be about 34°F or 1°C. This helps make sure the ice cream churns faster—leading to smaller ice crystal formation. Which results in smoother, creamier ice cream.
  • Set up your ice cream machine according to manufacturers instructions and click start. Pour in the ice cream base as it's spinning.
  • Churn for about 25-30 minutes, - the ice cream will be thick, stiff and the surface will look a bit dry-shouldn't be too shiny. The temperature should be about -6℃ to -10℃ (21.2°F — 14°F). It'll be kind of like a soft serve consistency.
  • Transfer about half of the ice cream into a freezer safe container and swirl in a couple tablespoons of the raspberry sauce and sprinkle the frozen raspberry bits. Add the rest of the ice cream and swirl in a few more spoons of the raspberry sauce and the frozen raspberry bits. Cover and freeze for a minimum of 4 hours to harden up.
  • Scoop, serve and enjoy with some more raspberry sauce if desired!

Dutch Cinnamon Rolls - Zeeuwse Bolus

by 13 Comments

Zeeuwse Bolus or bolussen is a delectable Dutch pastry rolled in cinnamon and brown sugar. They're crispy, crunchy from the outside and soft and pillowy on the inside. Enjoy on it's own as a snack or with a cup of coffee—either way, you'll love them!

3 dutch cinnamon rolls stacked on a white plate

What is a Zeeuwse bolus?

This is a pastry from the Zeeland province of The Netherlands. It's similar to cinnamon rolls in the sense that they're rolled with cinnamon sugar they're crunchy and soft—and SO much easier to make. I can definitely say, they're hard to put down!

The dough is basically rolled into a long log and coated liberally with brown sugar and cinnamon, then shaped into a knot or a spiral. The sugar crisps up outside and becomes crunchy, while the inside is pillowy soft. Just writing this is making me crave them.

I'm making these for the Dutch Grand Prix edition of my Dine to Survive series where I make foods from all the Formula 1 host countries! Check out my previous ones such as Victoria Sponge Cake, Paella, Liege Waffles and more here!

Zeeuwse bolus / bolussen or dutch cinnamon roll on a plate

For more yeast dough/bread recipes, try out these BOMB Bomboloni (Italian doughnuts), these Raspberry Lemon Rolls and the perfect Cinnamon Rolls!

cinnamon roll ripped in half and stacked on 2 others on a plate
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Ingredients

Rejoice! The list of ingredients is short, yet essential:

  • All-purpose flour
  • Milk
  • Sugar
  • Yeast
  • Egg
  • Butter
  • Salt
  • Brown sugar
  • Cinnamon

See recipe card below for quantities.

Instructions

shaggy dough in a bowl
  1. Warm the milk and combine it with yeast and a pinch of sugar, letting it sit until foamy. Mix the flour, sugar, and salt, then add the beaten egg and yeast mixture and mix until you get a shaggy dough
A ball of dough in a white bowl
  1. Add in the butter and knead into a sticky, smooth dough, and let it rise for an hour.
dough rolls covered with sugar on a pan
  1. While the dough rises, mix the brown sugar and cinnamon in a tray. Once the dough has risen, divide it into 12 pieces, roll each into a 15 cm log, and coat in the cinnamon sugar. Place on a parchment-lined tray and let rest for 20 minutes.
Rolled zeeuwse bolus or cinnamon rolls on a pan
  1. Next, roll the logs to 35-40 cm, coat them again in the cinnamon sugar, and shape into spirals. Let rest for another hour. Preheat the oven to 450°F during this time
  1. Bake the spirals for 6-8 minutes, watching closely to prevent burning. Cover them with a piece of parchment and flip onto another large tray. Let them cool completely before enjoying.
Zeeuwse bolus or dutch cinnamon roll on a plate

Variations

  • Shape: You can shape these however you like! Simple spirals or even knots.
  • Cinnamon sugar: Add spices like nutmeg, cardamom, etc to give it a slightly different flavour profile if you'd like!

Storage

Store them in an airtight container at room temp for 2-3 days. Reheat in a toaster or air-fryer.

If you would like to freeze them, let them cool after baking and place in an airtight bag and freeze for up to 3 months. Let them thaw and heat up before serving.

3 dutch cinnamon rolls (zeeuwse bolus) stacked on a white plate

Top Tips

  • Don't add more flour: The dough should be slightly sticky. Resist the urge to add more flour, as this keeps the bolus soft and pillowy.
  • Resting Periods are Key: Don’t skip the resting times. Proper resting will help you be able to roll them out long without them shrinking because of the gluten strands. They need to rest to be able to stretch more.
  • Monitor Baking Time: Keep a close eye on the bolus while baking. The sugar coating can burn quickly, so baking for 6-8 minutes should be just enough.
  • Don't burn yourself!! Let the pastries cool before handling. The sugar coating will be extremely hot and can cause nasty burns.
cinnamon roll ripped in half and stacked on 2 others on a plate

FAQ

Why are my cinnamon rolls not rising properly?

Ensure your yeast is fresh and active. If your kitchen is cool, try letting the dough rise in a slightly warm, draft-free area to help it double in size.

How do I store these if I want to keep them fresh longer?

Store them in an airtight container at room temperature, or freeze them individually wrapped. Reheat in the oven for a few minutes to restore their softness.

What can I do if I don’t have brown sugar?

You can substitute brown sugar with white sugar mixed with a small amount of molasses to maintain the rich, caramel flavour. White sugar will also work, but won't have the deep flavour of the brown sugar.

Looking for other recipes like this? Try these out:

3 dutch cinnamon rolls stacked on a white plate

3 dutch cinnamon rolls (zeeuwse bolus) stacked on a white plate

Dutch Cinnamon Rolls - Zeeuwse Bolus

Zeeuwse Bolus is a delectable Dutch pastry rolled in cinnamon and brown sugar. They're crispy, crunchy from the outside and soft and pillowy on the inside. Enjoy on it's own as a snack or with a cup of coffee—either way, you'll love them!
4.80 from 5 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Dutch
Keyword: Baking, Cinnamon, Cinnamon Rolls, Yeast
Prep Time: 30 minutes
Cook Time: 8 minutes
Resting Time: 2 hours
Total Time: 2 hours 38 minutes
Servings: 12 pieces
Author: Nabeah Wahab

Ingredients

  • 3½ cups all purpose flour (483g)
  • 275 ml whole milk (warmed up to 105℉) (281g)
  • ¼ cup softened butter (56g)
  • 2 tablespoon sugar
  • 1 large egg room temperature
  • 2 ¼ teaspoon yeast
  • 1½ teaspoon salt

Cinnamon Sugar

  • 1½ cup brown sugar (300g)
  • 2 tablespoon ground cinnamon

Instructions

  • Combine the warm milk and yeast, with a pinch of the sugar. Let it sit until foamy.
    275 ml whole milk (warmed up to 105℉), 2 ¼ teaspoon yeast
  • In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar and salt. Make a little well in the middle and add in the beaten egg.
    3½ cups all purpose flour, 2 tablespoon sugar, 1½ teaspoon salt, 1 large egg
  • Add in the yeast mixture and knead for a bit until you get a shaggy dough. Add in the butter and knead for 4-6 minutes or until you get a smooth and elastic dough. It should be a bit sticky, so don't be tempted to add more flour.
    ¼ cup softened butter
  • Cover and let the dough rest for about an hour or until just about doubled in size.
  • While the dough rises, combine the brown sugar and cinnamon powder in a large tray.
    2 tablespoon ground cinnamon, 1½ cup brown sugar
  • Divide the dough into 12 pieces, about 73 grams each. Roll out each one until its about 15cm long. Cover well with the cinnamon sugar.
  • Place them in a large baking tray, lined with parchment paper. Cover and let them rest for about 20 minutes.
  • Then roll the logs out even longer, until about 35-40 cm. Roll in more of the cinnamon sugar to make sure they're all coated properly.
  • Roll them into a spiral and tuck the end of it into one of the layers.
  • Place on the baking tray, spaced apart, cover and let rest for about an hour.
  • Preheat the oven to 450F° while they rest.
  • Sprinkle some more of the sugar mixture on them and bake for 6-8 minutes. They bake quickly, so be sure to keep an eye on them as the sugar burns easily.
  • Cover them with a piece of parchment and flip onto another large tray. Don't touch them until cooled down because the sugar is HOT.
  • Enjoy! And please leave a review if you liked them. It really helps out the site!

Nutrition

Serving: 1piece

Saffron Ice Cream - Akbar Mashti

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This saffron ice cream combines rosewater, saffron and pistachios to create the fragrant and irresistible Akbar Mashti, a classic Persian treat that's easy to make at home!

Saffron ice cream being scooped

I used to work at a gelato shop and their Akbar Mashti flavour was by far the MOST popular. People loved it! So I've wanted to recreate it for a while and after a couple rounds of testing, I'm so excited to share the recipe with you guys!

It's floral and fragrant from the rosewater, combined with the saffron and with the added crunch and nuttiness of the pistachios.

If you love floral flavours, this is PERFECT for you! (and even the one that aren't huge fans, try it out! It's super popular for a reason!)

Saffron ice cream being scooped
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What is Saffron?

Saffron is one of the most precious and expensive spices in the world. It's even valued more than gold, per gram. It's incredibly difficult to harvest and cultivate. Each thread must be plucked by hand due to their delicacy.

Each flower produces only 3 strands and it takes about 1000 flowers to get one ounce of saffron.

It's hard to describe the flavour but it's subtle, sweet, earthy, warm and floral. Make sure to not use too much because it can taste bitter.

It's also used in Paella to add colour and flavour, like in my Valencian Paella recipe! Check it out if you like rice dishes!

Ingredients

Your ice cream is only as good as your ingredients, so I recommend getting the best you can! Especially the saffron.

  • Heavy cream - or whipping cream if you're Canadian like me
  • Whole milk
  • Egg yolks — add richness and flavour, along with acting as a stabilizer and thickener to make the ice cream creamy and smooth.
  • Skim milk powder — Improves the texture by acting as an emulsifier and absorbs the extra water content - preventing ice crystals in the ice cream
  • Granulated white sugar — not only for the flavour, but essential for the ice cream to be scoopable.
  • Saffron — adds the beautiful yellow colour, along with it's own subtle flavours
  • Rosewater — gives the ice cream the classic floral flavour and frangrancd
  • Roasted pistachios — adds the nuttiness and texture
  • Salt — it helps bring out and balance all the flavours

See recipe card for quantities.

If you love pistachios, check out this Pistachio Tres Leches! It's absolutely amazing~

Instructions

ground saffron in a mortar
saffron being steeped with water, in a mortar
  1. To make saffron ice cream, start by grinding saffron with sugar and steeping it in warm water.
Eggs and sugar whipped in a bowl
  1. Whisk egg yolks with sugar until pale and light.

3. In a sauce pan, heat the cream, milk, skim milk powder, and the rest of the sugar until hot. Don't bring to a boil.

4. Gradually whisk in half a cup of the hot milk into the egg mixture. Make sure to whisk as you add it in, or else the eggs can scramble. Then stir in saffron mixture and rose water.

5. Add the mixture back to the sauce pan and cook the mixture until it reaches 170-175°F, then cool it in an ice bath. Chill the mixture in the fridge for at least 4 hours or overnight.

Saffron ice cream in a container before being frozen

6. Churn in an ice cream machine, adding chopped pistachios in the last few minutes. Freeze for 4 hours before serving.

Variations

You can change up the flavour according to your preferences but it won't have the classic saffron ice cream taste.

  • Rosewater - You can try using orange blossom water (start out with a tiny bit)
  • Pistachio - Use nuts like walnut or pecans—or leave them out if you'd like to go nut free

Substitutions

  • Skim milk powder - If you don't have it or can't get it, you can leave it out. It does provide a better texture by adding more solids into the ice cream base, so I would recommend getting your hands on it!

Equipment

This ice cream recipe is made for an ice cream maker or machine. I haven't tried it out without one so I can't say for sure, if it would turn out the same without.

I use the Cuisinart ICE-70C and I've had great results with it. It also has a gelato and sorbet function! I'm sure any ice cream machines you have on hand will work.

Storage

Store the ice cream in an airtight freezer-safe container for up to a week. The recipe doesn't use any extra stabilizers so it's best consumed fresh.

Saffron Ice Cream - Tips for Success

  • Use High-Quality Saffron: Opt for high-quality saffron threads for the best flavor. Grind them finely with sugar to maximize their aromatic potential.
  • Pre-Freeze the Ice Cream Bowl: If you're using an ice cream maker with a removable bowl, make sure to freeze it for at least 24 hours before churning. This ensures the ice cream sets quickly and evenly.
  • Temperature Control: Be careful not to overheat the cream mixture or the custard base. Keeping the temperature below 180°F ensures a smooth, creamy texture without curdling the eggs.
  • Chill the Base Properly: Allow the ice cream base to chill in the fridge for at least 4 hours or overnight. This enhances the flavors and ensures the mixture churns properly.
  • Let It Soften Before Serving: For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving. This softens it slightly without melting.
ice cream in the ice cream insert bowl

FAQ

How do I prevent ice crystals in homemade ice cream?

To prevent ice crystals, make sure to thoroughly chill the ice cream base before churning, and store the finished ice cream in an airtight container with plastic wrap pressed directly onto the surface.

How do I know the ice cream is churned enough?

Once the ice cream is thickened and the consistency is almost that of a soft-serve. It'll lose it's sheen - so the surface looks dry. The temperature should be somewhere between -6℃ to -10℃ (21.2°F — 14°F)

Can I make this without an ice cream maker?

This recipe is designed for an ice cream maker so I can't say with certainty. However, a method would be to freeze it in a large container and mix the mixture every 30 minutes until frozen. This will stop it from freezing as a block but there may still be some ice crystals in it.

Can I make this eggless?

The egg yolks add richness and flavour, along with acting as a stabilizer and thickener to make the ice cream creamy and smooth. You would need to add a stabilizer and thickener and adjust it to the recipe.

More amazing recipes!

Like this recipe? Try these!

Saffron ice cream in a container

Saffron Ice Cream - Akbar Mashti

This saffron ice cream combines rosewater, saffron and pistachios to create the fragrant and irresistible Akbar Mashti, a classic Persian treat that's easy to make at home!
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Course: Dessert
Cuisine: Persian
Keyword: Ice cream, Pistachio, Rosewater, Saffron
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling & Churning Time: 8 hours 30 minutes
Total Time: 8 hours 55 minutes
Servings: 4 to 8
Author: Nabeah Wahab

Ingredients

  • 1½ cups - heavy cream (354ml)
  • 1½ cups - whole milk (354ml)
  • 9 tablespoon - granulated white sugar (112g)
  • 2 - egg yolks
  • 2 tablespoon - skim milk powder (12g)
  • ¼ teaspoon - saffron
  • 2.5 tablespoon - rose water
  • ¼ teaspoon - salt

Instructions

  • Grind the saffron in a mortar and pestle with about 1 teaspoon of the sugar until it becomes a really fine powder. Add in 2 teaspoon of warm water and let that steep for 5-10 minutes. You can also grind the saffron in a coffee grinder or even crush the threads and sugar with your fingers, until it's close to a powder consistency.
  • In a large bowl, whisk the egg yolks and half the sugar until light and pale. The sugar should mostly be dissolved.
  • In a saucepan, combine the cream, milk, skim milk powder, salt and half of the sugar. Heat the mixture on medium-low heat until it's hot. Don't bring to a boil.
  • Slowly add about half a cup of the hot milk mixture to the egg yolk mixture while whisking constantly. You don't want the eggs to clump into scramble, so whisk the mixture as you add the hot milk. Whisk in another half cup of the hot milk. Stir in the saffron and rose water.
  • Add the whole mixture back to the saucepan and place on medium-low heat. Slowly heat it up to about 175°F (79.4℃) while stirring occasionally. The temp should be between 170℉-180℉ (76℃-82℃). Don't go higher than that.
  • Prepare a large bowl with an ice bath and place the sauce pan in it. Stir and cool down the ice cream base to room temperature (about 50F° or 10℃).
  • Once cool, place in an airtight container or a leak proof re-sealable bag and chill in the fridge for at least 4 hours or overnight. This helps the base chill further and develop more flavour. The temperature should be around 34°F or 1°C.
  • Set up your ice cream machine according to manufacturers instructions and click start. Pour in the ice cream base as it's spinning.
  • Churn for about 20 minutes, and then add in the chopped pistachios. Continue churning for another 5-10 minutes - the ice cream will be thick, stiff and kind of dry looking- the surface shouldn't be too shiny. The temperature should be about -6℃ to -10℃ (21.2°F — 14°F). It'll be kind of like a soft serve consistency.
  • Transfer the ice cream to a freezer safe container and sprinkle on some more pistachios. Freeze for 4 hours to harden.
  • Scoop, serve and enjoy!

Vanilla Raspberry Cookies

by 10 Comments

These vanilla raspberry cookies are a perfect blend of buttery vanilla flavour and the bright, tangy sweetness of fresh raspberries. With a chewy and slightly soft inside and crisp edges, you won't want to put them down.

3 vanilla raspberry cookies in a row on a pan

I've been on a raspberry kick recently and was dying to make these cookies. I mean, it's summer and why not combine cookies and raspberries to create something delicious?

I LOVE that they aren't overly sweet. The first test I did of the recipe tasted good but was just too sweet. I couldn't have more than a couple bites.

I've made these Lemon Raspberry Rolls, which are PHENOMENAL. And of course these Lemon Cookies with Raspberry Curd. Make 'em while it's still raspberry season! I promise you, they're amazing.

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A vanilla raspberry cookies surrounded by 5 around it

Recipe Testing

I used my Oatmeal Chocolate Chip Cookies as the base for this recipe with a few changes:

  • Instead of two eggs, I used 1 egg and 1 egg yolk for more of a chewier cookie.
  • Extra half cup of flour to replace the rolled oats
  • Light brown and white sugar instead of just brown sugar
  • Both baking soda and baking powder

The first couple times I tested the recipe, I used only light brown sugar and only baking soda. I also would whisk the melted butter and sugar for a minute or two- until almost dissolved.

The cookies tasted fine but were just too soft. Like they would bake up and after a few hours they would get so soft and moist, to the point you couldn't pick them ip without breaking. And not to mention a greasy feel to them. And oddly, they were both cakey and too moist. Pictured below

Then I changed it up and used ½ cup of brown sugar and ⅔ cups of white sugar. And a ¼ teaspoon of baking powder with ¾ teaspoon baking soda. I also slightly mixed the butter and sugar just until combined— about 20 seconds.

This batch came out amazing. The cookies were chewy and soft in the centre with crisp and chewy edges. They held their shape well and weren't greasy like the previous batches! I'd say it was a success.

Two vanilla raspberry cookies stacked and a hand grabbing the top one

Ingredients

  • Melted butter - salted or unsalted. I use them interchangeably and there isn't much of a difference
  • Light brown sugar
  • Granulated white sugar
  • 1 whole egg + 1 egg yolk
  • Vanilla extract
  • All-purpose flour
  • Baking powder and soda
  • Salt
  • Frozen raspberries - I recommend frozen instead of fresh because the fresh ones are soft and would get mushed and messy while mixing them in.

See recipe card for quantities.

Instructions

  1. Preheat your oven to 350℉. In a large bowl, combine the sugars and melted butter. Mix in the egg, egg yolk, and vanilla extract.
  1. Fold in the flour, baking soda, baking powder, and salt until just combined.
A bowl with vanilla raspberry cookie batter with raspberries mixed in
  1. Gently stir in the frozen raspberries.
8 vanilla raspberry cookie balls on a baking tray
  1. Scoop the dough onto a lined baking sheet, spacing the cookies 2 inches apart.
  1. Bake for 15-18 minutes until the edges are golden. Cool the cookies on the tray before transferring them to a wire rack. Enjoy!

Variations

  • Any other frozen berries instead of raspberries will work perfectly
  • To add an extra layer of flavour, substitute the vanilla with lemon extract! One of my favourite combo is lemon raspberry.

Just check out these Raspberry Lemon Rolls or Lemon Raspberry Cookies!

Equipment

You want to use a wide, light coloured cookie sheet or baking tray for this. This is one I would recommend!

7 vanilla raspberry cookies on a pan

Storage

Store the cookies in an airtight container at room temperature for 2-4 days and in the fridge up to 1 week. The raspberries add more moisture so they would go bad faster.

To freeze them to be able to store them longer, simply let them cool after baking and store in an airtight freezer-safe bag or container, for up to 3 months.

Vanilla Raspberry Cookies - Tips for Success

  • Use Frozen Raspberries: Frozen raspberries hold their shape better during mixing and baking, preventing the cookies from becoming too wet. Don’t thaw them before adding to the dough.
  • Room Temperature Ingredients: Ensure your egg and egg yolk are at room temperature before mixing. This helps create a smooth and even batter. The raspberries should be frozen.
  • Gently Fold Raspberries In: The raspberries are prone to breaking and mushing so to avoid that, don't mix too aggressively. You want them to mostly maintain their shape.
  • Even Cookie Size: Use a cookie scoop or measure 2 tablespoons of dough per cookie to ensure even baking.
  • Watch the Baking Time: Bake until the edges are golden, but the center still looks slightly soft. The cookies will continue to set on the baking sheet after they’re removed from the oven.
A vanilla raspberry cookies on a pan

FAQ

Why do my cookies turn out flat?

Flat cookies can result from:
- over-mixing the butter and sugar or the dough
- ingredients measured incorrectly
- oven being too hot
- the butter was too hot when added in - make sure to cool it down
- baking soda/ powder is too old

Can I freeze the cookies?

Yes! Just let them cool after baking and store in an airtight freezer-safe bag or container for up to 3 months.

You can also freeze after scooping the cookie dough into balls. Just bake frozen from the freezer—no need to thaw. Add 1-2 more minutes to the baking time!

5 Vanilla raspberry cookies on a pan

Looking for other recipes like this? Try these:

3 vanilla raspberry cookies in a row on a pan

Vanilla Raspberry Cookies

These vanilla raspberry cookies are a perfect blend of buttery vanilla flavour and the bright, tangy sweetness of fresh raspberries. With a chewy and slightly soft inside and crisp edges, you won't want to put them down.
5 from 4 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Cookie, Raspberry, Vanilla
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 17 cookies
Author: Nabeah Wahab

Ingredients

  • ⅔ cups white sugar (133g)
  • ½ cup light brown sugar (100g)
  • ¾ cup butter, melted (168g)
  • 1 whole egg
  • 1 egg yolk
  • 2 cups all-purpose flour (276g)
  • 1 tablespoon vanilla extract
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup frozen raspberries (90g)

Instructions

  • Preheat the oven to 350℉
  • In a large bowl, combine both sugars and the melted butter and give it a quick whisk.
  • Add the egg and egg yolk and whisk well. Mix in the vanilla extract.
  • Add in the flour, salt, baking soda and baking powder. Combine with a spatula until just combined. Don't over mix the batter.
  • Toss in the frozen raspberries and gently stir so you don't break them too much. Make sure not to overmix.
  • Scoop the cookie dough onto a lined cookie tray using a 1.5 inch wide cookie scoop or about 1.5 tablespoon of dough for each cookie. Make sure the cookies are about 2 inches apart.
  • Bake for about 15-18 minutes or until the sides and bottom are golden and set. The middle will still look soft but it will cook further on the tray.
  • Leave cookies on the tray for 10-15 minutes or until cool and then place on a wire rack.
  • Enjoy!

The Perfect Oatmeal Chocolate Chip Cookies

by 2 Comments

These oatmeal chocolate chip cookies are some of the best you'll have! Deliciously crispy edges and chewy on the inside—my definition of the perfect cookie.

Oatmeal chocolate chip cookies with a few broken pieces

These cookies were originally shared with my class by my teacher in 6th grade. I swear I fell in love on first bite. They were DELICIOUS!

That is, after we had to do math using the cookies. Something about radius, diameter and circumference. Of course, I had to ask for the recipe and fast forward 10 years, I've been making them ever since.

I've changed it up over the years and this is my version of the cookies and I'm telling you, they're fantastic!

They're full of flavour and texture from the oats, crispy on the outsides and chewy on the inside.

Oatmeal chocolate chip cookies stacked with the top two broken in half

If you like cookies, try out these delicious Vanilla Raspberry Cookies with the abundance of raspberries this summer! Or these Lemon Crinkle Cookies or Lemon Cookies with Raspberry Curd if you love citrusy flavours!

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Ingredients

  • Butter
  • Brown sugar
  • Instant coffee powder
  • Eggs
  • Rolled oats / or old fashioned oats - make sure not to use instant not steel cut oats.
  • Baking soda
  • Salt
  • Vanilla extract
  • All-purpose flour
  • Semi-sweet chocolate

See recipe card for quantities.

Instructions

1. Melt the butter with instant coffee and stir until smooth. Transfer this mixture into a large bowl and combine it with the sugar.

2. Add the eggs and whisk until the mixture is well blended. Incorporate the oats, salt, vanilla, and baking soda, mixing everything thoroughly.

3. Add in the flour, then gently fold in the chopped chocolate with a spatula. Take care not to over mix.

4. Portion the cookie dough into balls and press additional chocolate pieces on top.

5. Chill the cookie balls for at least 30 minutes. While the dough is chilling, preheat the oven to 35OF.

6. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Arrange the chilled cookie dough balls on the sheet, ensuring they are spaced apart to allow for spreading.

7. Bake the cookies for 15-20 minutes. They're done once the edges are set and golden brown along with the bottom. Once you remove the tray, immediately bang it once or twice against a solid surface to create a crinkled effect.

8. Sprinkle the cookies with flaky salt. Allow them to cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack..

Equipment

You want to use a wide, light coloured cookie sheet or baking tray for this. This is one I would recommend!

Storage

Store these cookies in an airtight container for a week or two at room temperature.

You can also freeze them after baking when they have cooled, in an airtight-freezer safe bag for up to 3 months.

Oatmeal chocolate chip cookies with a few broken pieces

Tips to make these the best

  • Do not overmix: Overmixing will cause the cookies to be tough and dense bacuse it causes too many gluten strands to develop. Which is good in bread but not cookies.
  • Chill for Better Shape & Texture: For cookies with a chewier texture, chill the dough for at least 30 minutes— or up to 24 hours. It also helps to deepen the flavour as the flour hydrates while resting. It also helps with spreading, the chilled dough will spread out less than a warm dough made with melted butter.
  • Watch the Oven: Keep a close eye on the cookies during baking. If you like them softer, take them out when the edges are just golden but the centers are still soft. And each oven id a bit different, so keeping an eye on them during the last 5-7 minutes helps prevent overbaking.
  • Bang the tray: To achieve that signature crinkly texture, don’t skip the step of banging the tray immediately after baking. It slightly deflates the cookies and gives them that appealing cracked surface.
  • Cool on the Tray: Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack. This allows them to set and the residual heat from the pan finishes cooking them.

FAQ

Why are my cookies not spreading?

If your cookies aren’t spreading, it could be due to over-chilling the dough or using too much flour. Try letting the dough sit at room temperature for a few minutes before baking or reduce the amount of flour slightly.

Can I freeze cookie dough?

Yes, you can freeze cookie dough. Scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding an extra 1-2 minutes to the baking time.

Can I use different types of chocolate in this cookie recipe?

Absolutely! You can mix dark, milk, or white chocolate, or use chopped chocolate bars instead of chips for a variety of textures and flavors.

How do I know when my cookies are done baking?

Your cookies are done when the edges are golden and slightly crisp, while the centers are set but still soft. The cookies will continue to firm up as they cool.

Can I make these cookies eggless?

Yes! To replace 2 eggs, simply take 2 tablespoon of ground flax seeds and combine with 6 tablespoon of warm water. Let that rest for 5-10 minutes or until thick and gloopy. Use just like you would use the eggs.

Looking for other recipes like this? Try these:

Oatmeal chocolate chip cookies with a few broken pieces

Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are some of the best you'll have! Deliciously crispy edges and chewy on the inside—my definition of the perfect cookie.
No ratings yet
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Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Chewy, Chocolate, Cookie, Oatmeal
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cookies
Author: Nabeah Wahab

Ingredients

  • ¾ cup butter (168g)
  • 1 teaspoon instant espresso
  • 1 cup brown sugar, packed (200g)
  • 2 large eggs, room temperature
  • 1 ¼ cup rolled oats (aka old fashioned oats)* (125g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 ½ cup all-purpose flour (207g)
  • ¾ cup semi-sweet chocolate (and extra for the top) (130g) chopped, or chocolate chips, measure with your heart

Instructions

  • Add the instant coffee to the butter and melt it. Whisk it together. Pour the butter into a large a bowl with the sugar. Give it a quick whisk.
    ¾ cup butter, 1 teaspoon instant espresso, 1 cup brown sugar, packed
  • Crack in the two eggs and whisk until well combined. Add in the oats, salt, vanilla and baking soda. Mix this altogether
    2 large eggs, room temperature, 1 ¼ cup rolled oats (aka old fashioned oats)*, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoon vanilla extract
  • Sift in the flour and add in the chopped chocolate. Use a spatula to combine everything together and do not over mix. Stop mixing once everything is combined.
    1 ½ cup all-purpose flour, ¾ cup semi-sweet chocolate (and extra for the top)
  • Scoop out the cookie dough using a large cookie scoop or shape it into a ball after scooping it with a spoon. I do it about 2 ounces for each cookie but you can make them smaller to get more cookies.
  • Take some extra chocolate and press onto the cookie balls. This makes them look better especially after they bake, with the melty chocolate on top.
  • Place into a tray, cover and refrigerate for at least 30 minutes. Halfway through the refrigeration, preheat the oven to 350 F.
  • Line your cookie sheet/pan with parchment or a silicone baking mat. Take out the cookies from the fridge and place them evenly spaced on to the pan. Make sure there is enough space for the cookies to spread and not stick to each other.
  • Bake for about 15-20 minutes. Immediately after removing from oven, drop or bang the cookie try on a sturdy surface to kind of deflate them and have that crinkly texture. I usually take them out when they are browning and crisp on the bottom and edges. The top should be set and still soft. The cookies will firm up as they cool.
  • When you take them out, hit them with a sprinkle of salt. Best if it's flaky salt. Let them cool for 5 minutes on the baking pan and then transfer to a cooling rack to cool down completely.
  • Enjoy with some milk and let me know they turned out!

Notes

*make sure not to use instant or steel cut oats

The Best Triple Chocolate Muffins - Olympic Village

by 11 Comments

These Olympic chocolate muffins are moist, chocolatey and filled with a gooey chocolate ganache. And the best part is that they're quite easy to make! If you've been online during the 2024 Olympic season, you've definitely seen these muffins take on social media by a storm!

Olympic Double Chocolate Muffin on a white plate
chocolate muffins in a pan

These are some of the best triple chocolate muffins I've ever had (and I’ve had a LOT). I love my chocolate dessert to be rich, decadent and hit me in the face with the chocolatey flavour. This recipe checks all the requirements.

If you want more delicious chocolate dessert recipes like this, try out my amazing rich and moist Chocolate Sheet Cake and this Texas Chocolate Sheet Cake!

Olympic Double Chocolate Muffin filled with ganache, broken on half on a white plate
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What are Olympic chocolate muffins??

These chocolate muffins (sold at the Olympic Village in Paris) went insanely viral on Tiktok because of the Norwegian swimmer, Henrik Christiansen sharing his meals he's has in the Olympic Village. He gave the chocolate muffins a 11/10 and has shared dozens of videos only about the muffins. It's so funny how his whole account just became all about the muffins.

Other athletes and visitors have gone and tried the famous muffins as well because they look that good. And of course they all loved them! I mean who wouldn’t?

And since most of us can't go to the Olympic Village, I'm sharing this recipe so you can make them at home and enjoy the deliciousness.

It's a moist and decadent double or triple chocolate muffin, filled with milk and dark chocolate chunks and has an insane gooey chocolate centre, which is basically a rich chocolate ganache!

Olympic triple Chocolate Muffin being broken in half

And since most of us can't go to the Olympic Village, I'm sharing this recipe for you guys so you can make them at home and join in on the deliciousness. I can tell you, they really are worth the hype!

I based this recipe off of my previous Blueberry Muffins, using the recipe as a starting point. I've made tested and made changes to make them chocolatey, decadent, moist and just amazing.

Ingredients

  • All-purpose flour
  • Dutch processed cocoa powder
  • Granulated sugar
  • Vegetable oil
  • Egg
  • Sour cream
  • Milk
  • Instant espresso powder
  • Salt
  • Baking soda
  • Vanilla extract
  • Dark chocolate chunks
  • Milk chocolate chunks
  • Heavy cream

See recipe card for quantities.

Instructions

1. Whisk the egg and sugar until light and pale.

2. Add in the oil, sour cream, vanilla extract and mix well.

3. In a small bowl, mix in the cocoa powder, instant espresso and hot milk until smooth.

4. Add that to the rest of ingredients and mix well.

5. Add in the flour, baking soda, salt and use a spatula to combine. When halfway combined, add in ¾ of the chocolate chunks. Don't over mix. It'll be thick batter.

6. Line a muffin tin and scoop and divide the batter. Fill it up to the top. Let it rest for about 30 minutes. Preheat oven to 425

7. Top the muffins with the rest of the chocolate chunks and place in the oven at 425 for 5 minutes. Turn down the oven to 350 with the muffins still in there. Bake until a toothpick inserted comes out almost clean, with just a few crumbs.

8. While the muffins are baking, make the ganache by combing warm cream and chocolate. Let it sit for 5 minutes.

9. Whisk until smooth and set it aside. Once cooled down, place into a piping bag or ziploc bag.

a chopstick making a hole in a chocolate muffin

10. Once the muffins have cooled down, hollow a hole into the middle of the muffins using a chopstick or knife.

Piping chocolate ganache into muffins

11. Pipe the ganache into the hole until it comes out to the top. Enjoy!

Chocolate

These muffins use milk and dark chocolate chunks. You can get these at most grocery stores or baking stores. I wasn't able to find milk chocolate chunks so I used a regular milk chocolate bar. If you can't find any chocolate chunks, you can just use a chocolate bar and chop it up. Or chocolate chips if you're in a pinch.

Of course, the higher quality chocolate you use, the better the end result.

For the ganache you can use semisweet chocolate or I used half milk and half dark.

Best pan to use

I recommend using a jumbo muffin pan that makes 6 muffins. This one is similar to mine!

6 jumbo chocolate muffins in a pan

You can also use a regular muffin pan but they'll cook faster. So make sure to keep an eye on them as they bake and adjust the timing.

How to store the muffins

You can keep them at room temp in an airtight container for 2-4 days at room temp and up to 2 weeks in the fridge!

Olympic Chocolate Muffins: Tips for Success

  • Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough muffins.
  • Thick batter: The thick batter helps the muffin rise up higher and results in a denser muffin!
  • Don’t Over mix: When combining the wet and dry ingredients, mix until just combined. Over mixing can lead to tough muffins.
  • Let the Batter Rest: Allowing the batter to rest for 30 minutes before baking can result in a better rise and a more tender crumb. It helps the muffins rise taller
  • Fill the muffin tins to the top: Unlike making cupcakes, don't fill ¾ of the way. You want to fill them to the top so the bake fuller and taller
  • Hotter temperature first: Baking the muffins at 425°F for the first 5 minutes will cook the the outsides faster and the uncooked inside won't have anywhere to go but up. Then to cook the inside, lower the temperature to 350°F.
  • Don't burn the milk for ganache: You want to warm up the milk but not enough to burn or scald it. Warm milk it going to be enough to melt the chocolate
chocolate muffins in a pan

FAQ

Can I use a different type of cocoa powder?

Yes, you can use natural cocoa powder, but it may alter the taste and color slightly. Dutch-processed cocoa powder is recommended for its rich flavor.

What can I substitute for sour cream?

Greek yogurt or buttermilk can be used as a substitute for sour cream in this recipe.

Can I make these muffins without the ganache filling?

Yes, the muffins are delicious on their own, but the ganache adds an extra layer of decadence.

What’s the purpose of the initial high baking temperature?

Starting at a high temperature helps the muffins rise quickly, creating a domed top, then lowering the temperature ensures they bake evenly without burning.

Is there a substitute for whole milk?

You can use any milk you prefer, such as almond milk, soy milk, or oat milk. Whole milk provides the best richness, but other milks will work.

Looking for other recipes like this? Try these:

Olympic Double Chocolate Muffin on a white plate

Olympic Chocolate Muffins

These Olympic chocolate muffins are moist, chocolatey and filled with a gooey chocolate ganache. And the best part if that they're quite easy to make! 4
5 from 5 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Ganache, Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 Jumbo muffins
Author: Nabeah Wahab

Ingredients

  • 1 ¾ cup - all purpose flour (241g)
  • ½ cup - dutch processed cocoa powder (41g)
  • 1¼ cup - granulated sugar (250g)
  • ½ cup - vegetable oil (118mL)
  • 1 large egg
  • ½ cup - whole milk, hot (118mL)
  • ¾ teaspoon - instant espresso or coffee powder
  • ¾ cup - Sour cream (185g)
  • ¾ teaspoon - vanilla extract
  • ¾ teaspoon - baking soda
  • ¾ teaspoon - salt
  • ½ cup - milk chocolate chunks (100g)
  • ½ cup - dark chocolate chunks (100g)

Ganache

  • 4 oz - heavy cream, warmed
  • 2 oz - milk chocolate chunks
  • 2 oz - dark chocolate chunks
  • pinch of salt

Instructions

  • Whisk the egg and sugar until light and pale.
    1 large egg, 1¼ cup - granulated sugar
  • Add in the oil, sour cream, vanilla extract and mix well.
    ½ cup - vegetable oil, ¾ cup - Sour cream, ¾ teaspoon - vanilla extract
  • In a small bowl, mix in the cocoa powder, instant espresso and hot milk until smooth.
    ½ cup - dutch processed cocoa powder, ¾ teaspoon - instant espresso or coffee powder, ½ cup - whole milk, hot
  • Add that to the rest of ingredients and mix well.
  • Add in the flour, baking soda, salt and use a spatula to combine. When halfway combined, add in ¾ of the chocolate chunks-leave some for the top. Don't over mix. It'll be a thick batter.
    1 ¾ cup - all purpose flour, ¾ teaspoon - baking soda, ¾ teaspoon - salt, ½ cup - milk chocolate chunks, ½ cup - dark chocolate chunks
  • Line a muffin tin and scoop and divide the batter. Fill it up to the top. Top the muffins with the rest of the chocolate chunks. Let it rest for about 30 minutes. Preheat oven to 425.
  • Place in the oven at 425℉ for 5 minutes. Turn down the oven to 350℉ with the muffins still in there. Bake until a toothpick inserted comes out almost clean, with just a few crumbs.
  • While the muffins are baking, make the ganache by combing warm cream and chocolate and a pinch of salt. Let it sit for 5 minutes.
    4 oz - heavy cream, warmed, 2 oz - milk chocolate chunks, 2 oz - dark chocolate chunks, pinch of salt
  • Whisk until smooth and set it aside. Once cooled down, place into a piping bag or zipoc bag. It'll thicken as it cools.
  • Once the muffins have cooled down, hollow a hole into the middle of the muffins using a chopstick or knife.
  • Pipe the ganache into the hole until it comes out to the top. Enjoy!

Starbucks Copycat Blueberry Muffins

by 2 Comments

Make Starbucks blueberry muffins at home with this easy recipe. Soft, fluffy, and packed with juicy blueberries. Perfect snack!

a hand holding a blueberry muffin

I used to be obsessed with these muffins and would get them all the time during study sessions. And now, instead of supporting an unethical corporation, why not make them at home?

They're super easy to make and WAYY better than the ones you can buy!

I previously made a Starbucks lemon loaf recipe that went absolutely viral and I've had thousands of people try and love it! And I'm telling you, these are phenomenal!

blueberry muffins with crumble in a muffin pan

They have a super soft crumb and the crumble on top add so much extra flavour and a textural difference to the fluffy interior. Packed with juicy blueberries that add a pop of freshness, it's amazing.

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Ingredients

The ingredients are pretty simple:

  • All purpose flour
  • Plain yogurt
  • Egg
  • Neutral oil - basically any oil that doesn't have a strong flavour
  • Granulated sugar
  • Blueberries
  • Salt
  • Baking powder
  • Vanilla extract

See recipe card below for quantities.

Instructions

  • Preheat your oven to 400°F. In a large bowl, whisk the egg and sugar together until light and pale. Stir in the oil, then mix in the yogurt and vanilla extract.
  • In a separate bowl, combine flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to over mix.
  • Toss the blueberries with 1 tablespoon of flour to coat them, then gently fold them into the batter. Prepare your muffin tins by spraying them with oil or lining them with parchment paper. Divide the batter evenly among the muffin cups.
blueberry muffin batter covered in crumble in a muffin pan
  • For the crumble topping, mix sugar, flour, cold butter, and salt in a small bowl until the mixture resembles coarse crumbs. Sprinkle this evenly over the muffins.
  • Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out clean. Allow the muffins to cool in the pan before enjoying.
blueberry muffins with crumble in a muffin pan

Substitutions

  • Yogurt- You can use any plain yogurt you have like greek yogurt. You can also use the same amount of sour cream instead of yogurt
  • Blueberries - Can use frozen or fresh! Or any other berry you prefer, like raspberry, strawberry, etc.

Equipment

This recipe uses a large muffin pan that makes 6 muffins.

Storage

Store the muffins at room temperature in an airtight container for 3-4 days and up to a week in the fridge. If you would like to store them longer to enjoy them later, I recommend simply freezing them in an airtight bag or container after baking, when they have cooled.

blueberry muffins with crumble on a gray surface

Tips to make the best blueberry muffins

  • Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough muffins.
  • Thick batter: The thick batter helps the muffin rise up higher and results in a denser muffin!
  • Don’t Over mix: When combining the wet and dry ingredients, mix until just combined. Over mixing can lead to tough muffins.
  • Let the Batter Rest: Allowing the batter to rest for 30 minutes before baking can result in a better rise and a more tender crumb. It helps the muffins rise taller
  • Fill the muffin tins to the top: Unlike making cupcakes, don't fill ¾ of the way. You want to fill them to the top so the bake fuller and taller
  • Hotter temperature first: Baking the muffins at 425°F for the first 5 minutes will cook the the outsides faster and the uncooked inside won't have anywhere to go but up. Then to cook the inside, lower the temperature to 350°F.

FAQ

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Make sure to toss them in flour before adding to the batter to prevent them from sinking.

What type of yogurt should I use?

Plain Greek yogurt or regular plain yogurt works best for this recipe, adding moisture and a slight tanginess to the muffins.

Can I omit the crumble topping?

Yes, the muffins will still be delicious without the crumble topping. You can also replace it with a sprinkle of coarse sugar for a crunchy top.

How do I prevent the muffins from sticking to the pan?

Spray the muffin tins generously with oil or use parchment paper liners to ensure the muffins don't stick to the pan.

Why should I let the batter sit before baking?

Allowing the batter to sit for 30 at least, minutes helps the muffins rise better and develop a tender crumb. It helps the muffins develop more flavour as the flour in the batter hydrates, as well as giving a taller muffin.

blueberry muffins with crumble in a muffin pan

Looking for other recipes like this? Try these:

a hand holding a blueberry muffin

Starbucks Blueberry Muffins

Make these jumbo Starbucks blueberry muffins right at home with this easy copycat recipe. These muffins are loaded with juicy blueberries and are soft and fluffy! Perfect for a quick breakfast or a tasty snack, this recipe brings bakery-quality muffins straight to your kitchen.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baking, Blueberry, muffin, Starbucks
Prep Time: 55 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 6 muffins
Author: Nabeah Wahab

Ingredients

  • 1 ¾ cup all-purpose flour (241g)
  • ¾ cup yogurt
  • 1 egg
  • ½ cup neutral oil
  • 1 ¾ teaspoon baking powder
  • ¾ cup granulated white sugar (150g)
  • ¾ teaspoon salt
  • ½ teaspoon vanilla
  • 1 ¼ cup blueberries
  • 1 tablespoon all purpose flour

Crumble

  • 3 tablespoon unsalted butter, cold (42g)
  • ⅓ cup flour (46g)
  • ⅓ cup sugar (66g)
  • pinch salt

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, whisk together the egg and sugar until light and pale. Pour in the oil and mix it well. Whisk in the yogurt and vanilla extract.
  • In a separate small bowl, whisk together the flour, baking powder and salt.
  • Add the dry ingredients to the wet and gently mix until just combined. Don’t over mix the batter. Stop when you don't see any more streaks of flour.
  • In another bowl, add 1 tablespoon of flour to the blueberries and toss them in the flour to coat them.
  • Add the blueberries to the batter and gently fold in with a spatula. Don't over mix.
  • Spray the large muffin tins with oil or line them with parchment paper. Equally divide the batter in the tins, using a cookie scoop or spoons.
  • Let them sit for at least 30 minutes while you make the crumble topping.
  • In a small bowl, add the sugar, flour, cold butter and salt. Use your finger to mix and break down the butter into smaller pieces.
  • Sprinkle it evenly and generously onto the muffins.
  • Bake the muffins at 425℉ for 5 minutes and then turn down the heat to 350℉ and bake for another 30-35 minutes. It will vary depending on your oven so check on them during the last 10-15 minutes and once a toothpick inserted comes out clean, its done.
  • Take them out and let cool in the pan. Enjoy!

Blueberry Lemon Cheesecake

by 2 Comments

This Blueberry Lemon Cheesecake brings together tangy lemon and sweet blueberries in a creamy, irresistible dessert. It's creamy and refreshing—and perfect for any occasion. It's swirled with blueberries inside and topped with an amazing blueberry sauce.

Blueberry lemon cheesecake with blueberry sauce on top

Blueberries are in season right now so what better time to make it than now? And I've been obsessed with cheesecake and of course I had to combine my love for lemons with blueberries.

I've taken my base cheesecake recipe from this Strawberry cheesecake I have on my site and made it into a lemony base.

The lemon flavour is added in 2 main ways:

  • Lemon zest - Zest the lemons right into the sugar and massage together to extract the oils from the skin. You can do this with your hands or blitz in a food processor. One way I like to do it often is just smush it with a silicone spatula (the ones you would wipe a bowl with). I just kind of press the sugar and lemon zest and mush it into the bowl. As it you were mashing something.
  • Lemon extract - This really amplifies the lemon flavour!
blueberry lemon cheesecake on a plate with a chunk on a fork
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Ingredients

  • Graham crackers
  • Unsalted butter
  • Cream cheese
  • Lemons
  • Sour cream
  • Lemon extract
  • Lemon juice
  • Eggs
  • Blueberries (frozen or fresh)
  • Cornstarch

See recipe card for quantities.

Make the blueberry swirl

Add the blueberries, sugar, lemon juice and salt to a saucepan. Cook over medium heat, stirring occasionally. When the blueberries begin to burst, add the cornstarch slurry.

Continue cooking until the mixture thickens, then taste and adjust sugar as needed. Remove from heat and let cool.

Make the crust

Preheat your oven to 350°F. Grease the sides of a springform pan (I like to line the bottom with parchment paper as well if you want to take it off the bottom when serving).

Grind the crackers down into a powder. Pour in butter, sugar and salt and mix well. Press into the pan to make an even crust and bake it for 10 minutes. Take out and let it cool.

Then line the outside of the pan with 2 layers of aluminium foil. This is to prevent any water leaking into the pan and making the crust soggy.

The Cheesecake

In a small bowl, combine lemon zest with sugar and rub together to release the oils. In a separate large mixing bowl, beat cream cheese using a stand mixer or handheld mixer. Add the lemon sugar and beat well.

Incorporate sour cream, then mix in lemon extract, lemon juice, and salt. Add eggs one at a time, mixing each until JUST combined to avoid over beating. DO NOT over mix. It'll lead to the cheesecake cracking.

Pour half the batter into a 9 inch springform pan, spoon in half of the blueberry swirl, and swirl with a toothtpick. Repeat with the remaining batter and the rest of the blueberry swirl. Place the cheesecake pan in a water bath (large pan full of boiling water).

Bake at 55-65 minutes until the sides are set and the centre is slightly jiggly. Turn off the oven, prop the door open with a wooden spoon, and let cool for an hour. Remove the cheesecake from the water bath, cool completely, then refrigerate for at least 4 hours.

blueberry lemon cheesecake in a pan with swirls throughout

What is a water bath?

A water bath, also known as a bain-marie, involves placing the cheesecake pan inside a larger pan filled with boiling water. It ensures even baking and prevents the edges from overcooking while the centre finishes cooking.

It's crucial for baking cheesecakes because it helps to maintain a consistent temperature and adds moisture to the oven, resulting in a perfectly baked cheesecake with a creamy texture and no cracks.

Serve

In a small saucepan, combine ¾ cup of blueberries, sugar, lemon juice, lemon zest, and salt. Heat until the blueberries begin to burst. Create a slurry by mixing cornstarch and water, then add this slurry along with the remaining blueberries to the saucepan. Cook until the blueberries added later slightly soften and the mixture thickens. Adjust the sweetness to taste, then set aside to cool, allowing it to thicken further.

Remove the cheesecake from the pan and place it on a serving platter. Serve the blueberry sauce on individual slices when serving. Garnish with some lemon zest

blueberry lemon cheesecake slice on a plate

Equipment

Storage

Store in an airtight container in the fridge for up to 5-7 days.

My cheesecake tips

  • Use Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, are at room temperature to create a smooth batter without lumps. Take out the ingredients a few hours before making the cheesecake.
  • Add eggs one at a time and don't overmix: Incorporate each egg individually, mixing until almost combined before adding the next. Use a spatula to finish combining. Overmixing can introduce too much air, leading to cracks in the cheesecake.
  • Cover the bottom of the pan with foil: Using at least 2 layers of foil to cover the bottom helps prevent any leakage from the water bath that would end up making the cheesecake soggy
  • Bake cheesecake in a water bath: Place the cheesecake pan in a roasting tray filled with boiling water. Wrap the bottom of the cheesecake pan with at least two layers of aluminum foil to prevent water from seeping in. This method ensures even baking and prevents the edges from overcooking while the centre remains undercooked.
  • Avoid Opening the Oven Door During the First 30 Minutes of Baking: Prevent temperature fluctuations by keeping the oven door closed, as sudden drops in temperature can cause the cheesecake to crack.
  • Cool Cheesecake Gradually: Once baking is complete, leave the cheesecake in the oven with the door slightly open for an hour. This gradual cooling helps prevent cracking by allowing the temperature to decrease slowly.
  • Check for Doneness: Gently shake the pan; if the edges are set and the center jiggles slightly, the cheesecake is done. If the entire cheesecake jiggles, it needs more baking time. If there is no jiggle, it may be overcooked and could curdle.

FAQ

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese to get the creamy texture and rich flavour. Low fat cream cheese won't give the same results

Can I substitute fresh blueberries with frozen ones?

Yes, you can use either fresh or frozen blueberries for both the swirl and sauce. Adjust the water amount to slightly less when using frozen berries.

Why did my cheesecake crack?

There could have been a couple of reasons:

- Ingredients weren't room temperature and were too cold (which makes you over mix the batter. Make sure to bring them down to room temp before starting.

- The batter was mixed too much which resulted in too much air incorporated, which results in the air bubbles bursting and the cheesecake falls and cracks.

- Sudden temperature change. The cheesecake was cooled down too fast. As the cheesecake bakes, it sticks to the sides of the pan. And as it cools, it's normal for it to contract. Cooling too fast will lead to the middle cracking as it contracts. Once the cheesecake is done but still in the oven, run a knife along the edges to release it from the sides.

Can I make the blueberry sauce ahead of time?

Yes, you can prepare the blueberry sauce ahead and store it in the refrigerator. It will thicken as it cools, making it easier to spread over the cheesecake.

What if I don’t have lemon extract?

If you don’t have lemon extract, you can use additional tablespoon of lemon zest. However, the extract provides a concentrated lemon flavour that enhances the cheesecake.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then freeze. Thaw in the refrigerator before serving.

How do I know when my cheesecake is done baking?

The cheesecake is done when the sides are set, and the center has a slight jiggle. If the entire cheesecake jiggles, it needs more time. If there is no jiggle at all, it may be overcooked.

a slice of blueberry lemon cheesecake being taken out

Looking for other recipes like this? Try these:

Blueberry lemon cheesecake with blueberry sauce on top

Blueberry Lemon Cheesecake

This cheesecake is a beautiful combination of blueberry and lemon. Its packed with blueberry, both swirled inside and on top. The cheesecake base shines through with a bright lemony flavour.
5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: Blueberry, Cheesecake, Lemon
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours
Total Time: 6 hours 5 minutes
Servings: 12 servings
Author: Nabeah Wahab

Ingredients

Crust

  • 175 grams - graham crackers
  • 2 tablespoon - granulated sugar (25g)
  • 6 tablespoon - unsalted butter, melted (84g)
  • pinch of salt

Cheesecake

  • 907 g -full fat cream cheese, room temp (2lb)
  • 14 tablespoon - granulated white sugar (175g)
  • - zest of 2 lemons
  • 1 cup - full fat sour cream, room temp (250g)
  • 2 teaspoon - lemon extract
  • 1 tablespoon - lemon juice
  • ½ teaspoon - salt
  • 3 - large eggs room temp

Blueberry Swirl

  • ¾ cup - blueberries frozen or fresh
  • 3 tablespoon - granulated white sugar to taste
  • ½ tablespoon - lemon juice
  • pinch - of salt
  • 2 tablespoon - water (1 tablespoon if using frozen berries)
  • 1 ¼ teaspoon - cornstarch - mixed with 1 tablespoon cold water

Blueberry Sauce

  • 1 ½ cup - blueberries
  • ¼ cup - granulated white sugar (to taste)
  • 1 tablespoon - lemon juice
  • - zest of half a lemon
  • 3 tablespoon - cold water (2 tablespoon if using frozen berries)
  • 2 ½ teaspoon - cornstarch (mix into the cold water)

Instructions

Blueberry Swirl

  • Add the blueberries to a saucepan, along with the sugar, lemon juice, water, and salt. Cook over medium heat while stirring occasionally. Once the blueberries start to burst, add the cornstarch slurry. Cook for a few more minutes until thickened. Taste to see if its to your liking and adjust. Remove from heat and let it cool.
    ¾ cup - blueberries, 3 tablespoon - granulated white sugar, ½ tablespoon - lemon juice, pinch - of salt, 2 tablespoon - water, 1 ¼ teaspoon - cornstarch - mixed with 1 tablespoon cold water

Crust

  • Preheat oven to 350°F. Grease sides of a springform pan (line bottom with parchment paper as well if you want to take it off the bottom when serving)
    175 grams - graham crackers, 2 tablespoon - granulated sugar, 6 tablespoon - unsalted butter, melted, pinch of salt
  • Grind the crackers down into a powder. Pour in butter, sugar and salt and mix well.
  • Press into the pan to make an even crust and bake it for 10 minutes. Take out and let it cool. Then line the outside of the pan with 2 layers of aluminium foil. This is to prevent any water leaking into the pan and making the crust soggy.

Cheesecake

  • In a small bowl, zest the 2 lemons into the sugar and rub it together for a few minutes to extract the flavour oils.
    - zest of 2 lemons, 14 tablespoon - granulated white sugar
  • Beat the cream cheese in a large bowl of a stand mixer or with handheld mixer until fairly smooth.
    907 g -full fat cream cheese, room temp
  • Add in the lemon sugar and beat it well. Add in sour cream and beat. Mix in the lemon extract, lemon juice and salt.
    1 cup - full fat sour cream, room temp, 2 teaspoon - lemon extract, 1 tablespoon - lemon juice, ½ teaspoon - salt
  • Crack in and mix the eggs in one at a time. Add in the next one just when the last one starts to mix in the batter. Don’t mix too much with the electric mixer because it will incorporate too much air, leading to your cheesecake cracking at the end.
    3 - large eggs
  • Once all the eggs are in, mix gently and thoroughly with a spatula. Do not mix it too much
  • Start boiling the water for the water bath
  • Pour the half the batter into the pan and spoon in half the blueberry mixture. Swirl it around with a small knife or toothpick. Add in the rest of the cheesecake batter and repeat with the blueberry mixture.
  • Place the cheesecake pan in a bigger pan for the water bath and place into the oven. The pan should be tall enough to be able to hold enough water to be at least an inch high on the side of the pan.
  • Place both pans into the oven and then pour in the boiling water in the bigger pan (water should be 1 inch high)
  • Bake for 55-65 minutes or until the sides are set and the middle is kind of jiggly. Will depend on your oven so keep an eye on it.
  • Turn off the oven and keep the oven door slightly open with a wooden spoon and let it cool for an hour. Once you turn off the oven and the cake is still in there, run a knife along the edges to release it from the sides.
  • Then take the cheesecake out and remove from the water bath and let it cool completely and then refrigerate for at least 4 hours. This slow cool is important so the temperature doesn't change drastically, which leads to cracking.

Blueberry Sauce

  • In a small saucepan add in ¾ cup blueberries, sugar, lemon juice, zest and salt and heat it up until the blueberries start to burst. Mix together the cornstarch and water to make a slurry. Add in the rest of the blueberries and the cornstarch slurry, and cook until the blueberries added later slightly soften and the mixture thickens. You want the blueberries added at the end to maintain their shape. Taste to adjust sweetness. Set it aside to let cool. It will thicken further as it cools.
    1 ½ cup - blueberries, ¼ cup - granulated white sugar, 1 tablespoon - lemon juice, 3 tablespoon - cold water, 2 ½ teaspoon - cornstarch
  • Take out the cheesecake from the pan and place it on the serving platter
  • Spread the blueberry sauce evenly on top. Zest half a lemon on top, cut and serve.
    - zest of half a lemon

Easy Belgian Liege Waffles

by 3 Comments

These popular Belgian liege waffles are crispy on the outside, buttery, soft and dense on the inside. Caramelized and crispy from the pearl sugar, they're the perfect snack (or breakfast).

stack of liege waffles on a blue plate with a few blueberries on top

Liege waffles or 'luikse wafel' in Belgian, are quite different from your regular waffles. Instead of a runny batter, these are made with brioche dough which results in buttery, soft and dense waffles. They're studded with pearl sugar that caramelizes and becomes crispy as they cook. Because of the sugar, they're eaten on their own without any toppings.

stack of liege waffles on a blue plate
liege waffle

And unlike regular waffles, these aren't traditionally eaten for breakfast in Belgium. It's more of a snack when you go out or go shopping! In fact, most of the places selling these waffles with chocolate and other toppings are typically catered towards tourists.

I'm making these waffles for the 2024 Belgian edition of my Dine to Survive series where I make popular foods of all the Formula 1 Grand Prix host countries.

I previously made Lángos for Hungary! It's fried bread that's crispy, golden, and smothered with garlicky oil & sour cream and grated cheese. It AMAZING.

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Ingredients

  • Milk
  • Yeast (can be instant or active dry)
  • All purpose flour
  • Granulated white sugar
  • Egg + egg yolk
  • Unsalted butter
  • Salt
  • Vanilla Extract
  • Pearl Sugar

See recipe card for quantities.

What is pearl sugar?

Belgian pearl sugar is large, crunchy and tightly packed. It's able to tolerate heat and doesn't melt much and is usually used to make these Liege waffles. It gets crunchy in the waffles and is absolutely delicious.

One thing to note is that you might find the Swedish version which is called Pärlsocker. It's smaller and is usually used as a topping or decoration for baked goods like biscuits and buns. You don't want to get this one for these waffles because they'll cook/melt into the batter and won't get the crunchy bits like you would with the Belgian counterpart. So make sure to look at the label carefully.

You can get it online here or if you live in Vancouver, BC like me, you can get it locally here.

Substitute

If you absolutely aren't able to get it, you can use sugar cubes. Crush them up and use the chunks. The result wont be the same but it'll get the job done.

Make the waffles

There are two ways you can make these waffles. The traditional way is to have the dough rise twice. And the second method only has 1 rise.

Traditional: Gives a much better flavour and texture, like you would get in Belgium. It really does make a difference. It does take much longer- 1-2 days.

Easy method: Takes less time but the flavour and texture are not the same as the traditional method. It doesn't compare.

I'll include the traditional method in the instructions as an extra step and you can choose if you want to do it that way.

Make the dough and let rise for 1-2 hours until doubled. Punch down the dough and cover properly with plastic wrap. Place in the fridge to rise overnight or up to 24 hours. On the day of making; let the dough come to room temp and then mix in the pearl sugar.

liege waffle torn in half

Instructions

  • Start by mixing warm milk, yeast, and a teaspoon of sugar. Let it sit until frothy.
  • In a large mixing bowl, mix flour, salt, and remaining sugar. Add the yeast mixture, vanilla, and beaten eggs, and knead until smooth.
  • Gradually add butter and continue kneading until the dough is elastic and smooth. Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
  • TRADITIONAL: Punch down the dough and cover again. Refrigerate overnight or up to 24 hours. When ready to make them, let the dough come to room temperature. (From here you continue on below as normal)
  • Punch dough down and spread it out on a plastic wrap covered surface, and sprinkle with pearl sugar.
liege dough sprinkled with pearl sugar
dough balls for liege waffles
  • Fold dough in half cut it into 8 pieces, and form balls. Let them rest briefly.
  • Heat your waffle iron, flatten the dough balls slightly, and cook until golden brown. Clean the iron between batches if needed. Enjoy your waffles plain or with your favourite toppings.
stack of liege waffles on a blue plate

Storage

Store the cooked waffles in an airtight container in the fridge for about 2-3 days.

Tips

  • Gradual Butter Incorporation: Add the butter slowly during the kneading process to achieve a smooth and elastic dough. It'll take a while but make to mix it in before adding more butter.
  • Clean the iron: The sugar melts and crystallizes as the waffles cook so you'll want to clean down the waffle iron between waffles.
  • Monitor Cooking Time: Cooking times can vary depending on your waffle iron. Keep an eye on the waffles and adjust the cooking time as needed.
  • Flatten Dough Balls: Slightly flatten the dough balls before placing them in the waffle iron for even cooking.
stack of liege waffles on a blue plate with a few blueberries on top

FAQ

Why is my dough too sticky or too dry?

If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more milk. The dough should be slightly tacky but manageable.

Can I make these without pearl sugar?

If you absolutely aren't able to get it, you can use sugar cubes. Crush them up and use the chunks. The result wont be the same but it'll get the job done.

Can I freeze the waffles?

Yes, once you knead in the pearl sugar and divide into balls, place the balls in plastic wrap and fully cover them individually. Place in an airtight container or a freezer bag and freeze. Defrost - let them come to room temp before you cook them as directed.

Looking for other recipes like this? Try these:

stack of liege waffles on a blue plate with a few blueberries on top

Belgian Liege Waffles

These popular Belgian liege waffles are crispy on the outside, buttery, soft and dense on the inside. Caramelized and crispy from the pearl sugar, they're the perfect snack (or breakfast).
5 from 2 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: Belgian
Keyword: snack, waffles
Prep Time: 45 minutes
Cook Time: 30 minutes
Resting time: 2 hours
Total Time: 3 hours
Servings: 8 waffles
Author: Nabeah Wahab

Ingredients

  • 345 grams - all purpose flour
  • 45 grams - granulated white sugar
  • ½ teaspoon - salt
  • 1 - large egg + 1 egg yolk beaten
  • 10 grams - instant yeast
  • ¾ cup - milk + 1 tablespoon (178g) warmed to 105℉
  • ½ cup - unsalted butter, softened (112g)
  • ½ teaspoon - vanilla extract
  • ¾ cup - pearl sugar

Instructions

  • Combine the warm milk, yeast and 1 teaspoon of the sugar in a cup. Mix well and let it rest for 5-10 minutes, until frothy and bubbly.
    ¾ cup - milk + 1 tablespoon (178g), 10 grams - instant yeast
  • In a large mixing bowl or in the bowl of a stand mixer, add the flour, salt, sugar, and mix. Add in the yeast mixture, vanilla extract and the beaten eggs. Knead for about 5 minutes on medium speed until it all comes together and is somewhat smooth.
    345 grams - all purpose flour, 45 grams - granulated white sugar, ½ teaspoon - salt, 1 - large egg + 1 egg yolk, ½ teaspoon - vanilla extract
  • Now add the butter, about 1-2 tablespoon at a time and knead until the dough is smooth and elastic, around 5-8 minutes with the mixer. The dough will be very elastic and supple. A bit tacky but not sticky enough to stick and stay on your fingers.
    ½ cup - unsalted butter, softened
  • Form the dough into a ball and place in an oiled bowl. Cover and let rest for about an hour or until risen and doubled in size.
  • Optional traditional method*(see note below): Punch down the dough and cover again. Refrigerate overnight or up to 24 hours. When ready to make them, let the dough come to room temperature. (From here you continue on below as normal)
  • Place a large piece of plastic wrap on a counter or work surface. Punch down the dough and turn it over onto the plastic wrap.
  • Spread it out with your hands and sprinkle about half of the pearl sugar on the surface. Fold over in half and cut into 8 pieces.
  • Form into balls and let them rest for 10 minutes. Sprinkle on some more of the pearl sugar on both sides of the dough balls.
  • Heat up your waffles iron and then flatten the dough a little and place in the iron. Cook for a few minutes on both sides (mine dings when they're cooked) until golden brown. Take out and place on a wire rack and repeat with the rest of the waffles.
  • The sugar will caramelize as the waffles cook so you might need to clean up the waffles iron in between waffles.
  • Enjoy as they are or dust some powdered sugar and add your favourite toppings!

Notes

  • The traditional method results a much better flavour and texture, like you would get in Belgium. It really does make a difference. It does take much longer- 1-2 days- so you can opt out if you don't have the time and continue with step 6

The Best Chocolate Hazelnut Croissants

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These Chocolate Hazelnut Croissants are one of my favourite ways to use up leftover, stale croissants. This combo is SO good, kinda like Nutella but better with the roasted hazelnut flavour shining through. They’re crispy, flaky, and the melted chocolate inside just takes them to another level.

chocolate hazelnut croissants on a tray

If you like buying almond croissants at your favourite bakery, try out these hazelnut croissants. They're nutty and chocolaty and dare I say, you might even like them better than the almond croissants?

Twice baked croissants are the best way to repurpose stale croissants and make something amazing out of them. In fact, a lot of bakeries do exactly that. Instead of throwing away the left over croissants that didn't sell, they repurpose them into things like almond croissant and other twice baked croissants.

chocolate hazelnut croissants on a tray with one broken in half

Ingredients for the chocolate croissant:

  • A few day old stale croissants - no surprise there
  • Dark chocolate - you can use semi sweet as well or a mix if you prefer. The filling will be sweet as well so take that into account so it doesn't become too sweet
  • Raw hazelnuts
  • Sugar
  • Eggs
  • Butter
  • Salt
  • Powdered sugar

Tips to help you make the best Chocolate Hazelnut Croissants

  • Use stale croissants - The purpose of this recipe is to use up old stale croissants. They soak up the flavour better as they have less moisture.
  • To easily remove the skins - Wrap the hot roasted hazelnuts in a kitchen towel for 10-15 minutes to steam in there. Then using the towel, rub them while they're still inside. Like, grab the sides and just rub back and forth. The steam loosened the skins up and they come off more easily.
  • Don't cook the syrup too much - By cooking it for too long, once the syrup cools down, it will harden like candy.
  • Let the croissants cool after baking - the chocolate is still hot and runny inside and needs a while to cool down. Don't burn yourself

Make the Hazelnut Cream

Start with raw hazelnuts. Roast them at 350°F for 15-20 minutes. Steam in a towel for 10 minutes, then peel them by rubbing inside the towel and let them cool down.

Grind the hazelnuts into a fine powder. Make sure not to grind them in a blender or food processor for too long. It will release fat and turn into hazelnut butter. Beat sugar and butter until fluffy, add eggs, then mix in some of the hazelnut flour and salt. Make sure it's all combined. Add to a piping bag or just leave it in the bowl and set aside.

The Hazelnut Syrup

Simply mix sugar, water and 2 tablespoons of the ground hazelnuts. Cook for about 10 minutes and let it cool.

Assemble & bake the filled croissants

Slice the stale croissants in half horizontally without cutting through completely. Brush both cut sides with hazelnut syrup.

Spread hazelnut filling on the bottom half with a spoon or a piping bag and sprinkle with chopped chocolate. Close the croissant, spread some filling on top, and sprinkle with chopped raw hazelnuts.

Arrange on a parchment-lined baking sheet. Bake for 15-18 minutes until crispy. Let cool for 15 minutes before removing from the pan. Dust with powdered sugar and enjoy!

FAQ

Can I use fresh croissants instead of stale ones?

Slightly stale croissants work best as they absorb the syrup and filling better, but fresh croissants can be used if needed.

Can I use store-bought hazelnut flour?

Yes, store-bought hazelnut flour can save time and is a convenient alternative to making it from scratch.

Can I add other fillings or toppings to these croissants?

Absolutely! You can add ingredients like caramel, additional spices, or even a bit of sea salt for extra flavor.

Storing the croissants

Store them in an airtight container for 3-5 days at room temp. Reheat them in a toaster oven or microwave

Happy Baking!

Chocolate Hazelnut Croissants

This is one of my favourite ways to use up leftover croissants. This combo is SO good, kinda like Nutella but better with the roasted hazelnut flavour shining through. They’re crispy, flaky, and the melted chocolate inside just takes them to another level.
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Course: Dessert
Keyword: Chocolate, Croissant, Hazelnut
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 7
Author: Nabeah Wahab

Ingredients

  • 7 - croissants slightly stale
  • ¾ cup - dark chocolate chopped, can use semisweet or a combination
  • ⅓ cup - raw hazelnuts chopped, for the top
  • 2 cups - raw hazelnuts to make hazelnut flour
  • - powdered sugar for the top

Filling

  • 1 ¼ cup - hazelnut flour (166g)
  • ½ cup - sugar (100g)
  • 2 - large eggs
  • ½ cup - butter, room temp (112g)
  • ¼ teaspoon - salt to taste, I like it saltier

Syrup

  • ⅓ cup - water (118mL)
  • ⅓ cup - sugar (66g)
  • 2 tablespoon - hazelnut flour

Instructions

  • Preheat oven to 350 and spread 2 cups hazelnuts in a single layer, on a lined baking pan. Roast the hazelnuts for 15-20 minutes.
  • Remove from oven, wrap them in a clean kitchen towel and let it steam for about 10 minutes.
  • Rub the hazelnuts in the kitchen towel to remove the most of the skins. Let it cool and place in blender or food processor to grind to a powder. Be careful not to overdo it cuz it will become hazelnut butter.
  • Make the Syrup: Combine sugar, water and 1½ tablespoon of hazelnut flour in a medium pot. Cook the mixture over medium heat for about 10 minutes. Take off heat and let it cool.
  • Make the Filling: Add butter and ½ cup sugar to a large bowl and beat until light and fluffy. Crack in the eggs and beat until combined. Add in 1 ¼ cup of the hazelnut flour and salt. Beat until combined. Taste to see if you want more salt or not (I like it slightly saltier for the salted nut effect).
  • Assemble: Slice day old (slightly stale) croissants in half horizontally, making sure to not cut all the way through. Liberally brush both cut sides with the hazelnut syrup.
  • Using a piping bag or a spoon, spread the hazelnut filling on the bottom half. Sprinkle on the chopped chocolate.
  • Close the croissant and spread a line of the filling across the top and sprinkle with chopped hazelnuts (unroasted). Repeat with the rest of the croissants and arrange them on a baking sheet lined with parchment.
  • Bake for 15-18 minutes or until nice and crispy. Remove from oven and let cool for about 15 mins before removing from pan.
  • Dust with powdered sugar and enjoy!

Easy Lángos - Hungarian Fried Bread

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Lángos is a traditional Hungarian fried bread that is crispy, golden, and smothered with garlicky oil & sour cream and grated cheese. Perfection.

langos (hungarian fried flatbread) with cheese

Lángos (pronounced Langosh) is a popular street food in Hungary. The name literally means "flamed" because it used to be baked in the front of the oven while it was heating up. They would save a bit of dough from making bread to make Lángos for breakfast!

Nowadays it's made by deep frying the dough in lard or oil and served with many different toppings. However, the classic version is topped with garlicky sour cream and a handful of grated cheese. It's great as an easy appetizer or a snack!

I'm making this for the Hungarian edition of my Dine to Survive series where I make popular foods of all the Formula 1 Grand Prix host countries.

Check out previous ones! Or on my Instagram!

- Machboos - Chicken and Rice (Bahrain)

- Spanish Chicken Paella

- Kaiserschmarrn - Austrian Shredded Pancakes

- Victoria Sponge Cake - Britain

langos (hungarian fried flatbread) with cheese

Ingredients you need to make Lángos

  • All-purpose flour
  • Salt & sugar
  • Yeast
  • Milk
  • Sour cream
  • Olive oil
  • Garlic
  • Grated cheese (mild gouda or even mozzarella)

Tips

Make sure your yeast is alive— if you haven't used your yeast in a while and aren't sure if it's still alive, add about ¼ teaspoon to a few tablespoon of warm water with a pinch of sugar. Give it a stir and let it sit for 5-10 minutes. If it becomes bubbly and foamy, and has a yeasty smell, you're good to go! However if it doesn't, buy new yeast before making the recipe!

Warm the Milk Correctly — make sure your milk is warmed to around 105-115℉ to activate the yeast properly. This step is crucial for achieving a light and airy dough.

Don't add too much flour — this is a high hydration dough which helps make the Langos light and airy. The dough will be on the stickier side so don't worry. If you press a wet finger on the dough and it sticks, the dough is too wet and you can add some more flour.

Use the Right Oil for Frying Choose a neutral oil with a high smoke point, such as vegetable oil or avocado oil. This ensures the Lángos fry evenly without imparting any unwanted flavours

Avoid Overcrowding the Pan — Fry the Lángos one at a time to maintain the oil temperature and ensure even cooking. Overcrowding the pan can result in soggy, unevenly fried bread.

holding a langos (hungarian fried flatbread) with cheese

How to make it:

  • In a large mixing bowl, combine the flour, salt, sugar and yeast and stir together. Add in the milk and mix with a spoon until it comes together.
bowl with flour salt yeast and sugar
mixed dough in a bowl
  • Lightly form the dough into a ball. The dough should be kind of sticky (if it sticks to a wet finger, the dough is too sticky. Add some more flour). Place in an oiled bowl, cover and let it rise for about an hour.
ball of dough in a bowl
  • Meanwhile, prepare the garlic oil and sour cream. Crush 1 clove of garlic into the olive oil and mix. Set aside. Crush 1 clove of garlic into the sour cream, stir to combine, cover and place in fridge.

  • Once the dough is risen and doubled in size, place on an oiled counter and divide into 4 pieces. Form into balls, cover and let rest for 15 minutes.

  • Add enough oil to a heavy bottomed pot to fry in. It should be at about 1.5-2 inches, or enough to submerge the flatbread. Heat to about 320℉.

  • Oil your hands and take a ball of dough. Stretch it out until its about ½ - ¾cm thick and gently place into the hot oil. Fry for about 1 minute or until golden and flip over to cook the other side for another minute until golden. Take out and drain on paper towels. Repeat with the rest of them.
  • Brush the surface with the garlic oil and spread the sour cream on top. Top with the grated cheese and enjoy! It's best enjoyed warm so dig in!

a stack of langos (hungarian fried flatbread) with cheese

langos (hungarian fried flatbread) with cheese

Langos

Lángos: A traditional Hungarian fried bread that's crispy, golden, and smothered with garlicky oil & sour cream and grated cheese.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Hungarian
Keyword: bread, cheese, deep fried, Dine to Survive, f1, flatbread, formula 1, sour cream
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 4 flatbreads
Author: Nabeah Wahab

Ingredients

  • 1 ½ cup all purpose flour (207g)
  • ⅔ cup + 2 teaspoon whole milk, warmed to 105℉ (171g)
  • ½ teaspoon salt
  • ½ teaspoon white sugar
  • 1 ¼ teaspoon instant yeast

Toppings

  • sour cream
  • olive oil
  • 2 garlic cloves
  • grated cheese

Instructions

  • In a large mixing bowl, combine the flour, salt, sugar and yeast and stir together. Add in the milk and mix with a spoon until it comes together.
    1 ½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon white sugar, 1 ¼ teaspoon instant yeast, ⅔ cup + 2 teaspoon whole milk, warmed to 105℉
  • Lightly form the dough into a ball. The dough should be kind of sticky (if it sticks to a wet finger, the dough is too sticky. Add some more flour)
  • Place in an oiled bowl, cover and let it rise for about an hour.
  • Meanwhile, prepare the garlic oil and sour cream. Crush 1 clove of garlic into the olive oil and mix. Set aside. Crush 1 clove of garlic into the sour cream, stir to combine, cover and place in fridge.
    sour cream, 2 garlic cloves, olive oil
  • Once the dough is risen and doubled in size, place on an oiled counter and divide into 4 pieces. Form into balls, cover and let rest for 15 minutes.
  • Add enough oil to a heavy bottomed pot to fry in. It should be at about 1.5-2 inches, or enough to submerge the flatbread. Heat to about 320℉.
  • Oil your hands and take a ball of dough. Stretch it out into about ½ - ¾cm thick and gently place into the hot oil. Fry for about 1 minute or until golden and flip over to cook the other side for another minute until golden. Take out and drain on paper towels. Repeat with the rest of them.
  • Brush the surface with the garlic oil and spread the sour cream on top. Top with the grated cheese and enjoy! It's best enjoyed warm so dig in!
    grated cheese

Easy Victoria Sponge Cake

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Easy Victoria Sponge Cake

This Victoria sponge cake is probably one of the easiest cakes you'll ever make. It's a classic for a reason! If you love light and yummy cakes, this is for you.

Two delicious layers of buttery, soft and tender cake, with raspberry jam and homemade chantilly cream sandwiched in between them.

I'm making this for my Formula 1 Dine to Survive series where I make foods from all the Grand Prix host countries. This is for the Silverstone, Britain GP! What better dessert to make than the classic Victoria Sponge?

What is a Victoria Sponge Cake?

This cake is a classic British dessert and it comes as no surprise that it was named after Queen Victoria, who loved to eat it for afternoon tea. This sponge cake recipe is based off of the classic pound cake. Which is basically made with a pound of flour, sugar, butter and eggs. Then came the iconic invention of baking powder, which allowed the cake to rise higher and be softer and lighter. So it's not technically a sponge cake but is known as that.

It's filled with raspberry or strawberry jam and chantilly cream. Some like to use buttercream instead but I prefer the lightness of the chantilly.

victoria sponge cake with a slice cut

Ingredients to make this Victoria Sponge:

  • Salted butter - if you use unsalted butter, add ¼ teaspoon of salt
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Buttermilk
  • All-purpose flour
  • Cornstarch
  • Baking powder
  • Whipping cream - heavy cream
  • Raspberry or strawberry jam
  • Powdered sugar

victoria sponge cake with a slice cut

Victoria Sponge Cake

Nabeah Wahab
Two delicious layers of buttery, soft and tender cake, with raspberry jam and homemade chantilly cream sandwiched in between them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine British
Servings 14 slices

Ingredients
  

  • 227 g - softened salted butter* (8oz - 1 cup)
  • 213 g - granulated sugar (7.5oz - 1 cup +1 tbsp)
  • 4 - large eggs, room temperature (8oz)
  • 202 g - all purpose flour (7.13 oz)
  • 3 tablespoon - cornstarch (25g)
  • 2 teaspoon - baking powder
  • 3 tablespoon - buttermilk**
  • ¾ teaspoon - vanilla extract

Frosting and Layering

  • ⅔ cup - heavy cream (whipping cream)
  • ½ teaspoon - vanilla extract
  • - confectioner's sugar
  • 2-4 tablespoon - raspberry jam

Instructions
 

  • Preheat oven to 325℉ and line the bottoms of two 8 inch cake pans with parchment and grease the sides with butter.
  • In a small bowl, combine the flour, cornstarch, and baking powder and mix together. Set aside.
    202 g - all purpose flour, 3 tablespoon - cornstarch, 2 teaspoon - baking powder
  • In a separate large mixing bowl, or a stand mixer bowl, fitted with a paddle attachment, beat together the butter and sugar to cream, until light and smooth. Beat in the eggs, one at a time, letting one get properly mixed before adding the next. Scrape down the sides of the bowl occasionally. Add in the vanilla extract and buttermilk and mix together.
    227 g - softened salted butter*, 213 g - granulated sugar, 4 - large eggs, room temperature, 3 tablespoon - buttermilk**
  • Add the flour mixture gradually, and beat on low speed until JUST combined. Scrape the bowl with a spatula to make sure you get everything. Evenly pour the batter into the prepared pans and smooth out.
  • Bake for 20-25 minutes, until golden or a toothpick inserted comes out clean. Do a spring test by lightly pressing the cake with your finger and it should spring back. Let cake cool in pan for 10 minutes, then remove and cool on a rack.
  • ASSEMBLY
  • To make the whipped cream: beat cold cream in a bowl until it starts to thicken up. Sift in about 2 tablespoon confectioner's sugar, add in the vanilla and beat. Taste and add more sugar according to your preferences. Beat until stiff peaks almost form. Mix it a bit with a spatula (hand) to get stiff peaks. This helps you avoid getting grainy whipped cream and accidentally over beating it.
    ⅔ cup - heavy cream (whipping cream), - confectioner's sugar, ½ teaspoon - vanilla extract
  • Place one cake, top-side down, on your serving platte and spread the raspberry jam evenly. Add more or less if you want. Spread the whipped cream evenly on top of the jam with a spatula or a piping bag. Place the second cake layer on top, right side up. Dust the top with powered sugar and place a few strawberries or raspberries on top if you prefer.
    2-4 tablespoon - raspberry jam
  • Cut and serve. Refrigerate for up to 3 days, covered. Take cake out of fridge and let it come to room temp before serving. Enjoy!

Notes

* Add ¼ teaspoon salt if using unsalted butter
**If you don't have buttermilk, you can make it with 2.5 tablespoon of milk and 1 teaspoon of vinegar. Or you can use milk

Nutrition

Serving: 1g
Keyword butter cake, Cake, easy, jam, pound cake, Raspberry, simple dessert, whipped cream
Tried this recipe?Let us know how it was!

Easy Kaiserschmarrn - Austrian Shredded Pancakes

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Kaiserschmarrn is a classic Austrian dessert that’s super simple to whip up! Warm and fluffy pancake, shredded into pieces, dusted with confectioners sugar and served with apple sauce or any fruit compote. It's delicious!

shredded pancakes on a plate

I'm making this for my Formula 1 series, Drive to Survive: Austrian GP 2024. I'm making foods from all the Grand Prix host countries this season! And what better way to celebrate the Austrian one than by making one their classic desserts. It's also popular in Bavaria, Germany!

Check out some more of my F1 recipes such as these Dutch Cinnamon Rolls (Zeeuwse Bolus), this easy and simple Texas Chocolate Sheet cake, Italian Bomboloni, these Belgian Liege Waffles, and these Azerbaijani Qutab (stuffed flatbread).

shredded pancakes dusted with powdered sugar on a plate

What is Kaiserschmarrn?

Kaiserschmarrn translates to 'Emperor's Mess' or 'Imperial Mess'. The main story behind it is that is was originally made for the Austrian Emperor Franz Joseph I (1830–1916). There are many origin stories behind this dish; the cook messing up pancakes and trying to make something new out of it; cooked by a farmer's wife when the Emperor took shelter at their place during bad weather on a trip, etc. You decide. The important thing is that it tastes amazing.

It's a classic Austrian dessert which is basically a warm and fluffy pancake, shredded into pieces and cooked in some more butter and sugar. The sugar cooks down and makes the pieces slightly crunchy and buttery! Dusted with confectioners sugar and served with apple sauce or any fruit compote. It's delicious!

shredded pancakes on a plate - kaiserschmarnn

Ingredients for Kaiserschmarrn:

  • Eggs, whites and yolks separated
  • Sugar
  • Whole milk
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Baking powder
  • Unsalted butter
shredded pancakes on a plate with a small side of apple sauce

Instructions

  1. Whip the egg whites in a clean bowl until frothy, and add in 1 tablespoon of the sugar, and beat until stiff peaks form. Set aside.
  1. In another bowl, beat the yolks with the rest of the sugar until light and pale, then mix in milk and vanilla. Sift in the flour, baking powder, and salt, and mix until just combined.
  1. Take a bit of the egg whites and mix in to make the batter lighter. Now add in the rest of the egg whites and gently fold in until just combined. Don't over mix it because the whites will deflate.
  1. Heat butter in a pan, pour in the batter, and cook until mostly set. Flip as a whole or break into pieces and then flip each individually, cooking until golden brown.
  1. Add butter and sugar to the pan, let it bubble, then stir in the pancake pieces to coat. Cook until crispy.
  1. Remove from heat, dust with powdered sugar, and serve with apple or plum sauce.
shredded pancakes on a plate - kaiserschmarnn

Storage

I recommend serving this immediately while it's fresh and warm. It shouldn’t be stored for later.

Tips to make this recipe

  • Use Room Temperature Eggs: This helps the whites whip up better and combine more smoothly with the batter.
  • Avoid Grease: Ensure the bowl for whipping egg whites is grease-free, as even a little fat can prevent stiff peaks.
  • Caramelization: Don’t rush the butter-sugar coating. Allow the butter and sugar to bubble and caramelize slightly before adding the pancake pieces—this gives them a crispy, golden finish.
  • Don’t Overmix: When folding in the egg whites, be gentle and stop as soon as you no longer see streaks. Overmixing will deflate the whites, making the pancake less fluffy.

Related

If you like this recipe, check out these as well!

shredded pancakes on a plate - kaiserschmarnn

Kaiserschmarrn

A classic Austrian dessert that’s super simple to whip up! Warm and fluffy pancake, shredded into pieces, dusted with confectioners sugar and served with apple sauce or any fruit compote. It's delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: Austrian
Keyword: Breakfast, Pancake, Sweet
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Nabeah Wahab

Ingredients

  • 3 - large eggs whites
  • 3 - large egg yolks
  • 3 tablespoon - granulated sugar
  • 150 ml - whole milk
  • ¾ teaspoon - vanilla extract
  • 75 g - all purpose flour
  • pinch - salt
  • ½ teaspoon - baking powder
  • 3 tablespoon - unsalted butter for pan, not inside batter

Instructions

  • Beat the egg whites in a clean bowl (no grease or they won't whip) until frothy. Slowly add in a tablespoon of sugar and beat until stiff peaks. Set aside
    3 - large eggs whites, 3 tablespoon - granulated sugar
  • Add 1.5 tablespoon of sugar to the separate bowl with the yolks and beat until light and pale. Mix in the milk and vanilla extract.
    3 - large egg yolks, 3 tablespoon - granulated sugar, 150 ml - whole milk, ¾ teaspoon - vanilla extract
  • Sift in the flour, baking powder and salt. Mix together just until combined.
    75 g - all purpose flour, pinch - salt, ½ teaspoon - baking powder
  • Take a bit of the egg whites and mix in to make the batter lighter. Now add in the rest of the egg whites and gently fold in until just combined. Don't over mix it because the whites will deflate.
  • Heat up a pan on medium heat with butter. Pour in the batter and cook until the pancake is mostly set.
    3 tablespoon - unsalted butter
  • Flip over the whole pancake OR break into pieces with 2 forks and flip the pieces individually. Let it cook completely, until the bottom is also golden brown. If you flipped the whole pancake, break it into pieces with 2 forks or use a spatula to 'cut' into bite sized pieces.
  • Push the pancake pieces to the side of the pan or remove and place on a plate. Add a tablespoon or more of butter and a generous sprinkle of sugar. Let that melt and start bubbling a bit.
  • Stir the pancake pieces in to coat with the butter-sugar mixture. Let it cook on medium high heat until the pieces become slightly crispy.
  • Take off heat. Dust with confectioners sugar and enjoy it with some apple sauce or plum sauce. Or any fruit sauce/compote you prefer!!

Easy Spanish Chicken Paella - Valencian

by 1 Comment

Easy Spanish Chicken Paella - Valencian

This chicken paella is super simple to make and if you haven't made it before, just keep reading!

What is Paella?

Paella is a popular saffron infused rice dish originated in Valencia, Spain. It's cooked in a wide, shallow pan which is called a paella—hence the name of the dish. The most well known of version of paella—the one you're probably familiar with—is made with seafood, namely shrimp and mussels.

The traditional Valenciana version, is usually made with chicken, rabbit, snails or pork ribs—a combination of two usually. It also consists of these key ingredients: olive oil, green beans, grated tomato, saffron, garrafo or fava beans, bomba rice, and smoked paprika.

I'm making the Valencian version, Paella Vanelciana. Mine is not 100% accurate very closely based on the traditional method.

I'm making this dish for my Formula 1 series: Dine to Survive. Last weekend's Grand Prix was held in Barcelona, Spain so why not make one of the most popular Spanish dishes for it??

I know Paella may seem like an intimidating or difficult dish to make but it's more about the process. Once you learn them, you're good to go! I'll break down the steps to make it easy for you. Just make sure to read and follow the steps!

I'm making a chicken version because my family is NOT a fan of seafood, unfortunately. You can substitute in any other protein you like. However, if you want to make it with seafood, this is not the recipe for you.

Paella Rice

To make it the traditional way, the best rice to use is Spanish rice which goes by a few names.

  • Valencia Rice - The one I got was called 'Valencia Pearls' or 'Paella Rice' (photo below)
  • Bomba Rice - This is just another name for Valencia rice

This rice is short-grain and almost looks round. It's able to absorb 3 times more water then regular rice without becoming mushy which makes it perfect for this dish. It absorbs all the flavour while retaining its structure.

Substitute: You can use Arborio rice, which is risotto rice. It can also absorb a lot of water without getting mushy but make sure to rinse it before using. You can also use Calrose rice as well.

Ingredients

  • Olive oil
  • Chicken thighs
  • Green beans
  • Fava beans or garrafo beans
  • Garlic
  • Smoked paprika
  • Grated tomato, no skin
  • Saffron
  • Chicken broth or water
  • Bomba rice
  • Fresh rosemary

My tips to make the best Paella

  • Use a wide pan which isn't deep. The best pan for this is a paella pan but if like me, you also don't own one, use a wide pan. This is important because the water needs to evaporate as it cooks and a large surface area is a must.
  • Once you've added the rice and lightly stirred to submerge it in the liquid, DO NOT TOUCH IT! You don't want to release the starch and make it creamy like a risotto.
  • If you find that the liquid has mostly evaporated and the rice still hasn't cooked, sprinkle some more water.

Paella valenciana (chicken paella) in a pan on a wooden cutting board

Chicken Paella - Valenciana

Nabeah Wahab
This chicken paella is super simple to make and if you haven’t made it before, just keep reading!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Spanish
Servings 2

Ingredients
  

  • ¼ cup - olive oil
  • 1 lb - chicken thighs or drumsticks bone in
  • ½ cup - green beans (70g)
  • ¼ cup - fava beans (45g)
  • 3 cloves - garlic
  • 1 - grated tomato
  • 1 teaspoon - smoked paprika
  • a pinch - saffron
  • 900 ml - water or chicken broth (you may need more or less so start out with 750ml)
  • to taste - salt
  • ¾ cup - bomba rice 150g
  • 1 sprig - fresh rosemary

Instructions
 

  • Place the saffron on a peice of aluminum and fold into a pouch. Place it in a pan to toast on medium heat for about 20 seconds each side.
  • Heat up a wide and shallow pan (12") on medium high heat and add in the olive oil.
  • Add in the chicken and cook until browned. Flip and cook all sides until browned. I cover the pan witha lid because it splatters A LOT.
  • Push the chicken to the edges and add in the green beans and sauté for 2-3 minutes.
  • Push the beans and chicken to the edge of the pan and add the garlic and sauté for about 30 seconds or until fragrant. Add in the fava beans and sauté for a bit.
  • Add the smoked paprika and saute for a minute.
  • Add in the grated tomato, stir to coat everything and cook for a few minutes.
  • Pour in the water or broth and stir to remove any browned bits stuck to the pan.
  • Add in the saffron and the salt and taste it. It should be slightly overseasoned as the rice will even out the salt level.
  • Bring the moisture to a boil and then add the rice to the pan. (Don't wash the rice) Gently stir to submerge the rice and distribute the ingredients across the pan evenly.
  • Cook at high heat for 10 minutes without stirring. Do NOT touch the rice. No touching from this point forward.
  • Turn down the heat. Place the sprig of rosemary on the rice and lightly cover with aluminum foil and cook until the liquid has evaporated.
  • You'll start to hear a slight crackling sound from the bottom layer of the rice and turn up the heat to cook the bottom for about a minute to carmelize and become crispy (making the socarrat). Make sure not to burn it.
  • Turn off the heat and let it rest for 5-10 minutes and serve! Make sure to scrape the socarrat and give it to everyone. Enjoy!
Keyword Chicken, Rice
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Pina Colada Tres Leches Cake - Easy No Bake Cake

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Pina Colada Tres Leches Cake - Easy No Bake Cake

This no-bake Pina Colada Tres Leches cake comes together so easy and is perfect for those hot days when you don't want to turn on the oven. It's quick and easy and tastes super refreshing.

It's the perfect summer dessert, combining the flavours of a refreshing pina colada —pineapple and coconut—into a dessert your tastebuds will thank me for, You're welcome.

Instead of spending the time and effort to make a sponge cake to make a tres leches, this version is completely no bake and requires little to no effort to make. It's essentially icebox cake with ladyfingers.

It uses ladyfinger biscuits that are basically dry sponge cakes and is very similar to regular sponge cake tres leches. The milk mixture soaks into the ladyfingers and makes them soft while still retaining the structure.

Ingredients for the Pina Colada Tres Leches

  • Ladyfinger biscuits
  • Canned pineapple, in juice
  • Coconut milk
  • Milk
  • Sweetened condensed milk
  • Heavy cream/whipping cream

Tips to make this pina colada tres leches

  • Line up and arrange the ladyfingers in the pan before soaking them in the pineapple juice - So if some don't fit, cut them to size to fit.
  • Don't over beat the heavy cream - It will become grainy, you're basically making butter. Stop beating once it can hold slightly stiff peaks
  • Dry the pineapple chunks - Before placing them on the cake as garnish, dry them as much as possible so they don't start releasing liquid on the cake

FAQ

Can I use a milk substitute?

Yes, you can use any milk you prefer. Preferably a neutral tasting one.

What can I use instead of the heavy cream?

Coconut milk! Place a can of full-fat coconut mil in the fridge until completely chilled. Open and scoop out the coconut fat (the thick stuff) and leave the liquid. Whip up as directed for heavy cream and sweeten to taste!

Storage

Store in the pan covered with cling wrap/plastic wrap or an airtight container in the fridge for up to a week.

Pina Colada Tres Leches - No Bake

Nabeah Wahab
This no-bake Pina Colada Tres Leches cake comes together so easy and is perfect for those hot days when you don’t want to turn on the oven. It’s quick and easy and tastes super refreshing.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Global
Servings 6 slices

Ingredients
  

  • 26-28 - ladyfingers
  • ½ cup - coconut milk (118ml)
  • ¾ cup - milk (177ml)
  • ⅓ cup - sweetened condensed milk (77ml)
  • 1 can -pineapple with juice
  • ¼ cup - pineapple, diced and drained (55g)
  • 1 cup - heavy cream/whipping cream (236ml)
  • 2-4 tablespoon - powdered sugar
  • - pinch of salt

Instructions
 

  • Whisk together the coconut milk, milk, condensed milk and a pinch of salt in a bowl and set aside.
  • Drain the can of pineapples and keep the juice.
  • Dip and soak the lady fingers into the pineapple juice and place into an 8x8 inch pan. If they don't fit whole, cut them down to size. Repeat until one layer is formed.
  • Evenly pour over about half the milk mixture onto the ladyfingers to soak them. Let it sit for a few minutes and flip them over.
  • Form a second layer of the ladyfingers by dipping and soaking them in the pineapple juice.
  • Pour over the rest of the milk mixture over the ladyfingers and soak them all evenly.

Whipped Cream

  • Cut up the pineapple chunks from the can into tiny pieces and squeeze to remove excess liquid.
  • Whip the heavy cream until its slightly thickened. Then add in the powdered sugar. Continue to whip to slightly stiff peaks. Now fold in the pineapple chunks.
  • Evenly spread a layer of the whipped cream onto the arranged ladyfingers in the pan.
  • Cover and refrigerate for a few hours to chill and ensure the ladyfingers are completely soaked through.
  • Top with pineapples as a garnish if preferred before serving.
  • Cut and enjoy!
Keyword No Bake, Pina Colada, Tres Leches Cake
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London Fog Cake (Earl Grey Tea)

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This cake is perfectly infused with earl grey flavour, or London fog. Its soft, floral, moist, and just perfectly sweetened.

I was inspired to make this cake after watching Season 2 of Bridgerton! I'm finally just getting arounf to posting it on my website and you best believe you can look out for a Bridgerton series!!

Ingredients for the London Fog Cake

  • Earl grey tea bags - You can use any tea you like but then it won't be earl grey cake, now would it?
  • Whole milk
  • Butterrrrrr - Makes everything better of course
  • Oil - The mixture of oil and butter helps make the cake moist and flavourful
  • Sugar - To make it as sweet as you <3
  • Yogurt
  • Vanilla Extract
  • Baking powder
  • Salt
  • Heavy cream
  • Unflavoured gelatin powdered - Helps make the whipped cream more stabilized. You can leave it out if you don't have it

Tips to make the best cake ever

  • Making the tea – Some of the milk will boil off when you steep the teabags. You can start out with a little more than ¾ cup or if you find that there isn’t enough milk to reach ¾ cup, add in some more milk before adding to the cake batter
  • Don't overmix the batter!! - Once you add the flour, make sure to mix it gently and stop once it comes together because mixing too much will develop the gluten and this will make the cake denser, gummy and tough.
  • How to tell if the cake is done baking - insert a toothpick into the cake and if it comes out with a few crumbs, it's done. A completely clean toothpick can mean the cake is going to be a tad bit dry so err on the side of having a few crumbs on it. You can also poke the cake with a finger and if it springs back, it's finished cooking. If there remains an indent, it's not yet done.

Earl Grey Tea Cake

This earl grey cake is full of earl grey flavour, both in the cream and the cake itself. It's soft and just divine. 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Cake, Earl Grey, layered cake, London fog cake
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Servings: 14 slices
Author: Nabeah Wahab

Ingredients

  • ½ cup - 110g softened butter, unsalted
  • ¼ cup - 50ml neutral oil
  • 3 - large eggs
  • 2 cup - all purpose flour, 276g
  • 1 ½ cup - 300g sugar
  • ¾ cup - whole milk
  • 4 - earl grey tea bags
  • ¼ cup - plain yogurt
  • 1 ½ teaspoon - baking powder
  • 1 teaspoon - vanilla extract
  • ¾ teaspoon salt-

Earl Grey Infused Whipped Cream

  • 1 ½ cup - whipping cream
  • 2 teaspoon - unflavoured gelatin powder
  • 3 tablespoon - water cold
  • 5 tablespoon - powdered sugar to taste
  • 3 - tea bags earl grey
  • ½ teaspoon - vanilla extract

Instructions

  • Empty the tea bags into a saucepan with milk. Heat until it almost comes to a simmer. Cover and let steep for 15-20 minutes. Measure this mixture again to be ¾ cups and if it is less than that, add in some more milk to reach the needed amount. You can choose to strain out all the tea leaves here or leave a bit in for the ~looks~.
  • Preheat oven to 350F
  • In a large bowl, beat together the butter and sugar until light and fluffy. Add in the oil and continue to beat for a bit. Crack in the eggs and beat until thoroughly combined and light. Add in the vanilla and yogurt.
  • In a small bowl, combine the flour, salt, and baking powder.
  • Now mix the dry ingredients into the wet ingredients in 3 increments. A third of the dry ingredients, half of earl grey milk, mix gently. Then add another third of the dry ingredients and last half of the earl grey milk and then finish with the remaining dry ingredients. Mix gently with a spatula and make sure not to mix too much to prevent the gluten from forming.
  • Line 3 6” inch cake tins or 2 8” cake tins with parchment paper. Fill them all equally and bake for about 30-45 minutes. When you insert a toothpick and it comes out with just a few crumbs, it's done. It should spring back when you poke it gently. If there remains an indent, it needs to cook a bit moreWrap the cake with plastic wrap when it's still warm- this keeps it soft.
  • To make the earl grey infused whipping cream: Pour the heavy cream into a saucepan. Tear open the tea bags and empty them into the heavy cream. Heat the mixture up and once it starts to reach a simmer, remove from heat. You don't want it to boil. Cover and let it steep for at least 30 minutes.
  • Strain out the tea leaves and refrigerate the cream until FULLY chilled. This is very important for it to be able to whip up.
  • Once the cream is completely chilled; take a small bowl, add in the cold water and sprinkle in the gelatin. Mix it well and let it sit for a few minutes. Microwave for 10-15 seconds and mix. The gelatin should be completely dissolved and if not, microwave again. Let the mixture cool.
  • Beat the cream on medium speed using an electric mixer. Once it reaches soft peaks, add in the powdered sugar (to taste), vanilla and the gelatin mixture. When it almost reaches stiff peaks, it's done. Don’t let it get too grainy.
  • Frost the cake layers as you prefer and let it chill in the fridge completely before cutting into it. Or the frosting will kind of smush out when you cut the cake.
  • Enjoy!

Chai Sticky Toffee Pudding (Date Cake)

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Chai Sticky Toffee Pudding (Date Cake)

This chai sticky toffee pudding is the perfect twist to the beloved classic. A soft, moist cake, drenched in rich, warm chai flavoured toffee sauce.

The chai adds a rich and deep flavour that makes it so addicting and you won't be able to stop eating it!

Despite it's name, it's actually a soft cake. Sticky Toffee Pudding originated in the United Kingdom in the 1900's (exact origins are disputed). The word 'pudding' is synonymous with 'dessert in the UK, hence the name of the dessert. Interesting, I know.

Sticky toffee pudding is basically a soft cake, smothered with a caramel/toffee sauce. It's moist, fudgy and cozy. The dates add a wonderful rich depth that's absolutely unmatched. This version infuses chai into the cake AND the toffee sauce. It makes it so decadent and rich, it almost rivals the original (I'm not trying to start any wars around here pls)

Ingredients for the Chai Sticky Toffee Pudding

  • Dates (obviously) - No, you cannot skip it. The dates add the signature flavour and its simply not the same without.
  • Milk
  • Black teabags
  • Baking soda
  • Butter - makes everything better but it's also needed for the cake structure as well
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Cardamom powder
  • Baking powder
  • Salt - always a must
  • Heavy cream - for the sauuucceeee

Tips to make the best chai sticky toffee pudding

  • Don't over-mix the batter - Once you add in the flour, only mix until the batter is just combined. Over-mixing will result in a dense and chewy cake. A silicon spatula works best
  • Make the chai to your liking - You can add whichever spices you like to add to your chai. I like to keep it simple and just use the teabag and add cardamom straight to the batter.
  • Once you add the eggs and dates, it'll look curdled but don't worry - You may think something went wrong but don't worry! It'll come together once you add in the dry ingredients

FAQ

What dates should I use?

I use Medjool dates here but Deglet Noor also works well!

Can I use a milk substitute?

Yes, any milk substitute will do just fine.

Can I make it ahead of time?

Yes! Bake it as usual and cover with half of the toffee sauce. Let it cool and cover with plastic wrap or place in an airtight container. About 2-3 days at room temperature and up to a week in the fridge. When ready to serve, reheat in the oven or microwave until warmed. Pour over more of the sauce and serve!

Storage

Store in an airtight container for bout 2-3 days at room temperature or up to a week in the fridge!

Chai Sticky Toffee Pudding

Nabeah Wahab
This chai sticky toffee pudding is the perfect twist to the beloved classic. A soft, moist cake, drenched in rich, warm chai flavoured toffee sauce.
4.82 from 11 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 9 slices

Ingredients
  

  • 9 oz - medjool dates washed and de-seeded
  • 1 cup - whole milk (236ml)
  • 2 - black teabags
  • ¾ teaspoon - baking soda
  • ½ cup - butter, softened (112g)
  • 6 tablespoon - brown sugar (75g)
  • 2 - large eggs
  • 1 teaspoon - vanilla extract
  • 1 ⅓ cup - all purpose flour (184g)
  • ¼ teaspoon - cardamom powder
  • 1 teaspoon - cinnamon
  • 1 ¼ teaspoon - baking powder
  • ¾ teaspoon - salt

Chai Toffee Sauce

  • 1 - black teabag
  • 3 tablespoon - butter (42g)
  • ¾ cup - heavy cream (177ml)
  • ⅔ cup - brown sugar (150g)
  • pinch - salt

Instructions
 

Make the Chai Toffee Sauce

  • Place the teabag with the cream in a saucepan and heat it up over low heat. Don't bring it to a boil. Let it heat up to a small simmer, and turn off the heat. Let it steep for 15-20 minutes to extract the flavour into the cream.
  • Now add the brown sugar, butter and salt to the cream in the saucepan. Bring it to a simmer over medium heat and then cook for about 5 minutes, whisking occasionally until it thickens up. It will thicken more as it cools.

Make the Cake

  • Place the 2 teabags and milk into a saucepan and heat it up to a boil. Turn off the heat and let it steep for about 10-15 minutes to infuse. Heat it up again right before using.
  • Preheat the oven to 350F and line an 8x8 square pan with parchment paper. (if the pan is dark coloured, reduce the temp to 325F)
  • Chop up your dates and place them in a bowl. Sprinkle it with baking soda, and cover with the hot tea. Make sure the dates are submerged. Let that sit for about 15 minutes to soften. Now you can blend this in a food processor/blender or use a muddler to mash up the dates well.
  • In another bowl, beat together the brown sugar and butter until light and fluffy. Crack in the eggs and beat until it’s well incorporated. Then add the vanilla and the mushed dates and beat well.
  • Add in the flour, salt, cardamom powder, cinnamon and baking powder and gently beat it for a little bit, just until it almost comes together. Then use a spatula to mix it all together until combined.
  • In a lined 8x8 pan, spread the batter evenly. Bake at 350F for about 35-40 minutes or until a toothpick inserted comes out almost clean. Should have a few crumbs. If you're not sure, just bake until the toothpick comes out clean.
  • Take the cake out and poke holes all over the cake with a skewer or a fork. Drizzle over about half of the chai toffee sauce. Cut and serve with additional sauce and a scoop of ice cream if you prefer.
  • Please let me know how it turned out by leaving a review or sharing with me on Instagram!
Keyword Cake, Chai, dates, Sticky Toffee Pudding
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Pistachio Tres Leches Cake (Three Milk Cake)

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This pistachio tres leches is absolutely delectable and so festive! Soaked in a pistachio flavoured milk and topped off with a luscious whipped cream, it's amazing.

slice of green pistachio tres leches cake (milk cake in a plate.

Tips to Make the Best Pistachio Tres Leches Cake

  • Sugar and orange zest – Make sure to massage the sugar and orange zest together to get the most flavour out of the zest as possible. Doing this releases the oils in the peel, into the sugar and amplifies the orange flavour—way more than if you only used the zest itself. You can use a food processor to do this OR a silicon spatula to rub the sugar into the zest.
  • Beating the egg whites - Make sure the bowl and whisk you use to whip up the egg whites is completely CLEAN. It shouldn't have any grease, especially. This will prevent the egg whites from whipping up properly. When you separate the whites from the yolks, make sure not to get any of the yolk in the whites.
  • Mixing the batter - Once you add the whipped egg whites to the yolk/flour mixture, make sure to gently combine it together. Use a spatula to scrape the sides of the bowl inwards and cut through the middle. You want to make sure to not deflate the egg whites because that is what will make the chiffon cake rise.
  • Prevent cake from deflating - Only line the bottom of the pan and do NOT line or grease the sides of the pan. As the cake bakes, it needs to cling onto the pan to be able to stay up and remain that way as it cools. If you line/grease the sides, the cake will collapse and sink when it cools down. Place the cake pan upside down on a cooling rack as it cools down so it doesn't deflate.
  • Gradually add in the sweetened condensed milk and pistachio cream - It can get too sweet for some so add in less than the stated amount and taste as you go
pistachio tres leches cake with rose petals and pistachio on it

Pistachio Tres Leches Cake

This pistachio tres leches is absolutely delectable and so festive! Soaked in a pistachio flavoured milk and topped off with a luscious whipped cream, it's amazing.
5 from 14 votes
Print Pin Rate
Course: Dessert
Keyword: Cake, Milk Cake, Pistachio, Tres Leches Cake
Prep Time: 40 minutes
Cook Time: 45 minutes
Resting Time: 5 hours
Total Time: 6 hours 25 minutes
Servings: 9 slices
Author: Nabeah Wahab

Ingredients

Chiffon Cake

  • 3 - large eggs room temp
  • ⅔ cup - 133g sugar
  • - zest of half an orange
  • 51 ml - 3.5 tablespoon milk
  • ¼ cup - roasted, unsalted, shelled pistachio - ground & sifted 25g
  • 1 teaspoon - baking powder
  • 82 g - all purpose flour
  • ⅛ teaspoon - salt

3 Milk Mixture

  • ½ cup - evaporated milk (125ml)
  • ½ cup - sweetened condensed milk (120ml) (start with less than ½ cup)
  • ¾ cup - whole milk (177ml)
  • ¼ cup - pistachio cream (start with 3 tbsp)
  • few drops - green food colouring optional

Whipped Cream & Top

  • 1 cup - whipping cream (236ml)
  • 2-3 tablespoon - icing sugar, to taste
  • - chopped pistachio, for garnish
  • - dried roses, for garnish

Instructions

Make the Chiffon Cake

  • Separate the egg whites and egg yolks in clean separate bowls. To prevent a yolk from accidentally breaking into the whites, separate the whites into a separate small bowl each time and then transfer it to the one you will beat them in. Make sure the bowl you add the egg whites in is very clean and has no grease marks.
  • Add 7 tablespoon of the sugar into a bowl and the zest and rub it together for a few minutes. Add into the yolks and whisk well until pale and light. Whisk in the milk. Then add in the flour, ground pistachios, salt and baking powder. Fold that gently until all mixed together
  • Now beat the egg whites in the separate bowl, until soft peaks form. Gradually add in 3.5 tablespoon sugar while beating and continue until you get stiff peaks
  • Add that into the flour mixture and fold gently with a spatula by scraping from the sides of the bowl, inwards. Don’t mix too much so you don’t deflate them.
  • In a 8x8 pan, with ONLY the bottom lined with parchment paper, pour the batter and bake at 350F for about 40-45 minutes. Don’t open the oven door until the last 10 minutes. Gently poke the cake with your finger and if it springs back, it’s done. If it leaves an indent, then bake for another 5 ish minutes.
  • Take the cake out of oven and let it cool. Take the cake out of the pan and take off the parchment paper. Line the pan with new parchment and put the cake back in the pan.

Make the Milk Mixture

  • To make the milk mixture, add the condensed milk, whole milk, evaporated milk and pistachio cream and whisk until combined. Make sure to start with less pistachio cream and sweetened condensed milk than stated because it may be too sweet for some. Taste as you go. Add a few drops of green food colouring. Poke holes all over the cake with a fork or a knife. Pour all of the milk mixture over the cake and cover it and let it soak for a couple hours or overnight in the refrigerator (better overnight)

Make the Whipped Cream & Frost

  • In a chilled bowl, pour in your whipping cream and beat it until you get soft peaks. Now add in the powdered sugar and beat until you get stiff peaks.
  • You can choose to leave the cake in the pan or take it out and remove the paper. Top with the cream and smooth out the top and sides.
  • Sprinkle on the chopped pistachios and dried rose petals. Cut and serve. Enjoy!
  • If you enjoyed the recipe, please leave a review below!!

Easy Egg and Paratha Wrap

by 2 Comments

Easy Egg and Paratha Wrap

This egg paratha wrap is a classic breakfast in Pakistan & India and for good reason. It's delicious, cheesy and easy; basically a perfect breakfast.

I love having this for breakfast because its so easy to make and tastes so good. It's like a morning treat but without much effort. As I was editing this post and video, I started craving it so I made it for suhoor (pre-fasting meal in Ramadan) and it was great.

There are so many variations of this across the subcontinent and each one is just delicious as the next.

A classic combo in my family is adding onions, tomato, cilantro, green chilli and red chilli powder to eggs. We do this for omelettes, and scrambled eggs. If you haven't tried it, you're missing out because it adds so much flavour.

Ingredients for the Egg Paratha Wrap

  • Eggs - no way 😨
  • Paratha - I use homemade but you can use store-bought or even tortillas
  • Cream - You can also use some milk or water in the eggs
  • Salt - You need flavour
  • Pepper & Red chilli powder - You need flavour x2
  • Onion - I love the flavour it adds but you can leave it out
  • Tomatoes - Again, optional but I love the flavour
  • Cilantro - or parsley
  • Cheese of your choice - I've used mozzarella, gouda, havarti, cheddar and they all taste great. You can use sliced cheese or grated, it doesn't matter

Filling ideas

This egg paratha wrap is super versatile and you can add any fillings you desire and whatever you have in your fridge.

  • Bacon
  • Avocado
  • Tomatoes
  • Spinach
  • Feta (add less salt if using feta)
  • Any meat or cured meats
  • The world is your pickle

Tips to making the Egg Paratha Wrap

  • Heat the pan properly - Having some patience and letting the pan heat up properly before you add the egg mixture makes a difference. The egg is won't to stick to the pan and will come off properly
  • Using a plate to flip - I get scared flipping the egg and paratha over sometimes so I use a plate to help me get it in one piece. Once youve placed the paratha on and are ready to flip, place a plate on top. While holding the plate to secure it in place, flip the pan over. The egg and paratha will be in the plate, egg side up. Slide it back into the pan and continue as normal

Happy Cooking! 🫶🏼

Egg Paratha Wrap

Nabeah Wahab
This egg paratha wrap is a classic breakfast in Pakistan & India and for good reason. It's delicious, cheesy and easy; basically a perfect breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian, Pakistani
Servings 0

Ingredients
  

  • 2 - large eggs
  • 1 tablespoon - cream
  • ¼ teaspoon - salt
  • ⅛ teaspoon - chilli powder
  • - black pepper
  • 1-2 tablespoon - chopped onion
  • 1-2 tablespoon - chopped tomato
  • 1 tablespoon - cilantro
  • 1 - paratha (or tortilla)
  • 2 slices - you cheese of choice or add grated cheese

Instructions
 

  • Whisk the eggs, cream and spices together in a bowl.
  • Add in the tomatoes, onion and cilantro.
  • Heat oil in a large pan (roughly the size of your paratha) on medium low and add in the egg mixture once properly heated. Cover and let cook until almost set.
  • Once the egg is almost cooked, place the paratha on top and flip over. I like to place a large plate on it and flip the pan over it so it makes it easier to flip all in one piece, without the fear of breaking.
  • Add the cheese and whatever fillings you would like (bacon, avocado, veggies,) and turn both sides onto the filling, like you would do to a wrap.
  • Add some additional oil or butter if you would like and let the wrap crisp up. Flip and crisp up the other side as well.
  • Enjoy!
Keyword breakfast wrap, wrap
Tried this recipe?Let us know how it was!

Easy Msakhan Chicken Rolls

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Easy Msakhan Chicken Rolls

These Msakhan rolls are filled with a tangy and flavourful chicken and onion mixture—spiced with sumac and sweet and sour pomegranate molasses.

I was introduced to these rolls by a follower of mine, Huda, and knew I immediately had to make them. This recipe is adapted from her family's recipe, which she was super kind enough to share with me 🥹🫶🏼 thank you!

Msakhan & its History

These rolls are a variation of the traditional Palestinian dish called Msakhan—which is considered their national dish!

It's made of roasted sumac chicken, tangy and spiced caramelized onions, served on bread called Taboon — which is a traditional Palestinian flatbread cooked on hot stones.

It's made during the olive harvest season, around October and November. Palestinians has a rich history surrounding olives and have trees dating back hundreds to thousands of years.

They celebrate olive harvest season; a time of joy and community by making this dish as it requires a lot of good quality olive oil.

Unfortunately, this has become increasingly difficult as settlers uproot Palestinian owned olive trees, bulldoze and burn them. Since 1967, Israel has uprooted more than 800, 000 olive trees in the occupied West Bank. The olive harvest, which is usually a celebratory event, with festivities and family coming together, has turned into them being scared for their lives.

Olive trees are an important source of income for Palestinians, as well as being a symbol of identity and connection to their homeland. They have been and will continue to be an incredible symbol of Palestinian strength and resilience.

Learn more about the topic

If you are curious about the topic, I urge you to learn more about the ongoing atrocities and gen-ocide happening Gaza. Check out on the ground footage by Palestinian journalists such as Motaz Azaiza, Plestia, Bisan, Hind Khoury and many more. There are many books on the topic by authors such as Dr. Norman Finkelstein, Ilan Pappe, and Edward Said.

It's always important to remember that the food we eat and try from other cultures carries so much history and stories of the people who have been making it. Learning about the culture and its struggles is the least we can do to educate ourselves and bring awareness to causes such as whole gen-ocide happening and being broadcasted on our screens everyday.

I encourage you to try this and other Palestinian dishes out and learn about the rich history surrounding it!

What are Msakhan Rolls?

These msakhan rolls a variation of Msakhan and basically take shredded chicken and the caramelized onions to make a delicious mixture and use as filling for the rolls. It's absolutely AMAZING.

The rolls can be grilled on the stove, baked or airfried. I air-fry mine as its easy and quick and I love how it turns out.

Rolling the rolls

Traditionally, you would use a very large flatbread called Sajj or Markouk and cut it up and make the rolls. It's very thin and easy to roll up and crisps up pretty quick. It adds an incredibly amazing flavour to the rolls which I can't quite describe.

You can find it in most Arab/Middle Eastern grocery stores.

If you can't find sajj, you can also use chapati, tortilla or even spring roll pastry to make the rolls.

Important ingredients for the Msakhan Chicken Rolls

  • Chicken thighs
  • Red Onions - You can use yellow if you prefer
  • Sumac - Adds tartness to the onions and deepens the reddish hue
  • Pomegranate molasses - This is tangy and sweet (sweet & sour) and really brings the flavour home in this dish. It balances out the sweetness from the onions
  • Good quality olive oil - Using good quality olive oil is really important here as it is one of the star ingredients and the flavour really makes a difference. If you are able to source Palestinian owned olive oil, it's even better.
  • Sajj / Markouk - This is a really large and thin flatbread that is cut up to make the rolls, typically found at a Middle Eastern grocery store. Use tortilla, chapati or spring roll sheets if you cannot find it.

FAQ

What can I use to make rolls if I don't have Sajj?

You can use chapati/roti, tortilla or even spring roll pastry

How do I freeze the rolls?

Make and form the rolls. Place them on a tray and freeze for 30 minutes. Once partially frozen, put them in a container or a zip-loc bag so they don't stick together. When you're ready to use, take them out and air fry them straight away. Or defrost them and grill them on a stove

Can I use leftover chicken for this recipe?

You can use whatever leftover chicken you have, or even rotisserie chicken. Whatever makes it easier for you! The main flavour comes from the onions, sumac and pomegranate molasses so the chicken itself isn't a make or break deal.

Happy Cooking!

Msakahan Rolls

Nabeah Wahab
These Msakhan rolls are filled with a tangy and flavourful chicken and onion mixture—spiced with sumac and sweet and sour pomegranate molasses.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Course Side Dish
Cuisine Arab
Servings 24 rolls

Ingredients
  

Shredded Chicken

  • 6 - chicken thighs
  • 2 - bay leaves
  • 8 - peppercorn
  • 1 - small cinnamon stick
  • 4 - garlic cloves
  • ½ - onion, roughly chopped

Filling

  • 3 - large red onions, sliced
  • 2-3 tablespoon - water
  • ⅓ cup - olive oil
  • 2-3 tablespoon - sumac
  • 1 ¼ teaspoon - salt
  • 3 tablespoon - pomegranate molasses
  • ¾ teaspoon - paprika
  • ½ teaspoon - black pepper
  • 1-2 tablespoon - lemon juice

Instructions
 

  • Place the chicken in a large pot over medium high heat and cover with water. Add the whole spices, onion and cover and cook for about 30 minutes or until the chicken is throughly cooked.
  • Take the chicken out and let cool. Shred the chicken once it is cooled
  • Heat a large pan on medium heat and add the olive oil in. Add the sliced onions and add some salt and a bit of water. Stir and cover the pan. Stir occasionally and cook for about 15 minutes or so or until the onions start to soften.
  • Once the onions are soft, add the chicken, sumac, pomegranate molasses, black pepper, paprika, salt, lemon juice and pine nuts. Give it a taste and adjust accordingly. Let the mixture cool.
    If you would like it more tart, add more sumac and pomegranate molasses.
  • Cut the sajj bread into wide strips and place about a tablespoon of the filling and roll them into logs or cylinders.
  • Air fry at 350 for about 7-10 minutes or until golden and crispy. Or you can grill them on a stove on each side until golden and crispy.
  • Plate and serve with labneh or yogurt!
Keyword Chicken
Tried this recipe?Let us know how it was!

The Best Lemon Chicken Rice

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The Best Lemon Chicken Rice

This lemon chicken rice is absolutely bursting with flavour and is easier than it looks! It's cozy, delicious and perfect for a dinner.

This is one dish my sisters and I always request my mom to make. It's just SO good and the chicken and masala (sauce?) carry this dish.

We were introduced to this dish by my aunt when we came back from a trip when I was a kid. She had already made this for us, waiting at our house and I swear, it was the best thing I've ever tasted.

Ever since then we always asked my mom to make it as well. I don't know if this a recipe made by others in Pakistan but now I'm sharing this gem with you guys because I can't let you stay deprived of it.

Ingredients for this Lemon Chicken Rice recipe

  • Yellow Onions
  • Oil - I use olive oil or avocado oil
  • Tomatoes
  • Ginger and Garlic paste
  • Chicken legs - I use bone in, skinless legs
  • Spices - red chilli powder, cumin, dried coriander, black pepper, turmeric, MSG - these spices bring so much flavour but if you don't have one, just skip it.
  • Basmati rice - the star of the show!!
  • Lemon - the lemon provides so much fragrance to the rice but is not eaten so I only use one cut into wedges. You can use more or cut them into slices
  • Green chilli

Tips to make the best rice

  • Cook the chicken and masala (the sauce) really well - My mom drilled it into me to cook it well at this stage because it can be the difference between making it good and making it amazing. Cooking it well to ensure all the flavours meld together and the chicken cooks well helps makes the final product all the better
  • Add water when cooking the chicken mixture - As you cook the onions and tomatoes and then the chicken, you'll notice it starts to stick to the bottom of the pan and slightly begin to burn. Periodically keep adding a couple tablespoons of water as you cook, whenever you notice it starts to stick or burn.
  • Parboil the rice - Anyone new to Pakistani or Indian rice dishes may be wary of cooking rice this way because there is no water to rice ratio. It's simply like cooking pasta and draining it. Don't wash it though.
  • Don't overcook the rice - The rice will cooked a bit again in the oven so cooking it completely when boiling will result in mushy rice. To make sure its cooked enough, take a grain of rice out and press it between your fingers. It should be almost done but have the *slightest* bite to it.
  • Baking the rice - The purpose of this step is to heat everything up together and kind of marry the flavours. You want to ensure you baked it long enough for it to develop steam.

Storing the Lemon Chicken Rice

Store the rice in an airtight container, in the fridge for about 5-7 days. Make sure to smell and look at it beforehand and use you own judgement.

FAQ

Can I make this in advance?

Yes! Just make the chicken masala and place it in an airtight container in the fridge for a few days until its ready to use. I recommend cooking the rice fresh though! You can also make and assemble this dish the night before and place in the fridge. Just take it out and bake until its all warmed up. You may need to bake for more than 20 minutes to get it warmed up all the way through.

Can I freeze this?

You can freeze the chicken masala for a month or two in a freezer-safe airtight container. Take out the night before and thaw before using. Cook the rice fresh and assemble as normal

Happy Cooking! 🫶🏼❤️

If you like chicken and rice dishes, check out this Machboos! A spiced chicken and rice dish from Bahrain and it's amazing.

Lemon Chicken Rice

Nabeah Wahab
This lemon chicken rice is absolutely bursting with flavour and is easier than it looks! It's cozy, delicious and perfect for a dinner.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Pakistani
Servings 7

Ingredients
  

  • 2 - large yellow onions, sliced
  • ⅓ cup - oil (I use olive or avocado)
  • 5 - medium tomatoes, chopped
  • ½ teaspoon - salt
  • 1 tablespoon - ginger paste
  • 1 tablespoon - garlic paste
  • ½ teaspoon - red chilli powder
  • 1 teaspoon - salt
  • ½ tablespoon - cumin powder
  • ½ tablespoon - dried coriander
  • ¼ teaspoon - black pepper
  • ¼ teaspoon - turmeric powder
  • 7 - chicken legs, skinless
  • 1 ½ cup - basmati rice
  • 3-4 - whole green chili
  • 1 -2 - lemon, sliced or quarter
  • ¾ teaspoon - MSG

Instructions
 

  • Heat up oil in a large pot and add in the onions and sauté. Cook for a few minutes until they start to soften and add ½ teaspoon of salt and the ginger and garlic paste. Stir and cook for about 5 minutes.
  • Once the onions have completely softened, add in the tomatoes and cook on medium heat for about 15-20 minutes or until the tomatoes and onions have completely broken down and it releases oil. This means the oil appears at the top of the mixture. As you cook this mixture, it if starts to stick or burn at the bottom of the pan, add some water to release it and make sure it cooks evenly. Repeat as necessary.
  • Add the salt, red chilli powder, turmeric, black pepper and MSG and stir until combined. Add in the chicken stir well.
  • Cook until the chicken turns white on the outside and add in the cumin powder and dried coriander.
  • At this point, while the chicken is cooking, wash your rice and leave it to soak for about 30 minutes.
  • Continue cooking until the chicken is completely cooked through, for about 20-25 minutes. Once done, take off heat and set aside.
  • Heat up a large pot and fill with water. Bring it to a boil and salt it well. Add in the rice and parboil it. Basically cook until it's almost done and still has a slight bit of bite left to it.
  • Drain the rice. Like how you you would make pasta.
  • Preheat the oven to 350℉.
  • Add half the rice to a 9x13" tray and even it out. Layer the chicken and evenly spread the 'masala" or the sauce across the rice. Cover evenly with the rest of the rice
  • Now for chillies, cut a slit down the length of them but don't cut them all the way through. Sprinkle in salt in the cut and rub it in.
  • In a small pan, heat up 1-2 tablespoon oil and add in the chillies. Cook until they develop color on both sides. The oil will start splattering so make sure to cover with a lid
  • Place the chillies on the rice and drizzle the chilli oil on the rice.
  • Add the lemon slices or wedges in the corners of the pan or with the chillies down the middle. Cover with foil and place in the oven for about 20 minutes. After the 5 minute mark, reduce the oven temperature to 300℉
  • Take it out and plate and enjoy! You dont need any condiemnts with this rice because the layering provides enough 'sauciness' BUT you can pair it with some yogurt or cilantro chutney if you prefer.
    Squeeze the lemon on the rice as well!
Keyword Chicken, Lemon, Rice
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Cheesy Chipotle Black Bean Quesadillas

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Cheesy Chipotle Black Bean Quesadillas

These cheesy chipotle black bean quesadillas come together so easy and are absolutely packed with flavour.

Quesadillas are honestly one of my favourite quick foods to make cuz they're so GOOD and so easy to make. And can you ever go wrong with cheese filled anything?? No, of course not

These quesadillas are filled with a delicious mixture of black beans, mushrooms, chipotle peppers in adobo sauce (they add so much flavour and smokiness) and lots of cheese. Perfection.

You could honestly substitute the beans with another protein like chicken or beef.

Ingredients for the Chipotle Black Bean Quesadillas

  • Black beans
  • Onion
  • Garlic
  • Mushroom
  • Chipotle peppers in adobo sauce
  • Cumin powder
  • Monetary jack & Mozzarella cheese
  • Tortillas
  • Sour cream
  • Lemon juice

TIPS

  • Add all seasonings to taste!! Add a bit and check to see if it's enough and if not, add more. You can always add more but cannot take it out.
  • Cover the pan with a lid while cooking so the cheese melts faster and evenly
  • When cooking the quesadilla on both sides, add more oil or butter to make it crispier

Happy Cooking!

Cheesy Chipotle Black Bean Quesadilla

Nabeah Wahab
No ratings yet
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Snack
Servings 4

Ingredients
  

  • 3 tablespoon - oil
  • 2 cups - black beans - 1 can 19 oz
  • 1 - medium onion, chopped
  • 4 - garlic cloves, minced
  • 10 - mushroom, chopped
  • 1 chipotle pepper in adobo sauce, chopped small
  • 1 tablespoon - adobo sauce (in the same can as the pepper)
  • ¼ - cumin powder
  • ¾ teaspoon - salt (add to taste)
  • 1 cup - Monterey jack cheese, shredded
  • 1 cup - Mozzarella cheese, shredded
  • 3-4 - tortilla, large
  • handful - cilantro, chopped

Chipotle Sauce

  • ¼ cup - sour cream
  • 1-2 tablespoon - adobo sauce
  • - lemon juice, to taste
  • - salt, to taste
  • 1 tablespoon - cilantro, chopped

Instructions
 

  • Heat up a pan with some oil. Once heated, add the onions and garlic and sauté for a few minutes until slightly softened. Add in the mushrooms and cook until softened.
  • Add in the black beans and cook until a bit softened.
  • Add in the chopped chipotle pepper and the adobo sauce and mix until combined. Season with salt, pepper, cumin powder and add cilantro. Set aside and let cool.
  • Heat up a large pan, add butter or oil and place a tortilla in it. Spread the bean mixture on half the tortilla and cover with grated mozzarella and Monterey jack cheese. Fold over the other part of the tortilla and cook on both sides for a few minutes until golden brown and crispy and the cheese has melted.
  • Cut and serve with the chipotle sauce and enjoy!!

Chipotle Sauce

  • Mix together the sour cream, adobo sauce, cilantro, lemon juice, salt until combined. Season to taste.
Keyword Bean, Chipotle, Quesadilla
Tried this recipe?Let us know how it was!

Easy Chia Pudding - 2 Ways - Matcha latte - Berry

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This chia pudding is an incredibly easy, delicious and nutritious breakfast or snack. I'm sharing two versions; matcha latte and berries. Both of which are scrumptIOUS

Berry chia pudding on a small wooden spoon

Chia pudding is one of my favourite breakfasts and to have for suhoor during Ramadan. There are so many different ways to make it but I'm sharing two of my favourite ones and I make these SO often.

What is Chia Pudding?

Chia pudding is made with chia seeds, an ancient grain. It's called an ancient grain because it has been grown the same way for more than a thousand years. They haven't been genetically modified or bred. It's like a bit of history with each bite.

They're a great source of fiber, which helps you stay full for longer as it digests slowly—which makes it great to have for an easy suhoor or breakfast. It's also a good source of Omega 3 and can help improve heart health and reduce cholesterol levels. (My nutrition classes are paying off heh)

The chia seeds start "blooming" once they come into contact with liquid. They absorb anywhere from 12-27x their weight in liquid! Insane! Which is why it's SO IMPORTANT to soak them hours before you eat them because you do NOT want them to be absorbing more liquid inside you...

Once the chia seeds soak, they become almost gelatinous and have sort of a pudding texture. It's creamy and rich and takes on any flavour you throw at it.

Matcha latte version

If you love matcha or matcha lattes, you'll love this version of the pudding. It's essentially like making a matcha latte and adding chia seeds to it.

One of my favourite additions to this is adding some berries; either frozen or fresh. Strawberries or raspberries go so well with the matcha flavour.

Berry version

My go-to chia pudding is this berry version. I add a handful of whatever frozen berries I have on hand and add it to the mixture along with the other ingredients and let it set in the fridge. This really makes the berries release their juices and add so much flavour to the pudding.

My current berry rotation is blueberries and strawberries. Obsessed isn't enough to describe it.

Storing the chia pudding

If made with dairy milk, it will last about 3-5 days in the fridge in an airtight container.

Non-dairy milk will last for a bit longer, around 5-7 days in the fridge in an airtight container. Of course use your senses and smell it before eating it if it has been in the fridge for a couple days.

I only make enough for one serving so limiting the serving amount is a guaranteed way to make sure it doesn't go bad.

Warning

  • Make sure to properly soak them - Chia seeds are soluble fiber and will absorb a LOT of liquid so if you don't soak them long enough or with enough liquid, they will continue to absorb more liquid as they pass through your digestive system. They can end up causing a blockage in your digestive tract or end up in constipation
  • Limit the amount of chia seeds to 1.5-2 tablespoon per day - Chia seeds contain a ton of fiber so too many equals excessive fiber intake. Excessive fiber can cause constipation, stomach discomfort, bloating and more. So be careful.

Chia Pudding - 2 Ways

Nabeah Wahab
Easy, delicious and nutritious breakfast/snack recipe which you can prep ahead of time
5 from 1 vote
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Prep Time 5 minutes
Refrigeration time 2 hours
Total Time 2 hours 5 minutes
Course Breakfast, Snack
Servings 1 person

Ingredients
  

Matcha Chia Pudding

  • 2 tablespoon - chia seeds
  • 1 ½ teaspoon - matcha powder
  • ½ cup - milk (or any liquid of choice)
  • ¼ teaspoon - vanilla extract
  • - handful of strawberries, chopped
  • - handful of walnuts, chopped (optional)
  • 1-2 tablespoon - honey (maple syrup, agave, sugar)
  • - handful of dates, chopped (optional)

Berry Chia Pudding

  • 2 tablespoon - chia seeds
  • ½ cup - milk (or any liquid of choice)
  • - handful of blueberries
  • - handful of strawberries, chopped
  • 1-2 tablespoon - honey (maple syrup, agave, sugar)
  • - walnuts, chopped (optional)
  • - handful of dates, chopped (optional)

Instructions
 

Matcha Chia Pudding

  • In a serving container, whisk the matcha with a small amount of milk until completely smooth and there are no clumps remaining.
  • Add in the chia seed, milk and vanilla extract. Stir to combine.
  • Add in the honey (or sweetener of choice) and the strawberries, nuts and dates. Stir to combine.
  • Cover and place in the fridge for 1-2 hours or overnight to set.
  • Top with more nuts and strawberries if desired.
  • Enjoy!

Berry Chia Pudding

  • In a serving container, add the chia seeds and milk and stir to combine.
  • Add in the berries and the honey (or sweetener of choice). Stir to make sure there are no chia clumps.
  • Cover and place in the fridge for 1-2 hours or overnight to set.
  • Top with more berries, dates and nuts if desired.
  • Enjoy!
Keyword Berries, Chia, chia pudding, Matcha
Tried this recipe?Let us know how it was!

Machboos - Chicken and Rice (Bahrain)

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Machboos - Chicken and Rice (Bahrain)

Machboos - A spiced chicken and rice dish cooked with a mixture of warm spices, it's deliciously comforting and quite simple to make! Perfect for a weeknight dinner.

Machboos is the national dish of Bahrain and it's actually a dish that is made in a variety of ways across the Arabian gulf and is also known as Kabsa.

This recipe is part one of my series called 'Dine To Survive'. I'll be making food from the hosting countries/cities of the Formula 1 Grand Prix across the 2024 season. I'm SO excited and I hope you enjoy the recipes regardless of if you like F1 or not! Here is the 2024 season calendar if you want check up on the upcoming countries!

Disclaimer: This recipe is not completely authentic and it's the way I make it. I try to be as close as possible to the authentic version and this is a dish that varies across households and this is just my take on it. I got inspiration from Hungry Paprikas and But First Chai's recipes!

Ingredients for the Machboos

  • Ground spices - 7 Spice (or Baharat spice mix), Cumin, Cinnamon, Cardamom, Turmeric, Black pepper
  • Whole spices - Cinnamon sticks, Bay leaves, Cardamom pods, Cloves
  • Dried lime - This can be found in any Middle Eastern or Persian store and adds a ton of flavour.
  • Tomato & tomato paste
  • Onion
  • Garlic
  • Serrano pepper - or use any green chilli you have on hand
  • Skin on - Chicken legs - You can use skinless if you don't like the skin (like my mom) but the skin gets nice and crispy and makes the chicken much more juicy!
  • Basmati rice

Machboos

Nabeah Wahab
A spiced chicken and rice dish cooked with a mixture of warm spices, it's deliciously comforting and quite simple to make!
Perfect for a weeknight dinner.
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Arab, Bahrain, Middle East
Servings 6 servings

Ingredients
  

  • 3-4 tablespoon - ghee or oil
  • 1 - medium yellow onion diced
  • 4-5 - garlic cloves minced
  • 1 - green chilli minced
  • 2 - large bay leaves
  • 2 - cinnamon sticks
  • 2 - dried limes, poke it with a fork a few times
  • 4 - cloves
  • 2 tablespoon - tomato paste
  • 2 - medium tomatoes chopped
  • 1¼ teaspoon - 7 spice (or baharat spice mix)
  • ½ teaspoon - cumin powder
  • ¼ teaspoon - cinnamon powder
  • ¼ teaspoon - turmeric power
  • ¼ teaspoon - cardamom powder
  • ¼ teaspoon - black pepper
  • 2.5 teaspoon - salt
  • 6 - chicken drumsticks bone-in and with skin
  • 2 cups - basmati rice
  • 3.5-4 cups - water

Instructions
 

  • Heat up a large, heavy bottomed pot over medium high heat and add the oil or ghee.
  • Add in the onions, green chilli and garlic and sauté until fragrant and slightly softened.
  • Add in the whole spices and cook for 4-5 minutes
  • Add the tomato paste and stir it around well and cook for a few minutes to caramelize.
  • Now add in the chopped tomatoes, along with the ground spices and salt. Cook until the tomatoes soften up. If it starts to stick to the pan too much, add in a few tablespoon of water to deglaze.
  • At this point, wash and soak your rice for 30-40 minutes
  • Add the chicken to the pot and stir to coat it well. Cook this for 5-10 minutes or until the chicken meat turns white on the outside. Around the 5 minute mark, add in about a ¼ cup of water while cooking.
  • Preheat oven to a low broil temperature or 450F.
  • Once the meat turns white, add in a cup of water, stir and cover to cook for 15-20 minutes or until the chicken is almost cooked through on the inside.
  • Take out the chicken and place in a lined baking tray. Brush with some oil and sprinkle a bit of salt and pepper (if you prefer). Broil for 5-10 minutes or until the chicken skin caramelizes and browns.
  • Add in 2 more cups of water to the pot and taste to check seasonings. The water should be on the saltier side so it balances out with the rice.
  • Add the washed and drained rice to the pot, stir it well. Bring to a boil and then cover the pot. Turn the heat down to low and keep cooking while covered for around 20 minutes.
  • At this point, check to see if the rice is cooked by either mushing it between your fingers or taking a bite. If there is still some bite to it, and all the water has been absorbed/evaporated, saturate the surface of the rice with about ¼ cup of water and cover and let cook until the rice is cooked through.
  • Once cooked, turn the heat off and keep the rice covered for 5-10 minutes.
  • Fluff up the rice with a wide spatula or a fork.
  • Serve the rice in a large platter and place the chicken on top of the rice. Garnish with some cilantro. You can also serve with yogurt or a yogurt sauce made with cucumber, salt, pepper, cilantro and mint and tomatoes if you would like!
Keyword Chicken, Rice
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The Softest Raspberry Lemon Rolls

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Raspberry Lemon Rolls - they're soft, tender, and absolutely bursting with flavour. These rolls are filled with a tangy, bright lemon curd and a sweet and fruity raspberry reduction, and then smeared with a luscious raspberry cream cheese frosting. Perfect for a brunch or to just eat them because they're so delicious.

Raspberry Lemon roll in a white plate. The roll is covered with pink frosting and the inside is reddish. A lemon and another roll in the background

These are variation of my popular Cinnamon Roll recipe which was really popular and so many people have made and loved them!

If you like these lemon raspberry rolls or cinnamon rolls, try out these Dutch Cinnamon Rolls (Zeeuwse Bolus). They're crispy and crunchy on the outside from the cinnamon sugar and so pillowy on the inside! And I know these aren't rolls, but try out these Italian doughnuts or Bomboloni! Soft and airy doughnuts filled with pastry cream!

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Lemon Curd

In this recipe I use my lemon curd recipe that I've never actually gotten around to sharing on here. I've posted a raspberry version of it that I used in my Lemon Cookies with Raspberry Curd recipe (which, if you haven't checked out already, lemme just tell you: they're AMAZING).

People usually think that making any type of curd seems intimidating and complicated, but I promise it's really simple! I'll walk you through all the steps to ensure you do well 🙂

My tips to making lemon curd:

  • Use fresh lemon juice. Most bottled lemon juice have a bunch of different ingredients and this affects the taste of it. By using freshly squeezed lemon juice, you're ensuring that the only ingredient is just the juice itself. It also tastes way better and will determine how the lemon curd tastes.
  • Use a silicone whisk to mix the ingredients. Once you add the lemon juice, make sure to not use a metal whisk because the lemon reacts with the metal and results in a metallic taste in your curd.
  • Cook curd in a double boiler–a heat-proof glass bowl over a saucepan with water. I find that using any metal utensils while making the curd results in a metallic tasting curd. The acidity of the lemon reacts with the metal and leaves an unpleasant metallic taste. Using stainless steel pans also leads to this so I use a double boiler to prevent any metallic taste. Make sure the bowl is bigger than the pot so it can cover the opening and sit securely.
  • Cook the curd over low heat and stir constantly. Don’t let the mixture bubble. This prevents it from burning and sticking to the pan. By not letting it bubble/boil, you’re preventing it from overcooking.
  • Place the plastic wrap directly on the surface of the curd when putting away to cool down. This prevents a ‘skin’ from forming on the top of the curd as it cools. Which is not appealing and once you mix it, it becomes lumpy instead of smooth.
  • Let it completely cool down before using. The curd thickens as it cools, so if you use it while it’s still warm, it’ll be much more runny. Cooling it down helps to spread it better and makes sure it doesn't ooze out everywhere when you cut the rolls.
Raspberry Lemon roll in a white plate. The roll is covered with pink frosting and the inside is reddish. A lemon and another roll in the background

Raspberry Filling

This filling may just be the star of the show. It's just cooked down raspberries with sugar and lemon juice and it takes these rolls to the next level.

You can also use raspberry jam instead if you cannot find raspberries or if you're just feeling lazy.

  • Fresh or frozen. You can use fresh or frozen raspberries in this. If you use frozen, make sure to account for the extra moisture and cook it a bit longer. You don't need to defrost the berries, just add them straight from the freezer to the pan.
  • Strain it once it's done cooking if you don't like the seeds. I personally like the texture of the seeds and I'm just too lazy to strain it and dirty another dish.
  • Make sure to cook enough to thicken it well. If it's not thick enough and too runny, it will end up oozing out everywhere when rolling, cutting and handling the rolls. Be careful not to thicken it *too* much while its cooking because it will thicken further as it cools.
Unbaked raspberry lemon rolls in a pan

The Dough

This dough recipe gives you the softest rolls that stay soft even days after you bake them. Which was a very important aspect for me when I was testing this recipe because why would you not want soft rolls the next day???

The hydration is pretty high for this recipe and it will feel tacky when you handle it. It should be tacky but not sticking to your fingers. This helps the dough stay moist for longer.

I also use buttermilk instead of just milk or water because the acidity of the buttermilk helps tenderize and give a nicer rise

Tips for making the dough for the raspberry lemon rolls

  • Make sure the yeast is alive. If you're not sure if it's still alive, in a small bowl of warm water, add a pinch of sugar and some yeast. mix it a bit and let it sit for 5-15 minutes. If it starts bubbling or becoming foamy, it's alive! If not, its dead and you need to get new yeast unfortunately.
  • Buttermilk substitute. If you don't have buttermilk, you can make it with vinegar and regular milk. Take out 1.5 tablespoon from the milk and add 1.5 tablespoon of vinegar or lemon juice. Slightly mix it and let it sit for 5-10 minutes and it'll curdle. Heat it to just 100 F and then add in the yeast. Don't warm it up too much or it will become something like cheese curds. Don't ask me how I know this 🙁
  • If kneading by hands. The dough may be a bit too sticky to work with. Try not to add too much flour to it because this will impact the softness because there will be a lower hydration. Try not to add more than ¼ cup or 69g.
  • To see if the dough is kneaded enough, do the Windowpane Test. Take a bit of the dough and slowly stretch it out. If it stretches thin enough to see light/shadows through it, its kneaded enough. If it tears and rips, it needs a to be kneaded some more as the gluten has not developed enough.
Unbaked raspberry lemon rolls in a pan, covered with heavy cream

Happy Baking!

Raspberry Lemon Rolls

They're soft, tender, and absolutely bursting with flavour. These rolls are filled with a tangy, bright lemon curd and a sweet and fruity raspberry reduction, and then smeared with a luscious raspberry cream cheese frosting. Perfect for a brunch or to just eat them because they're so delicious.
5 from 6 votes
Print Pin Rate
Course: Dessert
Keyword: Cinnamon Rolls, Lemon, Raspberry
Prep Time: 1 hour 30 minutes
Rest Time: 3 hours 45 minutes
Total Time: 5 hours 15 minutes
Servings: 12 rolls
Author: Nabeah Wahab

Ingredients

  • 1 – egg room temp
  • ¼ cup – sugar 50g
  • ⅓ cup – butter melted (74g)
  • 1½ cup – buttermilk*1 – 354mL warmed- 100℉
  • 2¼ teaspoon – yeast
  • 4 cups – all-purpose flour 552g
  • ¾ teaspoon – salt
  • ½ cup - heavy cream, warmed (for pouring on the rolls, not in the dough)

Raspberry Filling

  • 1 ½ cup - raspberries (169g)
  • 2 tablespoon - water
  • 6 tablespoon - sugar (75g)
  • 1 teaspoon - cornstarch + 2 teaspoon water
  • pinch - salt

Lemon Curd

  • 2 - eggs
  • 1 - egg yolk
  • ⅓ cup - lemon juice, 78mL (78g)
  • - zest of 2 lemons
  • ¾ cup - sugar (150g)
  • 4 tablespoon - unsalted butter (56g)
  • - pinch of salt

Frosting

  • ½ cup - powdered sugar (69g)
  • 3 tablespoon - unsalted butter, softened (42g)
  • 2 tablespoon - heavy cream, 30mL
  • 3 tablespoon - raspberry jam
  • 2.8 ounces - cream cheese (80g)
  • - pinch of salt

Instructions

Make the Dough

  • Warm up the buttermilk to 100-105℉. Sprinkle in ½ teaspoon of sugar and the yeast and mix well. Let rest for 5-10 minutes until the mixture is foamy and bubbly.
  • In a large mixing bowl or the bowl of a stand mixer, whisk together the sugar and egg. Mix in the melted butter.
  • Once yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients that are already in there. Mix until combined
  • Add the flour and salt and knead until a smooth, tacky dough forms. It will stick to your hands when you touch it but when you pull your fingers away, it'll come off clean, wont stay. This will take 10-20 minutes by hand and 4-6 minutes with a stand mixture. But don't use time as a reference.
  • Take a piece of the dough and stretch it out until its thin enough to see light through it without breaking. If it breaks, knead it for a few more minutes until it passes this window pane test.
  • Once kneaded, place the dough in an oiled bowl and cover. Let it rest in a warm place until it rises, about double in size. Depending on your climate and temperature, it can take anywhere from an hour to two hours.

Make the Raspberry filling

  • Heat up the raspberries, sugar, salt and water in a medium sauce pan, over medium heat.
  • Cook for about 5 minutes, stirring occasionally. Mash the raspberries with a spoon or spatula as you stir.
  • Around the 7 minute mark, once the mixture starts to slightly thicken up, add in the corn starch slurry.
  • Stir and cook for another 5 minutes or until it's fairly thickened. It should be a spreadable consistency but not too runny. It will thicken further as it cools.
  • Take off the heat and let cool

Lemon Curd

  • In a heat-proof glass bowl, massage the sugar and lemon zest for a few minutes to extract the oils.
  • Whisk in the eggs, yolk until light and most of the sugar is dissolved.
  • Add in the lemon juice and whisk well.
  • Heat up a saucepan quarter-way filled with water over medium low heat and place the bowl over it.
  • Cook, while stirring constantly, until the the curd thickens up. It should be thick enough to coat the back of a spoon in a thick layer and if you run your finger down it, it leaves a clear path.
  • Remove saucepan from heat and mix in the butter and salt until fully combined.
  • Let it slightly cool and then place the curd in a heatproof container and cover with plastic wrap or cling film- directly touching the surface of the curd, to prevent a skin from forming. Let this cool to room temperature and then place it in the fridge until its completely chilled and thicken

Assemble

  • Once the dough as risen, punch it down and turn it out onto a floured surface. Roll out the dough into a large rectangle, 17x13 and about ⅜" thick.
  • Smear about ½-3/4 cup of lemon curd all over the dough using a spatula. It should be a pretty even layer.
  • Spread ½-3/4 cup of the raspberry filling evenly on top of the lemon curd.
  • Roll up the dough on the long side, into a long log and pinch the bottom edge to seal it. Using a serrated knife/unflavoured dental floss/sewing thread, cut the log into 12 even pieces.
  • Butter or line a 9×13 inch pan and place the rolls in it, evenly spaced. Cover the pan and leave it to rest until the rolls are doubled and touching each other- about 1-½ hours. (Preheat the oven to 345℉ when the rolls are almost done rising)
  • Once the rolls have risen, warm up the heavy cream and pour all over evenly. Bake for 25-28 minutes. Take out and let them cool slightly.

Frosting

  • Cream together the butter and cream cheese. Mix in the raspberry jam.
  • Add in the powdered sugar and beat well.
  • Mix in the heavy cream and make sure everything is thoroughly combined.
  • Smear the frosting evenly all over the warm rolls and serve.

Storage

  • Place the rolls in an airtight container at room for 1-3 days or up to a week in the fridge.

Notes

*1- Buttermilk: I usually don't have buttermilk on hand so my favourite way is to get the same amount of milk, take out 1.5 tablespoon of milk and warm it up to 100℉. Add in 1.5 tablespoon of vinegar and let it sit for a little bit and then mix in the yeast. It'll be lumpy but don't worry, that's what you need. 

Lemon Cookies with Raspberry Curd

by 6 Comments

These lemon cookies with raspberry curd are the perfect pairing of bright lemons and tart raspberries. Soft, zesty, crinkly, with a luscious raspberry curd filling— they're going to be your new favourite spring dessert.

These cookies were actually going to be red velvet crinkle cookies with raspberry curd when I was first testing them. They were good but something was missing. I asked my followers on Instagram and a huge majority voted to make them lemon instead of red velvet and I'm so glad they did!

The lemon and raspberry flavour is absolutely immaculate. The bright and zesty lemon goes so brilliantly with the tart yet sweet raspberry curd in the middle of the cookie. It's smooth, luscious and just amazing. I've been so in love with these and slightly disappointed I couldn't get this recipe out to you guys earlier. College has been keeping my schedule in a chokehold unfortunately.

This recipe is a variation of my lemon crinkle cookies which were a huge hit on here. I've received so many DM's, tags and comments of everyone's recreations and it genuinely makes me SO happy to see them. I hope you love these just as much, if not more. Now let's get to making the lemon cookies with raspberry curd.

The Raspberry Curd

This is the star of this recipe and surprisingly simple to make. You want to make this ahead of time or even the day of, a few hours before making the cookies.

This recipe is a tweaked version of my lemon curd curd I used in this Lemon & Coconut Tres Leches Cake (which I actually never shared the recipe of.....) and inspired by Bon Appetite's recipe.

Here are my tips to making this raspberry curd:

  • If using frozen raspberries, make sure to increase the cooking time a bit to account for the extra moisture they will release
  • Use fresh lemon juice. The lemon juice brightens up the raspberry flavour, as well as adding a nice bit of tartness. Fresh lemon juice will have a better flavour than the bottles version
  • Adjust sugar according to the tartness of your raspberries. Add the same ¼ cup in the first round of cooking and then taste to see if it still needs the 5 extra tablespoon or less, depending on how sweet you want it.
  • Strain the raspberry puree to remove the seeds. This helps make the curd way smoother and creamier. If you don't mind the seeds and the texture of them, or just don't have the energy to do it, skip this step. It'll taste the same.
  • Make sure to cool down the raspberry puree before adding in the eggs. This will help prevent the eggs from basically becoming scrambled eggs due to the heat. We don't want that.
  • Cook the curd over low heat and stir constantly. Don't let the mixture bubble. This prevents it from burning and sticking to the pan. By not letting it bubble/boil, you're preventing it from overcooking.
  • Place the plastic wrap directly on the surface of the curd when putting away to cool down. This prevents a 'skin' from forming on the top of the curd as it cools. Which is not appealing and once you mix it, it becomes lumpy instead of smooth.
  • Let it completely cool down before using in the cookies. The curd thickens as it cools, so if you use it while it's still warm, it'll be much more runny. Cooling it down makes it a bit more manageable to scoop into the cookies.

The Lemon Crinkle Cookies

These cookies are my one true love and I'm kind of obsessed with them. I have to force myself to not make them just so I don't overdo it in the sugar consumption department.

These are basically the Lemon Crinkle Cookies I shared before, which were loved by so many on here and across my social media. With good reason of course. They're soft, so darn lemony, and taste like a dream.

I've filled these up with the amazing raspberry curd we just talked about and it's honestly magical. The flavours go so well together—you absolutely have to give these a try if you liked the lemon cookies!

The cookie dough will be wet and sticky—which is why it needs to be chilled for 2-3 hours. This will helps the dough become more manageable to roll into balls and also helps develop the flavours even more.

Here are my tips to making the cookies:

  • Massage the sugar and lemon zest – Make sure to massage the sugar and lemon zest together to get the most flavour out of the zest as possible. Doing this releases the oils in the peel, into the sugar and amplifies the lemon flavour—way more than if you only used the zest itself. You can use a food processor to do this OR a silicon spatula to rub the sugar into the zest.
  • Refrigerate the dough – For this recipe, it’s important to refrigerate the dough for at least 2 hours since it is pretty sticky and will be hard to manage and roll into balls. Chilling the dough helps to make it more manageable. It also helps the flavour develop more, since the flour in the dough fully hydrates, pulling the moisture from the wet ingredients. Refrigerating the dough also makes them bake thicker since the butter in the dough is chilled. Without chilling it, the cookies will bake thinner and may spread too much.
  • Getting the cookies to crinkle – You want to roll each cookie ball in granulated sugar FIRST, and then in the powdered sugar. As the cookies bake, the sugars absorb the moisture from the cookies and you want the powdered sugar layer to absorb the least amount of sugar. So the granulated sugar layer does the legwork here. Make sure to coat them generously with the powdered sugar, this is what makes the ‘crinkle’ in these crinkle cookies. As the cookies rise and spread, the sugar coating breaks and makes the crinkle effect. It’s my favourite part of these cookies.

Ingredients for these Lemon Cookies with Raspberry Curd

  • Lemons
  • Sugar
  • Butter
  • Egg + yolk
  • Lemon juice + extract
  • All - Purpose flour
  • Baking Soda
  • Powdered Sugar
  • Raspberries
  • Salt

Happy baking!

Lemon Cookies with Raspberry Curd

These lemon cookies with raspberry curd are the perfect pairing of bright lemons and tart raspberries. Soft, zesty, crinkly, with a luscious raspberry curd filling— they're going to be your new favourite spring dessert.
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Keyword: Cookie, Curd, Lemon, Raspberry
Prep Time: 1 hour
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 4 hours 30 minutes
Servings: 14 cookies
Author: Nabeah Wahab

Equipment

Ingredients

  • Zest of 2 lemons
  • 1 cup - granulated sugar (200g)
  • ½ cup - unsalted butter, softened (112g)
  • 1 - egg
  • 3 tablespoon - lemon juice
  • 1 ½ teaspoon - lemon extract* check notes
  • 2 cup - all-purpose flour (276g)
  • ⅜ teaspoon - baking soda (¼ + ⅛)
  • ½ teaspoon - salt
  • Powdered sugar enough to roll the cookie balls in
  • Granulated sugar enough to roll the cookie balls in

Raspberry Curd

  • 2 cups - raspberries fresh or frozen (226g - 8oz)
  • 1 tablespoon - water
  • 9 tablespoon - sugar 112g
  • 1.5 tablespoon - lemon juice
  • 2 - egg yolks
  • pinch - salt
  • 2 tablespoon - unsalted butter, softened (28g)

Instructions

Raspberry Curd

  • Combine the raspberries, water and ¼ cup (50g) of the sugar in a saucepan and cook over medium heat until the raspberries have broken down and and softened, about 7-10 minutes. Mash it up with a spatula as it cooks.
    2 cups - raspberries, 1 tablespoon - water
  • Place a sieve over a small bowl and pass the raspberry mixture through the sieve to remove the seeds. (You can skip this step if you're okay with the seedy texture of the raspberries- it just won't be as smooth). Let it cool down for a few minutes before the next step.
  • In the same saucepan, add the raspberry puree back in. Add in the egg yolks, remaining 5 tablespoon (62g) of sugar, lemon juice and a pinch of salt.
    1.5 tablespoon - lemon juice, 2 - egg yolks, pinch - salt
  • Whisk this together really well and place the pan on medium-low heat, stirring constantly. Cook until it starts to thicken, about 4-5 minutes. Don't let it come to a boil or bubble. The mixture should be able to cover the back of a spoon, with a thick layer.
  • Turn off the heat and add in the butter. Mix until its fully melted and combined.
    2 tablespoon - unsalted butter, softened
  • Place the hot curd in a heatproof container and cover with plastic wrap or cling film- directly touching the surface of the curd, to prevent a skin from forming. Let this cool to room temperature and then place it in the fridge until its completely chilled and thickened.

Cookies

  • Massage the lemon zest and sugar together for a few minutes to extract the oils. Then add the butter and beat with a stand mixer or whisk for a few minutes until light and fluffy.
    Zest of 2 lemons, 1 cup - granulated sugar, ½ cup - unsalted butter, softened
  • Crack in one egg and beat for a minute. Now add in the lemon juice and lemon extract. Mix well.
    1 - egg, 3 tablespoon - lemon juice, 1 ½ teaspoon - lemon extract*
  • Combine the flour, baking soda and salt in a small bowl and mix.
    2 cup - all-purpose flour, ⅜ teaspoon - baking soda, ½ teaspoon - salt
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula. Cover with plastic wrap and refrigerate for 3 hours. This is an important step so don’t skip it
  • Preheat the oven to 350F
  • Take the cookie dough out of the fridge and scoop about 2 tablespoon with a spoon or a 1.5-2 tablespoon cookie scoop. Roll into a ball with your hands and repeat with the rest of the dough. Will make about 14-16 cookies.
  • Take each ball and roll in granulated sugar, making sure to cover it well. Once all of them are covered with granulated sugar, roll them in the powdered sugar-generously coating them
  • Gently place on a cookie tray lined with parchment paper, making sure to leave space between them so they don’t spread into each other.
  • Press the cookies down halfway with a half tablespoon measuring spoon to make an indent or crater to add the raspberry curd.
  • Fill up the cookies with the raspberry curd—about 1-1 ¼ tsp.
  • Bake the cookies (one baking tray at a time*) at 350 for about 15 minutes, or until they've spread and developed some color on the bottom, and the edges of the cookies are set.
    *keep the second batch of cookies in the fridge while the first batch is baking.
  • Take them out of the oven and leave the cookies on the pan for 10 minutes before transferring to a wire rack. They're very soft and need time to set before you can pick them up and transfer them.
  • Enjoy!

Storage

  • Keep in an airtight container at room temperature for about 3-4 days, or a little more than a week in the fridge.
    Store the leftover curd in an airtight container in the fridge for 1-2 weeks

Notes

*If you don't have extract, add an extra tablespoon of lemon zest.

Starbucks Cinnamon Coffee Cake - Copycat Recipe

by 17 Comments

Fluffy, soft and perfectly cinnamony—this cinnamon coffee cake is to die for. If you like the one from Starbucks, you'll definitely love this. It's packed with flavour and it's super easy to make as well!

A slice of cinnamon coffee cake on an off white surface, surrounded by more slices of cake

I've had many requests for this recipe ever since I posted my Starbucks Lemon Loaf Recipe, and I am for the people so I have delivered. I hope you guys love this cake as much as you did the lemon loaf.If you like this coffee cake recipe, you'll also LOVE this Chai spiced coffee cake.

For more copycat recipes, try out this Starbucks blueberry muffin recipe, Lemon loaf cake and this Olympic chocolate muffin recipe!

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What is Cinnamon Coffee Cake?

Cinnamon coffee cake is a super soft and tender cake. However, the cinnamon streusel layer is the star of the show. Layered in the cake, it's a burst of cinnamon, butter and sugar that flavours and adds a level of oomph to the cake. On top, it's crispy—providing a different texture to the soft cake. It's really popular at Starbucks and used to be one of my favourites to get from there. Of course, before I started making it myself.

Does it have coffee in it??

Nope! Contrary to popular belief, the cake contains no coffee. It's simply meant to be served with a cup of coffee. Or tea. Whichever you prefer. I personally love it with a glass of cold milk!

A plate with a slice of cinnamon coffee cake with a fork cutting into it

If you like the Starbucks version but don't want your money to go to an unethical company, this is the perfect coffee cake recipe for you. If you haven't had their version, great! Try this one instead and be proud of yourself for baking this at home.

Ingredients for this Cinnamon Coffee Cake

  • All-purpose flour
  • Sugar
  • Baking powder + Baking soda
  • Salt
  • Butter
  • Neutral oil
  • Full fat sour cream
  • Eggs
  • Milk
  • Ground Cinnamon
  • Vanilla

See recipe card below for quantities!

Instructions

To make the streusel:

  1. In a bowl, mix the flour, sugar, salt and brown sugar.
  1. Add in the cold butter. Use your fingers to combine everything, breaking the butter and mixing it in until it forms a crumbly texture. Set aside.

Make the cake:

  1. Preheat your oven to 325℉ and line an 8x8 pan with parchment paper.
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and oil, mixing until the texture resembles damp sand.
  1. In a separate bowl, whisk together sour cream, eggs, milk, and vanilla. Add this to the dry ingredients and mix until smooth.
  1. Evenly spread half the batter into the prepared pan, sprinkle with ⅔ of the streusel mixture.
  1. Carefully layer the remaining batter on top. Even it out, add the rest of the streusel, and bake for 65-75 minutes or until a toothpick inserted comes out clean. Cool, slice, and enjoy!

Hint: The batter will be hard to spread since it's pretty thick. Especially so for the second layer on the streusel. I like to add it in dallops or scoops and smooth it out with a wet spatula.

Useful tips to make this cake

  • Secure the parchment paper: Either with binder clips or by buttering the pan a bit before so the parchment sticks to the pan. When you spread the batter, it will slip around so you want to minimize this as much as possible.
  • Cold butter for streusel: Use cold butter when mixing the streusel to get that crumbly, crunchy texture.
  • Tent with foil: If the top is browning too quickly before the cake is fully baked, lightly cover the pan with aluminum foil to prevent over-browning.
  • Spreading the Batter: When putting the batter in the pan after sprinkling the streusel, add the batter in dollops covering the streusel mixture. This makes it easier to spread it evenly without it lifting; which it tends to do as it sticks to the streusel (see image below for example)
Cinnamon coffee cake batter in a pan

FAQ

Can I use a different pan size?

Yes, but the baking time will vary. A 9x9 pan will make a thinner cake and may bake faster. Always check for doneness with a toothpick

- 9x13 pan: I would double the recipe as it's double the size of an 8x8 pan
- Loaf pan: It's much deeper so I would divide the recipe in half OR divide the batter between two loaf pans. If you make it all in one pan, lower the temperature and increase the baking time. It might be dense and I'm worried it won't bake through fully.

Can I substitute the sour cream?

You can use plain yogurt or buttermilk instead of sour cream, which will give a similar moisture and tang to the cake. However, the texture may be a bit drier due to the less fat content compared to the sour cream.

Looking for other recipes like this? Try these:

A slice of cinnamon coffee cake on an off white surface, surrounded by more slices of cake

Cinnamon Coffee Cake

Fluffy, soft and perfectly cinnamony—this cinnamon coffee cake is to die for. If you like the one from Starbucks, you'll definitely love this. It's packed with flavour and it's super easy to make as well!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Baking, Cake, Cinnamon, Coffee Cake, Copycat Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 9
Author: Nabeah Wahab

Ingredients

Cake

  • 1¾ cup - all-purpose flour (241g)
  • 1¼ cup - granulated sugar (250g)
  • 1¼ teaspoon - baking powder
  • ¼ teaspoon - baking soda
  • ½ teaspoon - salt
  • ¼ cup - butter, softened (56g)
  • 1 cup - sour cream (244g)
  • 2 - large eggs
  • 2 tablespoon - whole milk (32g)
  • ⅓ cup - oil (78mL)
  • 1 teaspoon - vanilla extract

Streusel

  • 6 tablespoon - brown sugar 75g
  • ¾ cup - all-purpose flour 103g
  • 6 tablespoon - cold butter cubed (84g)
  • ¼ teaspoon - salt
  • 1 ½ teaspoon - ground cinnamon

Instructions

Make the Streusel

  • In a medium sized bowl, combine all the streusel ingredients except for the butter. Then add in the butter and use your fingers to mix it in by breaking it. It should be a crumbly texture. Set aside.
    6 tablespoon - brown sugar, ¾ cup - all-purpose flour, 6 tablespoon - cold butter, ¼ teaspoon - salt, 1 ½ teaspoon - ground cinnamon

Make the cake

  • Preheat the oven to 325℉. Line a 8x8 baking pan with parchment and set aside.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together.
    1¾ cup - all-purpose flour, 1¼ cup - granulated sugar, 1¼ teaspoon - baking powder, ¼ teaspoon - baking soda, ½ teaspoon - salt
  • Add in the butter and oil to the flour mixture. Beat together until it resembles wet sand.
    ¼ cup - butter, softened, ⅓ cup - oil
  • In a separate small bowl, whisk together the sour cream, eggs, vanilla and milk until well combined.
    1 cup - sour cream, 2 - large eggs, 1 teaspoon - vanilla extract, 2 tablespoon - whole milk
  • Add the wet ingredients to the flour mixture and beat together until it's smooth. If there appear to be lumps, smooth them out with a spatula.
  • Pour in half the batter into the prepared baking pan. Evenly sprinkle a little more than half of the streusel mixture onto the batter.
  • Now spoon the leftover batter all over the streusel mixture. Slowly and carefully, using an offset spatula, spread the batter to even it out. This might be a bit difficult because it sticks to the streusel mixture and wants to lift off. Try your best to even it out.
  • Sprinkle the rest of the streusel on the evened out batter and bake for about 65-75 minutes, or until an inserted toothpick comes out fairly clean. Just a few crumbs on it.
  • Take out and let cool completely.
  • Slice into 9 equal pieces and enjoy!

Apple Crumble Cake with Caramel

by 5 Comments

A cross between an apple crumble and a deliciously spiced cake—this recipe is the best of both worlds. The generous drizzle of caramel sauce takes it to a whole other level.

A slice of apple crumble cake, with a fork, on a white plate

It's soft, lightly spiced with cinnamon and nutmeg. The apple layer adds moisture and together with the crumble, it gives a great textural balance between the soft cake and the crunchy and slightly saucy apples. The caramel sauce brings it all together into a perfect harmony.

Perfect for apple season, or when you just have too many apples and want to make something delicious and easy with them.

If you like this recipe, try out these Apple Pie Cinnamon Rolls, this Starbucks Cinnamon Coffee Cake, and these Italian Bomboloni!

A slice of apple crumble cake, being drizzled with caramel sauce.

I love apple crumble and it's actually one of the first desserts I started making when I was younger. I would make it so often for dinner parties and everybody loved it. That validation fuelled me.

So now I decided to make a cake version of the recipe—and boyyyy it did not disappoint.

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Ingredients

  • Brown sugar
  • Butter
  • Neutral oil
  • Eggs
  • Plain yogurt - full fat
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon, nutmeg, ginger
  • Milk
  • Rolled oats
  • Apples
  • Caramel sauce
A slice of apple crumble cake, on a white plate

Substitutions

  • Yogurt - Sour cream, greek yogurt
  • Brown sugar - White granulated sugar - It won't be the exact same in terms of flavour because the molasses in the brown sugar helps add richness and some extra moisture.

Storage

Cool and store the cake in an airtight container at room temperature for 2-3 days and in the fridge for up to 1-2 weeks.

A few tips for this cake

  • Make the apple mixture before adding flour to the batter- This is because if you prepare the apples before starting on the cake batter, the apples will release too much moisture causing the cake to either have too much moisture or the spices on the apples kind of get diluted. If you do it after making the cake batter, the batter sits for too long and the baking powder starts reacting—which means it won't be as effective once it goes into the oven. Won't have as much rise.
  • Use a spatula to mix the batter once you add the flour & don't over mix - This helps prevent developing the gluten in the batter, which would result in a dense and gummy cake. Not good
A slice of apple crumble cake, with a fork, on a white plate

Looking for other recipes like this? Try these:

A slice of apple crumble cake, with a fork, on a white plate

Apple Crumble Cake

A cross between an apple crumble and a deliciously spiced cake—this recipe is the best of both worlds. The generous drizzle of caramel sauce takes it to a whole other level.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Apple, Baking, Cake, Caramel, Crumble, Fall, Fall recipe
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 10 slices
Author: Nabeah Wahab

Ingredients

Cake

  • ¾ cup brown sugar (150g)
  • ¼ cup unsalted butter, melted (56g)
  • ¼ cup neutral oil (50g)
  • 2 large eggs
  • ⅓ cup plain yogurt (85g)
  • 1¼ cup all purpose flour (172g)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoon milk (28g)

Crumble

  • ½ cup all purpose flour (69g)
  • ⅓ cup rolled oats
  • 4 tablespoon brown sugar (50g)
  • ⅛ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 4 tablespoon unsalted butter, melted (56g)

Apple Topping

  • 2 large apples, sliced or chopped (238g)
  • 1 tbsp lemon juice
  • ¼ cup brown sugar (50g)
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • pinch salt
  • caramel sauce to drizzle on top

Instructions

  • Preheat the oven to 350℉ and line an 8" round pan with parchment paper.
  • Combine all the crumble ingredients except for the butter. Mix in the melted butter until well combined—it should clump together if pressed. Set aside.
    ½ cup all purpose flour, ⅓ cup rolled oats, 4 tablespoon brown sugar, ⅛ teaspoon salt, ¼ teaspoon ground cinnamon, 4 tablespoon unsalted butter, melted
  • In a large bowl beat together the sugar, butter and oil until light and pale.
    ¾ cup brown sugar, ¼ cup unsalted butter, melted, ¼ cup neutral oil
  • Crack in both eggs and whisk until combined. Beat in the yogurt and milk.
    2 large eggs, ⅓ cup plain yogurt, 2 tablespoon milk
  • Set this mixture aside and peel and chop the apples. Toss with lemon juice.
    2 large apples, sliced or chopped, 1 tablespoon lemon juice
  • Now toss the apples with brown sugar, cinnamon, salt, ground ginger and nutmeg. Set aside.
    ¼ cup brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, pinch salt
  • Add the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger to the wet ingredients and gently mix to combine using a spatula. Make sure not to over mix the batter.
    1¼ cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
  • Pour and spread the batter into the prepared pan. Evenly cover with the apples and then the crumble. Bake at 350 for about 45-55 minutes or until a toothpick inserted comes out clean or with a few crumbs. Let the cake cool in the pan for about 15 minutes and then transfer to a cooling rack to cool completely.
  • Drizzle with caramel sauce right before serving and enjoy!
    caramel sauce

The Best Orange Loaf Cake

by 16 Comments

This orange loaf cake is one of the best you'll ever make! It's soft, moist, slightly dense, and packed full of that bright orange flavour.

orange loaf cake cut in half on a wooden board, with oranges in the back

Loaf cakes are the perfect little dessert to have when you're craving something sweet or when you want to impress a small crowd. They're easy to make, come together real quick and without much effort.

This recipe is inspired by my viral Starbucks Lemon Loaf recipe which has been made and loved by thousands online! Keeping to the citrus theme, I had to make an orange one as well. If you haven't tried it, I highly recommend it!

And if you love citrus flavours, try out recipes like this Lemon & Coconut Tres Leches, these citrusy Lemon Crinkle Cookies, Lemon Raspberry Curd Cookies, these beautiful Raspberry Lemon Rolls and of course this bright Lemon Raspberry Ice Cream! (Can you tell I love raspberry and lemon together?

orange loaf cake on a wooden board, with oranges in the back
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Orange quality = flavour

Oranges are much milder than lemons, which have a stronger flavour that shines through even when baked. It's really important to get good quality oranges for this recipe and even give them a taste test beforehand.

Fresh and good quality oranges will give you a stronger and more delicious flavour in the actual cake. In my previous tests, oranges that weren't fresh or strong would result in the loaf having enough orange flavour or at all. So I highly recommend using good quality oranges!!!

Ingredients for this Orange Loaf Recipe

  • Naval oranges
  • Granulated white sugar
  • Large eggs
  • Fresh orange juice
  • Orange extract
  • Neutral oil
  • Sour cream
  • All purpose flour
  • Baking powder
  • Salt
  • Powdered sugar

Instructions

  1. Preheat your oven to 350F and line a 9x5 loaf pan with parchment paper. (If using a dark pan, preheat to 325F)
  1. Zest the orange into the sugar and massage for a few minutes until it's light orange in colour. You can also use a food processor.
  1. Beat the orange zest sugar and eggs until light and airy, then mix in orange juice, orange extract, oil, and sour cream.
  1. Whisk flour, baking powder, and salt in a separate bowl, then fold into wet ingredients in two additions, mixing until just combined. Pour into a lined 9x5 loaf pan, add a line of butter or oil on top for the crack down the middle, and bake at 350°F for 60-70 minutes.
  1. While baking, make lemon simple syrup by heating lemon juice and sugar until dissolved and boiling, then remove from heat. Pour hot syrup over the hot cake and let cool.
  1. Make a smooth glaze with the powdered sugar and orange juice. Drizzle and spread over the cool cake and enjoy!

Storage

Place in an airtight container at room temperature for up to 3-4 days or in the fridge for up to 1-2 weeks.

orange loaf cake on a wooden board, with oranges in the back

Tips for the best loaf cake

  • Sugar and orange zest – Make sure to massage the sugar and orange zest together to get the most flavour out of the zest as possible. Doing this releases the oils in the peel, into the sugar and amplifies the orange flavour—way more than if you only used the zest itself. You can use a food processor to do this OR a silicon spatula to rub the sugar into the zest.
  • Do not over-mix - Once you add in the flour, gently mix with a whisk or a spatula. Stop mixing once it all comes together. If mixed too much, the gluten in the flour develops too much, making the baked good dense, gummy and chewy
  • Making the orange syrup - When cooking the lemon juice and sugar into a syrup, make sure to take it off heat once it comes to a boil. If you cook it for too long, the water content will evaporate, turning it into something like candy once it cools. It won't stay a syrup and will harden once it cools.
  • Making the glaze - As you add the orange juice to the powdered sugar, make sure to add it in gradually. You don't want a thin, nor too thick glaze because you want to be able to see it on the loaf once it sets/dries.
  • Use good quality oranges for the zest and juice - You don't want to use the bottled stuff. Juice the oranges yourself for the best taste. The recipe calls for zest so if possible, use organic oranges to not ingest unwanted pesticides used to grow them.
  • Baking time will vary, so keep an eye on it - Some ovens run hotter than others or even colder and might not have an accurate temperature. Which is why you will want to keep an eye on the loaf as it's baking, especially after the hour mark. If it's browning too quickly but not yet cooked inside, cover with aluminum foil. If a toothpick inserted in the middle comes out with a few crumbs, it is done. If you lightly press the loaf, it should spring back.

FAQ

Can I use yogurt instead of sour cream?

Yes! Just substitute with the same amount of plain yogurt.

What if I don't have orange extract?

Orange extract will result in a stronger flavour but if you don't have it, you can substitute it with an extra tablespoon of orange zest.

Why did my syrup harden?

You have cooked it too long and accidentally made candy. Make sure not to take it off the stove after it comes to a boil.

If you enjoyed this recipe, check these out!

orange loaf cake on a wooden board, with oranges in the back

Orange Loaf Cake

This orange loaf cake is one of the best you'll ever make! It's soft, moist, slightly dense, and packed full of that bright orange flavour.
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Baking, Cake, loaf, Orange
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 10
Author: Nabeah Wahab

Ingredients

Cake

  • Zest of 2 oranges
  • 1 ¼ cup - granulated sugar (250g)
  • 3 - large eggs
  • 2 teaspoon - orange extract
  • 3 tablespoon - orange juice
  • ½ cup - neutral oil any oil without much flavor or smell
  • 1 cup - sour cream (246g)
  • 2 teaspoon - baking powder
  • ¾ teaspoon - salt
  • 2 cup - all-purpose flour (276g)

Orange Syrup

  • 3 tablespoon - sugar
  • 3 tablespoon - orange juice

Glaze

  • ½ cup - powdered sugar (61g)
  • 1.5- 2 tablespoon - orange juice

Instructions

  • Preheat oven to 350 F if using light coloured pan. (If using dark pan, preheat to 325 F)
  • Rub together the sugar and orange zest for a minute or two.
    1 ¼ cup - granulated sugar, Zest of 2 oranges
  • Now beat together the zesty sugar and eggs together for about 2 minutes until light and airy. Add in the orange juice and orange extract. Add in the oil. Add in the sour cream and mix until combined
    3 - large eggs, 2 teaspoon - orange extract, 3 tablespoon - orange juice, ½ cup - neutral oil, 1 cup - sour cream
  • In a small bowl whisk the flour, baking power and salt.
    2 teaspoon - baking powder, 2 cup - all-purpose flour, ¾ teaspoon - salt
  • Add ½ into the wet ingredients and mix it together using a spatula. Add in the rest and mix until *just* combined. Do not overmix. Pour it into a lined 9x5 loaf pan and pipe a line of butter OR drizzle a line of oil down the middle (this can help create the pretty crack down the middle)
  • Bake at 350 for about 60-70 minutes or until a toothpick inserted comes out with a few crumbs (if you have a dark pan, bake at 325 because the pan retains more heat) it should be springy to the touch.
  • During this time make the orange syrup by combining the two ingredients and cooking it until the sugar has dissolved and it comes to a boil. Turn off the heat immediately.
    3 tablespoon - orange juice, 3 tablespoon - sugar
  • Take the cake out of the pan and pour the the hot syrup onto the hot cake. Let it cool. If not eating immediately, cover in plastic wrap and let it sit a few hours or overnight.
  • Make the glaze with powdered sugar and orange juice
    ½ cup - powdered sugar, 1.5- 2 tablespoon - orange juice
  • Spread the glaze on the cool cake and coat evenly. Let it sit to set a bit.
  • Enjoy and let me know how it was by reviewing the recipe!

The BEST Strawberry Cheesecake Recipe

by 3 Comments

This strawberry cheesecake recipe is my all time favourite! It's creamy, smooth—paired with a delicious strawberry sauce. It will become your new go-to recipe!

Making this recipe was a bit of a mistake because my family now DEMANDS I make this for any get-together or function. Without fail, I will be requested to make this because they love it. My 12 year old cousin is absolutely obsessed with this cheesecake and even asked for it on his birthday!

The strawberry sauce adds a fruity freshness to the cheesecake and makes the whole flavour profile so bright. It goes so well with the creamy richness of the cheesecake and balances it all out.

Ingredients for the Strawberry Cheesecake

The ingredients for the cheesecake are few but so important:

  • Cream Cheese
  • Sugar
  • Sour cream
  • Lemon Juice
  • Vanilla extract
  • Salt
  • Eggs

Crust

  • Graham crackers - I use the honey ones so I don't add more sugar
  • Sugar - Optional - If you use regular graham crackers, add in about ¼ cup-⅓ cup sugar
  • Melted butter
  • Pinch of salt

Strawberry Sauce

  • Fresh or frozen strawberries
  • Good quality strawberry jam
  • Sugar
  • Cornstarch slurry

Tips to

  • Use room temperature ingredients - This allows you to blend the batter well without any lumps. This is especially important for the cream cheese! Take out the ingredients a few hours before you plan on making the cheesecake.
  • Add the eggs one by one and don't overmix - Crack in each egg and beat it until almost combined. Repeat with each egg and then switch to a spatula to make sure everything is combined well. You do not want to over mix it in this stage because it will incorporate too much air into the batter, which will lead to cracking.
  • Bake cheesecake in a water bath - Fill a roasting tray with boiling water and place the cheesecake pan in it. Make sure the bottom of the cheesecake pan is covered with at least 2 layers aluminum foil to prevent any water seeping into the springform pan and getting into the cheesecake. This helps the cheesecake to bake slowly and evenly, so the edges don't overcook while the inside is still cooking.
  • Do not open the oven door for at least the first 30 minutes of baking - This prevents a sudden drop in temperature, which is one of the causes of cracking on cheesecakes.
  • Once cheesecake is done, let it sit in the oven for another hour with the oven door slightly open - Again, this makes sure the cheesecake temperature goes down slowly, instead of being taken out of a hot oven and placed at room temp/cold kitchen. This prevents the cake from cracking.
  • To check if it's done - Slightly shake the pan: if the sides are set and the middle slightly jiggles, it is done. If it's too jiggly all over, it still needs more time. If it doesn't jiggle at all, it's overdone and may curdle.

Strawberry Cheesecake

Nabeah Wahab
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Resting time 4 hours
Total Time 5 hours 45 minutes
Course Dessert
Servings 12

Ingredients
  

Crust

  • 175 grams - graham crackers I use honey ones so I don't add extra sugar
  • 6 tablespoon - unsalted butter, melted (84g)
  • Pinch - salt

Cheesecake

  • 2 pounds - full fat cream cheese, room temp (907g)
  • ¾ cup - granulated sugar (150g)
  • 1 cup - sour cream, room temp (250g)
  • ½ teaspoon - vanilla extract
  • 2 teaspoon - lemon juice
  • ½ teaspoon - salt
  • 3 - eggs room temp

Strawberry Sauce

  • 1 ¼ cup strawberries frozen or fresh cut into quarters
  • ¼ cup strawberry jam
  • 3 tablespoon water
  • 3 tablespoon sugar
  • pinch salt
  • ½ teaspoon cornstarch mixed with 1 teaspoon cold water

Instructions
 

  • Preheat oven to 350°F. Grease sides of a springform pan (line bottom with parchment paper as well if you want to take it off the bottom)
  • Grind the crackers down into a powder. Pour in butter and salt and mix well.
  • Press into the pan to make an even crust and bake it for 10 minutes. Take out and let it cool. Then line the outside of the pan with 2 layers of aluminum foil. This is to prevent any water leaking into the pan and making the crust soggy.
  • Beat the cream cheese in a large bowl of a stand mixer or with handheld mixer.
  • Add in the sugar and beat it well. Add in sour cream and beat. Mix in the vanilla, lemon juice and salt.
  • Crack in and mix the eggs in one at a time. Add in the next one just when the last one starts to mix in the batter. Don’t mix too much with the electric mixer because it will incorporate too much air, leading to your cheesecake cracking at the end.
  • Once all the eggs are in, mix gently and thoroughly with a spatula. Do not mix it too much
  • Start boiling the water for the water bath
  • Pour the batter into the pan and pop out the air bubbles
  • Put the cheesecake in a bigger pan for the water bath and place into the oven. The pan should be tall enough to be able to hold enough water to be at least an inch high on the side of the pan.
  • Place both pans into the oven and then pour in the boiling water in the bigger pan (water should be 1 inch high)
  • Bake for 55-65 minutes or until the sides are set and the middle is kind of jiggly
  • Turn off the oven and keep the oven door slightly open with a wooden spoon and let it cool for an hour.
  • Then take the cheesecake out and remove from the water bath and let it cool completely and then refrigerate for at least 4 hours. This slow cool is important so the temperature doesn't change drastically, which leads to cracking.

Make the Strawberry Sauce

  • In a small saucepan add in the strawberry jam, sugar, water and salt and heat it up until it comes to a boil and then add in the strawberries
  • Cook that until the strawberries are softened and the water starts reducing a bit. Add in the cornstarch slurry and cook until it starts to thicken up
  • Let that cool down. It thickens up a little more when it cools.
  • Take out the cheesecake from the pan and place it on the serving platter
  • Spread the strawberry sauce evenly on top, cut and serve
  • Enjoy and let me know how it turned out by reviewing the recipe!
Keyword Cheesecake, Strawberry
Tried this recipe?Let us know how it was!

Coconut Mango Tres Leches Cake - 3 Milk Cake

by 1 Comment

Coconut Mango Tres Leches Cake - 3 Milk Cake

This coconut mango tres leches cake is a tropical twist on the classic tres leches cake. And it's so so delicious!

If you know anything about me, you know that when I get hooked onto a food, my ADHD will go into hyper-focus mode and I'll make 494392 different variations of it. The recent victim was the one and only tres leches cake.

What is a Tres Leches Cake?

Tres leches cake means 3 milk cake in Spanish and it originated in Latin America. The original version features a sponge cake soaked in a mixture of 3 types of milks: evaporated milk, sweetened condensed milk and whole milk, and then topped with whipped cream. If you haven't had it, I highly recommend it—its delicious. Despite being soaked in 3 different milks, it's not soggy at all and still remains light and spongy.

This variation of the recipe is equally as amazing as the classic version. It's a delicious combination of coconut and mango.

To get the coconut flavour, the whole milk is substituted with full fat coconut milk to make the milk mixture. The whipped cream for the top is infused with mango pulp–which is cooked to reduce it down. The cake is then topped off with some mango chunks, some more reduced mango pulp and a sprinkle of toasted coconut flakes.

My Tips to Make the Best Coconut Mango Tres Leches Cake

  • Beating the egg whites – Make sure the bowl and whisk you use to whip up the egg whites is completely CLEAN. It shouldn’t have any grease, especially. This will prevent the egg whites from whipping up properly. When you separate the whites from the yolks, make sure not to get any of the yolk in the whites.
  • Mixing the batter – Once you add the whipped egg whites to the yolk/flour mixture, make sure to gently combine it together. Use a spatula to scrape the sides of the bowl inwards and cut through the middle. You want to make sure to not deflate the egg whites because that is what will make the chiffon cake rise.
  • Prevent cake from deflating – Only line the bottom of the pan and do NOT line or grease the sides of the pan. As the cake bakes, it needs to cling onto the pan to be able to stay up and remain that way as it cools. If you line/grease the sides, the cake will collapse and sink when it cools down. Place the cake pan upside down on a cooling rack as it cools down so it doesn’t deflate.

Coconut Mango Tres Leches Cake

Nabeah Wahab
This coconut mango cake is to die for! The mango and coconut flavours go together so beautifully. The cake is moist and juicy and just bursting with flavour!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Resting time 5 hours
Total Time 6 hours 25 minutes
Course Dessert
Servings 12 servings

Ingredients
  

Cake

  • 5 - eggs room temp
  • 1 cup - sugar (200g)
  • ⅓ cup - milk (79ml)
  • 1 cup - all purpose flour (138g)
  • ¼ teaspoon - salt
  • 1 ½ teaspoon - baking powder
  • 1 teaspoon - vanilla extract

Milk Mixture

  • 1 can - sweetened condensed milk (9 oz)
  • 1¼ cup - evaporated milk (295ml)
  • 1 cup - coconut milk (249ml)

Mango Whipped Cream

  • 1 ½ cup - heavy cream, chilled (354ml)
  • 6 tablespoon - reduced mango pulp

Reduced Mango Pulp

  • 9 tablespoon - mango pulp
  • 3 teaspoon - sugar optional
  • 1 ½ teaspoon - cornstarch
  • 3 teaspoon - water

Topping

  • 1 - mango cut into chunks
  • ¼ cup - sweetened coconut flakes toasted

Instructions
 

Make the cake

  • Separate the egg whites and egg yolks in clean separate bowls. To prevent a yolk from accidentally breaking into the whites, separate the whites into a separate small bowl each time and then transfer it to the one you will beat them in. Make sure the bowl you add the egg whites in is very clean and has no grease marks.
  • Add ¾ cup of the sugar into the yolks and whisk well until pale and light. Whisk in the milk and vanilla extract. Then add in the flour, salt and baking powder. Fold that gently until all mixed together
  • Beat the egg whites until soft peaks form. Add in the rest of the sugar while beating and continue until you get stiff peaks.
  • Add the egg whites into the flour mixture and fold gently with a spatula by scraping from the sides of the bowl, inwards. Don’t mix too much so you don’t deflate it. Once you no longer see streaks of egg whites, its done.
  • In a 9x13 pan, bottom lined with parchment paper, pour the batter and bake at 350F for about 30-35 minutes. Don’t open the oven door until the last 10 minutes. Gently poke the cake with your finger and if it springs back, its done. If it leaves an indent, then bake for another 5 ish minutes.
  • Take the cake out and let it cool.

Make the Milk Mixture

  • To make the milk mixture, add the condensed milk, evaporated milk and coconut milk and whisk until combined. Poke holes all over the cake with a fork or anything. Pour over all of the milk mixture and cover it and let it soak for a couple hours or overnight in the refrigerator (better overnight)

Make the Reduced Mango Pulp

  • To make the reduced mango pulp, add in the mango pulp into a small saucepan. Make the cornstarch slurry with the water and add that to the mango. Cook over medium heat, stirring occasionally until it thickens up. Take off heat and let cool.

Frosting

  • In a chilled bowl, pour in your whipping cream and beat it until you get soft peaks. Now add in your mango pulp and beat until you get slightly stiff peaks. Don't over beat the mixture or it will separate
  • Spread some reduced mango pulp onto the cake. Using a piping bag with a star tip, pipe the cream onto the cake. You could also spread it with a spatula.
  • Sprinkle over the cut mango chunks and drizzle over the reduced mango pulp. Toast some sweetened coconut flakes and sprinkle on the cake! Cut and serve. Enjoy!

Toast the Coconut Flakes

  • Add the coconut flakes to a pan and heat up over medium low heat. Slowly toast the flakes and stir to avoid burning. Once they become fragrant and reach a orangey/deep golden colour, remove from heat and let cool.
Keyword Baking, Cake, Coconut, Mango, Milk Cake, Tres Leches Cake
Tried this recipe?Let us know how it was!